Nisshin Seifun Premix Inc.

Japan

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2024 October 1
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IPC Class
A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating 12
A21D 13/60 - Deep-fried products, e.g. doughnuts 11
A21D 2/18 - Carbohydrates 9
A23L 7/10 - Cereal-derived products 9
A23L 7/109 - Types of pasta, e.g. macaroni or noodles 8
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Status
Pending 3
Registered / In Force 31
Found results for  patents

1.

POWDER COMPOSITION AND METHOD FOR PRODUCING SAME

      
Application Number JP2024015495
Publication Number 2024/225179
Status In Force
Filing Date 2024-04-19
Publication Date 2024-10-31
Owner
  • NISSHIN SEIFUN GROUP INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Yoshimura, Nobuhito
  • Shibamoto, Noriyuki
  • Nii, Yasutaka
  • Sekito, Takanari
  • Ito, Koichi

Abstract

A fatty-oil-coated powdered sugar of the present invention is obtained by mixing a fatty-oil-coated powdered sugar, in which a fatty oil has adhered to the surface of a powdered sugar, and an edible powder, other than the fatty-oil-coated powdered sugar, having a median diameter of 20-300 μm. The content of the edible powder is 1-50 parts by mass with respect to 100 parts by mass of the fatty-oil-coated powdered sugar. A production method according to the present invention is for producing a powder composition in which a fatty-oil-coated powdered sugar, in which a fatty oil has adhered to the surface of a powdered sugar, and an edible powder, other than the fatty-oil-coated powdered sugar, having a median diameter of 20-300 μm are mixed, the method having a step for mixing the fatty-oil-coated powdered sugar and the edible powder.

IPC Classes  ?

  • A23G 3/54 - Composite products, e.g. layered, coated, filled
  • A21D 13/24 - Partially or completely coated products coated after baking
  • A21D 13/28 - Partially or completely coated products characterised by the coating composition
  • A21D 13/60 - Deep-fried products, e.g. doughnuts
  • A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
  • A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
  • C13B 50/00 - Sugar products, e.g. powdered, lump or liquid sugarWorking-up of sugar

2.

METHOD FOR PRODUCING HEAT-TREATED CEREAL FLOUR

      
Application Number JP2024012961
Publication Number 2024/204672
Status In Force
Filing Date 2024-03-29
Publication Date 2024-10-03
Owner
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Yoshimura, Nobuhito
  • Shibamoto, Noriyuki
  • Kimura, Seiji
  • Akaishi, Tomohisa
  • Kitamura, Shoma
  • Konishi, Shohei

Abstract

This method for producing heat-treated cereal flour comprises a step in which a raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated using an extruder. The step is performed so as to satisfy at least one of the following conditions 1 and 2. Condition 1: A raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa or more and a heating temperature of 80°C or more. Condition 2: A raw material composition containing 100 parts by mass of cereal flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa or more and a heating temperature of 110°C or more. The raw material composition may contain one or more selected from among a hygroscopic material, amylase, and lipase. At least a portion of the cereal flour may be subjected to wet heat treatment. A biaxial extruder can be used as the extruder.

IPC Classes  ?

  • A23L 7/10 - Cereal-derived products
  • A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating

3.

FRIED CONFECTIONERY MIX AND PRODUCTION METHOD THEREFOR

      
Application Number JP2024007458
Publication Number 2024/185629
Status In Force
Filing Date 2024-02-29
Publication Date 2024-09-12
Owner
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Takasu, Ryosuke
  • Nakamura, Kenji
  • Shibamoto, Noriyuki
  • Maeda, Naoki

Abstract

A fried confectionery mix according to the present invention is characterized by containing a protein material in which the proportion of crude protein made up by 0.05 N acetic acid soluble protein is 1-5 mass%. The protein material is preferably one obtained by heat processing a source material protein under conditions in which a 50-300°C product temperature of the source material protein is maintained for 10-300 minutes. The protein material is preferably one derived from wheat, soybeans, peas, or rice. The content of the protein material in the fried confectionery mix according to the present invention is preferably 0.5-20 mass%.

IPC Classes  ?

4.

HEAT-TREATED DURUM WHEAT FLOUR AND PRODUCTION METHOD THEREFOR

      
Application Number JP2024005885
Publication Number 2024/181215
Status In Force
Filing Date 2024-02-20
Publication Date 2024-09-06
Owner
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Takasu, Ryosuke
  • Nakamura, Kenji
  • Shibamoto, Noriyuki
  • Yoshimura, Nobuhito
  • Maeda, Naoki

Abstract

This heat-treated durum wheat flour is obtained by heat-treating untreated durum wheat flour and has an average grain size of 150 µm or less. This heat-treated durum wheat flour is characterized in that: the gluten vitality is 50 or less where the gluten vitality of the untreated durum wheat flour is 100; and the amylase sensitivity is 70 or less where the amylase sensitivity of the untreated durum wheat flour is 100. This heat-treated durum wheat flour production method comprises a step for heat-treating untreated durum wheat flour having an average grain size of 150 µm or less under such a condition that the product temperature of of this untreated durum wheat flour product is maintained at 10-250ºC for 10-120 minutes.

IPC Classes  ?

  • A23L 7/10 - Cereal-derived products
  • A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
  • A21D 13/60 - Deep-fried products, e.g. doughnuts
  • A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
  • A23L 7/157 - Farinaceous granules for dressing meat, fish or the like

5.

