EP0583451A1 - Process and device for extruding expanding dough into piece foodstuffs, application of the process and extrudates with open pores - Google Patents

Process and device for extruding expanding dough into piece foodstuffs, application of the process and extrudates with open pores

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Publication number
EP0583451A1
EP0583451A1 EP93903995A EP93903995A EP0583451A1 EP 0583451 A1 EP0583451 A1 EP 0583451A1 EP 93903995 A EP93903995 A EP 93903995A EP 93903995 A EP93903995 A EP 93903995A EP 0583451 A1 EP0583451 A1 EP 0583451A1
Authority
EP
European Patent Office
Prior art keywords
expansion
extrusion
dough
chamber
extrudates
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Withdrawn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
EP93903995A
Other languages
German (de)
French (fr)
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 Technologie GmbH
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 Technologie GmbH filed Critical Schaaf Technologie GmbH
Publication of EP0583451A1 publication Critical patent/EP0583451A1/en
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/16—Extruding machines
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • 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

  • the invention relates to a process for cooking extrusion of expanding dough into chunky foods such as snacks, breakfast cereals, muesli components, porous fruit, vegetable or meat extrudates for instant baby food.
  • the invention also relates to the application of such a method to other types of products.
  • the invention also relates to a device for extruding expanding dough into chunky foods and finally also relates to extrudates with open pores.
  • heated pressurized dough a of a nozzle expands by evaporating the liquid contained in it due to the pressure difference.
  • evaporation removes heat and moisture from the dough. Both have the effect of increasing the viscosity of the dough, solidifying it and maintaining the porous structure obtained during the expansion.
  • extruded products are either cut directly at the nozzle or drawn off as strands, optionally further processed and then usually cut into larger pieces in this case using suitable cutting machines.
  • extrudates used widely in the area of snacks, breakfast cereals, muesli components, porous fruit, vegetable or meat extrudates for instant baby food document this behavior with their rounded shapes and closed surface during production.
  • the object of the invention is to depart from these shapes limited by the conventional production method and to provide new shapes with a natural appearance.
  • an open, visible pore of the extrudate is to be created, which would lead to better rehydration properties in instant products. 5
  • This is achieved according to the invention in a method of the type mentioned at the outset in that the extrusion area is followed by an expansion area, at the end of which the extrudate is cut off.
  • the product leakage and the longitudinal acceleration of the product strand caused by the expansion are used in order to achieve the goal much easier and more efficiently: to achieve open pores and a shape.
  • the limitations of the prior art, as well as the disadvantages that the strand, if it has solidified too much, crumbles during the cutting process, are overcome by the measure according to the invention.
  • the area of application is no longer limited to sweetened cereals.
  • Another consequence of the measure according to the invention is that the shape in the expansion area is different from what was previously the case, i.e. can be influenced positively. It is also a control of the forms of expansion and the expansion process.
  • the measure according to the invention makes it possible, preferably the ratio of the cross sections of
  • the length and surface properties of the expansion chamber or the expansion channel can be chosen so that the dough is sufficiently solidified before cutting, on the other hand, the dough does not rub so much on the inner wall of the chamber.
  • the expansion chamber can be lined or coated with a material such as PTFE that is gentle on the product surface.
  • a lubricant between the outer periphery of the extrudate and the chamber.
  • the lubricant which can be vegetable oil, to name just one example, can also be added further ahead in the nozzle head, depending on the desired conditions.
  • the basic measure on which the invention is based namely that an expansion area is connected downstream of the extrusion area, at the end of which the extrudate is cut off, can also be applied to foamed porous products produced by extrusion from biopolymers or plastics, which then also result in an open cell structure.
  • the invention also relates to a device for extruding expanding dough into chunky foods such as snacks, breakfast cereals, muesli components, porous fruit, vegetable or meat extrudates for instant baby food using a cooking extruder with an extruder nozzle, which is distinguished by a direction of flow of the dough / Extrudate expansion chamber (3) arranged behind the die head (1), at the outlet end of which the cutting blade (6) of a cutting device is guided.
  • Extrudates with open pores are produced by extrusion-cooking at preferably 130-160 ° C., after expanding a mixture of cereals in an enclosed space and then cutting them off.
  • FIG. 1 shows a conventional arrangement for a product cut at the nozzle
  • Figures 2 and 3 are designed according to the invention
  • Figure 1 shows the usual arrangement for products cut at the nozzle.
  • the usually rotating cutting device 5 has one or more cutting blades 6 which sweep past or pass the nozzle opening.
  • the nozzle opening itself also serves as the cutting edge 4.
  • a chamber is arranged behind the extruder nozzle, in which the expansion of the dough takes place before cutting. It can be seen that an expansion chamber 3 is provided in front of the nozzle opening 2, which is made larger in cross section than the nozzle cross section. The ratio of the two cross sections depends on the expected or desired expansion.
  • the geometric shape of the cross section of the expansion chamber can correspond to that of the nozzle opening (for example circular nozzle opening and circular expansion chamber) or can differ from this (for example circular nozzle opening and square cross section of the expansion chamber). This makes it possible to target the Affect the shape of the extrudate during expansion.
  • the length of the channel - depending on the nature of the dough - is chosen so that, on the one hand, sufficient strengthening of the expanded dough has occurred before cutting, on the other hand, the friction of the dough on the inner wall of the chamber does not become too great and the extrudate tears open causes, or inhibits expansion.
  • the length of the chamber is also limited by the fact that too much solidification of the dough reduces its elasticity and impairs the cutting result, for example in the form of crumbs or breakage.
  • the length of the chamber affects the friction of the dough against the wall as well as its cross-section in relation to the expansion.
  • the expansion chamber is preferably designed such that it forms a cutting edge 4 at the exit, against which the cutting blade 6 passes.
  • Example 1 Cooking extrusion-cereal mixture 19% moisture
  • Extrusion temperature 145 degrees C.
  • Example 2 Cooking extrusion-cereal mixture with dried vegetables and vegetable pulp, 22% moisture.
  • Example 3 Cooking extrusion cereal mixture, 20% moisture extrusion temperature 155 degrees C nozzle bore 2.5 mm

