JP6799004B2 - プロセス - Google Patents
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- JP6799004B2 JP6799004B2 JP2017554393A JP2017554393A JP6799004B2 JP 6799004 B2 JP6799004 B2 JP 6799004B2 JP 2017554393 A JP2017554393 A JP 2017554393A JP 2017554393 A JP2017554393 A JP 2017554393A JP 6799004 B2 JP6799004 B2 JP 6799004B2
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Images
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
- 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
-
- 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
-
- 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
-
- 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
-
- 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
-
- 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
- A23P30/20—Extruding
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Thermal Sciences (AREA)
- Physics & Mathematics (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Manufacturing & Machinery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
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- Beans For Foods Or Fodder (AREA)
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 (23)
- a.1種以上の穀粉およびエタノールからなる混合物を用意する工程と、
b.前記混合物を78℃を超える温度まで加熱する1つ以上の気密ゾーンを含む押出機を通して前記混合物を輸送する工程であって、前記1つ以上の気密ゾーンには1バール超の絶対圧力が存在し、かつ前記1つ以上の気密ゾーンは、前記押出機のスクリューを用いて前記混合物を圧縮して前記1つ以上の気密ゾーンにおいて前記混合物の1つ以上の気密プラグを形成することにより得られ、前記1つ以上の気密プラグは前記押出機の押出機バレルと一緒に気密体積を包囲し、そこで前記混合物を78℃を超える温度まで加熱する工程と、
c.無菌穀粉混合物を得る工程と
を含む、穀粉混合物を滅菌するための連続的なプロセス。 - 前記1バール超の絶対圧力は前記スクリューおよび前記エタノールの蒸気圧によって生じる、請求項1に記載の連続的なプロセス。
- 前記押出機の前記スクリューは前記混合物を圧縮して前記混合物の前記1つ以上の気密プラグを形成するように構成されている、請求項1または2に記載の連続的なプロセス。
- 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1〜3のいずれかに記載の連続的なプロセス。
- 前記押出機の出口は、前記混合物の前記出口からの流れを制限するように構成されている、請求項1〜4のいずれかに記載の連続的なプロセス。
- 前記押出機バレルおよび前記スクリューのサイズは前記混合物の流れを制限するように構成されている、請求項1〜5のいずれかに記載の連続的なプロセス。
- 前記混合物から前記エタノールを蒸発/急速蒸発させるさらなる工程を使用する、請求項1〜6のいずれかに記載の連続的なプロセス。
- 前記押出機は2軸型押出機である、請求項1〜7のいずれかに記載の連続的なプロセス。
- 前記押出機の供給速度は10〜5000kg/時間である、請求項1〜8のいずれかに記載の連続的なプロセス。
- 前記押出機の温度は78℃〜350℃である、請求項1〜9のいずれかに記載の連続的なプロセス。
- 前記押出機の温度は90℃〜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10に記載の連続的なプロセス。
- 前記エタノールは工程aにおいて前記混合物中に3〜40%(w/w)の量で存在する、請求項1〜11のいずれかに記載の連続的なプロセス。
- 前記無菌穀粉混合物を無菌液体と混合して無菌液体穀粉混合物を得る工程をさらに含む、請求項1〜12のいずれかに記載の連続的なプロセス。
- 前記混合物を用意する工程は1種以上の脂肪成分を前記混合物に添加することを含む、請求項1〜13のいずれかに記載の連続的なプロセス。
- 前記1種以上の脂肪成分は0.5〜50%(w/w)の量で存在する、請求項14に記載の連続的なプロセス。
- 前記1種以上の脂肪成分は2〜30%(w/w)の量で存在する、請求項15に記載の連続的なプロセス。
- 前記1種以上の脂肪成分は10%(w/w)の量で存在する、請求項16に記載の連続的なプロセス。
- 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、前記穀粉中の前記澱粉の一部が低温膨潤性澱粉に変換されるように選択される、請求項1〜16のいずれかに記載の連続的なプロセス。
