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JP2005261327A |
To obtain a filling material for confectionery production or breadmaking, which has excellent melting feeling in the mouth and smooth palate feeling and shape retention even in baking.This filling material for confectionery production or...
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JP3689774B2 |
To make a frozen bread dough eliminated apparent problems such as rough surface, bad shape and bad color tone and inner phase problems such as ununiform raising and thick skin by adding Lascorbic acid and an amylase to raw material flour...
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JP3688888B2 |
To provide a frozen dough improved in freeze resistance and capable of improving the quality of the resultant bread e.g. a volume when produced, feeling of palate for the bread or deterioration resistance, by blending an oil and fat comp...
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JP3688447B2 |
To obtain bread without causing problems in appearance, crust, texture or the like even when preserved at normal temperatures, refrigerated or preserved by freezing after baking the bread and directly heated with microwaves, a bread doug...
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JP2005224121A |
To provide a method for producing mixed powder, by which raw material powder such as wheat flour, sucrose, and the like can directly be mixed to produce the mixed powder containing a pasty foaming agent used for cakes, having high genera...
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JP3685434B2 |
To obtain frozen dough for bread capable of obtaining bread generating no whitening on the bread bottom and excellent in the bread volume, appearance, inside phase, feeling in eating and taste in a simple working process by treating shap...
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JP3683567B2 |
To provide a method for producing bread having nann-like blisters on the surface to form a swollen appearance and giving short and crisp palatability free from stringiness of conventional nann, and provide cooked bread produced by using ...
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JP3681004B2 |
Improved ready-to-bake frozen, laminated doughs comprise: a flour component and, based on the weight of the flour: 45-70 wt. % water 5-10 wt. % yeast 0.1-4.0 wt. % emulsifier the flour-component being composed of: 80-99 wt. % natural flo...
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JP3678701B2 |
A sheeter device capable of producing a full-width continuous sheet of masa. A series of ultrasonic horns are placed in close proximity to a sheeter roller, thereby scraping the sheeted dough from the roller. The ultrasonic vibration pre...
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JP3677693B2 |
To provide the delicious sponge-like food having high calories distributable at a normal temperature and suitable for staple food for kidney disease patients for which a moisture content is less than a specified value and a protein conte...
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JP2005198573A |
To provide a method for producing bread compounded with brown rice flour and good in palate feeling and flavor and also sustaining the palate feeling and flavor even after the lapse of time.The method for producing bread comprises the 1s...
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JP3669461B2 |
To produce bread free from whitening of the bottom of bread and having excellent volume, appearance, inner texture, palatability and taste by using a dough produced by covering a frozen bread dough after the final fermentation with a hyd...
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JP3667790B2 |
PURPOSE: To provide a new leavening composition consisting of the combination of acid calcium phosphate and a carbonate component, which is useful as a leavening composition for the dough or the batter of a material for baking, especiall...
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JP3665150B2 |
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 ...
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JP3663454B2 |
To provide a bread having an original flavor of the bread, a suitable elasticity, a moist feeling, a good melting feeling in the mouth, and also a new crispy eating feeling. This bread is obtained by using a raw material flour consisting...
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JP2005151880A |
To obtain a dough composition for foam-including food, containing two or more kinds of barley flour as main raw materials, providing a large magnification rate in fermentation and a volume after baking, and having excellent foamability a...
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JP3650485B2 |
To provide a method for producing enzyme-treated wheat flour invariant in physical properties even after the lapse of time following addition of water when to be used, ensuring wheat flour to be subjected to enzymatic treatment with a sm...
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JP3647562B2 |
To provide a bread improving agent for a refrigerated dough and a process for the preparation of a refrigerated dough using the improving agent to give a refrigerated dough for a yeast-fermented food storable for 72hr at a temperature as...
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JP3642867B2 |
To provide based suitable for microwave oven heating suitable for a loaf of bread with which the height of bread is decreased after baking, the height is recovered by microwave oven heating and the sense of eating and taste is improved b...
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JP3639092B2 |
To obtain a frozen bakery dough product stabilized in shape, good in heat conductivity, giving a voluminous soft texture and useful for scones, doughnuts or the like by forming a multi-layered space structure in a baker dough product con...
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JP3633102B2 |
To produce the subject hard roll-based frozen bread dough excellent in storage stability without deteriorating the crust called a fisheye or a pear skin in a product after baking by forming a hard roll-based yeast-containing bread dough,...
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JP3632723B2 |
To obtain a frozen dough for French bread wherein drawbacks of freezing are suppressed and which is improved in its rising at the time of baking in the oven. The sponge and dough method is used for the production of frozen dough for Fren...
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JP3626832B2 |
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JP2005052096A |
To provide a portable meal substitute in which texture is kept even when stored for a long period.This portable meal substitute is obtained by baking dough using 5-50 wt.% mix powder in which an oil and fat alfatized starch obtained by h...
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JP2005504511A |
The invention relates to a ready-for-use bakery dough product which can be preserved in the refrigerator and which is prepared from flour, sugar, egg, starch, emulsifiers, baking powder, water and fat, and provided in a bar or block form...
