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JP2018050614A |
To provide a long term storage bread for disaster prevention, providing tasty bread similar to daily even at emergency by solving generation of mold, dryingness of texture or lack of moist feeling, and having expiration term of 5 yr. eve...
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JP6304959B2 |
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JP6304673B1 |
To produce a mixed flour for rice flour bread, a bread dough for rice flour bread, and a rice flour bread in which a good swelling and a good texture are maintained for a long time in spite of not containing gluten. To provide. The rice ...
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JP6302243B2 |
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JP6294228B2 |
A protein having a novel saccharide oxidase activity capable of being subjected to various uses is provided. The present invention provides a protein having the following physicochemical characteristics: (1) effect: oxidizing a saccharid...
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JP3215149U |
To efficiently and accurately suppress the growth of fermented bacteria contained in a fermented bread seed and the growth of lactic acid bacteria by aerating the inside of a culture tank in a culture device for a fermented bread seed. I...
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JP6284523B2 |
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JP6282874B2 |
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JP6280835B2 |
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JP2018014918A |
To provide a manufacturing method of a burned steamed food wrapping filling, suppressing deterioration of a dough due to moisture adhesion for long time and providing various textures or flavors by steam cooking foods wrapping filling an...
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JP2018502594A |
A method of manufacturing and storing craftsman-made Neapolitan pizza, which includes the steps of preparing homemade raw pizza, baking it in an oven, and treating the baked pizza at a very low temperature. The pizza can then be vacuum p...
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JP6268422B2 |
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JP6264985B2 |
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JP6263671B2 |
Provided is Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.
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JP6261241B2 |
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JP6254462B2 |
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JP6248304B2 |
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JP6251814B2 |
Provided are Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk, and Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), Lactobacillus curvatus SPC...
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JP2017217426A |
To provide a bread baking mold which can bake even gluten-free bread in which formation of gluten network is difficult, so that the bread is puffy and has volume, in which a slit of a bread dough is not crushed and the bread does not bec...
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JP6246980B2 |
Provided is Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.
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JP6244106B2 |
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JP6239934B2 |
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JP2017184648A |
To provide a bread fermentation aid for facilitating primary and secondary fermentation, in making bread containing yeast in a general household; and to provide a method of its application.There are provided a bread fermentation aid and ...
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JP2017176118A |
To provide a method capable of producing simply a layering dough having a peculiar appearance and a layering dough burned product, concerning a production method of a layering dough and a layering dough burned product.A layering dough is...
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JP6200272B2 |
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JP6193894B2 |
The dough portions are packed in capsules (3) that include a system that enables the dough to be suitable for extended refrigerated and unrefrigerated storage. The cup-like capsules (3) are sealed gas-tight with a foil (18) and conveyed ...
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JP6178312B2 |
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JP6172899B2 |
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JP2017127260A |
To provide tart-shaped baked confectionery with new palate feeling, in more details, tart-like baked confectionery in which crack, and breakage and waste when cutting and dividing are taken into consideration, and which has an edible bas...
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JP2017123820A |
To provide a layered food product, such as a rice confectionery product, having a layered structure.By imparting a specific numerical range of hardness to dough containing starchy ingredients, the dough can be stretched into a thin layer...
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JP6158454B1 |
[Subject] Improvement of Texture of bread is enabled rather than before, realizing long-term preservation of bread. [Means for Solution] An adsorption sheet in which a manufacturing method of bread containing a bag contains pulp for brea...
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JP6154691B2 |
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JP2017512057A |
A computer-controlled injector configured to work to programmatically inject liquid calcining material into it through the walls of a container for mixing, calcining, and dispensing, and for mixing, calcining, and dispensing containing c...
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JP6130938B2 |
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JP6128851B2 |
A novel substitute for sodium salt is described that comprises deactivated yeast and a salt compound selected from NaCl, a potassium salt, an ammonium salt, a magnesium salt and mixtures thereof. Also described are a composition comprisi...
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JP6126451B2 |
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JP6126978B2 |
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JP6126452B2 |
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JP2017070226A |
To provide pie dough that is free from dough shrinkage in production and a pie having moderate floating and a crispy and crunchy texture.A pie is made by firing pie dough comprising 4.5-10.3 wt.% of protein derived from grain in the whol...
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JP6111177B2 |
A device and a method for forming bar-shaped croissant dough into a U-shape, for arranging both legs of the U-shape to have the same length, and for producing croissants in a required shape are provided.A device (10) for arranging legs o...
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JP6105452B2 |
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JP6105450B2 |
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JP6099073B2 |
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JP6083730B2 |
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JP6076129B2 |
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JP2017500853A |
A composition for improving a frozen dough, which is selected from the group consisting of (a) one or more hydroxypropyl methylcellulose, one or more methylcellulose, and a mixture thereof based on the weight of the composition. 5% to 20...
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JP2017000109A |
To provide a volume maintenance agent for a cake.Provided is a volume maintenance agent for a cake, including phospholipase.SELECTED DRAWING: None
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JP2016214159A |
To provide a confectionery having unconventionally remarkably enhanced crispy clear-cut and mouth digestion, dough for the confectionery and a confectionery manufacturing method with removed complexity of production processes without nee...
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JP2016202012A |
To prevent the degradation of a flavor or a texture during the preservation of frozen baked bread or frozen semi-baked bread.In a method for producing frozen baked bread or frozen semi-baked bread including baking or semi-baking bread do...
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JP6032652B2 |
The present invention provides yeast having increased resistance to freezing stress in which POG1 gene is inactivated, a method for producing such yeast, and a method for using such yeast in food production.
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