- 前記混合物の前記押出機における滞留時間は2分未満である、請求項1〜18のいずれかに記載の連続的なプロセス。
- 前記混合物の前記押出機における滞留時間は25秒未満である、請求項19に記載の連続的なプロセス。
- 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1〜20のいずれかに記載の連続的なプロセス。
- 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14〜17のいずれかに記載の連続的なプロセス。
- 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21〜22のいずれかに記載の連続的なプロセス。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SE1550483 | 2015-04-23 | ||
SE1550483-0 | 2015-04-23 | ||
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US3784710A (en) * | 1971-10-28 | 1974-01-08 | R Earle | Ready-to-use batter product |
US3908031A (en) | 1973-03-12 | 1975-09-23 | Heller And Co B | Ethanol vapor sterilization of natural spices and other foods |
JPS5486645A (en) * | 1977-12-20 | 1979-07-10 | Taira Yokozawa | Production of bland soy milk powder by electric treatment and alcohol treatment of raw soy flour |
JPS59159757A (ja) * | 1983-03-01 | 1984-09-10 | Teruo Oota | 即席ホワイトソ−スの製造法 |
JPS6158660A (ja) * | 1984-08-30 | 1986-03-25 | シ−・エス工業株式会社 | 吸着剤用藻類顆粒の製造法 |
JPS62205759A (ja) * | 1986-03-05 | 1987-09-10 | Tech Res Assoc Extru Cook Food Ind | 穀粉類の低温滅菌法 |
FR2671266A1 (fr) * | 1991-01-08 | 1992-07-10 | Agro Invertissement Dev | Procede de sterilisation de farines de cereales par traitement thermique. |
JP2769081B2 (ja) * | 1993-01-25 | 1998-06-25 | 株式会社日本製鋼所 | 繊維構造を有する大豆系蛋白食品の製造方法及び装置 |
CN1052614C (zh) * | 1995-10-04 | 2000-05-24 | 邹冰 | 全营养素面粉的制作方法 |
JPH1094369A (ja) * | 1996-09-20 | 1998-04-14 | Suehiro Epm:Kk | 穀類粉体の殺菌方法 |
JPH10271953A (ja) * | 1997-03-31 | 1998-10-13 | Meiji Seika Kaisha Ltd | デンプン性膨化菓子 |
JPH10309167A (ja) * | 1997-05-13 | 1998-11-24 | Suehiro Epm:Kk | 穀類の連続殺菌方法および装置 |
JP2912898B1 (ja) * | 1998-02-20 | 1999-06-28 | ヱスビー食品株式会社 | 粉粒体の連続殺菌装置およびそれを用いた連続殺菌方法 |
EP0965273A1 (fr) * | 1998-06-03 | 1999-12-22 | Societe Des Produits Nestle S.A. | Procédé de préparation d'un succédané de café |
US6247394B1 (en) * | 1998-08-17 | 2001-06-19 | Wenger Manufacturing, Inc. | Method and apparatus for producing a pre-gelled starch product and normally sticky extrudates with minimal or no surfactant |
CA2497918A1 (en) * | 2002-10-23 | 2004-05-06 | Marc Ljungstroem | Flour treatment method |
JP4636847B2 (ja) * | 2004-10-13 | 2011-02-23 | 株式会社ロッテ | 全粒粉からなる小麦粉の加工方法及びその加工方法により得られた加工小麦粉並びにその加工小麦粉を使用した食品 |
US7153354B2 (en) * | 2004-11-19 | 2006-12-26 | Board Of Trustees Of Michigan State University | Chemically modified plasticized starch compositions by extrusion processing |
US8802177B2 (en) * | 2008-11-04 | 2014-08-12 | The Quaker Oats Company | Soluble oat or barley flour and method of making utilizing a continuous cooker |
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