JP2014200208A - Granulated wheat flour - Google Patents
Granulated wheat flour Download PDFInfo
- Publication number
- JP2014200208A JP2014200208A JP2013079748A JP2013079748A JP2014200208A JP 2014200208 A JP2014200208 A JP 2014200208A JP 2013079748 A JP2013079748 A JP 2013079748A JP 2013079748 A JP2013079748 A JP 2013079748A JP 2014200208 A JP2014200208 A JP 2014200208A
- Authority
- JP
- Japan
- Prior art keywords
- flour
- granulated
- wheat flour
- raw material
- particle size
- 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
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
本発明は、各種食品の製造に使用することができる新規な造粒小麦粉に関する。 The present invention relates to a novel granulated flour that can be used in the production of various foods.
小麦粉は、小麦の胚乳部分を挽いたもので、ケーキやクッキー等の製菓用原料、天ぷらやフライ等の揚げ物用の衣材用原料、打ち粉、ルーやソースの材料、食パンや菓子パン等のパン用原料、うどんや中華麺等の麺用原料などの用途に用いられている。小麦粉の粒径は、製粉方法によっても異なるが、一般的には、薄力粉の場合で、０〜１７μｍが７質量％、１７〜３５μｍが４５質量％、３５μｍ以上が４８質量％程度であり、強力粉の場合で、０〜１７μｍが１質量％、１７〜３５μｍが９質量％、３５μｍ以上が９０質量％程度とされている（特許文献１）。 Wheat flour is made by grinding the endosperm portion of wheat. Raw materials for confectionery such as cakes and cookies, raw materials for garments such as tempura and fries, flour, roux and sauce materials, bread such as bread and confectionery bread It is used for applications such as raw materials for noodles such as udon and Chinese noodles. The particle size of wheat flour varies depending on the milling method, but generally, in the case of thin flour, 0 to 17 μm is 7% by mass, 17 to 35 μm is 45% by mass, 35 μm or more is about 48% by mass, In this case, 0 to 17 μm is 1% by mass, 17 to 35 μm is 9% by mass, and 35 μm or more is about 90% by mass (Patent Document 1).
従来の小麦粉には、飛散しやすく、粉塵となって調理場周辺を汚しやすいという問題があった。また従来の小麦粉には、保管中や取扱い中に粒子同士が固まってダマになりやすく、そのため計量しにくくなったり、または水に溶解しにくくなるという問題があった。従って、従来の小麦粉を調理に使用する場合には、ダマを除去するため、予め篩にかけたり、またはダマをつぶしたりしておくことが好ましい。しかし一方で、このような篩やダマをつぶす作業を行うと、さらに粉の飛散が拡大するという悪循環に陥る。そのため、家庭などで比較的少量の調理を行おうとする場合には、従来の小麦粉を用いることは大変煩雑な作業となっていた。作業中における粉の飛散やダマの生成が少ない小麦粉として、特許文献２には、粒径１５０μ以下が９０％以上であり、かつ２０μ以下の粒子を２０積算％以下とした小麦粉が提案されている。 Conventional wheat flour has a problem that it easily scatters and becomes dusty and easily contaminates the cooking area. In addition, conventional wheat flour has a problem that particles tend to solidify during storage and handling, which makes it difficult to weigh or dissolve in water. Therefore, when conventional flour is used for cooking, it is preferable to sieve or remove the lumps in advance in order to remove lumps. However, on the other hand, when the operation of crushing such sieves and lumps is performed, a vicious cycle occurs in which the scattering of powder further expands. For this reason, when a relatively small amount of cooking is to be performed at home or the like, it has been a very complicated task to use conventional flour. Patent Document 2 proposes wheat flour having a particle size of 150 μm or less as 90% or more and 20 μm or less as 20 cumulative percent or less as flour with less scattering of powder and generation of lumps during work. .
小麦粉を澱粉等のバインダーとともに造粒して得られる造粒小麦粉が知られている。特許文献３には、水に対する溶解性が向上した小麦粉主体の粉末原料として、小麦粉の一部をα化小麦粉またはα化澱粉に置換え、それらを糊液（バインダー）を用いて流動造粒して得られた即席粒状食品が提案されている。特許文献４には、小麦粉及び又は澱粉類にα化澱粉を加えて攪拌下で混合造粒して得られた顆粒粉をから揚げ粉に使用することで、良好な食感のから揚げが得られたことが記載されている。 Granulated flour obtained by granulating wheat flour with a binder such as starch is known. In Patent Document 3, as a flour-based powder material having improved solubility in water, a part of the flour is replaced with pregelatinized wheat flour or pregelatinized starch, and they are fluidized and granulated using a paste liquid (binder). The resulting instant granular food has been proposed. In Patent Document 4, a granulated powder obtained by adding pregelatinized starch to wheat flour and / or starch and mixing and granulating with stirring is used as a fried flour to obtain fried food with a good texture. It has been described.
飛散やダマの生成がより少ない小麦粉、特に、振出容器に入れて保存しても、ダマができにくく且つ粉が容器に付着したり振出口に詰まることがなく、容器から直接振出して使用することができ、しかも振出しても粉塵が飛散しにくい小麦粉が求められている。そこで本発明者らは、飛散やダマの生成が少なく取扱い性に優れた小麦粉の提供を課題として、鋭意検討を行った。 Flour that generates less spatter and lumps, especially when it is stored in a shaker container, it is difficult to get lumps and the powder does not stick to the container or clog the shaker outlet. There is a demand for wheat flour that can be dispersed and that does not scatter dust even when shaken. Accordingly, the present inventors have conducted intensive studies with the object of providing flour that is less likely to scatter and generate lumps and has excellent handleability.
その結果、本発明者らは、小麦粉に加水後、非加熱条件下で造粒して得られた特定の粒径を有する造粒小麦粉が、従来の小麦粉としての用途に何ら制限を加えることなく、しかも飛散が抑えられ且つダマの生成の少ないことを見出した。 As a result, the inventors of the present invention have added granulated flour having a specific particle size obtained by adding water to wheat flour and granulating under non-heating conditions without any limitation on the use as conventional flour. Moreover, it was found that scattering was suppressed and there was little generation of lumps.
すなわち、本発明は、小麦粉を含む原料粉と水とを非加熱条件下で造粒することによって得られた造粒小麦粉であって、粒径が１５０μｍ未満の粉を３０〜８０体積％、および粒径１５０μｍ以上の粉を７０〜２０体積％含有する造粒小麦粉を提供する。 That is, the present invention is a granulated wheat flour obtained by granulating raw material powder containing wheat flour and water under non-heating conditions, and 30 to 80% by volume of flour having a particle size of less than 150 μm, and A granulated wheat flour containing 70 to 20% by volume of flour having a particle size of 150 μm or more is provided.
