DE2429312A1 - PROCESS FOR BAKING, EXTRUDING AND EXPANDING A FOOD MIXTURE - Google Patents

Description

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SA: ISOOHEM
Paris

Method of baking, extruding and expanding a

Nutrient mix.

The invention relates to a method for baking, extruding and expanding a nutrient mixture containing starch, the is optionally bound to proteins. It also deals with the use of this process to produce a Dietary baked goods with a regular and fine cell structure and low density, in particular of "Soforf" and -Meal.

One knows that the back extrusion, which consists in that one first a starchy nutrient mixture is heated in the mass and the baked mass is then extruded through a Nozzle shapes, according to the. Cutting to the desired dimensions results in an expanded product, commonly called a "snack" will.

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You also eat that you can by chopping the snacks that come out Mixtures of nutrients are made, which include starch and proteins Contain dietary flours and semolina, which are particularly suitable for the production of "Soforf" porridges and beverages let use.

The known techniques of back extrusion for the production of dietetic snacks, as described in particular by HJHMUELEiTAERE et al, Food Technology (1969), 23 ^. 71-77, GG MUSTAKAS et al., Food Technology (1970), 24-, 102-108, and M. ANDRE, Industrie Alimentaire Agricole (1970), pages 1131-1140, include baking in the first place Presence of strong moisture (25-30 Gev /.-; ö, constitutional water included), whereby the addition of water is essential for carrying out an expansive extrusion by means of a nozzle. It is known that in order to reduce the water content to 1-3 $ su, it has been proposed to incorporate an emulsifying agent into the nutrient mixture.

The comparison of the devices for back extrusion used by the authors mentioned above, in particular H.J.H. MUELENAERE et al. and MUSTAKAS et al. was hired shows that dex ^ most powerful Back extruder is equipped with a preferably double-threaded extrusion screw and is advantageously heated with steam will; Such a device is optionally provided with a screw with pre-baking in the outlet of the supply container is arranged.

In general, the back extruders of this type, called "Monovis", work with regard to the presence of a single extrusion

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sion screw with a temperature of 120-140 ° 0 (internal temperature, i.e. the treated mass). This type of back extruder includes that described in British Patent No. 1,174,906 described device.

It has surprisingly been found that you can snacks from microbiological Visually sterile and usable in diet and / or pharmaceuticals, with great economy in energy costs can be prepared by adding as much water as possible to the raw nutrient mixture before treatment increases, decreases.

The invention can be implemented by defining three critical factors:

the content of total water in the treatment mixture, the absence or only a low content of fatty substances in this mixture, and

the material required to carry out this baking, extruding and expanding process.

The total water content is 14-16 wt .- ^, based on that raw nutrient mix. This total water content corresponds practically to the constitution water, which is also called "residual moisture" the flour, and semolina made from grain is called. In this case, the continuous treatment goes without adding water in front of you; the continuous baking of the starch takes place only in the presence of the correct moisture content in the starch.

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On the other hand, if you continue to bake a starch that has already been treated, i.e. with less residual moisture, is added to the mixture to adjust a total water content of 14-16 wt .- # water.

In addition, it could be observed that the back extrusion technique with a total water content of $ 14-16 shorter treatment times than previously allowed and avoided energy consumption for drying the snacks after extrusion. According to the Prior art methods extrude a snack with a minimum water content of $ 20-25, while according to the proposed method, a snack with a minimum of residual moisture of 6-8% by weight of water is obtained, this water content Must be reduced to $ 4 to get over instant semolina and - To be able to dispose of flours. Such a difference in water content of the products just extruded results in an economical consumption of energy and material before drying. the Experience shows that an extruded product having a fine cell structure obtained by the process now described and contains 7 $ moisture, is solid and means IiUftventilation lets dry quickly, and that the crushing and conversion of the extrudate in semolina directly to a granulated Product with 4-5 $ water leads. So thus leads to the invention A method of obtaining a final product without the need for the costly involvement of complex drying facilities of the prior art to achieve a moisture content of 4-5 wt .- ^ to provide.

