WO2008032573A1 - FARINE DE BLÉ TRAITÉE THERMIQUEMENT PAR VOIE HUMIDE POUR DES ALIMENTS CONTENANT DE LA FARINE DE BLÉ, MÉLANGE OU MATIÈRE ALIMENTAIRE CONTENANT LA FARINE DE BLÉ TRAITÉE THERMIQUEMENT PAR VOIE HUMIDE ET ALIMENTS PRODUITS À L'AIDE DE LA FARINE DE BLÉ TRAIT&Eacu - Google Patents

FARINE DE BLÉ TRAITÉE THERMIQUEMENT PAR VOIE HUMIDE POUR DES ALIMENTS CONTENANT DE LA FARINE DE BLÉ, MÉLANGE OU MATIÈRE ALIMENTAIRE CONTENANT LA FARINE DE BLÉ TRAITÉE THERMIQUEMENT PAR VOIE HUMIDE ET ALIMENTS PRODUITS À L'AIDE DE LA FARINE DE BLÉ TRAIT&Eacu Download PDF

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Publication number
WO2008032573A1
WO2008032573A1 PCT/JP2007/066768 JP2007066768W WO2008032573A1 WO 2008032573 A1 WO2008032573 A1 WO 2008032573A1 JP 2007066768 W JP2007066768 W JP 2007066768W WO 2008032573 A1 WO2008032573 A1 WO 2008032573A1
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WO
WIPO (PCT)
Prior art keywords
flour
wheat flour
treated
wet heat
mix
Prior art date
Application number
PCT/JP2007/066768
Other languages
English (en)
Japanese (ja)
Inventor
Toru Shigematsu
Yuji Tagami
Michihiro Sakakibara
Makoto Kondo
Shinichi Fukudome
Tadayuki Yasuda
Yasuhisa Watanabe
Kumi Nomura
Eiichi Ito
Mie Obara
Yasuo Inagaki
Original Assignee
Nisshin Foods Inc.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from JP2006251791A external-priority patent/JP5069886B2/ja
Priority claimed from JP2006251792A external-priority patent/JP5069887B2/ja
Priority claimed from JP2006251790A external-priority patent/JP5069885B2/ja
Priority claimed from JP2007112717A external-priority patent/JP5069939B2/ja
Priority claimed from JP2007200080A external-priority patent/JP5069969B2/ja
Application filed by Nisshin Foods Inc. filed Critical Nisshin Foods Inc.
Priority to CN200780029169.8A priority Critical patent/CN101500432B/zh
Publication of WO2008032573A1 publication Critical patent/WO2008032573A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Definitions

  • the present invention relates to wet heat-treated wheat flour for food containing wheat flour, mittus or food material containing the wet heat-treated wheat flour, and food produced using the wet heat-treated wheat flour.
  • the present invention relates to wet-heat-treated wheat flour for breaded fried foods, bread baked fried food mixes, and breaded fried foods. More specifically, the present invention has a good texture and is resistant to aging.
  • TECHNICAL FIELD The present invention relates to a wet heat-treated wheat flour for breaded fried food that can provide an improved breaded fried food, a mix for breaded fried food using the flour, and a breaded fried food.
  • the present invention relates to deep-heated wheat flour, deep-fried food mix, and deep-fried foods.
  • the deep-fried foods that have good appearance and texture and that have improved resistance to change over time can be obtained. It relates to wet heat-treated flour, a mix for fried foods using the flour, and fried foods.
  • the deep-fried foods refer to deep-fried foods other than breaded deep-fried foods, for example, all fried foods such as fried foods, fritters, fried chicken, fried chickens, and so on.
  • the present invention also relates to wet-heat-treated wheat flour for okonomiyaki, okonomiyaki mix, and okonomiyaki, and more specifically, okonomiyaki having a good texture and improved resistance to aging can be obtained.
  • the present invention relates to wet-heat-treated wheat flour for okonomiyaki, okonomiyaki mix and okonomiyaki using the flour.
  • the present invention also relates to wet heat-treated wheat flour, bakery mix, and bakery, and in particular, wet heat treatment for bakery products that provides a bakery product having a good texture and improved resistance to aging.
  • the present invention relates to flour, bakery mixes and bakery using the flour.
  • the present invention relates to sauces used in Western cuisine such as white sauce typified by bechamel sauce and brown sauce typified by domiglas sauce, confectionery and confectionery confectionery.
  • Sauces or moist heat-treated powders for flour pastes which are easy to handle during cooking and have a good texture, food materials using the flour, and sauces Or flour paste. Background
  • batter flour mainly composed of pregelatinized rice flour and raw corn flour (Patent Document 1), a method of blending pregelatinized barley or bare wheat into the butter (Patent Document 2), a starch starch and / or Method of blending a-modified flour (Patent Document 3), Method of blending a-modified flour and vegetable protein (Patent Document 4), Method of blending pregelatinized rice flour (Patent Document 5), Formulating pregelatinized starch (Patent Document 6), a method comprising a pregelatinized starch, a raw starch, an edible oil and fat, and water (Patent Document 7).
  • the pregelatinized flour used in these methods has a high gelatinization state, the mix may cause lumps due to moisture absorption or increase the viscosity to increase the texture after frying.
  • drawbacks such as pulling and hardness, poor melting of the mouth, lack of stability of batter viscosity, and poor workability.
  • the texture of fried foods is characterized by a brittle, dry and crunchy texture, and such texture is generally preferred.
  • skill is required, such as mixing toppings.
  • the present inventors have made several attempts so far. I have applied for a patent on the toppings (Patent Documents 8 ⁇ ; 1 1 etc.).
  • the cooking method of adding a tempura garment liquid to the fried sauce to improve the volume of the garment and improving the flower bloom reduces the yield of the tangbura products at mass-market stores and side dishes stores in the prepared food market. There is also a problem that.
  • okonomiyaki such as okonomiyaki and takoyaki have a surface that is strong and fragrant.
  • various studies have been reported to solve this problem, which is difficult to develop and maintain this texture.
  • Patent Document 12 a premix containing wheat flour and hydroxypropylated starch
  • Patent Document 13 a mixture of cooked rice in a kneaded product mainly made of wheat flour.
  • Patent Document 14 There are many reports such as “okonomiyaki using dry power powder produced by heating and drying at a temperature of 10 ° C. to 130 ° C.”
  • Patent Document 15 uses a lot of pregelatinized starch and / or pregelatinized flour, the original flavor of wheat flour is reduced, and it is derived from pregelatinized starch and / or pregelatinized starch. The nechiyaki still remained.