本発明の造粒小麦粉は、ダマの生成や作業中における粉の飛散が少なく、取扱い性に優れている。特に、本発明の小麦粉は、振出容器に入れて保存した場合でも、ダマができにくく且つ粉が容器に付着したり振出口に詰まることがないため、容器から直接振出して使用することができ、しかも振出しても粉塵が飛散することが少ないという利点を有する。さらに本発明の造粒小麦粉は、小麦粉と水から、加熱処理の必要なしに簡便な手順で造粒することができるという利点を有する。 The granulated wheat flour of the present invention is excellent in handleability with less dust production and less powder scattering during work. In particular, even when the flour of the present invention is stored in a shaker container, it is difficult to be lumped and the powder does not adhere to the container or clog the outlet, so it can be used by directly shaking from the container, In addition, there is an advantage that even if it is shaken out, the dust is hardly scattered. Furthermore, the granulated wheat flour of the present invention has the advantage that it can be granulated from wheat flour and water by a simple procedure without the need for heat treatment.
本発明の造粒小麦粉は、小麦粉を含む原料粉と水とを非加熱条件下で造粒することによって製造される。本発明の造粒小麦粉は、通常の小麦粉に比べて大径粒子を含む特定の粒度分布を有する。 The granulated wheat flour of the present invention is produced by granulating raw material powder containing wheat flour and water under non-heating conditions. The granulated wheat flour of the present invention has a specific particle size distribution including large-diameter particles compared to normal wheat flour.
上記小麦粉の原料となる小麦としては、硬質系小麦、軟質系小麦、中間質系小麦、普通系小麦、デュラム小麦などのいかなる系統に属する小麦であってもよく、またそれらに属する何れの品種の小麦であってもよい。例えば、カナダ産のウェスタンレッドスプリング（ＣＷ）、米国産のダークノーザンスプリング（ＤＮＳ）、ハードレッドウィンター（ＨＲＷ）、オーストラリア産のプライムハード（ＰＨ）等の硬質系小麦；日本産の普通系小麦；オーストラリア産のスタンダードホワイト（ＡＳＷ）等の中間質系小麦；米国産ウエスタンホワイト（ＷＷ）等の軟質系小麦；デュラム小麦などを挙げることができるが、これらに限定されない。上記に挙げた小麦は、いずれかの品種もしくは系統を単独で使用してもよく、または２種以上の異なる品種もしくは系統を併用してもよい。 The wheat used as the raw material of the flour may be any wheat belonging to any system such as hard wheat, soft wheat, intermediate wheat, normal wheat, durum wheat, and any varieties belonging to them. It may be wheat. For example, hard wheat such as Western Red Spring (CW) from Canada, Dark Northern Spring (DNS) from USA, Hard Red Winter (HRW), Prime Hard (PH) from Australia; Examples thereof include, but are not limited to, intermediate wheat such as Standard White (ASW) produced in Australia; soft wheat such as Western White (WW) produced in the United States; durum wheat and the like. Any of the varieties or lines of wheat listed above may be used alone, or two or more different varieties or lines may be used in combination.
本発明の造粒小麦粉の製造に使用される小麦粉は、上記に挙げた小麦を製粉して得られる小麦粉であればよく、強力小麦粉、準強力小麦粉、中力粉麦粉、薄力小麦粉のいずれであってもよく、またはそれらの混合物であってもよい。好ましくは、当該小麦粉は薄力小麦粉である。また、当該小麦粉は、通常の製粉工程によって得られる小麦粉であってもよく、またはその小麦粉をさらに分級して所定の粒径に調整した小麦粉であってもよい。造粒工程で目的とする粒度分布を有する造粒小麦粉を効率よく得ることができるという観点からは、予め粒径を調整した小麦粉を造粒に供することが望ましい。好ましくは、造粒に供する小麦粉は、粒径４５μｍ未満の粉を４０体積％未満含有する小麦粉であり、さらに好ましくは、粒径４５μｍ未満の粉を４０体積％未満、且つ粒径４５〜１５０μｍの粉を６０〜８５体積％含有する小麦粉である。小麦粉の粒径は、通常の方法で製粉された一般的に入手できる小麦粉を、必要に応じて篩分けや分級装置などにかけることによって調整することができる。 The flour used for the production of the granulated flour of the present invention may be any flour obtained by milling the wheat listed above, and may be any of strong wheat flour, semi-strong wheat flour, medium flour flour, and thin wheat flour. It may be present or a mixture thereof. Preferably, the flour is thin flour. The wheat flour may be flour obtained by a normal milling process, or may be wheat flour obtained by further classifying the flour and adjusting it to a predetermined particle size. From the viewpoint that granulated flour having a target particle size distribution can be efficiently obtained in the granulation step, it is desirable to use wheat flour whose particle size has been adjusted in advance for granulation. Preferably, the flour used for granulation is flour containing less than 40% by volume of flour having a particle size of less than 45 μm, more preferably less than 40% by volume of flour having a particle size of less than 45 μm and having a particle size of 45 to 150 μm. It is wheat flour containing 60 to 85% by volume of flour. The particle size of the wheat flour can be adjusted by subjecting a commonly available wheat flour milled by a normal method to sieving or classification as required.
本発明の造粒小麦粉の製造に使用される上記原料粉は、本発明の効果を阻害しない限り、上記小麦粉以外の他の粉体原料、例えば小麦粉以外の穀粉、澱粉、賦形剤、色素粉末などを含んでいてもよい。しかし、造粒物が小麦粉の本来の性質を保つことができ、かつ造粒物を従来の小麦粉と同様の用途に適用しやすくなることから、上記原料粉における上記小麦粉以外の粉体原料の含有量はより少ないほうが好ましい。したがって好ましくは、上記原料粉中における当該他の粉体原料の含有量は、小麦粉および他の粉体原料を含めた原料粉全体の５質量％未満である。より好ましくは、上記原料粉には上記小麦粉以外の粉体原料は含まれていない。言い換えると、上記原料粉中における上記小麦粉の含有量は、好ましくは９５質量％超であり、より好ましくは上記原料粉は全て上記小麦粉である。 The raw material powder used in the production of the granulated wheat flour of the present invention is a powder raw material other than the above wheat flour, for example, flour other than wheat flour, starch, excipient, pigment powder, as long as the effects of the present invention are not impaired. Etc. may be included. However, since the granulated product can maintain the original properties of the flour and the granulated product can be easily applied to the same use as the conventional flour, the inclusion of powder raw materials other than the wheat flour in the raw material flour A smaller amount is preferred. Therefore, preferably, the content of the other powder raw material in the raw material powder is less than 5% by mass of the whole raw material powder including wheat flour and other powder raw materials. More preferably, the raw material powder contains no powder raw material other than the wheat flour. In other words, the content of the wheat flour in the raw material flour is preferably more than 95% by mass, and more preferably all the raw material flour is the wheat flour.
