JP6920781B2 - How to make a steamed cake using extruder-treated pregelatinized durum wheat grains - Google Patents

How to make a steamed cake using extruder-treated pregelatinized durum wheat grains Download PDF

Info

Publication number
JP6920781B2
JP6920781B2 JP2018120928A JP2018120928A JP6920781B2 JP 6920781 B2 JP6920781 B2 JP 6920781B2 JP 2018120928 A JP2018120928 A JP 2018120928A JP 2018120928 A JP2018120928 A JP 2018120928A JP 6920781 B2 JP6920781 B2 JP 6920781B2
Authority
JP
Japan
Prior art keywords
durum
extruder
steamed cake
pregelatinized
flour
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.)
Active
Application number
JP2018120928A
Other languages
Japanese (ja)
Other versions
JP2020000046A (en
Inventor
尚章 畠野
尚章 畠野
小松 一彦
一彦 小松
Original Assignee
株式会社ニップン
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 株式会社ニップン filed Critical 株式会社ニップン
Priority to JP2018120928A priority Critical patent/JP6920781B2/en
Publication of JP2020000046A publication Critical patent/JP2020000046A/en
Application granted granted Critical
Publication of JP6920781B2 publication Critical patent/JP6920781B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Description

本発明は、エクストルーダー処理したα化デュラム小麦粒を使用した蒸しケーキの製造方法に関する。 The present invention relates to a method for producing a steamed cake using extruder-treated pregelatinized durum wheat grains.
蒸しケーキのしっとり感や口溶けは時間の経過とともに劣化していく(老化していく)。
この老化防止のために、カルシウム・ペクチンゲルで処理したドライフルーツを使用することが知られている(例えば特許文献1参照)。
The moist feeling and melting in the mouth of steamed cakes deteriorate over time (aging).
To prevent this aging, it is known to use dried fruits treated with calcium pectin gel (see, for example, Patent Document 1).
エクストルーダーは、処理対象物を加圧・加熱状態でスクリューの回転により、せん断力や圧力を加えながら混合・混練を行いノズルより押出す加熱加圧押出成形機であるが、エクストルーダーで処理した穀粉や澱粉を麺類等の2次加工性の改善のために使用することが行われている。
例えば、穀粉又はデンプンを吸湿状態で加圧押出機によりノズルを介して大気中に押し出して膨化穀粉又は膨化デンプンを得、次いで該膨化穀粉又は膨化デンプンを粉砕したのち小麦粉と配合して常法に従って製麺することを特徴とする早茹で麺類の製造方法が知られている(例えば特許文献2参照)。
また、加圧押出しによって糊化及び膨化させた加熱造粒小麦粉の粉砕物を1〜10質量%含有する即席麺用穀粉組成物において、加熱造粒小麦粉の粉砕物の粒度が200〜1600μmの範囲であり、α化度が80%以上であり、且つ粒度500〜700μmのときの見かけ比重が55〜75g/100mlであることを特徴とする即席麺用穀粉組成物が知られている(例えば特許文献3参照)。
また、醤油原料の炭水化物原料として、デュラム小麦を20%以上含む小麦を蒸気処理又はエクストルーダー処理をして使用することを特徴とする醤油の製造法が知られている。
これは、デュラム小麦は硬くて炒熬時の膨化が不充分であるため菌のはぜ込みが悪く、醤油原料としては全く使用されていなかったが、デュラム小麦は、他の小麦に比較して窒素含量、グルタミン酸含量、糖含量が高いため、これを利用するためである(例えば特許文献4参照)。
The extruder is a heat-pressurized extrusion molding machine that mixes and kneads the object to be processed by rotating the screw in a pressurized and heated state while applying shearing force and pressure, and extrudes it from the nozzle. Flour and starch are used to improve the secondary processability of noodles and the like.
For example, flour or starch is extruded into the air through a nozzle by a pressure extruder in a moisture-absorbing state to obtain puffed flour or puffed starch, and then the puffed flour or starch is crushed and then mixed with wheat flour according to a conventional method. A method for producing early-boiled noodles, which is characterized by producing noodles, is known (see, for example, Patent Document 2).
Further, in a flour composition for instant noodles containing 1 to 10% by mass of a crushed product of heat-grown wheat flour gelatinized and swollen by pressure extrusion, the particle size of the crushed product of heat-grown wheat flour is in the range of 200 to 1600 μm. A flour composition for instant noodles is known, which is characterized by having a degree of pregelatinization of 80% or more and an apparent specific gravity of 55 to 75 g / 100 ml when the particle size is 500 to 700 μm (for example, patent). See Document 3).
