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WO2024185629A1 - Fried confectionery mix and production method therefor - Google Patents

Fried confectionery mix and production method therefor Download PDF

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Publication number
WO2024185629A1
WO2024185629A1 PCT/JP2024/007458 JP2024007458W WO2024185629A1 WO 2024185629 A1 WO2024185629 A1 WO 2024185629A1 JP 2024007458 W JP2024007458 W JP 2024007458W WO 2024185629 A1 WO2024185629 A1 WO 2024185629A1
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WO
WIPO (PCT)
Prior art keywords
protein
mix
fried
mass
flour
Prior art date
Application number
PCT/JP2024/007458
Other languages
French (fr)
Japanese (ja)
Inventor
亮佑 高須
健治 中村
憲幸 柴本
尚毅 前田
Original Assignee
株式会社日清製粉ウェルナ
日清製粉プレミックス株式会社
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Publication of WO2024185629A1 publication Critical patent/WO2024185629A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

Definitions

  • the present invention relates to a mix for fried snacks used to make fried snacks such as donuts.
  • Patent Document 1 discloses a white rice flour composition that contains dry-heat-treated white rice flour that contains a specific amount of protein that is soluble in 0.05N aqueous acetic acid. According to Patent Document 1, confectioneries or flour products made using the white rice flour composition have a good chewy texture, while at the same time not sticking to the teeth, being crisp and easy to swallow.
  • the objective of the present invention is to provide a mix for fried snacks that can be used to produce fried snacks with good taste and texture.
  • the present invention is a mix for fried snacks that contains a protein material in which the proportion of 0.05N acetic acid soluble protein in crude protein is 1 to 5 mass%.
  • the present invention also relates to a method for producing a mix for fried confectionery of the present invention, which includes a step of heat-treating a raw protein under conditions in which the raw protein temperature is maintained at 50 to 300°C for 10 to 300 minutes to obtain the protein material.
  • the mix for fried snacks of the present invention (hereinafter also simply referred to as the "mix of the present invention") is characterized in that it contains "a protein material in which the proportion of 0.05N acetic acid soluble protein in the crude protein is 1 to 5 mass%" (hereinafter also referred to as the "specific protein material”).
  • This characteristic achieves the desired effect of the present invention, namely, the effect of producing fried snacks with good taste and texture.
  • the proportion of 0.05N acetic acid soluble protein in the crude protein of the protein material is preferably 1.5 to 4.5 mass%, more preferably 2 to 4 mass%.
  • the "proportion of 0.05N acetic acid soluble protein in the crude protein" of the protein material is measured by the following method.
  • ⁇ Method for measuring the proportion of 0.05N acetic acid soluble protein in crude protein First, the crude protein content of the measurement target is measured. Specifically, a nitrogen/protein analyzer "TruMac N" manufactured by LECO Japan is used to measure the nitrogen content (mass%) of the protein material to be measured by the combustion method, and the crude protein content (mass%) is calculated from the measured value using a nitrogen-protein conversion coefficient of 5.95. The measurement is performed according to the instruction manual attached to the device, and the furnace temperature during the measurement is 1100°C.
  • the combustion method is a method in which the measurement target is burned under high-temperature oxygen gas, nitrogen is oxidized (NOx), water vapor is removed, and further, reduced copper is passed under He gas to reduce NOx to N2 , carbon dioxide is removed, and the amount of nitrogen is measured using thermal conductivity. Next, the 0.05N acetic acid soluble protein content of the measurement target is measured.
  • 0.05N acetic acid aqueous solution is added to 1.0 g of the measurement target protein material, and the mixture is shaken for 30 minutes, then centrifuged at 4700 rpm for 15 minutes, and the supernatant is centrifuged again at 4700 rpm for 15 minutes, and almost the entire amount of the supernatant is collected (0.05N acetic acid soluble protein extraction process).
  • the product temperature of the measurement target is maintained at 25°C.
  • the nitrogen content (mass%) of the supernatant is measured by a combustion method using a nitrogen/protein analyzer "TruMac N” manufactured by LECO Japan Co., Ltd., and the 0.05N acetic acid soluble protein content (mass%) is calculated from the measured value using a nitrogen-protein conversion factor of 5.95.
  • the measurement is performed according to the instruction manual attached to the device, and the furnace temperature during the measurement is 1200°C.
  • the proportion of 0.05N acetic acid soluble protein in the crude protein of the measurement subject (protein material) is calculated according to the following formula (1).
  • Proportion of 0.05N acetic acid soluble protein in crude protein (mass%) [0.05N acetic acid soluble protein amount (mass%) / Crude protein content (mass%)] ⁇ 100 ... (1)
  • the specific protein material is obtained by heat-treating the raw protein.
  • the specific protein material is a heat-treated product of the raw protein, and has been heat-treated.
  • the specific protein material is typically in the form of a powder at room temperature and normal pressure (ambient temperature 20°C, 1 atm).
  • the raw protein may be of vegetable or animal origin, and any protein usable in food products may be used without any particular restrictions.
  • the specific protein material may be of vegetable or animal origin (e.g., milk protein, egg protein), but from the viewpoint of ensuring the desired effect of the present invention, the specific protein material is preferably of vegetable origin, and in particular, of wheat, soybean, pea or rice origin. That is, the specific protein material is preferably wheat protein, soybean protein, pea protein or rice protein that has been heat-treated.
  • the heat treatment applied to the specific protein material may be moist heat treatment, but dry heat treatment is preferred from the viewpoint of more reliably achieving the desired effect of the present invention.
  • Dry heat treatment is a treatment in which the treatment target (protein material) is heated under conditions of no added moisture, and is a heat treatment performed while actively evaporating the moisture in the treatment target.
  • moist heat treatment is a treatment in which the treatment target is heated while maintaining the moisture in the treatment target (protein material) or while supplying moisture from the outside.
