JP2018512865A - プロセス - Google Patents
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Classifications
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- 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
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/003—Heat treatment
-
- 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
- A21D2/16—Fatty acid esters
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- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
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- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
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- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
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- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- Polymers & Plastics (AREA)
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- Cereal-Derived Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
「脂肪成分」という用語は20%超の脂肪を含有する成分を意味するものとする。
本発明は、
a)1種以上の穀粉およびエタノールを含む混合物を用意する工程と、
b)前記混合物をエタノールの沸点を超える温度を有する1つ以上のゾーンを含む押出機の中に導入し、高温すなわちエタノールの沸点を超える温度を有する前記1つ以上のゾーンにより超過圧力などの1バール超の圧力を生じさせる工程と、
c)無菌穀粉混合物を得る工程と
を含み、かつ上記工程中に閉鎖されていることを特徴とする、穀粉混合物を滅菌するための連続的な閉鎖プロセスに関する。
第2の態様では、本発明は、上に開示されている方法によって得られる無菌穀粉混合物または1種以上の穀粉と約0.5〜約50%(w/w)、例えば約1〜約15%(w/w)、例えば約2〜約10%(w/w)または約3〜7%(w/w)あるいは1、2、3、4、5、6、7、8、9、10、11、12、13、14または15%(w/w)の量で存在する植物性脂肪などの1種以上の脂肪成分とを含む無菌穀粉混合物に関する。一例は、穀粉が小麦粉であり、かつ植物性脂肪成分が卵粉であり、その卵粉が約5%(w/w)の量で存在する穀粉混合物である。
エタノールの量を8.55%、12%または16%にし、異なる温度ならびに異なる量の卵粉(0%、5%、10%および20%)を用いて多くの実験を行った。使用したエタノールは96%(重量)のエタノールを含有し、残りは水であった。
酵素活性試験番号1:95%小麦、5%卵+8.55%エタノール、110℃のバレル温度、3バールの圧力および110kg/時間で処理
酵素活性試験番号2:90%小麦、10%卵+8.55%エタノール、170℃のバレル温度、6バールの圧力および180kg/時間で処理
酵素活性試験番号3:90%小麦、10%卵+8.55%エタノール、170℃のバレル温度、6バールの圧力および240kg/時間で処理
Claims (24)
- a.1種以上の穀粉およびエタノールを含む混合物を用意する工程と、
b.前記混合物をエタノールの沸点を超える温度を有する1つ以上のゾーンを含む押出機の中に導入し、エタノールの沸点を超える温度を有する前記ゾーンにより前記混合物中で1バール超の圧力を生じさせる工程と、
c.無菌穀粉混合物を得る工程と
を含み、かつ前記工程中に閉鎖されていることを特徴とする、穀粉混合物を滅菌するための連続的な閉鎖プロセス。 - 前記1つ以上のゾーンは気密であり、従って前記1バール超の圧力は前記エタノールの蒸気圧である、請求項1に記載の連続的な閉鎖プロセス。
- 前記1つ以上のゾーンは前記押出機のスクリューを用いて前記混合物を圧縮することにより得られ、前記スクリューは、前記混合物が前記1つ以上のゾーンにおいて気密になるように前記混合物を圧縮するように構成されている、請求項2に記載の連続的な閉鎖プロセス。
- 前記スクリューは前記混合物の輸送を制限するように構成された逆流要素または円板体を含む、請求項3に記載の連続的な閉鎖プロセス。
- 前記混合物からエタノールを蒸発/急速蒸発させるさらなる工程を使用する、前記請求項のいずれかに記載の連続的な閉鎖プロセス。
- 前記押出機は2軸型押出機である、前記請求項のいずれかに記載の連続的な閉鎖プロセス。
- 前記押出機の供給速度は約10〜約5000kg/時間である、前記請求項のいずれかに記載の連続的な閉鎖プロセス。
- 前記押出機の温度は約78℃〜約350℃である、前記請求項のいずれかに記載の連続的な閉鎖プロセス。
- 前記押出機の温度は約90℃〜約300℃であり、かつ前記押出機における前記エタノールの蒸気圧は2バール超である、請求項8に記載の連続的な閉鎖プロセス。
- 前記エタノールは工程aにおいて約3〜約40%(w/w)の量で存在する、前記請求項のいずれかに記載の連続的な閉鎖プロセス。
- 無菌粉末を流体と混合するためのミキサーを用いて前記混合物を混合する工程をさらに含む、前記請求項のいずれかに記載の連続的な閉鎖プロセス。
- 前記混合物は1種以上の脂肪成分を含む、前記請求項のいずれかに記載の連続的な閉鎖プロセス。
- 前記1種以上の脂肪成分は約0.5〜約50%(w/w)の量で存在する、請求項12に記載の連続的な閉鎖プロセス。
- 前記押出機の前記スクリューの温度および構成ならびに前記混合物中のエタノールの量は、前記澱粉の一部、好ましくは前記穀粉中の1〜30%が低温膨潤性澱粉に変換されるように選択される、前記請求項のいずれかに記載の連続的な閉鎖プロセス。
- 前記混合物の前記押出機における滞留時間は5分未満、例えば2分未満、例えば好ましくは25秒未満である、前記請求項のいずれかに記載の連続的な閉鎖プロセス。
- 請求項1〜15のいずれかに記載のプロセスによって得られる無菌穀粉混合物。
- 1種以上の穀粉および約0.5〜約50%(w/w)の量で存在する1種以上の脂肪成分を含む無菌穀粉混合物。
- 前記1種以上の穀粉は、小麦粉、エンバク粉、大麦粉、ライ麦粉、そば粉、米粉、大豆粉、トウモロコシ粉、キノア粉、アマランス粉、モロコシ粉、タピオカ粉、豆粉、フロリダ粉、藻類粉、任意の他の澱粉含有粉またはそれらの混合物からなる群から選択される、請求項16〜17のいずれかに記載の無菌穀粉混合物。
- 前記1種以上の脂肪成分は、卵粉、乳粉、レシチンまたはパーム油あるいはそれらの混合物からなる群から選択される、請求項16〜18のいずれかに記載の無菌穀粉混合物。
- 前記1種以上の脂肪成分は約0.5〜約50%(w/w)の量で存在する、請求項16〜19のいずれかに記載の無菌穀粉混合物。
- 前記1種以上の脂肪成分は約5%(w/w)の量で存在する、請求項20に記載の無菌穀粉混合物。
- 前記穀粉は小麦粉であり、かつ前記脂肪成分は卵粉である、請求項16〜21のいずれかに記載の無菌穀粉混合物。
- 前記無菌穀粉混合物を無菌液体と混合することにより無菌液体混合物を形成するための請求項16〜22のいずれかに記載の無菌穀粉混合物の使用。
- 請求項16〜22のいずれかに記載の無菌穀粉混合物を含む無菌液体。
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