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
  • Formation And Processing Of Food Products (AREA)

Abstract

L'invention concerne un procédé de cuisson par extrusion de pâte en expansion pour former des produits alimentaires en morceaux, comme des amuse-gueules, des céréales pour le petit-déjeuner, des ingrédients de muesli, des extrudats poreux tirés de fruits, de légumes ou de viandes pour des aliments à préparation instantanée pour enfants. Cette invention se caractérise par le fait qu'une zone d'expansion est montée à la suite de la zone d'extrusion. L'extrudat est découpé à l'extrémité de la zone d'expansion.The invention relates to a method of cooking by expanding dough extrusion to form pieces of food products, such as appetizers, breakfast cereals, muesli ingredients, porous extrudates from fruits, vegetables. or meats for instant foods for children. This invention is characterized in that an expansion zone is mounted after the extrusion zone. The extrudate is cut at the end of the expansion zone.

Description

Verfahren und Vorrichtung zum Extrudieren von exυandierendeMethod and device for extruding exuandende
Teig zu stückigen Lebensmitteln, Anwendung des Verfahrens sowie Extrudate mit offener Porung Beschreibung:Dough for chunky foods, application of the process and extrudates with open pores Description:
Die Erfindung betrifft ein Verfahren zur Kochextrusion von expandierendem Teig zu stückigen Lebensmitteln wie Snacks, Breakfast Cereals, Müslikomponenten, porösen Frucht-, Gemüse- oder Fleischextrudaten für Instant-Kindernahrung. Gegenstand der Erfindung ist auch die Anwendung eines solchen Verfahrens auf andersartige Produkte. Die Erfindung betrifft auch eine Vorrichtung zum Extrudieren von expandierendem Teig zu stückigen Lebensmitteln und hat schließlich auch Extrudate mit offener Porung zum Gegenstand.The invention relates to a process for cooking extrusion of expanding dough into chunky foods such as snacks, breakfast cereals, muesli components, porous fruit, vegetable or meat extrudates for instant baby food. The invention also relates to the application of such a method to other types of products. The invention also relates to a device for extruding expanding dough into chunky foods and finally also relates to extrudates with open pores.
Es ist bekannt, daß erhitzter unter Druck stehender Teig a einer Düse durch Verdampfen der in ihm enthaltenen Flüssigkeit infolge der Druckdifferenz expandiert. Bekanntlich entzieht die Verdampfung dem Teig Wärme und Feuchte. Beides bewirkt, daß sich die Viskosität des Teige erhöht, er sich verfestigt und die bei der Expansion gewonnene poröse Struktur beibehält.It is known that heated pressurized dough a of a nozzle expands by evaporating the liquid contained in it due to the pressure difference. As is well known, evaporation removes heat and moisture from the dough. Both have the effect of increasing the viscosity of the dough, solidifying it and maintaining the porous structure obtained during the expansion.
üblicherweise werden solche extrudierten Produkte entweder direkt an der Düse geschnitten oder aber als stränge abgezogen, gegebenenfalls weiterbehandelt und dann mit geeigneten Schneidmaschinen in diesem Fall meist in grössere Stücke geschnitten.Usually, such extruded products are either cut directly at the nozzle or drawn off as strands, optionally further processed and then usually cut into larger pieces in this case using suitable cutting machines.
Bekannt ist dies beispielsweise aus "Breaktfast Cereals", American Association of Cereal Chemists, Inc., St. Paul, Minnesota (USA), Extrusion and Extruders, Seite 179.This is known, for example, from "Breaktfast Cereals", American Association of Cereal Chemists, Inc., St. Paul, Minnesota (USA), Extrusion and Extruders, page 179.
