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JP2020182456A |
To provide a microwave ripening method capable of improving the ripening feeling of food and shortening the ripening period.There is provided a microwave ripening method for improving the ripening feeling such that components constitutin...
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JP6784501B2 |
To provide a fired food dough having suitable viscoelasticity and satisfactory in the state of bubbles in the case of being made into a fired food, and a fired food free from the problem of moisture retention, suppressed in solidificatio...
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JP6774750B2 |
To provide a composition for bread-making, high in versatility and enabling producing bread having a sufficient volume of bread and excellent palate feeling even when using optional grain flour excluding wheat flour as the main constitue...
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JP2020171200A |
To provide low-carbohydrate gluten free mix flour capable of producing large baked confectionary without caving and capable of obtaining baked confectionary with good food texture and excellent in preserving properties.Low-carbohydrate g...
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JP6773510B2 |
To provide a doughnut mix suitable for making a doughnut, a method of making a doughnut using the same, and a frozen doughnut, the doughnut maintaining an edible state without getting too hard even after it is frozen, being capable of pr...
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JP6774195B2 |
To suppress occurrence of whitening of a bread surface caused by cooking after long-term refrigeration storage without damaging flavor of bread, by a simple method, when producing bread by cooking a dough refrigerated after being dried.B...
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JP6771817B2 |
To provide a molded laminated base material capable of providing pastry foods good in dough floating, having new texture which is crispy in an outside and moist in an inside, and especially excellent in flavor of butter, and a manufactur...
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JP2020162592A |
To provide a tart having crunchy taste.An oil and fat composition for a tart contains oil and fat whose solid fat content is 30-55% at 10°C, 20-50% at 15°C, 13-40% at 25°C, and 20% or less at 35°C. Provided are a tart dough obtained ...
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JP2020156319A |
To provide a bread crust separation inhibitor which prevents separation of crust caused by shortage in water during preservation of bread.As a result of earnest research to solve the aforementioned problem, the present inventors found th...
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JP6762730B2 |
To provide Takoyaki powder that can produce Takoyaki having savory flavor with crispy surface and thickness inside, having texture with smoothness and good meltability in the mouth and having excellent moldability during grilling and exc...
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JP6762652B2 |
To provide a powder oil and fat composition for manufacturing bread having volume, softness and elasticity, and fluffy and moist texture.There is provided a powder oil and fat composition for bread containing a powdered oil and fat compo...
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JP6762649B2 |
To provide a powdery fat composition for bakery product for producing a bakery product which keeps crispy texture of bread crumb and soft and moist texture of the whole product over time.A powdery fat composition for bakery product conta...
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JP6762198B2 |
To provide: a shoe dough that has little change in physical properties with time after making of the dough, and in which the baked product has a good appearance, has a good melting in the mouth, and has a moist and fluffy feeling; a meth...
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JP2020150816A |
To provide an oil/fat composition for water-insoluble dietary fiber-containing powder that can mask the unique and peculiar flavor which the water-insoluble dietary fiber-containing powder possesses, and furthermore that can suppress the...
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JP6753724B2 |
To provide a mix for doughnut and a manufacturing method of doughnut capable of manufacturing high quality doughnut excellent in appearance and texture, further excellent in workability during manufacturing doughnut and capable of easily...
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JP6749753B2 |
To provide a cereal skin process product, when being used for a bakery dough, the secondary processing suitability of the bakery dough is satisfactory, also the bulking of the bakery product to be obtained is sufficient, and appearance, ...
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JP6727037B2 |
To provide baked cakes having light texture such as cookies or shortbread even with containing chocolate in rich, especially baked cakes having suppressed generation of blooming with time.There is provided a baked cake containing a cake ...
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JP6728035B2 |
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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JP6721386B2 |
To provide a composition for improving bread-making capable of providing bread good in texture (softness, glutinous texture, crispy feeling and moist feeling) without deteriorating dough physical property of a kneaded bread dough.There i...
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JP6710164B2 |
To provide a mixture for Takoyaki (octopus dumpling) or Okonomiyaki (Japanese pancake) which is able to produce Takoyaki or Okonomiyaki that has a good anti-aging effect, and has a good texture just after burning and even in the case of ...
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JP6704437B2 |
The purpose of the present invention is to provide a compound-type plastic oil-and-fat composition containing butterfat and having a low trans fatty acid content, the oil-and-fat composition having favorable crystallinity and melt-in-the...
