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Matches 351 - 400 out of 1,296

Document Document Title
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...  
JP4108259B2  
JP4097369B2  
JP4100715B2  
JPWO2006006261A1
焼成パン等のスポンジ状加熱食品の焼成等の 最終加熱処理工程の後に行われる冷却処理工 程に用いられる設備の省エネルギー化、設備 規模の縮小・簡素化、及び省スペース化...  
JP2008086211A
To provide a method for producing composite bakery foods with which moisture absorption from air and moisture migration from inner dough, with respect to the passage of time can be suppressed, and a crispy texture can be kept to further ...  
JP2008067647A
To provide a method for producing croutons with which reduction in the crunching sensation of the croutons is suppressed, and to provide the crouton and a food and drink obtained thereby.The method for producing crouton includes a first ...  
JP2008067703A
To provide a fully assembled frozen bakery product having a filler, especially, having a shape of sandwich that enables heating from a frozen state inside a microwave oven, without having to significantly make the bakery product dry or h...  
JPWO2005096830A1
本発明は、包餡等に代表される具との組合せ 作業が比較的低温で可能であって作業性がよ く、甘味がマイルドであるため具の風味・物 性に対し制限が少なく、且つ冷凍・冷蔵...  
JP2008504830A
the piece of bread dough which can manufacture the bakery goods which the present invention fully roasted within 5 minutes and which carried out reserve baking and was frozen, and a corresponding method -- it roasts and is related with a...  
JP2007319061A
To provide a method for producing canned bread avoidable of preservation state deterioration caused by various bacteria, suitable for long term preservation and capable of hygienically and smoothly taken out when decanned. The canned bre...  
JP2007530074A
The present invention is the method of preparing cloth products, and they are a step which the above-mentioned method 混捏 other bakery materials flour, water, and if needed, and forms cloth, and the stage which the mull or lamination ...  
JP2007244235A
To provide a method for producing breads easily producible in home or timely supplying to consumers fresh baked breads with redolent, body in taste, preferable flavor, crispy, meltability in the palate, excellent in palate feeling and sm...  
JP2007244306A
To provide a method for producing a fried bakery having a crispy feeling and a natural fry feeling in good balance only by freezing followed by thawing with an microwave oven, etc.; and to obtain a fried bakery obtained by the method and...  
JPWO2005074689A1
【課題】生地表面を開口し、フィリングを見 せた状態で焼成することにより、従来の油ち ょう製品での揚げ種の破裂に伴う油中へのフ ィリングの漏出により揚げ種の形状に制...  
JP2007228940A
To provide a melon bun having crust dough after baking maintaining a crispy texture even after the passage of time, and also to provide a method for producing the melon bun. The melon bun is prepared according to the method for producing...  
JP2007228910A
To provide a method for producing confectionery and bread having a pudding-like smooth and glossy appearance and fresh palatability by adding a heated flour paste on the confectionery and baked bread, subsequently cooling the resultant p...  
JPWO2005104879A1
本発明は、乳酸菌の菌体および油脂を水性媒 体中で反応させて得られる反応物のリパーゼ 処理物を含有することを特徴とする、飲食品 の保存性向上剤、該処理物を添加するこ...  
JP2007523653A
The bakery product containing ステノール and/or スタノール fatty ester, and a specific emulsifier has few tendencies which carry out a stay ring softly.  
JP2007202533A
To enable baked foods such as melon bread having good taste and palate feeling to be domestically and easily made. A base composition for baked coating dough (surface dough) of foodstuff such as bread is provided, wherein the cover dough...  
JP2007202540A
To provide a method for producing topping dough for bread suppressing moisture absorption with time/stickiness of skin after baking and maintaining a crispy texture. The method for producing the topping dough for the bread is carried out...  
JP2007521839A
The step which the present invention is the method of preparing bread dough or biscuit bake bread, 混捏 other 製 bread materials (a) flour, water, and if needed, and forms bread dough, (b) the step which carries out biscuit bake of th...  
JP2007190035A
To provide a process for producing a frozen food product intended for reducing problems of conventional technology, and to provide an emulsifier system. This process for producing the frozen food product comprises a process of bringing a...  
JP2007189901A
To provide a wheat flour-processed food added with bilberry, excellent in the points of safety and cost and capable of coloring the wheat flour-processed food as a purple blue color, and a method for coloring the same. This wheat flour-p...  
JP2007518416A
The step which this method fills pastry cloth (50) in the model (30) of the long and slender form which has cross-sectional abbreviated U character type form, and covers the portion from the bottom of a model, and the bottom in the side ...  
JP2007517526A
The theme indicated here offers the method for carrying out antimicrobial treatment of the food, and a composite. Furthermore, the theme indicated here offers the method of using this origin thing and processing food, in order to check g...  
