WO2008026370A1 - Produit pastillé et aliment industriel à base de farine de blé utilisant celui-ci - Google Patents

Produit pastillé et aliment industriel à base de farine de blé utilisant celui-ci Download PDF

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Publication number
WO2008026370A1
WO2008026370A1 PCT/JP2007/063065 JP2007063065W WO2008026370A1 WO 2008026370 A1 WO2008026370 A1 WO 2008026370A1 JP 2007063065 W JP2007063065 W JP 2007063065W WO 2008026370 A1 WO2008026370 A1 WO 2008026370A1
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Prior art keywords
product
tablet
dough
starch
tableted
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Application number
PCT/JP2007/063065
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English (en)
Japanese (ja)
Inventor
Shinichi Saito
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Shinichi Saito
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Publication of WO2008026370A1 publication Critical patent/WO2008026370A1/fr

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Classifications

    • 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
    • A21D2/36—Vegetable material
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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

Definitions

  • the present invention stabilizes the flavor and color of fruit by adding a tableted product produced by adding fruit juice or extract to sugars and starch and the dough of processed flour products such as bread confectionery. It relates to a processed wheat flour processed in a shape. The present invention also relates to tableted products which are converted to fruits or colored with pigments together with fruits, and to processed flour products using the same. Background art
  • Patent Document 1 Japanese Patent Application Laid-Open No. 2 0 0 6-3 4 2 4 4
  • the color bleeding of dry fruits to bread, cake, steamed sweets, bread, cake, food of steamed sweets Inventions relating to dried fruit containing bread and cake 'steamed confectionery and a method for producing the same are also disclosed, which suppress the deterioration of feeling and the deterioration of the flavor of dried fruits, and keep the texture and the freshness of the fresh food for a long time.
  • the material mixed in the dough of processed wheat flour is subject to severe conditions such as being subjected to the effects of darten action, crushed by the large force of a large mixer, and exposed to high temperature and humidity exceeding 200 ° C. It is difficult to keep the prototype below.
  • the present invention stable shape, nutrients, color, flavor and texture can be maintained by adding fruit juice and extract to tablets mainly composed of saccharides and starch.
  • the purpose is to use these tablet products in processed flour products.
  • the present invention is an epoch-making one that reverses the severe environment such as high temperature and humidity. Disclosure of the invention
  • a mixing step 1 a of mixing and kneading a fruit, a sugar and a starch which are raw materials of a tablet product with a kneader to make a mixed dough Granulation step 1 b to form fibrous granules in the drying step, drying step 1 c drying the granules to a moisture content of 5 to 15% in a fluid bed drier, and the granules after the drying Grinding and pulverizing step 1 d to further grind finely with a power mill, and size-adjusting granulated material after the grinding with an automatic sieving machine, removing foreign matter sieving step le, and after the sorting Granulate is put into a mixer and mixed seasoning process 1 f to add auxiliary material, 1 g of dough rest process to take heat of granulated product after mixing, and tablet machine with cooled granulated product
  • the tableting process 1 h to apply pressure and process into tablets with a
  • composition of a method for producing a tableted product characterized in that a color change agent is added to a fruit, or a mixture of a fruit and a pigment is added in the above-mentioned production method;
  • Composition of tableted product characterized by processing by blending 0.1% to 50% of full weight ratio to dough, containing 5% or more of starch and 50% or less of starch, and fruit Or any one of the pigments or their mixtures
  • Composition of tableted product characterized in that the compound is added, colored tableted product, mixed with flour processed food dough and baked, 0-5% of starch, gelation
  • a colored tablet product containing 0.01 to 5% of an agent or a viscosity improver and to which any one of a fruit and a pigment or a mixture thereof is added, which is used as a dough for processed flour
  • the starch is any one or more of wheat, corn, rice bran, corn, rice, glutinous rice, tapi force, and starch derived
  • composition of processed flour products characterized by the addition of not more than Any one of the above tableted products is placed on a loaf bread dough, covered with a covering dough (for example, a melon skin dough), and baked to obtain a processed flour food.