  • the dry heat treatment of the raw protein can be performed, for example, by heating in an oven, heating in a roasting kiln, heating using a thermostatic bath, heating by blowing hot air, or leaving in a high-temperature, low-humidity environment.
  • a preferred example of the conditions for heat treatment (preferably dry heat treatment) to obtain a specific protein material is a condition in which the temperature of the raw protein is maintained at 50 to 300°C for 10 to 300 minutes.
  • the heat treatment temperature (temperature of the raw protein) of the raw protein is preferably 75 to 250°C, more preferably 100 to 200°C
  • the heat treatment time of the raw protein is preferably 30 to 250 minutes, more preferably 60 to 180 minutes.
  • the fried snacks using this may have an unpleasant powdery smell specific to proteins, and if the raw protein is heated too much (the product of the heat treatment temperature and the heat treatment time is too large), the fried snacks using this may have an unpleasant burnt smell. In either case, if the heat treatment conditions to obtain a specific protein material are not appropriate, there is a concern that the taste of the fried snacks may be deteriorated.
  • the content of the specific protein material in the mix of the present invention is preferably 0.5 to 20% by mass, and more preferably 2.5 to 15% by mass, based on the total mass of the mix, in order to ensure that the desired effects of the present invention are achieved. If the content of the specific protein material in the mix is too low, there is little point in using the specific protein material, and if the content is too high, there is a risk that the taste of fried snacks in particular will be deteriorated.
  • the mix of the present invention typically contains cereal flours in addition to the specific protein material.
  • "cereal flours” refers to substances that are powdery at room temperature and pressure derived from grains, and includes cereal flour and starch.
  • "Starch” as used herein refers to "pure starch” isolated from plants such as wheat, and is distinguished from starch that is inherently present in cereal flour or whole grain flour.
  • the mix of the present invention may contain one or more types of cereal flours.
  • the flour includes wheat flour such as weak flour, medium flour, semi-strong flour, strong flour, and durum flour; unprocessed flour such as rice flour, corn flour, potato flour, tapioca flour, and sweet potato flour; and processed flour obtained by subjecting unprocessed flour to processing such as heat treatment.
  • Starch includes starch derived from cereal flour and its modified starch.
  • Specific examples of starch include unmodified starch such as tapioca starch, wheat starch, potato starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch.
  • Modified starch includes unmodified starch that has been subjected to one or more of the following treatments: gelatinization, etherification, esterification, acetylation, crosslinking, oxidation, and oil processing.
  • Etherified starch includes hydroxypropylated starch.
  • the content of cereal flour in the mix of the present invention is preferably 40 to 90% by mass, more preferably 50 to 80% by mass, based on the total mass of the mix.
  • the mix of the present invention may contain other ingredients in addition to the specific protein material and grain flour.
  • the other ingredients include sugars such as glucose, sucrose, oligosaccharides, maltose, trehalose, fructose, etc.; vegetable or animal fats and oils; emulsifiers such as sucrose fatty acid esters; egg powders such as whole egg powder, egg yolk powder, egg white powder, etc.; leavening agents such as baking powder; dairy products such as fresh cream, concentrated milk, milk, fermented milk, milk powder, etc.; alcohol, soy milk, seasonings such as salt, yeast, spices, dried fruits, nuts, enzymes, flavorings, thickeners, dietary fiber, etc., and these can be used alone or in combination of two or more in appropriate amounts.
  • the mix of the present invention is typically obtained by mixing various ingredients including a specific protein material and grain flour.
  • the mix of the present invention is typically in the form of a powder or granules at room temperature and pressure.
  • the method for producing a mix of the present invention may include a step of producing a specific protein ingredient.
  • the step of producing the specific protein ingredient is a step of heat-treating a raw material protein under conditions in which the product temperature of the raw material protein is maintained at 50 to 300°C for 10 to 300 minutes to obtain the specific protein ingredient.
  • the raw material protein and the heat treatment are as described above.
  • the method for producing the mix of the present invention typically includes a step of producing a specific protein material, and a step of mixing the specific protein material produced in the production step with other raw materials (the aforementioned components such as grain flour).
  • fried snacks refers to foods obtained by frying dough containing cereal flour, and examples of fried snacks that contain other ingredients (e.g., fillings) in addition to the fried dough include donuts, churros, pirozhki, sata andagi, and fried buns.
  • a method for producing fried snacks using the mix of the present invention typically includes a step of preparing a dough (dough preparation step) and a step of frying the dough (frying step).
  • a dough preparation step an aqueous liquid is added to the mix of the present invention to obtain a mixture, and the mixture is stirred in a mixer to prepare the dough.
  • the aqueous liquid include aqueous liquids containing water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), milk, etc.
  • the frying step can be carried out according to a conventional method. If necessary, the dough may be fermented after the dough preparation step and before the frying step.
  • the method for producing fried snacks using the mix of the present invention may include a step of freezing the fried snacks produced in the deep frying step.
  • the fried snacks produced using the mix of the present invention have a particularly good crispness, and the crisp texture can be enjoyed not only immediately after production, but also when the frozen snacks are thawed by heating in a heating cooker such as a microwave oven.
  • Examples 1 to 10, Comparative Examples 1 to 8, Control Examples Mixes for fried snacks were produced by mixing the ingredients in the proportions shown in the "Mix composition" columns of Tables 1 and 2 below. Details of the ingredients used are as follows.
  • the protein material used was a raw material protein shown in Tables 1 and 2 below that was subjected to heat treatment (dry heat treatment) at the heat treatment temperature and for the heat treatment time shown in the same tables. The heat treatment was carried out by spreading the powdered raw material protein evenly in a tray to a thickness of 5 mm or less, and placing the pad in a flat oven and heating it.
  • a non-heated raw material protein was used as the protein material.
