TW419356B - Process for the production of a granular food product - Google Patents
Process for the production of a granular food product Download PDFInfo
- Publication number
- TW419356B TW419356B TW086104622A TW86104622A TW419356B TW 419356 B TW419356 B TW 419356B TW 086104622 A TW086104622 A TW 086104622A TW 86104622 A TW86104622 A TW 86104622A TW 419356 B TW419356 B TW 419356B
- Authority
- TW
- Taiwan
- Prior art keywords
- mixture
- parts
- particles
- patent application
- scope
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 30
- 235000013305 food Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 63
- 239000002245 particle Substances 0.000 claims abstract description 29
- 235000014633 carbohydrates Nutrition 0.000 claims abstract description 21
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 21
- 239000008187 granular material Substances 0.000 claims abstract description 21
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 20
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000003921 oil Substances 0.000 claims description 19
- 235000018102 proteins Nutrition 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 7
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000002079 cooperative effect Effects 0.000 claims description 5
- 239000003995 emulsifying agent Substances 0.000 claims description 5
- 239000003381 stabilizer Substances 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000011785 micronutrient Substances 0.000 claims description 4
- 235000013369 micronutrients Nutrition 0.000 claims description 4
- 235000015170 shellfish Nutrition 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 239000011782 vitamin Substances 0.000 claims description 4
- 229940088594 vitamin Drugs 0.000 claims description 4
- 239000003963 antioxidant agent Substances 0.000 claims description 3
- 229910000278 bentonite Inorganic materials 0.000 claims description 3
- 239000000440 bentonite Substances 0.000 claims description 3
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 3
