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Matches 1,301 - 1,350 out of 5,582

Document Document Title
JP2016039784A
To provide a method for producing a bakery food product that is voluminous.A method for producing bakery food product comprises: preparing a mixture 1 in which water and yeast are mixed, and a mixture 2 in which wheat flour is mixed into...  
JP5889331B2  
JP5888824B1
[Subject] Offer of a manufacturing method of Cookie which supplies stably a plurality of Cookie gentle to the body which does not contain edible fat and oil. [Means for Solution] Cookie materials 3 are kneaded using Cookie materials 3 wh...  
JP5886900B2  
JP5886633B2  
JP5883572B2  
JP5878291B2  
JP2016029893A
To provide a bagel which makes it possible to provide a new texture and taste.A bagel has a central part 2 and a body part 3 provided to surround it, in a plan view. The body part 3 has a vertical cross-sectional structure in which subsi...  
JP5866148B2  
JP2016504043A
It was extended from cloth (2) possible pumping for forming baking powder products and sensitive to Shear force which is not carried out, A device for forming a belt-like shape thing (1), arrangement, a baking powder device, And it is a ...  
JP2016021874A
To obtain a plastic oil-and-fat composition having a long-lasting natural butter flavor, and having little miscellaneous taste; and to provide a bakery product having a long-lasting natural butter flavor, and having little miscellaneous ...  
JP5850917B2  
JP5850504B2  
JP2016015946A
To provide a method that makes it possible to conveniently produce bread that is soft and slow in aging, and provide bread that is soft and slow in aging.MEANS FOR SOLVING THE PROBLEM: A method of producing bread comprises (a) a step of ...  
JP2016502402A
The present invention relates to a new Lactobacillus stock separated from a sourdough. a case -- being the further -- others -- a constituent containing the at least one Lactobacillus stock containing a microorganism, for example, bacter...  
JP5844924B1
[Subject] The present invention is providing the cloth shaping device for foodstuffs and method of operating orthopedically in the shape which extended the central portion of cloth and was stabilized in cloth with thin predetermined exte...  
JP2016002039A
To provide a mold form for dough baking, for use in baking an annular food product to be easily carved with chopsticks or the like; a method for baking a dough; and a baked annular food product.A mold form for dough baking 10 for use in ...  
JPWO2013161303A1
高糖生地において、生地の抗張力を高める機 能とカビ抑制機能と高糖発酵力機能を有した パン酵母および該酵母を用いたパン生地やパ ンを提供すること。特定の生地の抗張力...  
JPWO2013161303A
high sugar -- in cloth, mold with a function which heightens tensile strength of cloth, and provide bread dough and bread using baker's yeast with a control function and a high sugar fermentability function, and the yeast. A gas yield wh...  
JP5838102B2  
JP5825943B2  
JP5827779B2  
JP2015202070A
To provide a novel bread production method which can keep good texture even when being in a commodity form as a preserved food and bread produced by the production method.A beard production method includes a dough kneading step of formin...  
JP2015198610A
To obtain yudane dough(kneaded dough) allowing long-period storage and provide a bakery product which has a good internal phase and good and glutinous texture and is suppressed in day aging.A bakery product is obtained by preparing baker...  
JP5806593B2  
JP2015531599A
The present invention is a noodles product brightening agent containing poly sugar-alcohol, when using the noodles product brightening agent for noodles products, total mass of cereal flour in the noodles products shall be 100 mass parts...  
JP5804625B2  
JP2015188358A
To provide acidic flour pastes such as acidic custard, excellent in spread properties, extensibility, and packaging material releasability, regardless of having an acidic pH.The acidic flour pastes contain 4 to 12 mass% of starches, 4 to...  
JP2015188413A
To produce easily a tart-style bread of a Western confectionery having completely novel appearance/texture by using a material used normally in a bakery.After covering a part of the bottom surface and the side surface of a firing vessel ...  
JP5792966B2  
JP2015177773A
To provide an efficient production method of layering baked confectionery in which work ability of a wheat flour dough having strong resilience and a large amount of strong flour is blended, and which has appearance of folded and laminat...  
JP2015165779A
To provide a bread excellent in flavor and texture, having good bread making properties.Dead or dying bread yeast is kneaded into cereal flour with hot water at 55 to 100°C so as to make a water roux. A bread dough is made from the wate...  
JP5775907B2  
JP5774763B1
[Subject] An object of the present invention is to provide a stratified food manufacturing device and a method of manufacturing stratified foodstuffs efficiently. [Means for Solution] Cloth feed section 1 which supplies liquefied cloth a...  
JP2015149922A
To provide a method of manufacturing a dough ball for a square-shaped bread containing relatively large bubbles in a relatively simple manner, through gradual contraction of bubbles in a dough which initially contains relatively large bu...  
JP5766103B2  
JP2015144591A
To provide a bakery flavor-improving composition that allows stable production of a bakery product having an aroma, deep flavor and good taste as if using a fermentation seed without using a fermentation seed.Provided is a bakery flavor-...  
JP5759872B2  
JP2015136292A
To provide a bread having a good eating texture by using a refrigerated bread dough and further a frozen bread dough.Provided are: a bread dough obtained by refrigerating a sheet-shape dough; a bread obtained from said bread dough; and a...  
JP5748470B2  
JP2015126700A
To provide a fermented bakery product having new palate feeling, which has physical properties different from those of conventional bread and cake, and which can be mass produced in a food product industrial state.The invention comprises...  
JP2015123016A
To provide a fat composition for layered food which can provide baked products having softer texture than conventional one and being excellent in meltability in the mouth and palatability and is excellent in workability when making dough...  
JP5740770B2  
JP5740771B2  
JP2015104324A
To provide a method for producing a bread substrate in which temperature control is easily performed, and also, capable of easily and securely producing a prepared warmed substrate having extremely reduced gluten modification, and a meth...  
JP2015104325A
To provide a method for producing a bread substrate capable of producing a bread having a quality better than that of the conventional one by adding a high temperature warmed substrate in which the starch in wheat flour is sufficiently s...  
JP5714288B2  
JP5712138B2  
JP5713255B2  
JP2015084692A
To provide a topping dough for bakery hardly generating "crying" even upon aging after firing and capable of maintaining crisp feeling.There is provided a topping dough containing durum wheat of 10 to 50 mass% and soft flour of 90 to 45 ...  

Matches 1,301 - 1,350 out of 5,582