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Patent Searching and Data


Title:
DOUGH COMPOSITION FOR DEEP-FRIED PRODUCTS, CONTAINING POLY(Γ-GLUTAMIC ACID)
Document Type and Number:
WIPO Patent Application WO/2013/077480
Kind Code:
A1
Abstract:
The present invention relates to a dough composition for deep-fried products, containing poly(γ-glutamic acid), and more specifically, to a dough composition for deep-fried products, containing poly(γ-glutamic acid), wherein it is possible to decrease oil absorption when deep frying, to promote the absorption of calcium into the body and to maintain texture and taste by adding an effective amount of poly(γ-glutamic acid) or a salt thereof to a dough composition for deep-fried products. According to the present invention, the dough composition for deep-fried products, containing poly(γ-glutamic acid), can decrease the oil absorption of deep-fried products during deep frying, promote the absorption of calcium into the body and minimize the deterioration of taste and texture compared with conventional products by mixing an effective amount of poly(γ-glutamic acid) or a salt thereof. Therefore, the fat content of deed-fried products is reduced, and the taste and texture thereof are improved, thereby enabling production of various deep-fried products, and thus the dough composition for deep-fried products is useful for national health promotion and relevant food service industries.

Inventors:
SUNG MOON-HEE (KR)
IMM JEE-YOUNG (KR)
CHOI JAE-CHUL (KR)
KANG MI YONG (KR)
Application Number:
PCT/KR2011/009038
Publication Date:
May 30, 2013
Filing Date:
November 24, 2011
Export Citation:
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Assignee:
BIOLEADERS CORP (KR)
UNIV KOOKMIN IND ACAD COOP FOUND (KR)
SUNG MOON-HEE (KR)
IMM JEE-YOUNG (KR)
CHOI JAE-CHUL (KR)
KANG MI YONG (KR)
International Classes:
A23L7/10; A21D10/00; A23L5/10
Foreign References:
KR100406266B12003-11-15
KR100645089B12006-11-10
Attorney, Agent or Firm:
LEE, Cheo Young (KR)
이처영 (KR)
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Claims: