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Matches 701 - 750 out of 1,709

Document Document Title
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...  
JP5492996B2  
JP2014076005A
To provide a fat composition for confectionery, from which a soft cake as a whole having a readily meltable-in-the-mouth and uniform texture can be made, the soft texture capable of being maintained.A fat composition for confectionery co...  
JP2014068550A
To provide a corn dog mix for use as coating material of a corn dog, from which a batter for a smooth coating can be formed without stickiness during coating, and a coating having voluminous appearance with a texture including a smooth, ...  
JP2014064592A
To provide an improved food stuff with reduced content of carbohydrate, for use in manufacturing a burned product and an extrusion molded food stuff.Conventional powder is entirely or partially replaced with starch resistant to amylase d...  
JP5465602B2  
JP2014054190A
To provide a production method of bread using wheat bran, which allows wheat bran-containing bread having excellent flavor and texture without bran odor and harshness to be easily produced.A production method of bread includes mixing whe...  
JP2014054237A
To provide a rounding device and a rounding method, capable of rounding bread dough by forming a surface with firm texture on the front without damaging bread dough much at all.A food dough rounding device includes a conveyance device (9...  
JP2014505487A
The present invention relates to the Saccharomyces cervisiae stock which is osmotic tolerance and fitted production of the baker's yeast in which the intrinsic resistance nature to weak organic acid is shown. From S. セレビシエ stoc...  
JP2014033677A
To improve conventional food compositions for use in making baked goods and extruded food products by reducing the carbohydrate content.This is done by substituting the conventional flour in whole or in part with a combination of starch ...  
JP2014031323A
To provide development of a composition having an action of facilitating ceramide production and being daily usable, stable and safe.The present invention provides a composition for facilitating ceramide production, comprising one or two...  
JP5406050B2  
JP2014018108A
To provide a simple and convenient production method of breads.The production method of breads includes: a dough preparation step for preparing a dough by kneading dough material including at least wheat flour, water, and an expansion ag...  
JP2014018163A
To provide a white baked bread that is not sticky and has texture having favorable articulation although, because the white baked bread has low burning temperature to be baked to be white, the white baked bread has a high moisture conten...  
JP5349057B2
Disclosed are: a grain powder dough improver comprising 0.5 to 50 wt% of a linear fatty acid and 0.5 to 50 wt% of a monoglyceride; a premix comprising 100 parts by weight of a grain powder, 0.05 to 1.0 part by weight of a linear fatty ac...  
JP5334764B2
To provide a means for retarding a rate of aging with time as possible in a bread in which rice powder is blended instead of a part or whole of flour, especially to provide a bread dough enabling such the bread to be produced, and the br...  
JP2013223451A
To provide bread excelling in soft texture and moist feel without impairing volume.A water-in-oil type emulsion for bread-making kneading fulfilling the following conditions (a), (b), (c) and (d) is used: (a) liquid oil is contained, (b)...  
JP5328576B2
To provide a bread dough-improving agent which can simply realize the flavor and texture of bread obtained by a low temperature long time fermentation method. There are provided a bread dough-improving agent characterized by containing a...  
JP2013220033A
To provide a mix for manufacturing octopus dumplings or Okonomiyaki (Japanese pizza) having good textures on the surface and on the inside that are maintained even when cooled or reheated.A mix for octopus dumplings or Okonomiyaki includ...  
JP2013215172A
To provide an inhibiting agent for moisture migration in a bakery food capable of preventing moisture migration after baking generated in a composite bakery food such as a melon-shaped bun by addition of a small amount of the agent witho...  
JP5323074B2
The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relat...  
JP2013212104A
To provide a mix for baked confectionery that can manufacture the baked confectionery to which baking color does not attach and that has transparent appearance by calcining dough using a heated mold.A mix for baked confectionery obtained...  
JP5314076B2
The present invention is directed towards a blend for use as a bulking agent in baked goods. The bulking agent of the present invention comprises a starch hydrolysis product, a bulk sweetener, and an emulsifying agent. The bulking agent ...  
JP2013208100A
To provide a food using a cream puff dough which has an unconventional novel shape and texture, using cream puff dough.A food using cream puff is made by separately preparing cream puff dough and fermented bread dough, mixing the cream p...  
JP2013198428A
To provide a wheat flour processed product capable of imparting an excellent flavor and improved in texture.A wheat flour product includes wheat flour and oil and fat, and has a particle size distribution of wheat flour of 65% or more at...  
JP5285987B2  
JP5263542B2
To provide a calcium preparation for breads to which calcium carbonate is added without causing reduction in volume of breads and reduction in flavor and texture, and to provide a calcium enriched bread dough to which calcium carbonate i...  
JP5265483B2
To provide an improving agent composition for puff shells, which is capable of stably producing puff shells having improved crispness and also having a good flavor without accompanying volume reduction, and change in appearance and shape...  
JP5231291B2  
JP5230889B2  
JP5214536B2  
JP2013081423A
To provide mixed flour for a donut improving appearance or texture of the donut using rice flour, and to provide a rice flour donut using the mixed flour for a donut.The mixed flour for a rice flour donut are blended in 0.1 pt.mass or mo...  
JP2013081434A
To provide batter dough for bakery topping excellent in dough properties and preventing phenomena such that cracks are generated on a topping dough portion and the topping dough portion is peeled off after baking, and to provide a compos...  
JP5190734B2  
JP5189130B2  
JP2013059270A
To provide a batter mix for a corn dog having crunchy palate feeling and being meltable in the mouth capable of forming coating without degradation in the quality according to the elapsed time.The batter mix for a corn dog comprises 30 t...  
JP5166207B2  
JP5166224B2  
JP2013034476A
To provide a ready-to-bake batter and a method for making the same.The method includes the steps of: combining cream cheese, cream, sweetener, and eggs to form a mixture; heating the mixture to at least 140°F to create a heated mixture;...  
JP2013021972A
To provide OKONOMIYAKI mixed powder, microwave cooked directly from dough, and also having good flavor and texture like those of baked OKONOMIYAKI.This OKONOMIYAKI mixed powder contains 0.5-10 mass% heat treated powder obtained by indire...  
JP2013503612A
It can be used in order that the present invention may replace the emulsifier of SSL and/or CSL, or others completely in cloth and baked products, Triglyceride, phospholipid, and the lipolytic enzyme that has galacto lipid activity, It i...  

Matches 701 - 750 out of 1,709