Further, as a carbohydrate raw material of a soy sauce raw material, a method for producing soy sauce is known, which comprises using wheat containing 20% or more of durum wheat by steam treatment or extruder treatment.
This is because durum wheat is hard and does not swell sufficiently during stir-fry, so bacteria do not penetrate easily and it was not used as a raw material for soy sauce. However, durum wheat is compared with other wheats. This is because the nitrogen content, glutamic acid content, and sugar content are high, and this is used (see, for example, Patent Document 4).
特開2006−34274号公報Japanese Unexamined Patent Publication No. 2006-34274 特開平6−46781号公報Japanese Unexamined Patent Publication No. 6-46781 特開2010−4822号公報Japanese Unexamined Patent Publication No. 2010-4822 特開平5−268903号公報Japanese Unexamined Patent Publication No. 5-268903
本発明の目的は、蒸しケーキの焼成後におけるしっとり感や口溶けの経時劣化を抑制する蒸しケーキの製造方法を提供することである。 An object of the present invention is to provide a method for producing a steamed cake, which suppresses a moist feeling after baking of the steamed cake and deterioration of melting in the mouth over time.
本発明者らは前記の目的を達成するために鋭意研究を重ねた結果、蒸しケーキの製造方法において、デュラムセモリナ及び/又はデュラムフラワーに加水しこれをエクストルーダーを用いて高温高圧下で処理し常温常圧下に塊状に押出した後、粉砕して目開き500μmの篩を通過する粒度に調製したα化デュラム小麦粒を、原料として使用することで、蒸しケーキの焼成後におけるしっとり感や口溶けの経時劣化を抑制することが出来ることを見出し、本発明を完成するに至った。
従って、本発明は、蒸しケーキの製造方法であって、デュラムセモリナ及び/又はデュラムフラワーに加水しこれをエクストルーダーを用いて、バレル内の圧力を4〜8MPaに加圧し、出口生地温度が120℃〜200℃になるようにバレルを加温して混捏処理し常温常圧下に塊状に押出した後、粉砕して目開き500μmの篩を通過する粒度に調製したα化デュラム小麦粒を、穀粉及び澱粉の合計100質量部に対して5〜30質量部、原料として使用する蒸しケーキの製造方法である。
As a result of diligent research to achieve the above object, the present inventors added water to durum semolina and / or durum flower in a method for producing a steamed cake, and treated this with an extruder under high temperature and high pressure. By using pregelatinized durum wheat grains, which have been extruded into chunks under normal temperature and pressure and then crushed to a particle size that passes through a sieve with an opening of 500 μm, as a raw material, the steamed cake has a moist feeling after baking and melts in the mouth. We have found that deterioration over time can be suppressed, and have completed the present invention.
Therefore, the present invention is a method for producing a steamed cake, in which durum semolina and / or durum flower is hydrated and the pressure in the barrel is pressurized to 4 to 8 MPa using an extruder, and the outlet dough temperature is 120. ° C. was extruded barrel so as to to 200 DEG ° C. agglomerate warmed by kneading treated normal temperature and pressure, the α of durum wheat grains prepared in a particle size passing through a sieve of ground to mesh 500 [mu] m, flour This is a method for producing a steamed cake used as a raw material in an amount of 5 to 30 parts by mass with respect to a total of 100 parts by mass of starch.
本発明の蒸しケーキの製造方法によれば蒸しケーキの焼成後におけるしっとり感や口溶けの経時劣化が抑制された蒸しケーキを得ることが出来る。 According to the method for producing a steamed cake of the present invention, it is possible to obtain a steamed cake in which a moist feeling after baking of the steamed cake and deterioration over time of melting in the mouth are suppressed.
以下、本発明を詳細に説明する。
本発明において使用するデュラムセモリナはデュラム小麦の胚乳部から得られる粗挽き粒であり、市販されている小麦粉に比較すると粒度は粗めであり、主にスパゲティの原料として使用されている。
デュラムフラワーもデュラム小麦の胚乳部から得られる粉砕粉であるがデュラムセモリナより粒度が細かく市販のパン用粉と同程度である。
デュラムセモリナとデュラムフラワーは、単独又は混合して使用できる。
好ましく使用できるデュラムセモリナは灰分量が1.2%以下である。
灰分が高いものは渋いエグミが出るといった欠点がでるので灰分ができるだけ低いほうが好ましい。
Hereinafter, the present invention will be described in detail.
