Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 551 - 600 out of 1,686

Document Document Title
WO/1994/027445A1
A process is disclosed for producing a pourable ready mix (36) for preparing end baked goods. The mix (36) consists of at least one type of particulate, especially granulated or lumpy coarse materials (14) and of at least one type of fin...  
WO/1994/022328A1
A bakery ingredient including a milled, starch-bearing grain having about 60-80 % of its starch enzymatically eliminated by conversion to a soluble form and about 4 to 30 % by weight of a caramel-sugar mixture is disclosed along with a p...  
WO/1994/021128A1
The invention concerns laminated doughs, wherein anaqueous gel containing 20-50 wt.% of maltodextrin and 0-30 wt.% of beta-glucan and/or pentosans is present as fat replacer; in this way, doughs can be made that contain less than 14 wt.%...  
WO/1994/019953A1
The invention concerns bakery doughs or batters comprising the conventional ingredients, wherein, however, the fat applied displays: a SAFA content of less than 40 wt.%; an N20 (unstab., NMR pulse) of 10, while the triglyceride compositi...  
WO/1994/019956A1
The invention concerns different kinds of prebaked bread. Until now prebaked large bread having a weight of 400 and 800 g is being offered but sparsely, because it is only available in unsliced condition. Slicing warm finished large brea...  
WO/1994/019955A1
The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. The dough's composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast b...  
WO/1994/007369A1
The invention is a pre-baked microwaveable dough composition comprising a dough of flour, plasticizer, water, and a leavening agent; a crisping agent dispersed across the dough; and, optionally, a topping wherein said dough comprises fro...  
WO/1994/007484A1
Compositions of matter are provided comprising a pharmaceutically effective amount of taxol or a tumor-active analog thereof solubilized in a pharmaceutically acceptable carrier comprising an oil having a dipole moment of between about 0...  
WO/1994/000018A1
The present invention provides methods for improving the baking properties of cake flour using microwave heating. The microwave treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, microwa...  
WO/1993/008274A1
Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough with a thiol redox protein. The method of the present invention p...  
WO/1993/005659A1
A composition for preparing a bread product containing a wheat flour having a protein content between about 10 % and about 17 % by weight and about 24 % to about 48 % by weight per 100 parts of flour of high heat non-fat dry milk solids ...  
WO/1993/001724A1
The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, wh...  
WO1992012057A3  
WO/1992/019109A1
A fat-free baking formulation, which comprises a composition comprising oats intimately mixed with water or skimmed milk, and cereal flour, such that the mix has a pasty consistency. The oats and flour are converted to a creamy consisten...  
WO/1992/012057A2
A container (20) for vacuum packing refrigerated dough (18) and amethod of forming a refrigerated dough product is disclosed. A method of forming a refrigerated dough product using a spiral wound composite container (20) of the present i...  
WO/1992/001390A1
A stabilizing agent for dry mix food products in powder form, the individual particles of which consist essentially of microcrystalline cellulose, sodium carboxymethyl cellulose, and maltodextrin.  
WO/1992/001384A1
A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, aft...  
WO/1991/019423A1
Food products, typically having a moisture content above 50 % by weight, are prepared which contain polysaccharide hydrocolloid and insoluble fiber at a weight ratio of 1:0.2-3.5:1.1-4.5. These materials are preferably added to the food ...  
WO/1991/018613A1
The present invention provides compositions and method for the preparation of emulsions and multiple emulsions. Specifically, the invention provides solids which are self-emulsifying glasses which, on contact with a sufficient amount of ...  
WO/1991/011905A1
A soft-milling wheat which produces dough having exceptionally low visco-elasticity is provided by breeding from a variety having Glu-D1 double null trait, such as the landrace "Nap Hal". The wheat can be used in the manufacture of biscu...  
WO/1991/008673A1
Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with ot...  
WO/1990/011017A1
A spun product from a combination of a saccharide and a hydrophobic ingredient is hydrophilic with low concentrations of such ingredient but becomes increasingly hydrophobic as the concentration of the hydrophobic ingredient is increased...  
WO/1990/011016A1
A donut batter is described, along with the use of the batter to provide frozen, uncooked cake donuts which may be reconstituted quickly in a deep fryer. The batter consisting preferably of cake and bread flours, sucrose, shortening, a c...  
WO/1990/006969A1
Oleaginous substances such as vegetable oil, baby oil, olive oil, margarine, lanolin, cocoa butter and the like have their affinity for water altered by mixing the oleaginous substance with sugar and melt spinning the mixture in a cotton...  
WO/1989/012396A1
Process for ensuring the long preservation of food compositions, having essentially as ingredients cereal flour, eggs, sugar, milk or a milk substitute, such as a soy-bean food filtrate and flavourings, whereby the dough components are s...  
WO/1989/006906A1
Disclosed are food products, especially culinary mixes and baked goods prepared therefrom which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved food...  
