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JP7457304B2 |
To provide a wheat flour composition for biscuit, for obtaining biscuit which is excellent in workability in production, and is excellent in crispy texture and melting feeling in the mouth.A wheat flour composition for biscuit comprises ...
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JP2024040709A |
An object of the present invention is to provide a roll-in flour paste for a depositor, which has reduced adhesion and makes it possible to obtain a composite bakery dough with a good layered structure. [Solution] A depositor roll contai...
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JP7452018B2 |
To provide frozen pie dough which is suitable for the production of fried pie by cooking with oil in a short time, and a method of producing the same, and fried pie which has large volume and excellent food texture, and a method of produ...
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JP7451957B2 |
To provide a bread-making oil/fat composition that, by using for bread-making, improves workability and yield, and in which, furthermore, a bread having an excellent resilience and the feeling of the original taste of wheat and a moist t...
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JP2024027253A |
An object of the present invention is to provide an oil and fat composition for cooked bread that has improved line suitability, has good crispness and melts in the mouth even after heating in a microwave, and can yield cooked bread with...
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JP2024027251A |
[Problem] The present invention provides cooking bread that, when used in cooked bread, has excellent dispersibility into bread dough, improves line suitability, has good crispness and melts in the mouth even after heating in the microwa...
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JP2024015778A |
[Problem] An object of the present invention is to provide a flour composition capable of producing a pie that has excellent crispy texture and whose texture does not easily deteriorate even when stored. A pie flour composition comprisin...
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JP7427406B2 |
To provide yeast containing frozen dough capable of obtaining a bakery product having a gentle and soft texture, and a wheat flour composition for yeast containing frozen dough used for obtaining the yeast containing frozen dough.The afo...
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JP7422174B2 |
To provide a bakery product suppressed in aging phenomenon with time, and to provide an oil and fat composition for bakery, for a bakery product achieving both soft texture, and crisp/melting feeling in the mouth.An oil and fat compositi...
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JP7420163B2 |
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JP2024006626A |
The present invention provides a bread dough that is soft, melts well in the mouth, and has high aging resistance, and provides a method for producing bread having these characteristics. [Solution] Bread dough containing butter cake doug...
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JP7411309B2 |
To provide corn dog mix flour which hardly deteriorates crispy food texture when a corn dog which was frozen after frying the same is heated up in a microwave.There is provided corn dog mix flour containing 0.5-20 mass% of corn grits and...
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JP2024000024A |
[assignment] To provide bread that can be served as a daily staple food and has excellent taste and texture while containing a larger amount of protein than conventional bread. [Solution] Bread 1 comprising bread dough 10 and high protei...
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JP2023552160A |
Examples described herein are directed to dough configured to be baked by heat, the dough includes a gluten-free flour, a sweetener, a shortening, and an emulsifier, and the dough is shelf-stable. It is moldable, edible, allergen-free an...
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JP7397630B2 |
To provide a wheat flour composition for biscuits capable of producing biscuits excellent in light, crisp texture and melting in the mouth.Wheat flour (hereinafter, may be referred to as "GA-SX wheat flour") is obtained by milling a harv...
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JP2023176557A |
To provide a water-in-oil emulsified oil-and-fat composition having an excellent butter flavor and to provide confectionery and bread using the same.There is provided a water-in-oil emulsified oil-and-fat composition comprising (B) butte...
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JP2023550979A |
De-epitoped high molecular weight (HMW) glutenins are provided. Methods of producing them and their uses are also provided.
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JP7383335B2 |
To provide bakery food dough having baking substance although much liquid oil is blended.There is provided bakery food dough in which a powdered oil and fat composition is blended in amount of 1-50 mass%, the content of liquid oil is 1-3...
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JP7379378B2 |
Provided is a low-carbohydrate wheat flour mix containing 25 mass % or greater of a dietary fiber material, 3 to 30 mass % of gluten, 1 to 20 mass % of starch derived from an underground plant part, and 60 mass % or less of wheat flour, ...
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JP2023547460A |
The present invention provides a method for producing a baked product or a pre-baked product, the method comprising a parent glucoamylase that is at least 70% identical to SEQ ID NO: 1, SEQ ID NO: 6, SEQ ID NO: 7 or 5, SEQ ID NO: 8. a fi...
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JP7368816B1 |
The present invention provides a bread manufacturing system using chilled bread dough that can improve the fineness of air bubbles on the sliced surface after baking, uniformity with less variation, texture, and flavor. [Solution] A brea...
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JP7364567B2 |
A method for producing a baked confectionery, the method includes: preparing a dough of a baked confectionery, the dough containing a component (A) which is a granular product containing equal to or more than 75% by mass of starch and in...
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JP7364473B2 |
This method for producing a food product comprises: a step for preparing a bakery food product; a step for preparing a batter by adding component (A), which is one or two selected from the group consisting of unprocessed starch or proces...
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JP7362395B2 |
To provide a hard bread wheat flour composition for manufacturing hard bread which has a crisp outer skin and a sticky inner layer and hardly causes time degradation, and a method of manufacturing hard bread which shortens the fermentati...
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JP2023150233A |
To provide a production method for a frozen bread dough that produces a frozen bread dough having a small content of saccharide and being formed of dry yeast, capable of stably and easily obtaining bread with a great volume, the bread do...
