The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Apr. 08, 2025

Filed:

Oct. 15, 2021
Applicant:

Spc Co., Ltd., Seongnam-si, KR;

Inventors:

Young Ju Ban, Seoul, KR;

Gyeong Min Lee, Suwon-si, KR;

Eun Hui Cho, Seoul, KR;

Sang Min Shim, Anyang-si, KR;

Jin Ho Seo, Seoul, KR;

Assignee:

SPC CO., LTD., Seongnam-si, KR;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A21D 10/00 (2006.01); A21D 2/18 (2006.01); A21D 8/04 (2006.01); A21D 8/06 (2006.01); A21D 13/047 (2017.01); C12N 1/18 (2006.01); C12R 1/69 (2006.01);
U.S. Cl.
CPC ...
A21D 10/002 (2013.01); A21D 2/181 (2013.01); A21D 8/042 (2013.01); A21D 8/047 (2013.01); A21D 8/06 (2013.01); A21D 13/047 (2017.01); C12N 1/18 (2013.01); C12R 2001/69 (2021.05);
Abstract

The present invention relates to a bread comprising a saccharified rice solution and a method for preparing same and, more specifically, to a bread comprising a saccharified rice solution prepared by usingkoji,koji, and lees and a method for preparing same. According to the present invention, a saccharified rice solution prepared by usingkoji,koji, and lees is developed, and thus, as compared with an existing saccharified rice solution prepared by usingkoji orkoji, sweetness may be reduced, and the amounts of glutamic acid and aspartic acid may be increased, thus giving further enhanced savory taste. Furthermore, various and rich flavors (aroma) may be enhanced. In addition, by addition of the saccharified rice solution of the present invention, a bread having savory taste and various and rich flavors (aroma) may be prepared.


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