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JP2022153834A |
To provide a production method of bread dough for producing non-hard bread with high water content free from stickiness of the bread dough, having moistness, elasticity and soft texture.Bread dough is produced according to a sponge dough...
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JP2022133713A |
To provide a method of producing cake capable of preventing decreased melting in the mouth.The problem is solved by a method of producing cake comprising a stirring step of stirring cake materials and obtaining cake dough, and a baking s...
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JP2022538647A |
A de-epitoped alpha gliadin is provided. A method of producing it and its use are also provided. [Selection figure] None
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JP2022123508A |
To provide a frozen fermentation leaven dough that does not need to be thawed unlike the conventional frozen fermentation leaven dough.The frozen fermentation leaven dough that does not need to be thawed is obtained by combining one or m...
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JP7121239B2 |
To provide an oil-in-water type emulsified oil/fat composition that can make it possible to stably and mass-produce a cake having a light specific gravity dough with good flavor and texture without using an emulsifier.In order to solve t...
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JP2022119032A |
To provide wheat flour for yudane breads capable of obtaining yudane breads having sweet feeling by containing much maltose, a bread dough using the same and yudane breads obtained by firing the bread dough.In the production of yudane br...
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JP2022114179A |
To provide a method of producing bread frozen dough, the method requiring no final fermentation prior to firing and being capable of producing bread excellent in appearance and food feeling conveniently.A method of producing bread frozen...
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JP7105558B2 |
To provide a pancake dough and mix powder for pancake for acquiring cream puff skin which has proper swelling, and texture with softness, moist feeling and crisp feeling.There are provided a pancake dough and mix powder for pancake compr...
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JP7093644B2 |
To provide a mix for batter dough heated food having improved fire omission during heating a batter dough, and making texture and mouth melting of resulting batter dough heated food good, and a manufacturing method of the batter dough he...
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JP2022085207A |
To provide a frozen dough with which bread can be manufactured by burning without a substantial fermentation process after thawing, and which achieves a large volume after the burning irrespective a small specific volume, and makes it po...
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JP2022085208A |
To provide a frozen dough with which bread can be manufactured by burning without a substantial fermentation process after thawing, and which makes it possible to obtain bread having good appearance while reducing blister and sinking-in ...
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JP2022080184A |
To provide a bakery food product having light food texture and a good melt-in-the-mouth feeling, and capable of maintaining properties of the texture and feeling even after the elapse of time from baking, and to provide topping dough for...
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JP7067995B2 |
To provide a cake mix enabling producing cakes of a high quality the same or higher than in the case of using wheat flour produced in foreign countries while using domestically-produced wheat flour, and to provide a production method of ...
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JP7053286B2 |
To provide wheat grain which can make gluten in dough tough when it is ground to powder and made to dough.Reforming wheat grain is provided by a method including a step processing wheat grain with a moist heat at 53-77°C for 7-65 second...
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JP2022041445A |
To provide a pizza wheat flour composition that can produce a pizza having good workability with the surface of a crust part having a crispy texture and the inner layer having a sticky texture even when the retarding time is shortened.A ...
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JP2022032816A |
To provide a technique using pre-molded frozen bread dough, the technique capable of producing bread in a short time, the bread produced having a high quality, and the distribution cost being lowered.The technique of the invention provid...
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JP7020209B2 |
To provide a production method of bread capable of producing bread comprising preferable moist feeling, although a cell structure in an internal phase of the bread is large, by a frozen dough method, especially, provide bread comprising ...
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JP7017827B1 |
[Theme] The dough does not drip from the mesh or can be reduced, so it has excellent storage stability, and even when the pizza is removed from the mesh through the baking process, there are few mistakes, the pizza can be provided in a s...
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JP6993833B2 |
To provide proofed frozen bread dough, raw dough of which can be prepared in an easy work, and from which bread that has a texture which is soft, of little rubber-biting feeling, and of easy biting-off is obtained without causing volume ...
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JP6995532B2 |
To provide a doughnut capable of significantly improving an amount of water absorption compared to a normal frozen dough, and having a voluminous texture and a soft texture similar to a scratch process of manufacture even when being manu...
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JP2021193998A |
To develop a method for easily enhancing flavor of baked confectionery containing a cacao raw material, such as a chocolate flavor.A baked confectionery dough (excluding a dough of baked confectionery to be eaten in a state of having a p...
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JP6979932B2 |
To provide a method of effectively producing a yeast doughnut that is voluminous, excellent in appearance and texture, and less in absorbed oil, although the production method has a freezing step after dough formation.A method of produci...
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JP6951898B2 |
To provide a crack prevention agent for frozen bread dough surface capable of providing bread with good texture and good appearance without crack of a surface even when heat cooking is conducted after long term storage, by suppressing cr...
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JP2021153497A |
To provide a wheat flour obtained by milling polished wheat grains, from which products excellent in taste can be obtained without problem of dough formability, and a product made from the wheat flour.A wheat flour is obtained by milling...
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JP3233764U |
To provide a croissant or Danish pastry having no feeling of burning even when a frozen croissant or a frozen Danish pastry is baked with a toaster. In a frozen croissant or Danish pastry, when the total weight of the powder is 100%, the...
