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Title:
スポンジ状加熱食品の冷却方法及び冷却システム
Document Type and Number:
Japanese Patent JP4471312
Kind Code:
B2
Abstract:
With respect to equipment for use in cooling operation conducted after final heating operation, such as baking for spongy heated foods, such as baked bread, it is intended to attain energy saving, architecture downsizing and simplification and space saving, to enhance yield and commercial value of spongy heated food and to prevent quality deterioration of the foods. There is provided a method and system characterized by comprising at least the first step (I) of applying water to the surface of spongy heated food (F) having undergone a final heating operation; the second step (II) of promoting the cooling of spongy heated food (F) by the utilization of latent heat of evaporation of applied water; and the third step (III) of retaining the spongy heated food (F) having been cooled by the second step in an atmosphere of dew point temperature higher than the surface temperature of spongy heated food (F) wherein the humidity is higher than in the second step so as to cause the spongy heated food (F) to absorb moisture.

Inventors:
Narumiya Masaoki
Hiroshi Okada
Satoshi Shinozaki
Miyajima Shoji
Application Number:
JP2006527777A
Publication Date:
June 02, 2010
Filing Date:
October 29, 2004
Export Citation:
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Assignee:
Maekawa Manufacturing Co., Ltd.
International Classes:
A21D15/02; A21C15/00
Domestic Patent References:
JP5236862A
JP8103256A
JP2003219794A
JP8029045B2
JP9163918A
Other References:
冷凍, 74[857] (1999) p.186-190
Packaging, 58[674] (1987) p.41-44
Packaging, 57[667] (1986) p.18-19
J Food Eng., 54[2] (2002) p.147-156
J Food Eng., 55[1] (2002) p.19-24
冷凍, 70[809] (1995) p.252-255
Food Manuf., 54[10] (1979) p.21,23,25
Attorney, Agent or Firm:
Masahisa Takahashi
Hiroshi Matsumoto