To provide novel wheat flour for producing secondary processing food where characteristics such as favorable taste and flavor of crops derived from an aleurone layer are utilized, a wheat flour delicatessen product using the wheat flour, and the secondary processing food having favorable taste and flavor of crops and no nasty taste or smell.
The novel wheat flour is obtained by eliminating an outermost part from whole wheat, preferably milling wheat granules so as to form the aleurone layer at the inner side of the outermost part or substantially at the outermost part of the granule, and used for secondary processing food having characteristics such as favorable grain taste and flavor derived from the aleurone layer. The wheat granules from which the outmost part is eliminated comprise wheat granules obtained by eliminating 2-15 wt.% of the outermost part from whole wheat. The secondary processing food has such characteristics that nasty taste and smell derived from outer skin or seed skin are little. The wheat flour delicatessen product is made of the wheat flour. The secondary processing food is obtained by using the wheat flour or the wheat flour delicatessen product.
ICHINO MASAAKI
KOGANEZAWA TOMOYUKI
Akinobu Sudo
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