DE3737443A1 - Process for treating extruded foods - Google Patents

Process for treating extruded foods

Info

Publication number
DE3737443A1
DE3737443A1 DE19873737443 DE3737443A DE3737443A1 DE 3737443 A1 DE3737443 A1 DE 3737443A1 DE 19873737443 DE19873737443 DE 19873737443 DE 3737443 A DE3737443 A DE 3737443A DE 3737443 A1 DE3737443 A1 DE 3737443A1
Authority
DE
Germany
Prior art keywords
roasting
coated
foods
fat
fresh oil
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Withdrawn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
DE19873737443
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 DE19873737443 priority Critical patent/DE3737443A1/en
Publication of DE3737443A1 publication Critical patent/DE3737443A1/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Withdrawn legal-status Critical Current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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

Abstract

To achieve a change in flavour of extruded foods, in particular snacks, the food is coated or covered with fresh oil immediately after extrusion and then roasted. By this means a fat content of 12% to 20% required for optimal aroma development can be established. The roasting can take place in an infrared roasting drum with exclusion of air or in an inert gas atmosphere to minimise the fat oxidation. After the roasting process, thermolabile flavourings and spices can be applied to the product.

Description

Die Erfindung betrifft ein Verfahren zum Behandeln von extrudierten Nahrungsmitteln zur Erzielung einer geschmacklichen Veränderung.The invention relates to a method for treating extruded foods to achieve a taste change.

Es ist bekannt, daß durch Fritieren bei verschiedenen Produkten, beispielsweise von Snacks, positive geschmackliche Veränderungen erfolgen, wie sie durch trockenes Rösten nicht erzielt werden können. Herkömmliche expandierte Snacks werden beispielsweise nach dem Extrudieren trocken geröstet und anschließend in einer Trommel mit frischem Öl und Gewürzen überzogen. Dabei treten aber die gewünschten geschmacklichen Reaktionen nicht auf.It is known that by frying at different Products, such as snacks, positive Flavor changes take place as they go through dry roasting cannot be achieved. Conventional Expanded snacks are, for example, after the Extrude dry roasted and then in one Drum covered with fresh oil and spices. Kick but the desired taste responses don't.

Beim Fritieren von Snacks kann das auf dem Produkt anhaftende Fett oder Öl bis zu 40 Gew.-% des Fertigproduktes betragen, was ernährungsphysiologisch unerwünscht ist. Eine Entfernung des Öls oder Fetts von den Snacks nach dem Fritieren ist nur mit großem Aufwand und unter Qualitätseinbußen möglich. Ein zur optimalen Aromaentfaltung erforderlicher Fettgehalt liegt zwischen 12% und 20%.When frying snacks, this can be on the product adhering fat or oil up to 40% by weight of the finished product amount, which is nutritionally undesirable. A Remove the oil or fat from the snacks after the Deep frying is only with great effort and under Loss of quality possible. One for optimal aroma development The required fat content is between 12% and 20%.

Der Erfindung liegt die Aufgabe zugrunde, ein Verfahren zu schaffen, mit welchem ohne die Nachteile eines großen Öl- und Fettgehaltes bei Nahrungsmitteln die positiven geschmacklichen Veränderungen erreicht werden, die sich bei einem Fritieren ergeben.The invention is based on the object of a method with which without the disadvantages of a large oil and fat content in food the positive changes in taste can be achieved a frying.

Diese Aufgabe wird erfindungsgemäß dadurch gelöst, daß das Nahrungsmittel unmittelbar nach dem Extrudieren mit Frischöl gecoatet oder überzogen und anschließend geröstet wird. Das extrudierte Produkt wird direkt mit einer definierten Menge Frischöl gecoatet oder überzogen und anschließend beispielsweise in einer Infrarotrösttrommel einem intensiven Röstprozeß unterzogen. Die dabei verwendete Fett- oder Ölmenge kann gesteuert und minimal gehalten werden. Geschmacklich relevante Röstprozesse beispielsweise in der Infrarotrösttrommel werden durch die Anwesenheit von Feuchtigkeit in dem nicht getrockneten Extrudat begünstigt. Die thermische Belastung des Fettes oder Öls ist bedingt durch die Kürze der Behandlungszeit während des Röstens um ein Vielfaches geringer als bei einem herkömmlichen Fritieren, bei welchem das zu behandelnde Produkt in das heiße Öl oder Fett eingetaucht wird.This object is achieved in that the Food immediately after extrusion with fresh oil coated or coated and then roasted. The extruded product comes directly with a defined amount Fresh oil coated or coated and then for example in an infrared roasting drum an intensive one Subjected to roasting process. The fat or used Oil quantity can be controlled and kept to a minimum. Roasting processes relevant to taste, for example in the Infrared roasting drum are caused by the presence of  Moisture in the non-dried extrudate favors. The thermal load on the fat or oil is limited due to the short treatment time during roasting many times less than a conventional one Fry, in which the product to be treated in the hot oil or fat is immersed.

