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WO2024204672A1 - Procédé de production de farine de céréales traitée thermiquement - Google Patents

Procédé de production de farine de céréales traitée thermiquement Download PDF

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Publication number
WO2024204672A1
WO2024204672A1 PCT/JP2024/012961 JP2024012961W WO2024204672A1 WO 2024204672 A1 WO2024204672 A1 WO 2024204672A1 JP 2024012961 W JP2024012961 W JP 2024012961W WO 2024204672 A1 WO2024204672 A1 WO 2024204672A1
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Prior art keywords
flour
mass
parts
raw material
material composition
Prior art date
Application number
PCT/JP2024/012961
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English (en)
Japanese (ja)
Inventor
暢人 吉村
憲幸 柴本
聖二 木村
知久 赤石
渉馬 北村
翔平 幸西
Original Assignee
株式会社日清製粉ウェルナ
日清製粉プレミックス株式会社
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Publication date
Application filed by 株式会社日清製粉ウェルナ, 日清製粉プレミックス株式会社 filed Critical 株式会社日清製粉ウェルナ
Publication of WO2024204672A1 publication Critical patent/WO2024204672A1/fr

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • the present invention relates to heat-treated cereal flours that can be used to produce processed foods such as bakery foods.
  • Patent Document 1 describes a moist heat-treated wheat flour having a degree of gelatinization of 85% or more and a viscosity of 500 B.U. or less, suitable for producing bakery foods or skins, which is prepared by adding only 40 to 45% by weight of water to a raw wheat flour and pressurizing and heating the wheat flour at an internal barrel pressure of 4.9 ⁇ 10 5 to 2.0 ⁇ 10 6 Pa and a barrel temperature of 100 to 110° C. using a single-screw extruder.
  • the objective of the present invention is to provide heat-treated grain flour that can be used to produce processed foods with a good texture.
  • the present invention includes a step of pressurizing and heating a raw material composition containing cereal flour and water using an extruder,
  • the above process is a method for producing heat-treated flour, which is carried out so as to satisfy at least one of the following conditions 1 and 2.
  • Condition 1 A raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa or more and a heating temperature of 80° C. or more.
  • Condition 2 A raw material composition containing 100 parts by mass of cereal flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa or more and a heating temperature of 110° C. or more.
  • the present invention also provides a method for producing a food product, comprising the steps of pressurizing and heating a raw material composition containing heat-moisture treated flour and water using an extruder,
  • the above process is a method for producing heat-treated flour, which is carried out so as to satisfy at least one of the following conditions 1 and 2.
  • Condition 1 A raw material composition containing 100 parts by mass of heat-moisture treated grain flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa or more and a heating temperature of 80° C. or more.
  • Condition 2 A raw material composition containing 100 parts by mass of heat-moisture treated grain flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa or more and a heating temperature of 110°C or more.
  • the present invention also relates to a processed food mix containing heat-treated grain flour produced by the above-mentioned production method of the present invention.
  • the method for producing heat-treated grain flour of the present invention includes a step of pressurizing and heating a raw material composition containing at least grain flour and water using an extruder.
  • “flour” refers to a powdery substance derived from a grain at room temperature and normal pressure (ambient temperature 20°C, 1 atm), and includes grain flour and starch.
  • “Starch” as used herein refers to "pure starch” isolated from a plant such as wheat, and is distinguished from starch inherently contained in grain flour or whole grain flour.
  • grains from which "flour” is derived include not only cereals (seeds of plants of the Gramineae family), but also pseudocereals (seeds of dicotyledonous plants), pulses (seeds of plants of the Legume family), and potatoes (edible tuberous roots or tubers), etc., as long as they contain starch as an ingredient.
  • the cereal flours used in the present invention are typically unprocessed cereal flours (unprocessed cereal flour, unprocessed starch) that have not been subjected to processing such as heat treatment.
  • unprocessed flour include wheat flour such as weak flour, medium flour, semi-strong flour, strong flour, and durum flour; rice flour, corn flour, potato flour, tapioca flour, and sweet potato flour.
  • Unmodified starches include, for example, tapioca starch, wheat starch, potato starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch.
