RU2624209C1 - Method for obtaining enriched starch product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for obtaining an enriched starch product is proposed, comprising preparing starch-containing raw materials, mixing it with an additive increasing the nutritional value of the product, feeding the mixture into the extruder and extruding. Potato, or corn, or wheat, or rice, or tapioca starch, or mixtures thereof, or wheat, or rye, or potato, or corn flour, or mixtures thereof, or dry mashed potatoes in the form of flakes, or granules, or granulate, or grits are used as starch-containing raw materials. As an additive enhancing the nutritional product value, fresh-water fish and/or freshwater crustaceans and/or edible frogs and/or fish bone meal are used in the dry ground or crushed form.

EFFECT: increasing the nutritional value of finished products.

2 tbl, 4 ex

Description

The invention relates to the food industry and can be used in the processing of plant (starch) raw materials.

The invention allows to develop a highly efficient, economical method of producing extruded products of high nutritional value using the method of low temperature extrusion.

A known method of preparing a food extruded product, which involves mixing flour obtained from grain cereals and additives, moistening and heating the mixture to a temperature of 170-180 ° C, extruding the mass under pressure of 2.0-4.0 MPa. In this case, at the exit from the die of the extruder matrix, the extrudable mass is subjected to excessive pressure of the vapor-air medium, which is 5-15% of the extrusion pressure, followed by its decrease to atmospheric pressure [RF Patent No. 2132628 C1, cl. 6 A23P 1/12, A23L 1/18, publ. 07/10/1999 in bull. No. 19] - analogue.

The disadvantage of this method is the cumbersome, complex and energy-intensive scheme for producing a food extruded product, as well as insufficiently high consumer properties of the product.

Closest to the claimed invention is a method for producing combined extrusion products from meat and vegetable raw materials [RF Patent No. 2223673 C2, class. 7 A23L 1/314, 1/315, 1/20, A23P 1/12, publ. 02/20/2004 in the bul. No. 5] - a prototype, including the preparation of meat and vegetable raw materials. Lentils and semolina are used as plant materials. In this case, the lentils are pre-crushed to a particle size of 0.5-1.0 mm, collagen mass obtained by processing secondary collagen-containing raw materials of the meat industry with proteolytic enzymes, for example megaterin or protosubtiline, and poultry meat are used as meat raw materials. Raw meat is dehydrated by freeze drying to a moisture content of 14-18% and crushed to a particle size of 0.5-1.0 mm Additionally, combined food additives are used in the form of powdered dairy and vegetable semi-finished products. All components are dosed, mixed and extruded meat and vegetable mixture at a certain ratio of components in wt.%. After extrusion, flavoring agents (powdered sugar, table salt, spices) are applied to the surface of the products.

The disadvantage of this method is the complex production scheme, high energy consumption and insufficient consumer qualities of the resulting extrusion product.

Thus, the task to which this invention is directed is to develop a highly efficient and economical method for producing extruded products by low temperature extrusion.

The technical result of the invention is to increase the nutritional value of finished products.

This is achieved by the fact that the method of producing enriched starch product, including preparing starch-containing raw materials, mixing it with an additive that increases the nutritional value of the product, feeding the mixture into the extruder, extruding and applying food or flavoring, or flavoring additives to the surface of the extrudate, characterized in that as starch-containing raw materials use potato starch, or corn, or wheat, or rice, or tapioca, or mixtures thereof, or wheat flour, or rye, or potato, or corn I know, or their mixtures, or dry mashed potatoes in the form of flakes, or granules, or granules, or grains, as an additive that enhances the nutritional value of the product, use fresh-water fish (sculpin, and / or goby) in dry, crushed or raw crushed form sandstone, and / or ruff, and / or river perch, and / or pike perch, and / or stickleback, and / or burbot, and / or river eel, and / or American catfish, and / or catfish, and / or loach, and / or pinching, and / or char, and / or Amur carp, and / or carp or carp, and / or crucian carp, and / or mustard, and / or chekhon, and / or raw, and / or blunt, and / or white shag, and / or bream, and / or hustler, and / or snapper, and / or bleak, and / or barbel, and / or gudgeon, and / or podust, and / or tench, and / or top, and / or asp, and / or rudd, and / or minnow, and / or ide, and / or chub, and / or dace, and / or carp, and / or roach, and / or pike, and / or common grayling, and / or whitefish, and / or whitefish, and / or peled, and / or Ladoga ripus, and / or vendace, or lard, and / or trout, and / or brown trout, or taimen, and / or salmon, and / or salmon and / or beluga and / or sturgeon and / or sterlet and / or lamprey) and / or freshwater crustaceans (broad-toed crayfish and / or narrow-toed crayfish, and / or Chinese fluffy crab), and / or frogs (edible), and / or fish bone meal, raw materials are mixed with 1-15 wt.% additives that increase the nutritional value of the product, simultaneously with the resulting mixture are fed into the extruder 1-3 wt.% Carbon dioxide in the solid phase (dry ice) and is subjected to single or multiple extrusion processing at a working temperature in the range of 100-200 ° C, a rotational speed of the working screws of 70-95 min ^-1 , the diameter of the die used is 1-6 mm, with / without additional water supply, as well as the rotational speed of the metering screw 90-95 ^yn-1 and a frequency of rotation of the cutting device 80-85 ^min-1 with or without subsequent grinding to a particle size of 0.67 mm or less, while applying flavoring or flavorings for uncrushed extrudate is accomplished by panning it and / or in a salt brine solution of amino acids, followed by drying.

