JP2013090628A - Heated food added with foaming flour - Google Patents
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Abstract
Description
本発明は、加熱食品に関する。詳しくは、ふっくらと分厚く仕上がり、食感に優れて増量効果の高い発泡穀粉添加加熱食品に関するものである。 The present invention relates to a heated food. Specifically, the present invention relates to a heat-added food with foamed flour that has a plump and thick finish, excellent texture, and high weight-increasing effect.
小麦粉は、7〜8割がデンプンであるがタンパク質を1割程度含んでおり、その主たるタンパク質であるグリアジンやグルテニンは、水を吸収するとグルテンとなり優れた伸展性を発揮するので、焼き菓子やパン等の加熱食品(ベイクド・フード)の生地材料として広く用いられてきた。 Wheat flour contains 70% to 80% starch but contains about 10% protein, and its main proteins, gliadin and glutenin, become gluten when they absorb water, so they exhibit excellent extensibility. It has been widely used as a dough material for heated foods such as (baked food).
しかし、小麦粉は、かかるグルテンがアレルゲンとなって食物アレルギーを引き起こすため、近年は小麦粉の代替材料への関心が高まってきている。その中でも、米粉は、アレルギー性グルテンを含まず、かつ米粉特有の粘弾性を有するとともに保水性にも優れるので、小麦粉代替材料として期待が寄せられている(例えば、特許文献1参照)。 However, since the gluten becomes an allergen and causes food allergy in wheat flour, in recent years, there has been an increased interest in alternative materials for wheat flour. Among them, rice flour does not contain allergenic gluten, has viscoelasticity peculiar to rice flour, and is excellent in water retention, and therefore is expected as a wheat flour substitute material (see, for example, Patent Document 1).
しかしながら、米粉は小麦粉に比べて比重が大きいため、特に焼き菓子等の加熱食品に用いた場合、生地中の気泡が潰れてふっくらと分厚く仕上がり難いという欠点があった。そのため、加熱食品の食感が悪くなるばかりでなく、見た目の嵩を補うために種生地の消費量が多くなり、加熱時間も余計にかかるため、歩留まりの低下や製造コストの上昇を招くという問題があった。 However, rice flour has a higher specific gravity than wheat flour. Therefore, when used in heated foods such as baked confectionery, there is a disadvantage that bubbles in the dough collapse and become thick and difficult to finish. Therefore, not only the texture of the heated food is deteriorated, but also the consumption of the seed dough is increased to compensate for the apparent bulk, and the heating time is also increased, resulting in a decrease in yield and an increase in manufacturing cost. was there.
本発明は上記従来技術の有する問題点に鑑みなされたものであり、その目的とするところは、ふっくらと分厚く仕上がり、食感に優れて増量効果の高い加熱食品を提供することにある。 The present invention has been made in view of the above-described problems of the prior art, and an object of the present invention is to provide a heated food that has a plump finish, an excellent texture, and a high weight-increasing effect.
本発明の上記目的は、下記の手段によって達成される。 The above object of the present invention is achieved by the following means.
(1)即ち、本発明は、穀粉を発泡粉末化した発泡穀粉を添加してなる発泡穀粉添加加熱食品である。 (1) That is, this invention is a foaming flour addition heating food formed by adding the foaming flour which foamed powdered flour.
(2)本発明はまた、前記発泡穀粉は、前記穀粉を加水し加熱加圧して発泡させた後乾燥し粉砕して得られることを特徴とする(1)に記載の発泡穀粉添加加熱食品である。 (2) The foamed flour-added heated food according to (1), wherein the foamed flour is obtained by adding the foamed flour, heating and pressurizing and foaming, drying and pulverizing. is there.
(3)本発明はまた、前記発泡穀粉は、平均粒径が20〜60メッシュである(1)又は(2)に記載の発泡穀粉添加加熱食品である。 (3) The present invention is also the foamed flour-added heated food according to (1) or (2), wherein the foamed flour has an average particle size of 20 to 60 mesh.
