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JP5629365B2 |
Baked confectionery containing insoluble dietary fiber in an amount of from 5.0 to 20.0 mass % and starch in an amount of from 20 to 45 mass %, wherein a content of gliadin in the baked confectionery is 1.1 mass % or less, and the insolu...
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JP2014209869A |
To provide a bread which is crisp and readily meltable in the mouth, for a broad range of bread composition.A bread dough includes: (a) 5 to 40 parts by mass of a specific transesterified fat; (b) 0.03 to 1 parts by mass of polyglycerol ...
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JP5618394B2 |
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JP2014200245A |
To provide an art by which aging of texture by time such as hardness and dryness due to aging of starch is prevented, and while softness and glutinous feeling of the starch-based food product are maintained, melting feeling in a mouth an...
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JP2014200190A |
To provide a bread having a moist texture, made from bread dough with an increased ratio of added water to wheat flour.A wheat flour for bread dough includes mixture of a standard wheat flour R having an average particle diameter of 60 Î...
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JP2014200243A |
To provide vegetable fiber-containing bread and noodle products having excellent palatability and fragrance.Parched wheat or parched rice produces fragrance and can be easily pulverized into powder with a smaller size. Bread and noodle p...
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JP2014198037A |
To provide a modified gluten product excellent in water absorbability and emulsifiability.Gluten is polymerized to produce a modified gluten product having activity of 80% or less and water absorbability of 200% or more. The modified glu...
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JP5609128B2 |
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JP5611669B2 |
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JP5607397B2 |
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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JP5605524B1 |
A pizza dough having good stretchability and workability and a crispy texture after baking without performing a retardation step for resting the dough prior to spreading is described. In producing the pizza dough, the stretchability of t...
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JP2014193137A |
To provide a cream puff dough free of the five major allergens, egg, milk, wheat flour, peanut and buckwheat, and ingredients originated from them, and a method of producing an allergen-free cream puff by using the cream puff dough.A cre...
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JP5601900B2 |
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JP2014187880A |
To provide a pie dough having physical properties optimal when used in cooking.The pie dough is blended with a predetermined amount of powdery fat so as to make a pie having physical properties optimal for cooking. The pie doughs for coo...
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JP2014526249A |
Generally, a cracker is provided having at least one marbled surface. The marbled surface may include a cracker portion and an inclusion wherein the inclusion composition has a contrasting color, texture, appearance and/or taste when com...
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JP2014187883A |
To provide a sponge cake blended with sufficient amount of soybean milk, having good flavor and favorable texture.Egg yolk in an amount of 20 parts by weight or more and dried egg white in an amount of 3 to 20 parts by weight in terms of...
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JP2014187882A |
To provide a new manufacturing method of a sweet bun blended with 35 parts by weight or more of saccharides relative to 100 parts by weight of grain flour, which is sweet, moist, readily meltable in the mouth, and suitable for chilled di...
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JP2014168486A |
To provide a method for stably preparing a sourdough in a short period, without depending on the technique of skilled craftsmen and without influence from the environment.A manufacturing method of a fermentation dough includes the follow...
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JP2014161247A |
To provide a laminar bakery food of which the surface is hard and crispy and the filling has a soft texture.The laminar bakery dough includes a triglyceride composition in the compounding oil, which contains an oil and fat composition fo...
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JP5579209B2 |
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JP2014150776A |
To provide: an annual growth ring shape multi-layer rice flour cake in which comparing with the conventional annual growth ring shape multi-layer cake in which grain flours comprise a rice flour only, aging of dough is slow, and a volume...
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JP2014143972A |
To provide a waffle having a texture to be hardly stiffened even under cold storage conditions, and a waffle dough for use in manufacturing the waffle.The waffle dough includes 7 parts by mass or more of an oil-in-water type emulsion hav...
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JP2014140373A |
To provide an active oxygen-induced disorder inhibiting agent, and a method for adding an active oxygen-induced disorder inhibiting function to food and drink.This invention relates to a method for adding at least one selected from cycli...