MIX FOR DEEP-FRIED CONFECTIONERY

      
Application Number JP2023045392
Publication Number 2024/143059
Status In Force
Filing Date 2023-12-19
Publication Date 2024-07-04
Owner
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Iwata, Kyoichi
  • Takahashi, Naoto

Abstract

A mix for deep-fried confectionery of the present invention contains cereal flours. The cereal flours contain, as pregelatinized cereal flours, 20-60 mass% of a pregelatinized starch and 10-40 mass% of a pregelatinized cereal flour. Preferably, the content of the pregelatinized cereal flour in the cereal flours is 50 mass% or more. Preferably, the content of a non-pregelatinized cereal flour in the cereal flours is 20-50 mass%. The mix for deep-fried confectionery of the present invention may contain 10-30 parts by mass of oil or fat per 100 parts by mass of the cereal flours. A method for producing deep-fried confectionery of the present invention includes a dough preparation step for preparing a dough by using the aforesaid mix for deep-fried confectionery of the present invention, and a step for frying the dough in oil.

IPC Classes  ?

6.

MIX FOR DEEP-FRIED CONFECTIONERY AND MANUFACTURING METHOD FOR DEEP-FRIED CONFECTIONERY

      
Application Number JP2023028515
Publication Number 2024/029614
Status In Force
Filing Date 2023-08-04
Publication Date 2024-02-08
Owner
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Iwata, Kyoichi
  • Onozaki, Hiroshi

Abstract

This mix for deep-fried confectionery contains 20-50 mass% of a cross-linked starch with respect to the total mass thereof, contains 60-90 mass% of starches including said cross-linked starch, and contains at most 10 mass% of a cereal flour.

IPC Classes  ?

  • A21D 2/18 - Carbohydrates
  • A21D 13/60 - Deep-fried products, e.g. doughnuts
  • A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof

7.

PREGELATINIZED CEREAL FLOUR AND MANUFACTURING METHOD THEREOF

      
Application Number JP2023020013
Publication Number 2023/238730
Status In Force
Filing Date 2023-05-30
Publication Date 2023-12-14
Owner
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Yoshimura, Nobuhito
  • Nakamura, Kenji
  • Shibamoto, Noriyuki
  • Kitamura, Shoma
  • Ninomiya, Takashi
  • Wada, Masayuki
  • Konishi, Shohei
  • Ito, Koichi
  • Yagishita, Takahiro

Abstract

The pregelatinized cereal flour of the present invention has a mechanical loss tangent of less than 1 at a strain rate of 268% or less in a strain-dependent measurement of dynamic viscoelasticity at a temperature of 25°C and a frequency of 1 Hz in the state of being mixed with water in an amount 10 times as much as the own weight thereof. The manufacturing method of the pregelatinized cereal flour of the present invention includes a step for adding and mixing 500 parts by mass or more of water to 100 parts by mass of a starting cereal flour to obtain a slurry, and then heating and drying the slurry in a drum dryer. Preferably, in the manufacturing method of the pregelatinized cereal flour, the starting cereal flour is prepared from a waxy species.

IPC Classes  ?

8.

CAKE DONUTS, METHOD FOR PRODUCING SAME, AND POWDER MIX FOR CAKE DONUTS

      
Application Number JP2023001402
Publication Number 2023/171141
Status In Force
Filing Date 2023-01-18
Publication Date 2023-09-14
Owner NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor Tagawa, Yuma

Abstract

Cake donuts that are a fried product of donut dough obtained by mixing ingredients including digestion-resistant starch, a flour, and a leavening agent, the cake donuts being such that the donut dough contains 0.6-1.5 mass% inclusive of the leavening agent, and being obtained by setting T/W to 0.22-0.35 sec/g inclusive, where W (unit: grams) is the weight of the donut dough, and T (unit: seconds) is the time required from when the dough is introduced into oil until the dough floats to the surface of the oil. The proportion of the digestion-resistant starch is preferably 25-60 parts by mass inclusive per 100 total parts by mass of the digestion-resistant starch and the flour.

IPC Classes  ?

  • A21D 13/60 - Deep-fried products, e.g. doughnuts
  • A21D 10/00 - Batters, dough or mixtures before baking
  • A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar contentSugar-free products
  • A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres

9.

PROCESSED STARCH FOR HEATED-DOUGH FOOD PRODUCT, AND MIX FOR HEATED-DOUGH FOOD PRODUCT

      
Application Number JP2022018357
Publication Number 2023/162282
Status In Force
Filing Date 2022-04-21
Publication Date 2023-08-31
Owner NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Ishizaki, Junichi
  • Yagishita, Takahiro
  • Ito, Koichi

Abstract

This processed starch for a heated-dough food product is subjected to hydroxypropylation treatment and is such that the increase in viscosity from 30 seconds after the start of gelatinization to one minute later is 2,000 cP or less according to the RVA analysis method set forth in the description of the present application. The gelatinization start temperature of this processed starch for a heated-dough food product is 54°C or lower. This processed starch for a heated-dough food product preferably has a tapioca starch as a main raw material. According to the present invention, there is obtained a heated-dough food product that has exceptional storage properties and can be stored for extended periods not only at normal temperature but also in a refrigeration temperature zone.

IPC Classes  ?

  • A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals
  • A21D 2/18 - Carbohydrates
  • A21D 13/00 - Finished or partly finished bakery products
  • A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

10.

