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JP3552729B2 |
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JP2004194518A |
To provide a frozen bread food product which is an always soft frozen food product comprising a side dish sandwiched between pieces of baked bread without hardening or drying up the bread on the outside when warmed in a microwave oven an...
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JP3538049B2 |
To obtain a pizza dough to be readily taken by a hand and edible. The peripheral part of a pizza dough main body 1a formed in a flat laminar state is provided with corner parts 1b. The pizza dough main body 1a is made into an approximate...
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JP3528127B2 |
To obtain a cooked bread to be used for food through undergoing a microwave oven heating. This cooked bread is obtained by the following process: a bread portion is made by incorporating yeast, rice Koji(malted rice) and vitamin C into s...
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JP2004136897A |
To provide a cold retaining carry container with which contents in the container can be easily transferred to a showcase or the like without damaging them and can be preserved for a long time without putting the container in a refrigerat...
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JP3507293B2 |
To provide a method for producing a compressed porous watercontaining wheat flour food by baking a food, reducing the bulkiness of the baked product and again heating the compressed food to recover the bulkiness, enabling to produce the ...
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JP2004057018A |
To provide moderate fluidity so as to perform simple topping operation such as squeezing or brush coating before baking with a volume feeling after baking without softening and flowing during the baking and suppress reversion (softening ...
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JP2004057133A |
To provide a method for keeping and packaging bread in which bread can freshly be preserved over a long period in a state in which flavor, taste, etc. and safety in an aseptic state are retained while keeping water content as the bread.I...
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JP2003219794A |
To provide a freezing method for bread giving bread having lustrous baked color, free from the falling-off of crust and having soft and wet texture.Bread is frozen by applying water to the surface of the bread before, during and/or after...
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JP3426822B2 |
To obtain a frozen compressed porous water-containing wheat flour food improved in recoverability when reheated in a microwave oven, and giving a bread good in texture and flavor by cooling a baked bread under specific conditions. A poro...
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JP3425307B2 |
To obtain a porous water-containg flour food improved in quality such as crisp and taste and restoration property by reducing volume after heating and mixing specified albumen powder into the food such as compression and restoration brea...
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JP3425325B2 |
To provide the bread excellent in texture and flavor and having improved restorability of the bulkiness of compressed bread without quality degradation even after long term preservation further by fermenting and baking a bread compositio...
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JP3413969B2 |
PURPOSE: To obtain the subject food suitable as e.g. noodle strip food, having hydrophobic coating layer consisting mainly of zein, capable of preventing migration of the water from the inside of the food or deposition and absorption of ...
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JP3409596B2 |
To provide a chocolate which does not cause exudation of oil and to obtain a composite food having a coating of this chocolate by improving the compsn. of oil and fat. The oil and fat compsn. is controlled to contain ≥70% lauric acid-b...
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JP3405869B2 |
To obtain a bakery product, having a film-forming agent capable of providing a crust after baking with a prescribed value or below of water vapor transmission rate, capable of preventing surface craze and enlarging the range of heating t...
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JP3404333B2 |
To provide a thawing apparatus of an automatic fermentation chamber for frozen dough which enables programming matching the accuracy of a temperature- detecting means to be performed because the input of thawing rate matching dough to a ...
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JP3400742B2 |
To prepare a bagel-like bread having smooth glossy crust, light soft palatability and excellent taste, homogeneous in palatability among products and also among parts of an individual product, and suitable for freezing. A dough prepared ...
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JP3375126B2 |
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JP3375696B2 |
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JP3367879B2 |
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JP3367024B2 |
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JP3365896B2 |
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JP3321632B2 |
A sandwich preparation apparatus includes a food material conveyor having an upstream end region and a downstream finishing end region. The bottom part of a sandwich or burger, including a bun half or slice of bread, has sauces and condi...
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JP2002526045A |
Wafer products are produced with two or more wafer sheets and food product in between. The food product, for instance confectionery, meat, fish, cheese, fruit or vegetable product or the like, nuts, or almonds, is applied to a first wafe...
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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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JP2002209505A |
To provide a confectionery having a high quality and safety by preventing a dew formation of the confectionery such as a cookie and also preventing the mingling of a foreign material such as an insect, etc.This method for radiating heat ...
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JP2002142732A |
To provide a method for providing to a consumer a freshly baked pizza-type food product at an arbitrary time and at an arbitrary place.The industrially frozen ingredients and the pizza-type food product is, respectively, stored and baked...
