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Matches 851 - 900 out of 1,813

Document Document Title
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...  
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  

Matches 851 - 900 out of 1,813