NZ626460B2 - Crumb manufacture - Google Patents
Crumb manufacture Download PDFInfo
- Publication number
- NZ626460B2 NZ626460B2 NZ626460A NZ62646012A NZ626460B2 NZ 626460 B2 NZ626460 B2 NZ 626460B2 NZ 626460 A NZ626460 A NZ 626460A NZ 62646012 A NZ62646012 A NZ 62646012A NZ 626460 B2 NZ626460 B2 NZ 626460B2
- Authority
- NZ
- New Zealand
- Prior art keywords
- crumb
- weight
- composition
- water content
- gelling agent
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 239000003349 gelling agent Substances 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 238000003801 milling Methods 0.000 claims abstract description 6
- 239000002245 particle Substances 0.000 claims description 20
- 239000000416 hydrocolloid Substances 0.000 claims description 14
- 239000008188 pellet Substances 0.000 claims description 11
- 239000011324 bead Substances 0.000 claims description 10
- 229920001206 natural gum Polymers 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 229920002456 HOTAIR Polymers 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- -1 modified gums Polymers 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 244000215068 Acacia senegal Species 0.000 claims description 2
- 229920001817 Agar Polymers 0.000 claims description 2
- 239000001904 Arabinogalactan Substances 0.000 claims description 2
- 229920000189 Arabinogalactan Polymers 0.000 claims description 2
- 241000416162 Astragalus gummifer Species 0.000 claims description 2
- 229940113118 Carrageenan Drugs 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 229920000084 Gum arabic Polymers 0.000 claims description 2
- 229920000569 Gum karaya Polymers 0.000 claims description 2
- 239000004368 Modified starch Substances 0.000 claims description 2
- 229920000881 Modified starch Polymers 0.000 claims description 2
- 229920001615 Tragacanth Polymers 0.000 claims description 2
- 229940116362 Tragacanth Drugs 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000000205 acacia gum Substances 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 229940072056 alginate Drugs 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- 235000019312 arabinogalactan Nutrition 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 235000010494 karaya gum Nutrition 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000010487 tragacanth Nutrition 0.000 claims description 2
- 239000000196 tragacanth Substances 0.000 claims description 2
- 229920000591 gum Polymers 0.000 claims 1
- 238000000576 coating method Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000011248 coating agent Substances 0.000 abstract description 4
- 235000012813 breadcrumbs Nutrition 0.000 abstract description 3
- 239000000428 dust Substances 0.000 description 11
- 238000000034 method Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000010419 fine particle Substances 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M NaHCO3 Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000005755 formation reaction Methods 0.000 description 2
- 150000004676 glycans Polymers 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000004804 polysaccharides Polymers 0.000 description 2
- 230000001737 promoting Effects 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- HRZFUMHJMZEROT-UHFFFAOYSA-L 7681-57-4 Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 240000005415 Anogeissus latifolia Species 0.000 description 1
- 235000011514 Anogeissus latifolia Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 239000001922 Gum ghatti Substances 0.000 description 1
- 240000008529 Triticum aestivum Species 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 235000019314 gum ghatti Nutrition 0.000 description 1
- 150000004677 hydrates Chemical class 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000011068 load Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N rac-1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 231100000185 significant adverse effect Toxicity 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 239000004296 sodium metabisulphite Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002522 swelling Effects 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000021307 wheat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
Abstract
Disclosed herein is a method of manufacture of a breadcrumb coating for a food product comprising the steps of: extruding a dough composition comprising flour, a gelling agent, optional further ingredients and water to form an extruded composition; drying the extruded composition in a rotary dryer to form a dried composition, wherein the water content of the dried composition is from about 0.1% to about 1.5% by weight; and milling the dried composition to form a dry crumb with a water content of about 0.1% to about 1.5% by weight. o form a dried composition, wherein the water content of the dried composition is from about 0.1% to about 1.5% by weight; and milling the dried composition to form a dry crumb with a water content of about 0.1% to about 1.5% by weight.
