WO2020045606A1 - イネ科穀物粒含有液状食品 - Google Patents
イネ科穀物粒含有液状食品 Download PDFInfo
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- WO2020045606A1 WO2020045606A1 PCT/JP2019/034049 JP2019034049W WO2020045606A1 WO 2020045606 A1 WO2020045606 A1 WO 2020045606A1 JP 2019034049 W JP2019034049 W JP 2019034049W WO 2020045606 A1 WO2020045606 A1 WO 2020045606A1
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- starch
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Definitions
- the present invention relates to a liquid food containing grass grains.
- Dietary fiber is a component that is not digested by human digestive enzymes, and has physiological functions such as delaying food absorption in the digestive tract and regulating intestinal microflora. In recent years, attention has been paid to the (functionality) viewpoint. In response to an increase in health consciousness in recent years, various foods provided with functionality by dietary fiber have been provided. Liquid foods such as soups, sauces, porridges and risottos are no exception.
- Grains are a general term for plants that feed on seeds, and are broadly divided into grasses and legumes.
- rice rice
- wheat and corn consume a large amount, and are called three major grains, and others are called millet.
- Grains naturally contain a large amount of dietary fiber, but the amount of dietary fiber in the normally circulated rice, flour and corn flour is not so large.
- cereals have little distribution of refined products and flour, and often eat whole grains. For this reason, cereals, although having a large amount of dietary fiber, are difficult to cook with good flavor and have a hard texture. When we eat cereals, we often eat well-fluffed grains like porridge and risotto.
- Patent Document 1 describes that in a retort food containing barley grains, at least one type of viscosity modifier selected from gelatin, gum arabic and dextrin having a DE of 5 or less is used in order to suppress an increase in viscosity.
- liquid foods containing millet grains such as gramineous grains, particularly barley grains, not only have reduced handleability and texture due to stickiness and sliminess, but also have the following problems. It was found that the water quality deteriorated and the quality deteriorated due to water separation.
- the present inventors have studied to improve the above-mentioned problems in the liquid food containing grass grains, and as a result, by adding a predetermined type of processed starch to the liquid food containing grass grains, it becomes sticky or slimy. Have been found to improve the handleability and the texture, and to suppress the decrease in fluidity and water separation when reheating after freezing.
- the present invention provides the following.
- [1] A liquid food containing cereal grains, crosslinked starch derived from ground starch, and at least one selected from the group consisting of esterified starch and etherified starch derived from underground starch.
- [2] The liquid food according to [1], comprising 5 to 75% by mass of the grains of the grass family.
- [3] The liquid food product according to [1] or [2], wherein the gramineous grains contain 95% by mass or more of grains of grains other than rice, wheat, and corn.
- [4] The liquid food according to [3], wherein the grains of the Gramineae other than rice, wheat and corn are barley.
- [5] A total of 0.01 to 15% by mass of the crosslinked starch derived from the above-ground starch and one or more selected from the group consisting of esterified starch and etherified starch derived from the above-ground starch.
- One or more selected from the group consisting of the esterified starch and the etherified starch derived from the underground starch are acetylated tapioca starch, acetylated phosphate-crosslinked tapioca starch, hydroxypropylated tapioca starch, and hydroxypropyl
- a liquid food For the production of a liquid food, a mixture of a gramineous grain, a crosslinked starch derived from a ground starch, and one or more selected from the group consisting of an esterified starch and an etherified starch derived from an underground starch use.
- the liquid food contains 0.1 to 15% by mass of the crosslinked starch derived from the ground starch and one or more selected from the group consisting of esterified starch and etherified starch derived from the underground starch.
- Use according to [8] or [9] including a liquid part containing 0.01 to 7% by mass in total.
- the liquid food of the present invention can suppress stickiness and sliminess caused by blending of grains of the Gramineae, and decrease in fluidity and water separation when reheated after freezing. Therefore, according to the present invention, it is possible to provide a liquid food having good handleability, texture, and quality. Since the quality of the liquid food of the present invention hardly deteriorates even when reheated after freezing, it is also useful as a frozen food.
- the present invention provides a liquid food containing grains of Gramineae.
- the gramineous cereal grain-containing liquid food provided by the present invention is a food containing a gramineous cereal grain, and a liquid portion, and, for example, a soup containing a gramineous cereal grain as a ingredient, a sauce, Porridge and the like.
