PRODUCTION OF STEAMED CEREAL FLOUR
PURPOSE:To obtain steamed cereal flour having high gelatinization degree and free from the tendency to form an agglomerate, by adding water to cereal flour, passing the mixture through the steam of steam, and boiling or steaming the product. CONSTITUTION:Fine powder of cereals such as rice, rice bra...
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| creator | UCHIDA MASAHIRO SAKAI ATSUSHI OOYASHIKI HARUO TAKAYAMA TAKUMI NAGAHAMA MOTOTAKE OOTAGURO YASUO HANAI SHIROU KOMAKI TOSHIAKI |
| description | PURPOSE:To obtain steamed cereal flour having high gelatinization degree and free from the tendency to form an agglomerate, by adding water to cereal flour, passing the mixture through the steam of steam, and boiling or steaming the product. CONSTITUTION:Fine powder of cereals such as rice, rice bran, etc. is hydrated to a water-content of 29-33% to obtain moistened cereal flour having fluidity. The flour is subjected to the wet-heat treatment by passing through the steam of steam to get hot and moist cereal flour having a water-content of 33-36%, and the treated flour is again steamed or boiled to obtain the objective steamed flour. The product has a gelatinization degree of the starch of >=90% and excellent disintegrability and fluidity, and can be easily handled (e.g. transported, mixed, etc.) and digested with alpha-amylase. |
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CONSTITUTION:Fine powder of cereals such as rice, rice bran, etc. is hydrated to a water-content of 29-33% to obtain moistened cereal flour having fluidity. The flour is subjected to the wet-heat treatment by passing through the steam of steam to get hot and moist cereal flour having a water-content of 33-36%, and the treated flour is again steamed or boiled to obtain the objective steamed flour. The product has a gelatinization degree of the starch of >=90% and excellent disintegrability and fluidity, and can be easily handled (e.g. transported, mixed, etc.) and digested with alpha-amylase.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>1985</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=19850212&DB=EPODOC&CC=JP&NR=S6027350A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19850212&DB=EPODOC&CC=JP&NR=S6027350A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>UCHIDA MASAHIRO</creatorcontrib><creatorcontrib>SAKAI ATSUSHI</creatorcontrib><creatorcontrib>OOYASHIKI HARUO</creatorcontrib><creatorcontrib>TAKAYAMA TAKUMI</creatorcontrib><creatorcontrib>NAGAHAMA MOTOTAKE</creatorcontrib><creatorcontrib>OOTAGURO YASUO</creatorcontrib><creatorcontrib>HANAI SHIROU</creatorcontrib><creatorcontrib>KOMAKI TOSHIAKI</creatorcontrib><title>PRODUCTION OF STEAMED CEREAL FLOUR</title><description>PURPOSE:To obtain steamed cereal flour having high gelatinization degree and free from the tendency to form an agglomerate, by adding water to cereal flour, passing the mixture through the steam of steam, and boiling or steaming the product. CONSTITUTION:Fine powder of cereals such as rice, rice bran, etc. is hydrated to a water-content of 29-33% to obtain moistened cereal flour having fluidity. The flour is subjected to the wet-heat treatment by passing through the steam of steam to get hot and moist cereal flour having a water-content of 33-36%, and the treated flour is again steamed or boiled to obtain the objective steamed flour. The product has a gelatinization degree of the starch of >=90% and excellent disintegrability and fluidity, and can be easily handled (e.g. transported, mixed, etc.) and digested with alpha-amylase.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SPIRITS</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>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1985</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFAKCPJ3CXUO8fT3U_B3UwgOcXX0dXVRcHYNcnX0UXDz8Q8N4mFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8V4BwWYGRubGpgaOxkQoAQD5KyJA</recordid><startdate>19850212</startdate><enddate>19850212</enddate><creator>UCHIDA MASAHIRO</creator><creator>SAKAI ATSUSHI</creator><creator>OOYASHIKI HARUO</creator><creator>TAKAYAMA TAKUMI</creator><creator>NAGAHAMA MOTOTAKE</creator><creator>OOTAGURO YASUO</creator><creator>HANAI SHIROU</creator><creator>KOMAKI TOSHIAKI</creator><scope>EVB</scope></search><sort><creationdate>19850212</creationdate><title>PRODUCTION OF STEAMED CEREAL FLOUR</title><author>UCHIDA MASAHIRO ; SAKAI ATSUSHI ; OOYASHIKI HARUO ; TAKAYAMA TAKUMI ; NAGAHAMA MOTOTAKE ; OOTAGURO YASUO ; HANAI SHIROU ; KOMAKI TOSHIAKI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPS6027350A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1985</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SPIRITS</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>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>UCHIDA MASAHIRO</creatorcontrib><creatorcontrib>SAKAI ATSUSHI</creatorcontrib><creatorcontrib>OOYASHIKI HARUO</creatorcontrib><creatorcontrib>TAKAYAMA TAKUMI</creatorcontrib><creatorcontrib>NAGAHAMA MOTOTAKE</creatorcontrib><creatorcontrib>OOTAGURO YASUO</creatorcontrib><creatorcontrib>HANAI SHIROU</creatorcontrib><creatorcontrib>KOMAKI TOSHIAKI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>UCHIDA MASAHIRO</au><au>SAKAI ATSUSHI</au><au>OOYASHIKI HARUO</au><au>TAKAYAMA TAKUMI</au><au>NAGAHAMA MOTOTAKE</au><au>OOTAGURO YASUO</au><au>HANAI SHIROU</au><au>KOMAKI TOSHIAKI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PRODUCTION OF STEAMED CEREAL FLOUR</title><date>1985-02-12</date><risdate>1985</risdate><abstract>PURPOSE:To obtain steamed cereal flour having high gelatinization degree and free from the tendency to form an agglomerate, by adding water to cereal flour, passing the mixture through the steam of steam, and boiling or steaming the product. CONSTITUTION:Fine powder of cereals such as rice, rice bran, etc. is hydrated to a water-content of 29-33% to obtain moistened cereal flour having fluidity. The flour is subjected to the wet-heat treatment by passing through the steam of steam to get hot and moist cereal flour having a water-content of 33-36%, and the treated flour is again steamed or boiled to obtain the objective steamed flour. The product has a gelatinization degree of the starch of >=90% and excellent disintegrability and fluidity, and can be easily handled (e.g. transported, mixed, etc.) and digested with alpha-amylase.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | PRODUCTION OF STEAMED CEREAL FLOUR |
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