  • a covering dough for example, a melon skin dough
  • FIG. 1 is a flow chart showing the steps in the case of a dry process in the method for producing a tableted product to which fruit juice according to the present invention is added
  • FIG. 2 is a diagram obtained by adding fruit juice according to the present invention. It is a flow chart showing the steps of the wet process in the method of producing a tableted product.
  • FIG. 1 is a flowchart showing steps in the case of a dry process in the method for producing a tableted product to which fruit juice according to the present invention is added.
  • the method 1 for producing a tableted product to which fruit juice has been added is a dry process, and the mixing process 1a, the granulation process 1b, the drying process 1c, the pulverizing and sizing process 1d, the sieving process 1e ⁇ Mixed seasoning process 1 f, Dwelling process 1 g, Tableting process 1 h, Weighing ⁇ Packing process 1 i, Metal detection process 1 j, and Storage ⁇ Shipping process 1 k.
  • Mixing step 1 a measures the raw material for tableting products such as fruit, sugar and powder, The mixture is mixed by mixing it for about 3 to 15 minutes, preferably about 5 to 10 minutes, using a kneader (kneader). In addition to the main ingredients, additives such as excipients can also be added.
  • kneader kneader
  • additives such as excipients can also be added.
  • Raw material formulation about the fruit from 0.1 to 5 0% (wt 0/0, the same below), preferred properly about 5 3 0% saccharides from about 0 to 90%, is preferred properly about 6 It is combined in the range of 0 to 85%, starch of about 0 to 90%, preferably about 3 to 50%.
  • fruit examples include blueberry, biller, currant, orange, crabberry, lingo, tomato, banana, peach, cherry, mango, melon, lemon, pineapple, Use fruit juice such as watermelon, pear, strawberry or grapefruit, fruit, pear, juice, concentrated juice, powder, extract (specific component), etc. or a processed product (such as juice).
  • Purees such as fruits, fruit juices or fruits contain a large amount of water, and the amount added when making tablet products is limited to about 5 to 30%. If it is powdery, it can be blended more. However, if it is mixed 50% or more, the taste and texture may be inferior O o
  • sugars such as sugar sugar, sugar sugar, powdered white sugar, powdered sugar, fructose, sucrose, maltose sugar, lactose, oligosaccharide, sugar sugar, sugar sugar, sugar sugar, sugar sugar, fruit sugar
  • sugars such as sugar sugar, sugar sugar, powdered white sugar, powdered sugar, fructose, sucrose, maltose sugar, lactose, oligosaccharide, sugar sugar, sugar sugar, sugar sugar, sugar sugar, fruit sugar
  • sugars such as sugar sugar sugar, sugar sugar, powdered white sugar, powdered sugar, fructose, sucrose, maltose sugar, lactose, oligosaccharide, sugar sugar, sugar sugar sugar, sugar sugar, sugar sugar, fruit sugar
  • sugar alcohols such as sugar sugar sugar, sugar sugar, powdered white sugar, powdered sugar, fructose, sucrose, maltose sugar, lactose, oligosaccharide, sugar sugar, sugar sugar sugar, sugar sugar,
  • Sugars are particularly suitable for tableting processing such as powdered sugar and granulated sugar. If the mixed dough is sticky, the tableting pressure will cause the dough to stick to the machine and interfere with the flow operation, so it is necessary to keep it in a further state.
  • starch which can be generally used for food can be used, such as corn starch, tapi starch, potato starch, floating starch, rice starch, sweet potato starch, or potato starch, and modified starch thereof.
  • rice cake with a high proportion of amylose, which is resistant to aging, refrigeration and freezing, glutinous rice, tapio force which is viscous after gelatinization, and starch derived from potato.
  • the blending ratio of starch exceeds 20% for tableted products, mouth melting worsens, and if it is 5% or less, it becomes easy to flow due to high sugar content.
