RU2333672C1 - Compound for grain extruded product such as bread crisps - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Compound for grain extruded product production such as bread crisps contains corn flour mixture with wheat flour or with mixture of wheat and rye flour, table salt and flavouring such as fermented malt. Compound may additionally contain citric acid. Using extrusion method, the invention allows for producing item, which is by texture and organoleptical properties and to the maximum extent close to wheat or rye-wheat crisps produced by bread cutting into pieces and drying. Produced crisps are ensured with high firmness and digestibility as compared to the above conventional crisps.

EFFECT: production of item which is by texture and organoleptical properties and to the maximum extent close to wheat or rye-wheat crisps produced by bread cutting into pieces and drying; they are ensured with high firmness and digestibility as compared to the above conventional crisps.

2 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the production of ready-to-eat expanded food product from grain raw materials.

The known composition of the mixture for the production of ready-to-eat food concentrates containing cereal flour - corn or wheat, flavoring agents and surfactant - aminolauryl glycine in an amount of 0.009-0.015 wt.% (SU 1563661, 15.05.90).

The use of surfactants in a mixture increases the porosity of the extrudate. However, the introduction into a human food product of a substance foreign to the body by a chemical method is undesirable.

A known composition for the production of an extruded product containing corn flour, crumbs of wheat and rye-wheat crackers with the following components, wt.%:

breadcrumbs 8.0-15.0 cracked rye-wheat crumb 65.0-75.0 corn flour 4,5-10,0

(RU 2262269, 10.20.2005).

This composition allows to obtain a light extrudate (100 kg / m ³ ) with increased porosity at a working pressure in the working area of the extruder 10-12 atm. However, this product has the ability to stick to the teeth when chewing. In addition, it has a taste that is not inherent in crackers obtained by slicing bread into pieces and drying them.

A known composition for the production of extruded cereal grains such as crispbread, containing wheat flour 2 grades 30-50 wt.%, Table salt 1.0-2.5 wt.% And wallpaper rye flour - the rest. The obtained extrudate has a density of 0.16 g / cm ³ and the following quality indicators: brittle, well loosened porous structure, harmonious taste (RU 2127534, 03.20.99).

A porous and lightweight extrudate from this composition of the raw material was obtained at a pressure of 80-100 atm in the working zone of the extruder, the need for high pressure is explained by the absence of corn in the extrusion mixture, which, as practice has shown, allows to reduce the pressure to obtain the desired porosity.

The disadvantage of using this composition is the increased specific energy consumption during extrusion, that is, increased power consumption per gram of extrudate. Another disadvantage is the lack of flavoring that approximates the extrudate to taste with natural breadcrumbs.

Closest to the proposed invention is a composition for the production of an extruded product containing flour, grits or whole kernels of grains of wheat, corn, rye, oats, rice, barley, sorghum and a mixture of the raw materials of these cereals, table salt in an amount of 1-4 wt.%, flavoring in the form of sweet carbohydrates in an amount of 1-40%. The mixture is extruded at a pressure in the working zone of 50-400 bar and a moisture content of 10-25%, in the preferred embodiment, adding to the natural humidity of the mixture water in the amount of 3% of the total weight. The bulk density of the obtained extrudate is 10-100 grams / liter, the mesh size on the slice is 0.001-3.0 mm ² , most cells have a size of 1.0 mm ² . The extrudate has a taste inherent in toasted grain (US 6210741, 03/04/2001, prototype).

This composition may contain corn flour, which, when combined with cereal and wheat flour and / or rye flour, provides for extrusion acceptable porosity for a food product such as crackers at a pressure of 40-60 atm in the working area of the extruder. The pressure of 40-60 atm in the production of expanded cereal extrudate is an operating mode that provides high productivity and at the same time is gentle for widely used cooking extruders, such as R3-KED-88, VED-60, Shtak-50.

However, in the description of the known composition adopted for the prototype, there is no data on the minimum content of cornmeal, which allows to obtain the inherent porosity of natural cracker when combined with wheat and / or rye flour, as well as data on the maximum content of cornmeal, the excess of which gives the extrudate aftertaste, not inherent in wheat or rye-wheat natural breadcrumbs. In addition, in this composition there is no flavoring additive, further contributing to the approximation of the taste of the extrudate to the taste of bread crumbs.