- the gramineous cereal grains used in the present invention may be any grains as long as they are edible.
- the gramineous grains are more likely to be brown rice, whole wheat, corn whole grains, millet, and crushed grains thereof than purified grains such as milled rice and crushed grains thereof.
- the grain of the grass family used in the present invention is preferably 95% by mass or more, more preferably 97% by mass or more, and still more preferably the whole amount is millet other than rice, wheat and corn.
- Examples of the cereals include barley (including naked barley and glutinous barley), barley, oats, millet, millet, millet, sorghum and the like. Among them, barley is preferred in terms of texture.
- the miscellaneous grains contained in the grains of the Gramineae used in the present invention may be whole grains or crushed products as long as they are contained as ingredients.
- the content of grass grains contained as an ingredient is preferably 5 to 75% by mass, more preferably 30 to 75% by mass, based on the wet weight, based on the total weight of the liquid food. It is 75% by mass, more preferably 30 to 70% by mass, still more preferably 45 to 65% by mass.
- the content of the liquid portion of the liquid food containing a grain of the present invention is preferably 20 to 95% by mass, more preferably 20 to 70% by mass, and still more preferably 25 to 70% by mass based on the total amount of the liquid food. %, More preferably 30 to 55% by mass.
- the liquid portion of the liquid food refers to a liquid portion obtained by removing ingredients from the liquid food, and specifically, is obtained by filtering the liquid food (20 ° C.) with a sieve having an opening of 5 mm. Refers to the amount of filtration. On the other hand, the portion remaining on the sieve is the ingredient of the liquid food.
- the liquid food of the present invention contains a liquid part containing crosslinked starch derived from above-ground starch and processed starch derived from below-ground starch.
- the above-ground starch is a starch derived from the above-ground part of a plant, and includes, for example, wheat starch, corn starch, waxy corn starch, and among them, waxy corn starch is preferable.
- the cross-linked starch include those obtained by subjecting a starch to a cross-linking treatment generally used, such as a phosphoric acid cross-linked starch and an adipic acid cross-linked starch.
- the crosslinking treatment of starch can be performed by a known method.
- phosphoric acid-crosslinked starch can be obtained by treating starch with sodium trimetaphosphate
- adipic acid-crosslinked starch can be obtained by treating starch with adipic anhydride.
- the crosslinked starch derived from the above-ground starch used in the present invention include preferably crosslinked starch derived from waxy corn starch, more preferably crosslinked starch containing waxy corn phosphate.
- the content of crosslinked starch derived from ground starch in the liquid food of the present invention is preferably 0.1 to 15% by mass, more preferably 0.5 to 10% by mass, based on the total mass of the liquid part of the liquid food. More preferably, it is 1 to 7% by mass. If the amount of the crosslinked starch in the liquid food is small, the handleability of the liquid food and the quality after freezing may be reduced. On the other hand, if the amount of the cross-linked starch in the liquid food is too large, the liquid food may have a loose property and the mouthfeel may decrease.
- the modified starch derived from underground starch used in the present invention is at least one selected from the group consisting of esterified starch and etherified starch derived from underground starch.
- the underground starch is a starch derived from an underground organ such as a rhizome or a root of a plant, and includes, for example, potato starch, tapioca starch, sweet potato starch, and among them, tapioca starch is preferable.
- Examples of the esterified starch include those which have been subjected to an esterification treatment usually used for starch, such as acetylated starch and octenylsuccinated starch.
- etherified starch examples include those obtained by subjecting a starch to an etherification treatment generally used, such as a hydroxypropylated starch.
- the esterification and etherification treatment of starch can be performed by a known method.
- acetylated or octenylsuccinated starch can be obtained by esterifying starch with acetic anhydride or octenylsuccinic anhydride
- hydroxypropylated starch can be obtained by etherifying starch with propylene oxide.
- the esterified starch and the etherified starch derived from the underground starch used in the present invention may contain an esterified crosslinked starch and an etherified crosslinked starch, respectively.
- the crosslinking treatment can be performed by the above-mentioned method, and is preferably phosphoric acid crosslinking.
- the esterification or etherification treatment and the crosslinking treatment for the starch may be performed simultaneously or sequentially.
- Examples of the esterified crosslinked starch and etherified crosslinked starch derived from the underground starch preferably include acetylated crosslinked tapioca starch and hydroxypropylated crosslinked tapioca starch.