  • a donut which is a type of fried confectionery, was produced using any one of the mixes of the Examples, Reference Examples, Comparative Examples, and Control Examples. Specifically, 90 parts by mass of water was added to 100 parts by mass of the mix, and the mixture was put into a commercially available mixer and stirred at low speed for 3 minutes, at medium-low speed for 2 minutes, and at medium-high speed for 2 minutes in that order to prepare a dough. Next, the obtained dough was divided into 60 g per donut, and the divided dough was molded into a disk shape to obtain a molded dough.
  • the molded dough was put into an oil tank filled with rapeseed oil at an oil temperature of 175°C, and the molded dough was fried for a total of 2 minutes and 30 seconds while being turned upside down every 30 seconds, to produce a donut.
  • the thawed doughnuts of 2) above were prepared by the following procedure: Immediately after production, the doughnuts were placed in a freezer with an internal temperature of -40°C for 2 hours to rapidly freeze them, then transferred to a freezer with an internal temperature of -20°C and stored for 1 week, and then heated in a household microwave oven at an output of 600 W for 60 seconds per doughnut to obtain thawed doughnuts.
  • the mixes of each embodiment contain a specific protein material in which the proportion of 0.05N acetic acid soluble protein in crude protein is 1-5% by mass, and therefore the donuts immediately after production and the donuts heated in a microwave after being frozen were superior in taste and texture compared to the comparative examples and control examples which did not meet this requirement.
  • the present invention provides a mix for fried snacks that can be used to produce fried snacks with good taste and texture.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

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%.

Description

揚げ菓子用ミックス及びその製造方法Mix for fried snacks and method for producing same
　本発明は、ドーナツ等の揚げ菓子の製造に使用する揚げ菓子用ミックスに関する。 The present invention relates to a mix for fried snacks used to make fried snacks such as donuts.
　特許文献１には、０．０５Ｎ酢酸水溶液に可溶性の蛋白質を特定量含有する乾熱処理白米粉を含む白米粉組成物が開示されている。特許文献１によれば、前記白米粉組成物を用いて製造された菓子類又は粉物類は、モチモチとした良好な食感を有し、その一方で歯にまとわりつかず歯切れがよくて飲み込み易いとされている。 Patent Document 1 discloses a white rice flour composition that contains dry-heat-treated white rice flour that contains a specific amount of protein that is soluble in 0.05N aqueous acetic acid. According to Patent Document 1, confectioneries or flour products made using the white rice flour composition have a good chewy texture, while at the same time not sticking to the teeth, being crisp and easy to swallow.
特開２０１４－１８１３６号公報JP 2014-18136 A
　本発明の課題は、食味食感が良好な揚げ菓子を製造可能な揚げ菓子用ミックスを提供することである。 The objective of the present invention is to provide a mix for fried snacks that can be used to produce fried snacks with good taste and texture.
　本発明は、粗蛋白質に占める０．０５Ｎ酢酸可溶性蛋白質の割合が１～５質量％である蛋白質素材を含有する、揚げ菓子用ミックスである。 The present invention is a mix for fried snacks that contains a protein material in which the proportion of 0.05N acetic acid soluble protein in crude protein is 1 to 5 mass%.
　また本発明は、前記の本発明の揚げ菓子用ミックスの製造方法であって、原料蛋白質を、該原料蛋白質の品温５０～３００℃が１０～３００分間維持される条件で熱処理して、前記蛋白質素材を得る工程を有する、揚げ菓子用ミックスの製造方法である。 The present invention also relates to a method for producing a mix for fried confectionery of the present invention, which includes a step of heat-treating a raw protein under conditions in which the raw protein temperature is maintained at 50 to 300°C for 10 to 300 minutes to obtain the protein material.
　本発明の揚げ菓子用ミックス（以下、単に「本発明のミックス」とも言う。）は、「粗蛋白質に占める０．０５Ｎ酢酸可溶性蛋白質の割合が１～５質量％である蛋白質素材」（以下、「特定蛋白質素材」とも言う。）を含有する点で特徴付けられる。斯かる特徴により、本発明の所定の効果、すなわち食味食感が良好な揚げ菓子を製造できるという効果が奏される。蛋白質素材の粗蛋白質に占める０．０５Ｎ酢酸可溶性蛋白質の割合は、好ましくは１．５～４．５質量％、より好ましくは２～４質量％である。蛋白質素材の「粗蛋白質に占める０．０５Ｎ酢酸可溶性蛋白質の割合」は下記方法により測定される。 The mix for fried snacks of the present invention (hereinafter also simply referred to as the "mix of the present invention") is characterized in that it contains "a protein material in which the proportion of 0.05N acetic acid soluble protein in the crude protein is 1 to 5 mass%" (hereinafter also referred to as the "specific protein material"). This characteristic achieves the desired effect of the present invention, namely, the effect of producing fried snacks with good taste and texture. The proportion of 0.05N acetic acid soluble protein in the crude protein of the protein material is preferably 1.5 to 4.5 mass%, more preferably 2 to 4 mass%. The "proportion of 0.05N acetic acid soluble protein in the crude protein" of the protein material is measured by the following method.
