JPS62208246A - Production of heat-treated buckwheat flour - Google Patents
Production of heat-treated buckwheat flourInfo
- Publication number
- JPS62208246A JPS62208246A JP60273609A JP27360985A JPS62208246A JP S62208246 A JPS62208246 A JP S62208246A JP 60273609 A JP60273609 A JP 60273609A JP 27360985 A JP27360985 A JP 27360985A JP S62208246 A JPS62208246 A JP S62208246A
- Authority
- JP
- Japan
- Prior art keywords
- buckwheat flour
- heat
- treated
- flour
- pressure
- 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
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 67
- 241000219051 Fagopyrum Species 0.000 title claims abstract description 65
- 235000013312 flour Nutrition 0.000 title claims abstract description 62
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 9
- 230000008961 swelling Effects 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 9
- 230000001954 sterilising effect Effects 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 3
- 230000001143 conditioned effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 11
- 238000001125 extrusion Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000003495 polar organic solvent Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は熱処理そば粉の製造法、斐に詳細には、二軸エ
クストルーダーを用いて熱処理を行う熱処理そば粉の製
造法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing heat-treated buckwheat flour, and more particularly, to a method for producing heat-treated buckwheat flour in which heat treatment is performed using a twin-screw extruder.
そば粉は独特な風味と栄養を有することから。 Buckwheat flour has a unique flavor and nutrition.
昔から嗜好的食品として広く食されて来た。It has been widely eaten as a recreational food since ancient times.
しかしながら、そば粉にはかなりの量の微生物が付着し
ていると共に、そば粉を長期間保存すると品質が低下し
、その独特な風味が損われるという問題点があった。However, there have been problems in that buckwheat flour has a considerable amount of microorganisms attached to it, and that when buckwheat flour is stored for a long period of time, its quality deteriorates and its unique flavor is lost.
従って、従来から、付着微生物が殺菌され、そば粉独特
のフレーバーは保持され、しかも日持のよいという３つ
の条件を具備したそば粉の提供が望まれていた。Therefore, it has been desired to provide buckwheat flour that satisfies three conditions: sterilizing the attached microorganisms, retaining the unique flavor of buckwheat flour, and having a long shelf life.
斯かるそば粉を得るために多くの研究が行われており、
例えば、■製粉されたそば粉ｔ−１００〜２００℃で加
熱殺菌する方法（特開昭５３−３４９４０号）、■そば
粉の水分含量を２０重量−以下にして蒸気加熱処理し乾
燥するか、あるいはそば粉の水分含量を２０〜５０重量
−にして蒸気、熱風等によって加熱処理し乾燥する方法
（特開昭５４−１０５２５８号）、および■そば種実を
極性有機溶媒の水溶液で処理し、次いでソルビット溶液
処理及び低温乾燥処理を行った後、製粉加工する方法（
特公昭５８−１７５７６号）が提案されている。Much research has been conducted to obtain such buckwheat flour.
For example, ① Heat sterilization of milled buckwheat flour at t-100 to 200°C (Japanese Patent Application Laid-Open No. 53-34940), ② Steam heat treatment to reduce the water content of buckwheat flour to 20% by weight or less, and then drying. Alternatively, there is a method in which buckwheat flour is heated to a moisture content of 20 to 50% by weight and dried using steam, hot air, etc. (Japanese Patent Application Laid-Open No. 105258/1983), and A method of milling after sorbitol solution treatment and low-temperature drying treatment (
Special Publication No. 58-17576) has been proposed.
しかしながら、特開昭５３−３４９４０号の方法は、殺
菌効果はあるものの、そば粉のフレーバーが消失してし
まい、しかも焦げ臭がつき易い、また、特開昭５４−１
０５２５８号の方法は、そば粉が改質されてしまうと共
に、フレーバーも保持できない、更にまた、特公昭５８
−１７５７６号の方法は、そば種実中の香味成分が極性
有機溶媒の水溶液中に溶出してしまい、フレーバーが保
持できないという欠点があり、何れの方法においても上
記３つの条件を具備したそば粉を得ることができなかっ
た。However, although the method of JP-A No. 53-34940 has a sterilization effect, the flavor of buckwheat flour disappears, and it tends to give off a burnt odor.
In the method of No. 05258, buckwheat flour is modified and the flavor cannot be retained.
The method of No. 17576 has the disadvantage that the flavor components in the buckwheat seeds are eluted into the aqueous solution of the polar organic solvent, and the flavor cannot be retained. I couldn't get it.
