KR850006487A - Manufacturing method of directly expanded high fat starch product - Google Patents

Manufacturing method of directly expanded high fat starch product Download PDF

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Publication number
KR850006487A
KR850006487A KR1019850001991A KR850001991A KR850006487A KR 850006487 A KR850006487 A KR 850006487A KR 1019850001991 A KR1019850001991 A KR 1019850001991A KR 850001991 A KR850001991 A KR 850001991A KR 850006487 A KR850006487 A KR 850006487A
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South Korea
Prior art keywords
dough
range
starch material
gas
starch
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KR1019850001991A
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Korean (ko)
Inventor
브이. 플거(외 1) 찰스
Original Assignee
토마스 에드워드 맥킨타이어
제너럴 후드스 코오포레이숀
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Publication of KR850006487A publication Critical patent/KR850006487A/en

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    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/025—Treating dough with gases
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A23V2250/186—Fatty acids

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Grain Derivatives (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

내용 없음No content

Description

직접 팽창된 고지방 전분질 제품 제조방법Manufacturing method of directly expanded high fat starch product

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (34)

최소한 유지 6%와 반죽 제조에 효과적인 양의 물 및 사출기 배출시에 기공상 세포 구조를 갖도록 반죽에 주입된 기체로 이루어진 전분질 재료를 그 반죽이 효과적인 시간 및 효과적인 온도, 압력 및 전단률에서 부분 겔화 및 팽창시키되 전분질 재료의 전분은 덱스트린화되지 않도록 사출시키는 것이 특징인 직접 팽창시킨 제품의 제조방법.Partial gelling of starch material consisting of at least 6% retention and an amount of water effective for dough preparation and gas injected into the dough to have a pore cellular structure upon ejection of the injector at the time the dough is effective and at an effective temperature, pressure and shear rate A method of making a directly inflated product, wherein the starch of the starch material is expanded so as not to be dextrinated. 제1항에 있어서, 전분질 재료의 유지 농도가 6 내지 16중량% 범위인 방법.The method of claim 1, wherein the maintenance concentration of the starch material is in the range of 6-16% by weight. 제1항에 있어서, 전분질 재료의 유지 농도가 최종 제품의 7 내지 14%범위인 방법.The method of claim 1 wherein the maintenance concentration of the starch material is in the range of 7-14% of the final product. 제1항에 있어서, 기체가 기체 발생제를 반죽에 첨가시켜서 주입되는 방법.The method of claim 1 wherein the gas is injected by adding a gas generating agent to the dough. 제1항에 있어서, 기체가 전분질 재료가 사출되는 동안 반죽에 주입시켜서 주입되는 방법.The method of claim 1 wherein the gas is injected by injecting into the dough while the starch material is injected. 제4항에 있어서, 기체 발생제가 탄소암모늄과 고체 이산화탄소로 되는 군에서 선택되는 방법.The method of claim 4 wherein the gas generator is selected from the group consisting of carbon ammonium and solid carbon dioxide. 제4항에 있어서, 기체 발생제가 이탄산나트륨 또는 탄산염 또는 다른 금속의 이탄산염 및 기체 방출제로 되는 방법.The method of claim 4, wherein the gas generating agent is sodium bicarbonate or carbonate or other metal bicarbonates and gas release agents. 제5항에 있어서, 반죽에 주입된 기체가 이산화탄소, 질소 또는 이것의 혼합체로 되는 방법.6. The method of claim 5 wherein the gas injected into the dough is carbon dioxide, nitrogen or a mixture thereof. 제8항에 있어서, 반죽에 주입된 기체가 이산화탄소인 방법.The method of claim 8, wherein the gas injected into the batter is carbon dioxide. 제1항에 있어서, 기체가 효모발효에 의하여 반죽내에서 부분 또는 전체적으로 생성되는 방법.The method of claim 1 wherein the gas is produced in part or in whole in the dough by yeast fermentation. 제1항에 있어서, 반죽의 수분 농도가 24 내지 34%범위인 방법.The method of claim 1 wherein the moisture concentration of the dough is in the range of 24 to 34%. 제1항에 있어서, 반죽의 수분 농도가 28 내지 32%범위인 방법.The method of claim 1 wherein the moisture concentration of the dough is in the range of 28 to 32%. 제11항에 있어서, 전분질 재료가 오트 그로우츠, 오트가루, 오트겨, 쌀가루, 옥수수겨, 옥수수가루, 옥수수배아, 밀기울, 참깨씨, 해바라기씨, 콩가루, 땅콩가루 및 이것의 혼합물로 되는 군에서 선택되는 방법.12. The method according to claim 11, wherein the starch material is in the group consisting of oat grouts, oat flour, oat bran, rice flour, corn bran, corn flour, corn germ, bran, sesame seeds, sunflower seeds, soy flour, peanut flour and mixtures thereof. The method chosen. 제1항에 있어서, 전분질 재료가 100%오트 가루인 방법.The method of claim 1 wherein the starch material is 100% oat flour. 제1항에 있어서, 곡류 맥아가 전분질 재료에 첨가되는 방법.The method of claim 1 wherein grain malt is added to the starch material. 제1항에 있어서, 전분질 재료가 필름 형성제를 더 함유하는 방법.The method of claim 1 wherein the starch material further contains a film former. 제16항에 있어서, 필름 형성 단백질의 양이 약 6.5내지 30%범위인 방법.The method of claim 16, wherein the amount of film forming protein ranges from about 6.5 to 30%. 제1항에 있어서, 전분질 재료가 약 1 내지 30%범위로 밀기울 섬유질을 함유하는 방법.The method of claim 1 wherein the starch material contains bran fibers in the range of about 1 to 30%. 제1항에 있어서, 반죽이 직접 사출기에 공급되는 방법.The method of claim 1 wherein the dough is fed directly to the injection machine. 제1항에 있어서, 반죽이 76.67°내지 115.56℃범위의 사출 온도에 가해지는 방법.The method of claim 1 wherein the dough is applied at an injection temperature in the range of 76.67 ° to 115.56 ° C. 7. 제20항에 있어서, 반죽이 87.78° 내지 약 110℃범위인 사출 온도에 가해지는 방법.The method of claim 20, wherein the dough is subjected to an injection temperature in the range of 87.78 ° to about 110 ° C. 21. 제1항에 있어서, 반죽이 15 내지 45초간 사출온도에 가해지는 방법.The method of claim 1 wherein the dough is applied at an injection temperature for 15 to 45 seconds. 제22항에 있어서, 반죽이 20내지 32초간 사출 온도에 가해지는 방법.The method of claim 22 wherein the dough is applied to the injection temperature for 20 to 32 seconds. 제1항에 있어서, 반죽이 200내지 700psig범위인 사출기 압력에 가해지는 방법.The method of claim 1 wherein the dough is applied to an injector pressure in the range of 200 to 700 psig. 제23항에 있어서, 반죽이 300내지 500psig범위인 사출기 압력에 가해지는 방법.24. The method of claim 23 wherein the dough is applied to the injector pressure in the range of 300 to 500 psig. 제1항에 있어서, 반죽에 가해지는 작업이 약 40 내지 180와트-시간/파운드 범위내인 방법.The method of claim 1 wherein the operation applied to the dough is in the range of about 40 to 180 watt-hours / lb. 제1항에 있어서, 사출은 단일 스크류 사출기에서 진행시키는 방법.The method of claim 1 wherein the injection proceeds in a single screw injection machine. 제1항에 있어서, 전분질 재료는 쌍스크류 사출기에서 사출시키는 방법.The method of claim 1 wherein the starch material is injected in a twinscrew injection machine. 밀기울이 약 5-120미크론의 입자 크기인 제1항에 따르는 시리얼제품.The cereal product according to claim 1, wherein the bran has a particle size of about 5-120 microns. 제1항에 있어서, 전분질재료의 전분 농도가 40내지 75%범위인 방법.The method of claim 1, wherein the starch concentration of the starch material is in the range of 40 to 75%. 제30항에 있어서, 전분질 재료의 전분 농도가 55내지 65%범위이어야 하는 방법.31. The method of claim 30, wherein the starch concentration of the starch material should be in the range of 55 to 65%. 제1항에 따르는 제품.Product according to claim 1. 제32항에 있어서, 제품이 직접 팽창시킨 조반 시리얼 제품.33. The breakfast cereal product of claim 32, wherein the product is directly inflated. 적어도 유지 6% 및 부분 겔화 및 팽창은 되었으나 덱스트린화되지 아니한 전분을 함유하고, 제품이 개구된 발포 세포 구조를 갖고, 냉 및 가온 액체에서 구조상의 일체성을 갖는 전분질 재료로 되는 직접 팽창시킨 제품.A direct expanded product comprising starch that has at least 6% fat and partially gelled and expanded but not dextrinated, the product has an open foam cell structure, and has structural integrity in cold and warm liquids. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019850001991A 1984-03-27 1985-03-26 Manufacturing method of directly expanded high fat starch product KR850006487A (en)

