JPS6041569B2 - Stable protein with high gas content - method for producing sugar foam - Google Patents
Stable protein with high gas content - method for producing sugar foamInfo
- Publication number
- JPS6041569B2 JPS6041569B2 JP20623982A JP20623982A JPS6041569B2 JP S6041569 B2 JPS6041569 B2 JP S6041569B2 JP 20623982 A JP20623982 A JP 20623982A JP 20623982 A JP20623982 A JP 20623982A JP S6041569 B2 JPS6041569 B2 JP S6041569B2
- Authority
- JP
- Japan
- Prior art keywords
- foam
- protein
- sugar
- gas content
- high gas
- 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.)
- Expired
Links
- 239000006260 foam Substances 0.000 title claims description 36
- 108090000623 proteins and genes Proteins 0.000 title description 13
- 102000004169 proteins and genes Human genes 0.000 title description 13
- 238000004519 manufacturing process Methods 0.000 title description 10
- 238000000034 method Methods 0.000 claims description 25
- 239000006185 dispersion Substances 0.000 claims description 18
- 239000012460 protein solution Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 7
- 238000005187 foaming Methods 0.000 claims description 6
- 235000013373 food additive Nutrition 0.000 claims description 3
- 239000002778 food additive Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims 1
- 230000006641 stabilisation Effects 0.000 claims 1
- 238000011105 stabilization Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 description 15
- 235000012431 wafers Nutrition 0.000 description 5
- 150000002772 monosaccharides Chemical class 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 241001307241 Althaea Species 0.000 description 2
- 235000006576 Althaea officinalis Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000001035 marshmallow Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000004952 Polyamide Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000007747 plating Methods 0.000 description 1
- 229920002647 polyamide Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0215—Mixing, kneading apparatus
- A23G3/0221—Mixing, kneading apparatus with introduction or production of gas or under vacuum; Whipping; Manufacture of cellular mass
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Formation And Processing Of Food Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
本発明は、パン焼き工業、ビスゲットおよびクラツカ
ー工業、菓子製造工業等において、種々の製品、例えば
、いわゆる「ネグロキス（Ｎｅｇｒ′０ｋｉｓｓ）」（
チョコレートで被覆された、ウエーフアーベース上のタ
ンパク質一砂糖塊）および特殊ウエーフアーを充てんす
るために使用されうるところの、タンパク質一砂糖発泡
体の連続製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The invention is particularly useful in the baking industry, in the bisguette and Kratzker industry, in the confectionery industry, etc., for the production of various products, for example the so-called "Negr'0kiss" (
The present invention relates to a process for the continuous production of protein-mono-sugar foams which can be used to fill chocolate-covered protein-mono-sugar foams on wafer bases) and specialty wafers.
タンパク質一砂糖発泡体は２つの異なる基本的方法に従
つて製造されることが知られいる。Protein monosaccharide foams are known to be produced according to two different basic methods.
すなわち、（１）単段階方法において、タンパク質と加
熱処理砂糖が一緒に発泡させられる。（２）２段階方法
において、タンパク質溶液が発泡させられ、ついで加熱
処理砂糖溶液と緊密に混合分散される。２つの方法は連
続的にまたは不連続的に行なわれうる。Namely: (1) In a single step process, protein and heat treated sugar are foamed together. (2) In a two-step process, the protein solution is foamed and then intimately mixed and dispersed with the heat-treated sugar solution. The two methods can be carried out continuously or discontinuously.
