Title:
A method for improvement of extension of the retention period which does not produce the mold of calcination foodstuffs, and the flavor characteristic
Document Type and Number:
Japanese Patent JP6005335
Kind Code:
B2
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:
October 12, 2016
Filing Date:
January 28, 2009
Export Citation:
Assignee:
Larman, Inc.
International Classes:
A21D15/00; A21D2/08; A21D2/14; A21D13/00
Domestic Patent References:
| JP2006197809A | ||||
| JP2002142739A | ||||
| JP62143673A | ||||
| JP646809A | ||||
| JP7135942A |
Other References:
田中康夫、外1名,製パンの科学 製パンプロセスの科学,株式会社光琳,1997年10月30日,第2版,p.263-271
Attorney, Agent or Firm:
Ryoichi Takaoka