The durum semolina used in the present invention is coarsely ground grains obtained from the endosperm portion of durum wheat, has a coarser particle size than commercially available wheat flour, and is mainly used as a raw material for spaghetti.
Durum flower is also a crushed flour obtained from the endosperm of durum wheat, but it has a finer grain size than durum semolina and is about the same as commercially available bread flour.
Durum semolina and durum flower can be used alone or in admixture.
Durum semolina that can be preferably used has an ash content of 1.2% or less.
Those with a high ash content have the disadvantage of producing astringent acridness, so it is preferable that the ash content is as low as possible.
デュラムセモリナ及び/又はデュラムフラワー(以下「デュラム粉」ともいう)に加水しこれをエクストルーダーを用いて高温高圧下で処理し常温常圧下に棒状の生地として押出した後、粉砕して目開き500μmの篩を通過する粒度に調製しα化デュラム小麦粒とする。
安定製造するために加水量はエクストルーダーの押出し性能に応じて適宜調整するが、加水量はデュラム粉100質量部に対し、4〜10質量部程度である。
なお、加水量により押出し後の水分が変動するため必要により乾燥処理を行なう場合がある。
使用するエクストルーダーは1軸式又は2軸式のエクストルーダーが使用できる。
エクストルーダーによる処理は、バレル内の圧力を4〜8MPa程度に加圧し、出口生地温度が120℃〜200℃程度になるようにバレルを加温して行い、α化された生地を棒状に押出す。
得られた棒状生地は、粉砕に適した大きさに切断し粉砕機で粉砕する。
粉砕に使用する粉砕機は、粉砕できれば特に限定はないが、粉砕効率の点でハンマーミルやターボミルなどが好ましく使用できる。
粉砕後に篩分けし篩を抜けなかったものは再度、粉砕機に戻し粉砕を行って篩分を行いα化デュラム小麦粒を調製する。
使用する篩の目開きは目開き500μm以下である。
粒度が細かい方が生地の吸水性が良く生地調製が短時間ででき食感はザラツキがなく、しっとりと口溶けが良い製品が得られるため好ましいが、200μm以下の篩を使用する場合は篩効率が悪くなるので500μm程度の篩が適当である。
Durum semolina and / or durum flower (hereinafter also referred to as "durum flour") is hydrated, treated with an extruder under high temperature and high pressure, extruded as a rod-shaped dough under normal temperature and pressure, and then crushed to open 500 μm. Prepared to a particle size that passes through the sieve of the above, and obtained as pregelatinized durum wheat grains.
The amount of water added is appropriately adjusted according to the extrusion performance of the extruder for stable production, but the amount of water added is about 4 to 10 parts by mass with respect to 100 parts by mass of durum powder.
Since the water content after extrusion varies depending on the amount of water added, a drying treatment may be performed if necessary.
As the extruder to be used, a single-shaft or two-shaft extruder can be used.
The treatment with the extruder is performed by pressurizing the pressure inside the barrel to about 4 to 8 MPa, heating the barrel so that the outlet dough temperature is about 120 ° C to 200 ° C, and pressing the pregelatinized dough into a rod shape. put out.
The obtained rod-shaped dough is cut into a size suitable for crushing and crushed with a crusher.
The crusher used for crushing is not particularly limited as long as it can be crushed, but a hammer mill or a turbo mill can be preferably used in terms of crushing efficiency.
Those that have not been sieved after sieving after crushing are returned to the crusher again and crushed to be sieved to prepare pregelatinized durum wheat grains.
The mesh size of the sieve used is 500 μm or less.
The finer the particle size, the better the water absorption of the dough, the quicker the dough can be prepared, the less rough texture, and the better the product that melts in the mouth, which is preferable. A sieve of about 500 μm is suitable because it deteriorates.
得られたデュラムα化小麦粒を蒸しケーキの原料として使用することで、焼成後におけるしっとり感や口溶けの経時劣化が抑制された蒸しケーキを得ることが出来る。
なお、本発明において蒸しケーキとは、小麦粉その他の穀粉、糖類を主原料とし、必要に応じて塩、澱粉、乳製品、卵製品、膨張剤などを加え生地を調製し、その生地を成型し蒸すことで膨化させ可食状態にしたものをいう。
By using the obtained durum pregelatinized wheat grains as a raw material for a steamed cake, it is possible to obtain a steamed cake in which a moist feeling after baking and deterioration over time of melting in the mouth are suppressed.
