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Patent Searching and Data


Matches 751 - 800 out of 1,712

Document Document Title
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...  
JP3450555B2
To produce a refrigerated or a frozen bread dough capable of providing breads of a large volume thereof and excellent in all aspects of appearance, inner phase, flavor and taste. This method for producing a refrigerated or a frozen bread...  
JP2003520036A
(57) The process of forming summary freezing cloth is indicated. This process includes the process mixed with the protein which can decrease in number or prevent enzyme study decomposition of the アラビノ xylan which exists cereal fl...  
JP3442021B2
To obtain a refrigerated bread dough package promoting the generation of flavor by the fermentation with yeast during the whole storage period of the dough while releasing excess flavor component and preventing the hazard such as explosi...  
JP2003169592A
To provide a microwavable raw material for a steamed bread-like infant food, capable of being simply microwaved, capable of being ingested by such an infant that is in the latter weaning period and nine months of age or older, having no ...  
JP2003517820A
(57) Summary Sita equipment is equipped with the scraper assembly (763) which gives the ultrasonic horn (732) placed immediately near the シータ roller (740), and by it, Doe (721) by whom the part division was done from the above-ment...  
JP3430990B2
To increase the baking frequency of the bread dough by simplifying the complicated pre-baking operations, reducing the frequency of the thawing works as well as the bread dough-forming works in order to save the total labor in the pre-ba...  
JP2003516737A
(57). Clean summary subject book invention beforehand, and include pulverization of the humidified seed. It is a method for manufacturing the flour which has the food safety of a high level, and is related with the method of making the a...  
JP2003144137A
To obtain baker's yeast which is provided with freeze resisting ability or has enhanced freeze resistance by elucidating a gene related to freeze resistance character of practical baker's yeast by a genetic method and to provide a new me...  
JP3427331B2
PURPOSE: To obtain a frozen dough improver having high general purpose property, capable of preventing volume down of a baked product and folding phenomenon by a small amount of addition, by binding or applying diacetyltartaric acid mono...  
JP3426822B2
To obtain a frozen compressed porous water-containing wheat flour food improved in recoverability when reheated in a microwave oven, and giving a bread good in texture and flavor by cooling a baked bread under specific conditions. A poro...  
JP3416882B2
PURPOSE: To obtain a frozen dough capable of providing an old fashioned doughnut which is a ring-shaped doughnut cracking the fried top surface in a circumferential form by specifying the amount of added water and shape of the dough in p...  
JP2003512849A
(57) -- summary book invention prepares the Doe products which can be immediately put into oven from a freezer, and this ドウ product -- method offer is made. Specifically, the Doe products of the present invention contain the chemical...  
JP3413678B2
PURPOSE: To provide a method for improving the swelling of and the processing time for polysaccharide bread. CONSTITUTION: Water is added to the whole material except a saccharide followed by conducting the main mixing, and a necessary a...  
JP3413576B2
PURPOSE: To obtain an admixture to be blended in bread dough for production of a bread having a taste similar to bread coated with butter or margarine and to provide a production method therefor. CONSTITUTION: A dough admixture for bread...  
JP3404655B2
PURPOSE: To obtain good-quality prepared grain material used in production of grain breads. CONSTITUTION: This prepared grain material for bread kept to a prescribed degree of gelatinization by heating grain in water, providing an oil or...  
JP2003061565A
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 ...  
JP3397891B2
PURPOSE: To obtain the subject composition containing grain flour subjected to a wet-heat treatment by a specific method, not hardened even when heated and cooked with a microwave oven, having a soft and wet texture, and giving cakes dif...  
JP3375232B2  
JP3375226B2  
JP3393388B2
PURPOSE: To obtain new kind of bread having excellent shortness. CONSTITUTION: The objective wheat flour composition for bread contains 10-100wt.% of wheat farina having particle diameter of 160-800μm. Bread is prepared by adding a dila...  
JP2003000164A
To provide a raw material which is used for wheat flour products, can improve workability on the preparation of the wheat flour products, can control the starch smell and the like of the obtained wheat flour products, and can improve the...  
JP2003000165A
To provide thermally denatured wheat flour whose suspension exhibits a high viscosity, and to provide a food raw material and a wheat flour food produced from the thermally denatured wheat flour.The thermally denatured characteristics of...  
JP2002360233A
To provide a method for thawing a frozen food so as to prevent the food after thawing from its quality deterioration by thawing so as not to make a direct contact of water droplets produced by a dew formation with the surface of the froz...  
JP2002345393A
To obtain bread with good quality at least equivalent to those of conventional ones through a microwave oven. The objective method for producing bread using a bread mix for microwave oven is characterized by comprising the following proc...  
