Title:
GRAIN FLOUR-CONTAINING FOODS AND THE PRODUCTION THEREOF
Document Type and Number:
Japanese Patent JP2001054360
Kind Code:
A
Abstract:
To provide foods which are suppressed texture deterioration accompanied by moisture migration.
The functional fraction that has the equilibrium moisture content of ≤30% at 25°C and the glass transition moisture content of 12.5-40 wt.% at 25°C is separated from cereal flour to give the foods that contains the functional fraction more than 50 wt.% in the whole solid fraction that causes the deterioration of texture (processed foods and food materials).
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Inventors:
NONAKA MASAHIKO
MARUYAMA SUMIE
SAKATA HIROYUKI
MARUYAMA SUMIE
SAKATA HIROYUKI
Application Number:
JP23058999A
Publication Date:
February 27, 2001
Filing Date:
August 17, 1999
Export Citation:
Assignee:
AJINOMOTO KK
International Classes:
A23G9/24; A21D6/00; A21D13/00; A21D15/02; A23L3/36; A23L5/10; A23L7/109; A23L7/157; A23L35/00; (IPC1-7): A23L1/01; A23G9/24; A23L1/16; A23L1/176; A23L1/48; A23L3/36
Attorney, Agent or Firm:
Hiroshi Nakamoto (3 others)
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