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JP2023150232A |
To provide a production method for a bread dough that produces a frozen bread dough, for use in a frozen state, using dry yeast, capable of easily and stably obtaining bread with a great volume, similar to a production method for a froze...
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JP2023149330A |
To provide a cloud bread style food capable of mass-producing without using a meringue and dough for preparing the same.There is provided dough used for cloud bread-style food, containing 0.03 wt.% or less of polysaccharide thickeners (x...
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JP2023149331A |
To provide cooked sheet-like sponge dough that does not crack when formed into a spiral shape or collapse after forming, and has a fluffy texture similar to a regular roll cake made with wheat flour, even without using any grain flour an...
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JP2023148163A |
To provide a starch aging inhibitor for a starch-containing food product excellent in aging inhibitory effect of starch in the starch-containing food product, a method of inhibiting starch aging of the starch-containing food product, and...
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JP7360228B1 |
The present invention provides a bread manufacturing system using chilled bread dough that can improve the fineness of air bubbles on the sliced surface after baking, uniformity with less variation, texture, and flavor. [Solution] The ma...
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JP2023146919A |
To provide a texture modifier of bakery food, capable of imparting soft texture, moist texture and puffy texture to bakery food which is produced from bakery food dough prepared only with final fermentation in a fermentation step, and su...
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JP7357608B2 |
A method for manufacturing a bakery food, said method comprising a step for preparing a bakery dough which comprises, as starting materials, a powdery material containing a defatted soybean powder, an edible oil/fat composition having a ...
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JP7357544B2 |
Provided is starch for baked confections containing hydroxypropylated starch as a component (A) and phosphate-crosslinked starch as a component (B), wherein the content of the component (A) with reference to the total amount of component...
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JP2023142249A |
To provide a bakery product having harmonious flavor and good volume and food texture, and bakery dough capable of obtaining the bakery product, and to also make good workability during bakery dough production.Bakery dough comprising oil...
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JP7353879B2 |
To provide a method of producing bread which has good appearance in a frozen state, has a soft and light food texture and a good melt-in-the-mouth feeling when it is eaten while it remains the frozen state, and is capable of controlling ...
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JP2023135114A |
To provide Dutch topping which is easy to produce, can be used immediately after producing, and can also be prepared in advance.Provided is Dutch topping that is batter dough containing grain flour, oil and fat, a leavening agent, and a ...
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JP7346487B2 |
This crepe batter contains a cereal flour, a sugar, eggs, and a liquid oil/fat, and has 160-400 parts by mass of moisture with respect to 100 parts by mass of the cereal flour, and 0.01-2.5 parts by mass of a propylene glycol fatty acid ...
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JP7342312B2 |
To provide corn dog mix powders and a method of producing the same, whereby a coating of a corn dog does not harden more than appropriate and a good texture of the corn dog can be kept even if the corn dog is stored in a hot showcase or ...
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JP2023126489A |
To provide a quality improvement agent for breads, a manufacturing method of breads, and a quality improvement method of breads capable of effectively preventing caving and cave-in and providing breads excellent in volume, appearance, an...
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JP2023124742A |
To provide a fat composition for butter cake, capable of manufacturing butter cake suppressing oil exudation and maintaining a good texture even after an elapse of long time, and to provide butter cake.A fat composition for butter cake i...
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JP2023536752A |
The present disclosure offers the possibility of enhancing the action of transglutaminase by aiding the formation of peptide bonds with glutamine present in gluten in wheat flour. To this end, the present disclosure is directed to a bake...
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JP7333698B2 |
To provide technology to improve range-up resistance in bakery products that are reheated in a microwave oven and eaten.The present technology provides range-up resistance improver for microwave reheated bakery products and method for im...
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JP7333128B1 |
A method for producing cooled bread dough capable of improving the fineness of air bubbles on the sliced surface after baking, uniformity with little variation, texture, and flavor. In a method for manufacturing cooled bread dough, divid...
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JP2023116073A |
To provide choux dough which makes it possible to maintain the easiness of volume rising and cavity forming, and moderate hardness and crispy feeling when baking even when it is frozen.Choux dough containing at least one type selected fr...
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JP2023116348A |
To provide a composition for batter dough which is used for producing a batter dough heated food product, capable of achieving a preferable shape and a texture immediately after production of the batter dough heated food product, and cap...
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JP7327912B2 |
To provide sponge dough capable of providing breads which have a large volume, provide a soft and crispy texture, and have good flavor.There is provided sponge dough containing water dispersion phospholipid and a thickening stabilizer. I...
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JP2023113523A |
To provide an oil and fat composition for breadmaking, capable of giving bread that has good dispersibility in bread dough, shows improved line suitability, is crunchy, retains softness, and has a good flavor.An oil and fat composition f...
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JP2023533287A |
The present invention provides a cocoa pod shell powder having a concentration of insoluble dietary fiber of at least 55% by weight of the total weight of the cocoa pod shells and/or a total weight of at least 68% by weight of the total ...
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JP7320028B2 |
The purpose of the present invention is to provide a composition for a baked confection, wherein a gluten-free baked confection having a best-before period and gustatory sensation (moistness, softness) equal to or better than those of a ...
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JP2023107242A |
To a provide mix powder for vegetable foods for forming food materials to be a dough having hardness exhibiting a predetermined texture such that a vegetarian called as a vegan or a person having vegetable allergy of milk can eat it.A mi...
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