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Patent Searching and Data


Matches 851 - 900 out of 1,705

Document Document Title
JP3094078B1
[Summary] Subject They are baked goods obtained by maximum strength powder content powder, the pan-method made from frozen cloth using frozen tolerance yeast, and this process, Baked goods with good quality are manufactured by the pan-me...  
JP2000270757A
To prepare a frozen dough improver capable of improving the extensibility and workability of a dough when it is used to a frozen bread dough by making the improver include a glucose oxidase, gluten, a specific compound, a specific enzyme...  
JP2000262205A
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...  
JP3089281B1
[Summary] Subject By the pan-method made from frozen cloth which carries out 製 bread by the remix straight method using frozen tolerance yeast, and this process, about the baked goods obtained as 製 bread materials, Baked goods with g...  
JP2000245332A
To obtain bread having wheat flour's original flavor and tastiness and unique palate feeling as well. This bread is obtained by the following process: 40 pts.wt. of wheat flour among a total of 100 pts.wt. thereof to be used, and as subm...  
JP2000236804A
To provide a method of producing baked confectionery such as cookies, biscuits, baked bars and baked tubes having a kind of novel and unique pattern, for example, birch tree bark-like pattern on their surfaces. The baked confectionery ha...  
JP3083181B2  
JP3080368B1
[Summary] While having flavor and a taste original with subject flour, the baked goods which have peculiar texture can be manufactured. Solution means As the flour of 40 weight parts of the amount of whole / used, and submaterials other ...  
JP3078584B2  
JP2000201614A
To provide a method for continuously processing a fixed food dough such as a pizza dough quickly, surely in a short time efficiently kneading a raw material with a yeast cell at its fermentation temperature, quickly fermenting the yeast ...  
JP3070117B2  
JP3089281B2
To produce bread of better quality than that of the bread produced by the conventional process by using a specific freezing-resistant yeast and making bread through the remix-straight method in which the whole amount of the dough prepare...  
JP3066169B2  
JP3066168B2  
JP3088538B2
PURPOSE: To obtain cooked cereals, capable of readily producing cereal grain- containing breads excellent in taste and flavor by their use in producing the breads and having keeping quality for a long period by hot-pressing cereal flakes...  
JP3058725B2  
JP3058158B1
[Summary] Subject While the present invention adds a * strike bacillus under the fermentation temperature, making it 混捏 it and making fermentation processing perform quickly, Put it to sleep, processing is made to advance in parallel...  
JP3056187B2  
JP3080368B2
To obtain bread having wheat flour's original flavor and tastiness and unique palate feeling as well. This bread is obtained by the following process: 40 pts.wt. of wheat flour among a total of 100 pts.wt. thereof to be used, and as subm...  
JP3054970B2  
JP2000157147A
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...  
JP2000157148A
To obtain a flour composition for bread, capable of readily producing bread free from cave-in, excellent in texture such as voluminous and moist texture and having soft touch by including classified soft flour having a specific particle ...  
JP3052362B2  
JP2000506390A
(57) Improved bagel which forms a summary doughnut type bread dough lump, is processed with the acid solution which warmed the bread dough lump's surface, and is built by freezing. After storing in the state of a freeze, a bread dough lu...  
JP2000139326A
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...  
JP2000135050A
To obtain baked confectionery which is crispy, easy is loosening and is excellent in texture without losing its inherent hardness, and suitable for biscuits, or the like, e.g. by mixing a specific dough with a starch-based water-containi...  
JP2000135075A
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 ...  
JP3034052B2  
JP3052163B2
PURPOSE: To improve keeping quality, shape retaining properties and operating efficiency, prevent the quality from deteriorating and obtain the subject frozen dough by quick freezing a soft dough such as a chou pastry, then providing a l...  
JP2000093074A
To bake many varieties of breads with a small number of people with great frequency at arbitrary times by carrying out thawing or the like of a ball-like frozen bread dough low in sugar content in a high-humidity refrig erator maintained...  
JP2000093073A
To bake many varieties of breads with a small number of people with great frequency at an arbitrary time by carrying out thawing and low- temperature fermentation of a ball-like frozen bread dough in a high-humidity refrigerator maintain...  
JP2000503843A
(57) The method of decreasing syrup-ization in summary refrigeration cloth is indicated. This method includes blending cereal flour and the cloth composite which contains flour and water preferably, and adding the xylan compound of speci...  
JP3021784B2  
JP3017654B2  
JP2000060417A
To obtain a toast with topping made up of a sliced bread and a topping and afforded with specific properties, thereby preservable in a refrigerated or frozen state, reconditionable in a short time with a microwave oven, also having textu...  
JP3032073B2
PURPOSE: To provide a quality-improver for frozen food and provide a frozen food capable of keeping its softness and moistness, etc., even after the storage in frozen state, resistant to the degradation of palatability, taste and flavor ...  
JP2000037185A
To produce a freeze resistant yeast capable of providing a high-quality frozen bread dough by raising the activity of a delta-9-fatty acid desaturase in a baker's yeast cell and increasing the ratio of an unsaturated fatty acid content o...  
JP3006886B2  
JP3007562B2  
JP3027455B2
PURPOSE: To prepare a baked or fried wheat food having good baked or fried color and palatability by using processed wheat containing decreased amount of protein having a specific molecular weight. CONSTITUTION: The objective processed f...  
JP3023723B2
PURPOSE: To produce a pie dough capable of providing a voluminous product without requirement of an aging process by adding water to raw materials and kneading the resultant mixture under a reduced pressure. CONSTITUTION: An objective pi...  
JP2000014314A
To provide a method for producing a wafer, capable of producing the light and soft wafer having a good flavor, a good melting property in mouths and a smooth texture, and not having the smell of wheat flour, the smells of oils and fats, ...  
JP3000029B2  
JP2000004771A
To obtain wheat flour easily giving a voluminous baked cake having moderate strength and good palatability without necessitating skilled labor. This wheat flour for cake is produced by compounding (A) wheat flour containing fine powder p...  
JPH11332452A
To obtain an oil and fat composition effective for improving the freezing and thawing resistance of dough and giving a frozen dough for bakery having excellent palatability, appearance and aging resistance and high commercial value by co...  
JPH11332454A
To obtain a heat-treated wheat flour giving a cake having high bulkiness and good shape and appearance free from sink mark and depression and developing moist and non-tacky palatability with soft texture and easy meltability in the palat...  
JPH11332554A
To obtain a bread yeast diploid strain which is inactive but survives under refrigeration, is usable in producing a bakery product obtained by baking in an oven just before eating after preservation in a refrigerator, etc., by having a s...  
JPH11318318A
To prevent a situation in which chip-like oils and fats are collapsed in rolling a bread dough and degassing it and the oils and fats are added to the dough and kneaded with the dough in the following forming and baking oven processes. A...  
JPH11318319A
To prevent a situation in which chip-like oils and fats are collapsed in rolling a bread dough and degassing it and the oils and fats are added to the dough and kneaded in the following forming and baking oven processes. In this method f...  
JP2981725B2  

Matches 851 - 900 out of 1,705