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Patent Searching and Data


Title:
YEAST DOUGHNUT CONTAINING ALLULOSE AND METHOD FOR PREPARING SAME
Document Type and Number:
WIPO Patent Application WO/2019/088601
Kind Code:
A3
Abstract:
The present application relates to: a composition for preparing yeast doughnuts containing grain flour and allulose; yeast doughnut dough and yeast doughnuts comprising the composition; a method for preparing yeast doughnuts and frozen yeast doughnuts by using the composition; and a method for improving the texture of yeast doughnuts by using the composition. The composition for preparing yeast doughnuts according to the present application may improve the freeze-thaw stability of yeast doughnuts and improve the texture thereof, by replacing all or a part of the sugar used in the preparation of the yeast doughnuts with allulose.

Inventors:
KIM, Sang Geun (304-601, 1 Hyeongjebong-gil,,Gyeyang-gu, Incheon, 21017, KR)
CHOI, Jongmin (103-404, 26 Gwonseon-ro 694beon-gil, Gwonseon-gu,,Suwon-si, Gyeonggi-do, 16567, KR)
Application Number:
KR2018/012863
Publication Date:
July 04, 2019
Filing Date:
October 26, 2018
Export Citation:
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Assignee:
CJ CHEILJEDANG CORPORATION (330 Dongho-ro, Jung-gu, Seoul, 04560, KR)
International Classes:
A21D13/60; A21D2/18; A21D8/04; A21D13/047; A21D15/02
Attorney, Agent or Firm:
SON, Min (Hanol Intellectual Property&Law, 6th Floor 135, Beobwon-ro,,Songpa-gu, Seoul, 05836, KR)
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