- the processed starch derived from underground starch used in the present invention preferably, at least one selected from the group consisting of esterified tapioca starch and etherified tapioca starch is given.
- the esterified tapioca starch is preferably one or more selected from the group consisting of acetylated tapioca starch and acetylated phosphate crosslinked tapioca starch
- the etherified tapioca starch is preferably hydroxypropylated tapioca starch and hydroxypropyl tapioca starch.
- the processed starch derived from the underground starch used in the present invention preferably comprises acetylated tapioca starch, acetylated phosphate crosslinked tapioca starch, hydroxypropylated tapioca starch, and hydroxypropylated phosphate crosslinked tapioca starch.
- the content of processed starch derived from underground starch in the liquid food of the present invention as the total content of esterified starch and etherified starch derived from underground starch, in the total mass of the liquid portion of the liquid food, preferably The content is 0.01 to 7% by mass, more preferably 0.05 to 5% by mass, and still more preferably 0.1 to 3.5% by mass. If the content of the processed starch in the liquid food is small, the quality of the liquid food after freezing may be reduced. On the other hand, if the content of the processed starch in the liquid food is too large, the liquid food may have a loose property and the mouthfeel may decrease.
- the type, flavor and form of the liquid food of the present invention are not particularly limited.
- the liquid food when the liquid food is a soup, examples thereof include miso soup, dashi soup, soup, chowder, minestrone, fondue, sun rattan, fachchochun, tom yum goong, and the like.
- the liquid food when the liquid food is a sauce, examples thereof include a white sauce, a cream sauce, a carbonara sauce, an oil sauce, a tomato sauce, a butter sauce, a soy sauce sauce and the like.
- the sauce may be used as a source contained in a sauce-containing food (eg, soup, stew, risotto, gratin, pasta, etc.), or as a source for hanging or sipping food alone (eg, flavor sauce, dip sauce, etc.) Can be used.
- a sauce-containing food eg, soup, stew, risotto, gratin, pasta, etc.
- a source for hanging or sipping food alone eg, flavor sauce, dip sauce, etc.
- the liquid food is porridge, examples thereof include porridge, uncle, porridge, risotto, and the like.
- the liquid food of the present invention is made of materials commonly used for liquid foods, such as water, broth, von, milk, salt, sugar, eggs, butter, cream, oils and fats, and ingredients (meat, vegetables, beans, grains, etc.). Pastes or purees, flours, starches other than the above-mentioned crosslinked starch derived from above-ground starch and processed starch derived from underground starch, soy sauce, vinegar, bouillon, consommé, etc., and if necessary, acidulants, emulsifiers, thickeners And additives such as agents, stabilizers, and coloring agents.
- the type of the material to be used and the amount thereof can be appropriately selected according to the type of the liquid food.
- the liquid food of the present invention may contain indigestible dextrin.
- the resistant dextrin used in the present invention may be of natural origin or artificial.
- those produced from natural starch by enzymatic treatment or roasting treatment, or commercially available products can be used.
- the indigestible dextrin used in the present invention those having a dietary fiber content of 80% by mass or more, preferably 85 to 95% by mass can be suitably used. Good health effects can be expected by using those with a high dietary fiber content.
- the dietary fiber content is a value quantified by an enzyme-HPLC method according to AOAC 2001.3.
- the indigestible dextrin is preferably contained in the liquid part of the liquid food of the present invention.
- the ingredients contained in the liquid food of the present invention may contain materials other than the above-mentioned gramineous cereal grains.
- the other ingredients that can be included in the ingredients may be anything that can be eaten as a food, such as beef, meat such as pork, cod, seafood such as squid, spinach, burdock, vegetables such as carrots, Potatoes, potatoes such as sweet potatoes, mushrooms such as shiitake mushrooms, shimeji mushrooms, beans such as adzuki beans, peas, nuts such as almonds, walnuts, fruits such as grapefruits and kiwis can be exemplified. They can be used in combination.
- the size and shape of the other material in the ingredient may be determined as appropriate with reference to a commonly used method for producing a liquid food, and are not particularly limited.
- the content of the other ingredients as ingredients in the liquid food of the present invention may be 0 to 30 parts by mass based on the wet weight based on the total amount of the liquid food.
