Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 601 - 650 out of 1,688

Document Document Title
JP2007125006A
To provide wheat flour for breadmaking having a suitability for breadmaking in spite of having a high ash content by modifying properties of the wheat flour which has a high ash content and inferior in secondary processing suitability, a...  
JP2007116907A
To provide grain flour formulated for improving physical properties of a wheat processed food, that is, to provide the wheat processed food having improved physical properties of enhanced crispiness in fried foods, chewiness and crispine...  
JP2007097507A
To provide a method for improving the quality of low-amylose wheat flour, capable of easily improving the quality of low-amylose wheat flour without spoiling property inherited from wheat flour.This method for improving the quality of lo...  
JP2007097478A
To provide a food raw material packed in a container, not only capable of readily being cooked by a microwave oven, but also capable of being cooked into steam bread-like food scarcely causing boiling-over by microwave oven cooking and f...  
JP2007508809A
The present invention relates to the composition of the fermentation cloth of the brioche type which is equal to quick-freezing. This cloth is a bulk density to flour, and it is preferably desirable preferably 7*15% of yeast and that 10*...  
JP2007506415A
The present invention relates to a pack (1) and the pack which are disposable packs preferably, can contain calcination materials, shake bread and/or cake cloth, or can stir and can calcinate bread and/or cake cloth in the first mode. In...  
JP2007506423A
The present invention offers the process for manufacture of the frozen food products which include the process which contacts food intermediate field in an emulsifier system, and this emulsifier system, Essentially consisting of a compou...  
JP2007504820A
The present invention relates to the method of carrying out the baking powder of the piece of frozen bread dough using the multi-stage baking powder program which brings about bake products undistinguishable from the bake products prepar...  
JP3923671B2
To obtain a flour composition for bread, capable of readily producing bread free from cave-in, excellent in texture such as voluminous and moist texture and having soft touch by including classified soft flour having a specific particle ...  
JP2007014224A
To provide wheat flour comprising hard flour-based wheat flour as raw material, having excellent secondary processing suitability without addition of malt or the like, with which wheat flour products excellent in its product quality can ...  
JP3902782B2
To obtain a powder composition for foam-including food products by using rice flour, and to provide a method for producing the foamed food product from the powder composition. The powder composition for sponge-like foam-including food pr...  
JP2007000086A
To provide a proofed frozen bread dough which can be baked into breads having excellent appearances, textures and flavors without needing large storage and transportation spaces.The method for producing the proofed frozen bread dough has...  
JP2006340667A
To provide wheat flour or a wheat flour composition that has excellent suitability for cake, particularly can obtain the cake having palate food feeling, characteristically melt feeling in mouth, particularly when they are processed thro...  
JP3891377B2
To obtain an oil and fat composition effective for improving the freezing and thawing resistance of dough and giving a frozen dough for bakery having excellent palatability, appearance and aging resistance and high commercial value by co...  
JP2006527996A
The present invention relates to the product containing the powder and this powder of TEX (Eragrostis tef). As for the present invention, the number of falls of grain in the case of milling offers preferably the powder of at least 250 an...  
JP2006336024A
To prepare thermally-inhibited starches and flours by a process comprising the steps of dehydrating a granular starch or flour and heat treating.The preparation process of thermally-inhibited non-pregelatinized granular starch, comprisin...  
JP2006320247A
To provide a method for using lactic acid-fermented unpolished wheat produced by a batch treatment of the whole of unpolished wheat (whole grains) without performing the separation-treatment of its bran parts and without requiring comple...  
JPWO2006118300A
An object of the present invention is to provide コムギ which accumulates the starch of the new characteristic by controlling revelation of the above-mentioned enzyme. Starch enzymes-for-synthesis II type-A1 protein in which the prese...  
JPWO2005000027A1
未糊化粉と冷水糊化粉とを含む生地を焼成し て得られる、中空棒状の焼菓子であって、該 生地は、活性グルテンを実質的に含まない、 焼菓子。本発明により、成形性が高く、...  
JP2006204286A
To provide a liquid fermented material easy to handle in its distribution/storage.A liquid fermented material is mixed with at least wheat flour to prepare nonfluid fermented material dough, which is then frozen. Thereby, adverse effects...  
JP2006158382A
To provide a method for the preparation of bread using a lactic fermentation leaven and giving bread free from irritative strong acid taste and acid smell, developing mild sour taste and savory baked fragrance and having delicious, sweet...  
JP3786709B2  
JP3811905B2
To provide bread provided with soft taste whose crust generated by baking is thin without using additives such as a hardening preventing agent. First stage fermentation for mixing the flour of 40-70 pts.wt. among the 100 pts.wt. of all r...  
JP2006136257A
To obtain rice flour bread that is more delicious than generally known rice flour bread while using brown rice flour without using wheat flour or wheat-derived gluten.The method for producing rice flour bread comprises mixing at least 10...  
