Title:
METHOD FOR PRODUCING FOOD USING IMMATURE WHEAT GRAINS, AND FOOD
Document Type and Number:
WIPO Patent Application WO/2011/021659
Kind Code:
A1
Abstract:
Disclosed is a novel method for processing wheat. Also disclosed is a method for producing, using wheat grains as a starting material, a food material or food, which exhibits an improved texture or flavor, by applying the aforesaid processing method. Specifically disclosed are: a method for producing a food material or food using immature wheat grains which comprises threshing an immature wheat material in a frozen state; a method for producing the food material or food using immature wheat grains as described above, which comprises adding the immature wheat material to warm water at 40-85°C, removing suspended contaminants other than grains and defective grains, collecting immature wheat grains, and then using the immature wheat grains; and a food material or food using the immature wheat grains which is produced by the aforesaid method.
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Inventors:
NAKAMURA TOSHIKI (JP)
TAKIYA TOSHIYUKI (JP)
SHINBATA TOMOYA (JP)
SAITO MIKA (JP)
KURIMOTO YOUICHI (JP)
ISHIHARA YOSHIKAZU (JP)
INOKUMA TAKAYUKI (JP)
MORO TOMOO (JP)
DEGUCHI KOJI (JP)
TAKIYA TOSHIYUKI (JP)
SHINBATA TOMOYA (JP)
SAITO MIKA (JP)
KURIMOTO YOUICHI (JP)
ISHIHARA YOSHIKAZU (JP)
INOKUMA TAKAYUKI (JP)
MORO TOMOO (JP)
DEGUCHI KOJI (JP)
Application Number:
PCT/JP2010/063987
Publication Date:
February 24, 2011
Filing Date:
August 19, 2010
Export Citation:
Assignee:
INC ADMIN AGENCY NARO (JP)
NIPPON FLOUR MILLS (JP)
NAKAMURA TOSHIKI (JP)
TAKIYA TOSHIYUKI (JP)
SHINBATA TOMOYA (JP)
SAITO MIKA (JP)
KURIMOTO YOUICHI (JP)
ISHIHARA YOSHIKAZU (JP)
INOKUMA TAKAYUKI (JP)
MORO TOMOO (JP)
DEGUCHI KOJI (JP)
NIPPON FLOUR MILLS (JP)
NAKAMURA TOSHIKI (JP)
TAKIYA TOSHIYUKI (JP)
SHINBATA TOMOYA (JP)
SAITO MIKA (JP)
KURIMOTO YOUICHI (JP)
ISHIHARA YOSHIKAZU (JP)
INOKUMA TAKAYUKI (JP)
MORO TOMOO (JP)
DEGUCHI KOJI (JP)
International Classes:
A23L7/10; A01F12/42; B02B3/00; A21D6/00; A21D13/00; A23L7/109
Foreign References:
| JPH08256587A | 1996-10-08 | |||
| JPH059641U | 1993-02-09 |
Other References:
BAYRAM M.: "An analysis of scorched immature wheat: FREKEH", CEREAL FOODS WORLD, vol. 53, no. 3, 2008, pages 134 - 138
MUJOO R. ET AL: "Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides", J. FOOD SCI., vol. 68, no. 8, 2003, pages 2448 - 2452
OEZBOY 0. ET AL: "Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid contents of firik, a wheat-based local food", NAHRUNG, vol. 45, no. 5, 2001, pages 347 - 349
NAKAMURA T. ET AL: "Sweet Wheat", GENES GENET. SYST., vol. 81, 2006, pages 361 - 365
MUJOO R. ET AL: "Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides", J. FOOD SCI., vol. 68, no. 8, 2003, pages 2448 - 2452
OEZBOY 0. ET AL: "Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid contents of firik, a wheat-based local food", NAHRUNG, vol. 45, no. 5, 2001, pages 347 - 349
NAKAMURA T. ET AL: "Sweet Wheat", GENES GENET. SYST., vol. 81, 2006, pages 361 - 365
Attorney, Agent or Firm:
TSUJII Koichi et al. (JP)
辻居 Koichi (JP)
辻居 Koichi (JP)
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