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Matches 351 - 400 out of 1,710

Document Document Title
JP6080446B2  
JP6077849B2  
JP2016511012A5  
JP6051463B2  
JP6022338B2  
JP2016163568A
[Subject] A subject of the present invention is providing a powder oil-and-fats constituent for manufacturing baked goods which there is volume, and it is softly elastic, and have the texture which carried out Poop rate Moist . [Means fo...  
JP2016158540A
[Subject] Offer of bread dough which can manufacture bread with a good swelling even if it is when there are few sugar contents, bread obtained from the bread dough, and a manufacturing method of the bread. [Means for Solution] A process...  
JP5955338B2  
JP5943177B2  
JPWO2014010548A1
The present invention relates one or more sorts of organic acid chosen from acetic acid, fumaric acid, and succinic acid to the foodstuffs physical-properties improvement agent 0.5*15 mass % Containing a total of 0.5*5 mass % and dextran...  
JPWO2014010548A
The present invention relates one or more sorts of organic acid chosen from acetic acid, fumaric acid, and succinic acid to the foodstuffs physical-properties improvement agent 0.5*15 mass % Containing a total of 0.5*5 mass % and dextran...  
JP5938171B2  
JP2016101175A
[Subject] A foodstuffs cloth forming process and a device which form foodstuffs cloth provided with col Nichone are provided. [Means for Solution] A process of being a forming process of foodstuffs cloth which forms foodstuffs cloth whic...  
JP2016101143A
[Subject] By adjusting specific gravity and viscosity of cake cloth, provide cake cloth for freezing which is easy to treat at a store, and give storage stability and provide freezing cake cloth containing a container suitable for circul...  
JP5921391B2  
JP5914275B2  
JP2016067241A
[Subject] Offer of a manufacturing method of Cookie which supplies stably a plurality of Cookie gentle to the body which does not contain edible fat and oil. [Means for Solution] Cookie materials 3 are kneaded using Cookie materials 3 wh...  
JP5907161B2  
JP2016511012A
How to have been improved for heat-treating a flower. The flower obtained as a result has the water absorption which increased, and the intensity which increased. Compared with Doe and the baked products which were made from the unsettle...  
JP5883572B2  
JP5866148B2  
JP2015228821A
To provide a method capable of promoting drying of a dough of a rice cracker and shortening a drying time easily, without affection on quality from a raw material or an additive, and without approach from an apparatus.Drying of a dough a...  
JP5781373B2  
JP5761685B2  
JP5750322B2  
JP5739199B2  
JP5730834B2  
JP5733489B2  
JP2015104324A
To provide a method for producing a bread substrate in which temperature control is easily performed, and also, capable of easily and securely producing a prepared warmed substrate having extremely reduced gluten modification, and a meth...  
JP2015104325A
To provide a method for producing a bread substrate capable of producing a bread having a quality better than that of the conventional one by adding a high temperature warmed substrate in which the starch in wheat flour is sufficiently s...  
JP5717184B2  
JP2015077148A
To produce a superfine powder whole-grain flour product.A superfine powder processed whole-grain wheat flour has the whole nutrition value of wheat grains and keeps texture of polished wheat flour and an appearance similar to that of pol...  
JP5704556B2  
JP2015043774A
To provide a process of microbic biotechnology for completely degrading gluten in flours.The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and d...  
JP2015015916A
To provide a manufacturing method of bread capable, even when bread is manufactured by using 100% domestically produced wheat flours, of moistly and impeccably baking the same.The provided manufacturing method of bread includes a wheat f...  
JP5629679B2  
JP2014198038A
To provide a method for manufacturing soft and moist breads readily meltable in the mouth, comparing favorably with breads made from imported wheat flour (wheat flour for bread manufacturing), even when made from low protein-containing w...  
JP2014197994A
To provide a whole soybean flour, from which well-puffed moist bread with good taste can be stably produced with a home bakery; and a home bakery bread mix with a high content of the soybean flour.The whole soybean flour for home bakery ...  
JP2014183843A
To provide steamed bread which is suitable, when an infant is experienced in eating the steamed bread by hands, and which facilitates the deeds of the infant when the infant brings the steamed bread to the mouth, chews the brought bread ...  
JP5599255B2  
JP2014523240A
When [at which it has a partial multiple genome or a perfect multiple genome] it is usually a コムギ plant and grows up under the same conditions, A common コムギ plant which is fertility like a 6 time object common コムギ (Trit...  
JP2014161259A
To provide a manufacturing method of a frozen dough, in which cracks hardly occur after heating.The manufacturing method of a frozen dough includes the successive steps of kneading raw materials for preparation of dough, sticking starch ...  
JP2014138579A
To provide a microwave-cooked food that can present a favorable flavor and a soft texture.A mix powder for making a microwave-cooked food contains grain flour and saccharide in the mass ratio of 7:3-3:7 and contains inulin in an amount o...  
JP5561434B2  
JPWO2012128186A1
生イースト状態で長期冷蔵保存しても、低糖 域から高糖域までの広い糖域の生地において 高い発酵力を有し、さらに長期冷蔵保存した 菌体を冷凍生地に使用した場合において...  
JP2014132907A
To provide a bakery mix from which a bakery food product having a crispy texture can be produced, allowing the fresh-baked texture and flavor to be maintained for a long time.The bakery mix for a fish-shaped pancake filled with bean jam,...  
JPWO2012128186A
Even if it refrigerates in the state of cake yeast over a long period of time, when a mycelia cake which has high fermentability in cloth of large 糖域 from a low-sugar region to high 糖域, and also was refrigerated over a long perio...  
JPWO2012117879A
Let it be a subject to provide a conditioning agent effective in quality improvement of steamed bread. A conditioning agent containing glucoamylase is provided. It is considered as a conditioning agent with preferably low protease activity.  
JP2014124164A
To provide a wheat flour composition which can produce bread having superior usability and aging resistance when used in production of bread.The wheat flour composition includes 3-16 mass% of wheat flour irradiated with a micro wave at 1...  
JPWO2012117879A1
蒸しパンの品質改良に有効な品質改良剤を提 供することを課題とする。グルコアミラーゼ を含有する品質改良剤が提供される。好まし くはプロテアーゼ活性の低い品質改良剤...  

Matches 351 - 400 out of 1,710