Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 651 - 700 out of 1,698

Document Document Title
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, ...  
JP5824198B2  
JP2015533290A
The present invention relates to a microcapsule-ized bacteria group for gluten decomposition combined with a protein dialytic ferment of bacteria origin, and a protein dialytic ferment of fungus origin including a lactic-acid-bacteria st...  
JP5822604B2  
JP2015195777A
To provide a Baumkuchen production method in which a cheese-containing Baumkuchen can be made into a voluminous multi-layered roll shape, and Baumkuchen.The method includes, when producing a multilayer roll-shaped Baumkuchen by repeating...  
JP5782244B2  
JP2015165777A
To provide a bakery product excellent in glutinous texture with a soft feeling, and a manufacturing method thereof, wherein "soft feeling" is accompanied with "soft texture", and "glutinous texture" is accompanied with "chewy texture" an...  
JP2015164413A
To provide a bakery food that enables the active ingredients of soybeans to be taken and is excellent in flavor and appearance.The mix for bakery food comprises 20-60 mass% of whole fat soybean powder with lipoxygenase potency of 12 unit...  
JP2015142573A
To provide a sugarless or low sugar wafer having crispy feeling even in an environment having high water activity, or a moisture proof inflation extrusion cereal food product.Provided is a sugarless or low sugar wafer including 5-30 mass...  
JP2015136311A
To provide a novel texture improver useful for improving the texture of a laminar swelled food.Pregelatinized esterified starch or pregelatinized etherified starch is used as a texture improver for a laminar swelled food. The esterified ...  
JP2015130847A
To provide mix powder for manufacturing a foamy seasoning which stably maintains foams in a wide range of temperature and effectively prevents the separation of a foam part and a liquid part for a long period, while the texture excellent...  
JP2015123024A
To provide an unfermented frozen bread dough having a creation margin, from which full-scale bakery bread can be baked without requiring measurement of many kinds of materials, or a place or labor for mixing and kneading the materials, w...  
JP5730834B2  
JP5719621B2  
JP5718112B2  
JP2015084741A
To provide a dough capable of producing a roll cake on a large scale which is unprecedentedly soft and moist, is so quick in melt-in-the-mouth of a sponge cake that melts simultaneously with cream, and is not too sweet.Poured is 650 g of...  
JP2015073474A
To provide topping dough for bakery, from which melon bread can be obtained, which bread has a good baked color and minute cracks on the surface thereof, and has thin cortex and a moist eat feeling.Buttered dough for bakery topping conta...  
JP2015073471A
To provide a bakery product which has favorable crisp and a moist feeling even when eaten as a frozen state.Bakery dough for a bakery product to be eaten in a frozen state is prepared by incorporating plastic oil and fat and/or a pasty b...  
JP2015065925A
To provide a batter mix for fried bakery foods, which allows fried bakery foods having an excellent crispy texture even after a time lapse and an excellent appearance to be manufactured; and a manufacturing method of fried bakery foods.T...  
JP2015506694A
The present invention relates to a constituent for products for cooking which does not contain gluten, and a constituent for all products containing gluten which remains as it is specifically traditionally, or is added using weak flour, ...  
JP2015029512A
To provide means for reducing saturated and total fat contents in pie crust formulations while maintaining textural and sensory attributes of a pie, in particular, a method for reducing saturated and total fat in pie crusts by replacing ...  
JP5666750B1
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...  
JP2015002706A
To provide a food product containing rice flour in which dough is homogenous, has good taste, and has chewy texture having elasticity and stickiness.A flour composition is obtained by performing moist heat treatment of wheat flour and ri...  
JP5650201B2  
JP2014209932A
To provide a microwave heating cooking mold and a microwave heating cooking kit capable of forming moderate burnt deposits on the surface of an object, heating the object sufficiently into its inside to allow it to have excellent texture...  
JP2014204670A
To provide a composite bakery which is formed by baking two or more kinds of bakery dough at the same time, shows clearly a difference in texture in the boundary of bakery dough and undergoes less daily variation of the texture.In a comp...  
JP2014187979A
To provide a dough which gives flavor and texture like a cookie after baking, and realizes a bulge like a dome and the strength of an inner layer.When manufacturing a dough for a pot pie, an excess amount of water is added, and sugar and...  
JP5585571B2  
JP2014520532A
[Subject] The emulsifier constituent containing an emulsifier and lecithin is indicated. [Means for Solution] An emulsifier constituent can be made into a dry form, and it can be used in order to make a compound distribute underwater. [C...  
JP5562230B2  
JPWO2012128266A1
米を原料に使用したベーカリー製品の口溶け を改善することを課題とする。米を原料に使 用するベーカリー製品に水溶性の大豆多糖類 を添加すると、特有のもちもち感を維持...  
JPWO2012128266A
Let it be a subject to improve the mouth-melt of the bakery product which uses rice for materials. If a water-soluble soybean polysaccharide is added to the bakery product which uses rice for materials, maintaining a characteristic feeli...  
JP5547857B1
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...  
JPWO2012108377A
The reversibility emulsified oil fat constituent for a bread-making kneading lump containing glucomannan and glycerin mono-fatty acid ester in an aqueous phase. It is preferred that the content of the above-mentioned glucomannan in the a...  
JPWO2012108377A1
水相中にグルコマンナン及びグリセリンモノ 脂肪酸エステルを含有することを特徴とする 製パン練り込み用可塑性乳化油脂組成物。上 記製パン練り込み用可塑性乳化油脂組成...  
JP5540347B2  
JP2014113081A
To provide a simple method for manufacturing cereal flour-containing food products in a short time by baking an unfired cereal flour-containing dough using an electronic oven, and a cereal flour-containing dough packed in a microwave exo...  
JP2014100091A
To provide a low-cost method for pulverizing a rare sugar-containing syrup for the purpose of expanding application, allowing for more versatility with high stability against moisture absorption.A starch decomposition product is selected...  
JP5510959B2  
JP5507657B1
[Subject] Baked goods etc. which were manufactured using frozen bread dough which manufactured even high sugar bread using frozen tolerance baker's yeast whose frozen tolerance with high flexibility which can be used broadly is higher th...  

Matches 651 - 700 out of 1,698