| PARIS CROISSANT CO., LTD. Patent applications |
| Patent application number | Title | Published |
|---|
| 20110184869 | METHOD OF MANAGING FRANCHISES USING CREDIT-CARD PAYMENT SYSTEM - A method of managing franchises using a credit-card payment system is provided. The method includes (a) inputting a goods selection or service use statement of a customer at a franchise to a franchise client to calculate an estimated payment amount, inputting member information of the customer to the franchise client, and transmitting the member information to a customer information server of a head office to request member authentication; (b) receiving, by the customer information server, a member authentication request signal for the customer, comparing the member authentication request signal with previously stored member information of the customer to perform authentication processing, and transmitting the result of authentication processing to the franchise client; (c) inputting credit-card payment information for the estimated payment amount to the franchise client, requesting a card company for payment approval, and receiving approval information; (d) outputting selection items for a satisfaction survey for service provided by the franchise through a sign pad connected to the franchise client; (e) when customer response data for the survey selection items is received from the sign pad, analyzing and statistically processing customer satisfaction evaluation information for the franchise according to the selection items, and storing the resultant customer satisfaction evaluation information in a database of the customer information server; and (f) switching the sign pad to a screen for obtaining a digital signature. | 07-28-2011 |
| 20100255151 | METHOD OF MAKING BREAD AND BREAD MADE BY THE METHOD - 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. | 10-07-2010 |
| 20100255150 | METHOD OF MAKING BREAD AND BREAD MADE BY THE METHOD - 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. | 10-07-2010 |
| 20100255149 | METHOD OF MAKING BREAD - 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. | 10-07-2010 |
| 20100255148 | METHOD OF MAKING BREAD - 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. | 10-07-2010 |
| 20090249811 | SHOW CASE - Provided is a showcase for displaying foods, and more particularly, an open-type showcase including a separate storage chamber installed in the showcase, isolatable from the exterior, and continuously receiving cold air through a cold air passage, similar to a display chamber, and capable of simply moving foods which can easily go bad, such as sandwiches or breads, displayed in the showcase, to the storage chamber and keeping the foods refrigerated after business hours, and blocking supply of the cold air into the display chamber when the display chamber is not used. | 10-08-2009 |
