WO1993017592A1 - Process and device for extruding expanding dough into piece foodstuffs, application of the process and extrudates with open pores - Google Patents
Process and device for extruding expanding dough into piece foodstuffs, application of the process and extrudates with open pores Download PDFInfo
- Publication number
- WO1993017592A1 WO1993017592A1 PCT/EP1993/000400 EP9300400W WO9317592A1 WO 1993017592 A1 WO1993017592 A1 WO 1993017592A1 EP 9300400 W EP9300400 W EP 9300400W WO 9317592 A1 WO9317592 A1 WO 9317592A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- expansion
- extrusion
- dough
- chamber
- extrudates
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
Definitions
- the invention relates to a process for cooking extrusion of expanding dough into chunky foods such as snacks, breakfast cereals, muesli components, porous fruit, vegetable or meat extrudates for instant baby food.
- the invention also relates to the application of such a method to other types of products.
- the invention also relates to a device for extruding expanding dough into chunky foods and finally also relates to extrudates with open pores.
- heated pressurized dough a of a nozzle expands by evaporating the liquid contained in it due to the pressure difference.
- evaporation removes heat and moisture from the dough. Both have the effect of increasing the viscosity of the dough, solidifying it and maintaining the porous structure obtained during the expansion.
- extruded products are either cut directly at the nozzle or drawn off as strands, optionally further processed and then usually cut into larger pieces in this case using suitable cutting machines.
- extrudates used widely in the area of snacks, breakfast cereals, muesli components, porous fruit, vegetable or meat extrudates for instant baby food document this behavior with their rounded shapes and closed surface during production.
- the object of the invention is to depart from these shapes limited by the conventional production method and to provide new shapes with a natural appearance.
- an open, visible pore of the extrudate is to be created, which would lead to better rehydration properties in instant products. 5
- This is achieved according to the invention in a method of the type mentioned at the outset in that the extrusion area is followed by an expansion area, at the end of which the extrudate is cut off.
- the product leakage and the longitudinal acceleration of the product strand caused by the expansion are used in order to achieve the goal much easier and more efficiently: to achieve open pores and a shape.
- the limitations of the prior art, as well as the disadvantages that the strand, if it has solidified too much, crumbles during the cutting process, are overcome by the measure according to the invention.
- the area of application is no longer limited to sweetened cereals.
- Another consequence of the measure according to the invention is that the shape in the expansion area is different from what was previously the case, i.e. can be influenced positively. It is also a control of the forms of expansion and the expansion process.
- the measure according to the invention makes it possible, preferably the ratio of the cross sections of
- the length and surface properties of the expansion chamber or the expansion channel can be chosen so that the dough is sufficiently solidified before cutting, on the other hand, the dough does not rub so much on the inner wall of the chamber.
- the expansion chamber can be lined or coated with a material such as PTFE that is gentle on the product surface.
- a lubricant between the outer periphery of the extrudate and the chamber.
- the lubricant which can be vegetable oil, to name just one example, can also be added further ahead in the nozzle head, depending on the desired conditions.
- the basic measure on which the invention is based namely that an expansion area is connected downstream of the extrusion area, at the end of which the extrudate is cut off, can also be applied to foamed porous products produced by extrusion from biopolymers or plastics, which then also result in an open cell structure.
- the invention also relates to a device for extruding expanding dough into chunky foods such as snacks, breakfast cereals, muesli components, porous fruit, vegetable or meat extrudates for instant baby food using a cooking extruder with an extruder nozzle, which is distinguished by a direction of flow of the dough / Extrudate expansion chamber (3) arranged behind the die head (1), at the outlet end of which the cutting blade (6) of a cutting device is guided.
- Extrudates with open pores are produced by extrusion-cooking at preferably 130-160 ° C., after expanding a mixture of cereals in an enclosed space and then cutting them off.
- FIG. 1 shows a conventional arrangement for a product cut at the nozzle
- Figures 2 and 3 are designed according to the invention
- Figure 1 shows the usual arrangement for products cut at the nozzle.
- the usually rotating cutting device 5 has one or more cutting blades 6 which sweep past or pass the nozzle opening.
- the nozzle opening itself also serves as the cutting edge 4.
- a chamber is arranged behind the extruder nozzle, in which the expansion of the dough takes place before cutting. It can be seen that an expansion chamber 3 is provided in front of the nozzle opening 2, which is made larger in cross section than the nozzle cross section. The ratio of the two cross sections depends on the expected or desired expansion.
- the geometric shape of the cross section of the expansion chamber can correspond to that of the nozzle opening (for example circular nozzle opening and circular expansion chamber) or can differ from this (for example circular nozzle opening and square cross section of the expansion chamber). This makes it possible to target the Affect the shape of the extrudate during expansion.
