Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1990-10-17
1994-11-01
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426504, 426524, 426622, A21D 208, A21D 600
Patent
active
053606221
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a powder kneading method and apparatus for kneading either wheat flour as the staring material for wheat vermicelli or bread or buckwheat flour with water for forming a dough or for kneading powdery soil with water for forming a soil paste for a ceramic ware or tile, in which such a dough or soil paste can be easily prepared in a short time, and also to a kneaded material.
BACKGROUND ART
A dough of vermicelli, buckwheat vermicelli or bread is prepared by kneading a starting powder such as wheat flour or buckwheat flour sufficiently with predetermined amounts of water and additives. As the conventional method for kneading such a powder with water, there is generally adopted a method in which predetermined amounts of the starting powder, water and additives are changed in a kneading vessel and the mixture is then kneaded manually or by using a machine.
In this conventional kneading method, kneading should be conducted for a long time in order to obtain a good dough having a softness resembling that of the earlobe, and especially in case of the manual operation, a considerably long time is required for kneading and the quality of the formed dough differs according to the manner of applying the force even if the kneading operation is conducted for the amount of time.
Furthermore, in the production of a ceramic ware or tile, the step of kneading soil with water for forming a starting soil paste is included, and as in the production of a dough of vermicelli, buckwheat vermicelli or bread, a considerably long time is required for kneading soil with water.
The present invention has been completed under this background, and it is therefore a primary object of the present invention to knead a powder with water easily in a very short time and obtain a high-quality dough or soil paste which is substantially uniform in the quality.
DISCLOSURE OF THE INVENTION
In accordance with the present invention, there is provided a powder kneading method comprising the mixing step of mixing a powder with fine particulate ice, the melting step of melting the fine particulate ice mixed in the powder, and the compressing step of applying a pressure to the mixture of the powder and fine particulate ice.
Furthermore, in accordance with the present invention, there is provided a powder kneading apparatus comprising, as shown in FIG. 1, mixing means A for mixing a powder with fine particulate ice, melting means B for melting the fine particulate ice mixed in the powder, and compressing means C for applying a pressure to the mixture of the powder and fine particulate ice.
According to the present invention, only by charging a powder and fine particulate ice into mixing means A, uniformly mixing them, melting the fine particulate ice in the mixture of the powder and fine particulate ice by melting means B and compressing the mixture for deflation by compressing means C after or simultaneously with the melting operation, an even homogeneous dough or soil paste for a ceramic ware can be simply prepared.
Incidentally, fine particulates ice includes snow.
When a powder is mixed with fine particulate ice by mixing means A, in order to prevent generation of water until the powder is mixed completely with fine particulate ice, it is preferred that the powder be cooled below 0.degree. C. before it is charged in mixing means A. It also is preferred that the mixing operation be carried out in an atmosphere maintained at a temperature lower than 0.degree. C., especially at a temperature of -30.degree. to -5.degree. C.
The compression for deflation can be carried out at the step of melting fine particulate ice or after this melting step. The compression force to be applied at the compressing step is sufficient to remove air from the interior of the mixture.
Melting of fine particulate ice mixed in the powder can be accomplished by natural melting, that is, by allowing the mixture to stand still in open air at a temperature higher than 0.degree. C., or by heated melting, that is, by heating the mi
REFERENCES:
patent: 2263514 (1941-11-01), Pahl
patent: 5034237 (1989-07-01), Suzuki
Samuel A. Matz, PH.D., Equipment For Bakers, Pan-Tech International, Inc., 1988, pp. 101-109.
Japanese Appln No. 62-194329, Japanese Abstract, vol. 13, No. 223 (M-829) (3571) May 24, 1989.
Nikkei Architecture, Apr. 21, 1986, pp. 81-85.
Hunter Jeanette
Mims Mary S.
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