Title:
BREAD QUALITY PRESERVING AGENT, METHOD OF PRODUCING BREAD, AND METHOD OF PRESERVING BREAD QUALITY
Document Type and Number:
Japanese Patent JP2020184952
Kind Code:
A
Abstract:
To provide a bread quality preserving agent capable of producing bread superior in texture such as being soft, moist, and easy to dissolve in the mouth even after the bread is stored for several days after being made, a method of producing the bread, and a method of preserving bread quality.SOLUTION: A bread quality preserving agent of this invention contains α-glucosyltransferase, α-amylase, and processed starch. A method of producing bread and a method of preserving bread quality of this invention uses the bread quality preserving agent.SELECTED DRAWING: None
Inventors:
ISHIBE EIMI
NISHIGUCHI MIYU
IKEDA CHIHIRO
NISHIGUCHI MIYU
IKEDA CHIHIRO
Application Number:
JP2019092555A
Publication Date:
November 19, 2020
Filing Date:
May 16, 2019
Export Citation:
Assignee:
ORIENTAL YEAST CO LTD
International Classes:
A21D2/26; A21D13/00; A23L3/3562; A23L3/3571
Domestic Patent References:
| JP2015156861A | 2015-09-03 | |||
| JP2017143747A | 2017-08-24 | |||
| JPH08196198A | 1996-08-06 |
Other References:
"各社のパン用素材・添加物", 月刊フードケミカル, vol. 第１７巻第１０号, JPN6022047027, 2001, pages 35 - 49, ISSN: 0005005576
鴻野 健: "加工でん粉、ペクチン、レシチンによる製菓・製パンの品質改良", 食品工業, vol. 第５６巻第６号, JPN6022047028, 2013, pages 58 - 60, ISSN: 0005005577
岡田 正通: "おいしさ長持ち〜酵素による澱粉の老化抑制", 月刊フードケミカル, vol. 第３４巻, JPN6022047029, 2018, pages 90 - 92, ISSN: 0004914764
鴻野 健: "加工でん粉、ペクチン、レシチンによる製菓・製パンの品質改良", 食品工業, vol. 第５６巻第６号, JPN6022047028, 2013, pages 58 - 60, ISSN: 0005005577
岡田 正通: "おいしさ長持ち〜酵素による澱粉の老化抑制", 月刊フードケミカル, vol. 第３４巻, JPN6022047029, 2018, pages 90 - 92, ISSN: 0004914764
Attorney, Agent or Firm:
Koichi Hirota
Yoshihiro Nagare
Naoko Matsuda
Yoshihiro Nagare
Naoko Matsuda