JP7597506B2 - 食品用もち感増強用組成物、食品のもち感増強方法、もち種の大麦粉及びそれを含有する食品 - Google Patents
食品用もち感増強用組成物、食品のもち感増強方法、もち種の大麦粉及びそれを含有する食品 Download PDFInfo
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- JP7597506B2 JP7597506B2 JP2019209130A JP2019209130A JP7597506B2 JP 7597506 B2 JP7597506 B2 JP 7597506B2 JP 2019209130 A JP2019209130 A JP 2019209130A JP 2019209130 A JP2019209130 A JP 2019209130A JP 7597506 B2 JP7597506 B2 JP 7597506B2
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- food
- barley flour
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- flour
- barley
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- 235000013312 flour Nutrition 0.000 title claims description 97
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims description 96
- 235000013305 food Nutrition 0.000 title claims description 55
- 230000002708 enhancing effect Effects 0.000 title claims description 24
- 239000000203 mixture Substances 0.000 title claims description 22
- 238000000034 method Methods 0.000 title claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 title description 8
- 235000009566 rice Nutrition 0.000 title description 8
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims description 95
- 239000002245 particle Substances 0.000 claims description 33
- 235000008429 bread Nutrition 0.000 claims description 31
- 229920002472 Starch Polymers 0.000 claims description 18
- 235000019698 starch Nutrition 0.000 claims description 17
- 239000008107 starch Substances 0.000 claims description 17
- 235000013339 cereals Nutrition 0.000 claims description 16
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 10
- 241000519695 Ilex integra Species 0.000 claims description 8
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- 230000000052 comparative effect Effects 0.000 description 20
- 238000011156 evaluation Methods 0.000 description 12
- 239000004615 ingredient Substances 0.000 description 11
- 238000000227 grinding Methods 0.000 description 10
- 241000209094 Oryza Species 0.000 description 7
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- 238000010438 heat treatment Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
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- 229920000945 Amylopectin Polymers 0.000 description 3
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000007561 laser diffraction method Methods 0.000 description 2
- 238000000790 scattering method Methods 0.000 description 2
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
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- 235000014510 cooky Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- -1 rice starch Polymers 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
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- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019209130A JP7597506B2 (ja) | 2019-11-19 | 2019-11-19 | 食品用もち感増強用組成物、食品のもち感増強方法、もち種の大麦粉及びそれを含有する食品 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019209130A JP7597506B2 (ja) | 2019-11-19 | 2019-11-19 | 食品用もち感増強用組成物、食品のもち感増強方法、もち種の大麦粉及びそれを含有する食品 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2021078429A JP2021078429A (ja) | 2021-05-27 |
| JP2021078429A5 JP2021078429A5 (https=) | 2022-11-22 |
| JP7597506B2 true JP7597506B2 (ja) | 2024-12-10 |
Family
ID=75961786
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019209130A Active JP7597506B2 (ja) | 2019-11-19 | 2019-11-19 | 食品用もち感増強用組成物、食品のもち感増強方法、もち種の大麦粉及びそれを含有する食品 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7597506B2 (https=) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6435447B1 (ja) | 2017-03-22 | 2018-12-05 | 中塚 康雄 | 低糖質パン様食品及びその製造方法 |
| JP2019187394A (ja) | 2018-04-27 | 2019-10-31 | 国立研究開発法人農業・食品産業技術総合研究機構 | 増強された栄養素を含有する穀物種子の製造方法 |
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2019
- 2019-11-19 JP JP2019209130A patent/JP7597506B2/ja active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6435447B1 (ja) | 2017-03-22 | 2018-12-05 | 中塚 康雄 | 低糖質パン様食品及びその製造方法 |
| JP2019187394A (ja) | 2018-04-27 | 2019-10-31 | 国立研究開発法人農業・食品産業技術総合研究機構 | 増強された栄養素を含有する穀物種子の製造方法 |
Non-Patent Citations (4)
| Title |
|---|
| 「もち麦」菓子、特産品で販売 三好の主婦グループ／徳島, 日経テレコン, [online], 朝日新聞，2005年02月08日，朝刊，p.29，[検索日 ２０２４年５月２１日], Retrieved from the Internet: <URL: http://t21.nikkei.co.jp> |
| 善通寺市生まれの大麦・ダイシモチ、新食品次々 甘み・食感好評、作付け拡大／香川県, 日経テレコン, [online], 朝日新聞，2012年11月21日，朝刊，p.33，[検索日 ２０２４年５月２１日], Retrieved from the Internet: <URL: http://t21.nikkei.co.jp> |
| 特産で新名物に 善通寺ダイシモチ麦 「大師大福」いかが＝香川, 日経テレコン, [online], 大阪読売新聞，2015年03月28日，朝刊，p.33，[検索日 ２０２４年５月２１日], Retrieved from the Internet: <URL: http://t21.nikkei.co.jp> |
| 香川産大麦でパンケーキミックス 血糖値上昇抑える, 日経テレコン, [online], 日本経済新聞，2019年04月11日，地方経済面 四国，[２０２３年１１月７日検索], Retrieved from the Internet: <URL: http://t21.nikkei.co.jp> |
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| Publication number | Publication date |
|---|---|
| JP2021078429A (ja) | 2021-05-27 |
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