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Patent Searching and Data


Matches 601 - 650 out of 1,689

Document Document Title
JP2017176015A
[Subject] When you cook by heating cloth frozen after Huiro and you manufacture bread, control generating of white-izing on the surface of pan by cooking by heating after prolonged freezing storage with a simple technique, without impair...  
JP2017169467A
[Subject] In inside where a method of making compatible texture snappily made into machinery aptitude by a flour batter method said for the object of the present invention to have higher manufacturing efficiency is left behind as a subje...  
JP6204003B2  
JP2017526383A
The 100-weight section starch ingredient as which the present invention is chosen from following ingredient:cereal flour, serial, starch, and such combination, The fat particles which are fat particles of a 0.01*10-weight section powder ...  
JP2017127257A
[Subject] A subject of the present invention is related with a powder oil-and-fats constituent for baked bakery products for manufacturing a baking bakery product which texture which bread crumbs carried out snappily, and texture which t...  
JP2017127258A
[Subject] A subject of the present invention has smooth upper credit cloth, and is providing a powder oil-and-fats constituent for upper credit cloth for manufacturing a bakery product which texture which upper credit cloth carried out s...  
JP6162343B2  
JP6158606B2  
JP6147688B2  
JP2017093366A
[Subject] Provide with the manufacturing process sponge dough cloth which can obtain bread of good flavor in which it was soft, and was hard to age, and a fermentation smell was controlled, and a pan row which used this. [Means for Solut...  
JPWO2016046866A1
While reducing oil absorption at the time of frying on the occasion of doughnut manufacture, In order to make into a subject to provide the doughnuts excellent in palatability in reduction of a Oil absorption content to which the origina...  
JP6130938B2  
JP6126452B2  
JP6126301B2  
JP2017506519A
The present invention relates to the new manufacturing method of the foodstuffs by fermentation cloth, fermentation puff pastry cloth, or puff pastry cloth, and relates also to the foodstuffs obtained by this method, especially the Vienn...  
JPWO2015011813A1
Provide the hardening depressant of baked goods for obtaining the baked goods in which hardening was controlled, the hardening inhibition method of baked goods, the manufacturing method of baked goods, and the mix powder for baked goods,...  
JP6084641B2  
JP2017018007A
To provide a burnt food dough capable of effectively providing feeling of saltiness while suppressing salt content, a burnt food and a manufacturing method of the burnt food.A burnt food dough consists of a cereal powder dough inner laye...  
JP2017018123A
To provide breads that are excellent in recoverability even while having a moist eat-texture.Provided are: breads containing, as a bread dough material, an acid treated glutinous potato starch; breads containing an acid treated glutinous...  
JP6066258B2  
JP6051462B2  
JP6042828B2  
JP2016202031A
[Subject] Provide rice powder with large particle diameter in which damage starch content is high. [Means for Solution] Damage starch content in a part for drawing of 75 micrometers or more of particle diameter is rice powder more than 1...  
JP6034077B2  
JP2016189755A
[Subject] When a food additive or not an animal origin substance but allergenic nature is low and adds for foodstuffs, it is a substance which influences neither a flavor nor a calorie greatly, When it has a texture improvement agent fun...  
JP2016189717A
[Subject] Offer of base cream of souffle confectionery which can realize good Mouth Doke in which there was softly puffy texture gently only by mixing with meringue and calcinating. [Means for Solution] It is mixing with meringue, pourin...  
JP6014916B2  
JP2016168001A
[Subject] Offer of roll-in margarine which can be used for cloth for stratified expansion foodstuffs and the cloth for producing stratified expansion foodstuffs which have rich milk flavor and substance, and the stratified expansion food...  
JP2016168000A
[Subject] Offer of an oil Nakamizu type emulsified oil fat constituent for a kneading lump which can be used for bread dough and the cloth for producing bread which has rich milk flavor and substance, and the bread. [Means for Solution] ...  
JP2016158613A
[Subject] When does not age easily without processing starch which is an additive on food hygiene, a thickener, a preservative, a keeping improvement agent, and a pH adjuster, either, and water-repelling-proof nature, shape retaining pro...  
JP5967821B2  
JP5964250B2  
JPWO2014021181A1
Provide a hardening depressant of baked goods for obtaining baked goods in which hardening was controlled, a hardening inhibition method of baked goods, a manufacturing method of baked goods, and mix powder for baked goods, and provide b...  
JP5955883B2  
JP2016101175A
[Subject] A foodstuffs cloth forming process and a device which form foodstuffs cloth provided with col Nichone are provided. [Means for Solution] A process of being a forming process of foodstuffs cloth which forms foodstuffs cloth whic...  
JP2016101143A
[Subject] By adjusting specific gravity and viscosity of cake cloth, provide cake cloth for freezing which is easy to treat at a store, and give storage stability and provide freezing cake cloth containing a container suitable for circul...  
JP2016515394A
The method for manufacturing a soft cake batter, and this, It is a method for manufacturing the soft cake batter who contains a grain material at least 40% of the weight after calcination, * Mix with water and a culture and lay down some...  
JP2016093115A
To provide a mix for corn dog capable of producing corn dog having preferable appearance and texture, a production method of corn dog using the same, and corn dog.The mix for corn dog comprises wheat flour including heat-treated wheat fl...  
JP2016514484A
The present invention provides those use in Doe or batter products, and a bakery product, and the Doe or batter products contain functionalization grain. More specifically, functionalization grain enables reduction of the total quantity ...  
JP2016514486A
an article contains the layer of cloth and a roll-in constituent, and this roll-in constituent is based on the total roll-in constituent weight -- ethyl cellulose and doria -- Shirugu -- a lycee -- at least 2-mass percent Oleogel includi...  
JP5920921B2  
JP5917235B2  
JP5914271B2  
JP5898237B2  
JP5893485B2  
JP5883567B2  
JP5858604B2  
JP5843556B2  
JP2015231339A
To provide cakes, including sponge cake, roll cake and 'kasutera(Japanese sponge cake)', good in tactile feeling and texture.A wheat flour composition contains wheat flour obtained by crushing wheat having been subjected to a dry heat tr...  
JP2015213475A
To provide a production method of a bakery product capable of producing stably such a cake that a cavity fillable with a filling material exists on a fixed position in the cake.In a production method of a bakery product having a cavity, ...  

Matches 601 - 650 out of 1,689