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Patent Searching and Data


Matches 601 - 650 out of 1,752

Document Document Title
WO/1990/011017A1
A spun product from a combination of a saccharide and a hydrophobic ingredient is hydrophilic with low concentrations of such ingredient but becomes increasingly hydrophobic as the concentration of the hydrophobic ingredient is increased...  
WO/1990/011016A1
A donut batter is described, along with the use of the batter to provide frozen, uncooked cake donuts which may be reconstituted quickly in a deep fryer. The batter consisting preferably of cake and bread flours, sucrose, shortening, a c...  
WO/1990/006969A1
Oleaginous substances such as vegetable oil, baby oil, olive oil, margarine, lanolin, cocoa butter and the like have their affinity for water altered by mixing the oleaginous substance with sugar and melt spinning the mixture in a cotton...  
WO/1989/012396A1
Process for ensuring the long preservation of food compositions, having essentially as ingredients cereal flour, eggs, sugar, milk or a milk substitute, such as a soy-bean food filtrate and flavourings, whereby the dough components are s...  
WO/1989/006906A1
Disclosed are food products, especially culinary mixes and baked goods prepared therefrom which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved food...  
WO/1986/006937A1
A polyglycerol partial fatty acid ester emulsifier comprising polyglycerol which is predominantly mono- and/or diesterified with saturated fatty acid moieties and optionally monomeric glycerol which is predominantly mono- and/or diesteri...  
WO/1982/001807A1
Novel soluble protein aggregate which may be prepared from whey by suitable methods of alkali treatment and concentration, particularly using ultrafiltration to remove selectively calcium, phosphate and lactose. The product is readily he...  
JP6441625B2  
JP2018535685A
The present invention relates to the bakery containing the method for preparing the filling for a bakery and patisserie products especially the filling for a cake, and a filling, and a filling and patisserie products, especially a cake.  
JP6433443B2  
JP2018186723A
[Subject] When a mutual binding property under storage is controlled and also you carry out addition mixture at bakery cloth, be hard being kneaded by bakery cloth, and mouth-melt of a bakery product obtained by suppressing stickiness of...  
JP6430117B2  
JP2018183119A
[Subject] A manufacturing method of baker's yeast with the good fermentation characteristic and quality bread, bread dough, and bread are provided. [Means for Solution] At least one baker's yeast is chosen from a group which consists of ...  
JP2018174745A
[Subject] Carry out by being soft, and even if To take and mouth-melt are good and you are the bread which uses a material with especially high water absorbency, such as raisin bread and a soybean flour spread, for a filling, provide an ...  
JP6402205B2  
JP2018148851A
To provide rice flour for bread, brown rice flour for bread, mixed flour for bread containing the rice flour or the brown rice flour which are capable of manufacturing voluminous and soft bread, and the bread.The aforementioned problem i...  
JP2018143127A
To provide sweets that contains cocoa powder without deterioration of its volume.The present invention provides sweets, or bubble-containing sweets, produced with a mix for sweets containing a cocoa powder with a dietary fiber content of...  
JP2018143104A
To provide baked confectionery having an excellent impact resistance, a pharmaceutical composition comprising the baked confectionery, and a manufacturing method therefor.A baked confectionery 1 according to the present invention is tabu...  
JP2018134009A
To provide a batter for calcination food product which is able to materializing a dry crispy taste and a soft taste after a calcination of the calcination food product, even after the calcination food product preserved in room temperatur...  
JPWO2017082113A1
A float, a juicy feeling, and mouth-melt of stratified expansion foodstuffs which are roll-in margarine of a low trans-fatty acid used with cloth with few moisture contents, and were manufactured using this are good, Provide stratified e...  
JP6378823B2  
JP2018121554A
To provide a baked confectionery mixture which is able to make a baked confectionery with high quality, good melting in your mouth, and a good moist feeling while using Japanese wheat.A baked confectionery mixture according to the presen...  
JP2018117616A
To provide a mixture for doughnut which can produce doughnuts having good texture as compared favourably with foreign wheat flour even though it is made with domestic wheat flour.The mixture for doughnut of the present invention includes...  
JP2018113865A
To provide a mixture for Takoyaki (octopus dumpling) or Okonomiyaki (Japanese pancake) which is able to produce Takoyaki or Okonomiyaki that has a good anti-aging effect, and has a good texture just after burning and even in the case of ...  
JP2018519812A
malto dextrin -- un--- a wafer or expansion extrusion serial products moisture resistance which contained and improved, and low/sugarless one are indicated. The product is a (i) flower and a (ii) number average molecular weight (M).nA pa...  
JP2018099090A
