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JP2016178877A |
To provide an easily-producible chip-shaped confectionery, a laminar dough for producing a confectionery, and a production method of a laminar dough.In a chip-shaped baked confectionery and a production method thereof, a laminar dough in...
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JP6004592B2 |
The inventors have designed a method for the preparation of fully cooked farinaceous food products having a reduced fat content, said method comprising the successive steps of: ° preparing a farinaceous dough or batter by mixing flour, ...
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JP6004351B2 |
The present invention provides an anti-fungal agent for processed cereal foods, and the anti-fungal agent contains chitinase. The present invention also provides an anti-fungal agent-containing processed cereal food, which contains the a...
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JP2016165234A |
To produce by simple means, simultaneously baked tart confectionery excellent in external appearance, flavor and texture, by causing no crack on a filling surface while sufficiently heating both tart dough and filling.Cracks are signific...
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JP5982173B2 |
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JP5979339B1 |
[Subject] It aims at solving, without texture of the Secretary of the Interior which happens when manufacturing bread using frozen bread dough reducing the workability at the time of manufacture of cloth in the problem which becomes coar...
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JP5975990B2 |
Breads having novel physical properties and a method of producing the breads are provided. Breads produced by fermentation and baking were rebaked after enzyme treatment to acquire breads having novel physical properties having appearanc...
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JP5970657B2 |
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JP5967607B2 |
To provide novel yeast, a fermented food/drink produced using the same, a method for separating yeast, and a method for making yeast.The yeast is SBC5910 (the accession number: NITE P-1376) belonging to Saccharomyces cerevisiae.
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JP5961527B2 |
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JP5961528B2 |
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JP2016123381A |
To provide a mesh structure for a pizza stove in which a firing time of the pizza is shortened and the moving work or cleaning work of fuel such as firewood or charcoal is simplified.A mesh structure 1 for a pizza stove includes a base p...
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JP5947318B2 |
The present invention aims to supply yeasts suitable for breadmaking using a large amount of yeast, as well as compositions that can give a bakery product containing said yeasts. The present invention also relates to a method of preparin...
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JP2016111976A |
To stabilize the outer shape and thickness of a baked food and efficiently produce in a method for producing the baked food.A method for producing a baked food by baking while arranging a baked material F on a hot plate P includes: a mat...
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JP2016111974A |
To stabilize the shape and thickness of a baked food and efficiently produce in a method for producing the baked food.A method for producing a baked food by baking while arranging a baked material F on a hot plate P includes: a material ...
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JP2016106536A |
To provide a breadmaking method in which not only excellent swelling in bread after burning, but also swelling in dough, is realized, and a rice flour composition and a producing method of a dough using product in which there is little t...
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JP5930357B2 |
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JP2016093106A |
To provide a bakery food having new flavor and texture.A method for producing a bakery food includes adhering fat to layered dough to which a wheat flour dough ground product adheres followed by burning the product.SELECTED DRAWING: None
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JP5925197B2 |
The inventions provide a method and an apparatus for easily forming a food product into a circular shape that has a closed shape in a circular pattern or an opened shape in a C-shaped pattern. The method for forming a food product 3 into...
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JP5926494B2 |
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JP5921391B2 |
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JP5921347B2 |
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JP5922741B2 |
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JP2016086716A |
To provide a method for producing a bread or an apparatus for producing a bread which covers the upper surface of a bread dough using a floating type lid when the bread dough is baked, and thereby can evaporate moisture from the upper su...
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JP5918141B2 |
The invention relates to a DNA sequence, which codes for a polypeptide having phospholipase activity essentially without lipase activity, characterized in that the DNA sequence is selected from a) DNA sequences that comprise a nucleotide...
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JP5910101B2 |
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JP5907799B2 |
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JP5907161B2 |
Provided is a baker's yeast which sustains a high fermentability in a dough with a wide sugar content range, i.e., from a low sugar content area to a high sugar content area, even after storing as a fresh yeast in a refrigerated state fo...
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JP5901968B2 |
A method of preparing a salt product comprises the steps of: (i) providing a mixture which comprises salt dissolved in a solvent, said mixture further containing an organic material that is solid under ambient temperature conditions; and...
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JP2016047040A |
To provide a method for producing bread, excellently and easily making a hot-water blend substitute in an excellent work environment without using hot water and steam, and easily and securely producing bread having an excellent character...
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JP5898237B2 |
The present invention relates to Saccharomyces cerevisiae strains suitable for the production of baker's yeasts which are osmotolerant and which exhibit intrinsic resistance to weak organic acids. The strains of the present invention are...
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JP2016041055A |
To provide a laminated dough capable of obtaining stably by a simple method, a layering bakery product whose surface has a homogeneous, smooth and excellent appearance, capable of preventing breakage during circulation/storage or seconda...
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JP5889331B2 |
What is aimed at is provision of an inexpensive and efficient saccharification method for lignocellulose using a thermostable mutant xylanase and provision of a thermostable mutant xylanase that has substitute amino acid residues, and th...
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JP5888824B1 |
To provide a method for producing a cookie which stably supplies a plurality of body-friendly cookies which do not contain edible oils and fats. A cookie dough 9 made of a cookie raw material 3 is produced by kneading the cookie raw mate...
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JP5886900B2 |
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JP5886633B2 |
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JP5883572B2 |
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JP5878291B2 |
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JP2016029893A |
To provide a bagel which makes it possible to provide a new texture and taste.A bagel has a central part 2 and a body part 3 provided to surround it, in a plan view. The body part 3 has a vertical cross-sectional structure in which subsi...
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JP5866148B2 |
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JP2016504043A |
A device, arrangement, baking device, and method for forming a belt-like shape (1) stretched from a pumpable, shear-sensitive fabric (2) for forming a baking product. It has a pump device (3) for transporting the dough (2) into the pump ...
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JP5850917B2 |
A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.
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JP5850504B2 |
A device includes a carriage and an oven including a baking chamber, a plurality of stacked baking soles and elements for heating the soles. The device includes a plurality of nets made of a heat-resistant flexible material and at least ...
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JP5844924B1 |
To provide a food dough shaping apparatus and method capable of stretching a central portion of a dough and shaping it into a thin dough having a predetermined outer size in a stable shape. In a food dough shaping device, a plurality of ...
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JP5838102B2 |
To improve combustion efficiency of a gas burner, to stabilize combustion and to make combustion temperature characteristics of a material to be burned at an initial stage of combustion suitable for the kind of the material to be burned ...
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JP5825943B2 |
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JP5827779B2 |
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JP2015202070A |
To provide a novel bread production method which can keep good texture even when being in a commodity form as a preserved food and bread produced by the production method.A beard production method includes a dough kneading step of formin...
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JP5806593B2 |
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JP5804625B2 |
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