(4)本発明はまた、前記発泡穀粉は、粒度分布のd(0.1)が0.2〜20μm、d(0.5)が100〜1000μm及びd(0.9)が500〜2000μm(但し、d(0.1)は、粒子の体積を小さい方から大きい方へ積算していった場合の体積比10%の部分の粒子径を表し、d(0.5)は、前記体積比50%の部分の粒子径を表し、d(0.9)は前記体積比90%の部分の粒子径を表す)である(1)〜(3)の何れか1つに記載の発泡穀粉添加加熱食品である。 (4) In the present invention, the foamed flour has a particle size distribution of d (0.1) of 0.2 to 20 μm, d (0.5) of 100 to 1000 μm, and d (0.9) of 500 to 2000 μm. (However, d (0.1) represents the particle diameter of the portion having a volume ratio of 10% when the volume of the particles is integrated from the smaller to the larger, and d (0.5) represents the volume. Foam flour according to any one of (1) to (3), wherein the particle diameter of a portion having a ratio of 50% is represented, and d (0.9) represents the particle diameter of a portion having a volume ratio of 90%) Additive heating food.
(5)本発明はまた、前記発泡穀粉は、嵩密度が0.1〜0.5g/mlである請求項1〜4の何れか1項に記載の発泡穀粉添加加熱食品である。 (5) The present invention is also the foamed flour-added heated food according to any one of claims 1 to 4, wherein the foamed flour has a bulk density of 0.1 to 0.5 g / ml.
(6)本発明はまた、前記発泡穀粉は、α化度が80%以上である(1)〜(5)の何れか1つに記載の発泡穀粉添加加熱食品である。 (6) The present invention is also the foamed flour-added heated food according to any one of (1) to (5), wherein the foamed flour has a degree of gelatinization of 80% or more.
(7)本発明はまた、前記穀粉は、小麦粉、米粉、大麦粉、ライ麦粉、トウモロシ粉、テフ粉、ヒエ粉、黄粉、ヒヨマメ粉、エンドウマメ粉、蕎麦粉、アマランサス粉、片栗粉、葛粉、タピオカ粉、馬鈴薯粉、アビオス粉、栗粉及びドングリ粉からなる群より選択される少なくとも1つである(1)〜(6)の何れか1つに記載の発泡穀粉添加加熱食品である。 (7) In the present invention, the flour may be wheat flour, rice flour, barley flour, rye flour, corn flour, tef flour, mackerel flour, yellow flour, chickpea flour, pea flour, oat flour, amaranth flour, potato starch, kuzu flour, The foamed flour-added heated food according to any one of (1) to (6), which is at least one selected from the group consisting of tapioca powder, potato powder, abios powder, chestnut powder and acorn powder.
(8)本発明はまた、前記穀粉は、小麦粉以外から選択される(7)に記載の発泡穀粉添加加熱食品である。 (8) The present invention is also the foamed flour-added heated food according to (7), wherein the flour is selected from other than wheat flour.
(9)本発明はまた、通常小麦粉を使用する加熱食品において小麦粉の一部又は全部を前記発泡穀粉で代替して得られることを特徴とする(1)〜(8)の何れか1つに記載の発泡穀粉添加加熱食品である。 (9) The present invention is also characterized in that any one of (1) to (8) is obtained by substituting part or all of wheat flour with the foamed flour in a heated food that normally uses wheat flour. It is a heating food with the expanded flour described.
(10)本発明はまた、菓子、パン、麺又は練り製品である、(1)〜(9)の何れか1つに記載の発泡穀粉添加加熱食品である。 (10) The present invention also relates to the heated food with foamed flour added according to any one of (1) to (9), which is a confectionery, bread, noodle or kneaded product.
本発明の発泡穀粉添加加熱食品によれば、穀粉を発泡粉末化した発泡穀粉を添加してなるので、ふっくらとした仕上がりとなり、優れた食感を得ることができる。また、分厚く仕上がり増量効果があるので、種生地の消費量を抑えることができ、加熱時間も短縮できるため、歩留まりの向上や製造コストの低下を達成することができる。 According to the foamed flour-added heated food of the present invention, the foamed flour obtained by foaming the flour is added, so that the finish is plump and an excellent texture can be obtained. Further, since the thickening and finishing increase effect can be achieved, the consumption of seed dough can be suppressed and the heating time can be shortened, so that the yield can be improved and the manufacturing cost can be reduced.
また、本発明の発泡穀粉添加加熱食品によれば、発泡粉末化において加熱加圧処理されたほぼ無菌状態の発泡穀粉を使用するので、通常の穀粉を使用したものと比べて安全で日持ちの良い加熱食品とすることができる。 In addition, according to the foamed flour-added heated food of the present invention, since the almost aseptic foamed flour that has been heated and pressurized in foaming powder is used, it is safer and has a longer shelf life than those using ordinary flour. It can be a heated food.
