The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Jul. 07, 2020
Filed:
Jan. 26, 2017
Applicant:
Paris Croissant Co., Ltd., Seongnam-si, KR;
Inventors:
Jung Ho Woo, Incheon, KR;
Hong Shin Jeon, Seoul, KR;
Dae Chul Kim, Anyang-si, KR;
Young Kyu Lee, Hwaseong-si, KR;
Assignee:
PARIS CROISSANT CO., LTD., Seongnam-si, KR;
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A21D 13/19 (2017.01); A21D 13/14 (2017.01); A21D 13/31 (2017.01); A23C 13/14 (2006.01); A21D 8/06 (2006.01); A21D 15/02 (2006.01); A21D 8/02 (2006.01); A21D 10/02 (2006.01); A21D 6/00 (2006.01); A21D 10/00 (2006.01);
U.S. Cl.
CPC ...
A21D 13/31 (2017.01); A21D 6/001 (2013.01); A21D 8/02 (2013.01); A21D 8/06 (2013.01); A21D 10/002 (2013.01); A21D 10/02 (2013.01); A21D 15/02 (2013.01); A23C 13/14 (2013.01);
Abstract
The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.