WO2012057129A1 - 穀物粉体及び応用食品 - Google Patents
穀物粉体及び応用食品 Download PDFInfo
- Publication number
- WO2012057129A1 WO2012057129A1 PCT/JP2011/074539 JP2011074539W WO2012057129A1 WO 2012057129 A1 WO2012057129 A1 WO 2012057129A1 JP 2011074539 W JP2011074539 W JP 2011074539W WO 2012057129 A1 WO2012057129 A1 WO 2012057129A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- powder
- barley
- grain
- content
- cereal
- Prior art date
Links
- 239000000843 powder Substances 0.000 title claims abstract description 184
- 235000013339 cereals Nutrition 0.000 title claims abstract description 139
- 235000013305 food Nutrition 0.000 title claims abstract description 64
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 100
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 97
- 238000000034 method Methods 0.000 claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims description 89
- 235000013312 flour Nutrition 0.000 claims description 77
- 238000010298 pulverizing process Methods 0.000 claims description 65
- 235000021307 Triticum Nutrition 0.000 claims description 57
- 241000209140 Triticum Species 0.000 claims description 57
- 229920002498 Beta-glucan Polymers 0.000 claims description 53
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims description 50
- 239000002994 raw material Substances 0.000 claims description 32
- 235000012149 noodles Nutrition 0.000 claims description 20
- 235000008429 bread Nutrition 0.000 claims description 18
- 235000007319 Avena orientalis Nutrition 0.000 claims description 15
- 244000075850 Avena orientalis Species 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 13
- 239000000203 mixture Substances 0.000 abstract description 14
- 239000000463 material Substances 0.000 abstract description 11
- 238000000227 grinding Methods 0.000 abstract description 9
- 230000036541 health Effects 0.000 abstract description 8
- 239000004464 cereal grain Substances 0.000 abstract description 3
- 239000007858 starting material Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 36
- 235000013325 dietary fiber Nutrition 0.000 description 15
- 238000002156 mixing Methods 0.000 description 14
- 239000004615 ingredient Substances 0.000 description 13
- 238000003801 milling Methods 0.000 description 12
- 238000009826 distribution Methods 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 240000007594 Oryza sativa Species 0.000 description 9
- 235000007164 Oryza sativa Nutrition 0.000 description 9
- 235000009566 rice Nutrition 0.000 description 9
- 238000011160 research Methods 0.000 description 8
- 230000035807 sensation Effects 0.000 description 8
- 235000019615 sensations Nutrition 0.000 description 8
- 229920002472 Starch Polymers 0.000 description 7
- 238000000605 extraction Methods 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 235000015110 jellies Nutrition 0.000 description 6
- 239000008274 jelly Substances 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 244000299461 Theobroma cacao Species 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 235000011962 puddings Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 240000007154 Coffea arabica Species 0.000 description 4
- 210000002421 cell wall Anatomy 0.000 description 4
- 235000016213 coffee Nutrition 0.000 description 4
- 235000013353 coffee beverage Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000000470 constituent Substances 0.000 description 4
- 230000007246 mechanism Effects 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 229920002488 Hemicellulose Polymers 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- 238000004737 colorimetric analysis Methods 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 235000019503 curry powder Nutrition 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 235000008960 ketchup Nutrition 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 235000013322 soy milk Nutrition 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- 235000007558 Avena sp Nutrition 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 229940024171 alpha-amylase Drugs 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000010419 fine particle Substances 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 235000020991 processed meat Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- HNSDLXPSAYFUHK-UHFFFAOYSA-N 1,4-bis(2-ethylhexyl) sulfosuccinate Chemical compound CCCCC(CC)COC(=O)CC(S(O)(=O)=O)C(=O)OCC(CC)CCCC HNSDLXPSAYFUHK-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 101710130006 Beta-glucanase Proteins 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- UGXQOOQUZRUVSS-ZZXKWVIFSA-N [5-[3,5-dihydroxy-2-(1,3,4-trihydroxy-5-oxopentan-2-yl)oxyoxan-4-yl]oxy-3,4-dihydroxyoxolan-2-yl]methyl (e)-3-(4-hydroxyphenyl)prop-2-enoate Chemical compound OC1C(OC(CO)C(O)C(O)C=O)OCC(O)C1OC1C(O)C(O)C(COC(=O)\C=C\C=2C=CC(O)=CC=2)O1 UGXQOOQUZRUVSS-ZZXKWVIFSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- SRVFFFJZQVENJC-IHRRRGAJSA-N aloxistatin Chemical compound CCOC(=O)[C@H]1O[C@@H]1C(=O)N[C@@H](CC(C)C)C(=O)NCCC(C)C SRVFFFJZQVENJC-IHRRRGAJSA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 229920000617 arabinoxylan Polymers 0.000 description 1
- 238000000149 argon plasma sintering Methods 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001647 drug administration Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 108010076363 licheninase Proteins 0.000 description 1
- 238000004890 malting Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- CTYRPMDGLDAWRQ-UHFFFAOYSA-N phenyl hydrogen sulfate Chemical compound OS(=O)(=O)OC1=CC=CC=C1 CTYRPMDGLDAWRQ-UHFFFAOYSA-N 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Images
Classifications
-
- 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
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/44—Pancakes or crêpes
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C11/00—Other auxiliary devices or accessories specially adapted for grain mills
- B02C11/08—Cooling, heating, ventilating, conditioning with respect to temperature or water content
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C9/00—Other milling methods or mills specially adapted for grain
Definitions
- the present invention relates to a cereal powder and a food using the cereal powder as a raw material.
- the grain powder of the present invention is a barley or oat pulverized product having a high content of ⁇ -glucan, which is a kind of water-soluble dietary fiber.
- Barley is a grain that has long been popular with Japanese meals in the form of barley rice.
- its consumption has decreased, and in recent years it has only accounted for only a small portion of grain consumption, and the annual consumption per person is about 60 kg of polished rice and 33 kg of wheat.
- it is 0.3 kg (Non-patent Document 1).
- grains such as barley and oats contain a relatively large amount of ⁇ -glucan, which is a water-soluble dietary fiber, and their physiological functions are attracting attention.
- ⁇ -glucan is a polysaccharide ((1-3), (1-4) - ⁇ -D-glucan) formed by combining glucose with 1-3 bonds and 1-4 bonds.
- Non-Patent Document 2 As a main component, it accounts for about 70%. There are many reports on the health function of ⁇ -glucan. For example, the US Food and Drug Administration (FDA) has the effect of reducing serum cholesterol levels in barley ⁇ -glucan and reducing the risk of coronary heart disease. The emphasis display is approved (for example, Non-Patent Document 2).
- Non-Patent Documents 3 and 4 Even in Japan, by taking barley or oats as a meal, blood cholesterol decreases (for example, Non-Patent Documents 3 and 4), and an increase in postprandial blood glucose level is suppressed (for example, Non-Patent Document 5). ) And various studies on dietary fiber and cancer prevention (for example, Non-Patent Document 6).
- Non-Patent Document 7 barley and oats are known as grains containing a relatively large amount of ⁇ -glucan, and the content thereof is usually about 3 to 6% by mass.
- ⁇ -glucan extraction methods have been devised so far.
- a method of producing barley as a raw material by water extraction for example, Patent Document 1
- a method of obtaining ⁇ -glucan from barley or oat as a raw material by alkali extraction, neutralization, and alcohol precipitation for example, Patent Document 2
- Patent Document 3 a method for extracting ⁇ -glucan with hot water at 80 to 90 ° C.
