JP7794813B2 - α化穀粉の製造方法 - Google Patents

α化穀粉の製造方法

Info

Publication number
JP7794813B2
JP7794813B2 JP2023517531A JP2023517531A JP7794813B2 JP 7794813 B2 JP7794813 B2 JP 7794813B2 JP 2023517531 A JP2023517531 A JP 2023517531A JP 2023517531 A JP2023517531 A JP 2023517531A JP 7794813 B2 JP7794813 B2 JP 7794813B2
Authority
JP
Japan
Prior art keywords
flour
mass
slurry
wheat
gelatinized
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
JP2023517531A
Other languages
English (en)
Japanese (ja)
Other versions
JPWO2022230838A1 (https=
JPWO2022230838A5 (https=
Inventor
憲幸 柴本
健治 中村
和子 小島
智久 田中
肇 豊田
周平 山崎
翔平 幸西
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.)
Filing date
Publication date
Application filed by Nisshin Seifun Group Inc, Nisshin Seifun Premix Inc, Nisshin Seifun Welna Inc filed Critical Nisshin Seifun Group Inc
Publication of JPWO2022230838A1 publication Critical patent/JPWO2022230838A1/ja
Publication of JPWO2022230838A5 publication Critical patent/JPWO2022230838A5/ja
Application granted granted Critical
Publication of JP7794813B2 publication Critical patent/JP7794813B2/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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
    • A21D13/00—Finished or partly finished bakery products
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/44—Pancakes or crêpes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/18—Carbohydrates
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
JP2023517531A 2021-04-28 2022-04-26 α化穀粉の製造方法 Active JP7794813B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2021076694 2021-04-28
JP2021076694 2021-04-28
PCT/JP2022/018797 WO2022230838A1 (ja) 2021-04-28 2022-04-26 α化穀粉の製造方法

Publications (3)

Publication Number Publication Date
JPWO2022230838A1 JPWO2022230838A1 (https=) 2022-11-03
JPWO2022230838A5 JPWO2022230838A5 (https=) 2024-10-24
JP7794813B2 true JP7794813B2 (ja) 2026-01-06

Family

ID=83848118

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2023517531A Active JP7794813B2 (ja) 2021-04-28 2022-04-26 α化穀粉の製造方法

Country Status (3)

Country Link
JP (1) JP7794813B2 (https=)
CN (1) CN117136011A (https=)
WO (1) WO2022230838A1 (https=)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023238730A1 (ja) * 2022-06-06 2023-12-14 株式会社日清製粉ウェルナ α化穀粉類及びその製造方法
CN121908953A (zh) * 2024-03-29 2026-04-21 株式会社日清制粉集团本社 面类的制造方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018064489A (ja) 2016-10-18 2018-04-26 日清製粉株式会社 麺類用素材、その製造方法及びこれを含有する麺類
JP7564116B2 (ja) 2019-10-30 2024-10-08 株式会社日清製粉グループ本社 α化穀粉類の製造方法

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5948060A (ja) * 1982-09-14 1984-03-19 Nisshin Flour Milling Co Ltd 即席ホワイトソース用素材の製造法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018064489A (ja) 2016-10-18 2018-04-26 日清製粉株式会社 麺類用素材、その製造方法及びこれを含有する麺類
JP7564116B2 (ja) 2019-10-30 2024-10-08 株式会社日清製粉グループ本社 α化穀粉類の製造方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
J. Agri. & Fore.，2011年，Vol.60, No.3，pp.181-198
Proceedings of The IRES 30th International Conference，2016年，pp.55-60

Also Published As

Publication number Publication date
JPWO2022230838A1 (https=) 2022-11-03
WO2022230838A1 (ja) 2022-11-03
CN117136011A (zh) 2023-11-28

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