JPH0216928A - Quality improvement of wheat flour-containing food - Google Patents
Quality improvement of wheat flour-containing foodInfo
- Publication number
- JPH0216928A JPH0216928A JP63166551A JP16655188A JPH0216928A JP H0216928 A JPH0216928 A JP H0216928A JP 63166551 A JP63166551 A JP 63166551A JP 16655188 A JP16655188 A JP 16655188A JP H0216928 A JPH0216928 A JP H0216928A
- Authority
- JP
- Japan
- Prior art keywords
- wheat flour
- flour
- carrageenan
- lambda
- parts
- 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.)
- Granted
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 34
- 235000013305 food Nutrition 0.000 title claims abstract description 18
- 241000209140 Triticum Species 0.000 title abstract description 21
- 235000021307 Triticum Nutrition 0.000 title abstract description 21
- 239000000679 carrageenan Substances 0.000 claims abstract description 24
- 229920001525 carrageenan Polymers 0.000 claims abstract description 24
- 229940113118 carrageenan Drugs 0.000 claims abstract description 24
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 19
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims description 9
- 235000008429 bread Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000012149 noodles Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 239000000843 powder Substances 0.000 description 6
- 108010068370 Glutens Proteins 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 235000012489 doughnuts Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000206572 Rhodophyta Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- -1 glycerin fatty acid esters Chemical class 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 229960005150 glycerol Drugs 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Noodles (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、小麦粉を含有する食品を製造するときラムダ
ーカラギーナンを添加することによって食品の品質を向
上する方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for improving the quality of food products by adding lambda carrageenan when producing food products containing wheat flour.
（従来の技術）
小麦粉の機能性は小麦の生産地の気候、収穫後の保存状
態により影響され、捷た粉末に処理加工するときの工程
、設備、粉砕後の保存条件によって品質が劣化する場合
がある。(Conventional technology) The functionality of wheat flour is affected by the climate of the wheat production area and the storage conditions after harvesting, and the quality may deteriorate depending on the process and equipment used when processing it into ground powder, and the storage conditions after grinding. There is.
（発明が解決しようとする課題）
上記の機能性、品質の劣化を防ぐだめの対策が種々講じ
られているが気候などの条件を調整することは側底不可
能である場合が多い。そのため小麦粉の機能性低下など
の品質劣化を補強するために各種の食品添加物が使用さ
れている。(Problems to be Solved by the Invention) Although various measures have been taken to prevent the above deterioration of functionality and quality, it is often impossible to adjust conditions such as climate. Therefore, various food additives are used to counteract quality deterioration such as decreased functionality of wheat flour.
たとえば、キサンタンガム、グアーガムなどの高分子多
糖類、グリセリン脂肪酸エステル、ショ糖脂肪酸エステ
ル、レシチンなどの乳化剤を添加することが試みられて
いるが完全に解決出来ていないのが現状である。For example, attempts have been made to add emulsifiers such as high-molecular polysaccharides such as xanthan gum and guar gum, glycerin fatty acid esters, sucrose fatty acid esters, and lecithin, but this has not yet been completely resolved.
本発明者等は紅藻類の抽出物であるカンバーイオタ−ラ
ムダーカラギーナンの内でも特にラムダーカラギーナン
が有効であることを見いだした。なおラムダ−カラギー
ナンは安全性も確認されている高分子多糖類であること
も本発明の方法の利点の１つである。The present inventors have found that lambda carrageenan is particularly effective among cumber iota lambda carrageenan, which is an extract of red algae. Note that one of the advantages of the method of the present invention is that lambda-carrageenan is a polymeric polysaccharide whose safety has been confirmed.
（課題を解決するための手段）
本発明は小麦粉を使用する食品を製造す不に際して、純
度８０％以上のラムダカラギーナンを小麦粉と併用し、
該食品の品質を著しく向上する方法である。(Means for Solving the Problems) The present invention uses lambda carrageenan with a purity of 80% or more in combination with wheat flour when producing foods using wheat flour,
This method significantly improves the quality of the food.
