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Patent Searching and Data


Matches 401 - 450 out of 1,288

Document Document Title
JP2005328739A
To provide a baked confectionary product leaving a good taste due to a fat or fatty oil and reducing an oily texture by a same method as the conventional method, comprising bringing the surface of a processed or baked confectionary produ...  
JPWO2005107480A
Since a frozen storage method of calcination foodstuffs which avoid generating of exfoliation, hold a good organic-functions state, and can be preserved in frozen storage for a long time is provided while holding a crust (outer skin of b...  
JPWO2005104879A
The present invention contains a lipase treatment object of a reaction thing produced by making a mycelia cake and oil and fats of lactic acid bacteria react in a water medium, It is related with food and drinks obtained by preservabilit...  
JP3707058B1
[Subject] The present invention is excellent also in a safe side and a cost side, and an object of invention is to provide the flour processed food which added the bilberry which is stabilized and can color a flour processed food a blue-...  
JP2005253396A
To provide a method for producing bread or confectionery, which are added with xylitol on the surface thereof, have excellent refrigerant feeling and are effective to prevent dental caries, and to provide bread or confectionery added wit...  
JP2005253426A
To provide an acidic oil-in-water emulsified product for bakery food coating enabling uniformly coating bakery food, especially sliced bread, hardly causing scorching and excellently leaving acidic flavor when heating coated bakery food,...  
JP3717908B2
To bake dough of a bread and a Western-style cake with wrapping the dough in a pattern paper which is positioned between the inside of a can and the dough of the bread and the Western-style cake and is equipped with first rising pieces a...  
JP2005218367A
To provide a food, particularly Okonomiyaki (pancake composed of seafood, meat, vegetables, etc.) capable of readily eating while walking in which dough mainly composed of wheat is baked in a disk-like shape and to provide a method for p...  
JP2005198610A
To provide a high-quality product which is comparable favorably with bread which is not freezed, even when frozen bread is thawed, re-baked or re-heat-treated.When cooling baked bread to normal temperature by a natural and/or forced cool...  
JP2005192563A
To provide bakery products having the same palatability as conventional oil-cooked products by a simple means of absorbing an oil and fat composition in baked dough, without oil-cooking treatment, and settled the problems such as deterio...  
JP3699214B2
To obtain the bread which contains lactic-acid bacteria that are able to pass through a stomach to reach intestines in the form of spores and accordingly, enables improvement of environmental conditions inside the intestines by adding sp...  
JP2005185251A
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...  
JP2005176783A
To provide a wheat food packed in a cup vessel attached with soup and a method for eating and drinking them that can serve soup-attached bread, particularly without loss of the original bread taste and can be applied to the wheat foods o...  
JP2005168330A
To provide an icing material having softness enough to be squeezed at room temperature or low temperature, slightly causing such change with age as to be transparentized (reduced in whiteness) or become sticky with age, and thereby hard ...  
JP3688826B2
To provide a frozen pancake which does not crack easily even at the time of curving or rolling after defrosting and is excellent in a taste and eating feeling and its manufacture. A mixture in a satisfactorily emulsified state is obtaine...  
JP3686236B2
To obtain compressed bread recoverable bulkiness by heating in a microwave oven, having excellent flavor and texture, and useful for a food service industry, etc., by fermenting a specific bread composition and baking the fermented bread...  
JP2005130825A
To provide a production method and a production apparatus that can be automated, can exactly develop a white pattern on a product (bread) surface on a desired position and can develop a stabilized baking color without uneven baking on th...  
JP3652603B2  
JP3674893B2
To provide baked and compressed bread that has excellent restorability by range-up and the same level of the taste and texture as those of the bread just after being baked, just after it is range-upped. In the objective baked and compres...  
JP2005117948A
To bake dough of a bread and a Western-style cake with wrapping the dough in a pattern paper which is positioned between the inside of a can and the dough of the bread and the Western-style cake and is equipped with first rising pieces a...  
JP3671877B2
To obtain an oil-in-water type creamy composition excellent in general characteristics, in particular, transparency of glaze, as a glazing agent. This oil-in-water type creamy composition is such one as to contain casein-containing prote...  
JP3665150B2
To provide a method for freezing a food, capable of selectively attaching a product inferior in peelability to one side, removing the product from a cooling jig and facilitating a treatment such as transportation to a packing process by ...  
JP3665180B2
