CS275762B6 - Process for preparing twiglets - Google Patents

Abstract

Manufacture of cereal-based bars admixtures of proteinaceous materials, legumes, fat and emulsifiers, fortifying and flavoring agents which it uses in extrusion cooking of recipe ingredients the combined effect of the addition of drinking water % to 30 wt. on dry matter, extrusion temperature 120 ° C to 190 ° C, extrusion pressure of 2 to 10 MPa followed by shaping plasticized mass into rods. The bars are highly nutritional value with extended shelf life.

Description

The invention relates to a process for the production of cereal-based bars by an extrusion process.

In the production of bars belonging to the category of snack food products, the preparation of dough by direct guidance is commonly used. Raw materials, additives and technological amounts of water are dosed into the aqueous suspension of yeast and malt flour. Fat, baking powder and possibly cheese are added to the semi-blended dough. The mass is homogenized by kneading at a temperature of 25 ° C to 30 ° C and after aging the dough is formed on special lines. In the production of fine marketable types of bars, strips of dough up to 3.5% by weight of sodium hydroxide solution are extruded from the press. After cutting and sprinkling, the bars are passed to an oven where they are baked for 5.5 to 6 minutes at temperatures of 190 ° C to 300 ° C. Long bars of thick diameters must rise for 30 to 35 minutes before baking and are baked for 8 to 10 minutes at an oven temperature of 280 ° C to 300 ° C.

The known process for the production of porous, crunchy and durable products according to the invention DE 32 38 791 consists in the extrusion of whole-grain cereal flour or meal with spices, oilseeds under higher pressure and extrusion temperatures of 60 ° C to 150 ° C.

The preparation of extruded cereal snack products is described in the Japanese invention J 6 103 104 9, the essence of which consists in the extrusion of rice, oats, barley, corn or wheat together with vegetables possibly with meat. The swollen material forms a gel when mixed with water, which is shaped and dried.

The processes of extrusion of snacks or other durable products described so far describe extrusion conditions which do not allow successful extrusion of rods. At temperatures below 120 ° C, the bars are insufficiently expanded and sufficient penetration of some recipe mixtures requires temperatures higher than 150 ° C. The addition of water is a necessary manufacturing operation in the case of the invention of Japanese J 6 103 104 9.

The above-mentioned advantages are eliminated by the process for the production of cereal-based bars with an optional admixture of protein materials, legumes, fats and emulsifiers, fortifying agents according to the invention, where an increased technical effect is achieved by , for the dry matter of raw materials, with heating to 120 ° C to 190 ° C, extrusion pressure of 2 to 10 MPa and shaping of the plasticized mass into rods. Water has the function of a catalyst for plasticization reactions taking place in the processed mass and, with a certain composition of the mixture and extrusion parameters, the amount of water contained in the raw materials is sufficient for catalysis.

The described procedure enables the production of cereal bars on a single device - an extruder. With its possibility of combining various plant and animal raw materials, it enables the production of a wide range of sticks and products with a character similar to sticks produced by classical methods up to those species whose composition and useful properties meet the demanding requirements of healthy - rational nutrition. .

Examples of extruded rods illustrate possible production processes according to the invention.

Example 1 ·

Diet sticks with a high proportion of wholemeal graham flour wholemeal graham flour 60.0% by weight.

wheat bran health39,0 salt1,0 in total 100,0% wt.

G3 275 762 B6

The cleaned raw materials are fed to a mixing device, for example to a column beater or a mixing drum. The mixture is stirred for at least 5 minutes. It is then transported to the pre-tank of the extruder, from where it is dosed into its transport section according to the production capacity of the extruder. The technological amount of water - 7% by weight, on dry matter - is added huS directly to the transport section of the extruder, or when mixing the raw materials in a mixing device.

The formulation mixture is extruded at a temperature of 150 ° C and a pressure of 7.5 MPa. At the outlet of the extruder, the mass is formed into rods with a diameter of 0.7 cm, the length of which is adjusted to a length of 11 to 12 cm after passing through the drawing and cutting device.

The sticks are packed in durofal pieces with a tatrafan cover or in other suitable food packaging.

Approximately 84 kg of bars with a shelf life of at least 4 months from the date of production are produced from 100 kg of the recipe mixture.

Example 2

Diet sticks with a high proportion of wheat bran

wheat bran health 40.0% by weight dried non-standard bread 39.5 starch 20.0 salt 0.5 in total 100.0% by weight

The production process is identical to Example 1. The addition of process water is 10% by weight, on a dry weight basis, extrusion temperature 140 ° C, extrusion pressure is 2 MPa.

Example 3

Crispy sticks wheat flour powdered milk skimmed soy flour sugar vegetable fat emulsifier (monoglycerides) salt in total

88.0% by weight

3.0

2.0

3.0

1.5

1.5

1.0

100.0% by weight

The production procedure is identical to Example 1. The addition of process water is 5% by weight, on a dry matter basis, an extrusion temperature of 120 ° C and an extrusion pressure of 10 MPa.

OS 275 762 B6

Example. 4

Corn sticks for oeliacs corn grits soy flour sugar vanilla aroma in total

92.0% by weight

4.5

3.0

0.5

100.0% by weight

The production procedure is identical to Example 1. Process water is not added to this recipe and the mixture is treated at 190 ° C and a pressure of 7 MPa.

The bars produced according to the invention have, in addition to a high nutritional value, an extended shelf life. Compared to conventional processes, the extrusion process of rod production brings a higher degree of recovery of raw materials (it is a waste-free production technology), lower acquisition costs for machinery and lower demands on production facilities (production takes place on one device) and last but not least brings energy savings and higher productivity. work (shortening the production time from about 1 hour to a few minutes).

Claims (1)

PATENT CLAIMS Process for the production of cereal-based bars with possible admixture of protein materials, legumes, fats and emulsifiers, fortifying and flavoring agents, characterized in that the addition of drinking water up to 30% by weight, to the dry matter of raw materials, is combined with 120 ° C to 190 ° C, by extrusion pressure 2 to 10 MPa and shaping of the plasticized mass into rods.