Unbedingte Voraussetzung hierfür war jedoch das Abziehen der Stränge von der Düse und ein aktives zuführen einer d Extruder nachgeschalteten Schneidmaschine. Der Einsatzbereich ist aber auf gesüsste Cerealien beschränkt, da bekannterweise Zuckerzusatz zur Extrusionsmischung die Elastizität des expandierten Produktes erhöht bzw. sein Erstarren hinauszögert. Dies ist im Prinzip auch durch erhöhte Feuchtigkeit der Extrusionsmischung zu erreichen, wodurch jedoch eine Fülle von möglichen Texturvarianten nicht herstellbar sind.The unconditional prerequisite for this, however, was the pulling of the strands from the nozzle and the active feeding of a cutting machine downstream of the extruder. The area of application is limited to sweetened cereals, as is known to add sugar to the extrusion mixture The elasticity of the expanded product increases or its solidification is delayed. In principle, this can also be achieved by increasing the moisture content of the extrusion mixture, but this means that an abundance of possible texture variants cannot be produced.
Andererseits findet bei an der Düse geschnittenen Produkten der erhebliche Teil der Teigexpansion erst nach dem der Schnitt stattgefunden hat, statt, wodurch sich abgerundete Formen und geschlossene Oberflächen ausbilden, analog wie bei expandierendem, in der Alltagssprache "gehendem" Hefegebäck oder Brotteig.On the other hand, in the case of products cut at the nozzle, the considerable part of the dough expansion only takes place after the cut has taken place, as a result of which rounded shapes and closed surfaces are formed, analogously to expanding yeast biscuits or bread dough "going" in everyday language.
Diese Eigenschaft ist bei vielen Produkten aber erwünscht: beispielsweise erhält man auf diese Weise aus kreisrunden Düsenbohrungen von zylindrisch abgeschnittenen Teigstücken infolge der Expansion Produkte mit fast kugelförmiger Gestalt.However, this property is desirable for many products: for example, products with an almost spherical shape are obtained from circular nozzle bores of cylindrically cut pieces of dough as a result of the expansion.
Die heute vielfältig verwendeten Extrudate im Bereich Snacks, Breakfast Cereals, Müslikomponenten, poröse Frucht-, Gemüse- oder Fleischextrudate für Instant-Kindernahrung dokumentieren mit ihren rundlichen ^ Formen und geschlossener Oberfläche dieses Verhalten bei der Herstellung.The extrudates used widely in the area of snacks, breakfast cereals, muesli components, porous fruit, vegetable or meat extrudates for instant baby food document this behavior with their rounded shapes and closed surface during production.
Demgegenüber liegt der Erfindung die Aufgabe zugrunde, von diesen durch die herkömmliche Herstellungsweise 0 beschränkten Formen abzugehen und neue Formen mit natürlichem Aussehen vorzusehen. Gleichzeitig soll eine offene sichtbare Porung des Extrudats geschaffen werden, was zu besseren Rehydratationseigenschaften bei Instant-Produkten führen würde. 5 Erreicht wird dies erfindungsge äß bei einem Verfahren der eingangs genannten Art dadurch, daß dem Extrusionsbereich ein Expansionsbereich nachgeschaltet wird, an dessen Ende das Extrudat abgeschnitten wird.In contrast, the object of the invention is to depart from these shapes limited by the conventional production method and to provide new shapes with a natural appearance. At the same time, an open, visible pore of the extrudate is to be created, which would lead to better rehydration properties in instant products. 5 This is achieved according to the invention in a method of the type mentioned at the outset in that the extrusion area is followed by an expansion area, at the end of which the extrudate is cut off.
Bei der Maßnahme nach der Erfindung wird der Produktaustritt und die durch die Expansion hervorgerufene Längsbeschleunigung des Produktstranges ausgenutzt, um wesentlich einfacher und effizienter das Ziel: offene Poren und eine Ausformung zu erreichen. Die Beschränkungen des Standes der Technik, auch die Nachteile, daß der Strang, wenn er sich zu weit verfestigt hat, beim Schneidvorgang bröckelt, gelten durch die Maßnahme nach der Erfindung als überwunden. Auch ist der Einsatzbereich auf gesüsste Cerealien nicht mehr begrenzt.In the measure according to the invention, the product leakage and the longitudinal acceleration of the product strand caused by the expansion are used in order to achieve the goal much easier and more efficiently: to achieve open pores and a shape. The limitations of the prior art, as well as the disadvantages that the strand, if it has solidified too much, crumbles during the cutting process, are overcome by the measure according to the invention. The area of application is no longer limited to sweetened cereals.
