JPH01157348A - Powder containing barley flour mixed therein and processed food thereof - Google Patents
Powder containing barley flour mixed therein and processed food thereofInfo
- Publication number
- JPH01157348A JPH01157348A JP62317142A JP31714287A JPH01157348A JP H01157348 A JPH01157348 A JP H01157348A JP 62317142 A JP62317142 A JP 62317142A JP 31714287 A JP31714287 A JP 31714287A JP H01157348 A JPH01157348 A JP H01157348A
- Authority
- JP
- Japan
- Prior art keywords
- barley
- flour
- food
- processed
- mixed
- 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.)
- Pending
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title abstract 8
- 235000013312 flour Nutrition 0.000 title abstract 7
- 235000021067 refined food Nutrition 0.000 title abstract 2
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 239000000843 powder Substances 0.000 title 1
- 241000209219 Hordeum Species 0.000 abstract 7
- 241000209094 Oryza Species 0.000 abstract 4
- 235000007164 Oryza sativa Nutrition 0.000 abstract 4
- 235000009566 rice Nutrition 0.000 abstract 4
- 238000009835 boiling Methods 0.000 abstract 2
- 235000008429 bread Nutrition 0.000 abstract 2
- 235000012970 cakes Nutrition 0.000 abstract 2
- 235000013305 food Nutrition 0.000 abstract 2
- 235000012149 noodles Nutrition 0.000 abstract 2
- 235000008935 nutritious Nutrition 0.000 abstract 2
- 240000008529 Triticum aestivum Species 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 235000012495 crackers Nutrition 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000021307 wheat Nutrition 0.000 abstract 1
Abstract
PURPOSE: To make it possible to tastily eat a food and obtain the same nutritious effects as those in eating rice boiled with barley, by milling barley into flour, mixing an adequate amount of the resultant flour in breads, noodles or ricer cakes and processing the obtained mixture into the food.
CONSTITUTION: Polished barley grains are further milled into barley flour. The obtained flour in an amount of about 5W20% based on wheat flour is then mixed therein and processed to prepare noodles or breads. The above- mentioned barley flour in an amount of about 5W20% based on nonglutinous or glutinous rice is mixed therein and processed to prepare rice cakes or Japanese crackers. As a result, the barley-containing processed food can be tastily eaten and the same nutritious effects as those in eating rice boiled with barley can be obtained.
COPYRIGHT: (C)1989,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62317142A JPH01157348A (en) | 1987-12-15 | 1987-12-15 | Powder containing barley flour mixed therein and processed food thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62317142A JPH01157348A (en) | 1987-12-15 | 1987-12-15 | Powder containing barley flour mixed therein and processed food thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01157348A true JPH01157348A (en) | 1989-06-20 |
Family
ID=18084913
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62317142A Pending JPH01157348A (en) | 1987-12-15 | 1987-12-15 | Powder containing barley flour mixed therein and processed food thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01157348A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11178508A (en) * | 1997-12-22 | 1999-07-06 | Ishibashi Kogyo Kk | Flour for confectionery |
| JP2004166501A (en) * | 2002-11-15 | 2004-06-17 | Keiko Fujii | Method for forming cross-linked network structure using barley flour as main raw material, dough for cellular food using barley flour as main raw material, powdery basal preparation raw material therefor, cellular food, and bread and method for producing the same |
| KR100456086B1 (en) * | 2002-05-09 | 2004-11-06 | 윤재호 | Cooking method of silkworm bread for diabetic patients |
| JPWO2005060766A1 (en) * | 2003-12-22 | 2007-07-12 | サッポロビール株式会社 | Foods with high functional ingredient content and methods for producing them |
| JP2008000109A (en) * | 2006-06-26 | 2008-01-10 | Takefumi Yoneya | Rice flour-containing confectionery, and method for producing the same |
| JP2016214157A (en) * | 2015-05-20 | 2016-12-22 | 日清製粉株式会社 | Composition for bakery food product |
| JP2017147956A (en) * | 2016-02-23 | 2017-08-31 | 昭和産業株式会社 | Takoyaki powder and method for producing takoyaki |
-
1987
- 1987-12-15 JP JP62317142A patent/JPH01157348A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11178508A (en) * | 1997-12-22 | 1999-07-06 | Ishibashi Kogyo Kk | Flour for confectionery |
| KR100456086B1 (en) * | 2002-05-09 | 2004-11-06 | 윤재호 | Cooking method of silkworm bread for diabetic patients |
| JP2004166501A (en) * | 2002-11-15 | 2004-06-17 | Keiko Fujii | Method for forming cross-linked network structure using barley flour as main raw material, dough for cellular food using barley flour as main raw material, powdery basal preparation raw material therefor, cellular food, and bread and method for producing the same |
| JPWO2005060766A1 (en) * | 2003-12-22 | 2007-07-12 | サッポロビール株式会社 | Foods with high functional ingredient content and methods for producing them |
| JP2008000109A (en) * | 2006-06-26 | 2008-01-10 | Takefumi Yoneya | Rice flour-containing confectionery, and method for producing the same |
| JP2016214157A (en) * | 2015-05-20 | 2016-12-22 | 日清製粉株式会社 | Composition for bakery food product |
| JP2017147956A (en) * | 2016-02-23 | 2017-08-31 | 昭和産業株式会社 | Takoyaki powder and method for producing takoyaki |
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