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JP7088716B2 |
To provide a novel butter that has a moderate hardness, a ductility, an elasticity and a shape retention property, and a process for producing the same.The present invention provides a butter for baked layered-state food characterized in...
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JP2022529149A |
The patented invention provides the use of a composition comprising a protein hydrolyzate or a protein hydrolyzate conjugate and at least one acid as a foaming agent. The present invention further relates to a method of instilling air in...
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JP2022089720A |
To provide rice flour bread capable of maintaining sticky feeling in a freshly-baked state for a long time.Rice flour bread is produced with the use of tapioca starch, sugar, baking powder, edible oil, and moisture-retaining functional m...
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JP7084018B2 |
To provide bread dough and bread capable of providing enough volume, restraining aging, and having excellent texture.Bread dough of this invention includes 0.1-10 wt.% of at least one polysaccharide decomposed product among: guar gum dec...
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JP7083019B2 |
The present invention provides a composite comestible product comprising distinct first and second components,wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat...
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JP2022085207A |
To provide a frozen dough with which bread can be manufactured by burning without a substantial fermentation process after thawing, and which achieves a large volume after the burning irrespective a small specific volume, and makes it po...
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JP7082069B2 |
A method for producing a bakery food according to the present invention comprises the steps of: kneading a hot water kneading raw material comprising a component (A) that is at least one type of starch selected from the group consisting ...
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JP7081262B2 |
To provide an oil-in-water type emulsion for addition or mixing, that can easily and efficiently impart a loose texture when used in kneading applications such as confectionery making and bread making.Provided is an oil-in-water type emu...
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JP2022083802A |
To provide a rice flour composition for bread for producing rice flour bread which has good swelling or food texture and in which degradation of the food texture after preservation is prevented, dough for rice flour bread, and a method o...
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JP2022083759A |
To provide a foam stabilizer for cake dough which is capable of producing a cake excellent in appearance and texture and giving an original natural flavor even without substantially containing an emulsifier.There is provided a foam stabi...
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JP7080040B2 |
To provide a baked confectionery in which an unfavorable soy bean odor is restrained and which has an improved flavor suitable for cake or cookies in producing the baked confectionery including a soy bean-derived powder in a dough materi...
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JP7076905B2 |
To provide bread crumb capable of producing a fried food product with light and crispy texture, and to provide a fried food product with light and crispy texture.A powder oil-and-fat composition adhering crumb and a fried food product us...
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JP2022527095A |
In the present specification, crystalline fats having a powder density in the range of about 0.04 g / mL to about 0.40 g / mL at room temperature are described, and at least 50% of the particles are in the range of 10 to 50 μm in diamet...
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JP7073633B2 |
To provide an oil-in-water type emulsified oil and fat composition having good dispersibility in a floating dough prepared by kneading starch such as sweet bean pancake and pancake with moisture, and further having softening effect and a...
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JP7069230B2 |
The present invention provides in dough or batter products and their use in bakery products, wherein the dough or batter product comprises functionalized grains. The functionalized grains more specifically comprise a high concentration o...
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JP7067995B2 |
To provide a cake mix enabling producing cakes of a high quality the same or higher than in the case of using wheat flour produced in foreign countries while using domestically-produced wheat flour, and to provide a production method of ...
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JP2022070172A |
To provide an oil-in-water type emulsified oil and fat composition for kneading into breadmaking capable of obtaining a bread product which is large in volume and has good crisp feeling, softness and melt-in-the-mouth.An oil-in-water typ...
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JP2022068461A |
To provide a baked frozen bread quality modifier capable of inhibiting, only by being added or blended when producing bread dough, reduction of volume of bread or reduction of water content in the bread and aging of starch during freezin...
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JP7063649B2 |
To provide a pizza crust having a low carbohydrate content and being excellent in production suitability and flavor and texture and a method of producing the same.Prepared is a dough in which a powder raw material is blended with wheat f...
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JP7063631B2 |
To provide (i) an oil and fat composition for roll-in having good glutinousness or extensibility, and (ii) an oil and fat composition for roll-in with suppressing deterioration such as granulation or roughness with time.There is provided...
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JP7063633B2 |
To provide burned confectionery having good crispiness and mouth melting with stickiness under refrigeration and freezing.There is provided an oil and fat composition for burned confectionery eaten cold, satisfying following conditions (...
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JP2022067424A |
To provide a doughnut of which air bubbles of a meringue are hardly broken even if oil-fried, of which perforated structure is sufficiently retained and which has a fluffy and soft texture and a large volume, and a mix flour for the doug...
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JP2022524501A |
The present invention provides low density amorphous sugars comprising one or more sugars or alternative sweeteners and a density reducing agent. The bulk density of sugar is less than 0.8 g / cm3, preferably lower than purified sucrose....
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JP2022067021A |
To provide gluten-free bread that one can eat with a sense of ease, is excellent in a texture and a taste, and is high in health functionality by using as a thickener a food material having been used long in diet and readily available, w...
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JP7061994B2 |
The present invention relates to bread-making yeast strains, also known as baker's yeasts. In particular, the present invention relates to the yeast strain deposited on May 19, 2016, with the CNCM under No. I-5088. This strain is particu...
