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Matches 1,351 - 1,400 out of 5,582

Document Document Title
JP5715346B2  
JP5709244B2  
JP2015512622A
This method makes it possible to manufacture flat bread, especially tortilla automatically with the machinery for using it in a house or a company. A bread dough part is packed up by the capsule (3) and this capsule (3) is provided with ...  
JP2015082986A
To provide a fat composition capable of providing a dough having no exudation of oil and fat even when stored at cold dark place (15 to 25°C) for long time, good in dispersibility into a confectionery bread dough, and excellent in worka...  
JPWO2013077432A1
熱安定性キシラナーゼを用いた、リグノセル ロースの安価で効率的な糖化方法を提供する こと、及び、酵素が失活しやすい厳しい条件 下においても、安定した活性を示すとと...  
JPWO2013088920A1
POG1遺伝子が不活性化されていることを 特徴とする、冷凍ストレス耐性が増強された 酵母、および、そのような酵母を生産する方 法、さらに該酵母の食品製造への利用方...  
JPWO2013088920A
A method of producing yeast in which frozen stress tolerance, wherein POG1 gene is inactivated was enhanced, and such yeast, and also a utilizing method to foodstuffs manufacture of the yeast are provided.  
JPWO2013077432A
the cheap and efficient saccharification of lignocellulose using heat stability キシラナーゼ -- while the activity stable under providing a method and the severe condition on which enzyme is easily deactivated is shownAs compared w...  
JP2015073474A
To provide topping dough for bakery, from which melon bread can be obtained, which bread has a good baked color and minute cracks on the surface thereof, and has thin cortex and a moist eat feeling.Buttered dough for bakery topping conta...  
JP2015073473A
To provide cream puff dough from which a cream puff case, that has excellent volume and an excellent inner phase, favorable crisp and palatability and high aging resistance while keeping softness, can be produced and which has excellent ...  
JP2015073491A
To provide a production technique suitable for mass-producing efficiently, continuously and with a nearly even form an annular bakery product, particularly a novel annular chou puff (casing) composed of a plurality of spherical bakery ba...  
JP2015070821A
To provide a device and method of U-shape forming rod-like croissant dough and then circularizing it by accurately and quickly uniformizing the length of both legs.The croissant dough circularizing device 100 includes: a first width draw...  
JP2015070807A
To provide a manufacturing method of bread which can improve the quality easily without decreasing operation efficiency of the bread manufacturing, and compositions and the like used in the method.Flavor improvement, texture improvement ...  
JP2015065945A
To provide a laminar puffed food of wheat flour, which has various combinations of flavors and colors, and a marble pattern in particular, with use of general-purpose materials in a simple operation.On a spread wheat flour dough, two or ...  
JP5697294B2  
JPWO2013051561A
The present invention provides the antifungal agent for grain processed foods, and the antifungal agent contains キチナーゼ. The present invention provides again the antifungal agent content grain processed food containing the antif...  
JPWO2013051561A1
本発明は、穀物加工食品用抗カビ剤を提供し 、該抗カビ剤は、キチナーゼを含有する。本 発明はまた、該抗カビ剤を含む抗カビ剤含有 穀物加工食品を提供する。本発明はさら...  
JP2015047154A
To provide a simple and easy technique of producing bread which can substantially reduce the production time.A bread production method includes a fermentation step of fermenting dough in a flow condition with yeast and a baking step of b...  
JP5681187B2  
JP2015037393A
To provide a bread dough capable of generating, amidst bread production baking, unprecedentedly abundant butter-like sweet aroma and fragrant aroma unique to freshly-out-of-oven baked bread, yielding freshly baked bread capable of accent...  
JP5677624B2  
JPWO2012169486A1
新規物性を有するパン類および該パン類の製 造方法の提供。発酵、焼成して製造したパン 類を酵素処理した後、再焼成することにより 、通常のパンと同様の外観、食感、風味...  
JPWO2012169486A
Offer of a manufacturing method of baked goods which have new physical properties, and the baked goods. After carrying out enzyme processing of the baked goods calcinated [were fermented and] and manufactured, baked goods which have the ...  
JPWO2012165335A1
長い形状の食製品を環状に又はC字形状に容 易に丸め成形することのできる丸め成形方法 及び装置を提供する。長い形状の食製品3の 両端側3A,3Bを互いに接続して環状...  
JPWO2012165335A
A rounding forming process and a device which can round long-shaped food products annularly easily for the shape of C type, and can fabricate them are provided. In the state where connected mutually and it closed annularly both-ends side...  
JP2015033358A
To provide a novel means that improves the food taste and food texture of processed wheat food, including bakery food products such as bread, and that is suitable also for large scale production.The method for producing maltose high-cont...  
JP5672679B2  
JP2015019626A
To provide an improved molding method for mass-producing hard breads (in particular, French breads), more specifically to provide an automated molding process with optimum conditions clarified for each of the operations in the molding pr...  
JP2015019651A
To provide a dough for sponge cakes, in particular, for sponge cakes with a high oil content, which hardly causes defoaming during addition of edible oil even without use of emulsifier or gelatinizer; and a massive sponge cake having goo...  
JP2015012834A
To inexpensively bake fluffy bread having good taste and texture which does not use chemical substance-containing yeast at all but uses natural materials and natural yeast to avoid harmful influence on the human body.A bread production m...  
JP5657409B2  
JP5652643B2  
JP5650201B2  
JP5645023B2  
JP2014233285A
To provide a method of producing cakes which makes it possible to obtain cakes having excellent texture and aging resistance.Used is wheat flour stored for 1-14 days under the ethylene gas environment at the concentration of 0.1-1000 ppm.  
JP2014230543A
To provide methods of designing new α-amylases and methods of use thereof.The α-amylases have increased activity and increased stability at increased temperature and at acidic, neutral and alkaline pHs.  
JP2014226131A
To provide a manufacturing method of french bread-like hearth bread containing rye flour, the bread having slow aging rate with a soft skin.The manufacturing method of french bread-like hearth bread containing rye flour includes adding r...  
JP5629679B2  
JP2014217326A
To provide a method capable of simple production of doughnuts having equal quality to the doughnuts classified to soft doughnuts, in the field of production method in which, after forming dough, the frozen dough is oil fried as a doughnu...  
JP2014204687A
To provide bakery dough which gives a laminar bakery food having soft texture and good crispness even when various types of bakery dough, especially rich-blend bread dough and much-water-added bread dough, are used.Composite laminate-lik...  
JP2014198230A
To provide a cooking mold for microwave heating and a microwave heating cooking kit capable of giving moderate browning to the surface of the dough, achieving excellent texture by sufficiently heating the dough up to the inside, and faci...  
JP5609001B2  
JP5609002B2  
JP2014195440A
To provide a quality improving agent for bread, with which bread having improved quality such as improved storable duration and improved palate feeling can be produced.By preparing bread dough by using a quality improving agent for bread...  
JP2014193137A
To provide a cream puff dough free of the five major allergens, egg, milk, wheat flour, peanut and buckwheat, and ingredients originated from them, and a method of producing an allergen-free cream puff by using the cream puff dough.A cre...  
JP5601831B2  
JP5599386B2  
JP5600226B1
[Subject] In a manufacturing method of calcination chocolate which fabricates and calcinates chocolate cloth to specified shape, An inside of calcination chocolate obtained provides a manufacturing method of calcination chocolate which c...  
JP5600055B2  
JP2014168486A
To provide a method for stably preparing a sourdough in a short period, without depending on the technique of skilled craftsmen and without influence from the environment.A manufacturing method of a fermentation dough includes the follow...  

Matches 1,351 - 1,400 out of 5,582