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

A technology for adding materials and breads, used in baked goods, food preparation, dough processing, etc.

Inactive Publication Date: 2013-06-12
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

[0064] Specific embodiments: The additives for making cakes and breads in this embodiment are based on sugar, starch, and flavoring materials as main raw materials to increase the amount of starch added, and reduce the water content to shorten the drying time. Reduce the price; and the additives for making cakes and breads present better color and juicy taste in the heat-processed cereal flour, so as to achieve the purpose of providing better flavor of the additives for making cakes and breads. The additives used in the preparation of cakes and breads of the present invention use sugar, 5% to 80% (weight) of starch and flavoring materials as necessary raw materials, and control the total moisture content to 12% to 27% (weight). Extruder, pressure mixer, press processing machine, etc. at 1MPa / m 2 Under the above pressure conditions, the raw materials are mixed to make raw materials, and then the raw materials are extruded and cut by an extruder, and then molded with a pellet or g...

Embodiment 1

[0095] figure 1 It is a manufacturing flow chart of using extrusion granulation method to produce additives for making cakes and bread. Extrusion granulation method 1 consists of mixing process 1a, raw material maturation process 1b, remixing process 1c, pressurized extrusion process 1d, cutting process 1e, drying process 1f, flavoring process 1g, metering and packaging process 1h, The metal detection project 1i and the packaging and storage project 1j are composed. Compared with other forming processes, this process requires less engineering equipment, good productivity, and very economical.

[0096] Mixing process 1a: Add flavoring materials such as sugar, starch, fruit syrup, etc., necessary corresponding thickening polysaccharides and additional raw materials, which are the raw materials for making cakes and bread, and then put them into the mixer and mix for 1-30 minute.

[0097] The raw material ratio of the additives for making cakes and bread: 0.1% to 90% by weight for su...

Embodiment 2

[0123] figure 2 It is a manufacturing flow chart of using the whole pellet or whole grain method to produce additives for making cakes and bread. Method 2 of using whole pellets or whole grains to produce additives for making cakes and breads consists of mixing process 1a, raw material maturation process 1b, remixing process 1c, pressurized mixing process 2a, extended cutting process 2b, The whole pill or whole grain project 2c, the drying project 1f, the flavoring project 1g, the measurement and packaging project 1h, the metal detection project 1i and the packaging and storage project 1j.

[0124] The steps in this embodiment that are the same as those in Embodiment 1 have the same names and reference numerals.

[0125] Pressure mixing process 2a: Use an extruder, a mixer, a punch, etc. to apply pressure to the mixed raw material for making cakes and bread, so that the mixed raw material is fully infiltrated with water. The pressurized mixing pressure is preferably 1 MPa / m2 or m...

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Abstract

Disclosed is a confectionary and bakery material which comprises saccharides, starch and seasonings as the main components and has an increased starch content and a decreased total moisture content so as to shorten drying time. Also disclosed is a thermally processed farina food using the same which is less expensive and has an attractive appearance and a juicy texture and flavor. A confectionary and bakery material characterized by comprising saccharides, starch and seasonings as the essential components and being prepared by adjusting the total moisture content of the all components to 12 to 27% by weight, kneading the components to give a mixed dough, infiltrating the mixed dough under elevated pressure of 1 MPa / m2 or higher, molding and drying. A thermally processed farina food characterized by being obtained by blending the confectionary and bakery material as described above with a dough of a thermally processed farina food and then heating.

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, ...

Claims

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Application Information

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Patent Type & Authority Patents(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