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JP6850105B2 |
To provide a plastic oil and fat composition for milling good in workability, mouth melting and flavor release and foods to which the plastic oil and fat composition is added.A plastic oil and fat composition for milling contains lauric ...
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JP6852037B2 |
To provide a method of manufacturing bread frozen after half baking in which a crust part of a surface layer and an inner crumb part are not separated and integrity is kept even when bread is heated sharply in a short time from a frozen ...
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JP6853679B2 |
To provide a baked confectionery mixture which is able to make a baked confectionery with high quality, good melting in your mouth, and a good moist feeling while using Japanese wheat.A baked confectionery mixture according to the presen...
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JP6845735B2 |
To provide a modifier for bakery products which makes it possible to obtain a good flavor bakery product having reduced soybean odors even when using soybean flour, and also having a full-bodied taste, the modifier for bakery products al...
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JP6847608B2 |
To provide a method for producing a pancake in which a pancake having satisfactory appearance, texture, and taste, and excellent preservability can be stably produced, and a pancake dough used for the method.There is provided a method fo...
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JPWO2019189539A1 |
An object of the present invention is to provide a food composition which has high microbial safety and can be distributed and sold at room temperature while containing a food having a relatively high water activity. The food composition...
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JP6845074B2 |
To provide an oil and fat composition for bakery that can add a nut-like body taste and sweetness or enhance it when used for a bakery product, particularly a baked confectionery, and a bakery product having a feeling of nut-like body ta...
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JP6845075B2 |
To provide a small piece-shape oil and fat composition for bakery which is inhibited in a mutual binding property during storage and hard to be kneaded in a bakery dough when added to and mixed with the bakery dough and which inhibits th...
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JP2021036865A |
To provide a bakery product which is compatible in a soft foot texture, and a crispy feeling and a melt-in-the-mouth feeling, and which provides a desirable food texture even when the product is reheated.There is provided a bakery oil an...
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JP2021508446A |
Phospholipase A1, characterized by having a sn1 / sn2 specificity ratio of about 5/45 or greater, with a lysophospholipase / phospholipase activity ratio of less than 0.02, is used in lipid-containing food matrices. It is presented in co...
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JP2021036792A |
To provide biscuits excellent in shaping property after firing, the biscuits containing a large amount of Ganoderma lucidum.There are provided biscuits containing a ground product of Ganoderma lucidum of 10-25 wt.%, and wheat fiber of 3-...
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JP6841744B2 |
To provide a production method of a mix for a fried bakery food product and a dough for a fried bakery food product having an appearance and a texture not inferior to that of the case of non refrigeration even in a case of refrigeration ...
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JP6836416B2 |
To provide a cooky that has a smooth texture and is easy to break and melt in the mouth when bitten after frozen at -8°C to -30°C, featuring good workability during the process of making dough for cookies.A frozen cooky is produced by ...
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JP2021506732A |
The present invention can be obtained from a plant-derived pulp of the genus Theobroma, preferably cocoa pulp, or a pulp extract derived from a plant of the genus Theobroma, preferably a cocoa pulp extract, as an ingredient in a food pro...
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JP2021023273A |
To provide a bread with a springy good texture conveniently.A bread contains pterostilbene. With respect to 100 pts.mass of grain flour, the pterostilbene content is 0.05 pt.mass or more and 3 pts.mass or less.SELECTED DRAWING: None
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JP6831791B2 |
Provided are a roll-in margarine for frozen dough and a layered puffed food manufactured using the roll-in margarine, the roll-in margarine having low trans-fatty-acid, and being used together with a dough having a low moisture content, ...
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JP6831947B1 |
Wheat flour for bakery products using dough, which is derived from hard wheat, can improve dough extensibility by relaxing the dough elasticity of dough for bakery products, and can promote dough formation. The resulting bakery product p...
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JP2021016378A |
To provide an additive composition for confectionary and bread made such that glassy smell of vegetable is reduced for children to eat it with ease even though many vegetables are contained therein.There is provided an additive compositi...
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JP2021013362A |
To provide a cake quality improver that can improve the foam stability of dough of a cake and can improve the melting properties of the cake in the mouth.MEANS FOR SOLVING THE PROBLEM: A cake quality improver herein is an oil-in-water em...
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JP6820693B2 |
To provide an oil-and-fat composition for producing a laminar starch swollen food product excellent in melting feeling in the mouth using oil-and-fat having vertical SFC which has good extensibility and workability, in particular, an oil...
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JP6820203B2 |
To provide bread crumbs capable of realizing soft crispness and dry crunchiness of the bread crumbs of pre-fried food products coated with the bread crumbs, the crispness and crunchiness being obtained immediately after frying, and reali...
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JP6822614B1 |
An object of the present invention is a plastic fat and oil composition for bread making, which has a low saturated fatty acid content and a low trans acid content, yet has suitability for filling during production and good kneading into...
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JP2021501610A |
The present invention belongs to the technical field of food processing. More specifically, the present invention relates to a calcined composition comprising a deposited Lactobacillus crustrum strain for producing a bakery product. Sour...
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JP6817075B2 |
The present invention addresses the problem of providing a cream cheese having improved processability for confectioneries and breads. The present invention pertains to a cream cheese containing 3-200 μg/mL of a polysaccharide, particul...
