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JP4311870B2 |
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JP2009525760A |
The present specification discloses a biodegradable composition containing 1,3-propanediol, and 1,3-propanediol in the biodegradable composition has a biobase carbon content of about 1% to 100%. Has. In addition, 1,3-propanediol is prefe...
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JP4268982B2 |
The present invention provides a process for the production of a frozen food product comprising the step of contacting a food intermediate with an emulsifier system, wherein the emulsifier system consists essentially of compounds of form...
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JP4266777B2 |
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JP4245423B2 |
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JP2009510996A |
A method and apparatus for cooling bread just after baked are proposed in which bread f just after baked is transferred on a conveyor 2 into a cooling chamber 1 and carried out therefrom after it is allowed to reside therein for a period...
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JP3148915U |
To provide a rice potato dough pie which is easy to handle and can contribute to the diversification of ingredients suitable for taste. It is composed of an ingredient 11 such as prepared food and sweet bean paste, and a first dough 12 a...
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JP4233271B2 |
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JP2009507519A |
A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen ...
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JP4223378B2 |
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JP4183897B2 |
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JP4147735B2 |
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JP2008531005A |
The invention relates to a small stick of the type that is used in the food service industry, but which, instead of being made from wood, plastic or metal, is made from edible materials suited to the use thereof, both in terms of hardnes...
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JP4132544B2 |
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JPWO2005107480A1 |
In order to provide a method for freezing and preserving baked foods which can maintain a good crust (skin of bread) state, avoid the occurrence of peeling, and maintain a good functional state and can be stored frozen for a long time, t...
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JP3142777U |
To provide a multi-layered canned bread which is easy to produce by making a canned bread, in particular, relating to the production of a sweet bread relating to a bread having a multi-layered leaven. This is a multi-layered canned bread...
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JP4108259B2 |
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JP4097369B2 |
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JP4100715B2 |
A method for making a baked product having improved anti-staling properties is disclosed. The method includes the steps of forming a dough by combining flour, yeast, water and 1-5% by flour weight of polydextrose, and baking the dough. I...
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JP2008086211A |
To provide a method for producing composite bakery foods with which moisture absorption from air and moisture migration from inner dough, with respect to the passage of time can be suppressed, and a crispy texture can be kept to further ...
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JP2008067647A |
To provide a method for producing croutons with which reduction in the crunching sensation of the croutons is suppressed, and to provide the crouton and a food and drink obtained thereby.The method for producing crouton includes a first ...
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JP2008067703A |
To provide a fully assembled frozen bakery product having a filler, especially, having a shape of sandwich that enables heating from a frozen state inside a microwave oven, without having to significantly make the bakery product dry or h...
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JPWO2005096830A1 |
According to the present invention, it is possible to combine with ingredients such as bean paste at a relatively low temperature for good workability, and since the sweetness is mild, there are few restrictions on the flavor and physica...
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JP2008504830A |
Preparation of a baked bread product (A) comprises: obtaining a dough (I) formed, fermented and ready to be baked; prebaking (I) in a oven until its crumb is coagulated and a crust is formed and colored; quick-freezing of the prebaked (I...
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JP2007530074A |
The present relates to a method of preparing a dough product comprising: mixing flour, water and optionally other bakery ingredients to form a dough; and applying a coating composition directly to the outside surface of the dough at a st...
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JP2007244235A |
To provide a method for producing breads easily producible in home or timely supplying to consumers fresh baked breads with redolent, body in taste, preferable flavor, crispy, meltability in the palate, excellent in palate feeling and sm...
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JP2007228940A |
To provide a melon bun having crust dough after baking maintaining a crispy texture even after the passage of time, and also to provide a method for producing the melon bun. The melon bun is prepared according to the method for producing...
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JP2007228910A |
To provide a method for producing confectionery and bread having a pudding-like smooth and glossy appearance and fresh palatability by adding a heated flour paste on the confectionery and baked bread, subsequently cooling the resultant p...