  • the cereal flour used in the present invention may be at least partially moist-heat treated, in other words, it may contain moist-heat treated cereal flour (moisture-heat treated flour, moist-heat treated starch).
  • moist-heat treated cereal flour moisture-heat treated flour, moist-heat treated starch.
  • moist heat treatment refers to a treatment in which the treatment target (flour) is heated while maintaining the moisture of the treatment target or while adding moisture to the treatment target.
  • water or steam such as saturated steam or superheated steam can be used as the moisture added to the treatment target.
  • the heating method in the moist heat treatment is not particularly limited, and examples thereof include a method in which a heat medium such as hot air is directly contacted with the treatment target, and a method in which the treatment target is indirectly heated in a high humidity atmosphere.
  • the apparatus for carrying out the moist heat treatment is not particularly limited, and examples thereof include an autoclave, a steam oven, and a single-screw or twin-screw extruder.
  • An example of the moist heat treatment is a method in which the treatment target to which moisture has been added is sealed thinly and flat in a sealed container such as an aluminum pouch, and the sealed container is heated together with the sealed container using an oil heater, an oil bath, an autoclave, or the like.
  • the moist heat treatment is a method in which the treatment target to which moisture has been added is introduced into a sealed container, and then saturated steam is introduced into the container and heated under pressure while stirring the treatment target as necessary.
  • the "pressure-heat treatment of a raw material composition containing flour and water by an extruder" carried out in the production method of the present invention is a moist heat treatment of the flour, so when the raw material composition used in the present invention contains moist heat treated flour, the moist heat treated flour will have been subjected to moist heat treatment two or more times before carrying out the production method of the present invention.
  • the moist heat treated flour may also be produced from unprocessed flour by the production method of the present invention, in which case the production method of the present invention will be carried out two or more times using unprocessed flour as a starting material to produce the desired heat treated flour.
  • the proportion of the mass of the moist-heat treated flour to the total mass of the flour is not particularly limited and may be appropriately adjusted depending on the use of the heat-treated flour, etc., but from the viewpoint of reliably obtaining the effects of using the moist-heat treated flour, it is preferably 5 mass% or more, more preferably 20 mass% or more, even more preferably 50 mass% or more, and it may be 100 mass%, i.e. all of the flour may be moist-heat treated flour.
  • the type of cereal flour may be the same or different between the two.
  • both the unprocessed cereal flour and the moist heat treated cereal flour may be wheat flour, or the unprocessed cereal flour may be wheat flour and the moist heat treated cereal flour may be a cereal flour other than wheat flour or a starch.
  • the raw material composition used in the present invention contains 40 parts by mass or more of water per 100 parts by mass of cereal flour. If the water content in the raw material composition is less than 40 parts by mass per 100 parts by mass of cereal flour, the desired effect of the present invention (the provision of heat-treated cereal flour capable of producing processed foods with a good texture) may not be achieved. On the other hand, if the water content in the raw material composition is too high, the discharge from the extruder may become unstable, which may reduce productivity, and the processed food may become more chewy, etc., and the desired effect of the present invention may not be achieved.
  • the water content in the raw material composition is preferably 40 to 85 parts by mass, more preferably 65 to 75 parts by mass, per 100 parts by mass of cereal flour.
  • the treatment conditions pressurizing pressure and heating temperature
  • the treatment conditions differ depending on whether the water content in the raw material composition is 55 parts by mass or more or 40 parts by mass or more.
  • the extruder used in the present invention can be any extruder that can be used for heat treatment of grain flours without any particular restrictions.
  • the extruder typically includes a hollow cylindrical barrel (also called a cylinder) in which the material to be treated (raw material composition) is accommodated, a screw disposed inside the barrel and rotated by a driving source such as a motor, a feeder that supplies the material to be treated to the inside of the barrel, and a die disposed at the outlet of the barrel, and the material to be treated that is introduced into the barrel through the feeder is compressed by the screw while moving toward the die and is extruded from the die. If the extruder does not include a die, the material to be treated is extruded from the outlet of the barrel.
  • a heating means such as a cartridge heater may be attached around the barrel, making it possible to heat the material to be treated in the barrel.