  • it may contaminate the baking sheet or mold, and the bread product itself may be sticky, so it is preferable to have it in between. In particular, 8 to 15% is preferable.
  • the starch content of the tableted product it is possible by setting the starch content of the tableted product to 0 to 5%.
  • starch when starch is added to a tableting product at about 10% or more, it is preferable to separately charge the mixing step 1 a and the mixing and tasting step 1 f described later.
  • the granulator used for ordinary tableting products is not supposed to add as much as 10% of starch, and it is difficult to granulate a mixture containing more than 10% of starch.
  • Granulation step l b makes the mixed dough into fibrous granules by a granulator or the like.
  • the wing in the tube of the granulator etc. rotates and the granulated material is pushed out from the small hole made in the surface of the tube.
  • Granulates are naturally cut in a slender shape and have a suitable length by their own weight, but the size is about 0.5 to 5 mm in diameter, preferably about:! It is ⁇ 1.2 mm.
  • the granulated product is dried using a fluid bed dryer or the like. From the lower side, dry hot air of about 70 ° C. is blown for about 15 to 60 minutes, preferably about 20 to 30 minutes.
  • the drying time depends on the performance of the dryer and the amount of granules, but the water content of the granules is adjusted to be about 5 to 15%. In addition, when the water content is more than this, In the case of tableting, the machine may not go smoothly through the granules. Grinding and sizing process 1 d uses a power milling machine etc. to further finely grind the size of the granulated material. In addition, when the tableting size is reduced to 5 mm or less, this process may be usually omitted in order to facilitate the flow into the mold of the tableting machine.
  • Sieve Sorting Step 1 e align the size of the granulated product with an automatic sieving machine etc. Sift it with a mesh of about 2 to 3 mm to eliminate lumps and remove foreign substances such as dust.
  • Mixed flavoring process 1 f place the granulated material in the rotating mixer and emulsify as auxiliary material Add agents, excipients, acidulants, lubricants, flavors, coloring agents, sweeteners, nutrient enhancers or expanders, gelling agents or thickeners, etc.
  • the more stable quality is obtained in this step.
  • the amount added is about 0.1 to 10% of an excipient, about 0 to 5% of an acidulant, about 0 to 5% of a flavor, and about 0.;!
  • a gelling agent or a viscosity reducing agent of about 0.01% to 5% is preferable, and in order to improve the color and sweetness of the particles, an appropriate amount of coloring agent, sweetening agent or the like may be added.
  • acidulants there are penic acid, lingoic acid, or tartaric acid, and as excipients or lubricants, there are sucrose fatty acid esters (emulsifiers) or dextran, etc.
  • sucrose fatty acid esters emulsifiers
  • dextran emulsifiers
  • a health functional ingredient such as vitamin as a nutrient fortifying agent, and baking soda etc. as an expanding agent.
  • citric acid about 0.5% of citric acid, about 1% of sucrose fatty acid ester and about 1% of flavoring agent are added to granulated product 100, and mixed for about 5 to 7 minutes. Mix and season.
  • the tableting process 1 h pressure is applied to the granulated material with a tableting machine or the like to solidify and process it into a glaze having a diameter of about 5 to 15 mm.
  • the room temperature should be kept at about 20 to 25 ° C and the humidity should be 50% or less so that the granulated material does not have moisture.
  • the hardness of the tablet is about 3 to 15 kg, and the weight of the tablet is about 2 90 to 50 per tablet. It is 0 mg, and can sufficiently withstand the transportation conditions and mixing strength in the manufacture of processed flour products.
  • the hardness refers to the load at the moment when the tablet is broken by pressing a metal rod with a diameter of about 5 mm from the top of the tablet and gradually pressing it.
  • the hardness of the tablet is that immediately after the tableting process and tends to become hard with the passage of time.
  • the diameter of the tablet is preferably about 8 to 12 mm, and is not too large nor too small for addition to processed flour products.
