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JP05068483 |
PURPOSE: To obtain the subject dough causing no leakage of the contents when baked, also capable of softly baking the contents by rolling a cake dough containing fruits of high water contents in a laminated confectionery dough. CONSTITUT...
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JP05068470 |
PURPOSE: To improve the yield of bakery products and to recover the edge dough in stable quality by forming a dough into a sheet, punching with a mold, forming the edge dough into a sheet and joining the sheet to that of the fresh dough....
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JP05023097 |
PURPOSE: To reduce the amount of the releasing oil in the baking of a cake to a necessary minimum level and prevent the deterioration of the surface appearance, taste and flavor of the cake caused by the releasing oil. CONSTITUTION: The ...
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JP05023096 |
PURPOSE: To obtain a premix for crepe, having respectively improved mouth feeling and flavor by blending respectively specified amounts of wheat flour, saccharide and glucono-δ-lactone so that the ratio of glucono-δ-lactone to wheat fl...
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JP05015297 |
PURPOSE: To obtain a high-quality product having soft palatability, good melt in the mouth, fineness, increased specific volume and good taste by whipping dough until a specific volume of dough becomes ≥ a specific value. CONSTITUTION:...
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JP04370054 |
PURPOSE: To obtain the title premix having improved drying of surface, height, excellent flavor, texture, cooking and workability, comprising glucono-δ-lactone, a thickening agent, etc. CONSTITUTION: The objective premix, for example, c...
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JP04356152 |
PURPOSE: To provide the subject composition containing a specific amount of wheat flour having particle diameters within a prescribed range, having a crispy touch, a good melting property in mouths and excellent texture, and useful for c...
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JP04354528 |
PURPOSE: To produce a foaming powdery emulsifier compsn. maintaining the foaming property of the emulsifier for a long time. CONSTITUTION: A mixture of 100 pts.wt. glycerol fatty acid ester with 10-300 pts.wt. sucrose fatty acid ester an...
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JP04346746 |
PURPOSE: To prepare bread having high voluminousness and excellent taste and flavor by adding a specific cultured product and a specific lipase-treated product in a dough-preparation process for bread. CONSTITUTION: The objective bread i...
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JP04335853 |
PURPOSE: To inexpensively obtain the title high-quality, thin and soft patty shell dough having high commercial value by blending water, fats and oils and wheat flour, etc., to produce patty shell dough of cream puff and putting the patt...
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JP04267840 |
PURPOSE: To obtain a frozen food capable of readily handling after defrosting, free from deforming and having good appearance and flavor after heat cooking. CONSTITUTION: The frozen food is produced by adding the gelling agent to a dough...
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JP04262732 |
PURPOSE: To separately produce a dough for inner bun and a dough for patty, to top the dough for patty on the dough for inner bun and to process in the same way as that of conventional procedure. CONSTITUTION: Dough for inner bun and dou...
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JP04200338 |
PURPOSE: To improve puffing efficiency of dough in baking process in oven heating by forming the dough so that the surface of dough may become dense and voids of the dough may become specific value or above and further adding a chemical ...
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JP04200341 |
PURPOSE: To improve taste and texture, etc., of the resultant pan cake without exerting unfavorable influence upon others by adding gluconodeltalactone to a mixture of wheat flour, saccharides, oils and fats and alkaline baking powder ha...
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JP04126064 |
PURPOSE: To prepare the subject food improved in the commercial value thereof without producing large cavities between the upper surface of an ingredient and the inner surface of an outer covering material, by covering a flowable food wi...
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JP04108332 |
PURPOSE: To obtain the subject lustering composition capable of forming a glossy tough crust free from exfoliation, reduction of gloss and stickiness when baking a bread or a cake after application to the surface of a dough of bread or c...
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JP04030765 |
PURPOSE: To obtain the subject food, capable of promoting effective utilization of vegetable fiber by puffing a kneaded material of dietary fiber and water, granulating the kneaded material and enriching the nutrition of another food by ...
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JP04011829 |
PURPOSE: To obtain the title composition providing cakes melting well in the mouth, hardly becoming a dumpling state, containing specific amounts of plural kinds of salts of sulfate and chloride. CONSTITUTION: The objective composition c...
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JP03285673 |
PURPOSE: To make possible to prepare frozen bread dough and frozen bread of excellent qualities having excellent resistance in a frozen state by using a new yeast: Saccharomyces cerevisiae NT-20 (FERM P-11172). CONSTITUTION: A strain of ...
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JP03266932 |
PURPOSE: To advantageously prepare cake having excellent quality by combining at least two species of laminated dough derived from processes of wrapping oils and fats with dough raw material mainly comprising wheat flour and subjecting t...
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JP03266933 |
PURPOSE: To advantageously prepare cake having excellent quality by laminating at least two species of laminated dough derived from processes of wrapping oils and fats with dough raw material mainly comprising wheat flour and subjecting ...
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JP03266934 |
PURPOSE: To obtain cake having excellent quality and advantageous in price by laminating at least two species of dough ram material wrapping oils and fats and subjecting to roll-folding process. CONSTITUTION: For instance, oils and fats ...
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JP03130034 |
PURPOSE: To obtain the subject dough capable of ready producing a good quality coating of custard cream puff without more procedures than defreezing and baking and requiring no wide space in comparison with the conventional baked article...
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JP03076528 |
PURPOSE: To produce a dough for bread making, suitable in production of cooking breads especially such as hamburger bread excellent in inner phase and outer phase by cutting the bread dough into wheat gluten under reduced pressure. CONST...
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JP03076529 |
PURPOSE: To obtain a bread dough having excellent physical properties such as non-tackiness and elasticity and bread product having excellent quality such as a specific volume or relative seniliy by adding phytase to the bread dough. CON...
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JP03058736 |
PURPOSE: To provide the subject product having stably retained bubbles and a fine texture and giving a large volume of cake by receiving in heat-resistant container a foamed paste-like cake mix containing a glycerol fatty acid ester, a s...
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JP03039029 |
PURPOSE: To make possible to generate excellent toasted gloss on the surface with only burning after defrosting by coating the surface with aqueous solution of λ-carrageenan. CONSTITUTION: Unfermented or fermented bread dough is coated ...
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JP02286031 |
PURPOSE: To obtain wheat flour providing cakes having large volume, both excellent inner and outer phases free from defects after baking by adding a specific amount of transglutaminase to wheat flour. CONSTITUTION: Wheat flour is blended...
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JP02273138 |
PURPOSE: To obtain dough of cakes able to prepare cake having large cake volume, soft and excellent melting in the mouth by adding specific emulsified oils and fats composition of oil-in-water type and citric acid salt to cakes. CONSTITU...
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JP02268636 |
PURPOSE: To obtain a cake dough giving a cake having high specific volume soft and rough texture and excellent meltability in the palate by using a specific tartrate and a specific sulfate as essential components. CONSTITUTION: The objec...
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JP02261335 |
PURPOSE: To provide the subject composition having excellent dough flowability, heat conductivity, product weight, appearance, texture and baking color, good workability and reduced generation degree of defective products by mixing wheat...
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JP02227021 |
PURPOSE: To provide a bread reduced in the alcoholic smell, fermenting smell, aging smell, acidic smell, molding smell, etc., and further improved in the texture such as softness and wet touch by compounding a small amount of a branched ...
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JP02219550 |
PURPOSE: To improve shape retaining properties and keeping quality of title rice by attaching a sheet like dough of pie dough, needle dough, cake dough, etc., to one side or both side of cooked rice formed article formed under pressure. ...
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JP02167021 |
PURPOSE: To obtain a pie dough readily giving plentiful stratified appearance and tissue-like texture without necessary of veteran skill by slicing multilayered dough composed of kneaded powder layers and oily layers in the crossing dire...
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JP02163031 |
PURPOSE: To preserve bread dough without freezing and to prevent the deterioration of quality caused by freezing by quickly cooling kneaded and fermented bread dough, forming the cooled dough while keeping the temperature below a prescri...
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JP02163032 |
PURPOSE: To prepare an easily bakable pizza crust resistant to impregnation of liquid such as pizza sauce into the crust, keeping the pizza topping from spilling in heating before eating and having excellent palatability by forming the b...
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JP02156847 |
PURPOSE: To provide the subject dough preventing the transfer of water thereto and used for pizza crust, HARUMAKI (a Chinese dish prepared by wrapping minced pork, onion, etc., with a thin pastry sheet, and drying in oil), GYOZA (a fried...
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JP02150231 |
PURPOSE: To obtain a frozen raw crust capable of supplying a pizza with a soft and puffy baked state excellent in texture without escape of tastiness by baking once in cooking by coating the surface of a formed secondarily fermented raw ...
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JP02128643 |
PURPOSE: To readily provide a pastry dough having an excellent beautiful appearance by crosswise slicing a turned-in dough or a turned-in and laminated dough and further pressing the sliced surface thereof. CONSTITUTION: A pastry dough c...
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JP02124055 |
PURPOSE: To obtain the subject composition, containing a low-melting diglyceride in a specific amount in wheat flour and capable of providing bread excellent in crispiness. CONSTITUTION: The objective composition containing 0.5-10 pts.wt...
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JP02119739 |
PURPOSE: To obtain the title dough to be preserved in a frozen state and fermented and baked when put to practical use, causing no damage during its preservation, good in extensibility in an oven when thawed, excellent in preservability,...
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JP02020284 |
PURPOSE: To provide a baker's yeast belonging to genus Saccharomyces, having salt resistance, devoid of alcohol resistance and applicable to a frozen dough in a lean dough which has hither to been difficult to be used in a frozen dough t...
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JP02009333 |
PURPOSE: To prepare a cream puff crust having excellent bulkiness, moistness, soft feeling, taste, flavor, color and luster by baking a cream puff crust added with a specific compound. CONSTITUTION: A premix for a cream puff crust is pro...
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JP02005828 |
PURPOSE: To obtain a puffed food with a high content of soybean protein excellent in flavor, texture and nutritional balance and a dough having freezing and preservation quality by using a mixture of gelling soybean protein with nongelli...
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JP01320962 |
PURPOSE: To produce a novel food raw material suitable as a raw material for flying flour, butter or confectionery by adding and blending an edible protein-containing raw material and edible oils and fats to starch and hydrolyzing and dr...
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JP01317352 |
PURPOSE: To obtain the subject food having excellent taste and flavor, expandable by the reheating after opening the package and capable of easily expanding and giving a souffle simply by heating operation by thermally sterilizing an exp...
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JP01312958 |
PURPOSE: To obtain a cake having excellent texture and flavor with cooked by electric oven, etc., and excellent outward appearance with uniformly dispersed ingredient material by mixing natural gum material into basic premix comprising w...
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JP01285145 |
PURPOSE: To increase volume of cake after roasting and to improve a soft feeling and melting properties in the mouth by blending raw materials of cake dough with a tartrate and a polyglycerin fatty acid ester to prepare cake dough and ca...
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JP01273536 |
PURPOSE: To obtain breads such as croissants having excellent flavor and texture, by turning in a raw material of specific composition for roll-in to a dough kneaded after mixing raw materials such as flour, yeast, oils and fats and wate...
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JP01256338 |
PURPOSE: To obtain processed dough of pocket bun for selling on the market, expandable by roasting at relatively low temperature, by temporarily baking dough of pocket bun by contact heating method of hot plate to form a great number of ...
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