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Patent Searching and Data


Matches 551 - 600 out of 1,288

Document Document Title
JP2602430Y2  
JPH11346644A
To provide a fresh cake scarcely causing the deterioration of the quality, even when frozen and stored for a long time and subsequently thawed, and to provide a method for producing the fresh cake. This fresh cake having freezing resista...  
JP3013895B2
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...  
JP2990617B2  
JPH11322055A
To deliver a sandwich or the like from the center position by changing its direction. A sandwich W is advanced by the action of a reciprocating cylinder via an operation instruction, shifted to a baffle member 15 by a roller conveyor 1, ...  
JPH11313602A
To provide a method for producing short bread, which provides dampish feeling, good flavor, causing little scattering of fine pieces while being taken, and well preserved. This method prepares the dough by the normal procedure using flou...  
JP2601246Y2  
JP2989039B2
PURPOSE: To obtain a bakery food suppress quality deterioration with time and having excellent texture. CONSTITUTION: A processed starch which has ≤8% solubility by heating, ≤5% section not passing through a sieve of 60 meshes, a gra...  
JPH11266787A
To obtain the subject food by only preparing required numbers and kinds of chocolate formed in plate-like shape without needing to melt the chocolate by putting chocolate on the surface of heated bread, cake, etc., and cooling and solidi...  
JP2956889B2  
JP2957521B2  
JP2983482B2
To obtain a dough suitable for preparing a roll of bread, capable of re-heating with microwave, having short bite and soft in the core by compounding wheat flour, yeast, salt, fat, a bread modifier, sugar, a specific monoglyceride compos...  
JPH11243846A
To provide a pizza and pizza crust capable of presenting a good feeling of palate and excellent flavor even when subjected to heat treatment by a microwave oven after a freeze preservation or cold-storage preservation. This pizza for coo...  
JPH11243845A
To provide a method for producing a pizza and pizza crust capable of providing a good feeling of palate and excellent flavor even when subjected to heat treatment by a microwave oven after a freeze preservation or cold- storage preservat...  
JPH11243864A
To obtain an improver for a frozen cake capable of maintaining the goodness in texture and further suppressing a cake from deteriorating caused at the time of freezing and preserving the cake by including a polyglycerol fatty acid ester ...  
JPH11243843A
To provide a method for producing a bread excellent in feeling of palate, appearances and quality while preventing the dough from getting too hard by admixing adding transglutaminase and protein partial hydrolysate to corn flour. This br...  
JPH11235148A
To obtain a dough for snack containing water, soybean protein, starches, oil and fat and a milk product as main raw materials, having a high protein content and a palatability softer than that of cereal-based snack and moist feeling and ...  
JPH11235200A
To obtain a granular hydrophobic product which does not melt in e.g. a confectionery and giving a confectionery or the like a refreshing crisp biting feeling. This product is obtained by coating sucrose granules <5% (pref. ≤3%) in crus...  
JPH11227858A
To prepare a package of a bread body which is good-looking through an anti-contamination sheet by putting the anti-contamination sheet which can approximately cover a surface on the surface of the bread body of a sandwich or the like, an...  
JP2934661B2  
JP2923072B2  
JPH11103763A
To provide a baked wheat product capable of being uniformly heated in a short time, when heated by the use of a microwave oven, and not deteriorated in texture and appearance, after heated. This baked wheat product is frozen after baked,...  
JPH11103761A
To obtain compressed bread having an improved market value in recovering bulkiness by heating in a microwave oven and useful for a food service industry, etc., by pressing and spreading kneaded dough, discontinuously topping a filling ma...  
JPH11103762A
To obtain compressed bread recoverable bulkiness by heating in a microwave oven, having excellent flavor and texture, and useful for a food service industry, etc., by fermenting a specific bread composition and baking the fermented bread...  
JPH11103760A
To obtain a cooked wheat product capable of being uniformly heated in a short time when heated with a microwave oven without deteriorating the texture or appearance after heating. This cooked wheat product is frozen after cooling and hea...  
