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JP2022184523A |
To provide a technique for a dough heated food product, the technique being capable, in a batter dough heated food product, of imparting both a sticky, moist, and soft texture and shape retainability and, in a dough heated food product, ...
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JP2022184606A |
To provide a mixed powder for a Japanese snack capable of shortening a baking time.The mixed powder for the Japanese snack contains wheat flour including heat-treated wheat flour, rice flour and/or starch, a thickener, and preferably an ...
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JP7188999B2 |
Naturally-derived compounds having various structures elicit the perception of salty taste or enhance the perception of salty taste of a salt. Food products may include such salty compounds, which may be used to reduce the sodium content...
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JP7187424B2 |
To provide a wheat flour composition for pancake mix that has a gentle, soft texture and really melts in the mouth, and gives sufficient height (thickness), and pancake mix powder using the same, and a pancake using the wheat flour compo...
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JP7187396B2 |
To provide doughnut mix capable of obtaining doughnut having fresh-baked and moist food texture, and a doughnut using the same.There is provided doughnut mix comprising 5 pts.mass or more and 40 pts.mass or less of α high amylose starch...
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JP7187068B1 |
[Task] To provide bread which can be served as a daily staple food and has excellent taste and palate feeling while containing a larger amount of protein than conventional bread. [Solution] Bread 1 comprising bread dough 10 and high prot...
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JP7186627B2 |
To provide a confectionary quality retaining agent capable of making confectionary excellent in tenderness, softness, moist feeling, and melt-in-mouth feeling even after preserving the confectionary for several days after being produced,...
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JP7186085B2 |
To provide a bread dough that can suppress an undesirable smell and an odd taste of bread containing a large amount of protein material.A bread dough contains, with respect to 100 pts.mass of base powder containing protein material of 10...
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JP2022183304A |
To provide bread having a sufficiently large specific volume and making it possible to feel light and soft food texture while containing a high content of catechin.There is provided bread containing catechin, in which the bread contains ...
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JP2022182999A |
To provide choux dough capable of obtaining choux puff having moist feeling and a crispy texture in choux dough and having a volume.The present invention provides a method of producing choux dough in which choux dough having a viscosity ...
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JP2022550553A |
In one aspect, the present disclosure relates to sweeteners and/or umami compositions, methods of making them, products comprising them, and methods of improving texture in products, such as umami foods or beverages. In various embodimen...
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JP2022177982A |
To provide a sheet-like fat and oil composition as filling material which has a good extensibility and a good heat-endurance during the second fermentation and enables production of layered bakery products with favorably swelled layers a...
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JP7180956B2 |
To provide a fat composition for a layered food good in extensibility with dough, capable of obtaining a voluminous baked product having crisp texture, and good in layer formation, small in oozing of liquid oil and hardness change of a p...
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JP7180955B2 |
To provide a fat composition for kneading in, a plastic fat using the same, a dough, and a calcined product.The fat composition for kneading in comprises: 5-65 mass% to a whole fat amount of an ester-exchanged fat (A) obtained by ester-e...
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JP7179993B2 |
A process processing fresh brewer's spent grains (BSG), the process comprising the steps of: Producing a mash comprising barley malt; Separating the mash from BSG; Collecting the BSG; Microbiologically stabilizing the collected BSG; dryi...
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JP7179468B2 |
To provide a technique capable of simply providing baked bread with characteristics such as a flavor inherent to durum wheat.Liquid leaven of this invention includes grain flour including at least durum wheat as the grain flour, the duru...
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JP7179505B2 |
To provide a plastic oil-and-fat composition which can be easily kneaded and can reduce oily stains from a baked product in preparing a dough for a baked product by using a plastic oil-and-fat composition at a refrigeration temperature o...
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JP2022175978A |
To provide pancake dough that can give a pancake having a large volume and a soft, good-melting, and moist texture, and a method for producing pancake dough.Pancake dough contains enzyme-treated yolk. There is also provided a method for ...
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JP2022174889A |
To provide choux doughnut which is crispy and has excellent melt in the mouth, and a method of producing choux doughnut.The aforementioned problem is solved by using choux doughnut mix flour mainly composed of starches, in which the chou...
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JP2022175979A |
To provide an oil-in-water emulsion kneaded into cake dough that can give a cake having a large volume and a soft good texture.An oil-in-water emulsion kneaded into cake dough contains enzyme-treated yolk, and saccharides, with an aqueou...
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JP7177046B2 |
The present invention addresses the problem of providing a dough composition that exhibits an excellent workability (low stickiness) even with the addition of large amounts of water and that exhibits an excellent fermentation- or heat-in...
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JP7171954B2 |
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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JP7170362B1 |
The object of the present invention is to provide low-sugar bread that can be stored for a long period of time and can be used in times of disaster as well as in normal times. Kind Code: A1 A low-sugar bread containing at least grain flo...
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JP7169552B2 |
The present invention addresses the problem of providing, in a method for manufacturing bread using fermentation dough, a material for preparing bread fermentation dough with which it is possible to easily prepare a fermentation dough su...
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JP7170102B1 |
An object of the present invention is to provide bread crumbs suitably used in the production of oil-based foods, and bread dough (bread dough for bread crumbs) used in the production thereof. As a bread dough for bread crumbs, a dough c...
