JP7564116B2 - α化穀粉類の製造方法 - Google Patents

α化穀粉類の製造方法 Download PDF

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Publication number
JP7564116B2
JP7564116B2 JP2021553637A JP2021553637A JP7564116B2 JP 7564116 B2 JP7564116 B2 JP 7564116B2 JP 2021553637 A JP2021553637 A JP 2021553637A JP 2021553637 A JP2021553637 A JP 2021553637A JP 7564116 B2 JP7564116 B2 JP 7564116B2
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JP
Japan
Prior art keywords
slurry
flour
starch
gelatinized
gelatinization
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
JP2021553637A
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English (en)
Japanese (ja)
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JPWO2021085445A5 (https=
JPWO2021085445A1 (https=
Inventor
研一郎 高松
佑佳子 向後
孝雄 長井
亨 重松
隆弘 柳下
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
Nisshin Seifun Welna Inc
Original Assignee
Nisshin Seifun Group Inc
Nisshin Seifun Premix Inc
Nisshin Seifun Welna 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.)
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Application filed by Nisshin Seifun Group Inc, Nisshin Seifun Premix Inc, Nisshin Seifun Welna Inc filed Critical Nisshin Seifun Group Inc
Publication of JPWO2021085445A1 publication Critical patent/JPWO2021085445A1/ja
Publication of JPWO2021085445A5 publication Critical patent/JPWO2021085445A5/ja
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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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/003—Heat treatment
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/06—Drying; Forming
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/14—Cold water dispersible or pregelatinised starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Noodles (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Grain Derivatives (AREA)
JP2021553637A 2019-10-30 2020-10-28 α化穀粉類の製造方法 Active JP7564116B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JPPCT/JP2019/042684 2019-10-30
PCT/JP2019/042684 WO2021084663A1 (ja) 2019-10-30 2019-10-30 α化穀粉類の製造方法
PCT/JP2020/040336 WO2021085445A1 (ja) 2019-10-30 2020-10-28 α化穀粉類の製造方法

Publications (3)

Publication Number Publication Date
JPWO2021085445A1 JPWO2021085445A1 (https=) 2021-05-06
JPWO2021085445A5 JPWO2021085445A5 (https=) 2022-07-05
JP7564116B2 true JP7564116B2 (ja) 2024-10-08

Family

ID=75714597

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2021553637A Active JP7564116B2 (ja) 2019-10-30 2020-10-28 α化穀粉類の製造方法

Country Status (6)

Country Link
US (1) US20220361510A1 (https=)
JP (1) JP7564116B2 (https=)
CN (1) CN114554865B (https=)
AU (1) AU2020374460A1 (https=)
CA (1) CA3157980A1 (https=)
WO (2) WO2021084663A1 (https=)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPWO2022230838A1 (https=) * 2021-04-28 2022-11-03

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022230841A1 (ja) * 2021-04-28 2022-11-03 株式会社日清製粉グループ本社 たこ焼き又はお好み焼き用ミックスの製造方法
JPWO2022230839A1 (https=) * 2021-04-28 2022-11-03
JPWO2022230840A1 (https=) * 2021-04-28 2022-11-03
JP2023102054A (ja) * 2022-01-11 2023-07-24 株式会社ニップン 小麦全粒紛の製造方法
WO2025187482A1 (ja) * 2024-03-05 2025-09-12 株式会社日清製粉ウェルナ α化澱粉類及びその製造方法

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001120195A (ja) 1999-10-29 2001-05-08 Honen Corp 油脂α化澱粉質およびこれを用いた食品
JP2003230351A (ja) 2002-02-07 2003-08-19 Honen Corp ベーカリー製品用ミックス及びそれを用いたベーカリー製品
JP2004073140A (ja) 2002-08-22 2004-03-11 Honen Corp ドーナツ類及びその製造方法
JP2004350559A (ja) 2003-05-28 2004-12-16 Susumu Kato デンプンを主原料とする麺類の製造方法
JP2005034104A (ja) 2003-07-18 2005-02-10 J-Oil Mills Inc 即席麺及びその製造方法
JP2005253306A (ja) 2004-03-09 2005-09-22 Taiyo Shokuhin Kk でん粉系食品包装体及びその製法
JP2005323535A (ja) 2004-05-14 2005-11-24 Asahi Denka Kogyo Kk シュー生地、及びシュー菓子の製造方法
JP2009143977A (ja) 2007-12-11 2009-07-02 Futamura Chemical Co Ltd 吸水性処理デンプン及び食品用結着剤
JP2010000045A (ja) 2008-06-20 2010-01-07 Okumoto Seifun Kk 食品用小麦粉粉末中麺の製造方法
WO2016121570A1 (ja) 2015-01-26 2016-08-04 日清フーズ株式会社 熱処理小麦粉の製造方法及びベーカリー食品用ミックスの製造方法
JP2019024336A (ja) 2017-07-26 2019-02-21 日清製粉株式会社 パン類の製造方法
JP2020130027A (ja) 2019-02-18 2020-08-31 大和産業株式会社 製パン用粉及びその製造方法