JP2593612Y2  
JP2876918B2  
JPH1187044A
To make the molten metal tap flow amount adjustable in large quantity. A copper-made crucible 2 provided with an induction coil 1 is composed of a plurality of segments 4 by means of slits 3. A material to be melted is placed in a crucib...  
JPH1160446A
To obtain the subject cosmetic excellent in the effect for preventing scalp dandruff and itch due to irritation by formulating an amide compound and an antimicrobial. This hair cosmetic is obtained by mixing (A) an amide compound (e.g. a...  
JPH1150535A
To protect a house from a collapse against an earthquake by mounting the end sections of a reinforcing member on both end sections of a reinforcing tool main body formed into a nearly L-shape, and providing fitting sections for fitting a...  
JP11042047A
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 ...  
JP11042046A
To provide a method for producing a compressed porous watercontaining wheat flour food by baking the food, reducing the bulkiness of the baked product and again heating the compressed food to recover the bulkiness, enabling to produce th...  
JPH1128740A
To increase the strength of an attaching part and to enhance the appearance of a grip part by providing a faithful structure to all of thick-walled attaching parts and providing a hollow structure to a thick-walled grip part. In a handle...  
JP2851707B2  
JPH1118671A
To provide baked and compressed bread that has excellent restorability by range-up and the same level of the taste and texture as those of the bread just after being baked, just after it is range-upped. In the objective baked and compres...  
JPH11151A
To provide a method for freezing foods, while extremely effectively using the inner space of a freezing chamber and freeze the foods with a high freezing efficiency and productivity, by freezing the foods with a freezer, in whose freezin...  
JPH1199A
To provide a method for producing a smoked cake having a harmonized mellow flavor by smoking in addition to a texture of a cake, for example, sweetness, etc., of characteristic cake. Wheat flour is mixed with a salt free butter and the w...  
JPH10327743A
To obtain the subject cake dough by packaging a dough having a specific water activity into an essentially gas-impermeable pouch in an inert gas atmosphere having a specific residual oxygen content. This readily bakable cake dough having...  
JPH10327744A
To realize refreshing feeling to the tooth and palatability unattainable by conventional cooked bread, dispense with the consideration for preservability and eliminate the sales loss. A syrup is impregnated in baked bread sliced at least...  
JPH10323152A
To provide a processing container capable of further improving restoring properties and productivity in a porous hydrous wheat flour food such as compressed restoring bread. This processing container is used for a porous hydrous wheat fl...  
JPH10313768A
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...  
JPH10304814A
To produce yeast doughnuts at any desired time in a short period of time without requiring use of complicated equipment. A flour mix comprising 30 to 60 wt. parts of bread flour and 70 to 40 wt. parts of confectionery flour is used. A do...  
JPH10296685A
To open-cut bread so as to supply ingredients uniformly without limitation of the ingredients to be inserted. To bread 4 in which a cut-in line 4a is formed horizontally by a rotating cutter 3, compressed air is blown toward the cut-in l...  
JPH10286055A
To thaw a frozen bun by using irradiation with high-frequency wave in a short time without temperature difference. In this bun 1 comprising a bun dough 2 and an ingredient 3, the surface of the ingredient 3 is provided with unevenness to...  
JP2816728B2  
JP2811147B2  
JPH10262543A
To provide a technique for producing a porous water-containing food by baking the food, reducing the volume of the baked food, storing the food, and subsequently thermally recovering the volume of the food, capable of improving the flavo...  
JPH10257849A
To improve productivity by attaining a uniformity in the shape of baked products at the time of producing compression porous water holding flour food which is reduced in volume after baking, preserved and, after that, restored in volume ...  
JPH10257848A
To provide food for microwave oven heating which can be quickly frozen so as to keep its flavor and quality by directly injecting brine. The brine is directly injected into food such as porous moist wheat flour food preferably by 5 to 20...  
JP2802458B2  

Matches 551 - 600 out of 1,288