DE3737441A1 - Process for the production of snacks - Google Patents

Process for the production of snacks

Info

Publication number
DE3737441A1
DE3737441A1 DE19873737441 DE3737441A DE3737441A1 DE 3737441 A1 DE3737441 A1 DE 3737441A1 DE 19873737441 DE19873737441 DE 19873737441 DE 3737441 A DE3737441 A DE 3737441A DE 3737441 A1 DE3737441 A1 DE 3737441A1
Authority
DE
Germany
Prior art keywords
extrudate
suspension
snacks
spices
spice
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
DE19873737441
Other languages
German (de)
Inventor
Heinz-Josef Schaaf
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Schaaf Technologie GmbH
Original Assignee
SCHAAF HEINZ NAHRUNGSMITTEL
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SCHAAF HEINZ NAHRUNGSMITTEL filed Critical SCHAAF HEINZ NAHRUNGSMITTEL
Priority to DE19873737441 priority Critical patent/DE3737441A1/en
Priority to PCT/EP1988/000995 priority patent/WO1989004121A1/en
Priority to DE8888909765T priority patent/DE3872224D1/en
Priority to HU886726A priority patent/HU204420B/en
Priority to EP88909765A priority patent/EP0340277B1/en
Priority to AT88909765T priority patent/ATE77211T1/en
Priority to CN88107698A priority patent/CN1024995C/en
Publication of DE3737441A1 publication Critical patent/DE3737441A1/en
Priority to UA4614425A priority patent/UA11236A/en
Priority to SU894614425A priority patent/SU1829916A3/en
Priority to LVP-93-932A priority patent/LV10371B/en
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

Snacks are produced by extrusion of a suitable mixture and the extrudate furnished on the surface with spices and/or flavourings. Immediately after the extrusion, an aqueous spice suspension and/or flavouring suspension is applied to the hot extrudate and the extrudate is then dried. Hydrolysing substances, such as enzymes, for example amylases, can be contained in the suspension. Since no oil is used to apply the spices and/or flavourings, the snacks are easily digestible and have a crispy surface.

Description

Die Erfindung betrifft ein Verfahren zur Herstellung von Snacks, wobei eine geeignete Mischung extrudiert und das Extrudat an der Oberfläche mit Gewürzen und/oder Aromastoffen versehen wird.The invention relates to a method for producing Snacks, extruding a suitable mixture and that Extrudate on the surface with spices and / or Flavoring is provided.

Es ist bekannt, extrudierte Snacks zu trocknen und anschließend Öl und Gewürz aufzutragen, wobei dies in Form einer Mischung aus dem Öl und dem Gewürz oder Öl und Gewürz nacheinander erfolgen kann. Nachteilig dabei ist, daß die Menge des aufgetragenen Öls zu groß werden kann, so daß sich ernährungsphysiologische Nachteile bei dem Produkt einstellen können.It is known to dry and extruded snacks then apply oil and spice, this in the form a mixture of the oil and the spice or oil and spice can be done in succession. The disadvantage here is that the Amount of oil applied can become too large, so that nutritional disadvantages of the product can adjust.

Der Erfindung liegt die Aufgabe zugrunde, ein Verfahren zu schaffen, bei welchem leicht verdauliche wohlschmeckende Snacks hergestellt werden können.The invention is based on the object of a method create, in which easily digestible tasty Snacks can be made.

Diese Aufgabe wird erfindungsgemäß dadurch gelöst, daß unmittelbar nach dem Extrudieren auf das heiße Extrudat eine wässrige Gewürz- und/oder Aromasuspension aufgebracht wird und daß das Extrudat, ggf. nach Schneiden, getrocknet wird.This object is achieved in that immediately after extruding onto the hot extrudate aqueous spice and / or aroma suspension is applied and that the extrudate is dried, if necessary after cutting.

Durch Auftragen der wässrigen Gewürzsuspension auf das ungetrocknete Extrudat wird durch das Wasser die Oberfläche des Extrudates leicht aufgelöst und bildet einen klebrigen Film, auf welchem Gewürze, Brösel, Käsereibsel od.dgl. gut anhaften.By applying the aqueous spice suspension to the Undried extrudate becomes the surface through the water of the extrudate dissolves easily and forms a sticky Film on which spices, crumbs, cheese grater or the like. Good cling to.

