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Matches 201 - 250 out of 1,301

Document Document Title
JP2017123824A
[Subject] In spite of stopping sweet taste and a salty taste, and there being almost no different taste (harsh taste) and having light and smooth texture, provide a raw edible cheese filling which is nonperishable at 30 ℃ . [Means for ...  
JP2017121209A
[Subject] An object of the present invention was to enable manufacture of a completely new doughnut of appearance and texture in a baker or a doughnut specialty store using material usually used. [Means for Solution] It is combining uppe...  
JP6161138B2  
JP6158454B1
[Subject] Improvement of Texture of bread is enabled rather than before, realizing long-term preservation of bread. [Means for Solution] An adsorption sheet in which a manufacturing method of bread containing a bag contains pulp for brea...  
JP2016208982A5  
JP2017079718A
[Subject] It excels in mobility in low temperature or normal temperature, and provides a letter oil-and-fats constituent of a flow which can also aim at improvement of the various characteristics the durability is good and corresponding ...  
JP6129633B2  
JP6125647B2  
JP2017038564A
To provide a method or the like for providing crouton applicable to various soups or salad, having suitable flavor and texture as a topping of floating body of the soups or salad and hardly being affected on texture by moisture or the li...  
JP2017012062A
To provide, as a non-fried potato-based snack confectionery, one that is superior in taste and flavor than conventional products.Provided is a process for producing snack confectionery including: a breadmaking step for producing potato b...  
JP6063653B2  
JPWO2014097917A1
the heat-treatment for giving heat resistance to chocolates -- without it calcinatesThere is heat resistance of the temperature region exceeding the melting point of oil and fats in chocolates, for example, 35*90 ° C, , and it provides ...  
JP6022293B2  
JP6008508B2  
JP6005335B2  
JP2015039357A5  
JP6004351B2  
JP2016154459A
[Subject] Offer of upper credit liquid for bakery foodstuffs which can manufacture upper credit for bakery foodstuffs with smooth taste and good mouth-melt. [Means for Solution] Upper credit liquid for bakery foodstuffs containing 40 to ...  
JP5960897B1
[Subject] Offer of calcination foodstuffs which can improve texture in calcination foodstuffs eaten after cooling to refrigerating temperature. [Means for Solution] Calcination foodstuffs in which the degree of substitution (DS) which ha...  
JP2016119872A
To provide a bread processed product such as French toast having a moist and soft feeling.A method for producing a bread processed product comprises the step of impregnating bread at a product temperature of 35-55°C with seasoning liqui...  
JPWO2013191105A
Manufacture of the chocolate cloth of the specific viscosity range which does not have a problem of generating of the problem and pellet in which the microatomization under chocolate cloth manufacture becomes difficult, and a viscosity r...  
JPWO2013191105A1
Manufacture of chocolate cloth of a specific viscosity range which does not have a problem of generating of a problem and a pellet in which microatomization under chocolate cloth manufacture becomes difficult, and a viscosity rise of clo...  
JP5923491B2  
JP2016086716A
To provide a method for producing a bread or an apparatus for producing a bread which covers the upper surface of a bread dough using a floating type lid when the bread dough is baked, and thereby can evaporate moisture from the upper su...  
JP2016063821A
[Subject] Offer of calcination foodstuffs produced using a method of extending a retention period which does not produce mold of calcination foodstuffs, and the method. [Means for Solution] How to cool to sufficient low temperature for y...  
JP2016063842A
[Subject] After applying chicken egg liquid to the foodstuffs cloth surfaces, such as bread, it calcinated, an egg protein tunic was formed, and giving gloss to the foodstuffs surface was performed, but there was a problem of it having b...  
JP2016047030A
To provide a production method of canned bread in which, when pieces of bread packed in a paper cup are laminated in two stages, a top part of the bread packed in a paper cup on a lower stage is flat and the bread packed in a paper cup o...  
JP2016039780A
To provide a food for condensed French toast capable of simply cocking French toast having puffy texture while having moist and soft texture and used by diluting with water and/or milk and a manufacturing method therefor, further to prov...  
JP2016036277A
To propose bread which can be stored in a long period of at least 5 years.The invention comprises bread and a package. The package comprises a deoxydation layer and a block layer. The bread is packed in the package, and the inside of the...  
JP5875061B2  
JP5860588B2  
JP5859292B2  
JP2016020501A
To provide low-lauric, low-trans fat compositions useful for food and other applications.A fat composition comprises a triglyceride mixture the constituent fatty acid of which is composed of: a) 40-70 wt.% of palmitic, stearic and arachi...  
JP5841564B2  
JP5838247B1
[Subject] When making paper cup stuffing bread into two steps and accumulating it into a can, while the pan ceiling part of the paper cup stuffing bread of the lower berth is even, and being stabilized and enabling it to accumulate the p...  
JP2015228827A
To provide a packaged food product eatable without making the hand touching the food product dirty by a liquid material, in the case of eating the food product wrapped with a packing paper without supplying a food container, such as hamb...  
JP2015533479A
In a continuation manufacturing process, a breadth tick (3) is held by a relation which was parallel to mutual and was located in a line according to a direction which is substantially level and it crosses in relation to a supply course ...  
JP2015532116A
Excluding an additive agent, it is frozen, and before lowering and eating /temperature, it is returned quickly, A process of indicating a method for manufacturing confectionery products of a calcination type, and carrying out heating cal...  
JP5726623B2  
JP5695340B2  
JPWO2013051561A
The present invention provides the antifungal agent for grain processed foods, and the antifungal agent contains キチナーゼ. The present invention provides again the antifungal agent content grain processed food containing the antif...  
JP2015057975A
To provide a confectionery decorative material and a confectionery decoration method which enable easy expression of intended patterns on a surface of confectionery, independently of the skill of a worker, by coating the surface of confe...  
JPWO2013051561A1
本発明は、穀物加工食品用抗カビ剤を提供し 、該抗カビ剤は、キチナーゼを含有する。本 発明はまた、該抗カビ剤を含む抗カビ剤含有 穀物加工食品を提供する。本発明はさら...  
JP2015039357A
To provide an apparatus and method for inert gas-substituted packaging, capable of a large amount of inert gas substitution at a high substitution ratio; while conventionally encapsulation of bread or sponge cakes in an inert gas such as...  
JP2015029482A
To provide a chocolate-internalizing snack confectionery having a homogeneous shape by abating an excessive load so as to inhibit the twisting of a snack confectionery dough and by ameliorating closures of both terminal apertures of the ...  
JP2015012848A
To provide a coating chocolate which is capable of coating food products in a uniform state, does not drop easily on a part on which coating is not desired on a food product to be coated, and has good gloss.The coating chocolate comprise...  
JP2015002691A
To provide an icing material which is a slurry state and does not need addition of water, which hardly causes "melting" even if it is packed after overlay, and which has less change of state (separation and growth of sugar crystals) duri...  
JP2014212730A
To provide a glazing agent for baked food which is applied or sprayed to a bread and baked to impart high gloss with less unevenness in coating and blisters, even without use of milk protein, egg, dextrin, enzymatic decomposition product...  
JP2014204670A
To provide a composite bakery which is formed by baking two or more kinds of bakery dough at the same time, shows clearly a difference in texture in the boundary of bakery dough and undergoes less daily variation of the texture.In a comp...  
JPWO2012132752A1
昨今の食品に対する安全意識の高まりから、 乳化剤及び/又はpH調整剤を配合しないも のが望まれており、これらの添加物を使用し なくても水中油型乳化物として乳化安定...  

Matches 201 - 250 out of 1,301