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Patent Searching and Data


Matches 651 - 700 out of 1,688

Document Document Title
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...  
JP2004254520A
To provide a doughnut having an appearance similar to that of a doughnut, a sesame dumpling-like and glutinous texture and excellent stability of the texture with time and to provide a dough for producing the doughnut and a method for pr...  
JP2004248532A
To eliminate a flavor or bad mouth meltability peculiar to baked confectionery of an ice-cream-filled wafer cone and improve the productivity when the milky white ice-cream-filled wafer cone with a slight baked color is obtained.A prefer...  
JP2004248567A
To provide a method for producing a cake using glutinous rice, by which the cake using glutinous rice having soft flavor, springy texture, palatability of good crispness and good melt in the mouth and excellent taste that no conventional...  
JP2004222536A
To provide a premix which is used for hard puff crusts and from which the puff crusts having angular cracks and high quality appearances and similar to hand-made puff crusts sold in western style cake pro-shops can simply and stably be o...  
JP2004208530A
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 ...  
JP2004201659A
To provide bread made from germinated unpolished rice which is tend to have unstable quality on increasing the blending ratio of the germinated unpolished rice, having a stable quality by solving problems such that since conventionally a...  
JP2004194637A
To supply bread by using low protein domestic wheat flour which is almost unused, simply and widely.A stock leaven of domestic wheat flour has an activity for improving bread production. Therefore, by using the stock leaven of the domest...  
JP2004194518A
To provide a frozen bread food product which is an always soft frozen food product comprising a side dish sandwiched between pieces of baked bread without hardening or drying up the bread on the outside when warmed in a microwave oven an...  

Matches 651 - 700 out of 1,688