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JP6815182B2 |
To provide a sponge dough, a baked sponge dough and a roll cake that has deliciousness, volume and flexibility although it contains no allergic substances of egg and milk and has external appearance free from fracture and crack and good ...
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JP6814565B2 |
To provide a mix for doughnut and a manufacturing method of doughnut capable of manufacturing high quality doughnut excellent in appearance and texture, further excellent in workability during manufacturing doughnut and capable of easily...
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JP2021003043A |
To provide bread that uses bran and/or a storage duration improver, wherein a bad taste, such as an odor, harshness and bitterness, and dryness derived from bran and/or the storage duration improver are suppressed to improve the taste an...
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JP6813408B2 |
To provide breads which contains wheat bran not only having heavy appearance and excellent in palatability but also having preferable flavor of wheat bran even while having less smell and harshness of individual bran.There is provided a ...
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JP6811481B2 |
To provide a processed barley composition for cooking maintaining barley particle shape, containing relatively high percentage of a dietary fiber, having a texture with good articulation specific to particles of barley, and low calorie p...
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JP6814217B2 |
The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a pol...
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JP6813171B2 |
To provide breads that are excellent in recoverability even while having a moist eat-texture.Provided are: breads containing, as a bread dough material, an acid treated glutinous potato starch; breads containing an acid treated glutinous...
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JP6812725B2 |
To provide an oil and fat composition for bread which improves texture of bread, and imparts a high softening effect and a crispy feeling improving effect while reducing an amount of a food additive to be added that needs to be displayed...
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JP2021500054A |
Use of protein hydrolyzate for preparing baked products, preferably cakes, especially non-fat cakes, where the molecular weight of the protein hydrolyzate is between 600 and 2400 Da and the solubility of the protein hydrolyzate is at lea...
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JP2021000036A |
To provide: chiffon cake-like baked confectionery capable of being made by an all-in-mix producing method, being voluminous, having large foams, and providing a moist, soft, but no crumbly texture; and a method of producing the same.Chif...
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JP6810826B2 |
A frozen fresh yeast molded body in which live yeast has been frozen. The molded body has an approximately plate-shaped form comprising a first surface and a second surface opposing the first surface. At least one line-shaped groove is f...
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JP6803033B2 |
To provide a novel processed product containing sake rice powder as raw material, a method for producing the same, and a use therefor.The present invention provides a sake rice powder fermentation composition derived from sake rice raw m...
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JP6803720B2 |
To provide an oil and fat composition for bakery milling, providing soft bakery products, suppressing caving and aging, less in stickiness and excellent in workability, and less in deterioration of these properties even when used after s...
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JP6803658B2 |
To provide a composition for food product which can improve texture or flavor of a food product using low carbohydrate food material more effectively.A composition for food product for producing a food product by preparing battered dough...
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JP2020198836A |
To provide: (1) a fat composition having plasticity without depending on a fat crystal component; and (2) a fat composition making it possible to obtain a bakery food product that is soft and moist and has good melt-in-the-mouth and cris...
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JP6801971B2 |
To provide a new intermediate to slow-acting baking powder composition capable of being substituted with baked alum, and a method for producing the same.Provided is a baking powder composition which includes sodium hydrogen carbonate and...
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JP6799441B2 |
To provide a hot water species dough satisfactory in mixability into the kneaded dough, and a bakery dough capable of obtaining a bakery product excellent in flavor, satisfactory in an internal phase, soft and showing a sticky texture.Th...
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JP2020195328A |
To provide an oil and fat composition for fried frozen doughnut capable of obtaining doughnut, with good workability in producing dough, a reduced oil absorption amount in frying and no contraction after frozen storage and thawing, havin...
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JP2020534027A |
The present invention relates to a dry mix for preparing potato-based doughs or batters containing dried potatoes, starches, proteins, and optionally amylopectin and sugars. Dried potatoes are in the form of flakes or granules and make u...
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JP2020184981A |
To provide an incineration furnace for generating chaff ash having a large specific surface area, when manufacturing the chaff ash used as a food additive, by incinerating the chaff of rice plant with the incineration furnace, and a manu...
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JP6787011B2 |
To provide an oil and fat composition for producing a bakery product with a good juicy feel oil of which does not exude at ordinary temperature, and also to provide an oil and fat composition for roll-in having a sufficient function in e...
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JP6785542B2 |
To provide a production method of bread using a dough raw material containing a soybean protein, excellent in bread production characteristic, and capable of suppressing oil absorption when forming bread crumb.A production method of brea...
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JP2020532297A |
A method for producing a single protein source and / or an edible filamentous fungal biomat formulation as a protein component in a food product, and a container having at least one compartment, and raw materials, fungal inoculum materia...
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JP6784501B2 |
To provide a fired food dough having suitable viscoelasticity and satisfactory in the state of bubbles in the case of being made into a fired food, and a fired food free from the problem of moisture retention, suppressed in solidificatio...
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JP2020178549A |
To provide an oil composition for bakery which makes bakery products to have excellent soft and elastic texture and controlled stickiness, bakery dough containing the oil composition, and bakery products made by baking the bakery dough.A...
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JP2020175335A |
To provide a multi-purpose life style-related disease improving drinking water production method.In the method, municipal tap water, well water and natural water, etc., are used as raw material water, and are treated by a method of enlar...
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