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Patent Searching and Data


Matches 701 - 750 out of 1,686

Document Document Title
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...  
JP2013502216A
The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation proces...  
JP2013013396A
To provide an acid soybean material having plenty of flavor like fermented milk or a filled-type fermented emulsified product, hardly giving an undesirable flavor of soybeans, and combining a smooth texture.The acid soybean material is o...  
JP5118651B2  
JP2012533286A
The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 w...  
JP5089644B2  
JP5085124B2  
JP2012223125A
To provide a powder mix for all-in method by which a cake can be easily made by only adding water; and processed egg powder to be used for the same, more specifically, to provide processed egg powder which exhibits a high foaming propert...  
JP2012527893A
Although the present invention has the consciousness characteristic which is equal to fly products, it provides the method of enabling manufacture of cereal flour products which has low fat content more substantially than the thing corre...  
JP2012217433A
To provide a compounding material for bakery, capable of giving bread which do not give a sense of incompatibility between the texture of a compounding material portion and the texture of bread crumb as a base, gives a light texture to t...  
JP5069939B2  
JP5068239B2  
JP2012191915A
To provide a mix for octopus dumpling or vegetable pancake, capable of giving an octopus dumpling or vegetable pancake having good roast color, excellent in taste, having texture of crunchy surface and fragrance, and comprising a smooth ...  
JP5043792B2  
JP2012175940A
To provide mixed flour for baked confectioneries, which allows easy production of baked confectioneries having such a texture that the surfaces taste crispy, and the insides are moist and melting, and having good appearance without uneve...  
JP4979735B2
Provided is a method of producing a dough composition for frying which absorbs a reduced amount of oil, and has an excellent texture. Specifically, provided are: a dough composition for frying comprising at least cereal crop powder and a...  
JP4972099B2  
JP4964767B2  
JP2012095597A
To provide a cream puff case with a large volume and good shape retention, having a surface of a powdered form, causing no flaking-off of the powdered form part in storing, and giving good food feeling.There is provided a composite confe...  
JP4931761B2
To provide a foamable emulsifier composition for a cake capable of obtaining hearty cake, having a proper inner phase of the baked cake and proper feeling of moistness, softness, and melt-in-the-mouth properties, and to provide the cake ...  
JP2012080820A
To provide a crystalline cellulose complex compound which provides a dough composition for providing food having a good flavor such as taste and aroma, having a moist and sticky texture, and having a crisp and moderately brittle texture ...  
JP4899138B1
[Subject] Offer of the yeast which can manufacture fermentation food and drinks excellent in flavor, and the fermentation food and drinks using it. [Means for Solution] As the above-mentioned yeast, it is the yeast extracted from a flowe...  
JP2012044886A
To provide a croissant dough piece of which the lateral ends are joined, and to provide a forming machine and a method for forming the croissant dough piece in which the lateral end sides can be bent to form and join them, while they con...  
JP4881437B2  
JP2012029576A
To provide baked confectionery dough and a method for making the same, producible of such new baked confectionery as a combination of two different kinds of dough for a custard cream layer and a sponge cake-like cake layer with different...  

Matches 701 - 750 out of 1,686