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WO/1990/015537 |
A method of preparing a cookie having a liposome-encapsulated component dispersed therein and leavened to a crumb-like structure is disclosed. The liposomes substantially retain their structural integrity during the processing, mixing, a...
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WO/1990/015540 |
The present invention relates to the production of cookies which exhibit a cookie crumb-like structure and structural integrity using a cooker extruder to mix and heat ingredients comprising flour and oil to promote browning and flavor d...
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WO/1990/014769 |
The present invention relates to the production of cookies which exhibit a cookie crumb-like structure and structural integrity. The extruder (10) is divided into a blending zone, a heat treatment zone, a conveyance zone and a mixing zon...
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WO/1990/013229 |
A pizza making machine including a pan dispenser (23) for dispensing a pan (19) containing a crust (18), sauce dispenser (30), product dispensers (33 and 35-39) for dispensing cheese, vegetables, etc., product slicer (34) for dispensing ...
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WO/1990/012506 |
A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a br...
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WO/1990/009840 |
This invention provides powdered material kneading method and apparatus capable of uniformly kneading a powdered material and water only by carrying out the steps of uniformly mixing a powdered material, such as noodle-making flour, buck...
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WO/1990/007881 |
A precursor base for use in a bakery dough product comprising an acidic concentrate, at least one type of sugar, yeast, at least one type of flour, non-fat dry milk and at least one type of lactic acid producing bacteria and a process fo...
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WO/1990/005452 |
Process and device for making dough, in particular for pasta. The preparation of the dough, from the dried raw materials to the final pressed product, is carried out very rapidly in two stages. First, a raw dough consisting of an essenti...
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WO/1990/002488 |
A process for fermenting a bread dough in a carbon dioxide-rich atmosphere is disclosed. This process enables carbon dioxide to be dissolved in the dough from outside of the dough in addition to carbon dioxide generated from inside durin...
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WO/1990/000009 |
A method of heating starch-based bread-like products in a microwave oven for their reheating or cooking by the control of moisture loss, cooling rate and cooling time that toughness and firmness can be reduced relative to an equivalent p...
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WO/1990/000010 |
The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of tou...
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WO/1989/010059 |
A dried granular form of a whole grain leavening barm containing viable cells of a maltose-fermenting Lactobacillus and viable cells of a non-maltose-fermenting Saccharomyces has now been produced. The product of the drying process in pr...
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WO/1989/008402 |
A method and an oven are disclosed which provide reduced baking times for pizza. The method includes the step of impinging the toppings portion (111) of the pizza (17) with jets of heated air (121, 123, 125, 127). These jets of heated ai...
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WO/1989/008403 |
Acid stable microbial alpha-amylase enzymes retard the staling of baked goods without causing gumminess or adversely affecting the organoleptic characteristics of the baked goods. The enzymes are used in a process for making bakery produ...
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WO/1989/004610 |
The proteinic base for making pasta dough is produced in a continuously operating twin-shaft kneader (11), thereby obviating the need for a residence time of 10-15 minutes in a mixing trough. The resultant dough is a so-called dry or cru...
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WO/1989/002210 |
A method for producing batter-based baked goods, such as brownies, are produced by subjecting a microwave-transparent pan of batter to microwave energy in a microwave oven. The pan (10), free of sharp corners, is spaced apart from the in...
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WO/1989/000009 |
Packaging of baker's yeast and baking additives. The additives are placed, in well-defined portions, in capsules with destructible walls in which they are sealed, and the required number of sealed capsules is placed in contact with the y...
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WO/1988/006001 |
A process for preparing a starch-protein fiber comprising forming a dough, relaxing the dough mixing tension in said dough, pushing said dough through a passageway (260) having a decreasing cross-sectional area, and then pushing said dou...
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WO/1988/004891 |
A method and apparatus for machining dough that takes into account the different flow regimes exhibited by the dough during processing. As in conventional systems, the apparatus includes a hopper (10) for extruding dough in a sheet and p...
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WO/1988/003365 |
A group of novel natural improvers for yeast raised baked goods, including products derived from the residues of ethanolic and other fermentations of micro-organisms (e.g., lactic). The active components extracted from these residues are...
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WO/1988/002999 |
Apparatus and method for preparing hot food products in portions of predetermined size by rehydrating a dehydrated food product to provide a dough that can be shaped and heated. The apparatus includes means (18) for storing bags of dehyd...
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WO/1988/000438 |
A dietetic tonic and medicinal substance for treating the whole organism of human beings and animals is based on a product containing lactic acid bacteria obtained from the fermentation of bread in water. These new substances are charact...
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WO/1988/000579 |
A means for improving and keeping soils and vegetable growth naturally healthy is based on a product containing lactic acid bacteria gained by fermenting bread in water. The new means is characterized by its content of watery fermentated...
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WO/1988/000437 |
For rolling up pieces of dough (4, 5) for e.g. Swiss rolls, it has been a problem to obtain a safe and quick rolling up by means of an overlying conveyor belt (24), which is moved obliquely between a frontal, slim roller (18) and a rear ...
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WO/1987/003784 |
Apparatus for automatically making food products in piece form, such as loaves of bread, from dough-like substances, comprises a housing having holding drums (230, 232) adapted to be fixed to either end of a flexible sealable bag (12) co...
