Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 601 - 650 out of 1,699

Document Document Title
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...  
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...  

Matches 601 - 650 out of 1,699