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JP2023062483A |
To provide an aqueous dispersion of organic acid monoacylglycerol which contains organic acid monoacylglycerol in a high concentration and has excellent storage stability.There is provided an aqueous dispersion of organic acid monoacylgl...
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JP2023061909A |
To provide bread mix flour for rice flour 100% bread that enables easy intake of nutrients of brown rice, and can produce rice flour bread having a good taste that is excellent in shape retaining properties and has elasticity without add...
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JP2023061211A |
To provide a technique for improving degradation feeling when confectioneries are eaten.There is provided a starch decomposition product for confectionery in which the content of glucose polymerization degrees (DP) 8-19 is 32% or more, t...
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JP2023060206A |
To provide a composition for a bread having a taste (a moist feeling, a glutinous feeling or the like) equal to or more than that of a bread produced using a flour without using an edible additive agent such as a thickener and capable of...
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JP7265231B1 |
[Theme] An object of the present invention is to provide an oil and fat composition for roll-in, which has smooth physical properties suitable for folding, and which has good floatability on Danish pastries and the like. Furthermore, let...
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JP7264652B2 |
To provide (1) a roll-in oil/fat composition that has no off-taste or astringent taste, and has a good sweetness quality, (2) a roll-in oil/fat composition that has a sweetness of sufficient intensity, and (3) a roll-in oil/fat compositi...
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JP7263426B2 |
To provide an obesity-suppressing product that promotes the differentiation of white adipose precursor cells to brown adipocytes and activates UCP1 in brown adipocytes to increase energy consumption in brown adipose cells; and/or activat...
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JP7261521B1 |
A high-protein bread that maintains its softness over time is provided. [Solution] A bread having a protein content of 11.0% by mass or more and a salt content of 16.0% by mass or less relative to the protein content. Further, the bread ...
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JP2023516579A |
The present invention provides a cocoa composition comprising at least 30 wt% sucrose and less than 5 wt% milk solids, 0.5-15 wt% plant-derived protein other than soy protein, and 0.5-20 wt% increased It relates to a cocoa composition, c...
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JP2023057032A |
To prepare Baumkuchen dough with less dripping in the production of Baumkuchen, contributing to improved workability in Baumkuchen production, which in turn provides a Baumkuchen with uniformly thick layers.Baumkuchen dough contains cell...
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JP2023516577A |
The present invention provides a cocoa composition containing less than 5% by weight of milk solids, characterized in that it comprises 0.5-15% by weight of pea-derived protein and 0.5-10% by weight of a plasticizer component. Regarding ...
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JP2023056628A |
To provide breads containing soya flour with improved texture such as voluminous feel, excellent elasticity, additional moist feel, good crispness and good solubility in the mouth.Breads containing soya bean flour of the invention contai...
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JP7261792B2 |
A roll-in margarine wherein: the content of trans-fatty acids is 5 wt% or less in the total amount of the all constituent fatty acids of fats and oils; the content of S is 25-70 wt%; the ratio by weight of the content of P to the content...
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JP2023516578A |
The present invention is characterized by containing at least 2% by weight of cocoa solids and less than 5% by weight of milk solids, and containing 0.5-20% bulking component and 0.5-10% plasticizer component. and relates to a cocoa comp...
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JP2023056122A |
To provide a production method of a fermented bakery food to be eaten by being cooked in a microwave, the method capable of producing the fermented bakery food having a fine chewy texture and fine crispiness even after cooked by a microw...
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JP7261070B2 |
To provide a method for making a doughnut having crispy texture.The doughnut is produced by using a doughnut mixed flour or doughnut dough containing a starchy raw material that contains a grain flour raw material and at least one select...
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JP7257734B2 |
To provide a bakery oil/fat composition in which a bread with high aging resistance can be obtained even for a bread that is soft and moist and good in mouth-melting, and in particular for a bread using high water-absorbent material such...
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JP2023052252A |
To provide rice grains having thickened aleurone from plants, particularly rice plants that are also phenotypically normal and agronomically useful.The present invention relates to rice grains with thickened aleurone. Also provided is a ...
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JP7255979B2 |
To provide a foam stabilizer for a cake dough capable of producing a cake having a better appearance or texture and capable of giving a feeling of original natural taste without containing an emulsifier substantially.A foam stabilizer fo...
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JP7254911B2 |
Provided is a bakery food mix from which bakery food having a favorable food texture and melting feeling in the mouth can be produced. Said bakery food mix contains 1-40 mass% of modified wheat flour, wherein: when a 10 mass% aqueous sus...
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JP2023049670A |
To provide cream cheese without using a stabilizer, etc. or a special facility, the cream cheese being prevented from causing water separation during storage, having a texture being well molten in the mouth, the texture being a very one ...
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JP2023049449A |
To provide a ready-to-bake frozen dough improver for rolling bread dough immediately before refrigerated transport, which eliminates the need for a final proof step prior to the baking, eliminates the need to determine the final proof ti...
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JP2023050193A |
To provide cake dough which achieves both a moist feeling and a good food texture, and cake obtained by baking the cake dough.Cake dough contains egg of 24-46 mass% and an oil and fat composition comprising medium-chain fatty acid trigly...
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JP2023048602A |
To provide an oil and fat composition for bakery which can achieve a bakery product which provides good workability during its production and melts well in a mouth and has a soft and chewy texture and which can keep the texture.An oil an...
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JP2023047628A |
To provide a dough composition capable of obtaining a product that is excellent in workability, increases swelling, is soft, and inhibits ageing, even when it is highly hydrated.A dough composition contains 80-150 wt.% of water content a...