- Patent Document 4 a method for increasing the ⁇ -glucan content in the cereal by pulverizing and cerealing the grain has been devised instead of the extraction method.
- these methods are basically methods for separating and concentrating ⁇ -glucan from grains such as barley.
- the amount of ⁇ -glucan in grains such as barley is about 3 to 6% by mass as described above, and the content is significantly lower than other components such as starch and protein. Therefore, the residue after extraction is remarkably larger than the product ⁇ -glucan, and must be used for products with low added value such as feed or waste. Therefore, the unit price of the product has to be high, it is only used for some supplements and general foods, and there has been a problem in widespread use.
- Non-Patent Document 7 On the other hand, efforts to spread barley food using barley as a food material as it is are also being promoted (for example, Non-Patent Document 7).
- the intake of barley rice is limited, and the development of various applied foods is desired.
- cereal powders containing dietary fiber, especially ⁇ -glucan are also commercially available.
- many of the conventional ⁇ -glucan-containing cereal powders are coarse in grain, mostly white with low whiteness and grayish brown color, and have excellent taste and appearance. There were limits to providing.
- Non-Patent Document 13 development of barley varieties with a high content of dietary fiber, especially ⁇ -glucan of 7 to 10% or more has been promoted by improving barley varieties (for example, Non-Patent Document 13).
- Non-Patent Documents 8, 9, and 10 relating to the method for making barley powder into fine particles, it is obtained by a firewood impact pulverizer (Nagoya impact pulverizer) and a fine pulverizer (blade mill, manufactured by Nisshin Engineering Co., Ltd.) Using various powders with different particle size distributions, various food products are being evaluated. As a result, it is said that the powder by the impact pulverizer is suitable for use in cookies, and the powder by the fine pulverizer is suitable for use in sponge cake, soy sauce cake, udon / Chinese noodles / bread.
- the barley barley flour disclosed in these documents had an average particle size of 36 ⁇ m obtained by an impact pulverizer, and those obtained by a fine pulverizer became finer and had an average particle size of 16 ⁇ m.
- there is no difference in the components between the coarse powder and the fine powder and there is no mention of the color difference in appearance or the color difference when blended with wheat or the like (Non-patent Document 11).
- the size of starch grains of bare barley is about 15 ⁇ m, and it may be better as food suitability not to destroy this starch grain, so it may not necessarily be the case that it should be pulverized Is discussed (Non-Patent Document 12). As described above, there are unsolved problems with respect to an appropriate particle size, food processing suitability, taste, color difference, appearance, and the like.
- the powder with many plant fibers and large particle diameter generally exhibits brown color, easily misidentified as foreign matter, and feels rough in the mouth. There was also a problem of causing a decline in the commercial value.
- an object of the present invention is to maintain as much as possible the natural composition of edible parts such as barley using barley and oats (hereinafter, sometimes referred to as barley or simply grains) having a high ⁇ -glucan content.
- Grain flour that retains healthy functional ingredients contained in barley and the like without being denatured during the pulverization process, has a high whiteness hue similar to wheat flour, and has a particle size that is easy to mix with wheat flour.
- an edible part such as barley, generally, cocoon fine grains from which the outer skin has been removed can be used, but whole grains in which all or a part of the outer skin has been left may be used.
- an object of the present invention is to provide a method by which the grain powder can be produced at a relatively low cost and thus in a relatively simple manner.
- an object of the present invention is to provide a food having excellent appearance and taste using the grain powder of the present invention.
- the present inventors use an airflow type pulverizer that performs fine pulverization with a plurality of vortex airflows, and finely pulverize coarse grains of grains such as barley, thereby achieving an appropriate particle size and particle size distribution that solves the above problems.
- the inventors have found that a fine powder can be obtained and have reached the present invention.
- the present inventors use as a raw material grains containing abundant health functional ingredients such as dietary fiber, and finely pulverize them with a plurality of vortex airflows while maintaining the natural component composition of the raw grain as much as possible. Foods with excellent taste and no appearance of foreign matter when applied to foods by making them into fine powders with appropriate particle size distribution by a pulverizer, making them easy to mix with other food ingredients. And the present invention has been completed.
- a powder comprising a pulverized product of at least one grain selected from the group consisting of barley and oats,
- the average particle size is in the range of 40-100 ⁇ m
- the content of particles having a particle diameter of less than 20 ⁇ m is 20% by mass or less
- the content of particles having a particle diameter in the range of 20 to 100 ⁇ m is in the range of 20 to 60% by mass
- the content of particles having a particle diameter of more than 100 ⁇ m to 500 ⁇ m is in the range of 20 to 60% by mass
- Grain powder characterized in that the content of particles having a particle diameter of more than 500 ⁇ m is 5% or less.
- [2] The grain powder according to [1], wherein the content of ⁇ -glucan is in the range of 60% to 100% of the content of ⁇ -glucan in the grain before pulverization.
- the pulverization is performed by a process of pulverizing the grain into coarse powder and a process of pulverizing the obtained coarse powder, and the pulverization is performed by pulverizing the product temperature at 50 ° C. or less by airflow-type fine pulverization.
- [Four] The grain powder according to any one of [1] to [3], wherein the ⁇ -glucan content is in the range of 4 to 12%.
- [8] A food produced from a raw material containing at least 5% or more of the cereal powder according to any one of [1] to [5].
- [9] A noodle produced from a raw material containing the grain powder and the wheat flour according to any one of [1] to [5], which is white and has no foreign matter on the surface.
- [Ten] Bread produced from a raw material containing the cereal powder and the wheat flour according to any one of [1] to [5], which is wheat-colored and does not have a foreign matter sensation on the surface.
- the health functional ingredients of natural materials are concentrated by extraction or fractionation, and the excellent composition balance of natural ingredients is lost, or harmful substances are concentrated and accumulated unintentionally.
- Grain powder with excellent dispersion stability can be obtained by mixing uniformly with normal food ingredients while maintaining as much of the ingredients of natural ingredients as possible without generating a large amount of unused waste or by-product. As a result, it is possible to provide a delicious food that does not have the appearance of a foreign object as a general food.
- barley and the like containing abundant health functional ingredients such as dietary fiber can be used as a raw material, and can be microparticulated while maintaining the natural component composition of the edible part of the raw grain as much as possible.
- the obtained powder can be easily mixed with other food materials such as wheat flour, and when used as a food raw material, it is possible to obtain a food product having no appearance of foreign matter and having excellent taste.
- the cereal powder of the present invention is a cereal powder containing a large amount of dietary fiber, particularly ⁇ -glucan, which is a health functional ingredient of cereals. By using this cereal powder as a raw material, appearance and taste properties are obtained. Can provide excellent food.
- the grain powder of the present invention substantially retains the edible part composition of natural grains, it is excellent in taste and nutrition.
- the grain powder of the present invention can be used as a health food in supplements and the like, but can also be used widely as a general food as a raw material for bread, noodles, Japanese and Western confectionery, beverages and the like.
- FIG. 1 shows the particle size distribution of coarse powder A.
- FIG. 2 shows the particle size distribution of powder B.
- FIG. 3 shows the particle size distribution of fine powder C (invention).
- FIG. 4 shows the particle size distribution of wheat flour (medium flour). It is a microscope picture of coarse powder A, B, fine powder C (this invention), and wheat flour (medium power flour).
