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Patent Searching and Data


Matches 901 - 950 out of 1,715

Document Document Title
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...  
JP2894946B2  
JP2930461B2
PURPOSE: To obtain the subject treating machine capable of continuously uniformly maintaining the temperature distribution in a bread dough storage chamber and making uniform bread by installing a ventilation path having a great number o...  
JPH11123046A
To obtain the subject improving agent capable of providing high- quality breads having uniform baked color and appearance which are similar to breads obtained by conventional bread baking method without passing through freezing process a...  
JPH11113481A
To obtain a bread dough capable of giving high-quality and voluminous bread developing no fish-eye, with baked color not running reddish, presenting uniform baked color and appearance shape, and excellent in internal phase, flavor and ta...  
JPH11103757A
To obtain bread without causing problems in appearance, crust, texture or the like even when preserved at normal temperatures, refrigerated or preserved by freezing after baking the bread and directly heated with microwaves, a bread doug...  
JPH1191634A
To ensure fastening by making a slit width, a maximum gap between a body and a pair of projections, a width defined by inner surfaces of the lower portion of a wall at the side of the upper stage rail, a maximum gap between a side surfac...  
JPH1189508A
To obtain frozen dough for bread capable of obtaining bread generating no whitening on the bread bottom and excellent in the bread volume, appearance, inside phase, feeling in eating and taste in a simple working process by treating shap...  
JPH1191635A
To eliminate the necessity for fabricating hollow extrusion dies for lower rails by block gate types. This block gate for truck is configured by piling an upper rail, middle rail and lower rail 11 formed by a hollow extrusion die and joi...  
JP2876516B2  
JP2873885B2  
JPH1175671A
To enable to obtain a bread dough free from the generation of fish eyes on the surfaces of baked breads, even when stored in a frozen or refrigerated stated for long periods, by adding a carbonate salt and an acidic agent to a refrigerat...  
JP11075824A
To obtain a refrigeration-resistant yeast for a bread, having an increased unsaturation degree of a fatty acid of a cell membrane of the yeast, and improved fluidity of the cell membrane, and capable of enhancing the fermentation of a re...  
JP11056220A
To improve the preservability of frozen choux dough, prevent the quality deterioration attributable to long storage and thereby increase water retainability of the coating after baking. Frozen choux dough composed of wheat flour, oil and...  
JP11056221A
To produce a good quality bread quickly irrespective to the bread production scale for reducing unsold goods by rapidly freezing an intermediate dough for preservation under a frozen state. This method for producing a bread is to knead (...  
JPH1156215A
To obtain a frozen bakery dough product stabilized in shape, good in heat conductivity, giving a voluminous soft texture and useful for scones, doughnuts or the like by forming a multi-layered space structure in a baker dough product con...  
JPH1160472A
To obtain a composition for film coating, attempting smooth deglutition of oral solid preparation without feeling the sense of greasiness and the sense of slime, capable of forming a coated film excellent in elution of a main medicine of...  
JP2860777B2  
JP11042043A
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...  
JP11042045A
To make a frozen bread dough eliminated apparent problems such as rough surface, bad shape and bad color tone and inner phase problems such as ununiform raising and thick skin by adding Lascorbic acid and an amylase to raw material flour...  

Matches 901 - 950 out of 1,715