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JP2011087514 |
To provide variety bread dough for obtaining a good quality variety bread having an inner phase dotted with taste-showing parts having a soft eat feeling which does not change by the passage of days, and also a method for producing the v...
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JP2011083252 |
To provide a rice flour premix with which dough for noodle, pizza, bread or the like can be domestically made cleanly in a short time.The rice flour premix is produced by: adding water to rice flour whose pregelatinization degree is adju...
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JP2011062096 |
To provide a method for improving baking quality of bread dough comprising rice flour as a main raw material.The dough improver for rice flour bread includes glutathione. The method for producing rice flour bread includes using the same.
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JP2011050378 |
To provide a bread dough-improving agent which can simply realize the texture of bread obtained by low temperature long time sponge dough method.There are provided the bread dough-improving agent characterized by containing the matured p...
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JP2011036212 |
To provide a premix for confectionery in order to produce the confectionery with an excellent moist feeling and an excellent voluminous feeling, and to provide a method for producing the confectionery using the premix.The premix for the ...
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JP2011036174 |
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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JP2011030551 |
To new develop a wrapped food such as bread, a bun with a bean-jam filling, a rice cake, a doughnut or a meat dumpling becoming stereotyped and lacking in novelty, and an ingredient material thereof.The development of a combination of ne...
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JP2011010589 |
To provide roasted flour composition for grilled dishes with which a grilled dish whose texture is crisp on the outside or meltable in your mouth on the inside is obtained.The flour composition for grilled dishes is prepared by mixing wh...
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JP2010268751 |
To provide flour pastes such as a flour paste and a custard having good spreadability and extendability.The flour pastes contain 4-12 mass% starches, 8-20 mass% fat and oil, and 5-45 mass% saccharides, wherein the starches contain a gela...
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JP2010268693 |
To provide a method for producing a dough composition for frying, which reduces the absorption of an oil and is excellent in texture.There are provided the dough composition for the frying, comprising an aqueous solution of at least a wa...
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JP2010259411 |
To provide a loaf of bread having soft and non-viscid texture, and free from stickiness.The bread dough is loaded with a plastic oil-and-fat composition containing an emulsifier and comprising an oil-and-fat having a specific gravity of ...
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JP2010200696 |
To provide a W/O-type emulsified oil-and-fat composition to be kneaded in bread dough, giving bread dough having good physical properties even by using wheat flour having high ash contents such as second-grade flour to obtain bread of qu...
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JP2010183924 |
To provide cholesterol level-reducing food good for reducing the level of the total cholesterol and/or LDL cholesterol in blood serum.The cholesterol level-reducing food contains at least one basic nutrient component, dietary fiber and p...
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JP2010172343 |
To provide a method for producing a phospholipase by processing an expressed fungal peptide, and to provide certain specified phospholipases.There are provided the method for producing the phospholipase by processing the expressed fungal...
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JP2010119349 |
To easily produce a processed cereal flour food product such as bread and cake even outdoors by fundamentally solving problems of remarkably troublesome works such as kneading without forming undissolved flour lumps in the step of unifor...
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JP2010110288 |
To provide a pie pastry having low water content, preservable over a long time, and causing little cracking in distribution and to provide a pie and a method for producing the pastry.The pie pastry has a circular form having microscopic ...
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JP2010104245 |
To provide mix flour for baked cakes, which produces baked cakes having light texture and good crispness, is not dried and has a moist texture even after frozen storage in spite of having a volume, and baked cakes.Dough is prepared by us...
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JP2010104236 |
To provide a grain powder composition for confectionaries, which is desirable for baked confectionery to have an excellent dissolving feel in the mouth without a powdery feel in the mouth, when modified starch is used in the baked confec...
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JP2010104248 |
To provide a method for producing a chou pastry-like puffed food by a simplified production process.The method for producing a chou pastry-like puffed food includes mixing mix flour for chou pastry-like puffed food comprising at least mo...
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JP2010088374 |
To provide hydrated chocolate dough for baked confectionery center, excellent in baking-proof properties, and enabling obtaining baked confectionery made by enclosing the hydrated chocolate dough with baked confectionery dough, and to pr...
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JP2010081922 |
To provide biscuits of a new field, that is, low fat, sugarless, hardbaked and eatable for both humans and dogs.By using banana instead of oil and fat ingredients used as raw materials of conventional biscuits, biscuits without using sug...
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JP2010081845 |
To provide a layered fried food having little oil absorption, and to provide the layered fried food having an inner layer with a beautiful layered shape.The method for producing the layered fried food includes frying a composite bakery d...
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JP2010081870 |
To provide a method for producing much water-added bread dough, capable of stably obtaining the bread dough showing good physical properties on dividing, rounding and forming by a simple method, not necessarily requiring a gelling agent ...
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JP2010081851 |
To solve such the problems that there are defects of hardly obtaining a good product because a filling is scorched when carrying out the baking by putting the filling for baking such as custard cream on the surface of dough, and that the...
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JP2010081819 |
To provide a method for producing bakery dough, which produces a bakery product that does not make a bakery dough tacky and has a moist feeling and a soft texture.The method for producing a bakery dough includes mixing an oil and fat com...
