CN113677210A - 粉碎热处理小麦粉的制造方法、粉碎热处理小麦粉以及烘焙食品用混合物及其制造方法 - Google Patents
粉碎热处理小麦粉的制造方法、粉碎热处理小麦粉以及烘焙食品用混合物及其制造方法 Download PDFInfo
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- CN113677210A CN113677210A CN202080028405.XA CN202080028405A CN113677210A CN 113677210 A CN113677210 A CN 113677210A CN 202080028405 A CN202080028405 A CN 202080028405A CN 113677210 A CN113677210 A CN 113677210A
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- China
- Prior art keywords
- wheat flour
- heat
- mass
- treated
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013312 flour Nutrition 0.000 title claims abstract description 280
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 41
- 235000013305 food Nutrition 0.000 title claims description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 77
- 238000010438 heat treatment Methods 0.000 claims abstract description 50
- 239000002245 particle Substances 0.000 claims abstract description 36
- 108010068370 Glutens Proteins 0.000 claims abstract description 33
- 235000021312 gluten Nutrition 0.000 claims abstract description 33
- 238000010298 pulverizing process Methods 0.000 claims abstract description 19
- 238000009826 distribution Methods 0.000 claims abstract description 7
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- 238000005469 granulation Methods 0.000 claims description 7
- 230000003179 granulation Effects 0.000 claims description 7
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- 239000011874 heated mixture Substances 0.000 claims description 5
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- 235000008429 bread Nutrition 0.000 description 53
- 238000011282 treatment Methods 0.000 description 33
- 238000000034 method Methods 0.000 description 19
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- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 16
- 239000008107 starch Substances 0.000 description 15
- 239000002994 raw material Substances 0.000 description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 230000000694 effects Effects 0.000 description 12
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
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- 229910052782 aluminium Inorganic materials 0.000 description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
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- 235000019634 flavors Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000001099 ammonium carbonate Substances 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
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- 239000007788 liquid Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
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- 238000005303 weighing Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000011899 heat drying method Methods 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 235000019692 hotdogs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 238000005453 pelletization Methods 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
- 235000011151 potassium sulphates Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002123 temporal effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- -1 waxy starch Polymers 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/003—Heat treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C11/00—Other auxiliary devices or accessories specially adapted for grain mills
- B02C11/08—Cooling, heating, ventilating, conditioning with respect to temperature or water content
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C9/00—Other milling methods or mills specially adapted for grain
- B02C9/02—Cutting or splitting grain
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/41—Shearing
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019207309 | 2019-11-15 | ||
| JP2019-207309 | 2019-11-15 | ||
| PCT/JP2020/042357 WO2021095827A1 (ja) | 2019-11-15 | 2020-11-13 | 粉砕熱処理小麦粉の製造方法、粉砕熱処理小麦粉並びにベーカリー食品用ミックス及びその製造方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113677210A true CN113677210A (zh) | 2021-11-19 |
