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Patent Searching and Data


Matches 151 - 200 out of 1,309

Document Document Title
WO1998037777A3  
WO1998034487A3  
WO/1998/038876A1
The invention relates to a method of regulating microorganism activity, particularly of controlling the growth of microorganisms by subjecting the microorganism to low-power laser irradiation at a certain wavelength. The invention also r...  
WO/1998/037777A2
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...  
WO/1998/037767A1
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...  
WO/1998/034487A2
A method used for retarding the staling of bread and other baked products and for extending their shelf is disclosed. The method uses polydextrose, a randomly bonded condensation polymer of D-glucose having some bound sorbitol and a suit...  
WO/1998/019547A1
A device for treating starch-based products (1) with air sets a particular humidity content or cools the products. The products may be edible wafers or packaging products capable of rotting. A machine frame (7) which carries an outer lin...  
WO/1998/018332A1
Spoilage, by staling, is a major problem in the bakery industry. This problem is overcome by a method for delaying staling in bakery products, which synergistically combines reformulation and modified atmosphere packaging. Dough is refor...  
WO/1998/016124A1
A food or beverage or animal feed composition which includes an antimycotic effective amount of propionibacteria metabolites with the proviso that such metabolites not solely comprise propionic acid is provided. Also disclosed is the add...  
WO/1998/009528A1
A process for shaping a wafer comprising the steps of: (a) softening the wafer by using infrared radiation; (b) shaping the softened wafer into the desired form; and (c) cooling the wafer.  
WO1997020471A3
The invention relates to baked products and a process for the production thereof. The traditional baking process is complemented by a smoking stage. A smoking process, for example directly after conventional baking is used to achieve a c...  
WO/1997/020471A2
The invention relates to baked products and a process for the production thereof. The traditional baking process is complemented by a smoking stage. A smoking process, for example directly after conventional baking is used to achieve a c...  
WO/1996/039877A1
The invention is novel mold growth inhibiting products for various food stuffs, and a method of making and using the same. The mold growth inhibiting product is generally a mixture of various compounds, including: a first compound which ...  
WO/1996/035331A1
The invention concerns packaged pre-cooked, filled or unfilled pasta in portions of between 150 and 500 g and is characterized in that they are sealed in packaging film which is heat-resistant up to at least 125 �C. Preferably, composi...  
WO/1996/028036A1
A method for increasing the bulk of a food having a reduced bulk which comprises applying internal vibration and heating means, such as a microwave oven, to a food having a reduced bulk and prepared by subjecting a porous food comprising...  
WO/1996/027302A1
The invention concerns a method of improving the taste and smell of, and/or accelerating the ripening process of aromatic and odorous substances in foodstuffs and luxury foods and of all substances intended for oral ingestion. Magnetic o...  
WO/1996/003885A1
The present invention relates to an additive mixture for use in the preparation of frozen, microwaveable, pre-cooked food products. The additive mixture is used to prepare a batter composition, which in turn is used to prepare such froze...  
WO/1995/030333A1
As shown in the process block diagram of the figure, a method of manufacturing bread products comprises the sequential steps of subjecting dough pieces to baking (block 3) the baking conditions being such that the crumb of each piece is ...  
WO/1995/000028A1
The method proposed for the cooling and subsequent packaging of foodstuffs as schematically illustrated on Figure 1 is characterized in that the foodstuff is cooled in a cooling chamber with free convection from a temperature of at least...  
WO/1994/024872A1
A method for preserving a baked good by inserting the baked good into a special plastic bag, heat sealing or closing the bag with the flexible tie, heating the bagged baked good until the baked good has an internal temperature of about 1...  
WO/1994/009644A1
A food sandwich (11) consisting of two or more slices of bread from a loaf and one or more filling(s). The sandwich is held together, at least in part, by a food grade adhesive and, in preferred forms of the present invention, the fillin...  
WO/1994/006301A1
A method for preserving a baked good by inserting the baked good into a special plastic bag, heat sealing or closing the bag with the flexible tie, heating the bagged baked good until the baked good has an internal temperature of about 1...  
WO/1994/005472A1
A method of providing a marketable pack of slices, or part slices, of bread having at least one surface of each slice impregnated with an impregnating material such as butter. The method involves serial machine presentation to an impregn...  
WO/1994/000019A1
