Title:
発酵種、及びそれを用いたベーカリー製品生地、及びベーカリー製品の製造方法
Document Type and Number:
Japanese Patent JP7385392
Kind Code:
B2
Abstract:
To provide a fermentation leaven with which a bakery product having rich flavor and moist palate feeling can be manufactured: and to provide a bakery product dough and a bakery product having rich flavor and moist palate feeling by using the fermentation leaven.SOLUTION: Fermentation leaven includes dextran, yeast and malt, and thereby rich flavor and moist palate feeling can be added to a bakery product manufactured using the fermentation leaven.SELECTED DRAWING: Figure 1
Inventors:
Junpei Tanaka
Yuya Tomiishi
Tadanori Horishi
Yuya Tomiishi
Tadanori Horishi
Application Number:
JP2019139405A
Publication Date:
November 22, 2023
Filing Date:
July 30, 2019
Export Citation:
Assignee:
Showa Sangyo Co., Ltd.
International Classes:
A21D8/04; A21D6/00; A21D13/00
Domestic Patent References:
| JP2001086976A | ||||
| JP8009872A | ||||
| JP6038665A | ||||
| JP2019024336A | ||||
| JP63188388A | ||||
| JP2002238443A |
Foreign References:
| WO2014010548A1 |
Attorney, Agent or Firm:
Akinobu Sudo
Asako Sudo
Takahiro Hariba
Eriko Suzuki
Asako Sudo
Takahiro Hariba
Eriko Suzuki
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