パンの保存のための組成物

Japanese Patent JP7275132

B2

The present invention relates to compositions and processes for preparing microbially stable edible products from dough and to processes and compositions for preparing edible dough-based products having improved mold resistance, extended shelf-life and good organoleptic properties. In accordance with the invention combination of an acetate component and a propionate component, in particular combinations of a (buffered) vinegar and a propionate component prepared by fermentation can be applied in bread and other baked dough products to accomplish satisfactory mold inhibitory effects at dosages that do not (negatively) affect the organoleptic properties of the product, such as flavor, taste or aroma. Hence, the present invention provides new preservative systems, the uses thereof for inhibiting mold in baked dough products, and the baked dough products accordingly obtained.

Vergesen, Jacobs Johannes Adriana Maria
Sleekers, Arne Olaf
Olz, Javin Dean

JP2020529367A

May 17, 2023

November 30, 2018

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Purak Biochem Bee Buoy.

A23L3/3508; A21D2/14

JP41016551B1
JP61501885A

WO2015147638A1
US2898372

Omer Mukhtar TARAR et al.,Studies on the shelf life of bread using acidulants and their salts,Turk J Biol,2010年,Vol.34,p.133-138
J. U Amajor et al.,A Study on Possible Use of Calcium Propionate and Ascorbic Acid in the Production of Cassava Bread,International Journal of Life Sciences Research,2017年,Vol.5, Issue 2,p.132-137

Ikeda Adult
Junichiro Sakamaki
Masakazu Noda

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