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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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JP2022150937A |
To provide a production method of sandwich which hardly generates deterioration of texture or harshness of wheat bran even when being distributed in a state of sandwiching ingredients.A production method of sandwich includes a step of ar...
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JP2022150287A |
To provide bread having good physical properties and food texture by means requiring no display of emulsifier.An oil-in-water emulsification composition containing 3 wt.% or more of diglyceride in an oil and fat composition and partial g...
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JP2022150936A |
To provide food and beverage having less harsh taste and capable of emphasizing a good flavor peculiar to grains, and a method for producing the same.Food and beverage include an outer coat of gramineae grain and a palatinose heat-treate...
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JP2022151472A |
To provide powdery brown algae capable of suppressing generation of joint flour when having a contact with water, and excellent in water dispersibility capable of dispersing easily into water.In powdery brown algae, a polyvalent metal co...
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JP7149684B2 |
To provide a bread dough providing bread good in dough extensibility and large in volume although it is bread dough obtained by a warm water yeast method.There is provided a bread dough containing warm water yeast dough and a hemicellula...
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JP7149930B2 |
An object of the present invention is to improve the quality of bread by the action of an enzyme. The present invention provides a bread quality improver containing exomaltotetraohydrolase.
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JP2022150400A |
To provide bread which includes a small amount of bread crumb when the bread is cut and chopped.There is provide bread in which a composition containing carboxymethyl cellulose nanofibers is coated on the surface of the bread, and a coat...
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JP2022151254A |
To provide a fat composition for cream, which provides coating cream having a good solidifying property, provides a good flavor and meltability in the mouth, and can suppress temporal stickiness.Provided is a fat composition for cream, w...
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JP2022149026A |
To provide a bakery shape retention agent that prevents wrinkles or depression on the surface of bakery after baking, that is, caving, and retains the shape of the bakery.A bakery shape retention agent contains, as an active ingredient, ...
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JP2022147721A |
To provide wheat flour for bakery that allows the production of a bakery food having good melting properties and a good crunchy texture.A wheat flour for bakery is wheat flour derived from normal wheat with a crude protein content of 11....
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JP2022147653A |
To provide a fat composition capable of combining handling having fluidity even under a low temperature environment and preventing fat solidifying and clouding white when adhered to a package container while having as much oil stain supp...
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JP2022147720A |
To provide wheat flour for bakery that allows the production of a bakery food having a good crunchy texture and ease of melting and swallowing.A wheat flour for bakery has a crude protein content of 9.0-11.0 mass%, an average particle si...
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JP2022147809A |
To provide a bakery food that has a crispy texture without containing wheat flour or eggs, and has little feel of sticking or roughness.A dough for bakery food contains milk protein of 50-80 mass%, and oil and fat of 5-30 mass%. In the m...
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JP7147311B2 |
To provide a novel material capable of being used by kneading into confectionery dough to produce confectioneries having a crispy palate feeling and a well-loosened palate feeling.An oil-in-water type emulsified oil and fat composition f...
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JP7147085B1 |
[PROBLEMS] To provide an additive for suppressing an increase in blood sugar in a starch-containing food, which is capable of imparting a sufficient effect of suppressing an increase in blood sugar without impairing the flavor of the sta...
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JP7147022B2 |
To provide a water-in-oil emulsion for a laminar food product having good melt in mouth of a laminar food product and good flavor release, capable of providing sweetness and rich taste derived from the sweetness in addition to inherent f...
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JP7146187B2 |
To provide lactic acid bacteria producing exopolysaccharide (EPS) and food compositions containing the lactic acid bacteria.Provided are Lactococcus lactis_Subspecies_Lactis_KLC4192B strain (Deposit number NITE_P-02581); a strain belongi...
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JP2022142806A |
To provide a bakery food that is less prone to the hardening of its texture when refrigerated.A plastic oil and fat composition for refrigeratable bakery food comprises oil and fat A (satisfying (A1)-(A6)) of 20-40 mass%, oil and fat B (...
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JP2022143636A |
To provide a fat composition for a bakery food product having functions to enhance a flavor and richness of taste of a bakery food product, and further to provide a production method of a fat composition for a bakery food product, bakery...
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JP2022142416A |
To provide an oil and fat composition for breadmaking kneading which allows easy mixing of oil and fat into bread dough, prevents the bread dough from being sticky, and enables a wide usable temperature range to be set.An oil and fat com...
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JP7144167B2 |
To provide a bread improvement material capable of obtaining bakery product without deteriorating dough physical property having both soft and moist texture and crispiness.The invention provides bread improvement material containing wate...
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JP7142647B2 |
The present invention refers to an edible composition comprising water and/or at least one edible oil and a surface-reacted calcium carbonate having a volume median particle size d 50 from 0.1 to 90 µm, an edible coating and/or filling ...
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JP2022140607A |
To provide compositions and methods of use of novel strains of lactobacillus fermentum.Provided herein are novel Lactobacillus fermentum strains, NRRL B-67059 or NRRL B- 67060, compositions containing the NRRL B-67059 or NRRL B-67060 str...