このような実状において、本発明者は鋭意研究を行った
結果、二軸エクストルーダーを用いて一定の条件下そば
粉を加熱処理すれば、上記３つの条件を具備した熱処理
そば粉が得られることを見出し、本発明を完成した。Under these circumstances, the present inventor conducted extensive research and found that heat-treated buckwheat flour that satisfies the above three conditions can be obtained by heat-treating buckwheat flour under certain conditions using a twin-screw extruder. They discovered this and completed the present invention.
すなわち、本発明は、そば粉を二軸エクストルーダーに
供給して、密閉系で加圧加熱処理次いで冷却を行い、し
かる後膨化しない条件下で押し出すことを特徴とする熱
処理そば粉の製造法を提供するものである。That is, the present invention provides a method for producing heat-treated buckwheat flour, which is characterized in that buckwheat flour is fed to a twin-screw extruder, subjected to pressure and heat treatment in a closed system, then cooled, and then extruded under conditions that do not cause swelling. This is what we provide.
本発明において、そば粉とは、そば種実を常法により製
粉したものであればよいが、特に本発明の効果が大きい
のはそば種実の外皮近くまで挽き込んだ黒く荒いそば粉
である。このそば粉は香りは一番高いが生菌数も多く保
存性に問題があったものである。In the present invention, the buckwheat flour may be any flour obtained by milling buckwheat seeds by a conventional method, but the effect of the present invention is particularly large on black, rough buckwheat flour that has been ground close to the outer skin of the buckwheat seeds. Although this buckwheat flour has the highest aroma, it has a high number of viable bacteria and has problems with storage stability.
前記のそば粉を二軸エクストルーダーに供給する。この
際必要に応じて加水してそば粉の水分を１３〜３０１に
調整してもよい。The buckwheat flour described above is fed to a twin-screw extruder. At this time, if necessary, water may be added to adjust the moisture content of the buckwheat flour to 13-301.
本発明において二軸エクストルーダーを使用する理由と
しては、製造時間が短縮され、製造条件に色々な制約を
受けないということが挙げられ、本発明の目的のそば粉
を得るために必須である。The reason for using a twin-screw extruder in the present invention is that the production time is shortened and the production conditions are not subject to various restrictions, which are essential for obtaining the buckwheat flour that is the object of the present invention.
すなわち製造時間が長くかかると、そば粉のフレーバー
が飛散しやすいとかそば粉が変性を受けやすい等の問題
が起きやすく、また、製造条件に色々制約を受けると製
造がしにくく、そば粉の品質も安定したものが得にくく
、本発明の目的を達しにくい。例えば加圧釜や加圧蒸煮
缶を用いる方法は、短時間に処理するととは困難でしか
も設備的に膨大なものとなる。また、−軸エクストルー
ダーを用いる方法は、機構的に磨擦熱が発生しやすく、
特に出口に行くにしたがって高温高圧になり、品温のコ
ントロールが難かしい。そのためそば粉にある程度加水
をして流動性をよくする必要があるが、これでも磨擦熱
の発生は避けられず冷却も困難である。その結果澱粉の
α化がおこり、常圧下に押し出した際膨化もおきやすい
。In other words, if the manufacturing time is long, problems such as the flavor of the buckwheat flour easily scattering and the buckwheat flour being susceptible to denaturation are likely to occur.Additionally, if there are various constraints on the manufacturing conditions, it will be difficult to manufacture, and the quality of the buckwheat flour will deteriorate. However, it is difficult to obtain a stable product, making it difficult to achieve the object of the present invention. For example, a method using a pressure cooker or a pressure steamer is difficult to process in a short time and requires a huge amount of equipment. In addition, the method using a negative-axis extruder is mechanically prone to generating frictional heat.
In particular, the temperature and pressure increase towards the exit, making it difficult to control the temperature of the product. Therefore, it is necessary to add some water to buckwheat flour to improve its fluidity, but even this does not prevent the generation of frictional heat and makes cooling difficult. As a result, the starch undergoes gelatinization, which tends to cause swelling when extruded under normal pressure.
本発明における二軸エクストルーダー内における処理は
密閉系で行われる。これを開放系で行うと、そば粉の香
シが飛散してしまい好ましくない。The processing in the twin-screw extruder in the present invention is carried out in a closed system. If this is done in an open system, the aroma of the buckwheat flour will scatter, which is not desirable.
密閉系は、エクストルーダー内に数回の逆送スクリュー
を設置してマテリアルシールを形成することによってつ
くることがセきる。A closed system can be created by installing several backfeed screws inside the extruder to form a material seal.
