METHOD FOR PRODUCING HEAT-TREATED WHEAT FLOUR
PROBLEM TO BE SOLVED: To provide a method for producing heat-treated wheat flour capable of stably producing secondly processed food such as confectionery or the like having satisfactory appearance and texture.SOLUTION: Provided is a method for producing heat-treated wheat flour including: a step A)...
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| creator | SHIGA SEIJI OBUCHI YASUHIKO KITA TAKEOMI |
| description | PROBLEM TO BE SOLVED: To provide a method for producing heat-treated wheat flour capable of stably producing secondly processed food such as confectionery or the like having satisfactory appearance and texture.SOLUTION: Provided is a method for producing heat-treated wheat flour including: a step A) in which raw material wheat essentially consisting of soft wheat is subjected to moist heat treatment at a product temperature of 80 to 100°C for 1 to 90 min, thereafter, the raw material wheat is held at a product temperature of 60°C or higher and also at below the product temperature upon the moist heat treatment for 1 to 90 min, and after that, the raw material wheat is milled or; a step B) in which the raw material wheat essentially consisting of soft wheat is subjected to moist heat treatment at a product temperature of 80 to 100°C for 1 to 180 min, and after that, the raw material wheat is milled.
【課題】外観及び食感が良好な菓子類等の二次加工食品を安定的に製造可能な熱処理小麦粉の製造方法を提供すること。【解決手段】本発明の熱処理小麦粉の製造方法は、Ａ）軟質系小麦を主体とする原料小麦を品温８０〜１００℃で１〜９０分間湿熱処理した後、該原料小麦の品温を６０℃以上且つ該湿熱処理時の品温未満で１〜９０分間保持し、しかる後、該原料小麦を製粉するか、又はＢ）軟質系小麦を主体とする原料小麦を品温８０〜１００℃で１〜１８０分間湿熱処理した後、該原料小麦を製粉する。【選択図】なし |
| format | Patent |
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【課題】外観及び食感が良好な菓子類等の二次加工食品を安定的に製造可能な熱処理小麦粉の製造方法を提供すること。【解決手段】本発明の熱処理小麦粉の製造方法は、Ａ）軟質系小麦を主体とする原料小麦を品温８０〜１００℃で１〜９０分間湿熱処理した後、該原料小麦の品温を６０℃以上且つ該湿熱処理時の品温未満で１〜９０分間保持し、しかる後、該原料小麦を製粉するか、又はＢ）軟質系小麦を主体とする原料小麦を品温８０〜１００℃で１〜１８０分間湿熱処理した後、該原料小麦を製粉する。【選択図】なし</description><language>eng ; jpn</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2015</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150305&DB=EPODOC&CC=JP&NR=2015042165A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150305&DB=EPODOC&CC=JP&NR=2015042165A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SHIGA SEIJI</creatorcontrib><creatorcontrib>OBUCHI YASUHIKO</creatorcontrib><creatorcontrib>KITA TAKEOMI</creatorcontrib><title>METHOD FOR PRODUCING HEAT-TREATED WHEAT FLOUR</title><description>PROBLEM TO BE SOLVED: To provide a method for producing heat-treated wheat flour capable of stably producing secondly processed food such as confectionery or the like having satisfactory appearance and texture.SOLUTION: Provided is a method for producing heat-treated wheat flour including: a step A) in which raw material wheat essentially consisting of soft wheat is subjected to moist heat treatment at a product temperature of 80 to 100°C for 1 to 90 min, thereafter, the raw material wheat is held at a product temperature of 60°C or higher and also at below the product temperature upon the moist heat treatment for 1 to 90 min, and after that, the raw material wheat is milled or; a step B) in which the raw material wheat essentially consisting of soft wheat is subjected to moist heat treatment at a product temperature of 80 to 100°C for 1 to 180 min, and after that, the raw material wheat is milled.
【課題】外観及び食感が良好な菓子類等の二次加工食品を安定的に製造可能な熱処理小麦粉の製造方法を提供すること。【解決手段】本発明の熱処理小麦粉の製造方法は、Ａ）軟質系小麦を主体とする原料小麦を品温８０〜１００℃で１〜９０分間湿熱処理した後、該原料小麦の品温を６０℃以上且つ該湿熱処理時の品温未満で１〜９０分間保持し、しかる後、該原料小麦を製粉するか、又はＢ）軟質系小麦を主体とする原料小麦を品温８０〜１００℃で１〜１８０分間湿熱処理した後、該原料小麦を製粉する。【選択図】なし</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2015</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZND1dQ3x8HdRcPMPUggI8ncJdfb0c1fwcHUM0Q0JApKuLgrhIJ6Cm49_aBAPA2taYk5xKi-U5mZQcnMNcfbQTS3Ij08tLkhMTs1LLYn3CjAyMDQ1MDEyNDN1NCZKEQD9gCXI</recordid><startdate>20150305</startdate><enddate>20150305</enddate><creator>SHIGA SEIJI</creator><creator>OBUCHI YASUHIKO</creator><creator>KITA TAKEOMI</creator><scope>EVB</scope></search><sort><creationdate>20150305</creationdate><title>METHOD FOR PRODUCING HEAT-TREATED WHEAT FLOUR</title><author>SHIGA SEIJI ; OBUCHI YASUHIKO ; KITA TAKEOMI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2015042165A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2015</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>SHIGA SEIJI</creatorcontrib><creatorcontrib>OBUCHI YASUHIKO</creatorcontrib><creatorcontrib>KITA TAKEOMI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SHIGA SEIJI</au><au>OBUCHI YASUHIKO</au><au>KITA TAKEOMI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING HEAT-TREATED WHEAT FLOUR</title><date>2015-03-05</date><risdate>2015</risdate><abstract>PROBLEM TO BE SOLVED: To provide a method for producing heat-treated wheat flour capable of stably producing secondly processed food such as confectionery or the like having satisfactory appearance and texture.SOLUTION: Provided is a method for producing heat-treated wheat flour including: a step A) in which raw material wheat essentially consisting of soft wheat is subjected to moist heat treatment at a product temperature of 80 to 100°C for 1 to 90 min, thereafter, the raw material wheat is held at a product temperature of 60°C or higher and also at below the product temperature upon the moist heat treatment for 1 to 90 min, and after that, the raw material wheat is milled or; a step B) in which the raw material wheat essentially consisting of soft wheat is subjected to moist heat treatment at a product temperature of 80 to 100°C for 1 to 180 min, and after that, the raw material wheat is milled.
【課題】外観及び食感が良好な菓子類等の二次加工食品を安定的に製造可能な熱処理小麦粉の製造方法を提供すること。【解決手段】本発明の熱処理小麦粉の製造方法は、Ａ）軟質系小麦を主体とする原料小麦を品温８０〜１００℃で１〜９０分間湿熱処理した後、該原料小麦の品温を６０℃以上且つ該湿熱処理時の品温未満で１〜９０分間保持し、しかる後、該原料小麦を製粉するか、又はＢ）軟質系小麦を主体とする原料小麦を品温８０〜１００℃で１〜１８０分間湿熱処理した後、該原料小麦を製粉する。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | METHOD FOR PRODUCING HEAT-TREATED WHEAT FLOUR |
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