JP2002505091A - ペレット製造方法 - Google Patents
ペレット製造方法Info
- Publication number
- JP2002505091A JP2002505091A JP2000534062A JP2000534062A JP2002505091A JP 2002505091 A JP2002505091 A JP 2002505091A JP 2000534062 A JP2000534062 A JP 2000534062A JP 2000534062 A JP2000534062 A JP 2000534062A JP 2002505091 A JP2002505091 A JP 2002505091A
- Authority
- JP
- Japan
- Prior art keywords
- gluten
- wheat
- dough
- koji
- water
- 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
Links
- 239000008188 pellet Substances 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 108010068370 Glutens Proteins 0.000 claims abstract description 63
- 235000021312 gluten Nutrition 0.000 claims abstract description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000000126 substance Substances 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 43
- 241000209140 Triticum Species 0.000 claims description 33
- 235000021307 Triticum Nutrition 0.000 claims description 33
- 235000013312 flour Nutrition 0.000 claims description 11
- 238000005453 pelletization Methods 0.000 claims description 11
- 235000015099 wheat brans Nutrition 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000014633 carbohydrates Nutrition 0.000 claims description 6
- 150000001720 carbohydrates Chemical class 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 239000000758 substrate Substances 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 241000228212 Aspergillus Species 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims 1
- 108090000790 Enzymes Proteins 0.000 claims 1
- 230000003301 hydrolyzing effect Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 230000007062 hydrolysis Effects 0.000 description 9
- 238000006460 hydrolysis reaction Methods 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000006194 liquid suspension Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Fodder In General (AREA)
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
- Feeding, Discharge, Calcimining, Fusing, And Gas-Generation Devices (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SG9800488-0 | 1998-03-05 | ||
| SG1998000488A SG70069A1 (en) | 1998-03-05 | 1998-03-05 | Pelletisation process |
| PCT/EP1999/001133 WO1999044437A1 (en) | 1998-03-05 | 1999-02-23 | Pelletisation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002505091A true JP2002505091A (ja) | 2002-02-19 |
Family
ID=20429945
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000534062A Pending JP2002505091A (ja) | 1998-03-05 | 1999-02-23 | ペレット製造方法 |
Country Status (25)
| Country | Link |
|---|---|
| US (1) | US6309680B1 (enExample) |
| EP (1) | EP1059849B1 (enExample) |
| JP (1) | JP2002505091A (enExample) |
| KR (1) | KR19990077557A (enExample) |
| CN (1) | CN1291866A (enExample) |
| AR (1) | AR015536A1 (enExample) |
| AT (1) | ATE255820T1 (enExample) |
| AU (1) | AU754247C (enExample) |
| BR (1) | BR9908500A (enExample) |
| CA (1) | CA2314952A1 (enExample) |
| DE (1) | DE69913502T2 (enExample) |
| HU (1) | HUP0101109A3 (enExample) |
| ID (1) | ID25893A (enExample) |
| IL (1) | IL136597A (enExample) |
| IN (1) | IN187778B (enExample) |
| NO (1) | NO20004330L (enExample) |
| NZ (1) | NZ506242A (enExample) |
| PL (1) | PL342603A1 (enExample) |
| RU (1) | RU2228057C2 (enExample) |
| SG (1) | SG70069A1 (enExample) |
| SK (1) | SK13222000A3 (enExample) |
| TR (1) | TR200002550T2 (enExample) |
| TW (1) | TW529913B (enExample) |
| WO (1) | WO1999044437A1 (enExample) |
