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WO1990011694A1 - Procede de production d'aliments façonnes - Google Patents

Procede de production d'aliments façonnes Download PDF

Info

Publication number
WO1990011694A1
WO1990011694A1 PCT/JP1989/000367 JP8900367W WO9011694A1 WO 1990011694 A1 WO1990011694 A1 WO 1990011694A1 JP 8900367 W JP8900367 W JP 8900367W WO 9011694 A1 WO9011694 A1 WO 9011694A1
Authority
WO
WIPO (PCT)
Prior art keywords
processed
processed food
food
cereal
dried
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP1989/000367
Other languages
English (en)
Japanese (ja)
Inventor
Susumu Murata
Naomi Matsuo
Masako Sano
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kanebo Ltd
Original Assignee
Kanebo Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kanebo Ltd filed Critical Kanebo Ltd
Priority to PCT/JP1989/000367 priority Critical patent/WO1990011694A1/fr
Priority to AU33692/89A priority patent/AU626851B2/en
Publication of WO1990011694A1 publication Critical patent/WO1990011694A1/fr
Priority to GB9025235A priority patent/GB2238945B/en
Priority to US07/692,966 priority patent/US5091201A/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding

Definitions

  • the invention of the present invention relates to a method of manufacturing a shaped food product such as wheat flakes, which is obtained by solidifying processed foods in the form of elongated flakes, such as wheat flakes.
  • molded foods obtained by steaming and drying cereals such as millet and forming them into a rectangular shape or the like with a binder such as candy have long been popular as confectionery and snacks.
  • a molded food for example, a confectionery called so-called granola bar is mentioned.
  • Molded foods which are made by putting wheat flakes and the like in a mold, press forming, then puffing and drying (120. C, 30 minutes) and solidifying using the puffing properties of the wheat flakes, have long existed. .
  • a binder such as syrup, such as millet rice
  • binders such as sugar and starch syrup
  • the sweetness and odor derived therefrom are imparted to the molded food, and the flavor of the raw material itself cannot be utilized as it is.
  • the molded food which is obtained by pressure-molding wheat flakes and then puffed and dried, is bound using the aging of the wheat flakes during puffing and drying, and uses no binder.
  • the flake particles have poor binding properties because they are not used, and there is a major drawback in that when eating, the particles around the flakes fall off and make up the floor.
  • the present inventors have applied water to granular or flaked processed foods such as wheat flakes (hereinafter referred to as ⁇ processed food particles j) to bring them into a state of being bunched.
  • the wet base Sprinkle the food with shuisui alcohol glutinous cereal powder (binding thorn), put it in a mold, and radiate it in that state.
  • the or flour cereal powder becomes rice cake at the stage of maturation and drying.
  • the processed food particles already patent application to he seen that you sintering wearing good condition (JP ⁇ 6 1 - 2 6 1 2 3 7) take by the this ⁇ that connexion material flavor itself as And the state of binding between the processed food particles can be improved.
  • the present invention has been made in view of such circumstances, and provides a method for producing a molded food product that makes use of the flavor of the raw material itself and has a good binding state of processed food particles without affecting the appearance. For that purpose. According to the present invention, it is possible to obtain a molded food product having no bad flavor or bad appearance based on the roses of pre-gelatinized drumsticks, and in which the flavor of the raw material itself is utilized as it is,
  • a method for producing a molded food product of the present invention comprises the steps of: A step of applying water to the processed food particles to make the processed food particles in a panned state, a step of applying the above-mentioned processed food particles to the above-mentioned processed water particles, and a step of applying the above-mentioned cereal powder having the above-mentioned alcoholic beverages; A step of placing the particles in a mold and drying to form the particles into a predetermined shape, and attaching the saccharides to the above-mentioned processed food particles in the form of powder or a solution prior to making the processed food particles full.
