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Patent Searching and Data


Matches 301 - 350 out of 1,294

Document Document Title
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...  
JP2010227001A
To provide an oil and fat composition improved by an easy method in a problem that a drying time after coating in a covering oil and fat composition is long, and furthermore, white chocolate and color chocolate supposed to have a long dr...  
JP4556184B2  
JPWO2008149626A1
冷凍温度域又はチルド温度域で長時間保存さ れた複数種類の再加熱条件の異なる加熱調理 済み食品を同一の温度雰囲気で、同時に再加 熱及び保温を行っても、要求される食品...  
JP2010178668A
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 being pleasantly mild, smooth and flexibl...  
JP4519092B2  
JP2010161998A
To provide a food easy to chew and swallow, while retaining appearance as bread, to a person impaired in a chewing and swallowing function, especially even to a person in an insufficient condition of a chewing and swallowing function, su...  
JP2010524491A
The present invention relates to a process for adhering a layer of a constituent which contains fat and sugar at least to the surface of edible products, and is this process, It includes taking out a product to at least two spraying stag...  
JP2010148492A
To provide a method for producing a baked wheat flour food using topping sugar for cookie dough for obtaining a baked wheat flour food which keeps dry and crunchy textures of topping sugar after the elapse of time after baking the dough ...  
JP2010142159A
To provide a method for producing bread, capable of producing the bread improving the volume of the bread, keeping a soft and rice cake like eat feeling and having a good quality and non-perishable property by installing the process for ...  
JP4485880B2  
JP4471284B2  
JP4471312B2  
JP2010512756A
This invention provides compositions for flat icings. The compositions comprises a gum system comprising Gum Arabic, carboxymethylcellulose and optionally, Gellan gum. The composition can be used as a flat icing for baked products such a...  
JP4430039B2  
JP2010022357A
To provide a stable mid-and-long term preservation method and a cooking method damaging no bread taste, of bread containing no auxiliary material, by dissolving the problems that as the bread containing no auxiliary material such as suga...  
JP4406653B2  
JP2009291142A
To provide low cost grain chocolate enabling easy and short time covering of center chocolate with a coating agent: and to provide bakery by adding the grain chocolate to bakery dough followed by baking.The grain chocolate is made of cen...  
JP4368326B2  
JP4362616B2  
JP2009254328A
To provide openable bread with an inside openable part.The openable bread is configured such that the bread is provided with a thin slice 3, and an openable part formed of a thin upper layer 4 and a thin lower layer 5. The loaf of bread ...  
JP4311700B2  
JP4311870B2  
JP2009525760A
This specification indicates the biodegradable constituent containing all [1 and 3* pro pansy], and all [3* pro pansy / 1 in this biodegradable constituent and] has * [about 1% of] 100% of bio-base carbon content. All [1 and 3* pro pansy...  
JP2009523026A
The present invention is enriched food, such as chewable calcium enriched food, and at least one piece of these foodstuffs are related with the enriched food which is recommended and which will provide the element calcium of DRI for one ...  
JP2009131246A
To provide a new ice crystallization inhibitor.This ice crystallization inhibitor contains an extract of Brassica juncea plants. Among Brassica juncea plants, Japanese mustard (brown mustard, Brassica juncea) is preferable.  
JP4268982B2  
JP4266777B2  
JP2009095300A
To provide a frozen pie for heating by a microwave heating device, capable of being eaten by the heating with the microwave-heating device such as a microwave oven, or the like, and also having a satisfactory sensation of eating by havin...  
JPWO2009040958A
Even if it is リーンパン with little oil, the moisture evaporation at the time of cooling is minimized, The exfoliation after re-heating of freeze リーンパン can be prevented, and it aims at providing the cooling method and dev...  
JP4245423B2  
JP2009510996A
When carrying out after-calcination cooling processing of the calcination bread, while preventing perspiration, aiming at an improvement of a flavor, improving a yield and reducing a cost of manufactured goods, In order to reduce core te...  
JP3148915U
[Subject] Handling is easy and it provides the U. S. Imoo place pie which can contribute to diversification of an ingredient which suits on the taste. [Means for Solution] It comprises ingredients 11, such as a daily dish and 菓子餡, ...  
JP4233271B2  
JP2009507519A
The present invention relates to a method of making yeast bread products containing stuffing of freezing, and the product. Method concerned passes an extrusion machine which has yeast bread cloth which is not expanded [stuffing] and can ...  
JP4223378B2  
JP2009017816A
To provide a baked wheat flour baked product assuming a new texture different from that of conventional French toast or a hot cake and having the good texture even by thawing or cooking in a microwave oven etc. when eating the product af...  
JPWO2008149626A
It is the same temperature atmosphere about the cooked by heating foodstuffs which were saved in the refrigerating temperature region or the chilled temperature region for a long time and in which two or more kinds of re-heating conditio...  
JP2008289442A
To provide a method for producing breads by using a yudane (kneaded flour with hot water), capable of surely improving the springy sensation, moist sensation and other textures as general qualities.A bowl pan 5 of a dough heating and sti...  
JP4183897B2  
JP2008245577A
To provide confectionery or bread covered with chocolate which has excellent melting feeling in the mouth and adequate sensation of delicious chocolate flavor with cacao sensation, even if mixing a large quantity of cacao mass, and which...  
JP4147735B2  
JP2008531005A
Although the present invention relates to the small stick of the type used by food service industries, it is both a point of hardness or form, and a point of flavor, and is made of a material suitable for the use eaten so that you may mi...  
JP4132544B2  
JPWO2005107480A1
クラスト(パンの表皮)状態を良好に保持す るとともに剥離の発生を回避し、良好な官能 状態を保持して長時間冷凍保存し得る焼成食 品の冷凍保存方法を提供するために、焼...  
JP2008148599A
To obtain a glazing agent for a roasted food, which solves problems that conventionally, hen's eggs are used as the glazing agent for roasted foods, a coating film formed from hen's eggs is hard and a uniform gloss is not stably provided...  
JP3142777U
[Subject] Multilayer structure canned bread with easy manufacture is provided by being related with manufacture of a sweet roll about bread which has yeast of multilayer structure, and considering it as canned bread especially. [Means fo...  

Matches 301 - 350 out of 1,294