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JP07148000 |
PURPOSE: To produce a spheroidal crystal sugar having unique shape and size and high uniformity by bringing an amorphous sugar into contact with a non- aqueous sugar-insoluble liquid and water to crystallize the amorphous sugar containin...
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JP07132040 |
PURPOSE: To obtain frozen sliced bun which can maintain a high level of freshness and has largely prolonged period of time when the bread can keep itself fresh and provide the production process for such frozen sliced bun. CONSTITUTION: ...
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JP07123932 |
PURPOSE: To easily prepare a cup food covered with baked pie cover without necessitating skilled labor by baking a specific cup food and forming and solidifying a baked pie cover to close the opening of the cup. CONSTITUTION: A processed...
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JP07123931 |
PURPOSE: To easily and efficiently fix a baked pie cover to the opening of a vessel without necessitating skilled labor by treating a vessel having a flange at the opening part and a specific pie dough cover under specific treatment cond...
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JP07079691 |
PURPOSE: To provide a method for thawing capable of being used in a relatively small scale bakery only having a freezer and a steam oven. CONSTITUTION: A method for thawing a frozen baked bread and/or confectionaries inwhich the bread is...
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JP07059506 |
PURPOSE: To obtain a concaved-shape bread capable of improving the taste of the whole bread by designing the concaved-shape bread so that a subsidiary material may fill also the surrounding of the concaved part formed on the upper surfac...
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JP07049212 |
PURPOSE: To accurately and efficiently index a cake center. CONSTITUTION: A cake W on a belt 16 is photographed with a camera 31. When the color of the belt 16 is, for example, green, an image is recognized with one of red and blue used ...
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JP07000092 |
PURPOSE: To prepare frozen bread stuffed with whipped fresh cream containing chocolate while preventing the deterioration in the taste and flavor of the fresh cream. CONSTITUTION: This preparation process comprises a step to prepare a br...
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JP06292501 |
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...
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JP06276919 |
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...
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JP06269266 |
PURPOSE: To obtain hygienically excellent foods free from adhesion of various germs by sterilizing air introduced into a cooling after vacuum cooling with steam. CONSTITUTION: A food in a cooling tank 1 is cooled while evacuating the int...
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JP06253801 |
PURPOSE: To obtain frozen food or drink hardly causing lowering of quality in freezing and having taste of the product itself and a method for producing the food or drink. CONSTITUTION: Preferably 0.2-30wt.% (W/W) α,α-trehalose is adde...
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JP06247422 |
PURPOSE: To provide a bagging device which can use packing bags without lips and swell the bags so as to be apt to insert articles to be packed. CONSTITUTION: A bagging device is provided with a working table 1 placing articles to be pac...
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JP06153769 |
PURPOSE: To provide the frozen bakery product good in the texture and excellent in the flavor when thawed and eaten. CONSTITUTION: The frozen bakery product is produced from corn flour containing durum wheat flour in an amount of 30-100w...
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JP06098666 |
PURPOSE: To solve a problem that bread is deteriorated due to its exposure to a low-temperature atmosphere after baked. CONSTITUTION: The objective bread can be obtained by refrigeration after conventionally baking a bread dough which is...
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JP06090657 |
PURPOSE: To provide a method for producing thin confection, capable of efficiently producing the thin confection having a complicated planar shape and an extremely small thickness, and giving a good appearance on the outer periphery of t...
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JP06070676 |
PURPOSE: To provide a method for long-term storage of sandwich while retaining its quality such as taste, palate feeling and appearance after production. CONSTITUTION: Sandwiches just after produced, packed in cases are loaded in a housi...
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JP06064615 |
PURPOSE: To obtain a bakery product whose fragrance immediately after being baked can be maintained as it is, and which has good quality, is free from contamination by various germs or the like and is hygienic and safe by wrapping the pr...
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JP06062723 |
PURPOSE: To obtain a cake for freezing without hardening even by thawing by including specific amounts of saccharides and glucono-δ-lactone or gluconic acid in wheat flour. CONSTITUTION: The cake for freezing is obtained by including 4-...
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JP06030688 |
PURPOSE: To prepare an aseptic fresh cake capable of providing a so-called fresh cake having a water-activity of ≥0.85 and giving moist feeling to the palate in an aseptic state. CONSTITUTION: A cake composition giving a water-activity...
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JP06000054 |
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...
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JP05336874 |
PURPOSE: To prevent the stiffening of a cake, the loss of elasticity and the deterioration of the cake to get crumbly and dry palatability by the freezing of water in the cake to form ice and the separation of water from the starch and p...
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JP05316931 |
PURPOSE: To obtain conical cups capable of preventing their wetting with contained frozen sweets for a long period by tilting a conical cup, etc., relatively to the vertical shaft, rotating the conical cup, etc., making a fluid foamed ic...
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JP05284898 |
PURPOSE: To obtain the subject improver for simply and effectively bettering flavor and fragrance without extremely changing a bread manufacturing process and losing flavor components during fermentation and roasting by heating an aqueou...
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JP05268868 |
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...
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JP05252859 |
PURPOSE: To obtain the subject food, improved in freezing preservation resistance and quality and safe for the food sanitation by adding a blend of lecithin with a specific cereal protein partial hydrolyzate in preparing a dough for a st...