The technical result of the claimed invention is to simplify the process of obtaining a composition for the production of extruded grain product such as bread crumbs, with a significant reduction in the technological process, energy consumption, cost. At the same time, the assortment of products of this class is expanded and the extrusion method produces, at an extruder pressure of 40-60 atm, a product that is as close as possible in texture and organoleptic quality to wheat or rye-wheat crackers prepared by cutting bread into pieces and drying them, and having less hardness than these crackers. New environmentally friendly products with a high degree of digestibility are obtained. A comparison of the nutritional value of bread crackers and extruded product is shown in the table.

Table 1 Nutritional value per 100 grams of product. Bread crumbs Extruded product Protein gram 12.3 10.1 Fats gram 6.1 8.4 Carbohydrate gram 61.7 67.7 Calories, kcal 354 386

To obtain this result, the composition for the production of an extruded product such as bread crumbs, containing corn flour mixed with wheat or mixed with wheat and rye flour, table salt and flavoring additive according to the invention, fermented malt was used as a flavoring agent in the following ratio of components, wt.%:

corn flour 5-16 salt 1-4 fermented malt 4-6 wheat flour or wheat and rye flour rest

When using wheat flour together with rye, the composition may contain wheat flour in an amount of 18-60% of its weight. In addition, the composition may include citric acid in an amount of 180-360 grams per 100 kilograms of the composition of the mixture for extrusion.

The indicated ratios of the components ensuring the achievement of the technical task were found as a result of experiments on the Shtak-50 twin-screw cooking extruder, providing a pressure in front of the matrix of up to 200 atm. We used wheat flour of 1 or 2 grades, wallpaper rye or peeled rye flour, fermented red malt powder or rye malt or barley according to GOST 29272-92. The flour was mixed with malt and salt in a mixer and the mixture was loaded into an extruder with the addition of drinking water until a mixture moisture content of 15-18% was obtained. The water added to the extruder contained 180-360 grams of citric acid per 100 kilograms of the composition of the mixture for extrusion. The extrusion of the mixture was carried out at a temperature of 100-110 ° C and a pressure of 40-60 atm. When the mass fraction of corn flour is less than 5%, the extrusion was unstable, that is, the process with expansion could be interrupted by simply squeezing the mass from the die of the extruder. This process defect was eliminated by increasing the pressure above 60 atm, which increased the specific energy consumption without a positive effect on the quality of the extrudate.

Fermented malt and citric acid are introduced into the composition to give the extrudate a bread taste “with acidity”, which is attached to natural crackers with sourdough.

The figure shows a photograph of a chopped extrudate based on rye-wheat raw materials (dark wedges) and wheat raw materials (light wedges).

Example 1. Wheat flour 1 grade in the amount of 83 kg is mixed with 10 kg of corn flour, 5 kg of fermented red rye malt, 2 kg of table salt. Extrusion of the mixture in an amount of 100 kg with a total storage humidity of 10% is carried out with the addition of 8 liters of water with citric acid in an amount of 150 grams. The composition is extruded for 9 s with a pressure of 45 atm at a temperature of 110 ° C. The extrudate is cut into pieces and dried to a moisture content of 3-5%. The resulting product has a bulk density of 180 grams / dm ³ , homogeneous porosity with an average mesh size of 1.0 mm ² in a slice, taste and color of wheat crackers, less hardness than natural crackers. After cutting, drying and cooling, vegetable oil and flavor additives are applied to the semi-finished product.

Example 2. Peeled rye flour 66 kg, wheat flour 2 grades 20 kg, corn flour 7 kg, salt 2 kg, fermented malt 5 kg. Extrusion of the mixture in an amount of 100 kg is carried out with the addition of 8 liters of water with citric acid in an amount of 150 grams. Extrusion modes - as in example 1. The extrudate has a bulk density of 180 grams / dm ³ , homogeneous porosity with an average mesh size of 1 mm ² cut, taste and color of rye-wheat crackers, hardness less than that of natural crackers. After cutting, drying and cooling, vegetable oil and flavor additives are applied to the semi-finished product.

Claims (2)

1. The composition for the production of extruded cereal product such as bread crumbs, containing corn flour mixed with wheat or mixed with wheat and rye flour, table salt and flavoring, which is used fermented malt in the following ratio, wt.%: corn flour 5-16 salt 1-4 fermented malt 4-6 wheat flour or wheat and rye flour rest. 2. The composition according to claim 1, characterized in that it further comprises citric acid.

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