  • the present inventors have improved the method for producing the shaped food product developed prior to the present invention, and have found that the orosed cereal powder containing shosui alcohol is difficult to remove from the processed food particles and agglomerates due to mutual adhesion. To prevent this, a series of studies were repeated. As a result, if saccharides are preliminarily powdered or adhered in a solution to the processed food particles before rinsing the processed food particles, the o-grained cereal powder will not be detached from the processed food particles, and thus The present inventors have found that the agglomeration phenomenon between the cereal powders does not occur, and that a molded food with good shape can be obtained.
  • examples of the binder used include orified cereal powder in which Shusui Alcohol is possessed and descendant molecular powder.
  • the above-mentioned pregelatinized cereal powder is an orized product of glutinous rice flour, glutinous rice flour. No monster , Corn starch, afel of potato starch, wheat flour, pregelatinized flour, cornstarch or, and tabio power flour pregelatinized. These are used alone or in combination.
  • the polymer powder include pullulan, agar, dextrin, gum, alginic acid, sodium alginate, carboxymethylcellulose, caramel polysaccharide, and proteins such as gelatin, egg white, and gluten. These may be used alone or in combination.
  • binders are usually given a mesh size of 10 in consideration of the binding property. In consideration of the balance between binding properties and fragrance, etc., it is usually used in a range of 5 to 20 parts per 100 parts by weight of the processed food particles (hereinafter abbreviated as “city”). Ethanol having a concentration of 85 V 0 1% can be mentioned as the water alcohol contained in the above ⁇ -grain cereal powder. * The preferred range is that the above-mentioned water is 2 to 40 V 0 1%.
  • the processed food particles which are the main components of the molded food of the present invention include corn flakes, wheat flakes, Plumbing waste, nuts, dried vegetables, dried vegetables, dried fruits, dried fruits, dried meat, dried meat, dried seafood, dried seafood, confectionery, etc.
  • Examples of the confectionery include candy, popcorn-like confectionery, chewing gum, baked confectionery, bean confectionery, and chocolate processed products such as chocolate chips, which are used alone or in combination.
  • one kind of the above-described processed food particles is selected and used in a large amount, and the other kind is used in a small amount as a sub-component and uniformly dispersed.
  • spears that adhere to the processed food particles prior to the addition of the processed food particles include sugar (super-sucrose, granulated sugar), powdered starch syrup, darcos, fructose, and maltose. Raised alone or in combination Can be. These saccharides are usually used in powdered vermilion form, but it is safe to use them in aqueous solution with water, etc. * From the viewpoint of preventing agglomeration of the binder from unprocessed cereal flour It is preferable to use sugar as a sugar spear. Such sugars have a sweet taste by themselves, and if used in a large amount, the flavor of the processed food particles themselves is impaired.
  • the present invention uses the above-mentioned raw materials to produce a molded food product, for example, as follows. First, processed food particles, for example, corn flakes, wheat flakes, etc., are added with sugar powder and the like to produce processed food particles. * On the other hand, Shasui alcohol, such as ethyl alcohol, is added to ⁇ -grained cereal powders, such as kanme flour (sticky rice or powdered flour), and mixed together. To produce pre-gelatinized cereal powder. Next, the processed food particles to which the sugar powder has not been adhered are mixed with water while being added to make the food particles spread. As a result, a state is created in which the above-mentioned petrified powder is uniformly attached to the whole food particles and hardly detached.
  • processed food particles for example, corn flakes, wheat flakes, etc.
  • Shasui alcohol such as ethyl alcohol
  • kanme flour sticky rice or powdered flour
  • the above molding is usually carried out by molding in a molding machine.
  • process food particles t
  • drying after molding is performed by placing the molded product in a mold or by drying the molded product after demolding.