本発明の発泡穀粉添加加熱食品は、穀粉を発泡粉末化した発泡穀粉を添加してなることを特徴とするものである。 The foamed flour-added heated food of the present invention is characterized by adding foamed flour obtained by foaming powdered flour.
本発明で利用される発泡穀粉の原料となる穀粉は、発泡粉末化が可能なものであれば特に限定されるものではない。ここで、本発明における穀粉とは、穀類、豆類、擬穀類等の粉末以外に、芋類や木の実等の粉末も含む概念であり、具体例を示せば、小麦粉、米粉、大麦粉、ライ麦粉、トウモロシ粉(コーンスターチ)、テフ粉、ヒエ粉等のイネ科穀物粉、黄粉(大豆粉)、ヒヨマメ粉、エンドウマメ粉等の豆類粉、蕎麦粉、アマランサス粉等の擬穀物粉、片栗粉、葛粉、タピオカ粉、馬鈴薯粉、アビオス粉等の芋類粉・根菜粉、栗粉、ドングリ粉等の木の実粉等が挙げられ、これらを単独で又は2種以上を組み合わせて用いることができる。これらの中では、特に米粉が弾性にすぐれ、膨潤に富むため好適に用いられる。 The flour used as the raw material for the foam flour used in the present invention is not particularly limited as long as it can be foamed powder. Here, the flour in the present invention is a concept including powders such as cereals and nuts in addition to powders such as cereals, beans, and artificial cereals. For example, wheat flour, rice flour, barley flour, rye flour , Cereal flour such as corn flour (corn starch), tef flour, mackerel flour, legume flour such as yellow flour (soybean flour), chickpea flour, pea flour, pseudo-cereal flour such as oat flour, amaranth flour, potato starch, kuzu flour , Powders of roots such as tapioca powder, potato powder and abios powder, root meal of chestnut, acorn powder, and the like, and these can be used alone or in combination of two or more. Among these, rice flour is particularly suitable because it is excellent in elasticity and rich in swelling.
本発明で利用される発泡穀粉は、上記原料穀粉を加水し加熱加圧して発泡させた後乾燥し粉砕することにより得ることができる。具体的には、上記原料穀粉をミキサーに投入し、原料水分が13〜25重量%となるように加水混合した後、エクストルーダー(生地成型機)に投入し、原料穀粉に所定量の水を添加し、20〜80℃で加圧・加熱しながら混合攪拌をおこなう。その後、大気中に放出し減圧して発泡体を成形し、得られた発泡体を所定の大きさにカットしながら冷却ベルト上に吐出して冷却乾燥する。得られた発泡体を粉砕機にかけ、所定の粒子性状に粉砕して、目的の発泡穀粉を得る。 The foamed flour used in the present invention can be obtained by adding the above-mentioned raw material flour, heating and pressurizing and foaming, drying and pulverizing. Specifically, the above raw material flour is put into a mixer, mixed with water so that the raw material moisture becomes 13 to 25% by weight, then put into an extruder (dough molding machine), and a predetermined amount of water is put into the raw material flour. Add, and mix and stir while pressing and heating at 20-80 ° C. Then, it discharges | emits in air | atmosphere and decompresses, a foam is shape | molded, discharges on a cooling belt, cuts the obtained foam to a predetermined magnitude | size, and cools and dries. The obtained foam is subjected to a pulverizer and pulverized into predetermined particle properties to obtain the desired foamed flour.
本発明で利用される発泡穀粉の平均粒径は、20〜60メッシュであることが好ましく、30〜50メッシュであることが特に好ましい。発泡穀粉の平均粒径が上記範囲未満では、あまり膨潤しないので好ましくなく、上記範囲を超えると吸水が悪く芯が残り異物感があり、また老化もしやすいので好ましくない。 The average particle size of the expanded flour used in the present invention is preferably 20 to 60 mesh, and particularly preferably 30 to 50 mesh. If the average particle diameter of the foamed flour is less than the above range, it is not preferable because it does not swell so much.