本発明の造粒小麦粉は、上記小麦粉を含む原料粉に加水して造粒することによって製造される。当該造粒は、非加熱条件下で行われる。本明細書において、非加熱条件とは、処理工程中に上記原料粉のα化度を５％以上増加させない温度条件をいう。例えば、原料粉が小麦粉の場合、造粒前の小麦粉のα化度が６％であれば、非加熱条件下で造粒された小麦粉の造粒後のα化度は１１％未満である。このような非加熱条件とは、例えば、処理工程中に加熱手段を用いて外部から加熱することがないか、または当該加熱の時間が短く、原料粉のα化をほとんど引き起こさない条件であり得る。また例えば、当該非加熱条件とは、処理工程中に加熱手段を用いた外部からの加熱がないかまたは当該加熱の時間が短く、かつ処理工程中における内的な熱の発生も少なく、原料粉のα化をほとんど引き起こさない条件であり得る。本明細書において、原料粉のα化度とは、従来法であるβ−アミラーゼ・プルラナーゼ法により測定した値である。 The granulated wheat flour of the present invention is produced by adding and granulating the raw material powder containing the wheat flour. The granulation is performed under non-heating conditions. In the present specification, the non-heating condition refers to a temperature condition that does not increase the degree of pregelatinization of the raw material powder by 5% or more during the treatment process. For example, when the raw material powder is wheat flour, if the pre-granulated flour has a degree of alpha of 6%, the degree of alpha after granulation of the flour granulated under non-heating conditions is less than 11%. Such non-heating conditions may be, for example, conditions in which heating is not performed from the outside using a heating means during the treatment process, or the heating time is short and hardly causes the raw material powder to be pregelatinized. . In addition, for example, the non-heating condition means that there is no external heating using a heating means during the processing step, or the heating time is short, and the generation of internal heat during the processing step is small. This may be a condition that hardly causes pregelatinization. In this specification, the α-degree of the raw material powder is a value measured by a conventional β-amylase / pullulanase method.
本発明の造粒小麦粉を造粒するための造粒方法としては、上述した非加熱条件を達成できる方法であれば特に限定されないが、転動造粒、流動層造粒、攪拌造粒などが採用できる。造粒工程の例としては、上記原料粉を縦型のミキサーで攪拌しながら徐々に加水して造粒する工程や、上記原料粉をフィーダー型の横型ミキサーで攪拌移送しながら、移送途中に噴霧装置等で加水し、混合と移送を同時に行いながら造粒する工程などが挙げられるが、これらに限定されない。後述する所望の粒度分布を有する造粒小麦粉が簡便に得られる点からは、攪拌造粒が好ましい。上記に挙げた各造粒方法は、いずれも市販の造粒装置を用いることで実施することができる。 The granulation method for granulating the granulated wheat flour of the present invention is not particularly limited as long as it can achieve the above-mentioned non-heating conditions, but includes rolling granulation, fluidized bed granulation, stirring granulation and the like. Can be adopted. Examples of the granulation step include a step of gradually adding water and granulating the raw material powder while stirring with a vertical mixer, or spraying the raw material powder while it is being stirred and transferred with a feeder-type horizontal mixer. Examples thereof include, but are not limited to, a step of granulating while adding water with an apparatus or the like and performing mixing and transfer simultaneously. Stirring granulation is preferable from the viewpoint of easily obtaining granulated flour having a desired particle size distribution described below. Each of the granulation methods listed above can be carried out by using a commercially available granulator.
造粒の際に上記原料粉へ添加する水の量は、上記原料粉１００質量部に対して２５〜４０質量部が好ましく、３０〜４０質量部がより好ましく、３３〜３７質量部がさらに好ましい。当該原料粉が全て小麦粉であれば、水の量は小麦粉１００質量部に対して、好ましくは２５〜４０質量部、より好ましくは３０〜４０質量部、さらに好ましくは３３〜３７質量部である。当該水の量が当該原料粉１００質量部に対して２５質量部未満であるか逆に４０質量部を超えると、得られた造粒小麦粉が、比重が過度に大きくまたは小さくなり、いずれの場合も水への溶解性が低下する。当該原料粉へ水を添加する方法は、当該原料粉全体に均等に加水できる方法であればよく、例えば、当該原料粉と水を少量ずつ攪拌しながら混合する方法、当該原料粉の全量を攪拌しながら水を少量ずつ添加する方法、当該原料粉に水を噴霧する方法などが挙げられる。このような原料粉の攪拌、および水の添加や噴霧には、市販の混合装置やミキサー、または特公昭第６１−０２１６９３号公報に記載の連続式粉粒体混合装置、特開第２００９−０３４０３８号公報に記載の粉粒体処理装置（但し熱処理を付加しない設定で使用する）などを利用することができる。 The amount of water added to the raw material powder during granulation is preferably 25 to 40 parts by weight, more preferably 30 to 40 parts by weight, and even more preferably 33 to 37 parts by weight with respect to 100 parts by weight of the raw material powder. . If all the raw material flour is wheat flour, the amount of water is preferably 25 to 40 parts by mass, more preferably 30 to 40 parts by mass, and still more preferably 33 to 37 parts by mass with respect to 100 parts by mass of flour. When the amount of the water is less than 25 parts by mass with respect to 100 parts by mass of the raw material flour or, on the contrary, exceeds 40 parts by mass, the obtained granulated wheat flour has an excessively large or small specific gravity. However, the solubility in water decreases. The method of adding water to the raw material powder may be any method that allows water to be evenly added to the entire raw material powder. For example, a method of mixing the raw material powder and water while stirring little by little, and stirring the total amount of the raw material powder Examples thereof include a method of adding water little by little, a method of spraying water on the raw material powder, and the like. For such stirring of the raw material powder, addition of water and spraying, a commercially available mixing device or mixer, or a continuous powder mixing device described in Japanese Patent Publication No. 61-021693, Japanese Patent Application Laid-Open No. 2009-034038. And the like, which are described in Japanese Patent Publication No. Gazette, can be used.
上記水は、上記造粒の際に、原料粉同士を結合させて造粒するためのバインダーとして働く。したがって、上記造粒工程においては、水以外のバインダー、例えば、糊液、α化澱粉、α化穀粉、デキストリン、ガム類などの造粒に通常使用されるバインダーは使用する必要はなく、好ましくは使用されない。また、本発明で使用される上記原料粉においては、当該α化澱粉、α化穀粉、デキストリン、ガム類などのバインダーとなり得る材料は、含有量が５質量％未満、好ましくは３質量％未満、より好ましくは２質量％未満であり、さらに好ましくは含まれていない。バインダーとして水を使用することにより、本発明で得られた造粒小麦粉は、その性質がバインダーに影響されることなく小麦粉の本来の性質を保つことができる。 The water serves as a binder for combining raw material powders and granulating them during the granulation. Therefore, in the above granulation step, binders other than water, for example, binders usually used for granulation such as paste liquid, pregelatinized starch, pregelatinized flour, dextrin, and gums need not be used, preferably Not used. Further, in the raw material powder used in the present invention, the material that can be a binder such as pregelatinized starch, pregelatinized flour, dextrin, gums, etc. has a content of less than 5% by mass, preferably less than 3% by mass, More preferably, it is less than 2 mass%, More preferably, it is not contained. By using water as a binder, the granulated flour obtained in the present invention can maintain the original properties of the flour without being affected by the properties of the binder.
