WO2023238730A1 - Farine de céréale prégélatinisée et son procédé de production - Google Patents

Farine de céréale prégélatinisée et son procédé de production Download PDF

Info

Publication number
WO2023238730A1
WO2023238730A1 PCT/JP2023/020013 JP2023020013W WO2023238730A1 WO 2023238730 A1 WO2023238730 A1 WO 2023238730A1 JP 2023020013 W JP2023020013 W JP 2023020013W WO 2023238730 A1 WO2023238730 A1 WO 2023238730A1
Authority
WO
WIPO (PCT)
Prior art keywords
flour
pregelatinized
slurry
present
starch
Prior art date
Application number
PCT/JP2023/020013
Other languages
English (en)
Japanese (ja)
Inventor
暢人 吉村
健治 中村
憲幸 柴本
渉馬 北村
隆志 二宮
将幸 和田
翔平 幸西
浩一 伊藤
隆弘 柳下
Original Assignee
株式会社日清製粉ウェルナ
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 株式会社日清製粉ウェルナ, 日清製粉プレミックス株式会社 filed Critical 株式会社日清製粉ウェルナ
Publication of WO2023238730A1 publication Critical patent/WO2023238730A1/fr

Links

Images

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
    • 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
    • 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 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

  • Patent Document 1 describes a gelatinized modified starch for food that can impart a good texture to foods containing wheat flour, which is obtained by gelatinizing a starch flour blend containing starch and wheat flour using a drum dryer. is listed.
  • Patent Document 2 describes flour for bread making that can produce bread with good texture and flavor and slow aging that contains pregelatinized wheat flour and ⁇ -amylase and/or pullulanase.
  • An example of wheat flour is one obtained by mixing raw wheat flour with 1 to 3 times as much water and drying it with a drum dryer.
  • starch aging becomes a problem.
  • processed foods that are mainly made from wheat flour
  • the texture may be moist, soft and good immediately after being manufactured, but after a certain period of storage, the starch in the flour will age.
  • the texture deteriorates over time, such as becoming dry and hard, and this tendency is especially noticeable when stored in a refrigerator.
  • No pregelatinized grain flour has yet been provided that has excellent resistance to starch aging and can be used to produce processed foods such as heated dough foods that have excellent texture not only immediately after production but also when stored in a refrigerator after production.
  • An object of the present invention is to provide pregelatinized grain flours that can be used to produce processed foods that have a good texture and can maintain that good texture even when stored in refrigeration.
  • the present invention measures the strain dependence of dynamic viscoelasticity at a temperature of 25°C and a frequency of 1 Hz when water is mixed with an amount 10 times its own weight, and the mechanical loss tangent is less than 1 at a strain rate of 268% or less. It is a kind of pregelatinized grain flour.
  • a method for producing gelatinized flour which includes the steps of adding and mixing 500 parts by mass or more of water to 100 parts by mass of raw flour to obtain a slurry, and heating and drying the slurry with a drum dryer. , a method for producing pregelatinized flour.
  • the present invention is a mix for processed foods containing pregelatinized grain flour. Further, the present invention is a processed food produced using the gelatinized flour of the present invention described above and/or the mix of the present invention described above.
  • FIG. 1 is a graph substituted for a drawing showing an example of the "strain rate-G', G", tan ⁇ curve of gelatinized flour obtained by measuring the strain dependence of dynamic viscoelasticity according to the present invention.
  • FIGS. 2(a) to 2(h) are each a schematic diagram of an example of a drum dryer that can be used in the method for producing pregelatinized flour of the present invention.
  • the gelatinized flour of the present invention is a flour that has been subjected to gelatinization treatment.
  • "cereal flour” is a powdery substance derived from grains at room temperature and normal pressure, and is a concept that includes grain flour and starch.
  • starch used herein refers to "pure starch” isolated from plants such as wheat, and is distinguished from the starch inherently present in cereal flour or whole grain flour.
  • the grains from which "cereal flour” is derived include not only grains (seeds of grasses), but also pseudocereals (seeds of dicots), cereals (seeds of legumes), and tubers (seeds of legumes). Any material that contains starch as a component, such as edible tuberous roots or tubers, may be used.
  • gelatinization treatment is a treatment in which grain flour, which is a raw material, is heated in the presence of moisture.
  • the gelatinized flour of the present invention may be subjected to one or more processing treatments other than gelatinization treatment. Processing treatments other than gelatinization include, for example, crosslinking treatment, phosphorylation treatment, acetylation treatment, etherification treatment, and oxidation treatment.