  • Bakeries represented by hot cakes, pancakes, sponge cakes, steamed breads, breads, butter rolls, sweet breads, cream puffs (shuu skins), etc. have a volume and a fine inner layer texture. Those that are soft and moist and melt well are preferred. In order to obtain such an appearance and texture, many methods for compounding starch have been reported.
  • the present invention is characterized by containing at least one calcium salt selected from flours mainly composed of wheat flour, egg white powder, calcium lactate, citrate strength lucum and calcium dulconate, and a thickening polysaccharide.
  • flours mainly composed of wheat flour mainly composed of wheat flour, egg white powder, calcium lactate, citrate strength lucum and calcium dulconate, and a thickening polysaccharide.
  • To 100 parts by weight of flour mainly composed of wheat flour 0.;!
  • a flour composition for confectionery containing 0.1 to 10 parts by weight and 0.1 to 10 parts by weight of citrate Patent Document 17).
  • Patent Documents 16 and 17 have some problems.
  • pregelatinized starch gelatinized starch
  • pregelatinized starch has the disadvantage that it has a very high degree of pregelatinization due to moisture absorption, and when the amount added is increased, cakes feel sticky.
  • Patent Document 18 since the technique described in Patent Document 18 is the same as the conventional one in that it uses ⁇ -starch and / or ⁇ -starch flour, it is difficult to feel the original flavor of wheat flour. Or, the nematode derived from pregelatinized flour still remained. [0023] To solve the above problems, “10-50% by weight of the flour used as the main material is used for preparing the heat-treated batter, and 100 parts by weight of the flour for preparing the heat-treated batter and 150-400% by weight of water. Heat-treated batter to obtain a heat-treated batter by mixing the heat-treated batter with the starch in the flour for preparing the heat-treated batter, and then mixing the heat-treated batter and the remaining main ingredients to prepare a cake dough.
  • Patent Document 19 this is a double-battery solution in which a portion of the flour is battered separately heated and mixed with the rest of the flour.
  • the current situation is that the quality is greatly changed due to the unevenness of heat treatment that is difficult to handle.
  • sauces are usually made by sautéing wheat flour called butter with butter. The purpose is to remove the stickiness and grain odor characteristic of flour by preheating the flour.
  • flour pastes used as fillings for Western confectionery and confectionery bread are heated by adding sugar, dairy products, and fragrances to wheat flour, and are made by gelatinizing starch. Grain smell and powdery texture remain, reducing the product value.
  • Patent Document 1 Japanese Patent Laid-Open No. 9 154518
  • Patent Document 2 Japanese Patent Publication No.57-16778
  • Patent Document 3 Japanese Patent Application Laid-Open No. 4-40870
  • Patent Document 4 Japanese Patent Publication No.57-4296
  • Patent Document 5 Japanese Patent Publication No.57-16625
  • Patent Document 6 Japanese Patent Laid-Open No. 62-74254
  • Patent Document 7 JP 2000-333633 Koyuki
  • Patent Document 8 JP-A-8-84568
  • Patent Document 9 JP-A-9 191847
  • Patent Document 10 Japanese Patent Laid-Open No. 11 125
  • Patent Document 11 Japanese Patent Laid-Open No. 2002-168
  • Patent Document 12 JP-A-6-277011
  • Patent Document 13 Japanese Patent Laid-Open No. 11 46734
  • Patent Document 14 JP-A-11 103809
  • Patent Document 15 JP 2002-125578 A
  • Patent Document 16 Japanese Patent Laid-Open No. 9 224550
  • Patent Document 17 JP-A-9 224551
  • Patent Document 18 JP 2002-125578 A
  • Patent Document 19 JP 2004-49073 Koyuki
  • Patent Document 20 Japanese Patent Laid-Open No. 52-122670
  • Patent Document 21 Japanese Patent Laid-Open No. 2003-137
  • Patent Literature 22 Shoko 57-47464
  • Patent Literature 23 Shoko 64--51067 Noriyuki
  • Patent Document 24 Kohei No. 10-4896
  • Patent Document 25 JP-A-2004-253
  • the invention is going to solve ⁇
  • the present invention eliminates the problems of the conventional breaded fried foods described above, improves workability when cooking breaded fried foods and the way the clothes are heated, has less pulling and is at room temperature. Even in reheating cooking such as microwave cooking after chilled or frozen storage, it can suppress the hardening of clothes due to aging of starch and maintain the texture immediately after production, in other words, bread crumb with excellent resistance to aging Providing a heat-treated wheat flour for breaded fried food, a mix for breaded fried food using the flour, and a breaded fried food from which the fried food is obtained is referred to as the first issue. .
  • the present invention improves the workability when cooking fried foods and the streets of the clothes, further improves the texture of the clothes and the crispy texture, the volume of the clothes, the appearance of the clothes such as Hanasaki Deep-fried foods that can maintain the texture immediately after production in reheating control such as microwave cooking after storage at room temperature, chilled or frozen storage.
  • the problem (hereinafter referred to as the second problem) is to provide wet-heat-treated wheat flour for deep-fried food, a mix for deep-fried food using the flour, and deep-fried food.
  • the present invention solves the above-mentioned problems of conventional okonomiyakis, improves the volume of okonomiyakis, the moist feeling of the dough, and the feeling of melting in the mouth, and further, after storage at room temperature, chilled or frozen.
  • okonomiyaki and octopus baked okonomiyaki which can maintain the texture immediately after production and can maintain the texture immediately after production, in other words, okonomiyaki and takoyaki.
  • Providing the okonomiyaki mix and okonomiyaki used is the issue (hereinafter referred to as the third issue).
  • the present invention solves the above-mentioned problems of the conventional bakery products, improves the product volume of the bakery products, has a soft and moist feeling with a fine inner layer texture, and a mouth-melting feeling. Even in reheating cooking such as cooking in a microwave oven after chilled storage or frozen storage, it suppresses dryness due to dryness and starch aging, and retains the texture immediately after production, in other words, it has excellent aging resistance.
  • the problem is to provide wet-heat treated wheat flour for bakery products, a bakery mix using the flour and bakery products (hereinafter referred to as the fourth issue).
  • the present invention solves the above-mentioned problems of the conventional sauces and flour pastes, improves the workability and texture when cooking the sauces and flour pastes, and at room temperature and chilled. Even in reheating cooking such as microwave cooking after freezing storage, it does not feel grain odor, suppresses the powderiness due to starch aging, etc., and can keep the mouth melt immediately after production, in other words, it has excellent resistance to aging Furthermore, to provide sauces and flour pastes, heat-treated wheat flour for sauces or flour pastes, food materials for sauces or flour pastes using the flour, and sauces or flour pastes. This is the issue (hereinafter referred to as the 5th issue! /).
