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JP2002051686 |
To provide a method and an apparatus for pressing bread dough into a neat flat form, without deviation of a filling, if any, included in the dough, high in operating efficiency and suitable for a mass production.This apparatus for pressi...
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JP2002034436 |
To provide a method for producing bread having both the flavor and palatability peculiar to wheat flour and unique palate feeling.This method for producing bread is characterized by comprising a step wherein wheat flour is kneaded with w...
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JP3274423 |
To provide a food product-thawing machine that can uniformly thaw food products, for example, a plurality of pieces of bread dough placed on a stand. A thawing chamber 102 in this food product-thawing machine 100 is equipped with an air ...
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JP2002017238 |
To simplify baking pretreating operations which are complicated, unify the baking pretreating operations for many kinds of bread doughs and simultaneously carry out the baking pretreating operations for the many kinds of bread dough, rai...
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JP3262741 |
To provide a bread dough processing apparatus for uniformly thawing and/or fermenting bread dough placed on a table. This bread dough thawing apparatus 100 has a thawing chamber 102. A blowing port 120 is formed at a part on the upper fa...
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JP2001346503 |
To obtain heat-treated wheat flour for pancake resistant to the heating with a microwave oven.The heat-treated wheat flour for pancake is produced by indirectly heating medium wheat flour and/or soft flour at 75-85°C for 5-15 min.
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JP2001340058 |
To provide the subject method intended to obtain glutenous wheat flour having a condition suitable for gluten stabilization and food to be processed, with a simple technique, in a short period and at low cost.This method comprises giving...
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JP2001327242 |
To provide a method for producing bread using a rice flour capable of producing tasty bread and excellent in practicality in spite of the rice flour used.The rice flour containing gluten mixed therein is mixed with ionized calcium water,...
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JP2001275549 |
To provide a simple method for controlling the mixing of bread dough to finish the mixing in an optimal state. This method for controlling the mixing of the bread dough, comprising mixing the bread dough by the use of a mixer and then fi...
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JP2001275550 |
To provide a simple method for controlling the mixing of bread dough to finish the mixing in an optimal state, and to provide a device for performing the method. This method for controlling the mixing of the bread dough, characterized by...
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JP3230744 |
To simplify treatment before baking which is troublesome, uniformalize treatment before baking of many kinds of bread dough and simultaneously pre-treat many kinds of bread dough before baking and increase baking frequency of bread dough...
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JP2001238665 |
To obtain a practical baker's yeast causing a slight reduction in dough fermenting power in freezing and thawing and resistant to a frozen dough.A practical baker's yeast having a high content of amino acid accumulation and resistant to ...
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JP2001231517 |
To obtain a pasty composition of curry flavor, effectively useful for a bakery product such as cooked bread, curry and cake made from wheat and filled with sweet bean paste, pizza, doughnut, pie, etc., noodles such as curry and noodles, ...
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JP2001231436 |
To provide a method for producing a bread, by which the just baked bread having a good quality can be given to a consumer at a shop, and to provide a method for producing a bread, by which the bread having a good quality can be produced ...
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JP3225032 |
To provide a method and a device which are useful for controlling the temperature of an edible dough, can rapidly and efficiently control the temperature of the dough on the kneading of the edible dough substantially without affecting th...
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JP3222265 |
PURPOSE: To provide wheat starch containing small diameter starch particles having ≤ a specific particle diameter in a relatively large content, mildly digested and absorbed on its intake, effective for preventing diabetes, hyperliperm...
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JP2001204374 |
To smoothly progress a kneading process and a shaping process for electrolyte-containing grain flour dough and shaped products made thereof, respectively, and to improve the quality of the dough, to rapidly and controllably perform the a...
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JP2001178352 |
To prepare a frozen bread dough that causes no expansion by sufficient aging and no freezer trouble. When the raw materials for frozen bread dough are prepared, the relation between the starting wheat flour and the yeast is controlled by...
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JP3203356 |
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,...
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JP2001161258 |
To obtain a bread food having higher quality, i.e., uniform appearance and an excellent inner phase, good in palatability, flavor and preservability and especially excellent in moist taste, flavor an preservability, and further high qual...
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JP3197237 |
To simply and massively produce the subject product by twisting one leg piece of a food raw material formed in a V-shape and subsequently twisting the other leg piece together with one leg piece. A twisted product 13 is produced by twist...
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JP2001120195 |
To obtain a new α-formed starch with an oil and fat, solving defects such as stickiness, property of dispersing to water, etc., while maintaining and improving an eat feeling-improving property and water-absorbing property which are adv...
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JP2001120160 |
To provide a method and a device which are useful for controlling the temperature of an edible dough, can rapidly and efficiently control the temperature of the dough on the kneading of the edible dough substantially without affecting th...
