Title:
焼成食品のカビを生じない保存期間の延長および風味特性の改良のための方法
Document Type and Number:
Japanese Patent JP2011510633
Kind Code:
A
Abstract:
The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good in closed bags and storing the packaged baked goods at ambient temperature. This method can be used for all kinds of baked goods including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts and pita breads. This method can also be used to produce baked goods containing live probiotic yeast (Saccharomyces cerevisiae var. boulardii ).
Inventors:
Ike, Johannes Van
Caron, clifford
Klaus, Jay., Kevin
Caron, clifford
Klaus, Jay., Kevin
Application Number:
JP2010544477A
Publication Date:
April 07, 2011
Filing Date:
January 28, 2009
Export Citation:
Assignee:
Larman, Inc.
International Classes:
A21D15/00; A21D2/08; A21D2/14; A21D13/00
Domestic Patent References:
| JPS62143673A | 1987-06-26 | |||
| JPH02261380A | 1990-10-24 | |||
| JPH07255443A | 1995-10-09 | |||
| JPS4737549A | ||||
| JPH0646809A | 1994-02-22 | |||
| JP2002142739A | 2002-05-21 | |||
| JP2006197809A | 2006-08-03 |
Other References:
JPN6013015132; 田中康夫、外１名: 製パンの科学＜Ｉ＞ 製パンプロセスの科学 第２版, 19971030, ｐ．２６３-２７１, 株式会社光琳
Attorney, Agent or Firm:
Ryoichi Takaoka