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Patent Searching and Data


Matches 651 - 700 out of 1,690

Document Document Title
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...  
JP3711272B2
To provide wheat flour for pizzas for obtaining pizzas having a crispy surface, rice cake like eat feeling at its inside, also high fermented aroma and good palatability. This wheat flour contains ≥20 wt. % at least 1 kind of wheat flo...  
JP3707039B2
To prevent a situation in which chip-like oils and fats are collapsed in rolling a bread dough and degassing it and the oils and fats are added to the dough and kneaded in the following forming and baking oven processes. In this method f...  
JP3707038B2
To prevent a situation in which chip-like oils and fats are collapsed in rolling a bread dough and degassing it and the oils and fats are added to the dough and kneaded with the dough in the following forming and baking oven processes. A...  
JP3681004B2  
JP3678701B2  
JP2005198573A
To provide a method for producing bread compounded with brown rice flour and good in palate feeling and flavor and also sustaining the palate feeling and flavor even after the lapse of time.The method for producing bread comprises the 1s...  
JP2005176837A
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...  
JPWO2005060766A
In the present invention, wheat processed goods, such as what immersed a wheat seed in water or warm water, sprout wheat, or malt, are used as foodstuffs materials. Therefore, it is without it uses functional ingredients, such as amino a...  
JP2005168451A
To provide wheat flour that is rich in nutrition and taste without green wheat bran smell and to obtain a wheat flour composition that is rich in nutrition and taste and has excellent secondary workability.The wheat flour having an avera...  
JP3689774B2
To make a frozen bread dough eliminated apparent problems such as rough surface, bad shape and bad color tone and inner phase problems such as ununiform raising and thick skin by adding Lascorbic acid and an amylase to raw material flour...  
JP3688888B2
To provide a frozen dough improved in freeze resistance and capable of improving the quality of the resultant bread e.g. a volume when produced, feeling of palate for the bread or deterioration resistance, by blending an oil and fat comp...  
JP3688447B2
To obtain bread without causing problems in appearance, crust, texture or the like even when preserved at normal temperatures, refrigerated or preserved by freezing after baking the bread and directly heated with microwaves, a bread doug...  
JP2005151880A
To obtain a dough composition for foam-including food, containing two or more kinds of barley flour as main raw materials, providing a large magnification rate in fermentation and a volume after baking, and having excellent foamability a...  
JP3685434B2
To obtain frozen dough for bread capable of obtaining bread generating no whitening on the bread bottom and excellent in the bread volume, appearance, inside phase, feeling in eating and taste in a simple working process by treating shap...  
JP3683567B2
To provide a method for producing bread having nann-like blisters on the surface to form a swollen appearance and giving short and crisp palatability free from stringiness of conventional nann, and provide cooked bread produced by using ...  
JP3677693B2
To provide the delicious sponge-like food having high calories distributable at a normal temperature and suitable for staple food for kidney disease patients for which a moisture content is less than a specified value and a protein conte...  
JP2005124440A
To provide a new method for producing wheat flour where part of polished wheat bran is efficiently reduced so as to obtain wheat flour for bread containing active nutrient ingredients contained in the polished barley bran, and enable imp...  
JP3669461B2
To produce bread free from whitening of the bottom of bread and having excellent volume, appearance, inner texture, palatability and taste by using a dough produced by covering a frozen bread dough after the final fermentation with a hyd...  
JP3667790B2
PURPOSE: To provide a new leavening composition consisting of the combination of acid calcium phosphate and a carbonate component, which is useful as a leavening composition for the dough or the batter of a material for baking, especiall...  
JP3665150B2
To provide a method for freezing a food, capable of selectively attaching a product inferior in peelability to one side, removing the product from a cooling jig and facilitating a treatment such as transportation to a packing process by ...  
JP3663454B2
To provide a bread having an original flavor of the bread, a suitable elasticity, a moist feeling, a good melting feeling in the mouth, and also a new crispy eating feeling. This bread is obtained by using a raw material flour consisting...  
JP3626832B2  
