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JP7019242B2 |
To provide a yeast pie in which the eat-texture has crispy-feeling, good crunchiness and collapse feeling; and a yeast pie dough for producing said yeast pie.Provided is a yeast pie dough in which 7 to 25 pts.mass of the following oil/fa...
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JP7019169B2 |
To provide a mix for a baked confectionery capable of producing a baked confectionery which is soft and has better articulation and melting in mouth feeling even in the case of being reheated by a heating cooker such as a microwave oven....
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JP7019136B1 |
Providing dough foods that contain resistant starch but have an improved texture. A method for producing a dough food containing resistant starch, which comprises premixing resistant starch with one or more selected from aqueous liquids ...
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JP7018599B1 |
To provide a bakery dough or a bakery food in which seeds and seeds are fragrant and appetizing when eaten, and a method for producing the same. This is a bakery dough with seeds and seeds attached to the bottom surface, which is suppose...
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JP7002602B2 |
The present disclosure addresses the problem of developing a method for enhancing the flavor of frozen confectionery that is eaten while frozen, and also enhancing dairy and other flavor components. The present disclosure is frozen con...
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JP2022023524A |
To provide baked confectionery which has crisp and soft texture without using 28 items of food allergy-specific raw materials and without getting excessively hard, and allows a person with a disease of food allergy to appreciate safely a...
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JP7017288B2 |
To provide a bakery product having a light texture and a better melting feeling in a mouth and having a restrained deterioration with time of a texture and to provide a bakery dough for producing the food product.A bakery dough comprises...
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JP2022022966A |
To provide baked confectionery having less shrinkage and less temporal change in texture.There is provided baked confectionery dough in which, based on 100 pts.mass of wheat flour mixed with the baked confectionery dough, 45-85 pts.mass ...
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JP7014521B2 |
To provide a bakery product composition capable of efficiently manufacturing a bakery product having sufficient volume and also having a glutinous and doughy texture, bakery product dough, and a method of manufacturing a bakery product u...
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JP7012952B2 |
To provide freeze tolerant yeast for bread making exhibiting a high dough fermenting ability not only in a normal temperature range but also in a low temperature range, and methods for bread making using the yeast.By hybridizing Saccharo...
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JP7013267B2 |
To provide bread dough which has no stickiness in spite of its large water content and is excellent in workability, and bread which is soft and has good melt-in-mouth feeling, and has an effect of controlling hardening with time.Bread do...
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JP7013397B2 |
The present invention relates to a dough composition suitable for frying, comprising fruit juice powder (FJP).
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JP2022019643A |
To provide a cheap roll-in margarine that has excellent extensibility in a wide use temperature region, is excellent in sheet moldability during manufacture, and has soft texture when formed into a layer-like swollen food such as croissa...
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JP7007050B2 |
To provide (1) a bakery food product, especially, a pastry food product having a low oil content, (2) a pastry food product having preferable float and an inner layer, (3) a bakery food product having a preferable melting feeling in a mo...
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JP7007051B2 |
To provide a tart that shrinks little when baked.A fat composition for tart of this invention contains 8.5 mass% or less of water. In this invention, a tart dough is obtained using the fat composition for tart; a tart is obtained by baki...
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JP7000629B2 |
A wheat bran composition of the invention contains a white wheat as a raw material, wherein the wheat bran composition has a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also pro...
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JP6999359B2 |
To provide confectionery having excellent dough during work, excellent texture and product appearance after baking.There is provided a grain flour composition for confectionery solving the problem by using soft wheat flour of common whea...
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JP2022013137A |
To provide a novel frozen bread dough improving agent that is suitable for producing frozen bread, a frozen bread dough composition that contains a frozen bread dough improving agent, and a method for producing a bakery product that cont...
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JP6998254B2 |
To provide an oil and fat composition for baked confectionery of composite confectionery, capable of suppressing whitening phenomenon of the baked confectionery, and softening and bloom phenomenon of an oily food, and further suppression...
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JP6999291B2 |
To provide a mix for octopus dumpling or vegetable pancake making it possible to easily produce octopus dumpling or vegetable pancake which is provided with thickened feeling in an inside and has good melting feeling and which is light i...
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JP6997485B1 |
To provide a whole grain pizza manufacturing method, a whole grain pizza, and a whole grain pizza crust aimed at shortening the serving time in a store. The method for producing whole grain pizza includes a primary fermentation step of p...
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JP6996862B2 |
To provide a method that can produce a bread-like food having puffy palate feeling and using no wheat protein on an industrial scale.A dough is prepared by adding an egg, unmatured cheese or fermented milk, an expansion agent, vegetable ...
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JP2022012611A |
To provide a plastic fat composition for bakery which is favorable in plasticity and excellent in temperature stability in a wide temperature range, has a reduced content of saturated fatty acid, and can impart excellent texture to the b...
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JP6993833B2 |
To provide proofed frozen bread dough, raw dough of which can be prepared in an easy work, and from which bread that has a texture which is soft, of little rubber-biting feeling, and of easy biting-off is obtained without causing volume ...
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JP6995532B2 |
To provide a doughnut capable of significantly improving an amount of water absorption compared to a normal frozen dough, and having a voluminous texture and a soft texture similar to a scratch process of manufacture even when being manu...
