| Document |
Document Title |
|
JP02207738 |
PURPOSE: To improve dough properties markedly, increase the raised volume of the bread, improve the inner phase and texture of the bread and produce the bread of retarded aging by admixing a thickener to wheat flour of specific particle ...
|
|
JP02203734 |
PURPOSE: To reject complex process and simplify process by shaping pastry dough and cake dough in state of raw material and baking. CONSTITUTION: Continuous raw dough sheet 1 of pastry is conveyed with conveyor 2 and liquid cake dough is...
|
|
JP02200139 |
PURPOSE: To obtain wheat flour having low ash content and good flowability and resistant to blocking even after being laid under a load over a long period by using wheat flour having specific properties as a component. CONSTITUTION: Stoc...
|
|
JP02182143 |
PURPOSE: To enable a doughnut bread dough to be fried at any desired time by regulating fermentation, e.g. at the beginning of the fermentation, of a trimmed doughnut bread dough in a temperature-controllable chamber. CONSTITUTION: A tri...
|
|
JP02174644 |
PURPOSE: To obtain a wheat flour composition capable of suppressing or controlling the gluten-formation during the use of the wheat flour by mixing wheat flour with fat and oil having a specific SFI value. CONSTITUTION: The objective com...
|
|
JP02163031 |
PURPOSE: To preserve bread dough without freezing and to prevent the deterioration of quality caused by freezing by quickly cooling kneaded and fermented bread dough, forming the cooled dough while keeping the temperature below a prescri...
|
|
JP02156846 |
PURPOSE: To shorten working processes to readily provide yeast doughnuts containing a reduced amount of oils by punching the flattened dough of the doughnut, radiply freezing the punched products of a specific temperature, storing the fr...
|
|
JP02150231 |
PURPOSE: To obtain a frozen raw crust capable of supplying a pizza with a soft and puffy baked state excellent in texture without escape of tastiness by baking once in cooking by coating the surface of a formed secondarily fermented raw ...
|
|
JP02150229 |
PURPOSE: To maximize stretchability and tensile force of a bread dough and obtain a soft bread product excellent in flavor and texture without any wrinkle on the surface thereof even when freezing a dough in a bulged state after taking o...
|
|
JP02119739 |
PURPOSE: To obtain the title dough to be preserved in a frozen state and fermented and baked when put to practical use, causing no damage during its preservation, good in extensibility in an oven when thawed, excellent in preservability,...
|
|
JP02039843 |
PURPOSE: To provide the title production process in such a manner that a bread dough is left at test for a specified time to relax protein hardening along with regulating the dough temperature, spread thinly under vibration, cut, formed,...
|
|
JP02027936 |
PURPOSE: To perform refrigeration storage of fermented and frozen bread dough over a long period by storing the dough in a CO2-enriched atmosphere in frozen state thereby suppressing the release of dissolved CO2 gas from the frozen bread...
|
|
JP01281047 |
PURPOSE: To effectively dry and sterilize edible flour without deteriorating quality by placing buckwheat flour, etc., in a vacuum container and irradiating the buckwheat flour, etc., with microwaves. CONSTITUTION: Edible flour, such as ...
|
|
JP01265845 |
PURPOSE: To provide a dairy dish-stuffed bread having tastes such as an original flavor of the dairy dish, by stuffing a noodle belt-covered dairy dish into the bread. CONSTITUTION: The dairy dish-stuffed bread is prepared by stuffing a ...
|
|
JP01257422 |
PURPOSE: To obtain the title composition capable of improving dough state and of giving such breads as to be good in their internal phases and eating feel and also such breads of increased volume, by incorporating an thickening agent int...
|
|
JP01218539 |
PURPOSE: To prevent the scattering of handling powder from the surface of dough of bread, etc., and to keep the dough in good frozen state, by spraying water to the dough surface to moisten the surface and freezing the dough. CONSTITUTIO...
|
|
JP01202237 |
PURPOSE: To contrive reduction of foundation space of equipment, improvement of workability and reduction of labor cost, by successively performing freeze and store, defrosting and fermentation of raw dough for frozen food while keeping ...
|
|
JP01191635 |
PURPOSE: To provide the title production process so designed that a bread dough is pressed into a continuous bandlike dough followed by cutting said bandlike base to a specified shape and then making a fermentation followed by baking wit...
|
|
JP01191636 |
PURPOSE: To easily obtain a bread dough with favorable flavor and texture by simply baking using e.g., an oven when needed, by heating yeast-fermented part of wheat flour to deactivate the yeast followed by mixing with the rest of the wh...
|
|
JP01191634 |
PURPOSE: To obtain the title bread dough good in bulkiness and swelling, with perfume peculiar to breads, by kneading a bread dough raw material in the absence of yeast to avoid the death of the yeast. CONSTITUTION: First, such a bread d...
|
|
JP01171430 |
PURPOSE: To provide low-temperature preservable dough supplying stable and soft bread, etc., by adding an emulsified fat and oil composition containing fats and oil, water, diacetyl tartrate monoglyceride, base and (or) salt and having a...
|
|
JP01160472 |
PURPOSE: To obtain the present apparatus, having a container unit for containing objects in the interior and activating current generator for generating a current for producing a vibrating electric field in the container unit and activat...
|
|
JP01137961 |
PURPOSE: To readily and uniformly sterilize even the interior of granules in a short time, by bringing an ozone-containing gas into contact with the granules using an apparatus consisting of an ozonizer, blower, fluidized bed type ozone ...
|
|
JP01085061 |
PURPOSE: To avoid denaturation of food and make it possible to have further excellent flavor, by cooling the food at ≤5°C, preferably ≤2°C and temperature which does not almost freeze or above, i.e. ice temperature and reducing pre...