  • heat is applied. If processed food particles that dissolve and denature are used, hot air may not be used and ventilation drying or natural drying may be performed.
  • Molded foods obtained in this way use unmodified or off-flavored or cereal powder as a binder, so the flavor of the raw material itself is preserved.
  • the processed food particles are strongly attached to each other due to the binding action of the pregelatinized cereal powder, so that the processed food particles do not become ragged when eating.
  • the work of attaching sugar powder is carried out. * For this reason, the cereal powder that has once adhered to the processed food particles in the dusting process does not desorb from the processed food particles as the dusting and mixing proceeds. Therefore, the phenomenon that the orified cereal powders bind to each other and become rosary does not occur. At that time, the appearance and flavor do not deteriorate.
  • Seiei Alcohol Co., Ltd. or cereal powder is used as a binder, but instead of using the polymer powder described above, the same method as described above is used. The effect of is obtained. In this case, it is not necessary to possess shasui alcohol since the above-mentioned polymer powder does not become caked like the a cereal powder.
  • flakes are used as processed food particles, but it is effective to use instant waste as the main raw material. The powdered or powdered cereal powder dissolves immediately, and the dust is instantly loosened, so that the instant dust can be eaten in a hot water condition in the same manner as a normal instant meal.
  • the o-grain cereal flour used as a binder is not limited to those obtained by simply pregelatinizing cereal flour such as glutinous rice flour and glutinous rice flour.
  • a special dried cereal powder is also available. That is, since the water permeability of this special orified cereal powder is suppressed by the treatment with a water-alcohol mixed solution, rapid water absorption swelling does not occur during water addition. Therefore, it has the property that it does not easily bind to each other to form a lump when squeezing, and has good compatibility with processed food particles.
  • the food is formed by filling a mold container (forming die) ⁇ demolding, but may be formed by rolling or the like in addition to the above.
  • the rolling roller of the rolling molding machine is used as a molding die.
  • the drying method can be appropriately selected from various drying methods such as hot-air drying, freeze-drying, and my-wave ⁇ -wave drying. As described above, if a molded food product is manufactured according to the present invention, the cereal powder or polymer powder not containing shosui alcohol used as a binder is bound together and agglomerated in the course of the production. This does not cause the phenomenon that is incorporated in the molded food and scattered in the molded food.
  • the above-mentioned pregelatinized cereal powder and polymer powder have almost no smell, and in addition, saccharides which are previously attached to processed food particles in order to prevent clumping of the binder. Because the amount of the processed food particles is small, the flavor of the processed food particles themselves can be utilized.
  • FIG. 1 is an explanatory view of a production state of one embodiment of the present invention
  • FIG. 2 is an external perspective view of a molded food product obtained thereby.
  • This molded food did not show any lumps of Kanbai powder powder and had a good appearance. This food was eaten as it was and had a good flavor.
  • the binding agent was added with milk. The flavor was good even when the flakes were dissolved and flakes were individually separated before eating.
  • Dried small fish 30 parts, 200 parts of Crispi, 50 parts of almond, vitamin powder (1 part of A, B, C, D, etc. and 10 parts of dried wakame) Then, 35 parts of powdered water syrup was added and further mixed, and then 20 parts of water was added to this mixture and further mixed. * On the other hand, 85% of ethyl acetate was added to 30 parts of Kanmei powder. Add 15 parts of alcohol to make Suishu Alcohol Soaked Plum Powder, add this Plum Powder to the above mixture, mix well, put it in a mold, and then dry with hot air for 90 minutes (15 minutes). And then demolded.
  • a molded food similar to that obtained by hardening popcorn with a binder could be obtained by using scraps of puffed rice or seasoned ramen instead of the above-mentioned bopcorn.