Dietetically improved bakery products having a content of viable microorganisms which is in the range of 103 to 2 x 1010 per g and a method of preparing such bakery products. The improved bakery products include ryebread, wheat flour-con...  
WO/1993/020700A1
The invention relates to a method for packing bakery products such as sponge-cakes and similar products in a gas tight wrapper of foil material or the like, whereby the baked product first is cooled down before it is arranged within the ...  
WO/1993/006732A1
L'invention se rapporte à un procédé et à une pâte servant à la fabrication de produits de boulangerie feuilletés à base de levure, qu'on prépare à partir d'une pâte de base prête à cuire. On prépare une pâte préliminaire...  
WO/1991/019421A1
Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably the hydrated materials are added to the d...  
WO/1991/015517A1
A novel low-cost crude pectin-containing vegetable product prepared from agricultural waste products and a method for the production thereof. The product comprises 5-45 % pectic substances of which at least 25 % are in a water-soluble fo...  
WO/1990/004336A1
The invention relates to an enzymatic composition and a method of extending the shelf life of foodstuffs. The composition contains a glucose oxidase/catalase enzyme preparation. The method can be used both in normal and modified atmosphe...  
WO/1988/002988A1
Baked goods are exposed, at least during part of a freezing process, to high atmospheric humidity. For the implementation of this process, a container (1) having an interior space divided into two compartments (3, 5) separated from each ...  
WO/1986/001685A1
A process for producing a chocolate coated creamed wafer candy bar, wherein the coating layer does not crack or delaminate during normal storage. Wafer sheet are first baked (20) and their moisture content is substantially increased. A l...  
WO/1985/004075A1
A process for producing wafer-cream stacks, and a chocolate enrobed creamed wafer candy bar, wherein the individual wafer-cream layers do not separate after production. After wafer sheets are baked (20), they are cooled (23) and matured ...  
WO/1982/001118A1
Method for reducing the fat content of fried foods and the resulting low-fat food materials. Fried food products such as potato chips and sticks, French fried potatoes, corn curls, onion-flavored rings, doughnuts and the like are treated...  
WO/1979/000195A1
Preparation, making, shaping of French dough having the same characteristics as those of craftsmen bakers. Passage into an oven specially designed (hyper-frequency) from 15 seconds to 15 minutes maxi. Biological action, blowing shape and...  
JP2019080523A
【課題】食感がサクサク感、良好な歯切れ、 崩壊感を有するイーストパイ及び該イースト パイを製造するためのイーストパイ用生地を 提供することにある。【解決手段】穀粉...  
JP2019058117A
[Subject] Obtain compound bakery foodstuffs which have desirable texture, without spoiling appearance of a product, when batter cloth is used as upper credit cloth at the time of manufacture of compound bakery foodstuffs. [Means for Solu...  
JP6496199B2  
JP2019024443A
To provide a cooked frozen food which can be preserved while being frozen for a long time and is brought into eatable state only by being thawed, and does not leave uneven thawing after being thawed, accordingly provides good texture and...  
JP6472111B2  
JP2018174835A
To provide a baked canned bread free of sticky texture by promoting exhaust of moisture from openings of a can body, the moisture being emitted from bread dough in baking the bread dough.In a production method of a canned bread 10, a cyl...  
JP2018174715A
To provide a bakery product of good texture packed in a container without repeating excessive trial-and-error.A bakery product packed in a container 100 includes a sealed packaging container 101 and a bakery product 102 packed in the pac...  
JP2018174844A
To provide a method for producing a fried, frozen doughnut that has a good flavor after frying.A doughnut after frying, is let cool to a center temperature of 30-50°C, and hermetically packaged before quick freezing.SELECTED DRAWING: None  
JP6405110B2  
JP2018143149A
To provide a manufacturing method for a packaged bread capable of enhancing flavor of a bread than conventional ones while achieving long storage of the bread.There is provided a manufacturing method for a packaged bread 100 including a ...  
JP6352106B2  
JP6338317B2  
JP2018050614A
To provide a long term storage bread for disaster prevention, providing tasty bread similar to daily even at emergency by solving generation of mold, dryingness of texture or lack of moist feeling, and having expiration term of 5 yr. eve...  
JP6292732B2  
JP2018502594A
It is manufacture of a craftsman cut Naples pizza, and the method of storage, and the step which prepares a handmade raw pizza, the step which roasts it within oven, and the step which carries out cryogenic temperature processing of the ...  
JP2017212994A
To provide a production method of a cake with suppressed aging, capable of maintaining soft and moist texture (tactile) without feeling bitterness, a discomfort smell, and squashy feeling upon eating, while maintaining original flavor.In...  

Matches 151 - 200 out of 1,309