JP2021078429A5 - - Google Patents
Download PDFInfo
- Publication number
- JP2021078429A5 JP2021078429A5 JP2019209130A JP2019209130A JP2021078429A5 JP 2021078429 A5 JP2021078429 A5 JP 2021078429A5 JP 2019209130 A JP2019209130 A JP 2019209130A JP 2019209130 A JP2019209130 A JP 2019209130A JP 2021078429 A5 JP2021078429 A5 JP 2021078429A5
- Authority
- JP
- Japan
- Prior art keywords
- barley flour
- glutinous
- feeling
- glutinous barley
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Description
表４の結果から、もち種の大麦粉の全粒粉である実施例１１は、もち感が顕著に高くな
っており、剥皮割合が３０％で、平均粒径が５５μｍのもち種の大麦粉である実施例１２
は、もち感が実施例１１より劣ることがわかる。また、比較例４から、うるち種の大麦粉
は、平均粒径が小さくても、もち感増大効果は乏しいことがわかる。また、マルトース価が高いほど、もち感は増大することがわかる。なお、マルトース価は、前述したように、ＡＡＣＣ（Ａｍｅｒｉｃａｎ Ａｓｓｏｃｉａｔｉｏｎ ｏｆ Ｃｅｒｅａｌ Ｃｈｅｍｉｓｔｓ）の公定法（２２－１５）により測定した。
From the results in Table 4, Example 11, which is a whole grain of glutinous barley flour, has a remarkably high sticky feeling, and is a glutinous barley flour with a peeling ratio of 30% and an average particle size of 55 μm. Example 12
is inferior to Example 11 in sticky feeling. Moreover, from Comparative Example 4, it can be seen that non-glutinous barley flour has a poor effect of increasing the chewy feeling even when the average particle diameter is small. Also, it can be seen that the higher the maltose value, the greater the chewiness. The maltose value was measured by the official method (22-15) of AACC (American Association of Cereal Chemists), as described above.
表６に示されるように、もち種の大麦粉を、ミックス粉の配合中に１０質量部含有する実施例１３は、もち感の増強効果が優れていることがわかる。 As shown in Table 6, Example 13, which contains 10 parts by mass of glutinous barley flour in the mixed flour, has an excellent glutinous feeling enhancing effect.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019209130A JP7597506B2 (en) | 2019-11-19 | 2019-11-19 | Composition for enhancing the chewiness of food, method for enhancing the chewiness of food, barley flour from glutinous rice and food containing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019209130A JP7597506B2 (en) | 2019-11-19 | 2019-11-19 | Composition for enhancing the chewiness of food, method for enhancing the chewiness of food, barley flour from glutinous rice and food containing the same |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2021078429A JP2021078429A (en) | 2021-05-27 |
| JP2021078429A5 true JP2021078429A5 (en) | 2022-11-22 |
| JP7597506B2 JP7597506B2 (en) | 2024-12-10 |
Family
ID=75961786
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019209130A Active JP7597506B2 (en) | 2019-11-19 | 2019-11-19 | Composition for enhancing the chewiness of food, method for enhancing the chewiness of food, barley flour from glutinous rice and food containing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7597506B2 (en) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6435447B1 (en) | 2017-03-22 | 2018-12-05 | 中塚 康雄 | Low-sugar bread-like food and method for producing the same |
| JP6827251B2 (en) | 2018-04-27 | 2021-02-10 | 国立研究開発法人農業・食品産業技術総合研究機構 | Method for Producing Grain Seeds Containing Enhanced Nutrients |
-
2019
- 2019-11-19 JP JP2019209130A patent/JP7597506B2/en active Active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| You et al. | On the spectrum of an equitable quotient matrix and its application | |
| JP2015502688A5 (en) | ||
| JP2021078429A5 (en) | ||
| FI3609348T3 (en) | Texturized protein product and method for producing the same | |
| CN205036634U (en) | Multiple booster fan structure of an axial flow fan | |
| CN104222788A (en) | AOB (Antioxidant Of Bamboo) plant functional rice noodles and production process thereof | |
| CN104663765A (en) | A kind of ice skin premix powder | |
| WO2006124440A3 (en) | Processing of grains and the like | |
| JP2020124186A5 (en) | ||
| CN205922777U (en) | Manual puffed rice pot | |
| JPWO2022270421A5 (en) | ||
| Setiavani et al. | Rheology of The Glutinous Rice flour, Coconut Milk, and Palm Sugar Mixed System in A Traditiona Food Dodol Ulame | |
| CN209498376U (en) | A kind of noodle device with helical gear shaft | |
| CN209408301U (en) | A kind of rotating down pressing mechanical structure | |
| JPWO2023191023A5 (en) | ||
| CN108902683A (en) | A kind of health rice paste | |
| CN206590344U (en) | A kind of badminton ball bucket | |
| CN204417587U (en) | At the novel silane gas circuit structure that PECVD coating process uses | |
| TWD187022S (en) | Paddy husker | |
| CN208590526U (en) | A peeling and separating device | |
| KR20230036837A (en) | Manufacture method organic frain snack and manufacture apparatus thereof | |
| CN108450746A (en) | A kind of formula of Kiwi berry nutritious powder | |
| CN104605310A (en) | Preparation method of mushroom soybean sauce | |
| CN109984298A (en) | A kind of Tartary buckwheat dried noodles processing technology | |
| CN102273960B (en) | Belt type universal nut cracker |