WO2020203756A1 - Procédé de production d'une composition de farine de céréales - Google Patents

Procédé de production d'une composition de farine de céréales Download PDF

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Publication number
WO2020203756A1
WO2020203756A1 PCT/JP2020/013991 JP2020013991W WO2020203756A1 WO 2020203756 A1 WO2020203756 A1 WO 2020203756A1 JP 2020013991 W JP2020013991 W JP 2020013991W WO 2020203756 A1 WO2020203756 A1 WO 2020203756A1
Authority
WO
WIPO (PCT)
Prior art keywords
flour
mixture
emulsifier
mass
producing
Prior art date
Application number
PCT/JP2020/013991
Other languages
English (en)
Japanese (ja)
Inventor
匡 吉田
洋介 菊池
研一郎 高松
隆弘 柳下
伊藤　浩一
Original Assignee
株式会社日清製粉グループ本社
日清製粉プレミックス株式会社
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 by 株式会社日清製粉グループ本社, 日清製粉プレミックス株式会社 filed Critical 株式会社日清製粉グループ本社
Priority to KR1020217025774A priority Critical patent/KR20210134623A/ko
Priority to CN202080016277.7A priority patent/CN113473864A/zh
Priority to JP2021511989A priority patent/JP7383013B2/ja
Publication of WO2020203756A1 publication Critical patent/WO2020203756A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • 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
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/222—Emulsifier
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A23V2250/184—Emulsifier
    • A23V2250/1842—Lecithin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Ce procédé de production d'une composition de farine de céréales comprend une étape de mélange dans laquelle une farine de céréales ayant une teneur en humidité de 10 % en masse ou plus est mélangée avec un émulsifiant pour obtenir un mélange, une étape de séchage dans laquelle le mélange est séché jusqu'à ce que sa teneur en humidité devienne inférieure ou égale à 7 % en masse et qu'un mélange séché soit obtenu, et une étape de chauffage à sec dans laquelle le mélange séché est soumis à un chauffage à sec de sorte que la température dudit mélange séché soit maintenue entre 95 et 150 °C pendant 2 à 150 minutes. Le mélange est de préférence séché de sorte que sa température soit comprise entre 60 et 90 °C lors de l'étape de séchage. La valeur HLB de l'émulsifiant est de préférence de 15 ou moins.
PCT/JP2020/013991 2019-03-29 2020-03-27 Procédé de production d'une composition de farine de céréales WO2020203756A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
KR1020217025774A KR20210134623A (ko) 2019-03-29 2020-03-27 곡분 조성물의 제조 방법
CN202080016277.7A CN113473864A (zh) 2019-03-29 2020-03-27 谷粉组合物的制造方法
JP2021511989A JP7383013B2 (ja) 2019-03-29 2020-03-27 穀粉組成物の製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2019-068521 2019-03-29
JP2019068521 2019-03-29

Publications (1)

Publication Number Publication Date
WO2020203756A1 true WO2020203756A1 (fr) 2020-10-08

Family

ID=72669088

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2020/013991 WO2020203756A1 (fr) 2019-03-29 2020-03-27 Procédé de production d'une composition de farine de céréales

Country Status (4)

Country Link
JP (1) JP7383013B2 (fr)
KR (1) KR20210134623A (fr)
CN (1) CN113473864A (fr)
WO (1) WO2020203756A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3490917A (en) * 1965-01-04 1970-01-20 Lyons & Co Ltd J Flour treatment process
JPH04141055A (ja) * 1990-09-29 1992-05-14 Terumo Corp 改質小麦粉の製造方法
JP2007117002A (ja) * 2005-10-28 2007-05-17 Nisshin Flour Milling Inc 蒸し物類用小麦粉組成物およびその製造法
JP2008295389A (ja) * 2007-05-31 2008-12-11 Nisshin Flour Milling Inc マイクロ波調理スポンジ状食品の製造方法
WO2015056457A1 (fr) * 2013-10-18 2015-04-23 日清フーズ株式会社 Farine de blé pour une pâte à frire
WO2015107858A1 (fr) * 2014-01-16 2015-07-23 日清フーズ株式会社 Composition de farine

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5138776B2 (fr) * 1971-12-30 1976-10-23
JPS594969A (ja) 1982-07-01 1984-01-11 Matsuo Handa Kk 半田球供給装置
JP2813902B2 (ja) * 1989-10-19 1998-10-22 あづま食品株式会社 乾燥納豆の製造方法、及び納豆膨化体
JP2002095435A (ja) * 2000-09-26 2002-04-02 House Foods Corp 加熱加工食品および加熱加工食品用生地
JP4183897B2 (ja) * 2000-09-29 2008-11-19 雪印乳業株式会社 ホットケーキ類
JP4116910B2 (ja) 2003-03-25 2008-07-09 株式会社日清製粉グループ本社 食品用素材
JP2005229935A (ja) * 2004-02-20 2005-09-02 Bakery Miki:Kk レシチン含有小麦粉加工食品
JP5153610B2 (ja) * 2008-12-26 2013-02-27 日清オイリオグループ株式会社 穀粉含有生地及びその製造方法
CN103402372A (zh) * 2011-03-15 2013-11-20 日清富滋株式会社 干燥意大利面的制造方法
CN104116037A (zh) * 2014-06-30 2014-10-29 韦邦力 一种糕点的制备方法
JP6495708B2 (ja) 2015-03-25 2019-04-03 日清フーズ株式会社 熱処理穀粉及びその製造方法
WO2017014234A1 (fr) * 2015-07-21 2017-01-26 江崎グリコ株式会社 Biscuit dur et son procédé de production
JP6659487B2 (ja) * 2016-07-21 2020-03-04 日清フーズ株式会社 熱処理穀粉の製造方法
JP7076381B2 (ja) * 2017-02-02 2022-05-27 株式会社日清製粉ウェルナ 揚げ物用衣材

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3490917A (en) * 1965-01-04 1970-01-20 Lyons & Co Ltd J Flour treatment process
JPH04141055A (ja) * 1990-09-29 1992-05-14 Terumo Corp 改質小麦粉の製造方法
JP2007117002A (ja) * 2005-10-28 2007-05-17 Nisshin Flour Milling Inc 蒸し物類用小麦粉組成物およびその製造法
JP2008295389A (ja) * 2007-05-31 2008-12-11 Nisshin Flour Milling Inc マイクロ波調理スポンジ状食品の製造方法
WO2015056457A1 (fr) * 2013-10-18 2015-04-23 日清フーズ株式会社 Farine de blé pour une pâte à frire
WO2015107858A1 (fr) * 2014-01-16 2015-07-23 日清フーズ株式会社 Composition de farine

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
THOMASSON, C. A. ET AL.: "Replacement of Chlorine Treatment for Cake Flour", CEREAL CHEMISTRY,, vol. 72, no. 6, 1995, pages 616 - 620, XP009505603 *
USHIJIMA, Y. ET AL.: "Improvement of the Bread- making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester", FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol. 23, no. 2, 2017, pages 291 - 295, XP055745852, DOI: 10.3136/fstr.23.291 *

Also Published As

Publication number Publication date
KR20210134623A (ko) 2021-11-10
JP7383013B2 (ja) 2023-11-17
JPWO2020203756A1 (fr) 2020-10-08
CN113473864A (zh) 2021-10-01

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