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JP7125848B2 |
To provide a manufacturing method of a bakery product capable of providing a bakery product of great volume with imparted sweetness and flavor derived from grain, by secondary fermentation performed for a long time.A manufacturing method...
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JP2022123508A |
To provide a frozen fermentation leaven dough that does not need to be thawed unlike the conventional frozen fermentation leaven dough.The frozen fermentation leaven dough that does not need to be thawed is obtained by combining one or m...
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JP2022122837A |
To provide a method of producing fermented seeds which solves a problem of conventional liquid fermented seeds including complexity of seeding and poor shelf life, and to which taste other than sourness can be added.As a result of intens...
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JP2022119273A |
To provide a production method of a layered bakery product employing baker's yeast such as a danish pastry and a croissant, by which a layered bakery product with a beautiful appearance and a beautiful internal phase can be obtained even...
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JP7117142B2 |
To provide a bread making dough modifier that has less shrink when being baked, controls aging, has less stickiness of the dough, and is excellent in workability, bread making dough using the same, and a method of making bread.A bread ma...
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JP7093167B2 |
To provide a soft and melting-in-mouth bread and its production method.The problem is solved by a production method of bread including (1) a process for creaming fat and powder type material except grain flour and acquiring a plastic oil...
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JP2022092687A |
To provide bread dough for obtaining bread having a texture curbed in difficulty in easy biting-off and dryness even after the bread is heated in a microwave and then cooled, substantially without using an emulsifier; the bread; and froz...
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JP7077466B1 |
To provide a baked food for frozen eating, which has a good texture in a frozen state. This is a baked food for frozen eating, which contains flour and contains air bubbles, has a water content of 11.0% by mass or more and 32.5% by mass ...
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JP7061832B2 |
To provide a plastic oil and fat composition good in workability during dough preparation by a milling pie method and a layered food having a crispy light texture, good mouth melting and volume by the milling pie method.There is provided...
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JP7057827B2 |
The present invention relates to a method for the degradation of gliadin in flour for bread making, by means of a step of mixing the flour with water, at least one step of performing enzymatic hydrolysis, at least one step of fermenting ...
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JP7056586B2 |
Provided is a method for producing Yudane bread, said method comprising a step for kneading a portion of a starting starch material with warm water to prepare Yudane dough, and a step for mixing the Yudane dough thus prepared with the re...
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JP7050855B2 |
To provide a method for producing baked confectionery in which some of the ingredients for a baked confectionery can be evenly dispersed in the baked confectionery.The method for producing baked confectionery according to one aspect of t...
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JP2022050138A |
To provide a method of producing sponge for stably producing bread which has a moist and springy food texture like that obtained by a straight method, and has resistance to aging in the preservation at normal temperature as well as high ...
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JP2022518385A |
The present invention provides products and methods for improving dough resistance in bakery and patisserie products. More specifically, the present invention provides a sourdough product obtained by fermentation of cereals with a partic...
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JP7032643B2 |
To provide bread yeast for practical use enabling bread production with superior flavor and form as well as methods for bread production using such yeast.By hybridizing Saccharomyces bayanus B9 L3 and Saccharomyces cerevisiae H24U1M, a b...
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JP2022037867A |
To provide a method of producing highly hydrated bread having no sticky feeling of dough, no coarse dough or unevenness of dough volume even when the bread is produced by mass production, and also having good dough productivity, rough te...
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JP7023793B2 |
To provide a production method of a yeast doughnut capable of mass-producing stably and efficiently the yeast doughnut having an asymmetric shape, and having texture rich in variety.A production method of a yeast doughnut has a step for ...
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JP7023792B2 |
To provide a yeast doughnut having an asymmetric shape, having texture rich in variety, and excellent in storability in a container; and to provide a production method thereof.A yeast doughnut 1 has a ring-shaped part 2 enclosed by an in...
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JP7022452B1 |
To provide a coated food molding method and an apparatus capable of reliably adhering and covering an outer skin cloth to the periphery of the upper part of the core cloth with the outer skin cloth. In the coated food molding method acco...
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JP7017827B1 |
[Theme] The dough does not drip from the mesh or can be reduced, so it has excellent storage stability, and even when the pizza is removed from the mesh through the baking process, there are few mistakes, the pizza can be provided in a s...
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JP7017288B2 |
To provide a bakery product having a light texture and a better melting feeling in a mouth and having a restrained deterioration with time of a texture and to provide a bakery dough for producing the food product.A bakery dough comprises...
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JP7012952B2 |
To provide freeze tolerant yeast for bread making exhibiting a high dough fermenting ability not only in a normal temperature range but also in a low temperature range, and methods for bread making using the yeast.By hybridizing Saccharo...
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JP7001500B2 |
To provide a production method of spherical fired food products having good-looking spherical shape and having favorable texture, in a mass-production process, and a production device of the spherical fired food product.A production meth...
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JP6991508B2 |
To provide practical bakery yeast, a producing method of breads with the yeast and the like, with which breads having more excellent flavor and shape may be produced.Saccharomyces bayanus B35 L1 strain and Saccharomyces cerevisiae H24U1M...
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JP6987636B2 |
To provide cake doughnut having excellent flavor and soft food texture, and being highly meltable in the mouth.The aforementioned problem is solved by a method of manufacturing cake doughnut comprising adding and blending a liquid raw ma...
