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JP5731784B2 |
An object of the present invention is to provide a bakery product which has a soft and moist texture, sweetly dissolves in the mouth, has a favorable flavor, and is well risen and a method of producing the same. Another object of the pre...
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JP5728408B2 |
A reduced digestible carbohydrate food made from a dough and consisting of a pasta, noodle or restructured rice particle, the food having a modified matrix structure that comprises discrete units of starch granules that comprise availabl...
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JP5729723B2 |
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JP5728402B2 |
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JP5720033B2 |
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JP5719621B2 |
The invention relates to alpha amylases and to polynucleotides encoding the alpha amylases. In addition methods of designing new alpha amylases and methods of use thereof are also provided. The alpha amylases have increased activity and ...
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JP2015092843A |
To provide a soft biscuit with a high nutrition value, which is thick, filling, and easy to swallow; and a manufacturing method thereof.Relative to the soft biscuit, 20 to 45 mass% of powder, 7 to 20 mass% of banana solid content, 15 to ...
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JP5713483B2 |
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JP2015084693A |
To provide a topping dough for bakery hardly generating phenomenon that a surface of an outer coat gets sticky by containing water ("crying") even upon aging after firing and capable of maintaining crisp feeling.There is provided a toppi...
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JP5712138B2 |
The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of l...
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JP5714118B2 |
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JP2015084666A |
To provide a method for manufacturing bread having excellent volume, of which the dough has excellent handleability with less stickiness, though containing a water-soluble saccharide compound raw material such as honey.The method for man...
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JP5715346B2 |
A novel ²-amylase having excellent practical applicability is found, and an object is to provide a practical use of the ²-amylase. Provided is a method for improving a food, which is characterized in that a ²-amylase derived from Baci...
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JP5714373B2 |
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JP5710057B1 |
To impair the machine-processability of a dough and the structure of the internal phase after baking the dough, which is associated with the limitation of the blending amount of wheat flour in a yeast fermented food mainly composed of a ...
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JP5710212B2 |
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JP2015512271A |
The present invention relates to oils and fats for bakeries that are low in trance and saturated fatty acids. Methods for making the systems of the invention are also disclosed, and their use in bakery applications, especially pastry app...
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JP2015080441A |
To provide an emulsified fat composition that can obtain a puff skin having a good volume and shape and being excellent in texture and flavor.An emulsified fat composition for a puff contains mung bean protein. The mung bean protein is c...
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JP2015073473A |
To provide cream puff dough from which a cream puff case, that has excellent volume and an excellent inner phase, favorable crisp and palatability and high aging resistance while keeping softness, can be produced and which has excellent ...
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JP2015073450A |
To provide an additive-free non gluten rice flour bread dough excellent in water holding properties and a manufacturing method thereof, and a manufacturing method of a non gluten rice flour bread.A composition including a rice component ...
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JP2015073470A |
To provide an oil-and-fat composition for roll-in use, from which a layered bakery having flaky palatability is obtained without spoiling workability even when the oil-and-fat composition for roll-in use has low oil content, and to provi...
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JP2015073472A |
To provide a method for producing a bakery product, in which the bakery product, that is soft and moist, has favorable crisp and is melted easily in the mouth, can be produced stably by using bakery dough, in which a large amount of an a...
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JP2015065832A |
To provide a food additive composition capable of imparting freeze-resistance to cereal foods without using fat, freeze-resistant cereal foods, and manufacturing method thereof.The food additive composition including a non-steamed fermen...
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JP2015065839A |
To provide a high-quality product of baked confectionery with restricted carbohydrates, a pancake in particular, and a composition for manufacturing the confectionery; having improved physical properties with a focus on the texture.The c...
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JP2015065925A |
To provide a batter mix for fried bakery foods, which allows fried bakery foods having an excellent crispy texture even after a time lapse and an excellent appearance to be manufactured; and a manufacturing method of fried bakery foods.T...
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JP5699130B2 |
Bleached dextrin compositions, methods of forming the same, and products formed therefrom. The composition comprises a dextrin-based composition or slurry, a caustic agent, and an oxidant. The caustic agent may include sodium hydroxide. ...
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JP2015057962A |
To provide a sodium stearoyl lactylate formulation for bakery, being easily usable in manufacturing a bakery product and being excellent in dough adjustment effect of a bakery product and in quality improvement effect of a baked bakery p...
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JP5688923B2 |
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JP5685393B2 |
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JP5682866B2 |
To provide a nucleic acid cassette and a method for producing gene-modified yeast having excellent stress resistance, and to provide the yeast. The nucleic acid cassette for producing the yeast having resistance to high sucrose stress or...
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JP5681187B2 |
A yeast, Saccharomyces chevalieri and/or Saccharomyces cerevisiae var. boulardii stabilizes bread fermentation during proofing. A bakery dough composition includes the yeast Saccharomyces chevalieri and/or Saccharomyces cerevisiae var. b...
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JP2015037393A |
To provide a bread dough capable of generating, amidst bread production baking, unprecedentedly abundant butter-like sweet aroma and fragrant aroma unique to freshly-out-of-oven baked bread, yielding freshly baked bread capable of accent...
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JP5669316B2 |
The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, and water and amylomaltase treated starch present in the water phase. The product can be used as a baking marg...
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JP5666750B1 |
Provided are a bread curing inhibitor, a bread curing suppressing method, a bread manufacturing method, and a bread mix powder for obtaining breads with suppressed curing, and further, the breads are satisfactorily cured. To provide brea...
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JP2015023845A |
To provide a rice powder-containing dough composition having no syneresis, having sufficient extensibility in the dough and capable of sufficient fermentation at low temperature, and a method for producing rice powder bread.Provided is a...
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JP2015015916A |
To provide a manufacturing method of bread capable, even when bread is manufactured by using 100% domestically produced wheat flours, of moistly and impeccably baking the same.The provided manufacturing method of bread includes a wheat f...
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JP2015502982A |
The present invention is a composition comprising monoglyceride and diglyceride, wherein the monoglyceride and diglyceride have an iodine value of at least 30; and where the fatty acid of the monoglyceride and diglyceride is in the total...
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JP2015008670A |
To provide a new snack food product suitable as a food product to be directly eaten, having a texture of bread and a sweet flavor of granulated sugar.The snack food product includes small pieces of dried bread coated with fat and seasoni...
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JP5651889B1 |
To provide processed brown rice and fermented food capable of increasing the amount of free ferulic acid contributing to improvement of dementia. The processed brown rice to which a high water pressure is applied is characterized in that...
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JP5654244B2 |
The present invention provides baked confectionery, including (A) wheat flour, (B) a gelatinized modified starch, and (C) oils and fats and satisfying the conditions of (1), (2), and (3): (1) a weight ratio of (A) to (B), (A)/(B), is 90/...
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JP5654706B1 |
To use dried rice bran to prevent excessive water content, cover it with rice bran, cover it with a bran lid and steam it until the water is removed by residual heat, and then fermented bran rice bran. Mix with and ferment in a sealed st...
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JP2015002705A |
To provide an oil and fat composition for puff shells, which enables production of a puff shell with an improved voluminous feeling, and a puff shell prepared using the oil and fat composition for puff shells.Oils and fats contain beeswa...
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JP5648306B2 |
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JP2014233284A |
To provide a method of producing bread which makes it possible to obtain bread having excellent workability, texture and aging resistance.Used is wheat flour obtained from the wheat grains stored for 1-14 days under the ethylene gas envi...
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JP2014223085A |
To provide a flavor-enhancing agent applicable to various foods for further utilizing characteristics of the foods.The flavor-enhancing agent with use of lactobionic acid, lactobionic acid-δ-lactone, a salt of lactobionic acid, or a mix...
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JP5636039B2 |
The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated t...
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JP2014221074A |
To provide a polypeptide (particularly, amylase polypeptide) that prevents hardening of bread due to the crystallization of amylopectin generated in starch granules with time, also to provide nucleic acid encoding them, and its use as no...
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JP2014221035A |
To provide a taste improvement bulk filler of a food product that is produced by using glucomannan and in which an object foodstuff can be improved without lowering taste while being performed by weighting; and a bean paste and a dough o...
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JP2014221025A |
To provide a bread modifier which is free from deterioration of workability of dough and is suitable for volume increase after baking and enhanced soft feeling of crumb.Among iota carrageenans, an iota carrageenan comprising many iota ca...
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JP5628366B2 |
The purpose of the present invention is to provide an oil/fat composition suitable for producing baked goods having a light and tender-crisp texture. The oil/fat in the oil/fat composition satisfies conditions (a), (b), (c), and (d) desc...
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