  • processing treatments other than gelatinization include, for example, crosslinking treatment, phosphorylation treatment, acetylation treatment, etherification treatment, and oxidation treatment.
  • the pregelatinized flour of the present invention shows a mechanical loss at a strain rate of 268% or less in a strain-dependent measurement of dynamic viscoelasticity at a temperature of 25°C and a frequency of 1 Hz when mixed with water 10 times its own weight. Tangent is less than 1. Due to this feature, the pregelatinized grain flour of the present invention can provide a processed food that has a good texture and can maintain that good texture even when stored in a refrigerator.
  • the sample is a mixture of pregelatinized flour, which is the object to be measured, and water in an amount 10 times its own weight.
  • a mixture of 100 parts by mass of pregelatinized flour and 1000 parts by mass of water can be used as a sample.
  • the sample is subjected to measurement 10 minutes after completion of its preparation.
  • a dynamic viscoelasticity measuring device a dynamic viscoelasticity measuring and analyzing device “MC302” manufactured by Anton Paar Japan Co., Ltd. can be exemplified.
  • G' and G'' are continuously measured while gradually increasing the strain rate (shear force) from 0.1 to 1000%.
  • the strain rate shear force
  • FIG. 1 shows an example of the "strain rate-G', G", tan ⁇ curve of gelatinized flour obtained by measuring the strain dependence of dynamic viscoelasticity according to the present invention.
  • G' and G'' hardly change, and tan ⁇ also hardly changes, but as the strain rate increases to a certain extent, , G' decreases and G'' increases as the strain rate increases, and since the degree of decrease in G' is greater, the tan ⁇ value increases as the strain rate increases. This tendency for the tan ⁇ value to increase as the strain rate increases is common to many pregelatinized flours.
  • the pregelatinized flour of the present invention can be used at a temperature of 25° C. and a frequency of 1 Hz when mixed with 10 times its own weight of water.
  • tan ⁇ is preferably less than 1 at a strain rate of 373% or less.
  • the tan ⁇ of pregelatinized flours can be adjusted by the type of flour used as the raw material for pregelatinized flours, the conditions of the pregelatinization treatment applied to the flours in the production process of pregelatinized flours (heating means, heating conditions), etc. It can be adjusted by adjusting as appropriate.
  • the pregelatinized grain flour of the present invention may be waxy or waxy, but is preferably waxy from the viewpoint of improving the texture of processed foods and further improving the aging resistance of starch. That is, the gelatinized grain flour of the present invention is preferably a gelatinized product of glutinous grain flour.
  • the pregelatinized grain flours of the present invention, which are glutinous seeds, may include, for example, pregelatinized glutinous wheat flour, pregelatinized glutinous rice flour, pregelatinized waxy corn starch, and pregelatinized glutinous tapioca starch.
  • the degree of gelatinization (degree of gelatinization) of the gelatinized flour of the present invention is not particularly limited, but is preferably 90% or more, more preferably 95% or more.
  • the degree of gelatinization of gelatinized flour can be adjusted by appropriately adjusting the conditions (heating means, heating conditions) of gelatinization treatment applied to flour in the production process of gelatinized flour.
  • degree of gelatinization refers to the degree of gelatinization measured by the BAP method ( ⁇ -amylase/pullulanase method). Measurement of the degree of gelatinization by the BAP method can be carried out as follows according to a previous report (Home Economics Magazine 32(9), 653-659, 1981).
  • A Method for measuring degree of gelatinization using ⁇ -amylase/pullulanase method
  • the reagents used are as follows. 1) 0.8M acetic acid-Na acetate buffer 2) 10N sodium hydroxide solution 3) 2N acetic acid solution 4) Enzyme solution: ⁇ -amylase (Nagase ChemteX Co., Ltd., #1500S) 0.017g and pullulanase (Hayashibara Biochemical) Research Institute, No. 31001) was dissolved in the 0.8 M acetic acid-Na acetate buffer to make 100 mL. 5) Inactivated enzyme solution: Prepared by boiling the above enzyme solution for 10 minutes. 6) Somogyi reagent and Nelson reagent (reagents for measuring reducing sugar content)
  • B-1) Grind the sample (gelatinized flour) with a homogenizer to a size of 100 mesh or less. Take 0.08 to 0.10 g of this ground sample flour into a glass homogenizer.
  • B-2) Add 8.0 mL of demineralized water to the contents of the glass homogenizer, and move the glass homogenizer up and down 10 to 20 times to disperse the contents to obtain a dispersion.
