US3894155A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for the preparation of a frozen dough for bakery products
Assignee: Nisshin Seifun Group Inc
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Filing: 1973-10-23
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Granted: 1975-07-08
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Expires: 1993-10-23
Abstract
Abstract A frozen dough for bakery products whose storage stability has been considerably improved may be prepared by cooling prefermented dough containing a small amount of yeast to a temperature of 2* to 15*C and immediately further incorporating thereinto additional yeast. The frozen dough so obtained can produce bread of appearance, texture and eating quality which are not appreciably degraded.
Inventors
- 👤 Shoji Ono
- 👤 Ikuo Kitamura
- 👤 Tomoko Kuramoto
- 👤 Keizaburo Taguchi
- 👤 Tomozo Yoshizaki
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 23:20
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/02; A21D2/04; A21D2/08; A21D2/14; A21D2/22; A21D6/00; A21D6/001; A21D8/00; A21D8/02; A21D8/04; A21D8/047; A23; A23B; A23B40/00; A23B40/10
Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
89 words
A PROCESS FOR THE PREPARATION OF A FROZEN DOUGH FOR BAKERY PRODUCTS, WHICH COMPRISES: A. FERMENTING A DOUGH CONTAINING 1% OR LESS BY WEIGHT, BASED ON THE FLOUR IN SAID DOUGH, OF ACTIVE YEAST TO FORM A PUNCHABLE FERMENTED DOUGH, B. COOLING THE FERMENTED DOUGH TO 2*-15*C. TO SUPPRESS YEAST FERMENTATION ACTIVITY, C. ADMIXING 2-6% BY WEIGHT, BASED ON THE FLOUR IN SAID DOUGH, OF ADDITIONAL YEAST WITH THE COOLED DOUGH, AND D. FREEZING THE RESULTANT ADMIXTURE WHILE SAID ADDITIONAL YEAST IS IN THE STAGE OF DORMANCY OR INDUCTION.
Claim 2
Dependent Claim
89 words
A PROCESS FOR THE PREPARATION OF A FROZEN DOUGH FOR BAKERY PRODUCTS, WHICH COMPRISES: A. FERMENTING A DOUGH CONTAINING 1% OR LESS BY WEIGHT, BASED ON THE FLOUR IN SAID DOUGH, OF ACTIVE YEAST TO FORM A PUNCHABLE FERMENTED DOUGH, B. COOLING THE FERMENTED DOUGH TO 2*-15*C. TO SUPPRESS YEAST FERMENTATION ACTIVITY, C. ADMIXING 2-6% BY WEIGHT, BASED ON THE FLOUR IN SAID DOUGH, OF ADDITIONAL YEAST WITH THE COOLED DOUGH, AND D. FREEZING THE RESULTANT ADMIXTURE WHILE SAID ADDITIONAL YEAST IS IN THE STAGE OF DORMANCY OR INDUCTION.
Claim 3
Dependent Claim
18 words
A process according to claim 1, wherein 0.1-1% by weight of active yeast is added in step (a).
Claim 4
Dependent Claim
19 words
A process according to claim 1, wherein the dough is fermented in step (a) for less than 3 hours.
Claim 5
Dependent Claim
31 words
A process according to claim 1, wherein the additional yeast is added as such, in tHe form of an aqueous dispersion, or as an admixture with an oil, fat or emulsifier.
Claim 6
Dependent Claim
28 words
A process according to claim 1, wherein the dough contains a food additive to inhibit relaxation of the dough and to oxidize reducing substances leaked from the yeast.
Claim 7
Dependent Claim
25 words
A process according to claim 5, wherein said additive comprises at least one member selected from the group consisting of potassium bromate and ascorbic acid.
Claim 8
Dependent Claim
20 words
A process according to claim 6, wherein said dough contains 5-50 ppm of potassium bromate, ascorbic acid or mixtures thereof.
Claim 9
Dependent Claim
38 words
A process according to claim 1, wherein: a. the dough is fermented with 0.1-1% by weight active yeast for less than 3 hours; and b. the admixture of additional yeast with cooled dough is frozen within 30 minutes.
References Cited (Backward Citations)
US2333764A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-07-07 | 1979-01-06 | 1979-07-08 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-07-07 | 1983-01-06 | 1983-07-08 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-07-07 | 1987-01-06 | 1987-07-08 | $7700.00 | Window Closed / Lapsed |