公开(公告)号：US20100255151A1

公开(公告)日：2010-10-07

申请号：US12418548

申请日：2009-04-03

Applicant: Myoung Gu LEE ,  Jong Min LEE ,  Gil Hong CHA

Inventor： Myoung Gu LEE ,  Jong Min LEE ,  Gil Hong CHA

IPC: A21D13/00 ,  A21D8/04

CPC classification number: A21D6/001

Abstract: A bread making method including: a cold sponge process where strong flour, dried yeast, yeast food, salt, an improver, and water are mixed, stirred at low speed, stirred at high speed, and then fermented at a temperature and relative humidity; a dough process in which the resulting mixture of the cold sponge process is mixed with strong flour, sugar, salt, dried milk, dried yeast, margarine, and water, and the to resulting mixture is given a floor time and then divided into pieces; a freezing storage process in which the dough is frozen, wrapped in plastic, and stored at a temperature of less than −18 degrees C.; a thawing process in which the resulting dough pieces of the freezing process are thawed; and a second fermentation process in which each of the resulting dough pieces is molded and subjected to a second fermentation.

Abstract translation: 一种面包制作方法，其特征在于，将冷面粉，干酵母，酵母食品，盐，改良剂和水混合，冷却搅拌，高速搅拌，然后在温度和相对湿度下发酵的冷海绵过程; 将所得到的冷海绵过程的混合物与强面粉，糖，盐，干奶，干酵母，人造黄油和水混合的面团过程，并将得到的混合物放置一段时间，然后分成片; 冷冻储存过程，其中将面团冷冻，包裹在塑料中，并在低于-18℃的温度下储存; 解冻过程，其中所得的冷冻过程的面团解冻; 以及第二发酵工艺，其中每个所得的面团片被模制并进行第二次发酵。

公开(公告)号：US20100255150A1

公开(公告)日：2010-10-07

申请号：US12418536

申请日：2009-04-03

Applicant: Myoung Gu LEE ,  Jong Min LEE ,  Gil Hong CHA

Inventor： Myoung Gu LEE ,  Jong Min LEE ,  Gil Hong CHA

IPC: A21D6/00 ,  A21D13/00

CPC classification number: A21D8/02

Abstract: Provided is a method of making bread that can increase taste appeal and slow aging by fermenting dough at a low temperature for a long time to improve its texture and flavor, and bread made by the method.The method includes a cold sponge process, a dough process, and a second fermentation process. In the cold sponge process, 18 to 19.5 parts by weight strong flour, 0.18 to 0.21 parts by weight dried yeast, 0.03 to 0.036 parts by weight yeast food, 0.06 to 0.09 parts by weight salt, 0.06 to 0.09 parts by weight an improver, and 10.2 to 11.4 parts by weight water are mixed at a temperature of 15 to 17° C., stirred at low speed for 2 to 4 minutes, stirred at high speed for 1 to 2 minutes, and then fermented at a temperature of 2 to 4° C. and a relative humidity of 90 to 95% for 15 to 18 hours. In the dough process, the resulting mixture of the cold sponge process is mixed with 12 to 13.5 parts by weight strong flour, 2.1 to 2.7 parts by weight sugar, 0.45 to 0.54 parts by weight salt, 0.9 to 1.5 parts by weight dried milk, 0.09 to 0.15 parts by weight dried yeast, 2.1 to 3 parts by weight margarine, and 8.1 to 9.3 parts by weight water, and the resulting mixture is given a floor time of 15 to 20 minutes and a bench time of 15 to 20 minutes and then divided into dough pieces. In the second fermentation process, each of the divided dough pieces is molded and subjected to a second fermentation at a temperature of 36 to 40° C. and a relative humidity of 90 to 95% for 50 to 60 minutes.

Abstract translation: 提供一种制作面包的方法，其可以通过在低温下长时间发酵面团以提高其质地和风味，以及通过该方法制成的面包，从而增加味觉吸引力和缓慢老化。 该方法包括冷海绵过程，面团过程和第二发酵过程。 在冷海绵方法中，将18〜19.5重量份强粉，0.18〜0.21重量份干酵母，0.03〜0.036重量份酵母食品，0.06〜0.09重量份盐，0.06〜0.09重量份改良剂， 和10.2〜11.4重量份的水在15〜17℃的温度下混合，低速搅拌2〜4分钟，高速搅拌1〜2分钟，然后在2〜 4℃，相对湿度为90-95％，持续15-18小时。 在面团过程中，将所得冷海绵方法的混合物与12至13.5重量份强粉，2.1至2.7重量份糖，0.45至0.54重量份盐，0.9至1.5重量份干奶， 0.09〜0.15重量份干酵母，2.1〜3重量份人造奶油和8.1〜9.3重量份水，得到的混合物的施工时间为15〜20分钟，工作台期为15〜20分钟， 然后分成面团片。 在第二发酵过程中，将每个分开的面团片成型并在36至40℃的温度和90至95％的相对湿度下进行第二次发酵50至60分钟。

