JPWO2022230838A1 - - Google Patents

Info

Publication number
JPWO2022230838A1
JPWO2022230838A1 JP2023517531A JP2023517531A JPWO2022230838A1 JP WO2022230838 A1 JPWO2022230838 A1 JP WO2022230838A1 JP 2023517531 A JP2023517531 A JP 2023517531A JP 2023517531 A JP2023517531 A JP 2023517531A JP WO2022230838 A1 JPWO2022230838 A1 JP WO2022230838A1
Authority
JP
Japan
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
Application number
JP2023517531A
Other languages
Japanese (ja)
Other versions
JPWO2022230838A5 (enrdf_load_stackoverflow
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 filed Critical
Publication of JPWO2022230838A1 publication Critical patent/JPWO2022230838A1/ja
Publication of JPWO2022230838A5 publication Critical patent/JPWO2022230838A5/ja
Pending legal-status Critical Current

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 Pending JPWO2022230838A1 (enrdf_load_stackoverflow)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
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 (2)

Publication Number Publication Date
JPWO2022230838A1 true JPWO2022230838A1 (enrdf_load_stackoverflow) 2022-11-03
JPWO2022230838A5 JPWO2022230838A5 (enrdf_load_stackoverflow) 2024-10-24

Family

ID=83848118

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2023517531A Pending JPWO2022230838A1 (enrdf_load_stackoverflow) 2021-04-28 2022-04-26

Country Status (3)

Country Link
JP (1) JPWO2022230838A1 (enrdf_load_stackoverflow)
CN (1) CN117136011A (enrdf_load_stackoverflow)
WO (1) WO2022230838A1 (enrdf_load_stackoverflow)

Families Citing this family (1)

* 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

Citations (3)

* 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
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

Patent Citations (3)

* 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
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
SIRIKONG, P. ET AL.: "PHYSICO-CHEMICAL PROPERTIES OF PREGELATINIZED MUNG BEAN FLOUR BY DRUM DRYING AND EXTRUSION PROCESS", PROCEEDINGS OF THE IRES 30TH INTERNATIONAL CONFERENCE, JPN6022030067, 2016, pages 55 - 60, ISSN: 0005641930 *
YANG, MENG-TING ET AL.: "Study on the Physicochemical Properties and Ready-to-eat Characterics of Wheat Flour with Different", J. AGRI. & FORE., vol. 60, no. 3, JPN6022030066, 2011, pages 181 - 198, XP055981397, ISSN: 0005641929 *

Also Published As

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

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