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JP2022168821A |
To provide a Dutch topping composition capable of easily and stably producing Dutch bread with good cracks on a surface part and Dutch topping, and a method of producing Dutch bread dough, Dutch bread frozen dough, and Dutch bread.There ...
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JP7163314B2 |
The present invention addresses the problem of providing octopus dumplings, "takoyaki", which can keep the appearance thereof even immediately after being freshly baked or even when being re-heated after getting cold, and of which the su...
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JP7162410B2 |
To provide an improvement material for chou, being soft, excellent in in-mouth meltability, and capable of obtaining stably a chou case having a large volume and excellent shape retention property; and to provide a fat composition for ch...
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JP7157524B2 |
To provide an oil-in-water emulsified oil-and-fat composition capable of producing a filling material for bakery having a smooth and melting texture and less change in texture with time.There are provided: an oil-in-water emulsified oil-...
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JP7157553B2 |
To provide an oil and fat composition for cream puff capable of manufacturing a puff shell having smooth surface, good in volume and an inner phase, and high in aging resistance, a cream puff dough, a puff shell and a manufacturing metho...
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JP2022153833A |
To provide a production method of a bread dough for producing a hard bread with high water content having no stickiness of a bread dough, and, rough texture, and chewy texture.A dough for hard bread with high water content containing to ...
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JP2022147809A |
To provide a bakery food that has a crispy texture without containing wheat flour or eggs, and has little feel of sticking or roughness.A dough for bakery food contains milk protein of 50-80 mass%, and oil and fat of 5-30 mass%. In the m...
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JP2022143636A |
To provide a fat composition for a bakery food product having functions to enhance a flavor and richness of taste of a bakery food product, and further to provide a production method of a fat composition for a bakery food product, bakery...
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JP7140620B2 |
To provide a bakery food product (I) having a soft texture or a moist texture without generating a sticking texture or a heavy articulation, (II) maintaining a preferable texture over time, and (III) having a better taste.A texture impro...
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JP2022136118A |
To provide new lipolytic enzymes capable of providing a white crumb and a fine crumb structure without inducing off-flavor.The present invention relates to a polypeptide having lipolytic enzyme activity, selected from the group consistin...
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JP2022134813A |
To provide gluten free bread mix flour capable of producing delicious bread easily by using buckwheat flour instead of using rice flour used in gluten free bread flour.There are provided gluten free bread mix flour characterized in conta...
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JP2022135350A |
To provide a composition for cake doughnuts that enables a frozen cake doughnut to have a good crispy surface after thawed, by a simple manner, and also enables the fried cake doughnut to have good morphological stability, and dough for ...
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JP7137003B2 |
The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepar...
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JP2022130824A |
To provide a technique to make bread that has a good flavor or expands well, in a short time.A dough improver contains an oxidizer for increasing the amount of 3-methylbutanal or 2-methylbutanal contained in bread dough by oxidizing 3-me...
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JP2022130549A |
To provide new sourdoughs that can improve quality and a flavor of bakery and patisserie products such as bread, in particular (Asian-type) steamed breads.The present invention discloses a baking composition comprising a bakery product, ...
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JP2022128765A |
To provide an egg roll which can retain an unstretched crispy skin texture even with the lapse of time after frying with oil.A mix for an egg roll skin comprises 5 to 50 mass% of one or more selected from the group consisting of a dry-he...
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JP2022124506A |
To provide a technique capable of easily producing bread which has sufficient swelling and good food texture and flavor while suppressing reduction in flavor of the bread which is concerned due to use of baking powder and utilizing a fun...
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JP2022124400A |
To provide an oil composition for chou dough that gives a chou case, which really melts in the mouth, can be easily bitten off, and has a good flavor, as well as is excellent in volume and shape retention.An oil-in-water emulsion oil-and...
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JP2022124399A |
To provide an oil-and-fat composition that can be suitably mixed when producing bakery dough, particularly with a horizontal mixer, can reduce the stickiness of the bakery dough, and enables making a bakery product having a large volume ...
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JP7124547B2 |
To provide a frozen pie dough suitable for manufacturing a pie having a volume and capable of retaining an excellent texture even after being preserved in a heat retainer, in particular, fried pie, and a manufacturing method thereof, and...
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JP2022119032A |
To provide wheat flour for yudane breads capable of obtaining yudane breads having sweet feeling by containing much maltose, a bread dough using the same and yudane breads obtained by firing the bread dough.In the production of yudane br...
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JP2022118741A |
To provide sponge cake in which sufficient swelling is formed without using food additives such as baking powder or an emulsifier, and to provide sponge cake in which reduced volume of baked cake as a result of addition of D-psicose is p...
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JP7111551B2 |
To improve operability in making a Japanese savory pancake (Okonomiyaki) using cut cabbage and improve food texture of an obtained Japanese savory pancake.A material for a Japanese savory pancake includes cut cabbage having a mean width ...
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JP7109195B2 |
To provide an oil and fat composition low in trans fatty acid content and good in workability, and bakery foods using the oil and fat composition and good in mouth melting.There is provided an oil and fat composition having content of tr...
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JP2022111061A |
To provide a composition for a wheat flour food and a rice flour food with which the wheat flour food and the rice flour food excellent in air bubble stability can be obtained, a premix for the wheat flour food and the rice flour food wh...
