JPS59500400A - Method of manufacturing expanded wheat products - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] cooked wheat products FIELD OF THE INVENTION The present invention generally relates to wheat products and methods of preparing such products. In more detail , the present invention is made from wheat, in a puffed form, and in a preferred embodiment has a protein content. Concerning cooked food which may have a tall, spiral or cylindrical shape.

Cooked and subsequently expanded products are of course available in large numbers in the food industry. be. Various food ingredients (especially corn and rice) can be fully expanded to produce cereal foods and A large amount of equipment and freezing equipment is required to provide all types of prizes, such as snack foods. I've been thinking about it. The most common manufacturing method for expanded snack products is A method of cooking the cormorant and then extruding the cooked dough through a heated extruder under pressure. It is the law. When the dough exits the extruder from the high-pressure zone to the low-pressure zone, the gas on the back of the dough The gas or water vapor expands, resulting in the formation of a puffy prize. came out of the extruder In order to preserve the swollen structure of the subsequent food, all the components of the dough are usually adjusted. There is a need. From dough compositions with relatively high wheat protein content, in the past two It has generally been considered impossible to produce swollen good products. wheat protein When the fiber content is high, it is easy to return to a dense structure after leaving the extrusion layer and expanding for the first time. In other words, this resulted in a dough that did not rise sufficiently.

The process is to fully rise the dough made with wheat flour (which has a high protein content) and achieve the desired texture. It was difficult to differentiate. Attempts to produce expanded wheat products with high protein content have largely been It also applies to products that have a hard texture and cannot retain their initial bulge when extruded. It's Tarashi.

Dough made from high protein wheat is fully expanded to provide a light, crumbly and soft texture. Various attempts have been made to provide In this connection, starch and baking powder Various leavening aids, such as powder, were added to the dough before rising. US In patent No. 3851081, Epstein uses various methods during extrusion. The use of protein gels to desirably expand grain products is disclosed.

However, attempts to make puffed foods from high protein wheat products have failed to achieve the desired puffiness. , fragility, softness and "corn curls" to obtain a mouthfeel normally associated with commercially acceptable expanded foods. It was generally not successful.

In US Pat. No. 11g4.259859, 5picer has a high protein content. Expanded food with good results made from wheat grains (complete wheat grains) from which the entire wheat husk has been removed. It shows. The temperature of this food is about 188°C (370°F). The dough is heated in the barrel of the extruder before reaching the die where it is extruded at a high temperature. It is made by processing the dough and subjecting it to a refreshing 1C7JO process before extrusion.

The present invention does not require such knife cutting or cooking, thus saving substantial energy. energy savings were achieved and operational control was improved.

As used herein, the term "high protein wheat" means at least 11% protein by weight. whole wheat grain containing wheat eggs White matter content refers to the protein content of whole wheat grains, including bran and germ. It does not refer to the protein content of flour obtained from the endosperm of removed wheat grains. You should understand that. In the production of flour, the purpose is to extract the inner germ of the wheat grain. It involves separating the milk from the bran and embryo seeds (71), which is then separated into very small granules. Shattered into objects. Finely ground endosperm is a product generally recognized as flour. Ru. The various steps involved in flour production include wheat sorting and blending, washing, conditioning, and more. or tempering, grinding, sieving, refining, reduction and bleaching.

Various grain compositions are described in U.S. Pat. No. 4,259,359 by 5picer published on March 31, 1981), which table is incorporated herein by reference. Quoted herein by reference.

Therefore, the first object of the present invention is to extract soft 71) (brittle swelling) from wheat, especially high protein wheat. It is an object of the present invention to provide an improved method for producing a food product that has been prepared by a food manufacturer.

Another object of the present invention is to mix mainly ground wheat and hydrated dough at room temperature. and extruded through a restriction die for cooking in a steam bath, thereby Provides a method for producing a wheat product comprising swelling the wheat product as it exits It is to be.

It is further an object of the present invention to produce expanded wheat products with reduced energy requirements and The purpose is to provide a method for manufacturing products while effectively controlling the manufacturing process.

A more detailed object of the present invention is to expand dough containing high protein wheat and water. The object of the present invention is to provide a method for producing wheat products.

Furthermore, the purpose of the invention is to use a die instead of externally heating the food. It is an object of the present invention to provide a method for producing expanded wheat products which are prepared by cooking.

Other objects of the invention are set out in more detail in the following detailed description and attached drawings. right.

FIG. 1 is a schematic side view of an extruder that may be used to practice the present invention.

FIG. 2 shows an exploded view of a two-plate extrusion die that may be used to practice the present invention. This is a perspective view.