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An aim of the invention is to get the essential amino acids without impairment and the B group vitamins that are in the raw Nutrients are present without receiving any change. this will This is advantageously achieved by adding no water or only a very small amount during the continuous baking process and only heated to an elevated temperature for a very short time. That means compared to the earlier back-extrusion techniques a significant advantage.

Another object of the invention is to provide dietetic products from starch and raw soybeans with complete destruction of the microorganisms present in the soybeans, the inhibitors of trypsin, and the smell of soy. These dietary, Fully equilibrated products can contain up to 25 wt. # or more protein, which can be achieved through the back extrusion in a single operation without continuous Up to the present day, humidification was difficult to implement and imagine.

The inventive method for baking, extruding and expanding a Nährmittelgemisches having starch-bound, optionally in protein substances and vitamins, characterized in that the Nährmittelgemisch which the Soh-starch, fatty substances in an amount of from 0 to 2 wt -.%, And total water from 14-16 wt .- ^, all based on the weight of the nutrient mixture, is baked, extruded and expanded with the help of an extruder, which is equipped with a) zv / ei screws and a nozzle to avoid congestion of the material.

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alien and b) at least one heating device is provided.

According to a preferred embodiment, the nutrient mixture heat treatment under a pressure higher than or equal to

200 kg / cm for 20 to 150 seconds.

The heat treatment preferably comprises at least two stages: preheating to 40 ⁰ G and heating to a temperature between about Ί2Ο and 180 ⁰ G. Between preheating to 4-0 ⁰ C and heating to 120-180 G as well as during heating at 120-180 ° C it is possible to switch on several levels with increasing temperatures.

It is essential that the starting nutrient mixture contain little or no fat; the maximum tolerated fat content is 2% by weight, based on the weight of the nutrient mixture. In practice the extrusion can always be carried out if the fat content is higher, but the reduction is considerable the expansion.

All devices for back extrusion belonging to the state of the art are not suitable for the method according to the invention. Expansion with devices of the type is practical Prior art "Monovis" designed specifically for the food industry were built, impossible. With the help of a device with two equivalent extrusion screws that initially was intended for the extrusion of plastics, as described in French patents No. 1,320-462, 1,323,575 and

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1 337 310 is described, but it was possible to use the present Process to realize.

In the course of the implementation of the method according to the invention have had particularly good results with two extruders for plastics obtained from the company CEEUSOT-LOIEE (types BC 45 and BC 72).

The extruder BC 45 has a pressure pipe from the inside of 60 cm, of which the two equally acting screws rotating in the same direction have a speed of rotation of 28-30 rpm (the "Monovis" devices run at more than 300 rpm) . The heating is carried out inductively with at least two heating rings: the first for preheating to 4-Q ⁰ C, the last for baking between 120 and 180 ° C. With three heating rings, for example, is the heat treatment of in particular a preheating at 40 ⁰ G over 40 seconds, heated to 120 ⁰ O over 40 seconds and then subjected to a final heating to 160 ° C for 40 seconds, or a pre-heating to 40 ° C for 50 seconds , a heating to 70 ⁰ C for 40 seconds and a final heating to 170-18O ⁰ C for 30 seconds. The yield of end products (snacks) is 30-40 kg / hour when using this type of extrusion.

The extruder BC 72 includes a pressure tube of 110 cm in which Turn two screws with the same effect at 80-100 rpm in the same direction. The heating takes place by means of induction with at least three heating rings. With four heating rings, for example, the mass is treated

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at 4-O ⁰ C for 10 seconds, at 120 ⁰ O for 10 seconds, at 160 ° 0 for 7 seconds and finally at 180 ⁰ G for 3 seconds. The yield of the end product with this type of extruder (for snacks) is 100-110 kg / hour.

In general, the heat treatment is for 20 to 150 seconds carried out according to the speed of rotation and the type of twin screw press.

