A method for manufacturing instant noodles to be reconstituted with water. The method includes preparing raw noodle strings each having a thickness of 1.25 mm or less from a raw material powder containing wheat flour and one or more kinds of glutinous starch selected from the group consisting of glutinous potato starch and glutinous tapioca starch. A mass ratio of the wheat flour and the glutinous starch in the raw material powder is from 90:10 to 15:85, and the raw noodle strings contain 0.25 to 10 parts by mass of egg white in terms of dry mass based on 100 parts by mass of the total amount of the wheat flour and the glutinous starch.
A method for producing processed starch according to the present invention comprises: (1) a pH adjustment step for adding an alkali agent to a slurry that contains starch and water in order to adjust the pH of the slurry to 10-12; and (2) a reaction step for adding 2.5-15 mass% of sodium trimetaphosphate, in terms of the dry mass of the starch in the slurry, to the slurry after the pH adjustment step has been carried out and reacting the mixture. Before the reaction step, 2.5-20 mass%, in terms of the dry mass of the starch in the slurry, of one or more swelling modifiers selected from sodium chloride, sodium sulfate, and potassium chloride may be added to the slurry after the pH adjustment step has been carried out.
Dried pasta contains 5 parts by mass or more and 40 parts by mass or less of bran derived from white wheat, which is common wheat, in 100 parts by mass of a flour ingredient. It is preferable that the dried pasta further contains 50 parts by mass or more and 95 parts by mass or less of pulverized durum wheat in 100 parts by mass of the flour ingredient. It is also preferable that the white wheat is at least one of Australian Standard White and Western White. It is also preferable that the bran derived from the white wheat has been heat-treated. It is also preferable that the dried pasta has a noodle strand shape.
This recovery device for a vibration sieve is used to recover on-sieve powder remaining on a top surface of a sieve in a vibration sieve device, and comprises: a hollow shaft that has a hollow interior, that has an axis thereof disposed along the vertical direction, and that is disposed above the sieve located within a plane along a horizontal plane; a nozzle that is attached to the lower end of the hollow shaft, that extends in a radial direction from the hollow shaft, and that has a cavity that has a first suction opening formed in a bottom face thereof and a second suction opening formed in a lateral surface located distal in the radial direction and that is in communication with the hollow interior of the hollow shaft; a suction unit which suctions air in the cavity of the nozzle and in the hollow interior of the hollow shaft; and a suction control unit which performs control so as to cause the suction unit to suction air when the sieve of the vibration sieve device is vibrating.
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.
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.
A method for manufacturing instant noodles to be reconstituted with water. The method includes preparing raw noodle strings each having a thickness of 1.25 mm or less from a raw material powder containing wheat flour and one or more kinds of glutinous starch selected from the group consisting of glutinous potato starch and glutinous tapioca starch. A mass ratio of the wheat flour and the glutinous starch in the raw material powder is from 90:10 to 15:85, and the raw noodle strings contain 0.25 to 10 parts by mass of egg white in terms of dry mass based on 100 parts by mass of the total amount of the wheat flour and the glutinous starch.
This coating material for a fried food contains at least 50 mass% of ordinary wheat-derived wheat flour having the following properties: a crude protein content of 7.0-10.8 mass%; an average particle diameter of 80-120 μm; and an ash content of 0.25-0.55 mass%.
A method for manufacturing instant noodles to be reconstituted with water. This method comprises preparing raw noodle ribbons having a thickness of 0.93 mm or less from a starting flour that contains wheat flour and one or more glutinous starches selected from the group consisting of glutinous potato starch and glutinous tapioca starch. The mass ratio of the wheat flour to the glutinous starch in the starting flour is 65:35-15:85.
A method for manufacturing instant noodles to be reconstituted with water. This method comprises preparing raw noodle ribbons having a thickness of 0.93 mm or less from a starting flour that contains wheat flour and one or more glutinous starches selected from the group consisting of glutinous potato starch and glutinous tapioca starch. The mass ratio of the wheat flour to the glutinous starch in the starting flour is 65:35-15:85.