Family
ID=75912744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202080028405.XA Pending CN113677210A (zh) | 2019-11-15 | 2020-11-13 | 粉碎热处理小麦粉的制造方法、粉碎热处理小麦粉以及烘焙食品用混合物及其制造方法 |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPWO2021095827A1 (ja) |
| KR (1) | KR20220009934A (ja) |
| CN (1) | CN113677210A (ja) |
| TW (1) | TWI771800B (ja) |
| WO (1) | WO2021095827A1 (ja) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230078946A (ko) | 2021-11-25 | 2023-06-05 | 가부시키가이샤 닛신 세이훈 웰나 | 열처리 밀가루의 제조 방법 |
| WO2023149267A1 (ja) * | 2022-02-01 | 2023-08-10 | 株式会社日清製粉ウェルナ | 熱処理小麦粉の製造方法及び熱処理小麦粉 |
| BR102022008570A2 (pt) * | 2022-05-03 | 2023-11-14 | Zini Indústria E Comércio De Produtos Alimentícios Ltda. | Processo para obtenção de farinha de empanamento lipófoba e respectivo produto resultante |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003000164A (ja) * | 2001-06-19 | 2003-01-07 | Nisshin Seifun Group Inc | 小麦粉製品用素材 |
| JP2008067674A (ja) * | 2006-09-15 | 2008-03-27 | Nisshin Foods Kk | パン粉付けフライ食品用湿熱処理小麦粉、パン粉付けフライ食品用ミックス、およびパン粉付けフライ食品 |
| JP2008278786A (ja) * | 2007-05-10 | 2008-11-20 | Nisshin Foods Kk | ベーカリー類用ミックスおよびベーカリー類 |
| JP2014060944A (ja) * | 2012-09-20 | 2014-04-10 | Nisshin Flour Milling Inc | 熱処理小麦粉の製造方法 |
| CN105722397A (zh) * | 2014-01-16 | 2016-06-29 | 日清食品株式会社 | 谷粉组合物 |
| WO2016121570A1 (ja) * | 2015-01-26 | 2016-08-04 | 日清フーズ株式会社 | 熱処理小麦粉の製造方法及びベーカリー食品用ミックスの製造方法 |
| JP2017035074A (ja) * | 2015-08-07 | 2017-02-16 | 日清フーズ株式会社 | 粉砕熱処理小麦粉の製造方法及びベーカリー食品用ミックスの製造方法 |
| JP2017035059A (ja) * | 2015-08-13 | 2017-02-16 | 株式会社満寿屋商店 | 焼成食品の製造方法、焼成食品及び焼成食品生地 |
| CN107397137A (zh) * | 2017-07-24 | 2017-11-28 | 佛山市海天调味食品股份有限公司 | 一种制备发酵酱醪或豆酱的方法 |
| JP2019170173A (ja) * | 2018-03-27 | 2019-10-10 | 日清製粉プレミックス株式会社 | ミックス組成物及びその製造方法 |
| JP2019170172A (ja) * | 2018-03-27 | 2019-10-10 | 日清製粉プレミックス株式会社 | ケーキ用ミックス及びその製造方法並びにケーキ類の製造方法 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3167692B2 (ja) | 1999-03-16 | 2001-05-21 | 敷島製パン株式会社 | パン類の製造方法 |
| JP2002253111A (ja) | 2001-03-02 | 2002-09-10 | Honen Corp | パン類の製造方法 |
-
2020
- 2020-11-13 KR KR1020217032370A patent/KR20220009934A/ko not_active Application Discontinuation
- 2020-11-13 TW TW109139703A patent/TWI771800B/zh active
- 2020-11-13 WO PCT/JP2020/042357 patent/WO2021095827A1/ja active Application Filing
- 2020-11-13 JP JP2021556160A patent/JPWO2021095827A1/ja active Pending
- 2020-11-13 CN CN202080028405.XA patent/CN113677210A/zh active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003000164A (ja) * | 2001-06-19 | 2003-01-07 | Nisshin Seifun Group Inc | 小麦粉製品用素材 |
| JP2008067674A (ja) * | 2006-09-15 | 2008-03-27 | Nisshin Foods Kk | パン粉付けフライ食品用湿熱処理小麦粉、パン粉付けフライ食品用ミックス、およびパン粉付けフライ食品 |
| JP2008278786A (ja) * | 2007-05-10 | 2008-11-20 | Nisshin Foods Kk | ベーカリー類用ミックスおよびベーカリー類 |
| JP2014060944A (ja) * | 2012-09-20 | 2014-04-10 | Nisshin Flour Milling Inc | 熱処理小麦粉の製造方法 |
| CN105722397A (zh) * | 2014-01-16 | 2016-06-29 | 日清食品株式会社 | 谷粉组合物 |
| WO2016121570A1 (ja) * | 2015-01-26 | 2016-08-04 | 日清フーズ株式会社 | 熱処理小麦粉の製造方法及びベーカリー食品用ミックスの製造方法 |
| JP2017035074A (ja) * | 2015-08-07 | 2017-02-16 | 日清フーズ株式会社 | 粉砕熱処理小麦粉の製造方法及びベーカリー食品用ミックスの製造方法 |
| JP2017035059A (ja) * | 2015-08-13 | 2017-02-16 | 株式会社満寿屋商店 | 焼成食品の製造方法、焼成食品及び焼成食品生地 |
| CN107397137A (zh) * | 2017-07-24 | 2017-11-28 | 佛山市海天调味食品股份有限公司 | 一种制备发酵酱醪或豆酱的方法 |
| JP2019170173A (ja) * | 2018-03-27 | 2019-10-10 | 日清製粉プレミックス株式会社 | ミックス組成物及びその製造方法 |
| JP2019170172A (ja) * | 2018-03-27 | 2019-10-10 | 日清製粉プレミックス株式会社 | ケーキ用ミックス及びその製造方法並びにケーキ類の製造方法 |
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| Title |
|---|
| BENEDICTE VAN STEERTEGEM等: "Impact of Heat Treatment on Wheat Flour Solvent Retention Capacity (SRC) Profiles", 《CEREAL CHEMISTRY》, vol. 90, no. 6, pages 608 - 610 * |
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| JPWO2021095827A1 (ja) | 2021-05-20 |
| TWI771800B (zh) | 2022-07-21 |
| KR20220009934A (ko) | 2022-01-25 |
| TW202128025A (zh) | 2021-08-01 |
| WO2021095827A1 (ja) | 2021-05-20 |
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