  • the present invention is a wheat flour that has been heat-moisture treated, having a gelatinization degree of 12.5% or more and 30% or less, and a viscosity when added to 300% by mass of flour, lPa's or more, lOPa
  • specific wet-heat treated wheat flour wet-heat treated wheat flour for foods containing flour
  • the present inventors have conducted extensive studies on a mixed composition using flour as a main ingredient as a main ingredient! Incorporating specific wet-heat-processed wheat flour into the mix composition, it has been found that it is possible to achieve extremely excellent quality breaded fried food for all items required for the batter, and the present invention has been completed. did.
  • the first aspect of the present invention solves the first problem by providing the following wet heat-treated wheat flour for breaded fried food, breaded fried food mix and breaded fried food It is.
  • a bread-treated bread food characterized by being produced using the above-mentioned wet heat-treated wheat flour for bread-crushed fried food according to the present invention or the bread-mixed bread-fried food according to the present invention”.
  • the present inventors have intensively studied fried foods and their mixes that can achieve both a further improvement in the crisp and crunchy texture of the garment and an improvement in the appearance of the garment, such as the voluminous feel of the garment and Hanasaki.
  • the inventors have found that fried foods of extremely superior quality can be produced by blending specific wet heat-treated wheat flour into the mix and producing the deep-fried food using this mix, and completed the present invention.
  • the second aspect of the present invention solves the second problem by providing the following heat-treated wheat flour for fried food, fried food mix and fried foods.
  • a deep-fried mix comprising the above-described wet heat-treated flour for deep-fried food according to the present invention.
  • the third aspect of the present invention solves the third problem by providing the following wet-heat-treated wheat flour for okonomiyaki, okonomiyaki mix and okonomiyaki.
  • Moist heat treated flour for okonomiyaki characterized by
  • the fourth aspect of the present invention solves the fourth problem by providing the following wet heat-treated wheat flour for bakery, a bakery mix and bakery.
  • the fifth aspect of the present invention eliminates the complexity and difficulty of handling in conventional sauces and flour pastes, and further provides a superior texture. It is a new material, and is a sauce or a flower paste using the same.
  • the present invention it is possible to eliminate the work process of roasting flour and making roux for sauces, and for flour pastes, it quickly dissolves in water and quickly becomes viscous, so it is cooked. It is possible to suppress the handling blur at the time.
  • the fifth aspect of the present invention provides the following wet heat treatment for sauces or flour pastes, food materials for sauces or flour pastes, and sauces or fluffy pastes as described above. It solves the fifth problem.
  • Food material for sauces or flour pastes characterized by containing the above-mentioned wet heat-treated wheat flour for sauces of the present invention.
  • the wheat flour-containing wet heat-treated wheat flour for food of the present invention is obtained by subjecting wheat flour to heat treatment by adding water or steam to heat treatment, followed by drying and grinding.
  • This wet heat-treated wheat flour has a degree of pregelatinization of 12.5% or more and 30% or less, preferably a degree of pregelatinization of 15.0% or more and 25.0% or less, and is added to 300% by mass of flour.
  • the viscosity is 1 Pa ′s or more and lOPa ⁇ s or less, preferably the viscosity is 2. OPa ′s or more and 5. OPa ′s or less.
  • the wet heat-treated wheat flour for foods containing wheat flour of the present invention preferably further has a particle size of 1. Omm or less and the proportion of wheat flour having a particle size of 0.40 mm or less is 90% or more.
  • Examples of the wheat flour used as a raw material for the wet heat-treated wheat flour for foods containing wheat flour of the present invention include thin flour, medium flour and strong flour, which can be appropriately selected and used.
  • the specific manufacturing method of this wet heat processing wheat flour is not limited, For example, the following methods are employ
  • a wet heat treatment in which water or steam is added to the wheat flour and heat-treated For example, a method in which starch contained in wheat flour is gelatinized can be used.For example, a method in which water is added to a sealed container and then heated in a pressurized state using saturated steam, uniaxial or biaxial. For example, a method of adding and heating and kneading wheat flour using a shaft type etastruder can be employed.
  • drying treatment method after the wet heat treatment examples include shelf drying, hot air drying, fluidized bed drying, and the like, which can be appropriately employed depending on the wet heat treatment method.
  • various grinding means such as roll grinding and pin mill grinding can be employed.
  • the above-mentioned degree of pregelatinization and viscosity are values measured as follows.
  • the degree of alpha also called the degree of gelatinization
  • the conventional 0 amylase pullulanase method is used. The contents will be described below.
  • the reagents used are as follows.
  • Enzyme solution ⁇ -Amylase (Nagase Seikagaku Co., Ltd. # 1500) 0 ⁇ 017g and Pullulanase (Hayashibara Biochemical Research Institute, No. 31001) 0.17g were dissolved in the above 0.8M acetic acid Na buffer solution. 100ml.
  • Inactivated enzyme solution Prepared by boiling the above enzyme solution for 10 minutes.
  • the present invention relates to the above-mentioned wet heat-treated wheat flour for food containing flour of the present invention, bread-dried French food (first invention), fried food (second invention), okonomiyaki (third invention), Used for bakery products (4th invention), sauces or flour pastes (5th invention).
  • the heat-treated wheat flour for breaded fried foods having a degree of alpha of less than 12.5% and a viscosity of less than lPa ⁇ s when added to 300% by weight of flour is water-absorbent, Due to the low swelling, it is necessary to add pregelatinized starch and thickeners to the garment for breaded fried foods, resulting in a hard texture with heavy pulling and a crispy texture. I can't get a product that has teeth and texture!
  • the wet-heat treated wheat flour for bread baked fried food has a particle size of 1. Omm or less, and the proportion of flour having a particle size of 0.40 mm or less is 90% or more.
  • the wheat flour quickly dissolves in water when preparing the dough for the breaded fried food, and the viscosity is stabilized.
  • the wet heat-treated wheat flour for breaded fried food of the present invention can be used for the production of breaded fried food in the same manner as conventional flour for breaded fried food.
  • the wet heat-treated wheat flour for breaded fried food of the present invention can be used to prepare clothing liquid by adding water and other additives during the production of breaded fried food, and also produces breaded fried food. You can mix it with other additives in advance and leave it as a breaded fried food.
  • the bread crumb fried food mix of the present invention contains the above-mentioned wet heat-treated wheat flour for bread crumb fried food according to the present invention as flour for dressing of bread crumb fried food.
