Title:
穀物外皮加工品、穀物外皮加工品の製造方法、ベーカリー製品の製造方法、ベーカリー製品及びベーカリー製品用ミックス粉
Document Type and Number:
Japanese Patent JP6749753
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a cereal skin process product, when being used for a bakery dough, the secondary processing suitability of the bakery dough is satisfactory, also the bulking of the bakery product to be obtained is sufficient, and appearance, texture and flavor are satisfactory.SOLUTION: Provided is a cereal skin processed product in which α-amylase potency is 150 mU/g or lower, neutral protease potency is below 20 U/g and L value is 31 or higher. Also provided is a method for producing the cereal skin processed product including a heat treatment step where the product temperature of a cereal skin is controlled to 100 to 150°C by dry heat treatment, thereafter water is scattered by 10 to 40 pts.mass to 100 pts.mass of the cereal skin, and the product temperature of the cereal skin is retained in the range of 90 to 150°C for 3 min or more. Also, provided are a method for producing a bakery product including the blending of the cereal skin product, a bakery product including the cereal skin processed product, and mixed powder for a bakery product including the cereal skin processed product.SELECTED DRAWING: None
Inventors:
Masahiko Homma
Application Number:
JP2015215008A
Publication Date:
September 02, 2020
Filing Date:
October 30, 2015
Export Citation:
Assignee:
Showa Sangyo Co., Ltd.
International Classes:
A23L7/10; A21D2/36; A21D10/02; A21D13/02; A21D13/06
Domestic Patent References:
| JP10191873A | ||||
| JP2013243984A | ||||
| JP11103800A | ||||
| JP2014214105A | ||||
| JP2010104245A | ||||
| JP2001204411A | ||||
| JP2015070836A | ||||
| JP2014140366A |
Attorney, Agent or Firm:
Kaoru Watanabe