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JP7319982B2 |
Disclosed herein are baked goods with improved properties that contain pregelatinized waxy cassava starch, and methods of making such baked goods. In some embodiments the baked goods comprise between 1% and 10% by weight waxy cassava sta...
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JP2023533287A |
The present invention provides a cocoa pod shell powder having a concentration of insoluble dietary fiber of at least 55% by weight of the total weight of the cocoa pod shells and/or a total weight of at least 68% by weight of the total ...
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JP7320028B2 |
The purpose of the present invention is to provide a composition for a baked confection, wherein a gluten-free baked confection having a best-before period and gustatory sensation (moistness, softness) equal to or better than those of a ...
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JP2023107242A |
To a provide mix powder for vegetable foods for forming food materials to be a dough having hardness exhibiting a predetermined texture such that a vegetarian called as a vegan or a person having vegetable allergy of milk can eat it.A mi...
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JP7319272B2 |
The present invention relates to a dry powder composition comprising particles of a carrier material coated with a fatty acid glyceride, a dry bakery pre-mix comprising the composition, a method of making the composition and its use to m...
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JP7317564B2 |
To provide a cake composition to obtain cake which keeps for a long time despite its chewy texture.There is provided a cake composition comprising, in 100 pts.mass of grain flour, (1) 10 pts.mass or more of one or more kinds of grain flo...
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JP2023105758A |
To provide a bakery oil/fat composition that allows stable production of a bakery product that is soft and moist, has good crispness and melting in the mouth and has good shape retention, without affecting physical properties of the doug...
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JP2023105564A |
To provide a bread making/kneading oil/fat composition that has good oil/fat mixability into bread dough and suppresses stickiness of bread dough, and that allows the production of a bread product that is soft and moist, and is crispy.Pr...
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JP2023104924A |
To improve the texture, volume and binding property of western confectionery in mixed powder for Western confectionery containing no wheat flour.The mixed powder for western confectionery containing no wheat flour, contain a powdery prot...
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JP2023104775A |
To provide a production method of baked confectionery, the method including a step of baking dough containing protein, fats and oils, and saccharides as main materials, the method capable of reducing hardness of the dough and improving a...
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JP7316825B2 |
To provide a scratch-frozen dough dual use improving agent added to sweetened sponge dough which contains materials at the same ratio as the scratch process, the sweetened sponge dough being made by applying kneading and primary fermenta...
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JP2023105158A |
To provide a composition for a baked confectionery capable of producing a gluten-free baked confectionery having a taste (moist feeling and soft feeling) and a best-before period equal to or longer than that of a baked confectionery prod...
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JP2023104797A |
To provide a water in oil type emulsified fat composition for being kneaded into bread, capable of achieving high dough dispersion ability even when a thickening stabilization agent addition amount is increased, producing bread stably, w...
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JP2023103472A |
To provide a novel method for producing a starch containing food product with high quality.There is provided a production method of a starch containing food product comprising (1) maltotetraose and (2) at least one selected from a group ...
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JP2023102339A |
To provide salt-reduced bread excellent in food texture and taste.Salt-reduced bread is produced by a production method comprising the following steps (i) to (iii) of: (i) preparing bread dough comprising at least cereal flour, yeast, so...
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JP2023102399A |
To provide doughnut that has a crunchy feeling and food texture with excellent melt in mouth, and has food texture that hardly deteriorates even after a long period of time after frying.The above problem is solved by using doughnut rice ...
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JP7313367B2 |
The present invention relates to a plastic oil and fat composition for bakery food dough, wherein the plastic oil and fat composition has excellent extensibility, a method for producing the same, bakery food dough, bakery food, or the li...
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JP2023529805A |
It relates to a fat composition for use in foods. The fat composition comprises transesterified cottonseed stearin. Furthermore, shortenings, fillings, flaky fats, fats for frying, or foods containing the fat composition are provided. In...
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JP2023098082A |
To provide a Chinese meat bun that excels in secondary workability of dough, and has a good texture after kept warm or heated again.A grain flour composition for Chinese meat bun contains high dietary fiber wheat flour of 15-100 mass% in...
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JP2023095051A |
To provide a technique of efficiently producing mixed powder in which oil and fat are uniformly dispersed in powdery raw materials.Liquid oil and fat are sprayed and added to powdery raw materials that are mechanically agitated using a m...
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JP7303976B1 |
[PROBLEMS] To provide a dough for processed flour food and a processed flour food obtained by heat-treating the dough for processed flour food, which is soft and elastic in dough physical properties, and has good texture and flavor in pr...
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JP2023094407A |
To provide an oil-based bakery food product and an oil-based filling with improved oily feeling.The present invention provides an oil-based bakery food product or an oil-based filling containing branched glucan with a degree of polymeriz...
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JP7301322B1 |
[Problem] To provide a method for producing rice flour bread, a dough for rice flour bread, a method for producing bread dough for rice flour bread, and rice flour bread suitable for producing rice flour bread having good texture and swe...
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JP7300818B2 |
To improve a flavor, a texture and a keeping quality improvement effect of a white baking bread with a saccharide content reduced so as not to trigger an aminocarbonyl reaction and with a keeping quality improvement agent added so as to ...
