CS269915B1 - Method of extruded products production - Google Patents

Abstract

The sewing falls into the food sector industry and trade in the mill-bakery sector. This is the production of extruded products thereby achieving a higher ranking bread on high-pressure extrusion equipment wherein the products obtained are intended for human use nutrition have the desired sensory and dietetic Properties. Increasing the reoeptum ratio bending in a mixture supplied to the extrusion the device is achieved by the addition of substances, which reduce the buffering ability of the bread during extrusion and thereby eliminate the tackiness of the final products.

Description

(57) The solution falls within the area of the food industry and trade in the mill-bakery sector. It is the production of extruded products which results in a higher utilization of bread on a high-pressure extrusion machine, the products obtained for human nutrition having the desired sensory and dietetic properties. The increase in the reoeptic portion of the bread in the mixture fed to the extruder is achieved by the addition of substances which reduce the buffering capacity of the bread during extrusion, and dampen the tackiness of the final products.

269 915

Italy (11) (13) B1 (51) Int. Cl? Λ 21 11 8 / oc

CS 269 915 Bl

The present invention relates to a novel process for the production of extruded bread products using the remaining reserves and shaped rejects through extrusion theology. The present invention falls within the field of the food industry and trade, in the field of the mill-bakery industry.

Nowadays, bread is used in the Czechoslovakia for feed purposes, which basically leads to the deterioration of quality food raw materials. Nevertheless, this method is applied to a high degree. Another way of using the commercial unrealized bend is His so-called pasting. It is essentially the production of an aqueous slurry of ground dried bend. This suspension is returned to the dough preparation process in a further teehnologi operation. However, this method is used to a much lesser extent compared to the use of bread for feed purposes because of the easy microbial contamination. In the literature, a number of methods for evaluating a bland unrealized bend using extrusion technology are published. These methods utilize different types of extrusion equipment at different theological parameters. The advantage of these bending methods is that the final product is microbiologically safe. It has been reported in the literature that the feed mixture that is fed to the extruder may contain a maximum of 60%. minced bend without compromising the sensory properties of the final human nutritional product. From the point of view of processing the maximum volume of an unrealized bend, this reoeptum amount appears to be insufficient.

The disadvantages of the above-mentioned methods of use or the processing of well-made bread are eliminated by crushing rye or rye-wheat bread, grinding to a moisture content of less than 15 and grinding to fine granulaoi, and preparing a mixture containing 75-90% they reduce the degree of expansion of the starch and protein components, such as cereal bran, cumin seeds, salt, and dried cheese. The resulting mixture is extruded on a high-pressure extruder at a temperature of 120 to 180 ° C and a pressure of 2.5 to 5 MPa, the product formed and, if necessary, further roasted and cooled.

Advantages of the method of processing a bend according to the invention reside in a more economical evaluation of an unrealized bend, avoiding microbial contamination of the final product containing the bake.

In the process according to the invention, the bread is crushed on a baking machine, then dried to a moisture level of less than 15, for example, in a redler dryer or other dryer suitable for the purpose. These two steps are followed by grinding the bread on a milling mill roll or other milling machine on a granule of 1400 to 2000 µm. Add the other components to the bend so prepared. In the specific case, the consumption of caraway bread with caraway of 47% rye bread flour, 51% wheat bread flour, 1.9% salt and £ 0.1 caraway was used, and a mixture of the following ratio dried ground bread 78% wheat bran was prepared health 20% cumin caraway 2%

This mixture was extruded at 150 ° C and 3 MPa on a twin screw extruder. The resulting product was still grated and smoothed.

This example does not exhaust all the possibilities with respect to the kind of starting bend, granulation and composition of the extruded mixture, whereby other substances which reduce the buffering capacity of the bread during extrusion and thereby reduce the tackiness of the final products can be used. Depending on the conditions of the extrusion process, it is possible to use a different kind of bend at the granulaoi exceeding the range indicated in the particular case as the raw material ejection.

Claims (1)

SUBJECT OF THE INVENTION Process for the production of extruded products, characterized in that the rye or rye-wheat bread is crushed, dried to a moisture content of less than 15%, and ground to fine granules. CS 269 9 * 5 Bt, and a mixture containing 75 to <0% is prepared, and the prepared blanks and the substances reducing the expansion and attenuation of the starch protein components, e.g. The product formed is optionally grated and smoothed by a high-pressure extruder at a temperature of 120 to 180 ° C and a pressure of 2.5 to 5 MPa.