Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 901 - 950 out of 1,752

Document Document Title
JP4353374B2  
JP2009240258A
To provide a material blended in dough for making small piece breads which contains salt, is free from the influence on the dough properties and fermentation, has good salt taste, and gives bread having decreased salt content, and to pro...  
JP2009240261A
To provide a bread production-improving agent for obtaining bread having good taste and flavor, and soft and chewable texture by increasing the volume of bread, bread dough for obtaining bread having the character, and bread having the c...  
JPWO2009122900A
The mix for bakery foodstuffs containing starch and milk protein. Preferably, the above-mentioned milk protein is casein or casein salt, and the above-mentioned starch is starch which uses a corn, wheat, a potato, rice, or tapioca as mat...  
JP4335321B2  
JP2009207436A
To provide a method for producing modified wheat flour dough effectively utilizable as a processing raw material and an apparatus for the method.A mixture A containing wheat flour and water is charged into a single-tank electrochemical r...  
JP2009201468A
To provide a warm water yeast dough for bakery products, having deterioration resistance enough to be storable for dramatically longer period than ever, and to provide a bakery dough capable of obtaining bakery products having good inner...  
JP2009201469A
To provide a warm water dough for bakery products with which bakery products slow in deterioration and resistant to hardening while having resilient palate feeling, are produced, and which has aging resistance to be stored for a dramatic...  
JP2009195196A
To provide a method for manufacturing bakery products which prevents retrogradation and alteration of a soaker dough and makes it possible to preserve the soaker dough for long periods.The method for manufacturing bakery products include...  
JPWO2009101972A
Hydrophobic amino acid in which a substance clever strengthening agent of the present invention contains valine or phenylalanine as free amino acid, basic amino acid containing lysine and acidic amino acid are contained, and dairy produc...  
JP2009528047A
The dry blend containing about 3 % of the weight * about 50% of the weight of desiccated fruit material, and about 20 % of the weight * about 97% of the weight of rice system material. The cloth produced by adding water to the above-ment...  
JP2009527238A
The present invention relates to the polynucleotide arrangement containing the gene which codes new lipolytic enzyme LIP01*LIP03 and which was identified newly. LIP01 enzyme can be isolated from the Magna Portet グリセア (Magnaporthe...  
JP4278726B2  
JP2009517039A
The present invention relates to the method of generally generating and using the calcination foodstuffs and them containing the high efficacy sweetener of noncalorie or low calorie content. Especially the present invention relates to di...  
JP2009517062A
The present invention is indicated about the fat substitute containing at least one sort of n-アルケニルスクシナート starch for using it in a bakery product, and at least one sort of polyols. It indicates about the biscuit, th...  
JP2009082097A
To provide a method of producing dough for souffle cake by which a souffle cake having a large volume and an inner phase of fine texture without sticking while being moist can be obtained and to provide the souffle cake having the charac...  
JP4255217B2  
JP4219559B2  
JP4219124B2  
JP2009501538A
It is a manufacture device of ground products (pizza (90)) usually by which the topping was carried out variously, A plurality of topping dispensing means (8, 9, 59, 62, 63) allotted by a topping, At least one portable positioning mechan...  
JP2008307032A
To provide a new type swollen food having improved palatability without damaging the swelling function of the food, and a method for producing the swollen food.The dough for the swollen food contains cereal flours, a gelatinous material ...  
JP2008301788A
To obtain a cake premix for cooking with microwave oven, imparting soft properties smoothly melting in mouth to sponge cake, comparing favorably with conventional materials, while enriching proteins and various kinds of nutrient componen...  
JP2008543309A
calcium -- glow, such as bakery goods, -- a deluxe edition -- although elegance is strengthened, a useful calcium addition thing is indicated. A calcium addition thing -- calcium -- a fermentation glow -- a deluxe edition -- it is useful...  
JP2008278786A
To provide a mixture for bakery products, improving the product volume of the bakery products, obtaining the excellent bakery products having fine and soft inner layer texture, and excellent in moist feeling and melting-in-mouth feeling....  
