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Matches 1,151 - 1,200 out of 1,737

Document Document Title
JPH0640794B2  
JPH06141756A
PURPOSE: To obtain new kind of bread having excellent shortness. CONSTITUTION: The objective wheat flour composition for bread contains 10-100wt.% of wheat farina having particle diameter of 160-800μm. Bread is prepared by adding a dila...  
JPH06141752A
PURPOSE: To provide a thermo-hygrostat capable of controlling the temperature and humidity in a container box in a short time. CONSTITUTION: The humidity and temperature in a container box 4a are detected by a humidity sensor 22 and a te...  
JPH0636724B2  
JPH0636706B2  
JPH0636707B2  
JPH0636725B2  
JPH0634674B2  
JPH06113712A
PURPOSE: To provide a frozen dough for bakery, containing ice nucleation active bacteria or an ice nucleation active substance such as protein having ice nucleation activity comparable to that of the ice nucleation active bacteria, capab...  
JPH06113740A
PURPOSE: To obtain good-quality prepared grain material used in production of grain breads. CONSTITUTION: This prepared grain material for bread kept to a prescribed degree of gelatinization by heating grain in water, providing an oil or...  
JPH06502991A
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  
JPH0622433B2  
JPH0622430B2  
JPH0622431B2  
JPH0678754A
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...  
JPH0670673A
PURPOSE: To obtain frozen bread dough having excellent shelf stability and advantage in terms of preservation and transportation of product by using a diploid hybridization strain obtained by subjecting a strain belonging to Saccharomyce...  
JPH0670671A
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...  
JPH0662722A
PURPOSE: To improve baking properties of wheat flour and produce the bread by washing away starch in wheat flour with water and regulating the protein content therein. CONSTITUTION: Water in an amount of about 40-60% based on the weight ...  
JPH0614827B2  
JPH0646736A
PURPOSE: To obtain the bread crumb having excellent taste and useful for frying, etc., without using a colorant by compounding wheat flour with water, yeast, amino acid, etc., baking the mixture to obtain bread, crushing the bread and co...  
JPH069457B2  
JPH0622800A
PURPOSE: To provide a raw material for instant and/or liquid foods improved in their viscosities and textures by adding a starch modified by the adsorption of α-amylase. CONSTITUTION: Starch particles having various physical properties ...  
JPH0614710A
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...  
JPH0614693A
PURPOSE: To obtain a dough chip frozen at a low temp. and producing croissant or other similar bakery product by direct baking without requiring thawing or intermediate fermentation. CONSTITUTION: This dough chip frozen at a low temp. co...  
JPH0611229A
PURPOSE: To use a defrosting room of a refrigerator provided with a defrosting room effectively, and to make it available for making of 'NATTO' (fermented soybeans) and fermentation of dough. CONSTITUTION: A refrigerator, with a pluralit...  
JPH067072A
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 ...  
JPH0684U
[Objects of the Invention] Even when supplying the air for processing directly in a storage shed, the bread dough processing machine which does not dry the surface of bread dough is provided. [Elements of the Invention] Since divider pla...  
JPH0638B2  
JPH05328886A
PURPOSE: To prevent wrong operation of alarm by providing a timer means operating a humidity sensor when the sensor detected prescribed upper limit value or lower limit value and operating an alarm means when these humidity values contin...  
JPH0586167B2  
JPH0585861B2  
JPH05316926A
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...  
JPH05304874A
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...  
JPH05292872A
PURPOSE: To provide the subject bread dough produced without the final fermentation or after the final fermentation, fully prevented from declining in its quality due to its thawing or softening. CONSTITUTION: The objective bread dough c...  
JPH05284896A
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...  
JPH0571214B2  
JPH05252858A
PURPOSE: To obtain the subject improver, consisting essentially of a hardly digestible polysaccharide and a yeast-nonassimilable saccharide and capable of suppressing the reduction in volume of bread and preventing the satin skin of the ...  
JPH05244934A
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...  
JPH05244856A
PURPOSE: To provide bread dough having increased farinograph stability and superior quality such as a freezing storage life, a reduced α amylase activity and also provide flour used for producing the bread dough. CONSTITUTION: (a) A pro...  
JPH05236919A
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 ...  
JPH05227890A
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...  
JPH0561891B2  
JPH05219877A
PURPOSE: To obtain the subject doughnut reduced in the absorption of oils and excellent in the long storage stability, softness and quality by adding a large amount of an oxidizing agent to the intermediate product. CONSTITUTION: In an i...  
JPH05219876A
PURPOSE: To efficiently perform the freezing storage of a bread dough excellent in the volume, appearance, inner phase and quality by rapidly freezing and storing the bread dough having a bench time under a specific condition. CONSTITUTI...  
JPH05192066A
PURPOSE: To obtain frozen dough providing a product having excellent inner phase, flavor, etc., without causing pear skin, swelling by heating, etc., by holding residual dough between new dough in a sandwiched state, forming into a given...  
JPH0551254B2  
JPH05184280A
PURPOSE: To produce a large amount of dough for confectionery of stabilized quality such as dough for puff in no need of skilled persons by mixing two kinds of starting substances, adding hot water, then adding another starting substance...  
JPH05176668A
PURPOSE: To produce the subject dough excellent in palatability, softness and taste by cutting half-crushed glutinous rice into a thin disk shape and heat treating it. CONSTITUTION: Glutinous rice is water-washed and immersed in water an...  
JPH05168396A
PURPOSE: To obtain a donut dough always keeping a required amount of a stable quality at a needed time by thawing and fermenting a non-fermented frozen yeast bread dough respectively under specific environmental conditions. CONSTITUTION:...  
JPH05168395A
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...  

Matches 1,151 - 1,200 out of 1,737