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JP5048743B2 |
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JP5043057B2 |
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JP5043792B2 |
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JP5044769B2 |
To obtain a lactic acid bacterium that has excellent low-temperature proliferation potency and lactic acid production ability, high resistance to various stresses and characteristic glucide assimilation ability. Lactic acid bacterium Lac...
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JP5035820B2 |
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JP5031121B1 |
To provide a food molding apparatus and method capable of molding a dough into a plump and clean shape without applying a non-uniform pressure to the dough. A food molding apparatus 1 includes a core body 10 around which a dough M made o...
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JP5021709B2 |
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JP2012165688A |
To provide a crustless bread producing method that can produce bread without a crust by using a metal baking pan.A crust adhering sheet 36 is disposed in a baking pan body 22 of the metal baking pan 20. Bread dough is stored in the bakin...
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JP2012165687A |
To provide a method for baking Neapolitan type pizza crusts, by which the Neapolitan type pizza crusts can efficiently be produced in a large amount at a low cost, and to provide a device for baking the same.The method for baking the Nea...
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JP5014513B2 |
Dough ferment comprises: a mixture of at least two cultivated pure cultures of lactic acid bacteria comprising e.g. Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus sanfranciscensis, Lactobacillus crispatusor Lactobacillus su...
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JP2012152128A |
To provide a method for obtaining a flour product, such as baked bread, which has excellent dough physical properties and an improved volume.The flour product is produced by using a sugar breakdown enzyme and/or an oxidase as a compoundi...
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JP2012143209A |
To provide a laminated food having advantages of both a conventional pressed/baked laminated food and a laminated food without being pressed/baked, not so hard as the pressed/baked food, having a texture different from a normal food, hav...
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JP4982922B2 |
To provide a method for producing a food material with an increased γ-aminobutyric acid content by which the food material can widely be utilized as a main raw material for various kinds of daily foods and a sufficient amount of the γ-...
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JP4981487B2 |
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JP4978510B2 |
To provide a juicy souffle-like cake having good meltability in the mouth while having soft light texture, and to provide a cake dough for obtaining the cake. The souffle-like cake dough contains a starchy raw material, a merengue dough ...
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JP2012130278A |
To produce sponge cake with fine-textured dough and with moist texture by an all-in mix method using foaming emulsified oil and fat; and to reduce the cost of producing the sponge cake by reducing the mixing amount of egg used in raw mat...
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JP4954160B2 |
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JP2012100586A |
To provide laminated dough allowing a layered bakery product whose surface is homogenous, flat, smooth and sleek, whose outside appearance is excellent in a sense of transparency, and whose texture is excellent and crisp to be stably obt...
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JP2012095573A |
To provide such a texture of a food as soft when the food is put in the mouth but tough and chewy when the food is crunched in the mouth.The snack food is a baked snack food having a cross-sectional structure with first dough (2) layered...
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JP4935969B2 |
To obtain a yeast variant having improved production of caproic acid, to provide a method for producing such a variant and a method for regulating production of caproic acid of yeast. The strain highly producing caproic acid of yeast is ...
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JP4922529B2 |
The present invention relates to packaging means comprising a container containing liquid baker's yeast characterized in that the container is equipped with means to release overpressure and has a volume between 0.1 and less than 100 liter.
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JP4916767B2 |
A method of surface toasting a bread-type food product, comprising the steps of: providing a toasting apparatus having a fixed heated platen (40) and a movable platen (44); depositing a product between the platens while in spaced conditi...
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JP4903680B2 |
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JP4899138B1 |
To provide a yeast able to produce fermented food and drink excellent in flavor, and the fermented food and drink using the same.As the yeast, "Iwami-Ginzan Silver Mine Umehana (plumb-blossom) yeast-1" (the accession number: NITE P-1056)...
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JP4900746B2 |
To provide a high-flavor component productive yeast capable of producing alcoholic beverages or breads rich in flavor components, i.e., ethyl caproate and isoamyl acetate. This new mutant yeast bred by mutation and isolated, which is cap...
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JP4897871B2 |
A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients...
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JP2012044886A |
To provide a croissant dough piece of which the lateral ends are joined, and to provide a forming machine and a method for forming the croissant dough piece in which the lateral end sides can be bent to form and join them, while they con...
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JP4893924B2 |
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JP4878428B2 |
Novel polypeptides possessing (endo)xylanase activity are disclosed which can degrade cellulose implant extracts and plant materials. The polypeptides can cleave β-D-xylan polymers at internal (1-4) bonds between adjacent xylopyranosyl ...
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JP4878956B2 |
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JP4876214B2 |
A mixer control device capable of manufacturing products of consistent quality without skilled personnel is provided. Said mixer control device includes: (1) a sensor 3 for obtaining manufacturing-conditions data, including at least the ...
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JP2012019770A |
To solve problems of a conventional bread making method, in which forming of gluten is facilitated by the power work such as kneading and beating the dough, the dough is fermented at the temperature of about 25-35°C for about 45 minutes...
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JP4868418B2 |
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JP2012010672A |
To provide a method for producing frozen liquid wheat flour cake mix dough having storage stability in freezing and refrigeration, can be frozen and refrigerated without reducing the product value, and can be used up without being wasted...
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JP4851034B2 |
Lipolytic enzymes are chemically modified by covalently linking one or more (particularly 1-3) hydrophobic groups to the enzyme molecule. The chemical modification improves the performance of the lipolytic enzyme, e.g., in baking or in d...
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JP4849721B2 |
This invention relates to a novel method of stably introducing a property of a particular yeast strain, which is based on a recessive allele, into the genetic background of an industrial baker's yeast thus being able to combine the prope...
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JP4846039B2 |
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JP3172447U |
To make a variable baked confectionery in which the space portions on both the upper and lower sides for baking a water seed dough with a pair of molds can be adjusted at a minute interval of about 2 mm in the production of a thin-walled...
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JP2011254770A |
To provide a processed food product with reduced syneresis and reduced deterioration with time in texture and flavor.In the processed food, bread or rice is in contact with an ingredient containing 10 mass% or more of moisture and 0.1-5 ...
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JP4842414B2 |
The present invention relates to enzyme-containing granules comprising (a) an enzyme and (b) a core which intrinsically is capable of absorbing at least 5% w/w (based on the weight of the core) of water and to processes for the productio...
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JP4839809B2 |
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JP4839860B2 |
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JP2011529699A |
The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant ...
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JP2011244777A |
To provide a method of making bread which can make the texture of the crumb of bread finer, and make bread of a large volume and with an excellent sense of eating inexpensively as much as possible.An oil and fat composition containing am...
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JP4833960B2 |
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JPWO2009157072A1 |
Applying the bread dough manufacturing method that utilizes the pressure control of the space surrounding the bread dough, the internal phase is fine, the texture is elastic, the texture is crisp, the chewy texture is strong, and the bre...
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JP4804283B2 |
A method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxyl acid ester, which method comprises admixing an acyl donor, an acyl acceptor and water to produce a high water environment c...
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JP4808768B2 |
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infantis, Bifidobacterium longum,...
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JP4804284B2 |
A method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxyl acid ester, which method comprises admixing an acyl donor, an acyl acceptor and water to produce a high water environment c...
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JP4804340B2 |
A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty...
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