CN1106157C - 制造粒状食品的方法 - Google Patents
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Abstract
一种制造自由流动的和马上分散和/或溶解的粒状食品的方法，它包括将粉末状碳水化合物和/或富含蛋白质的物质与油或脂混合，将如此得到的混合物与别的粉末状碳水化合物和/或富含蛋白质的物质再混合，以获得粉末状和/或生面团状混合物，通过润湿及粒与粒的接触而将此混合物制成颗粒，以及将这些颗粒进行干燥。
Description
本发明涉及制造自由流动的和立即分散和/或溶解的粒状食品的方法。
DD-A-248502(Institut für Getreideverarbeitung)公开了一种制造粒状即食酱油或即食汤的方法，此制法是：制造蛋白质水解物，肉或者植物物质，即食面粉或粗小麦粉，盐，糖和调味品的粉状或生面团混合物，用压制机或挤出机使之成粒，用流化床使粒子涂上油，碳水化合物或树胶，以及使之干燥。
GB-A-2131271(Institut fur Getreideverarbeitung)公开了一种制造基于奶或其他动物或植物蛋白，碳水化合物，脂和矿物质的粒状食品的方法，此方法包括在流化床中混合粉状组份，及把剩余组份的液体混合物喷涂到粉状组份中，粉状物质在流化床中被喷涂材料涂复和成团，而且同时被干燥。
US-A-5332585(Odermatt等人)公开了一种制造粒状食品的方法，此方法是将熔融脂与淀粉物质混合，把此混合物挤成线，将线冷却，把它们裁成段，以及将这些段穿过用栅格使它们缩小成粒。
US-A-4578274(Sugisawa等人)公开了一种制造粒状咖喱食品的方法，此方法是将脂肪片与粉状物混合，加热此混合物，搅拌及冷却它。
FR-A-1203715(CARNATI ON)公开了一种制造立即和容易分散的汤的方法，此方法是制备所有组份的粉状混合物，并使它在一个塔中与小水滴和/或蒸汽成团。
FR-A-1348948(PROCTER&GAMBLE)公开了一种制造自由流动的和易于分散的糖果食品混合物的方法，此方法是将包括面粉、起酥剂和/或糖的粉状食物与液态粘结剂例如浓的糖液或熔融起酥剂在转鼓中或流化床中成团。
US-A-3142569(Soheidegger)公开了一种制造粉状食品的方法，在此方法中，将食品混合物，脂和少量水的混合物进行研磨并干燥从而将脂予以分散。
本发明致力的问题是提供一种新颖和简单的由碳水化合物、蛋白质及油或脂制造自由流动的和立即分散和/或溶解的粒状食品的方法。
为此目的，根据本发明的制法，它包括使粉状碳水化合物和/或富含蛋白质的物质与油或脂混合，将如此得到的混合物与别的粉末状碳水化合物和/或富含蛋白质的物质再混合以得到粉末状和/或生面团状混合物，通过润湿和粒与粒的接触使此混合物成粒，以及进行干燥。
根据本发明的制法确实能够由碳水化合物、蛋白质和油或脂，制造自由流动的粒状食品，它立即分散和/或溶解于温的或沸的水中，因而适用于制造速溶半流质状或液状食品。
本发明的制法甚至令人惊异地可以从碳水化合物，蛋白质和油或脂制造粒状食品，此食品如果与温水或沸水简单摇动，则马上生成稳定的乳液，虽然它从未被均匀化。事实上，就我们最了解的，直到现在，制造含有大量脂的液态即食产物需要一个预均化工序，以便在与水复制后脂不分离出来。
本发明的另一主要优点可以从下列事实看出来：经过整个制造过程，物质中包含的水份总量可以保持在很低。
尽管本发明说明书及权利要求书中“稳定的乳液”指的是，脂相占优势地以小球的形式均匀分散于液相，然而未观察到任何相分离现象。
本发明的制法可以从处于动物物质或植物物质组份状态例如奶固体，谷类粉或豆粉的碳水化合物，蛋白质和/或油或脂开始，和/或从处于单一组份状态例如淀粉，多糖类，麦芽糖糊精，蔗糖，乳糖，葡萄糖，鸡蛋蛋白质，谷蛋白，得自奶、乳清或大豆的蛋白浓缩物或蛋白分离物，动物或植物起原物的的三甘油酯，乳脂，棕榈油，棕榈油精，椰子油，或油菜籽油的碳水化合物、蛋白质和/或油或脂开始。
因此，可以制造一种混合物，它包含例如(以重量份表示)5～95份、优选30-70份的碳水化合物，最高达40份、优选15～30份的蛋白质，以及最高达80份、优选5～40份的油或脂。
下列组份可以在制备该混合物之前和/或之后加入：—最高达25份，优选最高达15份的水，最优选的水量是使混合物在干燥前总水份量最高达11％，而最优选的水量是此混合物在干燥前的总水份量最高达7.5％，—最高达5份，优选为最高达0.6份的乳化剂，例如卵磷脂，单一和/或双-甘油酯，—最高达3份，优选为最高达1份的稳定剂，例如果胶，黄原胶及其他树胶。—以及也可含有维他命，微量营养素和/或抗氧剂。
将粉末状碳水化合物和/或富含蛋白质的物质与油或脂进行混合的步骤优选包括：在一个混合器例如一个在其水平轴上排布有犁形头的水平混合器，或一个带有螺旋盘绕螺杆或球形切断器的圆锥形混合器中，把下列各物在约45℃以上至约65℃的温度下一起混合约5至约15分钟：—15～25份油类，特别是椰子油，棕榈油精，和/或豆油，它们在30-45℃有一个明晰的熔点，—15～25份乳糖，或10～20份淀粉，或40～50份脱脂奶粉。
