Title:
エクストルーダー処理したα化デュラム小麦粒を使用した蒸しケーキの製造方法
Document Type and Number:
Japanese Patent JP6920781
Kind Code:
B2
Abstract:
To provide a method of manufacturing steamed cake that prevents time degradation of moist feeling and melt feeling in mouth after baking the steamed cake.SOLUTION: There is provided a method of manufacturing steamed cake using α-durum wheat grain made by adding water to durum semolina and/or durum flour, mixing it with the use of an extruder under high temperature and high pressure to extrude into a massive form under normal temperature and normal pressure, and then, crushing it to have a grain size passing through a sieve having an aperture of 500 μm.SELECTED DRAWING: None
Inventors:
Takaaki Hatano
Kazuhiko Komatsu
Kazuhiko Komatsu
Application Number:
JP2018120928A
Publication Date:
August 18, 2021
Filing Date:
June 26, 2018
Export Citation:
Assignee:
Nippon Flour Mills Co., Ltd.
International Classes:
A21D6/00; A21D13/80; A23G3/34
Domestic Patent References:
| JP9220049A | ||||
| JP2011177123A | ||||
| JP2009011277A | ||||
| JP60227622A | ||||
| JP2008211987A |
Attorney, Agent or Firm:
Yoshitsugu Tadokoro