In the present invention, the steamed cake is mainly made of wheat flour or other flours and sugars, and if necessary, salt, starch, dairy products, egg products, leavening agents, etc. are added to prepare a dough, and the dough is molded. It is made into an edible state by swelling by steaming.
α化デュラム小麦粒の使用量は、穀粉及び澱粉の合計100質量部に対して5〜30質量部程度である。
5質量部未満の配合では特徴が出ず、30質量部を超える配合では生地の吸水量が増加しすぎるため、生地のべたつきが激しく、良好な品質の製品が得られない。
本発明では、α化デュラム小麦粒を穀粉及び必要に応じて澱粉とともに原料として使用するが、通常α化穀粉を使用する場合は、生地の吸水性が高くなることから吸水量はα化デュラム小麦粒を使用しない場合に比べて多くなる。
なお、α化デュラム小麦粒を使用した場合の吸水量は、α化小麦粉を使用した場合と同程度でよい。
吸水量を調整する以外は、特に製造方法や原料配合に限定はなく、通常の蒸しケーキの原料配合、製法が使用でき、得られた蒸しケーキも通常の蒸しケーキと同様に保管、流通し食すことができる。
The amount of pregelatinized durum wheat grains used is about 5 to 30 parts by mass with respect to 100 parts by mass in total of flour and starch.
If the composition is less than 5 parts by mass, the characteristics are not exhibited, and if the composition is more than 30 parts by mass, the water absorption amount of the dough increases too much, so that the dough becomes sticky and a product of good quality cannot be obtained.
In the present invention, pregelatinized durum wheat grains are used as a raw material together with flour and starch if necessary, but when pregelatinized flour is usually used, the water absorption of the dough becomes high, so that the amount of water absorption is pregelatinized durum wheat. It will be more than when no grains are used.
The amount of water absorption when pregelatinized durum wheat grains are used may be about the same as when pregelatinized wheat flour is used.
Except for adjusting the amount of water absorption, there are no particular restrictions on the manufacturing method or raw material composition, and the raw material composition and manufacturing method of ordinary steamed cakes can be used, and the obtained steamed cakes are stored, distributed and eaten in the same way as ordinary steamed cakes. be able to.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
[α化デュラム小麦粒の調製」
2軸エクストルーダー(東芝機械株式会社製:商品名「TEM-50B」)は原料投入部が90℃、中央部、出口部が150℃となるようにバレル部を保温した。
デュラムセモリナ(日本製粉株式会社製:商品名「ジョーカーQ」)に加水量がデュラムセモリナ100質量部に対して4質量部になるように加水しながら、デュラムセモリナを100kg/時間のスピードで前記2軸エクストルーダーに投入し、300rpmのスクリュー回転速度で加圧し、2穴タイプのダイから生地を25℃、1気圧下に押出し、回転式カッターにより適当な大きさに切断した後、ハンマーミルで粉砕した。
エクストルーダー出口での生地温度は180℃であった。
粉砕後に、目開き500μmの篩いに通し、篩を抜けなかったものは再度ハンマーミルで粉砕を行って目開き500μmの篩いに通し、篩を抜けた粉砕物を回収してα化デュラム小麦粒を得た。
Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.
[Preparation of pregelatinized durum wheat grains]
In the 2-axis extruder (manufactured by Toshiba Machine Co., Ltd .: trade name "TEM-50B"), the barrel portion was kept warm so that the raw material input portion was at 90 ° C. and the central portion and the outlet portion were at 150 ° C.
While adding water to durum semolina (manufactured by Nippon Flour Mills Co., Ltd .: trade name "Joker Q") so that the amount of water added is 4 parts by mass with respect to 100 parts by mass of durum semolina, durum semolina is added at a speed of 100 kg / hour. It is put into a shaft extruder, pressurized at a screw rotation speed of 300 rpm, the dough is extruded from a 2-hole type die at 25 ° C. under 1 atmospheric pressure, cut to an appropriate size with a rotary cutter, and then crushed with a hammer mill. bottom.
The dough temperature at the extruder outlet was 180 ° C.
After crushing, it is passed through a sieve with a mesh opening of 500 μm, and if it does not come out of the sieve, it is crushed again with a hammer mill and passed through a sieve with a mesh opening of 500 μm. Obtained.
