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Patent Searching and Data


Matches 701 - 750 out of 1,688

Document Document Title
JP3563701B2
To provide a dispersed state determining method for a dispersed system by sink-and-float of a Cartesian diver of which the density is within a range of ±1.0 g/mL of density [D (g/mL)] in the dispersed system where a dispersoid is disper...  
JP3563755B2
PURPOSE: To obtain bread, requiring a short proofing time, having a large volume, a moderate baking color and a gloss on the skin and good in springiness durability even in bread made of a frozen high-sugar dough by using a new baker's y...  
JP2004147549A
To obtain wheat flour which has excellent nutritive value and flavor, stable secondary processing suitability, excellent appearance of product and controlled grassy smell of bran.The wheat flour comprises 20-40wt.% of wheat flour having ...  
JP2004129607A
To produce bread having soft and crispy texture, good flavor and slow aging.Wheat flour for bread is obtained by mixing pregelatinized wheat flour with α-amylase and/or pullulanase. Bread is produced by using the wheat flour for bread.  
JP2004512846A
[Subject] It is the liquid paste which can be refrigerated and the paste which has the preservation life substantially prolonged as compared with the liquid paste to adorn up is offered. [Solution means] The liquid paste which can use it...  
JP2004512048A
The present invention relates to the cell and vegetable object of a monocotyledon including introduction of the exogenous nucleic acid molecule in which genetic modulation carries out the code of the protein which has the biological acti...  
JP2004512048A5  
JP3536093B2
To provide a method for making a bread from refrigerated dough using ultra strong flour-containing grain flour, to provide a bread obtained by the excellent method, to provide a method for producing a bread from refrigerated dough using ...  
JP3528127B2
To obtain a cooked bread to be used for food through undergoing a microwave oven heating. This cooked bread is obtained by the following process: a bread portion is made by incorporating yeast, rice Koji(malted rice) and vitamin C into s...  
JP2004041072A
To provide a method for producing a fried food, by which the fried food whose surface crispy or wet touch is adjusted to give a desired texture can be obtained in a non-limited food shape in a short frying time.The method for producing t...  
JP2004008171A
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 flou...  
JP3484483B2  
JP3495859B2
To provide flour suitable for confectionery such as cake, doughnut, etc., superior in external appearance, appetite, and touch and as a batter coating material for deep-fried food such as tempura (Japanese deep-fat fried food) and its ma...  
JP2003304800A
To provide a method of producing bread that is resistant to aging, voluminous and has soft and moist eating texture and good taste.The bread is produced by using a mixture of wheat flour previously mixed with a fat or oil in an amount of...  
JP3471675B2
To provide a humidifier that can reduce the fluctuation in humidity and permits easy maintenance and is hygienic for finishing the frozen bread dough to the bread of good quality, because the conventional frozen bread dough baking unit t...  
JP2003250432A
To obtain doughnuts widely having excellent appearance, characteristic flavor, etc.The method for producing breads comprises passing dough through at least one or more processes of (1) piling different dough on the dough, (2) piling a sh...  
JP2003235440A
To provide a method for producing a fried fermented food which has a soft mouth feel.This method for producing the fried fermented food comprises subjecting fermented and molded dough to moist heat treatment and then frying the dough.  
JP2003230352A
To provide a production method for quickly cooking formed bread dough having a double layered dough structure constituted by covering bread dough with biscuit dough, such as melon bread, without losing flavor.This method for producing br...  
JP2003524408A
(57) About the Bex Cali Doe products which can use summary book invention immediately, this can be stored in a refrigerator and it is manufactured from cereal flour, sugar, baking powder, and fat, and the content of baking powder is 0.1*...  
JP2003524426A
(57) The yeast * bakery goods which carried out summary freezing and with which it was filled up, and its production method. A method forms the unfermented yeast * bread dough which carried out simultaneous extrusion of the filling throu...  
JP2003523212A
(57) Summary book invention is a thing about the production method of the cereals products which have the protein content and the improved calcination (baking) characteristic which were improved, By this, milling of the cereals (1) is ca...  
JP2003219793A
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 per...  
JP3456794B2
PURPOSE: To obtain a raw material for a chou crust capable of forming the chou crust by only conducting a heating equivalent to a secondary heating without conducting a conventional primary heating process, without harming a bulging and ...  
JP3456756B2
PURPOSE: To obtain a quality-improving composition containing a maltotrlose- producing enzyme, capable of improving the handleablllty of bread dough without dusting with wheat flour, dispensing with the use of an additive for the adjustm...  
JP3455163B2
To provide the subject method intended to obtain glutenous wheat flour having a condition suitable for gluten stabilization and food to be processed, with a simple technique, in a short period and at low cost. This method comprises givin...  