  • B-3) Take 2 mL of the above dispersion in B-2) into two 25 mL graduated test tubes, and one of the two tubes is diluted with 0.8 M acetic acid-Na acetate buffer. , will be the test area.
  • B-4) Add 0.2 mL of 10N sodium hydroxide solution to the other one of the two bottles, and react at 50°C for 3 to 5 minutes to completely paste the dispersion of B-2). to become Thereafter, 1.0 mL of 2N acetic acid solution was added to the other bottle to adjust the pH to around 6.0, and then the volume was adjusted to 0.8M acetic acid-Na acetate buffer to form a gelatinized area.
  • B-5) Take 0.4 mL of each of the test solutions prepared in B-3) and B-4) above, add 0.1 mL of the enzyme solution, and incubate the enzyme solution for 30 minutes at 40°C. React to obtain a reacted solution.
  • a blank is also prepared in which 0.1 mL of an inactivated enzyme solution is added instead of the enzyme solution.
  • the enzymatic reaction is performed while stirring the reaction solution from time to time.
  • B-6) Add 0.5 mL of Somogyi's reagent to 0.5 mL of each of the reacted solution and blank, and boil for 15 minutes in a boiling bath. After boiling and cooling in running water for 5 minutes, 1.0 mL of Nelson's reagent was added, stirred, and left for 15 minutes.
  • B-7) Then, add 8.00 mL of demineralized water to each of the reacted solution and blank, stir, and measure the absorbance at 500 nm.
  • the method for producing pregelatinized flour of the present invention includes a step of preparing a slurry containing raw material flour and water (slurry preparation step), and a step of heating and drying the slurry (slurry drying step). Through the slurry drying step, the starch contained in the raw flour in the slurry is gelatinized, and the desired gelatinized flour is obtained.
  • raw material flour grain flour and starch can be used, and they may be rice bran or glutinous grain.
  • one type of raw material flour may be used, or two or more types of raw material flour may be used.
  • flours that can be used as raw material flours include those that mainly consist of the endosperm (for example, wheat flour), the husk and/or the germ. or those containing embryonic parts.
  • a specific example of the latter is "whole grain flour” which contains three main components: "bran” which is mainly composed of the outer skin, endosperm, outer skin and germ.
  • bran and whole grain flour include wheat bran and whole wheat flour derived from wheat.
  • grain flour include wheat flour, rice flour, barley flour, rye flour, oat flour, corn flour, soybean flour, and buckwheat flour.
  • wheat flour include strong flour, medium strength flour, soft flour, durum wheat flour (crushed durum wheat flour with an average particle size of less than 250 ⁇ m), and durum semolina (crushed durum wheat flour with an average particle size of 250 ⁇ m or more).
  • starch that can be used as raw material flour refers to "pure starch" isolated from plants such as wheat.
  • starches include raw starches such as potato starch, wheat starch, corn starch, rice starch, and tapioca starch; , etherification treatment, and oxidation treatment).
  • a preferable example of the raw material flour is glutinous flour.
  • the raw material flour is waxy, it becomes easier to obtain pregelatinized flour having the above-mentioned dynamic viscoelasticity (mechanical loss tangent less than 1 at a strain rate of 268% or less).
  • the predetermined effects of the invention can be more easily achieved.
  • Specific examples of glutinous grain flours include glutinous wheat flour, glutinous rice flour, waxy corn starch, and glutinous tapioca starch.
  • the glutinous flour may be a flour derived from a grain that lacks the expression of an amylose synthesis gene and whose starch consists essentially only of amylopectin.
  • the method for producing pregelatinized flour of the present invention includes the following steps: 1) In the slurry preparation step, 500 parts by mass or more of water is added and mixed with 100 parts by mass of the raw material flour to obtain a slurry, and 2) the slurry
  • the drying process is characterized by heating and drying the slurry using a drum dryer.
  • gelatinized grain flour having the above-mentioned dynamic viscoelasticity can be obtained. The reason for this is not clear, but by preparing a highly hydrated slurry as described in 1) above, the side chains of starch contained in the flour in the slurry are more likely to open during the subsequent drying process of the slurry.
  • the amount of water added is preferably 600 to 1500 parts by mass, more preferably 800 to 1500 parts by mass, per 100 parts by mass of flour.
  • the slurry may contain ingredients other than raw flour and water.
  • specific examples of other components that can be included in the slurry include one or more enzymes selected from the group consisting of lipase and amylase.
