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Patent Searching and Data


Matches 301 - 350 out of 1,318

Document Document Title
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...  
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
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...  
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 ...  

Matches 301 - 350 out of 1,318