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Matches 501 - 550 out of 1,265

Document Document Title
JP4443475B2
A method for making a dough product frozen after the final-proofing comprising the steps of (a) preparing a primary dough by mixing and kneading raw materials of the dough, (b) dividing the primary dough into some sections and then shapi...  
JP4442803B2  
JP4437928B2  
JP4440496B2  
JP2010046022A
To provide a method for producing bread dough widely used now without requiring a new dough-improving agent or a special machine in a method for producing a bread by baking the frozen dough after fermentation and free from a laminate str...  
JP4418003B2  
JP4411636B2  
JP4409406B2  
JP2010000045A
To provide powdery soaker dough having flavor and deliciousness essential to wheat flour, used for producing breads having a moist and glutinous feeling irrespective of softness, and other wheat flour products, and preservable at normal ...  
JP4377062B2
The invention proposes replacing the sugar partially or completely by erythritol and/or xylitol in baking mixtures or doughs for non-perishable baked goods made from flours and/or starches, which baked goods are deformed after the baking...  
JP4376346B2  
JP2009539393A
The present invention relates to an improved bakery product containing a combination of betaine and enzyme in an effective amount to improve the textural properties of a bakery product when baked. The improved properties are selected amo...  
JP4358031B2  
JP2009537159A
The present invention relates to the use of wheat flour for reducing baking losses. The wheat flour can comprise genetically or chemically phosphorylated starch.  
JP4351480B2  
JP4351481B2  
JP2009240260A
To provide a bakery additive for obtaining variety bread having tasty portions of oil-and-fat in an inner phase and no sense of incompatibility between palatability of the tasty portions and that of breadcrumb and hardly forming holes de...  
JP4347619B2  
JP4347620B2  
JP4324237B2  
JP4315729B2  
JP4308264B2
A process for the surface treatment of foods by applying a polymer film, in which, as film-forming polymer, a polyvinyl alcohol-polyether graft copolymer is applied in the form of an aqueous dispersion to the food.  
JP2009159993A
To provide a process for preventing syruping in a refrigerated dough which is a consequence of the deleterious breakdown of AX (arabinoxylan), and hence a decrease in water holding capacity in the dough.A process of forming a refrigerate...  
JP4278726B2  
JP4272924B2  
JP4268982B2
The present invention provides a process for the production of a frozen food product comprising the step of contacting a food intermediate with an emulsifier system, wherein the emulsifier system consists essentially of compounds of form...  
JP4242367B2  
JP2009507519A
A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen ...  
JP4219559B2
The frozen pie dough product according to the invention contains a cereal flour, water and a fat as the main components, has a multi-layer structure having voids, has a pie dough density of 1.01 g/cm<3> or more and less than 1.085 g/cm<3...  
JP2008306943A
To solve the problems wherein Coix lacryma-joli is difficult to eat because of peculiar smell and bitterness, and the Coix lacryma-joli sometimes loses the interest and makes successive eating difficult, because the known cooking methods...  
JP4201281B2
A baked snack having a hollow stick shape obtained by baking a dough including an non-gelatinized flour and a gelatinized flour, wherein the dough does not substantially include active gluten. According to the present invention, a baked ...  
JP2008544751A
Described is a PS4 variant polypeptide derivable from a polypeptide having amylase activity selected from: (a) a polypeptide comprising an amino acid mutation at each of positions 33, 34, 121, 134, 141, 146, 157, 161, 178, 179, 223, 229,...  
JP4185410B2  
JP4184878B2  
JP2008271810A
To provide cookie dough with reduced occurrence of scorching, even when it is baked with a cream puff paste arranged, to provide a cream puff using the same and further, to provide a method for producing the cream puff.The cookie dough t...  
JP4136920B2  
JP4132544B2  
JP4132636B2  
JP2008167730A
To provide a method for subjecting a food in a state of being immersed in water to high-pressure treatment.The removal of a chemical material such as an agrochemical is achieved by pressurizing the food at a pressure of 6,000 atm or less...  
JP2008523830A
The present invention relates to a polypeptide and the use thereof.  
JP4112910B2  
JP4099287B2  
JP2008104370A
To provide easily processable rice flour bread giving rich texture, such as voluminous sensation, fluffy sensation and moist sensation and superior taste, without having to use wheat flour that has the possibility of causing wheat allerg...  
JP2008511325A
A combination of two or more agents is added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be a corn chip or a potato chip. The agents can include any of a divalent ...  
JP4076696B2  
JP4072778B1
[Subject] An object of the present invention is to use for a flour processed food the making tablet products which can maintain stable form, nutrient, color, flavor, and texture by adding fruit juice and the extract of fruit to the table...  
JP2008054545A
To provide preservable fermented bread dough, capable of being baked as the bread excellent in appearance, eat feeling, flavor, etc., even by performing its preservation by refrigeration or freezing.This method for producing the preserva...  
JP2008043260A
To provide a new method for producing bread, especially such a new method using frozen dough and/or such a new method using refrigerated dough, through establishing, as a new baking technique, a pressurizing treatment in order to stabili...  
JP4050130B2  
JP4046608B2  

Matches 501 - 550 out of 1,265