| YU (1) | YU50400A (enExample) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020171211A (ja) * | 2019-04-09 | 2020-10-22 | 日本製粉株式会社 | パスタ様小麦麹、パスタ様小麦麹を使用した調味料及びそれらの製造方法 |
| WO2021215146A1 (ja) * | 2020-04-24 | 2021-10-28 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | 加熱処理グルテン及びこれを用いた醸造産物並びにこれらの製造方法 |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4022021B2 (ja) * | 1998-06-01 | 2007-12-12 | 日清製粉株式会社 | 淡色調味液の製造法 |
| EP1163854A4 (en) * | 2000-01-27 | 2004-10-13 | Nisshin Flour Milling Inc | METHOD FOR PRODUCING LIGHT-COLORED LIQUIDS |
| AU2005267599B2 (en) | 2004-06-25 | 2010-04-22 | Mgpi Processing, Inc. | Wheat protein isolates and their modified forms and methods of making |
| EP2266420B1 (en) | 2005-11-10 | 2016-10-19 | Cargill, Incorporated | Pellets of vegetable protein |
| US20070243301A1 (en) * | 2006-04-14 | 2007-10-18 | Barnett Michelle L | Process for Producing Rice-Based Expandable Pellets and Cracker-Like Snacks |
| US8313788B2 (en) * | 2008-04-18 | 2012-11-20 | Frito-Lay North America, Inc. | Method for developing a dairy protein cake |
| FR2933574B1 (fr) * | 2008-07-11 | 2010-08-13 | Roquette Freres | Pellets de gluten de ble. |
| US20100297303A1 (en) * | 2009-05-20 | 2010-11-25 | Conopco, Inc., D/B/A Unilever | Unitized frozen sauce products |
| CN102125253B (zh) * | 2010-11-29 | 2013-06-12 | 雀巢公司 | 制备调味料半成品的方法以及用于实现该方法的反应器装置 |
| JP6426175B2 (ja) * | 2013-10-31 | 2018-11-21 | ズートツッカー アクチェンゲゼルシャフト マンハイム／オクセンフルト | 改良された活性グルテン含有ペレット及びその製造方法 |
| KR102092193B1 (ko) * | 2018-03-29 | 2020-03-23 | 대상 주식회사 | 글루탐산의 함량이 증대된 천연 발효조미액의 제조방법 및 이에 따라 제조된 글루탐산의 함량이 증대된 천연 발효조미액 |
| CN112220024A (zh) * | 2020-10-26 | 2021-01-15 | 李锦记（新会）食品有限公司 | 一种利用小麦蛋白粉生产高鲜调味基料的方法 |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5811988B2 (ja) * | 1979-09-07 | 1983-03-05 | 雪印乳業株式会社 | 粉末形体のホワイトソ−スの素 |
| JPS5642562A (en) * | 1979-09-13 | 1981-04-20 | Ajinomoto Co Inc | Preparation of raw material for brewing |
| JPS62118880A (ja) * | 1985-11-19 | 1987-05-30 | Nisshin Flour Milling Co Ltd | 醸造用加工原料の製造法 |
| DE69301149T3 (de) * | 1993-08-21 | 2000-01-05 | Societe Des Produits Nestle S.A., Vevey | Herstellung eines Gewürzes |
| JP3378383B2 (ja) * | 1994-10-28 | 2003-02-17 | 日清製粉株式会社 | 醸造原料の製造法 |
| JPH09173052A (ja) * | 1995-07-12 | 1997-07-08 | Nisshin Flour Milling Co Ltd | 発酵用培地原料の製造法 |
| EP0824873B1 (en) * | 1996-08-19 | 2004-05-26 | Societe Des Produits Nestle S.A. | Production of seasoning |
-
1998
- 1998-03-05 SG SG1998000488A patent/SG70069A1/en unknown
-
1999
- 1999-02-23 NZ NZ506242A patent/NZ506242A/en unknown
- 1999-02-23 AU AU29278/99A patent/AU754247C/en not_active Ceased
- 1999-02-23 ID IDW20001674A patent/ID25893A/id unknown
- 1999-02-23 BR BR9908500-3A patent/BR9908500A/pt not_active IP Right Cessation
- 1999-02-23 CA CA002314952A patent/CA2314952A1/en not_active Abandoned
- 1999-02-23 AT AT99910253T patent/ATE255820T1/de not_active IP Right Cessation
- 1999-02-23 JP JP2000534062A patent/JP2002505091A/ja active Pending
- 1999-02-23 DE DE69913502T patent/DE69913502T2/de not_active Expired - Fee Related
- 1999-02-23 CN CN99803410A patent/CN1291866A/zh active Pending
- 1999-02-23 SK SK1322-2000A patent/SK13222000A3/sk unknown
- 1999-02-23 IN IN217MA1999 patent/IN187778B/en unknown
- 1999-02-23 PL PL99342603A patent/PL342603A1/xx unknown
- 1999-02-23 IL IL13659799A patent/IL136597A/en not_active IP Right Cessation
- 1999-02-23 WO PCT/EP1999/001133 patent/WO1999044437A1/en not_active Ceased
- 1999-02-23 RU RU2000125110/12A patent/RU2228057C2/ru not_active IP Right Cessation
