ES2035568T3 - Metodo para producir masa. - Google Patents

Metodo para producir masa.

Info

Publication number
ES2035568T3
ES2035568T3 ES198989307573T ES89307573T ES2035568T3 ES 2035568 T3 ES2035568 T3 ES 2035568T3 ES 198989307573 T ES198989307573 T ES 198989307573T ES 89307573 T ES89307573 T ES 89307573T ES 2035568 T3 ES2035568 T3 ES 2035568T3
Authority
ES
Spain
Prior art keywords
mass
stretched
rest
degrees
stretching phase
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
ES198989307573T
Other languages
English (en)
Inventor
Minoru Kageyama
Mikio Kobayashi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Rheon Automatic Machinery Co Ltd
Original Assignee
Rheon Automatic Machinery Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=16524811&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2035568(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Rheon Automatic Machinery Co Ltd filed Critical Rheon Automatic Machinery Co Ltd
Application granted granted Critical
Publication of ES2035568T3 publication Critical patent/ES2035568T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/02—Improving finished, partly finished or par-baked bakery products by cooling, e.g. refrigeration or freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/02—Dough-sheeters; Rolling-machines; Rolling-pins
    • A21C3/025—Dough-sheeters; Rolling-machines; Rolling-pins with one or more rollers moving perpendicularly to its rotation axis, e.g. reciprocally
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

SE PROPORCIONA UN METODO PARA PRODUCIR PAN DE BUENA CALIDAD A PARTIR DE MASA CONGELADA. EN ESTE METODO LA MASA (4) SE DEJA REPOSAR AL MENOS CINCO MINUTOS A UNA TEMPERATURA DE ENTRE 0 (GRADOS) C Y 16 (GRADOS) C, ANTES DE SER ESTIRADA. DICHA MASA DEJADA EN REPOSO A UNA TEMPERATURA FRIA PUEDE SER INMEDIATAMENTE ESTIRADA, Y LA ESTABILIDAD DE LA MASA ESTIRADA SE MEJORA EN COMPARACION CON LAS TECNICAS CONOCIDAS HASTA AHORA. EN LA FASE DE ESTIRADO, LA MASA SE ESTIRA A LA VEZ QUE ES SOMETIDA A VIBRACIONES PARA QUE LA MASA PUEDA SER ESTIRADA SIN IMPARTIR UNA PRESION QUE SOBREPASE SU LIMITE ELASTICO. ASI, DURANTE LA FASE DE ESTIRADO, LA ESTRUCTURA DEL GLUTEN DE LA MASA NO SUFRE DAÑOS.
ES198989307573T 1988-07-26 1989-07-25 Metodo para producir masa. Expired - Lifetime ES2035568T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP63206525A JPH0640794B2 (ja) 1988-07-26 1988-07-26 パンまたはペーストリーの成形保存方法

Publications (1)

Publication Number Publication Date
ES2035568T3 true ES2035568T3 (es) 1993-04-16

Family

ID=16524811

Family Applications (1)

Application Number Title Priority Date Filing Date
ES198989307573T Expired - Lifetime ES2035568T3 (es) 1988-07-26 1989-07-25 Metodo para producir masa.

Country Status (10)

Country Link
US (1) US5030466A (es)
EP (1) EP0353036B1 (es)
JP (1) JPH0640794B2 (es)
KR (1) KR920001013B1 (es)
CN (1) CN1024159C (es)
AT (1) ATE80772T1 (es)
AU (1) AU616775B2 (es)
CA (1) CA1334150C (es)
DE (1) DE68902965T2 (es)
ES (1) ES2035568T3 (es)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2220224A1 (es) * 2003-05-26 2004-12-01 Jaime Torrents Rius Metodo de formacion y entablado de masas panificables y maquina para su implementacion.
ES2264307A1 (es) * 2002-04-02 2006-12-16 Rheon Automatic Machinery Co., Ltd. Procedimiento y aparato para conformar una pieza de masa.

