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Title:
ENZYME COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2019/188903
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a method for inhibiting aging of bakery food products. The present invention relates to an enzyme composition containing (A) transglutaminase, (B) α-amylase, and (C) lipase.

Inventors:
KOTANI, Yoshie (INC. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-sh, Kanagawa 81, 〒2108681, JP)
TOHO, Yuki (INC. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-sh, Kanagawa 81, 〒2108681, JP)
TAKAHASHI, Hiromi (INC. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-sh, Kanagawa 81, 〒2108681, JP)
ISHIDA, Rikiya (INC. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-sh, Kanagawa 81, 〒2108681, JP)
Application Number:
JP2019/012363
Publication Date:
October 03, 2019
Filing Date:
March 25, 2019
Export Citation:
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Assignee:
AJINOMOTO CO., INC. (15-1, Kyobashi 1-chome Chuo-k, Tokyo 15, 〒1048315, JP)
International Classes:
A21D2/26; A21D13/00; C12N9/10; C12N9/20; C12N9/26
Domestic Patent References:
WO2014161876A12014-10-09
Foreign References:
CN1654069A2005-08-17
JP2017127270A2017-07-27
Other References:
LEON, ALBERTO E. ET AL.: "Utilization of Enzyme Mixtures to Retard Bread Crumb Firming", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 50, no. 6, 13 March 2002 (2002-03-13), pages 1416 - 1419, XP055639961
COLLAR, CONCEPCION ET AL.: "Impact of microbial transglutaminase on the staling behavior of enzyme-supplemented pan breads", EUROPEAN FOOD RESEARCH & TECHNOLOGY, vol. 221, no. 3 / 4, March 2005 (2005-03-01), pages 298 - 304, XP019328153
Attorney, Agent or Firm:
TAKASHIMA, Hajime (Meiji Yasuda Seimei Osaka Midosuji Bldg, 1-1 Fushimimachi 4-chome, Chuo-ku, Osaka-sh, Osaka 44, 〒5410044, JP)
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