なお、本明細書において、前述したバインダーとなり得るα化澱粉およびα化穀粉とは、α化度が５０％以上、好ましくは７０％以上の澱粉および穀粉をいう。また本明細書において上述した原料粉に含まれる小麦粉とは、α化処理が加えられていない小麦粉であって、好ましくはα化度が１０％以下の小麦粉である。 In the present specification, the pregelatinized starch and pregelatinized flour that can serve as the binder mentioned above refer to starch and flour having a pregelatinization degree of 50% or more, preferably 70% or more. Moreover, the wheat flour contained in the raw material flour described above in this specification is wheat flour that has not been subjected to pregelatinization treatment, and is preferably wheat flour having a degree of pregelatinization of 10% or less.
次いで、上記手順で造粒された小麦粉を乾燥させる。乾燥は、造粒小麦粉の水分含量が１０〜１３質量％程度になるまで行えばよい。例えば、自然乾燥や通風乾燥、気流乾燥などにより、造粒小麦粉の水分含量が上記範囲になるまで乾燥させればよい。好ましくは、当該乾燥工程は、非加熱条件下で行われる。当該非加熱条件の定義は上述したとおりである。さらに好ましくは、上記手順で造粒および乾燥して製造された本発明の造粒小麦粉のα化度は、造粒前の原料粉のα化度（％）＋５％を超えない。 Subsequently, the flour granulated by the above procedure is dried. Drying may be performed until the water content of the granulated flour reaches about 10 to 13% by mass. For example, it may be dried until the moisture content of the granulated flour is within the above range by natural drying, ventilation drying, airflow drying, or the like. Preferably, the drying step is performed under non-heated conditions. The definition of the non-heating condition is as described above. More preferably, the degree of gelatinization of the granulated wheat flour of the present invention produced by granulation and drying by the above procedure does not exceed the degree of alphaization (%) of raw material powder before granulation + 5%.
上記手順で得られた造粒小麦粉には、所望されない大粒径の造粒物が混入することがある。したがって必要に応じて、当該大粒径の造粒物を、ピンミル、ハンマーミル、気流式粉砕機等の公知の手段で粉砕して、得られた造粒小麦粉の粒径を調整してもよい。あるいは、篩分けなどにより、上記手順で得られた造粒小麦粉の粒径を調整してもよい。 The granulated flour obtained by the above procedure may be mixed with an undesired large particle size granulated product. Therefore, if necessary, the granulated product having a large particle size may be pulverized by a known means such as a pin mill, a hammer mill, an airflow pulverizer, etc., and the particle size of the obtained granulated flour may be adjusted. . Or you may adjust the particle size of the granulated flour obtained by the said procedure by sieving.
以上の手順で製造された本発明の造粒小麦粉は、粒径が１５０μｍ未満の粉を３０〜８０体積％、粒径１５０μｍ以上の粉を７０〜２０体積％含有する。好ましくは、本発明の造粒小麦粉は、粒径が１５０μｍ未満の粉を３５〜６５体積％、粒径１５０μｍ以上の粉を６５〜３５体積％含有する。またさらに好ましくは、本発明の小麦粉の５０％累積粒径は、１０５〜２００μｍである。本明細書において、造粒小麦粉の粒径とは、レーザー回折・散乱法により測定したときに算出される粒子径をいい、また５０％累積粒径とは、上記算出された粒径の、体積の積算値５０％での値をいう。 The granulated wheat flour of the present invention produced by the above procedure contains 30 to 80% by volume of flour having a particle size of less than 150 μm and 70 to 20% by volume of flour having a particle size of 150 μm or more. Preferably, the granulated wheat flour of the present invention contains 35 to 65% by volume of flour having a particle size of less than 150 μm and 65 to 35% by volume of flour having a particle size of 150 μm or more. More preferably, the 50% cumulative particle size of the flour of the present invention is 105 to 200 μm. In the present specification, the particle diameter of the granulated flour refers to the particle diameter calculated when measured by a laser diffraction / scattering method, and the 50% cumulative particle diameter refers to the volume of the calculated particle diameter. The integrated value of 50%.
本発明の造粒小麦粉は、その用途に応じて、その他の粉体と混合された小麦粉組成物として提供されてもよい。当該その他の粉体としては、強力粉、準強力粉、中力粉、薄力粉、デュラムセモリナ等の通常の小麦粉；ライ麦粉、米粉、コーンフラワー、大麦粉、豆粉等の穀粉類；タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉等の澱粉類、およびこれらのα化澱粉、エーテル化澱粉、エステル化澱粉、アセチル化澱粉、架橋処理澱粉等の加工澱粉類；糖類；卵粉、卵白粉；増粘剤；油脂類；乳化剤；賦形剤；流動化剤；調味料、香辛料等；活性グルテン；酵素剤、などが挙げられる。上記小麦粉組成物中における本発明の造粒小麦粉の配合量は、当該小麦粉組成物の用途によって異なるが、好ましくは１０〜１００質量％、より好ましくは２０〜８０質量％である。 The granulated flour of the present invention may be provided as a wheat flour composition mixed with other powders depending on its use. The other powders include normal flour such as strong flour, semi-strong flour, medium flour, durum semolina, cereal flour such as rye flour, rice flour, corn flour, barley flour and bean flour; tapioca starch, potato starch , Corn starch, waxy corn starch, starches such as wheat starch, and processed starches such as pregelatinized starch, etherified starch, esterified starch, acetylated starch, and cross-linked starch; sugars; egg powder, egg white powder; Examples include sticky agents; fats and oils; emulsifiers; excipients; fluidizing agents; seasonings, spices and the like; active gluten; Although the compounding quantity of the granulated flour of this invention in the said flour composition changes with uses of the said flour composition, Preferably it is 10-100 mass%, More preferably, it is 20-80 mass%.
本発明の造粒小麦粉は、調理材料として好適である。例えば、本発明の造粒小麦粉は、ケーキやクッキー等の製菓用、天ぷらやフライ等の揚げ物の衣材の製造用、ベーカリー生地や麺生地の付着防止用の打ち粉、ルーやソースの材料、料理のとろみ付け材などとして、使用することができる。 The granulated flour of the present invention is suitable as a cooking material. For example, the granulated flour of the present invention is used for confectionery such as cakes and cookies, for the production of fried foods such as tempura and fries, flour for preventing adhesion of bakery dough and noodle dough, roux and sauce materials, It can be used as a thickener for cooking.
