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Matches 1,151 - 1,200 out of 5,618

Document Document Title
JP2019511241A
The present invention is fresh or relates to the new anti-freeze baker's yeast Saccharomyces cerevisiae stock for preparing frozen cloth products (for example, bread), and its use, for example. The present invention provides the anti-fre...  
JP6505929B1
[Subject] The lactic acid bacteria, the manufacturing method of quality baked goods and baked-goods cloth which give good fermentability and right flavor, and baked goods are provided. [Means for Solution] At least one lactic acid bacter...  
JP2019047833A
To provide microalgal flour granules, and optionally, lipid-rich microalgal flour, and make it possible to easily incorporate the lipid-rich microalgal biomass flour, on a large scale, into food products which must remain delicious and n...  
JPWO2018038244A1
Cake yeast is frozen, without adding edible fat and oil and an emulsifier, and after long-term preservation maintains fermentability of cake yeast, Without freeze fabrication objects joining firmly mutually, even if you join, divide easi...  
JP6489948B2  
JP6486837B2  
JP2019033689A
To provide a technique for quickly, stably, and simply preparing levain dough that conventionally requires much time, efforts, and expertise, and to provide bread and biscuit having high quality in flavors, for example, using the dough.A...  
JP2019033696A
To provide freeze tolerant yeast for bread making exhibiting a high dough fermenting ability not only in a normal temperature range but also in a low temperature range, and methods for bread making using the yeast.By hybridizing Saccharo...  
JP2019033737A
To provide bread yeast for practical use enabling bread production with superior flavor and form as well as methods for bread production using such yeast.By hybridizing Saccharomyces bayanus B9 L3 and Saccharomyces cerevisiae H24U1M, a b...  
JP2019024345A
To provide a baking color imparting agent that imparts a good baking color on the surface of a fired dough without using a burner in a normal firing process.We have found, by sprinkling a powder mixture of reducing sugar and skim-milk po...  
JP2019024336A
To provide a method for producing a bread having springy and moist texture and having better taste and flavor easily.A production method of fermentation type for bread comprises: adding yeast and water to and kneading a precursor powder ...  
JP6467656B2  
JP6462173B1
[Subject] Lactic acid bacteria, a manufacturing method of quality baked goods and baked-goods cloth which give good fermentability and right flavor, and baked goods are provided. [Means for Solution] Lactic acid bacteria are characterize...  
JP6458240B2  
JP6454305B2  
JP6454115B2  
JP6450047B1
[Subject] The present invention makes it a subject to provide the method that the non fly thin piece-like potato snack where the amount of oil and fats is low can be manufactured, having the flavor of a potato. [Means for Solution] It ha...  
JP6449062B2  
JP2018196737A
To provide a cooker capable of making a stably finished bread by taking a temperature variation in a baking chamber into account in the case of cooking using a timer.A cooker includes: timer cooking control means 135 which performs contr...  
JP2018191597A
To provide a grain flour dough modifier excellent in dispersion and dispersion stability of organic acid monoacylglycerol, and composed of an aqueous dispersion indicating sufficient fluidity, in which by blending the modifier in prepara...  
JP6433227B2  
JP2018186771A
To provide a low-sugar bread food material in which low-sugar bread with excellent appearance and food texture can be provided, and a method of producing the same, and to provide low-sugar bread with excellent appearance and food texture...  
JP2018186811A
To provide a bread making dough modifier that has less shrink when being baked, controls aging, has less stickiness of the dough, and is excellent in workability, bread making dough using the same, and a method of making bread.A bread ma...  
JP6431845B2  
JP2018183114A
To provide a modifier for bakery products which makes it possible to obtain a good flavor bakery product having reduced soybean odors even when using soybean flour, and also having a full-bodied taste, the modifier for bakery products al...  
JP2018183119A
To provide a bread yeast having excellent fermentation properties, a method for producing a high-quality bread, bread dough and a bread.A bread yeast is at least one selected from the group consisting of Saccharomyces cerevisiae TK239 (a...  
JP6425892B2  
JP2018174715A
To provide a bakery product of good texture packed in a container without repeating excessive trial-and-error.A bakery product packed in a container 100 includes a sealed packaging container 101 and a bakery product 102 packed in the pac...  
JP6410581B2  
JP2018161082A
To provide a production method of rice gel capable of obtaining rice gel by a simple process, and excellent in maintainability of a raw material before being changed into the rice gel; and to provide a production method of gluten-free ri...  
JP2018157838A
To provide a method for activating active dry yeast for producing bread in which, in bread production using active dry yeast for producing bread, simplification of work is increased while maintaining fermentation power, furthermore smell...  
JP3218413U
[Subject] Calcination time of pizza is shortened and a web formation object for pizza kiln which simplifies moving work or cleaning work of fuel, such as firewood or charcoal, is provided. [Means for Solution] Mesh section 3 which begins...  
JP2018157771A
To provide a confectionery whose texture has no resilience after cooking and has a soft and moist texture as same level of a normal cooked confectionery and capable of keeping its texture even after a long-term storage.Relative to 100 pt...  
JP2018153150A
To provide sourdough that controls sourness of bakery food.The present invention relates to a method of manufacturing sourdough comprising fermenting a mixture containing water, grain flour, 10to 10pentose-assimilating facultative hetero...  
JP2018148869A
To provide liquid fat and oil cooling bread dough which solves a problem in which it has been pointed out that shortening conventionally used for bread dough contains a large amount of trans fatty acid and is unhealthy, and also many of ...  
JP2018148816A
To provide a manufacturing method of bread dough and bread capable of suppressing aging without losing properties or texture due to lean dough, that is, dough having little fat and oil, and a coating agent used therefor.A manufacturing m...  
JP6388860B2  
JP6385413B2  
JP6386712B2  
JP6371035B2  
JP6367551B2  
JP2018113866A
To provide bread crumbs capable of realizing soft crispness and dry crunchiness of the bread crumbs of pre-fried food products coated with the bread crumbs, the crispness and crunchiness being obtained immediately after frying, and reali...  
JP2018113886A
To provide a bread and its production method, wherein, by a new process to derive the respective merits of fermentation bread making and hot water bread making, the bread that is able to stay fresh longer while in storage and gives a goo...  
JP6347475B2  
JPWO2017038433A1
The object of the present invention is provided with Texture which has a burn of the moderate size seen when it burns by the pizza kiln of a specialty store, flavor's is good, and there is in providing the processing method of the crust ...  
JP2018088872A
To provide a wheat bran-containing food that is free from an unpleasant odor or harsh taste peculiar to wheat bran, and has a good texture.A method for producing a wheat bran material includes mixing calcined wheat bran, obtained by calc...  
JP6337191B1
[Subject] a subject of the present invention is in providing calcination snack food which is quality of low sugar and has texture equivalent to elegance conventionally -- further subject -- sheet forming -- it is in providing properly ou...  
JP2018078844A
To provide a hot water species dough satisfactory in mixability into the kneaded dough, and a bakery dough capable of obtaining a bakery product excellent in flavor, satisfactory in an internal phase, soft and showing a sticky texture.Th...  
JP6327414B2  
JP2018074952A
To provide a method for manufacturing dough containing wheat flour, by which it is possible to efficiently manufacture a wheat flour-containing food that can be cooked with good workability, is prevented from deteriorating in its texture...  

Matches 1,151 - 1,200 out of 5,618