Figure 3 shows two partially disassembled plates that may be used to implement the invention. FIG. 3 is an end view of the extrusion die.

Figure 4 shows two partially removed plates that may be used to practice the invention. FIG. 3 is a side view of the extrusion die.

FIG. 5 shows an exploded view of a three-plate extrusion die that may be used to practice the present invention. This is a perspective view.

Figure 6 shows three partially removed plates that may be used to practice the invention. FIG. 3 is an end view of the extrusion die.

and 5 Figure 7 shows three partially disassembled plates that may be used to practice the invention. FIG. 3 is a side view of the extrusion die.

Generally, the method of the present invention involves providing whole wheat grains (preferably high protein wheat); Grinding to a specific particle size and adding water to the wheat to create a dough with a specific moisture content is assumed. Optionally, edible acid may be applied to the dough. Also, the extrusion assistant Agents or lubricants may be added to the dough to modify extrusion pressure. preferable Extrusion aids are edible oils or edible fats, which are added in controlled amounts. The cutting edges provide lubrication during extrusion and provide the desired texture to the product. . Water is added to the wheat in an amount sufficient to give it a dough-like consistency. The dough is at room temperature Mix it to make it homogeneous, then pass it through the die and apply pressure at the cutting edge. In that die, the dough is It reaches a temperature sufficient to generate water vapor in the cormorant. Extrusion produces high protein content. providing a stretched wheat product, the expansion of which is achieved without the supply of heat from an external heat source . During extrusion, the die surface is cooled due to the evaporation of water vapor and therefore the outside of the die. The surface is at a temperature of about 150-180°F.

A wheat endosperm protein called gluten becomes sticky when moistened with water and treated for a certain period of time. It has a unique and special property of forming a viscous elastic gel. In the method of the present invention, water The dough is prepared at room temperature to ensure homogeneous distribution of the ingredients and added ingredients. Due to the action of the die The dough reaches the steam generation temperature and is then extruded with sufficient pressure and turbulence. be done. The temperature of the die head at this time is approximately 66-82°C (approximately 150-180°F) It is. During the extrusion process, the dough reaches a temperature and time at which the gluten becomes elastic. , and the wheat product expands as it exits the die.

If a food acid is used, it should have an equivalent content of about 0.01-0.05% by weight of wheat. Present in a range of amounts of lactic acid. Advantageously, the edible acid is about 0.02-0.04% by weight of lactic acid. All percentages used here are used unless otherwise indicated. If so, it is based on weight.

The term "equivalent lactic acid" refers to a given food acid that has the same acidification equivalent as a specified amount of lactic acid. means the amount of Suitable edible acids include lactic acid, phosphoric acid, hydrochloric acid, gluconic acid, acetic acid, and succinic acid. acids, adipic acid, fumaric acid, malic acid, citric acid, tartaric acid, and mixtures thereof things, but are not limited to these.

The edible acid may be supplied by adding a food grade chemical acid. In addition, edible acids contain acids It may also be supplied using food. Suitable acid-containing foods are cream cheese and kattei. cheese, yogurt, whey, dried whey solids, acidic fruit juices (e.g. orange juice, lemon juice, grapefruit juice, (pineapple juice) and mixtures thereof, including but not limited to .

Common salt (Ha(A) and other salts (e.g. sodium dihydrogen phosphate and other phosphates) You can also put it in the dough. If salt is used, the salt should weigh about 1.5 to 6 by weight of the dough. Exist in the range of %. 7)) By optional ingredients such as Lr,; It is better not to add salt other than the salt provided to the dough.

It is important that the ingredients used are evenly distributed throughout the wheat. Ingredients (including water) The presence of any of these in high concentrations is undesirable.

Although the present invention is primarily applicable to products made from wheat, it is generally applicable to high protein wheat products. Particularly advantageous for manufacturing.

The high protein wheat used in the present invention should contain at least 11 proteins.

Mixing different grades of wheat to provide wheat with the desired 11% protein content You can leave it there. In this regard, at least seven grades of wheat are recognized. , these various grades of wheat? A mixture containing at least 11% protein We can provide wheat. Intermediate protein of hard wheat produced in different regions every year The quality content will be in the range of 11-15%.

Soft wheat will generally have an average protein content of about 6 to 11 grams. soft wheat and hard wheat The wheat can be blended to provide the desired 11% protein wheat. Also , fortifying wheat with gluten and other proteins to achieve desired protein levels You can also.

