Title:
GLUTEN ADDITIVES FOR RICE BAKERY AND PREPARATION METHOD THEREOF
Document Type and Number:
WIPO Patent Application WO/2011/049417
Kind Code:
A2
Abstract:
The present invention provides: (a) gluten additive rice noodles, rice cakes, rice sweets, rice cookies and compositions for making rice bread; (b) rice breads; and (c) preparation methods thereof. The present invention not only provides superior gustatory sensations over wheat flour noodles, wheat flour cakes, wheat flour sweets, wheat flour cookies and wheat flour bread, but also provides excellent and effective diet cakes for wellbeing health in terms of nutritional foods which reduce intake of sugar, glucose-containing substances and fat. Additionally, the absence of wheat avoids wheat allergies, and the present gluten additive food products will find useful application for western patients suffering from celiac disease and atopic disorders, and in the health and wellness food industry as well as the agricultural processed food industry.
Inventors:
SHIN MALSHICK (KR)
LEE SEUNG HYUN (KR)
KIM JI MYOUNG (KR)
LEE SEUNG HYUN (KR)
KIM JI MYOUNG (KR)
Application Number:
PCT/KR2010/007335
Publication Date:
April 28, 2011
Filing Date:
October 25, 2010
Export Citation:
Assignee:
UNIV NAT CHONNAM IND FOUND (KR)
SHIN MALSHICK (KR)
LEE SEUNG HYUN (KR)
KIM JI MYOUNG (KR)
SHIN MALSHICK (KR)
LEE SEUNG HYUN (KR)
KIM JI MYOUNG (KR)
International Classes:
A21D13/00; A23L7/10; A21D13/08; A23G3/00; A23L7/104; A23L7/109
Foreign References:
| JPH0928334A | 1997-02-04 | |||
| KR19990062564A | ||||
| KR20100138558A | 2010-12-31 | |||
| KR20020069583A | 2002-09-05 |
Other References:
SEDA YALCIN ET AL.: 'Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle' INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY vol. 43, no. 9, 2008, pages 1637 - 1644
Attorney, Agent or Firm:
YANG, Boo-Hyun (1659-2 Inhundong Gwanak-gu, Seoul 151-832, KR)
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