JP7383013B2 - 穀粉組成物の製造方法 - Google Patents

穀粉組成物の製造方法 Download PDF

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Publication number
JP7383013B2
JP7383013B2 JP2021511989A JP2021511989A JP7383013B2 JP 7383013 B2 JP7383013 B2 JP 7383013B2 JP 2021511989 A JP2021511989 A JP 2021511989A JP 2021511989 A JP2021511989 A JP 2021511989A JP 7383013 B2 JP7383013 B2 JP 7383013B2
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JP
Japan
Prior art keywords
flour
emulsifier
mixture
mass
flour composition
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
JP2021511989A
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English (en)
Japanese (ja)
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JPWO2020203756A1 (fr
Inventor
匡 吉田
洋介 菊池
研一郎 高松
隆弘 柳下
浩一 伊藤
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.)
Nisshin Seifun Group Inc
Nisshin Seifun Premix Inc
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Nisshin Seifun Group Inc
Nisshin Seifun Premix Inc
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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
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • 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
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/222—Emulsifier
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A23V2250/184—Emulsifier
    • A23V2250/1842—Lecithin
    • 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
    • A23V2300/10—Drying, dehydrating
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
JP2021511989A 2019-03-29 2020-03-27 穀粉組成物の製造方法 Active JP7383013B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2019068521 2019-03-29
JP2019068521 2019-03-29
PCT/JP2020/013991 WO2020203756A1 (fr) 2019-03-29 2020-03-27 Procédé de production d'une composition de farine de céréales

Publications (2)

Publication Number Publication Date
JPWO2020203756A1 JPWO2020203756A1 (fr) 2020-10-08
JP7383013B2 true JP7383013B2 (ja) 2023-11-17

Family

ID=72669088

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2021511989A Active JP7383013B2 (ja) 2019-03-29 2020-03-27 穀粉組成物の製造方法

Country Status (4)

Country Link
JP (1) JP7383013B2 (fr)
KR (1) KR20210134623A (fr)
CN (1) CN113473864B (fr)
WO (1) WO2020203756A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007117002A (ja) 2005-10-28 2007-05-17 Nisshin Flour Milling Inc 蒸し物類用小麦粉組成物およびその製造法
JP2008295389A (ja) 2007-05-31 2008-12-11 Nisshin Flour Milling Inc マイクロ波調理スポンジ状食品の製造方法
WO2015056457A1 (fr) 2013-10-18 2015-04-23 日清フーズ株式会社 Farine de blé pour une pâte à frire
WO2015107858A1 (fr) 2014-01-16 2015-07-23 日清フーズ株式会社 Composition de farine

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1110711A (en) * 1965-01-04 1968-04-24 Lyons & Co Ltd J Flour treatment process
JPS5138776B2 (fr) * 1971-12-30 1976-10-23
JPS594969A (ja) 1982-07-01 1984-01-11 Matsuo Handa Kk 半田球供給装置
JP2813902B2 (ja) * 1989-10-19 1998-10-22 あづま食品株式会社 乾燥納豆の製造方法、及び納豆膨化体
JPH04141055A (ja) * 1990-09-29 1992-05-14 Terumo Corp 改質小麦粉の製造方法
JP2002095435A (ja) * 2000-09-26 2002-04-02 House Foods Corp 加熱加工食品および加熱加工食品用生地
JP4183897B2 (ja) * 2000-09-29 2008-11-19 雪印乳業株式会社 ホットケーキ類
JP4116910B2 (ja) 2003-03-25 2008-07-09 株式会社日清製粉グループ本社 食品用素材
JP2005229935A (ja) * 2004-02-20 2005-09-02 Bakery Miki:Kk レシチン含有小麦粉加工食品
JP5153610B2 (ja) * 2008-12-26 2013-02-27 日清オイリオグループ株式会社 穀粉含有生地及びその製造方法
CN103402372A (zh) * 2011-03-15 2013-11-20 日清富滋株式会社 干燥意大利面的制造方法
CN104116037A (zh) * 2014-06-30 2014-10-29 韦邦力 一种糕点的制备方法
JP6495708B2 (ja) 2015-03-25 2019-04-03 日清フーズ株式会社 熱処理穀粉及びその製造方法
KR20180034392A (ko) * 2015-07-21 2018-04-04 에자끼구리고가부시키가이샤 하드 비스킷 및 그 제조 방법
JP6659487B2 (ja) * 2016-07-21 2020-03-04 日清フーズ株式会社 熱処理穀粉の製造方法
US20190335793A1 (en) * 2017-02-02 2019-11-07 Nisshin Foods Inc. Batter for deep-fried food products

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007117002A (ja) 2005-10-28 2007-05-17 Nisshin Flour Milling Inc 蒸し物類用小麦粉組成物およびその製造法
JP2008295389A (ja) 2007-05-31 2008-12-11 Nisshin Flour Milling Inc マイクロ波調理スポンジ状食品の製造方法
WO2015056457A1 (fr) 2013-10-18 2015-04-23 日清フーズ株式会社 Farine de blé pour une pâte à frire
WO2015107858A1 (fr) 2014-01-16 2015-07-23 日清フーズ株式会社 Composition de farine

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
THOMASSON, C. A. et al.，Replacement of Chlorine Treatment for Cake Flour，Cereal Chem.，1995年，Vol. 72, No. 6，pp. 616-620
USHIJIMA, Y. et al.，Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Aci，Food Science and Technology Research，2017年，Vol. 23, No. 2，pp. 291-295，doi: 10.3136/fstr.23.291

Also Published As

Publication number Publication date
KR20210134623A (ko) 2021-11-10
JPWO2020203756A1 (fr) 2020-10-08
CN113473864B (zh) 2024-06-14
WO2020203756A1 (fr) 2020-10-08
CN113473864A (zh) 2021-10-01

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