| Document |
Document Title |
|
JP6172141B2 |
|
|
JP6174308B2 |
|
|
JP6175199B2 |
|
|
JP6168765B2 |
|
|
JP2017123820A |
To provide a layered food product, such as a rice confectionery product, having a layered structure.By imparting a specific numerical range of hardness to dough containing starchy ingredients, the dough can be stretched into a thin layer...
|
|
JP2017123821A |
To provide a layered food product, such as a rice confectionery product, having a layered structure.By imparting a specific numerical range of hardness to dough containing starchy ingredients, the dough can be stretched into a thin layer...
|
|
JP6164806B2 |
|
|
JPWO2016052300A1 |
The present invention provides an improving agent for baked confectionery, which has little influence on the elasticity and extensibility of the dough, has a large expansion due to baking, has good melting in the mouth, and can obtain a ...
|
|
JP6163325B2 |
|
|
JP6162343B2 |
|
|
JP6158485B2 |
|
|
JP6158606B2 |
|
|
JP2017112979A |
To provide a danish pastry in which moisture loss is suppressed even when the danish pastry is frozen after baking thereof, so that the danish pastry does not become in a state of being dried out and end parts of the danish pastry do not...
|
|
JP6154691B2 |
|
|
JP6151918B2 |
|
|
JP2017104133A |
To provide an oil-based food (and a compound bakery food containing an oil-based food) in which the occurrence of bloom and grain is suppressed, and also the gloss is good.Provided is an oil-based food in which L2M and LM2 are contained ...
|
|
JP6147688B2 |
The present invention addresses the problem of providing a bakery product, which shows an excellent "soft feeling" attributable to a "puffy texture" and an excellent waxy feeling attributable to a "chewy and elastic texture" and has a so...
|
|
JP6144041B2 |
|
|
JP6143777B2 |
The present invention relates to a composition comprising a substrate capable of being evenly coated with a microbial biomass, wherein said biomass represents from 10% to 30% by dry matter of the total dry matter of the coated substrate....
|
|
JP6144555B2 |
|
|
JP2017093366A |
To provide sponge dough capable of providing bread which is soft, does not easily age, and has excellent flavor with a suppressed fermentation odor, bread using thereof, and a method for producing thereof.Sponge dough comprises whey mine...
|
|
JP2017093308A |
To provide a method for producing thin plate-like baked confectionery, capable of producing baked confectionery having a crispy and light texture like sandwich baking, by using an oven generally used, and using a foamable oil and fat mat...
|
|
JP2017079600A |
To provide a humectant for a food product for use in bread that is improved in any texture of a moist feeling, a crispy palate feeling and a melting feeling in the mouth while giving a voluminous feeling and to provide a method for produ...
|
|
JP2017079657A |
To provide a production method capable of providing in a stable volume and shape, a hollow puffed food having a hollow cavity in the inside and an even coating sheet shape in the outside, by using a soybean protein-containing raw materia...
|
|
JP6128515B2 |
|
|
JP6130938B2 |
|
|
JP6130214B2 |
|
|
JP6128851B2 |
A novel substitute for sodium salt is described that comprises deactivated yeast and a salt compound selected from NaCl, a potassium salt, an ammonium salt, a magnesium salt and mixtures thereof. Also described are a composition comprisi...
|
|
JP6124664B2 |
|
|
JP2017077199A |
To provide a method of manufacturing western confectionery having sponge dough with excellent flavor and puffy texture when baked without using baking powder, in comparison to a usual sponge dough using the baking powder.A method include...
|
|
JP6121228B2 |
|
|
JP6122389B2 |
|
|
JP6117867B2 |
|
|
JP6118634B2 |
|
|
JP6116895B2 |
|
|
JP6115921B2 |
The object is to provide a novel glycosyltransferase and the use thereof, the glycosyltransferase catalyzes transglucosylation of maltotriose units under conditions which can be employed for the processing of foods or the like. Provided ...
|
|
JP2017070235A |
To provide bread having integrated feeling of taste harmony and physical properties between the bread and a filling and capable of maintaining crispy feeling of dried materials even with the lapse of time.There is provided bread containi...
|
|
JP2017510282A |
The present invention relates to a method for stabilizing a gluten network in food. The present invention further provides a dough conditioner and a method for producing the dough conditioner. Further embodiments relate to the use of the...
|
|
JP2017070226A |
To provide pie dough that is free from dough shrinkage in production and a pie having moderate floating and a crispy and crunchy texture.A pie is made by firing pie dough comprising 4.5-10.3 wt.% of protein derived from grain in the whol...
|
|
JP6111644B2 |
|
|
JP2017055724A |
To provide a baked food product which contains a large amount of soybean protein.A method for manufacturing a confectionery-like baked food product which contains a large amount of soybean protein includes the successive steps of mixing ...
|
|
JP6100498B2 |
|
|
JP2017051186A |
To provide a shoe puff having a sufficient volume even without using sodium caseinate, namely, a shoe puff being large-sized and satisfactory in a flavor texture.A water-in-oil type emulsificated material for a shoe is blended with: sepa...
|
|
JP6092453B1 |
[Subject] Even if it is a case where bread wheat powder which an ash content cannot say easily that it is high and bread-making aptitude is high is used, there is no inferiority in bread-making aptitude, and quality, such as texture, pro...
|
|
JP6091051B2 |
|
|
JP6091519B2 |
The invention relates to the use of a three-layer plastic film that is permeable to carbon dioxide but slightly impermeable to oxygen, as packing for liquid or semi-liquid products which produce gas. When the plastic film is reinforced w...
|
|
JP6092443B1 |
[Subject] An object of the present invention is to provide a texture improvement agent which can improve texture of confectionery containing starch materials containing flour with a comparatively high moisture content. [Means for Solutio...
|
|
JP6090900B2 |
|
|
JPWO2015034067A1 |
In the whole food foaming agent, propylene glycol fatty acid ester 0.5% by weight or less, edible fats and oils 1 to 30% by weight, monoglyceride and monoglyceride derivative in which an organic acid is bound to monoglyceride is 2 to 20%...
|
|
JPWO2015025688A1 |
In the whole raw material mixture, 1.0 to 5.0% by weight of phosphoric acid crosslinked starch, 0.01 to 0.15% by weight of glucomannan / xanthan gum mixture having a weight ratio of 20/80 to 80/20, 1.5 to 3.0% by weight of egg yolk (dry ...
|