  • the content of enzymes (lipase, amylase) in the slurry is preferably 0.001 to 10 parts by mass, more preferably 0.005 to 1 part by mass, based on 100 parts by mass of the raw flour in the slurry. .
  • FIG. 2 shows several examples of drum dryers that can be used with the present invention.
  • 2(a) to 2(f) are of the single drum type
  • FIG. 2(g) is of the double drum type
  • FIG. 2(h) is of the twin drum type.
  • 2(a) to 2(f) are different in the feeding method of the material to be dried (slurry) to the drum;
  • FIG. 2(a) is a splash feed method
  • FIG. 2(b) is a dip feed method
  • FIG. 2(c) shows a lower roll transfer method
  • FIG. 2(d) shows an upper roll feed method
  • FIG. 2(e) shows a side roll feed method
  • FIG. 2(f) shows a multi-roll feed method.
  • a spray method in which slurry is supplied to the outer peripheral surface of the drum by spraying.
  • drum dryers There are two types of drum dryers: normal pressure type and vacuum type, depending on the operating pressure.
  • the basic configuration is preferably the one shown in FIG. 2(d), FIG. 2(e), FIG. 2(f), or FIG. 2(g).
  • the pressure preferably atmospheric pressure is used.
  • a drum dryer typically includes one or more cylindrical drums 1 that are rotatably supported around a rotation axis, and are arranged opposite to an outer circumferential surface 1a of the drum 1. It is equipped with a scraper 2 for scraping off the solid matter of the slurry S (material to be dried) formed in the slurry S, and a receiver 3 for receiving the solid matter scraped off by the scraper 2, and the outer peripheral surface 1a is in contact with the slurry S. It functions as a heating section that heats this.
  • the heating conditions in the slurry drying step vary depending on the configuration of the drum dryer used, the condition of the material to be dried, etc., but from the viewpoint of more reliably achieving the desired effects of the present invention, the heating conditions of the drum dryer are
  • the temperature is preferably 100 to 150°C, more preferably 110 to 150°C, and still more preferably 130 to 150°C.
  • the heating drying of the slurry in the slurry drying step is performed to remove solids (gelatinized flour) of the slurry obtained by the slurry drying step.
  • the water content (target water content) is preferably 15% by mass or less, more preferably 5 to 15% by mass, even more preferably 5 to 12% by mass, still more preferably 5 to 10% by mass. %.
  • the temperature of the heating section temperature of the outer peripheral surface of the drum
  • the moisture content after drying of the material to be dried target moisture content
  • the supply amount and the rotational speed of the drum dryer are determined. Therefore, by adjusting the temperature of the heating section and the target moisture content, it is possible to adjust the degree of drying of the slurry, which is the material to be dried.
  • the solid slurry obtained through the slurry drying step may be used as it is as pregelatinized flour, or may be ground into powder. Grinding of solids can be carried out according to conventional methods using household grinders such as coffee mills and juicers; industrial grinders such as hammer mills, pin mills, and jet mills. Just crush it.
  • the mix of the present invention may contain other components other than the gelatinized flour of the present invention described above.
  • the other ingredients include, for example, other flours than the pregelatinized flour of the present invention, specifically, for example, flour or starch that can be used as the raw material flour; sodium bicarbonate (baking soda), and baking powder.
  • the breads include, for example, white bread (for example, roll bread, white bread, brown bread, French bread, hardtack, copdozensbread, croissant, etc.), cooked bread, and sweet bread.
  • white bread for example, roll bread, white bread, brown bread, French bread, hardtack, copdozensbread, croissant, etc.
  • cooked bread and sweet bread.
  • examples of the cakes include sponge cakes, butter cakes, roll cakes, pancakes, bousses, Baumkuchen, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, and pancakes.
  • Raw material flour here refers to raw materials that are powdered at room temperature and pressure, and typically contains grain flours (flour, starch), vegetable proteins such as wheat protein, salt, sugar, and baking powder. Sub-materials such as powder and fats and oils are not included.
  • the proportion of the mass of the pregelatinized flour of the present invention in the total mass of the raw material flour (hereinafter also referred to as "pregelatinized flour share") may be adjusted as appropriate depending on the type of processed food, etc. Although not limited, for example, when producing bakery foods and noodles, the amount is preferably 0.5 to 50% by weight, more preferably 2 to 30% by weight, and still more preferably 5 to 20% by weight.