また、本発明で利用される発泡穀粉の粒度分布は、d(0.1)(粒子の体積を小さい方から大きい方へ積算していった場合の体積比10%の部分の粒子径)が0.2〜20μm、d(0.5)(同体積比50%の部分の粒子径)が100〜1000μm及びd(0.9)(同体積比90%の部分の粒子径)が500〜2000μmであることが好ましく、d(0.1)が1〜10μm、d(0.5)が200〜500μm及びd(0.9)が800〜1500μmであることが特に好ましい(数値範囲を補充して下さい)。発泡穀粉の粒度分布が上記範囲未満では、膨潤効果がないので好ましくなく、上記範囲を超えると吸水が悪く芯が残るので好ましくない。 In addition, the particle size distribution of the expanded flour used in the present invention is d (0.1) (particle diameter of the portion having a volume ratio of 10% when the volume of the particles is integrated from the smaller to the larger). 0.2 to 20 μm, d (0.5) (particle diameter of the portion having the same volume ratio of 50%) is 100 to 1000 μm and d (0.9) (particle diameter of the portion having the same volume ratio of 90%) is 500 to 500 It is preferably 2000 μm, particularly preferably d (0.1) is 1 to 10 μm, d (0.5) is 200 to 500 μm and d (0.9) is 800 to 1500 μm (supplement the numerical range). please do it). If the particle size distribution of the foamed flour is less than the above range, there is no swelling effect, which is not preferable, and if it exceeds the above range, water absorption is poor and the core remains, which is not preferable.
更に、本発明で利用される発泡穀粉の嵩密度は、0.1〜0.5g/mlであることが好ましく、0.1〜0.3g/mlであることが特に好ましい。発泡穀粉の嵩密度が上記範囲未満では、膨潤効果がないので好ましくなく、上記範囲を超えると吸水が悪く芯が残るので好ましくない。 Furthermore, the bulk density of the expanded flour used in the present invention is preferably 0.1 to 0.5 g / ml, and particularly preferably 0.1 to 0.3 g / ml. If the bulk density of the foamed flour is less than the above range, there is no swelling effect, which is not preferable, and if it exceeds the above range, water absorption is poor and the core remains unpreferable.
更に、本発明で利用される発泡穀粉のα化度は、80%以上であることが好ましく、90%以上であることが特に好ましい。発泡穀粉のα化度が上記範囲未満では、膨潤効果がないので好ましくない。 Furthermore, the alpha degree of the foamed flour used in the present invention is preferably 80% or more, and particularly preferably 90% or more. If the degree of alpha of the foamed flour is less than the above range, there is no swelling effect, which is not preferable.
本発明において、上記発泡穀粉を添加する加熱食品は、オーブンやレンジ等で加熱して製造するものであれば特に限定されるものではなく、例えば、菓子、パン等が挙げられる他、麺又は練り製品等であってもよい。菓子の具体例としては、スポンジケーキ、パウンドケーキ(カトルカール)、カステラ、タルト、シュークリーム、スフレ、バウムクーヘン、ビスケット、クッキー、パンケーキ、パフ、マシュマロ等の洋菓子、饅頭、大福、団子、羊羹、最中、どら焼き、今川焼き、たい焼き、人形焼、がんずき等の和菓子等が挙げられ、パンの具体例としては、食パン、ロールパン、フランスパン、クロワッサン、デニッシュ、ベーグル、スコーン、ピロシキ、乾パン、菓子パン、揚げパン、ドーナツ等が挙げられる。これらの加熱食品うち、通常小麦粉を使用するものは、小麦粉を小麦粉以外の穀粉の発泡粉末で代替することにより、グルテンに起因する食物アレルギーを引き起こすことのない極めて安全な加熱食品とすることができるので特に好適である。 In the present invention, the heated food to which the above-mentioned foamed flour is added is not particularly limited as long as it is produced by heating in an oven or a microwave oven, for example, confectionery, bread, etc., noodles or kneaded products Etc. Specific examples of confectionery include sponge cakes, pound cakes (cartol curls), castella, tarts, cream puffs, souffles, baumkuchen, biscuits, cookies, pancakes, puffs, marshmallows, etc. , Dorayaki, Imagawa-yaki, Taiyaki, Ningyo-yaki, Japanese confectionery such as ganzuki, etc. are listed, and specific examples of bread include bread, rolls, French bread, croissants, Danish, bagels, scones, piroshki, dry bread , Sweet bread, fried bread, donuts and the like. Of these heated foods, those that normally use flour can be made extremely safe heated foods that do not cause food allergies caused by gluten by substituting flour with foamed powder of flour other than wheat flour. Therefore, it is particularly suitable.
次に、本発明の発泡穀粉添加加熱食品を、実施例によりさらに詳細に説明するが、本発明はこれに限定されるものではない。
[比較例1]
Next, the foamed flour-added heated food of the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.
