Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 501 - 550 out of 1,289

Document Document Title
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...  
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...  
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 ...  
JP2001514019A
(57) Method include the stages of being a method of preservation of food products like summary bakery goods, placing food products (13) into 室 (3), lowering indoor pressure, and leading indoors the gas of the 1st quantity that permeate...  
JP2001512981A
(57) In general circular wafer products with a feeling of summary Paris Paris are used, Each of the two surfaces of this wafer has signs that it formed by upheaval, The 1st surface of the above-mentioned wafer has signs that it consists ...  
JP2001512978A
(57) Summary book invention relates to the method and equipment for saving by processing capillary tube * porosity output, especially calcination output with at least one inactive gas. According to the present invention, output is introd...  
JP2001231517A
To obtain a pasty composition of curry flavor, effectively useful for a bakery product such as cooked bread, curry and cake made from wheat and filled with sweet bean paste, pizza, doughnut, pie, etc., noodles such as curry and noodles, ...  
JP2001511013A
(57) The method used in order to make late from 干 of summary bread and other baking products and to extend those storage lives is indicated. The method burns polydextrose which is the condensation polymer which D* glucose which has som...  
JP2001509665A
(57) Equipment for processing a product with air, in order to adjust the product (1) made considering summary starch as a base to predetermined water content, or in order to cool a product. The waffle products eaten may be sufficient as ...  
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...  
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 ...  
JP2001178385A
To obtain an aging inhibitor capable of preventing a starch-containing food from aging and to provide a method of preventing the starch-containing food from aging. A red pepper extract is found to have aging inhibitory performances. The ...  
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 ...  
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...  
JP2001112407A
To obtain a roll cake comprising a pudding neither breaking nor cracking even if the pudding is placed on a cake dough and the cake dough is rolled up and to provide a method for producing the roll cake. This roll cake comprises a puddin...  
JP2001095539A
To provide a method for treating fried pot sticker, capable of keeping the texture at the joint of a pastry case soft even if the pot sticker is preserved by freezing or at a chilling temperature for a long period, or heated by a microwa...  
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...  
JP2001078658A
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 ...  
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.%...  
JP2000517189A
(57) Molding method of a wafer which includes the process of cooling the (c) wafer, by fabricating a wafer in the form of a request of the wafer which softened and carried out (b) softening using summary (a) infrared rays.  
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...  
JP2000325011A
To obtain a wheat flour-containing food which can improve its 'powdery' texture after heated with a microwave oven, has a moist texture, improves palatability, and is suitable for bread, and the like, by adding a specific aliphatic monoc...  
JP3129876B2
PURPOSE: To obtain frozen bread directly edible in a frozen state by blending fats and oils having the fluidity at a temperature below the freezing temperature in a raw material for the bread. CONSTITUTION: A composition of fats and oils...  
JP3127382B2
PURPOSE: To prepare a frozen food having improved quality by freeze- denaturation by heating a food dough containing cereal flour, starch, water and other raw materials and slowly freezing the obtained edible material in such a manner as...  
JP3104980B2  
JP2000287608A
To produce a long life-type cake having excellent taste and texture, capable of being readily eaten by holding the cake in a hand because a thin skin is formed on the surface, and capable of maintaining the quality for a long period. Thi...  
JP2000245331A
To provide a method for affording bread with excellent palate feeling without kneading wheat flour with hot water in view of the fact that, there is a method comprising kneading a part of wheat flour with hot water in advance, leaving th...  
JP2000245334A
To provide a crust shaver intended for bread crust shaving in high yield without the need of any manual operation and irrespective of uneven surface of bread. This crust shaver has such a scheme that a rotary blade assembly is constructe...  
JP3071272B2  
JP2000201616A
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...  
JP2000201656A
To provide a frozen pizza capable of being warmed to a similar state in which when baked in an oven or a pizza oven, without deteriorating crispy texture, flavor, etc., even when heated in a microwave oven without using a heat-generating...  
JP3068339B2  
JP3069715B2  
JP2000193356A
To preserve dough of bread in a good state without drying it. The constant temperature and constant humidity oven 1 comprises an inner case 5 of a good thermal conductor provided at an interval in a heat insulation case 2, a storage cham...  
JP2000189129A
To obtain a preserving agent having excellent pH holding property or stability of a formulation, having excellent antibacterial effect and increasing a preserving effect of a food. This preserving agent is composed of a composition of gl...  
JP3059154B1
a summary -- irrespective of the shape of surface type which is irregular without subject book invention requiring manual labor about outer skin shaving picking equipment -- shaving picking of an outer skin -- the yield -- it aims at car...  
JP2000184850A
To readily take out a Western-style cake or a bread in a state immediately after baking when a can is opened. A thermostable cup paper 5 is arranged on the inside of a can 1 having an open top. A Western-style cake dough or a bread dough...  
JP3056418B2  
JP3081671B2
PURPOSE: To obtain the subject mix, distributable at ordinary temperature and capable of simply and readily producing an edible topping by blending specific amounts of grain flour with sugar and powdlery fats and oils. CONSTITUTION: The ...  
JP2000169380A
To obtain a decomposition product of bone tissue excellent in absorption into a living body and fixing to bone tissue, and useful for preventing or curing osteoporosis by treating natural bone with electrodialysis to convert it into a de...  
JP2000157151A
To provide a method for treating a baked cake, fried cake or the like which (1) can remove the water absorbed during the storage, and (2) can give the cake excellent in both palatability and taste by removing late formed cores.This metho...  
JP2000157148A
To obtain a flour composition for bread, capable of readily producing bread free from cave-in, excellent in texture such as voluminous and moist texture and having soft touch by including classified soft flour having a specific particle ...  
JP2000139435A
To obtain a food preservative having antibacterial and antimycotic activities, applying moisture-absorption property also to a carrier for adsorbing a bactericidal agent and exhibiting high food preservation effect. This food preservativ...  
JP2000135073A
To provide a method capable of suppressing the development and proliferating of molds on food products for a long period of time without damage to the intrinsic taste and texture of the food products. The pileus parts 3 or Maitake mushro...  
JP2000106856A
To obtain a food having improved safety and a high quality without damaging the food by bringing the food into contact with a gas mixture containing an effective amount of ozone to disinfect the food.This method for disinfecting a food c...  
JP2000102340A
To provide a method for producing a pizza crust and pizza, provided with dividing means in such a way to be cut easily without using a knife when eaten, and thereby to provide the stable product to users.This method produces a pizza crus...  
JP2000093075A
To obtain a frozen porous wheat flour product for a microwave oven, capable of providing a soft texture free from an undesirable influence in spite of the possession of a crispness even by heating and thawing with a microwave oven after ...  
JP3046538B2
To produce the subject food excellent in palatability, taste and productivity and suitable for bread by soaking the surface layer of a porous hydrous food made of wheat flour with an emulsifying agent before baking, etc., subsequently re...  
JP3013895B1
[Summary] Subject Generating of food mold and the occurrence prevention method of the food mold which continues at a long period of time and can control multiplication are offered without impairing the original flavor and texture of food...  
JP2000501291A
(57) Summary book invention relates to a baking product and its production method. Smoke-dried stages are added to the conventional baking process. For example, after performing the conventional baking operation, smoke-dried processes ar...  

Matches 501 - 550 out of 1,289