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JP7298001B2 |
Provided are: a composition containing a catechin-based compound, which comprises a catechin-based compound and arabinoxylan; a food or beverage containing a catechin-based compound, which contains a catechin-based compound and arabinoxy...
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JP7296027B2 |
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...
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JP7293773B2 |
To provide a method of producing low salt bread or unsalted bread improved in food texture without adversely affecting taste, and an additive for producing the low salt bread or unsalted bread, and low salt bread or unsalted bread improv...
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JP7294853B2 |
To provide new baked sweets having better volume, melting feeling in mouth and texture without needing a new special production machine or production process while using a food additive widely used conventionally, and its production meth...
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JP7293073B2 |
To provide final fermented bread frozen dough capable of easily manufacturing bread excellent in volume and food texture while reducing the labor and skill level required for breadmaking.Final fermented bread frozen dough of the present ...
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JP2023084593A |
To provide a production method of a food composition having both a bacteriostatic property and stability, a food including the food composition, and a bacteriostasis method of the food composition.A production method of a food compositio...
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JP7292212B2 |
A starch for baked confectionary, that includes a component (A) including 20%–100% by mass of acetylated phosphoric acid cross-linked tapioca starch.
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JP2023082679A |
To provide a texture modifier capable of imparting a soft texture, a moist texture, and a fluffy texture to a bakery food product, and preventing deterioration in the texture of the bakery food product over time.An oil-in-water type emul...
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JP2023081669A |
To provide a technique capable of improving flavor of a dough heated food product and a technique capable of controlling stuffy smell, acidity, fermentation smell and/or yeast smell of the dough heated food product with high versatility....
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JP7289622B2 |
To provide a fat composition in which enzyme activity lowering, which can occur due to heat applied during production of margarine or shortening containing glycolytic enzyme, is curbed; and a method of curbing activity lowering of the gl...
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JP2023080606A |
To provide pizza dough capable of easily forming a good color tone (good spot-like scorching) while having a good texture even when a fermentation time is short and baking temperature is low, a method of producing pizza, and a method of ...
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JP2023081210A |
To provide a breadmaking oil and fat composition which suppresses decrease in a flavor of bread generated when configured to contain an amount of lecithin required for improvement in line suitability of bread dough and can make the bread...
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JP2023523759A |
FIELD OF THE INVENTION The present invention relates to egg substitutes and methods for their preparation, as well as compositions comprising said egg substitutes. More specifically, the present invention relates to compositions comprisi...
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JP7286959B2 |
To provide a novel method for producing a starch containing food product with high quality.There is provided a production method of a starch containing food product comprising (1) maltotetraose and (2) at least one selected from a group ...
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JP7287822B2 |
To provide a composition for shoe puff providing shoe puff large in volume and good in texture.There is provided a composition for cream puff containing at least one kind of organic acid selected from a group consisting of phytic acid, p...
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JP2023075868A |
To provide a manufacturing method of a heat-treated soybean hull having an excellent flavor, capable of imparting an excellent texture or secondary processability, to be used in a grain flour heated food, and also to provide a manufactur...
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JP7281997B2 |
To provide a quality improvement agent for refrigerated laminate dough capable of easily manufacturing breads having a large volume and excellent appearance and texture in a manufacturing method of breads using refrigerated laminate doug...
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JP2023521033A |
Provided herein are protein-rich pongamia compositions, including concentrates and isolates of pongamia protein suitable for animal consumption, particularly human consumption. Also provided herein are various food and beverage products ...
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JP2023071281A |
To provide a method of producing good-quality baked confectionery, in particular butter cakes, in which animal ingredients such as milk or eggs are not used and that are excellent in volume and food texture.A method of producing baked co...
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JP7278094B2 |
To provide novel uses of branching enzymes in dough or dough-heated foods.Provided are an agent for improving storage resistance of steamed dough foods, which contains a branching enzyme as an active ingredient, under heating and humidif...
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JP2023520622A |
The present invention relates to protein components and oleaginous formulations derived from macauba fruit seeds, and methods for their preparation. The protein formulation has a protein content of more than 15%, preferably more than 30%...
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JP2023070190A |
To provide an oil-and-fat composition that prevents the texture of bread from degrading due to its aging while rendering the crumb moderate dense, reducing differences in texture between the crumb and crust, and masking a strange flavor ...
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JP7275132B2 |
The present invention relates to compositions and processes for preparing microbially stable edible products from dough and to processes and compositions for preparing edible dough-based products having improved mold resistance, extended...
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JP2023065894A |
To obtain biscuits that hardly cause chronological crack or breaking after firing.In the production of biscuits, it is possible to provide biscuits that hardly cause chronological crack or breaking after firing by using 20 mass% or less ...
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JP7272628B2 |
To provide steamed cake having moist feeling and soft feeling, and a method of making the same.There is provided steamed cake in which raw materials are blended such that a mass ratio of (A) flour crosslinking starch or potato crosslinki...
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JP2023518855A |
The present disclosure relates to inhibited porous granular starches having a desired high porosity. One aspect thereof is a method of making an inhibited porous granular starch product, wherein one or more enzymes, including one or more...
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