Title:
QUALITY IMPROVING AGENT FOR BREADS, CONFECTIONERIES, DOUGHNUTS, PIES AND CHINESE DUMPLING SKINS
Document Type and Number:
WIPO Patent Application WO/2013/154030
Kind Code:
A1
Abstract:
[Problem] To provide a highly safe preparation, method and the like whereby the qualities of at least one product selected from among breads, confectioneries, doughnuts, pies and Chinese dumpling skins can be easily and effectively improved. [Solution] A quality improving agent which comprises, as active ingredients, glycine and a pentose and/or a hexose. By kneading the quality improving agent into a dough, at least one quality improving effect can be exerted on at least one product selected from among breads, confectioneries, doughnuts, pies and Chinese dumpling skins, said quality improving effect being selected from, in particular: imparting a baked and/or fried brown color and promoting browning; shortening the baking and/or frying time; lowering the baking and/or frying temperature; reducing moisture loss in the baking and/or frying step and improving the texture; preventing skin-peeling and cracking in baked frozen breads or parbaked frozen products; and thinning the crust film of baked breads and thus improving the texture and increasing the crumb ratio.
More Like This:
Inventors:
ISHIHARA EISUKE (JP)
Application Number:
PCT/JP2013/060373
Publication Date:
October 17, 2013
Filing Date:
April 04, 2013
Export Citation:
Assignee:
ORIENTAL YEAST CO LTD (JP)
International Classes:
A21D2/18; A21D2/24
Foreign References:
| JPH0646736A | 1994-02-22 | |||
| JPH1094373A | 1998-04-14 |
Other References:
RUBENTHALER G. ET AL.: "Effects of sugars and certain free amino acids on bread characteristics", CEREAL CHEM., vol. 40, 1963, pages 658 - 665
ASHOOR, S. H. ET AL.: "Maillard Browning of Common Amino Acids and Sugars", J. FOOD SCI., vol. 49, 1984, pages 1206 - 1207
ROONEY, LLOYD W. ET AL.: "Studies of the carbonyl compounds produced by sugar-amino acid reactions. I. Model systems", CEREAL CHEM., vol. 44, 1967, pages 539 - 550
CAPUANO, EDOARDO ET AL.: "Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies", FOOD RESEARCH INTERNATIONAL, vol. 42, 2009, pages 1295 - 1302, XP026458624
CAPUANO, EDOARDO ET AL.: "Characterization of the Maillard reaction in bread crisps", EUR. FOOD RES. TECHNOL., vol. 228, 2008, pages 311 - 319, XP019653068, DOI: doi:10.1007/s00217-008-0936-5
MUSTAFA, ARWA ET AL.: "Interaction effects of fermentation time and added asparagine and glycine on acrylamide content yeast-leavened bread", FOOD CHEMISTRY, vol. 112, 2009, pages 767 - 774, XP024341055, DOI: doi:10.1016/j.foodchem.2008.05.099
ASHOOR, S. H. ET AL.: "Maillard Browning of Common Amino Acids and Sugars", J. FOOD SCI., vol. 49, 1984, pages 1206 - 1207
ROONEY, LLOYD W. ET AL.: "Studies of the carbonyl compounds produced by sugar-amino acid reactions. I. Model systems", CEREAL CHEM., vol. 44, 1967, pages 539 - 550
CAPUANO, EDOARDO ET AL.: "Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies", FOOD RESEARCH INTERNATIONAL, vol. 42, 2009, pages 1295 - 1302, XP026458624
CAPUANO, EDOARDO ET AL.: "Characterization of the Maillard reaction in bread crisps", EUR. FOOD RES. TECHNOL., vol. 228, 2008, pages 311 - 319, XP019653068, DOI: doi:10.1007/s00217-008-0936-5
MUSTAFA, ARWA ET AL.: "Interaction effects of fermentation time and added asparagine and glycine on acrylamide content yeast-leavened bread", FOOD CHEMISTRY, vol. 112, 2009, pages 767 - 774, XP024341055, DOI: doi:10.1016/j.foodchem.2008.05.099
Attorney, Agent or Firm:
MATSUMOTO, Hisamichi et al. (JP)
Hisanori Matsumoto (JP)
Hisanori Matsumoto (JP)
Download PDF:
Previous Patent: DECODING DEVICE AND DECODING METHOD, AND CODING DEVICE AND CODING METHOD
Next Patent: CONTAINER WITH REFILLING PREVENTION FUNCTION
Next Patent: CONTAINER WITH REFILLING PREVENTION FUNCTION