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Patent Searching and Data


Matches 1,001 - 1,050 out of 1,727

Document Document Title
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,...  
JPH09511406A
(57) Summary book invention includes the yeast cell whose 属種 which can use only galactose as a carbohydrate source of supply under existence of glucose is サッカロ Mrs. セレビシアエ (Saccharomyces cerevisiae).  
JP2715055B2
PURPOSE: To obtain a device having a specific structure for rapidly and efficiently subjecting a powdery material and air having a set temperature in an air- conditioning chamber to a heat-exchange treatment, and capable of easily and ra...  
JPH09285251A
To prepare a material for cake, capable of forming cakes of homogeneous baked dough, having good palatability and excellent in soft feeling and moist feeling, and low in calorie by mixing oil and fat with wet pulverized body of raw bean-...  
JPH09271314A
To obtain a bakery product such as a bread having a good quality while reducing a time required for producing the bread by expanding the formed dough under a reduced pressure without passing through a fermentation process and baking by h...  
JPH09271313A
To provide a bread having an original flavor of the bread, a suitable elasticity, a moist feeling, a good melting feeling in the mouth, and also a new crispy eating feeling. This bread is obtained by using a raw material flour consisting...  
JPH09509830A
(57) Summary book invention the viscosity of a vegetable substance about the method of decreasing, i addition this method 0.06 or more per 1 mg of protein WSPU (s) 15 or more / per 1 mg of protein which are carried out and by which WSPS ...  
JPH09252705A
To obtain a gas-containing dough suitable for doughs of cake, sponge, etc., by measuring specific gravity and pressure of the gas-containing dough which flows in a closed pipe, calculating specific gravity under the atmospheric pressure,...  
JPH09233992A
To provide based suitable for microwave oven heating suitable for a loaf of bread with which the height of bread is decreased after baking, the height is recovered by microwave oven heating and the sense of eating and taste is improved b...  
JPH09234058A
To obtain a dough not only rich in sugar, oil and fat but having excellent resistance against freezing even in the case of a lean dough for a loaf of bread and French bread by containing at yeast having resistance against freezing and ca...  
JP2648389B2  
JPH09220049A
To provide flour suitable for confectionery such as cake, doughnut, etc., superior in external appearance, appetite, and touch and as a batter coating material for deep-fried food such as tempura (Japanese deep-fat fried food) and its ma...  
JPH09205976A
To provide bread provided with soft taste whose crust generated by baking is thin without using additives such as a hardening preventing agent. First stage fermentation for mixing the flour of 40-70 pts.wt. among the 100 pts.wt. of all r...  
JP2670597B2
PURPOSE: To automatically and surely fold croissant dough by bringing croissant dough into contact with a fixing member symmetrically provided to a carrying line to rotate the croissant dough, allowing the center of the dough to coincide...  
JPH09506772A
(57) Including a summary flour ingredient, 45 (based on flour) *70% of the weight of water, 5*10% of the weight of yeast, and 0.1*4.0% of the weight of an emulsifier, ; flour ingredient, The flour of; artificiality is Doe who consists of...  
JPH09172942A
To obtain a heat swollen food, easy in freshness control and excellent in long time preservability, fresh feeling of a just-made food and taste by mixing raw materials such as grain flour to obtain a hydrated heat swelling dough, treatin...  
JPH09163918A
To obtain a frozen compressed porous water-containing wheat flour food improved in recoverability when reheated in a microwave oven, and giving a bread good in texture, flavor, etc., by once quickly cooling a baked bread and subsequently...  
JPH09163914A
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 ...  
JPH09163917A
To obtain a frozen compressed porous water-containing wheat flour food improved in recoverability when reheated in a microwave oven, and giving a bread good in texture and flavor by cooling a baked bread under specific conditions. A poro...  
JP2615219B2  
JPH09121753A
To produce a refrigerated or a frozen bread dough capable of providing breads of a large volume thereof and excellent in all aspects of appearance, inner phase, flavor and taste. This method for producing a refrigerated or a frozen bread...  
JP2607880B2  
JPH09107870A
To provide a method for producing bread using frozen dough capable of suppressing fish-eye development of the product bread while maintaining flavor of the final product bread irrespective of the kind of yeast, fundamental stock formulat...  
JPH09107868A
To obtain bread dough capable of giving high-quality bread developing no fish-eyes even if used as a formed refrigerated dough preserved for a long period, by incorporating bread dough with an oil-and-fat composition containing an acetyl...  
JPH0998758A
To extremely increase production capacity of a processing apparatus in order to process a large amount of food. This processing apparatus is provided with at least one feeding manifold 44 for receiving a forming material and plungers 52 ...  
JPH0994052A
To obtain an edible oil and fat composition giving optimum dough structure, having excellent freeze-resistance, dough property and quality and suitable for a frozen dough for bread, etc., by compounding an edible oil and fat with a modif...  
JPH09503549A
(57) By a method including drying and heat-treating summary granule starch or a flower, the starch and the flower by which heat control was carried out are prepared.  
JPH0965821A
To obtain a dough composition containing a dried and pulverized fermented dough and an oxidizing agent and capable of supplementing an insufficient flavor peculiar to bread prepared by a short-time fermenting and baking method, imparting...  
JPH0965822A
To produce a dough, having a large bread volume and an appearance without any development of fisheyes and capable of providing the bread good in an inner phase, flavor and taste by adding a pregelatinized starch, ascorbic acids, calcium ...  
JP2587649B2  
JPH0951754A
To produce a loaf of bread rich in flavor in spite of rice contained therein, a frozen dough distributable in a frozen state through markets and a loaf of frozen prepared bread. The lactic acid fermentation of raw rice is carried out and...  
JP2601104B2
PURPOSE: To provide a freeze-resistant oil and fat suitable for improving the freeze-resistance of an oil and fat-containing food such as salad oil, dressing, mayonnaise, frozen cake such as ice cream or frozen dough, to provide a proces...  
JPH099859A
To obtain a frozen dough for yeast-fermented foods, prevented from deterioration due to freezing, and having voluminousness, flavor and palate feeling each similar to that of nonfrozen dough. This dough is obtained by incorporating grain...  
JP2521948Y2  
JP2521949Y2  
JPH09145A
To provide a dispersion for lamination in which water phase is continuous in order to produce laminated dough of excellent performance. This dispersion for lamination contains a combination of hydrocolloids. On the basis of a non-lipid c...  
JPH08332084A
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...  
JP2579723B2
PURPOSE: To provide a strain, Torulaspora delbrueckii H299-18, with its chromosome DNA giving an electrophoretic pattern differing from that for Torulaspora delbrueckii (standard culture strain for Saccharomyces rouxii), having optimal v...  
JPH08510382A
(57) Summary book invention about the method of manufacturing fluid pan and mixed material for confectionery (36), The mixed material is used for manufacture of pan and the confectionery end products, and is equipped with the shape of a ...  

Matches 1,001 - 1,050 out of 1,727