また本発明の造粒小麦粉は、好ましくは、振出容器に充填されて提供され、当該振出容器から振出して使用される。振出容器としては、例えば粉チーズ容器や香辛料容器のような、１つまたは複数の粉振出し用の小孔を有する容器であればよい。本発明の造粒小麦粉は、振出容器に入れて保存した場合でもダマができにくく且つ粉が容器に付着したり振出口に詰まることがない。したがって、当該振出容器に充填された本発明の造粒小麦粉は、容易に計量容器に振出して所要量を計量することができ、または容易に容器から直接他の食材に振りかけることができる。また本発明の造粒小麦粉は、飛散しにくいため、容器から振出しても粉塵が生じることなく、調理場を汚さない。 Further, the granulated flour of the present invention is preferably provided by being filled in a shaker container, and is used after being shaken from the shaker container. As a shake-out container, what is necessary is just a container which has one or several small holes for powder | flour extraction, such as a powdered cheese container and a spice container, for example. Even when the granulated wheat flour of the present invention is stored in a shaker container, it is difficult to cause lumps and the powder does not adhere to the container or clog the shaker outlet. Therefore, the granulated wheat flour of the present invention filled in the shaker container can be easily shaken out to a measuring container to measure a required amount, or can be easily sprinkled directly from the container onto other foodstuffs. Moreover, since the granulated wheat flour of the present invention is difficult to scatter, even if it is shaken out of the container, no dust is generated and the cooking place is not soiled.
次に本発明をさらに具体的に説明するために実施例を掲げるが、本発明は以下の実施例のみに限定されるものではない。 Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.
（製造例１〜７）
小麦粉（薄力粉：日清製粉製「フラワー」；粒径４５μｍ未満＝５５体積％、粒径４５〜１５０μｍ＝４２体積％）５ｋｇを、特開第２００９−０３４０３８号公報に記載のものと同様の混合装置に供給し、蒸気による加熱処理は行わずに、小麦粉を連続的に攪拌しながら表１の量の水を添加して造粒し、次いで気流式乾燥装置（ホソカワミクロン製；ドライマイスター）を使用して送気温度：１１０℃、排気温度：３５〜５０℃、乾燥時間：２〜３秒の条件にて乾燥した。得られた造粒小麦粉の粒径を、マイクロトラックＭＴ３０００II（日機装株式会社）を用いたレーザー回折・散乱法により測定した。造粒小麦粉の粒径の分布および５０％累積粒径は表１のとおりであった。また、原料小麦粉および製造例１〜７の各造粒小麦粉のα化度を下記参考例１記載の手順で測定した。α化度は原料小麦粉で約２％、製造例１〜７で３．５〜４．１％であった。
(Production Examples 1-7)
5 kg of wheat flour (soft flour: Nisshin Flour “Flower”; particle size less than 45 μm = 55 vol%, particle size 45-150 μm = 42 vol%) is mixed in the same manner as described in JP-A-2009-034038 Supplied to the apparatus, and without heat treatment with steam, the amount of water shown in Table 1 was added and granulated while continuously stirring the flour, and then an air-flow dryer (made by Hosokawa Micron; Dry Meister) was used. It was used and dried under conditions of an air supply temperature: 110 ° C., an exhaust temperature: 35-50 ° C., and a drying time: 2-3 seconds. The particle diameter of the obtained granulated flour was measured by a laser diffraction / scattering method using Microtrac MT3000II (Nikkiso Co., Ltd.). Table 1 shows the particle size distribution and 50% cumulative particle size of the granulated wheat flour. Moreover, the alpha conversion degree of each raw material flour and each granulated flour of Production Examples 1 to 7 was measured according to the procedure described in Reference Example 1 below. The degree of alpha conversion was about 2% for the raw wheat flour and 3.5-4.1% for Production Examples 1-7.
（製造例８）
小麦粉として市販の薄力粉（日清製粉製「フラワー」）から、篩を用いて粒径を４５μｍ未満＝２４体積％、および４５〜１５０μｍ＝７４体積％に調整したものを用いた以外は、製造例４と同じ条件にて造粒小麦粉を得、粒径を測定した。得られた造粒小麦粉の粒径の分布および５０％累積粒径は表１のとおりであった。原料小麦粉および製造例８の造粒小麦粉のα化度を下記参考例１記載の手順で測定した。α化度は原料小麦粉で約２％、製造例８で３．６％であった。
(Production Example 8)
Production Example, except that a commercially available thin flour (“Flower” manufactured by Nisshin Flour Milling) was used as wheat flour and the particle size was adjusted to less than 45 μm = 24% by volume and 45 to 150 μm = 74% by volume using a sieve. Granulated wheat flour was obtained under the same conditions as in No. 4, and the particle size was measured. Table 1 shows the particle size distribution and 50% cumulative particle size of the granulated wheat flour obtained. The degree of gelatinization of the raw material flour and the granulated flour of Production Example 8 was measured by the procedure described in Reference Example 1 below. The pregelatinization degree was about 2% for the raw material flour and 3.6% for Production Example 8.
（製造例９〜１０）
小麦粉（薄力粉：日清製粉製「フラワー」；粒径４５μｍ未満＝５５体積％、粒径４５〜１５０μｍ＝４２体積％）５ｋｇを、特公昭第６１−０２１６９３号公報に記載のものと同様の混合装置に供給し、連続して攪拌しながら表１の量の水を添加して造粒した。造粒物を乾燥した後、ピンミルを用いて粉砕し、表１記載の粒径の造粒小麦粉を得た。造粒小麦粉の粒径の分布および５０％累積粒径は製造例１と同様の手順で測定した。原料小麦粉および製造例９〜１０の各造粒小麦粉のα化度を下記参考例１記載の手順で測定した。α化度は原料小麦粉で約２％、製造例９と１０でそれぞれ３．８と４．４％であった。
(Production Examples 9 to 10)
5 kg of wheat flour (weak flour: Nisshin Flour “Flower”; particle size less than 45 μm = 55 vol%, particle size 45-150 μm = 42 vol%) mixed in the same manner as described in JP-B 61-021693 The amount of water shown in Table 1 was added and granulated with continuous stirring. After the granulated product was dried, it was pulverized using a pin mill to obtain granulated wheat flour having a particle size shown in Table 1. The particle size distribution and 50% cumulative particle size of the granulated wheat flour were measured by the same procedure as in Production Example 1. The α degree of raw material flour and each granulated flour of Production Examples 9 to 10 were measured according to the procedure described in Reference Example 1 below. The pregelatinization degree was about 2% for the raw flour, and 3.8 and 4.4% for Production Examples 9 and 10, respectively.
（製造例１１）
小麦粉（薄力粉：日清製粉製「フラワー」）４．９ｋｇおよびα化澱粉（α化コーンスターチ：三和澱粉製コーンアルファーＹ）１００ｇ（原料粉全体の２質量％）を混合し、よく攪拌した。この原料粉を用いた以外は、製造例４と同じ条件にて造粒小麦粉を得、粒径を測定した。得られた造粒小麦粉の粒径の分布および５０％累積粒径は表１のとおりであった。
(Production Example 11)
4.9 kg of wheat flour (weak flour: Nisshin Flour “Flower”) and 100 g of pregelatinized starch (pregelatinized corn starch: Sanwa Starch Corn Alpha Y) (2% by mass of the whole raw material flour) were mixed and stirred well. A granulated wheat flour was obtained under the same conditions as in Production Example 4 except that this raw material powder was used, and the particle size was measured. Table 1 shows the particle size distribution and 50% cumulative particle size of the granulated wheat flour obtained.