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JP2010068743 |
To provide a compounding ingredient for bakery, for obtaining variety bread having tasting parts scattered in the inner phase, hardly causing sense of incompatibility between the texture of the tasting parts and the texture of crumb of b...
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JP2010042029 |
To enable sourdough leaven manufacturers to regularly produce ready-to-use sourdough leavens having different FR (fermentation quotient).The ready-to-use sourdough leavens consists of a culture medium based on flour containing at least o...
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JP2010022322 |
To provide a refrigeration-proof yeast exhibiting good fermentative ability even in sugar-free bread dough, and to provide a method for producing dough containing the yeast or a food/drink using the dough.The yeast belongs to the genus S...
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JP2009278898 |
To inexpensively and stably provide an almond poodle substitute, to provide a dough improver to which is applied the property improving function of bakery dough owened by an almond poodle and to provide a bakery obtained by adding the do...
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JP2009261249 |
To provide the new strain of new Lactobacillus plantarum, producing an antifungal substance inhibiting the proliferation of mold (exhibiting an antifungal property).Provided is the Lactobacillus plantarum which produces an antifungal sub...
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JP2009240258 |
To provide a material blended in dough for making small piece breads which contains salt, is free from the influence on the dough properties and fermentation, has good salt taste, and gives bread having decreased salt content, and to pro...
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JP2009240261 |
To provide a bread production-improving agent for obtaining bread having good taste and flavor, and soft and chewable texture by increasing the volume of bread, bread dough for obtaining bread having the character, and bread having the c...
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JP2009207436 |
To provide a method for producing modified wheat flour dough effectively utilizable as a processing raw material and an apparatus for the method.A mixture A containing wheat flour and water is charged into a single-tank electrochemical r...
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JP2009201468 |
To provide a warm water yeast dough for bakery products, having deterioration resistance enough to be storable for dramatically longer period than ever, and to provide a bakery dough capable of obtaining bakery products having good inner...
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JP2009201469 |
To provide a warm water dough for bakery products with which bakery products slow in deterioration and resistant to hardening while having resilient palate feeling, are produced, and which has aging resistance to be stored for a dramatic...
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JP2009195196 |
To provide a method for manufacturing bakery products which prevents retrogradation and alteration of a soaker dough and makes it possible to preserve the soaker dough for long periods.The method for manufacturing bakery products include...
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JP2009082097 |
To provide a method of producing dough for souffle cake by which a souffle cake having a large volume and an inner phase of fine texture without sticking while being moist can be obtained and to provide the souffle cake having the charac...
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JP2008307032 |
To provide a new type swollen food having improved palatability without damaging the swelling function of the food, and a method for producing the swollen food.The dough for the swollen food contains cereal flours, a gelatinous material ...
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JP2008301788 |
To obtain a cake premix for cooking with microwave oven, imparting soft properties smoothly melting in mouth to sponge cake, comparing favorably with conventional materials, while enriching proteins and various kinds of nutrient componen...
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JP2008278786 |
To provide a mixture for bakery products, improving the product volume of the bakery products, obtaining the excellent bakery products having fine and soft inner layer texture, and excellent in moist feeling and melting-in-mouth feeling....
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JP2008271810 |
To provide cookie dough with reduced occurrence of scorching, even when it is baked with a cream puff paste arranged, to provide a cream puff using the same and further, to provide a method for producing the cream puff.The cookie dough t...
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JP2008263833 |
To provide an enzyme-treated flavor material giving deliciousness inherent in wheat to dough containing wheat flour as raw material, specifically with respect to bread dough, giving deliciousness and/or body taste, and further savory fla...
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JP2008253144 |
To provide variety bread dough for obtaining variety bread in whose inner phase taste portions having soft textures are scattered and in which the textures do not change with the passage of days, and to provide a method for producing the...
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JP2008212082 |
To provide a delicious baked food such as bread or confectionery of such good design that the baked portion of a barform solid fat molded food product made from a stock composition like chocolate and that of a bandform molded food produc...
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JP2008092941 |
To provide a wet heat-treated wheat flour for bakeries, which gives bakeries improved in product volume, having inner part fine texture, soft, excellent in moist feeling and orally soluble feeling and, further, suppresses dryout caused b...
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JP3960991 |
To provide an inline mixer which can efficiently mix solid particles uniformly in a food-transferring pipe in a short distance, if necessary, and can simply be washed. This method for producing an edible paste containing a particulate ad...
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JP2007097514 |
To impart a dough rich in soybean protein with plasticity and heat-resistance to enable the continuous forming for a long period and impart a cookie produced from the dough with good taste/palatability to obtain a cookie having high nutr...
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JP3923671 |
To obtain a flour composition for bread, capable of readily producing bread free from cave-in, excellent in texture such as voluminous and moist texture and having soft touch by including classified soft flour having a specific particle ...
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JP2006340634 |
To provide a method for easily shaping pizza dough so that the center part may be thin and so as to be gradually thickened to the periphery part by using a simple tool; and to provide the tool usable therefor.The method for shaping the p...
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JP2006333782 |
To provide a dough for a bakery food formed so that the cross section may form a spiral shape by filling and the bakery dough without limiting the kinds of the filling even if the dough before baking is used; to provide the bakery food p...
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