The method is implemented as follows.

Obtaining extruded products of high nutritional value involves the following sequentially carried out operations: preparation of starch-containing raw materials and additives to increase the nutritional value for extrusion, loading, supplying carbon dioxide in the solid phase (dry ice), extrusion (thermo-mechanical action on starch), acceptance, cutting, packaging packaging and labeling, transportation or storage.

As starch-containing raw materials use:

1. Starch:

- potato, or

- corn, or

- wheat, or

- rice, or

- tapioca, or

- their various starch mixtures, or

2. Flour:

- wheat, or

- rye, or

- potato, or

- corn, or

- their various mixtures

3. Dry mashed potatoes in the form of

- cereal, or

- granules, or

- granulate, or

- grains, or

Nutritional supplement is prepared from the following raw materials:

1. Freshwater (river and lake) fish:

- sculpin {Coitus gobio L.),

- goby sandstone (Neogobius fluviatilis Pall),

- ruff-nosary (Acerina acerina Guld.),

- common ruff (Acerina cernua L.),

- river perch (Perca fluviatilis L.),

- zander (Lucioperca lucioperca L.),

- three-spined stickleback (Casterosteus aculeatus L.),

- nine-spined stickleback (Pungitius pungitius L.),

- burbot (Lota lota L.),

- river eel (Anguilla anguilla L.),

- American catfish (Amiurus nebulosus Le Sueur),

- catfish (Silurus glanis L),

- loach (Misgumus fossilis L.),

- plucking (Cobitis taenia L.),

- char (Nemachilus barbatulus L.),

- Amur carp (Cyprinus carpio haetnatopterus Temminck et Schlegel),

- carp or carp (Cyprinus carpio L.),

- crucian carp (Carassius auratus gibelio Bloch),

- common crucian carp (Carassius carassius L.),

- mustard (Rhodeus sericeus amarus Bloch),

- Chekhon (Pelecus cultratus L.),

- raw (Vimba vimba L.),

- Sinets (Abramis ballerus L.),

- White-eye (Abramis sapa Pallas),

- bream (Abramis brama L.),

- Gustera (Blicca bjoerkna L.),

- Rapid (Alburnoides bipunctatus bloch),

- bleak (Alburnus alburnus L.),

- barbel (Bar bus barbus L.),

- gudgeon (Gobio gobio L.),

- podust (Chondrostoma nasus L.),

- tench (Tinea tinca L.),

- Verkhovka (Leucaspius delineatus Heckel),

- asp (Aspius aspius L.),

- rudd (Scardinius erythrophthalmus L.),

- common minnow (Phoxinus phoxinus L.),

- minnow lake (Phoxinus percnurus Pallas),

- ide (Leuciscus idus L.),

- Chub (Leuciscus cephalus L.),

- dace (Leuciscus leuciscus L.),

- carp (Rutilus frisii Nordmann),

- roach (Rutilus rutilus L.),

- pike (Esox lucius L.),

- lake smelt, or smelt (Osmerus eperlanus eperlanus morpha spirincnus Pallas),

- smelt, or sea smelt (Osmerus eperlanus L.),

- common grayling (Thymallus thymallus L.),

- Whitefish (Coregonus lavaretus maraenoides Poljakov),

- whitefish (Coregonus lavaretus L.),

- peled (Coregonus peled Gmelin),

- Ladoga ripus (Coregonus albula injraspecies ladogensis Pravdin),

- vendace, or mudflow (Coregonus albula L.),

- rainbow trout (Salmo irideas Gibbons),

- brook trout (Salmo trutta morpha fario L.),

- trout, or taimen (Salmo trutta L.),

- salmon, or salmon (Salmo salar L.),

- beluga (Huso huso L.),

- Baltic sturgeon (Acipenser sturio L.),

- Russian sturgeon (Acipenser guldenstadti Brandt),

- sterlet (Acipenser ruthenus L.),

- lamprey brook (Lampetraplaneri Bloch.),

- river lamprey (Lampetra fluviatilis L.),

- Ukrainian lamprey (Lampetra mariae Berg).