[実施例1、比較例1〜4]蒸しケーキ
表1に示す配合で原料をミキサーに投入し、下記の工程で蒸しケーキの生地を調製した。表1中、原料の単位は質量部である。
上白糖100質量部、全卵140質量部をあわせて混合用ミキサー(関東混合機工業社製)を用いてホイッパーで完全に溶かした。
さらに、起泡性乳化油脂(花王製、商品名「マリッシュゴールド」)15質量部を加えて上記混合用ミキサーを用いてホイッパーで1分間攪拌した。
さらに、液糖15質量部、サラダ油8質量部を加え、前記混合用ミキサーを用いてホイッパーで泡立て比重が0.40になるまで泡立てクリームを得た。
このクリームに篩った小麦粉90質量部、α化粉10質量部、膨張剤1質量部を加え、低速で比重0.45になるまで上記混合用ミキサーを用いてホイッパーで混ぜて、蒸しケーキ生地を作製した。
この蒸しケーキ生地をグラシン紙(直径60mm×高さ40mm)に質量90gずつ入れ、あらかじめ94℃前後に予熱した蒸し器に入れ、器内温度98℃前後で15分間蒸し、蒸しケーキを得た。
蒸し終了後、蒸し器から蒸し型を取り出し、常温にて20分冷却して製造直後品とした。
得られた蒸しケーキを製造直後及び3日間5℃の冷蔵庫で密封して保存して以下の評価基準で10名のパネラーにより評価を行った。
・しっとり感
5点・・・非常にしっとりしており非常にソフトで非常に良い
4点・・・しっとり感とソフト感が十分であり良い
3点・・・普通
2点・・・ややパサつきを感じ悪い
1点・・・パサつきを強く感じ非常に悪い
・口溶け
5点・・・ネチャつきが全くなく、速やかに溶け消え非常に良い
4点・・・ネチャつきがなく、溶け消え程度が良好で良い
3点・・・普通
2点・・・ややネチャつきがあり、ややダマを感じ悪い
1点・・・ネチャつきがあり、ダマを感じ非常に悪い
評価結果(平均値)を表1に示す。
[Example 1, Comparative Examples 1 to 4] Steamed cake The raw materials were put into a mixer according to the formulation shown in Table 1, and the dough for the steamed cake was prepared by the following steps. In Table 1, the unit of the raw material is parts by mass.
100 parts by mass of white sugar and 140 parts by mass of whole eggs were combined and completely melted with a whipper using a mixing mixer (manufactured by Kanto Mixer Industry Co., Ltd.).
Further, 15 parts by mass of a foamable emulsified oil (manufactured by Kao Corporation, trade name "Marish Gold") was added, and the mixture was stirred with a whipper for 1 minute using the above mixing mixer.
Further, 15 parts by mass of liquid sugar and 8 parts by mass of salad oil were added, and a whipping cream was obtained with a whipper using the mixing mixer until the whipping specific density became 0.40.
Add 90 parts by mass of sieved wheat flour, 10 parts by mass of pregelatinized flour, and 1 part by mass of leavening agent to this cream, mix at low speed with a whipper using the above mixing mixer until the specific gravity reaches 0.45, and steam the cake dough. Was produced.
This steamed cake dough was put into glassine paper (diameter 60 mm × height 40 mm) by a mass of 90 g, placed in a steamer preheated to about 94 ° C. in advance, and steamed at an internal temperature of about 98 ° C. for 15 minutes to obtain a steamed cake.
After the steaming was completed, the steaming mold was taken out from the steamer and cooled at room temperature for 20 minutes to prepare a product immediately after production.
Immediately after production and for 3 days, the obtained steamed cake was sealed and stored in a refrigerator at 5 ° C., and evaluated by 10 panelists according to the following evaluation criteria.
・ Moist feeling 5 points ・ ・ ・ Very moist and very soft and very good 4 points ・ ・ ・ Moist and soft feeling is enough and good 3 points ・ ・ ・ Normal 2 points ・ ・ ・ Slightly dry 1 point that feels bad ・ ・ ・ Very bad feeling that it is dry ・ 5 points that melt in the mouth ・ ・ ・ There is no stickiness and it melts away quickly 4 points ・ ・ ・ There is no stickiness and the degree of melting disappears Good and good 3 points ・ ・ ・ Normal 2 points ・ ・ ・ Slightly lumpy and slightly lumpy 1 point ・ ・ ・ Slightly lumpy and lumpy and very bad Evaluation results (average value) are shown in Table 1. Shown in.
α化デュラム小麦粒を使用した場合の「製造直後のしっとり感」はα化米粉を使用した場合より劣るが、それ以外は優れていた。
総合的に判断するとα化デュラム小麦粒を使用した場合が最も優れていた。
The "moist feeling immediately after production" when pregelatinized durum wheat grains were used was inferior to that when pregelatinized rice flour was used, but otherwise it was superior.
Overall, the use of pregelatinized durum wheat grains was the best.