把如此制得的混合物与别的粉状碳水化合物和/或富含蛋白质的物质进一步混合以获得粉末状和/或生面团状混合物的步骤优选包括在一个混合器，例如在其水平轴上排布有犁形头的水平混合器，螺条混合器，糕点混合器或球形切碎器中，在约45℃至约65℃的温度下将所说的混合物搅拌最多达2分钟，以及接着在再搅拌约5～15分钟，和用室温下的水冷却此混合器的同时，加入下列各物：—脱脂奶粉，淀粉，特别是冷膨胀淀粉和/或乳糖，这些物质的每一种在混合物总量中的各自数量，对脱脂奶粉来说是40-50份，对淀粉来说是10-20份，而对乳糖来说是15-25份。
在此阶段所制得的混合物在其粉状状组织和生面团组织之间有一组织中间层，它可以例如说是不真正自由流动的粘稠粉末。
使此混合物通过润湿作用和粒与粒的接触而成粒的步骤，可借助于粘结剂特别是麦芽糖糊精、树胶或淀粉的蒸汽和/或水溶液，在任何合适的附聚器和/或形成设备中进行，优选在对此混合物产生压缩作用和/或搅拌作用的设备，例如糖衣药丸锅状混合器，或在柔软橡胶管中垂直转动轴上环绕排布有多把刀的立式附聚器中进行，或者在使用辊筒式切碎器时直接放进去，或者例如通过筛状成粒作用。
其余组份例如乳化剂，稳定剂，微量营养素和/或维他命可例如在成形过程中加入。
如此得到的粒然后可干燥到残留水份为1～5％，优选2～3.5％，在使用辊筒式切碎器的情况下，这一干燥步骤可用闪蒸法进行，它也能够调整粒的硬度。
这些粒的堆积密度可例如为从约400g/l至约600g/l，
它们在温水或沸水中可立即分散和/或溶解，而且它们适合于用作制备半流质状或液状速溶食品。
可以进行进一步的成形步骤例如压缩和/或成球，以便使粒的堆积密度可提高到例如约500～1000g/l。
根据本发明制法的具体实施以下面的实施例予以说明，在其中的百分数和份数均是指重量百分数和重量份。
实施例1
将19份含等量椰子油、棕榈油精及大豆油的油类组合物与19份乳糖在带有螺旋盘绕螺杆的锥形混合器中，在60℃混合10分钟。
将此混合物用在其水平轴上安排有犁形头的水平混合器(LOEDI GE混合器)中，在60℃搅拌1分钟，接着与14份冷膨胀淀粉混合3分钟，并与43份脱脂奶粉混合7分钟，在此同时利用室温的水冷却此混合器。
如此制得的粉状混合物的水份为3.5％。在粉状组织与生面团组织之间有一个组织中间层。它可以定义为不真正自由流动的粘稠粉末。
借助于7.5份麦芽糖糊精水溶液(40％水及60％麦芽糖糊精)，将它在一个垂直附聚器中进行造粒，而此附聚器在其柔软橡胶管内旋转的垂直轴上环绕安排有多把刀(SCHUGI附聚器)。
如此制得的颗粒的水份为6.2％。将它们在流态床干燥器中干燥至残留水份为3.1％。
已干燥的颗粒的堆积密度为580g/l，它们是自由流动的且在温水或沸水中马上分散。29g这种颗粒与158ml温水(50℃)一起简单进行摇动，马上生成稳定乳液。
Claims (10)
1、一种制造自由流动的和马上分散和/或溶解的粒状食品的方法，其中粉末状碳水化合物和/或富含蛋白质的物质与油混合，和通润湿制成颗粒，并干燥，其特征在于它包括将粉末状碳水化合物和/或富含蛋白质的物质与油或脂混合，将如此得到的混合物与别的粉末状碳水化合物和/或富含蛋白质的物质再混合，以获得粉末状和/或生面团状混合物，通过润湿及粒与粒的接触而将此混合物制成颗粒，以及将这些颗粒进行干燥。
2、如权利要求1所要求的制法，其特征在于，所说的混合物包含5-95重量份的碳水化合物，最高达40重量份的蛋白质，及最高达80重量份的油或脂。
3、如权利要求2所要求的制法，其特征在于在制备所说的混合物之前和/或之后加入下述组份：-最高达25份的水-最高达5份的乳化剂，及-最高达3份的稳定剂。
4、如权利要求1所要求的制法，其特征在于所说的混合物包含30～70重量份的碳水化合物，15～30重量份的蛋白质，及5-40重量份的油或脂。
5、如权利要求4所要求的制法，其特征在于在制备所说的混合物之前和/或之后，加入下列组份：-最高达15份的水，-最高达0.6份的乳化剂，-最高达1份的稳定剂，以及-维他命，微量营养素和/或抗氧剂。
6、如权利要求5所要求的制法，其特征在于在制备所说的混合物之前和/或之后加入的水量是使该混合物在干燥前的总水量，最高达11％。
7、如权利要求1所要求的制法，其特征在于它包括在对混合物产生压缩和/或搅拌作用的设备中，借助于粘合剂的蒸汽和/或水溶液，通过润湿和粒与粒的接触，使该混合物形成粒。
8、如权利要求1所要求的制法，其特征在于它包括在一个柔软橡胶管内旋转的垂直轴上环绕安排有多把刀的垂直附聚器中，借助于麦芽糖糊精、树胶或淀粉的蒸汽和/或水溶液，通过润湿和粒与粒的接触，使该混合物形成粒。
9、如权利要求1所要求的制法，其特征在于包括把颗粒干燥到其残留水份为1～5％。
10、如权利要求1所要求的制法，其特征在于包括把颗粒干燥到其残留水份为2～3.5％。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP96810080.0 | 1996-02-07 | ||
| EP96810080A EP0796567A1 (en) | 1996-02-07 | 1996-02-07 | Granular food product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1162422A CN1162422A (zh) | 1997-10-22 |