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JP2001120164 |
To provide a humidifier which can humidify in a cooking chamber in a short time and accurately control the humidity. When a cooking chamber is humidified, a water supply valve 16 is opened. Thus, hot water preliminarily overheated in a h...
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JP3180934 |
PURPOSE: To increase the tensile strength of a wheat flour dough, and decrease its extension to improve baking efficiency by adding water to raw material wheat flour for tempering, then applying wheat polishing action for controlling the...
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JP3177046 |
PURPOSE: To prepare the subject dough free from fish-eye, having excellent appearance, taste and quality and suitable for French roll, etc., by treating divided or formed bread dough under specific condition. CONSTITUTION: This bread dou...
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JP2001078654 |
To increase the baking frequency of the bread dough by simplifying the complicated pre-baking operations, reducing the frequency of the thawing works as well as the bread dough-forming works in order to save the total labor in the pre-ba...
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JP2001078655 |
To obtain bread having excellent specific volume, appearance and inner phase by admixing a specific low-temperature-sensitive yeast to the bread dough, refrigerating the dough at a prescribed temperature at which the dough does not freez...
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JP2001078653 |
To provide a humidifier that can reduce the fluctuation in humidity and permits easy maintenance and is hygienic for finishing the frozen bread dough to the bread of good quality, because the conventional frozen bread dough baking unit t...
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JP2001070174 |
To excellently make rye bread for which the ratio of rye powder whose characteristics are different from flour is high. Separately from a white bread course for which a main material is the flour, a rye bread course for which the main ma...
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JP3167692 |
To provide a method for producing bread having a resilient texture cake and also enabling a good baking state to be attained. This method comprises (A) a process for preparing intermediate dough by adding hot water to flour and by mixing...
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JP3163363 |
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...
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JP2001054360 |
To provide foods which are suppressed texture deterioration accompanied by moisture migration. The functional fraction that has the equilibrium moisture content of ≤30% at 25°C and the glass transition moisture content of 12.5-40 wt.%...
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JP3158860 |
PURPOSE: To provide a process for the stable and quick preparation of a souffle by the direct baking of souffle dough to give a souffle having high quality similar to the conventional souffle prepared by baking in a casserole using a wat...
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JP2001017062 |
To provide an oven for bread fermentation and baking capable of continuously and automatically carrying out finish fermentation and baking, consequently suppressing a installation cost and controlling danger of burn and variation of baki...
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JP3143724 |
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...
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JP2000354451 |
To produce bread of better quality than that of the bread produced by the conventional process by using a specific freezing-resistant yeast and making bread through the remix-straight method in which the whole amount of the dough prepare...
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JP2000354450 |
To produce bread of better quality than that produced in the conventional process by using a specific ultra-strong wheat flour and a freezing- resistant yeast that has a higher fermentation rate after thawing in the unfrozen dough than i...
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JP3142941 |
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...
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JP2000325012 |
To provide a yeast cream supply device which can prevent the deterioration in the activity of a yeast cream and can improve the storability of the yeast cream, by disposing a storage tank which can form a closed state communicating with ...
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JP3133483 |
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...
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JP2000316464 |
To eliminate a problem that the life of frozen bread dough produced by the conventional method for producing frozen bread dough is short and a problem that it is difficult to produce high quality bread from the frozen bread dough. In ord...
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JP3129683 |
To obtain castella sponge cake (pao de Castella) of high quality with flat surface and fairly unified baking color, as the working environments are improved with excellent operability, while saving energy by providing a foam- stabilizing...
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JP2000287607 |
To provide a method for producing a frozen dough hardly causing the generation of a pear-like skin, the defect of the structure of the inner phase, and the elongation of proofing time caused by the lowering of activities of yeast even in...
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JP2000279165 |
To obtain a freeze resistant yeast having a high fermenting capability in an ultra high sugar range, having a high sugar resistance, capable of dealing with from usual non-frozen dough to frozen dough and from non-sugar dough to high sug...
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JP3118176 |
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 ...
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JP3118164 |
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...
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JP2000270758 |
To obtain a breadmaking improver capable of providing a bread not having gluten taste or having remarkably reduced in gluten taste when a dough containing the improver is subjected to a heat treatment such as baking by making include the...
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JP2000270757 |
To prepare a frozen dough improver capable of improving the extensibility and workability of a dough when it is used to a frozen bread dough by making the improver include a glucose oxidase, gluten, a specific compound, a specific enzyme...
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JP2000262205 |
To provide a method for producing bread having a resilient texture cake and also enabling a good baking state to be attained. This method comprises (A) a process for preparing intermediate dough by adding hot water to flour and by mixing...
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