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JP2009022306A |
To provide a rice flour composition that is obtained through a conventional flouring process in no need of special equipment or treatment, and can give bread and cake having excellent appearance, inner phase, taste and good keeping throu...
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JP4219559B2 |
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JP2008306943A |
To solve the problems wherein Coix lacryma-joli is difficult to eat because of peculiar smell and bitterness, and the Coix lacryma-joli sometimes loses the interest and makes successive eating difficult, because the known cooking methods...
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JP4201281B2 |
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JPWO2006118300A1 |
本発明は、上記酵素の発現を制御することに
より、新たな特性のデンプンを蓄積するコム
ギを提供することを目的とする。本発明は、
（１）配列番号１の澱粉合成酵素II型-A1...
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JP2008295389A |
To provide a method for producing a sponge food product cooked with microwaves, which has high volume without use of any chemical expansion agent and foaming agent, causes less shrinkage after microwave cooking, has good taste and giving...
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JP2008544751A |
These inventors are based on the position numbering machine of the pseudomonad サッカロ -philia (Pseudomonas saccharophilia) エキソ amylase arrangement shown as the arrangement number 1, . Are chosen from the group which consists ...
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JP4185410B2 |
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JP4184878B2 |
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JP2008271810A |
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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JP2008228743A |
To provide a method for producing a more delicious rice powder bread than a conventional rice powder bread using a rice powder and without using a wheat powder or gluten derived from wheat and a method for producing a bread crumb; as wel...
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JP2008193996A |
To provide a wheat flour selectively imparting a sponge cake with an expansion ratio and palatability (gooey feeling or dryness) and suitable for the production of a sponge cake.The temperature and time corresponding to the desired expan...
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JP4136920B2 |
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JP4132544B2 |
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JP4132636B2 |
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JP2008167730A |
To provide a method for subjecting a food in a state of being immersed in water to high-pressure treatment.The removal of a chemical material such as an agrochemical is achieved by pressurizing the food at a pressure of 6,000 atm or less...
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JP2008523830A |
The present invention relates to polypeptide and its use.
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JP2008148601A |
To obtain wheat flour for producing breads having superior flavor and texture and breads that use the wheat flour.The wheat flour for breads is obtained by milling hard wheat by mortar milling and has a particle size fraction of a partic...
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JP4112910B2 |
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JP4099287B2 |
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JP2008104370A |
To provide easily processable rice flour bread giving rich texture, such as voluminous sensation, fluffy sensation and moist sensation and superior taste, without having to use wheat flour that has the possibility of causing wheat allerg...
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JP2008099629A |
To provide a wheat flour substitute for bakery foods, and bakery foods.The wheat flour substitute for bakery foods, which is obtained by blending starch with swelling suppression and starch without swelling suppression, and bakery foods ...
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JP2008092941A |
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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JP2008511325A |
In order to reduce formation of acryl amide, before cooking the combination of two or more medicines, it adds to a processed food. A corn chip or potato chips may be sufficient as a processed food. As the above-mentioned medicine, the co...
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JP4076696B2 |
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JP2008079602A |
To obtain a tableted product that stably sustains its shape, nutrients, colors, flavors and textures by adding a fruit juice or essence to tablets comprising sugar and starch, and to provide processed wheat flour foods that utilize the s...
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JP4072778B1 |
[Subject] An object of the present invention is to use for a flour processed food the making tablet products which can maintain stable form, nutrient, color, flavor, and texture by adding fruit juice and the extract of fruit to the table...
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JP2008072954A |
To provide a method for producing flour for bread, having superior suitability for bread making, and providing bread having high quality and superior aging resistance properties, using soft flour.The method for producing the bread flour ...
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JP2008054545A |
To provide preservable fermented bread dough, capable of being baked as the bread excellent in appearance, eat feeling, flavor, etc., even by performing its preservation by refrigeration or freezing.This method for producing the preserva...
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JP2008043247A |
To obtain pizza dough having the same palatability as that of hand-cooked pizza dough by drawing out pizza dough to the outside in the same manner as that of hand-cooked pizza dough to form dough.The apparatus for forming pizza dough has...
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JP2008043260A |
To provide a new method for producing bread, especially such a new method using frozen dough and/or such a new method using refrigerated dough, through establishing, as a new baking technique, a pressurizing treatment in order to stabili...
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JP4050130B2 |
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JP2008504037A |
The above-mentioned powder-ized composite contains a pan flavor composite by activity yeast, a pan improvement composite, and request about the new product for the 製 bread industry containing a powder-ized composite with the present st...
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JP2008029283A |
To provide an improving agent for wheat flour dough using a natural material and further to improve wheat flour products such as breads or noodles.The improving agent for the wheat flour dough is characterized as follows. The improving a...
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JP4046608B2 |
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JP2008017802A |
To provide bread having unprecedented unique taste, flavor and appearance, sufficiently expanded to give excellent voluminousness and allowing wide variations.Water added with at least one kind of microorganisms selected from lactic acid...
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JP2008017836A |
To provide cereal flour for producing a baked confectionery excellent in flavor and palate feeling, and the baked confectionery by using the same.This cereal flour for the baked confectionery contains 1.0 to 5.0 mass% raw germ powder in ...
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JP2008011858A |
To provide a compound food containing whole grain, which is stable in storage.This storage stable compound food containing whole grain, such as bitter or sweet snacks and cereals, is continuously produced, as gelatinized whole grain cere...
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JP2008000133A |
To provide a technique by which soft breads using frozen bread dough, and having natural sweetness, bodies, good tastes, good flavors, and the like can be produced in simple processes without an outer additive.This sol- or gel-like bread...
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JP2007330182A |
To provide a method for producing wrapped food facilitating wrapping work of ingredients with dough even when making a pie food 1 using dough naturally thawed from a frozen one so that even a nonexpert as well as an expert can improve pr...
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JP2007537099A |
The present invention about pastry making-bread and the lid object 1 for putting the pie pan 2 with an airtight system especially the above-mentioned lid object, When pushed against the above-mentioned bread at the perimeter, it has two ...
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JP2007312606A |
To provide a method for evaluating bread-making property of wheat flour without actual breadmaking. The method for evaluating bread-making property of wheat flour comprises (1) a process of collecting bread dough at the initial stage of ...
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JP2007312715A |
To provide a method for preparing a puffed food imparting food with excellent appearance, cake, palate feeling of filling and flavor only by heating a frozen article in a microwave oven, and to provide a food obtained by the method. The ...
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JP4014725B2 |
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JP3998818B2 |
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JP2007529202A |
A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental glute...
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JP2007259759A |
To provide a method for producing breads in which breads can be produced in a state in which original shape is kept, because change in physical properties is extremely slight even when chip-like oil or fat is subjected to change in tempe...
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JP3985933B2 |
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JP2007527195A |
It is a system which obtains the main process of separating embryo oil from a grain embryo about the method of producing the cereal flour in which the present invention was wealth-ized by the grain embryo in the first mode, and the cerea...
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JPWO2005074689A1 |
【課題】生地表面を開口し、フィリングを見
せた状態で焼成することにより、従来の油ち
ょう製品での揚げ種の破裂に伴う油中へのフ
ィリングの漏出により揚げ種の形状に制...
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