To provide a processing container capable of further improving restoring properties and productivity in a porous hydrous wheat flour food such as compressed restoring bread. This processing container is used for a porous hydrous wheat fl...  
JP3665152B2
To obtain the bakery product which enables prevention of the abnormal odor characteristic of microwave bread from being generated at the time of reheating the bread with a microwave oven, and also prevention of reduction in flavor and fe...  
JP3662381B2
To provide a processing apparatus enabling the efficient production of a frozen compressed bread that a water-containing porous wheat flour food such as bread is once produced by baking, etc., the volume of the resultant food is reduced ...  
JP3662360B2
To obtain the food such as compression and restoration bread, capable of improving restoration property when its volume is reduced after baking and restored by re-heating and also suppressing restoration during freezing preservation by u...  
JP3658460B2
To safely and effectively suppress food deterioration due to enzyme existing in a food by incorporating the food with a specific antibody as a food preservative. Food deterioration due to enzyme (volume reduction, deterioration of physic...  
JP3655011B2
To obtain a bread set capable of widening a cooking effective period of time without reducing texture, by attaching a specific fibrous sheet to the bottom of bread to be edible by reheating with a microwave oven. An adhesive (e.g. gum ag...  
JP3653479B2
To provide a method for producing a Napoli style pizza crust whose edge portion is well swollen to contain many cavities and whose central portion has also cavities and rough pore tissues to improve the texture, and to provide a device t...  
JP3621549B2  
JP3621550B2  
JP3617737B2  
JP3617746B2  
JP3642884B2
To obtain a bread free from deterioration of texture, suitable for heating by a microwave oven, by fermenting and baking a bread composition containing a specific enzyme such as peroxidase and an antioxidant. A bread composition containi...  
JP3642926B2
To provide a method for producing a compressed porous watercontaining wheat flour food by baking the food, reducing the bulkiness of the baked product and again heating the compressed food to recover the bulkiness, enabling to produce th...  
JP2005027549A
To provide a food which is used for toast and can is used for covering bread and then toasted with an oven toaster to simply give the toast having the same nice-smelling flavor and crispy texture as those of bun covered with dough, such ...  
JP3638698B2
To obtain a food capable of restoring its bulkiness when reheated, having taste close to that just after baked at all times, excellent in flavor and productivity, thus useful as bread etc., by freezing a heat-treated porous hydrous wheat...  
JP3638699B2
To obtain a porous wet flour food which is satisfactory in restoration by reheating and appearance and improved in an eating feeling by compressing a baked porous wet flour food under a specific speed condition and then freezing it. The ...  
JP3638717B2
To simply carry out the application of a sheet in order to prevent the texture of oven bread (eaten by reheating in a microwave oven) from deteriorating by coating a cut sheet with water or an aqueous solution of an edible tacky material...  
JP3636843B2
To solve such problems as difficulty in impartation of uniform luster, the occurrence of degradation in texture by formation of hard films, the insufficiency of the texture with all of various lustering agents to take place beaten eggs, ...  
JP2005006651A
To provide a bakery holding just cooked crispy palate feeling for a long time by baking or flying.The method comprises baking or flying after sticking oil and fat and/or emulsified oil and fat containing starch on the surface of dough, w...  
JP2004350603A
To provide an oil-in-water type polishing agent having excellent general characteristics as the polishing agent, and providing transparent feeling with luster to a baked product of various kinds of dough of not only the one containing no...  
JP2004305172A
To prevent a foodstuff averse to liquid and used for a stacked food such as a sandwich, pie, etc., from becoming wet or swollen by the liquid of water or oil content leaking from filled foodstuff for maintaining the taste of just prepare...  
JP3583548B2  
JP3583549B2  
JP3609555B2
To produce the food such as compressed restorable bread, the volume of which can be restored by reheating it and which has superior volume restorability at the time of performing the reheating and is excellent in feeling at the time of e...  
JP3609628B2
To provide a method for producing a pizza crust and pizza, provided with dividing means in such a way to be cut easily without using a knife when eaten, and thereby to provide the stable product to users. This method produces a pizza cru...  
JP3609554B2
To obtain the bread products each of which shows improved feeling at the time of eating it and improved volume restorability at the time of reheating the compressed bread product and particularly, which show lesser product-to-product var...  
JP3578875B2  
JP2004267038A
To provide a method for preventing a deflating phenomenon of a tall-sized cake such as a chiffon cake, sponge cake, cheese cake or panettone, or bread.The method for preventing the deflating phenomenon of cake, or the like, comprises coo...  

Matches 401 - 450 out of 1,288