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JP7061832B2 |
To provide a plastic oil and fat composition good in workability during dough preparation by a milling pie method and a layered food having a crispy light texture, good mouth melting and volume by the milling pie method.There is provided...
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JP2022063243A |
To provide a novel application of waste by-products in the production of gluten or wheat starch, and a method for reducing the oil absorbency of bread flour.The present invention discloses food material that is derived from grains, and i...
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JP2022059986A |
To provide a method capable of producing a bakery product which has a bread-like crumb (internal phase) structure and is provided with elasticity and hardness, and good mouth-loosening even without using bread yeast.A method of producing...
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JP7051285B2 |
To provide an oil and fat composition for kneading in bread making that allows oils and fats to mix well in bread dough, suppresses the stickiness of the bread dough, and can produce the bread that shows improvements in its inner layer a...
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JP2022058258A |
To provide a confectionery and breadmaking composition which conveniently improves a harsh taste and rough texture which are not preferred in bread containing wheat bran without depending on the type of grain flour or a flour milling met...
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JP7050855B2 |
To provide a method for producing baked confectionery in which some of the ingredients for a baked confectionery can be evenly dispersed in the baked confectionery.The method for producing baked confectionery according to one aspect of t...
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JP2022055630A |
To provide a puff skin having a crispy texture.A fat composition for a cream puff contains fat that satisfies the following conditions (a) to (e): (a) 5-70 mass% of X3 is contained; (b) X3/X3 of C40-54 is 0.70 or larger; (c) 15-85 mass% ...
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JP7049070B2 |
To provide a wheat bran containing processed food with bran odor effectively reduced while richly containing the wheat bran or its main component arabinoxylan.A wheat bran containing processed food contains 1 to 30 mass weight% wheat bra...
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JP7049077B2 |
To provide a mix for shoe dough capable of manufacturing a shoe skin having good shape even with containing starch as a main component, a shoe dough, and a manufacturing method of the shoe skin.There are provided a mix for shoe dough con...
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JP2022053072A |
To provide a fat composition, in a layered bakery product to be produced in a continuous-type production line using a fat pump, that can provide high floating and a good internal phase.A fat composition for fat pump of this invention inc...
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JP7048267B2 |
To provide a fat composition capable of producing baked confectionery having a good texture with melting-in-mouth property and crispness, a fat composition excellent in production workability including a creaming property, and a fat comp...
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JP7046904B2 |
It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ing...
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JP2022047051A |
To provide a food performance improver capable of improving taste of food using raw materials consisting of cereals and potatoes after production, and improving temporal taste stability, a food using the same, and a method of producing t...
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JP7041309B1 |
To obtain a wheat flour substitute composition for a bakery product, which is low in sugar and can obtain a bakery product in which flour is used in terms of foaming property, foam stability, flavor and texture. Provided are compositions...
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JP2022044365A |
To provide an oil composition for mix powder that has excellent dispersibility in mix powder, has a reduced amount of trans fatty acid and good melt-in-the-mouth feeling as a final product.An oil composition is predominantly composed of ...
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JP2022043695A |
To provide a method of producing a bakery food product which is excellent in appearance and food texture although the bakery food product has low gluten content.A method of producing a fermented bakery food product comprises preparing do...
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JP2022038258A |
To provide flour paste capable of inhibiting chronological change in food texture of a bakery food product part in a composite bakery product, and also provide a composite bakery product using this flour paste, and a method of producing ...
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JP2022037867A |
To provide a method of producing highly hydrated bread having no sticky feeling of dough, no coarse dough or unevenness of dough volume even when the bread is produced by mass production, and also having good dough productivity, rough te...
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JP2022034932A |
To provide a versatile method for improving dough peeling when baking a batter dough baked food product, and a method of producing the batter dough baked food product using the method.There is provided a method of improving dough peeling...
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JP2022516845A |
The present invention is a cannabinoid component comprising a cannabidiol acid (CBDA) ester, alone or in combination with one or more cannabinoid compounds, in a cosmetic or edible composition, and a physiologically acceptable carrier. P...
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JP2022033455A |
To provide baked confectionary which has a light texture and good melting feeling in the mouth, and can maintain those properties even after time has elapsed since baking.Baked confectionary contains 10-90 mass% of one or more raw materi...
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JP7023793B2 |
To provide a production method of a yeast doughnut capable of mass-producing stably and efficiently the yeast doughnut having an asymmetric shape, and having texture rich in variety.A production method of a yeast doughnut has a step for ...
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JP7023087B2 |
To provide material for bread capable of adding a soft and moist texture to the bread only by blending it as a part of raw material grain flour to the bread and of restricting a temporal deterioration of its texture, its production metho...
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JP2022029550A |
To provide a method of producing a bakery product superior in dough workability, the bakery product having a fine texture.A method of producing a bakery product includes: preparing preliminary dough by mixing dough materials obtained by ...
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JP7020209B2 |
To provide a production method of bread capable of producing bread comprising preferable moist feeling, although a cell structure in an internal phase of the bread is large, by a frozen dough method, especially, provide bread comprising ...
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