WO/1986/006937A1
A polyglycerol partial fatty acid ester emulsifier comprising polyglycerol which is predominantly mono- and/or diesterified with saturated fatty acid moieties and optionally monomeric glycerol which is predominantly mono- and/or diesteri...  
WO/1982/001807A1
Novel soluble protein aggregate which may be prepared from whey by suitable methods of alkali treatment and concentration, particularly using ultrafiltration to remove selectively calcium, phosphate and lactose. The product is readily he...  
JP2017221212A
[Subject] Offer of the manufacturing method which it has been improved for the fondant which makes possible transparent glaze which has high preservation stability and low hygroscopicity, is not sticky and has especially gloss, and which...  
JP6248304B2  
JP2017216901A
[Subject] Cooking time is short and it provides a manufacturing method of aerosol products for foodstuffs which can produce calcination foodstuffs of outstanding resistance to the teeth snappily made light by a simple method, and calcina...  
JP2017216968A
[Subject] A subject in the present invention is providing baked confectionery which has light texture like Cookie or sable, while chocolate is included abundantly. It is providing baked confectionery in which generating of temporal bloom...  
JP2017212888A
[Subject] In a compound bakery product produced by calcinating compound bakery cloth containing baked confectionery cloth and shoe cloth and compound bakery cloth which carried out bean jam wrapping so that outside cloth might turn into ...  
JP2017212898A
[Subject] Provide improvement material for shoes which can acquire a shoe case with good shape retaining property where capacity is large, by being stabilized satisfactorily [it is soft and / mouth-melt], and an oil-and-fats constituent ...  
JP2017209025A
[Subject] In spite of not containing an allergy-causing substance of wheat, an egg, and milk, a manufacturing method which enables good sponge cloth of appearance and a flavor which have delicacy, volume, and pliability and do not have a...  
JP6240020B2  
JP2017200452A
[Subject] Offer of a manufacturing method of cloth from which baked confectionery which becomes a baking color equivalent to the conventional baked confectionery which it has the texture which was excellent in mouth-melt, and a baking co...  
JP2017195816A
[Subject] Batter cloth for bakery top credit which flows during calcination, falls, and does not soil a top plate, or does not soil an wrapping material by oil separation excessive at the time of circulation and storage after calcination...  
JP2017195817A
[Subject] Provide a manufacturing method of bean-jam-wrapping cloth which can obtain shoe confectionery with good shape retaining property and good flavor of good shape which does not have unevenness in the surface, and shoe confectioner...  
JP2017195815A
[Subject] it is soft and crisp is good -- substance -- provide providing bread-making improvement material for obtaining existing clever bread, without worsening cloth physical properties. [Means for Solution] Bread-making improvement ma...  
JPWO2016121570A1
The manufacturing method of the heat treatment flour of the present invention performs moist heat treatment and dry heat treatment to flour one by one. The above-mentioned moist heat treatment is in the state where flour and moisture exi...  
JPWO2016111061A1
processing starch for bakery foodstuffs of the present invention is hydroxypropyl-ization-processed -- gelatinization -- peak temperature -- 56*63 ℃ and gelatinization -- energy is 3.5*7.0 J/g. The degree of substitution of a hydroxypr...  
JP2017184654A
[Subject] Even if you refrigerate, let it be a subject to provide a hardening depressant and a use at the time of cold storage of a butter cake for manufacturing a butter cake which is hard to harden and can maintain outstanding texture ...  
JP2017184668A
[Subject] The present invention should provide a constituent for bread-making improvement in which texture (a feeling of soft nature and With dust, a crisp feeling, carrying out admiration) can obtain good bread without worsening the clo...  
JP2017176034A
[Subject] When you have moderate viscoelasticity and you consider it as calcination foodstuffs, there is no problem in that a state of air bubbles provides good calcination foodstuffs cloth, or moistness (water holding property), and sol...  
JP2017175954A
[Subject] Manufacture bakery foodstuffs in which temporal degradation of texture does not take place easily, and provide a mix for heat treatment flour and bakery foodstuffs which can manufacture the bakery foodstuffs efficiently. [Means...  
JP2017529073A
The present invention mixes the cocoa biomass which is a method for preparing the cocoa biomass which has the adjusted fat phase, and has fat phase 1 with vegetable fat which has fat phase 2, and is it, Fat phase 3 is formed into this co...  
JP2017176015A
[Subject] When you cook by heating cloth frozen after Huiro and you manufacture bread, control generating of white-izing on the surface of pan by cooking by heating after prolonged freezing storage with a simple technique, without impair...  
JP2017169467A
[Subject] In inside where a method of making compatible texture snappily made into machinery aptitude by a flour batter method said for the object of the present invention to have higher manufacturing efficiency is left behind as a subje...  
JP6204003B2  

Matches 551 - 600 out of 1,686