Title:
QUALITY IMPROVING AGENT FOR CONFECTIONERY AND BAKERY AND METHOD FOR PRODUCING CONFECTION AND BREAD
Document Type and Number:
Japanese Patent JP2003038088
Kind Code:
A
Abstract:
To provide a quality improving agent for confectionery and bakery, giving cake or bread having moist palatability meltable in the palate and excellent appearance such as voluminousness, resistant to the aging in preservation without deteriorating the palatability of the cake or bread and meeting the requirement for establishing a quality improving agent for confectionery and bakery usable as a substitute for a chemically synthesized agent and provide a method for producing cake or bread by adding the quality improving agent.
The problem is solved by adding egg yolk or whole egg treated with a protease.
Inventors:
MIYAMOTO KEIICHI
KAWAI TAKANORI
YOKOTA YUURI
KONDO KEIICHI
HANEKI TAKASHI
KAWAI AKIFUSA
YAMAZAKI NAGAHIRO
KAWAI TAKANORI
YOKOTA YUURI
KONDO KEIICHI
HANEKI TAKASHI
KAWAI AKIFUSA
YAMAZAKI NAGAHIRO
Application Number:
JP2001231866A
Publication Date:
February 12, 2003
Filing Date:
July 31, 2001
Export Citation:
Assignee:
TAIYO KAGAKU KK
International Classes:
A23G3/00; A21D2/34; A21D13/00; A23G3/34; (IPC1-7): A21D2/34; A21D13/00; A23G3/00