Title:
IMPROVING AGENT FOR PROCESSED GRAIN FOOD PRODUCT
Document Type and Number:
WIPO Patent Application WO/2020/149004
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a technology that suppresses deterioration and degradation of the flavor and texture of a processed grain food product that occur with the passage of time after the manufacture of said product, and that maintains the sustainability of the flavor and texture of the processed grain food product. The purpose of the present invention is also to provide a technology that can maintain the flavor and texture of a freshly made processed grain food product even after long-term storage at normal temperature or in a chilled state. Provided is an improving agent for a processed grain food product, the improving agent containing components (A) and (B): (A) maltol; and (B) at least one compound selected from 5-hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal.
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Inventors:
TAKAYAMA YUHEI (JP)
HAGIWARA KENTA (JP)
GENMA RIHO (JP)
HAGIWARA KENTA (JP)
GENMA RIHO (JP)
Application Number:
PCT/JP2019/045542
Publication Date:
July 23, 2020
Filing Date:
November 21, 2019
Export Citation:
Assignee:
MIZKAN HOLDINGS CO LTD (JP)
MIZKAN CO LTD (JP)
MIZKAN CO LTD (JP)
International Classes:
A23L7/10; A23L27/00
Domestic Patent References:
WO2017068818A1 | 2017-04-27 |
Foreign References:
JP2015050988A | 2015-03-19 | |||
JP2018526006A | 2018-09-13 | |||
JP2015050988A | 2015-03-19 | |||
JP2019006665A | 2019-01-17 |
Other References:
BUTTERY, R. G. ET AL.: "Volatile flavor components of rice cakes", J. AGRIC. FOOD CHEM., vol. 47, no. 10, 1999, pages 4353 - 4356, XP055725345
See also references of EP 3912479A4
See also references of EP 3912479A4
Attorney, Agent or Firm:
CREO LAW & INTELLECTUAL PROPERTY (JP)
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