FROZEN LAYERED BAKERY FOOD
To provide a layered bakery food curbed in texture deterioration after re-heating the frozen layered bakery product.SOLUTION: There is provided a frozen layered bakery food dispersed with fat powders on a surface thereof, the fat powders having a melting point of 40°C or higher and an average partic...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; jpn |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | KATAOKA NAOTO HAZOME YOSHIMUNE KOBAYASHI KENJI |
| description | To provide a layered bakery food curbed in texture deterioration after re-heating the frozen layered bakery product.SOLUTION: There is provided a frozen layered bakery food dispersed with fat powders on a surface thereof, the fat powders having a melting point of 40°C or higher and an average particle diameter of 500 μm or less. There is provided the frozen layered bakery food dispersed with the fat powders on the surface thereof together with saccharide powders, the fat powders having a melting point of 40°C or higher and an average particle diameter of 500 μm or less. There is provided the frozen layered bakery food dispersed with the fat powders on the surface thereof, the surface including a coated phase of sugar solution, the fat powders having a melting point of 40°C or higher and an average particle diameter of 500 μm or less. The frozen layered bakery food includes a Danish pastry or a croissant.SELECTED DRAWING: None
【課題】本発明の課題は、冷凍再加熱後の食感の劣化が抑制された層状ベーカリー食品を提供することである。【解決手段】４０℃以上の融点と５００μｍ以下の平均粒径を有する油脂粉末が表面に分散された冷凍層状ベーカリー食品。前記４０℃以上の融点と５００μｍ以下の平均粒径を有する油脂粉末が、糖類粉末とともに、表面に分散された、前記冷凍層状ベーカリー食品。前記４０℃以上の融点と５００μｍ以下の平均粒径を有する油脂粉末が、糖液の塗布相を有する表面に分散された、前記冷凍層状ベーカリー食品。デニッシュペストリーまたはクロワッサンである、前記冷凍層状ベーカリー食品。【選択図】なし |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2023129946A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2023129946A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2023129946A3</originalsourceid><addsrcrecordid>eNrjZJByC_KPcvVT8HGMdA1ydVFwcvR2DYpUcPP3d-FhYE1LzClO5YXS3AxKbq4hzh66qQX58anFBYnJqXmpJfFeAUYGRsaGRpaWJmaOxkQpAgBodiCh</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FROZEN LAYERED BAKERY FOOD</title><source>esp@cenet</source><creator>KATAOKA NAOTO ; HAZOME YOSHIMUNE ; KOBAYASHI KENJI</creator><creatorcontrib>KATAOKA NAOTO ; HAZOME YOSHIMUNE ; KOBAYASHI KENJI</creatorcontrib><description>To provide a layered bakery food curbed in texture deterioration after re-heating the frozen layered bakery product.SOLUTION: There is provided a frozen layered bakery food dispersed with fat powders on a surface thereof, the fat powders having a melting point of 40°C or higher and an average particle diameter of 500 μm or less. There is provided the frozen layered bakery food dispersed with the fat powders on the surface thereof together with saccharide powders, the fat powders having a melting point of 40°C or higher and an average particle diameter of 500 μm or less. There is provided the frozen layered bakery food dispersed with the fat powders on the surface thereof, the surface including a coated phase of sugar solution, the fat powders having a melting point of 40°C or higher and an average particle diameter of 500 μm or less. The frozen layered bakery food includes a Danish pastry or a croissant.SELECTED DRAWING: None
【課題】本発明の課題は、冷凍再加熱後の食感の劣化が抑制された層状ベーカリー食品を提供することである。【解決手段】４０℃以上の融点と５００μｍ以下の平均粒径を有する油脂粉末が表面に分散された冷凍層状ベーカリー食品。前記４０℃以上の融点と５００μｍ以下の平均粒径を有する油脂粉末が、糖類粉末とともに、表面に分散された、前記冷凍層状ベーカリー食品。前記４０℃以上の融点と５００μｍ以下の平均粒径を有する油脂粉末が、糖液の塗布相を有する表面に分散された、前記冷凍層状ベーカリー食品。デニッシュペストリーまたはクロワッサンである、前記冷凍層状ベーカリー食品。