加圧加熱処理の条件は、殺菌が充分に行われ、そば粉の
香りが飛散せず、しかも澱粉のα化が起らないような条
件下行われる。かかる条件としては、例えば、圧力１〜
２００ｋｇ／ｃｍ２、品温６０〜１４０℃、好ましくは
９０〜１１０℃、時間１０〜３００秒が好ましい。加熱
はバレルを外部から加熱することによって行われる。加
熱温度が比較的高温（品温的９０〜１４０℃）のときに
は、比較的低圧（約１〜５０ ｋｇ／ｄ ｌにて短時間
（約１０〜６０秒）行うのがよい。The pressure and heat treatment is carried out under conditions such that sterilization is sufficient, the flavor of buckwheat flour does not scatter, and starch gelatinization does not occur. Such conditions include, for example, a pressure of 1 to
Preferably, the weight is 200 kg/cm2, the temperature is 60 to 140°C, preferably 90 to 110°C, and the time is 10 to 300 seconds. Heating is done by heating the barrel externally. When the heating temperature is relatively high (90 to 140° C. in terms of product temperature), it is preferable to conduct the heating at a relatively low pressure (about 1 to 50 kg/dl) for a short time (about 10 to 60 seconds).
このようにして加圧加熱処理したそば粉は、次いで、品
温が１００℃以上の場合には、当該エクストルーダー内
で速やかに冷却する。この冷却は、押し出し時にそば粉
の香りの飛散を防止し、かつ膨化がおきないようにする
ために必須である。The buckwheat flour subjected to the pressure and heat treatment in this manner is then quickly cooled in the extruder if the product temperature is 100° C. or higher. This cooling is essential to prevent the flavor of buckwheat flour from scattering during extrusion and to prevent swelling.
冷却の手段としてはバレルを外部から冷却することによ
り行う。Cooling is carried out by cooling the barrel from the outside.
冷却終了後、常圧下に押し出すが、この際膨化させない
ことが重要である。膨化させないようにするには、前記
の冷却の他に押し出し速度の調整、押し出し口径の調整
、あるいは押し出し圧力の調整等を行えばよい。After cooling, it is extruded under normal pressure, but it is important not to cause it to expand at this time. In order to prevent swelling, in addition to the above-mentioned cooling, the extrusion speed, extrusion diameter, or extrusion pressure may be adjusted.
押し出した後、そば粉を必要により、乾燥および冷却を
行う。乾燥は処理前のそば粉の水分まで乾燥すればよく
、約１１〜１５チ程度でよい。After extrusion, the buckwheat flour is dried and cooled if necessary. For drying, it is sufficient to dry the buckwheat flour to the moisture level before processing, which may be about 11 to 15 inches.
次いで、大きな固まりやダマがある場合は粉砕を行う。Next, if there are any large lumps or clumps, crush them.
粉砕の程度は１７０μ以下になるようにするのが好まし
い。また粉砕の手段は特に限定されない。The degree of pulverization is preferably 170μ or less. Moreover, the means of pulverization is not particularly limited.
本発明方法によって得られるそば粉は生菌数が少なく、
そば粉独得の７フーバーが強く、かつ焦げ臭がないもの
である。また酵素が失活しておシ、驚くべきことに酸価
も処理前に比較して極めて低いものが得られるので、極
めて日持ちのよいものが得られる。特に従来日持ちに問
題があったそば種実の外皮に近い部分を含むそば粉につ
いてもｌヶ月以上の保存が可能である。Buckwheat flour obtained by the method of the present invention has a small number of viable bacteria,
It has a strong 7-huber characteristic unique to buckwheat flour and does not have a burnt odor. In addition, the enzymes are deactivated and, surprisingly, the acid value is also extremely low compared to before the treatment, resulting in products that have an extremely long shelf life. In particular, buckwheat flour containing the part close to the outer skin of buckwheat seeds, which has conventionally had a problem with shelf life, can be stored for more than one month.
またさらに、従来の熱処理方法に比べ、簡単な設備で連
続的に大量の処理ができるので、極めて有効な方法であ
る。Furthermore, compared to conventional heat treatment methods, it is an extremely effective method because it allows continuous treatment of large quantities with simple equipment.
以下に実施例を挙げて、本発明をさらに具体的に説明す
る。The present invention will be explained in more detail with reference to Examples below.
