DE102007032708A1 - Method for producing roasted cereals e.g. wheat coated with sugar or sugar substitutes, coloring agents and flavoring materials, comprises heating the cereals in a kettle at 120-190 degrees c and simultaneously supplying with a coat mass - Google Patents

Method for producing roasted cereals e.g. wheat coated with sugar or sugar substitutes, coloring agents and flavoring materials, comprises heating the cereals in a kettle at 120-190 degrees c and simultaneously supplying with a coat mass Download PDF

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Publication number
DE102007032708A1
DE102007032708A1 DE102007032708A DE102007032708A DE102007032708A1 DE 102007032708 A1 DE102007032708 A1 DE 102007032708A1 DE 102007032708 A DE102007032708 A DE 102007032708A DE 102007032708 A DE102007032708 A DE 102007032708A DE 102007032708 A1 DE102007032708 A1 DE 102007032708A1
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Germany
Prior art keywords
cereals
sugar
kettle
coloring agents
comprises heating
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DE102007032708A
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German (de)
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Confectionery (AREA)

Abstract

The method for producing roasted cereals coated with sugar or sugar substitutes, coloring agents and flavoring materials, comprises heating the cereal in a kettle at 120-190[deg] c and simultaneously supplying with a coat mass.

Description

Die Erfindung betrifft ein Verfahren zur Herstellung von geröstetem und gezuckertem Getreide. Unter geröstetem und gezuckertem Getreide versteht man Getreide, das sich durch Geschmack, Farbe und die Zuckerglasur von herkömmlich geröstetem oder gemahlenem Getreide unterscheidet. Es lassen sich alle Getreidearten verarbeiten wie z. B. Weizen, Gerste, Hafer, Buchweizen, auch finden alte Kulturgetreidesorten Verwendung wie z. B. Amarant und Kamut.The The invention relates to a process for the preparation of roasted and sweetened cereals. Under roasted and sweetened cereals are cereals that are flavored, Color and icing of conventionally roasted or ground cereals different. All kinds of cereals can be processed like z. As wheat, barley, oats, buckwheat, also find old crop types Use such. B. Amaranth and Kamut.

Bekannte Herstellungsverfahren basieren auf der Verwendung von Nüssen, Mandeln und Kernen. Bekanntlich wird Getreide gemahlen oder geröstet. Geröstet wird üblicherweise in einem Temperaturbereich von 120°C bis 190°C.Known Manufacturing processes are based on the use of nuts, almonds and nuclei. As is known, cereals are ground or roasted. Roasting is usually done in a temperature range from 120 ° C to 190 ° C.

Getreide wird unter ständigem Rühren so lange erhitzt, bis das im Kern enthaltene Wasser verdampft, und sich so das Getreide „aufpoppt", ähnlich wie bei Popkornmais. Auf diese Art wird das Getreide weich und leicht verdaulich.Grain is under constant stir heated until the water contained in the core evaporates, and so the grain "pops up", much like at popcorn corn. In this way, the crop becomes soft and light digestible.

Die Aufgabe der Erfindung besteht darin, das Herstellungsverfahren so zu verbessern, dass das Getreide mit dem Zucker oder Zuckerersatzstoffen, Farbstoffen und Geschmacksstoffen so verarbeitet wird, dass das Getreide bekömmlich, schmackhaft und empfehlenswert ist.The The object of the invention is the production method so to improve that grain with the sugar or sugar substitutes, dyes and flavors are processed so that the cereals are digestible, tasty and recommendable.

Diese Aufgabe wird erfindungsgemäß so gelöst, dass das Getreide aufgepoppt wird und beim Erhitzen Zucker und eventuell Zuckerersatzstoffe, Farbstoffe und Geschmacksstoffe zugeführt werden. Der Zucker wird unter ständigem Rühren bei ca. 150°C geschmolzen, in einer dafür geeigneten Maschine.These Task is solved according to the invention that The grain is popped up and when heated sugar and possibly Sugar substitutes, dyes and flavorings are supplied. Of the Sugar is under constant stir at about 150 ° C melted, in one for that suitable machine.

Ein großer Vorteil des Verfahrens ist, daß bei der Verwendung von Getreide die gleichen Maschinen und Getreide verwendet werden können wie bei der Herstellung von gebrannten Nüssen, Mandeln und Kernen.One greater Advantage of the method is that in the Use of cereals used the same machines and cereals can be as in the production of roasted nuts, almonds and kernels.

