CS275950B6 - A method of making instant materials - Google Patents

Abstract

The solution concerns the production of instant materials on single-screw extruders, for example from cereal groats, flours with the possible addition of improving agents, with binding properties towards liquids up to a temperature of 60 °C, using an optimal combination of technological parameters - extrusion temperature of 125 to 170 °C, extrusion pressure of 3 to 7 MPa - during extrusion cooking of raw materials with a moisture content of 11 to 17% by weight in dry matter. Extrudates after granulation treatment show high binding capacity and dispersibility together with a favorable degree of retrogradation. Instant materials are usable for food, feed purposes and for technical applications.

Description

The invention relates to a process for the production of instant materials with fluid-binding properties up to a temperature of 60 ° C on single-screw extruders.

Cereal-based materials that have modified binding properties are prepared by chemical or physical processes. The most common ways of physical modifications are thermal and hydrothermal treatments of natural raw materials and their mixtures, which have recently gained in importance, as they are desirable raw materials for the production of so-called clean food without chemicals. ·

In practice, the most widely used production process for instant materials is the heat treatment of aqueous suspensions of natural materials in roller dryers. The hydrothermal principle of modifying the physical properties of raw material components, especially starch, is used. Cereal materials treated in this way tend to undergo considerable retrogradation, which results in the formation of low-swelling, sedimenting dispersions on contact with liquids.

A known process for the extrusion of instant food is described in Japanese Patent Application No. B 5036264 (J 5 5096064), in which rice is extruded at a temperature of 100 to 120 ° C and the resulting paste is dried and ground. The cereal component of instant rice pudding (GB 2116414) is prepared in a similar way. According to the invention, high digestibility wheat flour or flakes are obtained from wheat pulp with a granulation of 0.2 to 1.1 mm, a moisture content of up to 14% by weight, at an extrusion temperature of 150 to 190 ° C and a pressure of 10 to 100 MPa.

Increased technical effect in the preparation of instant materials on single-screw extruders, for example from cereal groats, flour with possible addition of enhancing agents, with binding properties to fluids up to 60 ° C is achieved in the process of the invention using the optimal combination of technological parameters - extrusion temperature 125 to 170 ° C, extrusion pressure 3 to 7 MPa - for extrusion cooking of raw materials with a moisture content of 11 to 17% by weight, in dry matter. During extrusion production, water acts as a catalyst for plasticization reactions, which take place in the processed mass and with a certain composition of the recipe mixture and extrusion parameters, the amount of water contained in the raw materials is sufficient for catalysis. Due to the complex action of temperature, pressure, shear and shear forces on the processed materials, physico-chemical and structural changes occur during extrusion, the so-called swellable components of raw materials. The resulting effect is characteristic porous agglomerates of instant character. The instant extrudate disperses quickly and well in liquids even at normal temperatures, as its individual particles are bound to each other by weak, soluble bonds.

The described process enables the production of instant, binding materials by extrusion on single-screw extruders, while the combination of input raw materials and extrusion parameters enables the production of instant extrudate with defined theological properties.

Examples of instant cereal-based materials illustrate the possible production processes according to the invention.

EXAMPLE 1. Instant ingredient for fast preparation of burnt materials - Palmix III.

wheat semolina 99.0 wt.

salt 1.0 wt.%, total 100.0 wt.%.

A homogeneous mixture with a moisture content adjusted to an optimum value of 14 V by weight is metered into the inlet of the extruder, where it is extruded at a temperature of 125 ° C and a pressure of 5 MPa. After cooling to about 40 ° C, the extruded material is ground to granulate the fine flour. The extrudate is packed in 15 kg paper bags with polyethylene spraying. The small consumer package represents 250 g of extrudate in a wallpaper (bag) or in another food packaging.

Approximately 80 kg of instant ingredient for the preparation of burnt materials is produced from 100 kg of the recipe mixture, with a shelf life of at least 6 months from the date of production.

CS 275 950 Q6

EXAMPLE 2. Instant extruded flour

IMEX wheat semolina soybean meal whole fat total

-95.0 wt.

5.0

100.0 wt.

mass

The production method is identical to the procedure described in Example 1. The addition of soy flour not only improves the nutritional value of IMEX, but also improves the processing properties of the recipe mixture, which can be extruded at a moisture content of 11% by weight, i. either without addition or with only a small addition of process water. The extrusion temperature is 145 ° C, the extrusion pressure reaches 4 MPa. After granulation treatment, the extrudate is packed in 15 kg paper bags with polyethylene spray.

Approximately 86 kg of instant extruded flour is produced from 100 kg of the recipe mixture, which is intended as a thickener for jams, fats, kernels and other ingredients. It is used as a non-fat thickener for soups and ready meals, especially in dietary and rational nutrition.

The shelf life of the product is 5 months from the date of manufacture. ’

EXAMPLE 3. Instant cereal porridge - Ex Sumo wheat.

wheat semolina 90.0% by weight, sucrose 10.0% by weight, total 100.0% by weight

Ex-Sumo wheat is produced according to the procedure described in Example 1, with the following quantities: extrusion temperature 130 ° C, extrusion pressure 4 MPa, optimum moisture of the mixture 14% by weight.

Approximately 82 kg of extrudate is produced from 100 kg of the recipe mixture, with a shelf life of at least 6 months from the date of production. Instant cereal porridge is packed either in 15 kg paper bags or 400 g in a tatrafan bag and a paper puzzle. It is also possible to use other suitable food packaging.

EXAMPLE 4. Extruded binder for confectionery products.

corn grits 80.0% by weight, wheat flour 15.0% by weight, defatted soy flour 5.0% by weight, total 100.0% by weight.

The formulation mixture is processed according to the procedure described in Example 1, the inlet moisture of the mixture being adjusted to 14% by weight, the extrusion temperature reaching 170 ° C and the extrusion pressure being 7 MPa. Approximately 80 kg of extrudate is prepared from 100 kg of mixture with a minimum shelf life of 3 months from the date of manufacture. The product is able to fulfill the function of a highly effective binder in the production of confectionery products.

EXAMPLE 5. Improving baking composition.

oat rice 100.0% by weight

The cleaned and descaled raw material, with a moisture content of 17% by weight, is fed to an extruder and continuously processed at an extrusion temperature of 160 ° C and a pressure of 3 MPa. In the case of extruded material, after cooling, the granulation is adjusted according to the customer's requirements and the material is packed in 15 kg bags into a suitable food container. The extrudate is intended to improve the technological and nutritional properties of bakery products, especially bread dough. Approximately 88 kg of extrudate with a minimum shelf life of 1 month from the date of production is produced from 100 kg of the recipe mixture.

Extrusion method of production of instant materials on single-screw extruders brings the possibility of preparation of effective binding materials for food, feed and technical

CS 275 950 86 use that is less energy intensive compared to conventional technologies, such as roller drying. It enables the evaluation of even lower quality raw materials while achieving the given properties of the final product. '

Claims (1)

. PATENT CLAIMS Process for the production of instant materials, for example from cereal groats, flours with the possible addition of improving agents, with binding properties to liquids up to 60 ° C, characterized in that the formulation components with a moisture content of 11 to 17% by weight are treated with a combined effect in dry matter extrusion cooking on a single-screw extruder at an extrusion temperature of 1.25 to 170 ° C and at an extrusion pressure of 3 to 7 MPa.