Eine weitere Folge der Maßnahme nach der Erfindung ist, daß die Formgebung im Expansionsbereich anders als dies bisher der Fall war, bewusst, d.h. positiv beeinflußt werden kann. Es handelt sich um eine Steuerung auch der Expansionsformen und des Expansionsablaufs.Another consequence of the measure according to the invention is that the shape in the expansion area is different from what was previously the case, i.e. can be influenced positively. It is also a control of the forms of expansion and the expansion process.
Durch die Maßnahme nach der- Erfindung wird es möglich, vorzugsweise das Verhältnis der Querschnitte vonThe measure according to the invention makes it possible, preferably the ratio of the cross sections of
Expansionsbereich zu Düsenbereich gemäß der erwünschten Expansion zu vergrδssern bzw. allgemein gesagt zu verändern.To enlarge the expansion area to the nozzle area according to the desired expansion or to change it generally speaking.
Hierzu kann die Längen- und Oberflächenbeschaffenheit der Expansionskammer bzw. des Expansionskanals so gewählt werden, daß der Teig vor dem Schneiden bereits ausreichend verfestigt ist, andererseits an der Innenwand der Kammer sich eine nicht so große Reibung des Teigs einstellt. Die Expansionskammer kann mit einem die Produktoberfläche schonenden material wie PTFE ausgekleidet oder beschichtet sein.For this purpose, the length and surface properties of the expansion chamber or the expansion channel can be chosen so that the dough is sufficiently solidified before cutting, on the other hand, the dough does not rub so much on the inner wall of the chamber. The expansion chamber can be lined or coated with a material such as PTFE that is gentle on the product surface.
Andererseits ist es auch möglich, ein Gleitmittel hierzu zwischen Außenumfang des Extrudats und Kammer zwischenzuschalten. Das Gleitmittel, bei dem es sich um Pflanzenöl, um nur ein Beispiel zu nennen, handeln kann, kann auch je nach den gewünschten Verhältnissen weiter vorne im Düsenkopf aufgegeben werden.On the other hand, it is also possible to interpose a lubricant between the outer periphery of the extrudate and the chamber. The lubricant, which can be vegetable oil, to name just one example, can also be added further ahead in the nozzle head, depending on the desired conditions.
Durch das Schneiden im bereits expandierten Zustand werden die Poren des Extrudats geöffnet und neuartige Produkte ähnlich geschnittenem Brot entstehen.By cutting in the already expanded state, the pores of the extrudate are opened and novel products similar to cut bread are created.
Die der Erfindung zugrundeliegende Basismaßnahme, daß nämlich dem Extrusionsbereich ein Expansionsbereich nachgeschaltet wird, an dessen Ende das Extrudat abgeschnitten wird, läßt sich auch anwenden auf geschäumte poröse, durch Extrudieren aus Biopolymeren oder Kunststoffen hergestellte Produkte, die dann ebenfalls zu einer offenen Zellstruktur gelangen.The basic measure on which the invention is based, namely that an expansion area is connected downstream of the extrusion area, at the end of which the extrudate is cut off, can also be applied to foamed porous products produced by extrusion from biopolymers or plastics, which then also result in an open cell structure.