- the grain powder of the present invention is A powder comprising a pulverized product of at least one grain selected from the group consisting of barley and oats,
- the average particle size is in the range of 40-100 ⁇ m
- the content of particles having a particle size of 20 ⁇ m or less is 20% by mass or less
- the content of particles having a particle diameter of 20 to 100 ⁇ m is in the range of 20 to 60% by mass
- the content of particles having a particle diameter of more than 100 ⁇ m to 500 ⁇ m is in the range of 20 to 60% by mass
- the content of particles having a particle diameter exceeding 500 ⁇ m is 5% or less.
- the cereal powder of the present invention is a powder made of a pulverized product of at least one cereal grain selected from the group consisting of barley and oats, substantially all of the ingredients of the cereal grain as a raw material are flour. Included in the body. Therefore, the nutrients inherent in barley and the like can be used as they are, and no waste is produced as a by-product.
- barley and oats containing healthy functional plant fibers are used as a grain used as a raw material for the grain powder of the present invention.
- ⁇ -glucan may be partially reduced in molecular weight by the action of an enzyme ( ⁇ -glucanase) contained in the grain itself in the milling process and milling process.
- an enzyme that lowers the molecular weight artificially is used. It is not added or intentionally incorporated with a low molecular weight process.
- beta-glucans contained in natural barley and oats is the molecular weight 105 or more, whereas the one that is incorporated into the diet for a long time, artificially those depolymerized Has been newly researched and developed for a purpose different from the purpose of ingesting natural ingredients as food.
- the grain is finely used after removing the hull, but all or a part of the hull may remain depending on the degree of fineness. Moreover, it can also be used without elaboration like bare wheat. Moreover, you may use various barley products, such as oats, white wheat, and rice grain wheat. These grains can be applied to the production method of the present invention.
- the grain powder of the present invention has an average particle size in the range of 40 to 100 ⁇ m. If it is the average particle diameter of this range, it is close to the average particle diameter of wheat flour, and mixing with flour is easy.
- the average particle size is preferably in the range of 50 to 90 ⁇ m.
- the grain powder of the present invention has a content of particles having a particle diameter of less than 20 ⁇ m of 20% by mass or less.
- the particles having a particle diameter of 20 ⁇ m or less include particles formed by breaking starch particles constituting the grain during the pulverization process, and the starch damage degree increases as the amount increases. When starch damage degree becomes high, when it uses for bread, the problem that expandability worsens arises.
- the content of particles having a particle size of 20 ⁇ m or less is preferably 18% by mass or less.
- the content of particles having a particle size of 20 to 100 ⁇ m is in the range of 20 to 60% by mass.
- the particle size of 20 to 100 ⁇ m is close to the particle size of wheat flour, and the larger the amount, the easier the mixing with wheat flour. Therefore, the content is appropriately 20% by mass or more.
- barley and the like have a high ⁇ -glucan content, so that they are difficult to grind, and there is a risk that the components will be excessively altered when strongly ground. Therefore, the upper limit is 60% by mass.
- the content of particles having a particle size of 20 to 100 ⁇ m is preferably in the range of 25 to 60% by mass, more preferably in the range of 30 to 60% by mass.
- the content of particles having a particle diameter in the range of more than 100 ⁇ m to 500 ⁇ m is in the range of 20 to 60% by mass.
- the content of particles having a particle size in the range of more than 100 ⁇ m to 500 ⁇ m is within the above range, the particle size distribution of the flour is slightly deviated. However, relatively few particles in this range suppress the coloring of the powder, Mixing with flour becomes easy, and the roughness when made into food is eliminated.
- the content of particles having a particle diameter in the range of more than 100 ⁇ m to 500 ⁇ m is preferably in the range of 30 to 55% by mass.
- the grain powder of the present invention has a content of particles having a particle diameter exceeding 500 ⁇ m of 5% or less. Because the content of particles with a particle diameter of more than 500 ⁇ m is 5% or less, it is possible to achieve a particle size distribution almost the same as that of wheat flour, and by suppressing the inclusion of particles in this range, the roughness when made into food is eliminated. Is done.
- the content of particles having a particle diameter of more than 500 ⁇ m is preferably 3% or less, more preferably 1% or less.
- the content of ⁇ -glucan [(1-3), (1-4) - ⁇ -D-glucan] is 60% of the content of ⁇ -glucan in the grain before pulverization.
- a range of ⁇ 100% is preferred.
- the grain powder of the present invention preferably has a high ⁇ -glucan content, and is preferably a product in which ⁇ -glucan has not been altered and lost during the grinding process. The above range is preferably in the range of 80 to 100%.
- the pulverization for producing the cereal powder of the present invention is performed by a step of pulverizing the grain into coarse powder and a step of finely pulverizing the obtained coarse powder, and the fine pulverization is performed by airflow fine pulverization. It is preferable to carry out by grinding at 50 ° C. or lower.
- the cereal powder of the present invention preferably has a high ⁇ -glucan content, and is preferably a product in which ⁇ -glucan has not deteriorated during the pulverization process. Because. Details of the grinding method and conditions will be described later.
- the grain powder of the present invention may have a ⁇ -glucan content in the range of 4 to 12%. If a raw material grain having a high ⁇ -glucan content is used, a grain powder having a high ⁇ -glucan content can be obtained in proportion thereto.
- the grain powder of the present invention preferably has a ⁇ -glucan content in the range of 6 to 12%. Barley with a ⁇ -glucan content exceeding 12% is not excluded.
- the grain powder of the present invention preferably has a color difference dE from white (CIE: CIE Lab color method defined by the International Lighting Commission CIE) of 15 or less. If the color difference dE from white is 15 or less, it is almost the same as the color of white food raw material powder such as wheat flour, and the food product using the grain powder of the present invention as a raw material is colored to lower the commercial value. You can avoid that.
- the color difference dE from white is preferably 11 or less.
- the color difference dE from the white of the flour is 8 or less, preferably 5 or less.
- the barley coarse powder used as a raw material for the grain powder of the present invention has a color difference dE from white of about 19.
- the color difference is defined as follows in the CIE (International Lighting Commission) Lab (L (lightness), a (red-green), b (yellow-blue)) color system (for example, Non-Patent Document 15). reference).
- a color difference of 1.5 to 3.0 is expressed as “substantially felt”, and a value of 3.0 to 6.0 is expressed as “noticeable”.
- barley fine powder has less yellowness and white color than wheat yellow, and color difference is hardly felt when mixed powder is used.
- the coarse powder before fine pulverization has a color difference of 10, which clearly shows a color difference in appearance.
- the coarse powder before fine pulverization has brown spots observed when it is made into dough, and it is easy to mistake for contamination.
- no foreign material sensation was observed in the powder of the present invention.
- the grain powder of the present invention is characterized by high whiteness, but can be roasted and used.
- the roasted grain powder of the present invention can be used by mixing with coffee, cocoa, chocolate, curry powder, ketchup and the like. Even in such use, because of the high whiteness, it has the feature that it can express the color of the target compound and the food that uses it more clearly than the powder that is originally brown or gray. realizable. For such applications, it is also possible to use finely pulverized raw materials blended in advance with roasted raw materials or colored raw materials.
- the grain difference of the present invention is remarkably white as compared with the coarse powder, and the color difference is so small that the color difference is not felt when blended with wheat.
- Finely pulverized agglomerates of colored substances have become finer, the light scattering coefficient has increased, making it difficult to observe with the naked eye, and finely pulverized colored substances may have been partially removed in the pulverization process. .
- the pulverization mechanism of the fine pulverizer used in the present invention has an influence.
- the present invention provides the development of a cereal powder composed of fine powders suitable for food applications and foods using the same, regardless of elucidating the contents of color components and the generation mechanism or decolorization mechanism. Is.
