EA016080B1 - Method for producing extruded high-grade amaranthus flour - Google Patents

Abstract

The invention relates to food industry, in particular to starch and treacle industry and can be used for the production of food products or additives thereto as a filler in fast food grain products or as a thickener in sauces and creams. The invention is aimed at preparing non-traditional starch-containing grain material (amaranth) for producing aromatizer-free products of high nutritive value with high organoleptic properties. Data is provided showing the influence of humidity of raw material, extruding temperature and screw rotating speed upon production of extruded high-grade amaranthus flour. The resulted product has good organoleptic properties.

Description

The invention relates to the food industry, in particular starch, and can be used for the production of food products or additives to them, as a filler in instant cereals, as a thickener in sauces, creams.

The aim of the invention is the manufacture of non-traditional starch-containing grain raw materials (amaranth) for the production of products of high nutritional value and with high organoleptic characteristics, without the use of flavorings. This will expand the range of food products.

Currently, amaranth is widely used in medicine, food and cosmetic industries, and agriculture in connection with a large amount of easily digestible protein (15-17%), oil (5-8%) containing squalene and starch (1).

A feature of amaranth starch, the content of which in the grain reaches 69%, is a relatively small content of amylose in it (22%). This makes it especially promising for use as thickeners in sauces, soups, ice cream, jelly, etc., as well as to prevent sugar crystallization (2).

A known method of producing amaranth starch, providing for the soaking of grains with water to a moisture content of 15-20% of its weight, followed by aging for 4-6 hours. Then the grain is dried to a moisture content of 10-12% and ground, the grain is ground. The fractions with a particle size of 10-100 μm are isolated from the crushed shell mass, an aqueous suspension of starch is prepared, it is purified from proteins with exposure for 1 h, followed by centrifugation and drying (3).

However, this method is time-consuming and is more intended for laboratory research of starch than its industrial production.

A known method of producing sago from starch. Tuberous starches (potato, tapioca) and grain starches (corn, wheat, sorghum, rice, etc.) can be used as raw materials for the production of sago. The method consists in the following: water is introduced into dry starch in an amount providing 32-42% of it in starch. The mixture is thoroughly mixed and heat-treated and formed into granules by extrusion of moistened starch at a temperature of 60-80 ° C. The granules obtained are dried to standard humidity, sorted and packaged (4).

The disadvantage of this method is the high energy consumption during extrusion as a consequence of the high moisture content in starch.

A known dry mixture for the preparation of a swollen food product containing native starch (potato, corn, wheat or a mixture of 60-945%), maltodextrin (1.0-6.0%), modified gelatinized starch (potato, corn, wheat or a mixture thereof 1.53.0%), aromatic or flavoring ingredient 0-15.0% (5).

The production of a food product according to the specified recipe is carried out by the extrusion method, which allows to obtain a loose and porous product without using yeast as a baking powder. The disadvantages of this production method are the low nutritional value of the obtained product, the multicomponent mixture, the presence of flavorings, as well as low dietary properties due to the absence of chopped substances that have a normalizing effect on the motor function of the intestines and biliary tract.

The closest analogue is the method of grinding amaranth grain according to the invention patent KN No. 2251455 The method of grinding amaranth seeds (6), which includes cleaning, moistening, smoothing seeds, skipping seeds and the embryo with a violation of the connection between them and between the embryo and the kernel, as well as partial chipping embryos, sequential skipping of the obtained product between the rough rollers of the rollers installed in series, rotating sequentially at different speeds, to ensure simultaneous flaking of the core on each of them, w peeling of the shells and grinding of the embryo with its separation from the nucleus, sorting on sieves installed after each roller system with separation of the germ grains and the mixture of germ and bran flour at all stages of sorting and, at the last stage, endosperm flakes, from which flour is obtained by grinding, and the mixture germ and bran flour are separated on sieves to obtain finished products of germ flour and bran flour.

The disadvantage of this invention is that the resulting large number of valuable native products have low digestibility, reduced ability to swell and solubility compared with food products obtained by extrusion.

The aim of the invention is to obtain from non-traditional starchy grain raw materials (amaranth) products of high nutritional value and with high organoleptic characteristics, without the use of flavorings. This will expand the range of food products.

The problem is solved by the fact that the proposed method of obtaining amaranth varietal flour native as a carbohydrate-protein fraction containing 72.0-78.0% starch and protein 4.5-7.2%, and obtain a product from it, in a particular case - extruded amaranth flour.

The sequence of obtaining amaranth varietal extruded flour includes grinding amaranth seeds, selecting amaranth native flour at the grinding stage and extruding.

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Grinding pattern

Preparation of amaranth seeds for processing

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Amaranth seed crushing

Received Products

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Amaranth native flakes Krupka germinal amaranth native —► СО? Extraction Olya extract us ία

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Amaranth native flour Amaranth flour Amaranth bran | native protein

Extruding

Description of the technological process for the production of amaranth flour

Preparing seeds for processing.