Gemäß einer bevorzugten Ausführungsform kann die Fettoxidation während des Röstens durch geeignete konstruktive Maßnahmen im Röstgerät auf ein Minimum beschränkt werden. Derartige Maßnahmen können darin bestehen, daß das Rösten unter Luftabschluß oder in einer Atmosphäre aus einem inerten Gas erfolgt.According to a preferred embodiment, the Fat oxidation during roasting by suitable constructive measures in the roaster to a minimum be restricted. Such measures can be included exist that roasting in the absence of air or in a Atmosphere from an inert gas.

In Weiterbildung der Erfindung können thermolabile Aromastoffe und Gewürze nach dem Röstprozeß separat auf das Produkt aufgetragen werden.In a development of the invention, thermolabile Flavorings and spices after the roasting process separately on the Product to be applied.

Claims (4)

1. Verfahren zum Behandeln von extrudierten Nahrungsmitteln zur Erzielung einer geschmacklichen Veränderung, dadurch gekennzeichnet, daß das Nahrungsmittel unmittelbar nach dem Extrudieren mit Frischöl gecoatet oder überzogen und anschließend geröstet wird.1. A method for treating extruded foods to achieve a change in taste, characterized in that the food is coated or coated with fresh oil immediately after extrusion and then roasted. 2. Verfahren nach Anspruch 1, dadurch gekenn­ zeichnet, daß das mit dem Frischöl gecoatete oder überzogene Nahrungsmittel durch eine Infrarotrösttrommel geleitet wird.2. The method according to claim 1, characterized records that the coated with the fresh oil or coated foods through an infrared roasting drum is directed. 3. Verfahren nach Anspruch 1 oder 2, dadurch gekenn­ zeichnet, daß das Rösten unter Luftabschluß oder in einer Inertgasatmosphäre erfolgt.3. The method according to claim 1 or 2, characterized shows that roasting in the absence of air or takes place in an inert gas atmosphere. 4. Verfahren nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, daß thermolabile Aromastoffe und/oder Gewürze nach dem Rösten auf das Nahrungsmittel aufgebracht werden.4. The method according to any one of claims 1 to 3, characterized characterized that thermolabile Flavorings and / or spices after roasting on the Foods are applied.
DE19873737443 1987-11-04 1987-11-04 Process for treating extruded foods Withdrawn DE3737443A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19873737443 DE3737443A1 (en) 1987-11-04 1987-11-04 Process for treating extruded foods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19873737443 DE3737443A1 (en) 1987-11-04 1987-11-04 Process for treating extruded foods

Publications (1)

Publication Number Publication Date
DE3737443A1 true DE3737443A1 (en) 1989-05-18

Family

ID=6339764

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19873737443 Withdrawn DE3737443A1 (en) 1987-11-04 1987-11-04 Process for treating extruded foods

Country Status (1)

Country Link
DE (1) DE3737443A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4125057C1 (en) * 1991-07-29 1993-02-18 Bever Engineering & Contracting B.V., Coevorden, Nl Foodstuff prepn. with reduced danger of fire - by heating in drum with helically-shaped drum wall, etc.

Citations (5)

* 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
US4044159A (en) * 1971-10-01 1977-08-23 Gerber Products Company Extruded cereal product and its preparation
EP0184964A2 (en) * 1984-12-14 1986-06-18 NABISCO BRANDS, Inc. Starch snack foods and process
EP0211732A1 (en) * 1985-07-26 1987-02-25 Nabisco Brands, Inc. High bran snack
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 (5)

* 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
US4044159A (en) * 1971-10-01 1977-08-23 Gerber Products Company Extruded cereal product and its preparation
EP0184964A2 (en) * 1984-12-14 1986-06-18 NABISCO BRANDS, Inc. Starch snack foods and process
EP0211732A1 (en) * 1985-07-26 1987-02-25 Nabisco Brands, Inc. High bran snack
WO1987007116A1 (en) * 1986-05-26 1987-12-03 Jesma-Matador A/S A method of adding liquid substances to products made by extrusion

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4125057C1 (en) * 1991-07-29 1993-02-18 Bever Engineering & Contracting B.V., Coevorden, Nl Foodstuff prepn. with reduced danger of fire - by heating in drum with helically-shaped drum wall, etc.

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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