FOOD FUNGICIDE

PROBLEM TO BE SOLVED: To provide a food fungicide that has excellent antifungal effects on processed foods such as bread and cake, from a powder material and produces a food without impairing a flavor and an appearance of the food by adding the food fungicide during production of the food. SOLUTION:...

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Hauptverfasser:	HAYASHI KIYOKO, MATSUMOTO KAZUYORI, TANAKA KATSUYUKI, IKOMA KYOKO, IWASAKI KAZUYASU
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a food fungicide that has excellent antifungal effects on processed foods such as bread and cake, from a powder material and produces a food without impairing a flavor and an appearance of the food by adding the food fungicide during production of the food. SOLUTION: The food fungicide contains a W/O type emulsion containing edible oil and fat, brewed vinegar and an emulsifying agent. Preferably the emulsion contains 1-75 mass% of brewed vinegar. For example, when bread is produced, the amount of the food fungicide added is an amount to give a ratio of 1.0-2.0 pts.mass of brewed vinegar based on 100 pts.mass of wheat flour. COPYRIGHT: (C)2011,JPO&INPIT