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JPH04200341A |
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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JPH0439301B2 |
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JPH04126064A |
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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JPH0419815B2 |
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JPH0412930B2 |
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JPH0430765A |
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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JPH04500304A |
(57) [Abstract] Since this gazette is application data in front of an electronic application, the data of an abstract is not recorded.
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JPH03285673A |
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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JPH03117473U |
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JPH03117474U |
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JPH0373252B2 |
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JPH0373251B2 |
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JPH0372249B2 |
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JPH0370455B2 |
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JPH03175927A |
PURPOSE: To easily execute automation to surely roll-up desired contents and to obtain a properly stably columnar product by permitting the surface lines of a rolling film for food to be directed in a major axis direction and permitting ...
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JPH0337892B2 |
A leavened and unleavened frozen dough composition is prepared comprising wheat protein in an amount greater than 16% protein based on the total weight of flour. The frozen dough can withstand less than ideal commercial distribution temp...
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JPH0332336B2 |
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JPH0329373B2 |
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JPH0376529A |
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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JPH02268636A |
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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JPH0242448B2 |
Wholegrain bakery products such as bread or biscuits which incorporate whole grains of cereal such as wheat or rye are made by using heat-treated microporous grain. This avoids extensive pre-soaking required for hydrating natural untreat...
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JPH02219550A |
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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JPH0238181B2 |
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JPH02215338A |
PURPOSE: To obtain cookies that is excellent in storage stability and suitable for cooking in a microwave oven by preparing a cookie dough containing flour, chemical baking powder, etc., and preroasting the dough in a short time at temp....
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JPH02163031A |
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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JPH02156847A |
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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JPH02150231A |
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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JPH02142437A |
PURPOSE: To provide a chemical leavening system consisting of stabilized X-ray amorphous calcium carbonate as a carbonate element and leavening acid and fit for baking powder, dough and a roasted food. CONSTITUTION: This chemical leaveni...
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JPH0218041B2 |
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JPH02100626A |
PURPOSE: To obtain a cookie half product with a surfaced of rough grains and many projections by inserting a finger-shaped device in the rope of a cookie dough and moving the finger-shaped device at a speed proportional to the speed of t...
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JPH0260550A |
PURPOSE: To improve expansion of puff or pastry when baked by compounding each specified amt. of one or more kinds of substantially indigestible polyol fatty acid polyesters and glyceride fat to prepare a fat compsn. CONSTITUTION: One or...
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JPH029333A |
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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JPH025828A |
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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JPH01320962A |
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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JPH01312958A |
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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JPH01256338A |
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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JPH01252241A |
PURPOSE: To produce the subject dry yeast preservable over a long period, by coating the surface of dry yeast with vegetable oil and fat. CONSTITUTION: The objective dry yeast can be produced by coating the surface of a dry yeast (e.g. a...
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JPH01231842A |
PURPOSE: To obtain the cookies which have a long life and have no variations in sizes in spite of continuous mass production by mixing unbleached flour, a high moisture retaining agent, water, shortening, etc., and a starch material havi...
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JPH01202238A |
PURPOSE: To obtain healthy cookie having soft taste and good resistance to teeth and shorten baking time, by mixing dried bean curd to cookie material in arbitrary shape. CONSTITUTION: Suitable amount of powdery dried bean curd is mixed ...
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JPH01199536A |
PURPOSE: To obtain the title premix containing dried egg and dried egg york at a specific ratio and capable of providing a cake having good smell, mold and texture as well as good elasticity, moisture, sweetness and color tone. CONSTITUT...
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JPH01191634A |
PURPOSE:To obtain the title bread dough good in bulkiness and swelling, with perfume peculiar to breads, by kneading a bread dough raw material in the absence of yeast to avoid the death of the yeast. CONSTITUTION:First, such a bread dou...
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JPH0130452B2 |
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JPH0129535B2 |
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JPH01141559A |
PURPOSE:To obtain swollen food material containing high soybean protein content of excellent taste and texture, with good refrigerative storability, by using a mixture of gelling soybean protein and not gelling soybean protein. CONSTITUT...
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JPH0126662B2 |
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JPH0121941B2 |
Cookie products, having distributed therein 1) discrete regions providing a stable. crisp texture; and 2) discrete regions providing a stable, chewy texture having a desirable, storage-stable plurality of textures. This can be accomplish...
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JPH0195723A |
PURPOSE: To provide a cake with elasticity, a moist feeling and sweetness by establishing the mixing ratio of premix for a microwave oven. CONSTITUTION: The percentage content of flour is defined as 31-37wt.%, the percentage content of g...
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JPS6456681U |
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JPS6486828A |
PURPOSE: To simplify cooking time and labor, to improve the elasticity and flexibility of a cooked product and to obtain the dough suitable for the dough for fried noodles by half-freezing and half-aging it beforehand, then freezing it a...
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JPS6471434A |
PURPOSE: To obtain a refrigerated and laminated dough which is bakable by mixing ordinary dough components to prepare the laminated dough under specific controlled prepn. conditions and putting the laminated dough into an oven without th...
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