（製造例１２）
小麦粉（薄力粉：日清製粉製「フラワー」）４．７５ｋｇおよびα化澱粉（α化コーンスターチ：三和澱粉製コーンアルファーＹ）２５０ｇ（原料粉全体の５質量％）を混合し、よく攪拌した。この原料粉を用いた以外は、製造例１〜７と同じ条件にて造粒小麦粉を得た。得られた造粒小麦粉の粒子径の分布は表１のとおりであった。
(Production Example 12)
4.75 kg of wheat flour (weak flour: “Flower” manufactured by Nisshin Flour Milling) and 250 g of pregelatinized starch (pregelatinized corn starch: Corn Alpha Y made by Sanwa Starch) (5% by mass of the whole raw material flour) were mixed and stirred well. Granulated wheat flour was obtained under the same conditions as in Production Examples 1 to 7 except that this raw material powder was used. Table 1 shows the particle size distribution of the resulting granulated wheat flour.
（製造例１３）
小麦粉（薄力粉：日清製粉製「フラワー」；粒径４５μｍ未満＝５５体積％、粒径４５〜１５０μｍ＝４２体積％）５ｋｇを、特開第２００９−０３４０３８号公報に記載のものと同様の混合装置に供給し、連続して加熱蒸気を装置中に吹込みながら、表１の量の水を添加して、湿熱条件下で造粒を行った。さらに気流式乾燥装置（ホソカワミクロン製；ドライマイスター）を使用して送気温度：１１０℃、排気温度：３５〜５０℃、乾燥時間：２〜３秒の条件にて乾燥し、製造例１と同様の手順で粒径を測定した。得られた造粒小麦粉の粒径の分布および５０％累積粒径は表１のとおりであった。原料小麦粉および製造例１３の造粒小麦粉のα化度を下記参考例１記載の手順で測定した。α化度は原料小麦粉で約２％、製造例１３で１３．６％であった。
(Production Example 13)
5 kg of wheat flour (soft flour: Nisshin Flour “Flower”; particle size less than 45 μm = 55 vol%, particle size 45-150 μm = 42 vol%) is mixed in the same manner as described in JP-A-2009-034038 While supplying the apparatus and continuously blowing heated steam into the apparatus, the amount of water shown in Table 1 was added and granulation was performed under wet heat conditions. Further, using an airflow type drying apparatus (made by Hosokawa Micron; Dry Meister), drying was performed under conditions of an air supply temperature: 110 ° C., an exhaust temperature: 35-50 ° C., and a drying time: 2-3 seconds. The particle size was measured in the same procedure. Table 1 shows the particle size distribution and 50% cumulative particle size of the granulated wheat flour obtained. The degree of gelatinization of the raw material flour and the granulated flour of Production Example 13 was measured by the procedure described in Reference Example 1 below. The degree of alpha was about 2% for the raw wheat flour and 13.6% for Production Example 13.
（参考例１）小麦粉α化度の測定
小麦粉のα化度は、β−アミラーゼ・プルラナーゼ法に従って下記手順にて測定した。
（Ａ）試薬
０．８Ｍ酢酸−酢酸Ｎａ緩衝液
１０Ｎ水酸化ナトリウム溶液
２Ｎ酢酸溶液
酵素溶液：β−アミラーゼ（ナガセ生化学工業（株）＃１５００）０．０１７ｇ及びプルラナーゼ（林原生物化学研究所、Ｎｏ．３１００１）０．１７ｇを上記０．８Ｍ酢酸−酢酸Ｎａ緩衝液に溶かして１００ｍｌとしたもの。
失活酵素溶液：上記酵素溶液を１０分間煮沸させて調製。
ソモギー試薬およびネルソン試薬（還元糖量の測定用試薬）
（Ｂ）測定方法
１）湿熱処理小麦粉をホモジナイザーで粉砕し、１００メッシュ以下とした。この粉砕した湿熱処理小麦粉０．０８〜０．１０ｇをガラスホモジナイザーに取った。
２）これに脱塩水８．０ｍｌを加え、ガラスホモジナイザーを１０〜２０回上下させて分散を行った。
３）２本の２５ｍｌ容目盛り付き試験管に上記２）の分散液を２ｍｌずつ取り、１本は０．８Ｍ酢酸−酢酸Ｎａ緩衝液で定容し、試験区とした。
４）他の１本には、１０Ｎ水酸化ナトリウム溶液０．２ｍｌを添加し、５０℃で３〜５分間反応させ、完全に糊化させた。その後、２Ｎ酢酸溶液１．０ｍｌを添加し、ｐＨを６．０付近に調整した後、０．８Ｍ酢酸−酢酸Ｎａ緩衝液で定容し、糊化区とした。
５）上記３）および４）で調製した試験区および糊化区の試験液をそれぞれ０．４ｍｌとり、それぞれに酵素溶液０．１ｍｌを加えて、４０℃で３０分間酵素反応させた。同時に、ブランクとして、酵素溶液の代わりに失活酵素溶液０．１ｍｌを加えたものも調製した。酵素反応は途中で反応液を時々攪拌させながら行った。
６）上記反応済液０．５ｍｌにソモギー試薬０．５ｍｌを添加し、沸騰浴中で１５分間煮沸した。煮沸後、流水中で５分間冷却した後、ネルソン試薬１．０ｍｌを添加・攪拌し、１５分間放置した。
７）その後、脱塩水８．００ｍｌを加えて攪拌し、５００ｎｍの吸光度を測定した。
（Ｃ）α化度の算出
下式によりα化度を算出した。
α化度（％）＝（試験溶液の分解率）／（完全糊化試験溶液の分解率）×１００
＝（Ａ−ａ）／（Ａ’−ａ’）×１００
式中、Ａ、Ａ’、ａおよびａ’は下記のとおりであった。
Ａ ＝試験区の吸光度
Ａ’＝糊化区の吸光度
ａ ＝試験区のブランクの吸光度
ａ’＝糊化区のブランクの吸光度
(Reference Example 1) Measurement of wheat flour α-degree The degree of wheat flour α-α was measured according to the following procedure according to the β-amylase pullulanase method.
(A) Reagent 0.8M acetic acid-Na acetate buffer 10N sodium hydroxide solution 2N acetic acid solution Enzyme solution: 0.017 g of β-amylase (Nagase Seikagaku Corporation # 1500) and pullulanase (Hayashibara Biochemical Laboratory, No. 31001) 0.17 g dissolved in 0.8M acetic acid-Na acetate buffer to make 100 ml.
Inactivated enzyme solution: prepared by boiling the enzyme solution for 10 minutes.
