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Patent Searching and Data


Matches 901 - 950 out of 1,733

Document Document Title
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  
JPH11313668A
To develop an yeast capable of providing a high quality bread after a long term refrigeration and further to provide a method for producing a frozen dough and the bread by using the yeast. This yeast is obtained by crossing refrigeration...  
JP2979128B2  
JP2970962B2  
JPH11276056A
To provide a frozen dough improved in freeze resistance and capable of improving the quality of the resultant bread e.g. a volume when produced, feeling of palate for the bread or deterioration resistance, by blending an oil and fat comp...  
JPH11276058A
To provide a processed food having almost the same shape, palate feeling, taste, etc., as the processed food from usual wheat flour as the raw material by using wheat flour substantially containing no gluten as the raw material. This pro...  
JPH11276057A
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...  
JP2984987B2
To provide a bread kind capable of making filling lacking a shape keeping property easily handleable and easily and neatly performing molding work by wrapping frozen filling with bread kind dough, molding it, roasting it and then heating...  
JPH11511011A
(57) In relation to the way summary book invention manufactures ブレッドドウ, the Doe has the substantially same specific volume and flavor as the bread calcinated from Doe who has not stored by un-freezing, when 0 degree F (*18 °...  
JPH11243840A
To obtain a frozen dough improver which improves insufficient spreadability of dried frozen dough in an oven, and gives bread excellent in shape sustainability, volume, outer appearance, inner conditions, palate feeling and flavor by inc...  
JP2974568B2
PURPOSE: To obtain a high-quality bread dough developing no fisheyes thereon even after preserved in a refrigerated state for a long period, by incorporating wheat flour with a composition produced by adding refrigeration-resistant yeast...  
JP2937422B2
A frozen cream puff paste which comprises 100 parts by weight of a retrogradation-resistant modified processed starch or wheat flour and a retrogradation-resistant modified processed starch, from 80 to 200 parts by weight of fat(s) and/o...  
JPH11221003A
To provide a refrigerator for dough, capable of cooling and preserving dough with drying. In this refrigerator for cooling and preserving dough 50 for bread, cake, etc., the refrigerator 10 for dough is equipped with a steam generator 20...  
JPH11221004A
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...  
JP2920428B2  
JPH11507841A
(57) the lamination cloth whose preparation of calcination by which summary improvement was carried out was completed and by which the par proof was frozen and carried out, Flour and (based on flour) 45*70% of the weight of water, 5*10% ...  
JP2919613B2  
JPH11169180A
To obtain the subject yeast accumulating a large amount of trehalose on culturing, giving bread dough resistant to freeze storage and capable of effectively fermenting high sugar dough by subjecting an ATH1 gene of a monoploid yeast whic...  
JP2943044B2
PURPOSE: To efficiently obtain a low-temperature sensitive baker's yeast strain, simultaneously prepare a bread dough using the obtained yeast, produce bread after preserving the dough at a low temperature and afford the bread of good qu...  
JP2943041B2
PURPOSE: To obtain a yeast strain, sensitive to a low temperature and capable of preserving a bread dough at the low temperature by treating a baker's yeast strain belonging to Saccharomyces cerevisiae with 2-deoxygalactose. CONSTITUTION...  
JPH11155559A
To obtain a yeast having both freeze resistance and drying resistance, usable for frozen dough for bread, having extremely small reduction in activity of yeast, capable of further promoting the industrialization of baking. This yeast hav...  
JP2935780B2
PURPOSE: To obtain a method for producing powder for a puff shell in which the puff shell of high quality can stably be produced by anyone without requiring skill. CONSTITUTION: The objective method for producing powder for a puff shell ...  
JPH11146753A
To prevent the generation of caving on a bread. This method for producing a bread in which caving is prevented comprises adding necessary raw materials to wheat flour for the bread, kneading the mature by a conventional method, leaving t...  
JPH11137163A
To obtain breads, excellent in water retainability and quality useful for breads by heating bread dough added with bacterial cellulose having specific weight average polymerization degree to increase the amount of water absorption of the...  

Matches 901 - 950 out of 1,733