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Matches 251 - 300 out of 1,289

Document Document Title
JP2013233095A
To provide a new freezed composition for food which can be preserved over a long period of time after production, can be eaten by cooking in a short time when it is eaten, and tastes good with high eating quality, an excellent texture an...  
JP2013223612A
To provide a container for microwave oven heating and method for utilizing the same to bake dough containing fermented, frozen and unbaked grain powder such as bread dough with microwaves in a microwave oven.A container for microwave ove...  
JP2013215211A
To provide a food ingredients, or entire food products, that contain fats or oils, and flavor capsules dispersed with the fat or oil.Flavor capsules include a micro-organism, a surrounding matrix component and at least one flavor, which ...  
JP5323074B2
The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relat...  
JP5295180B2
To provide a glazing composition for bakery foods capable of easily and uniformly coating even cool doughnut and having sufficient adhesiveness, and to provide bakery foods using the same. A translucent glaze comprising one or more kinds...  
JP2013172667A
To provide a binding property improver for baked confectionery, to be added to confectionery dough and effective for improving a binding property without influencing taste and flavor of produced baked confectionery.There is provided a bi...  
JP5273859B2
The purpose of the present invention is to provide a coating composition for bakery food products, which coating composition is capable of offering a variety of flavors, has superior moisture-retaining property, the coating composition b...  
JP5254394B2  
JP5241821B2  
JP2013524851A
A covering food constituent in which the present invention contains foodstuffs products and a covering agent (the covering agent) Including a mixture of erythritol and at least one bulking agent, the erythritol occupies 20 % of the weigh...  
JP2013094147A
To provide a glazing agent for a baked food, which is applied to the surface of a food material or a food product for glazing the baked food obtained by baking or heating, without deteriorating the natural flavor or texture of the baked ...  
JP2013094092A
To provide a baking step for producing melon bread in which outer dough is efficiently integrated with inner dough without requiring a fermentation step.The method for producing melon bread includes feeding melon bread dough in a frozen ...  
JP2013046602A
To provide a producing method and a device therefor by which an outer skin material is surely and easily sealed when producing wrapped food having an inner material wrapped in a flat outer skin material.The flat outer skin material 25 is...  
JP5155817B2  
JP2012239397A
To provide topping dough for bakery excelling in dough property and prevented from exfoliation from an inner dough part after baked, and a composite bakery product having such characteristics.The topping dough for bakery is characterized...  
JP2012231785A
To provide oils and fats for covering that have a flavor of hydrogenated smell although the trans fatty acid content is sufficiently low.The oils and fats for covering contain 0.01-20 mass% of cacao fat compressed from cacao beans withou...  
JP2012231728A
To provide croutons of good texture and taste, sustainable in crisp texture even in food/beverages of high water content, keeping bread-inherent taste as well, and also causing no offensive sense-of-taste change of food/beverages after b...  
JPWO2010114026A1
35℃における粘度が10000〜1000 00mPa・sである液状食品が固形可食物 に含浸した含浸食品は、液状食品の風味が良 好でありながらも、含浸食品の食感が硬...  
JPWO2010114026A
Though impregnating foodstuffs in which a solid edible thing was impregnated with liquefied foodstuffs whose viscosity at 35 ℃ is 10000*100000 mPa-s have good flavor of liquefied foodstuffs, moreover, a sense of togetherness of a solid...  
JP5020277B2  
JP4987842B2  
JP2012120469A
To provide a method for cooling breads for speedily cooling baked breads while retaining excellent texture and flavor; and to provide the breads obtained by the method.The method for cooling breads is characterized by vacuum-cooling the ...  
JP2012510823A
The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.  
JP4888920B2  
JP4872755B2  
JP3173345U
[Subject] Canned food of bread and a cake which prevent inferior goods from some pancakes which stored pancake cloth in a can, and fermented and calcinated it adhering and burning to an inside of a can, and arising is provided. [Means fo...  
JP2012016305A
To provide a glazing composition for bakery foods capable of easily and uniformly coating even cool doughnut and having sufficient adhesiveness, and to provide bakery foods using the same.A translucent glaze comprising one or more kinds ...  
JP2011529089A
A method of preparing a gum arabic replacement, partial replacement or extending composition, for use in a variety of applications such as food, pharmaceutical and industrial applications is disclosed. In one embodiment, the invention is...  
JP2011229446A
To provide a topping material composition for caramelization maintaining a hard texture in the caramelized coating part for a long period of time and having favorable releasability, and to provide a bakery product having the characterist...  
JP4812044B2  
JP4776605B2  
JP2011172513A
To provide a food fungicide that has excellent antifungal effects on processed foods such as bread and cake, from a powder material and produces a food without impairing a flavor and an appearance of the food by adding the food fungicide...  
JP2011152146A
To provide an improved method for producing a totally baked bread product from a frozen pre-baked bread dough piece, the frozen pre-baked bread dough obtained by corresponding methods, baked products and improving agents for bread.There ...  
JP4729481B2  
JP2011120510A
To provide a sugar coating composition for solving the problems of liquefying and stickiness.The sugar coating composition includes isomaltulose as the main raw material, and further starch syrup and a thickener. The sugar coating compos...  
JP4690365B2  
JP4688826B2  
JP4685839B2  
JP4682849B2  
JP2011087491A
To provide doughnut sugar improved in melting and adhesion feeling, to provide a method for producing the doughnut sugar, and to provide food using the doughnut sugar.The doughnut sugar is obtained by coating with oil and fat, powder sac...  
JP2011510633A
The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good...  
JP2011055786A
To provide topping dough for bakery use which is good in spreadability, good in texture of its baked part just after baked, and also capable of keeping the texture with the lapse of days, and to provide a method for producing the dough f...  
JPWO2009040958A1
油分の少ないリーンパンであっても冷却時の 水分蒸発を最小限に抑え、凍結リーンパンの 再加熱後の剥離を防止でき、表面状態を良好 に保持することができるリーンパンの冷...  
JP2011004604A
To provide a method for easily and efficiently producing composite food coated with chocolate solving the following problems: work for coating composite food such as confectionery or bakery food coated with chocolate takes time and labor...  
JP4610547B2  
JP4607014B2  
JP4600955B2  
JP2010268693A
To provide a method for producing a dough composition for frying, which reduces the absorption of an oil and is excellent in texture.There are provided the dough composition for the frying, comprising an aqueous solution of at least a wa...  
JP2010263870A
To provide a baked confectionery packed in a container which is easy to bake, and uses a baking mold of the baked confectionery also as a container for the baked confectionery, is preservable for a long time without using a freshness-kee...  
JP2010535515A
The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relat...  

Matches 251 - 300 out of 1,289