JP2006136256A
To obtain soybean flour bread comprising soybean flour as a main component without using wheat flour or wheat-derived gluten, to provide a method for producing the same and a method for producing breadcrumb of the soybean flour bread.The...  
JP2006515181A
It is related with the process and equipment for the method of decreasing the quantity of acryl amide in heat treatment food. By the present invention, the manufacture of the food which decreased in number intentionally of the level of a...  
JP3805958B2
To provide a method and an apparatus for pressing bread dough into a neat flat form, without deviation of a filling, if any, included in the dough, high in operating efficiency and suitable for a mass production. This apparatus for press...  
JP3799600B2
To provide a molded and frozen dough for a fried pie suitable for preparing a freshly fried pie by frying the dough in a short time without thawing. The molded and frozen dough for a fried pie has a multilayer structure and contains a pe...  
JP2006109740A
To provide a method for processing wheat flour improved in flavor and palate feeling without losing secondary processing suitability: to provide processed wheat flour obtained by the method: and to provide food using the processed wheat ...  
JP2006101743A
To provide a method for producing steamed bread with light palate feeling after freezing and then steaming again, free from impairing appearance such as shrinkage or the like.The invention relates to the method for producing steamed brea...  
JP2006101702A
To provide a method for producing bread having a composite texture caused by the presence of a soft texture portion and elastic texture portion at the same time.This method for producing the bread by blending 1-50 wt.% granules of pregel...  
JP2006075060A
To provide a method for adjusting breads obtained by using cereals as a raw material, so as to have an optional softness or optional plump feeling, more concretely, a method for adjusting the swelling rate of the bread optionally by cont...  
JP3782432B2
To provide wheat gluten fine powder to be used together with rice powder for baking, enabling offering soft bread having uniform texture and excellent taste, and is less liable to cause caving even in the case of any kind (breed and plac...  
JP3766923B2
To obtain a new α-formed starch with an oil and fat, solving defects such as stickiness, property of dispersing to water, etc., while maintaining and improving an eat feeling-improving property and water-absorbing property which are adv...  
JP2006034223A
To provide new wheat flour for breads, having a low amylose content, and breads made from the wheat flour and showing a slow aging as compared with those of breads made from wheat flour for the breads, produced in foreign countries.(1) T...  
JP2006502737A
Are the method of manufacturing bakery goods including prescribing and preparing the bread dough which contains flour as main materials and contains the following additional materials, and the weight of flour as a standard of %, Cloth to...  
JP3733291B2  
JP3727662B2  
JP2005333955A
To provide a method for producing rice flour preferable for applying as a raw material for rice flour bread and as a food material applicable to a small production apparatus in accord with local characteristics, to provide an apparatus f...  
JP2005328816A
To provide a grain powder preparation consisting of grain powder and butter and a method for producing the same.Softened butter immediately after extruded out of a butter maker and grain powder kept at a warm temperature are used as main...  
JP2005328789A
To provide wheat flour excellent in secondary processing suitability, especially baking suitability and noodle making suitability, even using soft wheat as the raw material, and enabling obtaining high-quality bread, Chinese noodles and ...  
JP2005323536A
To provide rice bread made from rice flour as a main raw material so as to be edible even by a person carrying wheat allergy, having a good texture and voluminous feeling without using wheat flour or gluten, sufficiently maintaining qual...  
JP2005323503A
To provide wheat flour for bread and bread dough used for producing the bread having elastic touch feeling and eat feeling of melting well in mouth, passing through throat smoothly and achieving a large calorie reduction.The wheat flour ...  
JP2005323616A
To obtain a powder composition for foam-including food products by using rice flour, and to provide a method for producing the foamed food product from the powder composition.The powder composition for sponge-like foam-including food pro...  
JP2005531308A
The present invention relates to a granule including a core matrix and coating of one or more layers. : in which a core matrix contains the following then -- an activity compound, a synthetic polymer, and here -- the quantity of an addit...  
JP2005278557A
To provide a method for producing germinated cereal powder, capable of simply and effectively sterilizing the germinated cereal grains, also suppressing the degeneration of the components of germinated cereals and the reduction of the ac...  
JP2005261327A
To obtain a filling material for confectionery production or breadmaking, which has excellent melting feeling in the mouth and smooth palate feeling and shape retention even in baking.This filling material for confectionery production or...  
JP2005245409A
To provide rice flour for producing bread, capable of producing spongy bread in the same production process as the conventional production process of wheat flour bread without using gluten, and capable of stably producing products, where...  
JP2005229832A
To provide roasted wheat flour or roasted rye wheat flour for producing wheat flour food: to provide a method for producing the roasted wheat flour or the roasted rye wheat flour: to provide wheat flour food having excellent palate feeli...  
JP2005224121A
To provide a method for producing mixed powder, by which raw material powder such as wheat flour, sucrose, and the like can directly be mixed to produce the mixed powder containing a pasty foaming agent used for cakes, having high genera...  

Matches 601 - 650 out of 1,688