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Patent Searching and Data


Matches 601 - 650 out of 1,796

Document Document Title
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...  
JP2019514385A
The present invention relates to the constituent and method for improving the characteristic of baking powder products of using together the lipolytic enzyme which has a ratio of phospholipase A 1 activity to phospholipase A 2 defined ac...  
JP2019083719A
[Subject] Meshes-of-a-net structure of the Secretary of the Interior is strong, and it provides bread dough which can produce gluten-free rice powder bread excellent in firmness. [Means for Solution] Bread dough receives the main powder ...  
JP2019514386A
The present invention relates to the constituent and method for improving the texture of a cake, and the tolerance of bakery bread dough especially, in order to improve a bakery product.  
JP2019080516A
【課題】適度な膨らみと、サク味のある食感 を有するシュー皮が得られるシュー皮生地及 びシュー皮用ミックス粉を提供する。【解決 手段】全原料穀紛中に、デュラム小麦粉...  
JP2019076073A
[Subject] Provide baked confectionery cloth which can obtain Cookie which it was soft and was carried out gently. [Means for Solution] Baked confectionery cloth to which more than 90 mass % of oil content which is the baked confectionery...  
JP2019076049A
[Subject] good cloth at the time of work -- let it be a subject to provide confectionery which has good texture and product appearance after a sex and calcination. [Means for Solution] Thin power flour of wheat and semolina of durum whea...  
JP2019076074A
[Subject] Provide an underwater oil type emulsified oil fat constituent which can manufacture filling material for bakeries which is smooth and has little change of dailyc texture at texture which is fascinated. [Means for Solution] Fill...  
JP6507736B2  
JP6507737B2  
JP6507739B2  
JP2019062892A
[Subject] A subject of the present invention is the three following points. (I) Obtain bakery foodstuffs which have soft texture and wet texture, without producing A messenger and crisp weight. (II) Obtain temporally bakery foodstuffs in...  
JP2019062858A
[Subject] Even when you re-heat with cooking-by-heating machines, such as a microwave oven, provide a mix for baked confectionery which can manufacture baked confectionery whose crisp and mouth-melt it is as soft as a Sentence rate and a...  
JP2019058117A
[Subject] Obtain compound bakery foodstuffs which have desirable texture, without spoiling appearance of a product, when batter cloth is used as upper credit cloth at the time of manufacture of compound bakery foodstuffs. [Means for Solu...  
JP2019510665A
The present invention is the method of forming a cast, and it has a hollow which has the (a) inside and the bottom, It is the process of providing a mold former which was manufactured from a plastic and manufactured by a 3-D printing met...  
JP2019058135A
[Subject] Provide a mix for a nature improvement agent of a cloth foodstuffs article, and cloth foodstuffs which can manufacture cloth foodstuffs excellent in appearance and texture. [Means for Solution] A nature improvement agent of a c...  
JP2019509742A
The present invention is a method for customizing the flavor of bread or pastry, To the surface of the cloth which fabricated the following, or the outer cover of bread or pastry products, It is related with the above-mentioned method of...  
JP2019041624A
[Subject] There is a subject of the present invention in providing a bakery product excellent in rice cake texture, and a manufacturing method for the same using starch classified into foodstuffs instead of a food additive. [Means for So...  
JP2019041604A
[Subject] Even if you can perform an improvement of the amount of water absorption larger than usual frozen cloth and you manufacture from frozen cloth, let it be a subject to provide a doughnut which has about the same feeling of volume...  
JP6483620B2  
JP6484445B2  
JP2019033711A
[Subject] Sponge dough cloth for bread which can obtain bread which there is volume equivalent to the usual bread, and has a usual feeling of a Sentence rate and mouth-melt equivalent to bread even if it uses soybean flour, cloth for bre...  
JP2019033737A
[Subject] A manufacturing method etc. of baked goods using practical yeast for bread-making which can manufacture baked goods, such as a better wind flavor and shape, and the yeast concerned are provided. [Means for Solution] Saccharomyc...  
JP2019024347A
To provide a mixed powder for rice flour bread retaining excellent swelling and palate feeling in spite of containing no gluten and retaining excellent palate feeling for a long time, and to provide a bread dough for rice flour bread, an...  
JP2019017275A
To provide a mix for bakery food product capable of produce a bakery food product with better texture while containing dietary fiber, low sugar and low calorie.A mix for bakery food product of the invention contains soluble dietary fiber...  
JP2019017307A
To provide a mix for shoe dough capable of manufacturing a shoe skin having good shape even with containing starch as a main component, a shoe dough, and a manufacturing method of the shoe skin.There are provided a mix for shoe dough con...  
JP2019502385A
A constituent useful in order to produce quality bread, a) It is hydroxypropyl methylcellulose which has gluten free powder, b19~24% of Methoxyl content, and 4~12% of hydroxypropoxyl content, Hydroxypropyl methylcellulose based on the gr...  
JP3219951U
[Subject] Offer of a set for as-you-like-it pancakes corresponding to the new manufacturing method of an as-you-like-it pancake is aimed at. [Means for Solution] Powder packing object 1 in which a dry granular material containing 1 servi...  
JP2019013223A
To provide a premix powder for confectionery or the like capable of easily cooking confectionery having volume and soft texture by a microwave oven without using 7 major allergens (egg, wheat, milk, prawn, crab, soba, peanut).There is pr...  

Matches 601 - 650 out of 1,796