Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 601 - 650 out of 1,729

Document Document Title
JP2018117616A
[Subject] Though you use domestic wheat flour, provide a mix for doughnuts which can manufacture a doughnut of good texture which is equal compared with a thing using wheat flour from a foreign country. [Means for Solution] A mix for dou...  
JP2018113865A
[Subject] Even when you excel in the aging control effect and you save not only immediately after calcination but after calcination, provide a mix for octopus dumplings or as-you-like-it pancakes which can manufacture octopus dumplings o...  
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...  
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  

Matches 601 - 650 out of 1,729