Durch anschließendes Trocknen wird ein Produkt ohne Fettzusatz als Haftmittel geschaffen, wobei eine zusätzliche Verbesserung der Knusprigkeit durch die äußere Kruste erzielt wird, welche sich beim Trocknen der durch das Wasser angelösten Extrudatoberfläche bildet.Subsequent drying results in a product without Added fat as an adhesive, with an additional one Improvement of crispiness through the outer crust is achieved, which is when drying through the water dissolved extrudate surface forms.

In Weiterbildung der Erfindung können besondere geschmackliche Effekte und nicht zuletzt eine Reduktion der Wasserzugabe erreicht werden, wenn einer Gewürzsuspension mit geringerem Wassergehalt hydrolysierende Substanzen beigegeben werden, beispielsweise Enzyme wie Amylasen, welche die Extrudatoberfläche nicht nur physikalisch anlösen, sondern z.B. durch Abbau von Stärke zu Zucker auch verändern und dadurch die Klebeeigenschaften noch verstärken.In a further development of the invention, special taste effects and not least a reduction of Water addition can be achieved when using a spice suspension  with low water content hydrolyzing substances be added, for example enzymes such as amylases, which the extrudate surface not only physically solve, but e.g. by breaking down starch into sugar too change and thereby further strengthen the adhesive properties.

Claims (5)

1. Verfahren zur Herstellung von Snacks, wobei eine geeignete Mischung extrudiert und das Extrudat an der Oberfläche mit Gewürzen und/oder Aromastoffen versehen wird, dadurch gekennzeichnet, daß unmittelbar nach dem Extrudieren auf das heiße Extrudat eine wässrige Gewürz- und/oder Aromasuspension aufgebracht wird und daß das Extrudat, ggf. nach Schneiden, getrocknet wird.1. A process for the preparation of snacks, a suitable mixture being extruded and the surface of the extrudate being provided with spices and / or flavorings, characterized in that an aqueous spice and / or flavoring suspension is applied to the hot extrudate immediately after the extrusion and that the extrudate is dried, if necessary after cutting. 2. Verfahren nach Anspruch 1, dadurch gekenn­ zeichnet, daß Brösel, Käsereibsel od.dgl. aufgebracht werden.2. The method according to claim 1, characterized records that crumbs, cheese grater or the like. be applied. 3. Verfahren nach Anspruch 1 oder 2, dadurch ge­ kennzeichnet, daß die Suspension einen geringen Wassergehalt aufweist und hydrolysierende Substanzen enthält. 3. The method according to claim 1 or 2, characterized ge indicates that the suspension has a has low water content and hydrolyzing Contains substances.   4. Verfahren nach Anspruch 3, dadurch gekenn­ zeichnet, daß in der Suspension Enzyme enthalten sind.4. The method according to claim 3, characterized records that in the suspension contain enzymes are. 5. Verfahren nach Anspruch 4, dadurch gekenn­ zeichnet, daß die Enzyme Amylasen sind.5. The method according to claim 4, characterized records that the enzymes are amylases.
DE19873737441 1987-11-04 1987-11-04 Process for the production of snacks Withdrawn DE3737441A1 (en)

Priority Applications (10)

Application Number Priority Date Filing Date Title
DE19873737441 DE3737441A1 (en) 1987-11-04 1987-11-04 Process for the production of snacks
AT88909765T ATE77211T1 (en) 1987-11-04 1988-11-02 PROCESS FOR MANUFACTURE OF SNACKS OR SIMILAR PRODUCTS.
DE8888909765T DE3872224D1 (en) 1987-11-04 1988-11-02 METHOD FOR PRODUCING SNACKS OR THE LIKE PRODUCTS.
HU886726A HU204420B (en) 1987-11-04 1988-11-02 Method for producing cereals, snacks and products of instant pulp feature
EP88909765A EP0340277B1 (en) 1987-11-04 1988-11-02 Process for preparing snacks or similar products
PCT/EP1988/000995 WO1989004121A1 (en) 1987-11-04 1988-11-02 Process for preparing snacks or similar products
CN88107698A CN1024995C (en) 1987-11-04 1988-11-04 Process for making products similar to quick meal food
UA4614425A UA11236A (en) 1987-11-04 1989-07-03 Спосіб приготуваhhя екструзійhих продуктів
SU894614425A SU1829916A3 (en) 1987-11-04 1989-07-03 Method for producing extrusion products
LVP-93-932A LV10371B (en) 1987-11-04 1993-06-30 Extrusion method for producing of foodstuffs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19873737441 DE3737441A1 (en) 1987-11-04 1987-11-04 Process for the production of snacks