2. Freshwater (river and lake) crustaceans:

- broad-toed crayfish (Astacus astacus L.),

- narrow-toed crayfish (Astacus leptodactylus L.),

- Chinese fluffy crab (Eriocheir sinensis L.).

3. Frogs:

- the frog is edible (Rana esculenta L.).

4. Fish bone meal.

The nutritional value of the raw materials used for the enrichment of starch products is presented in table 1 and 2.

To obtain an additive that increases nutritional value, the raw materials are washed, earn extra money (remove bones, etc.) and crushed. As an additive, you can also use this washed and worked-up raw materials in dried to 70-95% solids in finely ground form.

Starch-containing raw materials are mixed with the additive to increase nutritional value. The additive is added in an amount of 1-15% by weight of starch-containing raw materials.

Extrusion is carried out on a RZ-KED-88 twin-screw extruder with the following process parameters: operating temperature 100-200 ° C; rotational speed of the metering screw 90-95 min ^-1 ; the frequency of rotation of the working augers 70-95 min ^-1 ; the frequency of rotation of the cutting device 80-85 min ^-1 . The diameter of the die used is 1-6 mm. Additional water supply to the extruder is not carried out.

The extrusion process is as follows. The prepared initial starch-containing raw materials from the hopper through the loading hole enters the auger, which moves it moving along the body. During this process, the feed goes into an elastic-viscous-plastic mass. These transformations occur when wet materials are exposed to high temperatures and pressures. The product, being compressed, is heated due to the forces of friction of particles on the surface of rotating working bodies and shear deformation in the product itself, as well as due to additional regulation of heating from an external heat source. The resulting mass is moved by a screw to the matrix and, at a certain pressure, is pressed out through its openings. The pressure is largely due to the size of the holes of the matrix and structural and mechanical properties of the treated mass. After the product leaves the matrix holes as a result of a sharp drop in temperature and pressure, moisture instantly evaporates, the energy accumulated by the product is released. The extrudate increases in volume, a large number of pores of different shapes and sizes appear on it, the walls of which are dried starch paste films.

Simultaneously with the mixture, carbon dioxide in the solid phase (dry ice) is supplied to the extruder for a greater degree of expansion in an amount of 1-3% by weight of the feed.

Further, starch product is served either for crushing or pelleting. So, crushing starch product is carried out to a particle size of 0.67 mm

When drazhirovanie starch product is served in a pan-coating machine drum type SH12-KHK / 9 or other similar, where they are applied to the surface of products with a temperature of 40-45 ° C food or flavoring or flavoring additives. Additives are sprayed or sprinkled with stirring. Unfinished extrudate is dragged in saline and / or in an amino acid solution, followed by drying.

Then the product is finally cooled to a temperature of no more than 25 ° C on a conveyor-cooler type Ш12-KPE-1/8 or other similar.

The resulting extruded products of high nutritional value are packed, packaged, labeled and, if necessary, transported or sent to the warehouse for storage.

The following are examples of specific embodiments of the invention.

Example 1

Potato starch is mixed with rye flour in a ratio of 1: 1. Pike washed and chopped. Starch-containing raw materials are mixed with prepared fish raw materials (raw pike) and loaded into an extruder. Pike is added in an amount of 10% to the mass of starch-containing raw materials.

Extrusion processing is carried out using a twin-screw extruder RZ-KED-88 with a die diameter of 6 mm at a temperature of 140 ° C, a rotational speed of the metering screw of 90 min ^-1 ; the frequency of rotation of the working screws 90 min ^-1 ; the rotational speed of the cutting device 80 min ^-1 with the simultaneous supply of carbon dioxide in the solid phase (dry ice) in the amount of 3% by weight of raw materials.

The pelleting is carried out in a pelleting drum machine Ш12-КХК / 9 at a temperature of 40 ° C in 5% saline brine.

Then the product is finally cooled to a temperature of no more than 25 ° C on a conveyor-cooler type Ш12-KPE-1/8.

The obtained extruded starch product of high nutritional value is packaged, packaged, labeled and, if necessary, transported or sent to the warehouse for storage.

Example 2

Salmon and sturgeon are dried to 90% solids, finely chopped and mixed in a ratio of 1: 1. Prepared fish raw materials (a mixture of salmon and sturgeon in a ratio of 1: 1) are added to wheat flour in an amount of 9% by weight of starch-containing raw materials.