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JP2021122227A |
To provide a method of manufacturing sponge cake capable of controlling occurrence of swelling.A method of manufacturing sponge cake comprises: a cake dough making step of mixing eggs, sugars, grain flour, and/or a powder starch raw mate...
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JP6925246B2 |
To provide a mix for fried confectionery capable of producing simply fried confectionery having enhanced preferable flavor which is peculiar to the fried confectionery, regardless of skill of cooking or degree of oil absorption.A mix for...
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JP6920241B2 |
To provide a mix composition enabling producing bakery food of a high quality the same or higher than in the case of using wheat flour produced in foreign countries while using domestically-produced wheat flour, and to provide a producti...
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JP6920781B2 |
To provide a method of manufacturing steamed cake that prevents time degradation of moist feeling and melt feeling in mouth after baking the steamed cake.There is provided a method of manufacturing steamed cake using α-durum wheat grain...
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JP6852037B2 |
To provide a method of manufacturing bread frozen after half baking in which a crust part of a surface layer and an inner crumb part are not separated and integrity is kept even when bread is heated sharply in a short time from a frozen ...
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JP2021027822A |
To provide a sandwich which is a baking bread with ingredients such as filling interposed, which maintains a superior crisp texture in the mouth and a flesh taste of the bread even next day of the production of the sandwich.The productio...
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JP2021023184A |
To provide a frozen object of a bread dough (frozen bread dough) which has excellent working property while suppressing stickiness even though there is a large moisture content, bread which is soft, has preferable melt-in-the-mouth feeli...
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JP6831629B2 |
To provide wheat flour or a wheat flour composition capable of making bread or baked confectionery with good taste and flavour without giving an adverse effect to secondary processing suitability such as bread suitability, even when blen...
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JP6824660B2 |
To provide a manufacturing method of a doughnut capable of stably conducting diving fry using a continuous type flyer, and a mix for doughnut used for the manufacturing method of the doughnut.There are provided a manufacturing method of ...
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JP6774195B2 |
To suppress occurrence of whitening of a bread surface caused by cooking after long-term refrigeration storage without damaging flavor of bread, by a simple method, when producing bread by cooking a dough refrigerated after being dried.B...
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JP2020162593A |
To provide a technique contributing to quality improvement of a bakery product mainly using whole wheat flour.A composition for a yeast fermented bakery food contains whole wheat flour, vital gluten, and reduction-treated vital gluten, a...
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JP2020156319A |
To provide a bread crust separation inhibitor which prevents separation of crust caused by shortage in water during preservation of bread.As a result of earnest research to solve the aforementioned problem, the present inventors found th...
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JP6762675B2 |
To provide a method of producing baked confectionary that prevents time degradation of moist feeling and melt-in-the-mouth feeling after baking the baked confectionary such as sponge cake.There is provided a method of producing baked con...
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JP6759180B2 |
To provide a premix powder for confectionery or the like capable of easily cooking confectionery having volume and soft texture by a microwave oven without using 7 major allergens (egg, wheat, milk, prawn, crab, soba, peanut).There is pr...
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JP2020130007A |
To provide a frozen bread dough for which no final fermentation is necessary.A frozen bread dough includes grain flours, a pregelatinized starch, a thickener and/or an expansion agent and/or maltose forming amylase. A content of the preg...
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JP6735868B2 |
To provide a bakery product without a need to contain an added sugar and of which final product does not contain fructose and has a sweet taste and a method for producing those products.A method comprises: providing a dough comprising ye...
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JP6728035B2 |
The present invention provides in dough or batter products and their use in bakery products, wherein the dough or batter product comprises functionalized grains. The functionalized grains more specifically comprise a high concentration o...
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JP6714575B2 |
The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, he...
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JP6712536B2 |
To provide a method for manufacturing dough containing wheat flour, by which it is possible to efficiently manufacture a wheat flour-containing food that can be cooked with good workability, is prevented from deteriorating in its texture...
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JP6681250B2 |
To provide a pulverized heat treated wheat flour and a mix for bakery foods capable of manufacturing the bakery foods having sweet taste and moist and sticky texture and hardly generating deterioration of texture with time, excellent in ...
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JP6678058B2 |
To provide a method for producing bread, making machine resistance of bread dough excellent, and making aging of obtained bread slow, compared to a straight method, while being a production method using pre-dough (soaker dough) according...
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JP6659334B2 |
To provide a method for producing baked confectionery, capable of obtaining crispy texture like cookies, and moist texture like butter cake, and sufficiently giving the fermentation flavor of yeast.A method for producing baked confection...
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JP6659487B2 |
To provide a production method of heat-treated grain flour capable of producing a grain flour-containing food product excellent in secondary workability, and having excellent texture.In a production method of heat-treated grain flour, ra...
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JP6649280B2 |
In the production method for heat treated wheat flour according to the present invention, moist heat treatment and dry heat treatment are successively performed on wheat flour. Preferably, in the moist heat treatment, in a state where th...
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JP6634357B2 |
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