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Title:
PRODUCTION METHOD FOR HEAT TREATED WHEAT FLOUR AND PRODUCTION METHOD FOR BAKERY FOOD MIX
Document Type and Number:
WIPO Patent Application WO/2016/121570
Kind Code:
A1
Abstract:
In the production method for heat treated wheat flour according to the present invention, moist heat treatment and dry heat treatment are successively performed on wheat flour. Preferably, in the moist heat treatment, in a state where the wheat flour and moisture are present in a sealed container, the atmospheric temperature in the sealed container is controlled to be 100-130°C and this atmospheric temperature is maintained for 3-60 seconds. Preferably, in the dry heat treatment, the wheat flour having been subjected to the moist heat treatment is agitated in the sealed container while the wheat flour is being indirectly heated at the object temperature of 80-150°C for 1 second-120 minutes. Preferably, after the dry heat treatment, the particle size of the wheat flour having been subjected to the dry heat treatment is altered to be 200 μm or less.

Inventors:
FUKUDA, Masato (3-1 Tsurugaoka 5-chome, Fujimino-sh, Saitama 11, 〒3568511, JP)
YOSHIDA, Masashi (3-1 Tsurugaoka 5-chome, Fujimino-sh, Saitama 11, 〒3568511, JP)
ISHIZUKA, Koji (3-1 Tsurugaoka 5-chome, Fujimino-sh, Saitama 11, 〒3568511, JP)
FUKUDOME, Shin-ichi (3-1 Tsurugaoka 5-chome, Fujimino-sh, Saitama 11, 〒3568511, JP)
TAGAMI, Yuji (19-12 Nihonbashikoami-cho, Chuo-k, Tokyo 44, 〒1038544, JP)
SAKAKIBARA, Michihiro (19-12 Nihonbashikoami-cho, Chuo-k, Tokyo 44, 〒1038544, JP)
Application Number:
JP2016/051408
Publication Date:
August 04, 2016
Filing Date:
January 19, 2016
Export Citation:
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Assignee:
NISSHIN FOODS INC. (25 Kanda-Nishiki-cho 1-chome, Chiyoda-ku Tokyo, 41, 〒1018441, JP)
International Classes:
A23L7/10; A21D13/08
Foreign References:
JP2014060944A2014-04-10
JP2008193996A2008-08-28
Other References:
TAKEDA, K.: "Effects of flour components and properties on cake batter expansion, effects of wheat starch addition, wet-heat treatment and ether extraction", JOURNAL OF HOME ECONOMICS OF JAPAN, vol. 39, no. 2, 1988, pages 109 - 117, ISSN: 1882-0352
AKIKO OTA ET AL.: "The Application of Heat- Moisture Treated Wheat Flour in Bakery Products", JOURNAL OF CONTEMPORARY HUMAN LIFE SCIENCE, vol. 1, 2005, pages 13 - 22, ISSN: 1349-7073
IKEDA, M. ET AL.: "Effect of heat-moisture treatment on the digestibility and viscous characteristics of hard wheat flour and separated wheat starch", FOOD PRESERVATION SCIENCE, vol. 34, no. 4, 2008, pages 203 - 208, ISSN: 2186-1277
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (NIKKEN AKASAKA BLDG, 7F. 5-7, Akasaka 2-chome, Minato-k, Tokyo 52, 〒1070052, JP)
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