JP2002540810A
(57) Summary book invention relates to the method and equipment for sanitary heat treatment of cereal flour, especially feed. Equipment is the batch equipped with the prefaced storage part (1) which has been connected with the drier/cool...  
JP3353305B2  
JP2002330694A
To provide a method of manufacture for biscuits having high aelatinization degree without changing taste by dissolving problems that a biscuit what is called a rich biscuit uses flour, sugar, butter or the like and the dough includes a s...  
JP2002315525A
To provide a process for preparing cereal grains with an increased dietary fiber content and/or an increased resistant starch content and process tolerant grains prepared thereby, further high amylose grains with unusually high dietary f...  
JP2002306056A
To provide a quality-improving composition for bakery products, having excellent quality-improving effect on bakery products, free from lowering of taste and texture and capable of imparting further excellent health function to the baker...  
JP3322403B2  
JP3343677B2
To obtain wheat flour capable of simply baking in a home. This production of wheat flour for domestic use improved in baking characteristics, especially for baking bread added with yeast is to add wheat having enzyme profile to ordinal w...  
JP2002243721A
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...  
JP2002233298A
To enable a wheat flour dough material to be preserved for a long period in preserving it under refrigeration after optionally thawed.This wheat flour dough material is produced by kneading a material mixture comprising wheat flour and a...  
JP2002233300A
To provide a method for producing, using rice flour as the main material, a bread-like food with good flavor, baked soft and full, substantially the same as conventional bread with wheat flour as the main material, particularly to provid...  
JP3338546B2
PURPOSE: To obtain a hygienic stick-type solid molding with smooth surface, having moderate hardness, without impairing its shape retainability and flavor, by incorporating a raw material with a specified amount of fatty oil followed by ...  
JP2002211849A
To provide an operation switch for an elevator provided with two-way doors capable of saving space, reducing installation manhours, and standardizing size.A pressure surface of an operation switch for selecting destination floors is part...  
JP2002209530A
To provide a method for food impregnation treatment by centrifugal force, with which a food can be efficiently impregnated with a liquid by a simple method using a centrifugal separator, impregnated in a short time especially even with a...  
JP2002521011A
(57) Especially summary book invention relates to the baking powder products containing the Doe composite which was adapted for storage under refrigeration conditions, the production method of this Doe composite, and this Doe composite. ...  
JP2002521040A
(57) Summary book invention in the state where baking powder products are still in a reversibility state after a baking powder process, or it became reversibility again by re-heating For example, volume processing, roll processing and pr...  
JP2002153202A
To obtain a cake having no glutinousness and no fragility by teeth even in cooking by a microwave oven, a flavor and palatability of roasting flavor and excellent appearance such as roasting color, etc.This cake premix for cooking by a m...  
JP3305529B2
PURPOSE: To obtain a yeast existing under refrigeration and preserving a CO2 productivity and to obtain refrigerated and packaged bread dough using the yeast. CONSTITUTION: A prototrophic diploid strain having a desired property is selec...  
JP2002125578A
To obtain a dough composition for Okonomi-yaki (a Japanese-style pancake or pizza) with smooth palatability and good meltability in the mouth just after baked, and slight in the change with time in palatability, particularly slight in th...  
JP2002119198A
To provide a method for the quick thawing and baking of bread to perform the simultaneous thawing and baking of a non-baked frozen fermented bread or a non-baked frozen bread unnecessary to ferment and arbitrarily selected by the custome...  
JP3299165B2
To provide an apparatus for treating a frozen bread dough, performing excellent fermentation and having a high area efficiency. In this apparatus for treating a frozen dough, equipped with an adjoining thawing chamber D and fermenting ch...  
JP3291084B2
PURPOSE: To obtain a prepared wheat flour by adding a reducing agent to a wheat flour from which allergens are reduced, to improve the processability and the feeling on eating it up to the similar level to those of the usual wheat flour....  
JP2002065148A
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 su...  
JP2002051686A
To provide a method and an apparatus for pressing bread dough into a neat flat form, without deviation of a filling, if any, included in the dough, high in operating efficiency and suitable for a mass production.This apparatus for pressi...  
JP2002505090A
(57) The production method and the prescription method of Doe products (20) of having the functionality of the product which could carry out summary freezing, could be reconstructed in either microwave oven, a hop * rise toaster, toaster...  
JP2002034436A
To provide a method for producing bread having both the flavor and palatability peculiar to wheat flour and unique palate feeling.This method for producing bread is characterized by comprising a step wherein wheat flour is kneaded with w...  

Matches 751 - 800 out of 1,712