PRODUCTION METHOD OF PUFFED RYE AND BREAD

• Main Authors: OKAWA AYAKA, SANO HARUMI, MIZUTANI TOMOKO
• Format: Patent
• Language: English
• Published: 15.07.2010
• Subjects: BAKERY PRODUCTS; BAKING; CONVEYING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HANDLING THIN OR FILAMENTARY MATERIAL; HUMAN NECESSITIES; PACKING; PERFORMING OPERATIONS; PNEUMATIC TUBE CONVEYORS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SHOP CONVEYOR SYSTEMS; STORING; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING ORTIPPING; TRANSPORTING; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

PROBLEM TO BE SOLVED: To provide puffed rye uniform in shape and size, having a smooth surface, and giving unstiffened food feeling and sweetly relishable when uniformly dispersed in bread dough and baked. SOLUTION: The subjective puffed rye is provided by applying impacting blow to grain puffed rye with choppers rotating in a continuous flow. The apparatus used herein has a cylindrical can 3 having an inlet 1 on one end and an outlet 2 on the other end, and a screw conveyer 4 for transferring in the cylindrical can 3 the raw materials from the inlet 1 to the outlet 2, wherein a blade 4b of the screw conveyer is preferably a crusher having notched grooves 5 on the halfway and projected choppers 6 in or near the notched grooves 5. The bread containing granular rye, having good food feeling of the granular rye is produced by dispersing the obtained puffed rye in the bread dough and baking. COPYRIGHT: (C)2010,JPO&INPIT