Title:
FOOD PROPERTY IMPROVING AGENT
Document Type and Number:
WIPO Patent Application WO/2014/010548
Kind Code:
A1
Abstract:
A food property improving agent that comprises one or more kinds of organic acids selected from among acetic acid, fumaric acid and succinic acid in a total amount of 0.5-5 mass% and 0.5 to 15 mass% of dextran. According to the present invention, a food property improving agent, whereby the properties of a food, in particular, bread can be improved to give a moist texture, resistance to the formation of lumps in the mouth and reduced stickiness, and a food with improved properties can be provided.
Inventors:
FUJIMOTO AKIHITO (JP)
ITOU MADOKA (JP)
SUKEGAWA DAIKI (JP)
SUDO MASAKO (JP)
ITO TAKAYUKI (JP)
ITOU MADOKA (JP)
SUKEGAWA DAIKI (JP)
SUDO MASAKO (JP)
ITO TAKAYUKI (JP)
Application Number:
PCT/JP2013/068628
Publication Date:
January 16, 2014
Filing Date:
July 08, 2013
Export Citation:
Assignee:
KIRIN KYOWA FOODS COMPANY LTD (JP)
International Classes:
A21D2/14; A21D2/18; A21D6/00; A21D13/00; A23L29/00
Foreign References:
| JP2006180724A | 2006-07-13 | |||
| JPH089872A | 1996-01-16 | |||
| JPH1084846A | 1998-04-07 | |||
| JPS63251036A | 1988-10-18 | |||
| JPH0638665A | 1994-02-15 | |||
| JP2006180724A | 2006-07-13 | |||
| JPH089872A | 1996-01-16 | |||
| JPH0638665A | 1994-02-15 |
Other References:
ROSS, A.; MCMASTER, G.; TOM LINSON, J.; CHEETHAM, N.: "Effect of dextrans of differing molecular weights on the rheology of wheat flour doughs and the quality characteristics of pan and Arabic breads", J. SCI. FOOD AGRIC., vol. 60, 1992, pages 91 - 98, XP000320293
See also references of EP 2870879A4
See also references of EP 2870879A4
Attorney, Agent or Firm:
KATSUNUMA Hirohito et al. (JP)
Katsunuma Hirohito (JP)
Katsunuma Hirohito (JP)
Download PDF:
Previous Patent: COMPOSITE ROLL AND ROLLING METHOD
Next Patent: SILVER-CONTAINING COMPOSITION AND SILVER COMPONENT FORMING BASE MATERIAL
Next Patent: SILVER-CONTAINING COMPOSITION AND SILVER COMPONENT FORMING BASE MATERIAL