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JP5566946B2 |
Compositions comprising, as the active ingredients, rcsvcratrol, a derivative, metabolite or analogue thereof, and a polyunsaturated fatty acid are disclosed. The compositions exert an antiinflammatory effect and may be a food or beverag...
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JP5567761B2 |
To provide a manufacturing method of soybean milk that can be added to various foodstuffs in such a manner that the soybean milk exhibits flavor and good body and, even when incorporated with foodstuffs as a part of a raw material thereo...
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JP5568335B2 |
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JP2014138591A |
To develop lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses, in which the substrate specificity of a lipolytic enzyme can be modified by making alterations...
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JP2014138579A |
To provide a microwave-cooked food that can present a favorable flavor and a soft texture.A mix powder for making a microwave-cooked food contains grain flour and saccharide in the mass ratio of 7:3-3:7 and contains inulin in an amount o...
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JP5562230B2 |
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JP5561434B2 |
The present invention addresses the problem of devising an effective production method whereby the volume of Danishes is increased and the texture of Danishes is improved. The present invention can make Danishes, of which the volume afte...
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JP5563990B2 |
This invention relates generally to enzymes, polynucleotides encoding the enzymes, the use of such polynucleotides and polypeptides and more specifically to enzymes having transferase activity, e.g., transaminase activity, e.g., d-amino-...
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JP2014516587A |
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-t...
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JP5549225B2 |
It is intended to provide a chocolate coating which has a good taste as a luxury food and a suitable solidification speed for coating, shows a favorable gloss after solidification and scarcely peels off coated matters in taking; and a fa...
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JP5552721B2 |
The invention relates to the use of flour containing a mixture of pulverized edible parts of Okra plant species, Vigna plant species and one or more types of food based carbohydrates selected from cereals or non-cereals or a mixture ther...
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JP5547857B1 |
The invention provides a bread hardening preventing agent, a bread hardening-preventing method, a bread production method, a premix flour for bread for the purpose of obtaining a bread whose hardening is prevented, thereby providing a br...
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JP5551846B1 |
As for more than the 3 mass % concerned in a constituent, and below 45 mass %, low-molecular-ized starch obtained considering starch which is a constituent as for which more than 75 mass % contains starch, and is more than amylose conten...
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JP2014128200A |
To provide a method for making bread, capable of making rice bread or rice flour bread at low cost in a short time.The method for making bread includes: a first step of making rice dough by fermentation of rice or rice flour as main raw ...
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JPWO2012117879A1 |
An object of the present invention is to provide a quality improver effective for improving the quality of steamed bread. A quality improver containing glucoamylase is provided. A quality improver having low protease activity is preferable.
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JPWO2012111327A1 |
A method for producing a food containing rice starch gel, which is a step of mixing rice flour or rice starch with an enzyme; the starch granules in the rice starch or rice starch are mixed with the enzyme at a temperature of about 10 °...
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JP5540347B2 |
This invention provides a method for improving bread-making properties of bread dough using rice flour as the main material. The invention relates to a dough improving agent for rice flour breads, wherein said agent comprises glutathione...
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JP2014117197A |
To provide an oil and fat composition for bread which can improve a soft feeling and a moist feeling in a bakery product and impart a good crispy feeling and a good melting-in-mouth feeling.A composition comprises, with respect to 100 pt...
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JP5528535B2 |
The present invention relates to methods for reducing color and/or unpleasant taste and/or malodor development in a composition comprising at plant material, such a cereal bran, in particular during solubilization processes of the plant ...
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JP5521704B2 |
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JP5520141B2 |
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JP5520223B2 |
The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods.
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JP5519755B2 |
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JP5520828B2 |
Variants of Bacillus sp. TS-23 strain alpha-amylases exhibit improved enzymatic performance, including increased themostability, reduced calcium dependence, increased washing/cleaning performance, and baking ability. Compositions compris...
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JP2014103895A |
To provide a method for producing a choux pastry shell, in which the choux pastry shell excellent in taste and texture can be produced by a simple means without using a special raw material.Choux pastry dough is prepared by heating/boili...
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JP5510959B2 |
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JP5509235B2 |
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