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JP5878324B2 |
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JP5877525B2 |
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JP5878954B2 |
The invention aims at a composition for preventing or ameliorating multiple risk factor syndrome involving visceral fat-type obesity, diabetes mellitus, hyperlipemia and hypertension, which comprises at least one member selected from the...
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JP2016506717A |
The present invention relates to food compositions. In particular, the present invention relates to non-beverage food compositions comprising desferricrysin, iron, phenolic chromophore compounds and cooking fruits. A further aspect of th...
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JP2016029893A |
To provide a bagel which makes it possible to provide a new texture and taste.A bagel has a central part 2 and a body part 3 provided to surround it, in a plan view. The body part 3 has a vertical cross-sectional structure in which subsi...
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JP5876223B2 |
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JP5875059B2 |
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JP5876470B2 |
The present invention relates to a method for the modification of cereal bran, a method for the production of a modified cereal bran product as well as the use of such products in the production of food products.
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JP5875220B2 |
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JP5872305B2 |
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JP5868591B2 |
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JP5864708B2 |
An object of the present invention is to provide dough which can provide bread and baked confectionery with the good appearance and the suppressed dry texture, even though the dough includes the cereal flour containing a large amount of ...
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JP5865296B2 |
This invention relates to fat containing consumable food products comprising a-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholestrerol and caloric content as a like food w...
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JP5861232B2 |
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JP5859292B2 |
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JP5859160B1 |
To provide an oil-in-water emulsion for glazing, which is excellent in emulsion stability, color tone, acid resistance, applicability to food, and gloss of food surface. This is an oil-in-water emulsion for polishing containing at least ...
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JP5857345B2 |
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JP5857338B2 |
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JP5859282B2 |
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JP5858975B2 |
An object of the present invention is to provide dough for a layered cereal flour puffed food having the soft texture and the good melting mouthfeel while having the crispy texture after the baking, provide a layered cereal flour puffed ...
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JP5855427B2 |
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JP5855828B2 |
The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based be...
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JP2016021946A |
To provide a fried bakery food such as fried pie and Danish pastry having preferable texture with suppressing oily feeling.A dough manufactured by blending starch of 35 wt.% or more, calcium of 0.05 to 1.1 wt.%, magnesium of 0.001 to 0.2...
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JP2016020501A |
To provide low-lauric, low-trans fat compositions useful for food and other applications.A fat composition comprises a triglyceride mixture the constituent fatty acid of which is composed of: a) 40-70 wt.% of palmitic, stearic and arachi...
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JP5850917B2 |
A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.
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JP5852783B2 |
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JP5850610B2 |
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JP2016502409A |
To provide a method for manipulating a gene of a genetically modified plant that reproduces a nitrogen fixation mechanism of a photosynthetic bacterium such as cyanobacteria or another bacterium. The present invention uses plants that re...
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JP2016501512A |
Fungal α-amylase (TeAmy1) from Talaromyces emersonii, as well as variants thereof, are provided. TeAmy1 has an optimum pH of 3.5 and can act in the temperature range of at least 30-75 ° C, and this enzyme can be used in combination wit...
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JP5844560B2 |
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JP2016005484A |
To provide food compositions comprising tailored oils.Methods and compositions for the production of food compositions, oils, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing mic...
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JP5843556B2 |
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JP5843312B2 |
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JP5843314B2 |
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JP2016500265A |
The present invention relates to bakery shortening prepared from palm diacylglycerol and a method for producing the same. In a first aspect of the invention, the bakery shortening comprises palm diacylglycerol stearin and a melting point...
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JP2016000019A |
To provide a crouton with satisfactory taste and texture in which taste is good, and, even if being taken as the floating material of a soup or the like, crisping is maintained and texture is retained, a method for producing the same, th...
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JP5836179B2 |
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JP2015228821A |
To provide a method capable of promoting drying of a dough of a rice cracker and shortening a drying time easily, without affection on quality from a raw material or an additive, and without approach from an apparatus.Drying of a dough a...
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JPWO2013154030A1 |
Abstract subject To provide a preparation and method which can easily and efficiently improve the quality of at least one selected from breads, confectionery, donuts, pies, and Chinese skins, and which is highly safe. By using glycine an...
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JP5834160B1 |
To solve the problem of bread obtained by fermenting conventional wheat flour as a main raw material and then baking it, and to contribute to health promotion, maintenance of proper weight and body shape, improvement of lifestyle-related...
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JP5833728B1 |
To prevent exudation during storage even if a soft portion for separating milk fat is contained, and to maintain stable physical properties for a long period of time, and to have good extensibility in a dough even when containing fat and...
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JP5831964B2 |
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JP5832142B2 |
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JP5833730B1 |
To prevent exudation during storage even if a soft portion for separating milk fat is contained, and to maintain stable physical properties for a long period of time, and to have good extensibility in a dough even if it contains fat and ...
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JP5828628B2 |
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JP2015216863A |
To provide a novel lipase, polynucleotide encoding the enzyme, a recombinant vector comprising the polynucleotide, a transformant having the vector introduced thereinto, a production method for the enzyme, and a use method for the enzyme...
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JP2015534456A |
The fungal α-amylase from Aspergillus clavatus is provided (AcAmy1). AcAmy1 has an optimum pH of 4.5 and can act at 30-75 ° C, and this enzyme can be used in combination with glucoamylase and isoamylase in glycation reactions. This eli...
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JP2015213508A |
To provide methods for enzymatic production of functional lipids derived from cereal selected from wheat, barley, oats, rye, triticale, rice and maize or from cereal by-product.The method for treating a lipid-containing plant material co...
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JP2015213474A |
To provide a plastic oil-and-fat composition capable of imparting well-balanced milk flavor and richness by suppressing miscellaneous taste, and to provide a bakery product from which well-balanced milk flavor or richness can be felt by ...
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JP2015213476A |
To provide a baked confectionery dough capable of providing a baked confectionery having crispy chewiness and good texture of a crust and soft and moist texture of a crumb.There is provided a baked confectionery dough satisfying all of f...
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