- the liquid food of the present invention preferably has a viscosity of 100 to 10000 mPa ⁇ s at 20 ° C. in terms of dispersibility of grains as a component.
- the viscosity of the liquid food in the present invention is a value measured with a B-type viscometer in accordance with JIS Z 8803 "Viscosity of liquid-measuring method".
- the liquid food of the present invention can be produced according to the usual liquid food manufacturing method.
- the above-mentioned gramineous grains, crosslinked starch derived from above-ground starch, and modified starch derived from underground starch are blended during or after the production, and if necessary, heated or agitated, etc., to perform the entire liquid food. You should be able to go to.
- Test example 1 Manufacture of uncle containing rice flour grains
- the glutinous wheat grains were added to three times the amount of water, heated and cooked.
- a stock broth was prepared by diluting commercially available chicken pot ingredients as specified. While heating the broth, various starches were added in the amounts shown in Table 1 and uniformly dispersed.
- the manufactured uncle was filtered through a sieve having an opening of 5 mm to remove solids, and the viscosity (at 20 ° C.) was measured. The viscosity was in the range of 480 mPa ⁇ s to 750 mPa ⁇ s.
- Table 1 shows the results.
- Test example 2 Uncles were produced and evaluated in the same manner as in Test Example 1, except that the amount of starch or glutinous barley was changed as shown in Tables 2 to 4. The results are shown in Tables 2 to 4.
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- General Preparation And Processing Of Foods (AREA)
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Abstract
Description
〔1〕イネ科穀物粒と、地上系澱粉由来の架橋澱粉と、地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される1種以上とを含有する液状食品。
〔2〕前記イネ科穀物粒を5~75質量%含む、〔1〕記載の液状食品。
〔3〕前記イネ科穀物粒が、米、小麦及びトウモロコシ以外のイネ科穀物粒を95質量%以上含む、〔1〕又は〔2〕記載の液状食品。
〔4〕前記米、小麦及びトウモロコシ以外のイネ科穀物粒が大麦である、〔3〕記載の液状食品。
〔5〕前記地上系澱粉由来の架橋澱粉を0.1~15質量%、ならびに前記地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される1種以上を合計で0.01~7質量%、を含有する液状部を含む、〔1〕~〔4〕のいずれか1項記載の液状食品。
〔6〕前記地上系澱粉由来の架橋澱粉がワキシーコーンリン酸架橋澱粉である、〔1〕~〔5〕のいずれか1項記載の液状食品。
〔7〕前記地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される1種以上が、アセチル化タピオカ澱粉、アセチル化リン酸架橋タピオカ澱粉、ヒドロキシプロピル化タピオカ澱粉、及びヒドロキシプロピル化リン酸架橋タピオカ澱粉からなる群より選択される1種以上である、〔1〕~〔6〕のいずれか1項記載の液状食品。
〔8〕液状食品の製造のための、イネ科穀物粒と、地上系澱粉由来の架橋澱粉と、地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される1種以上との使用。
〔9〕前記液状食品が前記イネ科穀物粒を5~75質量%含む、〔8〕記載の使用。
〔10〕前記液状食品が、前記地上系澱粉由来の架橋澱粉を0.1~15質量%、ならびに前記地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される1種以上を合計で0.01~7質量%、を含有する液状部を含む、〔8〕又は〔9〕記載の使用。
