Title:
スプレッド用又は注入用の油脂組成物、それを塗布又は注入したベーカリー製品
Document Type and Number:
Japanese Patent JP7374962
Kind Code:
B2
Abstract:
To provide bakery products that are distributed after baking, with a texture that does not change during the distribution stage, but by reheating, are soft and juicy like French toast when consumed, and the bakery products having a quality that can withstand storage at room temperature for several days, this meaning providing bakery products that are distributed after baking, with a texture that does not change before reheating after baking, but by reheating, are soft and juicy like French toast when consumed, and the bakery products having a quality that can withstand storage at room temperature for several days.SOLUTION: A spreadable or injectable fat composition in which the continuous phase is fat and which contains one or more enzymes selected from the group consisting of glycolytic enzyme and proteolytic enzyme is applied or injected onto bakery goods. Enzymes do not act in a plastic fat composition in which the continuous phase is fat, but when melted by re-baking, the enzymes come into direct contact with the baked goods and can modify the surface of the baked goods.SELECTED DRAWING: None
Inventors:
Izumi Takahashi
Yuki Horiyama
Hiroyuki Iioka
Yuki Horiyama
Hiroyuki Iioka
Application Number:
JP2021124957A
Publication Date:
November 07, 2023
Filing Date:
July 30, 2021
Export Citation:
Assignee:
Tsukishima Food Industry Co., Ltd.
International Classes:
A23D7/005; A21D13/32; A21D13/38; A21D17/00; A23D7/00; A23D7/04; A23D9/00; A23D9/007; A23D9/04
Domestic Patent References:
| JP2016054680A | ||||
| JP2010124760A | ||||
| JP2003325097A |
Attorney, Agent or Firm:
Masaki Hirota
Teppei Hirota
Yusaku Tokai
Makoto Horiuchi
Masako Yamauchi
Shuichi Sonomoto
Makie Shinoda
Hitoshi Watanabe
Teppei Hirota
Yusaku Tokai
Makoto Horiuchi
Masako Yamauchi
Shuichi Sonomoto
Makie Shinoda
Hitoshi Watanabe