不連続的単段階方法においては、２つの成分はヒーター
の助けによつて開放発泡機機内で発泡させられる。この
ようにして得られたタンパク質一砂糖発泡体の品質は、
特定泡体積が達成されないため数種の商品、例えば、い
わゆる「ネグロキス」または特殊ウエーフアーの製要条
件を満たしていない（Ｚｕｃｋｅｒ−ＵｎｄＳｌｚｗａ
ｒｅｎ一Ｗｉｒｔｓｃｈａｆｔ３Ｏ（１９７７）、１２
、Ｐｌ４４８）。この欠点はすべての既知の連続的単段
階方法においても認められる。この方法ではタンパク質
一砂糖混合物が回転ミキサーヘッドのような特殊分散装
置においても発泡させられる。このようにして得られた
発泡体はマシユマロの製造に使用されうる（Ｚｕｃｋｅ
ｒ−ＵｎｄＳｌｚｗａｒｅｎ−Ｗｉｒｉｓｃｈａｆｔ２
８（１９７５）Ｐ．５７）。不連続的２段階方法におい
ては、タンパク質溶液の単一バッチが遊星形パトルミキ
サーのような開放発泡機械において発泡させられる。In the discontinuous single-stage process, the two components are foamed in an open foam machine with the aid of a heater. The quality of the protein monosaccharide foam thus obtained is
Some products, for example the so-called "negrokiss" or special wafers, do not meet the production requirements because a specific foam volume is not achieved (Zucker-UndSlzwa
Renichi Wirtschaft 3O (1977), 12
, Pl448). This drawback is also observed in all known continuous single-stage methods. In this method, the protein-monosaccharide mixture is also foamed in special dispersion equipment, such as a rotating mixer head. The foam thus obtained can be used for the production of marshmallows (Zucke
r-UndSlzwaren-Wirischaft2
8 (1975) P. 57). In a discontinuous two-step process, a single batch of protein solution is foamed in an open foam machine such as a planetary pattle mixer.
このタン、パク質溶液は１：７比率の噴霧乾燥卵白と水
から生成される。処方に従つてデンプンシロツプおよび
寒天ゼラチンまたはペクチンを含有するところの、好適
には１１０〜２１０℃で加熱処理した砂糖が小量ずつタ
ンパク質発泡体に添加されかつ発泡機械ｊ内で強烈に分
散させられかつこれによつてほぼ５０℃まで冷却され、
その結果ほＳ゛０．２ＶＩｄの密度のかさの大きい発泡
体が得られる。このようにして得られた発泡体はいわゆ
る「ネグロキス」およびウェ−ハー用泡充填剤の製造に
きわめてよく適しＺている（Ｚｕｃｋｅｒ−ＵｎｄＳｌ
ハ兇Ｒｅｎ−Ｗｉｒｔｓｃｈａｆｔ３Ｏ（１９７７）１
２．Ｐ．４４８）。連続的２段階方法においては、タン
パク質発泡体が既知の圧力ヒーターまたはスリット付金
属インサート、特殊形状の金網、円筒形金属インサート
、ボールのような構造化詰物、ラツシヒ（Ｒａｓｃｈｊ
ｇ）リング、サドル、スパイラル等を備えた狭間隔のホ
モジナイザー内で圧縮空気によつて生成される。This protein solution is produced from a 1:7 ratio of spray-dried egg whites and water. Sugar containing starch syrup and agar gelatin or pectin according to the formulation, preferably heat-treated at 110-210°C, is added in portions to the protein foam and dispersed intensively in a foaming machine. This cools it down to approximately 50℃,
As a result, a bulky foam with a density of about S 0.2 VId is obtained. The foams obtained in this way are extremely suitable for the production of so-called "negrokiss" and foam fillers for wafers (Zucker-UndSl.
Ren-Wirtschaft 3O (1977) 1
2. P. 448). In a continuous two-step process, the protein foam can be heated with known pressure heaters or slitted metal inserts, specially shaped wire mesh, cylindrical metal inserts, structured fillings such as balls, Raschj.
g) Produced by compressed air in a closely spaced homogenizer with rings, saddles, spirals, etc.
この発泡体は第二の分散装置内へ連続的に運ばれ、ここ
で加熱処理砂糖およびすべての他の成分と緊密に混合さ
れる。混合物は適切な冷却器において冷却され、そして
盛りつけ機械へ送給される。） 従来の２段階方法の欠
点は安定なかさのあるタンパク質一砂糖発泡体の製造に
必要なエネルギーおよび装置に高い費用がかかることで
ある。This foam is conveyed continuously into a second dispersion device where it is intimately mixed with the heat treated sugar and all other ingredients. The mixture is cooled in a suitable cooler and fed to a serving machine. ) A disadvantage of the conventional two-step process is the high cost of energy and equipment required to produce stable bulk protein-monosaccharide foams.
