How to prepare udon noodles
A method using hydrolytic enzymes to break down wheat flour-based foods addresses moisture and carbohydrate retention, enabling efficient volume reduction and cost-effective disposal using general-purpose equipment.
JP7868952B2Active Publication Date: 2026-06-02YOSHINOYA HOLDINGS CO LTD
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- YOSHINOYA HOLDINGS CO LTD
- Filing Date
- 2021-02-15
- Publication Date
- 2026-06-02
AI Technical Summary
Technical Problem
Foods containing wheat flour as a main ingredient are difficult to dispose of due to moisture and carbohydrate retention within the gluten network, leading to increased processing and transportation costs when using large-scale facilities.
Method used
A method involving adding hydrolytic enzymes, grinding, and drying food products containing wheat flour without baking or frying, utilizing a hydrolysis reaction to break down carbohydrates and proteins, followed by filtration and residue drying.
Benefits of technology
Enables the use of general-purpose equipment to reduce food volume to a powder, reducing processing and transportation costs, and allowing for easy disposal.
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Smart Images
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Abstract
To provide a treatment method for drying a food product containing wheat flour as a main raw material by only a general-purpose apparatus without using a large-sized treatment facility, especially, a treatment method for converting the food product into powder whose volume is reduced by drying.SOLUTION: The present invention relates to a food product treatment method containing wheat flour as a main raw material, wherein the food product treatment method incudes a step of hydrolyzing and kneading a food product in a food production or cooking step, does not include a burning step and a flying step. The food product treatment method includes the steps of: mixing a food product with a material containing a hydrolytic enzyme and crushing a mixture; crushing the food product and adding a material containing a hydrolytic enzyme thereto or crushing the food product in parallel to or alternately mixing the food product with the material containing the hydrolytic enzyme; heating the crushed food product and subjecting the food product to hydrolysis reaction; and drying the food product subjected to the hydrolysis reaction.SELECTED DRAWING: Figure 1
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