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JPH0697962B2 (ja) * 1985-06-28 1994-12-07 花王株式会社 高吸油性多孔質粉体の製造方法
JPS6471474A (en) * 1987-09-11 1989-03-16 Japan Maize Prod Granular gelatinized starch and preparation thereof
JPH01120257A (ja) * 1987-11-04 1989-05-12 Kanegafuchi Chem Ind Co Ltd 粳米粉及び／又は糯米粉生地改良剤
JPH0343052A (ja) * 1988-12-12 1991-02-25 Suntory Ltd 穀粉類α化物およびその製造方法
US5720822A (en) * 1995-06-07 1998-02-24 National Starch And Chemical Investment Holding Corporation Thermally-inhibited pregelatinized non-granular starches and flours and process for their production
JP3035566B2 (ja) * 1996-06-19 2000-04-24 長田産業株式会社 高吸水性澱粉、高吸水性澱粉の製法、及び澱粉の吸水力向上方法
JP3025869B2 (ja) * 1996-06-19 2000-03-27 江崎グリコ株式会社 透明度の高いデンプン糊化液
US6013299A (en) * 1997-11-04 2000-01-11 Nabisco Techology Company Process for making enzyme-resistant starch for reduced-calorie flour replacer
EP1596843A2 (en) * 2003-01-28 2005-11-23 Purdue Research Foundation Slowly digestible starch
CN101302269B (zh) * 2007-05-11 2010-07-28 内蒙古大学 一种高吸水树脂的制备方法
US20160128342A1 (en) * 2013-06-12 2016-05-12 General Mills, Inc. Whole Grain Pancakes and Waffles
JP6405104B2 (ja) * 2014-03-26 2018-10-17 株式会社日清製粉グループ本社 熱処理穀類全粒粉の製造方法
JP6712536B2 (ja) * 2016-11-09 2020-06-24 日清製粉株式会社 小麦粉含有生地の製造方法

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001120195A (ja) 1999-10-29 2001-05-08 Honen Corp 油脂α化澱粉質およびこれを用いた食品
JP2003230351A (ja) 2002-02-07 2003-08-19 Honen Corp ベーカリー製品用ミックス及びそれを用いたベーカリー製品
JP2004073140A (ja) 2002-08-22 2004-03-11 Honen Corp ドーナツ類及びその製造方法
JP2004350559A (ja) 2003-05-28 2004-12-16 Susumu Kato デンプンを主原料とする麺類の製造方法
JP2005034104A (ja) 2003-07-18 2005-02-10 J-Oil Mills Inc 即席麺及びその製造方法
JP2005253306A (ja) 2004-03-09 2005-09-22 Taiyo Shokuhin Kk でん粉系食品包装体及びその製法
JP2005323535A (ja) 2004-05-14 2005-11-24 Asahi Denka Kogyo Kk シュー生地、及びシュー菓子の製造方法
JP2009143977A (ja) 2007-12-11 2009-07-02 Futamura Chemical Co Ltd 吸水性処理デンプン及び食品用結着剤
JP2010000045A (ja) 2008-06-20 2010-01-07 Okumoto Seifun Kk 食品用小麦粉粉末中麺の製造方法
WO2016121570A1 (ja) 2015-01-26 2016-08-04 日清フーズ株式会社 熱処理小麦粉の製造方法及びベーカリー食品用ミックスの製造方法
JP2019024336A (ja) 2017-07-26 2019-02-21 日清製粉株式会社 パン類の製造方法
JP2020130027A (ja) 2019-02-18 2020-08-31 大和産業株式会社 製パン用粉及びその製造方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPWO2022230838A1 (https=) * 2021-04-28 2022-11-03
JP7794813B2 (ja) 2021-04-28 2026-01-06 株式会社日清製粉グループ本社 α化穀粉の製造方法

Also Published As

Publication number Publication date
US20220361510A1 (en) 2022-11-17
AU2020374460A1 (en) 2022-04-21
CN114554865B (zh) 2025-05-13
CN114554865A (zh) 2022-05-27
WO2021085445A1 (ja) 2021-05-06
JPWO2021085445A1 (https=) 2021-05-06
CA3157980A1 (en) 2021-05-06
WO2021084663A1 (ja) 2021-05-06

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