CN117136011A - α化谷粉的制造方法 - Google Patents

α化谷粉的制造方法 Download PDF

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Publication number
CN117136011A
CN117136011A CN202280028364.3A CN202280028364A CN117136011A CN 117136011 A CN117136011 A CN 117136011A CN 202280028364 A CN202280028364 A CN 202280028364A CN 117136011 A CN117136011 A CN 117136011A
Authority
CN
China
Prior art keywords
flour
cereal flour
mass
gelatinized
cereal
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.)
Pending
Application number
CN202280028364.3A
Other languages
English (en)
Chinese (zh)
Inventor
柴本宪幸
中村健治
小岛和子
田中智久
豊田肇
山崎周平
幸西翔平
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Riqing Fuzi Co ltd
Nisshin Seifun Group Inc
Nisshin Seifun Premix Inc
Original Assignee
Riqing Fuzi Co ltd
Nisshin Seifun Group Inc
Nisshin Seifun Premix Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Riqing Fuzi Co ltd, Nisshin Seifun Group Inc, Nisshin Seifun Premix Inc filed Critical Riqing Fuzi Co ltd
Publication of CN117136011A publication Critical patent/CN117136011A/zh
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/44—Pancakes or crêpes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
CN202280028364.3A 2021-04-28 2022-04-26 α化谷粉的制造方法 Pending CN117136011A (zh)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2021076694 2021-04-28
JP2021-076694 2021-04-28
PCT/JP2022/018797 WO2022230838A1 (ja) 2021-04-28 2022-04-26 α化穀粉の製造方法

Publications (1)

Publication Number Publication Date
CN117136011A true CN117136011A (zh) 2023-11-28

Family

ID=83848118

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202280028364.3A Pending CN117136011A (zh) 2021-04-28 2022-04-26 α化谷粉的制造方法

Country Status (3)

Country Link
JP (1) JPWO2022230838A1 (enrdf_load_stackoverflow)
CN (1) CN117136011A (enrdf_load_stackoverflow)
WO (1) WO2022230838A1 (enrdf_load_stackoverflow)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023238730A1 (ja) * 2022-06-06 2023-12-14 株式会社日清製粉ウェルナ α化穀粉類及びその製造方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5948060A (ja) * 1982-09-14 1984-03-19 Nisshin Flour Milling Co Ltd 即席ホワイトソース用素材の製造法
JP6717726B2 (ja) * 2016-10-18 2020-07-01 日清製粉株式会社 麺類用素材、その製造方法及びこれを含有する麺類
WO2021084663A1 (ja) * 2019-10-30 2021-05-06 株式会社日清製粉グループ本社 α化穀粉類の製造方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
MENG-TING YANG等: "Study on the Physicochemical Properties and Ready-to-eat Characterics of Wheat Flour with Different Treatment of Drum Drying（Pregelatinized）", 《AGRI.&FORE.》, vol. 60, no. 3, 31 December 2011 (2011-12-31), XP055981397 *
季鸿崑等: "《烹饪化学基础》", 31 August 1993, 上海科学技术出版社, pages: 493 *

Also Published As

Publication number Publication date
WO2022230838A1 (ja) 2022-11-03
JPWO2022230838A1 (enrdf_load_stackoverflow) 2022-11-03

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