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Title:
WHEAT-PROCESSED FOOD
Document Type and Number:
Japanese Patent JP3027455
Kind Code:
B2
Abstract:

PURPOSE: To prepare a baked or fried wheat food having good baked or fried color and palatability by using processed wheat containing decreased amount of protein having a specific molecular weight.
CONSTITUTION: The objective processed food is prepared by using processed wheat having decreased content of protein having a molecular weight of ≤30,000. The processed wheat can be produced e.g. by adding 2-20 pts. of saline solution having a concentration of 0.05-3M to 1 pt. of processed wheat such as wheat flour, stirring for 10min to 1hr to extract a protein fraction having a molecular weight of 30,000 and a protein fraction having a molecular weight of 50,000-70,000, removing the dissolved fractions by leaving standing or by centrifugal separation and repeating the above procedures 1 to 5 times.


Inventors:
Kenji Ikeda
Kazunori Kikuchi
Camellia Kazufumi
Takashi Suzuki
Shuzo Tashiro
Hiroshi Sugiyama
Hiroshige Kawano
Application Number:
JP29635991A
Publication Date:
April 04, 2000
Filing Date:
October 16, 1991
Export Citation:
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Assignee:
Asahi Denka Kogyo Co., Ltd.
International Classes:
A21D6/00; A23G3/00; A23G3/34; A23L7/10; A23L35/00; (IPC1-7): A21D6/00; A23G3/00; A23L1/10; A23L1/48
Domestic Patent References:
JP3297343A
Other References:
FEBS Letters,Vol.261[1](1990−Feb),p.85−88
Food Chem.Vol.11[4](1983),p.321−338
Attorney, Agent or Firm:
Kenichi Morita