A method for manufacturing instant noodles to be reconstituted with water. This method comprises preparing raw noodle ribbons having a thickness of 1.25 mm or less from a starting flour that contains wheat flour and one or more glutinous starches selected from the group consisting of glutinous potato starch and glutinous tapioca starch. The mass ratio of the wheat flour to the glutinous starch in the starting flour is 90:10-15:85, and the raw noodles contain 0.25-10 parts by mass of egg white, in terms of dry mass, per 100 parts by mass of the total amount of the wheat flour and the glutinous starch.
A wheat bran composition of the invention contains a white wheat as a raw material, wherein the wheat bran composition has a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a method for producing a wheat bran composition, involving pulverizing grains of a white wheat to obtain a wheat bran composition having a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a premix containing the wheat bran composition. The invention also provides a method for producing a processed food involving using the wheat bran composition as a raw material.
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.
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.
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.
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.
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.
This mix for cakes according to this invention is characterized by containing a grain flour, and is characterized in that 10-50% by mass of the grain flour is a wet-heat-treated product obtained by subjecting wheat bran derived from ASW wheat to a wet heat treatment with saturated water vapor, and the wet-heat-treated product has an average particle size of 60-200 µm. This method for producing a mix for cakes according to this invention comprises: a step of using ASW as wheat and collecting wheat bran from the wheat; a step of applying wet heat treatment to the wheat bran to provide the wet-heat-treated product; and a step of mixing the wet-heat-treated product with other raw materials. The wet heat treatment comprises: storing the wheat bran to be treated in a sealed space; introducing saturated water vapor to the sealed space; and maintaining the temperature of the wheat bran at 80-98°C for 1-60 seconds.
The present invention provides a method for manufacturing noodles using a starting grain flour material, wherein the starting grain flour material comprises, per 100 parts by mass thereof, 10-50 parts by mass of heat-treated common wheat-derived bran, 30-80 parts by mass of ground durum wheat, and 10-40 parts by mass of wheat flour derived from common wheat, and the ratio by mass of the ground durum wheat and the wheat flour derived from common wheat is 85:15-40:60. Preferably, the bran derived from common wheat is bran derived from white wheat.
This dry pasta includes 5-40 parts by mass (inclusive) of bran derived from white wheat, which is an ordinary wheat, per 100 parts by mass of a cereal raw material. The dry pasta preferably furthermore includes 50-95 parts by mass (inclusive) of a durum wheat ground product per 100 parts by mass of the cereal raw material. Australia Standard White and/or Western White is preferred as the white wheat. The bran derived from the white wheat is preferably heat-treated. The dry pasta preferably also has a noodle shape.
Provided is a method for producing a mix for okonomiyaki or takoyaki, wherein wheat bran derived from heat treated white wheat is included in the mix. The heat treatment is preferably a heat-moisture treatment. The white wheat is preferably at least one type of wheat selected from Australian standard white wheat and prime hard wheat. The wheat bran derived from the heat treated white wheat is preferably included in an amount of 10-50 parts by mass per 100 parts by mass of the mix.
This batter mix, for a battered fried food that contains heat treated wheat bran, is characterized by containing a component derived from white wheat as the heat treated wheat bran. The aforementioned heat treatment is preferably wet heat treatment, and further, the white wheat is preferably Australia Standard White wheat. The content of the heat treated wheat bran derived from the white wheat in the batter mix is preferably 1-30 mass%. The average particle size of the heat treated wheat bran derived from the white wheat is preferably less than or equal to 200μm.
The breader mix of the present invention for a battered and fried food is characterized by being a breader mix containing heat-treated wheat bran wherein the heat-treated wheat bran comprises heat-treated wheat bran derived from white wheat. Preferably, the heat treatment is a wet heat treatment. Preferably, the white wheat is Australian Standard White Wheat. Preferably, the content of the heat-treated wheat bran derived from white wheat in the breader mix is 5-50 mass%. Preferably, the average grain size of the heat-treated wheat bran derived from white wheat is 200 μm or less.
A23L 35/00 - Aliments ou produits alimentaires non prévus par les groupes Leur préparation ou leur traitement
A23L 7/157 - Granulés farineux pour apprêter la viande, le poisson ou les aliments similaires
26.
