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Patent Searching and Data


Title:
TEXTURE-IMPROVING AGENT FOR BAKERY PRODUCTS
Document Type and Number:
WIPO Patent Application WO/2019/208506
Kind Code:
A1
Abstract:
[Problem] By preparing a sour dough wherein texture-improving effect and aging-retarding effect deteriorated by powderization are improved, to obtain a novel texture-improving agent for bakery products that contains the sour dough as a main ingredient. [Solution] The present invention has been completed on the basis of a finding that a texture-improving agent for bakery products having excellent texture-improving effect and/or aging-retarding effect, from among effects achieved by adding a sour dough, can be provided by adding a starchy material to a sour dough having been fermented by a lactic acid bacterium followed by saccharification. By adding the texture-improving agent to a bakery product, the softness and moistness of the bakery product can be improved and, furthermore, retardation of aging thereof can be promoted.

Inventors:
HIRATSUKA Naoki (1-3 Yurakucho 1-chome, Chiyodak, Tokyo 06, 〒1000006, JP)
SAITO Takehito (1-3 Yurakucho 1-chome, Chiyodak, Tokyo 06, 〒1000006, JP)
ISHIZAKI Koki (1-3 Yurakucho 1-chome, Chiyodak, Tokyo 06, 〒1000006, JP)
NAKASHIZUKA Hiroki (1-3 Yurakucho 1-chome, Chiyodak, Tokyo 06, 〒1000006, JP)
Application Number:
JP2019/017045
Publication Date:
October 31, 2019
Filing Date:
April 22, 2019
Export Citation:
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Assignee:
MITSUBISHI CORPORATION LIFE SCIENCES LIMITED (1-3 Yurakucho 1-chome, Chiyoda-ku Tokyo, 06, 〒1000006, JP)
International Classes:
A21D8/04; A21D13/00
Foreign References:
JP2002345392A2002-12-03
JP2009142181A2009-07-02
JPH11266775A1999-10-05
JP2008136460A2008-06-19
JPH10117673A1998-05-12
JPH08242756A1996-09-24
Attorney, Agent or Firm:
ENOMOTO, Masahiko (1-3 Yurakucho 1-chome Chiyoda-ku Tokyo, 06, 〒1000006, JP)
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