Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 801 - 850 out of 1,721

Document Document Title
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...  
JP3274423B2
To provide a food product-thawing machine that can uniformly thaw food products, for example, a plurality of pieces of bread dough placed on a stand. A thawing chamber 102 in this food product-thawing machine 100 is equipped with an air ...  
JP2002017238A
To simplify baking pretreating operations which are complicated, unify the baking pretreating operations for many kinds of bread doughs and simultaneously carry out the baking pretreating operations for the many kinds of bread dough, rai...  
JP3262741B2
To provide a bread dough processing apparatus for uniformly thawing and/or fermenting bread dough placed on a table. This bread dough thawing apparatus 100 has a thawing chamber 102. A blowing port 120 is formed at a part on the upper fa...  
JP2001346503A
To obtain heat-treated wheat flour for pancake resistant to the heating with a microwave oven.The heat-treated wheat flour for pancake is produced by indirectly heating medium wheat flour and/or soft flour at 75-85°C for 5-15 min.  
JP2001340058A
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 giving...  
JP2001327242A
To provide a method for producing bread using a rice flour capable of producing tasty bread and excellent in practicality in spite of the rice flour used.The rice flour containing gluten mixed therein is mixed with ionized calcium water,...  
JP2001275550A
To provide a simple method for controlling the mixing of bread dough to finish the mixing in an optimal state, and to provide a device for performing the method. This method for controlling the mixing of the bread dough, characterized by...  
JP2001275549A
To provide a simple method for controlling the mixing of bread dough to finish the mixing in an optimal state. This method for controlling the mixing of the bread dough, comprising mixing the bread dough by the use of a mixer and then fi...  
JP3230744B2
To simplify treatment before baking which is troublesome, uniformalize treatment before baking of many kinds of bread dough and simultaneously pre-treat many kinds of bread dough before baking and increase baking frequency of bread dough...  
JP2001238665A
To obtain a practical baker's yeast causing a slight reduction in dough fermenting power in freezing and thawing and resistant to a frozen dough.A practical baker's yeast having a high content of amino acid accumulation and resistant to ...  
JP2001231436A
To provide a method for producing a bread, by which the just baked bread having a good quality can be given to a consumer at a shop, and to provide a method for producing a bread, by which the bread having a good quality can be produced ...  
JP2001231517A
To obtain a pasty composition of curry flavor, effectively useful for a bakery product such as cooked bread, curry and cake made from wheat and filled with sweet bean paste, pizza, doughnut, pie, etc., noodles such as curry and noodles, ...  
JP3225032B2
To provide a method and a device which are useful for controlling the temperature of an edible dough, can rapidly and efficiently control the temperature of the dough on the kneading of the edible dough substantially without affecting th...  
JP3222265B2
PURPOSE: To provide wheat starch containing small diameter starch particles having ≤ a specific particle diameter in a relatively large content, mildly digested and absorbed on its intake, effective for preventing diabetes, hyperliperm...  
JP2001204374A
To smoothly progress a kneading process and a shaping process for electrolyte-containing grain flour dough and shaped products made thereof, respectively, and to improve the quality of the dough, to rapidly and controllably perform the a...  
JP3189053B2  
JP2001178352A
To prepare a frozen bread dough that causes no expansion by sufficient aging and no freezer trouble. When the raw materials for frozen bread dough are prepared, the relation between the starting wheat flour and the yeast is controlled by...  
JP3203356B2
To obtain a gas-containing dough suitable for doughs of cake, sponge, etc., by measuring specific gravity and pressure of the gas-containing dough which flows in a closed pipe, calculating specific gravity under the atmospheric pressure,...  
JP2001508296A
(57) The forming Doe products which are covered with the glaze containing the quantity of summary water, reducing sugar, and hydrophile colloid and which are not burned are offered. When it burns, this ドウ product gives the finished g...  
JP2001161258A
To obtain a bread food having higher quality, i.e., uniform appearance and an excellent inner phase, good in palatability, flavor and preservability and especially excellent in moist taste, flavor an preservability, and further high qual...  
JP2001507938A
(57) The forming Doe products which are covered with the glaze containing the quantity of summary water, oil, and hydrophile colloid and which are not burned are offered. If it burns after applying this glaze to these ドウ products, Mi...  
JP3197237B2
To simply and massively produce the subject product by twisting one leg piece of a food raw material formed in a V-shape and subsequently twisting the other leg piece together with one leg piece. A twisted product 13 is produced by twist...  
JP2001120164A
To provide a humidifier which can humidify in a cooking chamber in a short time and accurately control the humidity. When a cooking chamber is humidified, a water supply valve 16 is opened. Thus, hot water preliminarily overheated in a h...  
JP2001120195A
To obtain a new α-formed starch with an oil and fat, solving defects such as stickiness, property of dispersing to water, etc., while maintaining and improving an eat feeling-improving property and water-absorbing property which are adv...  
JP2001120160A
To provide a method and a device which are useful for controlling the temperature of an edible dough, can rapidly and efficiently control the temperature of the dough on the kneading of the edible dough substantially without affecting th...  
JP3180934B2
PURPOSE: To increase the tensile strength of a wheat flour dough, and decrease its extension to improve baking efficiency by adding water to raw material wheat flour for tempering, then applying wheat polishing action for controlling the...  
JP3177046B2
PURPOSE: To prepare the subject dough free from fish-eye, having excellent appearance, taste and quality and suitable for French roll, etc., by treating divided or formed bread dough under specific condition. CONSTITUTION: This bread dou...  
JP2001078654A
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...  
JP2001078653A
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...  
JP2001078655A
To obtain bread having excellent specific volume, appearance and inner phase by admixing a specific low-temperature-sensitive yeast to the bread dough, refrigerating the dough at a prescribed temperature at which the dough does not freez...  
JP2001503632A
(-- 57) summary -- extrusion processing is carried out by a separate stream (16a, 16b), and the mixture of the food products which have at least one unusual appearance, and the materials ingredient which has moisture in a specific point ...  
JP2001070174A
To excellently make rye bread for which the ratio of rye powder whose characteristics are different from flour is high. Separately from a white bread course for which a main material is the flour, a rye bread course for which the main ma...  
JP3167692B2
To provide a method for producing bread having a resilient texture cake and also enabling a good baking state to be attained. This method comprises (A) a process for preparing intermediate dough by adding hot water to flour and by mixing...  
JP3163363B2
PURPOSE: To obtain refrigerated bread dough more excellent than conventional dough, capable of providing bread having good quality and taste by pre- fermenting bread dough using a specific bread yeast and then refrigerating and storing t...  
JP2001054360A
To provide foods which are suppressed texture deterioration accompanied by moisture migration. The functional fraction that has the equilibrium moisture content of ≤30% at 25°C and the glass transition moisture content of 12.5-40 wt.%...  

Matches 801 - 850 out of 1,721