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Matches 1,201 - 1,250 out of 5,582

Document Document Title
JP2017522855A
Saccharomyces cerevisiae (Saccharomyces cerevisiae) SPC*SNU 70*1 (KCTC 12776BP) which is the new natural yeast from land which separated the present invention from the koji of the South Korean tradition, Lactobacillus brevis (Lactobacill...  
JP6178312B2  
JP6172899B2  
JP2017127270A
To provide a quality improvement agent of freezing or cold storage dough for bread capable of preventing shrinkage of bread dough due to increase of excess resilience of the bread dough as well as inhibiting slacking of dough from thawin...  
JP2017127271A
To provide a quality improvement agent capable of improving holding stability of bread dough during floor time, physical change of bread dough due to elongation of the floor time, extensibility of bread dough and dough shrinkage of froze...  
JP2017127260A
To provide tart-shaped baked confectionery with new palate feeling, in more details, tart-like baked confectionery in which crack, and breakage and waste when cutting and dividing are taken into consideration, and which has an edible bas...  
JP2017123799A
To provide a wrapped food forming apparatus and method in which inner materials can reliably be wrapped up and smoothly formed by skin materials integrated with granular solid foodstuffs.A wrapped food forming apparatus 1 is provided by:...  
JP2017123820A
To provide a layered food product, such as a rice confectionery product, having a layered structure.By imparting a specific numerical range of hardness to dough containing starchy ingredients, the dough can be stretched into a thin layer...  
JP6158454B1
[Subject] Improvement of Texture of bread is enabled rather than before, realizing long-term preservation of bread. [Means for Solution] An adsorption sheet in which a manufacturing method of bread containing a bag contains pulp for brea...  
JP2017112939A
To provide a production method of fruit cake capable of preventing pieces of fruit from going down in the cake and being dispersed in an uneven state, preventing moisture of pieces of fruit from seeping into the cake, preventing pieces o...  
JP6154691B2  
JP2017108690A
To provide a bread dough providing bread good in dough extensibility and large in volume although it is bread dough obtained by a warm water yeast method.There is provided a bread dough containing warm water yeast dough and a hemicellula...  
JP2017104096A
To provide: a method for producing laminated dough piece to be frozen after partial fermentation; the laminated dough piece produced by the method; and method for defrosting and baking the laminated dough piece.A method for producing a l...  
JP2017085967A
To provide a crepe firing apparatus and a crepe firing method capable of baking a crepe dough so that such a feeling that a crepe dough is manually extended thinly and baked can be regenerated.A method for baking a crepe dough, while ext...  
JP2017512057A
The injector of the computer control constituted so that it might operate in order to pour in fluid calcination material programmable into it through the wall of mixture, calcination, and the container for distribution, Low Theta of the ...  
JP6130938B2  
JP6128851B2  
JP6126451B2  
JP6126978B2  
JP6126452B2  
JPWO2016084854A1
[Subject] It aims at solving, without texture of the Secretary of the Interior which happens when manufacturing bread using frozen bread dough reducing workability at the time of manufacture of cloth in a problem which becomes coarse. [M...  
JP2017073994A
To provide a method and an apparatus for producing a laminated food having a net-weaving pattern on the upper surface thereof and voluminous feeling, and a laminated food having a net-weaving pattern, and a production apparatus.The metho...  
JP2017074069A
To provide a fat composition having excellent dispersibility into a dough even when containing much liquid oil, being easily kneadable into the dough, having stable physical properties without oozing of oil even when being preserved for ...  
JP2017070226A
To provide pie dough that is free from dough shrinkage in production and a pie having moderate floating and a crispy and crunchy texture.A pie is made by firing pie dough comprising 4.5-10.3 wt.% of protein derived from grain in the whol...  
JPWO2015152099A1
The coherence improvement agent of the other pan and grain powder expansion foodstuffs which contain blanching enzyme as an active ingredient. At one embodiment, the above-mentioned coherence improvement agents are alpha* amylase and mal...  