- the length of the channel - depending on the nature of the dough - is chosen so that, on the one hand, sufficient strengthening of the expanded dough has occurred before cutting, on the other hand, the friction of the dough on the inner wall of the chamber does not become too great and the extrudate tears open causes, or inhibits expansion.
- the length of the chamber is also limited by the fact that too much solidification of the dough reduces its elasticity and impairs the cutting result, for example in the form of crumbs or breakage.
- the length of the chamber affects the friction of the dough against the wall as well as its cross-section in relation to the expansion.
- the expansion chamber is preferably designed such that it forms a cutting edge 4 at the exit, against which the cutting blade 6 passes.
- Example 1 Cooking extrusion-cereal mixture 19% moisture
- Extrusion temperature 145 degrees C.
- Example 2 Cooking extrusion-cereal mixture with dried vegetables and vegetable pulp, 22% moisture.
- Example 3 Cooking extrusion cereal mixture, 20% moisture extrusion temperature 155 degrees C nozzle bore 2.5 mm
Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE4390863T DE4390863D2 (en) | 1992-03-02 | 1993-02-19 | Method and device for extruding expanding dough into chunky foods, application of the method and extrudates with open pores |
AU34981/93A AU3498193A (en) | 1992-03-02 | 1993-02-19 | Process and device for extruding expanding dough into piece foodstuffs, application of the process and extrudates with open pores |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE4206571A DE4206571A1 (en) | 1992-03-02 | 1992-03-02 | Method and device for extruding expanding dough into chunky foods, application of the method and extrudates with open pores |
DEP4206571.2 | 1992-03-02 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1993017592A1 true WO1993017592A1 (en) | 1993-09-16 |
Family
ID=6453060
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP1993/000400 WO1993017592A1 (en) | 1992-03-02 | 1993-02-19 | Process and device for extruding expanding dough into piece foodstuffs, application of the process and extrudates with open pores |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP0583451A1 (en) |
DE (2) | DE4206571A1 (en) |
WO (1) | WO1993017592A1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5786020A (en) * | 1994-12-22 | 1998-07-28 | Nestec S.A. | Instant product of cereal in admixture with vegetable matter |
EP1662886A2 (en) * | 2003-09-05 | 2006-06-07 | Frito-Lay North America, Inc. | Extruded granola process |
EP3073841B1 (en) | 2013-11-07 | 2018-05-30 | Nestec S.A. | Extruded flakes and manufacturing method |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113545505A (en) * | 2021-07-27 | 2021-10-26 | 安徽皇佳生物工程技术有限公司 | Fodder bulking equipment |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3605649A (en) * | 1969-07-22 | 1971-09-20 | Beatrice Foods Co | Controlled expansion of puffed snacks |
EP0294964A2 (en) * | 1987-06-10 | 1988-12-14 | Kraft General Foods, Inc. | Post extrusion tube cooker |
EP0406650A2 (en) * | 1989-07-03 | 1991-01-09 | BUCHER-GUYER AG Maschinenfabrik | Method and apparatus for processing pasty material in vacuum |
US5149555A (en) * | 1989-05-18 | 1992-09-22 | Kraft General Foods Canada Inc. | Method for forming an open textured product |
-
1992
- 1992-03-02 DE DE4206571A patent/DE4206571A1/en not_active Withdrawn
-
1993
- 1993-02-19 DE DE4390863T patent/DE4390863D2/en not_active Expired - Lifetime
- 1993-02-19 EP EP93903995A patent/EP0583451A1/en not_active Withdrawn
- 1993-02-19 WO PCT/EP1993/000400 patent/WO1993017592A1/en not_active Application Discontinuation
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3605649A (en) * | 1969-07-22 | 1971-09-20 | Beatrice Foods Co | Controlled expansion of puffed snacks |
EP0294964A2 (en) * | 1987-06-10 | 1988-12-14 | Kraft General Foods, Inc. | Post extrusion tube cooker |
US5149555A (en) * | 1989-05-18 | 1992-09-22 | Kraft General Foods Canada Inc. | Method for forming an open textured product |
EP0406650A2 (en) * | 1989-07-03 | 1991-01-09 | BUCHER-GUYER AG Maschinenfabrik | Method and apparatus for processing pasty material in vacuum |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5786020A (en) * | 1994-12-22 | 1998-07-28 | Nestec S.A. | Instant product of cereal in admixture with vegetable matter |
EP1662886A2 (en) * | 2003-09-05 | 2006-06-07 | Frito-Lay North America, Inc. | Extruded granola process |
EP1662886A4 (en) * | 2003-09-05 | 2007-01-24 | Frito Lay North America Inc | Extruded granola process |
EP3073841B1 (en) | 2013-11-07 | 2018-05-30 | Nestec S.A. | Extruded flakes and manufacturing method |
Also Published As
Publication number | Publication date |
---|---|
DE4390863D2 (en) | 1995-11-23 |
EP0583451A1 (en) | 1994-02-23 |
DE4206571A1 (en) | 1993-12-16 |
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