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公开(公告)号：JPH09289867A
公开(公告)日：1997-11-11
申请号：JP4354997
申请日：1997-02-27
Applicant: KAO CORP
Inventor： SHIMIZU MASAMI , OKI YASUMASA , SATO MANABU , SAKATA MASARU , NOMURA HITOSHI , YAMAGUCHI HIROAKI
Abstract: PROBLEM TO BE SOLVED: To provide a processing apparatus enabling the efficient production of a frozen compressed bread that a water-containing porous wheat flour food such as bread is once produced by baking, etc., the volume of the resultant food is reduced and stored in the compressed state, and subsequently the volume is restored by re-heating. SOLUTION: This processing apparatus is composed of a compressing device 3 provided with a means for compressing water-containing porous wheat flour food 1 which has been delivered in a baked or semi-baked state and a freezing and storing device 7 provided with a means for freezing the water-containing porous wheat flour food 1 in the compressed state.
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公开(公告)号：JPH09224554A
公开(公告)日：1997-09-02
申请号：JP3182196
申请日：1996-02-20
Applicant: KAO CORP
Inventor： SHIMIZU MASAMI , SATO MANABU , OKI YASUMASA , SAKATA MASARU
Abstract: PROBLEM TO BE SOLVED: To obtain a porous wet flour food which is satisfactory in restoration by reheating and appearance and improved in an eating feeling by compressing a baked porous wet flour food under a specific speed condition and then freezing it. SOLUTION: The baked or half-baked porous wet flour food (bread, cakes, e.g.) is compressed under the speed condition which may allow it to restore its volume by reheating, desirably the compressing speed of 5 to 20mm/sec, to reduce the bulk of the food and then frozen. Next, the bulk of the food is restored by reheating at a sales store, a restaurant, home, etc. The reducing rate of the bulk is desirably 0.1 to 0.5 (by the ratio of volume) per 1 of the heat-processed (half) product. Compression can be executed by pressuring compression by means of a pressing device or a vacuum pack system. The reheating means is desirably heating by means of a microwave oven in view of convenience, etc. In addition, the restoring rate of the bulk by reheating is generally 0.5 to 2 (by the ratio of volume) per 1 after reheating processing.
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公开(公告)号：JPH09163917A
公开(公告)日：1997-06-24
申请号：JP32708895
申请日：1995-12-15
Applicant: KAO CORP
Inventor： KUDO NAOHITO , SAKATA MASARU , SHIMIZU MASAMI , OKI YASUMASA , SATO MANABU , OMURA HISAO
Abstract: PROBLEM TO BE SOLVED: To obtain a frozen compressed porous water-containing wheat flour food improved in recoverability when reheated in a microwave oven, and giving a bread good in texture and flavor by cooling a baked bread under specific conditions. SOLUTION: A porous water-containing wheat flour food such as a bread or a cake is baked or semi-baked, quickly cooled without freezing the central part of the bread or cake, compressed and subsequently frozen in a state where the bulkiness of the bread is reduced. The food is preferably quickly cooled to the surface temperature of
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公开(公告)号：JPH04330289A
公开(公告)日：1992-11-18
申请号：JP713391
申请日：1991-01-24
Applicant: KAO CORP
Inventor： UJITA GORO , SUGIURA MASAKATSU , OKI YASUMASA
IPC: C12P7/64
Abstract: PURPOSE:To obtain a highly concentrated diglyceride in high efficiency and with saved energy by using glycerol excessively based on a fatty acid, subjecting to glycerol and the fatty acid to ester exchange reaction, then removing insoluble glycerol and reacting while dehydrating. CONSTITUTION:First, 1mol 2-22C (un)saturated fatty acid and >=equimolar amount, preferably 1.25-3.33mol glycerol are subjected to ester exchange reaction. Then the reaction is stopped in a highly concentrated state of diglyceride, the objective reactional product and insoluble glycerol are separated from the reaction system. Further, an esterifying reaction is carried out while dehydrating, to give the diglyceride. The reaction is preferably done in the presence of lipase selective to the 1 and 3-positions and immobilized to an ion exchange resin.
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公开(公告)号：JPH09313094A
公开(公告)日：1997-12-09
申请号：JP13651096
申请日：1996-05-30
Applicant: KAO CORP
Inventor： SHIMIZU MASAMI , SATO MANABU , OKI YASUMASA , SAKATA MASARU
Abstract: PROBLEM TO BE SOLVED: To obtain a porous water-containing wheat flour food excellent in taste, texture and productivity and capable of restoring its bulkiness by re- heating by decreasing bulkiness of porous water containing wheat flour food which already was baked by using a compressed plate, etc., having surface temperature which is a low temperature within the range without freezing the surface of the wheat flour food. SOLUTION: The bulkiness of a porous water-containing wheat flour food such as breads which was already baked is decreased by using a compressing plate or a jig for compression having as lower surface temperature as possible and frozen to provide the objective porous water-containing water-containing wheat flour. Furthermore, the surface temperature of the compressed plate or the jig for compression is preferably kept in a range of a temperature lower than (freezing point +15 deg.C) of the food.