  • an extruder capable of introducing steam into the barrel may be used.
  • a part or all of the water contained in the raw material composition may be obtained by the steam supplied by the extruder. That is, in the present invention, the raw material composition may be prepared by feeding grain flour into the barrel of the extruder and supplying steam into the barrel.
  • the extruder used in the present invention may be a single-screw extruder with one screw, or a twin-screw extruder with two screws, but a twin-screw extruder is preferred from the viewpoint of ensuring the desired effects of the present invention.
  • condition 1 A raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa (2.04 kgf/cm 2 ) or more and a heating temperature of 80° C. or more.
  • Condition 2 A raw material composition containing 100 parts by mass of cereal flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa (3.06 kgf/cm 2 ) or more and a heating temperature of 110° C. or more.
  • the pressurizing pressure and heating temperature as follows in the above conditions 1 and 2. If the pressurizing pressure is too high, the extrusion from the extruder may become unstable, resulting in a decrease in productivity. If the pressurizing temperature is too high, the extrusion from the extruder may become unstable, resulting in a decrease in productivity.
  • Condition 1 The pressure is preferably 400 to 1500 kPa, more preferably 500 to 1400 kPa, even more preferably 600 to 1300 kPa, and still more preferably 785 to 1250 kPa.
  • the heating temperature is preferably 100 to 190°C, more preferably 120 to 180°C, and still more preferably 150 to 170°C.
  • the pressurizing pressure is preferably 300 to 6500 kPa, more preferably 300 to 6000 kPa, even more preferably 300 to 5500 kPa, and still more preferably 320 to 5000 kPa.
  • the heating temperature is preferably 110 to 190°C, more preferably 110 to 180°C, and even more preferably 110 to 170°C.
  • the time (treatment time) for maintaining a pressurized pressure of 200 kPa or more and a heating temperature of 80°C or more under condition 1 is preferably 20 to 90 seconds, more preferably 30 to 60 seconds.
  • the time (treatment time) for maintaining a pressurized pressure of 300 kPa or more and a heating temperature of 110°C or more under condition 2 is preferably 5 to 90 seconds, more preferably 5 to 60 seconds.
  • the conditions for the pressurized heat treatment of the raw material composition using an extruder need only satisfy either condition 1 or 2 above.
  • the raw material composition containing cereal flour and water is pressurized and heated using an extruder to obtain the intended heat-treated cereal flour.
  • the heat-treated cereal flour is typically in a powder form at room temperature and normal pressure.
  • the heat-treated flour obtained by the pressurized heat treatment using an extruder may be subjected to post-treatment such as drying and pulverization, if necessary.
  • the drying is a treatment for reducing the moisture content of the heat-treated flour, and can be carried out by appropriately using a known drying method such as air drying or hot air drying.
  • the pulverization can be carried out in the usual manner using a known pulverization means such as a pin mill or roll mill.
  • the raw material composition subjected to pressurized heating using an extruder may further contain a moisture absorbing material in addition to the grain flour and water, which can further improve the texture of processed foods using the heat-treated grain flour obtained through such pressurized heating.
  • a moisture absorbing material any food material other than grain flour that has water absorption properties can be used without any particular restrictions.
  • a preferred moisture-absorbing material is one that "provides a water absorption rate by a farinograph when 5 parts by mass of the moisture-absorbing material are added to 95 parts by mass of wheat flour that is 5% or more higher than when the moisture-absorbing material is not added" (hereinafter, also referred to as a "specific moisture-absorbing material").
  • a "farinograph” is an apparatus that uses a mixer to mix wheat flour to which water has been added, i.e. dough, and records the resistance of the dough to the mixer blades as torque measured with a load cell over time during mixing.
  • the water absorption rate measured by a farinograph (hereinafter also referred to as "Farino water absorption rate”) is the amount of water required to prepare dough of a specified hardness, expressed as a ratio to the mass of wheat flour used to prepare the dough, and is measured by the following method.
  • commercially available strong flour for example, "Million” manufactured by Nisshin Flour Milling Co., Ltd.