Description
CRUMB MANUFACTURE
This invention relates to a process for manufacture of crumb. The invention also relates
to crumb manufactured by the process and food products coated with the crumb. The invention
relates particularly, but not exclusively, to crumb which includes a hydrocolloid or other gelling
agent in order to impart water resistant characteristics.
Conventional breadcrumb may have a water content of about 4% to 12% and becomes
soggy immediately upon immersion into water. Such crumb is inevitably for use in moist
environments, particularly for coating microwaveable products.
WO99/44439 describes a process for manufacture of breadcrumb by extrusion of a
dough mixture incorporating a gelling agent, particularly a hydrocolloid, to form pellets which
are dried and milled. WO2010/001101 discloses a process wherein crumb is extruded with a
gelling agent and dried to a moisture content of 2% or is dried in a fluid bed dryer at around
90°C for fifteen minutes. Use of a fluid bed dryer may be undesirable due to creation of a large
amount of airborne dust. Fluid bed dryers are designed to dry products as they float on a cushion
of air or gas. The air or gas used in the process is supplied to the bed through a special
perforated distributor plate and flows through the bed of solids at a velocity sufficient to support
the weight of particles in the fluidised state. Bubbles form and collapse within the fluidised bed
of material promoting intense particle movement.
According to a first aspect of the present invention, a method of manufacture of a crumb
comprises the steps of:
extruding a dough composition comprising flour, a gelling agent, optional further
ingredients and water to form an extruded composition, wherein the gelling agent is uniformly
distributed throughout the composition;
drying the extruded composition in a rotary dryer to form a dried composition, wherein
the water content of the dried composition is from about 0.1% to about 1.5% by weight; and
milling the dried composition to form a crumb with a water content of about 0.1% to
about 1.5% by weight.
The present method offers the advantage that it enables the manufacture of a crumb with
an extremely low moisture content without the need for substantial energy input. Furthermore,
the method achieves such very low moisture content without significant adverse effect on
product quality. Alternative drying techniques would typically achieve such very low moisture
content at the cost of e.g. heat induced defects. The crumb according to the present invention
offers the advantage that it is substantially more water resistant than crumb having a moisture
level of about 2.0 wt% and/or crumb that does not contain a gelling agent. The high water
resistance of the crumb obtained by the present method is particularly beneficial if this crumb is
used in the manufacture of coated food products that are distributed in frozen form and that have
to be heated before consumption.
The method may further comprise the step of dividing the extruded composition into
beads or pellets having a maximum dimension of 1 cm to 2 cm, preferably 0.5 cm to 1 cm,
before drying.
The pellets or beads preferably have a rounded configuration. This is advantageous to
facilitate rotation of the pellets or beads during drying while minimising disintegration and
production of fines and dust particles.
The selection of a maximum dimension is important to ensure thorough penetration of
thermal energy and egress of water vapour during the dwell time in the dryer. Thoroughly
homogenous drying is important to provide a consistently water resistant crunch after milling of
the dried beads or pellets.
Percentages and other quantities referred to in this specification are by weight, unless
indicated otherwise.
In a preferred embodiment the rotary dryer comprises an inlet; an outlet; a passageway
for the extruded composition; the passageway extending between the inlet and outlet; one or
more drying units each comprising a perforated cylindrical tube extending between the inlet and
outlet and a screw extending axially of the tube, wherein one of the tube and the screw are
rotatable to move extruded composition from the inlet to the outlet; and means for circulating
drying air through the passageway.
The rotary dryer may comprise at least four drying units assembled in a rotary cage
located within a closed housing.
The apertures in the perforated cyclindrical tubes are selected to be smaller than at least
90 wt% of the particles of the extruded composition. Preferably the dimension of the apertures
in the perforated cylindrical tube is in the range of about 1mm to about 5mm.