この高い費用は、タンパク質溶液およびタンパク質一砂
糖混合物の別個の発泡または２つの主成分の発；泡工程
の空間的および装置的分離によつて引起こされるもので
ある。さらに、加熱処理砂糖の添加後、泡立てられたタ
ンパク質溶液の泡体積が発泡体の変性および部分破壊の
結果として著しく減小する。This high cost is caused by the separate foaming of the protein solution and the protein-monosaccharide mixture or the foaming of the two main components; the spatial and equipment separation of the foaming steps. Moreover, after the addition of heat-treated sugar, the foam volume of the whipped protein solution is significantly reduced as a result of denaturation and partial destruction of the foam.
泡体積はその後の強い発泡作用によつて増大されなけれ
ばならない。本発明の一目的は、かさのある泡充填剤を
有するウェ−ハーまたはいわゆる「ネグ狛キズ」のよう
な、種々の焼き製品、小麦粉菓子製品、キヤンデイーに
適用可能であるところの、高体積および泡収率の安定な
タンパク質一砂糖発泡体を提供することである。The foam volume must be increased by a subsequent strong foaming action. One object of the present invention is to provide high volume and The object of the present invention is to provide a protein-monosaccharide foam with stable foam yield.
本発明の別の目的は、低いエネルギーおよび装置費用て
その製造方法を実現することてある。Another object of the invention is to provide a method of manufacturing the same with low energy and equipment costs.
文献に記載された連続的単段階方法に従つて、マシユマ
ロ用のタンパク質一砂糖発泡体を製造することが可能で
ある。いわゆる「ネグロキス」の製造には、大きい泡体
積および向上した泡安定性が要求される。これらの要求
を満たすために、単段階方法では高い装置およびエネル
ギ出費が必要である。したがつて、本発明は、連続的単
段階方法において高い泡体積および泡安定性のタンパク
質一砂糖発泡体を製造することを可能にするところの加
工条件を設定するために課せられた任務に基づいたもの
である。It is possible to produce protein monosaccharide foam for marshmallows according to continuous single-step methods described in the literature. The production of so-called "Negrokis" requires large foam volumes and improved foam stability. To meet these demands, single-step methods require high equipment and energy expenditures. The invention is therefore based on the task set out to establish processing conditions that make it possible to produce protein-monosaccharide foams of high foam volume and foam stability in a continuous single-stage process. It is something that
いわゆる「ネグロキス」および特殊ウエフアース添加物
用の安定した、かさの大きいタンパク質一砂糖発泡体の
製造は、混合物がタンパク質溶液と加熱処理した砂糖か
ら生成され、かきまぜられて空気を含まされ、ポンプに
よつて後に説明するマクロフイブリル系を含んで特殊設
計の分散管中へ輸送され、ここで発泡させられるならば
、連続式単段階方法において実行可能である。１１０乃
至１２０℃に加熱処理された砂糖水容液は６０乃至９５
℃に温度調節され、例えば卵白粉末水溶液の如き起泡で
きるタンパク質溶液と混合される。The production of stable, bulky protein-monosaccharide foams for so-called "negrokiss" and special wafer earth additives involves a process in which a mixture is produced from a protein solution and heat-treated sugar, aerated by agitation, and pumped. It can be carried out in a continuous, single-stage process if it contains the macrofibrillar system described below and is transported into a specially designed dispersion tube where it is foamed. Sugar aqueous solution heated to 110 to 120°C has a temperature of 60 to 95
℃ and mixed with a foamable protein solution, such as an aqueous solution of egg white powder.
この温度領域で現われるタンパク質の部分的変性は泡形
成能力を劣化させる。このタンパク質の泡形成過程に不
利な性質は本発明に用いる分散管によつて補われる。こ
の補償は、円形断面を持つた枝分かれしていない互いに
絡み合つた固体系より成るマクロフイブリル系を充填し
た分散管中を強制輸送することによつて起こる剪断力の
目的に適つた作用のおかげで、タンパク質の残存泡形成
能力と膜の残存たわみ性が尚泡形成に充分なものとなる
ことにより、達成される。この剪断力は、流動している
混合物を特殊な構造の分散管を通して押し進めることに
より成立する。The partial denaturation of proteins that occurs in this temperature range deteriorates the foam forming ability. This property of proteins that is disadvantageous to the foam formation process is compensated for by the dispersion tube used in the present invention. This compensation is due to the targeted action of shear forces caused by forced transport through the dispersion tube filled with macrofibrillar systems consisting of unbranched, intertwined solid systems with circular cross sections. This is achieved by ensuring that the remaining foam-forming ability of the protein and the remaining flexibility of the membrane are still sufficient for foam formation. This shear force is created by forcing the flowing mixture through a specially constructed dispersion tube.
