Title:
ベーカリー食品の製造方法及びベーカリー食品改質用酵素製剤
Document Type and Number:
Japanese Patent JP7484168
Kind Code:
B2
Abstract:
To provide a method of manufacturing a bakery food product for improving water holding property of the bakery food product and adding freezing and thawing resistance, and a modifier for the bakery food product.SOLUTION: Provided are: a method of manufacturing a bakery food product comprising adding (1) polyglutamic acid or polyglutamic acid salt, (2) α-glucosidase, and (3) blanching enzyme to raw materials; and enzyme preparation for bakery food product modification, the enzyme preparation containing (1) polyglutamic acid or polyglutamic acid salt, (2) α-glucosidase, and (3) blanching enzyme.SELECTED DRAWING: None
Inventors:
Mami Odanaka
Nami Hirooka
Nami Hirooka
Application Number:
JP2020000933A
Publication Date:
May 16, 2024
Filing Date:
January 07, 2020
Export Citation:
Assignee:
AJINOMOTO CO.,LTD.
International Classes:
A21D2/08; A21D2/26; A23L29/00; C12N9/24; C12N9/26
Domestic Patent References:
| JP1132331A |
Foreign References:
| WO2014115894A1 | ||||
| WO2018151185A1 |
Attorney, Agent or Firm:
Hajime Takashima
Mitsuyoshi Kamada
Kyoko Doi
Yaeko Tamura
Hirofumi Taima
Atsuko Akai
Tomiya Tosaki
Mitsuyoshi Kamada
Kyoko Doi
Yaeko Tamura
Hirofumi Taima
Atsuko Akai
Tomiya Tosaki