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JP6989362B2 |
To provide a cake that has a fresh French toast-like eat-texture while having the strength enough to be held by hand.Provided is a French toast-like food product obtained by laminating an aqueous liquid having a content of saccharide hav...
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JP2021185914A |
To provide U-shaped burger bread which keeps a form and keeps flavor, makes it easy to eat by one hand in eating, and has such a form as to stably house and keep contents, and a method for producing the same.There are provided U-shaped b...
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JP2021185775A |
To provide a technique capable of producing bread with moist texture and with luster in an inner phase, even in a large sized bread line for mass production, without causing stickiness of a dough.There is provided a production method of ...
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JP2021182878A |
To provide a method for producing a bread dough for producing bread with excellent flavor, texture, and a long storage period without using a subsidiary ingredient or a food additive.A method for producing the bread dough includes a step...
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JP6973710B2 |
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JPWO2020145371A1 |
An object of the present invention is to provide a method for modifying a starch-containing food product. The present invention comprises adding (A) amylomaltase derived from Thermus spp. To a starch-containing feedstock, and (B) a prote...
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JP6970517B2 |
To provide a confectionery whose texture has no resilience after cooking and has a soft and moist texture as same level of a normal cooked confectionery and capable of keeping its texture even after a long-term storage.Relative to 100 pt...
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JP6972732B2 |
To provide a baking color imparting agent that imparts a good baking color on the surface of a fired dough without using a burner in a normal firing process.We have found, by sprinkling a powder mixture of reducing sugar and skim-milk po...
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JPWO2020100516A1 |
A method for producing rice flour bread, which is a primary mixing step of mixing a material consisting of rice flour, sugar, salt, yeast, oil, thickening polysaccharide and water, a primary fermentation step of primary fermentation of t...
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JP2021171022A |
To provide a method of producing souffle cake efficiently.There is provided a method of producing souffle cake in which raw materials other than those used for meringue dough are used to prepare dough, thus-obtained dough is chilled or r...
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JPWO2020110914A1 |
An edible oil / fat composition containing an edible oil / fat having a solid fat content of 5% or less at 20 ° C. It contains 3% by mass or more and 45% by mass or less of starch, and the peak molecular weight of low-molecular-weight s...
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JP6948188B2 |
To provide frozen raw yeast molded bodies in which raw yeast is frozen without adding edible fat and oil or an emulsifying agent, maintain raw yeast fermentability even after long-term storage, are hard to collapse at the time of product...
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JP2021145553A |
To provide a production method of white bread suppressed in cave-in after baking, and to provide a shaping device of bread dough.A production method of white bread includes: obtaining M-shaped dough having cuts in all three folded parts ...
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JP6940301B2 |
To provide a grain flour dough modifier excellent in dispersion and dispersion stability of organic acid monoacylglycerol, and composed of an aqueous dispersion indicating sufficient fluidity, in which by blending the modifier in prepara...
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JP2021136874A |
To provide crepe having good crispy texture, and good workability.The above problem is solved by using corn flour of 3-38 mass%, durum semolina or durum flour of 0.5-18 mass%, and wheat flour of 50 mass% or more relative to the total mas...
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JP6927471B2 |
To provide a bread yeast having excellent fermentation properties, a method for producing a high-quality bread, bread dough and a bread.A bread yeast is at least one selected from the group consisting of Saccharomyces cerevisiae TK239 (a...
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JP2021122227A |
To provide a method of manufacturing sponge cake capable of controlling occurrence of swelling.A method of manufacturing sponge cake comprises: a cake dough making step of mixing eggs, sugars, grain flour, and/or a powder starch raw mate...
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JP6925375B2 |
To provide a porous food baking method capable of baking a porous food without stirring porous food dough in a process of baking the porous food dough.A method of baking a porous cake using a rotating rack oven 1 equipped with a steam ge...
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JP6920782B2 |
To provide a production method of half-baked pocket bread capable of stably forming a big cavity in an entire inside of dough, making a product large in volume, and obtaining pocket bread excellent in crust appearance and texture when be...
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JP6920175B2 |
To provide a mold baking food product wherein, when time passes after baking or when it is refrigerated after baking, even if it is re-heated by microwave, it has an excellent shape retention quality and gives an excellent texture in whi...
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JP6906869B2 |
To provide a production method of baked freezing flat bread capable of reducing baking time compared with a baking method performed conventionally by dry hot wind, having a large volume of the product and excellent appearance and having ...
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JP6907100B2 |
To provide a bakery food product having excellent dough property during operation and excellent texture after baking.The problem is solved by using strong wheat flour of ordinary wheat flour and semolina of durum wheat Setodure for baker...
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JP2021100403A |
To provide bakery food having a good flavor and texture.A method for producing bakery food dough uses, as fermentation leaven, a fermentation mixture obtained by fermenting a mixture of bakery food and microorganisms including yeast.SELE...
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JP6896351B2 |
To provide a method for producing a baked pocket bread, that can shorten the baking time compared with the conventional baking method using dry hot air as well as that can stably create a large cavity inside the whole dough and has a lar...
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JP6886098B1 |
To produce a bread having a novel appearance and having a hollow portion open at least on one end side. A core-side molding tool 4 provided with a bowl-shaped bulging portion 6 bulging in the radial direction in the middle of a tubular p...
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