- 239000011230 binding agent Substances 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000012254 powdered material Substances 0.000 claims 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- 230000003078 antioxidant effect Effects 0.000 claims 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 238000005119 centrifugation Methods 0.000 claims 1
- 230000002950 deficient Effects 0.000 claims 1
- 229920000591 gum Polymers 0.000 claims 1
- 230000000887 hydrating effect Effects 0.000 claims 1
- 230000036571 hydration Effects 0.000 claims 1
- 238000006703 hydration reaction Methods 0.000 claims 1
- 235000019198 oils Nutrition 0.000 description 11
- 239000003925 fat Substances 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 10
- 239000007788 liquid Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 4
- 239000008101 lactose Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 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
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- RZRNAYUHWVFMIP-KTKRTIGZSA-N 1-oleoylglycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-KTKRTIGZSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 240000006497 Dianthus caryophyllus Species 0.000 description 1
- 235000009355 Dianthus caryophyllus Nutrition 0.000 description 1
- 240000001972 Gardenia jasminoides Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241001674048 Phthiraptera Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
- A23D9/05—Forming free-flowing pieces
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Noodles (AREA)
- Fodder In General (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Formation And Processing Of Food Products (AREA)
- Fats And Perfumes (AREA)
- Grain Derivatives (AREA)
- Freezers Or Refrigerated Showcases (AREA)
Description
Α7 Β7 五、發明説明(1) 本發明係有關一種生產自由流動且可立即分散及/或溶解 的顆粒狀食品產物的方法。 DD-A-248502(fiir Getreideverarbeitung 機構)揭示一種生產 顆粒狀速食醬汁或湯的方法,該方法係經以蛋白質水解產 物,肉或植物性原料,即溶麵粉或粗粒麵粉,鹽,糖及香 辛料製備之粉末狀或似麵糰的混合物,以壓力機或擠壓機 造粒後,以油’碳水化合物或膠以流動層塗布該顆粒並乾 燥之。 GB-A-2131271(fiir Getreideverarbeitung 機構)揭示一種生 產以牛奶或其它動物或植物性蛋白質,碳水化合物,脂肪 及礦物質爲基的顆粒狀食物,其中包括於流動層中混合粉 末狀成分並將剩餘之液態混料成分噴霧至粉末狀成分中, 使該粉末狀原料經噴霧原料之塗布及造粒作用並同時於該 流動層中乾燥。 