FI69392B - FRAMEWORK FOR SPREADING OF SPANNMAOL SPRODUKT - Google Patents

Description

1 69392

The present invention relates to a process for the preparation of an expanded cereal product, in which separate pieces of a dough composition containing coagulated starch and cereal bran are boiled to expand them, preferably by at least 1.25 times their volume.

A necessary condition for the preparation of such expanded cereal products is that at least a part of the starch of the dough 10 should be coagulated before cooking.

Starch is typically coagulated by boiling it moist, causing a physical change in its structure that makes it more viscous. It is believed that the presence of coagulated starch is necessary because the starch binds the steam formed during cooking, thereby obtaining the necessary expanded structure.

The method according to the invention is characterized in that in the step of forming the dough composition, preheated cereal bran is added in an amount of at least 20% by weight of the cereal product. The method involves, as an essential or fierce, treatment of cereal bran by heating before adding it to the dough.

The expanded cereal product prepared according to the method is intended to resemble potato chips. By 25 is meant that it should have a "fried" taste, which is preferably obtained by containing at least 5% by weight of saturated or unsaturated oil or fat which is added to the product by frying or otherwise, for example by spraying on the cooked product. In addition, the bran used must not, by itself or in the quantities used, give the product organoleptic characteristics which are clearly different from the potato chips and / or taste. Thus, the bran used should not be rice bran with such a different nature and taste that it differs from the desired properties.

In addition, the product must be expanded, and the 2 69392 pieces of dough from which it is made are expanded by frying or otherwise cooking, generally at least 1.25 times its original volume, preferably at least 1.5-1.6 times, more preferably at least 2- times or 5 to about 2.3-3 times its original volume. It is surprising that the addition of bran does not lead (as expected) to too weakly swollen potato chips. Thus, for a product containing 50% by weight of bran, the average swelling may be, for example, about 1.5 times.

10 This product is very tasty and can contain a lot of bran, typically more than whole wheat flour (about 13% bran by weight) and always more than the starch source used, whatever it is. The product prepared according to the method preferably contains about 15-70% by weight of bran, more preferably about 20-50% by weight of bran. Adding le seiden to a product is a good way to add very tasty fiber to your diet; the diet of western peoples often lacks the necessary fiber content.

The product may be in one of the many common palama-20 forms, for example in the form of thin biscuits such as chips, rings, sticks, flakes, small sausages, etc.

The coagulated starch may be used alone or in combination with the non-coagulated starch and may be added to the dough in any suitable form. Thus, at least a portion of the starch may be pre-coagulated, or at least a portion of the starch may be coagulated by cooking once the dough has been prepared. The starch may be derived from, for example, wheat, oats, barley, rye, corn, rice, cassava, potatoes, tapioca, sago, legume or arrowroot.

The starch is preferably obtained by adding cereal flour, in particular wheat flour, to the dough. The wheat flour is particularly preferably one in which the starch has been pre-coagulated, for example by soaking the white wheat flour in water and rye-35 by coating the mixture on hot rollers. The dried material is scraped off and re-ground to a fine powder, li 3 69392 which can later be added to the dough with water. The same technique can be applied to other flours to obtain the required pre-coagulated material.

In another preferred embodiment, the coagulated starch is obtained from dried cooked potatoes.

The bran used in the invention is preferably wheat bran. However, other cereal bran can be used when available and can provide the desired fiber content, for example, barley, oat, rye or corn bran. Wheat bran usually contains about 45% by weight of fiber, and accordingly, a product containing about 15% by weight or more of wheat bran contains a substantial and useful amount of fiber. The bran is preferably heated before being added to the dough to coagulate the remaining starch and to destroy enzymes such as amylase. For example, natural bran can be fed to a screw conveyor and treated with steam at 100 ° C under normal pressure for about 5 minutes to perform the necessary heat treatment.

20 Another unexpected property obtained by adding cereal bran to this product is the relatively low fat content compared to known chips and similar products, even when used for frying during cooking. One disadvantage of potato chips and other fried products is their high energy content, and the clear advantage of this product is that it can have a much lower energy content than other such bran-free products.

Thus, this product has the following advantages: it is a good source of fiber in any diet, it tastes good, it has a fried taste and yet, because it contains less energy than comparable bran-free products, it can be made into a dietary product.