＜粗蛋白質に占める０．０５Ｎ酢酸可溶性蛋白質の割合の測定方法＞
　まず、測定対象の粗蛋白質含有量を測定する。具体的には、ＬＥＣＯジャパン社製の窒素・蛋白質分析装置「ＴｒｕＭａｃ　Ｎ 」を用い、燃焼法により測定対象の蛋白質素材の窒素含有量（質量％）を測定し、窒素－たんぱく質換算係数５．９５を使用してその測定値から粗蛋白質含有量（質量％）を算出する。測定は、装置に付属の使用マニュアルに従い、測定時の炉温度は１１００℃とする。燃焼法とは、測定対象を高温酸素ガス下で燃焼し、窒素を酸化（ＮＯｘ）させた後、水蒸気を除去し、更に、Ｈｅガス下で還元銅を通過させＮＯｘをＮ２に還元し二酸化炭素を除いた上で熱伝導度を利用して窒素量を測定する方法である。
　次に、測定対象の０．０５Ｎ酢酸可溶性蛋白質含有量を測定する。具体的には、まず、測定対象の蛋白質素材１．０ｇに０．０５Ｎ酢酸水溶液３０ｍｌを添加して３０分間振盪した後、４７００ｒｐｍで１５分間遠心分離し、その上清を再度４７００ｒｐｍで１５分間遠心分離し、上清のほぼ全量を回収する（０．０５Ｎ酢酸可溶性蛋白質抽出処理）。前記抽出処理では、測定対象の品温を２５℃に維持する。次に、ＬＥＣＯジャパン社製の窒素・蛋白質分析装置「ＴｒｕＭａｃ　Ｎ 」を用い、燃焼法により前記上清の窒素含有量（質量％）を測定し、窒素－たんぱく質換算係数５．９５を使用してその測定値から０．０５Ｎ酢酸可溶性蛋白質含有量（質量％）を算出する。測定は、装置に付属の使用マニュアルに従い、測定時の炉温度は１２００℃とする。
　そして、測定した粗蛋白質含有量と０．０５Ｎ酢酸可溶性蛋白質含有量とから、下記式（１）により、測定対象（蛋白質素材）の粗蛋白質に占める０．０５Ｎ酢酸可溶性蛋白質の割合を算出する。
　粗蛋白質に占める０．０５Ｎ酢酸可溶性蛋白質の割合（質量％）＝［０．０５Ｎ酢酸可溶性蛋白質量（質量％）／粗蛋白質含有量（質量％）］×１００　・・・（１） <Method for measuring the proportion of 0.05N acetic acid soluble protein in crude protein>
First, the crude protein content of the measurement target is measured. Specifically, a nitrogen/protein analyzer "TruMac N" manufactured by LECO Japan is used to measure the nitrogen content (mass%) of the protein material to be measured by the combustion method, and the crude protein content (mass%) is calculated from the measured value using a nitrogen-protein conversion coefficient of 5.95. The measurement is performed according to the instruction manual attached to the device, and the furnace temperature during the measurement is 1100°C. The combustion method is a method in which the measurement target is burned under high-temperature oxygen gas, nitrogen is oxidized (NOx), water vapor is removed, and further, reduced copper is passed under He gas to reduce NOx to N2 , carbon dioxide is removed, and the amount of nitrogen is measured using thermal conductivity.
Next, the 0.05N acetic acid soluble protein content of the measurement target is measured. Specifically, 30 ml of 0.05N acetic acid aqueous solution is added to 1.0 g of the measurement target protein material, and the mixture is shaken for 30 minutes, then centrifuged at 4700 rpm for 15 minutes, and the supernatant is centrifuged again at 4700 rpm for 15 minutes, and almost the entire amount of the supernatant is collected (0.05N acetic acid soluble protein extraction process). In the extraction process, the product temperature of the measurement target is maintained at 25°C. Next, the nitrogen content (mass%) of the supernatant is measured by a combustion method using a nitrogen/protein analyzer "TruMac N" manufactured by LECO Japan Co., Ltd., and the 0.05N acetic acid soluble protein content (mass%) is calculated from the measured value using a nitrogen-protein conversion factor of 5.95. The measurement is performed according to the instruction manual attached to the device, and the furnace temperature during the measurement is 1200°C.
Then, from the measured crude protein content and 0.05N acetic acid soluble protein content, the proportion of 0.05N acetic acid soluble protein in the crude protein of the measurement subject (protein material) is calculated according to the following formula (1).
Proportion of 0.05N acetic acid soluble protein in crude protein (mass%) = [0.05N acetic acid soluble protein amount (mass%) / Crude protein content (mass%)] × 100 ... (1)
　特定蛋白質素材は、原料蛋白質を熱処理することで得られる。すなわち特定蛋白質素材は原料蛋白質の熱処理物であり、熱処理されている。特定蛋白質素材は、典型的には、常温常圧（雰囲気温度２０℃、１気圧）で粉体である。 The specific protein material is obtained by heat-treating the raw protein. In other words, the specific protein material is a heat-treated product of the raw protein, and has been heat-treated. The specific protein material is typically in the form of a powder at room temperature and normal pressure (ambient temperature 20°C, 1 atm).
　前記原料蛋白質としては、植物性、動物性にかかわらず、食品に使用可能なものを特に制限なく用いることができる。すなわち特定蛋白質素材は、植物を由来とするものでもよく、動物を由来とするもの（例えば乳蛋白、卵蛋白）でもよいが、本発明の所定の効果を一層確実に奏させるようにする観点から、特定蛋白質素材は植物を由来とするものが好ましく、特に、小麦、大豆、エンドウ豆又は米を由来とするものが好ましい。すなわち特定蛋白質素材は、小麦蛋白、大豆蛋白、エンドウ豆蛋白又は米蛋白に熱処理を施したものが好ましい。 The raw protein may be of vegetable or animal origin, and any protein usable in food products may be used without any particular restrictions. That is, the specific protein material may be of vegetable or animal origin (e.g., milk protein, egg protein), but from the viewpoint of ensuring the desired effect of the present invention, the specific protein material is preferably of vegetable origin, and in particular, of wheat, soybean, pea or rice origin. That is, the specific protein material is preferably wheat protein, soybean protein, pea protein or rice protein that has been heat-treated.
　特定蛋白質素材に施された熱処理は、湿熱処理でもよいが、本発明の所定の効果を一層確実に奏させるようにする観点から、乾熱処理が好ましい。乾熱処理は、処理対象（蛋白質素材）を水分無添加の条件で加熱する処理であり、処理対象中の水分を積極的に蒸発させながら行う加熱処理である。一方、湿熱処理は、処理対象（蛋白質素材）中の水分を維持するか、又は水分を外部から供給して、処理対象を加熱する処理である。前記原料蛋白質の乾熱処理は、例えば、オーブンでの加熱、焙焼窯での加熱、恒温槽を用いる加熱、熱風を吹き付ける加熱、高温低湿度環境での放置などによって実施することができる。 The heat treatment applied to the specific protein material may be moist heat treatment, but dry heat treatment is preferred from the viewpoint of more reliably achieving the desired effect of the present invention. Dry heat treatment is a treatment in which the treatment target (protein material) is heated under conditions of no added moisture, and is a heat treatment performed while actively evaporating the moisture in the treatment target. On the other hand, moist heat treatment is a treatment in which the treatment target is heated while maintaining the moisture in the treatment target (protein material) or while supplying moisture from the outside. The dry heat treatment of the raw protein can be performed, for example, by heating in an oven, heating in a roasting kiln, heating using a thermostatic bath, heating by blowing hot air, or leaving in a high-temperature, low-humidity environment.
　特定蛋白質素材を得るための熱処理（好ましくは乾熱処理）の条件の好ましい一例として、原料蛋白質の品温５０～３００℃が１０～３００分間維持される条件が挙げられる。斯かる熱処理の条件において、原料蛋白質の熱処理温度（原料蛋白質の品温）は好ましくは７５～２５０℃、より好ましくは１００～２００℃であり、原料蛋白質の熱処理時間（原料蛋白質の品温が維持される時間）は好ましくは３０～２５０分間、より好ましくは６０～１８０分間である。原料蛋白質の加熱が過少である（熱処理温度と熱処理時間との積の値が小さすぎる）と、これを用いた揚げ菓子に蛋白質特有の不快な粉臭さが残るおそれがあり、原料蛋白質の加熱が過剰である（熱処理温度と熱処理時間との積の値が大きすぎる）と、これを用いた揚げ菓子に不快な焦げくささが付与されるおそれがあり、何れにしても特定蛋白質素材を得るための熱処理条件が適切でないと、揚げ菓子の食味が低下することが懸念される。 A preferred example of the conditions for heat treatment (preferably dry heat treatment) to obtain a specific protein material is a condition in which the temperature of the raw protein is maintained at 50 to 300°C for 10 to 300 minutes. In such heat treatment conditions, the heat treatment temperature (temperature of the raw protein) of the raw protein is preferably 75 to 250°C, more preferably 100 to 200°C, and the heat treatment time of the raw protein (time during which the temperature of the raw protein is maintained) is preferably 30 to 250 minutes, more preferably 60 to 180 minutes. If the raw protein is heated too little (the product of the heat treatment temperature and the heat treatment time is too small), the fried snacks using this may have an unpleasant powdery smell specific to proteins, and if the raw protein is heated too much (the product of the heat treatment temperature and the heat treatment time is too large), the fried snacks using this may have an unpleasant burnt smell. In either case, if the heat treatment conditions to obtain a specific protein material are not appropriate, there is a concern that the taste of the fried snacks may be deteriorated.
　本発明のミックスにおける特定蛋白質素材の含有量は、本発明の所定の効果を一層確実に奏させるようにする観点から、該ミックスの全質量に対して、好ましくは０．５～２０質量％、より好ましくは２．５～１５質量％である。ミックスにおける特定蛋白質素材の含有量が少なすぎると、特定蛋白質素材を使用する意義に乏しく、該含有量が多すぎると、特に揚げ菓子の食味が低下するおそれがある。 The content of the specific protein material in the mix of the present invention is preferably 0.5 to 20% by mass, and more preferably 2.5 to 15% by mass, based on the total mass of the mix, in order to ensure that the desired effects of the present invention are achieved. If the content of the specific protein material in the mix is too low, there is little point in using the specific protein material, and if the content is too high, there is a risk that the taste of fried snacks in particular will be deteriorated.
　本発明のミックスは、典型的には、特定蛋白質素材に加えて更に穀粉類を含有する。本明細書において「穀粉類」とは、穀物由来の常温常圧で粉体の物質であり、穀粉及び澱粉を含む。ここで言う「澱粉」とは、小麦等の植物から単離された「純粋な澱粉」を指し、穀粉又は全粒粉中に本来的に内在する澱粉とは区別される。本発明のミックスは、穀粉類の１種又は２種以上を含有し得る。
　穀粉には、薄力粉、中力粉、準強力粉、強力粉、デュラム粉等の小麦粉；米粉、トウモロコシ粉、馬鈴薯粉、タピオカ粉、甘藷粉等の未加工穀粉と、未加工穀粉に熱処理等の加工処理を施した加工穀粉とが含まれる。
　澱粉には、穀粉を由来とする澱粉及びその加工澱粉が含まれる。具体的には例えば、澱粉としては、タピオカ澱粉、小麦澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、甘藷澱粉、サゴ澱粉、米澱粉等の未加工澱粉が挙げられる。加工澱粉としては、未加工澱粉にα化、エーテル化、エステル化、アセチル化、架橋処理、酸化処理、油脂加工等の処理の１つ以上を施したものが挙げられる。エーテル化澱粉には、ヒドロキシプロピル化澱粉が含まれる。
　本発明のミックスにおける穀粉類の含有量は、該ミックスの全質量に対して、好ましくは４０～９０質量％、より好ましくは５０～８０質量％である。 The mix of the present invention typically contains cereal flours in addition to the specific protein material. In this specification, "cereal flours" refers to substances that are powdery at room temperature and pressure derived from grains, and includes cereal flour and starch. "Starch" as used herein refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch that is inherently present in cereal flour or whole grain flour. The mix of the present invention may contain one or more types of cereal flours.
The flour includes wheat flour such as weak flour, medium flour, semi-strong flour, strong flour, and durum flour; unprocessed flour such as rice flour, corn flour, potato flour, tapioca flour, and sweet potato flour; and processed flour obtained by subjecting unprocessed flour to processing such as heat treatment.
Starch includes starch derived from cereal flour and its modified starch. Specific examples of starch include unmodified starch such as tapioca starch, wheat starch, potato starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch. Modified starch includes unmodified starch that has been subjected to one or more of the following treatments: gelatinization, etherification, esterification, acetylation, crosslinking, oxidation, and oil processing. Etherified starch includes hydroxypropylated starch.