  • the bread crumb fried food mix of the present invention in addition to the above-mentioned wet heat-treated wheat flour, raw materials and additives conventionally used in bread crumb fried food flour, such as other wheat flour, cereals, starches; soy protein Protein materials such as wheat dartene, egg powder, skim milk powder; fats and oils such as animal and vegetable fats and oils; powdered fats and oils; yam flour, dietary fiber, swelling agent, thickener, emulsifier, salt, sugar, sweetener, spice, seasoning , Vitamins, minerals, pigments, fragrances, dextrins and the like can be contained as appropriate.
  • the bread-mixed fried food mix of the present invention when using other flour raw materials in addition to the wet-heat treated wheat flour, the content of the wet-heat treated wheat flour is 10.0% or more in the whole flour raw material Is preferred.
  • the bread-mixed fried food mix of the present invention contains the wet heat-treated wheat flour of the present invention, so that it does not contain commercially available pregelatinized starch, or the content of commercially available pregelatinized starch is minimized. Because of the reduced blending design, not only the goodness of the fire at the time of frying, but also the volume flavor of the clothes has the original flavor of flour that has a crispness that is soft and melts, and further, Even in re-cooking in a microwave oven at room temperature, chilled, or frozen storage, it is possible to produce breaded fried foods that have little fat and excellent resistance to aging.
  • the breaded fried food of the present invention is produced by a conventional method using the above-mentioned wet heat-treated wheat flour for breaded fried food of the present invention or the breaded fried food mix of the present invention.
  • the breaded fried food include pork cutlet, croquette, fried fish, fried oysters and the like.
  • fried foods with bread crumbs are often dusted against ingredients prior to battering.
  • Wet heat-treated powder for breaded fried foods can be used.
  • the breadcrumb fried food mix of the present invention is adjusted to an appropriate batter viscosity by adding water. Then, the batter liquid may be applied to the material on which the mixed powder is adhered, and then the bread crumbs may be applied and fried.
  • the appropriate batter viscosity is a force lPa-s force, lOPa's, which varies depending on the materials used, and therefore it is necessary to adjust the water content appropriately depending on the formulation.
  • the heat-treated wheat flour for deep-fried food having a degree of alpha of less than 12.5% and a viscosity of less than lPa ⁇ s when added to 300% by weight of flour has water absorption and swelling properties. Since it is low, the viscosity of the garment liquid is insufficient and the adhesiveness of the garment is inferior. Therefore, the crisp and crunchy texture is improved to some extent.
  • hydrothermally treated wheat flour for fried foods has a water absorption capacity that exceeds the viscosity of lOPa ⁇ s when added to 300% by mass of the ⁇ -formation degree exceeds 30%.
  • the swellability is too high, and the viscosity of the garment liquid is too high.
  • the texture is unfavorable due to stickiness inside the clothing.
  • the particle size of the wet heat-treated wheat flour is 1. Omm or less, and the ratio of the wheat flour having a particle size of 0.40 mm or less is 90% or more. Since the wheat flour dissolves quickly in water, the dough viscosity is stable, and a smooth and well-melted mouthfeel with no graininess even after baking can be obtained.
  • the wet heat-treated wheat flour for fried food of the present invention can be used for the production of fried food or fried food in the same manner as conventional fried powder or fried food.
  • the wet heat-treated flour for deep-fried food of the present invention may be prepared by adding water or other additives during the preparation of the suspension, and other additives may be added in advance before manufacturing the suspension. You can mix it with things and leave it as a heavenly honey.
  • the mix for the ceiling of the present invention contains the above-mentioned wet heat-treated flour for fried food of the present invention as the flour for the coating liquid of the ceiling.
  • the tabletop mix of the present invention includes raw materials and additives conventionally used for tablecloth, such as other flours, flours, starches; soy protein, wheat darten, Protein materials such as egg powder and skim milk; fats and oils such as animal and vegetable fats and oils; powdered fats and oils; yam powder, dietary fiber, swelling agent, thickener, emulsifier, salt, sugar, sweetener, spice, seasoning, vitamins, Minerals, pigments, fragrances, dextrins and the like can be contained as appropriate.
  • the content of the wet heat treated wheat flour is preferably 3% by mass or more in the whole flour raw material.
  • the tempura mix of the present invention contains the heat-treated wheat flour of the present invention, so that not only the workability during cooking and the goodness of the clothes are good, but also the teeth are very crunchy and crispy. It has a good appearance and an excellent appearance in the volume and blossoms of clothing, and it changes over time with a good texture even if it is reheated in a microwave oven at room temperature, chilled or frozen. It is possible to produce a ceiling that has excellent resistance.
  • the suspension of the present invention is produced by a conventional method using the above-described wet heat-treated wheat flour for the suspension or the above-mentioned mix for the suspension of the present invention.
  • the balance of the suspension of the present invention is adjusted to an appropriate batter viscosity by adding water to the ingredients. What is necessary is just to fry the dressing liquid after the dusting.
  • This appropriate batter viscosity is a force that varies depending on the formulation and the desired texture, generally 0.5 Pa's force, and so on.
  • the same explanation can be applied to fried chicken, Tatsuta fried food, etc., for the description of the mix for the ceiling and the ceiling.
  • the heat-treated wheat flour for okonomiyaki the heat-treated wheat flour with a degree of alpha of less than 12.5% and a viscosity of less than lPa ⁇ s when added to 300% by weight of flour is water-absorbing and swelling Due to its low nature, okonomiyaki and okonomiyaki with regular flour are used for the texture. Less superior in quality compared to Bitakoyaki!
  • wet-heat treated wheat flour for okonomiyaki! / A wet-heat treated wheat flour with a degree of conversion exceeding 30% and a viscosity when added to 300% by weight of flour exceeds l OPa's , Although there is a feeling of volume, it is not preferable because of stickiness.
  • the dough preparation is performed when the wet-heat treated wheat flour has a particle size of 1. Omm or less and the ratio of the flour having a particle size of 0.40 mm or less is 90% or more. Occasionally, the wheat flour quickly dissolves in water, so that the dough viscosity is stable, and after baking, a smooth and well-melted mouthfeel is obtained.
  • the wet heat-treated wheat flour for okonomiyaki according to the present invention can be used in the production of okonomiyaki in the same manner as conventional okonomiyaki flour.
  • the wet-heat-treated flour for okonomiyaki according to the present invention may be prepared by adding water to the batter and adding other okonomiyaki ingredients to the batter. It may be mixed with other okonomiyaki ingredients in advance before making the food.
