Title:
FOOD PROPERTY IMPROVER CONTAINING DEXTRAN-COATED COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2021/210126
Kind Code:
A1
Abstract:
According to the present invention, a food property improver containing a dextran-coated material exhibits a food property improving effect equivalent to dextran having a molecular weight of at least 150,000 Da. Also, since the outer peripheral portion of the dextran-coated material is coated with dextran having a molecular weight of at least 7,000 Da, a high-molecular dextran, wheat flour, or the like in the food property improver does not precipitate or separate even when stored for a long time. Thus, the food property improver can be used in a uniform state even without turning over and mixing. Furthermore, a food property improver according to the present invention includes dextran having a maximum molecular weight of 105 Da, but exhibits, due to said composition, the physical property improving effect equivalent to that achieved when dextran having a molecular weight 105 Da is added.
Inventors:
YAMADA AKIFUMI (JP)
NAMBA MADOKA (JP)
NARUSHIMA NORIKO (JP)
FUJIMOTO AKIHITO (JP)
KURIHARA HIDEYUKI (JP)
NAMBA MADOKA (JP)
NARUSHIMA NORIKO (JP)
FUJIMOTO AKIHITO (JP)
KURIHARA HIDEYUKI (JP)
Application Number:
PCT/JP2020/016710
Publication Date:
October 21, 2021
Filing Date:
April 16, 2020
Export Citation:
Assignee:
MITSUBISHI CORPORATION LIFE SCIENCES LTD (JP)
International Classes:
A23L19/00; A21D2/18
Domestic Patent References:
| WO2014010548A1 | 2014-01-16 | |||
| WO2016026844A2 | 2016-02-25 |
Foreign References:
| JP2017195815A | 2017-11-02 | |||
| JP2017029047A | 2017-02-09 | |||
| JP2015144592A | 2015-08-13 | |||
| JP2004003991A | 2004-01-08 | |||
| US20190098920A1 | 2019-04-04 | |||
| JPH02119871A | 1990-05-07 | |||
| JP6282875B2 | 2018-02-21 |
Other References:
PEPE, 0.VENTORINO, V.CAVELLA, S.FAGNANO, M.BRUGNO, R.: "Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran- producing lactic acid bacteria", APPLIED ENVIRONMENTAL MICROBIOLOGY., vol. 79, no. 12, June 2013 (2013-06-01), pages 3779 - 3785
ZHANG, Y.GUO, L.XU, D.LI, D.YANG, N.CHEN, F.JIN, Z., XU: "Effects of dextran with different molecular weights on the quality of wheat sourdough breads.", FOOD CHEMISTRY., vol. 256, 1 August 2018 (2018-08-01), pages 373 - 379
MICHIO KOZAKITAI UCHIMURASANAE OKADA: "Experimental Manual of Lactic Acid Bacteria - From Separation to Identification", 1992, ASAKURA PUBLISHING CO., LTD.
See also references of EP 4136983A4
ZHANG, Y.GUO, L.XU, D.LI, D.YANG, N.CHEN, F.JIN, Z., XU: "Effects of dextran with different molecular weights on the quality of wheat sourdough breads.", FOOD CHEMISTRY., vol. 256, 1 August 2018 (2018-08-01), pages 373 - 379
MICHIO KOZAKITAI UCHIMURASANAE OKADA: "Experimental Manual of Lactic Acid Bacteria - From Separation to Identification", 1992, ASAKURA PUBLISHING CO., LTD.
See also references of EP 4136983A4
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