The content of cereal flour in the mix of the present invention is preferably 40 to 90% by mass, more preferably 50 to 80% by mass, based on the total mass of the mix.
　本発明のミックスは、前記の特定蛋白質素材及び穀粉類以外の他の成分を含有してもよい。前記他の成分としては、例えば、ぶどう糖、ショ糖、オリゴ糖、麦芽糖、トレハロース、果糖等の糖類；植物又は動物油脂；ショ糖脂酸エステル等の乳化剤；全卵粉、卵黄粉、卵白粉等の卵粉；ベーキングパウダー等の膨張剤；生クリーム、濃縮乳、牛乳、発酵乳、粉乳等の乳製品；アルコール類、豆乳、食塩等の調味料、イースト、香辛料、ドライフルーツ、ナッツ類、酵素、香料、増粘剤、食物繊維等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて適宜の量で用いることができる。 The mix of the present invention may contain other ingredients in addition to the specific protein material and grain flour. Examples of the other ingredients include sugars such as glucose, sucrose, oligosaccharides, maltose, trehalose, fructose, etc.; vegetable or animal fats and oils; emulsifiers such as sucrose fatty acid esters; egg powders such as whole egg powder, egg yolk powder, egg white powder, etc.; leavening agents such as baking powder; dairy products such as fresh cream, concentrated milk, milk, fermented milk, milk powder, etc.; alcohol, soy milk, seasonings such as salt, yeast, spices, dried fruits, nuts, enzymes, flavorings, thickeners, dietary fiber, etc., and these can be used alone or in combination of two or more in appropriate amounts.
　本発明のミックスは、典型的には、特定蛋白質素材及び穀粉類をはじめとする各種成分を混合することによって得られる。本発明のミックスの常温常圧下での形態は、典型的には、粉末状、顆粒状などの粉体である。 The mix of the present invention is typically obtained by mixing various ingredients including a specific protein material and grain flour. The mix of the present invention is typically in the form of a powder or granules at room temperature and pressure.
　本発明のミックスの製造方法は、特定蛋白質素材の製造工程を有していてもよい。特定蛋白質素材の製造工程は、原料蛋白質を、該原料蛋白質の品温５０～３００℃が１０～３００分間維持される条件で熱処理して、該特定蛋白質素材を得る工程である。原料蛋白質及び熱処理については前述したとおりである。
　本発明のミックスの製造方法は、典型的には、特定蛋白質素材の製造工程と、該製造工程で製造された特定蛋白質素材と他の原料（穀粉類等の前述した成分）とを混合する工程とを有する。 The method for producing a mix of the present invention may include a step of producing a specific protein ingredient. The step of producing the specific protein ingredient is a step of heat-treating a raw material protein under conditions in which the product temperature of the raw material protein is maintained at 50 to 300°C for 10 to 300 minutes to obtain the specific protein ingredient. The raw material protein and the heat treatment are as described above.
The method for producing the mix of the present invention typically includes a step of producing a specific protein material, and a step of mixing the specific protein material produced in the production step with other raw materials (the aforementioned components such as grain flour).
　本発明のミックスは、揚げ菓子の製造に使用されるものである。本発明において「揚げ菓子」とは、穀粉類を含む生地を油ちょうして得られる食品を指し、該生地の油ちょう物に加えて更に他の食材（例えばフィリング）を含むものを包含する揚げ菓子の具体例としては、ドーナツ、チュロス、ピロシキ、サーターアンダーギー、揚げ饅頭が挙げられる。 The mix of the present invention is used to produce fried snacks. In the present invention, "fried snacks" refers to foods obtained by frying dough containing cereal flour, and examples of fried snacks that contain other ingredients (e.g., fillings) in addition to the fried dough include donuts, churros, pirozhki, sata andagi, and fried buns.
　本発明のミックスを用いた揚げ菓子の製造方法は、典型的には、生地を調製する工程（生地調製工程）と、該生地を油ちょうする工程（油ちょう工程）とを有する。前記生地調製工程では、本発明のミックスに水性液体を添加して混合物を得、該混合物をミキサーによって攪拌することで、生地を調製する。前記水性液体としては、水、油、調味料、卵液（全卵、卵白、卵黄）、牛乳等を含んだ水性液体を例示できる。前記油ちょう工程は、常法に従って実施することができる。必要に応じ、前記生地調製工程の後で前記油ちょう工程の前に、生地を発酵させてもよい。 A method for producing fried snacks using the mix of the present invention typically includes a step of preparing a dough (dough preparation step) and a step of frying the dough (frying step). In the dough preparation step, an aqueous liquid is added to the mix of the present invention to obtain a mixture, and the mixture is stirred in a mixer to prepare the dough. Examples of the aqueous liquid include aqueous liquids containing water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), milk, etc. The frying step can be carried out according to a conventional method. If necessary, the dough may be fermented after the dough preparation step and before the frying step.
　本発明のミックスを用いた揚げ菓子の製造方法は、前記油ちょう工程で製造された揚げ菓子を冷凍する工程を有していてもよい。本発明のミックスを用いて製造された揚げ菓子は、特にサクミが良好であり、製造直後のみならず、冷凍状態であったものを電子レンジ等の加熱調理器で加熱解凍した場合でも、サックリとした食感を楽しむことができる。 The method for producing fried snacks using the mix of the present invention may include a step of freezing the fried snacks produced in the deep frying step. The fried snacks produced using the mix of the present invention have a particularly good crispness, and the crisp texture can be enjoyed not only immediately after production, but also when the frozen snacks are thawed by heating in a heating cooker such as a microwave oven.
　以下、実施例により本発明を更に詳細に説明するが、本発明は以下の実施例に限定されるものではない。 The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to the following examples.
