US 12,219,977 B2
Improver for cereal processed food product
Yuhei Takayama, Aichi (JP); Kenta Hagiwara, Aichi (JP); and Riho Genma, Aichi (JP)
Assigned to Mizkan Holdings Co., Ltd., Aichi (JP); and Mizkan Co., Ltd., Aichi (JP)
Appl. No. 17/423,715
Filed by MIZKAN HOLDINGS CO., LTD., Aichi (JP); and MIZKAN CO., LTD., Aichi (JP)
PCT Filed Nov. 21, 2019, PCT No. PCT/JP2019/045542
§ 371(c)(1), (2) Date Jul. 16, 2021,
PCT Pub. No. WO2020/149004, PCT Pub. Date Jul. 23, 2020.
Claims priority of application No. 2019-006665 (JP), filed on Jan. 18, 2019.
Prior Publication US 2022/0079198 A1, Mar. 17, 2022
Int. Cl. A23L 27/00 (2016.01); A23L 5/20 (2016.01); A23L 7/109 (2016.01); A23L 7/196 (2016.01); A23L 27/10 (2016.01); A23L 27/20 (2016.01)
CPC A23L 27/88 (2016.08) [A23L 5/27 (2016.08); A23L 7/109 (2016.08); A23L 7/1965 (2016.08); A23L 27/10 (2016.08); A23L 27/2022 (2016.08); A23L 27/2024 (2016.08); A23L 27/2052 (2016.08); A23V 2002/00 (2013.01)] 12 Claims
 
1. 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.