Gegenstand der Erfindung ist auch eine Vorrichtung zum Extrudieren von expandierendem Teig zu stückigen Lebensmitteln wie Snacks, Breakfast Cereals, Müslikomponenten, porösen Frucht-,Gemüse- oder Fleischextrudaten für Instant-Kindernahrung mit einem Kochextruder mit Extruderdüse, die sich auszeichnet durch eine in Fließrichtung des Teigs/Extrudats hinter dem Düsenkopf (1) angeordnete Expansionskammer (3), an deren Austrittsende die Schneidklinge (6) einer Schneidvorrichtung vorbeigeführt ist. Hergestellt werden Extrudate mit offener Porung durch Kochextrudieren bei vorzugsweise 130-160°C, nach Expandieren einer Getreidemischung in einem umschlossenen Raum und anschließendem Abschneiden.The invention also relates to a device for extruding expanding dough into chunky foods such as snacks, breakfast cereals, muesli components, porous fruit, vegetable or meat extrudates for instant baby food using a cooking extruder with an extruder nozzle, which is distinguished by a direction of flow of the dough / Extrudate expansion chamber (3) arranged behind the die head (1), at the outlet end of which the cutting blade (6) of a cutting device is guided. Extrudates with open pores are produced by extrusion-cooking at preferably 130-160 ° C., after expanding a mixture of cereals in an enclosed space and then cutting them off.
Die Erfindung soll nun mit Bezug auf die beiliegenden Zeichnungen näher erläutert werden, in denen Figur 1 eine übliche Anordnung für ein an der Düse geschnittenes Produkt; die Figuren 2 und 3 eine erfindungsgemäß ausgebildeteThe invention will now be explained in more detail with reference to the accompanying drawings, in which FIG. 1 shows a conventional arrangement for a product cut at the nozzle; Figures 2 and 3 are designed according to the invention
Anordnung zeigen.Show arrangement.
Figur 1 zeigt die übliche Anordnung für an der Düse geschnittene Produkte. Die üblicherweise rotierende Schneidvorrichtung 5 besitzt eine oder mehrere Schneidklingen 6, welche an der Dusenoffnung vorbeistreicht bzw. vorbeistreichen. Die Düsenöffnung selbst dient hierbei gleichzeitig als Schneidkante 4.Figure 1 shows the usual arrangement for products cut at the nozzle. The usually rotating cutting device 5 has one or more cutting blades 6 which sweep past or pass the nozzle opening. The nozzle opening itself also serves as the cutting edge 4.
Beim Ausführungsbeispiel gemäß der Erfindung, wie in Fig. 2 und 3 gezeigt, wird hinter der Extruderdüse eine Kammer angeordnet, in welcher vor dem Schneiden die Expansion des Teiges stattfindet. Man sieht, daß vor der Dusenoffnung 2 eine Expansionskammer 3 vorgesehen ist, welche im Querschnitt größer als der Düsenquerschnitt ausgestaltet wird. Das Verhältnis der beiden Querschnitte richtet sich nach der zu erwartenden oder erwünschten Expansion.In the embodiment according to the invention, as shown in FIGS. 2 and 3, a chamber is arranged behind the extruder nozzle, in which the expansion of the dough takes place before cutting. It can be seen that an expansion chamber 3 is provided in front of the nozzle opening 2, which is made larger in cross section than the nozzle cross section. The ratio of the two cross sections depends on the expected or desired expansion.
Die geometrische Form des Querschnitts der Expansionskammer kann der der Düsenöffnung entsprechen (z.B. kreisförmige Düsenöffnung und kreisförmige Expansionskammer) oder aber sich von dieser unterscheiden (z.B. kreisförmige Düsenöffnung und quadratischer Querschnitt der Expansionskammer). Hierdurch ist es möglich, gezielt die Form des Extrudats während der Expansion zu beeinflussen. Die Länge des Kanals wird - in Abhängigkeit von der Beschaffenheit des Teiges - so gewählt, daß einerseits vor dem Schneiden eine genügende Verfestigung des expandierten Teiges eingetreten ist, andererseits die Reibung des Teiges an der Innenwand der Kammer nicht zu groß wird und ein Aufreißen des Extrudats bewirkt, oder die Expansion hemmt. Die Länge der Kammer wird auch dadurch beschränkt, daß eine zu starke Verfestigung des Teiges dessen Elastizität herabsetzt und das Schnittergebnis, z.B. in Form von Bröseln oder Bruch, beeinträchtigt.The geometric shape of the cross section of the expansion chamber can correspond to that of the nozzle opening (for example circular nozzle opening and circular expansion chamber) or can differ from this (for example circular nozzle opening and square cross section of the expansion chamber). This makes it possible to target the Affect the shape of the extrudate during expansion. The length of the channel - depending on the nature of the dough - is chosen so that, on the one hand, sufficient strengthening of the expanded dough has occurred before cutting, on the other hand, the friction of the dough on the inner wall of the chamber does not become too great and the extrudate tears open causes, or inhibits expansion. The length of the chamber is also limited by the fact that too much solidification of the dough reduces its elasticity and impairs the cutting result, for example in the form of crumbs or breakage.