US-A-5332585 (Odermatt等人)揭示一種製備顆粒狀食品產 物的方法,其中包括將溶融之脂肪與澱粉質的原料混合, '够壓該混合物使呈線狀,冷却該線狀混合物,再分成小段 並使這些小段凸出,通過一個鐵格子以將其變爲顆粒。 經濟部中央標準局員工消費合作社印製 (請先聞讀背面之注意事項再填寫本頁) US-A-4578274(Sugisawa等人)揭示一種製備顆粒狀咖哩產 物的方法,該方法係經由混合脂肪片及粉末狀原料,加熱 該混合物,攪拌及冷却該混合物。 FR-A-12〇3715(CARNATION)揭示一種製備速食且易於分 散的湯(粉)的方法’該方法係經由製備含所有赞ί分的粉末 狀混合物並以水滴造粒並/或於蒸發塔中蒸發之。 -4- 本紙張尺度適用中國國家標隼(CNS > Α4規格(210Χ297公釐) 經濟中央標隼局員工消費合作社印製 A7 _________B7 _;_ 五、發明説明(2) FR-A-1348948(PROCTER & GAMBLE)揭示一種製備自由 流動且易於分散的糖果甜點類食品混合物的方法,該方法 係藉由於滾筒中或流動層中將粉末狀食品原料造粒,其中 包括麵粉,穌油及/或含有液態黏合劑的糖,諸如經濃縮的 糖溶液或溶融之醉油。 US-A-3142569(Scheidegger)揭示一種製備粉末食物的方法 ,其中藉由研磨並乾燥由食物,脂肪及少量水所组成之混 合物以分散脂肪。 本發明所呈獻的有待解決的問題係爲提供一種新型而簡 單的方法,以由碳水化合物’蛋白質,及油或脂肪製備自 由流動且可迅速分散及/或溶解之顆粒狀食品產物。 爲達此目的,根據本發明之方法包括:以油或脂肪混合 粉末狀碳水化合物及/或富含蛋白質之原料,再將所獲得之 混合物以另一粉末狀碳水化合物及/或富含蛋白質之原料混 合’以獲得粉末狀及/或栖的混料,將該混料經由滿 化及微粒與微粒接觸的方式形成顆粒狀並乾燥之。 根據本發明之方法’的確可自碳水化合物,蛋白質及油 或脂肪生產自由流動的顆粒狀食物產品,其中該食物產品 可迅速分散及/或溶解於溫或沸水中,故適用於製備半流質 ..或液狀遠含食品。 本發明甚至意外地自碳水化合物’蛋白質,及油或脂防 產生一種顆粒狀食物產品,該顆粒狀食物產品只要簡單地 經與溫或潍水一起搖動未曾均共安 K乳液。事實上,Γ说我們所知’迄今以大量脂肪製備液 -5 一 本紙張尺度適用中國國家標準(CNS ) A4規格(210 X 297公釐) ----------^ I装------訂 1-----叙 (請先閱讀背面之注W'項再填寫本頁) 經濟部中失標準局員工消費合作社印裝 419356 A7 _____B7____ 五、發明説明(4 ) 其它膠, -及視情況加入維生素,微量營養素及/或抗氧化劑。 以油或脂肪混合粉末狀碳水化合物及/或富含蛋白質原料 之步骤最好包括於約45,c以上至約651,在攪掉器中一起 混合下列原料約5至15分鐘;該攪拌器諸如:e.g在水平轴 •上安置犁狀頭的臥式攪拌器,具有繞軌道而行的螺旋狀螺 塞之錐形棍拌器或体刀,所混合的原料包括: - 15至2 5份油,特別是椰子油,棕招油脂及/或黃豆油,其 特徵爲在30-45°C具有明確熔點,及 -15至25份乳糖,或10至20份澱粉,或4〇至5〇份脱脂奶粉。 進一步將所得之混合物以另一粉末狀碳水化合物及/或富 含蛋白貝之原料混合,以獲得粉末狀及/或似麵铜的混料之 步驟最好包括將該混合物在攪拌器中,諸如eg在水平轴上 安置犁狀頭的臥式攪拌器,螺旋漿葉攪拌器(ribb〇n mixer) ,糕餅攪拌器或钵刀,於約45°C至65°C攪動2分鐘,並且當 另外再攪動於5至15分鐘及在室溫下以水冷却該混合物時, 逐次加入如下原料: -脱脂奶粉,澱粉,.特別是冷的膨潤澱粉,及/或乳糖,其 分別含量如下,以使每一原料在該混料中之總量爲:4〇至 50份脱脂奶粉,10至20份澱粉及15至25份乳糖。 在此階段所獲得混料之質地介於粉末狀質地及麵糰之質 地之間。舉例來説,可説其爲一種濃稠的粉末,不具眞正 的自由流動性。 將該混料經由濕化及微粒與微粒接觸的方式形成顆粒狀 -7- 本紙張尺度適用中國國家標準(CNS ) A4規格(210 X 297公釐) ^—n nl·— ^^^1 It I^K I I - - si fl^lv tn^i I» -- 、一SJIn tn ^^^1 - - I (請先閱讀背面之注意事項再填寫本頁) 經濟部中央標準局員工消費合作社印製 第86104622號專利申請案 _中文説明書修正頁(87年1月) $ 五、發明説明(5 ) '~~~' ---- 步驟之進行,舉例來説可莽抽认ώ 精助於蒸虱及/或黏合劑之含水溶 液,特別是麥芽糊精,膠或殿粉,於任何適當之造粒或成 形裝置中,最好在可對該混料施以壓縮及㈤擾掉作用之裝 置中,諸如糖衣平盤或垂直造粒機;該垂直造粒機彈性橡 皮管内之旋轉垂直軸週邊安置有刀片,或若使用妹刀可直 接用於其中’或以篩篩成粒狀β 舉例來説,可將剩餘的成分,諸如乳化劑,安定劑,微 量營養素及/或維生素於成形期間加入。 