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Matches 551 - 600 out of 1,700

Document Document Title
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...  
JP2008295389A
To provide a method for producing a sponge food product cooked with microwaves, which has high volume without use of any chemical expansion agent and foaming agent, causes less shrinkage after microwave cooking, has good taste and giving...  
JP2008544751A
These inventors are based on the position numbering machine of the pseudomonad サッカロ -philia (Pseudomonas saccharophilia) エキソ amylase arrangement shown as the arrangement number 1, . Are chosen from the group which consists ...  
JP4185410B2  
JP4184878B2  
JP2008271810A
To provide cookie dough with reduced occurrence of scorching, even when it is baked with a cream puff paste arranged, to provide a cream puff using the same and further, to provide a method for producing the cream puff.The cookie dough t...  
JP2008228743A
To provide a method for producing a more delicious rice powder bread than a conventional rice powder bread using a rice powder and without using a wheat powder or gluten derived from wheat and a method for producing a bread crumb; as wel...  
JP2008193996A
To provide a wheat flour selectively imparting a sponge cake with an expansion ratio and palatability (gooey feeling or dryness) and suitable for the production of a sponge cake.The temperature and time corresponding to the desired expan...  
JP4136920B2  
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 ...  

Matches 551 - 600 out of 1,700