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Material for confectionery production or breadmaking and heat-processed food product of grain flour using the same

A technology for processing food and grain flour, used in baked goods, food preparation, dough processing, etc.

Inactive Publication Date: 2010-11-10
斋藤进一
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, so far, the ingots are mixed with the raw material of the processed food of grain flour, and the baked sugars, starches, pigments, and even thickening polysaccharides and gelling agents are used as the necessary materials for making pastry and bread. , not yet known

Method used

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  • Material for confectionery production or breadmaking and heat-processed food product of grain flour using the same
  • Material for confectionery production or breadmaking and heat-processed food product of grain flour using the same
  • Material for confectionery production or breadmaking and heat-processed food product of grain flour using the same

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Experimental program
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Effect test

specific Embodiment approach

[0062] Specific implementation method: the additive material that this embodiment makes pastry, bread uses is to increase the addition amount of wherein starch on the basis of main raw material with sugar, starch, flavoring material, and water content is lowered to shorten drying time, Reduce the price; moreover, the additives for making pastry and bread will show better color and juicy taste in the heated and processed food of grain flour, so as to achieve the purpose of providing better flavor additives for making pastry and bread. The additive material that the present invention makes cake, bread is used as necessary raw material with the starch of carbohydrate, 5%~80% (weight) and flavoring, and control total moisture is 12%~27% (weight), by Extruders, pressurized mixers, stamping machines, etc. at 1MPa / m 2 The raw material is mixed under the above pressure conditions, and then the raw material is extruded and cut by an extruder, and then shaped with a pellet machine or a ...

Embodiment 1

[0093] figure 1 It is a flow chart of the production of additive materials for cakes and bread by extrusion granulation. Extrusion granulation method 1 consists of mixing process 1a, raw material aging process 1b, remixing process 1c, pressurized extrusion process 1d, cutting process 1e, drying process 1f, flavoring process 1g, metering and packaging process 1h, Metal detection engineering 1i and packaging and storage engineering 1j are composed. Compared with other molding processes, this process requires less engineering equipment, has good productivity, and is very economical.

[0094] Mixing project 1a: Add raw materials such as sugar, starch, fruit pulp, etc., necessary corresponding thickening polysaccharides and additional raw materials for making cakes and bread, and put them into the mixer for mixing for 1-30 minutes minute.

[0095] Raw material proportions of additive materials for making cakes and bread: by weight percentage, sugar is 0.1% to 90%, starch is 0 to ...

Embodiment 2

[0121] figure 2 It is a manufacturing flow chart for the production of additive materials for cakes and bread using whole pellets or whole grains. The method 2 of producing additive materials for making cakes and bread by whole pellets or whole grains is successively composed of mixing project 1a, raw material ripening project 1b, remixing project 1c, pressurized mixing project 2a, stretching, splitting and cutting project 2b, Whole pellet or granule engineering 2c, drying engineering 1f, flavoring engineering 1g, measurement and packaging engineering 1h, metal detection engineering 1i and packaging and storage engineering 1j.

[0122] The same steps in this embodiment and the first embodiment use the same names and reference numerals.

[0123] Pressurized mixing process 2a: Use extruder, mixing machine, punching machine, etc. to apply pressure on the mixed raw material of additive materials for making cakes and bread, so that the mixed raw material can be fully infiltrated ...

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Abstract

The invention provides an addition material for confectionery production or breadmaking, a preparation method thereof and a farina heat-processed food product using the same, and relates to the addition material for confectionery production or breadmaking, the preparation method thereof and the farina heat-processed food product using the same, which solves problems of high product cost and high preparation technique demand caused by limited increased starch content due to machine limit in the ingot-shaping process, low yield for ingot production grain by grain, as well as big apparatus scale and large initial investment working cash in the prior art. The addition material for the confectionery production or breadmaking takes saccharides, starch, or saccharides, starch and tackify polysaccharides and water as well as water raw material and pigment generally for various foods as the essential components and is prepared by pelleting shaping and drying. The addition material for the confectionery production or breadmaking is blended in a dough of a thermally processed farina food and then heated and made to the farina heat-processed food.

Description

[0001] priority [0002] For this international application, the applicant claims the priority of the prior Japanese patent application for invention No. P2008-047854, which was filed on February 28, 2008 at the Japan Patent Office. technical field [0003] The present invention relates to sugar and starch, or sugar and starch, thickening polysaccharides and water, and fruit raw materials and pigments generally used in various foods as the main raw materials, which are processed by granulation, molding, and drying. Additives for cakes and bread and their preparation methods. Then use this material in the pastry and bread dough made of corn flour, shape and heat, and you can get the brand-new corn flour heated processed food that has not been hitherto. Background technique [0004] The so-called grain flour here is wheat flour (strong gluten flour, medium gluten flour, weak gluten flour, whole grain flour, etc. and its processed products, mixed flour, etc.), barley, rye, ric...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/08
CPCA23L1/0522A21D2/186A21D2/181A23L1/2128A23G3/54A23L1/09A23L29/30A23L5/00A23L7/00A23L19/09A23L29/212
Inventor 齋藤進一
Owner 斋藤进一
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