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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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JP6031231B2 |
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JP2016534753A |
The textiles blend of the Dough base ingredient which contains soluble textiles and an insoluble fiber by the total textiles content of about 2.5g * about 5.0 g textiles, and the ratio of abbreviation 9:1* abbreviation 0.43:1, The calcin...
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JP2016189755A |
To find a method of maintaining the satisfactory texture of a pancake, even if being a substance not being a food additive or an animal-derived substance, having low allergen properties and not remarkably affecting taste and calorie when...
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JP6023428B2 |
Disclosed is a novel composition which has a function of stimulating production of laminin-332. The composition is stable and safe, and can be used routinely. Specifically disclosed is a laminin-332 production stimulating composition whi...
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JP6022321B2 |
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JP6022338B2 |
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JP6018490B2 |
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JP6019032B2 |
The invention relates to a method for the production of vegetable dust for use in food and plant protection, preferably vegetable dust obtained from plants from the Brassicaceae (crucifers) family. The invention also relates to vegetable...
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JP2016185141A |
To provide bread, cake and confectionery for enhancing health and cosmetic by appropriately mixing a health cosmetic raw materials consisting of various minerals and nutrient components and a pasty raw material or a powdery raw material ...
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JP6013195B2 |
The present disclosure provides yeast transformed with a nucleic acid molecule (GAT1) to reduce nitrogen catabolite repression of asparagine transport/degradation and/or overexpress genes (ASP1 or ASP3) encoding cell-wall or extracellula...
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JP2016182099A |
To provide an oil-in-water emulsified composition for roll-in, compared with the case using the general water-in-oil emulsified composition for roll-in, the expansibility upon folding is equal while reducing an oil component, and also, t...
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JP6008256B2 |
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JP6011524B2 |
The present invention addresses the problem of improving the melt-in-the-mouth properties of a bakery product using rice as a raw material. When a water-soluble soybean polysaccharide is added to a bakery product using rice as a raw mate...
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JP6008255B2 |
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JP2016531566A |
A process for the production of a composition comprising a material derived from the seeds of a plant of the genus Oryza, wherein (a) a material derived from the seeds of the genus Oryza is provided, and (b) the material of step (a). A p...
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JP6005335B2 |
The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good...
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JP6004604B2 |
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JP6002381B2 |
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JP6004351B2 |
The present invention provides an anti-fungal agent for processed cereal foods, and the anti-fungal agent contains chitinase. The present invention also provides an anti-fungal agent-containing processed cereal food, which contains the a...
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JP2016171786A |
To produce a processed food by powdering a field crop such as a vegetable or a fruit without damaging nutrient, deliciousness, color, aroma or the like, carried originally by the field crop, and by using the powder as a part of a raw mat...
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JP5999086B2 |
Provided is a texture-improving agent for a starch processed food, which exhibits an effect of improving texture by being added to a starch processed food. By using a physical property-improving agent containing, as an active ingredient,...
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JP5999564B2 |
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JP2016163562A |
To provide polypeptides having a lignocellulolytic activity, polynucleotides encoding these polypeptides, and methods of making and using these polynucleotides and polypeptides.An isolated, synthetic or recombinant nucleic acid comprises...
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JP2016158607A |
To provide a bakery food product composition capable of providing a bakery food product that has an excellent appearance, eat-texture and eat-taste even though it is low in carbohydrate.The bakery food product composition of the present ...
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JP2016158600A |
To provide a manufacturing method of a baked confectionery product by contacting a liquid oil and fat with a burnt confectionery such as hard biscuit, pretzel or cracker, enhancing permeability of the liquid oil and fat and suppressing t...
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JP2016158540A |
To provide a bread dough by which bread with satisfactory rise can be produced even in the case of a small sugar content, bread obtained from the bread dough, and producing method of the bread.A producing method of bread has: a process o...
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JP2016158608A |
To provide a bakery food product composition capable of providing a bakery food product that has an excellent appearance, eat-texture and eat-taste even though it is low in carbohydrate.The bakery food product composition of the present ...
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JP5980979B2 |
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JP5981677B1 |
They are 70 mass parts - 92 mass parts about starch more than (A) amylopectin content 80 mass % among 100 mass parts of starch materials included in a shoe puff, (B) or [making pregelatinization starch contain on conditions which will be...
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JP5982173B2 |
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JP5978418B2 |
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JP5975990B2 |
Breads having novel physical properties and a method of producing the breads are provided. Breads produced by fermentation and baking were rebaked after enzyme treatment to acquire breads having novel physical properties having appearanc...
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JP2016149941A |
To provide a water-in-oil emulsion for a chou case, allowing for production of a chou case which maintains sufficient volume and good shape and nonetheless has soft texture good in mouth.The water-in-oil emulsion is produced by blending:...
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JP5970657B2 |
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JP2016523522A |
Provided is an emulsifying composition comprising (a) a diacetyl tartrate ester (DATEM) of a monoglyceride and a diglyceride, (b) an amount of less than 0.4% by weight of free acetic acid based on the amount of DATEM, and (c) a salt or b...
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JP2016136914A |
To provide a production method capable of preventing texture of a baked confectionery from changing due to migration of water, the baked confectionery being baked while a low-moisture dough and a high-moisture dough are made adjacent to ...
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JP2016136885A |
To provide a method of producing a souffle style food product capable of improving symptom of dementia by using a low sugar material and fat containing medium chain fatty acid.A mixed material is composed of a first mixed material where ...
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JP5963123B2 |
To provide a method for simply and rapidly obtaining yeast producing predetermined free fatty acid or fatty acid ester from selection target yeast groups and a method for producing liquors and food by using the yeast.The method includes ...
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JP5964250B2 |
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JP5961527B2 |
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JP5955883B2 |
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JP5950431B2 |
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JP5951319B2 |
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JP2016123318A |
To provide an agent for preventing caving and/or aging of cereal processed food and a method for producing cereal processed food using the same.The present invention provides an agent for preventing caving and/or aging of cereal processe...
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JP2016123392A |
To provide a rice cake-food applicable to bread dough by preventing solidification and syneresis for the rice cake-food obtained by mixing glucomannan with glutinous rice flour, and capable of exhibiting springy feeling after baking, and...
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JP2016119856A |
To provide a composition for preparing fluid-like dough which is used for manufacturing a cooked food containing barley flour, in which increase in viscosity of dough to be obtained is suppressed and a satisfactory cooked food is obtaine...
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JP5946503B2 |
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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