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Patent Searching and Data


Matches 1,251 - 1,300 out of 5,582

Document Document Title
JP2016189793A
To provide a method for producing pizza crust excellent in flavor and palate feeling, without requiring any complicated process.A pizza crust is manufactured by preparing fermentation dough by mixing lactobacillus-containing lactic food ...  
JP2016182100A
To provide a method for producing a fused confectionery having totally new appearance and texture not have been obtained heretofore.Provided is a method for producing a confectionery in which a danish substrate and a shoe substrate are c...  
JP2016178877A
To provide an easily-producible chip-shaped confectionery, a laminar dough for producing a confectionery, and a production method of a laminar dough.In a chip-shaped baked confectionery and a production method thereof, a laminar dough in...  
JP6004592B2  
JP2016174558A
To provide a production method of a baked confectionery having excellent in-mouth meltability, and not remaining powder-like feeling, even when using dietary fibers.A production method of a baked confectionery comprises a mixing step for...  
JP2016174577A
To provide major kneaded dough for bread-making, having a kneading time equal to or shorter than a conventional one even having a high water content, and enabling mass-production with a machine, bread obtained by baking the dough and hav...  
JP6004351B2  
JP2016165234A
To produce by simple means, simultaneously baked tart confectionery excellent in external appearance, flavor and texture, by causing no crack on a filling surface while sufficiently heating both tart dough and filling.Cracks are signific...  
JP2016165246A
To provide baked confectionery excellent in in-mouth meltability and crispness without affecting flavor, while keeping blending flexibility of starches which are raw materials and fat which is an auxiliary feedstock.It is recommended to ...  
JP5982173B2  
JP5979339B1
[Subject] It aims at solving, without texture of the Secretary of the Interior which happens when manufacturing bread using frozen bread dough reducing the workability at the time of manufacture of cloth in the problem which becomes coar...  
JP5975990B2  
JPWO2014042237A1
Provide protein which has the new non-fibrous-carbohydrates oxidative enzyme activity which can be equivalent to various uses. Protein which has the following physicochemical properties is provided in the present invention. (1) OPERATION...  
JP5970657B2  
JP2016144434A
To provide a novel migration inhibitor that has a high migration inhibitory effect on a composite confectionery in which a baked confectionery and an oily food are brought into contact.Provided is a migration inhibitor characterized in c...  
JP5967607B2  
JPWO2014038103A1
It rotates within a kneading container which an automatic bread baking machine of the present invention is stored in a heat chamber provided in an inside of an equipment body, and stores cooking material, and a kneading container, A knea...  
JP2016136922A
To provide a food dough shaping apparatus and method in which a central portion of dough can be stretched and shaped into the thin dough of a predetermined contour size with a stable shape.A food dough shaping device is characterized by:...  
JP5961527B2  
JP5961528B2  
JP2016047040A5  
JP2016123381A
To provide a mesh structure for a pizza stove in which a firing time of the pizza is shortened and the moving work or cleaning work of fuel such as firewood or charcoal is simplified.A mesh structure 1 for a pizza stove includes a base p...  
JPWO2014017139A1
Establishment of an effective manufacturing method which improves texture of a Danish pastry and increases volume was made into a subject. Volume of a calcination article increased and it can make a Danish pastry which had crisp texture ...  
JP5947318B2  
JP2016111976A
To stabilize the outer shape and thickness of a baked food and efficiently produce in a method for producing the baked food.A method for producing a baked food by baking while arranging a baked material F on a hot plate P includes: a mat...  
JP2016111974A
To stabilize the shape and thickness of a baked food and efficiently produce in a method for producing the baked food.A method for producing a baked food by baking while arranging a baked material F on a hot plate P includes: a material ...  
JP2016106536A
To provide a breadmaking method in which not only excellent swelling in bread after burning, but also swelling in dough, is realized, and a rice flour composition and a producing method of a dough using product in which there is little t...  
JP2016106553A
To provide a baked confectionery baking apparatus that can bake the soft-skinned baked confectionery even if being not trained thoroughly.Baking plate pairs (1) for baked confectionery concerning the present invention have one and the ot...  
JP5930357B2  
JP2016101115A
To provide a food material for achieving texture and deliciousness which are not obtained from a low carbohydrate food using conventional roasted wheat bran or roasted rice bran.A food material contains at least one kind selected from ro...  
JP2016096757A
To provide an apparatus and method for manufacturing a layered food, capable of efficiently manufacturing the layered food.A layered food manufacturing apparatus includes: molding containers 3a-3i having an opened upper side; a dough sup...  
JP2016093106A
To provide a bakery food having new flavor and texture.A method for producing a bakery food includes adhering fat to layered dough to which a wheat flour dough ground product adheres followed by burning the product.SELECTED DRAWING: None  
JP5925197B2  
JP5926494B2  
JP5921391B2  
JP5921347B2  
JP5922741B2  
JP2016086716A
To provide a method for producing a bread or an apparatus for producing a bread which covers the upper surface of a bread dough using a floating type lid when the bread dough is baked, and thereby can evaporate moisture from the upper su...  
JP2016082945A
To provide a combined oil-and-fat confectionery that is capable of producing a satisfactory taste of a texture gap in an oil-and-fat confectionery, such as chocolate, and is suitable for mass production by an extrusion molding apparatus ...  
JP2016082913A
To provide a bakery food dough having a large mix amount of eggs, for obtaining a bakery food which has a moist texture with good melting feeling in the mouth (good chewability in the mouth), and a bakery food obtained by heating and bak...  
JP5918141B2  
JP2016073219A
To provide a sourdough dough and production process therefor in which the pH is hard to be decreased even without an addition of a buffering agent.Provided is a sour dough in which one or two or more selected from a group consisting of c...  
JP2016067228A
To develop and provide rice flour having high expansibility, capable of producing easily a fine 100% rice flour bread at a bakery or household, and a production method of the 100% rice flour bread using the same.There is provided rice fl...  
JP5910101B2  
JP5907799B2  
JP5907161B2  
JP5901968B2  
JP2016047040A
To provide a method for producing bread, excellently and easily making a hot-water blend substitute in an excellent work environment without using hot water and steam, and easily and securely producing bread having an excellent character...  
JP5898237B2  
JP2016041055A
To provide a laminated dough capable of obtaining stably by a simple method, a layering bakery product whose surface has a homogeneous, smooth and excellent appearance, capable of preventing breakage during circulation/storage or seconda...  

Matches 1,251 - 1,300 out of 5,582