  • the mix for okonomiyaki of the present invention contains the above-mentioned wet heat-treated wheat flour for okonomiyaki as the okonomiyaki flour for okonomiyaki.
  • the okonomiyaki mix according to the present invention includes, in addition to the above-mentioned wet heat-treated wheat flour, raw materials and additives conventionally used for okonomiyaki, such as other flours, flours, starches; soy protein, wheat darten, egg powders Protein materials such as skim milk powder; fats and oils such as animal and vegetable fats and oils; powdered fats and oils; yam flour, dietary fiber, swelling agent, thickener, emulsifier, salt, sugar, sweetener, spice, seasoning, vitamins, Can contain minerals, pigments, fragrances, dextrin, etc. as appropriate.
  • the content of the wet heat-treated wheat flour is preferably 5% by mass or more in the whole flour raw material. .
  • the okonomiyaki mix of the present invention is formulated to support Kanto-style okonomiyaki, Kansai-style okonomiyaki, Hiroshima-style okonomiyaki, takoyaki, leek grilled, squid grilled, monji-yaki, etc.
  • it can also be formulated by appropriately mixing ingredients such as eggs, cabbage, leeks, fried balls, meat and seafood, and red ginger.
  • the okonomiyaki mix according to the present invention contains the heat-treated wheat flour of the present invention, so that it does not contain commercially available pregelatinized starch or thickener, or is commercially available pregelatinized starch or thickener.
  • Formulation design with minimal content is possible, so there is no unpleasant stickiness or stickiness due to the blend of a-modified starch and thickener, it is excellent in volume, and it is extremely moist and melts well. It has the original flavor of wheat flour, and has excellent resistance to aging due to the suppression of crackiness due to dryness and starch aging even in reheating cooking at room temperature, chilled or after microwave storage. Can produce okonomiyaki
  • the okonomiyaki of the present invention is produced by a conventional method using the wet heat-treated wheat flour for the okonomiyaki of the present invention or the okonomiyaki mix of the present invention.
  • Examples of okonomiyaki include Kanto-style okonomiyaki, Kansai-style okonomiyaki, Hiroshima-style okonomiyaki, takoyaki, leek grilled, squid grilled, monji and grilled.
  • the okonomiyaki of the present invention in order to produce the okonomiyaki of the present invention using the okonomiyaki mix of the present invention, it is adjusted to an appropriate batter viscosity by adding water to the okonomiyaki mix, and the grasshopper liquid is mixed with various ingredients. Created by firing.
  • the viscosity of the batter at that time is a force that can be adjusted appropriately according to the target product, mix formulation, and desired baking condition.
  • the viscosity is about 0.25 Pa's, such as 1 OPa's.
  • the heat-treated wheat flour for bakery products having a degree of alpha of less than 12.5% and a viscosity of less than lPa ⁇ s when added to 300% by weight of flour is water-absorbing and swelling Due to its low nature, its volume feel is less superior in quality compared to bakery using ordinary wheat flour.
  • heat-treated wheat flour for bakery products heat-treated wheat flour with a degree of alpha conversion of more than 30% and added to 300% by weight of flour with a viscosity exceeding l OPa This is undesirable because it causes stickiness.
  • the particle size of the wet heat-treated wheat flour is 1.
  • the proportion of flour with a particle size of Omm or less and a particle size of 0.40 mm or less is 90% or more.
  • the flour dissolves quickly in water when preparing the dough for cakes, the dough viscosity is stable, and a smooth and mouth-feeling texture with a smooth texture after baking can be obtained.
  • the wet heat-treated wheat flour for bakery products of the present invention can be used in the manufacture of bakery products in the same manner as conventional wheat flour for bakery products.
  • the wet heat-treated wheat flour for the bakery of the present invention may be prepared by adding water, sugar, eggs, etc. during the manufacture of the bakery, and preparing the bakery dough. It can be mixed with the raw material of potatoes to make a bakery mix.
  • the mix for bakery products of the present invention contains the wet heat-treated wheat flour for bakery products of the present invention as the flour for bakery products.
  • the bakery mix according to the present invention includes, in addition to the above-mentioned wet heat-treated wheat flour, raw materials and additives conventionally used in bakery products, such as other flours, flours, starches; soy protein, wheat darten, egg powders Protein materials such as skim milk powder; fats and oils such as animal and vegetable oils and fats; powders and fats; dietary fiber, swelling agents, thickeners, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments , Fragrance, dextrin and the like can be appropriately contained.
  • the content of the wet heat-treated wheat flour should be 5% by mass or more in the whole flour raw material. I like it.
  • the bakery mix of the present invention includes bakery items such as hot cakes, pancakes, sponge cakes, pound cakes, crepes, steamed breads, bread loaf, butter rolls, sweet buns, donuts, American dogs, and shish skins. It is possible to list a mix with a composition corresponding to
  • the mix for bakery products of the present invention contains the wet heat-treated wheat flour of the present invention, so that it does not contain a commercially available pregelatinized starch or thickener, or is a commercially available pregelatinized starch or thickener.
  • Formulation design with minimal content is possible, so there is no unpleasant stickiness or stickiness due to the blend of a-modified starch and thickener, it is excellent in volume, and it is extremely moist and melts well.
  • it can also be caused by aging of rice cake and starch due to drying even in reheating cooking in a microwave oven at room temperature, chilled or frozen storage. Can produce bakery products with excellent resistance to change with time.
  • the bakery product of the present invention is produced by a conventional method using the wet heat-treated wheat flour for the bakery product of the present invention or the bakery mix of the present invention.
  • bakery products include hot cakes, pancakes, sponge cakes, pound cakes, crepes, steamed breads, breads, butter rolls, confectionery breads, donuts, American dogs, and shish skins.
  • the heat-treated wheat flour for sauces or flour pastes having a degree of alpha of less than 12.5% and a viscosity of less than lPa ⁇ s when added to 300% by weight of flour, In terms of texture, it is less advantageous than a sauce using ordinary flour.
  • the particle size of the wet heat-treated wheat flour is 1. Omm or less, and the proportion of flour with a particle size of 0.40 mm or less is When it is 90% or more, it dissolves quickly in cold water, has a stable viscosity, is optimal in handling, and at the same time, does not feel powdery or lumpy, and is desirable.
  • the wet heat-treated wheat flour for sauces or flour pastes of the present invention can be used for the production of sauces or flour pastes in the same manner as conventional flours for sauces or flour pastes.
  • the wet heat-treated wheat flour for sauces or flour pastes of the present invention may be prepared by adding water or other additives during the production of sauces or flour pastes. Before making sauces or flour pastes, mix and process them with other additives in advance. As a food material for sushi or flower pastes!