  • the smaller diameter makes it inconspicuous in the dough of processed wheat flour, and conversely, when it is larger, it becomes less satisfactory in terms of processing and aesthetics.
  • Packing process 1 i is to pack tablets a certain amount at a time to make tablet products. For example, put them in l kg commercial bags, or pack them in 10 kg. Close the mouth of the bag in a way that keeps out air. It is also possible to use hygroscopic agents such as silica gel.
  • the metal detection process 1 j has an accuracy of about 5 to 0.9 mm in diameter Fe (iron) and 5 3 to 5 11 to 111 111 for the tableted products. Examine through a tester that can detect).
  • the tableted product is almost intact at the fermentation stage, but when it is heated, sugar dissolves out to make a cavity in that part.
  • the extract of the fruit melted by heat from the surface and cross section of the dough drips and drips, and the color, flavor and luster become good for the eyes.
  • This is a very epoch-making process, taking advantage of the harsh environment such as the heavy load of the mixer and the high temperature and humidity above 200 ° C in the oven.
  • the tableted product in the inner part of the dough can impart a uniform texture to the processed wheat flour due to jamming and gelatinization of starch by heat during baking. it can.
  • the amount of starch is about 0.1 to 5%, or when no starch is used, it is possible to prevent the run-out of the tableted product by heating by using a gelling agent or a tackifier in combination.
  • Ru The There are agar, alginic acid, gelatin, pectin, gum arabic, locust bean gum, guar gum, tamarin gum, quintan gum, carrageenan, di; And one or more selected from them can be added.
  • the amount of starch is large, the grain filled with the fruit extract remains as it is, but if the amount of starch is small, the amount of dissolution is large and the cavity becomes large. Depending on the starch used, the tablet remains different and the texture also changes.
  • Blueberry and other fruits of the genus Sanus which belongs to the genus Sucri, is a very natural pigment of its own, so even if it is used as a tableting product, the pigment can be added sufficiently. .
  • coloring products may be added to produce tableted products.
  • addition of acidulants, flavors and fortifiers is also essential for making attractive products.
  • FIG. 2 is a flow chart showing steps in the case of a wet process in the method for producing a tableted product to which fruit juice according to the present invention is added.
  • Manufacturing method 2 of the tableted product to which fruit juice is added is the case of the wet method, and mixing process 2a, through process 2b, tableting process 2c, drying process 2d, sorting process 2e, weighing 'packing Packaging process 2 f and storage ⁇ Shipping process 2 g.
  • the raw material of the tableted product is put into a kneader (kneader) and the like, and mixed by stirring for about 10 minutes.
  • kneader kneader
  • raw materials and auxiliary materials are introduced in this process.
  • step 2b confirm the taste.
  • approximately 18% Blueberry puree containing approximately 15% sugar (soluble solid), approximately 48% brown sugar, approximately 30% corn starch, and dextran Add about 3% and about 1% perfume and mix for about 10 minutes.
  • an acidulant, a sweetener, a colorant, a nutrient fortifying agent, or an expanding agent, a gelling agent, a mucilage, or the like may be blended.
  • the still moist mixed raw material is applied to a tableting machine and processed into tablets having a diameter of about 10 mm, a height of about 6 mm, and a weight of about 450 to 500 mg. . When it is wet, it hardens using ingredients such as dextran (powder) added, so its hardness is low and it is easily broken.
  • the drying step 2 d is dried at about 60 to 70 ° C. for about 10 to 30 minutes using a hot air drier. Unlike the dry method, dry the material before tableting, and dry the tablet after tableting if it is wet. The tablets dry from time to time and form a solid shape, as they are easily crushed when touched.
  • Sorting step 2 e uses a metal detector, Fe (iron) up to about 0.5 to 0.9 mm in diameter, and 3 11 3 (stainless steel) up to about 1.5 to 2 ⁇ 1 111 in diameter To detect Also perform visual inspection and product sampling inspection. In addition, it is also possible to add a perfume at this step.