  • the Farino water absorption rate when no moisture-absorbing material is added to the wheat flour is measured by the following method. 300 g of wheat flour to be measured (based on a moisture content of 13.5% by mass) is placed in a mixer equipped with a Farinograph (for example, "Fariograph-TS" manufactured by Brabender), and while adjusting the product temperature of the wheat flour to 30°C and stirring with a mixer, water at 30°C is added to the wheat flour, and the resistance of the dough, which is a mixture of the wheat flour and water, at a product temperature of 30°C is recorded over time to obtain a Farinogram.
  • a Farinograph for example, "Fariograph-TS” manufactured by Brabender
  • the amount of water added to the wheat flour is adjusted so that the maximum viscosity of the dough at a product temperature of 30°C (the peak of the curve in the Farinogram) is 500 B.U. (Brabender Units).
  • the ratio (mass%) of the mass of water required to prepare a dough with a maximum viscosity of 500 B.U. relative to the mass of wheat flour (300 g) is calculated, and this is taken as the Farino water absorption rate (%) of the wheat flour.
  • the measurement of the Farino water absorption rate when 5 parts by weight of a moisture-absorbing material is added to 95 parts by weight of wheat flour is the same as that when no moisture-absorbing material is added, except that the measurement subject is a mixture of 285 g of wheat flour (calculated as a moisture content of 13.5% by weight) and 15 g of the moisture-absorbing material.
  • a specific example of a specific moisture-absorbing material is citrus fiber.
  • Citrus fiber is typically produced by squeezing citrus fruits such as oranges, removing the juice from the squeezed liquid, and then subjecting the cell walls of the powder to a high impact, and has excellent water absorption and water retention properties.
  • Commercially available citrus fiber can be used.
  • An example of a commercially available citrus fiber is "CF312" manufactured by Rettenmeyer Japan Co., Ltd.
  • one or more selected from gelling agents, thickening agents, gluten, and pregelatinized starch can be used.
  • gelling agents include gelatin, gellan gum, carrageenan, pectin, agar, methylcellulose, and the like.
  • thickeners include locust bean gum, guar gum, gum arabic, xanthan gum, tamarind gum, tara gum, pullulan, tragacanth gum, karaya gum, rhamsan gum, welan gum, and psyllium seed gum.
  • An example of gluten is vital gluten.
  • pregelatinized starch include those obtained by subjecting the above-mentioned unprocessed starch to pregelatinization treatment (heat treatment in the presence of moisture).
  • the content of the specific moisture absorbing material in the raw material composition is preferably 0.1 parts by mass or more, and more preferably 1 to 2 parts by mass, per 100 parts by mass of grain flour in the raw material composition.
  • the raw material composition subjected to pressurized heating using an extruder may further contain one or more enzymes selected from amylase and lipase in addition to the grain flour and water. This can further improve the texture of processed foods using the heat-treated grain flour obtained through such pressurized heating.
  • These enzymes may be used in combination with the above-mentioned moisture-absorbing material (specific moisture-absorbing material).
  • the amylase and lipase any known enzyme that can be used in foods can be used without any particular limitation. Examples of amylase include ⁇ -amylase, ⁇ -amylase, glucoamylase, and isoamylase.
  • the lipase may be an animal-derived lipase or a microbial-derived lipase.
  • the content of amylase in the raw material composition is preferably 1 to 10,000 ppm, and more preferably 100 to 1,000 ppm, based on the total mass of the raw material composition.
  • the content of lipase in the raw material composition is preferably 1 to 10,000 ppm, and more preferably 100 to 1,000 ppm, based on the total mass of the raw material composition. If the content of the enzyme in the raw material composition is too high, the desired effects of the present invention may not be achieved, and extrusion from the extruder may become unstable, resulting in a decrease in productivity.
  • the heat-treated flour produced by the production method of the present invention can be used to produce processed foods containing flour.
  • the heat-treated flour of the present invention is particularly suitable for producing bakery foods.
  • the term "bakery foods” as used herein refers to processed foods obtained by baking dough containing flour, and includes those that contain other ingredients (e.g., fillings) in addition to the baked product of the dough.
  • Bakery foods are typically produced by heating fermented or non-fermented dough prepared through a process of stirring dough ingredients containing cereal flour in the presence of water.