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JP6993785B2 |
To provide a water-in-oil type emulsified fat composition having long-lasting excellent flavor and rich strong butter flavor even in the case where the content of milk protein, butter or milk fat is small, and a bakery product having lon...
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JP6990548B2 |
To provide a bread quality improver that is for preventing aging of bread containing no emulsifier.A bread quality improver is used for the production of bread containing no emulsifier, and contains reduced indigestible dextrin as an act...
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JP6991508B2 |
To provide practical bakery yeast, a producing method of breads with the yeast and the like, with which breads having more excellent flavor and shape may be produced.Saccharomyces bayanus B35 L1 strain and Saccharomyces cerevisiae H24U1M...
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JP2022002469A |
To provide an oil and fat composition for frozen pastry dough kneading in which operability in pastry dough, volume of a baked pastry, and a texture are improved, and to provide frozen pastry dough containing the oil and fat composition ...
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JP6987677B2 |
To provide a baked food which is soft, smooth or moist, and good in mouth melting, and a dough for baked food.A baked food is manufactured by burning a dough for baked food containing a dough base and retort batter. The dough base contai...
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JP6989362B2 |
To provide a cake that has a fresh French toast-like eat-texture while having the strength enough to be held by hand.Provided is a French toast-like food product obtained by laminating an aqueous liquid having a content of saccharide hav...
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JP2022500075A |
The present invention relates to a cereal product dough containing natural buckwheat starch, its use, and a method for producing a cereal product.
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JP2021193896A |
To provide a wheat flour composition that yields good flavor and texture of the food using the wheat flour composition and offers excellent workability during food production.Provided is a wheat flour composition in which the protein con...
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JP2021193998A |
To develop a method for easily enhancing flavor of baked confectionery containing a cacao raw material, such as a chocolate flavor.A baked confectionery dough (excluding a dough of baked confectionery to be eaten in a state of having a p...
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JP2021193974A |
To provide a plastic fat composition and a highly hydrated bread dough comprising a preferable melt-in-the mouth feeling and moist feeling, and achieving preferable working property.There is provided a plastic fat composition formed of f...
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JP2021193882A |
To provide a modifier for wheat processed product which is superior in quality and a method of producing the wheat processed product.A modifier for wheat processed product of this invention includes protein disulfide isomerase derived fr...
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JP6985971B2 |
To provide filling-containing baked confectionery in which filling is little squeezed out from dough.A baked confectionery mix of this invention includes: non-pregelatinized grain flour and/or non-pregelatinized starch; pregelatinized gr...
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JP2021535195A |
The pharmaceutical formulation comprises at least one ingredient that enhances sexual response and at least one other compound that enhances sexual sensitivity and pleasure. The component that enhances the sexual response enhances blood ...
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JPWO2020166652A1 |
The baked dough food of the present invention contains 1 to 25% by mass of whole grain flour, 1 to 15% by mass of starch, and 1 to 15% by mass of sugar alcohol. Further, it is preferable to contain 1 to 30% by mass of saccharides. It is ...
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JP6980350B2 |
To provide dough for cake used to bake cake with controlled discomfort flavor unique to soy and controlled dry and crumbling mouth feeling even when soy flour is combined, and cake made by baking the dough for cake.There is provided doug...
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JP2021185915A |
To provide an oil-in-polyhydric alcohol emulsion oil composition that can improve the texture and shelf life of sweets and has excellent workability.An oil-in-polyhydric alcohol emulsion oil composition is used to make sweets and contain...
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JP2021533835A |
The present disclosure relates to a cannabinoid profile comprising one or more cannabinoids, a cannabinoid profile, and a first composition for controlling an onset of the cannabinoid profile in a subject using the cannabinoid infusion p...
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JP6976771B2 |
To provide a croquette-like snack confectionery having texture and flavor like croquette, and a method for producing the same.A croquette-like snack confectionery includes an inclusion material containing a starchy material, a swelling a...
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JP2021182938A |
To provide methods and compositions for weight control and glycemic control.The present invention provides methods, compositions and processed foods and foodstuffs useful for weight control and glycemic control. In one embodiment, the in...
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JP6974329B2 |
The present invention relates to a nutritional formulation containing a pea protein isolate, characterized in that the pea protein isolate:contains between 0.5 and 2% of free amino acids,has a viscosity:from 13 to 16×10−3 Pa·s. at a ...
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JPWO2020145371A1 |
An object of the present invention is to provide a method for modifying a starch-containing food product. The present invention comprises adding (A) amylomaltase derived from Thermus spp. To a starch-containing feedstock, and (B) a prote...
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JP6970517B2 |
To provide a confectionery whose texture has no resilience after cooking and has a soft and moist texture as same level of a normal cooked confectionery and capable of keeping its texture even after a long-term storage.Relative to 100 pt...
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JP6972400B2 |
To provide a technique for producing a food using wheat flour, which has an improved texture even with a reduced amount of use of an additive.Wheat flour has a rate of water absorption that is 4.5 or more times higher than that of strong...
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JP6961580B2 |
The present invention relates to compositions and methods for preparing such compositions, the compositions comprising cereal hydrolysates fermented by one or more strain(s) of the genus Kazachstania and/or Lachancea, and in particular K...
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JP6957313B2 |
To provide chou shell dough and flour mix for chou shell capable of producing the chou shell having appropriate expanded volume and a crispy texture.Chou shell dough and a flour mix of this invention includes 20-80 mass% of durum flour a...
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