JPS63207352A - Baked granular food based on cellulose fiber, its production and food composed of chocolate dispersion of said food - Google Patents
Baked granular food based on cellulose fiber, its production and food composed of chocolate dispersion of said foodInfo
- Publication number
- JPS63207352A JPS63207352A JP62037698A JP3769887A JPS63207352A JP S63207352 A JPS63207352 A JP S63207352A JP 62037698 A JP62037698 A JP 62037698A JP 3769887 A JP3769887 A JP 3769887A JP S63207352 A JPS63207352 A JP S63207352A
- Authority
- JP
- Japan
- Prior art keywords
- food
- particles
- fat
- chocolate
- food product
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims description 17
- 235000019219 chocolate Nutrition 0.000 title claims description 15
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 239000006185 dispersion Substances 0.000 title claims description 4
- 229920003043 Cellulose fiber Polymers 0.000 title claims description 3
- 239000002245 particle Substances 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 11
- 235000019197 fats Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 235000019871 vegetable fat Nutrition 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 6
- 108010058846 Ovalbumin Proteins 0.000 claims description 5
- 229940092253 ovalbumin Drugs 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000001354 calcination Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000008240 homogeneous mixture Substances 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 239000003925 fat Substances 0.000 description 5
- 235000014103 egg white Nutrition 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 235000005686 eating Nutrition 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 244000098338 Triticum aestivum Species 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 230000001419 dependent effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- 206010003011 Appendicitis Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 208000015634 Rectal Neoplasms Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000007970 homogeneous dispersion Substances 0.000 description 1
- 239000010514 hydrogenated cottonseed oil Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000002028 premature Effects 0.000 description 1
- 206010038038 rectal cancer Diseases 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- 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
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
本発明はセルロース繊維を基礎とした焼成された（ｂａ
ｋｅｄ ）粒子の形態の食品、およびそれの製造方法、
さらにこれらの粒子のチョコレートの塊（ｉ＋ａｓｓ）
中における分散体からなる食品に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a calcined (ba
ked) food products in the form of particles, and methods for their production;
Furthermore, the chocolate mass of these particles (i+ass)
The present invention relates to a food product comprising a dispersion therein.
最近数年、工業化された国の食習慣は消化されないセル
ロースｌａＨの消費が不十分で、その結果、腸の排せつ
機能の刺激が過剰に少ないことが認識されている。これ
はそれ自身便秘の原因となり、また、早暁、ある病気た
とえば直腸癌、結腸の良性の病気、虫垂炎、静脈りゅう
性血管およびある心臓の病気の発現を引き起こすことが
ある。In recent years, it has been recognized that the dietary habits of industrialized countries consume insufficient indigestible cellulose laH and, as a result, have excessively little stimulation of the intestinal excretory function. This itself causes constipation and can also lead to premature dawning, the development of certain diseases such as rectal cancer, benign diseases of the colon, appendicitis, venous vessels and some heart diseases.
したがって、消化されない食物繊維、主に挽いたふすま
（ｂｒａｎ）からのもの、を食べることが推奨される。Therefore, it is recommended to eat indigestible dietary fiber, mainly from ground bran.
純粋なふすまを食べることは、それが細かく挽かれてい
ても、ヒトにとっては困難又は不可能であり、ふすまを
伝統的食品に混入する試みがなされてきた。今日、消化
されない１ｌｌｉｌを強化した食品の工業製造は、主に
パンに形成される、および小麦その他の穀類のふすまを
強化した粉から製造される食品の分野に限られている。Eating pure bran, even when finely ground, is difficult or impossible for humans, and attempts have been made to incorporate bran into traditional foods. Today, the industrial production of foods enriched with indigestible lil is mainly limited to the area of foods formed into bread and produced from flour enriched with the bran of wheat and other cereals.
本発明の目的は、新しい種類の食品製品であって、消化
されないセルロースｍ帷の含量が高く、従来技術のパン
に製造されるふすま強化製品とは全く異なり、それ自身
でも消費され又は伝統的食品特にチョコレート産業の製
品に組入れることもできる新規な製品を提供することで
ある。この目的のため、本発明に係るセルロースｍＨを
基礎とした食品は、特許請求の範囲第１項記載に示した
特徴を有する。The object of the present invention is to create a new class of food products, which has a high content of indigestible cellulose mash, which is completely different from the bran-enriched products produced in prior art breads, and which can be consumed as such or in traditional food products. It is an object of the present invention to provide a new product which can also be incorporated into products of the chocolate industry. To this end, the cellulose mH-based food product according to the invention has the characteristics set out in claim 1.
