EP0323971A1 - Produit en poudre a base de melasse - Google Patents

Produit en poudre a base de melasse

Info

Publication number
EP0323971A1
EP0323971A1 EP87906150A EP87906150A EP0323971A1 EP 0323971 A1 EP0323971 A1 EP 0323971A1 EP 87906150 A EP87906150 A EP 87906150A EP 87906150 A EP87906150 A EP 87906150A EP 0323971 A1 EP0323971 A1 EP 0323971A1
Authority
EP
European Patent Office
Prior art keywords
molasses
product
edible
oven
additive
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP87906150A
Other languages
German (de)
English (en)
Other versions
EP0323971A4 (fr
Inventor
John Maxwell Wildman
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP0323971A1 publication Critical patent/EP0323971A1/fr
Publication of EP0323971A4 publication Critical patent/EP0323971A4/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/33—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from molasses
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

  • This invention relates to edible molasses products and t methods of and apparatus for the manufacture of same.
  • this invention in one aspect resides broadly in a method of manufacturing edible molasses based products, including mixing liquid molasses with an edible particulate additive; dehydrating the mixture; cooling the dehydrated product so that it becomes brittle, and physically reducing the brittle
  • the edible particulate additive is an edible flour and in particular a non-rising flour. If desired carob or other sweeteners or edible matter may be added to the reduced product. Suitable additives which may be used include powdered or ground grains such as wheat, bran or rice. Other forms of additives such as peanut flour or ground peanut shells or grain husks or combinations of additive may also be used for the production of edible molasses products for animals.
  • the edible particulate additive may incorporate a suitable sweetener if desired.
  • the particulate additive constitutes a minor portion of the additive/molasses mixture to be baked or dehydrated and preferably the mixture is in the ratio of 60%-80% by weight of molasses to 40%-20% by weight of additive.
  • the product mixture is preferably mixed so that it has a density of between 1000 and 1500 kg/m3 but this may vary with different additives.
  • the molasses and edible particulate additive may be mixed in a batch process or in a continuous mixing process and preferably the molasses is heated prior to mixing to make it free flowing. It is also preferred that the mixing be a batch process utilizing an auger type mixer. Suitably the molasses is heated to about 70 to 80 degrees celsius prior to dehydrating.
  • Dehydrating may also be achieved in a batch or a continuous process with heat being supplied by any suitable heating medium.
  • the dehydrating oven or ovens may be electrically heated or it may be gas or oil fired. Alternatively the oven or ovens may use microwave energy to dehydrate the molasses product. Dehydrating temperatures are carefully controlled to ensure that the product does not burn during dehydrating. Preferably the dehydrating temperature
  • SUBSTITUTE SHEET is between 150 and 300 degrees celsius and the dehydrating process continues for between four and eight minutes.
  • consistency of dehydrated product is provided by introducing the molasses and additive mixture onto the band of a moving band oven as a thin liquid or paste layer of mixed product.
  • the product thickness is between two and eight millimetres and of any desired width. It is also desired that the product be dehydrated until it is in the form of a pliable biscuit like mixture which solidifies upon cooling into a brittle form such that it may be ground or otherwise physicaJly reduced into a granular form, such as a fine powder. Further additives may be combined with the granular mixture at this stage and prior to packaging.
  • the product is ground in a hammer mill but of course any suitable form of pulverizing apparatus may be used to provide the powdered molasses product.
  • the solidified product may be reduced in a mill or by a machining operation.
  • the granular product may be bulk bagged in sealed plastic bags for commercial use as a sweetener or alternatively it may be packaged in individual sachets to provide sealed individual servings of the powdered molasses product for use as a sweetener on foods or in beverages.
  • the sachets may be five gram sachets.
  • the granular product may also be formed into tablets suitable for human consumption. If desired the powdered product could be packaged in resealable containers such as jars.
  • a product suitable for human consumption is provided by mixing the molasses with stone ground wholemeal soya flour in the ratio of 10:3 by weight or otherwise as desired to suit the dehydrating requirements. This mixture is dehydrated and then ground to a powder which is introduced into further mixing apparatus such as a tumbler
  • SUBSTITUTE SHEET together with a flavour enhancer such as a sweetener This may be of any desired form but preferably it is carob which is suitably combined with the product in the ratio of 10 : 3 : 1.75 being molasses, soya flour and carob weights respectively. The proportion of carob may be varied as desired such as between 1.25 and 5 in the above defined ratio.
  • Wheat flour may be substituted for soya flour where a low fat content is required.
  • this invention relates to processing apparatus including mixing means for mixing molasses with an edible flour; dehydrating apparatus in the form of a continuous band oven having an operating temperature of between 150 and 300 degrees celsius; control means, including air circulating means for maintaining a substantially constant temperature within said oven; cooling means for cooling product processed by said oven, and milling means for reducing the cooled product from said cooling means into a powder.
  • FIG 1 is a diagramatic illustration of the molasses storage and supply assembly
  • FTCf 2 is a side view of the s opI band ovon and cool or;
  • FIG 3 is a plan view of the steel band oven, and
  • FIG-4 is a diagramatic side view illustrating the milling apparatus.
  • FIG 1 it will be seen that bulk molasses is stored in tanks 10 and 11 which are provided with heating coils 12 and 13 whereby hot water may be introduced from a hot water supply 9 to the coils 12 and 13 to elevate the temperature of the molasses so that it become sufficiently free flowing for pumping purposes.