該分散管の内部空間は、直径０．４乃至２．０Ｔ１＄ｔ
の円い断面を持つた分枝していない互いに絡み合つた固
体系から成る、好適には食料品処理の上から問題のない
金属又はプラスチックの糸から成る、マクロフイブリル
系が高充填率で配置されていることを特徴とする。The internal space of the dispersion tube has a diameter of 0.4 to 2.0T1$t.
A macrofibrillar system consisting of an unbranched, intertwined solid system with a circular cross-section, preferably consisting of metal or plastic threads that are acceptable for food processing, with a high loading rate. It is characterized by being located.
この系の空間充填率を分散管の容積の３０％までにする
ことができる。固体系の断面が円いことにより、非常に
不安定な小気泡及び漸次形成される小気泡のつながりが
破漬されず、糸の後の流れの渦と糸への付着力により更
に泡の分割が確実に行われる。それにより、泡の破潰は
極度に少くなる。The space filling factor of this system can be up to 30% of the volume of the dispersion tube. Due to the circular cross-section of the solid system, the extremely unstable small bubbles and the connection of small bubbles that are gradually formed are not ruptured, and the bubbles are further broken up by the vortices of the flow behind the thread and the adhesion force to the thread. will be ensured. This greatly reduces the possibility of foam collapse.
一様な分布に必要な、特に食料品の分散過程に於いて必
要な例えばタンパク質の三次構造の緩解の如き含有物質
の部分的変性に必要な乱流は、固体系をマクロフイブリ
ル系をなすように空間に配置して各種レベルの剪断力及
び付着力を生ぜしめることにより、達成される。タンパ
ク質溶液と好適には１１０〜１２０℃で加熱処理した砂
糖との混合物は通常の混合またはかくはん装置において
連続的にまたは不連続的に生成される。The turbulent flow necessary for uniform distribution, especially for the partial denaturation of the contained substances, such as the relaxation of the tertiary structure of proteins, which is necessary in the dispersion process of foodstuffs, causes the solid system to become a macrofibrillar system. This is achieved by arranging them in a space to create varying levels of shear and adhesion forces. A mixture of protein solution and sugar, preferably heated at 110-120° C., is produced continuously or batchwise in conventional mixing or stirring equipment.
成分の温度に応じて、混合物温度は４０〜９０℃に調整
される。６０〜７０℃の混合物温度が記載の方法では好
適である。好適温度は温度調整装置を混合容器に設ける
ことによつて与えられる。温度が好適温度範囲よりも低
い場合には粘度が増大し、その結果分散工程に対するエ
ネルギ供給量が増大する。温度が好適範囲を超過する場
合には、不満足な盛りつけ特性の泡が分散工程から生ず
る。盛りつけ過程の後、格別の冷却経費を必要としない
。タンパク質一砂糖混合物の温度、スループット（単位
時間内に処理された原料の量）、分散管内のせん断勾配
および原料の組成に依存して、ある内部圧力が設定され
、この圧力は好適には０．３〜０．８Ｎ１ｗｒ１ｔに維
持されるべきである。Depending on the temperature of the components, the mixture temperature is adjusted to 40-90°C. A mixture temperature of 60-70°C is preferred in the described method. A suitable temperature is provided by providing a temperature regulating device in the mixing vessel. If the temperature is lower than the preferred temperature range, the viscosity increases, resulting in an increased energy supply for the dispersion process. If the temperature exceeds the preferred range, foam with unsatisfactory serving properties will result from the dispersion process. No special cooling costs are required after the plating process. Depending on the temperature of the protein-saccharide mixture, the throughput (amount of raw material processed in unit time), the shear gradient in the dispersion tube and the composition of the raw material, a certain internal pressure is set, which pressure is preferably 0. Should be maintained between 3 and 0.8N1wrlt.
