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
  • A23L7/157—Farinaceous granules for dressing meat, fish or the like
• • 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
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/20—Extruding
• • 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
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/30—Puffing or expanding
  • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
  • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion

Definitions

• This invention relates to a method for manufacturing a dry coating used in such products as crumbed fish fingers, chicken pieces, etc., fillers used in smallgoods, such as sausages, and food ingredients, such as a component of muesli and food pellets.
• BACKGROUND ART Breadcrumbs used domestically are usually manufactured from reprocessed, stale bread and vary widely in terms of colour, flavour, grain size, hardness, absorption, moisture content and general properties which affect their ability to adhere to trie basic food item comprising poultry, fish or meat.
• the conventional method for manufacturing coating crumbs involves the following operations - making dough (moisture content approximately 30%), fermentation, baking a loaf (moisture content approximately 18-20%), slicing, drying to 7-10% moisture, milling and screening.
• a particular type of filler commonly referred to as yeastless rusk, is made from lean biscuit dough having a moisture content over 18% which is not fermented but normally aerated using a combination of sodium bicarbonate and acid phosphate and/or ammonium bicarbonate.
• the biscuit After baking, the biscuit is subject to controlled drying which reduces the moisture to approximately 2% without charring or serious discolouration.
• the rusk is them milled and screened to a range of particle sizes dependant on application and end use.
• a particular feature of the new invention is that ingredient materials are mixed in a dry state with a moisture content of less than about 14% and then directly extruded, thus avoiding the necessity to make a dough or to remove moisture after extrusion. Following extrusion, the product has only to be ground and screened into appropriate sizes for use as .coating crumbs or fillers with a finished moisture content of 4-10%.
• a further advantage of the new process is that a wide range of crumb textures can be produced which satisfy varying specifications of products - e.g. fish fingers which must be cooked, frozen, thawed and then reheated require a harder crumb than does a product which is crumbed and cooked for immediate eating.
• the new process handles a wide range of ingredient materials, such as semolina, whole grains such as wheat, peas, lentils, as distinct from the other process for manufacturing crumbs which traditionally use wheaten flour. This facilitates blending of materials to achieve finished products with desired characteristics of hardness, textures, flavours, water absorbency, etc.
• ingredient materials used in this specification and claims is defined as whole grains, pulses and the like and derivatives thereof.
• This invention in one broad form comprises a method of manufacturing food coatings, fillers or pellets comprising the steps of feeding the ingredients into an extruder, said ingredients having an average moisture content of about 8-14% (preferably 9-12%), processing the * ingredients through the extruder at a * temperature and pressure which cause the starches present to gelatinise to form a dense elastic-like mass and extruding this mass having 4-10% (preferably 5-9%) residual moisture.
• the ingredients may be preground to obtain even size which improves even distribution of the ingredients and their characteristics, such as colour, taste, etc.
• the ingredients are mixed or blended to obtain a uniform consistency either in a ground or whole form.
• Figure 1 is a sectional view of part of the extruder.
• Figure 2 is a view along- section line II-II of Figure 1.
• the ingredients are mixed in a dry state according to the fermentation which will produce the desired end product.
• the ingredients are then fed into the extruder 1 and the auger or screw 2 applies friction and shear as the ingredients are forced towards the die 3.
• the length to diameter ratio of the auger can be 2 to 1 to 4 to 1.
• the internal wall of the extruder may take the form of a female auger 4 whose spiral curves in the opposite direction to the spiral on the male auger 2. This gives improved friction and shear.
• a number of combinations of extruder design, speed of auger and residence time can produce a satisfactory product.
• auger speeds of 350-400 RPM internal temperature at the end of the extruder of 160oC to 230oC and residence time of 8 seconds have been found to give satisfactory results.
• Internal pressures in front of the die-plate of 2000-2500 psi have been noted under these conditions.
• Operation includes the ability to control the auger speed and to control temperature along the length of " the extruder.
• the extrudate undergoes comminution to provide products of the required size range. These are then separated by screening. Because of the low moisture content there is no appreciable expansion of the extrudate.
• ingredients products which include fat and emulsifiers. This can be achieved by incorporating approximately 2-5% of full fat soya flour which contributes fat and lecithin in the required proportions.
• Texture, flavour and colour is varied according to requirements of the end product.
• Rusk - Conventional rusk is made from a yeastless biscuit so that it has longer shelf-life and is dried to minimum moisture level to enhance moisture absorbency as well as improving shelf-life.
• the new process facilitates production of hard, low moisture granules which retain their individuality when incorporated with sausage mixes, etc. and have very high water absorbency - over 3:1 compared with flour of, say, less than 1:1 and conventional rusk of say, 2.5:1.
• crumb with a decided nutty flavour results which can be enhanced by addition of a nut flavour to the grain being fed into the system.
• the resulting product can be marketed as a nut replacer or extender for application to the outside of ice cream, in cake recipes, sweet confectionery, etc.
• split peas and soya beans can be extruded to give characteristic flavoured coatings.
• Croutons - The new process will extrude shapes simulating conventional croutons - a coating of fat and/or flavour being applied by continuous spray onto the hot extrudate. Apart from quality advantages arising from use of * the new process, there are substantial savings in energy consumption both in the extrusion operation and in the absence of drying equipment. Capital expenditure and floor space requirements are also considerably lower than for the previously accepted processes.
• the flexibility of the new process facilitates production of a high density crumb when required. This results in a thinner layer of crumbs on the outside of a finished product for the same weight application - often allowing the manufacturer to apply crumbs with a single enrobing process, compared with the double operation necessary when crumbs of lower density are applied.
• the process facilitates production of a crumb with particularly high water absorbency properties. Consequently, smallgoods can be manufactured with a higher meat/cereal ratio than with a conventional rusk type binder.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Zoology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Manufacturing & Machinery (AREA)
• Grain Derivatives (AREA)

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Citations (6)

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• 1982
  • 1982-11-18 EP EP19820903297 patent/EP0093741A4/de not_active Withdrawn
  • 1982-11-18 WO PCT/AU1982/000190 patent/WO1983001729A1/en not_active Application Discontinuation
  • 1982-11-18 NZ NZ202544A patent/NZ202544A/en unknown

Patent Citations (6)

Non-Patent Citations (2)

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