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Title:
COHESIVENESS-IMPROVING AGENT FOR BREAD OR OTHER GRAIN FLOUR PUFFED FOOD PRODUCTS
Document Type and Number:
WIPO Patent Application WO/2015/152099
Kind Code:
A1
Abstract:
A cohesiveness-improving agent for bread or other grain flour puffed food products, said cohesiveness-improving agent containing a branching enzyme as an active ingredient. According to one embodiment, the cohesiveness-improving agent further includes at least one component selected from the group consisting of α-amylase, maltogenic amylase, glucan 1,4-α-maltotriohydrolase, glucan 1,4-α-maltotetraohydrolase, phospholipase, galactolipase, an emulsifier, an oligosaccharide, and a sugar alcohol. A chewiness-preventing agent, a melt in the mouth property-improving agent, a swallowability-improving agent, and a caving-preventing agent which contain the branching enzyme as an active ingredient are also disclosed. This cohesiveness-improving agent is capable of improving qualities such as low cohesiveness in bread or other grain flour puffed food products.

Inventors:
YAMAGUCHI, Hitomi (1-52 Osadano-cho, Fukuchiyama-sh, Kyoto 53, 〒6200853, JP)
Application Number:
JP2015/059790
Publication Date:
October 08, 2015
Filing Date:
March 27, 2015
Export Citation:
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Assignee:
NAGASE CHEMTEX CORPORATION (1-17, Shinmachi 1-chome Nishi-ku, Osaka-sh, Osaka 68, 〒5508668, JP)
International Classes:
A21D2/26
Domestic Patent References:
2014-07-31
Foreign References:
JP2000513568A2000-10-17
JPS57132850A1982-08-17
JP2012527230A2012-11-08
JP2002186406A2002-07-02
Attorney, Agent or Firm:
SHINDO, Takuya et al. (5th Floor, Okina Bldg. 2-9, Nishitenma 3-chome, Kita-ku, Osaka-sh, Osaka 47, 〒5300047, JP)
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