  • each tablet is packed to make a tablet product. For example, put them in l kg commercial bags, or pack balta such as 10 kg. Close the mouth of the bag firmly to prevent air from entering.
  • Hygroscopic agents such as silica gel can also be used.
  • Tablet products made by wet processing are subject to the mixing pressure of the dough of flour-processed food, but they are not completely crushed but finished so that tablets flow in the dough.
  • the processed wheat flour according to the present invention is produced by adding a tableted product in a total weight ratio of 0.1% or more and 90% or less, preferably 1% or more and 20% or less.
  • wheat flour As a main ingredient of bread confectionery dough, about 30 to 70% by weight of wheat flour as a main ingredient, about 0 to 40% of water as a semi-main ingredient, batter, magarine, auxiliaries Add animal fats and oils, dairy products, egg products, salt, sugar, malt, soy flour, raw yeast, dry yeast, yeast and swelling agent. In addition, if necessary, acidulants, preservatives, pH adjusters, fortifiers, etc. may be added. In addition, with wheat flour, strong flour, medium-strength flour, weak flour, whole grain flour, etc. It refers to its processed products or mix flour.
  • processed flour products to which tablet products have been added are bread, flan-span, butter lo-nore, confectionery bread, brioche, bagel, Chinese mandarin, donut, or indianumafin.
  • the tableted product is added to at least 0.1% and at most 90%, preferably at least 1% and at most 20% of the total dough amount, and mixed for about 1 to 5 minutes.
  • the primary fermentation is carried out at a room temperature of about 25 to 40 for about 30 to 120 minutes until the size of the dough is about 2 to 3 times the original size.
  • a slight shock can be given immediately after baking to release the gas in the dough, which prevents the shape from being deformed.
  • a donut after fermentation, it is fried for about 2 to 10 minutes at an oil temperature of about 150 to 200 °.
  • steam it up for about 10 to 20 minutes using a steam-sealed mouth or a steamer.
  • processed flour products to which tablet products have been added are: , In the case of skin of menpane.
  • the raw material of the bread confectionery dough (main body dough of melon bread) is the same as in Example 3.
  • tablet products which may also contain brands etc., are added at a weight ratio of about 1 to 25% by weight of the skin of menpane. Simply putting a tablet product on the skin of a well-formed melonpan, there is a possibility that the tablet will remain undissolved, so it will blend well with the skin of the melonpan skin.
  • a plurality of tableting products may be placed on the body of the body of melon bread, and then the skin of the dough may be covered and baked. As a result, it is possible to impart a lightly colored pattern on the surface of the melon skin and to change the appearance.
  • ingredients for 10 loaves of melon bread about 40 g of nota, about 100 g of sugar, about 40 g of melted egg, about 200 g of weak flour, and baking soda About 4 g, about 20 g of water, a little bit of Brande, about 40 to 60 g of tablet product.
  • the main body dough of manpan is a processed wheat flour called confectionery bread shown in Example 3. Divide and shape the main body of the melon bread after primary fermentation, and spread the skin of the menpan bread flat and cover. After that, you may make a pattern on the skin of melon bread or sprinkle dara-sugar.
  • ingredients such as wheat flour, sugar, putter, margarine, water, eggs, milk, salt and oyster (not included in pie products) are mixed in any amount to obtain optimum wheat gluten. Mix until you In addition, mix lightly than normal bread.
  • ingredients such as flour, sugar, butter or margarine, water, eggs, milk, salt, and leavening agents are combined in any amount and mixed so that no lumps can be made. Finally, add about 1 to 20% tableting product to the total dough amount and mix. In addition, when making a small cookie or bidet, a smaller diameter tableting product is more suitable.
  • the processed food of wheat flour as a baked product including the composition and heating process is described, it is a semi-baked product, or after mixing the raw materials, the dough ball and the shaped dough Also when provided in a frozen or refrigerated form. At the same time, it also includes the case where wheat flour, sugar, salt, fats and oils, yeast and expanding agent etc. are included as mix flour.
