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Patent Searching and Data


Matches 601 - 650 out of 1,297

Document Document Title
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  
JPH10234292A
To provide a baked frozen bread for microwave oven heating processing that stable quality and superior in volume restorability without being accompanies with hardening or stickiness by adding the base sheet of two layers overlapping a wa...  
JPH10215759A
To obtain a cake of a fried chicken style which is similar to a fried chicken in its flavor, taste and shape and tastes good by forming both of a bone and a meat from am imitation so as to eat all of them. An imitation bone 1 is composed...  
JPH10191875A
To prepare bread, which can restore its volume through thawing heat treatment by a microwave oven or the like, by sandwiching edible filling previously frozen to lower than a fixed temperature between two pieces of bread dough compressed...  
JP2789070B2
PURPOSE: To provide a method for production of a rolled cake, capable of facilitating shape formation. CONSTITUTION: A rolled sponge 1 is produced according to a known method and cream is subsequently applied to the surface of the sponge...  
JPH10150911A
To obtain a cookie on the surface of which a pattern appears at the time of additionally and perfectly baking at home by drawing the pattern with liquid including at least almu and glucose on the cookie being a baked product on a stage b...  
JP2761653B2  
JPH10136877A
To provide the subject flour food capable of improving the stability of volume by re-heating by controlling the degree of gelatinization the food. Intermediate dough composed of strong flour for 70 part, yeast for 2 part, yeast food for ...  
JPH10117675A
To provide a frozen pancake which does not crack easily even at the time of curving or rolling after defrosting and is excellent in a taste and eating feeling and its manufacture. A mixture in a satisfactorily emulsified state is obtaine...  
JPH10117674A
To uniformly and efficiently thaw many sheets of frozen small pancake to be all optimum by one time operation of a microwave oven by thawing frozen small pancakes by means of a microwave oven mutually in contact with adjacent pancakes on...  
JPH10108624A
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...  
JPH10108616A
To solve such problems as difficulty in impartation of uniform luster, the occurrence of degradation in texture by formation of hard films, the insufficiency of the texture with all of various lustering agents to take place beaten eggs, ...  
JPH10108615A
To enable the mass-production of egg liquid infiltrated food by speedily infiltrating seasoning liquid such as egg liquid having high viscosity into porous food. This device is composed of a main body 1 of container and a lid body 2, the...  
JP2745593B2  
JPH1099020A
To obtain such an emulsion that when the emulsion is applied on an article of food and irradiated with microwaves, the food is made crispy and changed into brown, by incorporating water, an oil having specified interfacial tension, and a...  
JPH1084844A
To obtain the food having improved quality such as feeling at the time of eating it and flavor, and also, improved volume restorability by blending a material composition of a porous water-containing wheat flour food made so that its vol...  
JPH1084855A
To obtain the food such as compression and restoration bread, capable of improving restoration property when its volume is reduced after baking and restored by re-heating and also suppressing restoration during freezing preservation by u...  
JPH1084849A
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...  
JPH1084845A
To obtain the bread which contains lactic-acid bacteria that are able to pass through a stomach to reach intestines in the form of spores and accordingly, enables improvement of environmental conditions inside the intestines by adding sp...  
JPH1084859A
To improve restoration, taste and appearance of the subject food such as compression and restoration bread having a feature restoring volume by means of re-heating by reducing the volume after (half-)baking dough subjected to dough knead...  
JPH1084856A
To improve the restorability of a compressing and restoring bakery product. The frozen bakery product reduces its volume after heating processing and restores it by re-heating. The entire shape of the product is spherical or semi-spheric...  
JPH1084851A
To obtain the food such as compressed restorable bread, which has very excellent volume restorability at the time of reheating the food product compressed after heating and improved quality by using a porous water-containing wheat flour ...  
JPH1084846A
To obtain the bread products each of which shows improved feeling at the time of eating it and improved volume restorability at the time of reheating the compressed bread product and particularly, which show lesser product-to-product var...  
JPH1084848A
To provide a continuous processing system desirably used for improving productivity in a technique concerning frozen and compressed bread, which temporarily producing a porous wet wheat flour food such as bread by a baking means, etc., t...  
JPH1084858A
To obtain the subject product excellent in swelling of bread at the time of baking, good in crisp and taste and keeping softness after heating by a microwave oven by using flour having a specified particle size distribution as a material...  
JPH1084850A
To improve the appearance and the restorability of compressed bread the volume of which is reduced after baking and restored by re-heating after storing. The bread the volume of which is reduced after baking or half-baking and restored b...  
JPH1084852A
To obtain the subject product the volume is reduced and can be restored at the time of reheating it and which has improved volume restorability, quality, etc., by injecting a leavening agent to a bakery (semi-finished) product after the ...  
JPH1084857A
To obtain the bakery product which enables prevention of the abnormal odor characteristic of microwave bread from being generated at the time of reheating the bread with a microwave oven, and also prevention of reduction in flavor and fe...  
JPH1084854A
To produce the food such as compressed restorable bread, the volume of which can be restored by reheating it and which has superior volume restorability at the time of performing the reheating and is excellent in feeling at the time of e...  
JPH1084853A
To improve the flavor, appearance and restorability of bread the volume of which is reduced after baking and restored by re-heating by a microwave oven after freezing and storing. The frozen bread the volume of which is reduced after bak...  
JPH1075706A
To provide a method for freezing a food, capable of selectively attaching a product inferior in peelability to one side, removing the product from a cooling jig and facilitating a treatment such as transportation to a packing process by ...  
JPH1072021A
To ensure a just baked flavor, and preserve fresh breads for a long period of time under a normal temperature by a method wherein a bread dough is placed in a can where a fireproof tissue is laid, and the bread dough is fermented and bak...  
JPH1066499A
To provide a method for producing a non-fermented swollen dough exhibiting the same physical characteristics and sensuous characteristics as those of a traditional swollen dough, namely not containing such a fermentation process as conta...  
JPH1066503A
To obtain the subject product having microbiological stability and storable for a long period of time by fermenting cooking dough having specific microbiological properties. sweet flavor and good taste by a bread fermenting microorganism...  
JP2724367B2  
JP2715100B2  
JPH1028516A
To obtain a bread free from deterioration of texture, suitable for heating by a microwave oven, by fermenting and baking a bread composition containing a specific enzyme such as peroxidase and an antioxidant. A bread composition containi...  
JP2730874B2
PURPOSE: To accurately cut foods crosswise by stopping foods when they stretch between a pair of carrying conveyors, and then moving a side cutter from a position higher than the foods and away from a carrying surface to the opposite pos...  
JPH09313093A
To improve production efficiency in a technique for attaching a fibrous sheet to frozen and compressed bread. This method for producing compressed and frozen porous water- containing wheat flour food attaching a sheet on the bottom compr...  
JPH09313148A
To safely and effectively suppress food deterioration due to enzyme existing in a food by incorporating the food with a specific antibody as a food preservative. Food deterioration due to enzyme (volume reduction, deterioration of physic...  
JPH09313153A
To simply carry out the application of a sheet in order to prevent the texture of oven bread (eaten by reheating in a microwave oven) from deteriorating by coating a cut sheet with water or an aqueous solution of an edible tacky material...  
JPH09313094A
To obtain a porous water-containing wheat flour food excellent in taste, texture and productivity and capable of restoring its bulkiness by re- heating by decreasing bulkiness of porous water containing wheat flour food which already was...  

Matches 601 - 650 out of 1,297