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Patent Searching and Data


Matches 1,251 - 1,300 out of 5,618

Document Document Title
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...  
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  

Matches 1,251 - 1,300 out of 5,618