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JP5944116B2 |
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JP5944115B2 |
Disclosed is a fat or oil composition which contains: (a) 5-60% by mass of a diacylglycerol; (b) 5-35% by mass of a monoester compound of a hydroxy acid and a fatty acid; and (c) 5-60% by mass of a monoacylglycerol. The fat or oil compos...
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JP5943184B2 |
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JP2016111985A |
To provide a bakery product having less change of texture in time even under a condition with high humidity such as film packaging.The above described problem can be solved by a plastic oil and fat composition containing following compon...
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JP2016111979A |
To provide a bakery food having a novel flavor and texture.A method for producing a bakery food is characterized by using dough comprising soybean milk 70-130 pts.mass, gluten 40-60 pts.mass in terms of dry weight, and yeast 0.3-2 pts.ma...
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JP2016106536A |
To provide a breadmaking method in which not only excellent swelling in bread after burning, but also swelling in dough, is realized, and a rice flour composition and a producing method of a dough using product in which there is little t...
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JP5934261B2 |
A composition which comprises a) a gluten-free cereal flour, and b) a hydroxypropyl methylcellulose or methyl cellulose having particle sizes such that more than 50 weight percent of the hydroxypropyl methylcellulose or methyl cellulose ...
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JP2016516448A |
Dried flour-based products are disclosed that are made from ground flour and whole grains of low fructan and are fortified with gluten (gluten flour or its precursors, gliadin and glutenin). .. The range of gluten can range from 5.0 gram...
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JP2016103992A |
To provide a quality improver capable of improving a quality of a processed food by using in a conventional food containing thickening polysaccharide and/or gelatin, as a substitute for the thickening polysaccharide and/or gelatin, or co...
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JP5931350B2 |
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JP5930608B2 |
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JP2016096814A |
To provide a solid emulsified seasoning for producing a bakery food such as seasoned bread by adding to dough and burning, and facilitating seasoning nearly evenly the whole bakery food with a small amount of the seasoning.A solid emulsi...
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JP2016093112A |
To provide baked confectionery having good original flavor of flavor raw materials and compact texture with chewability.There is provided baked confectionery containing β starch, wheat flour, dextrin, water-insoluble dietary fiber, oil ...
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JP5925772B2 |
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JP5927123B2 |
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JP5922285B2 |
wherein the content of the p-coumaric acid is 0.004 to 0.06 mass part, with respect to 100 mass parts of the content of the insoluble dietary fibers.
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JP2016086741A |
To provide a bakery product production method capable of stably producing a bakery product which is soft, moist, and has strong taste of a seasoning component such as umami, saltiness and acid taste.A bakery product production method is ...
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JP2016086740A |
To provide bread dough which can provide bread having good crispness while being a rich mixture having high contents of sugar and oil, and to provide a method for producing bread dough which enables stable and easy production of bread ha...
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JP2016513965A |
The foodstuffs product which has a portion of the dry coffee cherry from which the seed was removed, its material, and the method of forming are indicated. Foodstuffs products can contain one or more portions and chocolate constituents o...
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JP5917793B2 |
Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheet...
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JP2016077247A |
To provide a choux pastry easy to manufacture, excellent in texture, flavor, color and shelf stability, further good volume and good shape and a manufacturing method therefor, especially a choux pastry having thin thickness and sufficien...
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JP2016077184A |
To provide a food product and a raw material compound for producing a food product, the food product having a texture with a soft feeling, and especially to provide a pancake and a premix for producing a pancake, the pancake having a sof...
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JP5914966B2 |
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JP5914252B2 |
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JP5914967B2 |
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JP5917184B2 |
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JP5914271B2 |
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JP2016063752A |
To provide bread having a higher specific volume and a softer texture.The bread contains sphingomyelin of 0.025-0.220 mass% in bread solid content.SELECTED DRAWING: None
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JP5910101B2 |
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JP5913121B2 |
Provided is an oil or fat composition for bakery foods, said oil or fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhibiting whitening in the bakery food part...
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JP5913375B2 |
Delayed reaction modified disodium dihydrogen diphosphate (SAPP), the preparation thereof and the use thereof as a leavening acid for the production of baked goods. The process for the preparation of the modified disodium dihydrogen diph...
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JP5907664B2 |
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JP5907799B2 |
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JP2016512024A |
The foodstuffs product which has a portion of a coffee cherry, its material, and a formation method are indicated. The above foodstuffs products can contain a particulate constituent and at least one flavor agent. The above-mentioned par...
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JP2016059321A |
To provide leavened bread which has a soft texture even when 50 mass% or more of sorghum flour is included to wheat flour, in which the wheat flour included in general leavened bread is replaced with a larger amount of sorghum flour.Prov...
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JP2016511012A |
An improved method for heat treating flowers. The resulting flower has increased water absorption and increased strength. Compared to dows and baked products made from untreated flowers, dows made from the heat treated flowers have impro...
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JP5901968B2 |
A method of preparing a salt product comprises the steps of: (i) providing a mixture which comprises salt dissolved in a solvent, said mixture further containing an organic material that is solid under ambient temperature conditions; and...
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JP5898237B2 |
The present invention relates to Saccharomyces cerevisiae strains suitable for the production of baker's yeasts which are osmotolerant and which exhibit intrinsic resistance to weak organic acids. The strains of the present invention are...
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JP5901120B2 |
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JP2016509830A |
Naturally-derived compounds with various structures elicit a salty taste perception and enhance the salty taste perception of the salt or act on one or more sodium channels. Foods may contain such naturally derived compounds, which can b...
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JP2016509848A |
The present invention relates to microalgae powder granules, their use in foods; and methods for preparing microalgae powder granules. Fine algae powder granules have a specific particle size distribution, flow capacity and wettability.
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JP2016509850A |
The present invention provides reduced fats obtained by replacing some of the original vegetable and / or animal fats with microalgae flour, which is a non-animal source, as well as bread and / or cakes. And / or its use as a new product...
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JP2016041055A |
To provide a laminated dough capable of obtaining stably by a simple method, a layering bakery product whose surface has a homogeneous, smooth and excellent appearance, capable of preventing breakage during circulation/storage or seconda...
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JP2016041082A |
To provide lipid-rich microalgal flour food compositions.Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed. In a preferred embodiment, for examp...
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JP5893485B2 |
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JP5891543B2 |
The purpose of the present invention is to provide a low-fat cake having improved quality, wherein the flavor, full-bodied taste (richness), softness, swellability, and baked color which are derived from of fats and oils are not at all i...
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JP5890934B2 |
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JP5890665B2 |
We describe a PS4 variant polypeptide derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises an amino acid mutation at one or more positions selected from the group c...
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JP5886006B2 |
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JP5882051B2 |
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