Egg whites, yeast, isolated soy protein, casein, and wheat germ for added nutritional value. obtained from wheat alone by fortifying it with other protein sources such as wheat bran and groats. It can increase the protein level of the products produced. However, the added protein, does not provide the body and texture of the puffed product of the present invention and damages the structure of the product. Or maybe it will be weakened. When protein raw materials are used, they are primarily nutritional. added for. The added protein raw material is approximately 5 to 20% based on the weight of wheat. % range.

A preferred extrusion aid is a triglyceride fat. That fat is used in food manufacturing. It may be any commonly used liquid fat or solid fat. That fat is Fat-containing substances such as yogurt, milk or cream that have been added may not contain other additives. may also be supplied. In a preferred embodiment, yogurt (with some fat and acid) ) are added to the system to provide moisture, fat, acids and additional nutrients. Ru. Flavoring and coloring ingredients are added to impart the desired taste and appearance to the final product. available.

As already indicated, the uninvented method is used to produce whole wheat or various types of whole wheat. (preferably with a protein content of at least 11%). will be started. The whole wheat is pulverized to a predetermined particle size that is easily susceptible to the method of the present invention. Prepare a suitable substrate. In this context, the maximum particle size of the milled whole wheat is than the minimum dimension of the opening for extruding and providing the puffed wheat product of the present invention. Must be small. Openings of various shapes, e.g. slots, circular or Rectangular holes, crescent holes, star-shaped holes S and combinations thereof can be used. Ru.

As mentioned earlier, ground wheat field 9 for slot opening The maximum particle size of the material shall not exceed the minimum dimension of the aperture.

This means that all of the ground wheat material passes through a ≠30 mesh screen (US standard sieve size). Approximately corresponds to the requirement of However, approximately 20% of ground wheat particles It may be up to +30 mesh screen or higher. But every particle is at the edge of the aperture. It was decided that it should not be larger than small dimensions. Particle size produces water vapor It is thought that this affects the generation of heat in the dying die. Whole wheat is the largest A mill with a sorting device to control particle size during the grinding operation. It is conveniently ground in a fine grinding machine such as a pulverizer.

The ground whole wheat is then mixed with the dry ingredients to be used. ribbon blur Blending in a grinder or other type of tri-blend equipment homogenizes the dry ingredients into the ground wheat material. Suitable for quality distribution.

The blend of ground wheat and other dry ingredients is then mixed with water 2 and/or the water-containing ingredients. to produce dough.

The water and/or water-containing ingredients provide a dough containing about 14 to 18 parts by weight of water. Added in sufficient quantity. Its water content depends on the generation of heat in the die and the desired temperature. It is important because it is related to the achievement of blindness.

The dough is then heated at a rate sufficient to generate heat and produce water vapor within the dough. , into a device that can force the dough through a die. Such attire The device may be a press or an extruder. Preferably, the device It is capable of mixing and cooling the dough while pushing it away. Dew. In this connection, the device is It is convenient to have a body part or a barrel part for carrying out the mixing. the The device is installed directly in front of the die to direct the dough from the body or barrel section to the die. It should have a head part or a nozzle part.

No heating of the dough within the body or barrel is required. This is an energy node. It also causes undesirable protein denaturation and maldation. 1arcl) Avoid heating the dough for long periods at high temperatures, which may cause browning due to reactions. I can do it. Cooking the dough in the body or barrel requires no force) or is minimized. It will be done. However, the generation of water vapor in the die causes some addition of the dough in front of the die. Heating and cooling this area will result in no meaningful adjustment within the body or barrel. This is desirable in order to avoid problems. The heat generated during cooking with the die is Its temperature is controlled by a water cooling jacket or similar that surrounds the whole room. There is a need to. Such cooling reduces the temperature of the dough entering the die from room temperature to about 82°C. (approximately 180'F).

The method of the present invention is controlled mainly by heating and cooking the dough in a die. can be run. Additionally, the die design has certain features to achieve the desired results. It is selected with

1 To achieve the temperature required to cook the dough and achieve the desired conditioning of the gluten. Therefore, no water vapor is introduced into the extruder. And as already pointed out, die Preheating the dough in advance should be avoided. Rather, the dough passing through the die is filled with water. Enough heat to cook the dough to produce steam and condition the gluten During extrusion, the dough expands into the desired shape determined by the shape of the die. do.

The present invention is based on the prior art of extruding the dough after cooking and conditioning the dough product (in this case the dough). A is merely a molding machine) 7 I) A significant and unexpected change in the concept of brought about change. The use of a die to cook the dough by generating heat while passing through the die. Its purpose is not disclosed at all.

Features of the invention will be discussed with respect to the extrusion apparatus illustrated in FIG. In Figure 1 An example is an extruder (100), located in Sa'be, Kansas. thcLVC is marketed by Wenger Manufacturing. It may be a Wenger extruder. This extruder (100) will mainly be described later. serves to force the dough through a die (101) of special design and construction that .