〔実施例１～１０、比較例１～８、対照例〕
　下記表１、２の「ミックス組成」の欄に記載の配合で原料を混合して、揚げ菓子用ミックスを製造した。使用した原料の詳細は下記のとおりである。
　実施例並びに比較例２～５では、蛋白質素材として、下記表１、２に記載の原料蛋白質に、同表に記載の熱処理温度及び熱処理時間で熱処理（乾熱処理）を施したものを用いた。前記熱処理は、バット内に粉体の原料蛋白質を厚さが５ｍｍ以下となるように均一に広げ、該パッドを平窯に入れて加熱することで実施した。比較例１及び６～８では、蛋白質素材として、非加熱の原料蛋白質を用いた。
・小麦蛋白（原料蛋白質）：株式会社小川製粉製「Ｏ－グル」
・大豆蛋白（原料蛋白質）白：不二製油株式会社製「フジプロ－ＣＡ」
・エンドウ豆蛋白（原料蛋白質）：オルガノフードテック株式会社製「ＰＰ－ＣＳ」
・米蛋白（原料蛋白質）：サンブライト株式会社製「有機発芽玄米タンパク」
・小麦粉：薄力小麦粉、日清製粉株式会社製「フラワー」
・α化澱粉：三和澱粉工業株式会社製「コーンアルファーＹ」
・油脂：ミヨシ油脂株式会社製「ドーナツメートＤＸ」 [Examples 1 to 10, Comparative Examples 1 to 8, Control Examples]
Mixes for fried snacks were produced by mixing the ingredients in the proportions shown in the "Mix composition" columns of Tables 1 and 2 below. Details of the ingredients used are as follows.
In the examples and comparative examples 2 to 5, the protein material used was a raw material protein shown in Tables 1 and 2 below that was subjected to heat treatment (dry heat treatment) at the heat treatment temperature and for the heat treatment time shown in the same tables. The heat treatment was carried out by spreading the powdered raw material protein evenly in a tray to a thickness of 5 mm or less, and placing the pad in a flat oven and heating it. In comparative examples 1 and 6 to 8, a non-heated raw material protein was used as the protein material.
・Wheat protein (raw protein): "O-Glu" manufactured by Ogawa Flour Milling Co., Ltd.
Soy protein (raw protein) white: Fuji Oil Co., Ltd. "Fujipro-CA"
Pea protein (raw protein): "PP-CS" manufactured by Organo Foodtech Co., Ltd.
・Rice protein (raw protein): "Organic germinated brown rice protein" manufactured by Sunbright Co., Ltd.
・Wheat flour: Weak wheat flour, "Flower" manufactured by Nisshin Flour Milling Co., Ltd.
・Pregelatinized starch: "Corn Alpha Y" manufactured by Sanwa Starch Co., Ltd.
・Oils and fats: "Donut Mate DX" manufactured by Miyoshi Oils and Fat Co., Ltd.
〔製造例：ドーナツの製造〕
　実施例、参考例、比較例及び対照例のうちの何れか１種類のミックスを用いて、揚げ菓子の一種であるドーナツを製造した。具体的には、ミックス１００質量部に対して水９０質量部を加え、市販のミキサーに投入し、低速で３分間、中低速で２分間、中高速で２分間の順で撹拌して生地を調製した。次に、得られた生地をドーナツ１個当たり６０ｇに分割し、分割した生地を円盤状に成形して成形生地を得た。次に、前記成形生地を、油温１７５℃の菜種油を満たした油槽に投入し、３０秒ごとに該成形生地の上下を反転させながら合計２分３０秒間油ちょうして、ドーナツを製造した。 [Production example: production of donuts]
A donut, which is a type of fried confectionery, was produced using any one of the mixes of the Examples, Reference Examples, Comparative Examples, and Control Examples. Specifically, 90 parts by mass of water was added to 100 parts by mass of the mix, and the mixture was put into a commercially available mixer and stirred at low speed for 3 minutes, at medium-low speed for 2 minutes, and at medium-high speed for 2 minutes in that order to prepare a dough. Next, the obtained dough was divided into 60 g per donut, and the divided dough was molded into a disk shape to obtain a molded dough. Next, the molded dough was put into an oil tank filled with rapeseed oil at an oil temperature of 175°C, and the molded dough was fried for a total of 2 minutes and 30 seconds while being turned upside down every 30 seconds, to produce a donut.
〔ドーナツの評価〕
　評価対象のドーナツ１種類につき、１）製造直後のものと、２）冷凍物を加熱解凍したものとの２種類を用意し、それら２種類のドーナツを１０名の専門パネラーに食してもらい、食感及び食味を下記評価基準に従って採点してもらった。食感については主に、歯切れの良さ（ヒキの無さ）を重視し、食味については主に、粉臭さ及び焦げ臭さの無さを重視した。結果（１０名の専門パネラーによる採点結果の算術平均値）を下記表１、２に示す。
　前記２）の解凍ドーナツは以下の手順で用意した。すなわち、製造直後のドーナツを庫内温度－４０℃の冷凍庫に２時間収容して急速凍結した後、庫内温度－２０℃の冷凍庫に移して１週間保存し、しかる後、家庭用の電子レンジにてドーナツ１個に対し出力６００Ｗで６０秒間加熱することで、解凍ドーナツを得た。 [Evaluation of donuts]
For each type of donut to be evaluated, two types were prepared: 1) one immediately after production, and 2) one that had been frozen and then thawed. Ten expert panelists tasted these two types of donuts and rated their texture and taste according to the following evaluation criteria. For texture, emphasis was placed primarily on crispness (absence of chewiness), and for taste, emphasis was placed primarily on the absence of a powdery or burnt smell. The results (arithmetic mean values of the scores by the ten expert panelists) are shown in Tables 1 and 2 below.
The thawed doughnuts of 2) above were prepared by the following procedure: Immediately after production, the doughnuts were placed in a freezer with an internal temperature of -40°C for 2 hours to rapidly freeze them, then transferred to a freezer with an internal temperature of -20°C and stored for 1 week, and then heated in a household microwave oven at an output of 600 W for 60 seconds per doughnut to obtain thawed doughnuts.
