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JP5465602B2 |
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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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JP2014031323A |
To provide development of a composition having an action of facilitating ceramide production and being daily usable, stable and safe.The present invention provides a composition for facilitating ceramide production, comprising one or two...
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JP5406050B2 |
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JP2014018108A |
To provide a simple and convenient production method of breads.The production method of breads includes: a dough preparation step for preparing a dough by kneading dough material including at least wheat flour, water, and an expansion ag...
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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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JP5349057B2 |
Disclosed are: a grain powder dough improver comprising 0.5 to 50 wt% of a linear fatty acid and 0.5 to 50 wt% of a monoglyceride; a premix comprising 100 parts by weight of a grain powder, 0.05 to 1.0 part by weight of a linear fatty ac...
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JP5334764B2 |
To provide a means for retarding a rate of aging with time as possible in a bread in which rice powder is blended instead of a part or whole of flour, especially to provide a bread dough enabling such the bread to be produced, and the br...
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JP2013223451A |
To provide bread excelling in soft texture and moist feel without impairing volume.A water-in-oil type emulsion for bread-making kneading fulfilling the following conditions (a), (b), (c) and (d) is used: (a) liquid oil is contained, (b)...
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JP5328576B2 |
To provide a bread dough-improving agent which can simply realize the flavor and texture of bread obtained by a low temperature long time fermentation method. There are provided a bread dough-improving agent characterized by containing a...
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JP2013215172A |
To provide an inhibiting agent for moisture migration in a bakery food capable of preventing moisture migration after baking generated in a composite bakery food such as a melon-shaped bun by addition of a small amount of the agent witho...
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JP5323074B2 |
The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relat...
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JP5314076B2 |
The present invention is directed towards a blend for use as a bulking agent in baked goods. The bulking agent of the present invention comprises a starch hydrolysis product, a bulk sweetener, and an emulsifying agent. The bulking agent ...
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JP2013198428A |
To provide a wheat flour processed product capable of imparting an excellent flavor and improved in texture.A wheat flour product includes wheat flour and oil and fat, and has a particle size distribution of wheat flour of 65% or more at...
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JP5285987B2 |
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JP5263542B2 |
To provide a calcium preparation for breads to which calcium carbonate is added without causing reduction in volume of breads and reduction in flavor and texture, and to provide a calcium enriched bread dough to which calcium carbonate i...
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JP5265483B2 |
To provide an improving agent composition for puff shells, which is capable of stably producing puff shells having improved crispness and also having a good flavor without accompanying volume reduction, and change in appearance and shape...
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JP5231291B2 |
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JP5230889B2 |
The invention provides sequence information of a microbial protein having lipoxy-genase activity and a method of producing the protein by recombinant DNA technology. More specifically, the inventors have isolated a gene encoding a lipoxy...
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JP5214536B2 |
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JP2013081434A |
To provide batter dough for bakery topping excellent in dough properties and preventing phenomena such that cracks are generated on a topping dough portion and the topping dough portion is peeled off after baking, and to provide a compos...
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JP5190734B2 |
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JP5189130B2 |
The present invention is related to a method for producing a phospholipase by processing an expressed fungal peptide and to certain specified phospholipases. Furthermore the invention provides a method for producing cheese with a phospho...
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JP2013059270A |
To provide a batter mix for a corn dog having crunchy palate feeling and being meltable in the mouth capable of forming coating without degradation in the quality according to the elapsed time.The batter mix for a corn dog comprises 30 t...
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JP5166207B2 |
The invention relates to a grain powder composition, obtainable by blending (A) 30 to 75 parts by weight of soft wheat flour, (B) 10 to 30 parts by weight of at least one or more members selected from moderate wheat flour, semi-hard whea...
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JP5166224B2 |
The invention is a grain powder composition containing (A) wheat flour, (B) an gelatinized modified starch, and (C) wheat protein, wherein a mass ratio of (A)/(B) is 55/45 to 85/15, and a content of (C) is 0.5 to 4 parts by mass with res...
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JP2013021972A |
To provide OKONOMIYAKI mixed powder, microwave cooked directly from dough, and also having good flavor and texture like those of baked OKONOMIYAKI.This OKONOMIYAKI mixed powder contains 0.5-10 mass% heat treated powder obtained by indire...
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JP2013503612A |
The present invention relates to a baking enzyme composition comprising a lipolytic enzyme having activity on triglycerides, phospholipids and galactolipids, a triacyl glycerol lipase, and preferably at least another enzyme selected from...
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JP5118651B2 |
Isolated polypeptide with an amino acid sequence that is at least 95% identical to the amino acid sequence according to SEQ ID NO: 8 or 9.
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JP2012533286A |
The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 w...
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JP5089644B2 |
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JP5085124B2 |
Method for the manufacture of ready-to-use sourdough baker's leavens containing homofermentative lactic acid bacteria, said method making it possible to vary the fermentation quotient of said sourdough baker's leavens sourdough baker's l...
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JP2012217433A |
To provide a compounding material for bakery, capable of giving bread which do not give a sense of incompatibility between the texture of a compounding material portion and the texture of bread crumb as a base, gives a light texture to t...
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JP5069939B2 |
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JP5068239B2 |
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JP5043792B2 |
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JP4979735B2 |
Provided is a method of producing a dough composition for frying which absorbs a reduced amount of oil, and has an excellent texture. Specifically, provided are: a dough composition for frying comprising at least cereal crop powder and a...
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JP4972099B2 |
The present invention discloses a fat substitute comprising at least one n-alkenyl succinate starch and at least one polyol for use in bakery products. Biscuits, cakes, yeast leavened dough based bakery products, fat-fillings and dressin...
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JP4964767B2 |
Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from a starch, the gluten processing equipment having a dewatering p...
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JP4931761B2 |
To provide a foamable emulsifier composition for a cake capable of obtaining hearty cake, having a proper inner phase of the baked cake and proper feeling of moistness, softness, and melt-in-the-mouth properties, and to provide the cake ...
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JP4899138B1 |
To provide a yeast able to produce fermented food and drink excellent in flavor, and the fermented food and drink using the same.As the yeast, "Iwami-Ginzan Silver Mine Umehana (plumb-blossom) yeast-1" (the accession number: NITE P-1056)...
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JP2012044886A |
To provide a croissant dough piece of which the lateral ends are joined, and to provide a forming machine and a method for forming the croissant dough piece in which the lateral end sides can be bent to form and join them, while they con...
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JP4881437B2 |
The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake prop...
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JP4839213B2 |
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat g...
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JP2011250717A |
To provide a method for fermentative bread yeast, comprising fermenting a budding yeast and a low temperature fermenting lactobacillus growing in fruits or vegetables by using the fruits or the vegetables themselves as culture media.The ...
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JP2011229478A |
To provide a cake premix for microwave cooking, enabling to obtain a cake that has good volume and appearance and is excellent in softness and good melting property in the mouth, and to provide a method of producing the cake.There is pro...
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JP2011229448A |
To provide an improving agent for variety bread, which is used for variety bread and entirely improves problems of reduction in volume, deterioration of flavor, deterioration of hue and deterioration of binding properties of material cau...
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JP4808768B2 |
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infantis, Bifidobacterium longum,...
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JP4799578B2 |
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JP2011188807A |
To provide bread that has reduced yeast smell and fermentation smell, and an excellent taste.The fermentation taste improver for breadmaking comprises an alginate as an active ingredient and a milk serum mineral and is made into a plasti...
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