Families Citing this family (41)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK467289D0 (da) * 1989-09-22 1989-09-22 Kurt Reisner Hansen Fremgangsmaade til fremstilling af pitabroedemner
JPH0655101B2 (ja) * 1990-02-20 1994-07-27 レオン自動機株式会社 発酵冷凍パンの製造方法
JPH044837A (ja) * 1990-04-23 1992-01-09 Rheon Autom Mach Co Ltd ベイキング生地シートの製造方法及び装置
ES2044783B1 (es) * 1992-06-09 1994-09-01 Pontaque Jose Manuel Solanas Procedimiento para la fabricacion de pan.
US5310569A (en) * 1992-12-03 1994-05-10 Rykaart, Inc. Method for producing a stress free continuous dough stream
US5427515A (en) * 1993-06-18 1995-06-27 Rykaart, Inc. Stress free dough sheeting processor for batch systems
US5510127A (en) * 1995-01-13 1996-04-23 Raymond Industrial Ltd. Process for making bread in an automatic bread maker
DE19507748A1 (de) * 1995-03-06 1996-09-12 Westfalia Separator Ag Verfahren zum Herstellen eines Mahlproduktteiges
NL9500601A (nl) * 1995-03-29 1996-11-01 Sasib Bakery Holland Nv Werkwijze en inrichting voor het relaxeren van deeg en daarmee verkregen deegprodukten.
ES2144247T3 (es) * 1995-05-02 2000-06-01 Philippe Douaire Procedimiento para la preparacion de una pasta fermentada o fermentada de hojaldre y alimentos a base de una pasta de este tipo.
JP3129241B2 (ja) * 1997-05-31 2001-01-29 株式会社オシキリ パン生地の焼成方法及びその装置
ITPD980028A1 (it) * 1998-02-12 1999-08-12 C I M Srl Impianto per l'alimentazione di macchine per la produzione di pane o simili
US6579554B2 (en) 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
USD475503S1 (en) 2001-05-22 2003-06-10 Manoucher Etminan Bread roll
KR100431493B1 (ko) * 2002-03-09 2004-05-14 주식회사 파리크라상 발효빵의 제조 방법
US20040052908A1 (en) * 2002-09-18 2004-03-18 Boyle Janet L Tender laminated biscuits
USD497239S1 (en) 2002-09-18 2004-10-19 The Pillsbury Company Raw dough product
US20040052907A1 (en) * 2002-09-18 2004-03-18 Maniak Douglas C. Vertically oriented laminated dough product
USD497238S1 (en) 2002-09-18 2004-10-19 The Pillsbury Company Raw dough product
USD493604S1 (en) 2002-12-27 2004-08-03 Kellogg Company Two-colored swirled cereal piece
US7341755B2 (en) 2003-02-17 2008-03-11 Yamazaki Seipan Kabushiki Kaisha Method for making breads
JP3893120B2 (ja) * 2003-02-17 2007-03-14 山崎製パン株式会社 角型食パン類の製造方法
MX2008008182A (es) * 2005-12-23 2008-11-14 Rich Products Corp Metodo para producir masa congelada.
US20070298143A1 (en) * 2006-06-22 2007-12-27 Graves John Retarder-to-oven laminated dough
US20090291185A1 (en) * 2006-09-28 2009-11-26 Stefan Kaczmarek Edible modeling material
DE202006015009U1 (de) * 2006-09-28 2006-11-23 Kaczmarek, Stefan Knet- und formbare Backmischung
KR100942610B1 (ko) * 2007-10-31 2010-02-16 주식회사 파리크라상 식빵 제조방법 및 이에 의해 제조된 식빵
NL2001856C2 (en) * 2008-07-28 2009-07-23 Bakwerk Beheer B V Fully fermented frozen dough for making soft bread rolls, has given maximum penetration value before being frozen
WO2010083299A1 (en) 2009-01-14 2010-07-22 Rich Products Corporation Method for reducing proofing time for baked and other products
CN101715919B (zh) * 2009-12-01 2012-10-03 郑州思念食品有限公司 冷冻甜甜圈制作方法
CN101773227B (zh) * 2010-01-18 2012-01-11 江南大学 一种冷冻面团馒头及其生产方法
WO2014010101A1 (en) 2012-07-13 2014-01-16 L'oreal Composite pigment and method for preparing the same
JP6096898B2 (ja) 2012-07-13 2017-03-15 ロレアル 化粧料組成物
US20170006882A1 (en) 2014-01-28 2017-01-12 Unigel S.A.S. Di Claudio Zanaglio & C. Process for the production of a bakery product
FR3017776B1 (fr) 2014-02-26 2016-12-09 Vamix Nv Nouveau procede de fabrication d'un aliment a base de pate levee, levee feuilletee ou feuilletee
CN109362827A (zh) * 2018-11-06 2019-02-22 河南工业大学 一种利用酵母发酵提高拉制面条面团延伸性的方法
CN109805062B (zh) * 2019-02-21 2021-09-03 北京瑞家食品有限公司 一种预发酵丹麦酥速冻面团的生产工艺
CN109699704B (zh) * 2019-02-21 2021-10-12 北京瑞家食品有限公司 一种预发酵牛角速冻面团的生产工艺
IT201900019073A1 (it) * 2019-10-16 2021-04-16 Daniele Bolcato Prodotti da forno e relativo metodo di produzione
FR3129062B1 (fr) * 2021-11-18 2025-07-11 Cerelia Procédé de préparation d’une pâte à pizza fraîche pour utilisation différée
KR102658651B1 (ko) * 2022-04-18 2024-04-18 주식회사 제이제이에프 크로플번 제조 방법

