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JP6660867B2 |
To provide a method for manufacturing breads having springy and moist texture and suppressed reduction of texture with time at good workability and simply.There is provided a manufacturing method of breads including preparing a pasty dou...
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JP6663476B2 |
A method for manufacturing a bread dough that includes preparing a bread dough using modified gluten obtained by heating a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule at 1 part b...
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JP6661117B2 |
To provide a bread quality improver and a method for producing bread using thereof capable of producing bread having improved volume and texture.A bread quality improver of the present invention comprises 6-α-glucanotransferase and a mo...
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JP6659334B2 |
To provide a method for producing baked confectionery, capable of obtaining crispy texture like cookies, and moist texture like butter cake, and sufficiently giving the fermentation flavor of yeast.A method for producing baked confection...
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JP6652779B2 |
To obtain a plastic oil-and-fat composition having a long-lasting natural butter flavor, and having little miscellaneous taste; and to provide a bakery product having a long-lasting natural butter flavor, and having little miscellaneous ...
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JP6654833B2 |
To provide a cake doughnut that has a low oil content and is low calorie, and that has a light eat-texture, and an oil absorption inhibitor that makes a production of such cake doughnut easy.Provided are: a cake doughnut dough in which, ...
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JP6654138B2 |
A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intole...
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JP6649687B2 |
To provide confectionery having crispy texture while maintaining a three-dimensional shape.There is provided confectionery obtained by burning dough containing (a) one or more kind of saccharide selected from monosaccharide, disaccharide...
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JP6652344B2 |
To provide a quality improver for a cake excellent in inhibiting shrinkage of a cake.The quality improver for a cake comprises propylene glycol alginate and glucono-delta-lactone. Propylene glycol alginate and glucono-delta-lactone are a...
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JP6649688B2 |
To provide a novel baked confectionery having light crisp texture of inside (inner side) while having crispy texture of a surface (outer side) of the baked confectionery, and a method of manufacturing the same.There is provided a baked c...
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JP6650433B2 |
The present invention provides a stick-shaped baked confectionery resulting from molding of a dough containing 15 to 80 parts by mass of a taste material, 5 to 45 parts by mass of vital gluten, and 0.15 to 1.7 parts by mass of an emulsif...
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JP2020022426A |
To provide a novel functional food in which functions of health promotion and cosmetic beauty are added.Provided are: a baked confectionery comprising a soybean puff dispersed in a matrix containing soybean-derived protein, carbohydrate ...
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JP6644451B2 |
To provide an oil/fat composition for cake that can yield a cake having a good moist feeling when eaten and impart excellent foamability to a dough before baking, and a cake incorporated with the oil/fat composition for cake.Provided are...
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JP2020018218A |
To provide a flavor of bread improvement agent for producing a sweet, tasty bread with an improved flavor without increasing a used amount of a food additive such as a sweetener or a sugar to reduce a used amount of the food additive nec...
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JPWO2018180667A1 |
To provide a new method for producing a baked food containing a high amount of milk protein and a new baked food. The present technology is a method for producing a baked food product including a step of preparing a dough containing mice...
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JP6639948B2 |
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JP6640525B2 |
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JP6636317B2 |
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JP6636742B2 |
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JP6637964B2 |
A shelf-stable ready-to-eat packaged focaccia, is described having appearance and organoleptic qualities comparable to those of a fresh focaccia, which has a relative humidity comprised between 25 and 32%, preferably 27% and water activi...
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JPWO2018174203A1 |
The subject of the present invention is that even when used alone or in combination with liquid oil and / or solid fat, it is possible to produce confectionery / breads equal to or more than the case where only ordinary solid fat is used...
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JP6632850B2 |
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JP6633284B2 |
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JP6628975B2 |
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JP6630540B2 |
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JP2020000183A |
To provide a manufacturing method of confectionery breads having good moist feeling even when time passes.There is provided a manufacturing method of confectionery breads by emulsifying (A) a liquid oil which is liquid at 25°C of 10 to ...
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JP6621988B2 |
A sodium bicarbonate product comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature. The particles have a structure comprised of individual crystallites of sodium bicarbonate atta...
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JP2019213494A |
To provide a Japanese pancake capable of providing a freshly-baked feeling with a short-time re-heating even after being cooled.A Japanese pancake of this invention includes baking dough containing batter using a pancake maker having a b...
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JP6622964B2 |
A method of producing a starch-containing food having improved physical properties and taste by using a branching enzyme and an ±-glucosidase, and an enzyme preparation for modifying a starch-containing food are provided.
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JP6622706B2 |
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JP6621646B2 |
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JP6621993B2 |
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JP2019535309A |
To provide a wheat flour substitute, which has not been commercially successful. Disclosed herein are methods for producing microencapsulated non-starch polysaccharides that replace wheat flour. In this method, (i) food starch is dispers...
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JP6618359B2 |
The present disclosure provides a dough comprising flour and particulate plant material, the dough being characterized by a malleable mass with the particulate plant material being distributed therein, the plant being a member of the Duc...
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JP6618274B2 |
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JP2019205456A |
To provide emulsions stabilized by food grade materials which are not listed in the ingredient list, and to provide double emulsions stabilized by a small number of edible materials.There is provided an edible emulsion comprising at leas...
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JP6616197B2 |
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JP6613396B2 |
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JP2019201600A |
To provide a product made from soybean, that can be used in solid food such as cake.Provided are: a formable lactic acid fermented soybean product obtained by fermenting a pulverized soybean product that does not exhibit fluidity with la...
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JP6611519B2 |
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JP2019198280A |
To provide a food and drink containing a small amount of wheat bran, wherein food and drink shows a body fat reducing effect by further containing a specific amount of protein.A body fat-reducing food and drink satisfies the following (A...
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JP6606130B2 |
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JP6604771B2 |
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JP6601997B2 |
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JP2019187275A |
To provide a baked confectionery dough having flavor and texture, full of smooth and melty milky feeling, and having little daily change of flavor; and to provide a baked confectionery.There are provided a baked confectionery dough satis...
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JP2019187274A |
To provide a composite bakery product formed by baking a composite bakery dough comprising short paste as topping dough, and bread dough as inside dough, the composite bakery product capable of suppressing chronological moisture shift fr...
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JP2019187273A |
To provide a soft biscuit dough capable of obtaining soft biscuit maintaining a soft and moist texture for a long period.A soft biscuit dough containing a (1) component and (2) component is provided; and (1) is a high sugar content oil-i...
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JP2019187319A |
To provide a manufacturing method of a snack confectionery capable of manufacturing a fried bread-like snack confectionery with less percentage of an oil content than a conventional fried bread and lasting longer.A manufacturing method o...
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JP2019187370A |
To provide a baking drop inhibitor excellent in effect of inhibiting baking drop when baking chocolate, and to provide baked confectionery using the same.A baking drop inhibitor for chocolate has inulin as the active ingredient. Due to t...
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JP6598238B2 |
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