The extruder (100) includes a barrel or body (103) in which a continuous thread is inserted. There is one cone (105) with a female part (107) forming a crest. five ji The part covered with the jacket (109α, b, c, d and e) is the barrel (103) The barrels (103) terminate in nozzles (111).

The nozzle (111) is connected to the die (101) 6. According to common practice, screw The ridges may be of different shapes and may be varied to obtain the desired result. It's okay.

Wheat dough is added into the feed hopper (113) where it is fed from the feed cone (1x 5) [Weighed into barrel (103).

In the barrel (103), the cone (105) also generates heat and causes water to flow inside the die. to produce steam, which cooks the dough and conditions the gluten. It acts as a pump to force the dough through the die (101) with sufficient velocity. Departure How much force does the generated heat and water vapor exert on the dough before it reaches the die?710 Go into the barrel while heating it up. Heating the dough in this way is harmful and 1 The Tsudama is the part covered with a jacket that is larger than that (109a, b).

c, d or e) by passing cooling water through them. The cone (105) is also Works to uniformly distribute various ingredients (including water) throughout the dough through pump action. do.

The illustrated device is only one means of forcing the dough through the die. It should be noted that A hydraulic ram or pump generates heat through the die at the desired flow rate. water vapor and may be used to generate water vapor.

% product by weight.

In the die, the steam is superheated to about 121°C (about 25,013°C). ’F) is reached. Friction generates heat, which changes the properties of the dough and the shape of the die. It is clear that the extrusion rate and the extrusion rate have an influence on the heat generation.

The dough not only achieves the desired heat generation in the die but also provides economical throughput. There should be pressure to provide The extrusion amount depends on the shape of the die and the tie (10 1) It changes depending on the pressure generated.

The die (101) has three consecutive disc-shaped plates, each of which has a Holes are drilled and placed around them to attach them to the extruder. and then threaded. and each plate with upstream and downstream surfaces is a flat open plate. It is advantageous for manufacturing articles of the invention such as mouth cylindrical articles. first plate has a plurality of holes arranged in a circle at equal intervals, the diameter holes being located downstream of the first plate. Surrounded by a circular supply cavity in the plane, all of the circularly arranged holes and their The associated supply cavity is located in a shallow circular recess on the downstream face of the first plate. By the way, it's over. The downstream surface of the first plate (or upstream plate) has multiple Connect with the upstream surface of the second plate (or intermediate plate) with holes. intermediate play The upstream face of the upstream plate has a circular box extending therefrom to connect with the downstream face of the upstream plate. have a The intermediate plate has a plurality of holes arranged at equal intervals. have a group.

These holes are arranged in a circular manner. The holes in each group are also arranged in a circle, and this circle The shaped arrangement surrounds the hole in the first plate when the plates are aligned. intermediate play The holes extend through the plate and form a turn in each circular arrangement on the downstream face of the intermediate plate. terminating in a circular cavity extending from the top to the bottom. The downstream surface of the intermediate plate extends from the bottom of the product. into equally spaced holes in the third plate (or downstream plate) that extrude It has a wide range of characteristics. These bets are arranged in a circle at equal intervals and substantially At the center of each circular arrangement of intermediate plates.

The third plate (or downstream plate) connects with the downstream face of the intermediate plate. under Evenly spaced holes in the flow plate are located closer to the intermediate plate than the area where the extruded product exits. It is more dog-like in the area facing the toe. This means that the downstream plate It has a certain shape. It forms a substantially frustoconical inner region. middle plate The vent extends into the center of the hole in the downstream plate, and has an annular outlet in the downstream plate. formed on the downstream surface from which the product is extruded.

Another preferred die is made of two disc-shaped hoods 1). First step A plate (or upstream plate) has an upstream side and a downstream side, and is arranged in a circle at equal intervals. It has multiple holes. The upstream side of the upstream plate attaches the plate to the extruder. It has a circular boss extending therefrom for easy access. downstream face of upstream plate is a circular cavity that connects with the upstream face of the second plate (or downstream plate) of the die. Tee or circular depression and 7a' downstream 5 like this and a plurality of slots extending through the plate. evenly spaced on the downstream plate. The placed slots are arranged in a circular pattern, with the center of the slot aligned with the center of the hole in the upstream plate. It is located slightly on the outer circumference. The slot is located on the downstream face of the downstream plate. at the upstream face of the downstream plate than at the outlet opening (where the product is extruded). It is getting wider. Special features for making curled products such as balk curl type products In the preferred configuration, the sidewalls of the slots inward to the center of the plate are for an axis extending through the slot perpendicular to the upstream and downstream faces of the plate. to form an angle of about 30 degrees. of the slots on the outside of the center of the plate. The sidewalls extend through slots perpendicular to the upstream and downstream faces of the die plate. It forms an angle of approximately 15 degrees with respect to the axis.