  • the heat-treated cereal flour of the present invention When producing processed foods such as bakery foods using the heat-treated cereal flour of the present invention, it is possible to use only the heat-treated cereal flour as the cereal flour, but from the viewpoint of improving the taste and texture of the processed food, it is preferable to use a processed food mix containing the heat-treated cereal flour and other cereal flours.
  • the flour that can be used in combination with the heat-treated flour of the present invention may be a flour that has not been heat-treated.
  • This "flour that has not been heat-treated” may be unprocessed flour (unprocessed flour, unprocessed starch) that has not been subjected to any processing such as heat treatment, or processed flour that has been subjected to one or more processing treatments other than heat treatment (e.g., etherification, esterification, acetylation, cross-linking, oxidation, oil processing, etc.). Specific examples of unprocessed flour are as described above.
  • one type of cereal flour other than the heat-treated cereal flour of the present invention can be used alone or in combination of two or more types.
  • the proportion of the heat-treated cereal flour of the present invention in the total cereal flour in the processed food mix is preferably 0.1 to 20% by mass, more preferably 5 to 10% by mass. If the proportion is too low, there is little point in using the heat-treated cereal flour of the present invention, and if the proportion is too high, the taste and texture of the processed food may be deteriorated.
  • the content of the grain flour in the processed food mix is preferably 40 to 90% by mass, more preferably 50 to 80% by mass, based on the total mass of the mix.
  • the processed food mix may contain ingredients other than cereal flours, including the heat-treated cereal flours of the present invention.
  • the other ingredients may be any ingredient used in the manufacture of processed foods using the mix, without any particular restrictions.
  • examples of the other ingredients include sugars such as glucose, sucrose, oligosaccharides, maltose, trehalose, fructose, etc.; proteins such as milk protein and soy protein; vegetable or animal fats and oils; emulsifiers such as sucrose fatty acid esters; egg powders such as whole egg powder, egg yolk powder, and egg white powder; leavening agents such as baking powder; dairy products such as fresh cream, condensed milk, milk, fermented milk, and milk powder; seasonings such as salt and soy sauce; alcohol, soy milk, yeast, spices, dried fruits, nuts, enzymes, flavorings, etc., and these may be used alone or in combination of two or more in appropriate amounts.
  • the processed food mix is typically obtained by mixing various ingredients including the heat-treated grain flour of the present invention.
  • the processed food mix is typically in the form of a powder or granules at room temperature and pressure.
  • a method for producing bakery foods typically includes a dough preparation step in which a dough is prepared, and a baking step in which the dough is baked.
  • the dough preparation step liquid ingredients are added to the processed food mix to obtain a mixture, and the mixture is stirred in a mixer to prepare the dough.
  • the liquid ingredients include aqueous liquids containing water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), milk, etc.
  • the baking step can be carried out according to conventional methods. If necessary, the dough may be fermented after the dough preparation step and before the baking step.
  • Examples 1 to 46, Comparative Examples 1 to 3 The raw material compositions having the compositions shown in Tables 1 to 6 below were pressurized and heated under the heat treatment conditions shown in the tables using a twin-screw extruder (manufactured by Nippon Steel & Sumitomo Metals, Ltd., model: TEX-47FSS-25BW-V) or a single-screw extruder (manufactured by NP Foods Co., Ltd., model: MC-1102) to produce heat-treated wheat flour.
  • a twin-screw extruder manufactured by Nippon Steel & Sumitomo Metals, Ltd., model: TEX-47FSS-25BW-V
  • a single-screw extruder manufactured by NP Foods Co., Ltd., model: MC-1102
  • the heat-treated wheat flour produced was dried by leaving it to stand in an environment with an atmospheric temperature of 90°C for 8 hours using a shelf dryer, and then coarsely ground using a roll mill, and further ground using a pin mill so that the fraction remaining on a sieve with 100 ⁇ m openings was about 20 mass%. Details of the raw materials used are as follows.
  • a pancake mix which is a type of processed food mix, was produced using any one of the heat-treated wheat flours in the Examples and Comparative Examples.