BAKERY FOOD AND BAKERY FOOD PRODUCTION METHOD

      
Application Number JP2023005838
Publication Number 2023/162895
Status In Force
Filing Date 2023-02-17
Publication Date 2023-08-31
Owner NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Takemoto, Kanako
  • Yagishita, Takahiro
  • Uchikura, Mitsuhiro

Abstract

The present invention is a bakery food that is a heated product of dough containing (A) resistant starch, (B) at least one component selected from cereal flour, non-resistant starch derived from cereal flour, and a protein material derived from cereal flour, and (C) an egg component, wherein the content of (A) is 20-60% by mass in dry raw materials, the total mass of (A) and (B) is 35-80% by mass in the dry raw materials, and the content of (C) is 150-400% by mass based on the total mass of (A) and (B).

IPC Classes  ?

  • A21D 2/18 - Carbohydrates
  • A21D 13/00 - Finished or partly finished bakery products
  • A21D 13/44 - Pancakes or crêpes
  • A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
  • A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof

11.

BAKED CONFECTION COMPOSITION

      
Application Number JP2023005119
Publication Number 2023/162802
Status In Force
Filing Date 2023-02-15
Publication Date 2023-08-31
Owner NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor Takahashi, Naoto

Abstract

A baked confection composition according to the present invention contains grain flour containing flour, pregelatinized non-crosslinked starch, and pregelatinized crosslinked starch. The pregelatinized non-crosslinked starch is at least one type selected from pregelatinized starch, pregelatinized etherified starch, and pregelatinized acetylated starch, and the pregelatinized crosslinked starch is at least one type selected from pregelatinized crosslinked starch, pregelatinized etherified crosslinked starch, and pregelatinized acetylated crosslinked starch. In the grain flour, the contained amount of the flour is 50-80 mass%, the contained amount of the pregelatinized non-crosslinked starch is 10-40 mass%, and the contained amount of the pregelatinized crosslinked starch is 3-25 mass%.

IPC Classes  ?

  • A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
  • A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

12.

CEREAL FLOUR COMPOSITION AND DOUGH FOOD PRODUCT

      
Document Number 03235691
Status Pending
Filing Date 2023-01-23
Open to Public Date 2023-08-10
Owner
  • NISSHIN SEIFUN GROUP INC. (Japan)
  • NISSHIN FLOUR MILLING INC. (Japan)
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
  • ORIENTAL YEAST CO., LTD. (Japan)
Inventor
  • Yoshida, Masashi
  • Shibamoto, Noriyuki
  • Nakamura, Kenji
  • Yoshimura, Nobuhito
  • Toyota, Hajime
  • Nomura, Kei
  • Ozawa, Keisuke
  • Ito, Koichi
  • Aita, Chihiro

Abstract

The present invention provides a cereal flour composition which contains a cereal flour and an enzyme belonging to the tannase family, and in which the tannase activity per 1 g of the cereal flour is 0.1 kU/g to 60 kU/g. The composition preferably includes, in terms of mass, 10 ppm to 10,000 ppm of the enzyme relative to the total amount of the cereal flour. The cereal flour preferably includes at least one selected from among whole-wheat flour, bran, and other cereal flours having an ash content of 0.7 mass% or higher. The ash content of the cereal flour is preferably 0.5 mass% or higher.

IPC Classes  ?

  • A23L 7/104 - Fermentation of farinaceous cereal or cereal materialAddition of enzymes or microorganisms
  • A23L 7/109 - Types of pasta, e.g. macaroni or noodles
  • A21D 2/26 - Proteins
  • A21D 8/04 - Methods for preparing doughTreating dough prior to baking treating dough with microorganisms or enzymes

13.

HEAT-TREATED WHEAT FLOUR PRODUCTION METHOD AND HEAT-TREATED WHEAT FLOUR

      
Application Number JP2023001963
Publication Number 2023/149267
Status In Force
Filing Date 2023-01-23
Publication Date 2023-08-10
Owner
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Yoshida, Masashi
  • Nakamura, Kenji
  • Wada, Masayuki
  • Akaishi, Tomohisa
  • Ninomiya, Takashi
  • Ando, Manami
  • Konishi, Shohei
  • Ito, Koichi
  • Yagishita, Takahiro

Abstract

The present invention provides a heat-treated wheat flour production method in which 100 parts by mass of wheat flour, at least one substance selected from among (1) pH adjusting materials, (2) sugars and/or sugar alcohols, and (3) enzymes, and more than 30 parts by mass but not more than 40 parts by mass of water having a temperature of 70-100°C are combined to obtain a mixture, and said mixture is heated. The (3) enzyme is preferably at least one enzyme selected from among amylolytic enzymes and lipolytic enzymes. It is preferable for the mixture to be heated for 3-60 seconds at an ambient temperature of not less than 100°C but less than 120°C.

IPC Classes  ?

  • A23L 7/10 - Cereal-derived products
  • A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
  • A21D 13/00 - Finished or partly finished bakery products
  • A21D 13/44 - Pancakes or crêpes

14.

