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Matches 451 - 500 out of 1,290

Document Document Title
JP3609554B2
To obtain the bread products each of which shows improved feeling at the time of eating it and improved volume restorability at the time of reheating the compressed bread product and particularly, which show lesser product-to-product var...  
JP3578875B2  
JP2004267038A
To provide a method for preventing a deflating phenomenon of a tall-sized cake such as a chiffon cake, sponge cake, cheese cake or panettone, or bread.The method for preventing the deflating phenomenon of cake, or the like, comprises coo...  
JP2004248540A
To provide a method for imparting an antioxidizing function to a water-containing food, especially a medium water-containing food or a low water-containing food.This method for imparting the antioxidizing function to the water-containing...  
JP3552729B2  
JPWO2004064545A
The present invention relates to the preservability improvement agent containing the lipase treatment object of oil and fats of food and drinks and food and drinks, the upper part method for preservability of the food and drinks by addin...  
JP2004194518A
To provide a frozen bread food product which is an always soft frozen food product comprising a side dish sandwiched between pieces of baked bread without hardening or drying up the bread on the outside when warmed in a microwave oven an...  
JP3561097B2
To obtain the subject product the volume is reduced and can be restored at the time of reheating it and which has improved volume restorability, quality, etc., by injecting a leavening agent to a bakery (semi-finished) product after the ...  
JP2004136897A
To provide a cold retaining carry container with which contents in the container can be easily transferred to a showcase or the like without damaging them and can be preserved for a long time without putting the container in a refrigerat...  
JP3538049B2
To obtain a pizza dough to be readily taken by a hand and edible. The peripheral part of a pizza dough main body 1a formed in a flat laminar state is provided with corner parts 1b. The pizza dough main body 1a is made into an approximate...  
JP3528127B2
To obtain a cooked bread to be used for food through undergoing a microwave oven heating. This cooked bread is obtained by the following process: a bread portion is made by incorporating yeast, rice Koji(malted rice) and vitamin C into s...  
JP2004057018A
To provide moderate fluidity so as to perform simple topping operation such as squeezing or brush coating before baking with a volume feeling after baking without softening and flowing during the baking and suppress reversion (softening ...  
JP2004057133A
To provide a method for keeping and packaging bread in which bread can freshly be preserved over a long period in a state in which flavor, taste, etc. and safety in an aseptic state are retained while keeping water content as the bread.I...  
JP3507293B2
To provide a method for producing a compressed porous watercontaining wheat flour food by baking a food, reducing the bulkiness of the baked product and again heating the compressed food to recover the bulkiness, enabling to produce the ...  
JP2003333981A
To provide a coating dough-improving agent for bread for suppressing sags during baking and moisture absorption with time after baking and produce bread having good appearance and free from stickiness by using the coating dough for bread...  
JP2003219794A
To provide a freezing method for bread giving bread having lustrous baked color, free from the falling-off of crust and having soft and wet texture.Bread is frozen by applying water to the surface of the bread before, during and/or after...  
JP3426822B2
To obtain a frozen compressed porous water-containing wheat flour food improved in recoverability when reheated in a microwave oven, and giving a bread good in texture and flavor by cooling a baked bread under specific conditions. A poro...  
JP3425307B2
To obtain a porous water-containg flour food improved in quality such as crisp and taste and restoration property by reducing volume after heating and mixing specified albumen powder into the food such as compression and restoration brea...  
JP3425325B2
To provide the bread excellent in texture and flavor and having improved restorability of the bulkiness of compressed bread without quality degradation even after long term preservation further by fermenting and baking a bread compositio...  
JP3413969B2
PURPOSE: To obtain the subject food suitable as e.g. noodle strip food, having hydrophobic coating layer consisting mainly of zein, capable of preventing migration of the water from the inside of the food or deposition and absorption of ...  
JP3409596B2
To provide a chocolate which does not cause exudation of oil and to obtain a composite food having a coating of this chocolate by improving the compsn. of oil and fat. The oil and fat compsn. is controlled to contain ≥70% lauric acid-b...  
JP3405869B2
To obtain a bakery product, having a film-forming agent capable of providing a crust after baking with a prescribed value or below of water vapor transmission rate, capable of preventing surface craze and enlarging the range of heating t...  
JP3404333B2
To provide a thawing apparatus of an automatic fermentation chamber for frozen dough which enables programming matching the accuracy of a temperature- detecting means to be performed because the input of thawing rate matching dough to a ...  
JP3400742B2
To prepare a bagel-like bread having smooth glossy crust, light soft palatability and excellent taste, homogeneous in palatability among products and also among parts of an individual product, and suitable for freezing. A dough prepared ...  
JP3375126B2  
JP3375696B2  
JP3367879B2  
JP3367024B2  
JP3365896B2  
JP3321632B2  
JP2002526045A
(-- 57) summary and a subject -- it is in manufacturing the wafer sheet which enables manufacture of extensive clever feeling. Solution means the production method of wafer products for the wafer sheet of the present invention to manufac...  
JP2002524061A
(57) -- a part of summary flour -- oh -- the confectionery products containing the sugar wafer and sugar wafer batter who ground, and replaced with cereals or replaced all or some of sucrose with reducing sugar, and this.  
JP2002209505A
To provide a confectionery having a high quality and safety by preventing a dew formation of the confectionery such as a cookie and also preventing the mingling of a foreign material such as an insect, etc.This method for radiating heat ...  
JP2002186410A
To provide a glazing agent for bread, capable of enabling a necessity minimum amount thereof to be coated on the surface of the bread by an electrostatic oiling device, and capable of imparting excellent luster to the surface of the brea...  
JP2002142732A
To provide a method for providing to a consumer a freshly baked pizza-type food product at an arbitrary time and at an arbitrary place.The industrially frozen ingredients and the pizza-type food product is, respectively, stored and baked...  
JP2002136258A
To obtain an oil-in-water type creamy composition excellent in general characteristics, in particular, transparency of glaze, as a glazing agent.This oil-in-water type creamy composition is such one as to contain casein-containing protei...  
JP2002101811A
To obtain a pancake not hardening even by cooking by a microwave oven after refrigeration or freezing and controlling hardening with the lapse of time.This pancake is produced by adding urea to wheat flour so that 0.002-0.5 wt.% based on...  
JP2002095411A
To obtain a fluid oil-and-fat composition requiring no melting operation unlike e.g. butter, directly sprayable, moderately soaking into the dough of sweets and bakery products and capable of giving similar palate feeling to that of a ca...  
JP2002084974A
To provide a coating material giving a dry feeling, hard to flow down from a coated object in spite of using powdered milk.This coating material consists mainly of oil and fat, a saccharide and powdered milk; wherein the saccharide is pu...  
JP2002078444A
To provide a composition with bread crumb flavor.This bread crumb flavor composition contains a fermented lactic acid containing substance and at least one kind of fermented seasoning(s) selected from vinegars, fermented soybean paste, s...  
JP2002078445A
To provide a composition with bread crumb flavor.This bread crumb flavor composition contains liquors, a fermented lactic acid containing substance, and at least one kind of fermented seasoning(s) selected from vinegars, fermented soybea...  
JP2002065148A
To obtain a cooked bread to be used for food through undergoing a microwave oven heating.This cooked bread is obtained by the following process: a bread portion is made by incorporating yeast, rice Koji(malted rice) and vitamin C into su...  
JP2002051692A
To provide croutons provided as floating ingredients of a soup and capable of maintaining its crisp feeling for a long period.This method for producing the croutons is provided by using dried croutons having a low water absorption, perfo...  
JP2002045156A
To obtain a new cooking food which comprises a soup with processed rice or wheat, can give a good taste of the processed rice or wheat, and can simply be cooked.This new cooking food characterized by comprising a coagulated soup layer fo...  
JP2002017242A
To provide a method for preserving a semi-baked bread which can be preserved for a long period and then easily rebaked without deteriorating the appearance and flavor of the bread.This method for preserving the semi-baked bread is charac...  
JP2002010731A
To provide a method for producing a Napoli style pizza crust whose edge portion is well swollen to contain many cavities and whose central portion has also cavities and rough pore tissues to improve the texture, and to provide a device t...  
JP3243798B2  
JP2001333752A
To obtain an antimolding agent against mold having strong proliferatability in a food, especially a food having a high water content.This antimolding agent for a food contains acetic acid, plum vinegar and/or plum vinegar of Perilla frut...  
JP2001333697A
To provide a method for producing a composite confectionery improved in heat resistance without spoiling its flavor inherent in genuine chocolates and without getting out of shape nor getting sticky on its surface.This method for produci...  
JP2001321141A
To obtain food preservative in which the odor of a denaturant contained in industrial alcohol is hardly transferred to a food and which does therefore not deteriorate the original flavor of the food.This food preservative comprises an al...  

Matches 451 - 500 out of 1,290