With the devices described above, good results have been achieved, especially in the production of snacks based on raw, Soybeans de-oiled with hexane on the one hand and corn and ice cream on the other hand5 was obtained by inductive heating The extrusion presses of the type BO 4-5 and BO 72 in particular avoided the presence of water vapor in the manufacturing plant.

The source of the starch are semolina from cereals, sterilized corn, rice, wheat, sorghum, oats, barley and tapioca. Of course can also be the starch of watered potatoes, bananas, cassava and general plant powders such as fruit and dehydrated vegetables. And of course you can also use starch, either chemically or physically was changed. The preferred sources for the process of the invention are sterilized corn, rice and raw semolina Wheat.

In addition to starch, the nutrient mixture can also contain other ingredients contain, such as proteins (proteins from soybeans,

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Meat or preferably defatted fish and lactoproteins), Amino acids, vitamins, salts (e.g. NaOl, CaOO- ,, CaHp- (SO ^) p), Mineral oligo elements and, if necessary, components such as sugar, coloring and flavoring substances.

The non-crushed snacks can be filled with fats, sugar, coloring and flavorings are coated while the crushed snacks with regard to their use, such as instant flour for Porridges and beverages that may not contain these ingredients.

Dietary snacks can be made according to the method of the invention with up to 25 wt .- # and more proteins (without impairing the Dispersion and swelling of the product in water), generally using the proteins from soybeans, the lactoproteins and the proteins of fish and meat. The preferred starch and protein snacks are those which contain partly soybeans and partly sterilized corn and / or rice; so one can be equilibrium Produce foods that are C.S.M. (Corn Soy Milk; English: "corn-soya-milk") and R.S.M. (Rice and soy milk; English: "rice-soya-milk") and those of UNICEF recommended for the malnourished population.

Of course you can use amino acids (methionine and lysine for example) with regard to the nutritional diet that you propose and also incorporate porridges made from fruits and dehydrated vegetables.

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The extruder has nozzles 2 to 6 mm in diameter of cylindrical or oval cross-section for manufacture an expanded extrudate to be crushed into instant flour and mash. Their influence on the expansion is in the inverse relationship to protein content.

With a nozzle of 4 mm · are obtained for example at a level of 14-16 wt -.% Water of constitution before treatment a bead having a diameter of 14-16 mm and a density of 0.22. If the protein content is higher than 20% by weight, then with the same nozzle the expansion is less, but still acceptable, and a bulge with a diameter of 8-12 mm and a fine cell structure is obtained.

Incidentally ~% is at an extrusion press with a capacity of 100-110 kg / STDE of expanded products made from an initial mixture containing about 15 wt. Water of constitution, particularly in an extruder of the type CREUSOT-LOIRE BC 72, to be recommended at the moment of starting moistening the first approx. 5 kilograms of the initial mixture with 500 g v / water, then spreading out the first 4-5 kilograms of the expanded product and baking, extruding and expanding without adding water every 24 hours until the machine stops.

The purpose of this water addition at start-up is that the two have the same effect To lubricate screws as well as all the other organs of the machine. It only takes place if the arrival

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catch mixture has only 14-16 $ residual moisture. Is the Re'stfeuch - te of the initial mixture is lower, then after increasing the water content to 14-16 $ drinking water there is a further addition in the Time of start not required.

With the BO? 2 extrusion press, you have to do a bit of work in practice Add water when starting every time you treat an initial mixture with 14-16 $ residual moisture, the a) raw starch from corn or wheat and b) contains raw, de-oiled soybeans or lactoproteins from milk if the protein content is between 15 and 30 percent by weight based on the weight of the initial mix.

In addition to purely dietetic uses, the inventive Process in the same way the production of dietetic-therapeutic products, in particular antidiarrheal products based on pulps from carob, dehydrated carrots or soybeans bound to tannin. Other advantages and features of the invention will be better understood upon review of the description of the following examples.

