Title:
PRODUCTION OF FLOUR PASTE
Document Type and Number:
Japanese Patent JP3143778
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To continuously produce flour paste, without having the deterioration of taste caused by the occurrence of burnt deposits, burning odor, etc., at high productivity by adding a whey-protein refined concentrate and an oil and fat to a raw material, homogenizing the mixture and heating the resultant mixture with a specific method.
SOLUTION: At first, a raw material of flour paste is compounded with 0.5-5wt.% of a whey-protein refined concentrate and 10-30wt.% of an oil and fat, and the mixture is homogenized. Subsequently, the homogenized material is heated by directly ejecting steam on it. The homogenization is preferably carried out under a homogenizing pressure of 50-150kg/cm2 using a high pressure homogenizer so that the particle sizes of oil and fat spheres become ≤10μm. Heating with direct ejection of steam can be carried out e.g. according to steam injection-type direct heating. Further, as a flour paste raw material, wheat flour, starch, a saccharide, a dairy product, an oil and fat, an egg, etc., is usually used.
Inventors:
Yasutaka Nishi
Eiichi Kitagawa
Eiichi Kitagawa
Application Number:
JP8892396A
Publication Date:
March 07, 2001
Filing Date:
March 18, 1996
Export Citation:
Assignee:
Sonton Food Industry Co., Ltd.
International Classes:
A23C21/00; A23G3/00; A23G3/34; (IPC1-7): A23G3/00; A23C21/00
Domestic Patent References:
| JP63167735A | ||||
| JP6344841A | ||||
| JP235038A | ||||
| JP716060A | ||||
| JP5747436A |
Other References:
ジャパンフードサイエンス、日本食品出版株式会社、１９８８、第２７巻、第３号、ｐ．２５−３２
高野光男監修、新殺菌工学実用ハンドブック、株式会社サイエンスファーラム、１９９１、ｐ．３０４−３０６
高野光男監修、新殺菌工学実用ハンドブック、株式会社サイエンスファーラム、１９９１、ｐ．３０４−３０６
Attorney, Agent or Firm:
Keiji Mishima
Previous Patent: フラット引戸
Next Patent: TEST PIECE TRAY, TEST-PIECE FEEDING DEVICE AND THICKNESS MEASURING DEVICE IN AUTOMATIC TENSILE TESTE...
Next Patent: TEST PIECE TRAY, TEST-PIECE FEEDING DEVICE AND THICKNESS MEASURING DEVICE IN AUTOMATIC TENSILE TESTE...