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JP2022541355A |
[PROBLEMS] To provide a method for producing a sesame oil cake extract and a food composition for preventing or improving colitis containing the extract as an active ingredient. Kind Code: A1 The present invention provides a method for p...
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JP2022138418A |
To provide a plastic oil and fat composition for insertion to produce laminar bakery foods with excellent melt in mouth and good juicy feel.Plastic oil and fat composition for insertion contains oil and fat that satisfies following (a)-(...
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JP2022139073A |
To provide a technique which may improve a rough food texture which is a problem unique to a food product containing resistant starch and may add a smooth food texture to the food product.Coated starch of the present invention has a conf...
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JP7141090B2 |
To provide rice flour bread containing a functional component and not containing gluten or thickener.There is provided a method of producing rice flour bread comprising fermenting and then baking bread dough, the bread dough containing i...
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JP7140024B2 |
To provide a fried food oil/fat composition in which fried foods such as donuts that have good workability during production, provide sufficient volume and firmness, have a fine internal phase texture and a good melt in the mouth, and ab...
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JP7140620B2 |
To provide a bakery food product (I) having a soft texture or a moist texture without generating a sticking texture or a heavy articulation, (II) maintaining a preferable texture over time, and (III) having a better taste.A texture impro...
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JP7137864B2 |
To provide a composition that has excellent dough workability and shape-retaining properties after baking, and by which bread and confectionery which have satisfactory texture of an inner phase, softness in touch feeling, softness in pal...
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JP2022136118A |
To provide new lipolytic enzymes capable of providing a white crumb and a fine crumb structure without inducing off-flavor.The present invention relates to a polypeptide having lipolytic enzyme activity, selected from the group consistin...
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JP2022134813A |
To provide gluten free bread mix flour capable of producing delicious bread easily by using buckwheat flour instead of using rice flour used in gluten free bread flour.There are provided gluten free bread mix flour characterized in conta...
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JP2022135350A |
To provide a composition for cake doughnuts that enables a frozen cake doughnut to have a good crispy surface after thawed, by a simple manner, and also enables the fried cake doughnut to have good morphological stability, and dough for ...
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JP7137912B2 |
To provide an inexpensive granular oil and fat composition for bread and confectionery, containing taste materials and coloring components, localized in dough of bread or confectionery even after heat cooking, good in mouth melting and c...
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JP2022134937A |
To provide a soft bakery food excellent in loosening, melting in a mouth, crispness even when eaten as frozen state.An oil-in-water emulsified composition containing 0.05-3 wt.% of lysolecithin and having an oil phase with a SFC (solid f...
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JP7136517B1 |
An object of the present invention is to provide a novel bread dough and method for producing bread that can make bread fluffy and puffy. Kind Code: A1 The present invention provides bread dough and a method for producing bread character...
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JP7134676B2 |
To provide a method for adding calcium, not causing a trouble on manufacturing such as clogging of a piping even when adding calcium to a raw material to be subjected to extruder-treatment, and to provide tissue soybean protein having we...
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JP2022131348A |
To provide a cheese base for making confectionery and bread having excellent workability and versatility.A cheese base for making confectionery and bread contains natural cheese of 50 mass% or more and saccharides. The total water conten...
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JP2022130824A |
To provide a technique to make bread that has a good flavor or expands well, in a short time.A dough improver contains an oxidizer for increasing the amount of 3-methylbutanal or 2-methylbutanal contained in bread dough by oxidizing 3-me...
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JP2022538871A |
Disclosed are food mixtures, particularly food mixtures comprising hydroxytyrosol, oleuropein, and soluble fiber. In particular, the present invention a fraction (a) containing soluble fiber; a powder fraction (b) comprising at least 100...
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JP2022128888A |
To provide baked confectionery having hard food texture on an outer phase but soft and moist food texture on an inner phase, and having good preservative properties.There is provided a method of producing baked confectionery dough in whi...
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JP7130413B2 |
To provide a technology in which any type of bread can be hydrated more than the usual hydration amount and that can make it possible to bread-make by the original bread-making method.In the present invention, a bread quality improver an...
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JP2022127804A |
To provide a bakery food product which is easy to eat even in a frozen state and has a good food texture.Dough is produced by mixing 10-45 pts.wt. of a water-in-oil emulsion composition containing a total of 0.01-5.0 wt.% of soy lysoleci...
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JP2022537806A |
For the purposes of this application, it includes indigestible soluble fiber ingredients, natural high-potency sweetening ingredients, flavor-modifying ingredients, taste-modifying ingredients, and tiger nut product ingredients that can ...
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JP7127225B1 |
The present invention provides a method for producing gluten-free bakery products that use gluten-free flour to provide crispy and light texture. A method for producing gluten-free bakery products includes a mixing step, a fermentation s...
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JP2022537706A |
The present invention relates to a solid form of a cuttable leaven and its use in bakeries for the preparation of leavened bread and as a bakery starter for the preparation of a liquid leaven.
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JP7126363B2 |
To provide a bakery product in which aging phenomenon over time is suppressed, and a bakery product in which both soft texture and crispness/melting in the mouth are achieved.By using a bakery oil/fat composition that contains tetrasacch...
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