Title:
BAKED FOOD PRODUCED FROM ASTAXANTHIN-CONTAINING DOUGH
Document Type and Number:
WIPO Patent Application WO/2011/136360
Kind Code:
A1
Abstract:
Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a structure formed by a starch of the cereal flour, and has a porosity of 10 to 70%. Specifically disclosed is a baked food produced from an astaxanthin-containing dough, which can stably hold astaxanthin therein for a long period.
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Inventors:
OOI YURI (JP)
KITAMURA AKITOSHI (JP)
YAMASHITA EIJI (JP)
KITAMURA AKITOSHI (JP)
YAMASHITA EIJI (JP)
Application Number:
PCT/JP2011/060439
Publication Date:
November 03, 2011
Filing Date:
April 28, 2011
Export Citation:
Assignee:
FUJI CHEM IND CO LTD (JP)
OOI YURI (JP)
KITAMURA AKITOSHI (JP)
YAMASHITA EIJI (JP)
OOI YURI (JP)
KITAMURA AKITOSHI (JP)
YAMASHITA EIJI (JP)
International Classes:
A21D13/08; A21D2/08; A23L1/30
Foreign References:
| JP2010043032A | 2010-02-25 | |||
| JPH0799928A | 1995-04-18 | |||
| JP2006325471A | 2006-12-07 | |||
| JP2008537678A | 2008-09-25 |
Other References:
YURI OI ET AL.: "Effects of the Addition of the Natural Carotenoid Astaxanthin from Microalgae Haematococcus pluvialis on the Physical Properties of Bread", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 56, no. 11, 2009, pages 579 - 584
HIROKO IWASAKI ET AL.: "Studies on Utilization for the Baking of Soy Lecithin-Wheat Gluten Complex", SUZUKA TANKI DAIGAKU KIYO, vol. 10, 1990, pages 27 - 34
HIROKO IWASAKI ET AL.: "Studies on Utilization for the Baking of Soy Lecithin-Wheat Gluten Complex", SUZUKA TANKI DAIGAKU KIYO, vol. 10, 1990, pages 27 - 34
Attorney, Agent or Firm:
KATSUNUMA Hirohito et al. (JP)
Katsunuma Hirohito (JP)
Katsunuma Hirohito (JP)
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Claims: