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Title:
METHOD FOR PRODUCING SOYBEAN WHEY FERMENTATION FLAVOR INGREDIENT FOR BREAD, AND METHOD FOR PRODUCING BREADS INCLUDING SAID METHOD
Document Type and Number:
WIPO Patent Application WO/2022/202996
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a method for producing a fermentation flavor ingredient with which it is possible to impart an excellent flavor to breads. Specifically, the present invention provides: a method for producing a fermentation flavor ingredient using yeast and or lactic-acid bacilli that are carefully screened with soy whey as a raw material, the fermentation flavor ingredient having an unprecedented mellow flavor and body; and a method for producing breads using the fermentation flavor ingredient produced through the aforementioned method. The soy whey is concentrated and is subjected to fermentation, heat sterilization, or another process using the yeast and/or lactic-acid bacilli, whereby there is obtained a fermentation flavor ingredient that can be used in breads.

Inventors:
NARUSE MASATO (JP)
SATO TAKUMI (JP)
TSUBOI SHIGEO (JP)
ASHIDA SHIGERU (JP)
Application Number:
PCT/JP2022/013978
Publication Date:
September 29, 2022
Filing Date:
March 24, 2022
Export Citation:
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Assignee:
FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)
International Classes:
A21D2/08; A21D13/00
Domestic Patent References:
WO2005053410A12005-06-16
Foreign References:
JP2004313170A2004-11-11
JPS5530827B21980-08-13
JPH0343053A1991-02-25
JP2001299194A2001-10-30
JP2000300156A2000-10-31
CN112385688A2021-02-23
JPH04278057A1992-10-02
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