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JP3414652B2 |
To obtain a baked food of wheat flour such as bread, sponge cake, having an improved texture by adding a quality improver safe in terms of food sanitation to wheat flour and sustaining the effect for many hours, to provide a method for i...
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JP3414871B2 |
PURPOSE: To obtain a lustering agent for foods containing a milk protein and carrageenan as active ingredients, microbiologically safe, excellent in preservability, capable of being directly applied, coated or sprayed to a food, before b...
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JP3413678B2 |
PURPOSE: To provide a method for improving the swelling of and the processing time for polysaccharide bread. CONSTITUTION: Water is added to the whole material except a saccharide followed by conducting the main mixing, and a necessary a...
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JP3413577B2 |
PURPOSE: To obtain a confectionery prepared by material adding taste and texture characteristic of corn to paste of vegetables and corn-like cake prepared by using this confectionery material as a raw material. CONSTITUTION: This confect...
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JP3413576B2 |
PURPOSE: To obtain an admixture to be blended in bread dough for production of a bread having a taste similar to bread coated with butter or margarine and to provide a production method therefor. CONSTITUTION: A dough admixture for bread...
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JP3412946B2 |
PURPOSE: To obtain yeast doughnut having a large specific volume, soft texture and excellent melt in mouth by adding avicelase to raw material for yeast doughnut. CONSTITUTION: Avicelase derived from a fungus (Trichoderma-viride), etc., ...
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JP3410210B2 |
PURPOSE: To obtain an inexpensive frozen bread dough improver capable of preventing the lowering of the quality of bread dough caused by freezing and thawing during the bread-baking process and provide a process for the preparation of fr...
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JP2003512849A |
The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of c...
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JP2003079308A |
To provide a method for producing a layer food having excellent appearance, volume, texture and flavor without requiring special equipment at a low cost when the layer food is produced by using a fermented or a nonfermented dough such as...
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JP3380767B2 |
A quality improver for producing bread, comprising at least one component (i) selected from malt, rice fermentation product, and wheat fermentation product and (ii) biotin. Preferably it further contains mevalonolactone and/or mevalonic ...
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JP2003506060A |
Shelf-stable complete pre-mixes, separated into two or more components. The components are chemically and microbially stable. At least one component is a high-water-activity liquid component having a pH greater than 4.5. The components, ...
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JP2003506059A |
A process for manufacturing a food product, a food product produced thereby and a plant for production of the food product. The food product may have a generally truncated cone shape which allows the product to be stood on its base. The ...
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JP2002369648A |
To provide a Tako pancake (octopus piece-containing pancake) mix having smooth creamy palatability. The Tako pancake mix contains a milk protein.
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JP2002360233A |
To provide a method for thawing a frozen food so as to prevent the food after thawing from its quality deterioration by thawing so as not to make a direct contact of water droplets produced by a dew formation with the surface of the froz...
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JP2002335848A |
To obtain bread dough and bread produced using mainly juice of perishable foodstuff and subsidiarily water as preparation water, and to provide a method for producing the bread dough and the bread.At least wheat flour, sugar, salt and ye...
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JP3338546B2 |
PURPOSE: To obtain a hygienic stick-type solid molding with smooth surface, having moderate hardness, without impairing its shape retainability and flavor, by incorporating a raw material with a specified amount of fatty oil followed by ...
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JP2002291398A |
To provide a hot cake mix that gives a hot cake of a flat shape without causing defective shoulders on the periphery and has a voluminous appearance, crisp and readily dissolving texture in the mouth and moist sensation.The objective hot...
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JP2002281889A |
To provide a dough for baked cake causing little trouble of the adhesion to the forming tool and the transfer apparatus and easily peelable from the baking form, etc., while keeping improved palatability of the baked cake.The dough for t...
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JP2002281890A |
To solve the problems of conventional wheat flour for cooking comprising the washing of used cups, etc., the difficulty in cleaning the kitchen after cooking and the wide space necessary for handling a large amount of cups in a shop in t...
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JP2002272359A |
To provide a frozen and molded dough capable of being baked in a light wave oven.This frozen and molded dough for yeast-fermented foods for the light wave oven is obtained by molding a dough comprising a nonreducing sugar as saccharides ...
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JP2002253110A |
To provide frozen dough for pizza crust capable of obtaining hand- made pizza without requiring labor when cooking, readily handleable, not causing deformation and having good baked state, a method for producing the dough and an apparatu...
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JP3320485B2 |
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JP2002524061A |
A sugar wafer batter containing wheat flour, cereal grits, sucrose, and water, optionally with some or all of the sucrose replaced with a reducing sugar; or wheat flour, sucrose, a reducing sugar, and water. The sugar wafer batter is bak...
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JP2002521012A |
Disclosed are low-fat and fat-free snacks having a glossy coating and a process for making the same. Disclosed in a preferred embodiment are coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 2...
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JP2002186408A |
To provide frozen dough for bread that can inhibit the deterioration of the dough without adverse effect on the taste and the texture and a method of producing the same.The objective frozen dough for bread characteristically includes bot...
