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Matches 401 - 450 out of 1,687

Document Document Title
JP2013544105A
The invention relates to a pre-dosed sachet for a predetermined amount of flour of a bakery preparation intended to be used in a domestic breadmaking machine, characterized in that it comprises a first compartment (100) containing at lea...  
JP5366218B2
To provide a flour composition for baked food having crunchy and very crispy texture, and causing little deterioration with time. The cereal flour composition for the baked food is obtained by mixing a starch, rice flour, and wheat flour...  
JP2013224443A
To prepare thermally-inhibited starches and flours by a process which comprises steps of dehydrating and heating granular starches or flours.This invention relates to a process for preparation of thermally-inhibited non-pregelatinized gr...  
JP2013198411A
To provide baked confectionery having a moist and soft texture crumbling when chewed, easy to chew in the mouth, and baked confectionery dough excelling in work efficiency in producing the baked confectionery.Baked confectionery dough in...  
JP2013179886A
To provide an apparatus and a method for producing a viscous food in which lattice-shaped horizontal and vertical grooves are formed at the upper part of the viscous food and the viscous food is connected to one sheet without forming cut...  
JP5260589B2  
JP5248391B2  
JP5242953B2  
JP5230224B2  
JP2013106578A
To provide a heating cooker that can properly control an amount of steam in a heating chamber in relation with an object to be heated during cooking, and can nicely cook the object.The heating cooker includes: an inner temperature sensor...  
JPWO2011087152A1
[課題] 解凍および醗酵をとるための専用設備を必要 とせず、一般的な焼成設備で焼成後の品質( 食味・食感・風味・外観(ボリューム感)な ど)が良好なパン製品を得る...  
JPWO2011087152A
Exclusive equipment for taking [TECHNICAL PROBLEM] defrosting and fermentation is not needed, but fabricated freezing bread dough where quality (a flavor, texture, flavor, appearance (feeling of volume), etc.) after calcination can obtai...  
JP2013085513A
To provide rice flour for bread, exhibiting an excellent dough property having less stickiness, when used in the production of bread, and capable of obtaining rice flour bread having crispy texture, also preventing caving and having an e...  
JP2013076090A
To prepare thermally-inhibited starches and flours by a process which comprises steps of dehydrating and heating granular starches or flours.This invention relates to a process for preparation of thermally-inhibited non-pregelatinized gr...  
JP5190734B2  
JP5188473B2  
JP2013064155A
To prepare thermally-inhibited starch and flour by a process including dehydrating and heat treating a granular starch and flour.The process for preparing thermally-inhibited, non-pregelatinized granular starch or flour includes the step...  
JP2008011858A5  
JP5167168B2  
JP5167169B2  
JP2013022172A
To obtain a cutting die for sugar craft molding capable of molding easily a sugar craft with an especially small and complicated shape.In the cutting die for sugar craft molding, a mold blade part 2 formed in a predetermined profile shap...  
JP2013021941A
To provide a flour raw material for processed foods which is capable of obtaining a texture more excellent than those of processed foods obtained by blending conventional rice flour, for example, bread excellent in specific volume and in...  
JP2012254029A
To suppress damage to cells of yeast and network, to ensure puffing during baking when producing frozen bread dough, and to allow production of the frozen bread dough having a good texture and taste.A raw material comprising grain flour,...  
JP2012254053A
To provide wheat flour for confectionery, capable of obtaining such confectionery having unconventionally unique palate feeling as to be fine in texture, favorably meltable in the mouth with moistness and brittle in crumblingness, and to...  
JP5087659B2  
JP2012217393A
To provide a production method of pressure sensitive microorganisms which is for example capable of killing microorganisms by pressure treatment at a pressure value which does not ruin advantage of unheated sterilization; a production me...  
JP2012213367A
To provide a method for manufacturing pie capable of reducing the roughness of the surface caused by heat treatment, and achieving excellent texture; and to provide the pie obtained by the method.This invention provides the method for ma...  
JP5069939B2  
JP2012196176A
To provide a method of producing bread, for obtaining the bread which uses frozen dough having a small specific volume, has a large volume and excellent appearance, is excellent in eating quality and food feeling, and is nicely melt in a...  
JP2012191927A
To provide a method for producing processed cooking food dough, that can produce processed cooking food dough having the outside appearance and texture as processed cooking food in a short period of time; a device for producing processed...  
JP2012183029A
To provide a method for evaluating bread making quality of wheat flour without actually making bread.The method for evaluating bread making quality of wheat flour includes measuring the width of a gel layer generated by stirring and mixi...  
JP5027941B1
[Subject] cooking-by-heating foodstuffs cloth can be manufactured in a short time, and there isProvide the cooking-by-heating foodstuffs manufactured by the manufacturing method of cooking-by-heating foodstuffs cloth provided with the ap...  
JP4999122B2  
JP4957448B2  
JP4957451B2  
JP4941666B2
The invention provides a water-soluble dietary fiber enriching agent comprising a modified starch which contains dietary fibers in an amount not more than 5% by mass measured by Prosky's method and a low-molecular weight water-soluble di...  
JP4932771B2  
JP2012085663A
To produce an ultrafine-milled whole-grain wheat flour.A process for producing the ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an ...  
JP4897871B2  
JP4891007B2  
JP2012504968A
A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-t...  
JP2012029566A
To provide a method of producing daily dish bead which permits even watery daily dishes to be used as the daily dishes for the daily dish bead.The method of producing daily dish bead includes a forming process to form a bread body 2 to e...  
JP2012029665A
To provide powder mix for grain food, whereby grain food can be produced with excellent moldability and texture without being affected by general freezing harm, and to provide frozen dough using the powder mix, and grain food using the p...  
JP2012029577A
To provide laterally arranged, straight rod-shaped and delicious foods which are hardly broken in the case of production, packaging, storage and the like, enable seasoning in various kinds, and have crunchy feeling and nice smell, and to...  
JP4865705B2  
JP4866398B2  
JP2012010660A
To provide a method for producing unpolished rice flour as a raw material for producing breads by using wholly unpolished rice grains, and the unpolished rice flour for producing the breads.This method for producing the unpolished rice f...  
JP4846039B2  
JP2011223894A
To provide a method for making starch-containing baked food containing difficult-to-digest starch which can be made at low cost without adding the difficult-to-digest starch with heat resistance.The method for making starch-containing ba...  
JP4814011B2  

Matches 401 - 450 out of 1,687