実施例１
常法によシ製粉されたそば粉（１香粉、水分１４１を二
軸エクストルーダー（靜助眠Ｒ＆ＰＦＬＥＩＤＥＲＥＲ
社製、Ｃ−３７型）に供給し、密閉系で圧カフ０に９／
ｄ、品温７０℃、時間２０秒間の条件で加圧加熱処理し
た後、品温５０℃になるよう４０秒間冷却した。次いで
これを常圧下に膨化しないよりにして押し出し、品温２
５℃に冷却した後、粉砕機（ＡＬＰＩＮＥ社製コロプレ
ックス）に供給して１７０μ以下として熱処理そば粉（
水分１４％）を得た。この時の原料そば粉と熱処理そば
粉の一般生菌数および酸価は第１表に示す通りであった
。Example 1 Buckwheat flour (1 flavor powder, 141% water content) milled in a conventional manner using a twin-screw extruder (Seisukemin R&PFLEIDERER)
C-37 model), and the pressure cuff is adjusted to 9/9 in a closed system.
d. After pressure and heat treatment under conditions of a product temperature of 70°C and a time of 20 seconds, the product was cooled for 40 seconds to a product temperature of 50°C. Next, this is extruded under normal pressure to prevent swelling, and the product temperature is 2.
After cooling to 5°C, heat-treated buckwheat flour (
(moisture content: 14%) was obtained. The general viable bacterial count and acid value of the raw buckwheat flour and the heat-treated buckwheat flour at this time were as shown in Table 1.
第１表
応用例１
この熱処理そば粉３０重量部（以下部と云う）Ｋ対し、
小麦粉７０部および水２９部を加え、常法により生そば
を得た。また、比較として原料そば粉を用いて同様にし
て生そばを得た。この両者の生そばを常法により茹で上
げ食したところ、香り、味、食感ともに全く差のないも
のであった。Table 1 Application Example 1 For 30 parts by weight (hereinafter referred to as parts) of this heat-treated buckwheat flour,
70 parts of wheat flour and 29 parts of water were added, and raw buckwheat was obtained by a conventional method. In addition, for comparison, raw buckwheat flour was used to obtain raw buckwheat noodles in the same manner. When these two types of raw soba were boiled in a conventional manner and eaten, there was no difference in aroma, taste, and texture.
実施例２
常法により製粉して得た外皮に近い部分を含むそば粉（
さなと）（水分１３チ）を実施例１と同様の二軸エクス
トルーダーに供給し、密閉系で圧力２０ｋｌ？／ｃｒｌ
、品温１１０℃、時間１５秒間ノ条件で加圧加熱処理し
た後、品＠４０℃になるよう５０秒間冷却した。次いで
とれを常圧下に膨化しないようにして押し出し、品温２
５℃に冷却した後、実施例１と同様の粉砕機に供給して
、１７０μ以下として熱処理さなと（水分１３％）を得
た。Example 2 Buckwheat flour containing a portion close to the outer skin obtained by milling by a conventional method (
(water content: 13 g) was supplied to the same twin-screw extruder as in Example 1, and the pressure was increased to 20 kl in a closed system. /crl
After pressurizing and heating under the conditions of 110° C. and 15 seconds, the product was cooled for 50 seconds to a temperature of 40° C. Next, extrude the harvest under normal pressure without swelling, and bring the product temperature to 2.
After cooling to 5° C., it was fed to the same pulverizer as in Example 1 to obtain heat-treated seedlings (moisture 13%) with a particle size of 170 μm or less.
この時の原料さなごと熱処理さなどの一般生菌数および
これらを保存試験した時の酸価は第２表に示す通りであ
った。At this time, the number of general viable bacteria such as raw material pods and heat-treated ones and the acid value when these were subjected to a storage test were as shown in Table 2.
第２表
応用例２
実施例１と同様のそば粉３０部、小麦粉６５部、実施例
２で得た熱処理さなと５部および水２９部を加えて常法
により生そばを得た。また、比較として、前記そば粉３
５部、小麦粉６５部および水２９部を加えて常法により
生そばを得た。Table 2 Application Example 2 30 parts of the same buckwheat flour as in Example 1, 65 parts of wheat flour, 5 parts of the heat-treated pods obtained in Example 2 and 29 parts of water were added to obtain raw buckwheat noodles in a conventional manner. Also, for comparison, the buckwheat flour 3
5 parts, 65 parts of wheat flour, and 29 parts of water were added to obtain raw buckwheat noodles in a conventional manner.
この両者の生そばを常法によυ茹で上げ、パネラ−数１
０人で嗜好試験を行なったところ第３表に示すような結
果を得た。Boil these two types of raw soba in the usual way and make 1 panel.