CEREAL FLOUR COMPOSITION AND DOUGH FOOD PRODUCT

      
Application Number JP2023001966
Publication Number 2023/149268
Status In Force
Filing Date 2023-01-23
Publication Date 2023-08-10
Owner
  • NISSHIN SEIFUN GROUP INC. (Japan)
  • NISSHIN FLOUR MILLING INC. (Japan)
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
  • ORIENTAL YEAST CO.,LTD. (Japan)
Inventor
  • Yoshida, Masashi
  • Shibamoto, Noriyuki
  • Nakamura, Kenji
  • Yoshimura, Nobuhito
  • Toyota, Hajime
  • Nomura, Kei
  • Ozawa, Keisuke
  • Ito, Koichi
  • Aita, Chihiro

Abstract

The present invention provides a cereal flour composition which contains a cereal flour and an enzyme belonging to the tannase family, and in which the tannase activity per 1 g of the cereal flour is 0.1 kU/g to 60 kU/g. The composition preferably includes, in terms of mass, 10 ppm to 10,000 ppm of the enzyme relative to the total amount of the cereal flour. The cereal flour preferably includes at least one selected from among whole-wheat flour, bran, and other cereal flours having an ash content of 0.7 mass% or higher. The ash content of the cereal flour is preferably 0.5 mass% or higher.

IPC Classes  ?

  • A23L 7/104 - Fermentation of farinaceous cereal or cereal materialAddition of enzymes or microorganisms
  • A21D 2/26 - Proteins
  • A21D 8/04 - Methods for preparing doughTreating dough prior to baking treating dough with microorganisms or enzymes
  • A23L 7/109 - Types of pasta, e.g. macaroni or noodles

15.

MIX FOR TOPPING DOUGH

      
Application Number JP2023001250
Publication Number 2023/145550
Status In Force
Filing Date 2023-01-18
Publication Date 2023-08-03
Owner NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor Fumiwake, Yuta

Abstract

This mix for topping dough is used for producing a topping dough portion of a bakery food having an intermediate dough portion and the topping dough portion covering the intermediate dough portion, and contains: grain flours including grain flour and starch; sugar; and oil and fat. The content of the sugar is 50-80 parts by mass with respect to 100 parts by mass of the grain flours, and the content of the oil and fat is 20-40 parts by mass with respect to 100 parts by mass of the grain flours. The mix further contains a thickener, and the content of the thickener is preferably 0.1-0.4 parts by mass with respect to 100 parts by mass of the grain flours.

IPC Classes  ?

  • A21D 13/28 - Partially or completely coated products characterised by the coating composition
  • A21D 2/16 - Fatty acid esters
  • A21D 2/18 - Carbohydrates
  • A21D 2/36 - Vegetable material
  • A21D 10/00 - Batters, dough or mixtures before baking
  • A21D 13/22 - Partially or completely coated products coated before baking

16.

HEAT-TREATED WHEAT FLOUR MANUFACTURING METHOD

      
Application Number JP2021043123
Publication Number 2023/095231
Status In Force
Filing Date 2021-11-25
Publication Date 2023-06-01
Owner
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Yoshida, Masashi
  • Nakamura, Kenji
  • Wada, Masayuki
  • Akaishi, Tomohisa
  • Ninomiya, Takashi
  • Ando, Manami
  • Konishi, Shohei
  • Ito, Koichi
  • Yagishita, Takahiro

Abstract

The present invention is a heat-treated wheat flour manufacturing method wherein: 100 parts by mass wheat flour having 25% or less amylose content, and 30-45 parts by mass water having a temperature of 70°C or greater are mixed and a mixture is obtained; and the mixture is heated for 3-60 seconds at an ambient temperature of 100°C or more and less than 120°C, and heat-treated wheat flour having a degree of gelatinization of 50-95% is obtained. Preferably, the mixture of wheat flour and water of the stated temperature is made hotter than 100°C, and not hotter than 110°C, by the heat treatment. Preferably, as the heat-treated wheat flour, heat-treated wheat flour for bakery products or for noodles is manufactured.

IPC Classes  ?

  • A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
  • A23L 7/10 - Cereal-derived products
  • A23L 7/109 - Types of pasta, e.g. macaroni or noodles

17.

FRIED FOOD PRODUCTION METHOD

      
Application Number JP2021041538
Publication Number 2023/084688
Status In Force
Filing Date 2021-11-11
Publication Date 2023-05-19
Owner
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Ebina, Kaoru
  • Fumiwake, Yuta
  • Nakahata, Daigo
  • Tokutomi, Emi

Abstract

A fried food production method according to the present invention comprises a dough preparation step, a dough adhesion step, and a frying step. In the dough preparation step, a dough having viscosity is prepared by adding a liquid to dough ingredients including at least a cereal flour and yeast. In the dough adhesion step, a food ingredient with dough adhered thereto is prepared by wrapping the dough around the surface of a solid food ingredient. In the frying step, the food ingredient with the dough adhered thereto is fried. A fried food production method according to the present invention makes it possible to efficiently produce a fried food which includes a food ingredient and a coating enveloping the food ingredient, wherein the coating has a favorable springy texture.

IPC Classes  ?

  • A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying

18.

DOUGHNUT MIX AND METHOD FOR PRODUCING DOUGHNUT

      
Application Number JP2022024264
Publication Number 2022/270421
Status In Force
Filing Date 2022-06-17
Publication Date 2022-12-29
Owner NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor Nakahata, Daigo

Abstract

A doughnut mix according to the present invention comprises a first wheat flour which has a water absorption rate of 52-60% as measured with a farinograph and a second wheat flour which has a water absorption rate of 60-68%, as measured in the same manner, and the water absorption rate of which is higher than the water absorption rate of the first wheat flour. The ratio by mass of the content of the first wheat flour to the content of the second wheat flour (first wheat flour/second wheat flour) is 1.22-19.0. A method for producing a doughnut according to the present invention includes a step for putting a dough, which is prepared by using the aforesaid mix, into a heated oil and frying the dough in the oil, wherein the ratio of the weight W (g) of the dough to be put into the oil to the time T (second) required from the point of putting the dough into the oil until the dough rises to the oil surface (W/T) is controlled to 2.7-5.5.