Amaranth grain from the hopper is sent to a vibration separator SPV-06, on which large, light and small impurities are separated. After the separation of impurities other than amaranth grain, processing is carried out on a UPS-06 air aspirator to remove air-separable impurities, then the grain surface is intensively cleaned and lumps of earth, shells, damaged grains are removed on a SIG-3010 sweeping machine with simultaneous passage through UPS-06 air aspirator to separate the shells. After cleaning, the grain is moistened on a BMK humidification machine to a moisture content of 15.0% and cured for 6 hours. After curing, the grain is weighed and transferred to preliminary conditioning at a ΜΘΘΚΕ ME6. С0 mill with rough rollers with various gaps of 0.06-0.04 μm. The grinding of crushed amaranth grains is carried out on a mill installation of the U1-PCA type, equipped with a sieve body with an oscillation amplitude of 30 mm. Separation into fractions was carried out after each grinding system on sieves with mesh sizes of 1.00 and 0.45 mm. Amaranth native flakes with an endosperm content of 90-95% are sent for grinding to subsequent roller systems and receive amaranth varietal native flour with a starch content of 72.0-78.0%.

Then, the obtained amaranth varietal native flour was moistened in the range from 12 to 25% and cured for 14 hours at a temperature of 22-25 ° C. Moistened mixtures were extruded at a temperature of 120-165 ° C, a screw rotational speed of 90-140 rpm and an extruder die diameter of 3 mm. The experiments were carried out on a single-screw extruder of NGOs for starch products.

The results of experiments on the influence of extruding conditions of amaranth native flour are presented in table. 1-3.

Table 1

Effect of flour processing temperature on organoleptic characteristics of a product

Processing temperature Organoleptic indicators At a temperature of 120 ° C The product was tough, glassy, not fully expanded. At 130 ° C The product was tough, glassy, not fully expanded. At 140 ° C The product turned out to be swollen, partially vitreous At 150 ° C Well-expanded product with a porous structure At 160 ° C Well-expanded product with a porous structure At 165 ° C The product is fragile, sometimes burnt.

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table 2

The effect of raw material moisture on product structure

Raw material moisture Organoleptic indicators 12% With structure unstable partially expanded 14% With the structure of expanded swollen, crumbling fifteen% Well-expanded product with a porous structure 17% Well-expanded product with a porous structure nineteen% Well-expanded product with a porous structure 22% Glassy structure, rigid 25% Rigid vitreous structure

Table 3

The influence of the speed of rotation of the screw on the organoleptic characteristics of the product

Screw rotation speed rpm Organoleptic indicators 90 rpm The product is burnt 100 rpm The structure is expanded, strong, even diameter 110 rpm Well-expanded product with a porous structure, even diameter 120 rpm Well-expanded product with a porous structure, even diameter 130 rpm Expanded product with uneven porous structure, twisted, uneven in shape 140 rpm Expanded spiral product, uneven in diameter

With increasing humidity of the extrudable starch-containing raw materials, the shear stress decreased, the extrudate turned out to be glassy, hard, while the humidity decreased, the shear stress increased, the ductility decreased, which was caused by an increase in the destruction of starch. As a result of the experiment, it was found that in order to obtain an extrudate based on flour of amaranth varietal native moisture, the moisture content of the feedstock should not be higher than 19 and not lower than 15%. Under these conditions, high structural properties of the ectrudate were ensured.

Amaranth varietal native flour is sieved, moistened in the range from 12 to 25% and cured for 14 hours at a temperature of 22-25 ° C. Moistened mixtures are extruded on a single screw extruder at a temperature of 150-160 ° C, a screw rotational speed of 110-120 rpm and an extruder die diameter of 3 mm. The processing temperature of moistened starch should not be lower than 150 ° C, since at a lower temperature the degree of swelling and gelatinization is insufficient. The processing temperature of flour amaranth varietal native should not exceed 160 ° C. Raising the temperature above this leads to an extrudate with a high degree of gelatinization, such a mass is hard, poorly crushed.

As a result of the experiment, it was found that to obtain an extrudate based on flour of amaranth varietal native moisture, the moisture content of the feedstock should be in the range of 15-19%.

Moistening above 19% results in a glassy product with an excessively high degree of gelatinization. Humidification below 15% results in a product of insufficient strength.

The data table. 1 show the effect of temperature conditions on organoleptic indices as follows. The best organoleptic characteristics of the product are obtained at a temperature of 160-160 ° C, the product is well expanded, with a porous structure.

Example 1. Amaranth varietal native flour with thorough mixing is moistened up to 25%, cured for 14 hours. Using an extruder (screw speed 100-120 rpm) carry out moisture-thermomechanical processing (in the extruder), maintaining a temperature of 165 ° C by supplying water to the jacket of the extruder body, and molding the mass by forcing it through a die with an opening of 3 mm diameter.

Example 2. Amaranth native flour is moistened to a moisture content of 12%, with thorough stirring, it is fed into the extruder with a screw speed of 90 rpm at a temperature of 120 ° C (cylindrical screw with a diameter of 26 mm, length 320 mm, pitch 24 mm) and formed by forcing it through a matrix with a hole with a diameter of 3 mm.

Example 3. The amaranth native flour is moistened to a moisture content of 14%, with thorough stirring, it is fed into the extruder with a screw speed of 90 rpm at a temperature of 120 ° C. Further process, as in example 2.

