| 发明名称 | Glazing agent for baked goods | ||
| 摘要 | The present invention is directed to a method to produce a glazing agent comprising the steps: disperse vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt % of vegetable protein, optionally homogenize the vegetable protein solution, heat vegetable protein solution at a temperature of from 100 to 155° C. for 0.1 seconds to 60 minutes. The present invention is also directed to a glazing agent obtainable by the method and to a glazing agent comprising a solution of 5 to 15 wt % of vegetable protein with a viscosity of 35 mPa·s or lower. Furthermore the present invention is directed to the use of a vegetable protein solution as a glazing agent for baked goods. | ||
| 申请公布号 | US9138007(B2) | 申请公布日期 | 2015.09.22 |
| 申请号 | US201113817472 | 申请日期 | 2011.07.27 |
| 申请人 | Dawn Foods, Inc. | 发明人 | De Waele Erwin Theofiel;Kox Joyce Allegonda Johanna |
| 分类号 | A21D13/00;A23J3/14;A21D15/02;A23J3/16;A23J3/18;A23L1/00 | 主分类号 | A21D13/00 |
| 代理机构 | Young Basile Hanlon & MacFarlane P.C. | 代理人 | Young Basile Hanlon & MacFarlane P.C. |
| 主权项 | 1. A method to produce a glazing agent comprising the steps of: (a) dispersing a plant protein in water to obtain a plant protein solution of from 5 wt. % to 15 wt. % of the plant protein; (b) optionally homogenizing the plant protein solution; and (c) heating the plant protein solution at a temperature of from 100° C. to 155° C. for 0.1 seconds to 60 minutes, wherein the plant protein is selected from the group consisting of pulse, wheat gluten, and any combination thereof, and wherein the plant protein solution has a pH of at least 7.0 before heating. | ||
| 地址 | Jackson MI US | ||