  • the food material for sauces or flour pastes of the present invention contains the above-mentioned wet heat-treated wheat flour for sauces or flour pastes of the present invention.
  • the food material for sauces or flour pastes may be powdered or solid.
  • the food material for sauces or flour pastes of the present invention includes, in addition to the above-mentioned wet heat-treated flour, raw materials and additives conventionally used for sauces or flour for flour pastes, such as other flours, flours, Starches; protein materials such as soy protein, wheat darten, egg powder, skim milk powder; fats and oils such as animal and plant oils and fats, powder oils and fats, thickeners, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins , Minerals, pigments, fragrances, dextrins and the like can be contained as appropriate.
  • the food material for sauces or flour pastes of the present invention when using other flour raw materials in addition to the above-mentioned wet heat treated flour, the content of the above wet heat treated wheat flour is 20. It is preferable that it is at least mass%.
  • the food material for sauces or flour pastes of the present invention contains the wet heat-treated wheat flour of the present invention, it can dissolve very quickly in cold water and develop a very high viscosity. it can. As a result, it was possible to eliminate the labor required for the preparation of conventional sauces and flour pastes, and it was possible to develop mouth melting that was not possible with conventional flour.
  • the sauces or flour pastes of the present invention are prepared by using the above-mentioned wet heat-treated wheat flour for the sauces or flour pastes of the present invention or the food materials for the sauces or flour pastes of the present invention. It is manufactured by.
  • the sauces or fryer pastes include sauces used for white sauce, brown sauce, curry sauce, etc., flour croquette filling, flour paste such as pastry and custard cream for confectionery bread.
  • the food materials for the sauces or flour pastes of the present invention are mixed with water and by-products. It can be obtained by adding raw materials and heating.
  • Wheat flour (soft flour: Violet made by Nisshin Flour Milling Co., Ltd.) is heated at the water content shown in Table 1, sealed in an aluminum bouch, and heated in a pressurized (1 atm) state using saturated steam. Wet heat treatment was performed by treating (at 130 ° C for 15 minutes).
  • the wet heat treated flour is dried by shelf drying and pulverized by a pulverizer.
  • the ratio of flour with particle size 1. Omm or less is 100% and the particle size is 0.40mm.
  • Wet heat-treated flour with the following flour ratio of 90% was obtained.
  • Table 1 shows the degree of gelatinization of the wet-heat-treated wheat flour and the viscosity when added to 300% by weight of the flour. The degree of alpha and the viscosity were measured by the above procedure.
  • the particle size was measured using a Microtrack FRA9220 (dry type) (manufactured by Nikkiso Co., Ltd.).
  • Comparative Example 3 is an example using wheat flour (soft flour: Violet made by Nisshin Flour Milling Co., Ltd.) that has not been subjected to wet heat treatment.
  • Examples 1 to 3 Add water in the amount of water listed in Table 4 to make a batch.
  • Example 4 and Comparative Example 3 In each mix, after smashing the Merle Isa fillet (fillet-approx. 30 g per 1 to 2 comparative examples)
  • the degree of alpha conversion is 12.5% or more and 30% or less, and the viscosity of lPa's or more and lOPa's or less is obtained by adding 300% by mass of the powder.
  • Fish fry (Examples 1 to 3) using a mix containing the wet heat-treated small wheat flour of the present invention (Examples 1 to 3) absorbs more water than the one using untreated wheat flour (Comparative Example 3) and is also very texture-sensitive. It turns out that it is favorable.
  • a Fish fly using a mix containing less than 12.5% hydrolyzed wheat flour of less than 12.5%, 300% by weight of water and less than lPa's (Comparative Example 1), fish using untreated flour Less superior to fly (Comparative Example 3).
  • hydrotreating powder that exceeds l OPa's by adding 300% by weight of flour to the flour (Comparative Example 2), the clothing between the bread crumbs and the seeds becomes brittle. , The crispy feeling of clothing is not felt, and there is a problem in quality.
  • Example 2 The conditions of the wet heat treatment when producing the wet heat treated flour were the same as in Example 2, and the wet heat treated flour having the particle size distribution shown in Table 5 was prepared by changing the conditions of the grinding treatment after drying. In the same manner as in Example 2, the fried fish was cooked and evaluated. The results are shown in Table 5. Show. In Table 5, the results of Example 2 are also shown.
  • the breaded fried food of the present invention generally has a degree of gelatinization of not less than 12.5% and not more than 30%, and the viscosity when added to 300% by weight of flour is lPa. It is characterized by containing hydrothermally treated wheat flour having a particle size of not less than 10 s and not more than 10 Pa's, further having a particle size of 1. Omm or less and a proportion of wheat flour having a particle size of 0.40 mm or less of 90% or more. It is clear that an excellent effect can be obtained by using a breaded baked food mix. ⁇ Examples 7 to; 10 and Comparative Examples 4 to 6>
  • the degree of alpha conversion is 12.5% or more and 30% or less, and the powder is 300 mass.
  • / 0 of the top Bra (Examples 7-10) using the mix containing wet heat treatment flour hydrolytic becomes less viscosity LPA 's more LOPA' s in the present invention, fly appearance of clothing immediately after eating It can be seen that the texture is very good, and the texture of the food reheated in a microwave oven after being stored at room temperature for 4 hours is also very good.
  • the conditions of the wet heat treatment for producing the wet heat treated wheat flour were the same as in Example 2, and the wet heat treated wheat flour having the particle size distribution shown in Table 9 was prepared by changing the conditions of the grinding treatment after drying.
  • the table was cooked in the same manner as in Example 8 and evaluated. The results are shown in Table 9. In Table 9, the results of Example 8 are also shown.
  • the tempura of the present invention comprehensively has a degree of gelatinization of 12.5% or more and 30% or less, and the viscosity when added to 300% by mass of powder is lPa's or more. , LOPa's or less, further containing wet-heat treated flour having a particle size of 1. Omm or less and a proportion of flour of particle size 0.40 mm or less of 90% or more It is clear that the effect obtained by using the mix is extremely excellent. This same advantage is also manifested in other fried foods such as deep-fried food!
  • Comparative Example 10 includes two types of pregelatinized flour and pregelatinized starch having different degrees of conversion, such as the dough composition for okonomiyaki described in Patent Document 15 (JP 2002-125578 A). This is an example in which a flour composition containing ⁇ -modified flour having a degree of ⁇ of 20% or less and ⁇ -corn flour having a degree of ⁇ of 60% or more is used.