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)
  • Cereal-Derived Products (AREA)

Abstract

La farine de céréale prégélatinisée de la présente invention a une tangente de perte mécanique inférieure à 1 à un taux de contrainte de 268 % ou moins dans une mesure dépendant de la contrainte de viscoélasticité dynamique à une température de 25 °C et une fréquence de 1 Hz dans l'état dans lequel elle est mélangée avec de l'eau en une quantité 10 fois supérieure à son propre poids. Le procédé de production de la farine de céréale prégélatinisée de la présente invention comprend une étape d'ajout et de mélange de 500 parties en masse ou plus d'eau à 100 parties en masse d'une farine de céréale de départ pour obtenir une bouillie, puis de chauffage et de séchage de la bouillie dans un séchoir à tambour. De préférence, dans le procédé de production de la farine de céréale prégélatinisée, la farine de céréale de départ est préparée à partir d'une espèce cireuse.
PCT/JP2023/020013 2022-06-06 2023-05-30 Farine de céréale prégélatinisée et son procédé de production WO2023238730A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2022-091464 2022-06-06
JP2022091464 2022-06-06

Publications (1)

Publication Number Publication Date
WO2023238730A1 true WO2023238730A1 (fr) 2023-12-14

Family

ID=89118222

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2023/020013 WO2023238730A1 (fr) 2022-06-06 2023-05-30 Farine de céréale prégélatinisée et son procédé de production

Country Status (1)

Country Link
WO (1) WO2023238730A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005253347A (ja) * 2004-03-10 2005-09-22 Ina Food Ind Co Ltd 洋菓子及び嚥下困難者用に調整された食品
WO2021058680A1 (fr) * 2019-09-24 2021-04-01 Beneo Remy Procédé de préparation d'amidon prégélatinisé et/ou de farine prégélatinisée
WO2022230838A1 (fr) * 2021-04-28 2022-11-03 株式会社日清製粉グループ本社 Procédé de production de farine de céréales prégélatinisée