- the method for producing cereal powder of the present invention includes a step of pulverizing grains into coarse powder and a step of finely pulverizing the obtained coarse powder, wherein the fine pulverization is performed at a temperature of 50 ° C. or less by airflow pulverization. This is done by crushing.
- the grain powder of the present invention can be produced by this production method.
- the airflow pulverization is preferably pulverization using a plurality of vortex airflows from the viewpoint of pulverizing the product temperature at 50 ° C. or lower.
- barley powder is produced from barley will be described as an example.
- Barley may be a normal variety, but various types of dietary fiber, particularly ⁇ -glucan-rich varieties, have been developed and are preferably used as raw materials.
- Barley particles are crushed into barley grains by removing the hull in a normal wheat process. Furthermore, it is pulverized into barley flour in a normal milling process.
- the barley powder obtained here usually has an average particle size of around 150 ⁇ m, which is larger than the average particle size of normal wheat powder of about 50 ⁇ m.
- the milling process for producing the coarse powder is not particularly limited as long as it is a milling method that does not cause significant deterioration in product quality, and a general milling process can be applied.
- the barley coarse powder is further pulverized to obtain a fine powder having an average particle size of 100 ⁇ m or less.
- the pulverization methods include mechanical pulverization such as roll impact, hammer mill, pin mill and other rotational impact methods, ball mill, vibration mill and other tumbler methods.
- the airflow type pulverizer is a system in which high-pressure and high-capacity compressed air is injected into the pulverization chamber and pulverized by colliding the raw materials with each other or the raw material and the inner wall of the device, etc. There is an advantage that it can be finely pulverized.
- the pulverization state varies depending on the structure and operating conditions of the pulverizer, and usually the physical properties and properties of the pulverized product greatly differ.
- the air-flow type pulverizer used in the examples is manufactured by Barrie Japan (fine pulverizer STAY).
- the raw material is sheared by several vortex airflows generated by a special mechanism, and pulverized in micron units. (See Patent Document 5).
- the vortex flow generated by the combination of the swirling flow and the counter air flow generated by the rotor and blade causes the cutter to act as a cutter and shears according to the flow of the air flow.
- the heat that is generated can be suppressed, and the product can be prevented from thermal degradation. Even barley with a high ⁇ -glucan content can be finely pulverized with the airflow pulverizer to prepare the grain powder of the present invention.
- the milling process is basically physically pulverized.
- the powder product temperature is kept at 50 ° C. or lower by adopting an airflow pulverization method.
- This invention includes the foodstuff manufactured from the raw material which mix
- various foods having excellent appearance and excellent taste can be produced.
- noodles are made by blending 15% of barley fine powder with wheat flour, the appearance is almost the same as noodles with 100% wheat, and it is smooth and has a smooth throat, which makes it firm and delicious.
- noodles with no inferiority can be produced.
- noodles with 50% shows a slightly pale pink color with transparency, but it is much less colored than noodles using conventional barley flour, the coloration is almost uniform, there is no foreign body feeling, appealing the commercial value as a new noodle it can.
- wheat products such as bread and noodles, cooked rice products, processed rice products such as rice crackers and rice noodles, processed corn products such as corn snacks, and soy products such as tofu , Processed oil and fat products, processed meat products, kamaboko, kampoko, processed fish products, dairy products such as cheese, lactic acid fermented products such as yogurt, sweets and buns, dorayaki, cakes and chocolates Puffed foods such as confectionery, desserts such as jelly and pudding, frozen confectionery such as ice cream, beverages such as soy milk, milk, fruit juice, tea, jelly-like foods such as drinking jelly, pudding base and jelly base Premixed products and their products, curry and soups, luxury products such as coffee, cooked foods such as hamburgers, sweet potatoes, dumplings, meat dumplings, cup noodles, retort foods, Instant foods, health foods, low calorie foods, foods for allergic patients, foods for infants, foods for the elderly, beauty foods, medicinal foods, frozen foods, canned foods,
- Foods using the cereal powder of the present invention are characterized by uncolored and high whiteness, but mixed with roasted cereal powder, coffee, cocoa, chocolate, curry powder, ketchup, etc. Thus, it can be used for colored foods. Even in such applications, since the fine powder of the present invention has a moderate particle size and high whiteness, the intended compound and its product were used rather than the brownish or grayish powder originally. It has the feature that the color of food can be expressed neatly and can realize high commercial value.
- the grain powder of the present invention is preferably blended in an amount of 5% or more, more preferably 10% or more, more preferably 15% or more, and there is no particular upper limit, and 100% may be used.
- 5% or more the taste of food can be clearly recognized and nutritional functionality can be expected.
- it is less than 5% the effects of the taste and nutritional characteristics of the grain powder of the present invention may not be sufficiently exhibited.
- Examples of food materials that can be used by mixing with the cereal powder of the present invention include cereal materials such as rice, wheat, corn, protein materials such as sesame seeds, red beans, soy beans, dairy products such as milk, and lactic acid such as yogurt. Fermented foods, processed products such as margarine and shortening, seasonings such as miso, soy sauce, ketchup, sweeteners such as sugar, spices such as curry powder and tabasco, processed marine products and processed meat products, coffee, tea, green tea, etc. Can be given. Further, natural materials and additives that can be expected to have physiological functions other than ⁇ -glucan may be blended. Examples of the additive include a mushroom component, a yeast fermentation component, a seaweed component, a calcium agent, and a food additive for strengthening vitamins.
- the grain powder of the present invention can be widely used for pharmaceuticals and cosmetics in addition to foods.
- the total amount of sugar in the hemicellulose fraction was quantified according to the phenol sulfate method (Dubois et al., 1956, Colorimetric method for determination of sugars and related substances. Anal. Chem., 28, 350-356).
- enzyme treatment with ⁇ -amylase is followed by enzyme treatment with lichenase, and the constituent sugars are analyzed in the same way, and the difference in glucose content of the constituent sugars results in (1-3), (1-4) - ⁇ -D -The glucan content was determined.
- the arabinoxylan content of barley and wheat powder samples was determined from the sum of the L-arabinose and xylose contents of the constituent sugar analysis results obtained by the same treatment as above.
- Example 1 [Production of fine powder C of the present invention by fine pulverization of barley coarse powder A] After coarsely pulverizing Nijo barley barley, it was pulverized with a high-speed pulverizer (the screen mesh used was 0.2 mm and sieved with a 60 mesh shifter mesh) (hereinafter referred to as coarse powder A. Average of powder) A powder mill with a particle size of 150 ⁇ m, a particle size of 110 ⁇ m or less is 36%, a powder with a particle size of 57 ⁇ m or less is 26%, and a powder with a particle size of 516 ⁇ m or more is contained in 19%).
- Fine powder C was obtained by fine pulverization with STAY-S, blower 10 m 3 / min, treatment time 10 kg / hr, manufactured by Barry Japan.
- the product temperature in the pulverization process was 35 ° C. (room temperature 29 ° C., humidity 74%, exhaust temperature 39 ° C.).
- the results of the general composition analysis of fine powder C were not significantly different from the raw barley barley and coarse powder A, and the components of the edible part (grass) were basically maintained (Table 1).
- Table 2 shows the average particle diameters of coarse powder A, B (commercially available product), fine powder C (present invention), and wheat flour (medium flour).
- the particle size distribution is shown in FIGS.
- the color tone and color difference are shown in Table 3.