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JP7105558B2 |
To provide a pancake dough and mix powder for pancake for acquiring cream puff skin which has proper swelling, and texture with softness, moist feeling and crisp feeling.There are provided a pancake dough and mix powder for pancake compr...
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JP2022107247A |
To provide a novel food having a texture like fried Jiaozi without using Jiaozi dough.The present invention relates to a mix used for the production of a novel food having a texture like fried Jiaozi without using Jiaozi dough. The produ...
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JP7103732B2 |
To provide an oil-in-water type emulsified fat composition which can provide, without impairing physical properties of dough, bread having good storage stability, a large volume, softness, and good moist and crisp feeling.Provided is an ...
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JP7103731B2 |
To provide an aqueous liquid for bakery product impregnation that permeability for bakery products especially sliced bread is good, shelf life is long, milk flavor is good, and can provide soft and moist french toast-like food.An aqueous...
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JP7102174B2 |
To provide mix powder for bakery product obtained by heating a batter dough which can be easily peeled from a mold or a baking plate.The invention is configured so that, out of 100 mass parts of starch included in the mix powder, 2 mass ...
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JP7099819B2 |
To provide a low-carbohydrate bakery food that has excellent dough workability, and has a voluminous appearance and an excellent texture.A mix for bakery food contains RS2-classified indigestible starch and RS4-classified indigestible st...
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JP2022104552A |
To provide a bread-like raised food product using no expansive agent, gluten, nor thickener.Dough for producing a bread-like raised food product contains soybean protein and egg white but no expansive agent, gluten, nor a thickener. A br...
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JP2022092687A |
To provide bread dough for obtaining bread having a texture curbed in difficulty in easy biting-off and dryness even after the bread is heated in a microwave and then cooled, substantially without using an emulsifier; the bread; and froz...
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JP7089986B2 |
To provide baked confectionery having appearance with volume feeling and texture with sticky palatability while containing wheat total grain powder.A mix for baked confectionery contains wheat total grain powder, pregelatinized grain flo...
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JP7080128B2 |
To provide: a technique with which a Japanese savory pancake (Okonomiyaki) can be made efficiently while reducing occurrence of a material drop even if cut cabbage is used as an ingredient, and it is also possible to make a Japanese savo...
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JP7080040B2 |
To provide a baked confectionery in which an unfavorable soy bean odor is restrained and which has an improved flavor suitable for cake or cookies in producing the baked confectionery including a soy bean-derived powder in a dough materi...
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JP7069230B2 |
The present invention provides in dough or batter products and their use in bakery products, wherein the dough or batter product comprises functionalized grains. The functionalized grains more specifically comprise a high concentration o...
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JP7063633B2 |
To provide burned confectionery having good crispiness and mouth melting with stickiness under refrigeration and freezing.There is provided an oil and fat composition for burned confectionery eaten cold, satisfying following conditions (...
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JP2022067424A |
To provide a doughnut of which air bubbles of a meringue are hardly broken even if oil-fried, of which perforated structure is sufficiently retained and which has a fluffy and soft texture and a large volume, and a mix flour for the doug...
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JP2022067021A |
To provide gluten-free bread that one can eat with a sense of ease, is excellent in a texture and a taste, and is high in health functionality by using as a thickener a food material having been used long in diet and readily available, w...
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JP2022060785A |
To provide Okonomiyaki or Takoyaki with good texture and melt-in-the-mouth feeling.Mixed powder for Okonomiyaki and Takoyaki contains at least one ingredient chosen from a group comprised of starch ester and starch ether. A ratio [RVAfin...
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JP7051892B2 |
A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegeta...
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JP7051285B2 |
To provide an oil and fat composition for kneading in bread making that allows oils and fats to mix well in bread dough, suppresses the stickiness of the bread dough, and can produce the bread that shows improvements in its inner layer a...
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JP7049077B2 |
To provide a mix for shoe dough capable of manufacturing a shoe skin having good shape even with containing starch as a main component, a shoe dough, and a manufacturing method of the shoe skin.There are provided a mix for shoe dough con...
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JP7046904B2 |
It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ing...
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JP2022051308A |
To provide: a wheat flour fired Japanese-style food product mix making it easier to manufacture a desired shape because characteristics of a batter is stable even after the passage of time after preparing the batter; a wheat flour fired ...
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JP7041309B1 |
To obtain a wheat flour substitute composition for a bakery product, which is low in sugar and can obtain a bakery product in which flour is used in terms of foaming property, foam stability, flavor and texture. Provided are compositions...
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JP2022044365A |
To provide an oil composition for mix powder that has excellent dispersibility in mix powder, has a reduced amount of trans fatty acid and good melt-in-the-mouth feeling as a final product.An oil composition is predominantly composed of ...
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JP7032643B2 |
To provide bread yeast for practical use enabling bread production with superior flavor and form as well as methods for bread production using such yeast.By hybridizing Saccharomyces bayanus B9 L3 and Saccharomyces cerevisiae H24U1M, a b...
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JP2022029550A |
To provide a method of producing a bakery product superior in dough workability, the bakery product having a fine texture.A method of producing a bakery product includes: preparing preliminary dough by mixing dough materials obtained by ...
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