JPWO2023149267A1 - - Google Patents
Info
- Publication number
- JPWO2023149267A1 JPWO2023149267A1 JP2023578484A JP2023578484A JPWO2023149267A1 JP WO2023149267 A1 JPWO2023149267 A1 JP WO2023149267A1 JP 2023578484 A JP2023578484 A JP 2023578484A JP 2023578484 A JP2023578484 A JP 2023578484A JP WO2023149267 A1 JPWO2023149267 A1 JP WO2023149267A1
- 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
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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
-
- 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
- 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
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)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022014484 | 2022-02-01 | ||
| PCT/JP2023/001963 WO2023149267A1 (ja) | 2022-02-01 | 2023-01-23 | 熱処理小麦粉の製造方法及び熱処理小麦粉 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPWO2023149267A1 true JPWO2023149267A1 (https=) | 2023-08-10 |
| JPWO2023149267A5 JPWO2023149267A5 (https=) | 2025-06-23 |
Family
ID=87552165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2023578484A Pending JPWO2023149267A1 (https=) | 2022-02-01 | 2023-01-23 |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPWO2023149267A1 (https=) |
| WO (1) | WO2023149267A1 (https=) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57170137A (en) * | 1981-04-10 | 1982-10-20 | Ajinomoto Kk | Coated seasoning composition for baking |
| JPH1056948A (ja) * | 1996-08-22 | 1998-03-03 | Nitto Seifun Kk | 酵素処理小麦粉の製造法 |
| JP2008000133A (ja) * | 2006-05-22 | 2008-01-10 | Omu Milk Products Co Ltd | 食品の品質改良材 |
| KR20100099368A (ko) * | 2009-03-03 | 2010-09-13 | 주식회사한국야쿠르트 | 유기산을 이용한 저 지아이 소맥분의 제조방법 및 그 방법에 의해 제조된 저 지아이 소맥분 |
| JP2014036611A (ja) * | 2012-08-16 | 2014-02-27 | Nisshin Flour Milling Inc | 熱処理小麦粉の製造方法 |
| JP2015192657A (ja) * | 2014-03-26 | 2015-11-05 | 日清製粉株式会社 | 膨化粉体の製造方法 |
| JP2017035074A (ja) * | 2015-08-07 | 2017-02-16 | 日清フーズ株式会社 | 粉砕熱処理小麦粉の製造方法及びベーカリー食品用ミックスの製造方法 |
| JP2017175954A (ja) * | 2016-03-28 | 2017-10-05 | 日清フーズ株式会社 | 熱処理小麦粉の製造方法及びベーカリー食品用ミックスの製造方法 |
| WO2021095827A1 (ja) * | 2019-11-15 | 2021-05-20 | 日清製粉プレミックス株式会社 | 粉砕熱処理小麦粉の製造方法、粉砕熱処理小麦粉並びにベーカリー食品用ミックス及びその製造方法 |
-
2023
- 2023-01-23 WO PCT/JP2023/001963 patent/WO2023149267A1/ja not_active Ceased
- 2023-01-23 JP JP2023578484A patent/JPWO2023149267A1/ja active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57170137A (en) * | 1981-04-10 | 1982-10-20 | Ajinomoto Kk | Coated seasoning composition for baking |
| JPH1056948A (ja) * | 1996-08-22 | 1998-03-03 | Nitto Seifun Kk | 酵素処理小麦粉の製造法 |
| JP2008000133A (ja) * | 2006-05-22 | 2008-01-10 | Omu Milk Products Co Ltd | 食品の品質改良材 |
| KR20100099368A (ko) * | 2009-03-03 | 2010-09-13 | 주식회사한국야쿠르트 | 유기산을 이용한 저 지아이 소맥분의 제조방법 및 그 방법에 의해 제조된 저 지아이 소맥분 |
| JP2014036611A (ja) * | 2012-08-16 | 2014-02-27 | Nisshin Flour Milling Inc | 熱処理小麦粉の製造方法 |
| JP2015192657A (ja) * | 2014-03-26 | 2015-11-05 | 日清製粉株式会社 | 膨化粉体の製造方法 |
| JP2017035074A (ja) * | 2015-08-07 | 2017-02-16 | 日清フーズ株式会社 | 粉砕熱処理小麦粉の製造方法及びベーカリー食品用ミックスの製造方法 |
| JP2017175954A (ja) * | 2016-03-28 | 2017-10-05 | 日清フーズ株式会社 | 熱処理小麦粉の製造方法及びベーカリー食品用ミックスの製造方法 |
| WO2021095827A1 (ja) * | 2019-11-15 | 2021-05-20 | 日清製粉プレミックス株式会社 | 粉砕熱処理小麦粉の製造方法、粉砕熱処理小麦粉並びにベーカリー食品用ミックス及びその製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2023149267A1 (ja) | 2023-08-10 |
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