The extruded composition is preferably dried in the rotary dryer using a countercurrent
hot air stream. The countercurrent hot air stream typically has a temperature of 100°C.-160°C,
more preferably of 130°C-150°C, most preferably about 140°C. Flow rates of hot air employed
in the present method are typically in the range of .about 6 to about 15 m/s, preferably of 8-10
m/s.
The dwell time in the dryer may be 30 to 90 minutes, preferably 40 to 90 minutes,
preferably 45 to 90 minutes, more preferably about 60 minutes. The dwell time is selected so
that the entire thickness of the extruded particles has a moisture level at or below the
aforementioned percentage range.
This invention utilises a gelling agent, particularly a hydrocolloid, dispersed uniformly
in a rigid extruded farinaceous matrix structure which when dried to a water content of 1.5% by
weight or lower reduces hydration and swelling of the hydrocolloid upon exposure to moisture
thus creating a water resistant barrier. The farinaceous matrix advantageously compriseslow
gluten wheat flour.
Without wishing to be bound by theory it is believed that upon exposure to moisture the
gelling agent hydrates at the surface of the crumb or elsewhere in contact with moisture but
cannot expand within the structure of the crumb. This may result in formation of a barrier to
passage of water into the body of the crumb.
Preferably the particles have a maximum dimension between dust having a dimension
of about 0.1 mm and about 5 mm. Crumb having a substantial absence of fine particles or dust
may be used for outer coating of products. The dust may be used in the coating process as a
predust or as an infill between larger particles.
Preferably, the water content of the dried composition and crumb is from about 0.3% to
about 1%, more preferably about 0.5% to about 1%, more preferably about 0.5% to 0.8%, most
preferably about 0.5% to about 0.6%.
Crumb made by the method of this invention has the advantage of moisture resistance
during cooking or reheating in a thermal, microwave or combined thermal and microwave oven.
The crumb finds particular application for use in products which are frozen for storage before
use. Uniform distribution of the gelling agent, especially a hydrocolloid, throughout the crumb
imparts water resistance to the entire body of the crumb, and not to a superficial outer layer
which may become damaged in use.
Reduction of the water content of the crumb below an amount of 1.5% or higher confers
an unexpected degree of moisture resistance to the crumb. Thus, the crumb can be used to
produce a crumb coated food product which is crisp and has a crunchy texture. Without wishing
to be bound by theory, it is believed that reduction of the water content as claimed reduces the
rate of re-hydration of the gelling agent in contact with water, particularly in the case of
polysaccharide gums, prolonging the period during which the crumb remains crisp. This is
particularly important in crumb coated microwaveable products because steam emitted from the
core of the product passes through the coating, making conventional crumb coated products
soggy and unpalatable. The very low water content of the crumb further provides the
unexpected advantage that the crumb exhibits a low pick-up of oil during frying.
The gelling agent is preferably a hydrocolloid which forms a gel or otherwise increases
in viscosity when mixed with water. Preferred hydrocolloids produce a milled extrudate which
retains shape when stirred in water having a temperature of 20°C for a period of 60 seconds. The
hydrocolloid provides a degree of water resistance reducing any tendency to pick up moisture
from adjacent layers of the food product or surrounding materials. Typically, hydrocolloid is
contained in the milled extrudate in a concentration of about 0.06% to about 4%, more preferably
about 0.08% to about 3%, and most preferably about 0.1% to about 3% by weight.
Examples of hydrocolloids that may be used include natural gums, modified gums,
gelatin, pectin, alginate, arabinogalactan, agar, carrageenan, furcellaran, modified starch and
combinations thereof. Preferably the hydrocolloid is selected from natural polysaccharide gums
and combinations thereof.
Examples of natural gums that may be suitably employed include guar gum, locust bean
gum, gum Arabic, tragacanth, gum karaya, gum ghatti, xanthan gum and combinations thereof.
Most preferably, the hydrocolloid is selected from guar gum, locust bean gum, xanthan
gum and combinations thereof.
