| 摘要 |
PURPOSE:To obtain the titled porous raw material useful for producing KOJI, etc., having excellent water absorbing properties and shape retention, by adding saturated steam, etc., to starchy grain flour, blending without kneading to give gelatinized dough, pushing out the dough under given pressure and granulating. CONSTITUTION:Starchy grain flour of rice, wheat, etc., is fed to a high-speed blender consisting of a high-speed rotating shaft, a powder dispersing blade, a liquid dispersing blade, a feeding blade and a mixing blade, water is sent from a liquid inlet and blended without being kneaded to give hydrated starchy grain flour. Then the hydrated starchy grain flour is fed to a high-speed blender similar to the above-mentioned high-speed blender, blended while feeding saturated steam without being kneaded to give gelatinized dough having 30-50wt.% water content of dough. Then the gelatinized dough is sent to a pushing machine such as chopper, etc., and pushed out under <=5kg/cm<2> pressure to give a processing raw material such as porous grain flour or granule having >=90% degree of gelatinization. |