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JP2022547091A |
The present invention relates to a baking powder having a volume median particle size d50of 1-15 μm of natural ground calcium carbonate and at least one solid organic acid with a pKa value in the range of 2.5-7.0, wherein the baking pow...
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JP2022168673A |
To provide an oil and fat composition for a baked confectionery which is well plastic and can provide a dough for the baked confectionery with good extensibility and which can improve mouth digestion.In the oil and fat composition for a ...
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JP2022546260A |
Compositions with enhanced protein content, compositions with functional proteins, combinations of proteins, and methods for their preparation are provided herein. In some embodiments, provided herein are ingredients for manufacturing eg...
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JP2022167833A |
To provide a technique for increasing texture of an oil and fat-containing dough heated food or suppressing decrease in the texture.A composition for increasing texture of an oil and fat-containing dough heated food and/or suppressing de...
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JP7165238B2 |
To provide a method of producing bread having chewy and moist food texture, and being excellent in taste and flavor.There is provided a method of producing dough for fermentation for bread making comprising adding yeast and water to raw ...
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JP7163521B2 |
Provided is a bread containing a catechin-based compound. The bread contains arabinoxylan. In the bread, the content of the catechin-based compound in the bread is 0.1 to 2.2% by mass, and a value of the ratio of the content of the arabi...
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JP7163314B2 |
The present invention addresses the problem of providing octopus dumplings, "takoyaki", which can keep the appearance thereof even immediately after being freshly baked or even when being re-heated after getting cold, and of which the su...
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JP7162410B2 |
To provide an improvement material for chou, being soft, excellent in in-mouth meltability, and capable of obtaining stably a chou case having a large volume and excellent shape retention property; and to provide a fat composition for ch...
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JP2022545491A |
The present disclosure provides pharmaceutical compositions comprising cannabinoid acid ester compounds alone or in combination with one or more additional cannabinoid compounds. In some embodiments, the cannabinoid acid ester compound i...
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JP7160071B2 |
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...
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JP7158755B2 |
The invention relates to a closed continuous process to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial contamination of the flour and thereby minimise pasting of the starch and maintainin...
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JP7158814B2 |
To provide bakery food dough for baking bakery food that restrains an unpleasant flavor unique to bran even when the bran is combined therewith, and has a good flavor and good crispy texture, and the bakery food obtained by baking the do...
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JP7157524B2 |
To provide an oil-in-water emulsified oil-and-fat composition capable of producing a filling material for bakery having a smooth and melting texture and less change in texture with time.There are provided: an oil-in-water emulsified oil-...
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JP7157544B2 |
To provide a method capable of preventing a crack of a baked confectionery such as a cookie; and to provide an agent usable for the method.A dough of a baked confectionery is allowed to contain sugar alcohol of monosaccharide or disaccha...
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JP7157666B2 |
To provide a cake doughnut having a soft and light food texture, not having oily feeling, having voluminous feeling, and being excellent in appearance, taste, and food texture.Cake doughnut dough of the present invention contains grain f...
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JP2022160688A |
To provide a naturally-occurring emulsifier that can generate a fine foam and stabilize foam under stressful environments such as baking thereby achieving a higher cake volume compared to conventional emulsifiers while showing the same p...
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JP7155640B2 |
To provide a manufacturing method of starch-containing foods with suppression of aging.Polyglutamic acid and arginine are contained to a starch-containing foods.SELECTED DRAWING: None
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JP2022544183A |
The use of cholecalciferol as an active agent in treating celiac disease, reducing intestinal villus atrophy, and protecting and regenerating the intestinal epithelium has been described. Also, pharmaceutical compositions or dietary supp...
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JP2022156670A |
To provide a water dough baked food product excellent in food texture such as crepe, pancake, and Japanese pancake by adjusting water dough which is easy to spread on a griddle.A water dough baked food product contains cellulose nanofibe...
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JP2022156286A |
To provide a producing method capable of improving inhibition of dough puffing after baking and food texture deterioration occurred in protein-enriched pie combined with soy protein materials.By combining 5.1-9.5 pts.wt of gliadin with r...
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JP2022156710A |
To provide an oil and fat composition for kneading baked confectionery dough, enabling obtaining baked confectionery and composite bakery products having crispy excellent texture and suppressed in change in texture due to absorption of m...
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JP7152847B2 |
To provide a bread quality improver that is for improving the shape retention of bread containing no emulsifier.A bread quality improver is used for the production of bread containing no emulsifier, and contains indigestible starch and/o...
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JP7152177B2 |
To provide a roll-in fat and oil composition capable of providing a layered bakery product excellent in extensibility and having good floating and mouth melting.There is provided a roll-in oil and fat composition in which an oil phase is...
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JP2022152616A |
To provide bread with suppressed deterioration of food texture after freezing and thawing.Bread dough containing grain flour, in which 0.3-1.5 mass% of medium chain fatty acid triglyceride is kneaded. The bread dough containing 0.6-2.8 p...
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JP2022152863A |
To provide a fat composition for butter cake which has an improved volume, is excellent in appearance such as suppressing oil stain and can produce butter cake having excellent texture and flavor even passing a long time, and butter cake...
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