JP2007517520A
. Used cream cheese as indispensable raw material which should be blended, and burned it. The mass production method of the cheesecake for obtaining a baked type cheesecake is offered, as a result the cheesecake has the desirable physica...  
JP2007117021A
To provide a filling/topping material having thick and fresh taste and smooth texture, meltable in the palate, giving body feeling and having hygienic safety; and to provide a method for producing the filling/topping material.The filling...  
JP2007512436A
How to be the plasma thin film deposition method of making a thin film depositing on the surface of a subject, to generate plasma in one or more inactive plasma generation gas and front 駆 gas, and to make this plasma inject on the proc...  
JP3949199B2
To obtain a pizza crust having satisfiable texture and palatability in hot state as well as cold state and preservable at refrigeration temperature and room temperature by setting the water activity of a baked pizza crust within a specif...  
JP2007508829A
The present invention relates to the food products (7) with which it filled up, the half-processed product (1) in which food products are obtained from there, the method of producing it, and a plant (30). The half-processed product (1) c...  
JP2007089405A
To provide a moisture absorption preventing material for crusts of melon buns preventing the crusts of the melon buns after baking from absorbing moisture with time and becoming sticky and to provide the melon buns comprising the moistur...  
JP2007508027A
How to manufacture the croissant system pastry which has the olive oil which kneaded directly or indirectly and was built into powder, the cooked meat, and a cream cheese filling thing. The preservation and transfer which it kneads and a...  
JP2007506423A
The present invention offers the process for manufacture of the frozen food products which include the process which contacts food intermediate field in an emulsifier system, and this emulsifier system, Essentially consisting of a compou...  
JP3923671B2
To obtain a flour composition for bread, capable of readily producing bread free from cave-in, excellent in texture such as voluminous and moist texture and having soft touch by including classified soft flour having a specific particle ...  
JP2007037433A
To provide a developing plate-positioning apparatus which can surly mark a pattern at the intended position of a product surface, while automating an upper side-branding process, and can further give a uniform stable branding color to po...  
JP2007029010A
To simply produce a pizza crust having crispy palatability and to obtain a pizza having crispy palatability produced from the pizza crust, especially a frozen pizza.The method for producing a pizza crust comprises treating pizza dough wi...  
JP2006296345A
To provide a topping material for baking capable of producing topped confectionery or bread which maintains hard palate feeling in the topping part, is free from sticking to a wrapping material when wrapping and has excellent flavor, and...  
JP2006271291A
To provide a covering composition for a bakery food such as doughnut and bread capable of variously seasoning with low sweetness, retaining luster and preventing drying of a bakery food such as doughnut and bread, and to provide a bakery...  
JP3856959B2
To obtain a wheat flour food by adding an enzyme having transfer activity of saccharide to lipid to a raw material so as to form and/or to enhance a glycolipid effective for maintaining the freshness of a wheat flour food, capable of las...  
JP2006191870A
To easily obtain a cooking liquid for French toast, having low calorie and a small content of lipid, enabling a person having milk allergy to eat the cooking liquid deliciously without anxiety, having rich nutrient components contained i...  
JP2006149220A
To provide a topping dough for bakery giving crisp feeling in the case of using the dough as a topping for a bakery dough such as sweet bun dough and Danish dough and effective for preventing the stickiness over a long period.The topping...  
JP3808141B2
To obtain the subject product excellent in swelling of bread at the time of baking, good in crisp and taste and keeping softness after heating by a microwave oven by using flour having a specified particle size distribution as a material...  
JP3804660B2
To provide bread containing edible fibers, having a good taste, excellent in eat taste/eat feeling, and functionalities such as the improvement of eat taste, reduction of blood sugar, improvement of cholesterol value, improvement of bowe...  
JP2006121959A
To provide outer dough for bakery, capable of giving a change in an outward appearance of a bakery food for which the outer dough is used, and in a taste thereof as well, and capable of stimulating appetite from the appearance, and to pr...  
JPWO2004064545A1
本発明は油脂のリパーゼ処理物を含有するこ とを特徴とする飲食品、飲食品の保存性向上 剤、該処理物を添加することによる飲食品の 保存性向上方法、および該処理物を飲食...  
JP3801396B2
To provide a method for treating fried pot sticker, capable of keeping the texture at the joint of a pastry case soft even if the pot sticker is preserved by freezing or at a chilling temperature for a long period, or heated by a microwa...  
JP3798081B2
To improve the appearance and the restorability of compressed bread the volume of which is reduced after baking and restored by re-heating after storing. The bread the volume of which is reduced after baking or half-baking and restored b...  

Matches 351 - 400 out of 1,296