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Patent Searching and Data


Matches 1,201 - 1,250 out of 1,766

Document Document Title
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...  
JPH05161447A
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...  
JPH0542251B2  
JPH05503630A
(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。  
JPH05123094A
PURPOSE: To provide a specific type of thermostatic-humidistatic chamber de signed to automatically control the fermentation of various kinds of bread dough. CONSTITUTION: The objective thermostatic-humidistatic chamber where the respect...  
JPH0533963B2  
JPH0532013B2  
JPH05115243A
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...  
JPH05111347A
PURPOSE: To obtain a uniform sponge dough which is not soured and has a long storage life in an ambient temp. by mixing a dough component containing a fat content and a water content, then fermenting and rapidly cooling the mixture. CONS...  
JPH05111346A
PURPOSE: To facilitate take-in and takeout of a tray by specifying the width of the end of a holding surface on the inlet side of a storage chamber and the shape of the end of a guiding surface on the inlet side of the storage chamber. C...  
JPH05103579A
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...  
JPH0591831A
PURPOSE: To obtain doughnut products having excellent volume valance and surface state after frying, soft patty and attractive qualities by thawing frozen doughnut dough under a specific condition, heating and fermenting. CONSTITUTION: F...  
JPH0591839A
PURPOSE: To obtain baked cakes having excellent luster even after roasting and heating by passing cakes made into a desired shape in the presence of adhesion-preventing powder through wet steam containing a large amount of liquid drops u...  
JPH0523730B2  
JPH0576272A
PURPOSE: To produce the subject baked cake excellent in nice-smelling flavor and taste and improved in powder-like mouth feeling by culturing a specified Lactobacillus in a culture medium composed of wheat flour and water and adding the ...  
JPH0576271A
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...  
JPH0576348A
PURPOSE: To obtain the subject strain surviving by refrigeration storage without developing the activity and exhibiting dough raising property at 13-14°C by subjecting a specific haploid to mutagenic treatment, selecting a mutant having...  
JPH0568469A
PURPOSE: To obtain a frozen dough resistant to freeze-damage and capable of giving a food having excellent palatability without causing the decrease of the volume of baked product by adding a specific amount of acetic acid to the dough o...  
JPH0568467A
PURPOSE: To obtain a kneaded powder which can produce controllable CO2 gas in a roasting time in the production process of bread by controlling the amt. of one or more kinds of sugars which can be fermented by yeast so as to control the ...  
JPH0568468A
PURPOSE: To obtain the subject product capable of giving a bread dough having sufficient gas-holding power using rice flour as exclusive component by drying and pulverizing rice grain immersed in an aqueous solution of a specific enzyme ...  
JPH0568464A
PURPOSE: To relatively easily control the humidified state in a chamber by introducing mist generated by an ultrasonic humidifier into a chamber to effect forced humidification in the chamber and to surely prevent the drying of the prese...  
JPH0568471A
PURPOSE: To obtain the subject dough giving a voluminous bread rich in fermented taste and flavor by fermenting an intermediate dough with yeast, compounding a chemical expansion agent into the dough in the main kneading step and thawing...  
JPH0564581A
PURPOSE: To provide a new yeast belonging to the genus Saccharomyces, slightly damaged by freezing, useful for the production of frozen breads or frozen bread doughs, and capable of giving delicious breads having good flavors and functio...  
JPH0564539A
PURPOSE: To carry out defrosting and fermentation of frozen bread dough having quality equivalent to a product obtained by an ordinary bread dough production method by defrosting frozen bread dough under specific conditions, preheating t...  

Matches 1,201 - 1,250 out of 1,766