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Patent Agency Ranking
公开(公告)号：JPH09252708A
公开(公告)日：1997-09-30
申请号：JP2805696
申请日：1996-02-15
Applicant: KAO CORP
Inventor： SHIMIZU MASAMI , SATO MANABU , OKI YASUMASA , SAKATA MASARU
Abstract: PROBLEM TO BE SOLVED: To obtain a food capable of restoring its bulkiness when reheated, having taste close to that just after baked at all times, excellent in flavor and productivity, thus useful as bread etc., by freezing a heat-treated porous hydrous wheat flour food simultaneously with or just after reducing its bulkiness. SOLUTION: This food is obtained by freezing only the surface layer of a heat-treated porous hydrous wheat flour food simultaneous with or just after the process to reduce its bulkiness. It is preferable that the reduction in the bulkiness is 0.01-0.9 relative to 1 after heat-treated (in terms of height ratio) and the level of restoring the bulkiness 0.5-2.0 relative to 1 after heat-treated (in terms of height ratio).
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公开(公告)号：JPH09224555A
公开(公告)日：1997-09-02
申请号：JP3182296
申请日：1996-02-20
Applicant: KAO CORP
Inventor： SHIMIZU MASAMI , SATO MANABU , OKI YASUMASA , SAKATA MASARU
Abstract: PROBLEM TO BE SOLVED: To obtain a porous wet flour food which restores its bulk by reheating, is satisfactory in restoration and appearance and improved in an eating feeling by compressing a baked porous wet flour food under a low temp. condition and then freezing it. SOLUTION: The baked or half-baked porous wet flour food (bread, cakes, e.g.) is compressed in a lowest temp. in the range where the food is not frozen. Next, the bulk of the food is restored by reheating. When the food is bread, the temp. of the bread at the time of reheating is desirably less than (a freezing point + 2 deg.C). The reducing rate of the bulk is desirably 0.1 to 0.5 (by the ratio of volume) per 1 of the heat-processed (half) product. At the time of reheationg the compressed and frozen food at a sales store, a restaurant, home, etc., it is desirable to use a microwave oven in view of convenience, etc. In addition, the restoring rate of the bulk by reheating is generally 0.5 to 2 (by the ratio of volume) per 1 after reheating processing.
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公开(公告)号：JPH09135657A
公开(公告)日：1997-05-27
申请号：JP16561496
申请日：1996-06-26
Applicant: KAO CORP
Inventor： OMURA HISAO , NAKAJIMA KENTARO , OMIKADO MASANORI , TANAKA YUKITAKA , MATSUDA TADASHI , SHIIBA DAISUKE , OKI YASUMASA , ORII TAKAO , SAKATA MASARU
Abstract: PROBLEM TO BE SOLVED: To obtain a bread set capable of widening a cooking effective period of time without reducing texture, by attaching a specific fibrous sheet to the bottom of bread to be edible by reheating with a microwave oven. SOLUTION: An adhesive (e.g. gum agent) is linearly applied at least to peaks of projected parts of an embossed fibrous sheet which is water-repellent or subjected to water repellent treatment and is used for the objective bread set which is edible by reheating with a microwave oven and in which the fibrous sheet 2 is attached to the bottom of bread 1 such as frozen bread.
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公开(公告)号：JPH1084848A
公开(公告)日：1998-04-07
申请号：JP24350496
申请日：1996-09-13
Applicant: KAO CORP
Inventor： ORII TAKAO , SAKATA MASARU , NOMURA HITOSHI , OKI YASUMASA
Abstract: PROBLEM TO BE SOLVED: To provide a continuous processing system desirably used for improving productivity in a technique concerning frozen and compressed bread, which temporarily producing a porous wet wheat flour food such as bread by a baking means, etc., then reduces its volume, stores it and then restoring the volume by heating again. SOLUTION: This processing system continuously executes the processes of (1) to (3) described below. (1) a process of arraying the carried porous wet wheat flour food after baking or half baking (2) a process of sticking the porous wet wheat flour food to a sheet (3) a process of compressing the porous wet wheat flour food and freezing it while maintaining compression.
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公开(公告)号：JPH1075706A
公开(公告)日：1998-03-24
申请号：JP23271396
申请日：1996-09-03
Applicant: KAO CORP
Inventor： ORII TAKAO , SATO MANABU , OKI YASUMASA , SHIMIZU MASAMI , SAKATA MASARU
Abstract: PROBLEM TO BE SOLVED: To provide a method for freezing a food, capable of selectively attaching a product inferior in peelability to one side, removing the product from a cooling jig and facilitating a treatment such as transportation to a packing process by placing the food between a pair of cooling jigs having surface states mutually different in peelability and freezing the food. SOLUTION: A food such as a porous hydrous wheat flour food e.g. bread is placed between a pair of cooling jigs having surface states mutually different in peelability and compression function such as cooling plates or cooling belts and is frozen. For example, an upper cooling plate 1 is composed of a material excellent in peelability and a lower cooling plate 2 is made of a material inferior in peelability. When the upper cooling plate 1 is removed after freezing, the food 3 is wholly attached to the lower cooling plate 2.
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