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Matches 651 - 700 out of 1,764

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
To provide a molded laminated base material capable of providing pastry foods good in dough floating, having new texture which is crispy in an outside and moist in an inside, and especially excellent in flavor of butter, and a manufactur...  
JP2017221212A
To provide a fondant having high storage stability and low hygroscopic property and capable of making available grazing which has no greasy, especially shiny and transparent, especially maintaining transparency for long time, and an impr...  
JP6248304B2  
JP2017216901A
To provide an aerosol product for food that makes it possible to make a baked food having a light and crispy good chewiness in a short cooking time by a convenient method, and a method for producing a baked food.An aerosol product for fo...  
JP2017216968A
To provide baked cakes having light texture such as cookies or shortbread even with containing chocolate in rich, especially baked cakes having suppressed generation of blooming with time.There is provided a baked cake containing a cake ...  
JP2017212888A
To provide a composite bakery product obtained by firing a composite bakery dough including a baked confectionery dough and a shoe dough, particularly, a composite bakery dough covered in such a manner that the outer dough is made of a b...  
JP2017212898A
To provide an improvement material for chou, being soft, excellent in in-mouth meltability, and capable of obtaining stably a chou case having a large volume and excellent shape retention property; and to provide a fat composition for ch...  
JP2017209025A
To provide a sponge dough having deliciousness, volume and flexibility, no crack and good in appearance and taste notwithstanding the absence of allergic substances of wheat, egg, and milk, a burned sponge dough, a roll cake and a manufa...  
JP6240020B2  
JP2016101175A5  
JP2017200452A
To provide dough capable of obtaining a baked confectionery having a texture with good meltability in the mouth even if using a soybean material, and achieving a baked color equivalent to a conventional baked confectionery not using a so...  
JP2017195816A
To provide a buttered dough for bakery topping which prevents falling off during baking and contamination on a top plate, and prevents contamination on a wrapping material by excessive oil separation at the time of distribution and stora...  
JP2017195817A
To provide a bean jam packing dough capable of obtaining choux confectionery which has good shape retention, has no unevenness on its surface and a good shape, and has good flavor, and to provide a method for producing choux confectioner...  
JP2017195815A
To provide a material for improving bread-making that is for obtaining bread having softness and good crispness, and richness, without degrading dough properties.A material for improving bread-making satisfies all of the following condit...  
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
To provide a fired food dough having suitable viscoelasticity and satisfactory in the state of bubbles in the case of being made into a fired food, and a fired food free from the problem of moisture retention, suppressed in solidificatio...  
JP2017175954A
To provide a heat-treated wheat flour and bakery food mix that can produce a bakery food in which the deterioration of the eat-texture with time hardly takes place and that can efficiently produce said bakery food.The process for produci...  
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
To suppress occurrence of whitening of a bread surface caused by cooking after long-term refrigeration storage without damaging flavor of bread, by a simple method, when producing bread by cooking a dough refrigerated after being dried.B...  
JP2017169467A
To provide a method for producing biscuits combining mechanical resistance and a crispy texture in the method for producing biscuits by a flour batter method high in production efficiency having a problem that mechanical suitability and ...  
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
To provide a powdery fat composition for bakery product for producing a bakery product which keeps crispy texture of bread crumb and soft and moist texture of the whole product over time.A powdery fat composition for bakery product conta...  
JP2017127258A
To provide a powdery fat composition for overlay dough for producing a bakery product in which an overlay dough is smooth, and crispy texture of the overlay dough and moist and soft texture of a bread dough are kept over time.A powdery f...  
JP6162343B2  
JP6158606B2  
JP6147688B2  
JP2017093366A
To provide sponge dough capable of providing bread which is soft, does not easily age, and has excellent flavor with a suppressed fermentation odor, bread using thereof, and a method for producing thereof.Sponge dough comprises whey mine...  
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
To provide rice powder having a high damaged starch content and a large grain diameter.There is provided rice powder in which a damaged starch content in a fraction having a grain diameter of 75 μm or more is 15 mass% or more. Preferabl...  
JP6034077B2  
JP2016189755A
To find a method of maintaining the satisfactory texture of a pancake, even if being a substance not being a food additive or an animal-derived substance, having low allergen properties and not remarkably affecting taste and calorie when...  
JP2016189717A
To provide a base cream of souffle confectionery capable of achieving soft and light fluffy texture and moist good mouth melting only by mixing with meringue and burning them.There is provided a base cream of souffle confectionery having...  
JP6014916B2  

Matches 651 - 700 out of 1,764