Title:
微生物を含む製パン改良剤
Document Type and Number:
Japanese Patent JP7230012
Kind Code:
B2
Abstract:
A bread-making improver including at least one ingredient routinely used as a bread-making improver and at least 107 CFU per gram of microorganisms and having a pH of between 3.5 and 5 and preferably between 4 and 4.8. The improver can be obtained by dispersing the ingredient in a phase including at least 107 CFU of microorganisms, the pH of which has been adjusted to the desired value by adding a salt having a buffer effect. The phase is preferably a leaven in liquid or pasty form or in the form of a block that can be crumbled. The improver can be kept at a temperature lower than 10° C. and preferably lower than 6° C. for several days while maintaining its stability.
Inventors:
Bralow Francois
Bonnardel Pascal
Romero Zurita Katia Medal
Bonnardel Pascal
Romero Zurita Katia Medal
Application Number:
JP2020518451A
Publication Date:
February 28, 2023
Filing Date:
October 02, 2018
Export Citation:
Assignee:
LESAFFRE ET COMPAGNIE
International Classes:
A21D8/04; A21D2/08; A21D2/22; A21D2/26
Domestic Patent References:
| JP2007515173A | ||||
| JP2006519600A |
Foreign References:
| US6465027 |
Attorney, Agent or Firm:
Masayuki Masabayashi
Hayashi Kazuyoshi
Tetsuo Shiba
Mitsuru Iwaike
Hayashi Kazuyoshi
Tetsuo Shiba
Mitsuru Iwaike