In a preferred embodiment of the invention, the extruder (10) is shown in Figures 2-7. Equipped with two or three plate dies.

With respect to Figures 5-7, the three plate dies are three circular or disc shaped plates. upstream plate (4), intermediate plate (6) and downstream plate (8). ), the dough consists of plate (4), then play) (6), and finally It flows out through the plate (8) and the die opening (10) therein. The product is When it exits the die opening it expands, moisture is generated from it, and the product becomes small. Cut into bite-sized cylindrical products with a small, flat opening.

The upstream plate (4) has an upstream surface (12), a downstream surface (14) and extends therebetween. It has a plurality of holes (16). The hole (16) is located approximately in the center of the disc-shaped plate. They are arranged at equal intervals of about 60 degrees in a circular arrangement with a center. The downstream surface (14) is a hole. (16) having a substantially circular recess (11) with a diameter exceeding the diameter of the circular arrangement; Ru. Furthermore, on the downstream face of the plate (4), the diameter holes form a circular feed cavity ( 9).

The upstream plate also has holes (13) placed at 60 degrees each around the circumference of the plate. do. The periphery of the upstream plate has an alignment notch (15) extending the width of the plate and and a side notch (12) extending approximately one quarter of the width of the plate.

The intermediate plate (6) has approximately the same width and diameter as the upstream plate. the The intermediate plate has an upstream surface (18) facing and connecting to the downstream surface of the upstream plate; and a downstream surface (20). A plurality of equally spaced holes (22) make the plate penetrate. The holes (22) are arranged in a plurality of circles (24), and each circular arrangement has a center opposite the center of the hole (16) in the upstream plate.

The upstream face of the intermediate plate includes a circular intermediate boss (21) extending therefrom; The base has a circumference outside the circularly arranged holes (22). Is that the downstream surface of the intermediate plate? It has a circular bead (23) extending from having circumferences of substantially equal diameter. Circle shape be 17 A knob (26) extends from the downstream face of the intermediate plate at the center of each circular arrangement. That bet into the hole (28) of the open die towards and within the downstream plate (8). Extends to. On the downstream side of the intermediate plate, each bed is connected to the downstream plate. Surrounded by a circular feed cavity (19) to facilitate extrusion.

Around the middle plate are two circular mounting cavities (25), four equally spaced The arranged screw holes (27) and the six equally spaced through-mounting holes (28) have For circular mounting, the cavity is a round hole that does not penetrate the width of the intermediate plate. , the screw holes (27) are used to attach the downstream plate to the intermediate plate. Threaded for bolts or similar.

The downstream plate (8) also has approximately the same width and diameter as the old upstream plate and the intermediate plate. Two. The downstream plate has an upstream surface (30), a downstream surface (32) and an extension therebetween. It has a tapered die opening (10) that extends. The upstream surface of the downstream plate is It has a circular notch (38) which is the attachment of the bead (23) on the plate. do. The six die openings are equally spaced in a circular pattern, with holes (10) located in the upstream plate. The center is located on the same axis as the center of the side or end face of the hole (16) and the bed (26). Two. Each die opening (10) has a circular inlet (36) that is larger than a circular outlet (36). 34), and thus the volume between them in the downstream plate has the shape of a truncated cone. Take. The circumference of the downstream plate has two screw holes (40) and four equally spaced through holes. The through hole (42) and four equally spaced through-mounts have holes (44).

When these plates are assembled into an extruder, the downstream face of the upstream plate is Connects to the boss on the upstream side of the plate. Vertical axis of intermediate plate The line is on the same line as the axis passing through the center of the hole (16) in the upstream plate. intermediate play The downstream surface of the plate faces and connects to the upstream surface of the downstream plate. K soge is downstream plate a downstream end extending into the die opening and forming an annular narrow die outlet on the end face of the begging. It is in the same plane as the circular outlet of the plate.

A bead on the downstream face of the intermediate plate is a circular notch on the upstream face of the downstream plate. It fits perfectly. The screw hole (40) on the downstream plate is used for circular mounting on the intermediate plate. is aligned with the cavity (25). The through hole (42) in the downstream plate is connected to the intermediate plate. Align the screw holes (27) in the intermediate plate with bolts or similar Attach to the rate.