本発明に係るこの製品を製造するための方法は特許請求
の範囲第３項記載に定轟され、この方法の好ましい最適
の特徴はその従属項である特許請求の範囲第４項から第
７項に示されている。A method for manufacturing this product according to the invention is defined in claim 3, and preferred and most particular characteristics of this method are defined in the dependent claims 4 to 7. is shown.
セルロース繊維を基礎とした製品の粒子のチョコレート
の塊中における分散体からなる食品は、特許請求の範囲
第８項記載に示した特徴を有するもので、任意な付加的
特徴は従属項である第９項および第１０項に記載されて
いる。A food product consisting of a dispersion of particles of a product based on cellulose fibers in a chocolate mass has the features set out in claim 8, with optional additional features as defined in the dependent claim 8. Described in Sections 9 and 10.
好ましくは混合物の重量組成は以下の通りである。Preferably the weight composition of the mixture is as follows.
砂糖 ５から２０％
脂肪 ５から２０％
挽いたふすま ４０から６０％
オバルブミン ２から６％
水 １０から３０％
０％ベーキングパラターから２％
砂糖としてサッカロースが好ましく使用されるが、他の
糖、たとえばグルコース、フルクトース、その他も少な
くともサッカロースの一部置換物として使用することが
可能である。Sugar 5 to 20% Fat 5 to 20% Ground bran 40 to 60% Ovalbumin 2 to 6% Water 10 to 30% 0% Baking paratha to 2% Sucrose is preferably used as sugar, but other sugars, e.g. Glucose, fructose, and others can also be used as at least a partial substitute for sucrose.
挽いたふすまは、３０ミクロン以下の粒子サイズを有す
る粒子の形態とすることが有利である。Advantageously, the ground bran is in the form of particles having a particle size of 30 microns or less.
ふすまがより大きい平均サイズの粒子の形態である場合
、ある刺激効果を消化管に与えることができることが実
際に見出された。It has indeed been found that when bran is in the form of particles of larger average size, it can have a certain stimulating effect on the gastrointestinal tract.
好ましくは脂肪は主に植物脂、特に少なくとも以下の脂
肪の一つで構成する。すなわち水添ビーナツツ油、水添
ココナツツ脂、水添パームナツツ脂、水添綿実油、水添
菜種油、水添大豆脂である。Preferably the fat consists mainly of vegetable fats, in particular at least one of the following fats: Namely, hydrogenated bean oil, hydrogenated coconut oil, hydrogenated palm oil, hydrogenated cottonseed oil, hydrogenated rapeseed oil, and hydrogenated soybean fat.
植物脂の割合は、少なくとも６０重量％であることが有
利である。植物脂に加えて、動物脂、特に牛乳バターお
よびラードを使用することができる。Advantageously, the proportion of vegetable fat is at least 60% by weight. In addition to vegetable fats, animal fats can be used, especially milk butter and lard.
オバルブミン源として、新鮮な卵白又は脱水した粉末卵
白を使用することができる。As a source of ovalbumin, fresh egg whites or dehydrated powdered egg whites can be used.
上記の成分に加えて、混合物は、場合により追加の成分
、特に香料、着色剤、その他を含むことができる。In addition to the above-mentioned ingredients, the mixture may optionally contain additional ingredients, in particular perfumes, colorants, etc.
生の粒子の大きさはたとえば３から５ｍｍとすることが
できる。The size of the raw particles can be, for example, 3 to 5 mm.
粒子の焼成は、１６０から１９０℃の温度で、数分間た
とえば５から３０分間で行なうことが有利である。Calcining of the particles is advantageously carried out at a temperature of 160 to 190° C. for a few minutes, for example 5 to 30 minutes.
好ましくは焼成は連続式で行ない、コンベアベシト上に
位置した生の材料をトンネルオーブン中を通過させるこ
とにより行なう。しかし全ての又は一部の焼成を、他の
適当な方法、たとえばバッチ式としてオーブン内で又は
粒子を流動床その他の中において懸濁物として維持する
ことにより実行することも可能である。Preferably, baking is carried out in a continuous manner, by passing the green material located on a conveyor bed through a tunnel oven. However, it is also possible to carry out all or part of the calcination in other suitable ways, for example batchwise in an oven or by maintaining the particles as a suspension in a fluidized bed or the like.
