Title:
穀粉組成物の製造方法
Document Type and Number:
Japanese Patent JP7383013
Kind Code:
B2
Abstract:
This method for producing a cereal flour composition includes a mixing step in which a cereal flour having a moisture content of 10 mass% or more is mixed with an emulsifier to obtain a mixture, a drying step in which the mixture is dried until the moisture content thereof becomes 7 mass% or less and a dried mixture is obtained, and a dry heat step in which the dried mixture is subjected to dry heating so that the temperature of said dried mixture is maintained at 95-150ºC for 2-150 minutes. The mixture is preferably dried so that the temperature thereof becomes 60-90ºC in the drying step. The HLB value of the emulsifier is preferably 15 or less.
Inventors:
Tadashi Yoshida
Yousuke Kikuchi
Kenichiro Takamatsu
Takahiro Yanagishita
Koichi Ito
Yousuke Kikuchi
Kenichiro Takamatsu
Takahiro Yanagishita
Koichi Ito
Application Number:
JP2021511989A
Publication Date:
November 17, 2023
Filing Date:
March 27, 2020
Export Citation:
Assignee:
Nisshin Flour Milling Group Inc.
Nisshin Seifun Premix Co., Ltd.
Nisshin Seifun Premix Co., Ltd.
International Classes:
A21D6/00; A21D13/44; A21D13/80; A23G3/00; A23L7/10; A23L7/157
Domestic Patent References:
| JP48072350A | ||||
| JP2008295389A | ||||
| JP2007117002A | ||||
| JP4141055A |
Foreign References:
| US3490917 | ||||
| WO2015107858A1 | ||||
| WO2015056457A1 |
Other References:
USHIJIMA, Y. et al.,Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Aci,Food Science and Technology Research,2017年,Vol. 23, No. 2,pp. 291-295,doi: 10.3136/fstr.23.291
THOMASSON, C. A. et al.,Replacement of Chlorine Treatment for Cake Flour,Cereal Chem.,1995年,Vol. 72, No. 6,pp. 616-620
THOMASSON, C. A. et al.,Replacement of Chlorine Treatment for Cake Flour,Cereal Chem.,1995年,Vol. 72, No. 6,pp. 616-620
Attorney, Agent or Firm:
Patent Attorney Showa International Patent Office
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