DD233926A1 - PROCESS FOR PRODUCING AROMATED EXTRUDATES - Google Patents

Abstract

The invention relates to a process for the preparation of flavored extrudates, such as snacks or extruded flat bread, the visual appearance of which is improved. The aim and task is the creation of a process for the production of extruded products, which are sensory, from the visual impression as well as nutritionally more favorable than conventional products. According to the invention, starchy raw materials based on cereals, legumes or potatoes are admixed with beta-cyclodextrin inclusion fillers and subjected to the extrusion of cooking. The method is suitable for use in the food industry for the production of snack or flat bread.

Description

embodiment

The invention is explained in more detail with reference to an embodiment. The following raw material mixture is produced: rye flour 36%

Wheat flour 36%

Rye baking shot 10%

pregelatinized rye flour 10% skimmed milk powder 5% sucrose 1%

This mixture is adjusted to a humidity of 17%. This mixture is added to a cumin beta-cyclodextrin inclusion complex. The amount is 1%. It can be added to table salt in an amount of at most 1%, but this is not absolutely necessary. By appropriate combinations of flavors it is possible to influence the sensory properties of the product such that saline is superfluous. This circumstance is particularly important when the product is intended for dietary nutrition.

Beta-cyclodextrin inclusion complexes can be used in numerous flavors, such. Onion, dill, smoke flavoring, mustard, marjoram, thyme, lemon.

After o. G. Steps, the supply of the whole in a co-rotating twin-screw extruder with slot die. The flat bread produced here by the process according to the invention is of fine-pored structure, and has a smooth surface and smooth edges. Subsequent circumcision of the edges can therefore be dispensed with. The only cross-cut flat bread strands are dried, possibly roasted and packaged.

Claims (3)

- I - / ti) Ui Invention claim: 1. A process for the preparation of flavored extrudates, such as snacks or extruded flat bread, characterized in that starchy raw materials on a cereal, leguminous or potato basis with beta-cyclodextrin inclusion complexes and then subjected to the cooking extrusion. 2. The method according to item 1, characterized in that the starch-containing raw materials are incorporated into corresponding masses for the production of snacks or flat bread. 3. The method according to item 1 and 2, characterized in that the corresponding masses with 0.5 to 3% beta-cyclodextrin inclusion complexes, based on the total mass, are added. Field of application of the invention The invention relates to a process for producing flavored extrudates, as can be used in the food industry for the production of snacks or extruded flat bread. In particular, it is about improving the visual appearance of the products. Characteristic of the known technical solutions In the food industry more and more extruded products are being produced. In addition to the sensory properties of these products, their visual impression, in particular to increase the purchasing incentive, plays a not insignificant role. To achieve special sensory properties z. B. in snack products, for example, salt, onion or cumin preparations are added, other spices are conceivable. According to DE-OS 3247340, a method for producing snack foods that can be collected before consumption has become known, in which only a salt is added to a mixture of potato granules, potato starch and pregelatinized starch. However, it is disadvantageous that the preparation of the seasonings, such as. As the onions, is very expensive and the preparation must be made immediately before the addition, as a larger storage due to the volatility of the flavoring is usually not possible. If other, natural spices are added, there is always the risk of contamination of the product by microorganisms. The exclusive use of common salt has the disadvantage that when the product is consumed, the human body receives an additional dose in excess of the daily allowable amount. Also known is beta-cyclodextrin, which is capable of forming inclusion complexes with low molecular weight flavoring agents. These are characterized by long shelf life and microbiological purity. It has been found that these beta-cyclodextrin taste complexes can be used very effectively in place of conventional spices. As far as the surface of the extruded products is concerned, this is considered to be cracked, which has an unfavorable effect particularly on the production of flat bread. The cracking results in a reject rate due to the notch effect caused by the cracks, which leads to breakage. Object of the invention The invention has the object to provide a method for the production of extruded products, which are appealing from both the sensory and visual impression and nutritionally show no disadvantages. Explanation of the essence of the invention Der.Erfindung the object of the invention to provide a method for producing aromatized extrudates with improved visual appearance in which little effort is required for flavoring, taking into account that the added substances no adverse effect, such. B. by microorganisms, exercise on the human organism. In addition, an improvement in the nature of the extrudate surface and its internal structure is required. According to the invention, the object is achieved by adding starch-containing raw materials based on cereals, legumes or potatoes with beta-cyclodextrin inclusion complexes and then subjected to the extrusion of cooking. The starchy raw materials are incorporated in the appropriate masses for the production of snacks or flat bread. According to the invention, these compositions are mixed with 0.5 to 3% beta-cyclodextrin inclusion complexes, based on the total mass. Surprisingly, it has been found that the inventive method not only provides a sensory good product, but also significantly improves the surface texture, which is particularly important in flat bread of economic importance. The surface is smooth and slightly shiny. The product is fine-pored, the edges are smoothed. The otherwise occurring cracking is no longer present, resulting in a significant reduction in the reject rate. In addition, there is no contamination of the product by microorganisms introduced by natural spices. Furthermore, the method of the invention has the advantage that the product created by the same can be used preferably for the diet nutrition, since it can be produced without salt and yet pleasant in taste. ) hrough the elimination de · 'Ris: accuracy of the surface, the product has one more pleasant j »u ^r 9RE texture than corresponding comparison products. This improvement in the visual appearance of the product has a positive effect on both the sale and the consumption of the product.