Title:
未熟コムギ種子を用いた食品の製造方法及び食品
Document Type and Number:
Japanese Patent JP5509420
Kind Code:
B2
More Like This:
Inventors:
Toshiki Nakamura
Takiya Toshiyuki
Tomoya Niihata
Mika Saito
Youichi Kurimoto
Yoshikazu Ishihara
Takayuki Inokuma
Tomoo Moro
Koji Deguchi
Takiya Toshiyuki
Tomoya Niihata
Mika Saito
Youichi Kurimoto
Yoshikazu Ishihara
Takayuki Inokuma
Tomoo Moro
Koji Deguchi
Application Number:
JP2009190336A
Publication Date:
June 04, 2014
Filing Date:
August 19, 2009
Export Citation:
Assignee:
Centro Internacional de Agricultura Tropical
NIPPON FLOUR MILLS CO.,LTD.
NIPPON FLOUR MILLS CO.,LTD.
International Classes:
A23L7/10; A21D6/00; A21D13/00; A21D13/08; A23L7/109
Domestic Patent References:
| JP8256587A | ||||
| JP59641U |
Other References:
BAYRAM, M.,An analysis of scorched immature wheat: FREKEH,Cereal Foods World,2008年,Vol.53, No.3,p.134-138
MUJOO, R. and NG, P. K. W.,Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructo,J. Food Sci.,2003年,Vol.68, No.8,p.2448-2452
OEZBOY, O. et al.,Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid contents of fi,Nahrung,2001年,Vol.45, No.5,p.347-349
NAKAMURA, T. et al.,Sweet Wheat,Genes Genet. Syst.,2006年,Vol.81,p.361-365
MUJOO, R. and NG, P. K. W.,Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructo,J. Food Sci.,2003年,Vol.68, No.8,p.2448-2452
OEZBOY, O. et al.,Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid contents of fi,Nahrung,2001年,Vol.45, No.5,p.347-349
NAKAMURA, T. et al.,Sweet Wheat,Genes Genet. Syst.,2006年,Vol.81,p.361-365
Attorney, Agent or Firm:
Sadao Kumakura
Nobuo Ogawa
Atsushi Hakoda
Kenji Asai
Kazuo Yamazaki
Yuko Otsuka
Nobuo Ogawa
Atsushi Hakoda
Kenji Asai
Kazuo Yamazaki
Yuko Otsuka