Protein-rich food with a low sodium content

With a CREUSOT-LOIRE extrusion press of the BG 4-5 type with three Heating rings (temperature and duration of passage of the treated mass for each ring: 4-0 ° C / 4-0 seconds; 120 ° C / 40 seconds, then 160 ° / 40 seconds) a baked, extruded and

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expanded product that contains 7.27 wt % moisture, 0.03 wt% Na, 18.30 wt% proteins, 1.70 wt% fats, 71.86 wt% carbohydrates and 0.84 wt .- ^ contained minerals, from a starting nutrient mixture with

Fine meal from peeled and raw rice 85 parts by weight,

Milk proteins in powder form with 75 wt -.%

Lactoprotein 15 parts by weight.

Note: The milk protein is in the form of a powder that is produced by acidic flocculation of milk serum. The constitution water content of the starting mixture is

By crushing and dispersing in the cold in water / water (3-5 parts by volume of water / water) a pulp is obtained, its thickened Condition lasts for several hours.

Antidiarrheal nutritional composition

With an extrusion press GREUSOT-LOIRE type BC 45 with three heating rings (Temperature and duration of the passage of the treated mass per ring: 40 ° G / 50 seconds, 70 ° C / 40 seconds and afterwards 170-180 0/30 seconds) became an antidiarrheal nutritional composition made from the following components:

Dehydrated carrots ($ 6 residual moisture) 6 parts by weight

Flour made from de-oiled, raw soybeans

(with 50 % protein and 8 # residual moisture) 2.40 "

Pure tannin from oak bark 0.60 "

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242 ° 312 13 -

NaCl ........ i 1.00 parts by weight

CaGO. 0.8 "

Pulp from ginned and powdered

Carob (6 # moisture) 10.00 "

Fine meal from raw R.3is ($ 12 moisture) .... .79.20 "

Vanillin 0.02 »

Since the residual moisture of the starting mixture was about 10? Ό, $ 5 water was added in order to be able to extrude a mass that had only $ 60 real strength. The total water content was about $ 15. The final snack had a residual moisture of 7% by weight . Crushing and drying in a stream of air gives a powder with a residual moisture content of 4.5 wt .- ^.

Antidiarrheal nutritional composition

This example relates to a preparation based on Johannis. bread; it is analogous to the specialty "GARUBA" that at the exit contained:

Pulp from pitted, dried and powdered carob (residual moisture & f) _{or similar} 50 parts by weight

Aleuron from de-oiled litmus with 50 wt .- #

Proteins (residual moisture 8 #) 15 "

Fine meal from raw rice (12 $ residual moisture) ..... 33.2 "

NaCl 1.00 "

CaGO ₅ 0.80 "

Vanillin 0.02 "

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Since the content of constitutional water was about 5% , one had to moisten with 7/0 water in order to get to about 15 $ moisture, as also in the case of a cereal porridge without added protein,

A GREUSOT-LOIRE BG 72 extrusion press with four is used Heating rings (temperature and duration of passage for each ring: 40 ° C / 10 seconds; 120 ° C / 10 seconds; 160 ° C / 7 seconds and after 180 ° C / 3> seconds). A snack with residual moisture is obtained of about 6 wt .- / o. By crushing and drying in a stream of air, a powder with a residual moisture of 4 wt .- #. This ready-made powder that is very easy to use in the cold Can be dispersed in water (a continuous water phase remains) can be used for the preparation of feeding bottles.

With regard to the utilization of the snacks produced by the process according to the invention, the following can be said: 1. The pulps and flours from comminuted snacks can have a grain size of 400-500 microns. If these products are mixed in water at 4-5 times their weight, they give very rapidly thickening dispersions. "The rate of hydration and the sensation of tasting grains are solely a function of the graininess of the pulp; make it, never lumps during mixing of the slurry, which one without special care and in 30 seconds with a dilution of 1: 4 or 1: 5 can make> u ^e according to the type of starch, and you can turn the vessel , since the egg becomes as firm as a product containing gelatin. For products from the

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Kind of compotes, desserts and especially soups that as food for children, especially from the 5th to 6th month are intended to serve, the products result from the one described here Technique used recipes or mainly their addition as fine pulp, which may be red with a nutrient or chlorophyll green or carrots red in color, a basic body and, since they are used as a supplement to existing recipes now and in any case, it is likely that a mixture of starch 7 (the one aspect after pectin gel, fruit pulp), bound to a rice starch treated as described here, the immediate thickening of especially dairy desserts.