The expanded product may be prepared by a process according to the invention comprising mixing and treating a mixture of starch, for example 69392 wheat flour, and heated bran so as to produce immediate, intense and local heating conditions which cause the cooked pieces of said dough to swell to the required extent.

Thus, the method may include, for example, adding water to a mixture of heated bran and non-coagulated starch or a starch source, cooking the dough to at least partially coagulate the starch, dividing the resulting dough, for example by cutting into separate "semi-finished" pieces, which can be cooked or fried. by immersion in heated salt or calcium carbonate. A "semi-finished product" can also be made by mixing heated-15 and bran with pre-coagulated starch in water to form a dough which is otherwise cut or sliced and then dried, or by forming a slurry of heated bran and unfrozen starch or a starch source which is then dried with hot te-20. and the dried dough sheet thus formed is divided, for example cut, into separate pieces. Such cut pieces can be cooked as such or ground, and can be made into a dough with water, which is cut or otherwise cut and dried.

As another example, the method of the invention may comprise forming a dough containing heated bran and starch, some of which may be coagulated, pressing the dough through a mold under conditions of pressure and temperature that further starch coagulates, cutting the compressed dough into portions, and cooking the pieces.

In the process according to the invention, coagulated wheat flour or potato flour is preferably used as the pre-coagulated starch. The use of pre-coagulated starch 35 has the advantage that spices and other substances can be added to the dough, and the destruction of these substances is much less likely than if the dough were cooked to effect coagulation.

When using the method according to the invention, frying takes place in hot fat or oil, typically by cooking in hot oil, the cooking time preferably being 5-100 s in the usual temperature range of 160-215 ° C; the dough used in the process of the invention has the advantage that it can be cooked to a temperature in the lower half of the temperature range, for example at about 190-195 ° C (typically about 193 ° C). This is advantageous because the temperature of the oil is not close to the boiling point, and therefore the oil smokes less.

Alternatively, "semi-finished products" having a moisture content of preferably about 10-15% by weight can be cooked by heating the "semi-finished product" by immersing it in a hot particulate material such as salt or calcium carbonate and separating the excess particulate matter from the expanded mature product.

The cooked product can then be sprayed or otherwise treated to add the necessary amount of oil or fat to give the product the desired flavor.

Various additives may be added to the product of the invention to provide the required visual and organoleptic properties. Such additives 25 can be added either to the dough, especially when using pre-coagulated starch, or sprayed on the cooked product. Thus, the measurability of the product can be improved by adding flavors; preferred are salt and vinegar, cheese and / or onion, bacon, meat, fish, tomato, chicken-30 meat and ham. Such flavors are commercially available and may contain hydrolyzed vegetable protein, monosodium glutamate, common salt, spices, synthetic and / or natural flavors to provide the desired taste and aroma. Flavors can typically be added to up to 30% by weight of the dry mixture from which the dough is made by adding water; the preferred amount is about 10% by weight.

6 69392

Health authorities have recently sought to recommend salt restriction in diet products and the like. Accordingly, if it is desired to prepare the product of the invention for use in a salt-free or low-salt diet, a "salty" taste may be obtained by adding potassium and / or ammonium chloride in approximately the same amount as sodium chloride (and replacing all or part of the salt).

In addition, a protein diet may be added to the product; Typically, up to 75% by weight of proteins may be added to the dry mixture from which the dough is made. Typical of such proteins are milk proteins, especially caseinates, soy, and wheat and corn gluten. The addition of protein improves nutritional value.

In order to obtain the required amount of bran in the final product, a maximum of 75% by weight of bran may be added to the dry mixture from which the dough is made. However, the preferred amount of bran for taste is about 30-40% by weight in the mixture.

As mentioned above, the product prepared according to the invention may contain less fat or oil than similar known products. In particular, typical products of the invention contain up to about 35%, preferably up to 30%, more preferably up to 25% and even more preferably up to 20% by weight of fat or oil, for example about 8-20% by weight of fat or oil.

The following Table I gives the typical bran and fat contents of the products prepared according to the invention compared to the bran-free products.

