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JP2015213477A |
To provide a bread dough capable of providing breads good in crispy texture even with a blend rich in oil content and sugar content, and a manufacturing method for bread dough capable of stably and simply manufacturing breads having such...
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JP5827192B2 |
Low-lauric, low-trans fat compositions useful for food and other applications.
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JP5824198B2 |
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JP5822513B2 |
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JP5822604B2 |
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JP5813299B2 |
The invention provides a method for manufacturing a bread containing dried fruit for preventing the staling of bread attributable to the effects of a dried fruit kneaded therein so as to sustain the soft texture of the bread for a long p...
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JP5810117B2 |
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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JP5805477B2 |
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JP5804331B2 |
The invention relates to polypeptides having glucanase, eg endoglucanase, mannanase, xylanase activity or a combination of these activities, and polynucleotides encoding them. In one aspect, the glucanase activity is an endoglucanase act...
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JP2015188445A |
To produce an unconventional, completely-novel and characterized bread.A sweetened bean paste containing 10-70 wt.% sweetened saccharide and 20-70 wt.% free water is kneaded uniformly into a bread dough as much as 71 baker's% or more (71...
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JP2015530118A |
Bean protein products having a protein content of at least about 60% by weight (N × 6.25) db, preferably bean protein isolates having a protein content of at least about 90% by weight (N × 6.25) db are preferably aqueous calcium salts....
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JP5793487B2 |
This invention relates to polypeptides having aldolase activity, including pyruvate activity such as, without limitation, HMG and/or KHG aldolase activity, polynucleotides encoding these polypeptides, and methods of making and using thes...
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JP5794623B2 |
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JP5793486B2 |
This invention relates to polypeptides having aldolase activity, including pyruvate activity such as, without limitation, HMG and/or KHG aldolase activity, polynucleotides encoding these polypeptides, and methods of making and using thes...
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JP2015177774A |
To provide a novel pie utilizing microwave heating.By semi-baking pie dough, a pie can be provided that swells by being heated in a microwave oven and has a crispy texture and characteristic rich aroma. A semi-baked pie has a water conte...
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JP5789444B2 |
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JP5792080B2 |
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JP2015167548A |
To provide a method for easily producing wild grape powder, and wild grape powder produced by the same.A method for producing dried powder of wild grape pulp skin includes separating fruits of wild grapes adjusted in a moisture percentag...
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JP5782244B2 |
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JP5782270B2 |
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JP2015527065A |
The present invention relates to novel enzymes with improved properties suitable for use in the production of food products, feed products, or malt beverage products, such as brewing processes, and compositions containing such enzymes.
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JP2015163070A |
To provide a xylanase polypeptide which can be aimed at increasing in use of cereal bran, and improving cellulose bioethanol productivity.The invention relates to a polypeptide which comprises a combination of one or more amino acid modi...
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JP5775907B2 |
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JP5769053B2 |
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JP5768267B2 |
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JP5771385B2 |
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JP2015149930A |
To provide a water retention agent for a food product excellent in water retention of a processed food such as a gummy candy, a soft candy, a bread, a pancake, a noodle, a cookie or a snack confectionery, and capable of suppressing a sti...
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JP5763853B1 |
To obtain a shoe case having a stable shape and a good volume while imparting good mechanical resistance to the shoe case dough even if the raw material is blended for industrial production in which the amount of eggs and fats and oils u...
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JP2015142542A |
To provide a high protein pancake mix which can be tasty to eat even when using whey protein, as a protein source.Whey protein and wheat protein are used as protein sources, and inulin and corn starch are blended, for making a pancake ex...
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JP2015521846A |
A method for producing an edible oleogel, which comprises mixing edible triacylglycerol oil or triacylglycerol fat and ethyl cellulose in a weight ratio of 99: 1 to 80:20 to form a mixture, and mixing the mixture at 80 to 300 ° C. A met...
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JP2015139403A |
To provide a fried bakery food product such as a fried pie and danish pastry doughnut having suppressed oiliness and preferable texture.A plastic water-in-oil emulsified object having a rheometer value (plunger diameter 10 mm) of 5000 g ...
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JP2015136311A |
To provide a novel texture improver useful for improving the texture of a laminar swelled food.Pregelatinized esterified starch or pregelatinized etherified starch is used as a texture improver for a laminar swelled food. The esterified ...
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JP5754857B2 |
The present invention relates to a food improver which can be produced by a simple method, is excellent in storage stability, and allows various foods added therewith to maintain taste or flavor as exhibited immediately after processed a...
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JP2015133976A |
To provide a method for preparing a variant lipolytic enzyme.The method of the invention comprises expressing a nucleotide sequence that has at least 90% sequence identity to a nucleotide sequence encoding a fungal lipolytic enzyme in a ...
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JP2015128383A |
To provide a pie having, for example, uniform float after being baked during preparation of dough, capable of suppressing fall upon eating, having a crisp texture with good meltability in the mouth, and further capable of maintaining the...
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JP5750294B2 |
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JP5748470B2 |
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JP5744518B2 |
The invention relates to enzymes having xylanase, mannanase and/or glucanase activity, e.g., catalyzing hydrolysis of internal ²-1,4-xylosidic linkages or endo- ²-1,4-glucanase linkages; and/or degrading a linear polysaccharide beta-1,...
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JP2015518707A |
Fungal alpha amylase comes from Aspergillus clavatus (AcAmy1). AcAmy1 has an optimum pH of 4.5 and can function at 30-75 ° C, and this enzyme can be used in combination with glucoamylase during the glycation reaction. This eliminates th...
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JP5740770B2 |
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JP5740771B2 |
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JP2015116147A |
To provide a bakery product which has less change of texture due to aging, especially, which can maintain crispy texture immediately after baking.The problem can be solved by using a plastic oil-and-fat composition including 0.1-10 mass%...
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JP5739129B2 |
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JP5740100B2 |
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JP5739199B2 |
Producing a bread by a straight method of directly baking a frozen dough for breads that has undergone final proofing. A specific volume of the frozen dough for breads that has undergone the final proofing immediately before baking falls...
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JP2015112063A |
To provide an emulsification fat composition for a choux pastry in which the solubility of sodium caseinate is high even without using phosphate, and capable of stably performing the continuous production of a choux pastry, and a choux p...
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JP5734697B2 |
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JP5734923B2 |
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JP5730830B2 |
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JP5733777B2 |
This invention relates to polypeptides having aldolase activity, including pyruvate activity such as, without limitation, HMG and/or KHG aldolase activity, polynucleotides encoding these polypeptides, and methods of making and using thes...
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