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Patent Searching and Data


Matches 301 - 350 out of 1,708

Document Document Title
WO/1992/018010A1
The invention concerns shaped dough portions made from at least flour, yeast and liquid kneaded to form a base dough, the base dough being folded, rolled and shaped for use as an intermediate for a subsequently baked product. The base do...  
WO/1992/011766A1
An improver for dough and baking containing either (A) at least one member selected between gelatin and an emulsifier comprising enzyme lecithin and fatty acid glycerol ester or (B) a conjugate of gelatin with the emulsifier. The improve...  
WO/1992/012057A2
A container (20) for vacuum packing refrigerated dough (18) and amethod of forming a refrigerated dough product is disclosed. A method of forming a refrigerated dough product using a spiral wound composite container (20) of the present i...  
WO/1992/010266A1
In the food industry and in fermentation processes, interfering foams occur at various stages of processing or production. These foams have to be controlled or prevented. Described are reaction mixtures containing ester polyols, the reac...  
WO/1992/001384A1
A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, aft...  
WO/1991/011911A1
A method is described which comprises scalding raw materials in the making of bakery products, which raw materials include an aqueous mixture of rye, wheat, oats, barley, maize, millet and rice in differently comminuted states, alone or ...  
WO/1991/008673A1
Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with ot...  
WO/1991/001088A1
Les produits de p�te lev�e congel�s poss�dent une longue durabilit� lors qu'ils sont congel�s si l'on n'utilise pas dans cette pr�paration des hydrates de carbone fermentables, la formation in situ de tels hydrates de carbo...  
WO/1990/011690A1
In a method for the removal of stresses and strains in rolled out, laminated dough products in which undesired stresses and strains occur the said dough products are subjected to a treatment with ultrasonic waves. The stresses and strain...  
WO/1990/011016A1
A donut batter is described, along with the use of the batter to provide frozen, uncooked cake donuts which may be reconstituted quickly in a deep fryer. The batter consisting preferably of cake and bread flours, sucrose, shortening, a c...  
WO/1990/000001A2  
WO/1989/005690A1
This invention relates to a device for activating an object. This device includes a container for storing therein an object and an activating current generator for generating a current for producing an oscillating electric field inside t...  
WO/1988/002988A1
Baked goods are exposed, at least during part of a freezing process, to high atmospheric humidity. For the implementation of this process, a container (1) having an interior space divided into two compartments (3, 5) separated from each ...  
WO/1985/003846A1
A substantially free-flowing powder comprising a surface-active agent such as a food emulsifier applied on a particulate carrier such as as a starch is prepared by mixing the surface-active substance with the carrier and subjecting the r...  
WO/1985/003847A1
A dough crust (10) made by a process involving baking and then frying. The crust (10) has a fried flavor and is especially advantageous for making frozen pizzas. The crust (10) is formed from a sheeted dough piece (12) which has been doc...  
WO/1980/000524A1
Dough mixing for the production of farinaceous foodstuffs, in which the energy added in mixing is sufficient to determine the cell structure. There are three essential conditions: the energy added in mixing is not less than 15 watt hours...  
JP2018161122A
[Subject] Offer of baked goods which baking quality is good and has good flavor and texture. [Means for Solution] A manufacturing method of a water-roux starter which uses cereal flour as for which more than 8.2 mass % contains damage st...  
JP6405104B2  
JP2018148851A
[Subject] Volume is large and provides mix powder for bread containing rice powder for bread in which softness also enables manufacture of a certain bread, unpolished rice powder for bread and the rice powder concerned, or unpolished ric...  
JP2018143127A
[Subject] Offer of confectionery in which volume is hard to be spoiled even if it blends cocoa powder. [Means for Solution] Confectionery which content of a dietary fiber is 30~40 mass %, and was manufactured again using a mix for confec...  
JP6385413B2  
JP2018126130A
To provide a new preserved food capable of improving its conservation even if a synthetic preservative or the like is not added, a method for producing the same, and a food material pack for a preserved food.Provided is a method for prod...  
JP6327414B2  
JP2018074952A
To provide a method for manufacturing dough containing wheat flour, by which it is possible to efficiently manufacture a wheat flour-containing food that can be cooked with good workability, is prevented from deteriorating in its texture...  
