US4847108A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Dough improver
Assignee: KH Neochem Co Ltd
•
Filing: 1987-11-30
•
Granted: 1989-07-11
•
Expires: 2007-11-30
Abstract
Abstract A dough improver composition for improving the quality of bread, cake and the like baked products, contains a vital gluten, and emulsifier and complex of the vital gluten and an emulsifier. The proportion of emulsifier in the complex to the dough improver composition is 1 to 20%, and the complex is obtained by mixing a vital gluten with a hydrated emulsifier in such a proportion that the water content in the mixture is in the range of from 10 to 35%, and allowing the mixture to stand.
Inventors
- 👤 Seijiro Inoue
- 👤 Shigenori Ohta
- 👤 Makoto Egi
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 14:12
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/16; A21D2/24; A21D2/26; A21D2/264; A21D2/265
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
147 words
A process for producing a dough improver composition consisting essentially of a vital gluten, an emulsifier selected from the group consisting of calcium stearoyl-lactylate, sodium stearoyl-lactylate, succinic acid ester of monoglyceride, citric acid ester of monoglyceride and fatty acid ester of sucrose and a complex of the vital gluten and emulsifier, which comprises the steps of mixing a vital gluten with a hydrated emulsifier to provide a mixture with a water content in the range of from 10 to 35% and allowing the mixture to stand to form the complex at 20° to 70° C. for 5 to 30 minutes at around neutral pH; the total content of emulsifier, including free emulsifier and emulsifier in the complex is from 1 to 30 weight % and the total content of vital gluten including free vital gluten and vital gluten in the complex is the remainder of the composition.
Claim 2
Dependent Claim
147 words
A process for producing a dough improver composition consisting essentially of a vital gluten, an emulsifier selected from the group consisting of calcium stearoyl-lactylate, sodium stearoyl-lactylate, succinic acid ester of monoglyceride, citric acid ester of monoglyceride and fatty acid ester of sucrose and a complex of the vital gluten and emulsifier, which comprises the steps of mixing a vital gluten with a hydrated emulsifier to provide a mixture with a water content in the range of from 10 to 35% and allowing the mixture to stand to form the complex at 20° to 70° C. for 5 to 30 minutes at around neutral pH; the total content of emulsifier, including free emulsifier and emulsifier in the complex is from 1 to 30 weight % and the total content of vital gluten including free vital gluten and vital gluten in the complex is the remainder of the composition.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1992-07-10 | 1993-01-09 | 1993-07-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-07-10 | 1997-01-09 | 1997-07-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-07-10 | 2001-01-09 | 2001-07-11 | $7700.00 | Window Closed / Lapsed |