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JP2002095411A |
To obtain a fluid oil-and-fat composition requiring no melting operation unlike e.g. butter, directly sprayable, moderately soaking into the dough of sweets and bakery products and capable of giving similar palate feeling to that of a ca...
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JP2002078444A |
To provide a composition with bread crumb flavor.This bread crumb flavor composition contains a fermented lactic acid containing substance and at least one kind of fermented seasoning(s) selected from vinegars, fermented soybean paste, s...
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JP2002078445A |
To provide a composition with bread crumb flavor.This bread crumb flavor composition contains liquors, a fermented lactic acid containing substance, and at least one kind of fermented seasoning(s) selected from vinegars, fermented soybea...
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JP2002017242A |
To provide a method for preserving a semi-baked bread which can be preserved for a long period and then easily rebaked without deteriorating the appearance and flavor of the bread.This method for preserving the semi-baked bread is charac...
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JP3243798B2 |
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JP2001333752A |
To obtain an antimolding agent against mold having strong proliferatability in a food, especially a food having a high water content.This antimolding agent for a food contains acetic acid, plum vinegar and/or plum vinegar of Perilla frut...
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JP2001333697A |
To provide a method for producing a composite confectionery improved in heat resistance without spoiling its flavor inherent in genuine chocolates and without getting out of shape nor getting sticky on its surface.This method for produci...
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JP2001321141A |
To obtain food preservative in which the odor of a denaturant contained in industrial alcohol is hardly transferred to a food and which does therefore not deteriorate the original flavor of the food.This food preservative comprises an al...
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JP2001309745A |
To obtain a glazing agent for foods capable of imparting uniform and good gloss without deteriorating a palatability of baked foods and without causing a sticky feeling on the surface of the food.This glazing agent for foods comprises a ...
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JP2001299306A |
To provide a method for freezing a food while keeping the quality of the food good. This method for freezing the food comprises a first step S1 of pressing the food by adding isotropic pressure while keeping the temperature of the food a...
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JP2001299308A |
To provide a method for thawing a frozen food while keeping the quality of the food good. This method for thawing the food comprises a first step S1 of isotropically pressing the food to be thawed, frozen at the temperature T1°C lower t...
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JP2001252061A |
To provide a photosterilization method for fungi on the surface of a food such as cut rice cake, bread, raw ham or beef jerky, having practically sufficient sterilization effect without affecting the quality of the food such as emission ...
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JP2001514019A |
A method for preserving a food product includes the steps of placing the food product in a gastight chamber, lowering the pressure in the chamber, introducing into the chamber a first quantity of gas which at least partially penetrates t...
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JP2001512981A |
A crisp, approximately circular wafer product is provided whereby the two surfaces of the wafer each has a pattern formed by ridges, the first surface having a pattern comprising at least two grid patterns superimposed on each other, one...
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JP2001512978A |
The invention relates to a method and a device for preserving capillary porous products, especially baked products, by processing them with at least one inert gas. According to the invention, the products to be processed are introduced i...
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JP2001509665A |
PCT No. PCT/AT97/00241 Sec. 371 Date Apr. 26, 1999 Sec. 102(e) Date Apr. 26, 1999 PCT Filed Nov. 6, 1997 PCT Pub. No. WO98/19547 PCT Pub. Date May 14, 1998A device for treating massage based products such as wafer materials for consumpti...
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JP2001197859A |
To solve a problem that when bean jam is spread on bread, inconveniently bean jam is not prepared together with bread and to obtain a combination of a sweet red bean soup with rice cakes and bread since the combination has not been produ...
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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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JP2001169764A |
To provide a method for producing a thermally cooked food having a water activity of ≥0.80 and imparted with a desired preservability by thermal sterilization with little loss using a simple procedure by using an acidulant coated with ...
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JP2001112451A |
To provide a method for packaging by which a separately attached small bag for a seasoning, etc., is not a cause of pollution of foods or confectioneries and to obtain the foods or the confectioneries packaged by the method. A rice 2 and...
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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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JP3141178B2 |
PURPOSE: To obtain frozen bread capable of readily producing cooked bread. CONSTITUTION: Bread baked by a conventional method is frozen and then cut according to the objective cooked bread to be produced. Notches are partially formed the...
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JP2001054360A |
To provide foods which are suppressed texture deterioration accompanied by moisture migration. The functional fraction that has the equilibrium moisture content of ≤30% at 25°C and the glass transition moisture content of 12.5-40 wt.%...
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