Example 4. Amaranth native flour is moistened to a moisture content of 22%, with thorough stirring, it is fed into the extruder with a screw speed of 100 rpm at a temperature of 120 ° C. Yes

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Example 5. The amaranth native flour is moistened to a moisture content of 25%, with thorough stirring, it is fed into the extruder with a screw speed of 120 rpm at a temperature of 150 ° C. Further process, as in example 2.

Example 6. Amaranth native flour is moistened to a moisture content of 25%, with thorough stirring, it is fed into the extruder with a screw speed of 130 rpm at a temperature of 160 ° C. Further process, as in example 2.

The data table. 2 show the effect of the degree of hydration on organoleptic characteristics as follows. The best organoleptic characteristics of the product are obtained at a moisture content of 15-19%, the product is well expanded, with a porous structure, with other indicators of the initial humidity, the product has the worst organoleptic characteristics.

Example 7. Amaranth native flour with thorough mixing is moistened up to 25%, cured for 14 hours. Using an extruder (rotation speed 100-120 rpm), amaranth varietal native flour is processed, maintaining the temperature by supplying water to the jacket of the extruder body , and molding the mass by forcing it through a matrix with a hole with a diameter of 3 mm.

The data table. 3 show the effect of screw speed on organoleptic characteristics as follows. The best organoleptic characteristics of the product are obtained at a screw rotation speed of 110-120 rpm, the product is well expanded, with a porous structure, and at other indicators of the screw rotation speed, the product has the worst organoleptic characteristics.

Thus, the results of evaluating the quality of amaranth varietal extruded flour allow us to conclude that the optimal parameters of the process for obtaining this product, providing a high quality product, are the moisture content of the feedstock (amaranth varietal native flour) at 15-19%, processing temperature 150-160 ° C, the screw rotation speed is 110-120 rpm and the extruder die diameter is 3 mm.

The results of the evaluation of extruded amaranth flour (solubility increased by 2 times compared with amaranth starch and native amaranth flour) allow us to conclude that the optimum process parameters that provide a high-quality product are 15–19%, the humidity of amaranth varietal native flour, temperature processing 150-160 ° C, the screw rotation speed of 110-120 rpm and the diameter of the matrix of the extruder 3 mm

With increasing humidity of the extrudable starch-containing raw materials, the shear stress decreased, the extrudate turned out to be glassy, hard, while the humidity decreased, the shear stress increased, the ductility decreased, which was caused by an increase in the destruction of starch. As a result of the experiment, it was found that in order to obtain an extrudate based on flour of amaranth varietal native moisture, the moisture content of the feedstock should not be higher than 19 and not lower than 15%. Under these conditions, high structural properties of the ectrudate were ensured.

The quality of the extrudate structure was evaluated by the coefficient of swelling, which is defined as the ratio of the diameter of the extrudate to the diameter of the outlet of the extruder matrix. Taking into account the starch content in each sample (72.0-78.0%) (as the main plasticizer of the mass in the extruder) and using the method of mathematical planning of the experiment, the optimum moisture content of the amaranth varietal native flour before extrusion was established based on the obtained experimental samples - 15-19 %, extrusion temperature - 150-160 ° С, screw rotation speed - 110-120 rpm with an unchanged extruder die diameter of 3 mm.

Information sources

1. Materials of the International scientific-practical conference Problems of vegetable protein deficiency and ways to overcome it. July 13-15, 2006, Zhodino.

2. Ma81eg8 M.M. apb a11. Yesotu Vo !. 9, 300.1955; Veskeg V. aib a11, 1. £ oo 8C1, 46, 1175, 1981.

3. VI 2175658 C1, 10/10/2001.

4. 8I 1537674 A1.

5. Application for European patent No. 0367031, IPC А23Ь 1/18. Publ. 05/09/90.

6. VI No. 2251455.

Claims (1)

CLAIM A method of producing extruded amaranth varietal flour, including cleaning amaranth seeds by separating large, light and small impurities, subsequent processing of seeds on a pneumatic aspirator to separate airborne impurities, intensive cleaning of the grain surface and removing lumps of earth, shells, damaged grains on a cleaning machine with simultaneous skipping through a pneumatic aspirator to separate the shells, moisturizing and smoothing the refined grain, preliminary conditioning in a mill with rough with rollers with different gaps, grinding of crushed amaranth grains in a mill equipped with an active sieve body, fractionation after each grinding system on sieves with a mesh size of 1.00 and - 4 016080 0.45 mm, with the separation of germ grains, after which the obtained amaranth native flakes with an endosperm content of 90-95% are sent for further grinding on roller systems, characterized in that the resulting amaranth varietal native flour with a starch content of 72.0-78 , 0% is moistened within 15-19%, cured for up to 14 hours at a temperature of 22-25 ° C and the moistened mixture is extruded at a temperature of 150-160 ° C, a screw rotational speed of 110-120 rpm using an extruder die with a diameter 3 mm. Eurasian Patent Organization, EAPO Russia, 109012, Moscow, Maly Cherkassky per., 2