  • Example 1-4 wet heat treatment 3 wheat flour, comparative example 1-2 wet heat treatment flour, comparative example 3 flour and comparative example 10 flour composition (see Table 10), with the mix shown in Table 11 Mixing amount of water () addition 3 ⁇ 4;
  • the degree of alpha conversion is 12.5% or more and 30% or less, and the viscosity of lPa's or more and lOPa's or less is obtained by adding 300% by mass of powder.
  • Okonomiyaki (Examples 13 to 16) using a mix containing wet-heat-processed wheat flour of the present invention (Examples 13 to 16) absorbs more water than those using untreated wheat flour (Comparative Example 9), and is also very texture-sensitive. It turns out to be good.
  • Example 2 The conditions of the wet heat treatment when producing the wet heat treated flour were the same as in Example 2, and the wet heat treated flour having the particle size distribution shown in Table 13 was prepared by changing the conditions of the grinding treatment after drying. In the same manner as in Example 14, okonomiyaki was cooked and evaluated. The results are shown in Table 13. In Table 13, the results of Example 14 are also shown.
  • the okonomiyaki according to the present invention generally has a degree of gelatinization of 12.5% or more and 30% or less, and the viscosity when added to 300% by mass of powder is lPa's or more.
  • okonomiyaki characterized by containing hydrothermally treated wheat flour with a particle size of 1. Omm or less and a proportion of flour of particle size 0.40 mm or less of 90% or more It is clear that the effect obtained by using a mix is extremely excellent.
  • Example 2 The conditions of the wet heat treatment for producing the wet heat treated wheat flour were the same as in Example 2, and the wet heat treated wheat flour having the particle size distribution shown in Table 17 was prepared by changing the conditions of the grinding treatment after drying. In the same manner as in Example 20, a pancake was produced and evaluated. The results are shown in Table 17. In Table 17, the results of Example 20 are also shown.
  • Example ! ⁇ 3 wet heat-treated flour, comparative example;! ⁇ 2 wet heat-treated flour and comparative example 3 flour (see Table 18), mix the crepes with the mix formulation and production method shown in Table 19 Each was prepared.
  • a crepe was produced and evaluated in the same manner as in Example 26 using wet-heat-treated wheat flour of Examples 23 to 24 as Examples 29 and 30, respectively. The results are shown in Table 21. In Table 21, the results of Example 26 are also shown!
  • shrimp skins were prepared by the combination of Shuichi skin mix shown in Table 22 and the manufacturing method shown in Table 23, respectively.
  • the bakery products of the present invention generally have a degree of gelatinization of 12.5% or more and 30% or less, and the viscosity when added to 300% by mass of powder is lPa's.
  • the obtained white sauce was evaluated by 10 panelists, each of which was reheated in a microwave oven immediately after production and after chilled storage for 24 hours according to the evaluation criteria shown in Table 27 below. The results are also shown in Table 25.
  • the moisture content of the present invention has a degree of alpha conversion of 12.5% or more and 30% or less, and a viscosity of lPa's or more and lOPa's or less when added to 300% by mass of powder.
  • White sauce using a mixture containing heat-treated wheat flour dissolves in cold water and milk more quickly than those using untreated wheat flour (Comparative Example 20), and the viscosity is developed.
  • the sauce made by heating does not feel grain odor and is very good in terms of melting.
  • White sauce (comparative example 18) using a mixture containing hydrothermally treated flour with a degree of alpha conversion of less than 12.5%, 300% by weight of water and less than lPa's is white with untreated flour. Less significant than the source (Comparative Example 20).
  • white sauce (Comparative Example 19) using a heat-treated powder that exceeds 30% and has a hydrolyzed powder that exceeds lOPa's by adding 300% by weight of the powder to the powder will cause fouling during water absorption due to the very high alpha conversion. However, it has a bad influence on the texture and has a quality problem.
  • Example 2 The conditions of the wet heat treatment when producing the wet heat treated flour were the same as in Example 2, and the wet heat treated flour having the particle size distribution shown in Table 28 was prepared by changing the conditions of the grinding treatment after drying. In the same manner as in Example 33, white sauce was cooked and evaluated. The results are shown in Table 28. In Table 28, the results of Example 33 are also shown.
  • the wet heat-treated wheat flour of the present invention having a degree of gelatinization of 12.5% or more and 30% or less and having a viscosity of 1 Pa's or more and lOPa's or less by adding 300% by mass of flour to flour is obtained.
  • the flour paste using the mix dissolves in cold water and milk more quickly than that using untreated wheat flour (Comparative Example 23), and the heated flour paste dissolves in the mouth. Is very good.
  • Example 39 The conditions of the wet heat treatment when producing the wet heat treated wheat flour were the same as in Example 39, the conditions of the grinding treatment after drying were changed, and the wet heat treated wheat flour having the particle size distribution shown in Table 30 was prepared.
  • the flour paste was cooked and evaluated in the same manner as in Example 39. The results are shown in Table 32. In Table 32, the results of Example 39 are also shown.
  • the sauces or flour pastes of the present invention generally have a gelatinization strength of 5% or more and 30% or less, and the viscosity when added to 300% by mass of powder is IPa - s or more, lOPa 's or less, further containing hydrothermally treated wheat flour having a particle size of 1. Omm or less and a proportion of wheat flour having a particle size of 0.40 mm or less of 90% or more It is clear that an excellent effect can be obtained by using food materials for sauces or flour pastes.
  • the first aspect of the present invention it is possible to improve the workability when cooking fried foods with bread crumbs and the heat of the clothes, to control the microwave oven with less pulling and after normal temperature, chilled or frozen storage, etc. Even in re-cooking, it is possible to suppress the hardening of clothes due to aging of starch and retain the texture immediately after production, etc.
  • the wet-heat treated wheat flour for breaded fried food, the pan-fried food mix using the flour, and the breaded fried food can be provided.
  • the workability when cooking fried foods and the fire path of the garment are improved, the teeth of the garment are more crisp and crunchy, and the garment feels more voluminous, Both the appearance of clothes such as Hanasaki are compatible, and even during reheating cooking such as microwave cooking after normal storage, chilled or frozen storage, the texture immediately after production can be maintained, in other words, it has excellent resistance to aging
  • the volume of the okonomiyakis, the moist feeling of the dough and the feeling of melting in the mouth are improved, and further, reheating such as cooking in a microwave oven at room temperature, chilled or frozen storage. Even if it is cooked, okonomiyaki such as okonomiyaki and takoyaki, which can suppress the rustiness due to drying and the aging of starch and retain the texture immediately after production, in other words, has excellent resistance to aging.
