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JP6087699B2 |
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JPWO2014199961A1 |
An object of the present invention is to provide a processed food material made from rice or a method for efficiently producing a processed food. In the present invention, more than 0.5 times the amount of water is added to rice for prim...
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JP6084641B2 |
A no- or low-sugar wafer or an expanded extruded cereal product comprising monodisperse maltodextrins or fructooligosaccharides, methods of making these compositions and food products containing these compositions.
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JP6083730B2 |
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JP6085443B2 |
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JP6078800B2 |
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JP6080151B2 |
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JP2017504338A |
The present invention is: (a) a dry material containing powder; and (b) a liquid component composed of a liquid essentially derived from the fresh Wolfia whole plant added to the dry material during the kneading process. Discloses a mall...
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JP2017504313A |
The present invention relates to non-beverage food compositions. In particular, the present invention relates to non-beverage food compositions containing fruits and / or vegetables, ferrous picolinate and phenolic chromophore compounds....
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JP2017029098A |
To provide a firing die used for a food firing machine firing a cup-shaped fired food and capable of regulating the rotary flow of liquid oil flowed out from a substrate.Provided is a firing die comprising a female die 51 and a male die ...
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JP6077849B2 |
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JP6076129B2 |
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JP2017503519A |
The fat blend is based on the total fatty acids C8 to C24 present as an acyl group at the 2-position of the glyceride, oleic acid present in an amount of more than 75% by weight at the 2-position of the glyceride, and C8 present as an ac...
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JP2017503518A |
Fat blends are based on the total fatty acids C8 to C24 present as acyl groups in the triglycerides in the fat blend, with more than 5% by weight oleic acid, 10% to 50% by weight stearic acid, and less than 7% by weight. Palmitic acid an...
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JP6071369B2 |
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JP6072816B2 |
The present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein xylose is included not only to achieve excellent coloring and gloss ...
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JP2017018097A |
To provide: a processed food property modifier effective for modifying the property of a processed food that does not require complexity and long period of time; a processed food in which the property is modified; and a method for produc...
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JP6066258B2 |
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JP2017012062A |
To provide, as a non-fried potato-based snack confectionery, one that is superior in taste and flavor than conventional products.Provided is a process for producing snack confectionery including: a breadmaking step for producing potato b...
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JP2017014301A |
To provide a novel compound adding excellent crystallization promotion property to oil and fat and an application thereof.The polymer compound is expressed by a specific structure consisting of a [phosphorous acid-glycerol-hydroxy fatty ...
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JP6063175B2 |
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JPWO2014103833A1 |
To obtain a physical property improving agent for improving various physical characteristics in wheat-based foods such as breads, baked flour confectionery, and noodles. By using a water-soluble pea polysaccharide, it is possible to obta...
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JP2017006140A |
To provide a new substitute for NaCl, simple and natural, that can replace NaCl totally or partially in breadmaking, while preserving the familiar rheological characteristics of a good bakery dough in the manufacture of bakery dough, as ...
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JP2017006021A |
To provide a bread for a raw material which is soft and has a glutinous texture even a salt content is 0 or less, and comprises a preferable texture, and a production method thereof.A bread for a raw material is formed of: base wheat flo...
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JP2017500853A |
A composition for improving a frozen dough, which is selected from the group consisting of (a) one or more hydroxypropyl methylcellulose, one or more methylcellulose, and a mixture thereof based on the weight of the composition. 5% to 20...
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JP2017000109A |
To provide a volume maintenance agent for a cake.Provided is a volume maintenance agent for a cake, including phospholipase.SELECTED DRAWING: None
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JP2017000915A |
To provide a defoaming agent having good dispersibility and excellent defoaming performance to foamed bubbles when foaming bubbles under high temperature boiling at the production of foods accompanied by high viscosity based on containin...
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JP2017500019A |
The present invention relates to the use of high levels of allulose in food and beverage products.
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JP6051462B2 |
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JP6051808B2 |
To provide a rice processed food in which a salt-free fermentation miso that does not include common salt, and in which enzymatic activity and a viscosity of a gelatinization liquid or the like are different from a usual miso is kneaded ...
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JP6054206B2 |
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JP6055696B2 |
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JP6053738B2 |
A composition which is obtained by causing a specific compound to be present together with sucralose. The composition provides a sucralose in a stable form, more particularly, a sucralose which is still stable and thus is significantly s...
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JP2016214160A |
To provide a confectionery having unconventionally remarkably enhanced crispy clear-cut and mouth digestion, dough for the confectionery and a production method therefor without needs for extremely shortening operative time of a used enz...
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JP6042828B2 |
A composition which comprises a) a gluten-free cereal flour, b) a hydroxypropyl methylcellulose or methyl cellulose, and c) a carboxymethyl cellulose, is useful for producing food products, such as gluten-free bakery products or gluten-f...
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JP6046355B2 |
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JP6041080B1 |
A trans-fatty acid content is 4 % of the weight or less among the whole constituent fatty acid of roll-in margarine, The inside of the whole roll-in margarine, 5 to 10 % of the weight of moisture, 3 to 10 % of the weight of cacao butter,...
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JP6040738B2 |
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JP6041086B2 |
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JP2016198061A |
To provide an improvement material for a dried frozen bread dough, for producing the dried frozen bread dough capable of obtaining a bread having a fixed volume and stable quality, regardless of a refrigeration period, or regardless of t...
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JP2016198062A |
To provide a chou dough capable obtaining simply and stably a chou case having a homogeneous baked color on the surface, the smooth surface, excellent flavor and soft and crispy texture.A chou dough contains 5-50 pts. mass saccharide to ...
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JP2016198060A |
To provide a bread dough capable of producing a bread having soft and moist texture and crispness, and free from sticky taste, without being restricted by the amount of water absorption in the bread dough or the blending amount of fat or...
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JP2016198063A |
To provide souffle cake dough that makes it possible to obtain souffle cake that is moist but not sticky, and souffle cake having the characteristics.The souffle cake dough is a mixture of flour paste, choux dough, and meringue.SELECTED ...
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JP2016198117A |
To provide a novel microalgal food composition that comprises a microalgal biomass processed into flake, powder and flour.The microalgal biomass of the present invention is low in saturated fat content and high in mono-unsaturated trigly...
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JP6033986B2 |
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JP6032652B2 |
The present invention provides yeast having increased resistance to freezing stress in which POG1 gene is inactivated, a method for producing such yeast, and a method for using such yeast in food production.
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JP6033445B2 |
A flour product whitener, containing polysaccharide alcohol; when the flour product whitener is used in a flour product, the amount of the polysaccharide alcohol is 0.01-10 parts by mass in every 100 parts by mass of total flour in the f...
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JP6036028B2 |
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JP6034077B2 |
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JP2016535978A |
A method and a product in relation to calcinated grain output which has less than about 5% of the weight of a moisture level of SAG content over about 15 g per 100g of calcinated grain output, and calcinated grain output, and a seed. In ...
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