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JP2007520205A |
The present invention generally relates to the bakery product in which a high protein and low carbohydrate have been improved as compared with a similar more traditional bakery product and Doe. The 1st protein nature ingredient and a whe...
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JPWO2005060766A1 |
本発明は、麦類種子を水又は温水に浸漬した
もの、発芽麦あるいは麦芽等の麦類加工品を
食品原料として利用することにより、アミノ
酸等の機能性成分を添加物として使用す...
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JP2007166924A |
To provide filling material such as flour paste or custard cream, having shape retention when heated, and excellent in palate feeling and appearance.The filling material contains milk whey protein where β-lactoglobulin content is ≥70 ...
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JP2007135563A |
To solve the problems wherein when processing a food dough for bread, pizza or the like, powder is scattered to the surrounding at the kneading of powder with liquid, a workbench to be bumped is required at kneading up, a production site...
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JP2007514443A |
The process for making the product which can be made from the ultra-fine-powder processing whole wheat flour which is maintaining the appearance similar to the texture of cleaning flour, and cleaning flour, and this ultra-fine-powder pro...
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JP2007513617A |
By applying a polymer film, the present invention is the method of processing the surface of food, and relates to the above-mentioned method characterized by applying polyvinyl alcohol polyether グラフトコ polymer to food as film fo...
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JP3961789B2 |
To provide thermally denatured wheat flour whose suspension exhibits a high viscosity, and to provide a food raw material and a wheat flour food produced from the thermally denatured wheat flour. The thermally denatured characteristics o...
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JP3962575B2 |
To obtain baker's yeast which is provided with freeze resisting ability or has enhanced freeze resistance by elucidating a gene related to freeze resistance character of practical baker's yeast by a genetic method and to provide a new me...
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JP2007125006A |
To provide wheat flour for breadmaking having a suitability for breadmaking in spite of having a high ash content by modifying properties of the wheat flour which has a high ash content and inferior in secondary processing suitability, a...
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JP2007116907A |
To provide grain flour formulated for improving physical properties of a wheat processed food, that is, to provide the wheat processed food having improved physical properties of enhanced crispiness in fried foods, chewiness and crispine...
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JP2007097507A |
To provide a method for improving the quality of low-amylose wheat flour, capable of easily improving the quality of low-amylose wheat flour without spoiling property inherited from wheat flour.This method for improving the quality of lo...
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JP2007097478A |
To provide a food raw material packed in a container, not only capable of readily being cooked by a microwave oven, but also capable of being cooked into steam bread-like food scarcely causing boiling-over by microwave oven cooking and f...
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JP2007508809A |
The present invention relates to the composition of the fermentation cloth of the brioche type which is equal to quick-freezing. This cloth is a bulk density to flour, and it is preferably desirable preferably 7*15% of yeast and that 10*...
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JP2007506415A |
The present invention relates to a pack (1) and the pack which are disposable packs preferably, can contain calcination materials, shake bread and/or cake cloth, or can stir and can calcinate bread and/or cake cloth in the first mode. In...
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JP2007506423A |
The present invention offers the process for manufacture of the frozen food products which include the process which contacts food intermediate field in an emulsifier system, and this emulsifier system, Essentially consisting of a compou...
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JP2007504820A |
The present invention relates to the method of carrying out the baking powder of the piece of frozen bread dough using the multi-stage baking powder program which brings about bake products undistinguishable from the bake products prepar...
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JP3923671B2 |
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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JP2007014224A |
To provide wheat flour comprising hard flour-based wheat flour as raw material, having excellent secondary processing suitability without addition of malt or the like, with which wheat flour products excellent in its product quality can ...
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JP3902782B2 |
To obtain a powder composition for foam-including food products by using rice flour, and to provide a method for producing the foamed food product from the powder composition. The powder composition for sponge-like foam-including food pr...
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JP2007000086A |
To provide a proofed frozen bread dough which can be baked into breads having excellent appearances, textures and flavors without needing large storage and transportation spaces.The method for producing the proofed frozen bread dough has...
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JP2006340667A |
To provide wheat flour or a wheat flour composition that has excellent suitability for cake, particularly can obtain the cake having palate food feeling, characteristically melt feeling in mouth, particularly when they are processed thro...
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JP3891377B2 |
To obtain an oil and fat composition effective for improving the freezing and thawing resistance of dough and giving a frozen dough for bakery having excellent palatability, appearance and aging resistance and high commercial value by co...
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JP2006527996A |
The present invention relates to the product containing the powder and this powder of TEX (Eragrostis tef). As for the present invention, the number of falls of grain in the case of milling offers preferably the powder of at least 250 an...
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JP2006336024A |
To prepare thermally-inhibited starches and flours by a process comprising the steps of dehydrating a granular starch or flour and heat treating.The preparation process of thermally-inhibited non-pregelatinized granular starch, comprisin...