次に図面を参照して本発明の好適実施態様について説明
する。Next, preferred embodiments of the present invention will be described with reference to the drawings.
高ガス含量のタンパク質一砂糖発泡体の製造方法に関す
るところの本発明に従つて、１１０〜１２０℃で加熱処
理した砂糖５、調合タンパク質溶液６および必要に応じ
た食品添加物７がかくはん器を備えた混合容器１に送入
される。混合容器は調節可能である。混合温度は好適に
は６０〜７０℃に調整される。タンパク質一砂糖混合物
は挿入網２および対応制御素子を備えた配管を通して運
搬ポンプ３に送入される。この速度調整可能なポンプは
混合物を分散管４に押し込む。分散管は、長さ１７００
Ｔ！＄Ｌ内直径４−の外套管を持ち、その内部には円形
の断面を持ち太さ０．７ｒｆ０ｎのポリアミド系より成
るマクロフイブリル系が正味の管”容積の２５％を占め
る率で充填されているものであつた。分散管入口におい
て清浄圧縮空気が対応制御素子を通して加えられる。空
気の圧力は好適には０．３〜０．８Ｎ１ＴＩｕｉに調整
されるべきである。分散管出口において混合物はさらに
加工するた．めに、例えば、盛りつけ機械９へ放出され
る。According to the invention, which concerns a method for producing protein-monosaccharide foam with high gas content, sugar 5 heat-treated at 110-120°C, formulated protein solution 6 and optional food additives 7 are provided with a stirrer. The mixture is fed into a mixing container 1. The mixing vessel is adjustable. The mixing temperature is preferably adjusted to 60-70°C. The protein-monosaccharide mixture is fed to a conveying pump 3 through a line with an insertion network 2 and corresponding control elements. This adjustable speed pump forces the mixture into the dispersion tube 4. The length of the dispersion tube is 1700 mm.
T! It has a mantle tube with an inner diameter of 4 mm, and its interior is filled with a macrofibril system made of polyamide with a circular cross section and a thickness of 0.7 rf0n at a rate that accounts for 25% of the net tube volume. At the inlet of the dispersion tube clean compressed air is applied through a corresponding control element.The pressure of the air should preferably be adjusted to 0.3-0.8N1TIui.At the outlet of the dispersion tube the mixture is For further processing, it is discharged, for example, to a serving machine 9.
第１図は本発明に係るタンパク質一砂糖発泡体を製造す
る方法に使用する装置の略図である。
１・・・・・・混合容器、２・・・・・・挿入金網、３
・・・・・・ホンＪプ、４・・・・・・分散管、５・・
・・・・砂糖、６・・・・・・タンパク質、７・・・・
・・食品添加物、８・・・・・・圧縮空気入口、９・・
・・・盛りつけ機械。FIG. 1 is a schematic diagram of the apparatus used in the method for producing protein monosaccharide foam according to the present invention. 1...Mixing container, 2...Insert wire mesh, 3
...Hon Jp, 4...Dispersion pipe, 5...
...Sugar, 6...Protein, 7...
...Food additive, 8...Compressed air inlet, 9...
...Arranging machine.
Claims (1)
並びに時には食品添加物から成る原料混合物を、少くと
も４０℃の温度で、０．３乃至０．８Ｎ／ｍｍ＾２の加
圧空気と共に、円形断面を持ち直径０．４乃至２．０ｍ
ｍの枝分れしていない絡み合つた糸より成るマクロフィ
ブリル系が３０％までの容積充填率で充填されている分
散貫に通して、起泡させることを特徴とする、高ガス含
量の安定なタンパク質−砂糖発泡体を製造する方法。 ２ 前記原料が、加熱砂糖をタンパク質溶液に配合方式
に従つて１２０℃以下で加えてつくられたものであるこ
とを特徴とする、特許請求の範囲第１項記載の方法。[Claims] 1. Sugar and protein solution subjected to treatment including heating,
and sometimes food additives, at a temperature of at least 40°C, with pressurized air of 0.3 to 0.8 N/mm^2, to a circular cross-section with a diameter of 0.4 to 2.0 m.
