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Patent Searching and Data


Matches 1,201 - 1,250 out of 1,735

Document Document Title
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...  
JPH0549381A
PURPOSE: To eliminate finish unevenness of bread by enabling homogeneous feeding of treating air to bread doughs placed in each shelf. CONSTITUTION: The first and second air storage chambers 30 and 31 are provided on the blowoff side of ...  
JPH0549384A
PURPOSE: To obtain the subject improver, composed of ascorbic acids, a specific amino acid, alums and a specified emulsifying agent, capable of providing bread, having a sufficient bread volume, and excellent in appearance, inner phase, ...  
JPH0549415A
PURPOSE: To carry out aging treatment with excellent production efficiency and maintain flavor excellent for a long period without impairing quality by irradiating a food with far infrared rays at a prescribed wavelength at low temperatu...  
JPH0541938A
PURPOSE: To obtain a dough which contains a specified amt. of gelatin-related compd. and shows excellent body weight, in-oven growing characteristics, and storage stability and is useful for French bread and the like. CONSTITUTION: This ...  
JPH0510052B2  
JPH054054B2  
JPH0481414B2  
JPH04370055A
PURPOSE: To obtain modified wheat flour useful for bread, etc., having increased specific volume, light palatability, softness by blending wheat flour with a given amount of a glycerol monofatty acid ester, etc., uniformly mixing the ble...  
JPH04136090U  
JPH04136089U  
JPH0476647B2  
JPH04346745A
PURPOSE: To shorten the kneading time of bread dough and obtain bread having excellent quality and fermentation power by adding a glutathione component in addition to yeast to a bread dough component. CONSTITUTION: A bread dough componen...  
JPH04346747A
PURPOSE: To obtain a frozen bread dough capable of giving a product having excellent volume, taste and flavor even after storing in frozen state over a long period. CONSTITUTION: Lactobacillus sanfrancisco is inoculated on a mixture of 1...  
JPH04335853A
PURPOSE: To inexpensively obtain the title high-quality, thin and soft patty shell dough having high commercial value by blending water, fats and oils and wheat flour, etc., to produce patty shell dough of cream puff and putting the patt...  
JPH04325050A
PURPOSE: To obtain a baked snack, capable of providing sufficiently felt flavor of honey and represented by crackers, biscuits, cookies, etc., having wet feeling by suppressing the baking temperature of a snack dough to a relatively low ...  
JPH04311342A
PURPOSE: To provide a fermentation process for doughnut dough to form a doughnut having excellent volume (specific volume), balance (uniformity of shape) and hip-up (appearance), soft crust and attracting excellent quality. CONSTITUTION:...  
JPH0459859B2  
JPH04267840A
PURPOSE: To obtain a frozen food capable of readily handling after defrosting, free from deforming and having good appearance and flavor after heat cooking. CONSTITUTION: The frozen food is produced by adding the gelling agent to a dough...  
JPH04262730A
PURPOSE: To obtain OKONOMIYAKI having excellent fragrance, texture, color, etc., by improving dough of OKONOMIYAKI because a method how making dough is most influential on flavor in OKONOMIYAKI. CONSTITUTION: In preparing a kneaded mater...  
JPH0455643B2  
JPH04234938A
PURPOSE: To provide a dough-improver effective for improving the insufficient extension defect of frozen dough, especially roasted and frozen dough and capable of preparing excellent bread having voluminous feeling. CONSTITUTION: The dou...  
JPH04234939A
PURPOSE: To prepare frozen bread dough having excellent freeze resistance by preparatorily fermenting a bread dough with a baker's yeast belonging to genus Saccharomyces and having low-temperature sensitivity and freeze- resistance and p...  
JPH04229127A
PURPOSE: To provide croissant which is excellent and is preliminary benched and refrigerated and a process for producing this croissant. CONSTITUTION: This croissant is obtd. when wheat flour indicating the following characteristics is u...  
JPH0434712Y2  
JPH0449975B2  
JPH04218327A
PURPOSE: To obtain a fermented food having a large volume even if the protein content is low without impairing appearance and merchandise value by using wheat flour with a limited protein content, specifying the sponge dough fermentation...  
JPH04211319A
PURPOSE: To provide a good-quality bread producing process with which the producing process of bread can be stopped in the middle and easily started again. CONSTITUTION: Mixing is performed in a process 1, fermenting is performed in a pr...  
JPH04210547A
PURPOSE: To produce a raw material for the subject high-grade wheat flour product by removing unnecessary components such as bran from a low-grade wheat flour, obtaining a raw starch and a raw gluten and treating the resultant raw starch...  
JPH04200338A
PURPOSE: To improve puffing efficiency of dough in baking process in oven heating by forming the dough so that the surface of dough may become dense and voids of the dough may become specific value or above and further adding a chemical ...  
JPH04190735A
PURPOSE: To prepare new bread having high nutritive value and excellent taste, flavor, palatability and preservability by adding malt and salt to soybean pulverized under specific condition, fermenting the mixture to obtain a fermented f...  

Matches 1,201 - 1,250 out of 1,735