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Patent Searching and Data


Matches 401 - 450 out of 1,694

Document Document Title
JP2014076036A
To provide a formed processed food which can be easily formed, with a dough surface having reduced stickiness by the formation of fine gel particles of calcium alginate on the surface to come in contact with other objects during cooking ...  
JP5480282B2  
JP2014060944A
To provide a manufacturing method of heat treated wheat flour having rich flavor.The manufacturing method of heat treated wheat flour includes a heating step of heating a mixture of wheat flour and malt flour without water addition at 50...  
JP2014507941A
The present invention relates to a method and a device for manufacturing cloth, especially bread dough for toast with an extrusion machine. An extrusion machine is provided with at least two extrusion axes, and a kneading component for m...  
JP2014054231A
To provide a method of improving a dough property of wheat flour, a breeding improvement method of wheat using the method, and a production method of food in which wheat flour improved the dough property by the method is contained as a r...  
JP2014054205A
To provide a premix powder for making a soft, readily meltable in the mouth, and thick hot cake or pancake with excellent puffy and thick texture, without use of a special mold.The premix powder includes a water-soluble pectin. Preferred...  
JP2014050320A
To provide bread having excellent taste and texture.Starch including wheat flour, water, and yeast are kneaded to produce Yudane. The temperature for the kneading is preferably 65°C or lower. Bread dough is produced using the Yudane, an...  
JP2014050367A
To provide wheat flour for bread making that shows excellent workability in which balance between resilience and extensibility of dough is very favorable when used for production of breads, and that can obtain breads that show excellent ...  
JP5430895B2  
JP5429645B2  
JP2014500718A
It is a cloth press system (100) including a means for combining a cover with a fixed plate (110) for press, A cloth press system (100) which can reduce wear caused in a fixed plate (110) for press by heat and pressure which were used in...  
JP5379322B1
[Subject] Even if it is deficient in relation or softness and is a mixture of confectionery materials suitable for macrobiotique which are hard to fabricate, a manufacturing method of baked confectionery and molding equipment of foodstuf...  
JP2013252131A
To obtain thin bread obtained in a comparatively short time, easy to handle after thawing, and having excellent appearance, flavor, and texture.Thin frozen bread dough is obtained by freezing thin bread dough that contains raw material f...  
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  

Matches 401 - 450 out of 1,694