JP6111177B2  
JP6105452B2  
JP6105450B2  
JP6099073B2  
JP2017051159A
To provide burnt foods capable of enhancing texture in burnt foods ate after cooling to a freezing temperature.There is provided burnt foods aye after cooling to a freezing temperature, manufactured by adding processed starch having a hy...  
JP6083730B2  
JPWO2014157577A1
Subject The manufacturing method etc. of the baked goods using the suitable pan conditioning agent for the frozen cloth which can produce baked goods from frozen bread dough, and the improvement agent concerned are provided without lower...  
JP2017035022A
To provide a method for maintaining swelling of an upper surface of a dough, when producing a baked food product having much meringue and little powder, by using a baking pan having a stack-shaped cylinder formed on the center of a bakin...  
JP2017035059A
To provide a manufacturing method of baked food capable of simply and safely manufacturing the baked food with consistent quality, baked food and a baked food dough.There is provided a manufacturing method of baked food including a proce...  
JPWO2014157696A1
The protein content of the flour in cloth is 7.0*17.0 % of the weight, and receives 100 weight sections of flour, Seven or less HLB polyglycerin condensation ricinoleic acid ester, seven or less-HLB sucrose fatty acid ester, At least one...  
JP2017029005A
To provide, in a bread making oil/fat composition containing enzyme, a bread making oil/fat composition that exerts an excellent effect on the bread softening and aging suppression.Provided are: in a bread making oil/fat composition cont...  
JP6076129B2  
JP2017018018A
To provide a plastic oil and fat composition good in workability during dough preparation by a milling pie method and a layered food having a crispy light texture, good mouth melting and volume by the milling pie method.There is provided...  
JP2017500853A
It is a constituent for improving frozen cloth, and is based on the weight of the above-mentioned constituent, (a) One or more sorts of hydroxypropyl methylcellulose, one or more sorts of methyl cellulose, and 5 % of the weight * 20% of ...  
JP2017000109A
To provide a volume maintenance agent for a cake.Provided is a volume maintenance agent for a cake, including phospholipase.SELECTED DRAWING: None  
JP2017000051A
To shape a dough ball which includes body dough made of bread dough or the like and covered uniformly and evenly by covering dough made of biscuit dough, cake dough, or the like.A shaping device includes: a conveyance conveyor conveying ...  
JP2016214159A
To provide a confectionery having unconventionally remarkably enhanced crispy clear-cut and mouth digestion, dough for the confectionery and a confectionery manufacturing method with removed complexity of production processes without nee...  
JP2016214158A
To provide a confectionery having unconventionally remarkably enhanced crispy clear-cut and mouth digestion, dough for the confectionery and a manufacturing method with reduced complexity of production processes without needs for extreme...  
JP2016214161A
To provide mold release oil which has good release ability, achieves good flavor and texture of baked food product, and suppresses leakage from the baked product, and a production method thereof.The mold release oil of the invention comp...  
JP2016214230A
To provide a cake doughnut that has a low oil content and is low calorie, and that has a light eat-texture, and an oil absorption inhibitor that makes a production of such cake doughnut easy.Provided are: a cake doughnut dough in which, ...  
JP2016202012A
To prevent the degradation of a flavor or a texture during the preservation of frozen baked bread or frozen semi-baked bread.In a method for producing frozen baked bread or frozen semi-baked bread including baking or semi-baking bread do...  
JP2016202141A
To provide bread good in bread productivity and texture equal to conventional breads even with blending many dietary fibers and good in appearance, further preferably bread satisfying enhanced display criteria on nutrient display or cert...  
JP6032652B2  
JP6028209B1
[Subject] Offer of a method which maintains the swelling of the upper surface of cloth when manufacturing many calcination foodstuffs of few of powder for meringue using the burned type with which the chimney-like pipe was formed in the ...  
JP2016189724A
To provide bread dough providing bread having improved reduction of mouth melting with time, preferably bread dough providing bread having both of mouth melting and softness even after period of time elapses after burning and an inexpens...  

Matches 1,201 - 1,250 out of 5,582