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Patent Searching and Data


Matches 1,101 - 1,150 out of 5,618

Document Document Title
WO/1990/005452A1
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...  
WO/1990/002488A1
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...  
WO/1990/000009A1
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...  
WO/1990/000010A2
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...  
WO/1989/010059A1
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...  
WO/1989/008403A1
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...  
WO/1989/008402A1
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...  
WO/1989/004610A1
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...  
WO/1989/002210A1
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...  
WO/1989/000009A1
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...  
WO/1988/006001A1
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...  
WO/1988/004891A1
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...  
WO/1988/003365A1
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...  
WO/1988/002999A1
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...  
WO/1988/000579A1
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...  
WO/1988/000437A1
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 ...  
WO/1988/000438A1
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...  
WO/1987/003784A1
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...  
WO/1987/003625A1
A yarn feeding device (1) comprises a stationary storage drum (2) from which the yarn can be withdrawn. In accordance with the present invention, the yarn feeding device can be operated at a positive feeding mode and at a non-positive fe...  
WO/1987/003006A1
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...  
WO/1986/007091A1
A diploid or greater ploidy yeast cell transformed with DNA encoding glucoamylase, the yeast cell being capable of producing enzymatically active glucoamylase.  
WO/1986/001078A1
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...  
WO/1985/004901A1
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...  
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/1984/003420A1
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...  
WO/1984/002449A1
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...  
WO/1984/001689A1
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...  
WO/1983/003185A1
The dough for the products is cooked by extrusion through an extrusion die (101) to generate heat to cook the dough without providing external heat source for cooking.  
JP2019154401A
[Subject] that in which the present invention spread cereal flour Mixing cloth, and an ingredient -- it aims at providing a method of manufacturing specific-shaped combination foodstuffs and its calcination thing by a plain method in foo...  
JP2019154369A
[Subject] Obtain biscuit bake flat bread with volume of a product can shorten calcination time and larger than a burning method by a dry hot wind currently performed from the former, and appearance and good texture. [Means for Solution] ...  
JP2019154243A
[Subject] Offer of a manufacturing method of spherical calcination foodstuffs, and a spherical calcination food manufacturing device which is good-looking globular form type shape, and has desirable texture in a mass production process. ...  
JP2019149949A
[Subject] Art which can give the features, such as flavor peculiar to durum wheat, to bread after calcination simple is provided. [Means for Solution] It is a liquid type for bread which particle size distribution of the durum wheat powd...  
JP6574525B2  
JP6574540B2  
JP6562406B1
[Subject] Obtain bread in which it is soft and aging is slow, without using an additive agent. [Means for Solution] The 1st process of applying and agitating moisture to flour (Step S11), The 2nd process of adding and agitating moisture ...  
JP6555484B2  
JP2019122295A
[Subject] Generation ability of malic acid and succinic acid is high from a flower of Kudzu , the new yeast which can brew Japanese sake which has fruity fragrance is separated, and Japanese sake etc. are manufactured. [Means for Solutio...  
JP6548679B2  
JP2019115288A
[Subject] Flavor has the texture which was good and became full, and mouth-melt makes it a subject to provide a good cake doughnut. [Means for Solution] Liquid type cloth which carried out addition mixture of the fluid materials, and was...  
JP6541937B2  
JP2019097561A
To provide a novel method for producing a starch containing food product with high quality.There is provided a production method of a starch containing food product comprising (1) α-glucosidase and (2) at least one selected from a group...  
JP2019097570A
To provide a novel method for producing a starch containing food product with high quality.There is provided a production method of a starch containing food product comprising (1) maltotetraose and (2) at least one selected from a group ...  
JP2019092438A
To provide a cake that has a fresh French toast-like eat-texture while having the strength enough to be held by hand.Provided is a French toast-like food product obtained by laminating an aqueous liquid having a content of saccharide hav...  
JP2019092402A
To provide a bakery food product having excellent dough property during operation and excellent texture after baking.The problem is solved by using strong wheat flour of ordinary wheat flour and semolina of durum wheat Setodure for baker...  
JP2019088199A
To provide practical bakery yeast, a producing method of breads with the yeast and the like, with which breads having more excellent flavor and shape may be produced.Saccharomyces bayanus B35 L1 strain and Saccharomyces cerevisiae H24U1M...  
JP2019083779A
To provide a mold baking food product wherein, when time passes after baking or when it is refrigerated after baking, even if it is re-heated by microwave, it has an excellent shape retention quality and gives an excellent texture in whi...  
JP6524908B2  
JP2019075991A
To provide a baked snack food product low in carbohydrate and having an equivalent texture to that of conventional products and further a baked snack food product excellent in sheet molding adaptability.A baked snack food product of this...  
JP2019071805A
To provide an oil absorption inhibitor for fried confectionery capable of stably obtaining the fried confectionery such as doughnut having light and crispy texture and reduced oily feeling.An oil absorption inhibitor for fried confection...  
JP6510814B2  

Matches 1,101 - 1,150 out of 5,618