JP2018057367A
To provide a method for producing a modified wheat flour that can modify wheat flour while preventing starch damage.A method for producing a modified wheat flour has a light irradiation step of irradiating wheat flour with light having a...  
JP3215236U
[Subject] Each member is shaved off in container rotation type This by friction with a member of a beam of a vessel, and a spatula member, and it becomes particulates, kneads, falls in a container of a vessel, and provides a spatula hold...  
JP6289441B2  
JP3215149U
[Subject] Air ration is given to an inside of a cultivation tank in a culture apparatus of a fermentation kind for bread, and a culture apparatus which can perform efficiently and exactly multiplication of fermentative bacteria contained...  
JP2018027051A
[Subject] It is possible to manufacture confectionery with stably and sufficient workability, confectionery moreover made by that cause is as soft as a Sentence rate, and it excels in admiration gently, and is in providing flour for conf...  
JP2018023317A
[Subject] Offer of a mix for doughnuts which uses going-underground fly using a continuation type flier for a manufacturing method of a doughnut which can be performed stably, and a manufacturing method of the doughnut. [Means for Soluti...  
JP6272132B2  
JP2018011555A
[Subject] Excel in secondary elaboration nature and provide a manufacturing method of heat treatment cereal flour which can manufacture good cereal flour content foodstuffs of texture. [Means for Solution] After carrying out dry heat tre...  
JP2016101175A5  
JPWO2016121570A1
The manufacturing method of the heat treatment flour of the present invention performs moist heat treatment and dry heat treatment to flour one by one. The above-mentioned moist heat treatment is in the state where flour and moisture exi...  
JP2017176015A
[Subject] When you cook by heating cloth frozen after Huiro and you manufacture bread, control generating of white-izing on the surface of pan by cooking by heating after prolonged freezing storage with a simple technique, without impair...  
JP2017176106A
[Subject] Though you are a process using front cloth (inside noodles) according to the straight method, provide a manufacturing method of baked goods in which baked goods which aging of baked goods obtained by the machinery tolerance of ...  
JP2017176122A
[Subject] A subject of the present invention is being able to calcinate bread, without spoiling merit of Waist holding or mouth-melt, keeping good the workability of cereal flour cloth for bread-making before calcination, and aging of br...  
JP2017169467A
[Subject] In inside where a method of making compatible texture snappily made into machinery aptitude by a flour batter method said for the object of the present invention to have higher manufacturing efficiency is left behind as a subje...  
JP2017163929A
[Subject] The present invention makes it a subject to manufacture gently baked goods of texture which carried out rice cake rice cake, maintaining cloth workability in which rounding fabrication is possible. [Means for Solution] After in...  
JP2017131190A
[Subject] Even if it is a case where ash content which contains abundantly nutritional information contained in an outer skin portion of wheat blends high flour, flour which can manufacture bread and baked confectionery with a flavor or ...  
JP2017112902A
[Subject] It is flour non-use, even if it swells satisfactorily also as main materials and cools down soybean flour, it is hard to be shrunk, and mix powder for soybean flour bread which can make good bread of texture is provided. [Means...  
JP2017099384A
[Subject] in order to improve the nutritional balance of the calcination thing of grain powder -- an ingredient with high nutritive value -- although there was a device of what applies material, the fault that flavor is good and that the...  
JP2017085996A
[Subject] When you calcinate bread dough frozen after the last fermentation, provide a kneading lump oil-and-fats constituent for bread dough used as crisp texture and bread with sufficient volume frozen after a low trans-fatty acid and ...  
JP6124867B2  
JP6102005B2  
JPWO2015107858A1
A cereal flour constituent of the present invention heat-treats a mixture with a 0.2*10-mass part emulsifier to cereal flour and the 100 mass parts of cereal flour. The emulsifier is one or more sorts chosen from mono-glycerine fatty aci...  
JP6086480B2  
JP6087699B2  
JP2017038598A
To provide: new polypeptides having the glucanase (e.g., endoglucanase), mannanase or xylanase activity or a combination of these activities, and polynucleotides encoding them; and methods of designing new enzymes and methods of use ther...  
JP2017035074A
To provide a pulverized heat treated wheat flour and a mix for bakery foods capable of manufacturing the bakery foods having sweet taste and moist and sticky texture and hardly generating deterioration of texture with time, excellent in ...  

Matches 301 - 350 out of 1,708