Bei der Extrusion von Cerealien wird man bei Kammerlängen von etwa 15 bis 100 mm gute Ergebnisse erhalten.When extruding cereals, good results are obtained with chamber lengths of approximately 15 to 100 mm.
Die Länge der Kammer beeinflußt die Reibung des Teiges an der Wandung ebenso wie deren Querschnitt im Verhältnis zur Expansion.The length of the chamber affects the friction of the dough against the wall as well as its cross-section in relation to the expansion.
Durch die Wahl geeigneter Werkstoffe mit geringer Reibung, z.B. PTFE oder durch Beschichtung kann die Reibung- in der Kammer herabgesetzt werden, sofern dies gewünscht wird.By choosing suitable materials with low friction, e.g. PTFE or coating can reduce the friction in the chamber if desired.
Eine Beeinflussung der Reibung oder der Ausformung oder der Oberflächengüte des Extrudats ist auch durch sich vergrössernde oder verkleinernde Querschnitte der Kammer möglich.It is also possible to influence the friction or the shape or the surface quality of the extrudate by enlarging or reducing cross sections of the chamber.
Die Expansionskammer wird vorzugsweise so ausgebildet, daß diese am Ausgang eine Schneidkante 4 ausbildet, an welcher die Schneidklinge 6 vorbeistreicht.The expansion chamber is preferably designed such that it forms a cutting edge 4 at the exit, against which the cutting blade 6 passes.
Beispiele: eispiel 1: Kochextrusion-Getreidemischung 19 % FeuchteExamples: Example 1: Cooking extrusion-cereal mixture 19% moisture
Extrusionstemperatur 145 Grad CExtrusion temperature 145 degrees C.
Düsenbohrung 2 mmNozzle bore 2 mm
Kammer-Querschnitt rund, 8 mm DurchmesserChamber cross-section round, 8 mm in diameter
Kammer-Länge, 40 mm Abschnitt-Länge 2mmChamber length, 40 mm section length 2mm
Produkt: Extrudat mit offener Porung, ca. 8mm Durchme 2mm dick, zur Verwendung in Müsli-Zubereitungen und Müsliriegeln.Product: Open pore extrudate, approx. 8mm in diameter, 2mm thick, for use in muesli preparations and muesli bars.
Beispiel 2: Kochextrusion-Getreidemischung mit Trockengemüse und Gemüsebrei, 22 % Feuchte.Example 2: Cooking extrusion-cereal mixture with dried vegetables and vegetable pulp, 22% moisture.
Extrusionstemperatur 138 Grad C Düsenbohrung 3 mm Kammer-Querschnitt oval, 10mm x 7 mm Kammer-Länge 50 mm Abschnitt-Länge 3,5 mmExtrusion temperature 138 degrees C nozzle bore 3 mm chamber cross-section oval, 10mm x 7 mm chamber length 50 mm section length 3.5 mm
Produkt : Extrudat mit offener Porung zur Verwendung in Fertigsuppen- Zubereitungen und in Trocken-Milch-FertigbreienProduct: Open-pore extrudate for use in ready-made soup preparations and in dry-milk ready-made porridges
Beispiel 3; Kochextrusion Getreidemischung, 20 % Feuchte Extrusionstemperatur 155 Grad C Düsenbohrung 2,5 mmExample 3; Cooking extrusion cereal mixture, 20% moisture extrusion temperature 155 degrees C nozzle bore 2.5 mm
Kammer-Querschnitt Quadratisch, 7mm x 7mm Kammer-Länge 35 mm Abschnitt-Länge 7mmChamber cross section square, 7mm x 7mm chamber length 35mm section length 7mm
Produkt : Extrudat mit offener Porung, in Würfelform zur Verwendung als Croutons ( nach der Extrusion bei 170 Grad Fett-Temperatur 11Product: Open pore extrudate, cubed, for use as croutons (after extrusion at 170 degrees fat temperature 11
Sekunden pitiert) oder als Semmel-Würfel (nach der Extrusion bei 200 Grad C 25 Sekunden getoastet ) Seconds) or as a bread cube (toasted for 25 seconds after extrusion at 200 degrees C)