2. Products intended for baby food, such as compotes, desserts and soups can be made directly from starch and the other ingredients or in two stages by baking, extruding and expanding the starch and then incorporating the other ingredients. This last one You have to go away if the fat content exceeds 2% by weight. Whichever route you choose - you can have nutrient compositions colored in carrot red or chlorophyll green produce. As far as desserts are concerned, the combination of a starch from treated according to the invention ensures Rice with a pectin leads to immediate thickening, especially in dairy desserts.

3- Generally, the above-mentioned thickening lasts over more than 10 hours, counted from the minute that follows the mixing.

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Claims (10)

Claims. 1. Process for baking, extruding and expanding a nutrient mixture, the starch, which may be bound to vitamins and protein substances, with the help of an extruder, characterized in that the nutrient mixture, the raw starch, fatty substances from 0 to 2 wt .- ^ and total water from 14-1O percent by weight, all based on the weight of the nutrient mixture, contains, bakes, extrudes and expands by means of an extruder, the a) two screws having the same effect and a congestion preventing nozzle and b) a heater. 2. The method according to claim 1, characterized in that the Nutrient mixture of a heat treatment under a pressure that is higher than or equal to 200 kg / cm, subjected for 20 to 150 seconds will. 3. The method according to claim 2, characterized in that the heat treatment has two stages, one of which ^{consists in preheating to 4-0 0} C and the other in heating to a temperature between 120 and 180 ⁰ O «, 4-, method according to claim 3> characterized in that the heat treatment includes preheating to 4-0 ⁰ C for 4-0 seconds, heating to 120 ⁰ C for 4-0 seconds and finally heating to 160 ° C for 4- Includes 0 seconds. 409883/0959 5. The method according to claim 3, characterized in that the Heat treatment one preheating to 40 ° G for 50 seconds, one Heating to 70 ° C for 40 seconds and then heating at 180 ° C for 30 seconds. 6. The method according to claim 3? characterized in that the heat treatment comprises a preheating at 40 ° C for 10 seconds, heating to 120 ° 0 for 10 seconds, heating to 160 ⁰ G 7 seconds and then heating at 180 ° 0 over 3 seconds. 7. The method according to any one of claims 1 to 6, characterized in that that the starch from corn, rice and grain starch and the protein substances from the proteins of soybeans, milk, Aleuron can be selected from litmus, meat and egg » 8. The method according to any one of claims 1 to 7i, characterized in that that the nutrient mixture consists of 15 parts by weight of a dry extract from milk serum with 75% by weight of lactoproteins and 85 parts by weight of a cereal porridge made from rice or raw, germinated corn. 9. The method according to any one of claims 1 to 7 »characterized in that the nutrient mixture of 50 parts by weight of a pulp from pitted and dried carob, 15 parts by weight of aleurone from deoiled litmus with 50 wt .- ^ protein, based on Aleuron consists of salmon butter, 33.2 parts by weight of raw rice porridge, 1 part by weight of NaOl, 0.80 parts by weight of CaGO ₅ and 0.02 parts by weight of vanillin. 409883/0959 10. The method according to any one of claims 1 to 7 * characterized in that the Nahrmittelgeriisch from 6 parts by weight of dehydrated carrots with 6 wt -.% Moisture, 2.4 to 0 parts by weight of crude, de-oiled soybean with a protein content of 50 parts by weight, 0.6 parts by weight of tannin from oak bark, 1 part by weight of NaGl, 0.80 parts by weight of CaCO; ,, 10 parts by weight of pitted and dried pulp from carob with 6 parts by weight .- ^ residual moisture, 79.20 parts by weight of raw rice with 12% by weight of residual moisture and 0.02 parts by weight of vanillin. 409883/0959