The extrudate may be cut into pieces upon discharge from the extruder in order to form
pieces of solid farinaceous material. Preferably the pieces may expand to form rounded pellets
or beads suitable for passage through a dryer before milling. The beads may have a maximum
dimension of 0.5 cm to 1 cm.
The extruded composition obtained in the present method typically has a water content
of about 30 wt.%.
Extruded crumb may be manufactured as disclosed in WO2010/001101, the disclosure
of which is incorporated into this specification by reference for all purposes.
In a preferred embodiment the dryer comprises an inlet, an outlet, a passageway for
pieces of extrudate, the passageway extending between the inlet and the outlet, means for
circulating drying air through the passageway and means for mixing the pieces of the extrudate
during passage through the passageway; wherein the passageway comprises a perforated
cylindrical tube extending between the inlet and outlet;
apertures in the tube having a maximum dimension arranged to retain extrudate particles
within the tube;
the means for mixing comprising a screw extending axially of the tube; and
one of the tube and screw being rotatable to move extrudate from the inlet to the outlet.
Preferably, the screw remains stationary as the tube rotates. Alternatively, the screw
may rotate within a stationary tube. Rotation of the tube is preferred to cause thorough mixing
of the extrudate particles during passage along the tube. Use of the apparatus in accordance with
this aspect of the invention is advantageous because the particles are mixed by tumbling rather
than application of a mechanical mixer. This reduces breakage of the particles and consequent
formation of dust.
The tube may be constructed from wire mesh or perforated sheet material having
apertures sufficiently small to retain the extrudate pieces. Dust or fine particles are separated
from the pieces by being allowed to fall through apertures in the rotating tube into a collector at a
lower part of the apparatus. For example a trough may be provided with an Archimedes screw
for carrying dust out of the apparatus. Rotation of the tube has the advantage of agitating the
dust or fine particles, promoting flow of the latter through the apertures in the tube, providing
convenient separation of the fines from the pieces of extruded composition.
In particularly advantageous embodiments, a multiplicity of tubes are mounted in a
dryer chamber, ventilation means being provided to circulate dry heated air within the chamber.
Heat exchangers may be used to heat the air passing into or within the chamber.
A vibratory feeder may be used to introduce extrudate into the or each tube. A
vibratory collector may be used to collect the dried extrudate.
The dryer chamber may be divided into two or more zones maintained at different
temperatures or humidities. A first zone may be at a higher temperature, for example in the
range from about 120°C to about 160°C, preferably about 130°C to about 150°C, more
preferably about 140°C. A second zone may be at a lower temperature, for example in the range
from about 80°C to about 140°C, preferably about 90°C to about 120°C, more preferably about
100°C. The dwell time in the dryer may be about 45 minutes to 90 minutes, preferably about 60
minutes.
Another aspect of the invention relates to a crumb comprising milled farinaceous
particles of an extruded composition comprising flour, a gelling agent uniformly distributed
throughout the crumb and optional further ingredients, wherein the total water content of the
crumb is from about 0.1% to about 1.5% by weight, more preferably from about 0.3% to about
1%, even more preferably about 0.5% to about 1%, most preferably about 0.5% to about 0.6%.
Preferred embodiments of the present crumb have already been discussed above in
relation to the manufacturing method.
The aforementioned crumb is preferably obtainable by the method described herein.
Most preferably, the crumb is obtained by said method.
The invention is further described by means of example, but not in any limitative sense,
with reference to the accompanying drawings of which:-
Figure 1 is a schematic view of drying apparatus for use in accordance with the
invention; and
Figure 2 is a cross-sectional view of a dryer for use in accordance with this invention.
EXAMPLES
Example 1.
