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JPH05336874A |
PURPOSE: To prevent the stiffening of a cake, the loss of elasticity and the deterioration of the cake to get crumbly and dry palatability by the freezing of water in the cake to form ice and the separation of water from the starch and p...
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JPH0585137B2 |
PURPOSE:To obtain the subject easily eatable frozen or non-frozen pizza pie by cutting a pizza dough to a prescribed size after the primary fermentation, cutting and dividing the piece optionally keeping the cut pieces in a bonded state,...
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JPH05316931A |
PURPOSE: To obtain conical cups capable of preventing their wetting with contained frozen sweets for a long period by tilting a conical cup, etc., relatively to the vertical shaft, rotating the conical cup, etc., making a fluid foamed ic...
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JPH05284898A |
PURPOSE: To obtain the subject improver for simply and effectively bettering flavor and fragrance without extremely changing a bread manufacturing process and losing flavor components during fermentation and roasting by heating an aqueou...
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JPH0579078B2 |
A method for producing a novel yeast and mold inhibiting products (FIC) from a Lactobacillus, particularly a Lactobacillus casei having the yeast and mold producing characteristics of Lactobacillus casei var. rhamnosus NRRL-B-15972 is de...
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JPH0578293B2 |
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JPH0578292B2 |
A process for reducing the time required to achieve texture equilibration in crumb-continuous cookies having distributed therein discrete regions of storage-stable crisp texture and discrete regions of storage-stable chewy texture compri...
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JPH05236862A |
PURPOSE: To enable the cooling of bread in a short time and prepare bread having the same quality and palatability as those of common bread cooled by spontaneous cooling. CONSTITUTION: The objective cooling apparatus is provided with an ...
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JPH0530629Y2 |
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JPH0552163B2 |
A hollow wafer which is made from a flat baked wafer cake is treated, particularly by roll- or brush-coating on at least one surface with a food-grade substance, such as fat or oil, to prevent ingress of moisture, and then while it is st...
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JPH0547173B2 |
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JPH0547175B2 |
PURPOSE:To prepare an edible container giving crisp feeling to the palate by kneading wheat, etc., and water, sandwiching the aqueous kneaded mixture between hot plates to gelatinize the starch, drying at a specific temperature, forming ...
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JPH0542898B2 |
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JPH0524295Y2 |
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JPH05146261A |
PURPOSE: To obtain the subject film coping with the diversification of the development of commercial goods and having excellent handleability, flexibility, edibility and water-absorption by printing a transfer pattern on a polysaccharide...
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JPH0520154Y2 |
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JPH05103582A |
PURPOSE: To obtain the subject product containing an oil-absorbing substance such as starches or cyclodextrins and capable of preventing formation of creases on the surface of bread after heating butter roll, etc., with an electronic ove...
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JPH0576267A |
PURPOSE: To shorten the making time of breads and rapidly obtain the just baked breads by baking a bread dough with both an external heating means and an inner heating means using microwaves and immediately subjecting the baked bread to ...
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JPH0522494B2 |
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JPH0516815B2 |
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JPH0538257A |
PURPOSE: To color a baked cake to bright and clear red color having excellent heat and light resistance by using a pigment extracted from common madder. CONSTITUTION: Root of common madder, tissue-cultured cell of common madder and/or cu...
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JPH054053B2 |
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JPH0451594Y2 |
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JPH0475741B2 |
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JPH0448778Y2 |
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JPH04293453A |
PURPOSE: To obtain the subject confectionery excellent in texture and flavor by using a cheese paste containing a gelling agent added to a cheese and a baked confectionery dough in which the whole confectionery is impregnated with a spec...
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JPH04287635A |
PURPOSE: To prevent peeling and collapse readily occurring in transporting or eating a pie without impairing texture of the pie. CONSTITUTION: The surface of a pie is coated with water-soluble polysaccharides, preferably an aqueous solut...
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JPH04267839A |
PURPOSE: To make breads with good bread formability good in texture even in re-heating after refrigeration or freeze storage. CONSTITUTION: Breads having resistance to re-heating after refrigeration or freeze storage are produced with go...
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JPH0456581B2 |
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JPH04248953A |
PURPOSE: To readily prepare an icing substantially free from a crystallization phenomenon and having the same sweetness as in the case using sugar. CONSTITUTION: Theanderose produced from glucan and sucrose with a glucosyl transferase or...
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JPH04237453A |
PURPOSE: To obtain the subject product capable of provide a defrost food having a wet, soft and excellent mouth feeling even when heated and defrosted using an electronic oven by adding a specified amount of water to the surface of a bak...
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JPH0443628B2 |
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JPH04173046A |
PURPOSE: To obtain an oil and fat composition effective to suppress the whitening of a composite cake composed of a combination of chocolate, etc., and a baked cake such as biscuit during preservation by compounding an emulsifier capable...
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JPH0424970B2 |
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JPH0484849A |
PURPOSE: To enable preservation of a Japanese cake in a state of maintained appearance, taste and flavor in production thereof for a long period by enclosing a cylindrical Japanese cake in glassine IIDAI paper, placing the resultant cake...
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JPH043931B2 |
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JPH0380453B2 |
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JPH03290145A |
PURPOSE: To obtain a hot cake capable of being stored for a long period at the ordinary temperature by compounding a low molecular polyhydric alcohol such as a monosaccharide, sorbitol and/or glycerol, baking the mixture to adjust the wa...
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JPH0358260B2 |
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JPH03187350A |
PURPOSE: To obtain a painted food excellent in clearness, useful in the food sector by putting into a packaging container a food and a bag filled with a gas-generating substance and provided outside with printed images comprising an edib...
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JPH03187351A |
PURPOSE: To obtain a painted food excellent in clearness, useful in the food sector by heating the whole package form prepared by putting a food expandable by heating into a packaging container provided inside with printed images compris...
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JPH03155765A |
PURPOSE: To obtain vegetable-dried laver containing vitamin, mineral, protein, etc., and capable of adding it to rice flake, cake, bread, SUSHI, protein, etc., by forming vegetable used as a raw material into a fine-grain vegetable and m...
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JPH0342869B2 |
A process is disclosed for producing a chocolate coated creamed wafer candy bar, wherein the coating layer does not crack or delaminate during normal storage. Wafer sheets are first baked and their moisture content is substantially incre...
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JPH0342063B2 |
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JPH03127942A |
PURPOSE: To enable to heighten the safety of the subject device and simply clean the device by covering the backward travel portion of a conveyor belt, a driving motor, pulleys, a transversely moving mechanism, etc., in the automatically...
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JPH0334892B2 |
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JPH037542A |
PURPOSE: To provide a fondant dripping preventive which is effective in a small amount without taste impairment of bread or the like, by mixing a hardened oil melting at a specific temperature, enzyme-deactivated porous soybean flour and...
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JPH034730A |
PURPOSE: To provide the subject packaging form improved in storage stability and stain development problems, consisting of a specific processed paper made up of plastic layer and paper layer with one or both of the surfaces being of pape...
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JPH02245156A |
PURPOSE: To obtain the subject processed food capable of giving a fried food free from stickiness even by heating in a microwave oven after preservation in frozen state, by successively coating at least a part of bread crumb particles wi...
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JPH02245170A |
PURPOSE: To provide the subject composition for coating the non-baked frozen food such as bread dough or pizza and subsequently baking the food on the employment thereof to improve the flavor, texture, appearance, etc., of the bread, piz...
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