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Patent Searching and Data


Matches 1,201 - 1,250 out of 5,618

Document Document Title
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...  
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...  

Matches 1,201 - 1,250 out of 5,618