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Patent Searching and Data


Matches 1,101 - 1,150 out of 5,582

Document Document Title
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A yarn feeding device (1) comprises a stationary storage drum (2) from which the yarn can be withdrawn.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.  
JP2019511241A
The present invention is fresh or relates to the new anti-freeze baker's yeast Saccharomyces cerevisiae stock for preparing frozen cloth products (for example, bread), and its use, for example. The present invention provides the anti-fre...  
JP6505929B1
[Subject] The lactic acid bacteria, the manufacturing method of quality baked goods and baked-goods cloth which give good fermentability and right flavor, and baked goods are provided. [Means for Solution] At least one lactic acid bacter...  
JP2019047833A
[Subject] The present invention relates to detailed seaweed powder granulation and detailed seaweed powder which is rich in lipid arbitrarily. It makes it possible to add easily detailed algal biomass powder which is rich in lipid on a l...  
JPWO2018038244A1
Cake yeast is frozen, without adding edible fat and oil and an emulsifier, and after long-term preservation maintains fermentability of cake yeast, Without freeze fabrication objects joining firmly mutually, even if you join, divide easi...  
JP6489948B2  
JP6486837B2  
JP2019033689A
[Subject] Art for preparing stably a Leuven kind by which time and effort, time, and skillful art are conventionally needed for the manufacture simple for a short period of time is provided, and baked goods with good quality, such as fla...  
JP2019033696A
[Subject] Bread dough fermentability provides a manufacturing method of baked goods using high yeast for frozen tolerance bread-making, and the yeast concerned, etc. not only in a normal temperature region but in a low-temperature region...  
JP2019033737A
[Subject] A manufacturing method etc. of baked goods using practical yeast for bread-making which can manufacture baked goods, such as a better wind flavor and shape, and the yeast concerned are provided. [Means for Solution] Saccharomyc...  
JP2019024345A
[Subject] A burner is not used for the present invention, but it is the usual calcination process, and makes it a subject to give a good baking color to the calcination cloth surface. [Means for Solution] A granular material mixture of r...  
JP2019024336A
[Subject] Offer of a method which has rice cake rice cake and wet texture, and manufactures baked goods with a flavor and sufficient flavor simple. [Means for Solution] A manufacturing method of a fermentation kind for baked goods includ...  
JP6467656B2  
JP6462173B1
[Subject] Lactic acid bacteria, a manufacturing method of quality baked goods and baked-goods cloth which give good fermentability and right flavor, and baked goods are provided. [Means for Solution] Lactic acid bacteria are characterize...  
JP6458240B2  
JP6454305B2  
JP6454115B2  
JP6450047B1
[Subject] The present invention makes it a subject to provide the method that the non fly thin piece-like potato snack where the amount of oil and fats is low can be manufactured, having the flavor of a potato. [Means for Solution] It ha...  
JP6449062B2  
JP2018196737A
To provide a cooker capable of making a stably finished bread by taking a temperature variation in a baking chamber into account in the case of cooking using a timer.A cooker includes: timer cooking control means 135 which performs contr...  
JP2018191597A
To provide a grain flour dough modifier excellent in dispersion and dispersion stability of organic acid monoacylglycerol, and composed of an aqueous dispersion indicating sufficient fluidity, in which by blending the modifier in prepara...  
JP6433227B2  
JP2018186771A
To provide a low-sugar bread food material in which low-sugar bread with excellent appearance and food texture can be provided, and a method of producing the same, and to provide low-sugar bread with excellent appearance and food texture...  
JP2018186811A
To provide a bread making dough modifier that has less shrink when being baked, controls aging, has less stickiness of the dough, and is excellent in workability, bread making dough using the same, and a method of making bread.A bread ma...  
JP6431845B2  
JP2018183114A
To provide a modifier for bakery products which makes it possible to obtain a good flavor bakery product having reduced soybean odors even when using soybean flour, and also having a full-bodied taste, the modifier for bakery products al...  
JP2018183119A
To provide a bread yeast having excellent fermentation properties, a method for producing a high-quality bread, bread dough and a bread.A bread yeast is at least one selected from the group consisting of Saccharomyces cerevisiae TK239 (a...  
JP6425892B2  
JP2018174715A
To provide a bakery product of good texture packed in a container without repeating excessive trial-and-error.A bakery product packed in a container 100 includes a sealed packaging container 101 and a bakery product 102 packed in the pac...  
JP6410581B2  
JP2018161082A
To provide a production method of rice gel capable of obtaining rice gel by a simple process, and excellent in maintainability of a raw material before being changed into the rice gel; and to provide a production method of gluten-free ri...  
JP2018157838A
To provide a method for activating active dry yeast for producing bread in which, in bread production using active dry yeast for producing bread, simplification of work is increased while maintaining fermentation power, furthermore smell...  
JP3218413U
[Subject] Calcination time of pizza is shortened and a web formation object for pizza kiln which simplifies moving work or cleaning work of fuel, such as firewood or charcoal, is provided. [Means for Solution] Mesh section 3 which begins...  
JP2018157771A
To provide a confectionery whose texture has no resilience after cooking and has a soft and moist texture as same level of a normal cooked confectionery and capable of keeping its texture even after a long-term storage.Relative to 100 pt...  
JP2018153150A
To provide sourdough that controls sourness of bakery food.The present invention relates to a method of manufacturing sourdough comprising fermenting a mixture containing water, grain flour, 10to 10pentose-assimilating facultative hetero...  
JP2018148869A
To provide liquid fat and oil cooling bread dough which solves a problem in which it has been pointed out that shortening conventionally used for bread dough contains a large amount of trans fatty acid and is unhealthy, and also many of ...  
JP2018148816A
To provide a manufacturing method of bread dough and bread capable of suppressing aging without losing properties or texture due to lean dough, that is, dough having little fat and oil, and a coating agent used therefor.A manufacturing m...  

Matches 1,101 - 1,150 out of 5,582