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JPH11151A |
To provide a method for freezing foods, while extremely effectively using the inner space of a freezing chamber and freeze the foods with a high freezing efficiency and productivity, by freezing the foods with a freezer, in whose freezin...
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JPH10327743A |
To obtain the subject cake dough by packaging a dough having a specific water activity into an essentially gas-impermeable pouch in an inert gas atmosphere having a specific residual oxygen content. This readily bakable cake dough having...
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JPH10327744A |
To realize refreshing feeling to the tooth and palatability unattainable by conventional cooked bread, dispense with the consideration for preservability and eliminate the sales loss. A syrup is impregnated in baked bread sliced at least...
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JPH10304814A |
To produce yeast doughnuts at any desired time in a short period of time without requiring use of complicated equipment. A flour mix comprising 30 to 60 wt. parts of bread flour and 70 to 40 wt. parts of confectionery flour is used. A do...
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JPH10296685A |
To open-cut bread so as to supply ingredients uniformly without limitation of the ingredients to be inserted. To bread 4 in which a cut-in line 4a is formed horizontally by a rotating cutter 3, compressed air is blown toward the cut-in l...
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JPH10286055A |
To thaw a frozen bun by using irradiation with high-frequency wave in a short time without temperature difference. In this bun 1 comprising a bun dough 2 and an ingredient 3, the surface of the ingredient 3 is provided with unevenness to...
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JP2816728B2 |
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JP2811147B2 |
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JPH10262543A |
To provide a technique for producing a porous water-containing food by baking the food, reducing the volume of the baked food, storing the food, and subsequently thermally recovering the volume of the food, capable of improving the flavo...
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JP2802458B2 |
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JPH10234292A |
To provide a baked frozen bread for microwave oven heating processing that stable quality and superior in volume restorability without being accompanies with hardening or stickiness by adding the base sheet of two layers overlapping a wa...
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JP2789070B2 |
PURPOSE: To provide a method for production of a rolled cake, capable of facilitating shape formation. CONSTITUTION: A rolled sponge 1 is produced according to a known method and cream is subsequently applied to the surface of the sponge...
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JPH10215759A |
To obtain a cake of a fried chicken style which is similar to a fried chicken in its flavor, taste and shape and tastes good by forming both of a bone and a meat from am imitation so as to eat all of them. An imitation bone 1 is composed...
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JPH10191875A |
To prepare bread, which can restore its volume through thawing heat treatment by a microwave oven or the like, by sandwiching edible filling previously frozen to lower than a fixed temperature between two pieces of bread dough compressed...
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JPH10150911A |
To obtain a cookie on the surface of which a pattern appears at the time of additionally and perfectly baking at home by drawing the pattern with liquid including at least almu and glucose on the cookie being a baked product on a stage b...
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JP2761653B2 |
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JPH10117674A |
To uniformly and efficiently thaw many sheets of frozen small pancake to be all optimum by one time operation of a microwave oven by thawing frozen small pancakes by means of a microwave oven mutually in contact with adjacent pancakes on...
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JPH10108615A |
To enable the mass-production of egg liquid infiltrated food by speedily infiltrating seasoning liquid such as egg liquid having high viscosity into porous food. This device is composed of a main body 1 of container and a lid body 2, the...
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JP2745593B2 |
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JPH1099020A |
To obtain such an emulsion that when the emulsion is applied on an article of food and irradiated with microwaves, the food is made crispy and changed into brown, by incorporating water, an oil having specified interfacial tension, and a...
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JPH1084844A |
To obtain the food having improved quality such as feeling at the time of eating it and flavor, and also, improved volume restorability by blending a material composition of a porous water-containing wheat flour food made so that its vol...
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JPH1084856A |
To improve the restorability of a compressing and restoring bakery product. The frozen bakery product reduces its volume after heating processing and restores it by re-heating. The entire shape of the product is spherical or semi-spheric...
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JPH1084851A |
To obtain the food such as compressed restorable bread, which has very excellent volume restorability at the time of reheating the food product compressed after heating and improved quality by using a porous water-containing wheat flour ...
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JP2730874B2 |
PURPOSE: To accurately cut foods crosswise by stopping foods when they stretch between a pair of carrying conveyors, and then moving a side cutter from a position higher than the foods and away from a carrying surface to the opposite pos...
