GB2291580A

GB2291580A - Cereal flakes having a low sugar content

Info

Publication number: GB2291580A
Application number: GB9514056A
Authority: GB
Inventors: Konstantin Hauf; Lothar Petermann; Gerlind Braunsdorf; Erich Koehler; Ralph Thomann
Original assignee: WURZENER NAHRUNGSMITTEL GmbH
Current assignee: WURZENER NAHRUNGSMITTEL GmbH
Priority date: 1994-07-22
Filing date: 1995-07-10
Publication date: 1996-01-31
Anticipated expiration: 2015-07-10
Also published as: GB9514056D0; DE4426041C1; GB2291580B

Description

1 2291580 1 CORN-BASED FOODSTUFF The present invention relates to a

flaked, corn-based food product and to method for manufacturing such a product. The product of the invention is especially suitable as a food stuff for diabetics.

It is known from US-A-4472449 to manufacture crispy corn-flakes by initially boiling corn in a syrup, which contains 6 to 8% salt, 15 to 2205 sugar, 0 to 100-. malt syrup, 0 to 8% corn syrup, 60 to 750-b water and 0 to 0.1% iron sulphate, under a slight overpressure for 1.25 to 2.75 hours. Prior to mixing the syrup with the corn, the pH value of the syrup is adjusted to 7 to 9.5. Following the boiling process, a drying process is carried out until the moisture content amounts to 15 to 250-., which occurs after a cooling period of 2 to 24 hours at an ambient temperature or a higher temperature of preferably 200C to SOOC and a relative air humidity between 50 and 99%. The mixture is then heated to temperatures between 570C and 1210C and processed into flakes which are roasted at a temperature of 1760 to 2880C for 30 to 90 secs.

A method of this type is comparatively costly with respect to time and also energy consumed. Moreover, the product obtained is not suitable as a foodstuff for diabetics owing to its relatively high sugar content.

A method for manufacturing modified popcorn which is suitable for diabetics is known from DE-A-4323788, wherein fat or oil is heated to a temperature in excess of 2500C in a puffing vessel to which the corn is added. A sugar substitute or sweetener is then added and is present for 50 to 750-. of the entire puffing up time. Apart from sweetening agents, or in addition thereto, it is also possible to add flavourings.

The product according to DE-A-4323788 has a 2 considerable fat content. In addition to this, numerous people have an aversion to artificial sweeteners used during its production. Similarly, the addition of flavourings, which have to be added to the hot fat or oil, is undesirable, since the high temperature may change or destroy the flavourings.

EP-A-0312220 describes grain products which are sweetened naturally by fructose, wherein whole grains or fractions of the grain, such as for example bran, are initially boiled in water for 30 minutes and are then cooled down to 850C, the grain remaining in the boiled liquid. Subsequently, a-amylase is added and agitated, the temperature being maintained at 850C for two hours. The mixture is then cooled to 600C at which time glucoamylase and glucose isomerase are simultaneously added. Spezyme glucoamylase and spezyme glucose isomerase are then added and the temperature maintained at 600C for 2 to 18 hours. The water is then separated from the enzyme-treated grain in which the sugar content, such as dextrose or glucose, is converted into fructose. The grain is dried to a moisture content of 410-. and then comminuted by means of contrarotating rollers, of which one roller is provided with grooves. In this way, netting-shaped leaves are formed. These leaves are layered to form a layered structure of 10 leaves, which is then cut into small rectangular parts, dried, baked and roasted in a gas-heated oven for 7 minutes at temperatures between 940C and 3150C, wherein the enzymes are inactivated. The end product has a moisture content of 4.5'-. by weight.

Although the fructose content renders the product suitable for diabetics, the costs involved both for the equipment and also the energy consumed are too great for this to be a marketable product.

An object of the present invention is to produce a 11 1 A flaked, corn-based food product which has a low sugar content, a pleasant taste and also fulfils the requirements for a foodstuff for diabetics.

Accordingly, the present invention provides a method for manufacturing a flaked, corn-based food product, which method comprises mixing a material comprising corn and/or a corn fraction with water and artichoke syrup to produce a base mixture, flaking the base mixture and roasting the flakes.

The invention further provides a flaked, corn-based food product which is suitable for consumption by diabetics and which comprises corn and/or a corn fraction, water and artichoke syrup.

In the method of the invention, the base mixture can be extruded prior to flaking. The extruded base mixture can also be comminuted prior to flaking. To obtain the product of the invention, the base mixture is dried and rolled to form the flakes. It is also possible to include salt in the the base mixture. Suitable corn material for making the base mixture includes, for example, semolina. It is preferred that the base mixture includes topinambou syrup, "topinambou" being another name for the Jerusalem artichoke.

