公开(公告)号：US10701944B2

公开(公告)日：2020-07-07

申请号：US16072496

申请日：2017-01-26

Applicant: PARIS CROISSANT CO., LTD.

Inventor： Jung Ho Woo ,  Hong Shin Jeon ,  Dae Chul Kim ,  Young Kyu Lee

IPC: A21D13/19 ,  A21D13/14 ,  A21D13/31 ,  A23C13/14 ,  A21D8/06 ,  A21D15/02 ,  A21D8/02 ,  A21D10/02 ,  A21D6/00 ,  A21D10/00

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.