|
|
JP01071444 |
PURPOSE: To obtain the titled processed food, capable of providing various shapes and useful as Chinese bun, etc., by placing wheat flour in a specific mold and steaming the wheat flour in a steaming step. CONSTITUTION: The aimed process...
|
|
JP63294778 |
PURPOSE: To enable production of frozen dough for bread, etc., by subjecting a yeast strain having high maltose fermenting ability and a yeast fungus belonging to the genus Saccharomyces, having low maltose fermenting ability but strong ...
|
|
JP63254978 |
PURPOSE: To obtain a freezing-resistant yeast having fermentation ability and flavor from a lysis-resistant strain, by repeating operations of lyzing baker's yeast with an yeast lytic enzyme, cultivating the residual yeast cells and then...
|
|
JP63216444 |
PURPOSE: To obtain wheat flour having improved quality without problems in food sanitation by treatment in a short time, by bringing wheat flour into contact with a nonequilibrium plasma generated by feeding argon gas under reduced press...
|
|
JP63024855 |
PURPOSE: To carry out the sampling of a cake material for the determination of dryness without necessitating laborer, by mechanically extracting a basket (containing the cake material) circulating together with the cake material along a ...
|
|
JP62285773 |
PURPOSE: To provide the titled controlling agent containing a hydrolyzed collagen having a specific molecular weight as an active component, and effective in preventing the freeze damage of a frozen food, e.g. ices such as ice cream, fro...
|
|
JP62208273 |
PURPOSE: To obtain bread having all improved external appearance, specific volume, internal phase and flavor, by using a dough containing a yeast, belonging to the Saccharomyces cerevisiae and having improved freezing resistance. CONSTIT...
|
|
JP62181747 |
PURPOSE: To produce modified wheat flour having excellent secondary processing property to TEMPURA or cake and free from formation of bonded gluten even by mixing with water, by contacting wheat flour with a mixture of ethanol and liquid...
|
|
JP62143658 |
PURPOSE: To obtain modified wheat bran bread, containing much free amino acids and fibrous materials and having good water absorbing property and flavor, by inoculating mycelia of mushrooms into a hydrated wheat bran and growing the myce...
|
|
JP62083857 |
PURPOSE: To produce modified wheat flour having low viscosity even at a low temperature, by adding an oil or fat and/or an emulsifier to wheat flour, supplying the obtained raw material together with water to a twin-screw extruder revolv...
|
|
JP62083858 |
PURPOSE: To obtain the titled wheat flour having excellent secondary processability, by heating and extruding wheat flour under specific condition while maintaining the fluidized state of the wheat flour. CONSTITUTION: When flour is supp...
|
|
JP61285953 |
PURPOSE: The titled improver, containing a protein recovered from a potato juice in an undenatured state or further a specific substance, e.g. a saturated fatty acid, capable of improving the secondary processability of (low-amylo) wheat...
|
|
JP61274672 |
PURPOSE: To enable the thawing of a frozen food in a short time at a low cost without causing the deterioration of the quality of the food, by irradiating the frozen food with infrared radiation and carrying out the thawing by the heat g...
|
|
JP61254186 |
PURPOSE: Saccharomyces cerevisiae suitable for a method producing bread from frozen dough, having saccharide resistance and a mold in a logarithmic growth phase showing high freeze resistance, separated from a banana. CONSTITUTION: A yea...
|
|
JP60221079 |
PURPOSE: To obtain a diploid yeast strain, by proliferating a yeast cell belonging to Torulaspora genus in the presence of cytochalasin, and collecting a large cell strain from the produced colonies. CONSTITUTION: A yeast cell belonging ...
|
|
JP60016562 |
PURPOSE: To prepare uniform dough composed mainly of wheat flour, easily without using ripening process, by kneading the raw material with water under reduced pressure, and extruding the mixture in the form of a web under the lowest poss...
|
|
JP59213429 |
PURPOSE: To enable production of almost ideal dough for noodle and cake by generating steam by blowing water into an evacuated atmosphere, sticking the steam uniformly to suspended powder, and feeding the moistened powder to a mixer. CON...
|
|
JP59039277 |
PURPOSE: To prepare dried raw or processed food having excellent taste and flavor and preservable for a long period keeping its freshness, by subjecting the food to be dried to the freezing point controlling treatment, and drying with ch...
|
|
JP58220659 |
PURPOSE: To improve the qualities of wheat flour (e.g. visco-elasticity, water- retainability, secondary processability, etc.) efficiently in a short time, without causing food hygienic problems, by treating wheat flour with nonequilibri...
|
|
JP58158179 |
PURPOSE: To enable the baking of fresh bread at a desired time, by separating a freeze-resistant yeast strain from the leaven obtained by the spontaneous fermentation of wheat flour pastry wrapped with a vegetable leaf, and thawing the f...
|
|
JP56092749 |
PURPOSE: To cool gelatinized rice flour dough obtained by heatng in a steaming kneader, by supplying the dough with excessive water, stirring the mixture, and sucking and removing the steam generated from the excessive water with an evac...
|
|
JP56033028 |
PURPOSE: To obtain the emulsifier having a good expansibility and shape keeping property, by compounding fatty acid monoglyceride, polyglcerol fatty acid ester and soybean lecithin at a specific ratio by using as the emulsifier of fats a...
|
|
JP55061772 |
PURPOSE: The flour of grain as wheat or rice flour is brought into contact with a low-temperature medium as liquefied natural gas or liquified petroleum gas and rapidly frozen to expand the water in the grain and make the tissue porous a...
|