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JP2007523653A |
Bakery products comprising a sterol and/or stanol fatty acid ester and a emulsifier are more soft and less prone to staling.
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JP2007202533A |
To enable baked foods such as melon bread having good taste and palate feeling to be domestically and easily made. A base composition for baked coating dough (surface dough) of foodstuff such as bread is provided, wherein the cover dough...
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JP2007202540A |
To provide a method for producing topping dough for bread suppressing moisture absorption with time/stickiness of skin after baking and maintaining a crispy texture. The method for producing the topping dough for the bread is carried out...
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JP2007521839A |
The present invention relates to a method of preparing a bread dough and a part baked bread comprising. (a) mixing flour, water and optionally other bakery ingredients to form a bread dough: (b) optionally part baking the dough to obtain...
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JP2007190035A |
To provide a process for producing a frozen food product intended for reducing problems of conventional technology, and to provide an emulsifier system. This process for producing the frozen food product comprises a process of bringing a...
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JP3949199B2 |
To obtain a pizza crust having satisfiable texture and palatability in hot state as well as cold state and preservable at refrigeration temperature and room temperature by setting the water activity of a baked pizza crust within a specif...
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JP2007518416A |
The confection is made by lining the base (32) and part of the side walls (37) of a U-section aluminium or cardboard mould (30) with pastry (52) and covering it with a layer (58) of almond paste or confectioner's custard, after which it ...
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JP2007517526A |
The presently disclosed subject matter provides methods and compositions for anti-microbial treatment of food products. More particularly, the presently disclosed subject matter provides derivatives of liquid smoke and methods of treatin...
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JP2007517520A |
Provided is a method for mass-producing cheesecake to obtain baked type cheesecake using cream cheese as an essential raw material to be combined and baking it, so that the cheesecake has the desirable physical properties and excellent t...
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JP3923671B2 |
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 ...
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JP2007117021A |
To provide a filling/topping material having thick and fresh taste and smooth texture, meltable in the palate, giving body feeling and having hygienic safety; and to provide a method for producing the filling/topping material.The filling...
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JP2007512436A |
A plasma thin-film deposition method for depositing a thin film on the surface of an object, wherein a plasma is generated in one or more inert plasmagenic gases and precursor gases, and the plasma is sprayed onto the surface being treat...
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JP2007508829A |
The present invention relates to the production of a food product (7) comprising a semi-processed product (1) and a filling (8). The semi-processed product consists of a single whole piece of dough formed into a goblet-like shape having ...
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JP2007089405A |
To provide a moisture absorption preventing material for crusts of melon buns preventing the crusts of the melon buns after baking from absorbing moisture with time and becoming sticky and to provide the melon buns comprising the moistur...
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JP2007508027A |
Method for the preparation of croissant type pastries with cooked meat and cream cheese filling, with direct or indirect olive oil incorporation to the dough, whose storage and transport is performed under refrigeration. This method incl...
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JP3856959B2 |
To obtain a wheat flour food by adding an enzyme having transfer activity of saccharide to lipid to a raw material so as to form and/or to enhance a glycolipid effective for maintaining the freshness of a wheat flour food, capable of las...
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JP2006296345A |
To provide a topping material for baking capable of producing topped confectionery or bread which maintains hard palate feeling in the topping part, is free from sticking to a wrapping material when wrapping and has excellent flavor, and...
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JP3808141B2 |
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...
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JP3804660B2 |
To provide bread containing edible fibers, having a good taste, excellent in eat taste/eat feeling, and functionalities such as the improvement of eat taste, reduction of blood sugar, improvement of cholesterol value, improvement of bowe...
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JP2006191870A |
To easily obtain a cooking liquid for French toast, having low calorie and a small content of lipid, enabling a person having milk allergy to eat the cooking liquid deliciously without anxiety, having rich nutrient components contained i...
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JP3801396B2 |
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...
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JP3798081B2 |
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...
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