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JP2014097024A |
To provide a rice flour bread made from rice flour, which has good taste, high resistance to desiccation, and extremely small dimensional change after baking, without addition of gluten and glutathione.The mixed powder for rice flour bre...
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JP5507842B2 |
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JP5508049B2 |
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JP5507352B2 |
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JP2014087261A |
To provide a method for making tasty bread containing raisins, vegetables, and the like.An objective of the present invention is to provide a method for making tasty bread containing raisins, vegetables, and the like. Specifically, the m...
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JP2014087376A |
To provide a production method of a quality improvement agent for a food product in which a production method is simple, storage stability is excellent, when being added to various food products, texture and flavor right after processing...
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JP5492996B2 |
The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation proces...
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JP2014083022A |
To provide a sponge and dough fermentation dough that has an antifungal property (especially after making bread) and bacteriostatic (especially in a period before mixing sponge-and-dough fermentation dough with dough-mixing blending mate...
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JP2014083015A |
To provide a fat composition for a chou case that can produce a chou case in which voluminous feeling is improved; and a chou case using the fat composition for a chou case.A fat composition for a chou case is made to include 0.005-0.039...
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JP2014079209A |
To provide a confectionery quality improver made of water-in-oil type emulsion having improvement effect such as enhancing meltability in the mouth of confectionery, and confectionery using the confectionery quality improver.The confecti...
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JP2014079193A |
To provide a pigment-containing rice paste which allows a processed food made mainly from grain flour such as wheat flour to be easily produced at home, facilitating the substitution of the grain flour; a production method thereof; and a...
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JP5483417B2 |
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JP2014076036A |
To provide a formed processed food which can be easily formed, with a dough surface having reduced stickiness by the formation of fine gel particles of calcium alginate on the surface to come in contact with other objects during cooking ...
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JP5479662B2 |
The gelatin substitute contains vegetable fat. An Independent claim is included for the method of incorporating the gelatin substitute into food, by melting at 30-40degreesC.
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JP5481537B2 |
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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JP5481015B2 |
The present invention relates to a method of preparing a novel stable liquid leaven composition comprising a bread flavour improvement composition, an active yeast and a bread improver composition. Stable liquid compositions according to...
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JP2014068583A |
To provide a water-in-oil type emulsion having plasticity with a milk fat content reduced to a predetermined amount or lower, having rich milk flavor and rich taste, and a bakery product having rich milk flavor and rich taste.A water-in-...
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JP2014068620A |
To provide a food product such as bakery product blended with insoluble dietary fiber, which has a soft and moist texture readily meltable in the mouth with good flavor, improving degradation of texture such as floury and dried tasteless...
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JP2014064592A |
To provide an improved food stuff with reduced content of carbohydrate, for use in manufacturing a burned product and an extrusion molded food stuff.Conventional powder is entirely or partially replaced with starch resistant to amylase d...
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JP5469504B2 |
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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JP5465602B2 |
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JP2014057551A |
To provide a choux case having a large specific volume, a thin thickness, and many cracks on the surface, while the disadvantage of a choux case containing sodium caseinate is having a large specific volume with a large thickness; and to...
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JP5459464B2 |
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JP5461830B2 |
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JP5461440B2 |
The invention is directed to the use of alternan having a weight average molecular weight Mw in the range of 33 000 000 g/mol to 60 000 000 g/mol, determined with GPC MALLS, as emulsifier, particularly for foodstuffs and cosmetics.
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JP5451928B1 |
To provide a cooking mold for heating in a microwave oven and a cooking kit for microwave oven in which the surface can be appropriately browned, the inside is sufficiently heated to obtain a good texture, and the surface can be easily p...
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JP5448297B2 |
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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JP5448812B2 |
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 substitution at position 307 to lysine (K) or arginine (R),...
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JP5448683B2 |
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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JP2014045741A |
To provide a pretzel product having a rich butter flavor and a production method thereof.A production method of a stick-like pretzel having a rich butter flavor includes: a step of kneading 5-20 pts.wt. of butter into grain flour of 100 ...
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JP2014045683A |
To provide an edible fat and oil having reduced cooked odor and heat-deterioration odor, without impairing the original flavor of the fat and oil.Water soluble citrulline, a kind of amino acid conventionally not used in an edible fat and...
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JP2014042510A |
To provide a technique for easily producing a baked confectionery having a pie-like texture in a short time.The production method of a dough for a baked confectionery which includes at least a dough making step of mixing 100 weight parts...
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JP2014042458A |
To provide a novel application by recognizing saltiness enhancement effect of a berry of Rubus microphyllus L.f..Drinking water including common salt is mixed with a berry or berry juice of Rubus microphyllus L.f., thereby drinking water...
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JP2014039477A |
To provide a composition capable of improving hygroscopic property of stearoyl sodium lactate.A composition includes stearoyl sodium lactate and dietary fiber.
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JP5435585B2 |
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JP5430895B2 |
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JP2014036611A |
To provide a method for producing heat treated wheat flour that can bring about a heat treated wheat flour of aromatic scent, which can make the scent and flavor of food using wheat-flour such as bakery food and noodles, more favorable.S...
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JP5428003B2 |
Rice grains are soaked in water to give a rice-grain soaked liquid to allow the rice grains to absorb water and the entire rice-grain soaked liquid is then charged into a mill to mill the rice grains to prepare finely-divided rice grains...
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JP5427839B2 |
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JP5430202B2 |
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JP5429935B2 |
To provide a germinated seed highly containing GABA and/or taurine, to provide a method for producing the same, and to provide a method for producing a food product using the germinated seed. The germinated seed has a γ-aminobutyric aci...
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JP2014033677A |
To improve conventional food compositions for use in making baked goods and extruded food products by reducing the carbohydrate content.This is done by substituting the conventional flour in whole or in part with a combination of starch ...
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JP5420493B2 |
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JP5414100B2 |
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JP2014023441A |
To provide a method for producing a bakery food product, capable of efficiently producing a bakery food product which has an internal phase comprising uniform bubbles, and voluminous feeling.This method for producing a bakery food produc...
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JP5406393B1 |
To provide a method for producing a confectionery and a confectionery which can more surely obtain a texture equal to or higher than that when wheat flour is used even when rice flour is used as a raw material. In the mixing step, fats a...
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JP5406050B2 |
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JP2014018202A |
To provide a manufacturing method of a French bread-like hearth bread which a crust is easy to bite and staling is slow.A French bread-like hearth bread is made by adding leaven (leaven kneaded with warm water) made from buckwheat flour,...
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JP2014018163A |
To provide a white baked bread that is not sticky and has texture having favorable articulation although, because the white baked bread has low burning temperature to be baked to be white, the white baked bread has a high moisture conten...
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JP2014014309A |
To provide a fat composition for a chou case, which allows production of a chou case having improved voluminousness, and to provide a chou case using the fat composition for a chou case.A fat composition for a chou case includes 0.04 to ...
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