Applications Claiming Priority (2)

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US59376684A 1984-03-27 1984-03-27
US593766 1996-01-29

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KR850006487A true KR850006487A (en) 1985-10-14

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KR1019850001991A KR850006487A (en) 1984-03-27 1985-03-26 Manufacturing method of directly expanded high fat starch product

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CA (1) CA1247926A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040004750A (en) * 2002-07-05 2004-01-14 은종방 Manufacturing method of partially-puffed brown rice

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4979434A (en) * 1989-06-07 1990-12-25 Nabisco Brands, Inc. Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure
US5015489A (en) 1989-06-07 1991-05-14 Nabisco Brands, Inc. Production of cookies with extrusion and post extrusion baking
US5015490A (en) * 1989-06-07 1991-05-14 Nabisco Brands, Inc. Production of extruded baked products without oil separation
US5015488A (en) * 1989-06-07 1991-05-14 Nabisco Brands, Inc. Cookie production with extrusion heat treatment and post extrusion mixing and baking
US5124161A (en) 1989-06-07 1992-06-23 Nabisco Brands, Inc. Filled, microwave expandable snack food product and method and apparatus for its production
US5030468A (en) * 1989-06-07 1991-07-09 Nabisco Brands, Inc. Production of leavened products using high temperature mixing
US5071668A (en) 1989-06-07 1991-12-10 Nabisco Brands, Inc. Extrusion baking of cookies containing heat and shear sensitive additives
US5079012A (en) 1989-06-07 1992-01-07 Nabisco Brands, Inc. Shelf stable cookie product containing heat and shear sensitive additives and method of making
US4999208A (en) * 1989-06-07 1991-03-12 Nabisco Brands, Inc. Extrusion baking of cookies having liposome encapsulated ingredients
US5077074A (en) 1989-06-07 1991-12-31 Nabisco Brands, Inc. Preparation of cookie products involving extrusion heating and wire cutting
US8133527B2 (en) 2006-06-16 2012-03-13 Kraft Foods Global Brands Llc Production of stabilized whole grain wheat flour and products thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040004750A (en) * 2002-07-05 2004-01-14 은종방 Manufacturing method of partially-puffed brown rice

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CA1247926A (en) 1989-01-03

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