Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Additive is or contains organic compound of known structure
Patent
1996-03-15
1997-12-09
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Additive is or contains organic compound of known structure
426269, 426270, 426331, 426557, 426622, A21D 208, A23L 116
Patent
active
056957998
ABSTRACT:
This invention provides a wheat flour whereby speck formation in a secondarily processed product can be prevented and the deterioration in the color tone due to discoloration can be prevented. To treat tyrosinase of wheat bran which remains in wheat flour in the flour producing process and causes speck formation, a tyrosinase inhibitor is added prior to a roller milling step, preferably in a conditioning step. Examples of the tyrosinase inhibitor include kojic acid, cysteine, glutathione, ascorbic acid, dithiothreitol, phytic acid, EDTA, isonicotinic acid hydrazide, p-aminosalicylic acid, ferulic acid, thiamine, peptides and combinations thereof. In particular, kojic acid and cysteine are preferable as a tyrosinase inhibitor. The wheat flour thus obtained is usable, for example, in making fresh noodles, dried noodles and tenobe somen in a secondarily processed product.
REFERENCES:
patent: 4956190 (1990-09-01), Chawan et al.
Uchino et al, Agric. Biol, Chem., 52, 2609 (1988).
Finney et al, "Speck Count", Wheat and Wheat Improvement, Second Edition, Agronomy, No. 13, Section 10-4.3.5, p. 732 (1987).
Taneja et al, "Modulation of o-Diphenolase and Monophenolase Enzymes during Wheat Grain Development" Modulation of Enzymes, 51:457-465 (Jul.-Aug., 1974).
Siddiq et al, "Characterization of Polyphenoloxidase from Stanley Plums", J. of Food Science, 57(5):1177-1179 (1992).
Pierpoint, "o-Quinones Formed in Plant Extracts: Their Reaction with Amino Acids and Peptides", Biochem, J., 112:609-616 (1969).
Murao et al, "Purification and Characterization of Arctium lappaL. (Edible Burdock) Polyphenol Oxidase", Biosci. Biotech. Biochem., 57(2):177-180 (1993).
Oba et al, "Partial Purification and Characterization of Polyphenol Oxidase Isozymes in Banana Bud", Biosci. Biotech. Biochem., 56(7):1027-1030 (1992) .
Ishikawa Hiromi
Iwasa Ikumi
Corbin Arthur L.
Showa Sangyo Co. Ltd.
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