RU2086163C1 - Method of manufacturing extrusion products - Google Patents

Abstract

FIELD: manufacture of extrusion products. SUBSTANCE: method comprises mixing formulation components, extracting the mixture at 4-250 C and adding inclusive complexes of cyclodextrins or derivatives thereof with highly volatile and/or labile compounds thereto in amount of 0.01-25.0 wt % and subsequently treating the resulting extrudate. EFFECT: more efficient manufacturing method.

Description

 The invention relates to the food industry and can be used in the production of breakfast cereals, pasta, chips, food additives.

A known method for the production of pasta, comprising mixing flour, water and cyclodextrins, kneading dough, extruding dough through a pasta press matrix at 50-75 ^o C cutting and drying of products.

 The disadvantage of this method is that it does not allow to increase the biological value of the finished product.

Closest to the invention is a method for the production of extrusion products (prototype), comprising mixing the recipe components, extruding the mixture by cold, hot or high temperature extrusion at a temperature of 4-250 ^o C, respectively, and post-extrusion processing of the obtained extrudates. To obtain extrusion products using protein and starch-containing raw materials (flour, cereals, starch, etc.). Biologically active substances (vitamin preparations, dietary fiber), egg products, plasticizers (milk powder, oils, modified starches) are added to the extrudable mixture as additives. To give the extrudates the desired color, taste and aroma, synthetic and natural additives (vanillin, pepper, fish and fruit powders) are used. Additives are added to the mixture, usually in an amount of 0.1-15 wt. Post-extrusion processing of the product includes cutting, drying, glazing, granulating, frying, cooking, etc.

 However, the method for producing products by extrusion has a number of significant drawbacks. Under the influence of high temperatures and pressure, biologically active, flavoring and aromatic substances are destroyed. The reactions of caramelization and melanoidinization are intensified, which leads to undesirable darkening of the extrudates, deterioration of their taste and aroma. The porous structure of extrusion products increases the availability of their inner layers to the action of atmospheric oxygen and contributes to the intensification of oxidative processes.

In the proposed method for the production of extrusion products, including mixing prescription components, extruding the mixture at a temperature of 4-250 ^o C, post-extrusion processing of the obtained extrudates, in order to increase the biological value and improve the organoleptic properties of extrusion products, inclusion complexes of cyclodextrins or their derivatives with volatile and / or labile substances in an amount of 0.001-25.0 wt.

 In contrast to the prototype, in the proposed method for the production of extrusion products, inclusion complexes of cyclodextrins or their derivatives with volatile and / or labile substances are introduced into the extrudable mixture.

 It is known to use inclusion complexes of cyclodextrins or their derivatives in the manufacture of powdered beverage concentrates, marmalade products, ice cream. However, the technological regimes and properties of these food products differ significantly from the conditions for the production of extrusion products.

 The essence of the extrusion process is the combination of mixing, grinding, squeezing, moisture treatment and forcing the material through the die of the matrix. Moreover, all of these processes are carried out in a single extruder apparatus. During extrusion, the material is subjected to the simultaneous complex effect of shear stresses, moisture, high pressures and temperatures. Extrusion technology allows you to dramatically intensify the process of moisture treatment of raw materials in conjunction with enhanced mechanical stress.

 The components of the raw materials during extrusion undergo significant changes. Starch, proteins and other biopolymers are being degraded. Free amino acids, unsaturated fatty acids, vitamins and other biologically active substances are destroyed. In this case, vitamins A, C, and E are the most labile. Therefore, to increase the biological value of extrudates, vitamins are recommended to be added at the stage of post-extrusion processing, which is associated with significant technological difficulties.

 The components that determine the aroma of the products have high volatility and low thermal stability. Therefore, most aromatizing substances during high-temperature extrusion evaporate or undergo thermal destruction.

 The quality of products obtained by cold extrusion (at temperatures below the gelatinization temperature of starch) is determined mainly by the magnitude of shear stresses and pressure in the prematrix region. Intensive mechanical action accelerates physicochemical and colloidal processes. During cold extrusion, adsorption and occlusion of air bubbles by particles of the extrudable mixture occur. Air oxygen held in the micropores of the extrudate causes the oxidation of biologically valuable components and coloring matter during food storage. In addition, products obtained by cold extrusion are subjected to heat treatment (frying, cooking) before use, which leads to a decrease in the content of labile biologically active and aroma-forming components.

 The proposed method involves the introduction into the extrudable mixture of aromatic, flavoring, coloring, biologically active and other highly volatile and labile components in the form of inclusion complexes with cyclodextrins or their derivatives.