- 1999-02-23 EP EP99910253A patent/EP1059849B1/en not_active Expired - Lifetime
- 1999-02-23 HU HU0101109A patent/HUP0101109A3/hu unknown
- 1999-02-23 YU YU50400A patent/YU50400A/sh unknown
- 1999-02-23 TR TR2000/02550T patent/TR200002550T2/xx unknown
- 1999-03-03 KR KR1019990006950A patent/KR19990077557A/ko not_active Ceased
- 1999-03-05 AR ARP990100956A patent/AR015536A1/es unknown
- 1999-03-09 TW TW088103584A patent/TW529913B/zh not_active IP Right Cessation
-
2000
- 2000-08-29 US US09/617,943 patent/US6309680B1/en not_active Expired - Fee Related
- 2000-08-31 NO NO20004330A patent/NO20004330L/no unknown
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020171211A (ja) * | 2019-04-09 | 2020-10-22 | 日本製粉株式会社 | パスタ様小麦麹、パスタ様小麦麹を使用した調味料及びそれらの製造方法 |
| JP7288335B2 (ja) | 2019-04-09 | 2023-06-07 | 株式会社ニップン | パスタ様小麦麹、パスタ様小麦麹を使用した調味料及びそれらの製造方法 |
| WO2021215146A1 (ja) * | 2020-04-24 | 2021-10-28 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | 加熱処理グルテン及びこれを用いた醸造産物並びにこれらの製造方法 |
| JP2021170987A (ja) * | 2020-04-24 | 2021-11-01 | 株式会社Mizkan Holdings | 加熱処理グルテン及びこれを用いた醸造産物並びにこれらの製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1291866A (zh) | 2001-04-18 |
| EP1059849B1 (en) | 2003-12-10 |
| AU754247B2 (en) | 2002-11-07 |
| NO20004330D0 (no) | 2000-08-31 |
| NZ506242A (en) | 2002-05-31 |
| EP1059849A1 (en) | 2000-12-20 |
| IN187778B (enExample) | 2002-06-22 |
| HUP0101109A3 (en) | 2001-12-28 |
| AU754247C (en) | 2003-06-05 |
| US6309680B1 (en) | 2001-10-30 |
| TR200002550T2 (tr) | 2000-12-21 |
| RU2228057C2 (ru) | 2004-05-10 |
| HUP0101109A2 (hu) | 2001-07-30 |
| NO20004330L (no) | 2000-08-31 |
| KR19990077557A (ko) | 1999-10-25 |
| AR015536A1 (es) | 2001-05-02 |
| ID25893A (id) | 2000-11-09 |
| DE69913502T2 (de) | 2004-06-09 |
| TW529913B (en) | 2003-05-01 |
| CA2314952A1 (en) | 1999-09-10 |
| PL342603A1 (en) | 2001-06-18 |
| IL136597A (en) | 2002-08-14 |
| ATE255820T1 (de) | 2003-12-15 |
| SG70069A1 (en) | 2000-01-25 |
| WO1999044437A1 (en) | 1999-09-10 |
| AU2927899A (en) | 1999-09-20 |
| YU50400A (sh) | 2002-09-19 |
| SK13222000A3 (sk) | 2001-02-12 |
| IL136597A0 (en) | 2001-06-14 |
| DE69913502D1 (de) | 2004-01-22 |
| BR9908500A (pt) | 2000-12-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU754247C (en) | Pelletisation process | |
| KR100250180B1 (ko) | 향미제 | |
| SK281209B6 (sk) | Spôsob výroby aromatizačného prostriedku | |
| JP2001521728A (ja) | 加水分解物の製造 | |
| RU2000125110A (ru) | Способ гранулирования | |
| US5652004A (en) | Process for the production of fermenting materials | |
| JP2619298B2 (ja) | 無塩濃厚粉末調味料の製造法 | |
| CN110558536B (zh) | 一种利用微波真空处理提高酿造酱油鲜度的方法 | |
| EP1163854A1 (en) | Process for producing light-colored seasoning liquid | |
| JPH0614765A (ja) | カビ固体培養用組成物 | |
| JPS6132954B2 (enExample) | ||
| MXPA00005971A (en) | Pelletisation process | |
| CZ20003225A3 (cs) | Způsob výroby materiálu pro fermentaci | |
| JPS62118880A (ja) | 醸造用加工原料の製造法 | |
| JPH04197153A (ja) | 無塩動物性醗酵粉末調味料の製造法 | |
| JP2899918B2 (ja) | 醤油用加工原料の製造法 | |
| JPH05168428A (ja) | 大豆からの麺状食品製造法 | |
| JPS6135820B2 (enExample) | ||
| JPH0614735A (ja) | テンペ様食品並びにその製造方法 | |
| JPS60118183A (ja) | 米蛋白麹の製造方法 | |
| JPS63133964A (ja) | ウニ様食品の製法 | |
| TH48777A (th) | กระบวนการทำเป็นเม็ดเล็ก | |
| JPH0455656B2 (enExample) | ||
| JPH08173085A (ja) | 汎用調味料の製造法 | |
| JPS605263B2 (ja) | 調味液の製造方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A711 Effective date: 20041117 |
|
| RD04 | Notification of resignation of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7424 Effective date: 20041116 |