A flour composition was prepared from the following ingredients as follows:
Flour mixture 96.4%
Sodium bicarbonate (Bex baking powder) 2.0%
Glyceryl Monostearate (Abimono SS40P) 0.6%
Salt 1.0%
--------
100.0%
A gelling composition was prepared from the following ingredients::
Guar gum 67.00%
Sodium metabisulphite 33.00%
---------
100.00%
The gelling composition was hydrated at 3% w/w in 97% water. This can be done using
a paddle mixer but a high shear mixer is preferred. The hydrated mixture was left to stand for at
least 12 hours after mixing.
The flour composition (150kg per hour) was mixed with water (35kg per hour) to form
a slurry. The slurry was fed into a Clextral ™ t win -screw extruder was used (alternatively a
Buhler ™ twin-screw extruder may be used). The hydrated gelling composition was injected into
the extruder barrel in an amount of 7.5% (13.88 kg per hour). The resultant extruded mixture
was chopped into pieces and allowed to expand to form bubble-shaped pieces having a typical
maximum dimension of 0.5 cm to 1.0 cm.
Example 2
The bubble-shaped pieces of extrudate were fed into the input of a dryer as shown
schematically in Figure 1.
The dryer comprised an outer casing (1) defining a chamber containing twelve gauze
tubes (2) each having a diameter of about 30 centimetres and a length of about 11.5 metres. An
Archimedes screw (3) with 57 turns and a pitch of 30 centimetres for each turn extends coaxially
within each tube (2) adjacent the inner surface of the tube. The tubes are connected by a drive
mechanism to a motor (not shown) and are arranged to rotate around the stationary Archimedes
screws (3). Tumbling of crumb particles (4) against the surface of the screw causes the particles
to move along the tubes from the inlet (5) to the outlet (6).
Figure 2 is a cross-sectional view of the dryer. The casing (1) encloses an array of
twelve or other convenient number of cylindrical tubes (2) arranged in a cylindrical array (10)
for rotation in the casing about a longitudinal axis. A drive mechanism (not shown), for example
a chain drive, causes the tubes (2) to rotate about the axes (17) of Archimedes screws (3) (as
shown in Figure 1). A heat exchanger (11) provides heated air for circulation within the casing
(1). Air is removed from an outlet (12) by a pump (13), arranged to recirculate air together with
fresh air from inlet (14) to the heat exchanger (11).
Collector plates (15) located at a lower portion of the casing (1) beneath the array (10)
of cylindrical tubes collects dust or other fines falling from the cylindrical tubes. Archimedes
screws (16) serve to collect the dust and fines for delivery to an outlet (not shown).
An outer casing includes a chamber and an air circulation system including a heat
exchanger to provide dry heated air.
The chamber is divided into two or more zones. A first zone may be maintained at a
first higher temperature, for example about 140°C and a second zone may be maintained at a
second lower temperature, for example about 100°C. Any convenient number of zones may be
maintained at temperatures selected to provide an efficient drying profile to suit the dimensions
and principal characteristics of the particles.
Each tube may have a diameter of 30 cm and may surround a coaxial screw with a pitch
of 30 cm.
The retention time within the dryer may be adjusted by varying the rate of rotation of
the tubes to provide a throughput of 1200kg/hr and a dwell time in the dryer of about 60 minutes.
A vibratory feeding system may be provided to introduce undried particles into the
tubes. Each tube may be provided with a separate loading shovel. A vibratory collector may be
provided to collect dried particles for delivery to a mill.
The dried particles were milled using a roller mill.
The milled crumb was sieved and fractions were collected with dimensions of below
0.8mm, from 0.8 – 2.0mm and from 2.0 to 3.5mm. The water content of the crumb was
determined to be 0.5 wt% to 0.6 wt%.
Claims (21)
1. A method of manufacture of a crumb comprising the steps of: extruding a dough composition comprising flour, a gelling agent, optional further ingredients and water to form an extruded composition, wherein the gelling agent is 10 uniformly distributed throughout the composition; drying the extruded composition in a rotary dryer to form a dried composition, wherein the water content of the dried composition is from about 0.1% to about 1.5% by weight; and milling the dried composition to form a crumb with a water content of about 0.1% 15 to about 1.5% by weight.