IPC Classes  ?

  • A21D 10/02 - Ready-for-oven doughs, e.g. packaged doughs
  • A21D 2/36 - Vegetable material
  • A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
  • A21D 13/60 - Deep-fried products, e.g. doughnuts

19.

MIX FOR FRIED-CHOUX FOOD PRODUCT AND METHOD FOR PRODUCING FRIED-CHOUX FOOD PRODUCT

      
Application Number JP2022024265
Publication Number 2022/270422
Status In Force
Filing Date 2022-06-17
Publication Date 2022-12-29
Owner NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Yamashita, Ayumu
  • Takahashi, Naoto
  • Ito, Koichi

Abstract

This mix for a fried-choux food product contains a flour and an oil and fat, the oil and fat content being 10-30 parts by mass per 100 parts by mass of the flour, and the flour containing 50-100 mass% of pregelatinized starch, 0-50 mass% of non-pregelatinized starch, and 0-20 mass% of flour. This method for producing a fried-choux food product includes a dough preparation step for preparing a dough using the aforementioned mix, and a step for frying the dough in oil. In the dough preparation step, the dough is prepared using 200-400 parts by mass of water and 50-150 parts by mass of liquefied eggs per 100 parts by mass of the flour in the mix.

IPC Classes  ?

20.

DOUGHNUT DOUGH, DOUGHNUTS, METHOD FOR PRODUCING DOUGHNUTS, METHOD FOR PRODUCING DOUGHNUT DOUGH, AND MIXED POWDER

      
Application Number JP2022021469
Publication Number 2022/264766
Status In Force
Filing Date 2022-05-25
Publication Date 2022-12-22
Owner NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor Tagawa, Yuma

Abstract

The present invention provides a doughnut dough having a distortion factor of 0.29-0.59, where 1 is the value of the mechanical loss tangent, in dynamic viscoelasticity measured at a frequency of 1 Hz. It is preferable to include 2.2-4.4 parts by mass of pregelatinized starch per 100 parts by mass of the doughnut dough. It is also preferable that the doughnut dough contains a swelling agent. The present invention additionally provides doughnuts obtained by frying the doughnut dough in oil, and a method for producing the doughnuts. The present invention moreover provides a method for producing doughnut dough, the method having a step for stirring a starch-containing dough, which includes 2.2-4.4 mass% of pregelatinized starch, at a rotation speed of 250-450 rpm for 60-300 seconds.

IPC Classes  ?

21.

METHOD FOR MANUFACTURING PREGELATINIZED CEREAL FLOUR

      
Application Number 17765371
Status Pending
Filing Date 2020-10-28
First Publication Date 2022-11-17
Owner
  • Nisshin Seifun Group Inc. (Japan)
  • NISSHIN FLOUR MILLING INC. (Japan)
  • Nisshin Seifun Welna Inc. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Takamatsu, Kenichiro
  • Kogo, Yukako
  • Nagai, Takao
  • Shigematsu, Toru
  • Yagishita, Takahiro

Abstract

A method for producing pregelatinized cereal flour according to the present invention includes: a pregelatinization step of heating a slurry containing 100 parts by mass of cereal flour and 500 parts by mass or more of water under a condition that the temperature of the slurry is 90° C. or more, to pregelatinize starch contained in the cereal flour; and a drying step of drying the slurry from the pregelatinization step to obtain a solid. In the pregelatinization step, the slurry is stirred while heating the slurry. In the pregelatinization step, the slurry is preferably heated under a condition that the temperature of the slurry is 100° C. or more. According to the present invention, there is provided pregelatinized starch that can improve the taste and texture of food and impart aging resistance to the food.

IPC Classes  ?

  • A21D 13/02 - Products made from whole mealProducts containing bran or rough-ground grain
  • A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content
  • A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
  • A23L 7/109 - Types of pasta, e.g. macaroni or noodles
  • A23L 7/13 - Snacks or the like obtained by oil frying of a formed cereal dough
  • C08B 30/06 - DryingForming
  • C08B 30/14 - Cold water dispersible or pregelatinised starch

22.

METHOD FOR PRODUCING PREGELATINIZED GRAIN FLOUR

      
Application Number JP2022018797
Publication Number 2022/230838
Status In Force
Filing Date 2022-04-26
Publication Date 2022-11-03
Owner
  • NISSHIN SEIFUN GROUP INC. (Japan)
  • NISSHIN FLOUR MILLING INC. (Japan)
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Shibamoto, Noriyuki
  • Nakamura, Kenji
  • Kojima, Kazuko
  • Tanaka, Tomohisa
  • Toyota, Hajime
  • Yamazaki, Shuhei
  • Konishi, Shohei

Abstract

The method for producing a pregelatinized grain flour according to the present invention includes a step for thermally drying a slurry, which contains 100 parts by mass of grain flour and 500-1500 parts by mass of water, using a drum dryer. Preferably, the grain flour contains wheat flour. Preferably, the grain flour contains one or more selected from low-amylose wheat flour and a glutinous grain flour. Preferably, the temperature of the heating section of the drum dryer is 100-150°C. A method for producing a processed food according to the present invention is characterized in that a pregelatinized grain flour produced by the aforesaid production method is used as a starting material.

IPC Classes  ?

23.