JP3451300B2
PURPOSE: To obtain a frozen bread dough capable of eliminating problems such as a reduction in bread volume, skin roughening of an outer phase and thickening of a cell wall of an inner phase caused in producing bread using the frozen bre...  
JP3450555B2
To produce a refrigerated or a frozen bread dough capable of providing breads of a large volume thereof and excellent in all aspects of appearance, inner phase, flavor and taste. This method for producing a refrigerated or a frozen bread...  
JP2003520036A
(57) The process of forming summary freezing cloth is indicated. This process includes the process mixed with the protein which can decrease in number or prevent enzyme study decomposition of the アラビノ xylan which exists cereal fl...  
JP3442021B2
To obtain a refrigerated bread dough package promoting the generation of flavor by the fermentation with yeast during the whole storage period of the dough while releasing excess flavor component and preventing the hazard such as explosi...  
JP2003169592A
To provide a microwavable raw material for a steamed bread-like infant food, capable of being simply microwaved, capable of being ingested by such an infant that is in the latter weaning period and nine months of age or older, having no ...  
JP2003517820A
(57) Summary Sita equipment is equipped with the scraper assembly (763) which gives the ultrasonic horn (732) placed immediately near the シータ roller (740), and by it, Doe (721) by whom the part division was done from the above-ment...  
JP3430990B2
To increase the baking frequency of the bread dough by simplifying the complicated pre-baking operations, reducing the frequency of the thawing works as well as the bread dough-forming works in order to save the total labor in the pre-ba...  
JP2003516737A
(57). Clean summary subject book invention beforehand, and include pulverization of the humidified seed. It is a method for manufacturing the flour which has the food safety of a high level, and is related with the method of making the a...  
JP2003144137A
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...  
JP3427331B2
PURPOSE: To obtain a frozen dough improver having high general purpose property, capable of preventing volume down of a baked product and folding phenomenon by a small amount of addition, by binding or applying diacetyltartaric acid mono...  
JP3426822B2
To obtain a frozen compressed porous water-containing wheat flour food improved in recoverability when reheated in a microwave oven, and giving a bread good in texture and flavor by cooling a baked bread under specific conditions. A poro...  
JP3416882B2
PURPOSE: To obtain a frozen dough capable of providing an old fashioned doughnut which is a ring-shaped doughnut cracking the fried top surface in a circumferential form by specifying the amount of added water and shape of the dough in p...  
JP2003512849A
(57) -- summary book invention prepares the Doe products which can be immediately put into oven from a freezer, and this ドウ product -- method offer is made. Specifically, the Doe products of the present invention contain the chemical...  
JP3413678B2
PURPOSE: To provide a method for improving the swelling of and the processing time for polysaccharide bread. CONSTITUTION: Water is added to the whole material except a saccharide followed by conducting the main mixing, and a necessary a...  
JP3413576B2
PURPOSE: To obtain an admixture to be blended in bread dough for production of a bread having a taste similar to bread coated with butter or margarine and to provide a production method therefor. CONSTITUTION: A dough admixture for bread...  
JP3404655B2
PURPOSE: To obtain good-quality prepared grain material used in production of grain breads. CONSTITUTION: This prepared grain material for bread kept to a prescribed degree of gelatinization by heating grain in water, providing an oil or...  
JP2003061565A
To provide a method for making a bread from refrigerated dough using ultra strong flour-containing grain flour, to provide a bread obtained by the excellent method, to provide a method for producing a bread from refrigerated dough using ...  
JP3397891B2
PURPOSE: To obtain the subject composition containing grain flour subjected to a wet-heat treatment by a specific method, not hardened even when heated and cooked with a microwave oven, having a soft and wet texture, and giving cakes dif...  
JP3375232B2  
JP3375226B2  
JP3393388B2
PURPOSE: To obtain new kind of bread having excellent shortness. CONSTITUTION: The objective wheat flour composition for bread contains 10-100wt.% of wheat farina having particle diameter of 160-800μm. Bread is prepared by adding a dila...  
JP2003000164A
To provide a raw material which is used for wheat flour products, can improve workability on the preparation of the wheat flour products, can control the starch smell and the like of the obtained wheat flour products, and can improve the...  
JP2003000165A
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 of...  
JP2002360233A
To provide a method for thawing a frozen food so as to prevent the food after thawing from its quality deterioration by thawing so as not to make a direct contact of water droplets produced by a dew formation with the surface of the froz...  
JP2002345393A
To obtain bread with good quality at least equivalent to those of conventional ones through a microwave oven. The objective method for producing bread using a bread mix for microwave oven is characterized by comprising the following proc...  

Matches 701 - 750 out of 1,688