  • the tablet product according to the present invention is to add stable shape, color, flavor, texture and nutrients to various processed wheat flour products such as bread. Can be In addition, working and hygiene aspects are significantly improved compared to using fresh fruit.
  • the same method as in production methods 1 and 2 of tablet products to which fruit juice is added is produced.
  • the pigment may be added in the later mixing and seasoning step 1f, but it mixes more uniformly and stably.
  • the amount of pigment added is, depending on the extent to which the dough is colored, in the tablet product, 0.01% to 3%, preferably 0.01% to 1%.
  • the tableted product colored with fruit juice and / or pigment is different from the jam product mixed with jam and assimilated with the dough and scattered throughout, and locally processed into a color, flavor and flour. It is applied to food, and it is possible to provide a completely new processed flour product with both taste and appearance.
  • the tablet products according to the present invention can impart stable shape, color, flavor, texture and nutrients to various processed wheat flour products such as bread.
  • working and hygiene aspects are significantly improved compared to using fresh fruit.
  • it offers revolutionary effects not available with conventional raw fruits.
  • the original dry tableted product is jammed with mulberry and fruits, acidulants, and at the same time, the starch is gelatinized.
  • the tableted product a dry, granular product with a hardness of 3-15 kg, it can withstand the mixing pressure of the mixing time required to evenly mix the tableted product into the dough. .

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne un produit pastillé, lequel peut conserver de façon stable sa forme, ses nutriments, sa couleur, son goût et sa texture, utilisé pour préparer industriellement des aliments à base de farine de blé en ajoutant un jus ou extrait de fruit à des pastilles comprenant du sucre et de l'amidon en tant que composants principaux. Spécifiquement l'invention concerne un procédé de production d'un produit pastillé contenant un jus de fruit, lequel comprend : une étape de mélange consistant à malaxer ensemble un fruit, un sucre et de l'amidon pour donner une pâte mélangée ; une étape de granulation consistant à granuler la pâte mélangée ; une étape de séchage consistant à sécher les granulés ; une étape de criblage consistant à ajuster la taille des grains et à enlever les matières étrangères ; une étape de mélange et d'assaisonnement consistant à ajouter une ou plusieurs matières auxiliaires aux granulés ; une étape de repos de la pâte consistant à refroidir les granulés en les laissant reposer ; une étape de pastillage consistant à comprimer les granulés en pastilles ; une étape de pesage et d'emballage consistant à emballer les pastilles en portions de quantité donnée pour donner un produit pastillé ; une étape de détection de métaux consistant à faire passer le produit pastillé dans une unité de détection pour détecter le fer et l'acier inoxydable ; et une étape de stockage/transport consistant à stocker le produit pastillé à une température et une humidité contrôlées.
PCT/JP2007/063065 2006-08-29 2007-06-22 Produit pastillé et aliment industriel à base de farine de blé utilisant celui-ci WO2008026370A1 (fr)

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JP2006231493 2006-08-29
JP2006-231493 2006-08-29
JP2007150009A JP4072778B1 (ja) 2006-08-29 2007-06-06 小麦粉加工食品用打錠製品及びそれを利用した小麦粉加工食品
JP2007-150009 2007-06-06

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JP4258784B1 (ja) * 2008-02-28 2009-04-30 進一 斉藤 製菓製パン用材料及びそれを用いた穀粉加熱加工食品
JP2015146735A (ja) * 2014-02-04 2015-08-20 進一 斉藤 糖加工品原料の押し出し成形装置及びその押し出し方法
JP6706231B2 (ja) * 2017-09-12 2020-06-03 進一 斉藤 濃淡付与材
JP7343085B2 (ja) * 2019-03-09 2023-09-12 進一 斉藤 非乾燥糖加工食材、及び加熱加工食品

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