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Matches 601 - 650 out of 1,710

Document Document Title
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...  
JP6240020B2  
JP2016101175A5  
JP2017200452A
[Subject] Offer of a manufacturing method of cloth from which baked confectionery which becomes a baking color equivalent to the conventional baked confectionery which it has the texture which was excellent in mouth-melt, and a baking co...  
JP2017195816A
[Subject] Batter cloth for bakery top credit which flows during calcination, falls, and does not soil a top plate, or does not soil an wrapping material by oil separation excessive at the time of circulation and storage after calcination...  
JP2017195817A
[Subject] Provide a manufacturing method of bean-jam-wrapping cloth which can obtain shoe confectionery with good shape retaining property and good flavor of good shape which does not have unevenness in the surface, and shoe confectioner...  
JP2017195815A
[Subject] it is soft and crisp is good -- substance -- provide providing bread-making improvement material for obtaining existing clever bread, without worsening cloth physical properties. [Means for Solution] Bread-making improvement ma...  
JPWO2016121570A1
The manufacturing method of the heat treatment flour of the present invention performs moist heat treatment and dry heat treatment to flour one by one. The above-mentioned moist heat treatment is in the state where flour and moisture exi...  
JPWO2016111061A1
processing starch for bakery foodstuffs of the present invention is hydroxypropyl-ization-processed -- gelatinization -- peak temperature -- 56*63 ℃ and gelatinization -- energy is 3.5*7.0 J/g. The degree of substitution of a hydroxypr...  
JP2017184654A
To provide a hardening inhibitor upon the refrigeration preservation of a butter cake for producing a butter cake hard to be hardened even if being subjected to refrigeration preservation and capable of maintaining excellent texture over...  
JP2017184668A
To provide a composition for improving bread-making capable of providing bread good in texture (softness, glutinous texture, crispy feeling and moist feeling) without deteriorating dough physical property of a kneaded bread dough.There i...  
JP2017176034A
[Subject] When you have moderate viscoelasticity and you consider it as calcination foodstuffs, there is no problem in that a state of air bubbles provides good calcination foodstuffs cloth, or moistness (water holding property), and sol...  
JP2017175954A
[Subject] Manufacture bakery foodstuffs in which temporal degradation of texture does not take place easily, and provide a mix for heat treatment flour and bakery foodstuffs which can manufacture the bakery foodstuffs efficiently. [Means...  
JP2017529073A
The present invention mixes the cocoa biomass which is a method for preparing the cocoa biomass which has the adjusted fat phase, and has fat phase 1 with vegetable fat which has fat phase 2, and is it, Fat phase 3 is formed into this co...  
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  

Matches 601 - 650 out of 1,710