JP2005052096A
To provide a portable meal substitute in which texture is kept even when stored for a long period.This portable meal substitute is obtained by baking dough using 5-50 wt.% mix powder in which an oil and fat alfatized starch obtained by h...  
JP3650485B2
To provide a method for producing enzyme-treated wheat flour invariant in physical properties even after the lapse of time following addition of water when to be used, ensuring wheat flour to be subjected to enzymatic treatment with a sm...  
JP3647562B2
To provide a bread improving agent for a refrigerated dough and a process for the preparation of a refrigerated dough using the improving agent to give a refrigerated dough for a yeast-fermented food storable for 72hr at a temperature as...  
JP2005504511A
The present invention is prepared from powder, sugar, an egg, starch, an emulsifier, baking powder, water, and lipid, and relates to the brownie cloth products which were offered with the form of Bar or Brock, which can be refrigerated a...  
JP3642867B2
To provide based suitable for microwave oven heating suitable for a loaf of bread with which the height of bread is decreased after baking, the height is recovered by microwave oven heating and the sense of eating and taste is improved b...  
JP3639092B2
To obtain a frozen bakery dough product stabilized in shape, good in heat conductivity, giving a voluminous soft texture and useful for scones, doughnuts or the like by forming a multi-layered space structure in a baker dough product con...  
JP2005013011A
To provide novel wheat flour for producing secondary processing food where characteristics such as favorable taste and flavor of crops derived from an aleurone layer are utilized, a wheat flour delicatessen product using the wheat flour,...  
JP2005013014A
To provide wheat flour making secondary processing food have excellent color tone, not obtained through a conventional milling method comprising multistage roll milling; and to provide a wheat flour delicatessen product and secondary pro...  
JP2005013012A
To provide wheat flour used for producing secondary processing food having excellent volume and/or shape, a wheat flour delicatessen product using the wheat flour, and the secondary processing food having excellent volume and/or shape.Th...  
JP2005013118A
To obtain new coated starch ameliorated in both stickiness and palate feeling having so far constituted a hindrance to the use of starch in food through suppressing the swelling of ungelatinized starch and reducing powderiness peculiar t...  
JP2005013033A
To obtain a wheat composition for confectionery as confectionery raw material excellent in formability, making dough easy to handle, presenting favorable roasted color, and rapidly cooked.The wheat composition for confectionery comprises...  
JP2005013013A
To provide wheat flour making secondary processing food have excellent color tone, not obtained through a conventional milling method comprising multistage roll milling; and to provide a wheat flour delicatessen product using the wheat f...  
JP3632723B2
To obtain a frozen dough for French bread wherein drawbacks of freezing are suppressed and which is improved in its rising at the time of baking in the oven. The sponge and dough method is used for the production of frozen dough for Fren...  
JP3633102B2
To produce the subject hard roll-based frozen bread dough excellent in storage stability without deteriorating the crust called a fisheye or a pear skin in a product after baking by forming a hard roll-based yeast-containing bread dough,...  
JPWO2005000027A
un--- gelatinization -- powder and cold water -- gelatinization -- the hollow produced by calcinating the cloth containing powder -- it is cylindrical baked confectionery and the cloth does not contain active gluten substantially -- bake...  
JP2004350583A
To obtain a wheat composition for bread, usable for providing the breads having voluminousness, balanced shapes, smooth crust having luster and being stretched well, a thin internal phase film having the luster, and soft texture; and to ...  
JP2004329105A
To provide a method for easily producing a uniformly hollowed fried food while scarcely spoiling frying oil even if an ingredient elutes into the frying oil in frying.The method for producing the hollowed fried food comprises wrapping an...  
JP3578875B2  
JP2004283087A
To provide steamed bread retaining the flavor and palate feeling of that just after produced or steamed with a steamer even if thawed/heated with a microwave oven after undergoing freeze storage.The method for producing steamed bread for...  
JP2004283151A
To provide a method for producing a low protein, high calory and low table salt bread by giving lipophilicity to wheat starch by using a phenomenon such that it is known that by dry-heating the wheat starch (at 120°C for 5 hr), a high l...  

Matches 651 - 700 out of 1,690