BAKERY MIX PRODUCTION METHOD

      
Application Number JP2022018798
Publication Number 2022/230839
Status In Force
Filing Date 2022-04-26
Publication Date 2022-11-03
Owner
  • NISSHIN SEIFUN GROUP INC. (Japan)
  • NISSHIN FLOUR MILLING INC. (Japan)
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Shibamoto, Noriyuki
  • Nakamura, Kenji
  • Takamatsu, Kenichiro
  • Kogo, Yukako
  • Kojima, Kazuko
  • Tanaka, Tomohisa
  • Yamazaki, Shuhei
  • Konishi, Shohei

Abstract

A bakery mix, which is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-50 mass%, and said production method includes: a step for producing pregelatinized cereal flour; and a step for producing the bakery mix using the pregelatinized cereal flour produced in the production step. The step for producing pregelatinized cereal flour involves: a slurry heating step for heating a slurry, containing 100 parts by mass of a raw material cereal flour and at least 500 parts by mass of water, under a condition in which the temperature of the slurry is at least 90ºC; and a step for drying the slurry, which has been subjected to the slurry heating step, to obtain solid matter.

IPC Classes  ?

  • A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
  • A21D 10/00 - Batters, dough or mixtures before baking
  • A21D 13/44 - Pancakes or crêpes
  • A21D 13/60 - Deep-fried products, e.g. doughnuts
  • A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

24.

PRODUCTION METHOD FOR NOODLES

      
Application Number JP2022018799
Publication Number 2022/230840
Status In Force
Filing Date 2022-04-26
Publication Date 2022-11-03
Owner
  • NISSHIN SEIFUN GROUP INC. (Japan)
  • NISSHIN FLOUR MILLING INC. (Japan)
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Shibamoto, Noriyuki
  • Nakamura, Kenji
  • Takamatsu, Kenichiro
  • Kogo, Yukako
  • Kojima, Kazuko
  • Tsuda, Yasuyuki
  • Akikusa, Shingo
  • Toyota, Hajime
  • Yamazaki, Shuhei
  • Konishi, Shohei

Abstract

A production method for noodles according to the present invention comprises: a production step for pregelatinized grain flour; and a step for preparing a noodle dough using a grain flour in which the content of the pregelatinized grain flour produced in the production step is 0.5-40 mass%. The production step for the pregelatinized grain flour comprises: a slurry heating step for heating a slurry that contains 100 parts by mass of a raw material grain flour and not less than 500 parts by mass of water such that the temperature of the slurry is not less than 90°C; and a step for drying the slurry that has been subject to the slurry heating step so as to obtain solid matter. The raw material grain flour may contain starch.

IPC Classes  ?

  • A23L 7/109 - Types of pasta, e.g. macaroni or noodles
  • A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers

25.

METHOD FOR PRODUCING MIX FOR TAKOYAKI OR OKONOMIYAKI

      
Application Number JP2022018800
Publication Number 2022/230841
Status In Force
Filing Date 2022-04-26
Publication Date 2022-11-03
Owner
  • NISSHIN SEIFUN GROUP INC. (Japan)
  • NISSHIN FLOUR MILLING INC. (Japan)
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Shibamoto, Noriyuki
  • Nakamura, Kenji
  • Takamatsu, Kenichiro
  • Kogo, Yukako
  • Kojima, Kazuko
  • Tsuda, Yasuyuki
  • Yamazaki, Shuhei
  • Konishi, Shohei

Abstract

A mix, which is for takoyaki or okonomiyaki and is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-30 mass%, and said production method includes: a step for producing pregelatinized cereal flour; and a step for producing the mix using the pregelatinized cereal flour produced in the production step. The step for producing pregelatinized cereal flour involves: a slurry heating step for heating a slurry, containing 100 parts by mass of a raw material cereal flour and at least 500 parts by mass of water, under a condition in which the temperature of the slurry is at least 90ºC; and a step for drying the slurry, which has been subjected to the slurry heating step, to obtain solid matter.

IPC Classes  ?

  • A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
  • A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof
  • A21D 13/00 - Finished or partly finished bakery products
  • A21D 2/36 - Vegetable material

26.

CREPE BATTER, METHOD FOR PRODUCING CREPE SKIN, AND CREPE MIX

      
Application Number JP2020043075
Publication Number 2022/107260
Status In Force
Filing Date 2020-11-18
Publication Date 2022-05-27
Owner NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor Ishizaki, Junichi

Abstract

This crepe batter contains a flour, a sugar, an egg, and a liquid oil and fat, the moisture content of the crepe batter being 120-360 parts by mass per 100 parts by mass of the flour, and the crepe batter containing 0.01-2 parts by mass of a monoglyceride having a melting point of 45°C or higher per 100 parts by mass of the flour. The flour contains a combination of wheat flour and at least one selected from a non-processed starch and a processed starch. The proportion of wheat flour within a total of 100 parts by mass of the non-processed starch, the processed starch, and the wheat flour is preferably 10-50 parts by mass.

IPC Classes  ?

  • A21D 2/16 - Fatty acid esters
  • A21D 2/32 - Phosphatides
  • A21D 10/02 - Ready-for-oven doughs, e.g. packaged doughs
  • A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

27.