For through-mounting in the downstream plate, hole (44) is required for unthreaded mounting in the intermediate plate. The holes (28) and the upstream plate mounting are aligned with holes (13) and all of these holes is adapted to accept a bolt or similar, thus attaching it to the extrusion device. Matched plates are installed.

2-4, two plate dies may be used in the method of the present invention. This is another embodiment.

In a two-plate die, these plates have curls such as balk curls. Arrangement 9 to produce manufactured products be done.

The two-plate die has two circular or disc-shaped plates, i.e. the upstream plate. -) (204) and the downstream plate (,206) i>, the dough is through the flow plate and then through the downstream plate and the gou opening slot (208) therein. ). Similar to the three-plate die, if the product has a die opening slot When it comes out, the product swells and moisture is released from it. However, the die opening Because of the shape of the lot, the product will curl as it exits the opening and will cause a -0 sized cut. Cut into pieces.

The upstream plate (204) has an upstream surface (210), a downstream surface (212) 76, and It has a plurality of holes (214) extending therebetween. The hole (214) is located in the center of the disc-shaped plate. They are arranged at equal intervals in a circle with approximately the center.

The upstream face has a disc-shaped boss (216) extending therefrom, which boss extends from the plate. Helpful to attach to the extruder, the diameter of the boss is about 70% of the diameter of the plate . (204) has a diameter that exceeds the diameter of the circular arrangement of holes (214) The diameter of the cavity is the same as that of the boss. substantially the same as the diameter. The downstream surface of the play (204) is the cavity (21 8) A circular fitting that extends around and connects the upstream face of the downstream plate. It has a bead (220). The upstream plate is surrounded by two circular holes facing each other. The attachment is the cavity (222), and its installation is on the same circumference as the cavity (222). Four screw holes (224) at an angle of approximately 30 degrees to the side, and the mounting is in the cavity. The four through-mounts have holes (226) on the same circumference as the holes and threaded holes. Each through-mount The mounting holes are at a 30 degree angle from each cavity and screw hole combination. upstream The peripheral sides of the plate are useful for disassembling the die and removing it from the extruder. It has two disassembly notches (228) separated by a 60 degree angle. upstream plate The periphery of the plate also aligns the two plates with each other and properly attaches them to the extrusion equipment. It has two alignment notches (230) spaced 180 degrees apart to help.

The downstream plate (206) has substantially the same width and diameter as the upstream plate.

The downstream plate has an upstream surface (232) and a downstream surface (2'14) and has a die opening surface. A mouth slot extends between these. The upstream surface (282) of the downstream plate is for surrounding the open slot and attaching the bead (220) on the upstream plate. It has all the circular notches (236). The die opening slots are arranged in a nearly circular manner. and its center is on the same axis as the center of the circular arrangement of holes (214) in the upstream plate. Ru. However, the slot is the diameter of the cavity (218) in the upstream plate. ' is placed on the circumference of a circle with a diameter smaller than '.

Each die opening slot has an inlet (236) larger than an outlet (238). Ru. The angle of the internal wall (240) of the gou opening slot extending towards the center of the plate is , downstream 21 relative to an axis perpendicular to the upstream and downstream surfaces of the downstream plate. Inside the plate, at a distance from the center, the angle of the external wall C242) extending 1"L The rim is also thick. The viscous is extruded from two plate dies (and the outlet Curls when leaving (238).

The circumference of the downstream plate includes two upstream tapped holes (244) facing each other at an angle of 180 degrees; and its upstream: the same circumference at an angle of 30 degrees to each side of the western hole (24-4) It has four through-holes (246)'fi=on top. one screw hole and two The part with the plate is at an angle of about 30 degrees to the side of the valley in combination with the hole. (248) extends through the upstream plate la, and the plate clamping is Cr in the hole. The screw hole 2 and the through-tightening are on the same circumference as the hole. In addition, the circumference of the downstream plate The 11th side of the glue part is aligned with the notch (230) in the upstream plate, and the die is inserted into the extrusion device. It has two matching notches (250)'i for attaching the (C-shaped).

When two plate dies are assembled in an extruder and the summer temperature is 3%, the downstream surface of the upstream plate is The upstream surface of the downstream plate is in contact with the opposite surface, ? do. Circumference of cavity (directly below The rate slot extends all over and around the exterior wall of the slot. The upstream plate is the downstream plate so that the slot holes are located at the ends of the two instantaneous contact slots; The bore essentially feeds the dough into two slots. The two plates are placed in a total extruder. When aligned for mounting, the two upstream threaded holes (244) in the downstream plate The two circular fittings on the upstream plate align with the cavities. Downstream plate pre Tighten the hole (248: L is aligned with the tapped hole (224,) on the upstream plate, Bolts for mounting two plate plates facing each other, or all items of the same kind. The hole (246) is the hole (246) for the plate tightening of the upstream plate. The attachment is aligned with the hole, and the Oshiyama-kema J (remove these two plates (・pol for pulling) - or all items in its category 1' and above.