- Fine powder C (invention) is finely pulverized from coarse powder, and has a particle size closer to wheat than coarse powder A and B. From the color difference measurement, it is closer to wheat than coarse powder, and whiteness is also high. it was high.
- FIG. 5 the fine powder C was observed to have a particle size and agglomerated state close to the flour D compared to the coarse powders A and B.
- the color difference was measured with a colorimetric color difference meter ZE2000 (Nippon Denshoku Co., Ltd.). In the following examples, fine powder C (present invention) was used, and coarse powder A was used as a comparison.
- Example 2 Three types of flours were used: 100% wheat flour, 50% wheat flour and barley flour C mixed, and 50% wheat flour and barley coarse flour A mixed, and 50% water was added to the flour.
- This dough was measured with a colorimetric color difference meter ZE2000 (Nippon Denshoku Co., Ltd.).
- barley coarse powder A there was a brown spot and a foreign body sensation was felt.
- barley fine powder C it was uniform and there was no foreign body feeling.
- the color tone of the dough and the color difference from white were measured on the first and second days after making the dough.
- the dough using barley fine powder C was close to the color of wheat, and the dough using barley coarse powder A had a stronger brown color, and in particular, the brown color became darker with time.
- Table 4 The results are shown in Table 4.
- Noodles were made using barley powder.
- Wheat flour (medium flour), wheat flour (medium flour) 100%, wheat flour 15% replaced with barley flour C, wheat flour 30% replaced with barley flour C, wheat flour 50% replaced with barley flour C, barley Noodles were made using 6 kinds of flours (mixing ratios shown in Table 5) in which fine powder C100% and wheat flour 15% were replaced with barley coarse powder A.
- barley fine powder C100% 0.8% salt water was hydrated and kneaded well, and then noodles were made by a conventional method.
- barley fine powder 100% a part of the powder was gelatinized with hot water, and the remaining powder was collected using this, and the noodles were made using a gelatinization method. After these noodles were boiled, what was cooled with cold water was used for sensory evaluation.
- the sensory evaluation panel consisted of 6 trained specialized panels. Boiled noodle samples were tested at room temperature. The panel is ⁇ very good 5-good 4-about the appearance (color, foreign body sensation), smell, taste, texture (strength of strength, throat) and overall evaluation (deliciousness) of the specimens tested. Using a 5-level scale of normal 3-bad 2-very bad 1>, absolute evaluation was performed, and features that were noticed were freely described.
- Example 4 Using home bakery SD-BH103 (Panasonic Corporation), bread was prepared by mixing, fermenting, and baking with the following composition, using a bread course. It took about 4 hours. CIE Lab color system of wheat flour (strong flour), L (lightness) 90.39, a (red-green) 0.26, b (yellow-blue) 9.62, lighter and slightly yellowish than medium flour It was a strong hue. Barley fine powder C had a higher brightness than the strong flour, and almost no color difference was felt when both were mixed.
- barley fine powder has good water absorption
- those containing barley flour were baked with an increased amount of water than wheat flour.
- the resulting barley flour C blended bread was close to the bright wheat color in both formulas 1 and 2 and close to the color of bread with wheat only.
- Formulation 1 with a small increase in water content, the swelling was worse than the others, but the texture was soft.
- Formulation 2 with increased water content swelled to the same size as bread with only flour.
- the textures were all soft and plump, and had good elasticity as bread.
- the yeasty odor was somewhat higher than the others. It is thought that bad bulge has an effect.
- the flour bread has a fluffy feeling, but the bread with barley fine powder C has 1 or 2, and the bread with barley fine powder C was evaluated as being overwhelmingly better than the flour bread and preferred.
- Example 5 Using barley fine powder C of the present invention, barley fine powder C was blended with commercially available (strawberry) yogurt, milk, vegetable juice, and oolong tea, and mixed well. The blending and evaluation results are shown in Table 9. The scores in the table are the same score criteria as in Table 6.
- Jelly and pudding were prepared by blending 15% of barley flour with commercially available jelly and pudding.
- coarse powder A the color was dull and a foreign object sensation was produced, but in fine powder C, there was no foreign object sensation and delicious jelly and pudding were made.
- a soymilk was mixed with 15% barley flour to make a beverage.
- coarse powder A the color was dull and rough, but with fine powder C, the soy milk was delicious with no rough feeling.
