Title:
A method for manufacturing the product which is the brioche or croissant which is frozen, can lower /temperature and is returned quickly [before eating]
Document Type and Number:
Japanese Patent JP6125647
Kind Code:
B2
Abstract:
A process is described for producing oven-type confectionery products without additives, frozen/lowered in temperature, with quick recovery before eating them, that comprises the steps of: completely cooking the confectionery product; immediately freezing/lowering in temperature the cooked confectionery product by using liquid nitrogen; packaging the confectionery product frozen/lowered in temperature; and possibly storing and transporting the packaged confectionery product.
Inventors:
Bonelli, Luca
Application Number:
JP2015537423A
Publication Date:
May 10, 2017
Filing Date:
October 18, 2012
Export Citation:
Assignee:
DOLCIARIA ORSOBIANCO S.R.L.
International Classes:
A23G3/50; A21D15/02
Domestic Patent References:
| JP7132040A | ||||
| JP7079691A | ||||
| JP58060930A | ||||
| JP59006832A | ||||
| JP48001165A | ||||
| JP46037850B1 | ||||
| JP41013316B1 |
Other References:
低温工学, 1972, Vol.7, No.6, P.291-302
菓子の事典, 2000年, 朝倉書店発行, 小林秋夫 村田忠彦編者, p.192-194
菓子の事典, 2000年, 朝倉書店発行, 小林秋夫 村田忠彦編者, p.192-194
Attorney, Agent or Firm:
Tomimasa Konishi
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