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1. WO2020230593 - FLOUR-BASED FOOD

Publication Number WO/2020/230593
Publication Date 19.11.2020
International Application No. PCT/JP2020/017779
International Filing Date 24.04.2020
IPC
A23L 5/00 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
A23L 29/219 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
29Foods or foodstuffs containing additives; Preparation or treatment thereof
20containing gelling or thickening agents
206of vegetable origin
212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
219Chemically modified starch; Reaction or complexation products of starch with other chemicals
A23L 35/00 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
35Food or foodstuffs not provided for in groups A23L5/-A23L33/98; Preparation or treatment thereof
A21D 13/00 2017.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
A21D 2/18 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
18Carbohydrates
A21D 2/36 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
36Vegetable material
Applicants
  • 株式会社J-オイルミルズ J-OIL MILLS, INC. [JP]/[JP]
Inventors
  • 山縣 海 YAMAGATA Kai
  • 佐藤 采香 SATO Saika
  • 石川 千弘 ISHIKAWA Chihiro
  • 相楽 浩二 SAGARA Koji
  • 岩渕 耕士 IWABUCHI Koji
  • 齋藤 三四郎 SAITO Sanshiro
Agents
  • 速水 進治 HAYAMI Shinji
Priority Data
2019-09018510.05.2019JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) FLOUR-BASED FOOD
(FR) ALIMENT À BASE DE FARINE
(JA) 粉もの類食品
Abstract
(EN)
This flour-based food contains a powdery raw material and a component (A) that satisfies the following conditions (1) to (4). (1) The starch content is at least 75% by mass. (2) A low molecular weight starch having an amylose content of at least 5% by mass is contained in an amount of 3% by mass to 45% by mass, and the peak molecular weight of the low molecular weight starch is 3×103 to 5×104. (3) The degree of swelling in cold water at 25ºC is 5 to 20. (4) The component (A) content that is not captured in a sieve having a mesh of 0.5 mm and is captured in a sieve having a mesh of 0.038 mm is 30% by mass to 100% by mass.
(FR)
Cet aliment à base de farine contient une matière première pulvérulente et un composant (A) qui satisfait aux conditions suivantes (1) à (4). (1) La teneur en amidon est d'au moins 75 % en masse. (2) Un amidon de faible poids moléculaire ayant une teneur en amylose d'au moins 5 % en masse est contenu à hauteur de 3 % en masse à 45 % en masse, et le poids moléculaire de pic de l'amidon de faible poids moléculaire est de 3 × 103 à 5 × 104. (3) Le degré de gonflement dans l'eau froide à 25 °C est de 5 à 20. (4) La teneur en composant (A) qui n'est pas capturée dans un tamis ayant une maille de 0,5 mm et qui est capturée dans un tamis ayant une maille de 0,038 mm est de 30 % en masse à 100 % en masse.
(JA)
粉体原料、および、以下の条件(1)~(4)を満たす成分(A)を含む、粉もの類食品である。 (1)澱粉含量が75質量%以上 (2)アミロース含量5質量%以上である澱粉の低分子化澱粉を3質量%以上45質量%以下含み、上記低分子化澱粉のピーク分子量が3×10以上5×10以下 (3)25℃における冷水膨潤度が5以上20以下 (4)目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下
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