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JP5400616B2 |
This invention provides compositions for flat icings. The compositions comprises a gum system comprising Gum Arabic, carboxymethylcellulose and optionally, Gellan gum. The composition can be used as a flat icing for baked products such a...
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JP2013247919A |
To provide a new food utilizing deep-fried bean curd seasoned for conventional Inari sushi, which is completely different from conventional foods.An Inari bread A includes: a skin 1x composed of deep-fried bean curd 1 for Inari sushi; an...
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JP5359453B2 |
To provide an oil and fat composition improved by an easy method in a problem that a drying time after coating in a covering oil and fat composition is long, and furthermore, white chocolate and color chocolate supposed to have a long dr...
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JP2013233095A |
To provide a new freezed composition for food which can be preserved over a long period of time after production, can be eaten by cooking in a short time when it is eaten, and tastes good with high eating quality, an excellent texture an...
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JP2013223612A |
To provide a container for microwave oven heating and method for utilizing the same to bake dough containing fermented, frozen and unbaked grain powder such as bread dough with microwaves in a microwave oven.A container for microwave ove...
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JP2013215211A |
To provide a food ingredients, or entire food products, that contain fats or oils, and flavor capsules dispersed with the fat or oil.Flavor capsules include a micro-organism, a surrounding matrix component and at least one flavor, which ...
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JP5323074B2 |
The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relat...
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JP5295180B2 |
To provide a glazing composition for bakery foods capable of easily and uniformly coating even cool doughnut and having sufficient adhesiveness, and to provide bakery foods using the same. A translucent glaze comprising one or more kinds...
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JP2013172667A |
To provide a binding property improver for baked confectionery, to be added to confectionery dough and effective for improving a binding property without influencing taste and flavor of produced baked confectionery.There is provided a bi...
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JP5273859B2 |
The purpose of the present invention is to provide a coating composition for bakery food products, which coating composition is capable of offering a variety of flavors, has superior moisture-retaining property, the coating composition b...
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JP5254394B2 |
Preparation of a baked bread product (A) comprises: obtaining a dough (I) formed, fermented and ready to be baked; prebaking (I) in a oven until its crumb is coagulated and a crust is formed and colored; quick-freezing of the prebaked (I...
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JP5241821B2 |
The invention relates to a process for applying a layer of a composition comprising at least fat and sugar on a surface of an edible product, characterized in that it comprises submitting the product to at least two spraying stages, each...
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JP2013094147A |
To provide a glazing agent for a baked food, which is applied to the surface of a food material or a food product for glazing the baked food obtained by baking or heating, without deteriorating the natural flavor or texture of the baked ...
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JP5155817B2 |
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JP2012239397A |
To provide topping dough for bakery excelling in dough property and prevented from exfoliation from an inner dough part after baked, and a composite bakery product having such characteristics.The topping dough for bakery is characterized...
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JP5020277B2 |
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JP4987842B2 |
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JP4888920B2 |
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JP4872755B2 |
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JP3173345U |
To provide canned bread and cake in which a part of pancakes fermented and baked by accommodating bread / cake dough in a can is prevented from adhering to the inner surface of the can and burning to cause a defective product. .. A heat-...
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JP2011529089A |
A method of preparing a gum arabic replacement, partial replacement or extending composition, for use in a variety of applications such as food, pharmaceutical and industrial applications is disclosed. In one embodiment, the invention is...
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JP2011229446A |
To provide a topping material composition for caramelization maintaining a hard texture in the caramelized coating part for a long period of time and having favorable releasability, and to provide a bakery product having the characterist...
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JP4812044B2 |
The present invention is directed to an enriched food product, such as a calcium-enriched chewable food product in which at least one piece of the food product provides the recommended daily DRI of elemental calcium. The enriched food pr...
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JP4776605B2 |
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JP2011172513A |
To provide a food fungicide that has excellent antifungal effects on processed foods such as bread and cake, from a powder material and produces a food without impairing a flavor and an appearance of the food by adding the food fungicide...
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JP4729481B2 |
The present invention relates to an agent for improving the keeping quality of food and drink, comprising a lipase-treated matter of a reaction product obtained by reacting the cells of a lactic acid bacterium with oil and fat in an aque...
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JP4690365B2 |
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JP4688826B2 |
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JP4685839B2 |
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JP4682849B2 |
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JP2011055786A |
To provide topping dough for bakery use which is good in spreadability, good in texture of its baked part just after baked, and also capable of keeping the texture with the lapse of days, and to provide a method for producing the dough f...
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JPWO2009040958A1 |
Provided are a lean pan cooling method and an apparatus capable of minimizing water evaporation during cooling even with a lean pan having a low oil content, preventing peeling of the frozen lean pan after reheating, and maintaining a go...
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JP2011004604A |
To provide a method for easily and efficiently producing composite food coated with chocolate solving the following problems: work for coating composite food such as confectionery or bakery food coated with chocolate takes time and labor...
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JP4610547B2 |
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JP4607014B2 |
The present invention relates to food and drink and an agent for improving the keeping quality of food and drink comprising a lipase-treated matter of oil and fat, a method for improving the keeping quality of food and drink by adding th...
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JP4600955B2 |
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JP2010263870A |
To provide a baked confectionery packed in a container which is easy to bake, and uses a baking mold of the baked confectionery also as a container for the baked confectionery, is preservable for a long time without using a freshness-kee...
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JP4556184B2 |
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JP4519092B2 |
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JP4485880B2 |
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JP4471284B2 |
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JP4471312B2 |
With respect to equipment for use in cooling operation conducted after final heating operation, such as baking for spongy heated foods, such as baked bread, it is intended to attain energy saving, architecture downsizing and simplificati...
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JP4430039B2 |
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JP2010022357A |
To provide a stable mid-and-long term preservation method and a cooking method damaging no bread taste, of bread containing no auxiliary material, by dissolving the problems that as the bread containing no auxiliary material such as suga...
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JP4406653B2 |
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JP2009291142A |
To provide low cost grain chocolate enabling easy and short time covering of center chocolate with a coating agent: and to provide bakery by adding the grain chocolate to bakery dough followed by baking.The grain chocolate is made of cen...
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JP4368326B2 |
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JP4362616B2 |
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JP2009254328A |
To provide openable bread with an inside openable part.The openable bread is configured such that the bread is provided with a thin slice 3, and an openable part formed of a thin upper layer 4 and a thin lower layer 5. The loaf of bread ...
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JP4311700B2 |
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