公开(公告)号：US20100255148A1

公开(公告)日：2010-10-07

申请号：US12418493

申请日：2009-04-03

Applicant: Myoung Gu LEE ,  Byung Keon SON ,  Jong Min LEE

Inventor： Myoung Gu LEE ,  Byung Keon SON ,  Jong Min LEE

IPC: A21D6/00 ,  A21D8/02

CPC classification number: A21D6/001 ,  A21D8/02

Abstract: A method of making bread is provided. The method includes a warm dough making process in which a warm dough is formed by heating a mixture of milk and salt, adding wheat flour to the heated mixture, aerating the resulting mixture, and ripening the resulting mixture at low temperature, a dough mixing process in which a dough is formed by mixing the resulting dough of the warm dough making process with wheat flour, dried yeast, refined sugar, refined salt, whole milk powder, bread improver, processed butter, milk, egg, and water, and stirring the mixture, a deep-freezing process in which the resulting dough is divided into equal-sized pieces and the divided dough pieces are deep-frozen, a thawing process in which the deep-frozen dough is thawed, a fermentation process in which the thawed dough is placed in a bread pan to be fermented, and a baking process in which the fermented dough is heated.

Abstract translation: 提供制作面包的方法。 该方法包括一个温暖的面团制作过程，其中通过加热牛奶和盐的混合物形成温暖的面团，向加热的混合物中加入小麦粉，使得到的混合物充气，并在低温下熟化所得混合物，面团混合过程 其中通过将所得到的面团生面团与小麦面粉，干酵母，精制糖，精制盐，全脂奶粉，面包改良剂，加工黄油，牛奶，蛋和水混合而形成面团，并搅拌 混合物，其中将所得面团分成相等尺寸的碎片并将分开的面团片进行深冷冻，将冷冻面团解冻的解冻方法，将发酵过程中的解冻面团 被放置在要发酵的面包盘中，以及烘烤过程，其中发酵面团被加热。

公开(公告)号：US20100255149A1

公开(公告)日：2010-10-07

申请号：US12418504

申请日：2009-04-03

Applicant: Myoung Gu LEE ,  Byung Keon SON ,  Jong Min LEE

Inventor： Myoung Gu LEE ,  Byung Keon SON ,  Jong Min LEE

IPC: A21D8/04

CPC classification number: A21D6/003

Abstract: A method of making bread is provided. The method includes a warm dough making process in which a warm dough is formed by heating a mixture of milk and salt, adding wheat flour to the heated mixture, aerating the resulting mixture, and ripening the resulting mixture at low-temperature, a sponge making process in which a sponge is formed by mixing wheat flour, dried yeast, yeast food, bread improver, salt, and water and fermenting the mixture, a dough mixing process in which a dough is formed by mixing the warm dough and the sponge with wheat flour, salt, butter, dried yeast, dried milk, sugar, egg, and water and stirring the mixture, a division process in which the dough is divided into equal-sized pieces, a ripening process in which the divided dough is rolled out and ripened for a predetermined period of time, a molding process in which the resulting dough is molded to fit a bread pan, a fermentation process in which the molded dough is placed in the bread pan to be fermented, and a baking process in which the fermented dough is heated.

Abstract translation: 提供制作面包的方法。 该方法包括一个温热的面团制作过程，其中通过加热牛奶和盐的混合物形成温热面团，向加热的混合物中加入小麦粉，使所得混合物充气，并在低温下熟化所得混合物，制成海绵 通过混合小麦粉，干酵母，酵母食品，面包改良剂，盐和水并发酵混合物形成海绵的方法，通过将温面团和海绵与小麦混合形成面团的面团混合过程 面粉，盐，黄油，干酵母，干牛奶，糖，鸡蛋和水，搅拌混合物，将面团分成相同尺寸的切片，将分割的面团卷起的熟化过程和 熟化预定时间，将所得面团模制成适合面包盘的成型方法，将发泡方法放置在要发酵的面包盘中的发酵工艺，以及发酵过程 d 呵呵加热。