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005253347A (ja) * 2004-03-10 2005-09-22 Ina Food Ind Co Ltd 洋菓子及び嚥下困難者用に調整された食品
WO2021058680A1 (fr) * 2019-09-24 2021-04-01 Beneo Remy Procédé de préparation d'amidon prégélatinisé et/ou de farine prégélatinisée
WO2022230838A1 (fr) * 2021-04-28 2022-11-03 株式会社日清製粉グループ本社 Procédé de production de farine de céréales prégélatinisée

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
BISRI SOISON; KAMOLWAN JANGCHUD; ANUVAT JANGCHUD; THEPKUNYA HARNSILAWAT; KUAKOON PIYACHOMKWAN; CHULALUCK CHARUNUCH; WITOON PRINYAW: "Physico‐functional and antioxidant properties of purple‐flesh sweet potato flours as affected by extrusion and drum‐drying treatments", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, BLACKWELL SCIENTIFIC PUBLICATIONS, OXFORD., GB, vol. 49, no. 9, 3 March 2014 (2014-03-03), GB , pages 2067 - 2075, XP071857111, ISSN: 0950-5423, DOI: 10.1111/ijfs.12515 *
MENG- TING YANG, PO-YUAN CHIANG: "Study on the Physicochemical Properties and Ready-to-eat Characterics of Wheat Flour with Different Treatment of Drum Drying (Pregelatinized)", JOURNAL OF AGRICULTURE AND FORESTRY, vol. 60, no. 3, 1 January 2011 (2011-01-01), pages 181 - 197, XP055981397 *
SIRIKONG PIYAPORN, WEERAWATANAKORN MONTHANA, CHITTRAKORN SASIVIMON: "PHYSICO-CHEMICAL PROPERTIES OF PREGELATINIZED MUNG BEAN FLOUR BY DRUM DRYING AND EXTRUSION PROCESS", PROCEEDINGS OF THE IRES 30TH INTERNATIONAL CONFERENCE, 2016, 1 January 2016 (2016-01-01), pages 55 - 60, XP093113656 *

Similar Documents

Publication Publication Date Title
WO2015132825A1 (fr) Produit de boulangerie et son procédé de fabrication
JP6592460B2 (ja) ベーカリー食品用加工澱粉及びベーカリー食品用ミックス
JP4995769B2 (ja) 食感の優れたベーカリー製品及びその製造法
WO2021085445A1 (fr) Procédé de fabrication de farine de céréale prégélatinisée
JPH10295253A (ja) パン類及びその製造法
JP2023062190A (ja) α化澱粉
JP7401984B2 (ja) 改質小麦粉
US20220322685A1 (en) Flour- and meal-based food products comprising insoluble alpha-1,3-glucan
WO2022230838A1 (fr) Procédé de production de farine de céréales prégélatinisée
JP6092443B1 (ja) 菓子類の食感改良剤及び菓子類の製造方法
JP5813299B2 (ja) ドライフルーツ入りパン類の製造方法
WO2023238730A1 (fr) Farine de céréale prégélatinisée et son procédé de production
WO2022230839A1 (fr) Procédé de fabrication de mélange pour boulangerie
JP2017529865A (ja) プロセス、製品、及び方法
JP7385762B1 (ja) 生地加熱食品用加工澱粉及び生地加熱食品用ミックス
JP5369244B1 (ja) 食品の製造方法、食品および食品用食感改良剤
JP6102005B2 (ja) 小麦粉組成物
WO2023095231A1 (fr) Procédé de production de farine de blé traitée thermiquement
WO2022230840A1 (fr) Procédé de fabrication de nouilles
JP2013236626A (ja) 食品の製造方法、食品および食品用食感改良剤
JP2014200245A (ja) 食品の製造方法、食品および食品用食感改良剤
WO2022091324A1 (fr) Composition pour produit alimentaire de boulangerie
JP2024011986A (ja) ミックス組成物

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 23819710

Country of ref document: EP

Kind code of ref document: A1