Somogy reagent and Nelson reagent (reagent for measuring the amount of reducing sugar)
(B) Measuring method 1) Wet heat-treated wheat flour was pulverized with a homogenizer to make it 100 mesh or less. 0.08 to 0.10 g of this pulverized wet heat-treated wheat flour was taken in a glass homogenizer.
2) 8.0 ml of demineralized water was added thereto, and the glass homogenizer was moved up and down 10 to 20 times for dispersion.
3) 2 ml of the dispersion solution of 2) above was taken into two 25 ml graduated test tubes, and one was fixed with 0.8 M acetic acid-Na acetate buffer to prepare a test group.
4) 0.2 ml of 10N sodium hydroxide solution was added to the other one and reacted at 50 ° C. for 3 to 5 minutes for complete gelatinization. Thereafter, 1.0 ml of a 2N acetic acid solution was added to adjust the pH to around 6.0, and then the volume was adjusted with a 0.8 M acetic acid-Na acetate buffer solution to obtain a gelatinized section.
5) 0.4 ml each of the test solution of the test group and the gelatinized group prepared in the above 3) and 4) was added, 0.1 ml of the enzyme solution was added to each, and the enzyme reaction was performed at 40 ° C. for 30 minutes. At the same time, a blank was prepared by adding 0.1 ml of the inactivated enzyme solution instead of the enzyme solution. The enzyme reaction was carried out while stirring the reaction solution occasionally.
6) 0.5 ml of the somogenic reagent was added to 0.5 ml of the above reacted solution and boiled in a boiling bath for 15 minutes. After boiling and cooling in running water for 5 minutes, 1.0 ml of Nelson reagent was added and stirred and left for 15 minutes.
7) Thereafter, 8.00 ml of demineralized water was added and stirred, and the absorbance at 500 nm was measured.
(C) Calculation of degree of alpha The degree of alpha was calculated according to the following formula.
Degree of alpha (%) = (decomposition rate of test solution) / (decomposition rate of complete gelatinization test solution) × 100
= (A−a) / (A′−a ′) × 100
In the formula, A, A ′, a and a ′ were as follows.
A = Absorbance of test section A '= Absorbance of gelatinized section a = Absorbance of blank of test section a' = Absorbance of blank of pasted section
（試験例１）飛散試験
製造例１〜１３の各造粒小麦粉を、それぞれ市販の粉チーズ用容器に１２０ｇ毎充填し、水平に設置した平滑な平面の上に振出しを行った。振出しは、平面中央に設けた目印の直上３０ｃｍから行い、粉の残量が１００ｇになるまで続けた。次いで、再度同じ容器に１２０ｇまで粉を充填し、別の平面に振出しを行った。このように各造粒小麦粉について振出しを計１０回行った。その後、振出された造粒小麦粉の平面上での飛散範囲を計測し、前記目印から最も離れた小麦粉までの距離を求めた。１０回の計測結果の平均値を表１に示す。なお、参考例として市販の小麦粉（日清製粉製「フラワー」）での結果を示す。
(Test example 1) Scattering test Each granulated wheat flour of Production Examples 1 to 13 was filled into a commercially available powdered cheese container in an amount of 120 g, and was shaken out on a smooth flat surface installed horizontally. Shaking was performed from 30 cm immediately above the mark provided in the center of the plane, and continued until the remaining amount of powder reached 100 g. Then, the same container was again filled with 120 g of powder, and shaken out on another plane. In this way, each granulated flour was shaken out 10 times in total. Then, the scattering range on the plane of the pulverized granulated flour was measured, and the distance to the flour farthest from the mark was determined. Table 1 shows the average of 10 measurement results. In addition, the result in commercially available wheat flour (Nisshin Flour Milling “Flower”) is shown as a reference example.
（試験例２）ダマ試験
製造例１〜１３の各造粒小麦粉を２００ｇずつ、１０個のポリエチレン製のチャック付き袋に充填し、できるだけ空気を押し出した後に密閉した。各袋を室温で５日保存後、開封して２２メッシュの篩を通し、篩上に残った重量をダマとした。１０サンプルの平均値を表１に示す。なお、参考例として市販の小麦粉（日清製粉製「フラワー」）での結果を示す。
(Test Example 2) Dama Test 200 g of each granulated flour of Production Examples 1 to 13 was filled in 10 polyethylene bags with a chuck, and air was pushed out as much as possible and sealed. Each bag was stored at room temperature for 5 days, then opened and passed through a 22-mesh sieve, and the weight remaining on the sieve was used as a waste. The average value of 10 samples is shown in Table 1. In addition, the result in commercially available wheat flour (Nisshin Flour Milling “Flower”) is shown as a reference example.
（試験例３）溶解性試験
製造例１〜１３の各造粒小麦粉を１０ｇずつ、１０個のボウルにはった２５℃の水道水１００ｍＬ中に投入し、ホイッパー（６０ｒｐｍ）で攪拌し、ほぼ均一に分散するまでの時間を計測した。１０サンプルの平均値を表１に示す。なお、参考例として市販の小麦粉（日清製粉製「フラワー」）の結果を示す。
(Test Example 3) Solubility test 10 g of each of the granulated flours of Production Examples 1 to 13 were poured into 100 mL of 25 ° C. tap water in 10 bowls, and stirred with a whipper (60 rpm). The time until uniform dispersion was measured. The average value of 10 samples is shown in Table 1. In addition, the result of commercially available wheat flour (Nisshin Flour “Flower”) is shown as a reference example.
（試験例４）ハンドリング試験
製造例４の造粒小麦粉を市販の粉チーズ容器に充填した。この容器を片手で持ち上げて、振出し用の小孔から粉を鮭の切り身の上に振出した。その結果、粉が小孔に詰まることなく、また粉が周辺に飛散することなく、切り身の両面に薄く均一に粉を付着させることができた。
(Test Example 4) Handling test The granulated wheat flour of Production Example 4 was filled into a commercially available powdered cheese container. The container was lifted with one hand, and the powder was spouted onto the salmon fillet from a small hole for shaking. As a result, it was possible to deposit the powder thinly and uniformly on both sides of the fillet without the powder clogging the small holes and without scattering the powder to the periphery.
