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Patent Searching and Data


Matches 551 - 600 out of 1,687

Document Document Title
JP4132544B2  
JP4132636B2  
JP2008167730A
To provide a method for subjecting a food in a state of being immersed in water to high-pressure treatment.The removal of a chemical material such as an agrochemical is achieved by pressurizing the food at a pressure of 6,000 atm or less...  
JP2008523830A
The present invention relates to polypeptide and its use.  
JP2008148601A
To obtain wheat flour for producing breads having superior flavor and texture and breads that use the wheat flour.The wheat flour for breads is obtained by milling hard wheat by mortar milling and has a particle size fraction of a partic...  
JP4112910B2  
JP4099287B2  
JP2008104370A
To provide easily processable rice flour bread giving rich texture, such as voluminous sensation, fluffy sensation and moist sensation and superior taste, without having to use wheat flour that has the possibility of causing wheat allerg...  
JP2008099629A
To provide a wheat flour substitute for bakery foods, and bakery foods.The wheat flour substitute for bakery foods, which is obtained by blending starch with swelling suppression and starch without swelling suppression, and bakery foods ...  
JP2008092941A
To provide a wet heat-treated wheat flour for bakeries, which gives bakeries improved in product volume, having inner part fine texture, soft, excellent in moist feeling and orally soluble feeling and, further, suppresses dryout caused b...  
JP2008511325A
In order to reduce formation of acryl amide, before cooking the combination of two or more medicines, it adds to a processed food. A corn chip or potato chips may be sufficient as a processed food. As the above-mentioned medicine, the co...  
JP4076696B2  
JP2008079602A
To obtain a tableted product that stably sustains its shape, nutrients, colors, flavors and textures by adding a fruit juice or essence to tablets comprising sugar and starch, and to provide processed wheat flour foods that utilize the s...  
JP4072778B1
[Subject] An object of the present invention is to use for a flour processed food the making tablet products which can maintain stable form, nutrient, color, flavor, and texture by adding fruit juice and the extract of fruit to the table...  
JP2008072954A
To provide a method for producing flour for bread, having superior suitability for bread making, and providing bread having high quality and superior aging resistance properties, using soft flour.The method for producing the bread flour ...  
JP2008054545A
To provide preservable fermented bread dough, capable of being baked as the bread excellent in appearance, eat feeling, flavor, etc., even by performing its preservation by refrigeration or freezing.This method for producing the preserva...  
JP2008043247A
To obtain pizza dough having the same palatability as that of hand-cooked pizza dough by drawing out pizza dough to the outside in the same manner as that of hand-cooked pizza dough to form dough.The apparatus for forming pizza dough has...  
JP2008043260A
To provide a new method for producing bread, especially such a new method using frozen dough and/or such a new method using refrigerated dough, through establishing, as a new baking technique, a pressurizing treatment in order to stabili...  
JP4050130B2  
JP2008504037A
The above-mentioned powder-ized composite contains a pan flavor composite by activity yeast, a pan improvement composite, and request about the new product for the 製 bread industry containing a powder-ized composite with the present st...  
JP2008029283A
To provide an improving agent for wheat flour dough using a natural material and further to improve wheat flour products such as breads or noodles.The improving agent for the wheat flour dough is characterized as follows. The improving a...  
JP4046608B2  
JP2008017802A
To provide bread having unprecedented unique taste, flavor and appearance, sufficiently expanded to give excellent voluminousness and allowing wide variations.Water added with at least one kind of microorganisms selected from lactic acid...  
JP2008017836A
To provide cereal flour for producing a baked confectionery excellent in flavor and palate feeling, and the baked confectionery by using the same.This cereal flour for the baked confectionery contains 1.0 to 5.0 mass% raw germ powder in ...  
JP2008011858A
To provide a compound food containing whole grain, which is stable in storage.This storage stable compound food containing whole grain, such as bitter or sweet snacks and cereals, is continuously produced, as gelatinized whole grain cere...  
JP2008000133A
To provide a technique by which soft breads using frozen bread dough, and having natural sweetness, bodies, good tastes, good flavors, and the like can be produced in simple processes without an outer additive.This sol- or gel-like bread...  
JP2007330182A
To provide a method for producing wrapped food facilitating wrapping work of ingredients with dough even when making a pie food 1 using dough naturally thawed from a frozen one so that even a nonexpert as well as an expert can improve pr...  
JP2007537099A
The present invention about pastry making-bread and the lid object 1 for putting the pie pan 2 with an airtight system especially the above-mentioned lid object, When pushed against the above-mentioned bread at the perimeter, it has two ...  
JP2007312606A
To provide a method for evaluating bread-making property of wheat flour without actual breadmaking. The method for evaluating bread-making property of wheat flour comprises (1) a process of collecting bread dough at the initial stage of ...  
JP2007312715A
To provide a method for preparing a puffed food imparting food with excellent appearance, cake, palate feeling of filling and flavor only by heating a frozen article in a microwave oven, and to provide a food obtained by the method. The ...  
JP4014725B2  
JP3998818B2  
JP2007529202A
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...  
JP2007259759A
To provide a method for producing breads in which breads can be produced in a state in which original shape is kept, because change in physical properties is extremely slight even when chip-like oil or fat is subjected to change in tempe...  
JP3985933B2  
JP2007527195A
It is a system which obtains the main process of separating embryo oil from a grain embryo about the method of producing the cereal flour in which the present invention was wealth-ized by the grain embryo in the first mode, and the cerea...  
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...  
JP2007215401A
To provide pre-mix flour used in the production of a processed food consisting mainly of rice flour obtained from nonglutinous rice, without using gluten being a causing substance of wheat flour allergy. This pre-mix flour used for produ...  
JP2007215452A
To prevent twisting of food dough D when a plurality of tapered rollers 2 arranged so as to specify a funnel-like cavity on the inside are rotated to continuously discharge the food dough D in the cavity from a lower discharge outlet of ...  
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...  
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...  
JP2007520205A
The present invention generally relates to the bakery product in which a high protein and low carbohydrate have been improved as compared with a similar more traditional bakery product and Doe. The 1st protein nature ingredient and a whe...  
JPWO2005060766A1
本発明は、麦類種子を水又は温水に浸漬した もの、発芽麦あるいは麦芽等の麦類加工品を 食品原料として利用することにより、アミノ 酸等の機能性成分を添加物として使用す...  
JP2007166924A
To provide filling material such as flour paste or custard cream, having shape retention when heated, and excellent in palate feeling and appearance.The filling material contains milk whey protein where β-lactoglobulin content is ≥70 ...  
JP2007135563A
To solve the problems wherein when processing a food dough for bread, pizza or the like, powder is scattered to the surrounding at the kneading of powder with liquid, a workbench to be bumped is required at kneading up, a production site...  
JP2007514443A
The process for making the product which can be made from the ultra-fine-powder processing whole wheat flour which is maintaining the appearance similar to the texture of cleaning flour, and cleaning flour, and this ultra-fine-powder pro...  
JP2007513617A
By applying a polymer film, the present invention is the method of processing the surface of food, and relates to the above-mentioned method characterized by applying polyvinyl alcohol polyether グラフトコ polymer to food as film fo...  
JP3961789B2
To provide thermally denatured wheat flour whose suspension exhibits a high viscosity, and to provide a food raw material and a wheat flour food produced from the thermally denatured wheat flour. The thermally denatured characteristics o...  
JP3962575B2
To obtain baker's yeast which is provided with freeze resisting ability or has enhanced freeze resistance by elucidating a gene related to freeze resistance character of practical baker's yeast by a genetic method and to provide a new me...  

Matches 551 - 600 out of 1,687