- Ice cream was prepared according to a normal formulation by blending 15% of barley flour with milk. In coarse powder A, the color was dull and a foreign object sensation occurred, but in fine powder C, there was no foreign object sensation and a delicious ice cream was obtained.
- the present invention is useful in the food field.
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- General Health & Medical Sciences (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
Description
[1]
大麦及びオーツ麦から成る群から選ばれる少なくとも1種の穀物の穀粒の粉砕品からなる粉体であって、
平均粒子径が40~100μmの範囲であり、
粒子径20μm未満の粒子の含有量が20質量%以下であり、
粒子径20~100μmの範囲の粒子の含有量が20~60質量%の範囲であり、
粒子径100μm超~500μmの範囲の粒子の含有量が20~60質量%の範囲であり、かつ、
粒子径500μm超の粒子の含有量が5%以下である
ことを特徴とする穀物粉体。
[2]
前記穀物粉体は、β-グルカンの含有量が、粉砕前の穀粒におけるβ-グルカンの含有量の60%~100%の範囲である[1]記載の穀物粉体。
[3]
前記粉砕は、穀粒を粗粉に粉砕する工程と、得られた粗粉を微粉砕する工程により実施され、前記微粉砕は気流式微粉砕によって品温を50℃以下で粉砕することで行われる、[1]または[2]記載の穀物粉体。
[4]
β-グルカンの含有量が4~12%の範囲である、[1]~[3]のいずれかに記載の穀物粉体。
[5]
白色からの色差dE(CIE:国際照明委員会CIEが規定するCIE Lab 表色法)が15以下である、[1]~[4]のいずれかに記載の穀物粉体。
[6]
穀粒を粗粉に粉砕する工程と、得られた粗粉を微粉砕する工程を含み、前記微粉砕は気流式微粉砕によって品温を50℃以下で粉砕することで行われる、[1]~[5]のいずれかに記載の穀物粉体の製造方法。
[7]
前記気流式微粉砕は、複数の渦気流による微粉砕である[6]に記載の製造方法。
[8]
[1]~[5]のいずれかに記載の穀物粉体を少なくとも5%以上配合した原料から製造された食品。
[9]
[1]~[5]のいずれかに記載の穀物粉体と小麦粉とを含む原料から製造された麺類であって、白色であり、かつ表面に異物感がない麺類。
[10]
[1]~[5]のいずれかに記載の穀物粉体と小麦粉とを含む原料から製造されたパン類であって、小麦色であり、かつ表面に異物感がないパン類。
本発明の穀物粉体は、
大麦及びオーツ麦から成る群から選ばれる少なくとも1種の穀物の穀粒の粉砕品からなる粉体であって、
平均粒子径が40~100μmの範囲であり、
粒子径20μm以下の粒子の含有量が20質量%以下であり、
粒子径20~100μm の範囲の粒子の含有量が20~60質量%の範囲であり、
粒子径100μm超~500μmの範囲の粒子の含有量が20~60質量%の範囲であり、かつ、
粒子径500μm超の粒子の含有量が5%以下である
ことを特徴とする。
本発明の穀物粉体の製造方法は、穀粒を粗粉に粉砕する工程と、得られた粗粉を微粉砕する工程を含み、前記微粉砕は気流式微粉砕によって品温を50℃以下で粉砕することで行われる。この製造方法により、上記本発明の穀物粉体を製造することができる。前記気流式微粉砕は、品温を50℃以下で粉砕するという観点から、複数の渦気流による微粉砕であることが好ましい。
大麦は通常の品種でもかまわないが、食物繊維、中でもβ-グルカン高含量の品種が各種開発されており、それを原料に使用することが好ましい。大麦粒子は通常の精麦工程で外皮を除去し大麦粒に精麦される。更に、通常の製粉工程で大麦粉に粉砕される。ここで得られた大麦粉体は、通常、平均粒子径は150μm前後であり、通常の小麦粉体の平均粒子径約50μmよりも大きい。粗粉を作る製粉工程は、製品品質の大幅な劣化などが生じない製粉法であれば、一般的な製粉工程を適用することが可能であり、特に限定されない。
本発明は、上記本発明の穀物粉体を少なくとも5%以上配合した原料から製造された食品を包含する。さらに本発明は、上記本発明の穀物粉体と小麦粉とを含む原料から製造された麺類であって、白色であり、かつ表面に異物感がない麺類を包含する。また、本発明は、上記本発明の穀物粉体と小麦粉とを含む原料から製造されたパン類であって、小麦色であり、かつ表面に異物感がないパン類を包含する。
(財)日本食品分析センターに依頼して実施した。
大麦ならびに小麦粉末試料にアルカリ液を加え加熱処理し、細胞壁多糖を可溶化した。その後、酢酸を加えて中和し、α-アミラーゼによる酵素処理を行い、溶液に含まれているデンプンを消化した。遠心分離によって沈殿物を除いた上清を細胞壁多糖(ヘミセルロース画分)として回収した。得られたヘミセルロース画分を希硫酸により加水分解し、高速液体クロマトグラフィー(ダイオネクス社HPAEC-PAD)により構成糖を分析した。ヘミセルロース画分の全糖量は、フェノール硫酸法(Dubois et al., 1956, Colorimetric method for determination of sugars and related substances. Anal. Chem., 28, 350-356)に従って定量した。また、α-アミラーゼによる酵素処理の後にリケナーゼによる酵素処理を行い、同様に構成糖を分析することで、構成糖のグルコース含量の差から(1-3),(1-4)-β-D-グルカン含量を求めた。オオムギならびに小麦粉末試料のアラビノキシラン含量は上記と同様な処理で得られた構成糖分析結果の、L-アラビノースとキシロース含量の和から求めた。
〔大麦粗粉Aの微粉砕による本発明の微粉Cの製造〕
二条大麦精麦を粗挽き粉砕後、高速粉砕機で粉砕(用いたスクリーン網目は0.2mmで、60meshのシフタ網目で篩かけ)した大麦粗粉(以下、粗粉Aとする。粉体の平均粒子径は150μm、粒子径110μm以下の粉体は36%、粒子径57μm以下の粉体は26%で、かつ、粒子径516μm以上の粉体を19%含有)を、気流式粉砕機((有)バーリー・ジャパン製、STAY-S、ブロワー10m3/分、処理時間10kg/hr)で微粉砕し微粉Cを得た。粉砕工程での製品品温は35℃(室温29℃、湿度74%、排気温度39℃)であった。微粉Cの一般組成分析結果は、原料大麦精麦及び粗粉Aと、大きな差はなく、可食部(精麦)の成分が基本的に維持されていた(表1)。
小麦粉100%、小麦粉と大麦微粉C 50%づつ混合、小麦粉と大麦粗粉A 50%づつ混合の3種の粉を用い、粉の50%の水を加え、よく捏ねてドウとした。このドウを、測色色差計ZE2000(日本電色(株))で、測定した。
大麦粗粉Aを用いたドウでは、褐色の斑点あり、異物感が感じられた。大麦微粉Cを用いたドウでは、均一で異物感はなかった。ドウの色調、白色からの色差は、ドウを作ってから1日目、2日目に測定した。大麦微粉Cを用いたドウは小麦の色に近く、大麦粗粉Aを用いたドウはそれよりも褐色が強く、特に、時間の経過とともに褐色が濃くなった。結果を表4に示す。
大麦の粉体を使用し麺を製作した。小麦粉(中力粉)、小麦粉(中力粉)100%、小麦粉の15%を大麦微粉Cで置換、小麦粉の30%を大麦微粉Cで置換、小麦粉の50%を大麦微粉Cで置換、大麦微粉C100%、小麦粉の15%を大麦粗粉Aで置換の6種の穀粉(配合比を表5に示す)を用いて、製麺した。このうち、大麦微粉C100%を除いては、0.8%塩水を加水し、よくこねてから、ねかす常法で製麺した。大麦微粉100%では、粉の一部を熱水にて糊化させ、これを用いて残りの粉をまとめる、糊化法を用いて製麺した。これらの麺をゆでた後、冷水にとって冷却したものを官能評価に供試した。
e(大麦微粉C100%)は、柔らかく、うどんというよりはごく柔らかい白玉的な食感であった。これには黒蜜をつけると合うのではないか、との意見があった。そばがきのような、独特の風味があった。
ホームベーカリー SD-BH103(パナソニック(株))を用い、下記の配合で、混合、醗酵、焼成を、食パンコースで、パンを作製した。所用約4時間であった。用いた小麦粉(強力粉)のCIE Lab表色系で、L(明度)90.39、a(赤-緑)0.26、b(黄-青)9.62で、中力粉より、明度が低く、黄色みが多少強い色相であった。大麦微粉Cは強力粉より明度が高く、両者を混合した時に色の違いは殆ど感じられなかった。
本発明の大麦微粉Cを用いて、市販の(イチゴ)ヨーグルト、牛乳、野菜ジュース、ウーロン茶に、大麦微粉Cを配合して、良くかきまぜて作製した。配合及び評価結果を表9に示す。表中の評点は、表6と同様の評点基準である。
市販のゼリーの素、プリンの素に、大麦粉を15%配合して、ゼリー、プリンを作った。粗粉Aでは、色がくすみ、異物感も生じたが、微粉Cでは、異物感がなく美味しいゼリー、プリンができた。
豆乳に15%の大麦粉を配合して、飲料を作った。粗粉Aでは、色がくすみ、ざらつきが感じられたが、微粉Cでは、ざらつき感がなく美味しい豆乳になった。
牛乳に大麦粉を15%配合して、通常の処方でアイスクリームを作った。粗粉Aでは、色がくすみ、異物感が生じたが、微粉Cでは、異物感がなく美味しいアイスクリームになった。
Claims (10)
- 大麦及びオーツ麦から成る群から選ばれる少なくとも1種の穀物の穀粒の粉砕品からなる粉体であって、
平均粒子径が40~100μmの範囲であり、
粒子径20μm未満の粒子の含有量が20質量%以下であり、
粒子径20~100μmの範囲の粒子の含有量が20~60質量%の範囲であり、
粒子径100μm超~500μmの範囲の粒子の含有量が20~60質量%の範囲であり、かつ、
粒子径500μm超の粒子の含有量が5%以下である
ことを特徴とする穀物粉体。 - 前記穀物粉体は、β-グルカンの含有量が、粉砕前の穀粒におけるβ-グルカンの含有量の60%~100%の範囲である請求項1記載の穀物粉体。
- 前記粉砕は、穀粒を粗粉に粉砕する工程と、得られた粗粉を微粉砕する工程により実施され、前記微粉砕は気流式微粉砕によって品温を50℃以下で粉砕することで行われる、請求項1または2記載の穀物粉体。
- β-グルカンの含有量が4~12%の範囲である、請求項1~3のいずれかに記載の穀物粉体。
- 白色からの色差dE(CIE:国際照明委員会CIEが規定するCIE Lab 表色法)が15以下である、請求項1~4のいずれかに記載の穀物粉体。
- 穀粒を粗粉に粉砕する工程と、得られた粗粉を微粉砕する工程を含み、前記微粉砕は気流式微粉砕によって品温を50℃以下で粉砕することで行われる、請求項1~5のいずれかに記載の穀物粉体の製造方法。
- 前記気流式微粉砕は、複数の渦気流による微粉砕である請求項6に記載の製造方法。
