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Matches 1,151 - 1,200 out of 5,582

Document Document Title
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...  
JP2018068161A
To provide a method for producing a baked confectionery where, when, after molding is performed by fitting an upper mold and a lower mold while heating a baked confectionery dough, the upper mold is pulled up from the lower mold, the who...  
JP2018064500A
To provide a bread dough for stably providing breads having softness and moist feeling and good mouth melting even with containing a large amount of dietary fibers without deteriorating physical dough properties.There is provided a bread...  
JP2018050614A
To provide a long term storage bread for disaster prevention, providing tasty bread similar to daily even at emergency by solving generation of mold, dryingness of texture or lack of moist feeling, and having expiration term of 5 yr. eve...  
JP6304959B2  
JP6304673B1
[Subject] In spite of not including gluten, in addition to maintaining a good swelling and texture, provide a manufacturing method of mix powder for rice bread in which good texture is maintained for a long time, bread dough for rice bre...  
JP6302243B2  
JP6294228B2  
JP2018033455A
To provide frozen raw yeast molded bodies in which raw yeast is frozen without adding edible fat and oil or an emulsifying agent, maintain raw yeast fermentability even after long-term storage, are hard to collapse at the time of product...  
JP2018029539A
To provide a method for producing a bread dough suitable for mass-production on a factory scale while maintaining the advantages of a sponge low temperature long time fermentation method and a water roux method.Provided is a method for p...  
JP3215149U
[Subject] Air ration is given to an inside of a cultivation tank in a culture apparatus of a fermentation kind for bread, and a culture apparatus which can perform efficiently and exactly multiplication of fermentative bacteria contained...  
JP6284523B2  
JP6282874B2  
JP6280835B2  
JP2018019662A
To provide a novel baker's yeast having excellent bread production properties, reducing the change of physical properties of a baker's dough due to extended floor time, and being capable of reducing the quality difference of baked goods ...  
JP2018014918A
To provide a manufacturing method of a burned steamed food wrapping filling, suppressing deterioration of a dough due to moisture adhesion for long time and providing various textures or flavors by steam cooking foods wrapping filling an...  
JP2018502594A
It is manufacture of a craftsman cut Naples pizza, and the method of storage, and the step which prepares a handmade raw pizza, the step which roasts it within oven, and the step which carries out cryogenic temperature processing of the ...  
JP6268422B2  
JP6264985B2  
JP6263671B2  
JP6261241B2  
JP6254462B2  
JP6248304B2  
JP6251814B2  
JP2017217426A
To provide a bread baking mold which can bake even gluten-free bread in which formation of gluten network is difficult, so that the bread is puffy and has volume, in which a slit of a bread dough is not crushed and the bread does not bec...  
JP6246980B2  
JP2017212994A
To provide a production method of a cake with suppressed aging, capable of maintaining soft and moist texture (tactile) without feeling bitterness, a discomfort smell, and squashy feeling upon eating, while maintaining original flavor.In...  
JP6244106B2  
JP6239934B2  
JP2017530698A
The present invention relates to Lactobacillus brevis (Lactobacillus brevis) SPC*SNU 70*2 (KCTC 12777BP) which is the new natural lactic acid bacteria from land (peculiar to South Korea) separated from the koji of the South Korean tradit...  
JP2017529839A
The present invention relates to Lactobacillus Culver Tass (Lactobacillus curvatus) SPC*SNU 70*3 (KCTC 12778BP) which is the new natural lactic acid bacteria from land (peculiar to South Korea) separated from koji (developing) of the Sou...  
JP2017184648A
To provide a bread fermentation aid for facilitating primary and secondary fermentation, in making bread containing yeast in a general household; and to provide a method of its application.There are provided a bread fermentation aid and ...  
JP2017176118A
To provide a method capable of producing simply a layering dough having a peculiar appearance and a layering dough burned product, concerning a production method of a layering dough and a layering dough burned product.A layering dough is...  
JP2017176106A
To provide a method for producing bread, making machine resistance of bread dough excellent, and making aging of obtained bread slow, compared to a straight method, while being a production method using pre-dough (soaker dough) according...  
JP6200272B2  
JP6193894B2  
JP2017524355A
A new method which swelled and produces other bakery products and those products with yeast is provided. The above product is formed from cloth which contains stable amylomaize glucosidase and raw starch decomposition amylomaize glucosid...  

Matches 1,151 - 1,200 out of 5,582