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Patent Searching and Data


Matches 701 - 750 out of 1,695

Document Document Title
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...  
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...  

Matches 701 - 750 out of 1,695