MIX FOR DEEP-FRIED FOOD PRODUCTS, METHOD FOR PRODUCING DEEP-FRIED FOOD PRODUCT USING SAME, AND METHOD FOR IMPROVING TEXTURE OF DEEP-FRIED FOOD PRODUCT

      
Application Number JP2020048275
Publication Number 2021/132391
Status In Force
Filing Date 2020-12-23
Publication Date 2021-07-01
Owner
  • NISSHIN FOODS INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Takamatsu, Kenichiro
  • Kogo, Yukako
  • Yagishita, Takahiro
  • Ito, Koichi
  • Nishitsuji, Hitomi

Abstract

This mix for deep-fried food products contains 0.5-15% by mass of a high Tg water-soluble dietary fiber having a glass transition temperature of 180°C or higher. It is preferable that the mix further contain a saccharide and the content ratio on a mass basis of the saccharide to the high Tg water-soluble dietary fiber be 1:0.01 to 1:2. It is preferable that the mix further contain a low Tg water-soluble dietary fiber having a glass transition temperature of 125°C or higher and lower than 180°C and the total content of the low Tg water-soluble dietary fiber and the high Tg water-soluble dietary fiber be 20% by mass or less.

IPC Classes  ?

28.

METHOD FOR PRODUCING HEATED AND GROUND WHEAT FLOUR, HEATED AND GROUND WHEAT FLOUR, MIX FOR BAKERY FOODS AND METHOD FOR PRODUCING SAME

      
Application Number JP2020042357
Publication Number 2021/095827
Status In Force
Filing Date 2020-11-13
Publication Date 2021-05-20
Owner
  • NISSHIN SEIFUN PREMIX INC. (Japan)
  • NISSHIN SEIFUN GROUP INC. (Japan)
  • NISSHIN FOODS INC. (Japan)
Inventor
  • Ito, Koichi
  • Yagishita, Takahiro
  • Yamada, Toshiro
  • Mitsuoka, Tetsuya
  • Yamamoto, Josuke
  • Nakano, Hiroyuki
  • Miyahara, Daisuke

Abstract

The present invention pertains to a method for producing a heated and ground wheat flour, said method comprising steps of adding 20-55 parts by mass inclusive of water at 70°C or higher and/or steam to 100 parts by mass of wheat flour to give a mixture, heating the mixture at an atmospheric temperature of 80-120°C inclusive for 3-60 seconds inclusive, adjusting the temperature of the mixture to 80-100°C inclusive, and then grinding. Also, the present invention pertains to a heated and ground wheat flour having a gelatinization heat of 10-55 inclusive when the gelatinization heat in the untreated state is referred to as 100, having a gluten vitality of 50-90 inclusive when the gluten vitality in the untreated state is referred to as 100, having a particle size distribution wherein the ratio of particles with a particle diameter of 400 μm or less is 90 mass% or more, and having a viscosity of 1-4 Pa•s inclusive when mixed with 500 mass%, relative to the wheat flour, of water at 25°C.

IPC Classes  ?

  • A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating

29.

METHOD FOR MANUFACTURING PREGELATINIZED CEREAL FLOUR

      
Document Number 03157980
Status Pending
Filing Date 2020-10-28
Open to Public Date 2021-05-06
Owner
  • NISSHIN SEIFUN GROUP INC. (Japan)
  • NISSHIN FLOUR MILLING INC. (Japan)
  • NISSHIN SEIFUN WELNA INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Takamatsu, Kenichiro
  • Kogo, Yukako
  • Nagai, Takao
  • Shigematsu, Toru
  • Yagishita, Takahiro

Abstract

This method for manufacturing a pregelatinized cereal flour has: a pregelatinization step for heating a slurry containing 100 mass parts of a grain flour and 500 mass parts or more of water so that the article temperature of the slurry is 90°C or higher, and pregelatinizing starch contained in the grain flour; and a step for drying the slurry that has been subjected to the pregelatinization step, and obtaining solid matter. In the pregelatinization step, the slurry is stirred while being heated. In the pregelatinization step, the slurry is preferably heated so that the article temperature thereof is 100°C or higher. The present invention provides a pregelatinized cereal flour with which it is possible to improve the flavor and texture of food and impart aging resistance to food.

IPC Classes  ?

  • A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
  • A23L 7/10 - Cereal-derived products
  • A23L 7/109 - Types of pasta, e.g. macaroni or noodles
  • A23L 7/13 - Snacks or the like obtained by oil frying of a formed cereal dough
  • A21D 13/00 - Finished or partly finished bakery products
  • C08B 30/14 - Cold water dispersible or pregelatinised starch

30.

METHOD FOR MANUFACTURING PREGELATINIZED CEREAL FLOUR

      
Application Number JP2020040336
Publication Number 2021/085445
Status In Force
Filing Date 2020-10-28
Publication Date 2021-05-06
Owner
  • NISSHIN SEIFUN GROUP INC. (Japan)
  • NISSHIN FLOUR MILLING INC. (Japan)
  • NISSHIN FOODS INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Takamatsu, Kenichiro
  • Kogo, Yukako
  • Nagai, Takao
  • Shigematsu, Toru
  • Yagishita, Takahiro

Abstract

This method for manufacturing a pregelatinized cereal flour has: a pregelatinization step for heating a slurry containing 100 mass parts of a grain flour and 500 mass parts or more of water so that the article temperature of the slurry is 90°C or higher, and pregelatinizing starch contained in the grain flour; and a step for drying the slurry that has been subjected to the pregelatinization step, and obtaining solid matter. In the pregelatinization step, the slurry is stirred while being heated. In the pregelatinization step, the slurry is preferably heated so that the article temperature thereof is 100°C or higher. The present invention provides a pregelatinized cereal flour with which it is possible to improve the flavor and texture of food and impart aging resistance to food.

IPC Classes  ?

