Title:
穀粉組成物
Document Type and Number:
Japanese Patent JP6506701
Kind Code:
B2
Abstract:
A cereal flour composition is made by subjecting a mixture to a heating treatment, the mixture including: a cereal flour; and 0.2-10 parts by mass of an emulsifier with respect to 100 parts by mass of the cereal flour. Preferably, the emulsifier is a monoglycerol fatty acid ester or lecithin. Preferably, the heating treatment is performed for 2 seconds to 3 minutes at a mixture temperature of 80 to 120° C. Preferably, the heating treatment is a heat-moisture treatment using saturated water vapor. A process for producing the cereal flour composition involves a heating step of directly applying saturated water vapor to the mixture including a cereal flour and an emulsifier, and heating the mixture, wherein the heating step is performed by using a production device including: a transporting path that transports an introduced raw material to an outlet; and a mechanism that introduces saturated water vapor into the transporting path.
Inventors:
Ryosuke Fujimura
Michihiro Sakakibara
Nishide Tatsunori
Yoshito Ueki
Satomi Nozaki
Miwa Takahashi
Shinichi Fukudome
Horimizu Takashi
Tetsuya Mitsuoka
Noriko Sakamoto
Michihiro Sakakibara
Nishide Tatsunori
Yoshito Ueki
Satomi Nozaki
Miwa Takahashi
Shinichi Fukudome
Horimizu Takashi
Tetsuya Mitsuoka
Noriko Sakamoto
Application Number:
JP2015557757A
Publication Date:
April 24, 2019
Filing Date:
December 26, 2014
Export Citation:
Assignee:
Nisshin Foods Inc.
International Classes:
A21D2/16; A21D2/36; A21D6/00; A21D13/00; A23L7/10
Domestic Patent References:
| JP2000069925A | ||||
| JP62143659A | ||||
| JP2003235482A |
Attorney, Agent or Firm:
Showa International Patent Office