  • the temperature of the molasses may be held at between 70 and 80 degrees celsius.
  • Suitable sensing means 14 may be provided to control the heating coils 12 and 13 so as to maintain the desired temperature in the- tanks 10 and 11.
  • a heated pump 15 pumps the free flowing molasses to a mixing assembly 16 in which the liquid molasses and the edible flour additive are measured and mixed thoroughly for supply to a depositor 17 for deposit in a thin layer onto a steel conveying band 18 of an oven assembly 19 so that it may be evenly baked during transit through the oven.
  • the mixed product is dehydrated during passage through the oven 19, although not to a brittle state, whereupon it is discharged onto the wire mesh conveyer 20 of a cooling assembly 21 in which the dehydrated product is cooled until it becomes brittle.
  • the product is then discharged into a milling assembly 22 in which the product is pulverized to a powder.
  • the mixing apparatus suitably combines approximately 900gm. of molasses with 270gm of flour to form a kilogram of product.
  • the product may be bulk bagged into large plastic bags which may be sealed by any suitable welding process or the like.
  • the product may be fed into trays having a plurality of sachets or sachet size compartments of approximately teaspoon size or tablespoon Rise or the like and sealed into the sachets so that the product may be stored and used as required in individual servings .
  • the bulk powdered molasses may be sold with different types of additives for different markets.
  • a molasses may be sold with different types of additives for different markets.
  • a ⁇ ⁇ E further additive hopper 23 is provided to feed sweetener or other additives into the milling assembly 22 for thorough mixing with the molasses product.
  • the product may be sold in the form of pressed cakes for livestock or in blocks or as a powder.
  • the steel band oven assembly 19 includes an elongate metal housing 30 through which the steel conveying band 18 passes.
  • the conveying band 18 is about one metre wide and the oven is approximately twenty-five metres in length.
  • the oven is heated by gas burners 31 and a recirculating fan assembly 32 is provided to maintain an even temperature throughout the oven and to substantially eliminate hot spots or maintain them within allowable limits.
  • Dampers and controls 33 are provided above and below the conveyor band 18 to regulate the air discharge rate between the top and bottom of the oven 19 to ensure even dehydration. Exhaust fans 33 are provided near the downstream end of each oven section.
  • the oven assembly 19 consists of three zones each having its own burner 31 complete with combustion air blower, recirculating air fan 32 and damper controls 33.
  • the oven 19 is provided with access doors 34 along the opposed side walls 35 so that good access can be provided into the interior of the oven for cleaning purposes.
  • the oven is also provided with explosion relief panels 36 and viewing windows 37. These are associated with respective swiveling spotlights which may be externally controlled so that the dehydration process may be closely observed.
  • the band 18 is provided with hot water cleansing means 38 which clean the band along its lower run.
  • the cleaning apparatus 38 includes a high speed rotary brush 39 engaged with the return side of the conveying band 18 for cleaning the band
  • the steel conveying band 18 is preheated in use to about 170 to 180 degrees celsius and the product is extruded onto the band to form a strip approximately four millimetres thick and eight hundred and fifty millimetres wide.
  • the band 18 runs continuously and a baking time of between seven and nine minutes is provided by the oven 19 which is heated to a temperature of 200 degrees celsius.
  • Convection air is recirculated through the oven at a temperature of approximately 200 degrees celsius with forced convection at both the top and the bottom of the oven.
  • the oven 19 is located within a room which is ventilated and temperature controlled.
  • the cooling assembly 21 is located within a separate room which is humidity controlled and in which the temperature is maintained at approximately twenty-five degrees celsius.
  • the cooling assembly 21 is provided with a conveying belt 20 formed of stainless steel mesh which is chain edged and onto which the dehydrated product is discharged. Cooling air is circulated through the cooler and the speed of movement of the conveying belt is such that it provides a cooling time of approximately five minutes, as the product passes through the cooler on the belt which is about fourteen metres long.
  • a product breaker 43 is located at the downstream end of the cooling conveyor to break the brittle product into small pieces .
  • Manually adjustable variable speed drives are provided for the oven and the cooler to enable desired changes in dehydrating or cooling time to be easily varied.
  • Suitable damper controls are provided on the ducting 40 and clean-out doors 41 are provided on opposite sides of the cooling chamber 42.
  • the mixing assembly 16 incorporates a flour loading hopper
  • SUBSTITUTE SHEET 50 from which flour is delivered to a batching hopper and sifter 51 by a vacuum conveyor 52.
  • a screw type conveyor 58 transports sifted flour to mixing apparatus 53 in which the flour is combined with molasses from a batching hopper 54 in metered quantities measured by weight.
  • the mixing apparatus 53 incorporates a central impeller which rotates slowly to force the ingredients downwardly through a diffuser and for return to the impeller. When each batch has been mixed it is pumped by pump 55 to an intermediate storage hopper 56 and from there by pump 57 to the depositor 17.
  • the mi lling assembly 22 Is disposed remote from f o conditioned cooling room. It receives the broken-up product from a conveyor 60 which feeds the product into a miller 61. Simultaneously, an additive metering device 62 feeds the required additives, for example carob, into the miller 61.
  • the milled product then falls through a sizing screen 63 into a holding bin 64 from which it may be discharged through outlet 65 as required.
  • the milling assembly is also located within a controlled atmosphere room to prevent moisture entering the powdered product before packaging.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Fodder In General (AREA)
  • Confectionery (AREA)

