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1. WO2020111059 - METHOD FOR PRODUCING FOOD

Publication Number WO/2020/111059
Publication Date 04.06.2020
International Application No. PCT/JP2019/046164
International Filing Date 26.11.2019
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 13/00 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
13Meat products; Meat meal; Preparation or treatment thereof
A23L 13/40 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
13Meat products; Meat meal; Preparation or treatment thereof
40containing additives
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 13/31 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
30Filled, to be filled or stuffed products
31filled before baking
A21D 13/38 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
30Filled, to be filled or stuffed products
38characterised by the filling composition
CPC
A21D 13/31
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
30Filled, to be filled or stuffed products
31filled before baking
A21D 13/38
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
30Filled, to be filled or stuffed products
38characterised by the filling composition
A21D 2/18
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, 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
A23L 13/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
13Meat products; Meat meal; Preparation or treatment thereof
A23L 13/40
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
13Meat products; Meat meal; Preparation or treatment thereof
40containing additives
A23L 35/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
35Food or foodstuffs not provided for in groups A23L5/00A23L33/00; Preparation or treatment thereof
Applicants
  • 株式会社J-オイルミルズ J-OIL MILLS, INC. [JP]/[JP]
Inventors
  • 窪田 淳平 KUBOTA Junpei
  • 石川 千弘 ISHIKAWA Chihiro
  • 相楽 浩二 SAGARA Koji
  • 岩渕 耕士 IWABUCHI Koji
  • 長畑 雄也 NAGAHATA Yuya
  • 齋藤 三四郎 SAITO Sanshiro
Agents
  • 速水 進治 HAYAMI Shinji
Priority Data
2018-22609230.11.2018JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) METHOD FOR PRODUCING FOOD
(FR) PROCÉDÉ DE PRODUCTION D'UN ALIMENT
(JA) 食品の製造方法
Abstract
(EN)
Provided is a method for producing a food, the method comprising: a step for obtaining a mixture for an outer layer by mixing a food material with one or two ingredients (A) selected from the group consisting of ingredient (A1) and ingredient (A2); a step for obtaining a mixture for an inner layer by mixing food materials; and a step for obtaining a food composition by covering the mixture for the inner layer with the mixture for the outer layer. The ingredient (A1) is a starch composition that satisfies conditions (1)-(3). condition (1): the starch content is 75 mass% or higher; condition (2): comprising 3-45 mass% of depolymerized starch having 5 mass% or higher amylose content, and the peak molecular mass of the depolymerized starch is from 3X103 to 5X104; and condition (3): the degree of swelling in cold water at 25°C is 5-20. The ingredient (A2) is a pregelatinized starch.
(FR)
L'invention concerne un procédé de production d'un aliment, le procédé comprenant : une étape consistant à obtenir un mélange pour une couche externe par mélange d'un matériau alimentaire avec un ou deux ingrédients (A) choisis dans le groupe constitué par l'ingrédient (A1) et l'ingrédient (A2); une étape consistant à obtenir un mélange pour une couche interne par mélange de matériaux alimentaires; et une étape consistant à obtenir une composition alimentaire par recouvrement du mélange pour la couche interne avec le mélange pour la couche externe. L'ingrédient (A1) est une composition d'amidon qui satisfait les conditions (1)-(3). Condition (1) : la teneur en amidon est de 75 % en masse ou plus; condition (2) : il comprend de 3 à 45 % en masse d'amidon dépolymérisé ayant 5 % en masse ou plus de teneur en amylose, et la masse moléculaire maximale de l'amidon dépolymérisé est de 3X103 à 5X104; et condition (3) : le degré de gonflement dans l'eau froide à 25 °C est de 5 à 20. L'ingrédient (A2) est un amidon prégélatinisé.
(JA)
以下の成分(A):成分(A1)および成分(A2)からなる群から選択される1種または2種を食品素材に混合し、外層用混合物を得る工程と、食品素材を混合し、内層用混合物を得る工程と、外層用混合物で内層用混合物を包餡し、食品用組成物を得る工程と、を含む、食品の製造方法であって、成分(A1)は、条件(1):澱粉含量が75質量%以上、条件(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、低分子化澱粉のピーク分子量が3×10以上5×10以下、および、条件(3):25℃における冷水膨潤度が5以上20以下、の条件(1)~(3)を満たす澱粉組成物であり、成分(A2)はα化澱粉である。
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