When a preference test was conducted with 0 people, the results shown in Table 3 were obtained.
Claims (1)
で加圧加熱処理次いで冷却を行い、しかる後膨化しない
条件下で押し出すことを特徴とする熱処理そば粉の製造
法。 ２、加圧加熱処理を、圧力１〜２００ｋｇ／ｃｍ＾２、
品温６０〜１４０℃および時間１０〜３００秒で行うこ
とを特徴とする特許請求の範囲第１項記載の熱処理そば
粉の製造法。[Claims] 1. Production of heat-treated buckwheat flour, which is characterized by supplying buckwheat flour to a twin-screw extruder, subjecting it to pressure and heat treatment in a closed system, followed by cooling, and then extruding it under conditions that do not cause swelling. Law. 2. Pressure heat treatment at a pressure of 1 to 200 kg/cm^2,
The method for producing heat-treated buckwheat flour according to claim 1, characterized in that the heating is carried out at a temperature of 60 to 140°C and a time of 10 to 300 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60273609A JPS62208246A (en) | 1985-12-04 | 1985-12-04 | Production of heat-treated buckwheat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60273609A JPS62208246A (en) | 1985-12-04 | 1985-12-04 | Production of heat-treated buckwheat flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62208246A true JPS62208246A (en) | 1987-09-12 |
| JPH0561901B2 JPH0561901B2 (en) | 1993-09-07 |
Family
ID=17530132
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60273609A Granted JPS62208246A (en) | 1985-12-04 | 1985-12-04 | Production of heat-treated buckwheat flour |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62208246A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014033668A (en) * | 2012-08-10 | 2014-02-24 | Seto Tekko:Kk | Edible powder for forming bolus, bolus forming agent, powder for liquid food, liquid food and method for producing the same |
| JP2018011555A (en) * | 2016-07-21 | 2018-01-25 | 日清フーズ株式会社 | Production method of heat-treated grain flour |
| WO2019018543A1 (en) * | 2017-07-18 | 2019-01-24 | Ghl Specialty Flours, Llc | Functionally enhancing flours and methods of making and using same |
| WO2020072841A1 (en) * | 2018-10-03 | 2020-04-09 | Lipscomb John M | Functionally enhanced flours, grits, and food products and methods of making and using same |
| US11019800B2 (en) | 2012-09-11 | 2021-06-01 | Pioneer Pet Products, Llc | Granular absorbent and system and method for treating or processing granular absorbent during granular absorbent transport |
| US11457605B2 (en) | 2012-09-11 | 2022-10-04 | Pioneer Pet Products, Llc | Extruded self-clumping cat litter |
| US11896039B2 (en) | 2017-07-18 | 2024-02-13 | Ghl Specialty Flours, Llc | Extruded gelling food products, extruded gelling food product ingredients, and methods for making extruded gelling food products and extruded food product ingredients |
-
1985
- 1985-12-04 JP JP60273609A patent/JPS62208246A/en active Granted
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014033668A (en) * | 2012-08-10 | 2014-02-24 | Seto Tekko:Kk | Edible powder for forming bolus, bolus forming agent, powder for liquid food, liquid food and method for producing the same |
| US11019800B2 (en) | 2012-09-11 | 2021-06-01 | Pioneer Pet Products, Llc | Granular absorbent and system and method for treating or processing granular absorbent during granular absorbent transport |
| US11457605B2 (en) | 2012-09-11 | 2022-10-04 | Pioneer Pet Products, Llc | Extruded self-clumping cat litter |
| JP2018011555A (en) * | 2016-07-21 | 2018-01-25 | 日清フーズ株式会社 | Production method of heat-treated grain flour |
| WO2019018543A1 (en) * | 2017-07-18 | 2019-01-24 | Ghl Specialty Flours, Llc | Functionally enhancing flours and methods of making and using same |
| US11896039B2 (en) | 2017-07-18 | 2024-02-13 | Ghl Specialty Flours, Llc | Extruded gelling food products, extruded gelling food product ingredients, and methods for making extruded gelling food products and extruded food product ingredients |
| WO2020072841A1 (en) * | 2018-10-03 | 2020-04-09 | Lipscomb John M | Functionally enhanced flours, grits, and food products and methods of making and using same |
| US11528914B2 (en) | 2018-10-03 | 2022-12-20 | Ghl Specialty Flours, Llc | Functionally enhanced flours, grits, and food products and methods of making and using same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0561901B2 (en) | 1993-09-07 |
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