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Pelletisation process

A technology of granular and dry noodles, applied in food preparation, plant protein processing, food science, etc.

Inactive Publication Date: 2001-04-18
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

No blocks are produced and there are no losses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 35 kg of vitalized wheat gluten were deactivated by heating at 100°C for 30 minutes in a steam jacketed ribbon mixer. The thus deactivated wheat gluten was mixed with 2.5 kg of wheat bran and 12.5 kg of wheat flour. Water was added to the mixture to obtain a water content of 33% (w / w). The resulting dough was then fed to a mincer to produce cylindrical pellets each 5 mm in diameter. Additional water was introduced into the granules so that the granules had a moisture content of 47% (w / w). The granules were then steamed at 100°C for 10 minutes and subsequently cooled to below 40°C. The cooled granules were mixed with 25 g of a liquid suspension of A. oryzae spore inoculum. Koji fermentation was carried out at 27-33°C for 42 hours. Water was then added to hydrolyze the matured koji to obtain a hydrolyzate having a total solid content of 20.2% m / m. The hydrolysis was carried out for 2 weeks at 4°C, followed by 2 weeks of moromi fermentation with addition of salt to a ...

Embodiment 2

[0019] Water was added directly to a mixture of 35 kg rice gluten, 2.5 kg wheat bran and 12.5 kg wheat flour to obtain a moisture content of 45% (w / w). The resulting dough was then fed to a mincer to produce cylindrical pellets each 5 mm in diameter. Similar procedures as in Example 1 for steaming, koji making and sauce preparation were then carried out.

[0020] The product thus prepared is light in color, tasty and of great flavor.

Embodiment 3

[0022] A similar procedure as in Example 2 was followed, but corn gluten flour was used instead of rice gluten flour, and the moisture content of the dough before pelleting was 35% (w / w). Additional water was introduced into the granules prior to steaming so that the granules had a water content of 47% (w / w).

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PUM

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Abstract

A process for the production of a fermenting material which comprises forming a dough by adding water to a dried gluten in an amount of from 19 to 60 % by weight based on the weight of the dough, pelletising the dough and, if necessary, adding water to adjust the moisture content to from 35 to 60 % by weight based on the weight of the pellets before sterilising the pellets by steam treatment. A koji product produced by koji making using one or more fermenting materials obtained as well as a seasoning produced therefrom.

Description

field of invention [0001] The present invention relates to a method for granulating, more particularly, a method for granulating dry gluten material which can be used as fermented material for producing fermented products such as soy sauce and condiments. Background of the invention [0002] EP-A-0711510 claims a process for the production of fermented material comprising using as raw materials 5-100% by weight of a dry gluten product and 95-0% by weight of wheat, in which Steam was introduced to adjust the moisture content in the range of 12-18% during granulation, followed by granulation followed by steaming. Steaming is said to denature gluten. The pelleting process is said to be facilitated by adjusting the water content to the required range, which allows for satisfactory protein denaturation upon steaming. Said dry gluten products are said to include bulgur wheat gluten products, dry corn gluten products and the like. The fermented material can be used in the produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23J3/18A23L17/30A23L27/50
CPCA23J3/18A23L1/238A23L27/50
Inventor B·G·利姆T·霍达克
Owner SOC DES PROD NESTLE SA
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