FROZEN FERMENTATION LEAVEN DOUGH THAT DOES NOT NEED TO BE THAWED
To provide a frozen fermentation leaven dough that does not need to be thawed unlike the conventional frozen fermentation leaven dough.SOLUTION: The frozen fermentation leaven dough that does not need to be thawed is obtained by combining one or more of certain amounts of ethanol, a sweetener, and/o...
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| creator | SUKEGAWA DAIKI NAMIKI MASATO |
| description | To provide a frozen fermentation leaven dough that does not need to be thawed unlike the conventional frozen fermentation leaven dough.SOLUTION: The frozen fermentation leaven dough that does not need to be thawed is obtained by combining one or more of certain amounts of ethanol, a sweetener, and/or thickening polysaccharides so as to be mixed into liquid leaven as a raw material for a frozen fermentation leaven dough.SELECTED DRAWING: Figure 1
【課題】従来の冷凍発酵種生地のような解凍作業を必要としない解凍不要冷凍発酵種生地を提供することである。【解決手段】冷凍発酵種生地の原材料である液種に、一定量のエタノール、甘味料、増粘多糖類のうち１種類以上を組み合わせて混合することによって、解凍不要の冷凍生地ができることを見出した。【選択図】図１ |
| format | Patent |
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【課題】従来の冷凍発酵種生地のような解凍作業を必要としない解凍不要冷凍発酵種生地を提供することである。【解決手段】冷凍発酵種生地の原材料である液種に、一定量のエタノール、甘味料、増粘多糖類のうち１種類以上を組み合わせて混合することによって、解凍不要の冷凍生地ができることを見出した。【選択図】図１</description><language>eng ; jpn</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220824&DB=EPODOC&CC=JP&NR=2022123508A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76418</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220824&DB=EPODOC&CC=JP&NR=2022123508A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SUKEGAWA DAIKI</creatorcontrib><creatorcontrib>NAMIKI MASATO</creatorcontrib><title>FROZEN FERMENTATION LEAVEN DOUGH THAT DOES NOT NEED TO BE THAWED</title><description>To provide a frozen fermentation leaven dough that does not need to be thawed unlike the conventional frozen fermentation leaven dough.SOLUTION: The frozen fermentation leaven dough that does not need to be thawed is obtained by combining one or more of certain amounts of ethanol, a sweetener, and/or thickening polysaccharides so as to be mixed into liquid leaven as a raw material for a frozen fermentation leaven dough.SELECTED DRAWING: Figure 1
【課題】従来の冷凍発酵種生地のような解凍作業を必要としない解凍不要冷凍発酵種生地を提供することである。【解決手段】冷凍発酵種生地の原材料である液種に、一定量のエタノール、甘味料、増粘多糖類のうち１種類以上を組み合わせて混合することによって、解凍不要の冷凍生地ができることを見出した。【選択図】図１</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHBwC_KPcvVTcHMN8nX1C3EM8fT3U_BxdQwDirn4h7p7KIR4OIYAma7BCn7-IQp-rq4uCiH-Ck6uIIlwVxceBta0xJziVF4ozc2g5OYa4uyhm1qQH59aXJCYnJqXWhLvFWBkYGRkaGRsamDhaEyUIgDfRSqv</recordid><startdate>20220824</startdate><enddate>20220824</enddate><creator>SUKEGAWA DAIKI</creator><creator>NAMIKI MASATO</creator><scope>EVB</scope></search><sort><creationdate>20220824</creationdate><title>FROZEN FERMENTATION LEAVEN DOUGH THAT DOES NOT NEED TO BE THAWED</title><author>SUKEGAWA DAIKI ; NAMIKI MASATO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2022123508A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2022</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>SUKEGAWA DAIKI</creatorcontrib><creatorcontrib>NAMIKI MASATO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SUKEGAWA DAIKI</au><au>NAMIKI MASATO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FROZEN FERMENTATION LEAVEN DOUGH THAT DOES NOT NEED TO BE THAWED</title><date>2022-08-24</date><risdate>2022</risdate><abstract>To provide a frozen fermentation leaven dough that does not need to be thawed unlike the conventional frozen fermentation leaven dough.SOLUTION: The frozen fermentation leaven dough that does not need to be thawed is obtained by combining one or more of certain amounts of ethanol, a sweetener, and/or thickening polysaccharides so as to be mixed into liquid leaven as a raw material for a frozen fermentation leaven dough.SELECTED DRAWING: Figure 1
【課題】従来の冷凍発酵種生地のような解凍作業を必要としない解凍不要冷凍発酵種生地を提供することである。【解決手段】冷凍発酵種生地の原材料である液種に、一定量のエタノール、甘味料、増粘多糖類のうち１種類以上を組み合わせて混合することによって、解凍不要の冷凍生地ができることを見出した。【選択図】図１</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | FROZEN FERMENTATION LEAVEN DOUGH THAT DOES NOT NEED TO BE THAWED |
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