  • the composition of the produced pancake mix was 77.0% by mass of wheat flour, 19.2% by mass of sugar, and 3.8% by mass of baking powder (total 100% by mass).
  • 90% by mass of the wheat flour used in the pancake mix was unprocessed wheat flour (weak flour, "Flour” manufactured by Nisshin Flour Milling Co., Ltd.), and the remaining 10% by mass was heat-treated wheat flour.
  • a control pancake mix was also produced in the same manner as above, except that the unprocessed wheat flour was used alone as the wheat flour.
  • the pancake mix was used to make pancakes by the following method.
  • the made pancakes were allowed to cool in an environment with an ambient temperature of 27° C. for 30 minutes, and then the whole pancakes were wrapped in a wrapping film and stored in a refrigerator with an internal temperature of 4° C. for 2 days.
  • the pancakes thus stored in the refrigerator for two days were eaten by 10 expert panelists immediately after being taken out of the refrigerator, and the texture (moistness, chewiness) was evaluated according to the following evaluation criteria.
  • the results (arithmetic mean values of the evaluation results by the 10 expert panelists) are shown in Tables 1 to 6 below.
  • the pancake batter was allowed to rest for 10 minutes after preparation, 55 g of the batter was poured onto a griddle, and one side of the batter was baked for 3 minutes at a griddle temperature of 180° C., and then the batter was turned upside down and baked for 2 minutes on the other side to produce pancakes.
  • the present invention provides heat-treated grain flours that can be used to produce processed foods with good texture.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)

Abstract

Ce procédé de production de farine de céréales traitée thermiquement comprend une étape dans laquelle une composition de matière première contenant 100 parties en masse de farine de céréales et 55 parties en masse ou plus d'eau est mise sous pression et chauffée à l'aide d'une extrudeuse. L'étape est effectuée de façon à satisfaire au moins l'une des conditions 1 et 2 suivantes.　Condition 1 : Une composition de matière première contenant 100 parties en masse de farine de céréales et 55 parties en masse ou plus d'eau est mise sous pression et chauffée à une pression de 200 kPa ou plus et à une température de chauffage de 80°C ou plus.　Condition 2 : Une composition de matière première contenant 100 parties en masse de farine de céréales et 40 parties en masse ou plus d'eau est mise sous pression et chauffée à une pression de 300 kPa ou plus et à une température de chauffage de 110°C ou plus.　La composition de matière première peut contenir un ou plusieurs composants choisis parmi un matériau hygroscopique, une amylase et une lipase. Au moins une partie de la farine de céréales peut être soumise à un traitement thermique par voie humide. Une extrudeuse biaxiale peut être utilisée comme extrudeuse.
PCT/JP2024/012961 2023-03-30 2024-03-29 Procédé de production de farine de céréales traitée thermiquement WO2024204672A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6255067A (ja) * 1985-08-22 1987-03-10 Tech Res Assoc Extru Cook Food Ind 二軸型エクストル−ダを利用した可食性生地の製造方法及び装置
JPH05344866A (ja) * 1991-04-02 1993-12-27 Nippon Flour Mills Co Ltd フスマ加工品及びその製造法
JP2003061600A (ja) * 2001-08-28 2003-03-04 Nisshin Flour Milling Inc 湿熱処理小麦粉およびそれを用いたミックス類
WO2022230839A1 (fr) * 2021-04-28 2022-11-03 株式会社日清製粉グループ本社 Procédé de fabrication de mélange pour boulangerie

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6255067A (ja) * 1985-08-22 1987-03-10 Tech Res Assoc Extru Cook Food Ind 二軸型エクストル−ダを利用した可食性生地の製造方法及び装置
JPH05344866A (ja) * 1991-04-02 1993-12-27 Nippon Flour Mills Co Ltd フスマ加工品及びその製造法
JP2003061600A (ja) * 2001-08-28 2003-03-04 Nisshin Flour Milling Inc 湿熱処理小麦粉およびそれを用いたミックス類
WO2022230839A1 (fr) * 2021-04-28 2022-11-03 株式会社日清製粉グループ本社 Procédé de fabrication de mélange pour boulangerie

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