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The following examples illustrate the preparation of expanded products in accordance with the invention. All the products described have a fat or oil content of at least 5% by weight and swell at least 1.25 times the original volume of the dough pieces.

(A) Examples of dry piece methods

Example 1 10 A mixture of the following ingredients was made:

Frozen wheat flour 60 g Flavors 10 g

Wheat bran (heated) 30 g To this mixture (100 g) was added 80 ml of water and mixed well into a dough at 55 ° C. The dough was made into a cylindrical rod (diameter 25 mm) which was cut into thin 1 mm thick slices. These were dried in a warm room overnight. The dried slices were then cooked in hot vegetable fat at 193 ° C for about 10 s.

Example 2

A mixture of the following ingredients was made: 25 Frozen wheat flour 60 g

Flavors 10 g

Wheat bran (heated) 20 g Soy protein extract 10 g 30 This mixture was prepared according to Example 1.

69392

Example 3

Potato flour was prepared by washing and peeling raw potatoes, cooking them and molding them after sieving and removing water. The potato stew was rolled on 5 dry hot rollers to a powder with a moisture content of 4-5%. Fine wheat starch and wheat bran were mixed with potato flour in the following proportions:

Potato flour 20 g

Wheat starch 40 g 10 Bran (heated) 30 g

Sufficient water was added to make the dough (80 ml). The dough was pressed into a cylindrical rod, cut into pieces about 30 cm long, placed in boiling water and allowed to boil for 45 min. The coagulated product was cut into thin chips with 15 sharp knives, which were then dried in a warm room overnight. The chips were cooked in oil at 193 ° C.

Example 4 20 The following ingredients were first mixed according to the following instructions:

Potato granules (frozen) 30 g

Potato starch (non-coagulated) 30 g Pre-coagulated potato starch 7 g 25 Wheat bran (heated) 30 g

Salt 3 g

The ingredients were mixed for 8 min in a vertical mixer and the humidity was adjusted to 35% by weight by adding water. After mixing, the material was pressed through a conventional Macaroni press 30 at a temperature of 55-65 ° C and a pressure of 90-110 kg / cm 2. The die gave helical pieces with a length of about 30 mm, a diameter of 1 cm and a thickness of 1 mm. After compression, the pieces were slowly dried in a tumble dryer at 35-55 ° C for about 6 hours. The final moisture content of the "semi-finished product" was about 11% by weight. The "semi-finished product" was fried in oil for about 15 s at 205 ° C.

10 69392

Example 5

The following ingredients were mixed at 55 ° C for 20 min to a slurry:

Potato flour 20 g 5 Wheat bran (heated) 20 g

Flavors 5 g

Water 55 g

The slurry was pressed onto a roller dryer at 100 ° C and the drums were allowed to rotate for 1 min until a film about 0.5 mm thick had formed. The multilayer film was removed as a sheet with a blade and cut into rectangles (2.5 cm x 4 cm) and dried to a moisture content of about 11% by weight. These were cooked in deep fat at 170 ° C for 10 s.

In the example above, potato flour can be replaced with pea or wheat flour.

Example 6

The above examples were repeated except that the dried "semi-finished product" was cooked by immersion in hot particulate salt instead of frying to give a mature but non-fat product. In each of the repeated examples, a product with an oil content such that a tasty product was prepared by spraying with vegetable oil. Thus, five batches of product were prepared with oil contents of 35, 30, 25, 20 and 15% by weight, respectively.

(B) Examples of cooking a fully coagulated moist dough 30

Example 7

The following ingredients were blended as described below:

Potato granules 35 (frozen) 600 g

Soy protein extract 300 g 11 69392

Wheat bran (heated) 300 g

Salt 60 g

Glycerol monostearate 20 g 5 Water 700 g

The water, salt and glycerol monostearate were mixed mechanically and the other dry ingredients were mixed in a Hobart mixer. The wet blended ingredients were then added to the dry blended ingredients and blended until the mass was free flowing. The mixture was then pressed through a strip die (1.25 mm x 2.5 cm) at 74 ° C. The pressed strip was stretched by 30-40% and cut into 3 cm long pieces and cooked at 190 ° C for 45 s.