可乾燥如此所獲得的顆粒至水含量在丨至5%之間,且最 好在2至3.5%之間。若利用缽刀,則此乾燥步驟可經由急驟 蒸發法進行,該方法亦可調整顆粒硬度。 舉例來説’該顆粒可具有的容積密度約在4〇〇 ^丨至約6〇〇 g/Ι之間。 這些顆粒可迅速分散及/或溶解於溫或沸水中,且適於製 備半流質或液狀速食食品。 舉例來説可預備其它成形步驟諸如壓縮及/或球狀化,使 顆粒的容積密度値增加至約500至1000 g/l之間。 根據本發明方法之體系將於下述實例中舉例説明,其中 百分比或份數均是依重量計算。 實例1 在具有繞軌道而行的螺旋狀螺塞之錐形攪拌器(SUMMIX 悉煮器)中於6〇°C混合19份一種油的組合物及19份乳糖10分 鐘’其中該組合物包括等量之揶子油,椋招油酸甘油酯及 黃豆油。 在水平軸上安置犁狀頭的臥式攪拌器中(LOEDIGE攪拌器) -8- 本紙張尺度適用中國國家榡準(CNS ) A4规格(2I0X297公釐) 装 訂 ^ -- · « (請先閱讀背面之注意事項再填寫本頁) 4 19356 第86104622號專利申請案 中文説明書修正頁(87年9月) 正 A7 日B7 I_ 疵玄 五、發明説明(6 ) ,60 C下,攪動孩混合物}分鐘且另外接著攪入μ份冷的膨 潤澱粉3分鐘及43份脱脂奶粉7分鐘,同時以水在室溫下冷 却。. 如此所得之粉末狀混料之水含量爲3 5%。其質地介於粉 末狀的質地與麵糰的質地之間。可將其定義爲濃稠粉末, 其特徵爲不能眞正地自由流動。 於垂直造粒機(SCHUGI造粒機)中,藉助於入5份麥芽糊 精含水溶液(40%水及60%麥芽糊精)使該混料形成顆粒,其 中孩垂直造粒機彈性橡皮管内之旋轉垂直軸週邊安置有刀 片。 . 如此所得之顆粒水含量爲6.2% a將其於流動層乾燥機中 乾燥至殘留水含量爲3.1 %。 ?茨經乾燥之顆粒容積密度爲580 g/Ι。其可自由流動且可 迅速分散於溫或沸水中。 簡單地將29 g之上述顆粒與158ml溫水(50°C )~起搖動可 迅速地提供一種安定的乳液。 (请先聞讀背&之注意事項再填窝本頁) 訂 經濟部中央標隼扃員工消費合作社印製 -9- 本紙張尺度適用中國國家標準(CNS ) A4規格(210X297公釐)
Claims (1)
- 419356 第861046¾號專利申請案 中文申凊專利範圍修正本(87年9月) A8 B8 C8 D8 rn Μ 1(1 I. 經濟部中央橾隼局貝工消費合作社印製 六、申請專利範圍 1·種生產自由流動且可立即分散及/或溶解的顆粒狀食品 產物的万法,其中包括以油或脂肪混合富含碳水化合物 及/或蛋白質之粉末狀原料,再將所得之混合物與另一種 田含碳水化合物及/或蛋白質之粉末狀原料混合,以獲得 粉末狀及/或似麵糰的混料,將該混料經由溼化及微粒與 微粒間接觸的方式,形成顆粒狀,並乾燥該顆粒,其中 該混料包括係由5至95份碳水化合物,至高4〇份之蛋白質 及至高80份之油或脂肪,該份數係依重量計算,及在製 備該混料之前及/或之後添加.下列組成: -至南25份水, - -至高5份乳化劑,及 -至南3儉安定劑。 2. 根據申請專利範圍第!項之方法,其中該混料係由3〇至邛 份碳水化合物,15至30份蛋白質,及5至4〇份油或脂肪所 组成,該偷數係依重量計算3 3. 根據申請專利範圍第2項之方法,其中在製備該混料之前 及/或之後添加下列組成: -至高15份水, -至高0.6份乳化劑, -至南1份安定劑,及 -维生素,微量營養素及/或抗氧化劑, 4. 根據申請專利範圍第3項之方法’其中在製備該混料之前 及/或之後添加之水量使得該混料於乾燥前之水含量達至 高 11%。 本纸張尺度通用中國國家樣率(CNS ) A4現格(210X297公釐) I---^-----Ί ----iT (請先w讀背面之注意事項再填寫本頁) A8 B8 C8 Γ\0、申請專利範圍 1根據中請專利範圍第Η之方法,其中包括使混g成賴 粒,其係藉料蒸氣及/或黏合劑之水溶液,於K姆 該混料施以壓縮及/或攪動作用之装置中,使混料經由渔 化及微粒與微粒接觸的方式形成顆粒狀。 6.根據申請專利範圍第1 ;tg之方法 矛’、乃忒其中包括使混料形成顆 粒’其係藉助於蒸氣及/或麥芽糊精,膠或澱粉之水溶液 ,於垂直凝集機中將該混料經心化及微粒與微粒接觸 的方式形成顆粒狀,該垂直凝集機在其彈性橡皮管内之 垂直旋轉軸週邊安置有刀片。 7·根據申請專利範圍第1項之方法 殘留水含量在1至5%之間。 8,根據申請專利範圍第!