US 12,219,977 B2 · Improver for cereal processed food product

Abstract

An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and/or texture of a cereal processed food product over time after production as well as maintaining the flavor and/or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and/or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B).

Claims12

Dependent claims

A method of producing a cereal processed food product, comprising:

adding an improver to an unprocessed cereal product or to a cereal processed food product so as to maintain a fresh flavor and/or texture,
wherein:
the improver contains maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B),
a mass ratio of the component (B) with respect to the component (A) is 0.01 to 500 when the component (B) consists of 5-Hydroxymethylfurfural,
the mass ratio of the component (B) with respect to the component (A) is 0.00001 to 1.0 when the component (B) consists of dimethyl sulfide, and
the mass ratio of the component (B) with respect to the component (A) is 0.00001 to 1.0 when the component (B) consists of 3-methylbutanal.

3 more elements

Dependencies are inferred from the claim text.

Improver for cereal processed food product

Life of this patent

Improver for cereal processed food product

Life of this patent

Abstract

Claims12