2. A method as claimed in claim 1, further comprising the step of dividing the composition into pellets or beads before drying. 20
3. A method as claimed in claim 2, wherein the pellets or beads have a maximum dimension of 1 cm to 2 cm.
4. A method as claimed in claim 3, wherein the pellets or beads have a maximum dimension of 0.5 cm to 1.0 cm.
5. A method as claimed in any of claims 2-4, wherein the pellets or beads are rounded.
6. A method as claimed in any preceding claim, wherein the rotary dryer comprises 30 an inlet; an outlet; a passageway for the extruded composition, the passageway extending between the inlet and outlet; one or more drying units comprising a perforated cylindrical tube extending between the inlet and outlet and a screw extending axially of the tube, wherein one of the tube and the screw are rotatable to move extruded composition from the inlet to the outlet; and means for circulating drying air through the passageway.
7. A method as claimed in any preceding claim, wherein the crumb has a water content from about 0.3% to about 1.0% by weight. 5 8. A method as claimed in claim 7 wherein the crumb has a water content from about
0.5% to about 1.0% by weight.
9. A method as claimed in claim 8 wherein the crumb has a water content from about 0.5% to about 0.6% by weight.
10. A method as claimed in any preceding claim, wherein the crumb has a maximum dimension from about 0.1 mm to about 5 mm.
11. A method as claimed in any preceding claim wherein the gelling agent is a 15 hydrocolloid.
12. A method as claimed in any preceding claim wherein the crumb contains from about 0.06% to about 0.4% by weight of the gelling agent. 20
13. A method as claimed in any preceding claim wherein the crumb contains from about 0.08% to about 3% by weight of the gelling agent.
14. A method as claimed in claim 13 wherein the crumb contains from about 0.1% to about 3% by weight of the gelling agent.
15. A method as claimed in any preceding claim wherein the gelling agent is selected from the group consisting of: natural gums, modified gums, gelatin, pectin, alginate, arabinogalactan, agar, carrageenan, furcellaran, modified starch and combinations thereof. 30
16. A method as claimed in claim 15 wherein the hydrocolloid is selected from the group consisting of natural gums and combinations thereof.
17. A method as claimed in claim 16 wherein the natural gum is selected from the group consisting of: guar gum, locust bean gum, gum Arabic, tragacanth, gum karaya, gum 35 ghatti, xanthan gum and combinations thereof.
18. A method according to any one of the preceding claims, wherein the extruded pellets are dried in the rotary dryer by employing a counter current stream of hot air having a temperature in the range of 120°C-160°C. 5
19. A crumb comprising milled farinaceous particles of an extruded composition comprising flour, a gelling agent uniformly distributed throughout the crumb and optional further ingredients, wherein the total water content of the crumb is from 0.1% to 1.5% by weight. 10
20. A method of manufacture of a crumb with a water content of about 0.1% to about 1.5% by weight as claimed in any preceding claim and as substantially described herein with reference to and as illustrated by the accompanying examples but excluding prior art described in examples therein. 15
21. A crumb with a water content of about 0.1% to about 1.5% by weight comprising milled farinaceous particles of an extruded composition as claimed in claim 1 and as substantially described herein with reference to and as illustrated by the accompanying examples but excluding prior art described in examples therein.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP11194683.6A EP2606745B1 (en) | 2011-12-20 | 2011-12-20 | Crumb manufacture |
EP11194683.6 | 2011-12-20 | ||
PCT/EP2012/076015 WO2013092627A1 (en) | 2011-12-20 | 2012-12-18 | Crumb manufacture |
Publications (2)
Publication Number | Publication Date |
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NZ626460A NZ626460A (en) | 2015-10-30 |
NZ626460B2 true NZ626460B2 (en) | 2016-02-02 |
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