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Matches 401 - 450 out of 1,792

Document Document Title
JP2019013214A
To provide a premix powder for confectionery capable of easily cooking confectionery having volume and soft texture by a microwave oven without using 7 major allergens (egg, wheat, milk, prawn, crab, soba, peanut), and a manufacturing me...  
JP6458240B2  
JP2019004780A
To provide a frozen bread dough capable of producing a bread excellent in volume and texture even after frozen storage with better workability.A frozen bread dough is provided that is kneaded with fat composition and refrigerated and sai...  
JP6436946B2
The invention relates to polypeptides having glucanase, eg endoglucanase, mannanase, xylanase activity or a combination of these activities, and polynucleotides encoding them. In one aspect, the glucanase activity is an endoglucanase act...  
JP6433443B2  
JP2018161122A
To provide a bread having excellent bread making properties and an excellent flavor and texture.The present invention provides a manufacturing method of a warm water yeast using grain flour containing damaged starch of 8.2 mass% or less....  
JP6405104B2  
JP2018148851A
To provide rice flour for bread, brown rice flour for bread, mixed flour for bread containing the rice flour or the brown rice flour which are capable of manufacturing voluminous and soft bread, and the bread.The aforementioned problem i...  
JP2018143127A
To provide sweets that contains cocoa powder without deterioration of its volume.The present invention provides sweets, or bubble-containing sweets, produced with a mix for sweets containing a cocoa powder with a dietary fiber content of...  
JP6385413B2  
JP2018126130A
To provide a new preserved food capable of improving its conservation even if a synthetic preservative or the like is not added, a method for producing the same, and a food material pack for a preserved food.Provided is a method for prod...  
JP6327414B2  
JP2018074952A
To provide a method for manufacturing dough containing wheat flour, by which it is possible to efficiently manufacture a wheat flour-containing food that can be cooked with good workability, is prevented from deteriorating in its texture...  
JP2018057367A
To provide a method for producing a modified wheat flour that can modify wheat flour while preventing starch damage.A method for producing a modified wheat flour has a light irradiation step of irradiating wheat flour with light having a...  
JP3215236U
[Subject] Each member is shaved off in container rotation type This by friction with a member of a beam of a vessel, and a spatula member, and it becomes particulates, kneads, falls in a container of a vessel, and provides a spatula hold...  
JP6289441B2  
JP3215149U
[Subject] Air ration is given to an inside of a cultivation tank in a culture apparatus of a fermentation kind for bread, and a culture apparatus which can perform efficiently and exactly multiplication of fermentative bacteria contained...  
JP2018027051A
To provide wheat flour for confectionery capable of stably producing confectionery with high workability, and capable of obtaining confectionery having softness, excellent in a moist feeling and extremely satisfactory in melting in the m...  
JP2018023317A
To provide a manufacturing method of a doughnut capable of stably conducting diving fry using a continuous type flyer, and a mix for doughnut used for the manufacturing method of the doughnut.There are provided a manufacturing method of ...  
JP6272132B2  
JP2018011555A
To provide a production method of heat-treated grain flour capable of producing a grain flour-containing food product excellent in secondary workability, and having excellent texture.In a production method of heat-treated grain flour, ra...  
JP2016101175A5  
JPWO2016121570A1
The manufacturing method of the heat treatment flour of the present invention performs moist heat treatment and dry heat treatment to flour one by one. The above-mentioned moist heat treatment is in the state where flour and moisture exi...  
JP2017176015A
To suppress occurrence of whitening of a bread surface caused by cooking after long-term refrigeration storage without damaging flavor of bread, by a simple method, when producing bread by cooking a dough refrigerated after being dried.B...  
JP2017176106A
To provide a method for producing bread, making machine resistance of bread dough excellent, and making aging of obtained bread slow, compared to a straight method, while being a production method using pre-dough (soaker dough) according...  
JP2017176122A
To provide an improver for grain flour dough for making bread capable of burning bread without deteriorating good waist retention and mouth melting while maintaining good workability of the grain flour dough for making bread before burni...  
JP2017169467A
To provide a method for producing biscuits combining mechanical resistance and a crispy texture in the method for producing biscuits by a flour batter method high in production efficiency having a problem that mechanical suitability and ...  
JP2017163929A
To produce bread having a moist and springy texture while retaining dough workability allowing rolling molding.A method for producing bread includes making an amount of added water of hot-water blend greatly larger than in a well-known m...  
JP2017131190A
To provide wheat flour or a wheat flour composition capable of making bread or baked confectionery with good taste and flavour without giving an adverse effect to secondary processing suitability such as bread suitability, even when blen...  
JP2017112902A
To provide a flour mix for soybean flour bread, from which a bread with a good texture can be made without using wheat flour, allowing the bread to rise well with less shrinkage when cooled down even using soybean flour as main raw mater...  
JP2017099384A
To solve, though there has been an effort in which ingredients having high nutritional value is added in order to improve the nutritional balance of a burned product of grain powder, the problem that there was a problem that the burned p...  
JP2017085996A
To provide low trans aliphatic acid becoming bread having clear cut, good texture and sufficient volume when bread dough frozen after final fermentation is baked and a milling oil and fat composition for bread dough frozen after final fe...  
JP6124867B2
A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole...  
JP6102005B2  
JPWO2015107858A1
A cereal flour constituent of the present invention heat-treats a mixture with a 0.2*10-mass part emulsifier to cereal flour and the 100 mass parts of cereal flour. The emulsifier is one or more sorts chosen from mono-glycerine fatty aci...  
JP6086480B2  
JP6087699B2  
JP2017038598A
To provide: new polypeptides having the glucanase (e.g., endoglucanase), mannanase or xylanase activity or a combination of these activities, and polynucleotides encoding them; and methods of designing new enzymes and methods of use ther...  
JP2017035074A
To provide a pulverized heat treated wheat flour and a mix for bakery foods capable of manufacturing the bakery foods having sweet taste and moist and sticky texture and hardly generating deterioration of texture with time, excellent in ...  
JP6080446B2  
JP6077849B2  
JP2016511012A5  
JP6051463B2  
JP6022338B2  
JP2016163568A
To provide a powder oil and fat composition for manufacturing bread having volume, softness and elasticity, and fluffy and moist texture.There is provided a powder oil and fat composition for bread containing a powdered oil and fat compo...  
JP2016158540A
To provide a bread dough by which bread with satisfactory rise can be produced even in the case of a small sugar content, bread obtained from the bread dough, and producing method of the bread.A producing method of bread has: a process o...  
JP5955338B2  
JP5943177B2  
JPWO2014010548A1
The present invention relates one or more sorts of organic acid chosen from acetic acid, fumaric acid, and succinic acid to the foodstuffs physical-properties improvement agent 0.5*15 mass % Containing a total of 0.5*5 mass % and dextran...  
JPWO2014010548A
The present invention relates one or more sorts of organic acid chosen from acetic acid, fumaric acid, and succinic acid to the foodstuffs physical-properties improvement agent 0.5*15 mass % Containing a total of 0.5*5 mass % and dextran...  

Matches 401 - 450 out of 1,792