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JP6699938B2 |
To provide dough capable of obtaining a baked confectionery having a texture with good meltability in the mouth even if using a soybean material, and achieving a baked color equivalent to a conventional baked confectionery not using a so...
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JP2020058304A |
To provide a method for producing hot-water dough in which while maintaining the moist and glutinous eat-texture which is a characteristic of the hot-water dough preparation, the tackiness (stickiness) of bakery dough which is a disadvan...
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JP2020054306A |
To provide confectionery dough for baking having unconventional plasticity and baking resistance, and baked confectionery having new food texture obtained by baking the confectionery dough for baking.It was found that confectionery dough...
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JP2020048495A |
To provide food obtained by heating composite dough comprising outer dough and middle dough in which a gap between an outer dough portion and a middle dough portion after heating is reduced.There is provided composite dough comprising ou...
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JP2020043821A |
To provide a method of manufacturing doughnut capable of lasting moist and soft texture even when it is preserved in heating household furniture at high temperature.There is provided a method of manufacturing doughnut in which shaped dou...
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JP2020039276A |
To provide an old fashion doughnut which reduces the sugar content and has the workability, appearance, taste and food texture not inferior to products with ordinary sugar content, and stably obtains cracks peculiar to old fashion donut ...
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JP6666769B2 |
To provide a heat-treated wheat flour and bakery food mix that can produce a bakery food in which the deterioration of the eat-texture with time hardly takes place and that can efficiently produce said bakery food.The process for produci...
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JP6667954B2 |
To provide a bakery product that has a favorable glutinous texture and a good appearance without using food additives as much as possible, and a method of producing the same.A bakery product comprises, in starchy raw material 100 pts.mas...
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JP6666644B2 |
To provide a bakery food that enables the active ingredients of soybeans to be taken and is excellent in flavor and appearance.The mix for bakery food comprises 20-60 mass% of whole fat soybean powder with lipoxygenase potency of 12 unit...
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JP6649280B2 |
In the production method for heat treated wheat flour according to the present invention, moist heat treatment and dry heat treatment are successively performed on wheat flour. Preferably, in the moist heat treatment, in a state where th...
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JP6644451B2 |
To provide an oil/fat composition for cake that can yield a cake having a good moist feeling when eaten and impart excellent foamability to a dough before baking, and a cake incorporated with the oil/fat composition for cake.Provided are...
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JP6628732B2 |
The present invention relates to a process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough, comprising the following steps: (i) preparing a leavened dough, leavened puff pastry dough or puff ...
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JP6628975B2 |
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JP6613396B2 |
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JP2019533453A |
The present invention relates to powdered flowers, fruits, spices and / or plants as a premix colorant for pastry mixes and as a colorant for pastry products. [Selection diagram] None
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JP2019180240A |
To provide a combination food product having a specific shape with an exposed internal dough by a plain method, which is a food product formed by combining a grain flour kneaded dough with the internal dough; and to provide a method for ...
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JP6592460B2 |
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JP2019170308A |
To provide a composition for baked confectionery that can produce a gluten-free baked confectionery having a taste (moist feeling, soft feeling) and a shelf life equivalent to or better than that of a baked confectionery produced using w...
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JP2019154401A |
To provide a specifically-shaped combined food product, and a method for producing its burned product by a popular method, concerning a food product formed by combining a spread flour kneaded dough with an ingredient.A spread flour knead...
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JP2019154291A |
To provide a blending proportion of a cake mix capable of producing a cake having a three-layered structure in a satisfactory state no matter who makes the cake regardless of the way of mixing an egg yolk dough with a meringue dough, typ...
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JP6573449B2 |
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JP6566427B2 |
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JP6563227B2 |
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JP6548679B2 |
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti...
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JP3221982U |
To produce a baked food such as bread, which can suppress deformation during cooling after baking, a baked food sheet which can be used for producing such baked food, and baking with a sheet. Provide the mold. The baked food 5 having sid...
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JP6533820B2 |
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JP2019514385A |
The present invention relates to compositions and methods for improving the properties of baking products in combination with lipolytic enzymes having a defined ratio of phospholipase A1 activity to phospholipase A2 activity.
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JP2019514386A |
The present invention relates to compositions and methods for improving bakery products, in particular for improving the texture of cakes and the tolerance of bakery dough.
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JP2019076073A |
To provide baked confectionery dough capable of obtaining soft and moist cookies.There is provided baked confectionery dough in which oil-in-water type emulsion having oil content of 20 to 65 mass% is kneaded in an amount of 75 to 300 pt...
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