(もち麦粒含有おじやの製造)
もち麦粒を3倍量の水に加えて加熱し、炊き上げた。市販の鳥鍋の素を規定通りに希釈してだし汁を製造した。該だし汁を加熱しながら、表1の量で各種澱粉を加え、均一に分散した。これに、上記の炊いたもち麦粒を加え、ひと煮立ちしてから5分間加熱し、おじやを製造した。製造したおじやを目開き5mmの篩で濾して固形物を除き、粘度(20℃の)を測定したところ、いずれも480mPa・s~750mPa・sの範囲であった。さらに、得られた各おじやの取り扱い性、及び冷凍保存して再加熱した後の品質を下記の手順で評価した。結果を表1に示す。
椀に入れたおじやをスプーンですくった際の取り扱い性を、訓練された10名のパネラーにより下記基準で評価し、10名の評価の平均値を求めた。
5:おじやに糸曳き、ぬめりが全くなく、非常に良好
4:おじやに糸曳き、ぬめりがあまりなく、良好
3:おじやに糸曳き、ぬめりがややあり、やや不良
2:おじやに糸曳き、ぬめりがあるか、ぼってりとした感じがあり、不良
1:おじやに糸曳き、ぬめりが強いか、ぼってりとしており、非常に不良
おじや60gを耐熱性の容器にとり、蓋をして冷凍庫内にて-15℃で1週間保存した。保存後のおじやを容器ごと電子レンジにて600Wで5分間加熱した。加熱直後のおじやの離水の状態を評価した。さらに、容器をゆすった際の内部のおじやの流動性を、冷凍前と比較して評価した。評価は、訓練された10名のパネラーにより下記基準にて行い、10名の評価の平均値を求めた。
5:離水が全くなく、冷凍前と比べて流動性低下がなく、非常に良好
4:離水がほとんどなく、冷凍前と比べて流動性低下もほとんどなく、良好
3:離水がややあり、冷凍前と比べて流動性低下が若干感じられ、やや不良
2:離水があり、冷凍前と比べて流動性低下が感じられ、不良
1:離水が著しく、冷凍前と比べて流動性低下が強く感じられ、非常に不良
澱粉又はもち麦粒の添加量を表2~4のように変えた以外は、試験例1と同様の手順でおじやを製造して評価した。結果を表2~4に示す。
Claims (10)
- イネ科穀物粒と、地上系澱粉由来の架橋澱粉と、地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される1種以上とを含有する液状食品。
- 前記イネ科穀物粒を5~75質量%含む、請求項1記載の液状食品。
- 前記イネ科穀物粒が、米、小麦及びトウモロコシ以外のイネ科穀物粒を95質量%以上含む、請求項1又は2記載の液状食品。
- 前記米、小麦及びトウモロコシ以外のイネ科穀物粒が大麦である、請求項3記載の液状食品。
- 前記地上系澱粉由来の架橋澱粉を0.1~15質量%、ならびに前記地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される1種以上を合計で0.01~7質量%、を含有する液状部を含む、請求項1~4のいずれか1項記載の液状食品。
- 前記地上系澱粉由来の架橋澱粉がワキシーコーンリン酸架橋澱粉である、請求項1~5のいずれか1項記載の液状食品。
- 前記地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される1種以上が、アセチル化タピオカ澱粉、アセチル化リン酸架橋タピオカ澱粉、ヒドロキシプロピル化タピオカ澱粉、及びヒドロキシプロピル化リン酸架橋タピオカ澱粉からなる群より選択される1種以上である、請求項1~6のいずれか1項記載の液状食品。
- 液状食品の製造のための、イネ科穀物粒と、地上系澱粉由来の架橋澱粉と、地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される1種以上との使用。
- 前記液状食品が前記イネ科穀物粒を5~75質量%含む、請求項8記載の使用。
- 前記液状食品が、前記地上系澱粉由来の架橋澱粉を0.1~15質量%、ならびに前記地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される1種以上を合計で0.01~7質量%、を含有する液状部を含む、請求項8又は9記載の使用。
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JPH09154545A (ja) * | 1995-12-05 | 1997-06-17 | Hakubaku:Kk | 大麦粉または大麦を利用したスープ、粥、雑炊、 リゾットの製造法 |
WO2014136874A1 (ja) * | 2013-03-07 | 2014-09-12 | 大塚製薬株式会社 | 大麦粉末を含む食品 |
JP2016052251A (ja) * | 2014-09-02 | 2016-04-14 | 大塚食品株式会社 | 大麦粒を含むレトルト食品 |
JP2017038559A (ja) * | 2015-08-20 | 2017-02-23 | 日清フーズ株式会社 | 冷凍調理済み生麺類の製造方法 |
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JPH09154545A (ja) * | 1995-12-05 | 1997-06-17 | Hakubaku:Kk | 大麦粉または大麦を利用したスープ、粥、雑炊、 リゾットの製造法 |
WO2014136874A1 (ja) * | 2013-03-07 | 2014-09-12 | 大塚製薬株式会社 | 大麦粉末を含む食品 |
JP2016052251A (ja) * | 2014-09-02 | 2016-04-14 | 大塚食品株式会社 | 大麦粒を含むレトルト食品 |
JP2017038559A (ja) * | 2015-08-20 | 2017-02-23 | 日清フーズ株式会社 | 冷凍調理済み生麺類の製造方法 |
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