RU2262269C1 - Method for producing of extruded product and composition - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of extruded product, such as aerated hardtacks.

SUBSTANCE: method involves mixing hardtack wheat crumbs with hardtack rye-and-wheat crumbs and corn flour; extruding mixture having moisture content of 15-18% at temperature of 100-110°C under pressure of 11-12 atm; drying extrudate to moisture content of 4-5%; cooling to temperature of 20-30°C; applying vegetable oil and flavor additive onto resultant semi-finished product. Composition contains hardtack wheat and rye-and-wheat crumbs, corn flour, vegetable oil and flavor additive, said components being used in predetermined ratio.

EFFECT: soft taste and light aroma of aerated crunchy hardtacks.

3 cl, 1 ex

Description

The invention relates to the food industry, in particular to the production of extruded products such as air crackers.

Currently, dry food products obtained by extrusion of grain crops are widely known, the variety of which is determined by the recipe, the type of raw materials used and flavoring agents.

There is a known (see, for example, copyright certificate No. 865249, IPC A 21 D 13/00, 1980) a method for the production of bread products, comprising mixing stale bread or whole grains with flavors and extruding the resulting mixture at a pressure of 10-50 MPa and temperature 140-190 ° С for 20-30 s.

The product obtained by this method is dense and rough in taste. In addition, high-temperature extrusion leads to the burning of the finished product.

There is a known (see, for example, certificate of authorship No. 1416098, IPC A 21 D 13/08, 1988) a method for the production of flour confectionery products, including mixing recipe components, in particular wheat crackers 1-2 mm in size with apple powder as flavoring, extruding the resulting mixture at a temperature of 140-180 ° C, granulating and glazing the extrudate with a mixture of apple extract and apple powder, taken in a ratio of 1: 10-1: 20.

The description of the said patent also describes the composition of the extruded product containing cracked wheat crumb and apple powder as a flavor additive in the ratio of components, wt.%:

breadcrumbs 60-95, apple powder 5-40.

Made by a known method, a product of known composition has a pale color, undeveloped porosity. The use of cracked wheat crumbs as the main component of the product determines its low nutritional properties.

The high temperature during extrusion increases the yield of the burnt product, which reduces the quality of the finished product.

The objective of the invention is to expand the range of products of this class while obtaining an extruded product with high organoleptic and nutritional properties.

The objective is achieved in that in a method for the production of extruded products, including mixing dried wheat crumb with prescription components, extruding the mixture and molding the extrudate, dried wheat crumb is mixed with dried rye and wheat flour and corn flour, the mixture is extruded with a moisture content of 15-18% at at a temperature of 100-110 ° C, a pressure of 11-12 atm, after molding, the extrudate is dried to a moisture content of 4-5%, cooled to a temperature of (20-30) ° C and vegetable oil with flavoring and / or aroma is applied to the resulting semi-finished product nical additives.

The problem is also achieved by the fact that the composition for the production of extruded product, consisting of dried wheat crumbs and flavor additives, additionally contains dried rye-wheat crumbs, corn flour and vegetable oil in the following ratio, wt.%:

breadcrumbs 8.0-15.0 cracked rye-wheat crumb 65.0-75.0 corn flour 4.5-10.0 vegetable oil 5.0-6.0 flavoring additive 6.0-9.0

At the same time, natural or identical to natural powders are used as a flavoring additive: vegetable, spices and spices, salt and pepper; flavorings - bacon, cheese, paprika, mushrooms.

The proposed method and the ratio of components in the composition ensure the achievement of the task. Received a new extruded product - crispy air crackers.

The use of dried rye-wheat crumb as the main component increased the nutritional properties of crackers due to the presence of group B vitamins in rye crumb.

The selected ratio of rye and wheat crumbs gives crackers a mild flavor with a light aroma of rye bread.

The presence of a small amount of cornmeal in the composition gives the product a sweet taste and makes it airy.

The obtained crackers have improved structural and mechanical properties: uniform porosity, brittleness and evenly painted brown. There are no burnt crackers in the finished product.

The claimed technical solution is illustrated by the example of production of an extruded product of the claimed composition.

Example. Sifted through a sieve with a hole diameter of 1-1.5 mm, cracked wheat and rye-wheat chips, corn flour in quantities of 2 kg, 17 kg, 1 kg, respectively, are loaded into the mixer and mixed for 10 minutes. Then the mixture is loaded into an extruder, the working chamber of which is preheated to 100 ° C, and water is added to a moisture content of 18%. Extrusion of the product is carried out at a temperature of 100 ° C and a pressure of 11 atm. At the exit from the extruder, the plastic mass of the semi-finished product is shaped into cubes, which are dried to a moisture content of 5%, and then cooled to room temperature. The volumetric mass of the cubes is 100 kg / m ³ . The cooled extruded product is sprayed with oil and flavoring additive - bacon in the amount of 1.2 kg, 1.4 kg per 20 kg of the finished product, respectively. The bulk density of the finished product is 125 kg / m ³ .

Claims (2)

1. A method of manufacturing an extruded product, comprising mixing cracked wheat crumbs with prescription components, extruding the mixture and molding the extrudate, characterized in that the cracked wheat crumbs are mixed with dried rye-wheat crumbs and corn flour, the mixture is extruded with a moisture content of 15-18% at at a temperature of 100-110 ° C, a pressure of 11-12 atm, after molding, the extrudate is dried to a moisture content of 4-5%, cooled to a temperature of 20-30 ° C and vegetable oil and flavor are applied to the resulting semi-finished product mark up. 2. The composition consisting of dried wheat crumb, flavor additives, characterized in that it further comprises dried rye-wheat crumb, corn flour and vegetable oil in the following ratio, wt.%: Breadcrumbs 8.0-15.0 Rye and wheat crumb 65.0-75.0 Corn flour 4,5-10,0 Vegetable oil 5.0-6.0 Flavoring additive 6.0-9.0