本発明に使用するラムダ−カラギーナンはラムダーカラ
ギーナンのみを産生ずるよう品種改良され養殖栽培した
コンドラヌ属の紅藻類から抽出精製される。The lambda-carrageenan used in the present invention is extracted and purified from red algae of the genus Chondranu that have been bred and cultivated to produce only lambda-carrageenan.
このラムダ−カラギーナンは冷水に完全に溶解シ、カつ
、共存するナトリウム、カリウム、カルシウム、マグネ
シウムなどのカチオンによって溶解性が阻害されること
がなく、かつ、冷時小麦粉中のグルテンと反応し、種々
の物理化学的条件によって変性されたグルテンの立体構
造を補強し食品の品質を向上する。This lambda-carrageenan is completely soluble in cold water, its solubility is not inhibited by coexisting cations such as sodium, potassium, calcium, and magnesium, and it reacts with gluten in wheat flour when cold. It strengthens the three-dimensional structure of gluten that has been denatured by various physicochemical conditions and improves the quality of food.
ラムダーカラギーナンの純度が８０９６以下であるとき
、共存するカッパーカラギーナンの影響をうけ水に対す
る溶解度も減少し、かつ、共存するカチオンと親和し、
小麦粉中のグルテンとの反応も劣化し、食品の品質向上
に役立たない。When the purity of lambda carrageenan is 8096 or less, its solubility in water decreases due to the influence of coexisting kappa carrageenan, and it has affinity with coexisting cations,
The reaction with gluten in flour also deteriorates, making it useless for improving food quality.
ラムダーカラギーナンの使用量は小麦粉１００部に対し
０．１部〜１０部でよい。The amount of lambda carrageenan used may be 0.1 to 10 parts per 100 parts of wheat flour.
使用方法は、小麦粉とラムタニ力フギーナンをあらかじ
め混合して水に添加するか、水に小麦粉を添加した後ラ
ムダ−カラギーナンを添加するか、水にラムダ−カラギ
ーナンを添加した後小麦粉を添加するか、いずれの添加
方法を採用しても同じ品質向上効果が得られ任意である
。The method of use is to mix wheat flour and lambda carrageenan in advance and add it to water, add flour to water and then add lambda carrageenan, or add lambda carrageenan to water and then add flour. The same quality improvement effect can be obtained no matter which method of addition is adopted, and it is arbitrary.
小麦粉を含有する食品としてたとえば、パン、ドウナツ
ツ、その他のパン類、ヌポンジケーキ、まんじゅう、ヌ
ナック菓子、その他の菓子類、ピヌケットおよびクラッ
カー類、麺類、マカロニ類、フレミックス類、麩類、接
着剤、加工胚芽、即席穀物食品類、揚げものの衣類、そ
の他があげられる。Examples of foods containing flour include bread, donuts, other breads, nuponji cakes, steamed buns, nunak sweets, other sweets, pinuket and crackers, noodles, macaroni, framix, wheat gluten, adhesives, and processed foods. Examples include germ, instant grain foods, fried clothing, and others.
次に本発明の効果を実験例で示す。Next, the effects of the present invention will be illustrated by experimental examples.
実験例１
揚げものの衣（バッターミックス）
１０°Ｃの水８０部を攪拌しながら下記の高分子多糖類
と小麦粉（薄力粉）の混和物２０部を加え３分間混和し
た後直ちにＢ型回転粘度計で液温１０°Ｃの粘度を測定
し、同温度で６時間放置後の粘度を測定し、粘度の経時
変化を観察した、米水分６％の小麦粉を相対湿度８０％
で３８°Ｃの室温で水分２０％になる迄保存し変質せし
めた。Experimental Example 1 Fried food batter (batter mix) While stirring 80 parts of water at 10°C, add 20 parts of the following mixture of polymeric polysaccharide and wheat flour (soft flour), mix for 3 minutes, and then immediately test using a B-type rotational viscometer. The viscosity was measured at a liquid temperature of 10°C, and the viscosity was measured after being left at the same temperature for 6 hours, and the change in viscosity over time was observed. Rice flour with a moisture content of 6% was heated to a relative humidity of 80%.
It was stored at room temperature of 38°C until the moisture content was 20% to allow deterioration.