Claims (11)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013079748A JP6021721B2 (en) | 2013-04-05 | 2013-04-05 | Granulated flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013079748A JP6021721B2 (en) | 2013-04-05 | 2013-04-05 | Granulated flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2014200208A true JP2014200208A (en) | 2014-10-27 |
| JP6021721B2 JP6021721B2 (en) | 2016-11-09 |
Family
ID=52351241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2013079748A Active JP6021721B2 (en) | 2013-04-05 | 2013-04-05 | Granulated flour |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6021721B2 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6093045B2 (en) * | 2014-02-10 | 2017-03-08 | 日清フーズ株式会社 | Container of flour |
| WO2017163555A1 (en) * | 2016-03-22 | 2017-09-28 | 株式会社日清製粉グループ本社 | Manufacturing method for wheat flour composition |
| JP2018090741A (en) * | 2016-12-07 | 2018-06-14 | オルガノフードテック株式会社 | Production method of starch |
| CN111436562A (en) * | 2018-12-29 | 2020-07-24 | 丰益(上海)生物技术研发中心有限公司 | Wheat flour composition |
| JPWO2020213120A1 (en) * | 2019-04-18 | 2020-10-22 | ||
| WO2020213119A1 (en) * | 2019-04-18 | 2020-10-22 | 日清フーズ株式会社 | Dusting flour composition |
| WO2020213117A1 (en) | 2019-04-18 | 2020-10-22 | 日清フーズ株式会社 | Modified wheat flour |
| WO2020213121A1 (en) * | 2019-04-18 | 2020-10-22 | 日清フーズ株式会社 | Food ingredient for sauces |
| WO2022230969A1 (en) | 2021-04-28 | 2022-11-03 | 株式会社日清製粉ウェルナ | Modified starchy powder production method, fried food batter material, and fried food production method |
| WO2022230968A1 (en) | 2021-04-28 | 2022-11-03 | 株式会社日清製粉ウェルナ | Method for producing modified wheat flour, batter material for battered and fried food and method for producing battered and fried food |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5157846A (en) * | 1974-11-14 | 1976-05-20 | Okawara Mfg | Tenpurayo komugikono karyutaino seizohoho |
| JPS58209944A (en) * | 1982-05-29 | 1983-12-07 | Q P Corp | Preparation of instant granular food |
| JP3075984U (en) * | 2000-08-30 | 2001-03-16 | 株式会社高敏 | Storage container for powdery or granular materials |
-
2013
- 2013-04-05 JP JP2013079748A patent/JP6021721B2/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5157846A (en) * | 1974-11-14 | 1976-05-20 | Okawara Mfg | Tenpurayo komugikono karyutaino seizohoho |
| JPS58209944A (en) * | 1982-05-29 | 1983-12-07 | Q P Corp | Preparation of instant granular food |
| JP3075984U (en) * | 2000-08-30 | 2001-03-16 | 株式会社高敏 | Storage container for powdery or granular materials |
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6093045B2 (en) * | 2014-02-10 | 2017-03-08 | 日清フーズ株式会社 | Container of flour |
| JPWO2015119294A1 (en) * | 2014-02-10 | 2017-03-30 | 日清フーズ株式会社 | Container of flour |
| WO2017163555A1 (en) * | 2016-03-22 | 2017-09-28 | 株式会社日清製粉グループ本社 | Manufacturing method for wheat flour composition |
| JPWO2017163555A1 (en) * | 2016-03-22 | 2019-01-31 | 株式会社日清製粉グループ本社 | Method for producing flour composition |
| TWI738741B (en) * | 2016-03-22 | 2021-09-11 | 日商日清製粉集團本社股份有限公司 | Method for manufacturing wheat flour composition |
| JP2018090741A (en) * | 2016-12-07 | 2018-06-14 | オルガノフードテック株式会社 | Production method of starch |
| CN111436562A (en) * | 2018-12-29 | 2020-07-24 | 丰益(上海)生物技术研发中心有限公司 | Wheat flour composition |
| CN111436562B (en) * | 2018-12-29 | 2022-12-23 | 丰益(上海)生物技术研发中心有限公司 | Wheat flour composition |
| JPWO2020213119A1 (en) * | 2019-04-18 | 2020-10-22 | ||
| WO2020213117A1 (en) | 2019-04-18 | 2020-10-22 | 日清フーズ株式会社 | Modified wheat flour |
| WO2020213120A1 (en) * | 2019-04-18 | 2020-10-22 | 日清フーズ株式会社 | Bakery food mix |
| WO2020213121A1 (en) * | 2019-04-18 | 2020-10-22 | 日清フーズ株式会社 | Food ingredient for sauces |
| WO2020213119A1 (en) * | 2019-04-18 | 2020-10-22 | 日清フーズ株式会社 | Dusting flour composition |
| CN113727613A (en) * | 2019-04-18 | 2021-11-30 | 日清富滋株式会社 | Composition for dusting |
| CN113747792A (en) * | 2019-04-18 | 2021-12-03 | 日清富滋株式会社 | Mix for baked food |
| KR20220002283A (en) | 2019-04-18 | 2022-01-06 | 니신 푸즈 인코포레이티드 | modified wheat flour |
| JPWO2020213120A1 (en) * | 2019-04-18 | 2020-10-22 | ||
| JP7254911B2 (en) | 2019-04-18 | 2023-04-10 | 株式会社日清製粉ウェルナ | bakery food mix |
| JP7254910B2 (en) | 2019-04-18 | 2023-04-10 | 株式会社日清製粉ウェルナ | dusting composition |
| WO2022230969A1 (en) | 2021-04-28 | 2022-11-03 | 株式会社日清製粉ウェルナ | Modified starchy powder production method, fried food batter material, and fried food production method |
| WO2022230968A1 (en) | 2021-04-28 | 2022-11-03 | 株式会社日清製粉ウェルナ | Method for producing modified wheat flour, batter material for battered and fried food and method for producing battered and fried food |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6021721B2 (en) | 2016-11-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6021721B2 (en) | Granulated flour | |
| JP6483651B2 (en) | Container of flour | |
| JP6093045B2 (en) | Container of flour | |
| JP5179461B2 (en) | Mix for clothing that does not miss the taste of ingredients | |
| JP6022114B1 (en) | Container of flour | |
| JPWO2013039049A1 (en) | Granule powder | |
| JP6753928B2 (en) | Mix for deep-fried food in a container | |
| JP5191981B2 (en) | Mix for clothing that does not miss the taste of ingredients | |
| JP5965297B2 (en) | cake flour | |
| JP2022124937A (en) | Deep-fried food coating mix | |
| JP5972207B2 (en) | Granulated flour | |
| JP5069969B2 (en) | Wet heat-treated flour, food materials for sauces or flour pastes using the flour and sauces or flour pastes | |
| JP5927293B2 (en) | Oxidized starch for dusting and method for producing the same | |
| JP6158606B2 (en) | Rice flour-containing food flour composition | |
| WO2020213118A1 (en) | Batter for deep-fried food products | |
| WO2020213117A1 (en) | Modified wheat flour | |
| WO2019156097A1 (en) | Potato starch | |
| JP7316007B1 (en) | Process for producing granular rice flour processed product, and granular rice flour processed product | |
| WO2019156098A1 (en) | Potato starch and potato starch composition | |
| JP7323461B2 (en) | potato starch | |
| JP7231981B2 (en) | Potato starch and potato starch composition | |
| CN104918501B (en) | The method for reducing the oil and/or fat absorption of fried food | |
| JP2020156469A (en) | Finely pulverized rice flour, method for producing the same, and use thereof | |
| WO2020213121A1 (en) | Food ingredient for sauces | |
| JP2017035096A (en) | Packed wheat flour |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20150630 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20160425 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20160510 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20160617 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20160705 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20160902 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20160927 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20161004 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6021721 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |