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JP2023129946A |
To provide a layered bakery food curbed in texture deterioration after re-heating the frozen layered bakery product.There is provided a frozen layered bakery food dispersed with fat powders on a surface thereof, the fat powders having a ...
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JP7340311B1 |
To provide a technique capable of returning frozen bread to a state close to that of freshly baked bread. The thawing device includes a steam generator that supplies steam into the thawing chamber, a heater that irradiates the frozen bre...
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JP7328925B2 |
To provide baked frozen bread which is in a compressed state in preservation, distribution and marketing and does not occupy a large space, and comprises preferable restoration property of appearance and texture when being thawed by heat...
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JP7325497B2 |
The method according to the present invention for manufacturing a refrigerated or frozen baked food comprises a step for contacting a dough, said dough containing a cereal flour and having a specific gravity of 0.32-0.48 g/ml, with a hea...
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JP2023112304A |
To provide a method of producing post-baking frozen bread that improves quality of the post-baking frozen bread.In a method of producing post-baking frozen bread comprising a cooling step of cooling post-baking bread, and a freezing step...
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JP2023111278A |
To provide a frozen baked food product manufacturing device and manufacturing method capable of easily manufacturing a frozen baked food product that can be divided into equal sizes.A manufacturing device 100 of a frozen baked food produ...
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JP7319982B2 |
Disclosed herein are baked goods with improved properties that contain pregelatinized waxy cassava starch, and methods of making such baked goods. In some embodiments the baked goods comprise between 1% and 10% by weight waxy cassava sta...
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JP7317564B2 |
To provide a cake composition to obtain cake which keeps for a long time despite its chewy texture.There is provided a cake composition comprising, in 100 pts.mass of grain flour, (1) 10 pts.mass or more of one or more kinds of grain flo...
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JP7309448B2 |
To provide an icing material that maintains workability equal to workability obtained when egg white is used and does not cause an unintended flavor to be added.An icing material of this invention includes: 80.0-90.9 wt.% of saccharide; ...
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JP7308810B2 |
To provide a method of producing frozen fruit that can retain a figure and a texture of fruit when frozen and thawed, and can be thawed in a shorter time than conventional products.A method of producing frozen fruit includes the steps of...
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JP7294692B2 |
To provide a system for keeping a flavor of a food product, and preserving a food product with sanitation, with a simple handling method.The invention relates to a food preservation system, the system comprises: a preservation part 1 for...
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JP2023081210A |
To provide a breadmaking oil and fat composition which suppresses decrease in a flavor of bread generated when configured to contain an amount of lecithin required for improvement in line suitability of bread dough and can make the bread...
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JP2023056122A |
To provide a production method of a fermented bakery food to be eaten by being cooked in a microwave, the method capable of producing the fermented bakery food having a fine chewy texture and fine crispiness even after cooked by a microw...
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JP7258455B2 |
To provide a cooked frozen food which can be preserved while being frozen for a long time and is brought into eatable state only by being thawed, and does not leave uneven thawing after being thawed, accordingly provides good texture and...
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JP7257018B2 |
To provide a pouch suitable for long-term preservation of a daily delivery bread, and a bread in a pouch whose consumption time limit is long.A pouch comprises: at least two layers of aluminum foils 3a, 3b laminated with a thermoplastic ...
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JP7230004B2 |
This frozen bakery food contains wheat flour, fermented cellulose, and an oil and fat, and preferably has a portion in which a three-dimensional network structure having the fermented cellulose as a skeleton thereof is formed, the oil an...
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JP2023504068A |
The present invention provides an antifungal product comprising a step of baking dough obtained by a sponge dough type bread making method using a polish containing 20 to 55 g/L of ethanol, preferably 35 to 50 g/L of ethanol. 1. A method...
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JP2022152616A |
To provide bread with suppressed deterioration of food texture after freezing and thawing.Bread dough containing grain flour, in which 0.3-1.5 mass% of medium chain fatty acid triglyceride is kneaded. The bread dough containing 0.6-2.8 p...
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JP7147311B2 |
To provide a novel material capable of being used by kneading into confectionery dough to produce confectioneries having a crispy palate feeling and a well-loosened palate feeling.An oil-in-water type emulsified oil and fat composition f...
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JP2022135350A |
To provide a composition for cake doughnuts that enables a frozen cake doughnut to have a good crispy surface after thawed, by a simple manner, and also enables the fried cake doughnut to have good morphological stability, and dough for ...
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JP2022134937A |
To provide a soft bakery food excellent in loosening, melting in a mouth, crispness even when eaten as frozen state.An oil-in-water emulsified composition containing 0.05-3 wt.% of lysolecithin and having an oil phase with a SFC (solid f...
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JP7120805B2 |
To provide a technique for a bread frozen after baking, capable of preventing a decrease in palate feeling when eaten after re-heating, while retaining a quality of appearance during storage and distribution, in order to maintain the qua...
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JP2022117528A |
To provide a method of bagging and cooling baked bread which solves a problem in which in order to slice baked bread and seal the same with deoxidizer, it is necessary to apply clean air to cool the baked bread, but moisture is diffused ...
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JP2022105759A |
To provide a simple production method for frozen French toast-like food.A bakery product is impregnated with a seasoning liquid containing low-molecular-weight starch and having a Brix of 30 or more, before the seasoning liquid-impregnat...
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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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JP7083628B2 |
To provide a sugar coating technique for bakery product capable of improving "crying" during storage without deteriorating taste or appearance.There is provided a coating material for bakery product in which two or more layers with mainl...
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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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JP7063633B2 |
To provide burned confectionery having good crispiness and mouth melting with stickiness under refrigeration and freezing.There is provided an oil and fat composition for burned confectionery eaten cold, satisfying following conditions (...
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JP7013064B2 |
The purpose of the present invention is to provide a method of manufacturing a packaged frozen food product as well as a food packaging film and a packaged frozen food product, in which savor of freshly made food can be experienced when ...
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JP2022510246A |
The present invention relates to pizza products prepared separately using two types of dough that are combined after heating. The dough has different properties and is heated in combination with different materials. The heating process f...
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JP2022509874A |
A method of storing cooked pizza that is rolled and accurately inserted into a closed container that is subsequently subjected to pasteurization methods. [Selection diagram] Fig. 2
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JP2021153401A |
To provide an oil in water type emulsified composition capable of producing, bread which has preferable moist feeling and soft feeling and which is produced by a freezing step, especially frozen bread which has been baked.There is produc...
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JP6931275B2 |
To provide a plastic oil-and-fat composition which can obtain good balance in texture of a baked product even when grain flour in which doughs are difficult to be connected to each other is used, and to provide a baked product using the ...
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JP2021097663A |
To obtain freezing resistance of a dough composition by using a safer water retention additive for food, without requiring gene-recombination to bread yeast.A water retention additive for food contains carboxymethyl cellulose in which a ...
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JP6892190B2 |
Use of an ethyl alcohol solution in water as an ingredient to be added, by injection, to soft bakery products storable at room temperature, in order to keep their softness characteristics substantially unchanged during the entire storage...
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JP2021083360A |
To provide a frozen pancake product capable of heating plural pieces of pancakes with microwave collectively, and having satisfactory food feeling after microwave heating.There is provided a frozen pancake product comprising 2-6 pieces o...
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JP6858626B2 |
To provide a method for producing a fried, frozen doughnut that has a good flavor after frying.A doughnut after frying, is let cool to a center temperature of 30-50°C, and hermetically packaged before quick freezing.SELECTED DRAWING: None
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JPWO2019189539A1 |
An object of the present invention is to provide a food composition which has high microbial safety and can be distributed and sold at room temperature while containing a food having a relatively high water activity. The food composition...
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JP6771967B2 |
To provide a floating oil and fat composition: which has an excellent flowability at a low temperature and an atmospheric temperature and has a good workability; which enables a food to which the floating oil and fat composition is added...
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JP2020130048A |
To provide a topping jelly for confectionery and bread that does not require a heating step, can be prepared simply by mixing the raw material and water, and has a moderate viscosity.By incorporating alginic acid or a salt thereof by 0.2...
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JP6715011B2 |
To provide a powdery fat composition for overlay dough for producing a bakery product in which an overlay dough is smooth, and crispy texture of the overlay dough and moist and soft texture of a bread dough are kept over time.A powdery f...
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JP6687208B1 |
To improve the softness of bread as compared with the conventional one while realizing long-term storage of bread. A manufacturing process of kneading materials to prepare a bread dough, an absorption sheet containing pulp is laid in an ...
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JP6630574B2 |
To provide a cheese filling for eating raw having suppressed sweetness and saltines, almost no foreign taste (harsh taste) and good storage stability at 30°C despite having light smooth texture.There is provided a cheese filling for eat...
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JP2019213494A |
To provide a Japanese pancake capable of providing a freshly-baked feeling with a short-time re-heating even after being cooled.A Japanese pancake of this invention includes baking dough containing batter using a pancake maker having a b...
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JP6611519B2 |
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JP6606130B2 |
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JP6583990B2 |
To provide a production method of baked confectionery showing unprecedented new texture, which is baked confectionery comprising baked chocolate; and to provide the baked confectionery.Alcohol or alcohol-containing aqueous solution is ad...
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JP3221673U |
To provide a canned bread which can be easily taken out even when the canned bread is taken out from the can and the soft bread does not lose its shape. In a canned bread 1, the bottom of a paper cup 2 to be used is near the pull top lid...
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JP2019058117A |
To obtain a composite bakery food product having a favorable texture without deteriorating an appearance of the product when batter dough is used as topping dough during production of the composite bakery product.The above problem can be...
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JP6496199B2 |
To provide a quality improver for French toast that improves the texture of French toast and can prevent the deterioration of appearance simply by adding a seasoning liquid for French toast when French toast is produced, to provide a met...
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