After the product is pushed up from the die (101), expanded, and cut into small pieces, The product is dried with a water content of less than about 5%, preferably with a water content of about 1 to 4%. Drying is done at a temperature above 1 to avoid surface hardening of the wheat product, generally about 3 to 15 degrees. Achieved in minutes.

After drying, the swollen wheat product is mixed with edible acid: 1'! Drying when using a release aid Crushed wheat with the following composition: 75-97% edible acid, based on the weight and quantity of wheat. 0. O1-0.05% equivalent lactic acid: fat, 0.04-3% by weight of wheat: and and other ingredients, 0.~25% by weight of wheat.

The product can be eaten in this state, but it may be coated with fat containing flavor. to provide additional flavor and food properties. The two-step colting method results in Very high ((desirable flavor release) and also desired expansion and retention of texture. bring.

The following examples illustrate various features of the invention, but as defined in the appended claims. This does not limit the scope of the present invention.

3 Hard raw wheat was ground with +30 Metsu/I used Niclean]・Numer mill.

195.51 g (431 lb) of ground wheat was added to a blender (C introduction 1). Yeast 2 0+; 9 (44 bonds).

Powdered yogurt 2+ (g (4,4 bonds), corn oil 1..37i g (3 bottles) ), skim milk 5 I (11 lb) and water 18-22.7 Kg (40 ~50 bond) was added and homogeneously mixed and dispersed in the ground wheat to form a dough. the The acquired flavor ingredients and beach color ingredients are blended into the shell of the dough to create a psychic/talina seasoning. +1.8 Kg (4 bonds) (mixed with spice classification and flavoring ingredients) , 200g of turmeric, 169g of powdered onion, and 51iL of powdered garlic. Wenger of Kansas 5ebetha rl'anufa-ctu RING Co., Ltd. built a conduit and installed an fcX-25 model Wengle extruder. . The length of the baffle of the extruder was divided into 5 sections. Cooling The jacket comes with a song. The diameter of the baffle is 13.3 < 1n (5.25 inches). ), the length is 123.4 cm (48.6 inches), and the barrel It ended with a die. The barrel was equipped with an awl.

The diameter of the receiver is 13.37:rrL (5.25 inches) at the inserted end and the non-extended end. has a conical nozzle with a diameter of 4.25 inches at the end of the barrel. The length of the orifice was 22.2 cIrL (8.75 inches). . Two dive plates were installed at the outlet of its orifice.

Each plate had a radius of approximately 7.32.1 (.2'A inches). Top/fixed play The thickness of the plate is approximately 2.159 mm (o, s 50 inches), and the thickness of the downstream plate is Approximately 2.331 crn (0.918 inch) 7 to upstream freight rate: There were six holes with a diameter of 0.635 m ('A inch). These holes are equal Arranged in a circle at intervals, the middle r'B4-1° of the center of the upstream plate of the current shape The diameter of the circular arrangement was 4.128 cm (1,625 inches). Up The diameter of the caddy on the downstream side of the flow plate is approximately 10 cm (4 inches), and its is 0.1.93 crn (0.076 inch) above the upstream plate. The boss on the flow surface has a diameter of approximately 101 (4 inches) and a height of 0.318 (4 inches). % inch).

The downstream plate has 12 thin rectangular slots; +% hV), the length of its outlet The length is approximately 7466 m (0.6875 inches), and the outlet is 1 m (4 approximately 0.6 m). 051: rnc 0.020 inch). The receiver on the upstream side of the downstream plate The slot diameter at the inlet is approximately 0.953CTL (% inch), and its length is approximately 3.018 CrrLCIX. inch), and the receiving area is 0.0 mm at both ends. It was rounded with a radius of 476 cIrL (%6 inches). Downstream face of downstream plate The center of each slot in is on one circumference with the center of the plate as its center. The radius of the circumference of Na was approximately 4.445 CIrL (1,750 inches). . The upstream and downstream faces of the upstream plate (with respect to the axis perpendicular to the die opening An angle of about 30 degrees in the same direction as the upper middle of the upstream surface of the downstream plate. It was hard.

Relative to the same axis, the outer wall of the die opening is connected to the downstream plate 25. The angle was 3'' in the direction away from the center (about 15 degrees C).

