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Matches 851 - 900 out of 1,764

Document Document Title
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  
JP4610074B2  
JP4605724B1
[Subject] The manufacturing method of the confectionery using the premix for confectionery for manufacturing the confectionery which is excellent in admiration and a feeling of volume gently, and the premix is provided. [Means for Soluti...  
JP2010268693A
To provide a method for producing a dough composition for frying, which reduces the absorption of an oil and is excellent in texture.There are provided the dough composition for the frying, comprising an aqueous solution of at least a wa...  
JP2010268751A
To provide flour pastes such as a flour paste and a custard having good spreadability and extendability.The flour pastes contain 4-12 mass% starches, 8-20 mass% fat and oil, and 5-45 mass% saccharides, wherein the starches contain a gela...  
JP2010535515A
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...  
JP4584593B2  
JP2010259411A
To provide a loaf of bread having soft and non-viscid texture, and free from stickiness.The bread dough is loaded with a plastic oil-and-fat composition containing an emulsifier and comprising an oil-and-fat having a specific gravity of ...  
JP4578308B2  
JP4578429B2  
JP4556948B2  
JP2010200696A
To provide a W/O-type emulsified oil-and-fat composition to be kneaded in bread dough, giving bread dough having good physical properties even by using wheat flour having high ash contents such as second-grade flour to obtain bread of qu...  
JP2010183924A
To provide cholesterol level-reducing food good for reducing the level of the total cholesterol and/or LDL cholesterol in blood serum.The cholesterol level-reducing food contains at least one basic nutrient component, dietary fiber and p...  
JP2010172343A
To provide a method for producing a phospholipase by processing an expressed fungal peptide, and to provide certain specified phospholipases.There are provided the method for producing the phospholipase by processing the expressed fungal...  
JP4513383B2  
JP4505458B2  
JP4503233B2  
JP2010148538A
To provide means for easily disposing an edible solid at a desired position of cake-like food product and to provide a method of making the cake-like food product using the means. In order to fix a rod-like material like a skewer, a hole...  
JP4493268B2  
JP2010119349A
To easily produce a processed cereal flour food product such as bread and cake even outdoors by fundamentally solving problems of remarkably troublesome works such as kneading without forming undissolved flour lumps in the step of unifor...  
JPWO2008096720A1
本発明は、直鎖脂肪酸を0.5〜50重量%、および モノグリセリドを0.5〜50重量%含有することを 特徴とする穀物粉生地改良剤、穀物粉100重量 部に対して、直鎖脂肪酸を0.05〜1.0重量...  
JP2010110288A
To provide a pie pastry having low water content, preservable over a long time, and causing little cracking in distribution and to provide a pie and a method for producing the pastry.The pie pastry has a circular form having microscopic ...  
JP2010516296A
The invention provides polypeptides having a lignocellulolytic activity, e.g., a glycosyl hydrolase, a cellulase, an endoglucanase, a cellobiohydrolase, a beta-glucosidase, a xylanase, a mannanse, a xylosidase (e.g., a &bgr;-xylosidase),...  
JP2010104248A
To provide a method for producing a chou pastry-like puffed food by a simplified production process.The method for producing a chou pastry-like puffed food includes mixing mix flour for chou pastry-like puffed food comprising at least mo...  
JP2010104245A
To provide mix flour for baked cakes, which produces baked cakes having light texture and good crispness, is not dried and has a moist texture even after frozen storage in spite of having a volume, and baked cakes.Dough is prepared by us...  
JP2010104236A
To provide a grain powder composition for confectionaries, which is desirable for baked confectionery to have an excellent dissolving feel in the mouth without a powdery feel in the mouth, when modified starch is used in the baked confec...  
JP2010088374A
To provide hydrated chocolate dough for baked confectionery center, excellent in baking-proof properties, and enabling obtaining baked confectionery made by enclosing the hydrated chocolate dough with baked confectionery dough, and to pr...  
JP4455823B2  
JP2010081845A
To provide a layered fried food having little oil absorption, and to provide the layered fried food having an inner layer with a beautiful layered shape.The method for producing the layered fried food includes frying a composite bakery d...  
JP2010081819A
To provide a method for producing bakery dough, which produces a bakery product that does not make a bakery dough tacky and has a moist feeling and a soft texture.The method for producing a bakery dough includes mixing an oil and fat com...  
JP2010081922A
To provide biscuits of a new field, that is, low fat, sugarless, hardbaked and eatable for both humans and dogs.By using banana instead of oil and fat ingredients used as raw materials of conventional biscuits, biscuits without using sug...  
JP2010081851A
To solve such the problems that there are defects of hardly obtaining a good product because a filling is scorched when carrying out the baking by putting the filling for baking such as custard cream on the surface of dough, and that the...  
JP2010081870A
To provide a method for producing much water-added bread dough, capable of stably obtaining the bread dough showing good physical properties on dividing, rounding and forming by a simple method, not necessarily requiring a gelling agent ...  
JP2010068743A
To provide a compounding ingredient for bakery, for obtaining variety bread having tasting parts scattered in the inner phase, hardly causing sense of incompatibility between the texture of the tasting parts and the texture of crumb of b...  
JP4444973B2  
JP4425680B2  
JPWO2008047596A1
冷凍耐性を有する酵母を提供することである 。また冷凍後の醗酵で十分な膨らみが得られ る冷凍生地、該冷凍生地からなるパンの提供 を課題とする。またこうした冷凍耐性を...  
JP2010042029A
To enable sourdough leaven manufacturers to regularly produce ready-to-use sourdough leavens having different FR (fermentation quotient).The ready-to-use sourdough leavens consists of a culture medium based on flour containing at least o...  
JP4418017B1
[Subject] The additive agent for bread which can manufacture a feeling of peach っちり, and the 湯種 bread which was excellent in admiration gently from the bread obtained by well-known invention, The production method of confection...  
JP2010022322A
To provide a refrigeration-proof yeast exhibiting good fermentative ability even in sugar-free bread dough, and to provide a method for producing dough containing the yeast or a food/drink using the dough.The yeast belongs to the genus S...  
JP2010501195A
Cake quality may deteriorate, if quantity of an egg in a recipe is reduced. Deterioration of this quality may be offset by adding phospholipase to a cake batter. Cake volume and the cake characteristic after storage, for example, settlem...  

Matches 851 - 900 out of 1,764