[Comparative Example 1]
従来のバウムクーヘンの製造Conventional production of Baumkuchen
表1に示す材料組成に従い、従来のバウムクーヘンを製造した。
撹拌容器にローマッセ(アーモンドと砂糖が2:1のペースト、ローマジパンともいう)、水飴、バター及び塩を加えて泡立てた。これに、別途、卵黄にグラニュー糖20gを取り分けて加え、ラム酒、バニラオイル及びレモン果皮を入れ泡立てたものを加えて混合した。さらに、別途、生クリームに卵白と残りのグラニュー糖を数回に分けながら加え泡立てたものを加えて混合した。これに、小麦粉、ベーキングパウダー及びコーンスターチを一緒に篩って加えた。得られた生地をグラシン紙を巻きつけた回転するバウムクーヘンの心棒に浸し、オーブン中で回しながら約180度で約35分間焼いた。これを20回繰り返して、既定の太さ(直径約15cm)に焼き上げた。
[比較例2]
Romanse (2: 1 almond and sugar paste, also known as Roman zippan), starch syrup, butter and salt were added to the stirring vessel and whipped. Separately, 20 g of granulated sugar was added separately to the egg yolk, and whipped rum, vanilla oil and lemon peel were added and mixed. Separately, egg white and the remaining granulated sugar were added to fresh cream in several batches and added to a lather and mixed. To this, flour, baking powder and corn starch were sifted together and added. The resulting dough was dipped in a rotating Baumkuchen mandrel wrapped with glassine paper and baked at about 180 degrees for about 35 minutes while rotating in an oven. This was repeated 20 times and baked to a predetermined thickness (diameter of about 15 cm).
[Comparative Example 2]
米粉入りバウムクーヘンの製造Manufacture of Baumkuchen with rice flour
表2に示す材料組成に従い、米粉(みたけ食品工業社製「米粉パウダー」)入りのバウムクーヘンを製造した。
撹拌容器にローマッセ、水飴、バター及び塩を加えて泡立てた。これに、別途、卵黄にグラニュー糖20gを取り分けて加え、ラム酒、バニラオイル及びレモン果皮を入れ泡立てたものを加えて混合した。さらに、別途、生クリームに卵白と残りのグラニュー糖を数回に分けながら加え泡立てたものを加えて混合した。これに、小麦粉、ベーキングパウダー、コーンスターチ及び米粉を一緒に篩って加えた。得られた生地をグラシン紙を巻きつけた回転するバウムクーヘンの心棒に浸し、オーブン中で回しながら約180度で約35分間焼いた。これを20回繰り返して、既定の太さ(直径約15cm)に焼き上げた。 Romanse, chickenpox, butter and salt were added to the stirring vessel and whipped. Separately, 20 g of granulated sugar was added separately to the egg yolk, and whipped rum, vanilla oil and lemon peel were added and mixed. Separately, egg white and the remaining granulated sugar were added to fresh cream in several batches and added to a lather and mixed. To this, wheat flour, baking powder, corn starch and rice flour were sieved together. The resulting dough was dipped in a rotating Baumkuchen mandrel wrapped with glassine paper and baked at about 180 degrees for about 35 minutes while rotating in an oven. This was repeated 20 times and baked to a predetermined thickness (diameter of about 15 cm).
発泡米粉入りバウムクーヘンの製造Production of Baumkuchen with foamed rice flour
表3に示す材料組成に従い、発泡米粉(みたけ食品工業社製「リ・ネージュ」)入りのバウムクーヘンを製造した。なお、使用した発泡米粉の特性を表4に示した。
撹拌容器にローマッセ、水飴、バター及び塩を加えて泡立てた。これに、別途、卵黄にグラニュー糖20gを取り分けて加え、ラム酒、バニラオイル及びレモン果皮を入れ泡立てたものを加えて混合した。さらに、別途、生クリームに卵白と残りのグラニュー糖を数回に分けながら加え泡立てたものを加えて混合した。これに、小麦粉、ベーキングパウダー、コーンスターチ及び発泡米粉を一緒に篩って加えた。得られた生地をグラシン紙を巻きつけた回転するバウムクーヘンの心棒に浸し、オーブン中で回しながら約180度で約35分間焼いた。これを17回繰り返して、既定の太さ(直径約15cm)に焼き上げた。 Romanse, chickenpox, butter and salt were added to the stirring vessel and whipped. Separately, 20 g of granulated sugar was added separately to the egg yolk, and whipped rum, vanilla oil and lemon peel were added and mixed. Separately, egg white and the remaining granulated sugar were added to fresh cream in several batches and added to a lather and mixed. To this, wheat flour, baking powder, corn starch and foamed rice flour were sieved together. The resulting dough was dipped in a rotating Baumkuchen mandrel wrapped with glassine paper and baked at about 180 degrees for about 35 minutes while rotating in an oven. This was repeated 17 times and baked to a predetermined thickness (diameter about 15 cm).