Abstract

Un procédé servant à fabriquer un produit à base de mélasse consiste à mélanger de la mélasse liquide avec un matériau particulaire afin d'obtenir une pâte qui peut être déposée en fine couche sur la bande mobile d'un four transporteur. La pâte est déshydratée dans le four puis refroidie jusqu'à s'effriter et broyée en farine. L'additif particulaire peut être constitué d'une farine comestible, de sorte que le produit est adapté à la consommation par l'homme.
EP19870906150 1986-09-15 1987-09-15 Produit en poudre a base de melasse. Withdrawn EP0323971A4 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
AUPH801886 1986-09-15
AU8018/86 1986-09-15
AUPH861486 1986-10-21
AU8614/86 1986-10-21
AU2202/87 1987-05-27
AUPI220287 1987-05-27

Publications (2)

Publication Number Publication Date
EP0323971A1 true EP0323971A1 (fr) 1989-07-19
EP0323971A4 EP0323971A4 (fr) 1989-10-27

Family

ID=27157321

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19870906150 Withdrawn EP0323971A4 (fr) 1986-09-15 1987-09-15 Produit en poudre a base de melasse.

Country Status (5)

Country Link
EP (1) EP0323971A4 (fr)
JP (1) JPH02500481A (fr)
CN (1) CN87106705A (fr)
BR (1) BR8707853A (fr)
WO (1) WO1988001835A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SI2002734T1 (sl) * 2007-06-13 2017-01-31 Wild Valencia, S.A. Sestavek iz ogljikovih hidratov, ki se da dobiti iz mediteranskih sadežev
CN102524488B (zh) * 2010-12-29 2014-07-30 上海冠生园食品有限公司 一种固体颗粒物与糖浆均量混合方法
BR112014008312A2 (pt) * 2011-10-06 2017-04-11 Cement Innovations Llc aditivos para cimento e métodos relacionados de uso
CN104431221A (zh) * 2014-12-04 2015-03-25 郑州工业应用技术学院 一种明胶糖果调质装置

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2076338A5 (en) * 1970-01-12 1971-10-15 Lespagnol Jacques Dry solid molasses prodn - from raw cane or beet molasses
FR2312563A2 (fr) * 1975-05-30 1976-12-24 Avd A Votre Disposition Procede et installation pour la fabrication de melasse seche solide
EP0052919A2 (fr) * 1980-10-22 1982-06-02 Amstar Corporation Produit de sucre cristallisé, aisément dispersable dans l'eau

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB257691A (fr) * 1900-01-01
US1897729A (en) * 1928-03-22 1933-02-14 Albert P Hunt Molasses product and method of making the same
US1774802A (en) * 1928-12-22 1930-09-02 John C Maclachlan Molasses and cereal product and process for making
US2236844A (en) * 1939-03-17 1941-04-01 Commercial Molasses Corp Food product and process of making same
US2801174A (en) * 1951-07-20 1957-07-30 Vincenty Carlos Process of dehydrating molasses
US2707151A (en) * 1954-04-15 1955-04-26 Stanley A Martin Animal feed and method for making the same
ZA73148B (en) * 1972-04-05 1973-09-26 Western Consumers Ind Inc Method and apparatus for producing molasses food product
US3843821A (en) * 1973-04-05 1974-10-22 Food Technology Thin film drying of molasses with addition of soy protein

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2076338A5 (en) * 1970-01-12 1971-10-15 Lespagnol Jacques Dry solid molasses prodn - from raw cane or beet molasses
FR2312563A2 (fr) * 1975-05-30 1976-12-24 Avd A Votre Disposition Procede et installation pour la fabrication de melasse seche solide
EP0052919A2 (fr) * 1980-10-22 1982-06-02 Amstar Corporation Produit de sucre cristallisé, aisément dispersable dans l'eau

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO8801835A1 *

Also Published As

Publication number Publication date
JPH02500481A (ja) 1990-02-22
BR8707853A (pt) 1989-10-03
WO1988001835A1 (fr) 1988-03-24
EP0323971A4 (fr) 1989-10-27
CN87106705A (zh) 1988-05-11

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