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH325442A (de) * 1957-04-15 1957-11-15 Baumann Arthur Bäckereimaschine
US3585046A (en) * 1968-03-27 1971-06-15 Baker Res & Dev Service Inc Method for preparing danish pastry
JPS4941556A (es) * 1972-08-29 1974-04-18
US4093749A (en) * 1974-11-20 1978-06-06 Sternberg George P Preparation of yeast leavened dough products
JPS51112542A (en) * 1975-03-27 1976-10-05 Toshiko Miyagawa Production of bread dough
JPS54991A (en) * 1977-06-06 1979-01-06 Panafacom Ltd Semiconductor ic
JPS5729243A (en) * 1980-07-28 1982-02-17 Asahi Denka Kogyo Kk Production of confectionery bread
EP0145367A3 (en) * 1983-11-21 1987-11-25 General Foods Corporation Process for making yeast-leavened frozen laminated and/or sweet pastry dough
FR2569334B1 (fr) * 1984-08-21 1987-01-02 Dough Process International Sa Laminoir pour pate a table vibrante
ES8801877A1 (es) * 1986-06-25 1988-03-16 Sermont Sa Procedimiento para la fabricacion de laminado en continuo de masa de pasta para panaderia y bolleria.
JPH0640793B2 (ja) * 1987-08-11 1994-06-01 レオン自動機株式会社 パン類の成形保存方法

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2264307A1 (es) * 2002-04-02 2006-12-16 Rheon Automatic Machinery Co., Ltd. Procedimiento y aparato para conformar una pieza de masa.
ES2264307B1 (es) * 2002-04-02 2007-11-16 Rheon Automatic Machinery Co., Ltd. Procedimiento y aparato para conformar una pieza de masa.
ES2220224A1 (es) * 2003-05-26 2004-12-01 Jaime Torrents Rius Metodo de formacion y entablado de masas panificables y maquina para su implementacion.
ES2220224B1 (es) * 2003-05-26 2005-10-01 Jaime Torrents Rius Metodo de formacion y entablado de masas panificables y maquina para su implementacion.

Also Published As

Publication number Publication date
KR920001013B1 (ko) 1992-02-01
ATE80772T1 (de) 1992-10-15
EP0353036A1 (en) 1990-01-31
US5030466A (en) 1991-07-09
DE68902965D1 (de) 1992-10-29
JPH0640794B2 (ja) 1994-06-01
AU616775B2 (en) 1991-11-07
CA1334150C (en) 1995-01-31
KR910002349A (ko) 1991-02-25
JPH0239843A (ja) 1990-02-08
CN1039702A (zh) 1990-02-21
AU3816189A (en) 1990-02-01
CN1024159C (zh) 1994-04-13
EP0353036B1 (en) 1992-09-23
DE68902965T2 (de) 1993-02-04

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