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WO/1987/003006 |
Process for increasing the rate of production of carbon dioxide, ethanol and other fermentation products such as citric acid, produced by yeast such as Saccaromyces cerevisiae during fermentation and decreasing biomass production by regu...
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WO/1986/007091 |
A diploid or greater ploidy yeast cell transformed with DNA encoding glucoamylase, the yeast cell being capable of producing enzymatically active glucoamylase.
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WO/1986/001078 |
An apparatus is used to make substantially circular dough products. A turntable with a planar upper surface rotates relatively to a conical roller. The rolling line defined by the roller rotates about an axis extending perpendicularly to...
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WO/1985/004901 |
The cultivation of proprietary and genetically altered strains of Lactobacillus casei subspecies rhamnosus in the presence of Veilonella criceti in a medium containing a fermentable carbohydrate results in the production of propionate, a...
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WO/1985/003847 |
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...
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WO/1984/003420 |
A method of manufacturing a foamed foodstuff comprises the steps of inserting powdered and granular ingredients for a foodstuff into an extruder (1) of which a cylinder (5) is provided thereof with two screws (2) which mesh with each oth...
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WO/1984/002449 |
An apparatus for automatic preparation of food products, such as bread, cakes and also other products starting from dry and/or wet ingredients. The apparatus comprises at least one mixing, kneading, and heat treatment station (13, 14). T...
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WO/1984/001689 |
Production of waffles stuffed with a liquid, for example honey, an egg based liquor or syrup. The liquid is contained in the cavities of a waffle sheet on which a cover sheet is layed. At least half of the waffle is cooked under pressure...
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JP2012010672 |
To provide a method for producing frozen liquid wheat flour cake mix dough having storage stability in freezing and refrigeration, can be frozen and refrigerated without reducing the product value, and can be used up without being wasted...
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JP2011254770 |
To provide a processed food product with reduced syneresis and reduced deterioration with time in texture and flavor.In the processed food, bread or rice is in contact with an ingredient containing 10 mass% or more of moisture and 0.1-5 ...
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JP2011244777 |
To provide a method of making bread which can make the texture of the crumb of bread finer, and make bread of a large volume and with an excellent sense of eating inexpensively as much as possible.An oil and fat composition containing am...
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JP2011234713 |
To provide a baker's yeast which can inhibit proliferation of various bacteria even when bread dough is fermented at a low temperature for a long time period, and bread dough and bread produced by using the yeast.Bread dough and bread ar...
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JP2011217618 |
To provide a method for producing a food dough that has excellent flavor and texture, maintains excellent flavor and texture for a long period of time and contains grain and a heated food.Grain is boiled to gelatinize starch contained in...
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JP2011211940 |
To provide bread dough containing sake lees and a method for producing bread by utilizing sake lees as a seasoning additive in bread producing process.The bread is produced by mixing a liquid sake lees dispersion into a main raw material...
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JP2011206038 |
To provide a hot-water blend suitable for bread that has an unique chewy texture with despite being soft through making the best use of the characteristics inherent in wheat flour and rice, is provided with rice deliciousness as well, an...
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JP2011200171 |
To provide bread without feeling oily flavor even on adding more oils and fats as compared with conventional ones to increase the taste and flavor, and also excellent in soft texture and having a good inner phase, and a method for produc...
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JP2011200139 |
To provide a method for producing calorie-off breads by which the calorie-off breads keeping good mixing durability and workability on division and molding, having good inner phase and appearance in the obtained breads, having a soft and...
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JP2011172529 |
To provide a method for producing kinds of bread by solving problems which conventional sponge dough methods for producing the bread have, reducing alcoholic smell, and also without causing the reduction of workability and cave-in even o...
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JP2011172590 |
To provide a sourdough suitable for the integration into the diet of a subject suffering from celiac disease, for decreasing the risk of allergies due to wheat flour albumins and globulins, for the treatment of schizophrenic symptoms, an...
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JP2011167211 |
To provide high fiber cookies with good cookie spread, manifesting uniformity in color and palate feeling, free from starch like aftertaste or undesirable dark spots, and having the cookie texture of crisp and softer rather than hard or ...
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JP2011167206 |
To improve conventional food compositions for use in making baked goods and extruded food products by reducing the carbohydrate content.The improvement is achieved by substituting the conventional flour in whole or in part by a combinati...
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JP2011167191 |
To provide for a method of producing one or more constituents of carbohydrate esters, protein esters or protein sub-unit esters or hydroxy acid esters.A method of using lipid acyltransferase includes: a step of mixing an acyl donor which...
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JP2011161207 |
To provide a bread machine and bread ingredient box which will be possible for a user to make a satisfactory bread at any time.In a self-making bread method, the bread machine, and the bread ingredient box 9, the user buys the bread ingr...
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JP2011161204 |
To provide a user-friendly automatic bread making machine capable of making a chunk of bread from cereal grains.The automatic bread making machine includes grinding means 54 and 60 for grinding the cereal grains and a bread raw material ...
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JP2011152146 |
To provide an improved method for producing a totally baked bread product from a frozen pre-baked bread dough piece, the frozen pre-baked bread dough obtained by corresponding methods, baked products and improving agents for bread.There ...
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