＜食感の評価基準＞
５点：対照例よりもサックリとした食感が非常に強く、歯切れが非常によい。
４点：対照例よりもサックリとした食感がかなり強く、歯切れがかなりよい。
３点：対照例よりもサックリとした食感が強く、歯切れがよい。
２点：対照例と同等にサックリとした食感があり、歯切れは普通レベル。
１点：対照例よりもヒキがかなり強く、サックリとした食感がない。
＜食味の評価基準＞
５点：粉臭さ及び焦げ臭さが全く感じられず、食味が非常に優れる。
４点：対照例よりも粉臭さ及び焦げ臭さがかなり少なく、食味がかなり優れる。
３点：対照例よりも粉臭さ及び焦げ臭さが少なく、食味が優れる。
２点：対照例と同等に粉臭さ及び焦げ臭さがあり、対照例と同等の食味。
１点：対照例よりも粉臭さ及び焦げ臭さが多く、対照例よりも食味が劣る。 <Texture evaluation criteria>
5 points: The texture is much crispier than the control, and the bite is very good.
4 points: The texture is much crispier than the control, and the bite is quite good.
3 points: Crispier texture and easier to chew than the control.
2 points: The texture is as crisp as the control, and the chewiness is of average level.
Score 1: Much tougher than the control, and not as crispy.
<Taste evaluation criteria>
5 points: No powdery or burnt smell is detected at all, and the taste is very excellent.
4 points: The powdery smell and burnt smell were much less than in the control example, and the taste was much better.
3 points: Less powdery odor and burnt odor than the control, and excellent taste.
2 points: Has the same powdery and burnt smell as the control, and tastes the same as the control.
1 point: More powdery and burnt odor than the control, and inferior in taste to the control.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１に示すとおり、各実施例のミックスは、含有されている蛋白質素材が、粗蛋白質に占める０．０５Ｎ酢酸可溶性蛋白質の割合が１～５質量％である特定蛋白質素材であるため、これを満たさない比較例及び対照例に比べて、製造直後のドーナツ及び冷凍後に電子レンジ加熱したドーナツの食味食感に優れていた。 As shown in Table 1, the mixes of each embodiment contain a specific protein material in which the proportion of 0.05N acetic acid soluble protein in crude protein is 1-5% by mass, and therefore the donuts immediately after production and the donuts heated in a microwave after being frozen were superior in taste and texture compared to the comparative examples and control examples which did not meet this requirement.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　本発明によれば、食味食感が良好な揚げ菓子を製造可能な揚げ菓子用ミックスが提供される。 The present invention provides a mix for fried snacks that can be used to produce fried snacks with good taste and texture.

Claims (5)

  1. 　粗蛋白質に占める０．０５Ｎ酢酸可溶性蛋白質の割合が１～５質量％である蛋白質素材を含有する、揚げ菓子用ミックス。 A mix for fried snacks containing a protein material in which the proportion of 0.05N acetic acid soluble protein in crude protein is 1-5 mass%.
  2. 　前記蛋白質素材は熱処理されたものである、請求項１に記載の揚げ菓子用ミックス。 The fried snack mix according to claim 1, wherein the protein material is heat-treated.
  3. 　前記蛋白質素材は、小麦、大豆、エンドウ豆又は米を由来とするものである、請求項１又は２に記載の揚げ菓子用ミックス。 The mix for fried snacks according to claim 1 or 2, wherein the protein material is derived from wheat, soybeans, peas or rice.
  4. 　前記蛋白質素材の含有量が０．５～２０質量％である、請求項１～３のいずれか１項に記載の揚げ菓子用ミックス。 The mix for fried snacks according to any one of claims 1 to 3, wherein the content of the protein material is 0.5 to 20% by mass.
  5. 　請求項１～４のいずれか１項に記載の揚げ菓子用ミックスの製造方法であって、
    　原料蛋白質を、該原料蛋白質の品温５０～３００℃が１０～３００分間維持される条件で熱処理して、前記蛋白質素材を得る工程を有する、揚げ菓子用ミックスの製造方法。     A method for producing a mix for fried snacks according to any one of claims 1 to 4,
    The method for producing a mix for deep-fried confectionery comprises a step of heat-treating a raw material protein under conditions in which the raw material protein is maintained at a product temperature of 50 to 300°C for 10 to 300 minutes to obtain the protein material.
PCT/JP2024/007458 2023-03-07 2024-02-29 Fried confectionery mix and production method therefor WO2024185629A1 (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014018136A (en) * 2012-07-18 2014-02-03 Nisshin Seifun Group Inc Heat-treated rice flour composition, and production method of confectionery or flour product made from the same
JP2021000060A (en) * 2019-06-24 2021-01-07 昭和産業株式会社 Modified wheat flour
WO2021132391A1 (en) * 2019-12-25 2021-07-01 日清フーズ株式会社 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
WO2022074789A1 (en) * 2020-10-08 2022-04-14 昭和産業株式会社 Wheat flour for fried food
JP2022099934A (en) * 2020-12-23 2022-07-05 昭和産業株式会社 Wheat flour for bread, mix for bread, bread, and production method of wheat flour for bread

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014018136A (en) * 2012-07-18 2014-02-03 Nisshin Seifun Group Inc Heat-treated rice flour composition, and production method of confectionery or flour product made from the same
JP2021000060A (en) * 2019-06-24 2021-01-07 昭和産業株式会社 Modified wheat flour
WO2021132391A1 (en) * 2019-12-25 2021-07-01 日清フーズ株式会社 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
WO2022074789A1 (en) * 2020-10-08 2022-04-14 昭和産業株式会社 Wheat flour for fried food
JP2022099934A (en) * 2020-12-23 2022-07-05 昭和産業株式会社 Wheat flour for bread, mix for bread, bread, and production method of wheat flour for bread

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