項之方法 殘留水含量在2至3.5%之間》 其中包括乾燥該顯粒至 其中包括乾燥該顯粒至 /-«请先閲讀背面之注意事項再填寫本頁) « I · 訂 經濟部中央橾隼局員Η消費合作杜印製 -2m 本紙張尺度遴用中國國家標率(CNS ) A4規格U丨OX”7公簸) ----^中文説明書修正頁(87年1月) 41935B A4 C4 1 經濟部中央揉隼局貝工消費合作社印製 .公r —_ 1 备明^ - 師型專利説明書 _、發明 新型名稱 —---. 中文 製造顆粒狀食品產物之方法 英 文 foodEp^ production of a granular 姓 名 1·沙拜玻納斯南哈特 4·恩斯特贺克 5.恩斯特hi莫兹 31斯瓦多喬洛米尼 6·答恩保爾希洛伊 一發明 —、創作人 國 籍 1.法國2.瑞士 3.義大利 4.奥地利5.德國6.英國 住、居所 1.瑞士艾班茲市卡菲瑞爾路 2·瑞士艾巴林吉市皮瑞茲路25號 3. 瑞士歐貝市瑪纳特路71號 4. 瑞士福弗蘭斯_拉_維爾市瑞爾路14號 5. 瑞士古利維利特市勞桑路161號 6. 瑞士普利市C.F. D瑞莫茲道26號 ---—... r^~ - 姓 名 (名稱) 瑞士商雀巢製品股份有限公司 國 藉 瑞士 三、申請人 住、居所 (事務所) 瑞士弗州威威市郵政信箱353號 表纸張尺度適用i 代表人 姓 名 諾曼維利 小 訂 線 裝, 4 19356 第86104622號專利申請案 中文説明書修正頁(87年9月) 正 A7 日B7 I_ 疵玄 五、發明説明(6 ) ,60 C下,攪動孩混合物}分鐘且另外接著攪入μ份冷的膨 潤澱粉3分鐘及43份脱脂奶粉7分鐘,同時以水在室溫下冷 却。. 如此所得之粉末狀混料之水含量爲3 5%。其質地介於粉 末狀的質地與麵糰的質地之間。可將其定義爲濃稠粉末, 其特徵爲不能眞正地自由流動。 於垂直造粒機(SCHUGI造粒機)中,藉助於入5份麥芽糊 精含水溶液(40%水及60%麥芽糊精)使該混料形成顆粒,其 中孩垂直造粒機彈性橡皮管内之旋轉垂直軸週邊安置有刀 片。 . 如此所得之顆粒水含量爲6.2% a將其於流動層乾燥機中 乾燥至殘留水含量爲3.1 %。 ?茨經乾燥之顆粒容積密度爲580 g/Ι。其可自由流動且可 迅速分散於溫或沸水中。 簡單地將29 g之上述顆粒與158ml溫水(50°C )~起搖動可 迅速地提供一種安定的乳液。 (请先聞讀背&之注意事項再填窝本頁) 訂 經濟部中央標隼扃員工消費合作社印製 -9- 本紙張尺度適用中國國家標準(CNS ) A4規格(210X297公釐) I 第S6104622號專利申請案 中文説明書修正頁(87年1月) A5 B5 四、中文發明摘要(發明之^稱:製造顆粒狀食品產物之方法 一種生產自由流動且可立即分散及/或溶解的顆粒狀食品 產物的方法,其中包括以油或脂膀混合富含碳水化合物及/ 或蛋白質之粉末狀原料,再將所得之混合物與另一種富含 碳水化合物及/或蛋白質之粉末狀原料混合’以獲得粉末狀 及/或似麵糰的混料,將該混料經由溼化及微粒與微粒間接 觸的方式形成顆粒狀,並乾燥該顆粒。 英文發明摘要(發明之名稱: PROCESS FOR THE PRODUCTION OF A GRANULAR FOOD PRODUCT 經濟部中央標準局員工消費合作社印11 A process for the production.,οί a free flowing and instantly dispersible and/or soluble granular food product/ comprising mixing powdery carbohydrates and/or protein rich materials with an oil or fat, further mixing the'mixture thus obtained with further powdery carbohydrates and/or protein rich materials in order to obtain a powdery and/or doughlike mix, forming the mix into granules by moistening and particle to particle contacting, and drying the granules. -2- 本紙張尺度逋用中國國家標隼(CNS〉A4规格(210X297公釐〉 -----------1^.------IT-----..^- (請先wtt背面之注意事項再填寫本頁各棚) 419356 第861046¾號專利申請案 中文申凊專利範圍修正本(87年9月) A8 B8 C8 D8 rn Μ 1(1 I. 經濟部中央橾隼局貝工消費合作社印製 六、申請專利範圍 1·種生產自由流動且可立即分散及/或溶解的顆粒狀食品 產物的万法,其中包括以油或脂肪混合富含碳水化合物 及/或蛋白質之粉末狀原料,再將所得之混合物與另一種 田含碳水化合物及/或蛋白質之粉末狀原料混合,以獲得 粉末狀及/或似麵糰的混料,將該混料經由溼化及微粒與 微粒間接觸的方式,形成顆粒狀,並乾燥該顆粒,其中 該混料包括係由5至95份碳水化合物,至高4〇份之蛋白質 及至高80份之油或脂肪,該份數係依重量計算,及在製 備該混料之前及/或之後添加.