Title:
IMPROVING MATERIAL FOR BREAD
Document Type and Number:
Japanese Patent JP3508477
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain the subject improving material free from problems in operations for producing bread without using food additives and good in taste and feeling in eating by bringing the material to comprise a lactic acid- fermented product of a homogeneous emulsion containing a specific ratio of a specific enzyme-degraded protein, oil and fat, contact milk solid.
SOLUTION: This improving material for bread is obtained by bringing the material to comprise a homogenous emulsion containing 0.5-10 wt.% of an enzyme-degraded protein (wherein preferably is derived from soy bean protein) having 2-15 average chain length and containing 0-25 wt.% of free amino acids together with 5-70 wt.% of oil and fat (preferably 10-50 wt.%) and 1-30 wt.% of nonfat milk solid. It is preferable to contain 0.01-1.0 wt.% ascorbic acid derived from fruit juice based on the whole lactic acid fermented product.
Inventors:
Yonemitsu, Yoshiaki
Yamamoto, Yoshiyo
Kimoto, Minoru
Yamamoto, Yoshiyo
Kimoto, Minoru
Application Number:
JP17149597A
Publication Date:
March 22, 2004
Filing Date:
June 27, 1997
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A21D2/16; A21D2/22; A21D2/24; A21D2/34; A21D2/36; A21D8/04; (IPC1-7): A21D2/24; A21D2/16; A21D2/22; A21D2/36; A21D8/04