BATTER MIX FOR BREADED AND FRIED FOOD, METHOD FOR MANUFACTURING SAME, BATTER FOR BREADED AND FRIED FOOD AND METHOD FOR MANUFACTURING BREADED AND FRIED FOOD
The batter mix of the present invention for a breaded and fried food is characterized by being a batter mix containing heat-treated wheat bran wherein the heat-treated wheat bran comprises heat-treated wheat bran derived from white wheat. Preferably, the heat treatment is a wet heat treatment. Preferably, the white wheat is Australian Standard White Wheat. Preferably, the content of the heat-treated wheat bran derived from white wheat in the batter mix is 1-15 mass%. Preferably, the average grain size of the heat-treated wheat bran derived from white wheat is 200 μm or less.
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.
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.
The present invention provides a wheat bran composition containing white wheat as a raw material and having a dietary fiber content of 43% by mass or more and a carbohydrate content of 18% by mass or less. The present invention also provides a method for producing the wheat bran composition, the method comprising grinding white wheat grains to provide a wheat bran composition having a dietary fiber content of 43% by mass or more and having a carbohydrate content of 18% by mass or less. The present invention further provides a mix containing the wheat bran composition. The present invention further provides a method for producing a processed food using the wheat bran composition as a raw material.
The present invention provides a wheat bran composition containing white wheat as a raw material and having a dietary fiber content of 43% by mass or more and a carbohydrate content of 18% by mass or less. The present invention also provides a method for producing the wheat bran composition, the method comprising grinding white wheat grains to provide a wheat bran composition having a dietary fiber content of 43% by mass or more and having a carbohydrate content of 18% by mass or less. The present invention further provides a mix containing the wheat bran composition. The present invention further provides a method for producing a processed food using the wheat bran composition as a raw material.
A method for manufacturing a harumaki (spring roll) wrapper, said method comprising a step for preparing a dough using a starting powder material that comprises a cereal flour as a main component and a step for baking the dough, wherein the starting powder material contains enzymatically digested egg protein. The enzymatically digested egg protein may be substituted by 0.5-30 mass% of hardly digestible dextrin or 1-50 mass% of hardly digestible starch. It is preferred that, before baking the dough, the pH value of the dough is adjusted to a range of 3.0-5.5 or 8.0-10.5 and then readjusted to a range of 6.0-7.5.
A method for producing a spring roll wrapper according to the present invention involves steps of adjusting the pH value of a dough for the spring roll wrapper, which contains a cereal flour raw material as the main raw material, to a value ranging from 3.0 to 5.5 or from 8.0 to 10.5, subsequently re-adjusting the pH value of the dough to a value ranging from 6.0 to 7.5, and subsequently baking the dough, said method being characterized in that at least one raw material selected from the raw materials (1) to (4) mentioned below is contained in a raw material for the dough for the spring roll wrapper: (1) a sugar alcohol at an outer content of 0.2 to 50 parts by mass relative to 100 parts by mass of the cereal flour raw material; (2) a soybean polysaccharide at an outer content of 0.1 to 15 parts by mass relative to 100 parts by mass of the cereal flour raw material; (3) baking soda at an outer content of 0.1 to 2 parts by mass relative to 100 parts by mass of the cereal flour raw material; and (4) a soybean protein and/or a decomposition product thereof at an outer content of 0.1 to 30 parts by mass relative to 100 parts by mass of the cereal flour raw material.
42 - Services scientifiques, technologiques et industriels, recherche et conception
Produits et services
(1) Computerized inventory management, tracking and control services
(2) Computerized quality assurance management, tracking and control services in the flour industry
(3) Providing access to a computerized inventory and quality assurance management, tracking and control system in the flour industry through a global computer network
It is intended to provide a purification method whereby the efficiency of the purification of polluted soil can be sufficiently elevated by controlling the temperature of the polluted soil even at a low temperature and promoting the activation of an aerobic microorganism capable of decomposing an organic pollutant. Namely, a method of purifying polluted soil which comprises supplying air through soil having been polluted with an organic pollutant, thus activating an aerobic microorganism capable of decomposing the organic pollutant, and decomposing the organic pollutant via fermentation to thereby purify the polluted soil, wherein a fermentation aid containing a rice bran paste is added to the polluted soil and the air supply rate is controlled so as to maintain the temperature of the polluted soil to 10 to 50oC.