および１３０重量部の融点およそ２６℃の植物脂混合物
を１．０ＯＯｋＧｌ容量のこねおけ内で混合し、泡立っ
た均−物を得る。３００重量部の新鮮な卵白、５００１
１部の細かく挽いた柔らかい小麦ふすま、および２０重
量部のベーキングパウダーをこの物体に混入する。こう
して得たドウを、これが湿ったおがくずの密度（ＣＯｎ
ＳｉＳｔｅｎＯｙ）のようになるまでこね合せ、その後
これを連続的に、目の粗いふるいと削りアーム（Ｓｃｒ
ａｐｅｒ ａｒｅ ）とを含む震動した造粒器に通して
粒子を形成し、これをエンドレスコンベアベルト上に落
とす。このベルトは該粒子を連続的に焼成オーブンに運
び、ここでそれらは２０分間１７５℃から１８０℃に維
持される。それらがオーブンを出た後、該粒子は乾燥空
気流中に通されることにより冷却される。and 130 parts by weight of a vegetable fat mixture with a melting point of approximately 26 DEG C. are mixed in a kneading basin of 1.0 OOkGl capacity to obtain a foamy homogeneous mixture. 300 parts by weight fresh egg whites, 5001
1 part of finely ground soft wheat bran and 20 parts by weight of baking powder are mixed into this mass. The dough obtained in this way is the same as the density of wet sawdust (CON
Knead the mixture until it resembles SiStenOy (SiStenOy), then continuously pass through a coarse sieve and a scraping arm (Scr).
The pellets are passed through a vibrated granulator containing apertures) to form particles, which are deposited onto an endless conveyor belt. This belt continuously conveys the particles to a calcination oven where they are maintained at 175°C to 180°C for 20 minutes. After they leave the oven, the particles are cooled by passing them through a stream of dry air.
これにより食用粒子が得られる。これはそのまま消費さ
れることができ、かりかりで（ｃｒｕｎｃｈｙｏｏＳｉ
ＳｔｅｎＣｙ） 、純粋な挽いたふすまが有する食べ難
さは全くない。これらの粒子は、乾燥空気中で数月間、
それらの感覚器上の（ｏｒｏａｎｏｌｅｐｔｉｃ）性質
の低下はなく、完全に保存することができる。Edible particles are thereby obtained. This can be consumed as is, crunchyooSi
StenCy), there is no difficulty in eating that pure ground bran has. These particles remain in dry air for several months.
There is no reduction in their oroanoleptic properties and they can be completely preserved.
Ｌ
５００重嚢部の細かく挽いた柔らかい小麦ふすま、およ
び１３０重量部の例１で使用したのと同 様の特性の
植物脂混合物を混合し、均一ドウを得る。こうして得た
ドウをその後ロールミルで挽き、例１と同じこねおけ中
でこねる間、２００重量部の白砂糖、３００重量部の新
鮮な卵白、および２０重量部のベーキングパウダーをこ
のドウに添加して、湿ったおがくずの密度（ｃｏｎｓｔ
ｓｔｅｎｃｙ ）を有する完全に均一な物を得る。この
ドウから粒子を形成し、これらの粒子を例１と同様の方
法で焼成する。こうして得た粒子は例１により得られる
ものと同様の組成を有するが、それよりも微細な密度（
Ｃｏｎ５ｉｓｔｅｎｃｙ ）を有し、これが、食べるこ
とに関してそれらに改良された性質を与える。500 parts of finely ground soft wheat bran and 130 parts by weight of a vegetable fat mixture of similar properties to that used in Example 1 are mixed to obtain a homogeneous dough. The dough thus obtained was then ground in a roll mill and, while kneading in the same kneading oven as in Example 1, 200 parts by weight of white sugar, 300 parts by weight of fresh egg whites and 20 parts by weight of baking powder were added to this dough. , the density of wet sawdust (const
Stency) to obtain a completely homogeneous product. Particles are formed from this dough and these particles are calcined in a manner similar to Example 1. The particles thus obtained have a composition similar to that obtained according to example 1, but with a finer density (
Con5istency ), which gives them improved properties for eating.
それぞれ１００グラムの複数のエアレートされなイ（ｎ
ｏｎ −ａｅｒａｔｅｄ ）ミルクチＥ１ｍレートバー
を以下のようにして製造する。すなわち溶融チョコレー
トの間中に、例１に記載したした方法で得た粒子をある
量（全体に対して１５重量％に対応する）混入し、さら
にチョコレートバーの製造の操作を通例の方法で行なう
。こうしてチョコレートの間中にふすまを基礎とした粒
子を均一分散物として含有するチョコレートバーが得ら
れる。これらのチョコレートバーは消費に非常に好まし
く（ｐｌｅａｓａｎｔ） 、それらの摂取が腸機能の調
整を促進することが見出された。Multiple non-aerated batteries of 100 grams each
on-aerated) A milk cheese E1m rate bar is manufactured as follows. That is, a certain amount (corresponding to 15% by weight of the total) of the particles obtained in the method described in Example 1 is mixed into the molten chocolate and the operations for the production of chocolate bars are carried out in the customary manner. . A chocolate bar is thus obtained which contains bran-based particles as a homogeneous dispersion throughout the chocolate. It has been found that these chocolate bars are very pleasant to consume and their consumption promotes the regulation of intestinal function.
