Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 851 - 900 out of 1,733

Document Document Title
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.%...  
JP3158860B2
PURPOSE: To provide a process for the stable and quick preparation of a souffle by the direct baking of souffle dough to give a souffle having high quality similar to the conventional souffle prepared by baking in a casserole using a wat...  
JP2001017062A
To provide an oven for bread fermentation and baking capable of continuously and automatically carrying out finish fermentation and baking, consequently suppressing a installation cost and controlling danger of burn and variation of baki...  
JP3143724B2
PURPOSE: To improve texture, flavor and loosening of a prepared grain product for grain bread. CONSTITUTION: Grain is hydrated, heated, made into a given degree of gelatinization and frozen to give a grain prepared product for bread. Gra...  
JP2000354451A
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...  
JP2000354450A
To produce bread of better quality than that produced in the conventional process by using a specific ultra-strong wheat flour and a freezing- resistant yeast that has a higher fermentation rate after thawing in the unfrozen dough than i...  
JP3142941B2
PURPOSE: To prepare frozen bread dough having excellent freeze resistance, maltose fermentativeness and oven fermentation performance by mixing Torulaspora delbrucckii NS8422 to a bread dough material such as wheat flour and freezing the...  
JP3117033B2  
JP2000516097A
(57) The capability to manufacture bread has been improved with the TRANS GENIC plant which the amount glutenin subunit (HMW-GS) content of summary macromolecules increased. The specific example (Bob White kind) of コムギ which reveal...  
JP2000325012A
To provide a yeast cream supply device which can prevent the deterioration in the activity of a yeast cream and can improve the storability of the yeast cream, by disposing a storage tank which can form a closed state communicating with ...  
JP2000515764A
(57) It is the equipment and the method for manufacturing summary pizza, and while being stored in a housing (200) and this housing (200), two or more canisters (26) which have accommodated raw cloth are provided. The cut braid (102) is ...  
JP3133483B2
PURPOSE: To provide a thawing and fermenting method free from problems such as contamination with bacteria, etc., enabling completing thawing plus fermentation within two hours, also capable of obtaining products with good quality compar...  
JP2000316464A
To eliminate a problem that the life of frozen bread dough produced by the conventional method for producing frozen bread dough is short and a problem that it is difficult to produce high quality bread from the frozen bread dough. In ord...  
JP3129683B2
To obtain castella sponge cake (pao de Castella) of high quality with flat surface and fairly unified baking color, as the working environments are improved with excellent operability, while saving energy by providing a foam- stabilizing...  
JP2000287607A
To provide a method for producing a frozen dough hardly causing the generation of a pear-like skin, the defect of the structure of the inner phase, and the elongation of proofing time caused by the lowering of activities of yeast even in...  
JP2000279165A
To obtain a freeze resistant yeast having a high fermenting capability in an ultra high sugar range, having a high sugar resistance, capable of dealing with from usual non-frozen dough to frozen dough and from non-sugar dough to high sug...  
JP3118176B2
To obtain a bread capable of preventing the generation of a crepe skin on the bread and good in flavor by kneading various kinds of raw materials, fermenting the kneaded product, again kneading the dough before divided, and subsequently ...  
JP3118164B2
PURPOSE: To obtain a new yeast, hating the abilities to resist the freezing and suppress low-temperature fermentation, useful as a dough, etc., for producing breads freezable or preservable by refrigeration and capable of saving the labo...  
JP2000270758A
To obtain a breadmaking improver capable of providing a bread not having gluten taste or having remarkably reduced in gluten taste when a dough containing the improver is subjected to a heat treatment such as baking by making include the...  
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  

Matches 851 - 900 out of 1,733