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JP2023046134A |
To provide a baked and frozen bread that excels in texture after thawing, particularly "moist feeling".A water-in-oil emulsion composition contains soybean extract which is extract from whole-fat soybeans using water, with the weight rat...
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JP2023046138A |
To provide a baked and frozen bread that excels in texture, particularly "moist feeling" or "melting in the mouth".Bread is produced using a water-in-oil emulsion that contains, in an aqueous phase, exomaltotetraohydrolase (G4 amylase), ...
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JP7248409B2 |
To provide complex bread dough capable of obtaining a complex bakery product having a large volume and an appearance added with pie pastry including irregular large cracks like puff on the surface, in which the pie pastry has crispy text...
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JP7246878B2 |
To provide a bakery food containing grain flour having high content of dietary fiber, the bakery food providing controlled unfavorable flavors derived from the grain flour.There is provided a bakery dough containing grain flour having di...
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JP7246985B2 |
To provide a method for enhancing milky flavor.A method for enhancing milky flavor comprises making 1 pts. mass of an oil-soluble component derived from milk contain 0.0001 to 0.1 pts. mass of an oil-soluble component derived from yolk. ...
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JP2023042585A |
To provide a bread that can be eaten as a daily staple food and contains a larger amount of protein than that in the conventional bread while having excellent taste and texture.A bread 1 comprises bread dough 10, and a high-protein dough...
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JP7245715B2 |
To provide a bread quality improving agent capable of improving stability of laminated dough, and making excellent appearance such as an internal phase of bread to be produced, and food texture such as a crunchy feeling and a melt-in-the...
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JP2023041535A |
To provide a technique for a soft puffed food having an inner layer and an outer layer whereby it is possible to improve the soft and moist texture of the inner layer or it is possible to inhibit a degradation in the soft and moist textu...
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JP2023040515A |
To provide a method of producing a bakery food product, the method being capable of producing the bakery food product which has a good tone, is evenly colored, and is excellent in a secondary processed product and food texture.A method o...
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JP7242379B2 |
To provide an oil/fat composition that has an excellent egg-absorption property.An oil/fat composition, containing a contained oil/fat of oil/fat A (oil/fat satisfying conditions (A1) to (A8)) by 1 to 25 mass%, a contained oil/fat B (oil...
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JP2023037728A |
To provide a laminated bakery food product in which deterioration of food texture after freezing and thawing is inhibited.There is provided laminated bakery food product dough comprising cereal flour, in which the laminated bakery food p...
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JP7240546B1 |
[Theme] An object of the present technology is to provide a cocoa paste that, when contained in food, achieves both the realization of a dark chocolate-like color tone and the reduction of deterioration in texture such as dryness. [Solut...
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JP2023036441A |
To provide a wheat flour batter food product having moist and fresh food texture while being excellent in retaining characteristics, and having good melt in the mouth.The present technique provides wheat flour batter food product dough c...
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JP2023035398A |
To provide laminated dough from which a laminated bakery product which has good food texture, melt-in-the-mouth feeling, expansion, and inner phase can be stably obtained, and to provide a method of producing the laminated dough by which...
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JP2023510089A |
Disclosed herein are molecular complexes and compositions containing them. More specifically, carbohydrate polymers such as hyaluronic acid and its salts are bioactive selected from natural products and nutrients (amino acids, amino este...
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JP2023033763A |
To provide a method of producing bread having high restoring force of crumb and being excellent in food texture, and a breadmaking improver capable of producing bread having high restoring force of crumb and being excellent in food textu...
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JP2023035400A |
To provide an oil-in-water type emulsion for blending into a souffle cake dough with which it is possible to obtain a souffle cake that is moist but not sticky and is less likely to burn down even in the case of broiling over an open fir...
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JP7237371B2 |
An object of the present invention is to provide a composition capable of providing a bread and a sweet stuff having a more delicious and drying-resistant by using a wide various inexpensive coarse cereals or cereal flours and the like, ...
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JP2023032302A |
To provide a technique of making it possible to stably produce wrapping bean-jam doughnut excellent in appearance and food feeling without a step of yeast fermentation.Wrapping bean-jam doughnut mix of the present invention contains cere...
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JP2023030773A |
To provide a method of producing a wheat-bran-contained bakery food product in which a bakery food product can be produced, the bakery food product having good secondary working, being voluminous, and having good food feeling and resista...
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JP2023030751A |
To provide bakery dough with which a layered bakery product with a good layered structure and inhibited damage properties can be obtained irrespective of dough moisture content.There is provided yeast-contained bakery dough in which a sm...
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JP2023509202A |
Compositions that can be used in food, cosmetic, or nutraceutical products and consumable products containing such compositions are provided. A composition may comprise at least one or more oligosaccharides and one or more constituents. ...
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JP2023027995A |
To provide a technique which increases stability of dough for cooked confectionery.The present invention relates to a powder oil and fat composition. The powder oil and fat composition includes a first powder oil and fat including: a fir...
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JP2023028032A |
To provide a new functional rice processed food which has both postprandial blood glucose rise suppressing function based on indigestibility and dementia preventing function based on an antioxidative property and β-secretase inhibitory ...
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JP7232370B1 |
[PROBLEMS] To provide a powdered oil and fat having a good feeling of raw milk first felt when eating and drinking, and food and drink using the same. [Means for Solving Problem] The powdered fat of the present invention is characterized...
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