Ein Ausführungsbeispiel einer vorteilhafter Rezeptur ist:

  • • 750 g Getreide, z. B. Gerste
  • • 250 g Zucker
  • • 250 ml Wasser
An embodiment of an advantageous recipe is:
  • • 750 g of cereals, z. Barley
  • • 250 g of sugar
  • • 250 ml of water

Vor dem Erhitzen werden 250 ml Wasser zugegeben, um den Zucker aufzulösen. Dann wird unter ständigem Rühren bis auf 190°C erhitzt, bis der Zucker geschmolzen und wieder getrocknet ist und sich fest an das Getreide gelegt hat.In front On heating, 250 ml of water are added to dissolve the sugar. Then is under constant stir up to 190 ° C heated until the sugar is melted and dried again and again firmly attached to the grain.

Die Temperatur zum Schmelzen und zum wieder Trocknen des Zuckers ist von der Art des Zuckers abhängig. Bei Rohrzucker, Rübenzucker oder Zuckermischungen sind die Schmelztemperaturen unterschiedlich. Der Temperaturbereich liegt zwischen 120°C und 190°C.The Temperature for melting and re-drying of the sugar is depending on the type of sugar. For cane sugar, beet sugar or sugar mixtures, the melting temperatures are different. The temperature range is between 120 ° C and 190 ° C.

Claims (1)

Das Verfahren zur Herstellung von geröstetem und mit Zucker oder Zuckerersatzstoffen, Farbstoffen und Geschmacksstoffen überzogenem Getreide. Das Verfahren zum Aufpoppen von Getreide durch Einwirkung von Wärme in Gegenwart eines Überzugsmittels ist dadurch gekennzeichnet, dass rohes Getreide verwendet wird, wobei es im Kochkessel bei einer Temperatur von 120°C bis 190°C erhitzt und gleichzeitig mit einer Überzugsmasse versehen wird.The process for the preparation of roasted cereals coated with sugar or sugar substitutes, colors and flavorings. The method of piling cereals by the action of heat in the presence of a coating agent is characterized by using raw cereals, heating them in the cauldron at a temperature of from 120 ° C to 190 ° C and simultaneously coating them with a coating.
DE102007032708A 2007-07-13 2007-07-13 Method for producing roasted cereals e.g. wheat coated with sugar or sugar substitutes, coloring agents and flavoring materials, comprises heating the cereals in a kettle at 120-190 degrees c and simultaneously supplying with a coat mass Ceased DE102007032708A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE102007032708A DE102007032708A1 (en) 2007-07-13 2007-07-13 Method for producing roasted cereals e.g. wheat coated with sugar or sugar substitutes, coloring agents and flavoring materials, comprises heating the cereals in a kettle at 120-190 degrees c and simultaneously supplying with a coat mass

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102007032708A DE102007032708A1 (en) 2007-07-13 2007-07-13 Method for producing roasted cereals e.g. wheat coated with sugar or sugar substitutes, coloring agents and flavoring materials, comprises heating the cereals in a kettle at 120-190 degrees c and simultaneously supplying with a coat mass

Publications (1)

Publication Number Publication Date
DE102007032708A1 true DE102007032708A1 (en) 2009-01-15

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Family Applications (1)

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DE102007032708A Ceased DE102007032708A1 (en) 2007-07-13 2007-07-13 Method for producing roasted cereals e.g. wheat coated with sugar or sugar substitutes, coloring agents and flavoring materials, comprises heating the cereals in a kettle at 120-190 degrees c and simultaneously supplying with a coat mass

Country Status (1)

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DE (1) DE102007032708A1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1961745A1 (en) * 1969-12-09 1971-06-24 Pinguin Popcorn Inh I Kirstein Method of making popcorn
DE4001069C2 (en) * 1990-01-16 1994-11-24 Ali Erzeugnisse A Haussmann Kg Process for the production of modified puffed corn coated with a layer of sugar or caramel
DE19546654C1 (en) * 1995-12-14 1997-05-22 Stefan Lemke Process for the preparation of minced cereal products enriched in vitamins, minerals and / or trace elements
DE10131782A1 (en) * 2001-07-03 2003-01-16 Heinrich Rudolf Kreuz Candying process comprises coating foodstuff, such as popcorn, with mixture of heated carrier and saccharose-free or low-saccharose sweetening agent

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1961745A1 (en) * 1969-12-09 1971-06-24 Pinguin Popcorn Inh I Kirstein Method of making popcorn
DE4001069C2 (en) * 1990-01-16 1994-11-24 Ali Erzeugnisse A Haussmann Kg Process for the production of modified puffed corn coated with a layer of sugar or caramel
DE19546654C1 (en) * 1995-12-14 1997-05-22 Stefan Lemke Process for the preparation of minced cereal products enriched in vitamins, minerals and / or trace elements
DE10131782A1 (en) * 2001-07-03 2003-01-16 Heinrich Rudolf Kreuz Candying process comprises coating foodstuff, such as popcorn, with mixture of heated carrier and saccharose-free or low-saccharose sweetening agent

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