  • A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
  • C08B 30/14 - Cold water dispersible or pregelatinised starch
  • A23L 7/10 - Cereal-derived products
  • A23L 7/109 - Types of pasta, e.g. macaroni or noodles
  • A23L 7/13 - Snacks or the like obtained by oil frying of a formed cereal dough
  • A21D 13/02 - Products made from whole mealProducts containing bran or rough-ground grain

31.

OIL-AND-FAT COATED POWDERED SUGAR

      
Application Number JP2019027403
Publication Number 2021/005760
Status In Force
Filing Date 2019-07-10
Publication Date 2021-01-14
Owner NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Takahashi, Naoto
  • Osawa, Takahiko

Abstract

The present invention addresses the problem of providing an oil-and-fat coated powdered sugar which has low hygroscopicity, and excellent temperature resistance in a distribution process, adhesion to food, and handleability. An oil-and-fat coated powdered sugar of the present invention includes a powdered sugar and an oil-and-fat coating layer adhering to a surface of the powdered sugar, wherein the oil-and-fat coating layer includes an inner coating layer containing oil and fat having a melting point of 50-70°C and an outer coating layer containing oil and fat having a melting point of 40-50°C in the order from the powdered sugar. The adhering amount of the inner coating layer is 0.2-2.2 cm3per 1 m2of the surface area of the powdered sugar, and the adhering amount of the outer coating layer is 0.05-0.9 cm3per 1 m2 of the surface area of the powdered sugar.

IPC Classes  ?

  • A23G 3/00 - SweetmeatsConfectioneryMarzipanCoated or filled products
  • A21D 13/20 - Partially or completely coated products
  • A21D 13/60 - Deep-fried products, e.g. doughnuts
  • A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
  • A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
  • A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
  • A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
  • C13K 1/00 - GlucoseGlucose-containing syrups

32.

CREPE BATTER, CREPE SKIN, METHOD FOR PRODUCING CREPE SKIN, AND CREPE MIX

      
Application Number JP2020018320
Publication Number 2020/230654
Status In Force
Filing Date 2020-04-30
Publication Date 2020-11-19
Owner NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Ishizaki, Junichi
  • Katagiri, Sayaka

Abstract

This crepe batter contains a cereal flour, a sugar, eggs, and a liquid oil/fat, and has 160-400 parts by mass of moisture with respect to 100 parts by mass of the cereal flour, and 0.01-2.5 parts by mass of a propylene glycol fatty acid ester and/or 0.01-2.5 parts by mass of a monoglyceride having a melting point of less than 55°C with respect to 100 parts by mass of the cereal flour. This crepe mix contains a cereal flour and a sugar, and includes 0.01-2.5 parts by mass of propylene glycol fatty acid ester and/or 0.01-2.5 parts by mass of a monoglyceride having a melting point of less than 55°C with respect to 100 parts by mass of the cereal flour.

IPC Classes  ?

  • A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
  • A21D 2/16 - Fatty acid esters

33.

METHOD FOR PRODUCING CEREAL FLOUR COMPOSITION

      
Application Number JP2020013991
Publication Number 2020/203756
Status In Force
Filing Date 2020-03-27
Publication Date 2020-10-08
Owner
  • NISSHIN SEIFUN GROUP INC. (Japan)
  • NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Yoshida, Masashi
  • Kikuchi, Yosuke
  • Takamatsu, Kenichiro
  • Yagishita, Takahiro
  • Ito, Koichi

Abstract

This method for producing a cereal flour composition includes a mixing step in which a cereal flour having a moisture content of 10 mass% or more is mixed with an emulsifier to obtain a mixture, a drying step in which the mixture is dried until the moisture content thereof becomes 7 mass% or less and a dried mixture is obtained, and a dry heat step in which the dried mixture is subjected to dry heating so that the temperature of said dried mixture is maintained at 95-150ºC for 2-150 minutes. The mixture is preferably dried so that the temperature thereof becomes 60-90ºC in the drying step. The HLB value of the emulsifier is preferably 15 or less.

IPC Classes  ?

  • A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
  • A23L 7/10 - Cereal-derived products
  • A23L 7/157 - Farinaceous granules for dressing meat, fish or the like
  • A21D 13/44 - Pancakes or crêpes
  • A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
  • A23G 3/00 - SweetmeatsConfectioneryMarzipanCoated or filled products
  • A21D 2/16 - Fatty acid esters

34.

PROCESSED STARCH FOR BAKERY FOODS AND MIX FOR BAKERY FOODS

      
Application Number JP2015078301
Publication Number 2016/111061
Status In Force
Filing Date 2015-10-06
Publication Date 2016-07-14
Owner NISSHIN SEIFUN PREMIX INC. (Japan)
Inventor
  • Yagishita, Takahiro
  • Onozaki, Hiroshi

Abstract

The processed starch for bakery foods according to the present invention is hydroxypropylated and has a gelatinization peak temperature of 56-63°C and a gelatinization energy of 3.5-7.0 J/g. In the processed starch, the substitution degree of hydroxypropyl group is preferably 0.13-0.18. The processed starch for bakery foods according to the present invention is preferably phosphoric acid crosslinked and preferably made from tapioca starch. The mix for bakery foods according to the present invention comprises the processed starch for bakery foods according to the present invention optionally together with wheat flour and an enzyme.

IPC Classes  ?

  • A21D 2/18 - Carbohydrates
  • A21D 13/08 - Pastry, e.g. cake, biscuit, puff-pastry (icing or frosting or mixes therefor A23G 3/00)