実験例２
中 華 秒
２０°Ｃの水３５部を攪拌しながら炭酸カリウム０．２
部と食塩３部を溶解し、ついで強力粉８０部、薄力粉２
０部、安定剤（下記）をあらかじめ混和した粉末混合物
を加え５分間混和し、ついで緬ローラーでロールし麺線
機で所定の大きさに切断し１５０℃で７０秒間油蝶した
。Experimental Example 2 China Second, while stirring 35 parts of water at 20°C, 0.2 parts of potassium carbonate was added.
1 part and 3 parts of salt, then 80 parts of strong flour and 2 parts of weak flour.
A powder mixture premixed with 0 parts and a stabilizer (described below) was added and mixed for 5 minutes, then rolled with a burlap roller, cut into a predetermined size with a noodle string machine, and fried in oil at 150°C for 70 seconds.
油蝶した麺に熱湯５００ｔｓｌを加え２分間煮沸し飲食
した。500 tsl of boiling water was added to the fried noodles and boiled for 2 minutes before consumption.
（イ）機械適性
結果 ラムダーカラギーナンのみが全く粘度が低下せず
極めて安定であった。(a) Mechanical aptitude results Only lambda carrageenan showed no decrease in viscosity and was extremely stable.
このバッターミックスを使用してコロッケを作り１６０
°Ｃの油の中で２分間油蝶したところラムダーカラギー
ナン添加区のみ衣が剥離しなかった。Make croquettes using this batter mix for 160 yen
When soaked in oil at °C for 2 minutes, the batter did not peel off only in the lambda carrageenan added group.
（ロ）水を加えて煮沸後の状態及び食感砂 糖
４０シヨートニング
３．０
脱脂粉乳 ０５
モル ト （粉末）０．３
イー７トフード（無機）０１〜０２
ラムターカラギーナン ０．５直捏生
地法、混捏−最高のデイ・グエロップメント、押上温度
−２８°Ｃ，醗酵・・・第１膨張１．シ時間、次に本発
明品を用いて実施例を述べる。(b) State and texture of sugar after boiling with water added
40 shots
3.0 Skimmed Milk Powder 05 Malt (Powder) 0.3 E7 Food (Inorganic) 01-02 Lamtar Carrageenan 0.5 Direct Kneading Dough Method, Mixing - Best Day Growth, Pressing Temperature -28°C , Fermentation...first expansion 1. Next, an example will be described using the product of the present invention.
実施例１ 小麦向パン
配合例
小麦粉（強力粉） ５０．０ （部）小
麦粉（準強力粉） ５０．０水
約６０イーヌト
２０
食 塩 ２．０でテヌトし
た。Example 1 Wheat bread composition example Wheat flour (strong flour) 50.0 (parts) Wheat flour (semi-strong flour) 50.0 Water
Approximately 60 inuts
20 Tenuto with salt 2.0.
生地の状態は、伸展性が良く弾力のあるしつとりした生
地となり、焼き上げたものの組織は均一で、容積が本発
明品を加えない時と比べ増大すると共に柔かく、かつ、
弾力のあるしっとりとしたおいしいパンが出来た。The state of the dough is a moist dough with good extensibility and elasticity, and when baked, the structure is uniform, the volume is increased compared to when the product of the present invention is not added, and it is soft.
The result was chewy, moist, and delicious bread.
実施例２ ドウナツツ
配合例
小麦粉（薄力粉） １００ （部）砂 糖
４０バター ５０
卵 ３０
牛 乳 ５０ベーキングパ
ウダー ５ラムダ−カラギーナン
０．５砂糖とバターを練り合せ、卵を加えて
すり、さらに牛乳を加えて充分に混合する。粉にラムダ
−カラギーナンとベーキングパウダーを混ぜて篩い。Example 2 Donut blending example Wheat flour (soft flour) 100 (parts) Sugar
40 Butter 50 Eggs 30 Cow Milk 50 Baking Powder 5 Lambda-Carrageenan
Knead 0.5 sugar and butter, add eggs and grind, then add milk and mix thoroughly. Mix flour with lambda carrageenan and baking powder and sieve.
