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Patent Searching and Data


Matches 951 - 1,000 out of 1,715

Document Document Title
JP2878557B2
PURPOSE: To produce cream and cream puff having good swelling in burning of dough and capable of distributing and storing at normal temperature. CONSTITUTION: The cream is obtained by housing a powdery raw material consisting essentially...  
JPH119179A
To obtain a fermented frozen bread dough capable of giving just-baked bread at any time. A bread dough is first fermented and the frozen and preserved.  
JPH10327741A
To produce bread free from whitening of the bottom of bread and having excellent volume, appearance, inner texture, palatability and taste by using a dough produced by covering a frozen bread dough after the final fermentation with a hyd...  
JPH10327743A
To obtain the subject cake dough by packaging a dough having a specific water activity into an essentially gas-impermeable pouch in an inert gas atmosphere having a specific residual oxygen content. This readily bakable cake dough having...  
JPH10327737A
To provide a bread dough processing apparatus and processing method for the uniform thawing and/or fermentation of bread dough placed on a table. A bread dough thawing apparatus 100 is provided with a thawing chamber 102. A differential ...  
JPH10513051A
(-- 57) summary -- the emulsion pre concentrate containing the hydrolysis fat containing at least 10% of the weight of free fatty acid and an aroma, or a flavor. Emulsion pre concentrate is contained in freezing or chilled food. If food ...  
JPH10327736A
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...  
JPH10511951A
(57) The method for acquiring the protein of the level which can be measured, a nucleic acid molecule, or an enzymatic product in summary humans' humors or cell is offered. This method includes the process of medicating humans with the r...  
JPH10290655A
To obtain a frozen dough for French bread wherein drawbacks of freezing are suppressed and which is improved in its rising at the time of baking in the oven. The sponge and dough method is used for the production of frozen dough for Fren...  
JP2815543B2  
JPH10276664A
To raise the thawing and fermenting efficiency by reducing the offset of small-sized trays in the left and right directions and uniformly applying a thawing wind or a fermenting wind to a bread dough in a temperature and humidity regulat...  
JPH10276658A
To provide the subject temperature and humidity regulating cabinet enabling the miniaturization and compaction while ensuring the shortening of thawing and fermenting times by arranging fans for exclusive use of thawing and fermenting si...  
JPH10276666A
To produce a crust for a pizza, excellent in crispiness and further excellent in unconventional entirely new texture and flavor. This crust for a pizza is produced by baking a dough after completing the fermentation at 180-350°C tempera...  
JP2808153B2  
JP2795789B2  
JP2787702B2  
JPH10215757A
To obtain the bread dough which has the better flavor and sent after braking than those of the conventional refrigerated bread, has excellent extrude and yields the bread approximate to the bread formed of scratch by adding a specific ra...  
JPH10215758A
To provide the delicious sponge-like food having high calories distributable at a normal temperature and suitable for staple food for kidney disease patients for which a moisture content is less than a specified value and a protein conte...  
JPH10215756A
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...  
JPH10201634A
To shorten the fermentation time to shorten the time required to backing of bread by setting the quantities of yeast, sugar, and fat and oil large, and using a fruit juice, fruit skin or dry fruit containing an organic scid as bread baki...  
JPH10191875A
To prepare bread, which can restore its volume through thawing heat treatment by a microwave oven or the like, by sandwiching edible filling previously frozen to lower than a fixed temperature between two pieces of bread dough compressed...  
JPH10191876A
To prepare a high-quality bread, etc., by combining steaming and baking. In a baking method, a lump 110 of kneaded powder is placed on an almost horizontal holding surface equipped with one fine hole 102 at least so as to cover the fine ...  
JP2775019B2  
JP2793929B2
PURPOSE: To provide the subject snack food having an up-to-date appearance and crisp texture by mixing wheat flour with water, converting the flour starch into the α-form, then subjecting to forming, heating and swelling processes. CONS...  
JP2766874B2  
JP2761666B2  
JP2761650B2  
JP2756332B2  
JP2755503B2  
JPH10127227A
To obtain the subject composition useful for suppressing the unfavorable appearance of bread by adding a triglyceride to a base oil-and-fat, and to obtain bread by using the composition. This composition is obtained by adding (A) 2-40wt....  
JPH10117671A
To obtain an improving agent for a frozen baker's dough to prevent decrease in quality due to freezing and defrosting and to provide a production method of a frozen baker's dough so that a bread with a large volume after baked having exc...  
JPH10117771A
To obtain the subject yeast capable of producing a bread of a good taste by performing a gene distructing treatment for NTH1 gene of a monoploid yeast capable of becoming a practical bread yeast by forming a diploid thereof. This frozen ...  
JP2746334B2  
JPH10108653A
To obtain a food having a voluminous touch in a coating layer part, exhibiting a bread-like texture, capable of imparting various changes to the appearance, and similar to an American hot dog, and to provide a method for producing the fo...  
JPH1084848A
To provide a continuous processing system desirably used for improving productivity in a technique concerning frozen and compressed bread, which temporarily producing a porous wet wheat flour food such as bread by a baking means, etc., t...  
JPH1075758A
To provide a device for molding a food, capable of decreasing the damage to the moldable material to increase a production capacity, and to provide a method for molding the food. This molding device is provided with a feeding manifold 44...  
JPH1075708A
To obtain frozen dough capable of making a bread having soft texture, forming a fine skin phase caused by baking and a thin covering. Fermentation at a first stage in which 40-70 pts.wt. of wheat flour in 100 pts.wt. of the whole raw mat...  
JPH1075707A
To provide a method for producing a frozen bread dough, capable of preparing a bread dough with minimizing the damage to yeast, making high- quality bread in a short time efficiently, preventing poppy seed-like spots to occur when a brea...  
JPH1075706A
To provide a method for freezing a food, capable of selectively attaching a product inferior in peelability to one side, removing the product from a cooling jig and facilitating a treatment such as transportation to a packing process by ...  
JP2729669B2  
JP2727311B2  
JPH1066502A
To contrive increase of quality of pie cake by surely covering choux pastry dough so that a shape of pie dough is not deformed in covering the choux pastry dough with the pie dough and to improve a working efficiency of the production pr...  
JPH1066499A
To provide a method for producing a non-fermented swollen dough exhibiting the same physical characteristics and sensuous characteristics as those of a traditional swollen dough, namely not containing such a fermentation process as conta...  
JPH1056948A
To provide a method for producing enzyme-treated wheat flour invariant in physical properties even after the lapse of time following addition of water when to be used, ensuring wheat flour to be subjected to enzymatic treatment with a sm...  
JP2562188Y2  
JPH1033109A
To provide a bread improving agent for a refrigerated dough and a process for the preparation of a refrigerated dough using the improving agent to give a refrigerated dough for a yeast-fermented food storable for 72hr at a temperature as...  
JP2700569B2  
JP2688517B2  
JP2688516B2  
JPH09308430A
To produce the subject hard roll-based frozen bread dough excellent in storage stability without deteriorating the crust called a fisheye or a pear skin in a product after baking by forming a hard roll-based yeast-containing bread dough,...  

Matches 951 - 1,000 out of 1,715