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Matches 501 - 550 out of 1,690

Document Document Title
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  
JP4443475B2  
JP4442803B2  
JP4437928B2  
JP4440496B2  
JP2010046022A
To provide a method for producing bread dough widely used now without requiring a new dough-improving agent or a special machine in a method for producing a bread by baking the frozen dough after fermentation and free from a laminate str...  
JP2010035475A
To provide a method for producing heat-cooked food dough from grains without passing through a flour-milling process, thereby expanding possibility for cooking grains.The method for producing heat-cooked food dough includes a crushing pr...  
JP4418003B2  
JP4411636B2  
JP2010022313A
To provide a method for producing bread imparting a good voluminous feeling, and texture though grain flours containing no gluten are used, having uniform gas cells, and ingestible even by patients suffering from food allergy to wheat or...  
JP4409406B2  
JP2010000045A
To provide powdery soaker dough having flavor and deliciousness essential to wheat flour, used for producing breads having a moist and glutinous feeling irrespective of softness, and other wheat flour products, and preservable at normal ...  
JP4377062B2  
JP4376346B2  
JP2009539393A
The present invention relates to an improved bakery product which includes combination of solid in and enzyme in an effective amount which improves the textural characteristic of a bakery product, when it burns. The improved characterist...  
JP4358031B2  
JP2009537159A
The present invention relates to use of the コムギ powder for roasting and reducing a loss. The starch phosphorylated hereditarily or chemically can be included by コムギ powder.  
JP4351480B2  
JP4351481B2  
JP2009240203A
To provide such a method for raising the temperature of frozen dough that, while keeping the quality of a bakery product after baked through making the temperature unevenness of dough minimum irrespective of the kind, shape, etc. of the ...  
JP2009240260A
To provide a bakery additive for obtaining variety bread having tasty portions of oil-and-fat in an inner phase and no sense of incompatibility between palatability of the tasty portions and that of breadcrumb and hardly forming holes de...  
JP4347619B2  
JP4347620B2  
JP2009207436A
To provide a method for producing modified wheat flour dough effectively utilizable as a processing raw material and an apparatus for the method.A mixture A containing wheat flour and water is charged into a single-tank electrochemical r...  
JP4324237B2  
JP4315729B2  
JP4308264B2  
JP2009159993A
To provide a process for preventing syruping in a refrigerated dough which is a consequence of the deleterious breakdown of AX (arabinoxylan), and hence a decrease in water holding capacity in the dough.A process of forming a refrigerate...  
JP4278726B2  
JP2009521217A
The present invention provides a method of manufacturing without プルーフィング or a defrosting step frozen Doe who can move from a freezer to oven directly. The process is provided with the following. Doe's material is mixed. A n...  
JP4272924B2  
JP4268982B2  
JP2009060848A
To provide a method for producing a doughnut-like food, capable of producing a doughnut-like food, such as of a cake doughnut type or a yeast doughnut type, having an internal phase consisting of uniform bubbles and exhibiting a volume f...  
JP4242367B2  
JP2009045020A
To provide a method for producing modified wheat flour or wheat flour dough effectively utilizable as a process material: and to provide an apparatus for being used for the method.The method for modifying wheat flour or wheat flour dough...  
JP2009039094A
To provide a crepe mix and a crepe batter, with which crepe keeping moist texture and having good taste, shape, and having freezing resistance can be obtained easily even when frozen and thawed.The crepe mix includes hard wheat flour and...  
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 ...  
JP2009022306A
To provide a rice flour composition that is obtained through a conventional flouring process in no need of special equipment or treatment, and can give bread and cake having excellent appearance, inner phase, taste and good keeping throu...  
JP4219559B2  
JP2008306943A
To solve the problems wherein Coix lacryma-joli is difficult to eat because of peculiar smell and bitterness, and the Coix lacryma-joli sometimes loses the interest and makes successive eating difficult, because the known cooking methods...  
JP4201281B2  
JPWO2006118300A1
本発明は、上記酵素の発現を制御することに より、新たな特性のデンプンを蓄積するコム ギを提供することを目的とする。本発明は、 (1)配列番号1の澱粉合成酵素II型-A1...  

Matches 501 - 550 out of 1,690