  • the resulting wet heat-treated flour for okonomiyaki, okonomiyaki mix and okonomiyaki using the flour can be provided
  • the product volume of bakery products is improved, the texture of the inner layer is fine, soft and moist, and melted in the mouth, and further after storage at room temperature, chilled or frozen storage. Even if it is used for reheating cooking such as cooking in a microwave oven, it can suppress the texture caused by dryness and starch aging, and can maintain the texture immediately after production. It is possible to provide wet-heat treated wheat flour for bakery products, bakery mixes and bakery products using the wheat flour, which can provide bakery products with excellent change resistance.
  • the workability and texture when cooking sauces and flour pastes are improved, and even in reheating cooking such as microwave cooking after normal temperature, chilled or frozen storage Sauces that do not feel grain odor, can suppress the powderiness due to aging of starch, and can keep the mouth melted immediately after production.
  • sauces and flour pastes with excellent aging resistance can be obtained.
  • wet heat-treated wheat flour for flour pastes, food materials for sauces or flour pastes using the flour, and sauces or flour pastes can be provided.

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Abstract

L'invention concerne une farine de blé traitée thermiquement par voie humide pour des aliments contenant de la farine de blé, tels que des aliments frits panés, des aliments frits, okonomiyaki (une crêpe de style japonais), de la boulangerie, des sauces et des pâtes à base de farine. Cette farine est une farine de blé traitée thermiquement par voie humide caractérisée en ce qu'elle a un degré de gélatinisation α de 12,5 % ou plus, mais inférieure à 30 % et, qu'après l'ajout de 300 % en masse (sur la base de la farine) d'eau, elle représente une viscosité de 1 Pa s ou plus mais inférieure à 10 Pa s l'invention concerne aussi un mélange ou une matière alimentaire contenant la farine de blé traitée thermiquement par voie humide ci-dessus; et un aliment produit en utilisant la farine de blé traitée thermiquement par voie humide ci-dessus. Il est préférable que la farine de blé traitée thermiquement par voie humide, telle que décrite ci-dessus, ait un diamètre de particule de 1,0 mm ou moins et que le rapport des particules de farine de blé ayant un diamètre de particules de 0,40 mm ou moins s'élève à 90 % ou plus.
PCT/JP2007/066768 2006-09-15 2007-08-29 FARINE DE BLÉ TRAITÉE THERMIQUEMENT PAR VOIE HUMIDE POUR DES ALIMENTS CONTENANT DE LA FARINE DE BLÉ, MÉLANGE OU MATIÈRE ALIMENTAIRE CONTENANT LA FARINE DE BLÉ TRAITÉE THERMIQUEMENT PAR VOIE HUMIDE ET ALIMENTS PRODUITS À L'AIDE DE LA FARINE DE BLÉ TRAIT&Eacu WO2008032573A1 (fr)

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JP2006251793 2006-09-15
JP2006251791A JP5069886B2 (ja) 2006-09-15 2006-09-15 揚げ物用小麦粉として使用する湿熱処理小麦粉の使用方法
JP2006-251793 2006-09-15
JP2006251792A JP5069887B2 (ja) 2006-09-15 2006-09-15 お好み焼き類用小麦粉として使用する湿熱処理小麦粉の使用方法
JP2006-251790 2006-09-15
JP2006-251792 2006-09-15
JP2006-251791 2006-09-15
JP2006251790A JP5069885B2 (ja) 2006-09-15 2006-09-15 パン粉付けフライ食品用小麦粉として使用する湿熱処理小麦粉の使用方法
JP2006-254963 2006-09-20
JP2006254963 2006-09-20
JP2007-112717 2007-04-23
JP2007112717A JP5069939B2 (ja) 2006-09-15 2007-04-23 ベーカリー類用小麦粉として使用する湿熱処理小麦粉の使用方法
JP2007-200080 2007-07-31
JP2007200080A JP5069969B2 (ja) 2006-09-20 2007-07-31 湿熱処理小麦粉、該小麦粉を用いたソース類またはフラワーペースト類用食品素材およびソース類またはフラワーペースト類

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JP2008278786A (ja) * 2007-05-10 2008-11-20 Nisshin Foods Kk ベーカリー類用ミックスおよびベーカリー類
JP2009017802A (ja) * 2007-07-10 2009-01-29 Nisshin Foods Kk ケーキドーナツの製造方法
JP2012039897A (ja) * 2010-08-16 2012-03-01 Nisshin Foods Kk パスタソース用ルウ
JP2020130105A (ja) * 2019-02-22 2020-08-31 日東富士製粉株式会社 和風スナック用穀粉組成物及び和風スナックの製造方法
JP2021000060A (ja) * 2019-06-24 2021-01-07 昭和産業株式会社 改質小麦粉
WO2022230841A1 (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 takoyaki et okonomiyaki
EP3957179A4 (fr) * 2019-04-18 2022-11-16 Nisshin Seifun Welna Inc. Farine de blé modifiée

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JP2003333991A (ja) * 2002-05-19 2003-11-25 Torigoe Flour Milling Co Ltd 新規なケーキ類及びその製法
JP2004129607A (ja) * 2002-10-11 2004-04-30 Torigoe Flour Milling Co Ltd パン用小麦粉
JP2004290073A (ja) * 2003-03-26 2004-10-21 Ezaki Glico Co Ltd 含浸膨化物

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008278786A (ja) * 2007-05-10 2008-11-20 Nisshin Foods Kk ベーカリー類用ミックスおよびベーカリー類
JP2009017802A (ja) * 2007-07-10 2009-01-29 Nisshin Foods Kk ケーキドーナツの製造方法
JP2012039897A (ja) * 2010-08-16 2012-03-01 Nisshin Foods Kk パスタソース用ルウ
JP2020130105A (ja) * 2019-02-22 2020-08-31 日東富士製粉株式会社 和風スナック用穀粉組成物及び和風スナックの製造方法
JP7308049B2 (ja) 2019-02-22 2023-07-13 日東富士製粉株式会社 和風スナック用穀粉組成物及び和風スナックの製造方法
EP3957179A4 (fr) * 2019-04-18 2022-11-16 Nisshin Seifun Welna Inc. Farine de blé modifiée
JP2021000060A (ja) * 2019-06-24 2021-01-07 昭和産業株式会社 改質小麦粉
JP7401984B2 (ja) 2019-06-24 2023-12-20 昭和産業株式会社 改質小麦粉
WO2022230841A1 (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 takoyaki et okonomiyaki

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