Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 701 - 750 out of 1,782

Document Document Title
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  
JP2016168001A
To provide: a laminar swollen food product that has a rich milk flavor and a richness; a laminar swollen food product dough for making said laminar swollen food product; and a roll-in margarine that can be used in said dough.Provided is ...  
JP2016168000A
To provide: a bread that has a rich milk-flavor and a richness; a bread dough for making said bread; and a water-in-oil type emulsified grease composition for kneading that can be used in said dough.Provided is a water-in-oil type emulsi...  
JP2016158613A
To provide flour paste for baking, less likely to age even without using modified starch, a thickener, a preservative, a storable duration improver, and a pH adjuster as an additive on food hygiene, excellent in syneresis resistance, sha...  
JP5967821B2  
JP5964250B2  
JPWO2014021181A1
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...  
JP5955883B2  
JP2016101175A
To provide a food dough molding method and device for forming food dough including cornicione.The molding method of food dough forming food dough including a marginal portion on a periphery includes: (a) a step of placing food dough on a...  
JP2016101143A
To provide cake dough for freezing, easy to handle at a shop by adjusting a specific gravity and a viscosity of the cake dough, and packed and frozen cake dough given with storage stability and suitable for distribution.Cake dough for fr...  
JP2016515394A
The method for manufacturing a soft cake batter, and this, It is a method for manufacturing the soft cake batter who contains a grain material at least 40% of the weight after calcination, * Mix with water and a culture and lay down some...  
JP2016093115A
To provide a mix for corn dog capable of producing corn dog having preferable appearance and texture, a production method of corn dog using the same, and corn dog.The mix for corn dog comprises wheat flour including heat-treated wheat fl...  
JP2016514484A
The present invention provides those use in Doe or batter products, and a bakery product, and the Doe or batter products contain functionalization grain. More specifically, functionalization grain enables reduction of the total quantity ...  
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...  

Matches 701 - 750 out of 1,782