To provide the low carbohydrate mix powder even though it is a gluten flee in the mix powder for baked sweets.Low carbohydrate mix powder in the present invention includes: substantially zero-calorie natural sweetener powder having eryth...  
JP2018093754A
To provide a sponge dough, a baked sponge dough and a roll cake that has deliciousness, volume and flexibility although it contains no allergic substances of egg and milk and has external appearance free from fracture and crack and good ...  
JP2018078811A
To provide an oil and fat composition for kneading in bread making that allows oils and fats to mix well in bread dough, suppresses the stickiness of the bread dough, and can produce the bread that shows improvements in its inner layer a...  
JP2018078844A
To provide a hot water species dough satisfactory in mixability into the kneaded dough, and a bakery dough capable of obtaining a bakery product excellent in flavor, satisfactory in an internal phase, soft and showing a sticky texture.Th...  
JP2018068241A
To provide a premix powder capable of being used for manufacturing a coated wrapping food which is manufactured by coating a paste with a dough and then heating them, and capable of manufacturing a coated wrapping food excellent in shape...  
JP2018068172A
To provide: a shoe dough that has little change in physical properties with time after making of the dough, and in which the baked product has a good appearance, has a good melting in the mouth, and has a moist and fluffy feeling; a meth...  
JP3216048U
[Subject] Frozen bread dough which is not fermented [which does not need measurement of material of varieties, a place which mixes and kneads material, or a labor which arise when carrying out bread-making at home, but is stabilized, and...  
JP2018061488A
To provide a bread having a new appearance and a texture, with filling having a peculiar texture scattered in the internal phase, and a method for manufacturing the same.A bread contains beads of alginate. A method for manufacturing a br...  
JP6312688B2  
JP2018057299A
To provide a doughnut mix suitable for making a doughnut, a method of making a doughnut using the same, and a frozen doughnut, the doughnut maintaining an edible state without getting too hard even after it is frozen, being capable of pr...  
JP2018050614A
To provide a long term storage bread for disaster prevention, providing tasty bread similar to daily even at emergency by solving generation of mold, dryingness of texture or lack of moist feeling, and having expiration term of 5 yr. eve...  
JP6305866B2  
JP6304673B1
[Subject] In spite of not including gluten, in addition to maintaining a good swelling and texture, provide a manufacturing method of mix powder for rice bread in which good texture is maintained for a long time, bread dough for rice bre...  
JP2018038366A
To provide a method for producing a pancake in which a pancake having satisfactory appearance, texture, and taste, and excellent preservability can be stably produced, and a pancake dough used for the method.There is provided a method fo...  
JP2018033355A
To provide a die cutting member in a food production apparatus in which the dough having a good settlement in a concave formwork can be produced.A die cutting member 10 is provided to die the dough into a predetermined shape. The die cut...  
JP2018029518A
To prevent deterioration of rice flour breads containing rice flour and gluten by rice flour change with time.When making breads is conducted by blending rice flour and gluten, quality reduction is prevented by making breads by adding an...  
JP6277123B2  
JP2018014895A
[Subject] Offer of a manufacturing method of letter cloth of molded lamination from which pastry foodstuffs which a cloth float is good, and the outside is the new texture which carried out an inner side gently snappily, and are excellen...  
JP2017221212A
[Subject] Offer of the manufacturing method which it has been improved for the fondant which makes possible transparent glaze which has high preservation stability and low hygroscopicity, is not sticky and has especially gloss, and which...  
JP6248304B2  
JP2017216901A
[Subject] Cooking time is short and it provides a manufacturing method of aerosol products for foodstuffs which can produce calcination foodstuffs of outstanding resistance to the teeth snappily made light by a simple method, and calcina...  
JP2017216968A
[Subject] A subject in the present invention is providing baked confectionery which has light texture like Cookie or sable, while chocolate is included abundantly. It is providing baked confectionery in which generating of temporal bloom...  
JP2017212888A
[Subject] In a compound bakery product produced by calcinating compound bakery cloth containing baked confectionery cloth and shoe cloth and compound bakery cloth which carried out bean jam wrapping so that outside cloth might turn into ...  
JP2017212898A
[Subject] Provide improvement material for shoes which can acquire a shoe case with good shape retaining property where capacity is large, by being stabilized satisfactorily [it is soft and / mouth-melt], and an oil-and-fats constituent ...  
JP2017209025A
[Subject] In spite of not containing an allergy-causing substance of wheat, an egg, and milk, a manufacturing method which enables good sponge cloth of appearance and a flavor which have delicacy, volume, and pliability and do not have a...  

Matches 601 - 650 out of 1,752