Nisshin Foods Inc.

Noriko Sakamoto

Michihiro Sakakibara

Satomi Nozaki

Miwa Takahashi

Yoshihito Ueki

Takashi Horimizu

Tetsuya Mitsuoka

Ryosuke Fujimura

Tatsunori Nishide

Shin-ichi Fukudome

A cereal flour composition is made by subjecting a mixture to a heating treatment, the mixture including: a cereal flour; and 0.2-10 parts by mass of an emulsifier with respect to 100 parts by mass of the cereal flour. Preferably, the emulsifier is a monoglycerol fatty acid ester or lecithin. Preferably, the heating treatment is performed for 2 seconds to 3 minutes at a mixture temperature of 80 to 120&#xb0; C. Preferably, the heating treatment is a heat-moisture treatment using saturated water vapor. A process for producing the cereal flour composition involves a heating step of directly applying saturated water vapor to the mixture including a cereal flour and an emulsifier, and heating the mixture, wherein the heating step is performed by using a production device including: a transporting path that transports an introduced raw material to an outlet; and a mechanism that introduces saturated water vapor into the transporting path.

Flour composition

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Saitama, Japan

Noriko Sakamoto