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JP2006320247A |
To provide a method for using lactic acid-fermented unpolished wheat produced by a batch treatment of the whole of unpolished wheat (whole grains) without performing the separation-treatment of its bran parts and without requiring comple...
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JPWO2006118300A |
An object of the present invention is to provide コムギ which accumulates the starch of the new characteristic by controlling revelation of the above-mentioned enzyme. Starch enzymes-for-synthesis II type-A1 protein in which the prese...
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JPWO2005000027A1 |
未糊化粉と冷水糊化粉とを含む生地を焼成し
て得られる、中空棒状の焼菓子であって、該
生地は、活性グルテンを実質的に含まない、
焼菓子。本発明により、成形性が高く、...
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JP2006204286A |
To provide a liquid fermented material easy to handle in its distribution/storage.A liquid fermented material is mixed with at least wheat flour to prepare nonfluid fermented material dough, which is then frozen. Thereby, adverse effects...
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JP2006158382A |
To provide a method for the preparation of bread using a lactic fermentation leaven and giving bread free from irritative strong acid taste and acid smell, developing mild sour taste and savory baked fragrance and having delicious, sweet...
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JP3786709B2 |
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JP3811905B2 |
To provide bread provided with soft taste whose crust generated by baking is thin without using additives such as a hardening preventing agent. First stage fermentation for mixing the flour of 40-70 pts.wt. among the 100 pts.wt. of all r...
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JP2006136257A |
To obtain rice flour bread that is more delicious than generally known rice flour bread while using brown rice flour without using wheat flour or wheat-derived gluten.The method for producing rice flour bread comprises mixing at least 10...
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JP2006136256A |
To obtain soybean flour bread comprising soybean flour as a main component without using wheat flour or wheat-derived gluten, to provide a method for producing the same and a method for producing breadcrumb of the soybean flour bread.The...
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JP2006515181A |
It is related with the process and equipment for the method of decreasing the quantity of acryl amide in heat treatment food. By the present invention, the manufacture of the food which decreased in number intentionally of the level of a...
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JP3805958B2 |
To provide a method and an apparatus for pressing bread dough into a neat flat form, without deviation of a filling, if any, included in the dough, high in operating efficiency and suitable for a mass production. This apparatus for press...
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JP3799600B2 |
To provide a molded and frozen dough for a fried pie suitable for preparing a freshly fried pie by frying the dough in a short time without thawing. The molded and frozen dough for a fried pie has a multilayer structure and contains a pe...
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JP2006109740A |
To provide a method for processing wheat flour improved in flavor and palate feeling without losing secondary processing suitability: to provide processed wheat flour obtained by the method: and to provide food using the processed wheat ...
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JP2006101743A |
To provide a method for producing steamed bread with light palate feeling after freezing and then steaming again, free from impairing appearance such as shrinkage or the like.The invention relates to the method for producing steamed brea...
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JP2006101702A |
To provide a method for producing bread having a composite texture caused by the presence of a soft texture portion and elastic texture portion at the same time.This method for producing the bread by blending 1-50 wt.% granules of pregel...
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JP2006075060A |
To provide a method for adjusting breads obtained by using cereals as a raw material, so as to have an optional softness or optional plump feeling, more concretely, a method for adjusting the swelling rate of the bread optionally by cont...
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JP3782432B2 |
To provide wheat gluten fine powder to be used together with rice powder for baking, enabling offering soft bread having uniform texture and excellent taste, and is less liable to cause caving even in the case of any kind (breed and plac...
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JP3766923B2 |
To obtain a new α-formed starch with an oil and fat, solving defects such as stickiness, property of dispersing to water, etc., while maintaining and improving an eat feeling-improving property and water-absorbing property which are adv...
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JP2006034223A |
To provide new wheat flour for breads, having a low amylose content, and breads made from the wheat flour and showing a slow aging as compared with those of breads made from wheat flour for the breads, produced in foreign countries.(1) T...
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JP2006502737A |
Are the method of manufacturing bakery goods including prescribing and preparing the bread dough which contains flour as main materials and contains the following additional materials, and the weight of flour as a standard of %, Cloth to...
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JP3733291B2 |
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JP3727662B2 |
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JP2005333955A |
To provide a method for producing rice flour preferable for applying as a raw material for rice flour bread and as a food material applicable to a small production apparatus in accord with local characteristics, to provide an apparatus f...
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JP2005328816A |
To provide a grain powder preparation consisting of grain powder and butter and a method for producing the same.Softened butter immediately after extruded out of a butter maker and grain powder kept at a warm temperature are used as main...
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JP2005328789A |
To provide wheat flour excellent in secondary processing suitability, especially baking suitability and noodle making suitability, even using soft wheat as the raw material, and enabling obtaining high-quality bread, Chinese noodles and ...
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JP2005323536A |
To provide rice bread made from rice flour as a main raw material so as to be edible even by a person carrying wheat allergy, having a good texture and voluminous feeling without using wheat flour or gluten, sufficiently maintaining qual...
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