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JPH1066499A |
To provide a method for producing a non-fermented swollen dough exhibiting the same physical characteristics and sensuous characteristics as those of a traditional swollen dough, namely not containing such a fermentation process as conta...
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JPH1066503A |
To obtain the subject product having microbiological stability and storable for a long period of time by fermenting cooking dough having specific microbiological properties. sweet flavor and good taste by a bread fermenting microorganism...
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JP2724367B2 |
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JP2715100B2 |
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JPH09313094A |
To obtain a porous water-containing wheat flour food excellent in taste, texture and productivity and capable of restoring its bulkiness by re- heating by decreasing bulkiness of porous water containing wheat flour food which already was...
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JPH09275885A |
To obtain a soft and tasty cooked bread good in appearance by forming a hollow penetrating through the axial direction of a columnar bread with convolutional cross-section in post-processing followed by filling the hollow with a sandwich...
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JP2665142B2 |
A process for the production of ready-to-eat pizzas provides for them to be treated after baking by microwaves and hot air at around 100 DEG C. This treatment ensures that all ingredients of the pizzas are pasteurised and that superficia...
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JP2548693Y2 |
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JP2548692Y2 |
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JPH09224553A |
To obtain the subject product improving an eating feeling by executing a work on its bottom so as to generate an air gap between with a ground surface to reduce the contact surface between with a turn table or a plate prevent dew condens...
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JPH09224555A |
To obtain a porous wet flour food which restores its bulk by reheating, is satisfactory in restoration and appearance and improved in an eating feeling by compressing a baked porous wet flour food under a low temp. condition and then fre...
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JPH09191820A |
To prevent the deterioration of palatability of a crispy cookie caused by storage and the softening of the cookie by moisture by adding and reacting a transglutaminase to a formulated raw material base of cookie. A raw material formulati...
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JP2628902B2 |
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JP2624537B2 |
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JPH09163918A |
To obtain a frozen compressed porous water-containing wheat flour food improved in recoverability when reheated in a microwave oven, and giving a bread good in texture, flavor, etc., by once quickly cooling a baked bread and subsequently...
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JPH09149756A |
To obtain the subject frozen food having a good texture, when thawed with a microwave oven, and holding the good texture, also when cooled, by mixing a semolina from durum wheat, with other grain ground products and an emulsifier such as...
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JPH09140323A |
To obtain a baked confectionery, having high safety even when storing the hermetically sealed baked confectionery at a lower temperature than the refrigeration temperature and a higher temperature than the freezing temperature and capabl...
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JP2614971B2 |
PURPOSE: To accurately and efficiently index a cake center. CONSTITUTION: A cake W on a belt 16 is photographed with a camera 31. When the color of the belt 16 is, for example, green, an image is recognized with one of red and blue used ...
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JP2607880B2 |
A process for making frozen bagels is disclosed. The use of a combination of oxidizers and boiling without baking prior to freezing a contribute to a frozen bagel having excellent shelf life and, when baked, have the same characteristics...
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JPH0974987A |
To provide a bun set comprising a bun which is to be taken by reheating with an electronic oven and a packing material which can pack the bun without contact with outside air to prevent the bun from generating an offensive small due to i...
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JPH0970255A |
To provide a method for coating stick type biscuits with a candy, capable of thinly and uniformly coating the biscuits with the candy without breaking the biscuits in a candy liquid, and to provide a device therefor. A method for coating...
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JPH0937717A |
PURPOSE: To produce a fancy cake hardly causing the roughening of a structure such as crazing in a cream part even when frozen and preserved in a napper state and thawed by performing the napper operation of a cake containing a humectant...
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JP2577636B2 |
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JPH0928328A |
To simply carry out antiseptic treatment of wheat flour without impairing taste of wheat flour food itself. Wheat flour 26 is put on an insulating table 25 which is used as a site of harmonic potential by a transformer 1 and subjected to...
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JPH0924951A |
To prevent an opening piece from being accidentally pulled to improve reliability in packaging by forming one of films at an opening part shorter than the other film and forming the opening piece with a cut provided on the shorter film. ...
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JPH08332019A |
PURPOSE: To obtain a base for coating dough which is used in the production of bun products coated with a coating dough, for example, melon-flavor bun. CONSTITUTION: The base for coating dough is prepared by kneading a mixture mainly con...
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