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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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JP6507736B2 |
To provide: a bread that has a rich milk-flavor and a richness; a bread dough for making said bread; and a water-in-oil type emulsified grease composition for kneading that can be used in said dough.Provided is a water-in-oil type emulsi...
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JP6507737B2 |
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JP6507739B2 |
To provide: a confectionery that has a rich milk flavor and a richness; a confectionary dough for making said confectionary; and a water-in-oil type emulsified grease composition for kneading that can be used in said dough.Provided is a ...
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JP2019058117A |
To obtain a composite bakery food product having a favorable texture without deteriorating an appearance of the product when batter dough is used as topping dough during production of the composite bakery product.The above problem can be...
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JP2019058135A |
To provide a dough food product quality improving agent capable of producing a dough food product excellent in an appearance and texture, and a dough food product mix.A dough food product quality improving agent of the present invention ...
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JP6483620B2 |
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JP6484445B2 |
The present invention relates to a composition for a gluten-free cooking product, and specifically for all products traditionally containing gluten, added as such or by way of bread flour, the products including, in particular, bakery pr...
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JP3219951U |
To provide a set for okonomiyaki corresponding to a new manufacturing method of okonomiyaki. A powder package 1 containing a dry powder containing a serving of okonomiyaki flour, a liquid package 3 containing a serving of liquid seasonin...
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JP2019013223A |
To provide a premix powder for confectionery or the like capable of easily cooking confectionery having volume and soft texture by a microwave oven without using 7 major allergens (egg, wheat, milk, prawn, crab, soba, peanut).There is pr...
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JP6462173B1 |
To provide a lactic acid bacterium which gives good fermentability and good flavor, a method for producing high quality bread, bread dough and bread. Lactic acid bacteria are characterized by producing polysaccharides, Leuconostoc mesent...
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JP6441625B2 |
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JP6433443B2 |
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JP6430117B2 |
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JP6402205B2 |
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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JP2018143104A |
To provide baked confectionery having an excellent impact resistance, a pharmaceutical composition comprising the baked confectionery, and a manufacturing method therefor.A baked confectionery 1 according to the present invention is tabu...
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JP2018134009A |
To provide a batter for calcination food product which is able to materializing a dry crispy taste and a soft taste after a calcination of the calcination food product, even after the calcination food product preserved in room temperatur...
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JP6378823B2 |
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JP2018068241A |
To provide a premix powder capable of being used for manufacturing a coated wrapping food which is manufactured by coating a paste with a dough and then heating them, and capable of manufacturing a coated wrapping food excellent in shape...
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JP3216048U |
To stably produce a full-fledged bakery bread without the need for weighing of various kinds of materials, a place for mixing the ingredients and labor, which occur when making bread at home, and We provide unfermented frozen bread dough...
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JP2018061488A |
To provide a bread having a new appearance and a texture, with filling having a peculiar texture scattered in the internal phase, and a method for manufacturing the same.A bread contains beads of alginate. A method for manufacturing a br...
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JP6312688B2 |
The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b) encapsulating agents; c) prebiotics; and ...
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JP2018050614A |
To provide a long term storage bread for disaster prevention, providing tasty bread similar to daily even at emergency by solving generation of mold, dryingness of texture or lack of moist feeling, and having expiration term of 5 yr. eve...
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JP6305866B2 |
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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JP6304673B1 |
To produce a mixed flour for rice flour bread, a bread dough for rice flour bread, and a rice flour bread in which a good swelling and a good texture are maintained for a long time in spite of not containing gluten. To provide. The rice ...
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JP2018029518A |
To prevent deterioration of rice flour breads containing rice flour and gluten by rice flour change with time.When making breads is conducted by blending rice flour and gluten, quality reduction is prevented by making breads by adding an...
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JP6277123B2 |
Emulsifier compositions comprising an emulsifier and lecithin are disclosed. The emulsifier compositions may be in a dry form and may be used to disperse compounds in water.
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JP6248304B2 |
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JP2017216901A |
To provide an aerosol product for food that makes it possible to make a baked food having a light and crispy good chewiness in a short cooking time by a convenient method, and a method for producing a baked food.An aerosol product for fo...
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JP2017212888A |
To provide a composite bakery product obtained by firing a composite bakery dough including a baked confectionery dough and a shoe dough, particularly, a composite bakery dough covered in such a manner that the outer dough is made of a b...
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JP6240020B2 |
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JP2017195816A |
To provide a buttered dough for bakery topping which prevents falling off during baking and contamination on a top plate, and prevents contamination on a wrapping material by excessive oil separation at the time of distribution and stora...
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JP2017195817A |
To provide a bean jam packing dough capable of obtaining choux confectionery which has good shape retention, has no unevenness on its surface and a good shape, and has good flavor, and to provide a method for producing choux confectioner...
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JP2017195815A |
To provide a material for improving bread-making that is for obtaining bread having softness and good crispness, and richness, without degrading dough properties.A material for improving bread-making satisfies all of the following condit...
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JP2017169467A |
To provide a method for producing biscuits combining mechanical resistance and a crispy texture in the method for producing biscuits by a flour batter method high in production efficiency having a problem that mechanical suitability and ...
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JP6204003B2 |
A ready-to-bake batter and method for manufacture are provided. The method includes the steps of: combining cream cheese, cream, sweetener, and eggs to form a mixture; heating the mixture to at least 140° F. to create a heated mixture; ...
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JP2017526383A |
The present invention comprises 100 parts by weight of starchy ingredients selected from the following ingredients: flour, cereal, starch, and combinations thereof, and 0.01 to 10 parts by weight of fat particles in powder form, at least...
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JP6162343B2 |
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JP6158606B2 |
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JP6147688B2 |
The present invention addresses the problem of providing a bakery product, which shows an excellent "soft feeling" attributable to a "puffy texture" and an excellent waxy feeling attributable to a "chewy and elastic texture" and has a so...
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JP2017093366A |
To provide sponge dough capable of providing bread which is soft, does not easily age, and has excellent flavor with a suppressed fermentation odor, bread using thereof, and a method for producing thereof.Sponge dough comprises whey mine...
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JP6130938B2 |
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JP6126452B2 |
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JP6126301B2 |
An article contains layers of dough and a roll-in composition, the roll-in composition contains at least two weight-percent based on total roll-in composition weight of an oleogel comprising ethyl cellulose and a triacylglycerol. A proce...
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JP6084641B2 |
A no- or low-sugar wafer or an expanded extruded cereal product comprising monodisperse maltodextrins or fructooligosaccharides, methods of making these compositions and food products containing these compositions.
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JP2017018007A |
To provide a burnt food dough capable of effectively providing feeling of saltiness while suppressing salt content, a burnt food and a manufacturing method of the burnt food.A burnt food dough consists of a cereal powder dough inner laye...
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JP6066258B2 |
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JP6051462B2 |
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