上記の結果から明らかなように、小麦粉の配分量の一部を通常の米粉で代替した米粉入りバウムクーヘン(比較例2)は、小麦粉のみを用いた従来のバウムクーヘン(比較例1)と同じ厚みに焼き上がり、既定の太さに巻き上げるのに同じ巻数を要したのに対し、小麦粉の配分量の一部を発泡米粉で代替した本発明の発泡米粉入りバウムクーヘン(実施例1)は、従来のバウムクーヘンよりふっくらと分厚く焼き上がり、少ない巻数で既定の太さに巻上がった。これにより、本発明の発泡米粉入りバウムクーヘンは、従来のバウムクーヘンや比較例の米粉入りバウムクーヘンと比べて加熱時間が短縮されたばかりでなく、種生地の消費量も少なくなるので歩留まりも向上した。更に、本発明の発泡米粉入りバウムクーヘンは、従来のバウムクーヘンや比較例2の米粉入りバウムクーヘンよりふっくらと焼き上がるので、食感にも大変優れていた。 As is apparent from the above results, Baumkuchen with rice flour (Comparative Example 2), in which a portion of the distribution of flour is replaced with ordinary rice flour, has the same thickness as conventional Baumkuchen (Comparative Example 1) using only flour. The Baumkuchen (Example 1) containing the foamed rice flour of the present invention, in which the same number of windings was required to bake and roll up to a predetermined thickness, whereas part of the distribution of flour was replaced with foamed rice flour (Example 1), It was baked more fluffy and thicker, and it was rolled up to the specified thickness with fewer turns. As a result, the Baumkuchen containing foamed rice flour of the present invention not only shortened the heating time but also improved the yield because the consumption of seed dough was reduced compared to the conventional Baumkuchen and Baumkuchen containing rice flour of the comparative example. Furthermore, the Baumkuchen containing foamed rice flour of the present invention was baked more plumply than the conventional Baumkuchen and Baumkuchen containing rice flour of Comparative Example 2, and thus was very excellent in texture.
上述したように、本発明の発泡穀粉添加加熱食品は、ふっくらと分厚く仕上がるので食感に優れるとともに、増量効果が高いので歩留まりの向上や製造コストの低減を図ることができ、しかも安全に食することができるので、菓子、パン等の加熱食品として極めて有用である。 As described above, the foamed flour-added heated food according to the present invention has a thick and thick finish, and thus has an excellent texture, and since the effect of increasing the weight is high, the yield can be improved and the production cost can be reduced, and the food can be eaten safely. Therefore, it is extremely useful as a heated food such as confectionery and bread.
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103749595A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Blood-glucose-reducing fat-reducing buckwheat flour and preparation method thereof |
CN104012860A (en) * | 2014-03-21 | 2014-09-03 | 聂海洲 | Chickpea fine dried noodles and preparation method thereof |
JP2015002706A (en) * | 2013-06-21 | 2015-01-08 | 株式会社日清製粉グループ本社 | Flour composition for food product containing rice flour |
JP5834160B1 (en) * | 2015-06-26 | 2015-12-16 | 山中 直樹 | Bread and method for producing the same |
JP2019140956A (en) * | 2018-02-20 | 2019-08-29 | 有限会社ビーエーアシスト | Noodle-making mix flour, noodle using same, and method for producing same |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2015002706A (en) * | 2013-06-21 | 2015-01-08 | 株式会社日清製粉グループ本社 | Flour composition for food product containing rice flour |
CN103749595A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Blood-glucose-reducing fat-reducing buckwheat flour and preparation method thereof |
CN104012860A (en) * | 2014-03-21 | 2014-09-03 | 聂海洲 | Chickpea fine dried noodles and preparation method thereof |
JP5834160B1 (en) * | 2015-06-26 | 2015-12-16 | 山中 直樹 | Bread and method for producing the same |
JP2019140956A (en) * | 2018-02-20 | 2019-08-29 | 有限会社ビーエーアシスト | Noodle-making mix flour, noodle using same, and method for producing same |
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