15

Example 8

Prepared as a potato dough with the following composition:

Potato granules 20 (frozen) 70 g

Wheat bran (heated) 27 g

Guar gum 1.5 g

Salt 1.5 g The dry ingredients were mixed together and then evenly in water (226 ml) at 60 ° C to a dough with a dry matter content of about 30% by weight. The dough was pressed through a piston extruder (die 1 cm x 1 cm) and cut into 7.5 cm long pieces. The resulting pieces were transferred to an immersion fryer at 170 ° C for about 90 s. The partially cooked material was stored frozen. For use, frozen pieces were roasted in a conventional toaster for 1-3 min.

12 69392

Example 9

The following ingredients were mixed into a dough in a Hobart mixer:

Potato flakes (frozen) 200 g 5 Bran (heated) 100 g

Hydrolyzed soybean oil x 5 g

Ascorbic acid 1 g

200 g of water

The dough was passed through a twin-roll press at a temperature of 45 ° C to obtain a 0.4 mm thick plate which was cut into elliptical pieces (7.5 cm x 5 cm). These were cooked by immersion in cottonseed oil at 175 ° C.

χ contains 40% monoglycerides, 40% diglycerides and 20% 15 triglycerides.

Example 10

A mixture containing 97% by weight of rice flour and 3% by weight of salt was prepared. About 700 g of the mixture and 300 ml of water were then boiled in a pressure cooker. The cooked rice dough was pressed through dies (diameter 3 mm) and cut into pellets 1.5-3 mm long. The pellets were then mixed with the dried potato stew and bran as follows:

Rice pellets (moisture content 32% by weight) 25 g 25 Mashed potatoes (frozen) 25 g

Bran (heated) 25 g

18 g of water

The total water content was 32% by weight.

30

The mixture was finely chopped and mixed and the granular material was fed through rollers to give a 0.75 mm thick plate from which elliptical chips were cut.

These were cooked in coconut oil at 200 ° C for 15-20 s.

13 69392 (C) Examples of cooking a dough containing some non-coagulated starch_

Example 11

The following ingredients were combined in a Hobart mixer (4, 5 L) with a molass mixer using a slow speed JL min.

Dried potato flakes (frozen) 100 g

Potato starch (frozen) 100 g 10 Wheat bran (heated) 100 g

Salt 7 g

Over the next one minute, 347 ml of water was added at room temperature and stirring was continued for another minute. The mixture was then placed in a piston extruder. The mixture was forced through a slit (2.5 cm x 1 mm) with butter.

The pressed dough was cut with a knife into pieces about 5 cm long, and the pieces were allowed to fall, freshly cut, into a conventional cooker containing hydrogenated vegetable oil, where they were cooked at 190 ° C for 90 s.

In the example above, potato starch can be replaced by tapioca starch with excellent results.

Example 12

The dough was prepared according to Example 11 and rolled into a 0.5 mm thick plate using a pasta press 25. The plate was then rolled 1.5 mm thick and cut into 7.5 cm long pieces. The cooked product looked like potato chips.

Claims (9)

A process for preparing an expanded cereal product, according to which individual pieces of a dough composition containing gelatinized starch and cereal flour are cooked to expand the dough pieces into a volume of preferably at least about 1.25 times their original volume, characterized in that of dough composition, heated cereals are added in an amount of at least 15% by weight of the cereal product. 2. A process according to claim 1, characterized in that it comprises a step wherein the dough pieces are added to fat or oil, such that the concentration becomes at least about 5% by weight, and that the cooking is preferably carried out either by (a) frying in oil or fat, or (b) immersing in a hot comminuted material, and treating the product after step (b) to achieve the required fat concentration, preferably by spraying. 3. A process according to claim 1 or 2, characterized in that heated bran is added to ungelatinized starch or starch, water is added to form a dough, the dough is cooked to gelatinize at least part of the starch, the resulting dough. the composition is divided into individual pieces, and these pieces are dried and cooked. 4. A process according to claim 1 or 2, characterized in that heated bran is mixed with pregelatinized starch and water to form a dough, the dough is divided into pieces and the pieces are dried and cooked. 5. A process according to claim 1 or 2, characterized in that a slurry of water »heated bran and ungelatinized starch or starch source is formed, the slurry is dried on one or more rolls.