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JP2002516565A |
A leavened, farinaceous, baked food product having a crust on all sides and a method for producing the product. One embodiment of the leavened, farinaceous, baked food product has a quick bread-like texture and can be stored frozen and l...
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JP2002112708A |
To provide a Kintsuba (wrapping red bean jam with spread thin coat of wheat flour and formed into a thin hexahydron and steamed to a Japa nese confectionery of sword guard shop) unlike conventional ones, which is produced by baking the s...
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JP2002505090A |
(57) [Summary] How to make and formulate a dough product (20) that can be frozen and reconstituted in either a microwave oven, a hop-up toaster, a toaster oven or a customary oven (36) and has the functionality of a freshly baked product...
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JP2002027903A |
To obtain a seasoned dough system from which a flavor component dose not volatilize during baking bread and is able to impart sufficient filling of the flavor when the bread is chewed.This invention relates to a dough system containing a...
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JP2002017258A |
To prepare a shortening having improved characteristics, and to provide dough and a baked product each containing the shortening.This shortening contains >50 wt.% of vegetable fat and oil and ≤5 wt.% of encapsulated amphipathic flavor,...
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JP2002501386A |
Shelf-stable complete pre-mixes, separated into two or more components. The components are chemically and microbially stable. At least one component is a high-water-activity liquid component. The components, when combined, provide all in...
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JP2001321160A |
To obtain a yeast capable of producing bread with excellent flavor and slight fermentation odor, to obtain a bread dough containing the yeast, to provide a method for producing bread characterized by comprising using the yeast or bread d...
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JP3230744B2 |
To simplify treatment before baking which is troublesome, uniformalize treatment before baking of many kinds of bread dough and simultaneously pre-treat many kinds of bread dough before baking and increase baking frequency of bread dough...
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JP3214861B2 |
Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are c...
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JP2001252071A |
To provide bread having characteristic in taste by a bread making method of various kinds including conventional sponge bread-making process without needing a new investment.A new bread yeast capable of preparing bread that after baking,...
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JP2001224300A |
To obtain a low-protein bread capable of minimizing proteins and good in volume, inner layer, appearance, taste and texture.This low-protein bread is characterized as comprising 25-50 pts. mass of wheat flour, 45-70 pts. mass of starch e...
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JP2001224299A |
To obtain both a dough for a baked wheat flour food rich in voluminous feeling and softness and having satisfiable texture, flavor and baked color after baking and a long retrogradation time and an improver for producing the dough for ba...
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JP3189053B2 |
A refrigeratable yeast-leavened dough composition and methods of making such dough. The dough composition and the strain of yeast used are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in ...
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JP3184532B2 |
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 from about 0 wt-% to...
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JP3181721B2 |
PURPOSE: To obtain a one-package dry souffle mix excellent in flavor, texture and stability by incorporating powdery glair, modified food starch, flour, an inflating agent, an inflating acid, etc. CONSTITUTION: This souffle mix contains ...
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JP2001178353A |
To facilitate the pie lid-covering operations with increased operation efficiency by allowing cups of any shape to be readily covered with a pie dough to attain the sure retention of the pie lid and improve the texture of the pie lid. A ...
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JP3181246B2 |
To give a pan cake a novel taste by adding a solid component to the mix of pan cake of which taste has a tendency of falling monotonous, dispersing the solid component in the sponge dough to give a new kind of taste without causing a sen...
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JP3177046B2 |
PURPOSE: To prepare the subject dough free from fish-eye, having excellent appearance, taste and quality and suitable for French roll, etc., by treating divided or formed bread dough under specific condition. CONSTITUTION: This bread dou...
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JP3172814B2 |
PURPOSE: To stably form a prescribed cavity in a hollow bread. CONSTITUTION: A bread mix for hollow bread produced by mixing a bread raw material with ascorbic acid, its salt or its derivative and a thickener. A hollow bread baked by usi...
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JP3158860B2 |
PURPOSE: To provide a process for the stable and quick preparation of a souffle by the direct baking of souffle dough to give a souffle having high quality similar to the conventional souffle prepared by baking in a casserole using a wat...
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JP2001504322A |
(57) [Summary] The process of manufacturing stuffed or composite dough products (10). The product (10) has an outer crust (20) and an inner crumb (16) that surrounds the disc-shaped cream cheese (22). The process consists of mixing and k...
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JP3153003B2 |
PURPOSE: To provide the composite laminated confection dough in which the inclusion dough has hardness facilitating its production works, which prevents the inclusion from flowing out from the opening of the laminated confection dough, a...
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JP2001078656A |
To provide a process for simply producing a paratta-like food of good texture and taste, a flour mix for producing paratta-like food, the dough for paratta-like food, the paratta-like food, production processes therefor and the frozen do...
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JP3143723B2 |
PURPOSE: To provide a new doughnut low in oil absorption, fine in texture of its inner phase, having plain and very light palate feeling, and to provide a mix therefor. CONSTITUTION: The chief material comprising grain powder, sugar and ...
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JP3118176B2 |
To obtain a bread capable of preventing the generation of a crepe skin on the bread and good in flavor by kneading various kinds of raw materials, fermenting the kneaded product, again kneading the dough before divided, and subsequently ...
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