NEW QUALITY IMPROVEMENT IN PRODUCTION OF WHEAT FLOUR FOOD AND PRESERVATION

Japanese Patent JP3856959

B2

PROBLEM TO BE SOLVED: To obtain a wheat flour food by adding an enzyme having transfer activity of saccharide to lipid to a raw material so as to form and/or to enhance a glycolipid effective for maintaining the freshness of a wheat flour food, capable of lasting the freshness of the wheat flour food for a longer period than a wheat flour food produced without adding the enzyme.
SOLUTION: An enzyme having transfer activity of saccharide to lipid is added to a raw material. A lactase derived from Bacillus circulans is preferable as the enzyme. A saccharide such as lactose, etc., and a lipid required for the transfer activity by the enzyme are contained in a wheat flour food raw material and a saccharide and a lipid may be further added to the raw material. A fatty acid ester useful as an emulsifying agent for food is preferable as the lipid for addition. For example, breads and noodles are cited as the objective food. Since the food can be produced without damaging a material, a process control is simplified and workability and production efficiency can be improved.

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Yumiko Hidagi
Tani Kyowa
Shimizu Yasuhiro

JP22622598A

December 13, 2006

August 10, 1998

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Daiwa Kasei Co., Ltd.

A21D2/26; A21D8/04; A21D15/00; A23L7/104; A23G3/00; A23G3/34; A23L7/109; A23L7/157; (IPC1-7): A23L1/105; A21D8/04

JP4207143A
JP6181704A
JP10066499A
JP5068467A
JP10500284A

Hidesaku Yamamoto

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