 The use of inclusion complexes prevents the destruction of labile and the evaporation of highly volatile components during the production and storage of extrusion products (see examples).

 Thus, the introduction into the extrudable mixture of inclusion complexes of cyclodextrins or their derivatives with volatile and / or labile substances increases the biological value and improves the organoleptic properties of extrusion products. In contrast to the known technical solutions, the use of inclusion complexes of cyclodextrins or their derivatives makes it possible to stabilize volatile and labile substances under the combined action of oxidizing agents, moisture, shear stresses, high pressures and temperatures, which corresponds to an inventive step.

 For the formation of complexes using α-, β-, and γ-cyclodextrins or their derivatives (branched, intermolecularly cross-linked, polysubstituted, etc.). Derivatives of cyclodextrins differ from their predecessors in the structure of molecules, physical properties, but have the common ability to form inclusion complexes with them.

 As volatile and mobile components introduced into the extrudable mixture in the form of inclusion complexes, flavoring essences, extracts of aromatic raw materials, natural and synthetic dyes, vitamins and provitamins, essential amino acids, lipids, unsaturated fatty acids, etc. are used.

 The rational dosage of inclusion complexes, which improves the quality and biological value of extrusion products, is 0.001-25.0 wt. The inclusion of inclusion complexes in an amount of less than 0.001 wt. does not significantly affect the properties of extrudates. When the dosage of inclusion complexes is more than 25.0 wt. the strength and degree of expansion (expansion) of the extrudates decreases, their appearance worsens. An overdose of biologically active agents introduced in the form of inclusion complexes can have a harmful effect on the human body.

 The method is as follows.

Starch- and protein-containing raw materials (starch, flour, cereal, etc.), additives (dressing, plasticizing, etc.), water are mixed. The inclusion mixture of inclusion complexes of cyclodextrins or their derivatives with volatile or labile substances in the amount of 0.001-25.0 wt. The finished mixture is extruded in a single or twin screw extruder at 4-250 ^o C. The resulting extrudate is subjected to cutting, drying, frying, sprinkling, glazing or other type of extrusion processing. The finished product is packaged and packaged.

Example 1. 1000 g of corn starch, 1 g of vegetable fat, water to a moisture content of 32% are mixed. An inclusion complex of β-carotene with β-cyclodextrin in an amount of 0.001 wt. The resulting mixture is extruded on a single screw extruder at a temperature of 4 ^o C. from the matrix. The obtained extrudate, which is a filamentous protein-free product, is cut and dried in the usual way to a final moisture content of 13.5%. The finished product is packaged and stored in an unpressurized package. Before use, the product is boiled in boiling salted water until tender. The safety of b-carotene is 61.3% of the amount added to the extrusion mixture.

In protein-free pasta prepared according to the prototype method by cold extrusion, b-carotene is introduced in an amount equivalent to the proposed method, but in the composition of the oil solution. The safety of b-carotene in this case is 15.2%
Example 2. Mix 100 g of corn grits, 5 g of salt, water to a moisture content of 15.5%. The inclusion complex of branched cyclodextrin with lemon flavor in an amount of 25.0 wt. The resulting mixture was extruded on a single screw extruder at 250 ^o C. The extrudate emerging from the matrix in the form of a bundle was cut into 2 cm long products, cooled and fed into a coating drum, where vegetable oil, icing sugar or icing were applied to their surface. Finished products are packaged and stored in leaky packaging.

 In products prepared by high-temperature (cooking) extrusion according to the prototype method, lemon flavoring is introduced in an amount equivalent to the proposed method, but in the form of an essence.

 Analysis of the quality of finished products showed that corn sticks prepared by the proposed method have a pronounced taste and aroma of lemon, which remain unchanged when stored for 30 days in an unpressurized package. In the extrudates prepared by the prototype method, the taste and aroma of lemon is not felt already 24 hours after extrusion.

 Thus, the introduction into the extrudable mixture of 0.001-25.0 wt. inclusion complexes of cyclodextrins or their derivatives with volatile and / or labile components increases the biological value, improves and stabilizes the organoleptic properties of extrusion products during storage.

Claims (1)

A method for the production of extrusion products, including mixing recipe components, extruding the mixture at 4,250 ^° C, post-extrusion processing of the obtained extrudate, characterized in that inclusion complexes of cyclodextrins or their derivatives with volatile and / or labile components are added in an amount of 0.001 to 25, 0 wt.