The product alimentu00eccio and composition process for the preparation alimentu00eccia, in misturadeira and expansion of corn soy based and other products.

摘要

The product alimentu00eccio and composition process for the preparation alimentu00eccia, in misturadeira and expansion of corn soy based and other products.Understood by the food composition for the preparation of corn soy and food product thus obtained is composed of two tablespoons powder Royal,300 grams of soya flour or wheat flour, margarine 240 grams, 150 grams of residue of soya, eight tablespoons of milk powder of soybeans, 80 grams of grated cheese, a pinch of salt.Can vary at least 20% or 20% more, on average, each of the ingredients, independently, that defines a range of coverage; for the purposes of this invention.'simultaneous treatment of raw material soybeans with (1) a source of activity of liquid and (2) a composition that produces the mass are intentionally covered in the process.In which both the activities of the mixture and gases are present and active at the same time, at least,A period of time of treatment; for the purposes of this invention is to mix all the ingredients, kneading,Open the mass with the equipment of open roll and cut the noodles with reel or machine cutting operational; bake in the variables presented in other modalities significThe active material is selected from the raw soy group consisting of soybean meal, soybean residue, soybean milk powder and mixtures of the same.Grated cheese (which may be a soya, salt); roasting the soya bean until golden brown, with dark, crushes,Grind to dust: using soybean meal replacing the wheat flour; the preparation of the mixture of ingredients are processed in a mixer where they are mixed for predetermined time.Set temperature; parameters for mixture of ingredients for the mixing time and temperature of the mixture is 3 minutes and 15 198 C, mixing time of 1 to 5 minutes.Preferably three minutes and the temperature of the mixture of 12 to 18 C 198 198 198 C, preferably 15 C; the data of the mixer are: voltage 220 V, length 32.4 cm; frequency 60Hz, width: 184.00 cm; power 5.50 kW, the time 97,00 cm; current 21,00, net weight of 400.00 kg; the data of the machine to open the mass are defined; the data of cutting equipment are: partition manual; length 68.00 cm; width: 50 cm, height: 94,00 cm; net weight 171.00 kg; the oven (three-phase); voltage 220 / 380 V, from the door 1,70 m; power 1.5 kW, with the door open 2,50 m; height of 2.00 m, functional 2.00 m; height of operation 2.40 m, area occupied in the ground 2.06 mu00ac 2u00ac; width 1.21 m, the total weight 690 kg; the parameters for mixture of the ingredients are: time of mixture 3 39 , 198 normal 15 C.The mixer, the mixing time 3 39 , 198 normal 15 C; the parameters of the machine are: time of roasting assamento 12 39 20 39, preferably 15 39 ; C 198 temperament of 140 to 190 198 C,Preferably the 198 170 C; or use the blender or massadeira with 40 K of wheat flour, 50 pounds of wheat (premixed) at the time of 3 to 5.Preferably four minutes, is used then the feeder for dosing the cold water to almost 0 198 C can range from - 1 C 1 198 198 C; the peeler can work from 9 / 15 / 20 minutes or until 4okg; cow.Mechanical centrifuge and removed the residue in the same quality, in 35ohp for engine, with 88 and 90 198 198.95 198 (without evaporation) and includes the wrapper (waste); the cutting equipment can be manual and help save losses and is to partition and subsequent greenhouse; mechanical cow.Grinder with water at 90 198 8 to 9,5kg preferably 20 pounds to do 85 to 100 litres of milk, preferably 90 litres, 41 / m,Residual greater weight being able to add in the second of 901; being placed on the crusher if desired the residue dry, there is the movement of the grinder slower.Drier for bread, biscuits, more humid for feed; pasteurization 90 198 C out to the tank, thermal shock, 1 / 2 198 5 198 ,Preferably 4 198; variation of composition: quantity of soybeans in media with 3 (three) preference; oven temperature within a variable: with 3 (three) preferred.Time; time 1: 140 seconds; time 2: 150 seconds; time 3: 160 seconds. Variation of composition: the residue of soya bean (can replace the flour up to 30%), 1000 grams of weight 1kg 1000 to 2.000 grams, preferably 3000 grams.