- 請求項1~5のいずれかに記載の穀物粉体を少なくとも5%以上配合した原料から製造された食品。
- 請求項1~5のいずれかに記載の穀物粉体と小麦粉とを含む原料から製造された麺類であって、白色であり、かつ表面に異物感がない麺類。
- 請求項1~5のいずれかに記載の穀物粉体と小麦粉とを含む原料から製造されたパン類であって、小麦色であり、かつ表面に異物感がないパン類。
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1307996.7A GB2498887B (en) | 2010-10-27 | 2011-10-25 | Grain flour and applied foods |
US13/881,816 US9565871B2 (en) | 2010-10-27 | 2011-10-25 | Method of manufacturing grain flour |
KR1020137013188A KR101859791B1 (ko) | 2010-10-27 | 2011-10-25 | 곡물 분체 및 응용 식품 |
CN201180052003.4A CN103167806B (zh) | 2010-10-27 | 2011-10-25 | 谷物粉体及应用食品 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010241161A JP5985146B2 (ja) | 2010-10-27 | 2010-10-27 | 穀物粉体及び応用食品 |
JP2010-241161 | 2010-10-27 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2012057129A1 true WO2012057129A1 (ja) | 2012-05-03 |
Family
ID=45993836
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2011/074539 WO2012057129A1 (ja) | 2010-10-27 | 2011-10-25 | 穀物粉体及び応用食品 |
Country Status (6)
Country | Link |
---|---|
US (1) | US9565871B2 (ja) |
JP (1) | JP5985146B2 (ja) |
KR (1) | KR101859791B1 (ja) |
CN (1) | CN103167806B (ja) |
GB (1) | GB2498887B (ja) |
WO (1) | WO2012057129A1 (ja) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3106039A4 (en) * | 2014-02-10 | 2017-07-19 | Nisshin Foods Inc. | Packaged flour |
EP3106038A4 (en) * | 2014-02-10 | 2017-07-19 | Nisshin Foods Inc. | Packaged flour |
CN114849864A (zh) * | 2022-05-13 | 2022-08-05 | 安徽皖雪食品股份有限公司 | 一种用于茶和面粉复合产品的低温超微碾磨*** |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5547857B1 (ja) * | 2012-07-31 | 2014-07-16 | 昭和産業株式会社 | パン類の硬化抑制剤、パン類の硬化抑制方法、パン類の製造方法、パン類用ミックス粉及びパン類 |
JP5666750B1 (ja) * | 2013-07-25 | 2015-02-12 | 昭和産業株式会社 | パン類の硬化抑制剤、パン類の硬化抑制方法、パン類の製造方法、パン類用ミックス粉及びパン類 |
CN103431274B (zh) * | 2013-08-27 | 2016-01-20 | 山东紫诺生物产业有限公司 | 作物籽粒构成层物的组合物和构成层物的剥离装置及剥离方法 |
JP6388481B2 (ja) * | 2014-02-25 | 2018-09-12 | 石橋工業株式会社 | ドッグフード用大麦粉、ドッグフードの製造方法及びドッグフード |
JP6415216B2 (ja) * | 2014-09-26 | 2018-10-31 | 日清オイリオグループ株式会社 | 全脂大豆粉及び全脂大豆粉使用ケーキ類 |
JP6471040B2 (ja) * | 2015-05-20 | 2019-02-13 | 日清製粉株式会社 | ベーカリー食品用組成物 |
JP2017006838A (ja) * | 2015-06-19 | 2017-01-12 | 大陽製粉株式会社 | 大麦の製粉方法及び大麦粉 |
JP5834160B1 (ja) * | 2015-06-26 | 2015-12-16 | 山中 直樹 | パン、及びその製造方法 |
JP2021534745A (ja) * | 2018-08-20 | 2021-12-16 | ファームバイオティクス ホールディング エーピーエス | 改善された人間用食品 |
CN111436562B (zh) * | 2018-12-29 | 2022-12-23 | 丰益(上海)生物技术研发中心有限公司 | 一种小麦粉组合物 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007522081A (ja) * | 2003-07-02 | 2007-08-09 | グラナテ シード リミテッド | β−グルカン含有製品、該製品の製造方法および該製品の使用 |
JP2009039043A (ja) * | 2007-08-09 | 2009-02-26 | Adeka Corp | 組成物及びその製造方法 |
JP2010051286A (ja) * | 2008-08-29 | 2010-03-11 | Sapporo Breweries Ltd | 大麦シロップ |
JP2010110296A (ja) * | 2008-11-10 | 2010-05-20 | Hakubaku:Kk | β−グルカンを主体とする食物繊維を豊富に含む大麦粉の製造方法 |
Family Cites Families (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA1242160A (en) | 1984-08-10 | 1988-09-20 | Kenneth J. Goering | Processes for recovery of products from waxy barley |
JPH0683652B2 (ja) | 1990-03-30 | 1994-10-26 | 雪印乳業株式会社 | 脂質代謝改善物及びその製造法 |
DK0459551T3 (da) * | 1990-05-21 | 1993-12-27 | Unilever Plc | Forbedret mel |
EP0606080A1 (en) * | 1993-01-06 | 1994-07-13 | The Quaker Oats Company | Process for preparing a high soluble fiber barley fraction |
JP3323321B2 (ja) * | 1994-03-10 | 2002-09-09 | 日清製粉株式会社 | 麺類の製造方法 |
JP2798373B2 (ja) | 1995-12-22 | 1998-09-17 | 石橋工業株式会社 | 大麦、裸麦類を原料とする食物繊維を多く含んだアイスクリーム及びその製造方法 |
JP3243559B2 (ja) | 1998-02-18 | 2002-01-07 | 株式会社はくばく | 大麦糠由来β−グルカンを主成分とする水溶性食物繊維の製造法 |
US6083547A (en) | 1999-01-14 | 2000-07-04 | Conagra, Inc. | Method for obtaining a high beta-glucan barley fraction |
KR100448697B1 (ko) | 2000-11-16 | 2004-09-13 | 장철호 | 천연 물질이 함유된 식이섬유쌀의 제조방법 |
JP2003144949A (ja) * | 2001-11-14 | 2003-05-20 | Kenjiro Makino | 超微粉砕された天然物の製法および超微粉砕された天然物を含む組成物 |
KR100554482B1 (ko) | 2004-08-25 | 2006-03-03 | 씨제이 주식회사 | 귀리겨를 초미세 분말화하는 방법 및 상기 방법에 의하여얻어지는 귀리겨 초미세 분말로부터 추출된 귀리 성분을포함하는 음료 조성물 |
JP4663281B2 (ja) * | 2004-09-08 | 2011-04-06 | サッポロビール株式会社 | 穀類種子の粉砕度を調整し、パンの膨化率を調節する方法 |
JP4776253B2 (ja) * | 2005-03-10 | 2011-09-21 | 有限会社バーリー・ジャパン | 粉砕装置 |
JP4963180B2 (ja) * | 2006-02-06 | 2012-06-27 | 株式会社Adeka | 組成物の製造方法、麺質改良剤及び麺質改良剤の製造方法 |
JP2007330160A (ja) * | 2006-06-15 | 2007-12-27 | Mitsuwa:Kk | 食物繊維高含有穀粉とそれを用いて製造される麺類 |
JP4480173B2 (ja) * | 2006-11-14 | 2010-06-16 | 熊本製粉株式会社 | βグルカンを高濃度に含有する麦顆粒 |
US20090311376A1 (en) * | 2008-06-11 | 2009-12-17 | 21St Century Grain Processing | Method of producing modified whole grain oat flour and products containing modified whole grain oat flour |
US8802177B2 (en) * | 2008-11-04 | 2014-08-12 | The Quaker Oats Company | Soluble oat or barley flour and method of making utilizing a continuous cooker |
CN102438458B (zh) * | 2009-06-14 | 2014-03-12 | 桂格燕麦公司 | 制备高分散性全谷物粉的方法 |
-
2010
- 2010-10-27 JP JP2010241161A patent/JP5985146B2/ja not_active Expired - Fee Related
-
2011