下列組成: -至南25份水, - -至高5份乳化劑,及 -至南3儉安定劑。 2. 根據申請專利範圍第!項之方法,其中該混料係由3〇至邛 份碳水化合物,15至30份蛋白質,及5至4〇份油或脂肪所 组成,該偷數係依重量計算3 3. 根據申請專利範圍第2項之方法,其中在製備該混料之前 及/或之後添加下列組成: -至高15份水, -至高0.6份乳化劑, -至南1份安定劑,及 -维生素,微量營養素及/或抗氧化劑, 4. 根據申請專利範圍第3項之方法’其中在製備該混料之前 及/或之後添加之水量使得該混料於乾燥前之水含量達至 高 11%。 本纸張尺度通用中國國家樣率(CNS ) A4現格(210X297公釐) I---^-----Ί ----iT (請先w讀背面之注意事項再填寫本頁)
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EP96810080A EP0796567A1 (en) | 1996-02-07 | 1996-02-07 | Granular food product |
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EP (2) | EP0796567A1 (zh) |
JP (2) | JPH09215486A (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) |
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TR (2) | TR199700088A2 (zh) |
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1996
- 1996-02-07 EP EP96810080A patent/EP0796567A1/en not_active Withdrawn
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1997
- 1997-01-27 PE PE1997000046A patent/PE53998A1/es not_active Application Discontinuation
- 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
- 1997-02-05 EG EG9297A patent/EG20646A/xx active
- 1997-02-05 CZ CZ97333A patent/CZ33397A3/cs unknown
- 1997-02-05 NZ NZ314191A patent/NZ314191A/xx unknown
- 1997-02-05 MY MYPI97000439A patent/MY129965A/en unknown
- 1997-02-05 AU AU12539/97A patent/AU725219B2/en not_active Ceased
- 1997-02-05 TR TR97/00088A patent/TR199700088A2/xx unknown
- 1997-02-05 CA CA002196910A patent/CA2196910A1/en not_active Abandoned
- 1997-02-05 SK SK159-97A patent/SK15997A3/sk unknown
- 1997-02-05 RU RU97101952/13A patent/RU2177694C2/ru not_active IP Right Cessation
- 1997-02-05 CO CO97005728A patent/CO4600632A1/es unknown
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Publication number | Priority date | Publication date | Assignee | Title |
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US9136657B2 (en) | 2012-08-14 | 2015-09-15 | Bing You | Annular signal feed module |
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