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Patent Searching and Data


Matches 801 - 850 out of 1,752

Document Document Title
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...  
JP2012005349A
To provide a corn dog mix capable of obtaining a corn dog having a larger volume than a conventional corn dog, a soft texture melting in the mouth and a delicious flavor.The corn dog mix contains: (A) preferably 0.05-2 mass% of at least ...  
JP4839213B2  
JP2011250717A
To provide a method for fermentative bread yeast, comprising fermenting a budding yeast and a low temperature fermenting lactobacillus growing in fruits or vegetables by using the fruits or the vegetables themselves as culture media.The ...  
JP2011229478A
To provide a cake premix for microwave cooking, enabling to obtain a cake that has good volume and appearance and is excellent in softness and good melting property in the mouth, and to provide a method of producing the cake.There is pro...  
JP2011229448A
To provide an improving agent for variety bread, which is used for variety bread and entirely improves problems of reduction in volume, deterioration of flavor, deterioration of hue and deterioration of binding properties of material cau...  
JP4808768B2
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobac­teria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infan­tis, Bifidobacterium lon...  
JP4799578B2  
JP2011188807A
To provide bread that has reduced yeast smell and fermentation smell, and an excellent taste.The fermentation taste improver for breadmaking comprises an alginate as an active ingredient and a milk serum mineral and is made into a plasti...  
JP2011177185A
To provide a bulking agent providing benefits and meeting the needs for a bulking agent that may serve other functions in addition to the role as a filler or replacement for sugar, e.g., sweetening or fiber, and improves the texture of t...  
JP2011177123A
To provide steamed-cake batter that gives steamed cakes being soft and having good crispiness and good tastes without influenced by mixed auxiliary raw materials, and to provide steamed cakes made from the batter.Baked flour is contained...  
JP2011172566A
To provide methods of designing new α amylases and methods of use thereof.The α amylases having a specific amino acid sequence have increased activity and increased stability at acidic, neutral, and alkaline pH and increased temperatur...  
JP2011167206A
To improve conventional food compositions for use in making baked goods and extruded food products by reducing the carbohydrate content.The improvement is achieved by substituting the conventional flour in whole or in part by a combinati...  
JP4762442B2  
JP4757916B2  
JP4749341B2  
JPWO2009122900A1
澱粉と乳蛋白とを含有することを特徴とする ベーカリー食品用ミックス。好ましくは、前 記乳蛋白が、カゼインまたはカゼイン塩であ り、前記澱粉が、コーン、小麦、馬鈴薯...  
JP4729481B2  
JP4705637B2  
JPWO2009101972A1
本発明のコク味強化剤は、遊離アミノ酸とし て、バリン又はフェニルアラニンを含む疎水 性アミノ酸、リジンを含む塩基性アミノ酸、 及び酸性アミノ酸を含有するものであり...  
JP4698634B2  
JP2011092119A
To provide a layered dough for a tasty layered bakery food and to provide a method for manufacturing the layered bakery food by which a flavor, a rich taste and a good fermentation flavor can be given to the layered bakery food by using ...  
JP4680175B2  
JP2011087514A
To provide variety bread dough for obtaining a good quality variety bread having an inner phase dotted with taste-showing parts having a soft eat feeling which does not change by the passage of days, and also a method for producing the v...  
JP2011083252A
To provide a rice flour premix with which dough for noodle, pizza, bread or the like can be domestically made cleanly in a short time.The rice flour premix is produced by: adding water to rice flour whose pregelatinization degree is adju...  
JP4675108B2  
JP2011062096A
To provide a method for improving baking quality of bread dough comprising rice flour as a main raw material.The dough improver for rice flour bread includes glutathione. The method for producing rice flour bread includes using the same.  
JP2011050378A
To provide a bread dough-improving agent which can simply realize the texture of bread obtained by low temperature long time sponge dough method.There are provided the bread dough-improving agent characterized by containing the matured p...  
JP4646852B2  
JP2011036174A
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...  
JP2011036212A
To provide a premix for confectionery in order to produce the confectionery with an excellent moist feeling and an excellent voluminous feeling, and to provide a method for producing the confectionery using the premix.The premix for the ...  
JP4631814B2  
JP2011030551A
To new develop a wrapped food such as bread, a bun with a bean-jam filling, a rice cake, a doughnut or a meat dumpling becoming stereotyped and lacking in novelty, and an ingredient material thereof.The development of a combination of ne...  
JP2011010589A
To provide roasted flour composition for grilled dishes with which a grilled dish whose texture is crisp on the outside or meltable in your mouth on the inside is obtained.The flour composition for grilled dishes is prepared by mixing wh...  
JP4610036B2  

Matches 801 - 850 out of 1,752