JP4182145B1
[Subject] Offer etc. Of the new strain of new lactobacillus plan タラム () which produces the antibacterial agent (防黴性 is shown) which can control multiplication of mold. [Solution means] It is lactobacillus plan タラム () ch...  
JP2008271810A
To provide cookie dough with reduced occurrence of scorching, even when it is baked with a cream puff paste arranged, to provide a cream puff using the same and further, to provide a method for producing the cream puff.The cookie dough t...  
JP2008263833A
To provide an enzyme-treated flavor material giving deliciousness inherent in wheat to dough containing wheat flour as raw material, specifically with respect to bread dough, giving deliciousness and/or body taste, and further savory fla...  
JP2008253144A
To provide variety bread dough for obtaining variety bread in whose inner phase taste portions having soft textures are scattered and in which the textures do not change with the passage of days, and to provide a method for producing the...  
JP4171136B2  
JP4165988B2  
JP4160698B2  
JP2008212082A
To provide a delicious baked food such as bread or confectionery of such good design that the baked portion of a barform solid fat molded food product made from a stock composition like chocolate and that of a bandform molded food produc...  
JPWO2008096720A
grain powder, wherein the present invention contains straight chain 0.5*50 % of the weight and fatty acid, and 0.5*50 % of the weight of monoglyceride -- cloth -- as opposed to an improvement agent and 100 weight sections of grain powder...  
JPWO2006025112A1
穀粉類を主成分とし、これにスポンジケーキ 用補助成分を配合してなるスポンジケーキ用 粉体状プレミックス組成物であって、プレミ ックス組成物100重量部当り鶏卵90...  
JP2008092941A
To provide a wet heat-treated wheat flour for bakeries, which gives bakeries improved in product volume, having inner part fine texture, soft, excellent in moist feeling and orally soluble feeling and, further, suppresses dryout caused b...  
JPWO2008047596A
It is providing yeast which has frozen tolerance. Bread which consists of frozen cloth from which swelling sufficient to fermentation after freezing is obtained, and the frozen cloth is offered a subject. Offer of a method which obtains ...  
JP2008505632A
These inventors are PS4 change object polypeptides which can be guided from the parent polypeptide which has non-malt sugar generation エキソ amylase activity, Numbering of the position of the Pseudomonas saccharophilia エキソ amyl...  
JP4052763B2  
JP2008504037A
The above-mentioned powder-ized composite contains a pan flavor composite by activity yeast, a pan improvement composite, and request about the new product for the 製 bread industry containing a powder-ized composite with the present st...  
JP2008504256A
The gluten processing unit constituted so that gluten might be processed after gluten is separated into the beginning from A starch, The gluten processing unit which has the pressing machine for drying constituted so that gluten might be...  
JP4046608B2  
JP4045056B2  
JP3138632U
[Subject] Since a model for the conventional sweet rolls has only simple models, such as model omission of a doughnut, a formed type for sweet rolls which is made into various functions which can make a sweet roll of various forms from a...  
JP2007330228A
To provide a new type swollen food that has improved palate feeling without damage to the swelling function, and a method for producing the same. The dough of this swollen food includes several kinds of grain flour, gel-like substance me...  
JP4017296B2  
JP2007267670A
To provide a dough for baked confectionery imparting a baked confectionery with crispy palate feeling while having a soft and moist texture, imparting a composite bakery food almost free from creep down of the dough in using as a topping...  
JP2007259793A
To provide a premix giving a doughnut having high quality by using in the production of yeast-fermented doughnut and doughnut free from yeast-fermentation step, a doughnut pastry to use the premix and a method for producing doughnut by u...  
JP2007527693A
The present invention relates to the process for a シコクビエパン combination thing and its manufacture.  
JP2007252202A
To provide a method for producing kneaded pie dough by which a layered confectionery in a uniform shape having good crispiness and uniform floating and scarcely causing destruction without warpage or shrinkage can stably be obtained, and...  
JPWO2005104879A1
本発明は、乳酸菌の菌体および油脂を水性媒 体中で反応させて得られる反応物のリパーゼ 処理物を含有することを特徴とする、飲食品 の保存性向上剤、該処理物を添加するこ...  

Matches 901 - 950 out of 1,752