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Matches 651 - 700 out of 1,813

Document Document Title
JP2019062892A
To provide a bakery food product (I) having a soft texture or a moist texture without generating a sticking texture or a heavy articulation, (II) maintaining a preferable texture over time, and (III) having a better taste.A texture impro...  
JP2019062858A
To provide a mix for a baked confectionery capable of producing a baked confectionery which is soft and has better articulation and melting in mouth feeling even in the case of being reheated by a heating cooker such as a microwave oven....  
JP2019058117A
To obtain a composite bakery food product having a favorable texture without deteriorating an appearance of the product when batter dough is used as topping dough during production of the composite bakery product.The above problem can be...  
JP2019510665A
The present invention is the method of forming a cast, and it has a hollow which has the (a) inside and the bottom, It is the process of providing a mold former which was manufactured from a plastic and manufactured by a 3-D printing met...  
JP2019058135A
To provide a dough food product quality improving agent capable of producing a dough food product excellent in an appearance and texture, and a dough food product mix.A dough food product quality improving agent of the present invention ...  
JP2019509742A
The present invention is a method for customizing the flavor of bread or pastry, To the surface of the cloth which fabricated the following, or the outer cover of bread or pastry products, It is related with the above-mentioned method of...  
JP2019041624A
To provide a bakery product excellent in a glutinous texture, the bakery product made by using starch categorized into a food product, rather than a food additive, and a method of manufacturing the same.The present problem is solved by u...  
JP2019041604A
To provide a doughnut capable of significantly improving an amount of water absorption compared to a normal frozen dough, and having a voluminous texture and a soft texture similar to a scratch process of manufacture even when being manu...  
JP6483620B2  
JP6484445B2  
JP2019033711A
To provide bread sponge dough, bread dough containing the bread sponge dough, and a method of producing the same, enabling producing bread that has a similar volume and similar softness and meltability in the mouth to ordinary bread even...  
JP2019033737A
To provide bread yeast for practical use enabling bread production with superior flavor and form as well as methods for bread production using such yeast.By hybridizing Saccharomyces bayanus B9 L3 and Saccharomyces cerevisiae H24U1M, a b...  
JP2019024347A
To provide a mixed powder for rice flour bread retaining excellent swelling and palate feeling in spite of containing no gluten and retaining excellent palate feeling for a long time, and to provide a bread dough for rice flour bread, an...  
JP2019017275A
To provide a mix for bakery food product capable of produce a bakery food product with better texture while containing dietary fiber, low sugar and low calorie.A mix for bakery food product of the invention contains soluble dietary fiber...  
JP2019017307A
To provide a mix for shoe dough capable of manufacturing a shoe skin having good shape even with containing starch as a main component, a shoe dough, and a manufacturing method of the shoe skin.There are provided a mix for shoe dough con...  
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
To provide a premix powder for confectionery or the like capable of easily cooking confectionery having volume and soft texture by a microwave oven without using 7 major allergens (egg, wheat, milk, prawn, crab, soba, peanut).There is pr...  
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...  

Matches 651 - 700 out of 1,813