Stabilization of high gas content, characterized by foaming through a dispersion passageway filled with a macrofibril system consisting of m unbranched intertwined threads with a volumetric filling factor of up to 30%. A method of producing a protein-sugar foam. 2. The method according to claim 1, wherein the raw material is prepared by adding heated sugar to a protein solution at a temperature below 120° C. according to a blending method.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DD23566181A DD214985A3 (en) | 1981-12-11 | 1981-12-11 | METHOD AND DEVICE FOR PRODUCING STABLE SWEET SUGAR FOAM WITH HIGH GAS |
| DD23G/235661-4 | 1981-12-11 | ||
| DD23P/235661-4 | 1981-12-11 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58101646A JPS58101646A (en) | 1983-06-16 |
| JPS6041569B2 true JPS6041569B2 (en) | 1985-09-18 |
Family
ID=5535346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP20623982A Expired JPS6041569B2 (en) | 1981-12-11 | 1982-11-26 | Stable protein with high gas content - method for producing sugar foam |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JPS6041569B2 (en) |
| AT (1) | AT381210B (en) |
| BG (1) | BG42536A1 (en) |
| DD (1) | DD214985A3 (en) |
| DE (1) | DE3236731C2 (en) |
| GB (1) | GB2111367B (en) |
| HU (1) | HU188233B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3418338A1 (en) * | 1984-05-17 | 1985-11-21 | Institut für Getreideverarbeitung im VEB Kombinat Nahrungsmittel und Kaffee, DDR 1505 Bergholz-Rehbrücke | METHOD FOR PRODUCING FOOD FOAM |
| DE3918051A1 (en) * | 1989-06-02 | 1990-12-06 | Haensel Otto Gmbh | METHOD FOR THE BULK MANUFACTURE OF A VENTILATED FOOD MATERIAL FROM A SUGAR SOLUTION AND A SOLVENT SOLUTION |
| RU2166259C1 (en) * | 1999-09-16 | 2001-05-10 | Открытое акционерное общество "Кондитерская фабрика "Ударница" | Method for producing zephyr and zephyr |
| RU2490922C2 (en) * | 2011-07-26 | 2013-08-27 | Олег Валерьевич Стефанович | Substantial sweetie (versions) and its preparation method |
| DE202012002075U1 (en) | 2012-03-02 | 2012-05-02 | DOJA T.E.C. Sondermaschinen GmbH | Device for continuous and / or discontinuous static foaming of foods and / or food masses |
| DE102012003953A1 (en) | 2012-03-02 | 2013-09-05 | DOJA T.E.C. Sondermaschinen GmbH | Device for continuous and/or discontinuous static foaming of food masses, comprises device e.g. for extracting liquid or fat containing solid mass, unit for supplying air for introducing into liquid or solid mass, and unit for foaming disc |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE637771A (en) * | 1962-09-27 | |||
| DE2537322A1 (en) * | 1975-08-21 | 1977-02-24 | Bayer Ag | PROCESS FOR THE PHYSICAL FOAMING OF LIQUIDS |
| SU876088A1 (en) * | 1979-12-12 | 1981-10-30 | Всесоюзный научно-исследовательский институт кондитерской промышленности | Method and device for production of whiped confectionary |
-
1981
- 1981-12-11 DD DD23566181A patent/DD214985A3/en not_active IP Right Cessation
-
1982
- 1982-10-04 DE DE19823236731 patent/DE3236731C2/en not_active Expired
- 1982-10-05 AT AT0368782A patent/AT381210B/en not_active IP Right Cessation
- 1982-11-09 BG BG5852582A patent/BG42536A1/en unknown
- 1982-11-24 GB GB08233473A patent/GB2111367B/en not_active Expired
- 1982-11-26 JP JP20623982A patent/JPS6041569B2/en not_active Expired
- 1982-12-08 HU HU395582A patent/HU188233B/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| GB2111367B (en) | 1985-09-18 |
| ATA368782A (en) | 1986-02-15 |
| HU188233B (en) | 1986-03-28 |
| DD214985A3 (en) | 1984-10-24 |
| GB2111367A (en) | 1983-07-06 |
| DE3236731A1 (en) | 1984-08-16 |
| DE3236731C2 (en) | 1985-09-19 |
| JPS58101646A (en) | 1983-06-16 |
| BG42536A1 (en) | 1988-01-15 |
| AT381210B (en) | 1986-09-10 |
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