Title:
METHOD FOR PRODUCING PREGELATINIZED GRAIN FLOUR
Document Type and Number:
WIPO Patent Application WO/2022/230838
Kind Code:
A1
Abstract:
The method for producing a pregelatinized grain flour according to the present invention includes a step for thermally drying a slurry, which contains 100 parts by mass of grain flour and 500-1500 parts by mass of water, using a drum dryer. Preferably, the grain flour contains wheat flour. Preferably, the grain flour contains one or more selected from low-amylose wheat flour and a glutinous grain flour. Preferably, the temperature of the heating section of the drum dryer is 100-150°C. A method for producing a processed food according to the present invention is characterized in that a pregelatinized grain flour produced by the aforesaid production method is used as a starting material.
Inventors:
SHIBAMOTO NORIYUKI (JP)
NAKAMURA KENJI (JP)
KOJIMA KAZUKO (JP)
TANAKA TOMOHISA (JP)
TOYOTA HAJIME (JP)
YAMAZAKI SHUHEI (JP)
KONISHI SHOHEI (JP)
NAKAMURA KENJI (JP)
KOJIMA KAZUKO (JP)
TANAKA TOMOHISA (JP)
TOYOTA HAJIME (JP)
YAMAZAKI SHUHEI (JP)
KONISHI SHOHEI (JP)
Application Number:
PCT/JP2022/018797
Publication Date:
November 03, 2022
Filing Date:
April 26, 2022
Export Citation:
Assignee:
NISSHIN SEIFUN GROUP INC (JP)
NISSHIN FLOUR MILLING INC (JP)
NISSHIN SEIFUN WELNA INC (JP)
NISSHIN SEIFUN PREMIX INC (JP)
NISSHIN FLOUR MILLING INC (JP)
NISSHIN SEIFUN WELNA INC (JP)
NISSHIN SEIFUN PREMIX INC (JP)
International Classes:
A23L7/10; A21D2/18; A21D13/00; A21D13/44; A23L7/109
Foreign References:
| JP2018064489A | 2018-04-26 | |||
| JPS5948060A | 1984-03-19 |
Other References:
MENG- TING YANG, PO-YUAN CHIANG: "Study on the Physicochemical Properties and Ready-to-eat Characterics of Wheat Flour with Different Treatment of Drum Drying (Pregelatinized)", J. AGRI. & FORE, vol. 60, no. 3, 1 January 2011 (2011-01-01), pages 181 - 197, XP055981397
SIRIKONG PIYAPORN, WEERAWATANAKORN MONTHANA, CHITTRAKORN SASIVIMON: "Physico-Chemical Properties of Pregelatinized Mung Bean Flour by Drum Drying and Extrusion Process", PROCEEDINGS OF THE IRES 30 TH INTERNATIONAL CONFERENCE, 18 February 2016 (2016-02-18), pages 55 - 60, XP055981404
BISRI SOISON; KAMOLWAN JANGCHUD; ANUVAT JANGCHUD; THEPKUNYA HARNSILAWAT; KUAKOON PIYACHOMKWAN; CHULALUCK CHARUNUCH; WITOON PRINYAW: "Physico‐functional and antioxidant properties of purple‐flesh sweet potato flours as affected by extrusion and drum‐drying treatments", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 49, no. 9, 3 March 2014 (2014-03-03), GB , pages 2067 - 2075, XP071857111, ISSN: 0950-5423, DOI: 10.1111/ijfs.12515
SIRIKONG PIYAPORN, WEERAWATANAKORN MONTHANA, CHITTRAKORN SASIVIMON: "Physico-Chemical Properties of Pregelatinized Mung Bean Flour by Drum Drying and Extrusion Process", PROCEEDINGS OF THE IRES 30 TH INTERNATIONAL CONFERENCE, 18 February 2016 (2016-02-18), pages 55 - 60, XP055981404
BISRI SOISON; KAMOLWAN JANGCHUD; ANUVAT JANGCHUD; THEPKUNYA HARNSILAWAT; KUAKOON PIYACHOMKWAN; CHULALUCK CHARUNUCH; WITOON PRINYAW: "Physico‐functional and antioxidant properties of purple‐flesh sweet potato flours as affected by extrusion and drum‐drying treatments", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 49, no. 9, 3 March 2014 (2014-03-03), GB , pages 2067 - 2075, XP071857111, ISSN: 0950-5423, DOI: 10.1111/ijfs.12515
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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