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JPS5649528B2 |
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JPS5649533B2 |
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JPS5646817B2 |
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JPS56140851A |
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JPS5645580B2 |
An edible moisture barrier composition for application to baked goods comprises a water in oil emulsion or colloidal dispersion prepared from (i) an acetylated monoglyceride, or a triglyceride, fat or wax plus an emulsifier, and (ii) an ...
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JPS5643221B2 |
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JPS56113243A |
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JPS56102760A |
PURPOSE: To prevent the deterioration in flavor of a food with a high moisture content, e.g. an unbaked cake or half-baked cake, by adjusting the food, particularly a part with a high moisture content, to a specific pH, and enclosing the...
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JPS5699747A |
PURPOSE: To prepare a food having improved mildew resistance and drying resistance during storage, and good taste, by sealing up a food having a saccharide, e.g., a cake, etc., together with an alcohol-absorbing carrier in a container, f...
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JPS5631935B2 |
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JPS5631934B2 |
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JPS5631933B2 |
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JPS5688755A |
PURPOSE: A piece of cake is packed in a small form so as to keep high oxygen permeation and the small package is wrapped with a film of low oxygen permeation, simultaneously an oxygen absorber is placed in the warp to increase resistance...
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JPS5629513B2 |
A sandwich bin for fast food restaurant service. The sandwich bin provides always open front and rear service openings and air curtains for each of the service openings. The air in the air curtains is recycled through chambers at the sid...
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JPS5629495B2 |
This invention relates to the treatment of bakery products to be stored in the deep frozen state. Such products are deep frozen in an appropriate plant after the baking process and removed therefrom and thawed out for consumption. Accord...
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JPS5627207B2 |
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JPS5675049A |
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JPS5668338A |
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JPS5624483B2 |
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JPS5624485B2 |
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JPS5622242B2 |
Rapid cooling of a freshly baked moisture-containing farinaceous foodstuff article such as bread, wherein the article at its baked temperature and without deliberate pre-cooling is submitted to a reduced pressure treatment, which is appl...
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JPS5620807B2 |
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JPS5642537A |
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JPS5639735A |
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JPS5632948A |
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JPS5612927Y2 |
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JPS5610010B1 |
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JPS5621541A |
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JPS5618546A |
PURPOSE: To improve the antifungal and antidrying properties of a cake prepared from fermented cream, etc., by placing the cake in a closed vessel containing an alcoholic water, thereby letting the surface layer of the cake to adsorb the...
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JPS5615649A |
PURPOSE: Plural pieces of cake or cake with cuts for dividing are coated with aqueous alcohol and stored in tightly sealed vessels, thus improving the taste and antimildew property. CONSTITUTION: Plural pieces of cake or cake with cuts f...
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JPS5611753A |
PURPOSE: To uniform the whole cake, and to improve the mildew resistance, by applying alcoholic water at a specific temperature to the surface of a cake, and sealing up and storing the cake in a container while the alcoholic water is not...
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JPS568648A |
PURPOSE: To make alcoholic water penetrate deeply into the inner part of cakes uniformly and to raise extremely fungal resistance, by applying alcoholic water having temperature lower than that of the control parts of the cakes to them, ...
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JPS568649A |
PURPOSE: To reduce the content of vaporization of alcohol, to improve the danger of fire and the fear of environmental pollution, and to raise the fungal resistance of cakes, by coating the cakes with cold alcoholic water, by putting the...
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JPS568647A |
PURPOSE: To provide cake with high fungal resistance and to improve the problem of environmental pollution and fire extremely, by spraying cakes on a conveyor passing through a spray box with alcoholic water, drying the cakes incompletel...
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JPS565050A |
PURPOSE: To prepare a cake having high preservability, agreeable moistness, and excellent taste and flavor, by applying an aqueous alcohol containing a preservative to a cake, evaporating a part of the alcohol, and sealing the cake in a ...
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JPS561850A |
PURPOSE: Cheese or cake containing the same as an ingredient is placed together with high-concentration alcohol in a vessel and stored in the tightly sealed vessel to increase the resistance to rotting and drying and flavor retention. CO...
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JPS55159747A |
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JPS55141153A |
The application relates to a baking method, wherein the quantity of dough necessary for the making of a one-piece baked product is primarily divided into small-sized, approximately round dumplings having a diameter up to 34 millimeters a...
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JPS55138353A |
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JPS5540224B2 |
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JPS55124445A |
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JPS55124444A |
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JPS55124443A |
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JPS55118346A |
PURPOSE: To keep cakes from getting mouldy and oxidation, and to enable storage of cakes for a long time, without evacuating a cake-container, by placing the cakes in a sealable vessel containing ferrous carbonate having a specific surfa...
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JPS5534653B2 |
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JPS5534655B2 |
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JPS5534656B2 |
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JPS5577851A |
Specialty bread products prepared from yeast-leavened dough have enhanced taste and appearance and have extended shelf life. The products are prepared by incorporating sorbic acid into the dough prior to baking and then spraying with pot...
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JPS5561753A |
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JPS5516622Y2 |
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