Claims

PATENTANSPRÖCHE PATENT CLAIMS
1. Verfahren zur Kochextrusion von expandierendem Teig zu stückigen Lebensmitteln wie Snacks, Breakfast Cereals,1. Process for cooking extrusion of expanding dough into chunky foods such as snacks, breakfast cereals,
Müsli omponenten, porösen Frucht-,Gemüse- oder Fleischextrudaten für Instant-Kindernahrung, dadurch gekennzeichnet, daß dem Extrusionsbereich ein Expansionsbereich nachgeschaltet wird, an dessen Ende das Extrudat abgeschnitten wird.Muesli components, porous fruit, vegetable or meat extrudates for instant baby food, characterized in that the extrusion area is followed by an expansion area, at the end of which the extrudate is cut off.
2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß das Verhältnis der Querschnitte von Expansionsbereich zu Düsenbereich gemäß der erwünschten Expansion vergrößert wird.2. The method according to claim 1, characterized in that the ratio of the cross sections of the expansion area to the nozzle area is increased according to the desired expansion.
3. Verfahren nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß Längen- und Oberflächen- beschaffenheit von Expansionskammer bzw. Expansionskanal so gewählt werden, daß der Teig vor dem Schneiden bereits ausreichend verfestigt ist, andererseits an der Innenwand der Kammer sich eine nicht so große Reibung des Teigs einstellt.3. The method according to any one of the preceding claims, characterized in that the length and surface properties of the expansion chamber or expansion channel are chosen so that the dough is already sufficiently solidified before cutting, on the other hand not so large on the inner wall of the chamber Adjusts the friction of the dough.
4. Verfahren nach Anspruch 3, dadurch gekennzeichnet, daß die Expansionskammer mit einem die Produktoberfläche schonenden Material wie PTFE ausgekleidet oder beschichtet ist.4. The method according to claim 3, characterized in that the expansion chamber is lined or coated with a material protecting the product surface such as PTFE.
5. Verfahren nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß die Reibung oder Ausformung der Oberflächengüte des Extrudats beeinflußbar ist durch sich über die Kammererstreckung hinsichtlich Größe und/oder Form verändernde Querschnitte. 5. The method according to any one of the preceding claims, characterized in that the friction or shaping of the surface quality of the extrudate can be influenced by cross-sections changing in size and / or shape via the chamber extension.
6. Anwendung des bezüglich der Kochextrusion beschriebenen Verfahrens nach einem der Ansprüche 1 bis 5 auf geschäumte poröse durch Extrudieren aus Biopolymeren oder Kunststoffen hergestellte Produkte mit offener Zellstruktur.6. Application of the method described with respect to the cooking extrusion according to one of claims 1 to 5 on foamed porous products with extruded cell structure produced by extrusion from biopolymers or plastics.
7. Anwendung nach Anspruch 6 auf das Gebiet der Filtertechnik oder in der Biotechnologie.7. Application according to claim 6 in the field of filter technology or in biotechnology.
8. Vorrichtung zum Extrudieren von expandierendem Teig zu stückigen Lebensmitteln wie Snacks, Breakfast Cereals, Müslikomponenten, porösen Frucht-,Gemüse- oder Fleischextrudaten für Instant-Kindernahrung mit einem Kochextruder mit Extruderdüse, gekennzeichnet durch eine in Fließrichtung des Teigs/Extrudats hinter dem8. Device for extruding expanding dough into chunky foods such as snacks, breakfast cereals, cereal components, porous fruit, vegetable or meat extrudates for instant baby food with a cooking extruder with an extruder nozzle, characterized by a in the flow direction of the dough / extrudate behind the
Düsenkopf (1) angeordnete Expansionskammer (3), an deren Austrittsende die Schneidklinge (6) einer Schneidvorrichtung vorbeigeführt ist.Expansion chamber (3) arranged in the nozzle head (1), at the outlet end of which the cutting blade (6) of a cutting device is guided.
9. Vorrichtung nach Anspruch 8, dadurch gekennzeichnet, daß die Expansionskammer (3) achsparallel zur Düsenöffnung (2) angeordnet ist.9. The device according to claim 8, characterized in that the expansion chamber (3) is arranged axially parallel to the nozzle opening (2).
10. Vorrichtung zur Kochextrusion nach einem der Ansprüche 8 oder 9, dadurch gekennzeichnet, daß die Drehachse von Schneidvorrichtung (5) und Düsenkopf (1) parallel¬ versetzt angeordnet sind.10. Device for cooking extrusion according to one of claims 8 or 9, characterized in that the axis of rotation of the cutting device (5) and nozzle head (1) are arranged offset parallel¬.
11. Extrudate mit offener Porung, hergestellt durch Koch¬ extrudieren bei vorzugsweise 130 - 160°C, Nachexpan¬ dieren einer Getreidemischung in einem umschlossenen Raum und anschließendem Abschneiden. 11. Extrudates with open pores, produced by Koch extrusion at preferably 130-160 ° C., post-expansion of a cereal mixture in an enclosed space and subsequent cutting.
12. Extrudat mit offener Porung, hergestellt durch12. Open pore extrudate made by
Extrusion bei hohen Temperaturen von Biopolymeren oder Kunststoffen und Nachexpansion in einem umschlossenen begrenzten Raum und anschließendem Abschneiden. Extrusion at high temperatures of biopolymers or plastics and subsequent expansion in an enclosed limited space and subsequent cutting.
EP93903995A 1992-03-02 1993-02-19 Process and device for extruding expanding dough into piece foodstuffs, application of the process and extrudates with open pores Withdrawn EP0583451A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE4206571A DE4206571A1 (en) 1992-03-02 1992-03-02 Method and device for extruding expanding dough into chunky foods, application of the method and extrudates with open pores
DE4206571 1992-03-02