In more detail, the invention provides a method for manufacturing a flakeshaped food product, which is produced primarily from corn, characterised in that at an ambient temperature 240 to 260 kg semolina is added to a solution of 21 1 of water, 15.5 1 of sweetened topinambou syrup and 3.5 kg table salt and this mixture is extruded at a temperature of approximately 1000C and a pressure of approximately 0.65 MPa, wherein the product obtained, which comprises approximately 240-. moisture content, is comminuted and subsequently dried and rolled to form flakes and these are roasted at approximately 3050C, wherein the finished end product comprises a residual moisture content of 4 approximately 4 to 5-0..

If the base mixture of the invention is extruded, the extrusion process can be carried out on a double-screw extruder having synchronised screws.

In its broadest aspect, the invention provides a cooked, flaked cornbased food product which is suitable for consumption by diabetics, which product comprises corn and/or a corn fraction, artichoke syrup and has, after cooking, a residual moisture content of less than 7-. by weight.

It is possible by means of the invention to produce a crispy, flakeshaped food product which comprises a strong, slightly nutty taste. At the same time, the sucrose content is less than one percent. This opens up new possibilities for the processing and consumption of this product. It is not only suitable for improving the range of foodstuffs for diabetics, but also coeliac sufferers can consume the product without hesitation, since the gluten content is practically zero.

The topinambou syrup which may be added to the product can be sweetened during its manufacturing process in a similar manner to the way in which sweet wort is manufactured, i.e. the starch in the artichoke tuber is converted by a boiling process into sugar. The flavourings, which this syrup also introduces into the product, produce the pleasant, strong taste. In addition, the product is practically fat-fee. When added to a liquid, the product retains its crisp structure over a long period prior to it becoming soft.

Example

21 1 of water, 15.5 1 of topinambou syrup and 3.5 kg table salt are homogeneously agitated in a mixing device. 250 kg 41 semolina is added to this solution and further agitated until a smooth, lump-free mass is produced. This mass is added to a double-screw extruder, whose screws are synchronised, and extruded. The extrusion takes place at a pressure of approximately 0.65 MPa, wherein the temperature is approximately 1000C. The exiting extrudate is comminuted immediately after exiting the matrix. It has a moisture content of approximately 24%. The interim product obtained is transferred to a dryer and dried. The dried product is rolled, which produces the flake-shaped structure. Subsequently, the flakes obtained in this way are added to a drum roaster and roasted at 3050C until a golden-brown colour is achieved. The finished flake-shaped food product has a final moisture content of 4 to 5%;. The sugar content lies at <1'-.; it has a pleasant, slightly nutty taste.

Claims

CLAIMS:

1. A method for manufacturing a flaked, corn-based food product, which method comprises mixing a material comprising corn and/or a corn fraction with water and artichoke syrup to produce a base mixture, flaking the base mixture and roasting the flakes.

2. A method according to claim 1, wherein the base mixture is extruded prior to flaking.

3. A method according to claim 2, wherein the extruded base mixture is comminuted prior to flaking.

4. A method according to any one of claims 1 to 3, wherein the base mixture is dried and rolled to form the flakes.

5. A method according to any one of claims 1 to 4, wherein salt is included in the mixture comprising the base mixture.

6. A method according to any one of claims 1 to 5, wherein the base mixture includes semolina.

7. A method according to any one of claims 1 to 6, wherein the base mixture includes topinambou syrup.

8. A method for manufacturing a flake-shaped food product, which is produced primarily from corn, characterised in that at an ambient temperature 240 to 260 kg semolina is added to a solution of 21 1 water, 15.5 1 sweetened topinambou syrup and 3.5 kg table salt and this mixture is extruded at a temperature of approximately 1000C and a pressure of approximately 0.65 MPa, wherein the product obtained, which comprises approximately 24% moisture content, is comminuted 7 and subsequently dried and rolled to form flakes and these are roasted at approximately 3050C, wherein the finished end product comprises a residual moisture content of approximately 4 to 5% by weight.

9. A method according to any one of claims 2 to 8, characterised in that the extrusion process is carried out on a double-screw extruder having synchronised screws.

10. A cooked, flaked corn-based food product which is suitable for consumption by diabetics, which product comprises corn and/or corn fraction, artichoke syrup and has, after cooking, a residual moisture content of less than 7% by weight.

11. A foodstuff produced by a method according to any one of claims 1 to 9.