Publications (1)

Publication Number Publication Date
DE3737441A1 true DE3737441A1 (en) 1989-05-18

Family

ID=6339762

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19873737441 Withdrawn DE3737441A1 (en) 1987-11-04 1987-11-04 Process for the production of snacks

Country Status (1)

Country Link
DE (1) DE3737441A1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1217190B (en) * 1962-06-20 1966-05-18 Heinz Flessner K G Process for the production of a shaped, digested food from mainly starchy material
US4330562A (en) * 1979-12-31 1982-05-18 Chb Foods, Inc. Intermediate moisture stabilized chunky food product and method
EP0218993A2 (en) * 1985-10-10 1987-04-22 Schaaf Technologie Gmbh Cooking extruder
WO1987007116A1 (en) * 1986-05-26 1987-12-03 Jesma-Matador A/S A method of adding liquid substances to products made by extrusion

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1217190B (en) * 1962-06-20 1966-05-18 Heinz Flessner K G Process for the production of a shaped, digested food from mainly starchy material
US4330562A (en) * 1979-12-31 1982-05-18 Chb Foods, Inc. Intermediate moisture stabilized chunky food product and method
EP0218993A2 (en) * 1985-10-10 1987-04-22 Schaaf Technologie Gmbh Cooking extruder
WO1987007116A1 (en) * 1986-05-26 1987-12-03 Jesma-Matador A/S A method of adding liquid substances to products made by extrusion

Similar Documents

Publication Publication Date Title
DE2532309B2 (en) Meat substitute product and process for its manufacture
DE3025646A1 (en) SUGAR-FREE COATING FOR FOOD, ENJOYMENT OR MEDICINAL PRODUCTS AND METHOD FOR THE PRODUCTION THEREOF
DE19702609C1 (en) Coated, sugar-free chewing sweets with good consistency
DE1692365B1 (en) Process for the production of gum confectionery
DE2912412B1 (en) Coated candy with a high protein content and its production
DE2458650A1 (en) LOW CALORIES FOOD AND METHOD FOR ITS MANUFACTURING
DE2356438A1 (en) PROTEIN-BASED PROTEIN-BASED PROCESS FOR PRODUCING FOOD
DE4411414C1 (en) Product for enteral supply with fatty acids and / or amino acids and method for producing such a product
DE2453890C3 (en) Making baked sweets
DE3737441A1 (en) Process for the production of snacks
DE2350638C3 (en) Process for the production of snack products
EP1745703B1 (en) Animal feed comprising a core and a shell
DE19838669C2 (en) Coffee puff snack and a method of making the same
EP0340277B1 (en) Process for preparing snacks or similar products
DE2531788B2 (en) Process for wrapping cores of rubber-like confectionery
EP0904703A2 (en) Slice-shaped filling for sandwiches
DE202005014952U1 (en) Ice-cream with outer shell, including internal crunchy core to produce characteristic sound and taste effects
DE60112399T2 (en) Process for making a new snack product and snack product available
DE69822778T2 (en) Product with crinkle layer and wet filling material and method for its production
WO2021052870A1 (en) Method for producing transparently sugar-coated chewing gum having coloured carbohydrate particles
DE4017114A1 (en) Coated dried cereal germ prods. prodn. - by drying in fluidised-bed granulator and spraying with coating materials
EP0317510B1 (en) Capsule and its method of manufacturing
AT1352U1 (en) FOOD OR ENJOYMENT AND METHOD AND DEVICE FOR PRODUCING THE SAME
DE202016008967U1 (en) Rubber confectionery with functional ingredients
AT501387B1 (en) FOOD PRODUCT

Legal Events

Date Code Title Description
8127 New person/name/address of the applicant

Owner name: SCHAAF TECHNOLOGIE GMBH, 65520 BAD CAMBERG, DE

8110 Request for examination paragraph 44
8139 Disposal/non-payment of the annual fee