The dough was pressed using a drill at a rate of 453.6 kou (1000 bond) per 1 to 11 knots. Barrel circle of departure ((sent. Barrel O In the first two areas, the doe is approximately Allow the reeds to cool to room temperature until areas 3.4 and 51 of the barrel are heated and thus the barrel In the third zone of the barrel, the dough is at room temperature, and in the fourth zone of the barrel, the temperature of the dough is jζ The fifth zone, slightly above room temperature and in front of the conical nozzle, is approximately 66° It was maintained at ~82°C (below 150°-180°). The dough is in the extruder for about 4 seconds A moment later, the doe was inside the die for less than a second.

While the dough passes through the plate of the die, the optical surface of the die reaches approximately 32°C (below 180°C). and the dough reached about 121°C (below 250°C).

The product curls when it flows out of the die, and all wheat products are curled by cutting the 3t. It was. The expanded wheat product leaving the extruder lost moisture at about 9')6. the product was introduced into a dryer and dried at 1 to 2% moisture in about 10 minutes.

Example II (Mr. IJ Ng's wheat products) lol Example I for -f! , ingredients and method It was used to make tungsten wheat products.

Introduced into the X-25 model Wenger extruder as described in Example 2 (, fc,. The extruder is equipped with three plate dies almost as described above. I attached it. The upstream plate has a total deviation (or thickness) of 1.27c+n (X inches) , middle school 26 special table 1984-500400 (8) plate is 2.1.59 tv (0-850 inch) lfi f, and the downstream plate is 2.332an It had a width of C0,918 inches). The upstream plate has an i of 7.6: l+n (3 inches) with a depth of 0.193 cIn (0-076 inches). A circle with a diameter of 7.62 CTL (3 inches) surrounded by the supply cavity; It has six equally spaced 0.635zi (X inch) feed holes around the circumference. Ta. All holes have a radius of 5-4761 m (2% 2 inches) and a depth of 0.316 cr. A circular depression of n (0,125 inches) terminated in the downstream face of the instep.

The boss extending from the upstream face of the intermediate plate has a radius of 5.396 cIIL (2,125 The height was Q, 316 cIn (0,125 inches). Shimoaramento・ The pegs extending from rn (1,268 inches). Eight 0.397 cm ('A2 inch) ) holes surround the peg and are placed on a circumference with a diameter of 1.905 ai (X inches). Ta. The diameter of the 1st cavity is 2.54 cTn (1 The depth was 0.193 LML (0.076 inch).

The downstream plate is a 6-inch plate placed on a circumference with a radius of 3.81 cm (1.5 inches). It had two die openings. The 6-hole intake has a diameter of 2.54 cIIL (1 inch). ). The diameter of the downstream plate is 1.27 CrrL (0,5 0 inch). The peg extends to the upper vC of the die opening, and the die is 0.076 zi (0-030 inches) extrusion opening or orifice.

The dough was mixed at regular intervals and fed into the extrusion vessel described above. extruder barrel Cool and exfoliate the dough. It was maintained in I. When extruded from the die, the product is either ring-shaped or cylindrical. The product is cut into pieces, which are dried to a moisture content of 2% in about 10 minutes. Ta.

Obvious modifications of the present invention will be readily apparent to those skilled in the art; The invention should not be construed as limited to the operational details or compositions described above.

Accordingly, an improved method for making expanded wheat products is provided by the present invention. In other words, I would probably agree. The present invention (details regarding one particular center, Although various changes and adaptations of these methods are based on the description herein, As it is obvious, these are also included within the scope of the present invention.

Claims (1)

[Claims] (1) Process of crushing whole wheat; Process of adding moisture to crushed wheat; The process of making dough by distributing water homogeneously in wheat; applying heat and steam to the dough the process of directing the dough through a die at a velocity sufficient to generate The process of conditioning the wheat by heating and extruding the dough into a low-pressure zone and steaming A process of expanding dough by rapidly generating Qi; Method of manufacturing wheat products. (2) Wheat contains at least 11% protein by weight, according to claim 1. Method described. (3) Dough containing about 14 to 18 weight balls of water, according to claim 1. Method described. (4) Dough (at a rate of approximately 453.6 kg (approximately 1000 bonds) per hour) The method according to claim 1, wherein extrusion is carried out at 5rL. (5) The low pressure zone is at approximately atmospheric pressure (61 wheat is at the end of the die). 2. A method according to claim 1, wherein the particle size does not exceed small dimensions. (71 Heat and water vapor are generated within the dough, and the dough is exposed to external heat to the dough and die.) Claim 1.2.3.4.5 or cooked in a die without a heat source The method described in Section 6. (8) The dough is pushed into the low pressure zone while forming an expanded product in the shape of a balk curl. The method according to claim 1, wherein the method is issued. l