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.)
- Granted
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
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- 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)
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 true JPWO2022230838A1 (https=) | 2022-11-03 |
| JPWO2022230838A5 JPWO2022230838A5 (https=) | 2024-10-24 |
| JP7794813B2 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)
| 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 (3)
| 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 |
-
2022
- 2022-04-26 JP JP2023517531A patent/JP7794813B2/ja active Active
- 2022-04-26 CN CN202280028364.3A patent/CN117136011A/zh active Pending
- 2022-04-26 WO PCT/JP2022/018797 patent/WO2022230838A1/ja not_active Ceased
Patent Citations (3)
| 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)
| 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, ISSN: 0005641929 * |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2022230838A1 (ja) | 2022-11-03 |
| CN117136011A (zh) | 2023-11-28 |
| JP7794813B2 (ja) | 2026-01-06 |
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