METHOD FOR IMPROVING THE QUALITY OF BREAD, ETC.

Title:

METHOD FOR IMPROVING THE QUALITY OF BREAD, ETC.

Document Type and Number:

WIPO Patent Application WO/2011/142439

Kind Code:

A1

Abstract:

Disclosed is a method which improves the quality of at least one item chosen from bread, noodles and sweets, and which imparts a softness and moistness and makes the item not prone to aging even after a certain period has elapsed after manufacture (aging is suppressed and prevented); also disclosed is an agent used in said method. Softness and moistness can be imparted to at least one item chosen from bread, noodles and sweets, and aging can be suppressed and prevented during storage after manufacture by adding to wheat flour and/or rice flour, which is the main ingredient, four components: α-amylase, β-amylase and a partial α-starch, and a processed product of seaweed belonging to the genus Lessonia of the order Laminariales.

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Inventors:

ISHIHARA EISUKE (JP)
MATSUMOTO HISATO (JP)
SASAKI YUICHI (JP)
SATO NOBUYOSHI (JP)

Application Number:

PCT/JP2011/060999

Publication Date:

November 17, 2011

Filing Date:

May 12, 2011

Export Citation:

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Assignee:

ORIENTAL YEAST CO LTD (JP)
ISHIHARA EISUKE (JP)
MATSUMOTO HISATO (JP)
SASAKI YUICHI (JP)
SATO NOBUYOSHI (JP)

International Classes:

A21D2/36; A21D2/18; A21D2/26; A21D13/00; A23G3/00; A23G3/34; A23L7/109

Foreign References:

JP2003199482A	2003-07-15
JP2003180233A	2003-07-02
JPS5492641A	1979-07-23

Other References:

NORIAKI TANAKA: "Enzyme in breadmaking and its role", FOOD SCIENCE, vol. 40, no. 4, 1998, pages 103 - 106
TOMOMI TSUTSUI ET AL.: "Effects of Seaweed Substitution on Breadmaking. : (II) Laminaria (Kombu)", SEITOKU JUNIOR COLLEGE OF NUTRITION KIYO, 2000, pages 1 - 6
CHIHIRO MIYAJIMA: "New application technology of 'Kombu-san'", FOOD CHEMICALS, vol. 25, no. 10, 2009, pages 24 - 28

Attorney, Agent or Firm:

MATSUMOTO, Hisamichi et al. (JP)
Hisanori Matsumoto (JP)

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