Extrusion processing is carried out using a twin-screw extruder RZ-KED-88 with a die diameter of 2 mm at a temperature of 130 ° C, a rotational speed of the metering screw of 92 min ^-1 ; the frequency of rotation of the working screws 94 min ^-1 ; the rotation speed of the cutting device 84 min ^-1 with the simultaneous supply of carbon dioxide in the solid phase (dry ice) in an amount of 2% by weight of raw materials.

Pelletizing is carried out in a pelleting drum machine Ш12-КХК / 9 at a temperature of 40 ° C in 10% amino acid solution.

Then the product is finally cooled to a temperature of no more than 25 ° C on a conveyor-cooler type Ш12-KPE-1/8.

The obtained extruded starch product of high nutritional value is packaged, packaged, labeled and, if necessary, transported or sent to the warehouse for storage.

Example 3

Potato starch is mixed with rye flour in a ratio of 2: 1. Broad-crayfish crayfish are washed and ground. Starch-containing raw materials are mixed with prepared enriching raw (broad-toed crayfish) and loaded into an extruder. The crushed broad-toed crayfish is added in an amount of 15% to the mass of starch-containing raw materials.

Extrusion processing is carried out using a RZ-KED-88 twin-screw extruder with a die diameter of 1 mm at a temperature of 180 ° C, a metering screw rotational speed of 90 min ^-1 ; the frequency of rotation of the working screws 90 min ^-1 ; the rotational speed of the cutting device 80 min ^-1 with the simultaneous supply of carbon dioxide in the solid phase (dry ice) in the amount of 3% by weight of raw materials.

Panning is carried out in a pelleting drum machine Ш12-КХК / 9 at a temperature of 40 ° C in 3% salt brine.

Then the product is finally cooled to a temperature of no more than 25 ° C on a conveyor-cooler type Ш12-KPE-1/8.

The obtained extruded starch product of high nutritional value is packaged, packaged, labeled and, if necessary, transported or sent to the warehouse for storage.

Example 4

Edible frog and brook trout are dried to the content of 70% solids, finely chopped and mixed in a ratio of 1: 1. Prepared enriching raw materials are added to tapioca starch in an amount of 5% by weight of starch-containing raw materials.

Extrusion processing is carried out using a twin-screw extruder RZ-KED-88 with a die diameter of 3 mm at a temperature of 190 ° C, a rotational speed of the metering screw of 92 min ^-1 ; the frequency of rotation of the working screws 94 min ^-1 ; the rotational speed of the cutting device 84 min ^-1 with the simultaneous supply of carbon dioxide in the solid phase (dry ice) 2% by weight of raw materials.

Next, the starch product is served for crushing. Crushing starch product is carried out to a particle size of 0.67 mm

Then the product is finally cooled to a temperature of no more than 25 ° C on a conveyor-cooler type Ш12-KPE-1/8.

The obtained extruded starch product of high nutritional value is packaged, packaged, labeled and, if necessary, transported or sent to the warehouse for storage.

Thus, the developed method is effective and economical, allows you to get a variety of extruded enriched starch products with high nutritional value, which can be widely used in the food industry.

Claims (1)

A method of obtaining an enriched starch product, including preparing starch-containing raw materials, mixing them with an additive that increases the nutritional value of the product, feeding the mixture into an extruder and extrusion, characterized in that potato, or corn, or wheat, or rice, or tapioca starch is used as the starch-containing raw material , or mixtures thereof, or wheat flour, or rye, or potato, or corn, or mixtures thereof, or dry mashed potatoes in the form of flakes or granules or granules or grains, as an additive and, increasing the nutritional value of the product, freshly dried fish, and / or freshwater crustaceans, and / or edible frogs, and / or fish bone meal are used in dry crushed or raw crushed form, the raw material is mixed with 1-15 wt.% of a food enhancing additive value of the product, simultaneously with the mixture obtained, 1-3 wt.% carbon dioxide in the solid phase (dry ice) are fed into the extruder and subjected to single or multiple extrusion processing at a working temperature in the range of 100-200 ° C, a rotational speed of the working screws of 70-95 min ^-1, diameter spolzuemoy spinneret 1-6 mm, and the rotational frequency of the screw batcher 90-95 min ^-1, and the rotational frequency of the cutting device 80-85 ^min-1 with or without subsequent grinding to a particle size of 0.67 mm or less, and the taste or application flavoring additives on the crushed extrudate is carried out by drazhirovanie in salt brine and / or in a solution of amino acids, followed by drying.