Landscapes

  • 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)
  • Manufacturing & Machinery (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Grain Derivatives (AREA)
  • Cereal-Derived Products (AREA)

Abstract

Le procédé décrit, qui sert à produire des aliments façonnés, consiste à amalgamer entre elles des particules de nourriture traitées, telles que des flocons de maïs ou des flocons de blé, avec de l'amidon alpha pulvérulent ou une substance de poids moléculaire élevé contenant un alcool aqueux, et à façonner le mélange pour lui donner la forme d'une plaque longue ou similaire. Dans les techniques traditionnelles qui consistent à mouiller les particules de nourriture, à recouvrir les particules mouillées avec de la poudre de céréale contenant de l'amidon alpha, et à sécher à la chaleur les particules ainsi recouvertes, pour conférer un pouvoir agglomérant à la poudre de céréale, en vue de permettre l'amalgame des particules de nourriture, il y a l'inconvénient que la poudre de céréale s'amalgame pour former une masse, laquelle pénètre dans une partie de l'aliment façonné pour former des taches etc, ce qui nuit à l'apparence ou au goût de l'aliment. Dans le procédé de la présente invention, un sucre est adhéré aux particules de nourriture, avant que les particules soient recouvertes à l'état mouillé avec la poudre de céréale contenant l'amidon alpha. Ce procédé empêche l'amalgame de la poudre de céréale, de sorte que le problème d'une mauvaise apparence ou d'un mauvais goût de l'aliment traité dus au phénomène d'amalgame peut être éliminé.
PCT/JP1989/000367 1989-04-05 1989-04-05 Procede de production d'aliments façonnes Ceased WO1990011694A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
PCT/JP1989/000367 WO1990011694A1 (fr) 1989-04-05 1989-04-05 Procede de production d'aliments façonnes
AU33692/89A AU626851B2 (en) 1989-04-05 1989-04-05 Process for producing shaped food
GB9025235A GB2238945B (en) 1989-04-05 1990-11-20 A process for manufacturing moulded food
US07/692,966 US5091201A (en) 1989-04-05 1991-04-29 Process for manufacturing molded food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP1989/000367 WO1990011694A1 (fr) 1989-04-05 1989-04-05 Procede de production d'aliments façonnes

Publications (1)

Publication Number Publication Date
WO1990011694A1 true WO1990011694A1 (fr) 1990-10-18

Family

ID=13958620

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP1989/000367 Ceased WO1990011694A1 (fr) 1989-04-05 1989-04-05 Procede de production d'aliments façonnes

Country Status (3)

Country Link
AU (1) AU626851B2 (fr)
GB (1) GB2238945B (fr)
WO (1) WO1990011694A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015082994A1 (fr) * 2013-12-04 2015-06-11 Intercontinental Great Brands, LLC Fabrication de confiserie en gelée
JP2015211653A (ja) * 2014-05-02 2015-11-26 株式会社明治 シリアルブロック菓子
WO2018212118A1 (fr) * 2017-05-15 2018-11-22 株式会社林原 Liant, aliment lié et mis en forme et procédé de fabrication de celui-ci

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK0561513T3 (da) * 1992-03-16 1997-08-25 Jacobs Suchard Ag Fremgangsmåde til fremstilling af en konfekturebar
FR2725113B1 (fr) * 1994-09-21 1998-08-21 Lighties Produit alimentaire compose de parties de fruits durs agglomerees en lots calibres, procede et dispositif pour l'obtention de ce produit
FR2808970B1 (fr) 2000-05-19 2003-01-31 Royal Canin Sa Aliment ralentissant la vitesse d'ingestion des chiens

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63112954A (ja) * 1986-10-31 1988-05-18 Kanebo Foods Ltd 成形食品の製法

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63112954A (ja) * 1986-10-31 1988-05-18 Kanebo Foods Ltd 成形食品の製法

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015082994A1 (fr) * 2013-12-04 2015-06-11 Intercontinental Great Brands, LLC Fabrication de confiserie en gelée
JP2015211653A (ja) * 2014-05-02 2015-11-26 株式会社明治 シリアルブロック菓子
WO2018212118A1 (fr) * 2017-05-15 2018-11-22 株式会社林原 Liant, aliment lié et mis en forme et procédé de fabrication de celui-ci
JPWO2018212118A1 (ja) * 2017-05-15 2020-03-19 株式会社林原 結着剤、結着成形食品、及びその製造方法
TWI757485B (zh) * 2017-05-15 2022-03-11 日商林原股份有限公司 黏著劑、黏著成型食品、及其製造方法

Also Published As

Publication number Publication date
AU3369289A (en) 1990-11-05
AU626851B2 (en) 1992-08-13
GB9025235D0 (en) 1991-02-27
GB2238945A (en) 1991-06-19
GB2238945B (en) 1992-12-23

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