【選択図】なし</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>2023</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=20230920&DB=EPODOC&CC=JP&NR=2023129946A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230920&DB=EPODOC&CC=JP&NR=2023129946A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KATAOKA NAOTO</creatorcontrib><creatorcontrib>HAZOME YOSHIMUNE</creatorcontrib><creatorcontrib>KOBAYASHI KENJI</creatorcontrib><title>FROZEN LAYERED BAKERY FOOD</title><description>To provide a layered bakery food curbed in texture deterioration after re-heating the frozen layered bakery product.SOLUTION: There is provided a frozen layered bakery food dispersed with fat powders on a surface thereof, the fat powders having a melting point of 40°C or higher and an average particle diameter of 500 μm or less. There is provided the frozen layered bakery food dispersed with the fat powders on the surface thereof together with saccharide powders, the fat powders having a melting point of 40°C or higher and an average particle diameter of 500 μm or less. There is provided the frozen layered bakery food dispersed with the fat powders on the surface thereof, the surface including a coated phase of sugar solution, the fat powders having a melting point of 40°C or higher and an average particle diameter of 500 μm or less. The frozen layered bakery food includes a Danish pastry or a croissant.SELECTED DRAWING: None
【課題】本発明の課題は、冷凍再加熱後の食感の劣化が抑制された層状ベーカリー食品を提供することである。【解決手段】４０℃以上の融点と５００μｍ以下の平均粒径を有する油脂粉末が表面に分散された冷凍層状ベーカリー食品。前記４０℃以上の融点と５００μｍ以下の平均粒径を有する油脂粉末が、糖類粉末とともに、表面に分散された、前記冷凍層状ベーカリー食品。前記４０℃以上の融点と５００μｍ以下の平均粒径を有する油脂粉末が、糖液の塗布相を有する表面に分散された、前記冷凍層状ベーカリー食品。デニッシュペストリーまたはクロワッサンである、前記冷凍層状ベーカリー食品。【選択図】なし</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>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJByC_KPcvVT8HGMdA1ydVFwcvR2DYpUcPP3d-FhYE1LzClO5YXS3AxKbq4hzh66qQX58anFBYnJqXmpJfFeAUYGRsaGRpaWJmaOxkQpAgBodiCh</recordid><startdate>20230920</startdate><enddate>20230920</enddate><creator>KATAOKA NAOTO</creator><creator>HAZOME YOSHIMUNE</creator><creator>KOBAYASHI KENJI</creator><scope>EVB</scope></search><sort><creationdate>20230920</creationdate><title>FROZEN LAYERED BAKERY FOOD</title><author>KATAOKA NAOTO ; HAZOME YOSHIMUNE ; KOBAYASHI KENJI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2023129946A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2023</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>KATAOKA NAOTO</creatorcontrib><creatorcontrib>HAZOME YOSHIMUNE</creatorcontrib><creatorcontrib>KOBAYASHI KENJI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KATAOKA NAOTO</au><au>HAZOME YOSHIMUNE</au><au>KOBAYASHI KENJI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FROZEN LAYERED BAKERY FOOD</title><date>2023-09-20</date><risdate>2023</risdate><abstract>To provide a layered bakery food curbed in texture deterioration after re-heating the frozen layered bakery product.SOLUTION: There is provided a frozen layered bakery food dispersed with fat powders on a surface thereof, the fat powders having a melting point of 40°C or higher and an average particle diameter of 500 μm or less. There is provided the frozen layered bakery food dispersed with the fat powders on the surface thereof together with saccharide powders, the fat powders having a melting point of 40°C or higher and an average particle diameter of 500 μm or less. There is provided the frozen layered bakery food dispersed with the fat powders on the surface thereof, the surface including a coated phase of sugar solution, the fat powders having a melting point of 40°C or higher and an average particle diameter of 500 μm or less. The frozen layered bakery food includes a Danish pastry or a croissant.SELECTED DRAWING: None
【課題】本発明の課題は、冷凍再加熱後の食感の劣化が抑制された層状ベーカリー食品を提供することである。【解決手段】４０℃以上の融点と５００μｍ以下の平均粒径を有する油脂粉末が表面に分散された冷凍層状ベーカリー食品。前記４０℃以上の融点と５００μｍ以下の平均粒径を有する油脂粉末が、糖類粉末とともに、表面に分散された、前記冷凍層状ベーカリー食品。前記４０℃以上の融点と５００μｍ以下の平均粒径を有する油脂粉末が、糖液の塗布相を有する表面に分散された、前記冷凍層状ベーカリー食品。デニッシュペストリーまたはクロワッサンである、前記冷凍層状ベーカリー食品。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; jpn |
| recordid | cdi_epo_espacenet_JP2023129946A |
| source | esp@cenet |
| 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 LAYERED BAKERY FOOD |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-07T16%3A37%3A22IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=KATAOKA%20NAOTO&rft.date=2023-09-20&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2023129946A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |