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Patent Searching and Data


Matches 201 - 250 out of 1,306

Document Document Title
JP6198491B2  
JP6200272B2  
JP2017143828A
To provide a process for the production of a soft bakery product which can be stored at room temperature without the aid of food additives, and which keeps its softness characteristics as far as possible unchanged for a storage period at...  
JP6185700B2  
JP2017136034A
To provide western confectionary which can be supplied through the year, and has unconventional characteristics, and a method of manufacturing the same, and western confectionary having an extended preservable period dispensing with a pr...  
JP2017127258A
To provide a powdery fat composition for overlay dough for producing a bakery product in which an overlay dough is smooth, and crispy texture of the overlay dough and moist and soft texture of a bread dough are kept over time.A powdery f...  
JP2017123824A
To provide a cheese filling for eating raw having suppressed sweetness and saltines, almost no foreign taste (harsh taste) and good storage stability at 30°C despite having light smooth texture.There is provided a cheese filling for eat...  
JP2017121209A
To produce a doughnut which is entirely novel in appearance and texture by using a material used normally in a bakery or in a doughnut specialty store.In a production method, a macaroon-like doughnut can be obtained, not generating thin ...  
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
To provide a floating oil and fat composition: which has an excellent flowability at a low temperature and an atmospheric temperature and has a good workability; which enables a food to which the floating oil and fat composition is added...  
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
To provide a topping liquid for bakery food that makes it possible to produce a topping for bakery food which has a good mouth-feel and goodly melts in the mouth.A topping liquid for bakery food contains saccharides of 40-55 mass%, oils ...  
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
To provide a method for extending mold-free shelf life of baked goods and baked goods manufactured using the method.The present invention relates to a method comprising: baking baked goods and cooling the baked goods to a temperature suf...  
JP2016063842A
To provide a glazing agent for baked food product, which can form a coat having glossiness and hue similar to those when an egg liquid is coated, which is softer than a coat formed by the egg liquid, and which has no color unevenness, be...  
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...  

Matches 201 - 250 out of 1,306