Publications (1)

Publication Number Publication Date
EP0583451A1 true EP0583451A1 (en) 1994-02-23

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EP93903995A Withdrawn EP0583451A1 (en) 1992-03-02 1993-02-19 Process and device for extruding expanding dough into piece foodstuffs, application of the process and extrudates with open pores

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EP (1) EP0583451A1 (en)
DE (2) DE4206571A1 (en)
WO (1) WO1993017592A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0717935B1 (en) * 1994-12-22 2001-03-07 Societe Des Produits Nestle S.A. Cereal products containing vegetables
US7037551B2 (en) * 2003-09-05 2006-05-02 Frito-Lay North America, Inc. Extruded granola process
PT3073841T (en) 2013-11-07 2018-07-30 Nestle Sa Extruded flakes and manufacturing method
CN113545505A (en) * 2021-07-27 2021-10-26 安徽皇佳生物工程技术有限公司 Fodder bulking equipment

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Publication number Priority date Publication date Assignee Title
US3605649A (en) * 1969-07-22 1971-09-20 Beatrice Foods Co Controlled expansion of puffed snacks
US4790996A (en) * 1987-06-10 1988-12-13 General Foods Corporation Process for preparing cereal products
US5149555A (en) * 1989-05-18 1992-09-22 Kraft General Foods Canada Inc. Method for forming an open textured product
CH681042A5 (en) * 1989-07-03 1992-12-31 Bucher Guyer Ag Masch

Non-Patent Citations (1)

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Title
See references of WO9317592A1 *

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WO1993017592A1 (en) 1993-09-16
DE4206571A1 (en) 1993-12-16

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