| CN1106157C true CN1106157C (zh) | 2003-04-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN97192152A Expired - Fee Related CN1065732C (zh) | 1996-02-07 | 1997-02-06 | 一种散粒的并可立即分散和/或溶解的颗粒食品的生产方法 |
| CN97101281A Expired - Fee Related CN1106157C (zh) | 1996-02-07 | 1997-02-07 | 制造粒状食品的方法 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN97192152A Expired - Fee Related CN1065732C (zh) | 1996-02-07 | 1997-02-06 | 一种散粒的并可立即分散和/或溶解的颗粒食品的生产方法 |
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| EP (2) | EP0796567A1 (zh) |
| JP (2) | JP2000505287A (zh) |
| KR (1) | KR970061122A (zh) |
| CN (2) | CN1065732C (zh) |
| AR (1) | AR005760A1 (zh) |
| AT (1) | ATE207311T1 (zh) |
| AU (2) | AU725219B2 (zh) |
| CA (2) | CA2196910A1 (zh) |
| CO (1) | CO4600632A1 (zh) |
| CZ (2) | CZ33397A3 (zh) |
| DE (1) | DE69707649T2 (zh) |
| EG (1) | EG20646A (zh) |
| HK (1) | HK1017589A1 (zh) |
| HU (1) | HUP9700365A3 (zh) |
| MA (1) | MA24081A1 (zh) |
| MX (1) | MX9806054A (zh) |
| MY (1) | MY129965A (zh) |
| NO (1) | NO970384L (zh) |
| NZ (2) | NZ314191A (zh) |
| PE (1) | PE53998A1 (zh) |
| PL (2) | PL318344A1 (zh) |
| RU (2) | RU2177694C2 (zh) |
| SG (1) | SG91795A1 (zh) |
| SK (2) | SK15997A3 (zh) |
| TR (2) | TR199700088A3 (zh) |
| TW (1) | TW419356B (zh) |
| WO (1) | WO1997028705A1 (zh) |
| ZA (1) | ZA97871B (zh) |
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- 1997-01-29 NO NO970384A patent/NO970384L/no not_active Application Discontinuation
- 1997-02-03 SG SG9700241A patent/SG91795A1/en unknown
- 1997-02-03 ZA ZA97871A patent/ZA97871B/xx unknown
- 1997-02-04 MA MA24486A patent/MA24081A1/fr unknown
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- 1997-02-05 RU RU97101952/13A patent/RU2177694C2/ru not_active IP Right Cessation
- 1997-02-05 CA CA002196910A patent/CA2196910A1/en not_active Abandoned
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- 1997-02-06 JP JP9528147A patent/JP2000505287A/ja active Pending
- 1997-02-06 JP JP9023663A patent/JPH09215486A/ja not_active Withdrawn
- 1997-02-06 KR KR1019970003799A patent/KR970061122A/ko active IP Right Grant
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- 1997-02-06 EP EP97902339A patent/EP0884956B1/en not_active Expired - Lifetime
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