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JP05236862 |
PURPOSE: To enable the cooling of bread in a short time and prepare bread having the same quality and palatability as those of common bread cooled by spontaneous cooling. CONSTITUTION: The objective cooling apparatus is provided with an ...
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JP05219878 |
PURPOSE: To provide the subject bread reduced in the evaporation amount of water and capable of retaining the texture and flavor of the bread in the baking of the bread by adding the specific powder of fats and oils in a prescribed amoun...
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JP05146261 |
PURPOSE: To obtain the subject film coping with the diversification of the development of commercial goods and having excellent handleability, flexibility, edibility and water-absorption by printing a transfer pattern on a polysaccharide...
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JP05133658 |
PURPOSE: To improve a cooling capability of foods and save a vacuum cooling process by providing a rotor in a cylindrical hole in a casing such that it intermittently rotates, and constructing each vacuum chamber in the casing such that ...
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JP05103582 |
PURPOSE: To obtain the subject product containing an oil-absorbing substance such as starches or cyclodextrins and capable of preventing formation of creases on the surface of bread after heating butter roll, etc., with an electronic ove...
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JP05076267 |
PURPOSE: To shorten the making time of breads and rapidly obtain the just baked breads by baking a bread dough with both an external heating means and an inner heating means using microwaves and immediately subjecting the baked bread to ...
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JP05041939 |
PURPOSE: The subject oil produced by adding an acetic acid monoglyceride to an edible liquid oil, capable of stably producing good lusters, and excellent in the tackinesspreventing property. CONSTITUTION: The objective oil is characteriz...
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JP05038257 |
PURPOSE: To color a baked cake to bright and clear red color having excellent heat and light resistance by using a pigment extracted from common madder. CONSTITUTION: Root of common madder, tissue-cultured cell of common madder and/or cu...
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JP05023099 |
PURPOSE: To quickly defrost a food frozen once after baking in a fresh-baked state by subjecting a food to moistening action which depends on series of foods under the temperature condition which depends on series of foods and variably s...
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JP05015296 |
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...
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JP05015307 |
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 ...
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JP04327184 |
PURPOSE: To permit water to be automatically supplied uniformly into a pan in a predetermined amount without requiring manual operation. CONSTITUTION: A plurality of valves 20 are provided on the bottom wall 12 of a storage tank 10 for s...
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JP04316455 |
PURPOSE: To provide a sugar-coated candy such as chewing gum having a soft texture without giving a crunchy touch by employing palatinose as a coating material for sugar coatings. CONSTITUTION: The objective sugar-coated candy such as ch...
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JP04316446 |
PURPOSE: To provide a method for production of the subject roast layered food having, when defrosted by microwave heating after frozen storage, a mouth feeling not inferior to that immediately after roast. CONSTITUTION: In formation of d...
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JP04293453 |
PURPOSE: To obtain the subject confectionery excellent in texture and flavor by using a cheese paste containing a gelling agent added to a cheese and a baked confectionery dough in which the whole confectionery is impregnated with a spec...
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JP04287635 |
PURPOSE: To prevent peeling and collapse readily occurring in transporting or eating a pie without impairing texture of the pie. CONSTITUTION: The surface of a pie is coated with water-soluble polysaccharides, preferably an aqueous solut...
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JP04267839 |
PURPOSE: To make breads with good bread formability good in texture even in re-heating after refrigeration or freeze storage. CONSTITUTION: Breads having resistance to re-heating after refrigeration or freeze storage are produced with go...
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JP04262732 |
PURPOSE: To separately produce a dough for inner bun and a dough for patty, to top the dough for patty on the dough for inner bun and to process in the same way as that of conventional procedure. CONSTITUTION: Dough for inner bun and dou...
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JP04252142 |
PURPOSE: To obtain the subject icing, consisting essentially of sugar, fats and oils and an emulsifying agent, excellent in texture, having proper fluidity and good in appearance and handleability of the product by specifying the particl...
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JP04248953 |
PURPOSE: To readily prepare an icing substantially free from a crystallization phenomenon and having the same sweetness as in the case using sugar. CONSTITUTION: Theanderose produced from glucan and sucrose with a glucosyl transferase or...
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JP04237453 |
PURPOSE: To obtain the subject product capable of provide a defrost food having a wet, soft and excellent mouth feeling even when heated and defrosted using an electronic oven by adding a specified amount of water to the surface of a bak...
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JP04222545 |
PURPOSE: To provide the title sugar cone rolled to a trumpetlike shape, having a V-shaped deep cut at the opening edge with the superposed portion prevented from separation. CONSTITUTION: The objective sugar cone 1 with a roasted sheet m...
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JP04190735 |
PURPOSE: To prepare new bread having high nutritive value and excellent taste, flavor, palatability and preservability by adding malt and salt to soybean pulverized under specific condition, fermenting the mixture to obtain a fermented f...
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JP04179434 |
PURPOSE: To prepare an edible container giving crisp feeling to the palate by kneading wheat, etc., and water, sandwiching the aqueous kneaded mixture between hot plates to gelatinize the starch, drying at a specific temperature, forming...
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