Yeast-fermented food modifier
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United States of America Patent
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-
Jan 17, 1989
Grant Date -
N/A
app pub date -
Apr 1, 1987
filing date -
Jul 31, 1986
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A composition for use in yeast-fermented foods to modify the food and improve its softness during storage is disclosed. The composition comprises (by weight) 1 part of protein, 0.5 to 4 parts of edible fat and oil, 3.5 to 13 parts of water, 0.5 to 2 parts of at least one material selected from the group consisting of mashed potato powder, sweet potato powder and starch; and 0.3 to 4.5% of a phosphate and/or citrate based on the total weight of said protein, edible fat and oil, water and at least one material selected from the group consisting of mashed potato powder, sweet potato powder and starch.
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