混捏後生地を厚さ０．８７７１１位に伸し、ドウナツツ
型を用いてリング状に打抜く、揚油の温度は１８０〜１
９０°Ｃで行った結果、先ず生地の状態は伸展性があり
、しなやかな弾力性に富み、揚油後の組織は均一で柔か
く、かつ弾力のあるドウナツツが得られた。After kneading, stretch the dough to a thickness of about 0.87711 and punch it into a ring shape using a donut mold.The temperature of the frying oil is 180~1.
As a result of the experiment at 90°C, the dough was extensible, supple and elastic, and the structure after frying was uniform, soft, and elastic.
実施例３ スポンジケーキ
配合例
小麦粉 １００（部）
卵 １５０
砂 糖 １１０バター
１５
水 飴 １０牛 乳
１０ラムダーカフギーナン
０．４砂糖と卵を容器に入れ、泡立器で
泡立て、あらかじめ篩っておいた小麦粉とラムダ−カラ
ギーナンを混合し、溶かしておいたバター等を加え、軽
く混合し、１５０〜１６ 色４０分間で焼き上げたとこ
ろ、海綿状の組織が均一で、容積が本発明品を加えない
物と比べ、増大すると共に柔かく、かつ、弾力のあるし
っとシとしたスポンジケーキを作ることが出来た。Example 3 Sponge cake formulation example Flour 100 (parts) Eggs 150 Sugar 110 Butter
15 Water Candy 10 Cow Milk 10 Lambda Cafginan
0.4 Put sugar and eggs in a container, whisk with a whisk, mix pre-sifted flour and lambda carrageenan, add melted butter, etc., mix lightly, 150-16 colors 40 When baked for a minute, it was possible to make a sponge cake with a uniform spongy structure, an increased volume, and a soft, elastic, and moist sponge cake compared to the product without the addition of the product of the present invention.
実施例４ クラッカー
配合例
小麦粉
ショートニング
イー７トフード
イースト
酵 素
ラムダ−カラギーナン
水
６０（部）
４．５
１．３５
０．３
水に小麦粉、イーストフード、イースト、酵素ラムグー
力フギーナンの混和物を加え混合、さらにン、−トニン
グを加え約５分間混合し、醗酵室に移し、約２０時間か
けて醗酵させる。醗酵させた生地を成形し、約２００°
Ｃで１０分間焼成した結果、本発明品を添加しないもの
と比較して成形が容易に出来、焼成したものは、割れが
少なく、クリヌプ性の良いクラッカーを得ることができ
た。Example 4 Cracker formulation example Wheat flour shortening E7 food yeast enzyme lambda carrageenan water 60 (parts) 4.5 1.35 0.3 Add a mixture of wheat flour, yeast food, yeast, and enzyme lamb goo fuginan to water and mix. Then add toning, mix for about 5 minutes, transfer to a fermentation chamber, and ferment for about 20 hours. The fermented dough is shaped and heated to about 200°.
As a result of baking for 10 minutes at C, it was found that molding was easier compared to the product without the addition of the product of the present invention, and the baked cracker had fewer cracks and had good crinup properties.
Claims (2)
ダーカラギーナンを添加することを特徴とする小麦粉含
有食品の品質向上法。(1) A method for improving the quality of flour-containing foods, which comprises adding lambda carrageenan when producing the flour-containing foods.
ことを特徴とする特許請求の範囲第１項記載の小麦粉含
有食品の品質向上法。(2) The method for improving the quality of a flour-containing food according to claim 1, wherein the lambda carrageenan has a purity of 80% or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63166551A JP2708790B2 (en) | 1988-07-04 | 1988-07-04 | How to improve the quality of flour-containing foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63166551A JP2708790B2 (en) | 1988-07-04 | 1988-07-04 | How to improve the quality of flour-containing foods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0216928A true JPH0216928A (en) | 1990-01-19 |
| JP2708790B2 JP2708790B2 (en) | 1998-02-04 |
Family
ID=15833363
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63166551A Expired - Lifetime JP2708790B2 (en) | 1988-07-04 | 1988-07-04 | How to improve the quality of flour-containing foods |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2708790B2 (en) |
-
1988
- 1988-07-04 JP JP63166551A patent/JP2708790B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JP2708790B2 (en) | 1998-02-04 |
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