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JP3578875B2 |
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JP2004283087A |
To provide steamed bread retaining the flavor and palate feeling of that just after produced or steamed with a steamer even if thawed/heated with a microwave oven after undergoing freeze storage.The method for producing steamed bread for...
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JP2004283151A |
To provide a method for producing a low protein, high calory and low table salt bread by giving lipophilicity to wheat starch by using a phenomenon such that it is known that by dry-heating the wheat starch (at 120°C for 5 hr), a high l...
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JP2004248532A |
To eliminate a flavor or bad mouth meltability peculiar to baked confectionery of an ice-cream-filled wafer cone and improve the productivity when the milky white ice-cream-filled wafer cone with a slight baked color is obtained.A prefer...
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JP2004248567A |
To provide a method for producing a cake using glutinous rice, by which the cake using glutinous rice having soft flavor, springy texture, palatability of good crispness and good melt in the mouth and excellent taste that no conventional...
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JP3563701B2 |
To provide a dispersed state determining method for a dispersed system by sink-and-float of a Cartesian diver of which the density is within a range of ±1.0 g/mL of density [D (g/mL)] in the dispersed system where a dispersoid is disper...
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JP3563755B2 |
PURPOSE: To obtain bread, requiring a short proofing time, having a large volume, a moderate baking color and a gloss on the skin and good in springiness durability even in bread made of a frozen high-sugar dough by using a new baker's y...
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JP2004222536A |
To provide a premix which is used for hard puff crusts and from which the puff crusts having angular cracks and high quality appearances and similar to hand-made puff crusts sold in western style cake pro-shops can simply and stably be o...
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JP2004201659A |
To provide bread made from germinated unpolished rice which is tend to have unstable quality on increasing the blending ratio of the germinated unpolished rice, having a stable quality by solving problems such that since conventionally a...
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JP2004194637A |
To supply bread by using low protein domestic wheat flour which is almost unused, simply and widely.A stock leaven of domestic wheat flour has an activity for improving bread production. Therefore, by using the stock leaven of the domest...
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JP2004194518A |
To provide a frozen bread food product which is an always soft frozen food product comprising a side dish sandwiched between pieces of baked bread without hardening or drying up the bread on the outside when warmed in a microwave oven an...
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JP3536093B2 |
To provide a method for making a bread from refrigerated dough using ultra strong flour-containing grain flour, to provide a bread obtained by the excellent method, to provide a method for producing a bread from refrigerated dough using ...
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JP3528127B2 |
To obtain a cooked bread to be used for food through undergoing a microwave oven heating. This cooked bread is obtained by the following process: a bread portion is made by incorporating yeast, rice Koji(malted rice) and vitamin C into s...
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JP2004129607A |
To produce bread having soft and crispy texture, good flavor and slow aging.Wheat flour for bread is obtained by mixing pregelatinized wheat flour with α-amylase and/or pullulanase. Bread is produced by using the wheat flour for bread.
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JP2004512048A |
The present invention relates to monocotyledon plant cells and plants which are genetically modified, wherein the genetic modification consists of the introduction of an extraneous nucleic acid molecule which codes for a protein with the...
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JP2004512048A5 |
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JP2004041072A |
To provide a method for producing a fried food, by which the fried food whose surface crispy or wet touch is adjusted to give a desired texture can be obtained in a non-limited food shape in a short frying time.The method for producing t...
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JP3495859B2 |
To provide flour suitable for confectionery such as cake, doughnut, etc., superior in external appearance, appetite, and touch and as a batter coating material for deep-fried food such as tempura (Japanese deep-fat fried food) and its ma...
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JP3484483B2 |
The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. The dough's composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast b...
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JP3471675B2 |
To provide a humidifier that can reduce the fluctuation in humidity and permits easy maintenance and is hygienic for finishing the frozen bread dough to the bread of good quality, because the conventional frozen bread dough baking unit t...
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JP2003304800A |
To provide a method of producing bread that is resistant to aging, voluminous and has soft and moist eating texture and good taste.The bread is produced by using a mixture of wheat flour previously mixed with a fat or oil in an amount of...
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JP3455163B2 |
To provide the subject method intended to obtain glutenous wheat flour having a condition suitable for gluten stabilization and food to be processed, with a simple technique, in a short period and at low cost. This method comprises givin...
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JP3456794B2 |
PURPOSE: To obtain a raw material for a chou crust capable of forming the chou crust by only conducting a heating equivalent to a secondary heating without conducting a conventional primary heating process, without harming a bulging and ...
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JP3456756B2 |
PURPOSE: To obtain a quality-improving composition containing a maltotrlose- producing enzyme, capable of improving the handleablllty of bread dough without dusting with wheat flour, dispensing with the use of an additive for the adjustm...
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JP3451300B2 |
PURPOSE: To obtain a frozen bread dough capable of eliminating problems such as a reduction in bread volume, skin roughening of an outer phase and thickening of a cell wall of an inner phase caused in producing bread using the frozen bre...
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