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Patent Searching and Data


Matches 501 - 550 out of 1,700

Document Document Title
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  
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...  

Matches 501 - 550 out of 1,700