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Matches 451 - 500 out of 1,686

Document Document Title
JP4799578B2  
JP2011206038A
To provide a hot-water blend suitable for bread that has an unique chewy texture with despite being soft through making the best use of the characteristics inherent in wheat flour and rice, is provided with rice deliciousness as well, an...  
JP2011200255A
To provide a method and device for producing wrapped food having an inner material wrapped with an outer skin material.In a method which produces wrapped food having an inner material with an outer skin material, a flat outer skin materi...  
JP4786753B1
[Subject] The manufacturing method and heating foodstuffs containing grain of foodstuffs cloth which can maintain the flavor which was excellent and excellent in flavor and texture, and texture for a long period of time are provided. [Me...  
JP4777083B2  
JP2011130721A
To provide a final-proofed frozen bread dough giving baked bread having excellent appearance, palatability, taste and flavor, etc., and capable of minimizing a storage space and a transportation space to reduce distribution cost.The meth...  
JP4719277B2  
JP2011517956A
The present invention relates to a new method for preparing fully fermented frozen dough, formulation of the ingredients and process to produce different type of bakery product. The fully fermented frozen doughs obtained using this metho...  
JP4707694B2  
JP4705629B2
A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental glute...  
JP4705637B2  
JP2011116990A
To prepare thermally inhibited starch and flour by a method including dehydrating and heat-treating granular starch or flour.The method for producing thermally inhibited and non-pregelatinized granular starch is provided, which includes:...  
JP4704391B2  
JP4695105B2  
JP4698634B2  
JP4688335B2  
JP4683659B2  
JP4682849B2  
JP4682117B2  
JP4676971B2  
JP4670099B2  
JP4663281B2  
JP2011062096A
To provide a method for improving baking quality of bread dough comprising rice flour as a main raw material.The dough improver for rice flour bread includes glutathione. The method for producing rice flour bread includes using the same.  
JP4653050B2  
JP4648288B2  
JP2011041486A
To provide a method for producing a food material or food having wheat seeds as the raw material and demonstrating further favorable palate feeling and flavor, by providing a new wheat processing method.The method for producing the food ...  
JP4641994B2  
JP4642051B2  
JP4636847B2  
JP4620009B2  
JP4612732B1
[Subject] Using natural yeast, there is "no rice stink" and appearance also provides the manufacturing method of good rice bread. [Means for Solution] A mixed process which adds a natural yeast student kind, is mixed to 100 weight sectio...  
JP4600833B2  
JP2010280895A
To prepare thermally inhibited starch and flour by a method including dehydrating and heat-treating granular starch or flour.The present invention provides a method for producing thermally inhibited and non-pregelatinized granular starch...  
JP2010279355A
To make a response to needs for a product functioning so that a produced gluten-free baked article more strongly resembles the texture of the conventional wheat flour-containing bakery products.There is provided the gluten-free bakery pr...  
JP4587880B2  
JP4580055B2  
JP4575871B2  
JP2010239902A
To provide rice flour bread having a reduced stuffy smell being an unpleasant smell and an excellent flavor and rice flour bread being soft and moist with the passage of days.The flavor improver for rice flour bread contains aligic acids...  
JP2010239977A
To provide a food ingredient or entire food product containing fat or oil, and flavor capsules dispersed with the fat or oil.The flavor capsule comprises a microorganism, a surrounding matrix component and at least one flavor which is ma...  
JP4565789B2  
JP4554487B2  
JP2010193781A
To provide a method for efficiently carrying out a grinding step while properly suppressing a rise in temperature in grinding in a method for producing cooked food dough without passing through a milling step, including the grinding step...  
JP4532442B2  
JP2010158194A
To provide a method for producing rice-powder soaker dough by which the aging and deterioration of the rice-powder soaker dough are prevented and the soaker dough can be preserved for a long period. The method for producing the rice-powd...  
JP4490617B2  
JP4482495B2  
JP4468866B2  
JP4457064B2  
JP4455823B2  
JP4451167B2  

Matches 451 - 500 out of 1,686