Claims (1)

  1. 蒸しケーキの製造方法であって、デュラムセモリナ及び/又はデュラムフラワーに加水しこれをエクストルーダーを用いて、バレル内の圧力を4〜8MPaに加圧し、出口生地温度が120℃〜200℃になるようにバレルを加温して混捏処理し常温常圧下に塊状に押出した後、粉砕して目開き500μmの篩を通過する粒度に調製したα化デュラム小麦粒を、穀粉及び澱粉の合計100質量部に対して5〜30質量部、原料として使用する蒸しケーキの製造方法。 A method for producing steamed cake, in which durum semolina and / or durum flower is hydrated and the pressure in the barrel is pressurized to 4 to 8 MPa using an extruder, and the outlet dough temperature becomes 120 ° C to 200 ° C. The barrel is heated and kneaded in this way, extruded into chunks under normal temperature and pressure, and then crushed to prepare a particle size that passes through a sieve with an opening of 500 μm. A total of 100 masses of flour and starch are prepared. A method for producing a steamed cake to be used as a raw material in an amount of 5 to 30 parts by mass.
JP2018120928A 2018-06-26 2018-06-26 How to make a steamed cake using extruder-treated pregelatinized durum wheat grains Active JP6920781B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2018120928A JP6920781B2 (en) 2018-06-26 2018-06-26 How to make a steamed cake using extruder-treated pregelatinized durum wheat grains

