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Patent Searching and Data


Matches 601 - 650 out of 1,764

Document Document Title
WO/1991/018613A1
The present invention provides compositions and method for the preparation of emulsions and multiple emulsions. Specifically, the invention provides solids which are self-emulsifying glasses which, on contact with a sufficient amount of ...  
WO/1991/011905A1
A soft-milling wheat which produces dough having exceptionally low visco-elasticity is provided by breeding from a variety having Glu-D1 double null trait, such as the landrace "Nap Hal". The wheat can be used in the manufacture of biscu...  
WO/1991/008673A1
Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with ot...  
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...  
JP2019024347A
[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...  
JP2019017275A
[Subject] Though you contain a dietary fiber and you are quality of low sugar, and low calorie content, provide a mix for bakery foodstuffs which can manufacture bakery foodstuffs excellent in texture. [Means for Solution] A mix for bake...  
JP2019017307A
[Subject] Even if starch is included as the main ingredients, a mix for shoe cloth which can manufacture good-shaped choux pastry, shoe cloth, and a manufacturing method of choux pastry are provided. [Means for Solution] It is the mix fo...  
JP2019502385A
A constituent useful in order to produce quality bread, a) It is hydroxypropyl methylcellulose which has gluten free powder, b19~24% of Methoxyl content, and 4~12% of hydroxypropoxyl content, Hydroxypropyl methylcellulose based on the gr...  
JP3219951U
[Subject] Offer of a set for as-you-like-it pancakes corresponding to the new manufacturing method of an as-you-like-it pancake is aimed at. [Means for Solution] Powder packing object 1 in which a dry granular material containing 1 servi...  
JP2019013223A
[Subject] Not using the seven major allergen (they are a side and a peanut to an egg, wheat, milk, a shrimp, and Or ), there is volume and premix powder for confectionery etc. which can be cooked provide confectionery of soft texture eas...  
JP6462173B1
[Subject] Lactic acid bacteria, a manufacturing method of quality baked goods and baked-goods cloth which give good fermentability and right flavor, and baked goods are provided. [Means for Solution] Lactic acid bacteria are characterize...  
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
To provide a small piece-shape oil and fat composition for bakery which is inhibited in a mutual binding property during storage and hard to be kneaded in a bakery dough when added to and mixed with the bakery dough and which inhibits th...  
JP6430117B2  
JP2018183119A
To provide a bread yeast having excellent fermentation properties, a method for producing a high-quality bread, bread dough and a bread.A bread yeast is at least one selected from the group consisting of Saccharomyces cerevisiae TK239 (a...  
JP2018174745A
To provide a bakery oil/fat composition in which a bread with high aging resistance can be obtained even for a bread that is soft and moist and good in mouth-melting, and in particular for a bread using high water-absorbent material such...  
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...  

Matches 601 - 650 out of 1,764