- 2011-10-25 WO PCT/JP2011/074539 patent/WO2012057129A1/ja active Application Filing
- 2011-10-25 GB GB1307996.7A patent/GB2498887B/en not_active Expired - Fee Related
- 2011-10-25 CN CN201180052003.4A patent/CN103167806B/zh not_active Expired - Fee Related
- 2011-10-25 KR KR1020137013188A patent/KR101859791B1/ko active IP Right Grant
- 2011-10-25 US US13/881,816 patent/US9565871B2/en not_active Expired - Fee Related
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007522081A (ja) * | 2003-07-02 | 2007-08-09 | グラナテ シード リミテッド | β−グルカン含有製品、該製品の製造方法および該製品の使用 |
JP2009039043A (ja) * | 2007-08-09 | 2009-02-26 | Adeka Corp | 組成物及びその製造方法 |
JP2010051286A (ja) * | 2008-08-29 | 2010-03-11 | Sapporo Breweries Ltd | 大麦シロップ |
JP2010110296A (ja) * | 2008-11-10 | 2010-05-20 | Hakubaku:Kk | β−グルカンを主体とする食物繊維を豊富に含む大麦粉の製造方法 |
Non-Patent Citations (4)
Title |
---|
KAZUHITO ONO ET AL.: "Funsai Hoho ga Hadakamugiko no Seijo ni Oyobosu Eikyo", EHIME- KEN KOGYO-KEI KENKYU HOKOKU, 2004, pages 16 - 20 * |
KAZUHITO ONO ET AL.: "Hadakamugiko no Kako Hoho ni Kansuru Kenkyu(the 1st report)", EHIME-KEN KOGYO-KEI KENKYU HOKOKU, 2005, pages 34 - 38 * |
KAZUHITO ONO ET AL.: "Hadakamugiko no Kako Hoho ni Kansuru Kenkyu(the 2nd report)", EHIME-KEN KOGYO-KEI KENKYU HOKOKU, 2005, pages 39 - 44 * |
MITSUNAGA, T. ET AL.: "Polishing and Milling of Barley Grain for Wider Use in Foodstuffs.", MEMOIRS OF THE FACULTY OF AGRICULTURE OF KINKI UNIVERSITY, 1994, pages 55 - 62 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3106039A4 (en) * | 2014-02-10 | 2017-07-19 | Nisshin Foods Inc. | Packaged flour |
EP3106038A4 (en) * | 2014-02-10 | 2017-07-19 | Nisshin Foods Inc. | Packaged flour |
CN114849864A (zh) * | 2022-05-13 | 2022-08-05 | 安徽皖雪食品股份有限公司 | 一种用于茶和面粉复合产品的低温超微碾磨*** |
CN114849864B (zh) * | 2022-05-13 | 2023-08-25 | 安徽皖雪食品股份有限公司 | 一种用于茶和面粉复合产品的低温超微碾磨*** |
Also Published As
Publication number | Publication date |
---|---|
CN103167806B (zh) | 2015-08-19 |
KR101859791B1 (ko) | 2018-05-18 |
GB2498887B (en) | 2016-10-26 |
US20130323391A1 (en) | 2013-12-05 |
JP5985146B2 (ja) | 2016-09-06 |
GB2498887A (en) | 2013-07-31 |
GB201307996D0 (en) | 2013-06-12 |
US9565871B2 (en) | 2017-02-14 |
JP2012090581A (ja) | 2012-05-17 |
KR20140018847A (ko) | 2014-02-13 |
CN103167806A (zh) | 2013-06-19 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5985146B2 (ja) | 穀物粉体及び応用食品 | |
RU2749923C2 (ru) | Ингредиент для продуктов питания | |
Do Nascimento et al. | Teff: Suitability for different food applications and as a raw material of gluten-free, a literature review | |
Salgado et al. | Cupuassu (Theobroma grandiflorum) peel as potential source of dietary fiber and phytochemicals in whole-bread preparations | |
del Carmen Robles-Ramírez et al. | Barley bread with improved sensory and antioxidant properties | |
JP4480173B2 (ja) | βグルカンを高濃度に含有する麦顆粒 | |
Owheruo et al. | Quality evaluation of breakfast cereal meal produced from finger millet (Eleusine coracana) and roasted African yam beans (Sphenostylis stenocarpa) flour blends | |
RU2342841C2 (ru) | Способ производства мучных изделий | |
JP2007330160A (ja) | 食物繊維高含有穀粉とそれを用いて製造される麺類 | |
JP2008017836A (ja) | 生胚芽粉末を含む焼き菓子用穀粉及びこれを使用した焼き菓子 | |
Patil et al. | Utilization of underrated pseudo-cereals of North East India: a systematic review | |
Collar | Novel high-fibre and whole grain breads | |
Di Cairano et al. | Functional cereal-based bakery products, breakfast cereals, and pasta products | |
JP4548672B2 (ja) | 全粒穀粉の製造方法 | |
US20090162513A1 (en) | Rice hull composition | |
KR20170133934A (ko) | 아로니아가 함유된 기능성 누룽지 가공식품의 제조 방법 | |
Olawoye et al. | Celiac disease management through gluten-free diets | |
US20090162514A1 (en) | Production of pasta using rice bran and rice flour | |
Lamsal | Preparation and Quality Evaluation of Oats Flour Incorporated Muffin | |
WO2019035315A1 (ja) | βグルカン含有組成物 | |
MX2007000423A (es) | Producto de pan bajo en carbohidratos. | |
JP7508215B2 (ja) | 小麦粉組成物、生地及びクルトン並びにその製造方法 | |
Yadav et al. | Nutritional composition and sensory attributes of gluten-free brownie enriched with kidney beans and functional ingredients. | |
JP7474606B2 (ja) | 小麦ふすま含有パン用の生地改良剤及びパン生地並びにパンの製造方法 | |
Suresha et al. | Development and standardization of foxtail millet (Setaria italica) gluten-free biscuit |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 11836262 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 13881816 Country of ref document: US |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
ENP | Entry into the national phase |
Ref document number: 1307996 Country of ref document: GB Kind code of ref document: A Free format text: PCT FILING DATE = 20111025 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 1307996.7 Country of ref document: GB |
|
ENP | Entry into the national phase |
Ref document number: 20137013188 Country of ref document: KR Kind code of ref document: A |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 11836262 Country of ref document: EP Kind code of ref document: A1 |