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2018120928A JP6920781B2 (en) 2018-06-26 2018-06-26 How to make a steamed cake using extruder-treated pregelatinized durum wheat grains

Publications (2)

Publication Number Publication Date
JP2020000046A JP2020000046A (en) 2020-01-09
JP6920781B2 true JP6920781B2 (en) 2021-08-18

Family

ID=69097339

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2018120928A Active JP6920781B2 (en) 2018-06-26 2018-06-26 How to make a steamed cake using extruder-treated pregelatinized durum wheat grains

Country Status (1)

Country Link
JP (1) JP6920781B2 (en)

Also Published As

Publication number Publication date
JP2020000046A (en) 2020-01-09

Similar Documents

Publication Publication Date Title
US5786018A (en) Preparation of instant rice noodles
EP1164870B1 (en) Cereal bar with high milk solids content
US3873748A (en) Process for making high-protein cereal
JP5001116B2 (en) Method for producing konjac-containing food and konjac-containing food
JP2005021024A (en) Gluten substitute, method for producing the same, and method for producing bread and confectionery using the gluten substitute
JP2005192457A (en) Processed rice food and method for producing the same
JP2004180516A (en) Confectionery and method for making the same
JP2006238758A (en) Cereal processed food and method for producing the same
JP6920781B2 (en) How to make a steamed cake using extruder-treated pregelatinized durum wheat grains
JP6762675B2 (en) Manufacturing method of baked confectionery using extruder-treated pregelatinized durum wheat grains
JP2006101702A (en) Method for producing bread
JP3668379B2 (en) Method for producing noodles made from rice
JP2005328754A (en) Instant processed rice food, and method for producing the same
JP2761874B2 (en) Manufacturing method of starch food
JPH05123121A (en) Instant food and its production
RU2268616C2 (en) Composition for production of corn extruded dry toast-like product
JP2020137515A (en) Granular puff and its manufacturing method
JP6774810B2 (en) Manufacturing method of noodles containing wheat bran
RU2221430C2 (en) Method for producing of cracker-type semi-finished food product
KR101626324B1 (en) Dough for production of Churros with puffing cereal and Churros therefrom
JP6498476B2 (en) Manufacturing method of noodle dough, manufacturing method of noodles, and noodles and dry noodles using the manufacturing method
JPH0823898A (en) Pellet of processed rice and its production
KR900008240B1 (en) Method and apparatus for making gelatinized corn powder
JP4636438B2 (en) Method for producing rice cracker with fermentation process and rice cracker
JPH062034B2 (en) Mix for deep-fried clothes

Legal Events

Date Code Title Description
A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20200521

A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20210316

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20210323

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20210427

TRDD Decision of grant or rejection written
A01 Written decision to grant a patent or to grant a registration (utility model)

Free format text: JAPANESE INTERMEDIATE CODE: A01

Effective date: 20210726

A61 First payment of annual fees (during grant procedure)

Free format text: JAPANESE INTERMEDIATE CODE: A61

Effective date: 20210726

R150 Certificate of patent or registration of utility model

Ref document number: 6920781

Country of ref document: JP

Free format text: JAPANESE INTERMEDIATE CODE: R150