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Patent Searching and Data


Title:
METHOD FOR PRODUCING PASTE BREAD FROZEN DOUGH AND METHOD FOR PRODUCING PASTE CREAM BREAD BY USING THE SAME
Document Type and Number:
WIPO Patent Application WO/2017/131454
Kind Code:
A1
Abstract:
The present invention relates to a method for producing paste bread frozen dough and a method for producing paste cream bread by using the same and, particularly, to a method for producing paste cream bread, capable of producing bread with a soft feel even if the bread is produced by using dough, which is kept frozen/refrigerated, and maintaining a soft bread texture even after time has passed.

Inventors:
WOO JUNG HO (KR)
JEON HONG SHIN (KR)
KIM DAE CHUL (KR)
LEE YOUNG KYU (KR)
Application Number:
PCT/KR2017/000928
Publication Date:
August 03, 2017
Filing Date:
January 26, 2017
Export Citation:
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Assignee:
PARIS CROISSANT CO LTD (KR)
International Classes:
A21D6/00; A21D2/36; A21D8/06; A21D10/00; A21D13/31; A23C13/14
Foreign References:
KR100942611B12010-02-16
KR101087810B12011-11-29
JP2990641B21999-12-13
KR20030075666A2003-09-26
KR101684825B12016-12-20
Other References:
"Sweet Combination of Custard Cream and Red Bean Paste", NAVER BLOG, 21 November 2006 (2006-11-21), Retrieved from the Internet
See also references of EP 3409123A4
Attorney, Agent or Firm:
SUH, Man Kyu et al. (KR)
서만규 (KR)
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