医」工
この方法は、チョコレートの塊がそれ自身既知の方法で
エアレートされた以外は、例３と同様である。これによ
り、消費に特に好ましく、さらに例３に記載した方法で
製造されたものと同様な長所を有するエアレートされた
チョコレートのバーが得られる。The method was similar to Example 3, except that the chocolate mass was aerated in a manner known per se. This gives a bar of aerated chocolate which is particularly suitable for consumption and which also has advantages similar to those produced by the method described in Example 3.
Claims (10)
まを含有し残りはオバルブミン、砂糖、および脂肪で構
成される焼成された粒子の形態のセルロース繊維を基礎
とした食品。(1) Food products based on cellulose fibers in the form of calcined particles containing at least 50% by weight of ground bran as dry matter and the remainder consisting of ovalbumin, sugar, and fat.
請求の範囲第１項記載の食品。(2) The food according to claim 1, wherein the fat is at least mainly vegetable fat.
およびベーキングパウダーの均一混合物からなるペース
トを製造し、このペーストを粒子の形態に形成し、得ら
れた該粒子を焼成処理に付す特許請求の範囲第１項記載
の食品の製造方法。(3) Sugar, fat, ground bran, ovalbumin, water,
2. The method for producing a food product according to claim 1, wherein a paste is produced from a homogeneous mixture of baking powder and baking powder, the paste is formed into particles, and the obtained particles are subjected to a baking treatment.
粒子の形態である特許請求の範囲第３項又は４項記載の
方法。(5) The method according to claim 3 or 4, wherein the ground bran is in the form of particles with a particle size of 30 microns or less.
許請求の範囲第３項から第５項のいずれ１項記載の方法
。(6) A method according to any one of claims 3 to 5, wherein the fat comprises at least 60% vegetable fat.
から３０分間の期間維持することにより行われる特許請
求の範囲第３項から第６項のいずれか１項記載の方法。(7) The calcination is performed by heating the particles to a temperature of 160 to 190°C for 5
7. The method according to any one of claims 3 to 6, wherein the method is carried out by maintaining the temperature for a period of 30 minutes.
レートの塊中における分散体からなる食品。(8) A food product comprising a dispersion of food particles according to claim 1 in a chocolate mass.
らなるチョコレートの板の形態をした特許請求の範囲第
８項記載の食品。(9) The food product according to claim 8, which is in the form of a chocolate plate consisting of chocolate chunks in which the particles are uniformly dispersed.
ある特許請求の範囲第９項記載の食品。(10) The food product according to claim 9, wherein the chocolate mass is in an aerated form.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH1006/85A CH663323A5 (en) | 1985-03-06 | 1985-03-06 | Food product based on cellulosic fibres, in the form of cooked pellets, method for manufacturing it and food product consisting of a dispersion of these pellets |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63207352A true JPS63207352A (en) | 1988-08-26 |
Family
ID=4200252
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62037698A Pending JPS63207352A (en) | 1985-03-06 | 1987-02-20 | Baked granular food based on cellulose fiber, its production and food composed of chocolate dispersion of said food |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS63207352A (en) |
| CH (1) | CH663323A5 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2741122C2 (en) | 2016-04-01 | 2021-01-22 | Сосьете Де Продюи Нестле С.А. | Confectionery composition comprising a bran-like material |
| CN114246239B (en) * | 2021-12-31 | 2023-11-14 | 可可琳纳食品海门有限公司 | Preparation method of high-protein high-fiber chocolate |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5810050A (en) * | 1982-06-19 | 1983-01-20 | 日本超音波工業株式会社 | Air bubble vibration bath tub |
| JPS59187745A (en) * | 1983-04-09 | 1984-10-24 | Nippon Shokuhin Kako Kk | Novel type of food material |
| JPS59213361A (en) * | 1983-05-11 | 1984-12-03 | ワ−ナ−・ランバ−ト・カンパニ− | Snack food containing edible fiber in high content and production thereof |
-
1985
- 1985-03-06 CH CH1006/85A patent/CH663323A5/en not_active IP Right Cessation
-
1987
- 1987-02-20 JP JP62037698A patent/JPS63207352A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5810050A (en) * | 1982-06-19 | 1983-01-20 | 日本超音波工業株式会社 | Air bubble vibration bath tub |
| JPS59187745A (en) * | 1983-04-09 | 1984-10-24 | Nippon Shokuhin Kako Kk | Novel type of food material |
| JPS59213361A (en) * | 1983-05-11 | 1984-12-03 | ワ−ナ−・ランバ−ト・カンパニ− | Snack food containing edible fiber in high content and production thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CH663323A5 (en) | 1987-12-15 |
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