LV10562B - Process for producing whipped food product - Google Patents
Process for producing whipped food product Download PDFInfo
- Publication number
- LV10562B LV10562B LVP-93-939A LV930939A LV10562B LV 10562 B LV10562 B LV 10562B LV 930939 A LV930939 A LV 930939A LV 10562 B LV10562 B LV 10562B
- Authority
- LV
- Latvia
- Prior art keywords
- extrudate
- dough
- hot
- temperature
- treatment
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims 6
- 235000013305 food Nutrition 0.000 title claims 2
- 238000001816 cooling Methods 0.000 claims abstract 2
- 239000004519 grease Substances 0.000 claims 1
- 230000008961 swelling Effects 0.000 claims 1
- 238000001125 extrusion Methods 0.000 abstract 3
- 238000001035 drying Methods 0.000 abstract 1
- 238000001704 evaporation Methods 0.000 abstract 1
- 230000008020 evaporation Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 101100366940 Mus musculus Stom gene Proteins 0.000 description 4
- WJCNZQLZVWNLKY-UHFFFAOYSA-N thiabendazole Chemical compound S1C=NC(C=2NC3=CC=CC=C3N=2)=C1 WJCNZQLZVWNLKY-UHFFFAOYSA-N 0.000 description 3
- OVKKNJPJQKTXIT-JLNKQSITSA-N (5Z,8Z,11Z,14Z,17Z)-icosapentaenoylethanolamine Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(=O)NCCO OVKKNJPJQKTXIT-JLNKQSITSA-N 0.000 description 1
- HYZJCKYKOHLVJF-UHFFFAOYSA-N 1H-benzimidazole Chemical compound C1=CC=C2NC=NC2=C1 HYZJCKYKOHLVJF-UHFFFAOYSA-N 0.000 description 1
- 235000017399 Caesalpinia tinctoria Nutrition 0.000 description 1
- 241000269435 Rana <genus> Species 0.000 description 1
- 244000292604 Salvia columbariae Species 0.000 description 1
- 235000012377 Salvia columbariae var. columbariae Nutrition 0.000 description 1
- 235000001498 Salvia hispanica Nutrition 0.000 description 1
- 241000388430 Tara Species 0.000 description 1
- 235000014167 chia Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
-
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/808—Starch base snack product
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Formation And Processing Of Food Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
- Feedback Control In General (AREA)
- Thiazole And Isothizaole Compounds (AREA)
- Confectionery (AREA)
Description
LV 10562
Cnocoč npHroTOBJieHKg BcnyqeHHoro irameBoro προΑ,νκτβ
OnHcaHHe
HacTOflmee nsoSpeTeHMe othocmtch k cnoeoSy πρηγοτοβλθηηη BcnyqeHHoro πμπκβογο npo^KTa, npenycMaTpMBaiūiii1eMy Φορμοββηηθ TecTa nyTeM nponycKaHMS ero ^epea eon.no 3KCTpynepa n o6pa6oTKy nojiyqeHHoro 3KCTpynaTa b cpene, čojiee ropnneM, neM 3KCTpynaT.
CnocoO yKa3aHHoro Bunie rana, ηββθοτθη, b ^ιοτηοοτη H3 na-TeHTa CHIA N 3908034 /kjl MKM A 23L 1/18, 1975/. Βοοδιιρ, cymecTByeT flBa BMfla 3KCTpy3HOHHoro πρηγοτοβλθηηη Bcny^8HHoro πΜΐΐί,βΒΟΓο nponyKTa, TaK Ha3HBaeMHž Μβτοη "πρημογο /mjdī HenocpeflCTBeHHoro/ paeinHpeHHH” η Μβτοη "HenpaMoro pacniH-peHHH”, a Tarofia pa3JnraHbie KOMSMHaiļHM 3τκχ οοηοβηηχ μθτοαοβ c apyrMMH ηρΗ6Μ3ΜΗ. B cjiyqae TaK Ha3HBaeMoro πρημογο pacniHpeHHH TecTo o6pa6a-τβιββκ3τ npH bucokmx TeMnepaTypax m flaBJieHMHx ά pacffiHpHJOT ηρκ Bbixone H3 conjia 3KCTpynepa no ero OKOHnaTejibHO# φορΜυ. ΠρΜ TaK HasbiBaeMOM ηθπρημομ paciMpeHiiH τθοτο BbinaBJiMBajoT nepes conjio 3KCTpynepa npn čojiee hm3koh TeMrrepaType m čojiee HM3KOM naBJieHHH. ΠρΜ 3T0M npOHCXOflHT. KJie^CTepiI3aiļMH TecTa B 3KCTpynepe. 06pa3yranņiftcH nponyKT ημθθτ οχοηοτΒο c MaKapoHHHMH mjļejmmm. B noejienyioni,eM cjio^hom npoiļecee eymrai, κοτορυίί smt-ch b Te^eHMe ot 4 no 8 nacoB, BJiajKHOCTb 3KCTpynepa οηηλβιοτ - 2 - npMāJIH3MTeJI£>H0 flO 11% H IlOCJie RaJlbHeftmerO KOHaHUHOHMpOBaHHH 3KCTpyflaT paciimpHioT mjuī b ropaqeM Jtcnpe hjih b ropaneM B03ayxe. Πρκ προΒθ,ηβΗΜΜ 3KCTpy3HOHHoro cnocoāa pacniHpeHHH paāOTy BeayT, KaK npaBHJio, πρκ coaepjKaHHM BJiarn ot 13% ao 2%, b to BpeMH KaK πρκ 3KCTpy3MM C HenpHMbM paCIMpeHHeM BJiaJBHOCTB Heoč-paāoTaHHoro MaTepnajia cocTaBJifleT npnč.nn3iīTejii>H0 ot 28% ao 40%. Οημμ?ημθ BaaatHOCTH ao coaepjfiaHHH OKOJIO 11% npOHCXOaMT, KaK 06 3T0M ym roBopmioci) Bhirne, b npoijecce cyinKM. M3BecTHtJ Tara© pa3jm^Hae κομ6μηηροβ3ηηηθ enocoābi Μ3Γοτοβ-JieHKH paCIMpeHHbIX ΠΗΙΙ©ΒΗΧ npoayKTOB, C MCII0JLb30BaHHeM 3KCTpy-3HH npHMoro pacniHpeHHH h nocjieayīOffl,eM oāpaSoTKOii b ropaqeM m-pe. Πρκ 3tom 3KCTpyaaT nocjie ero BHXoaa H3 conjia h pa3pe3aHHH neKyT b ropaneM jftnpe. Πρκ Bbixoae H3 comia 3KCTpyaaT oxjia^aafOT npoHcxoaHin^M pacffiHpeHHeM h HcnapeHHeM BoatJ. nocjieayK)m,a5ī o6pa-6oTKa b ropaneM JKHpe ΗΜββτ no3Towy xapaKTep cyniKH h očJitapHBa-HHH 6e3 aOCTHJfieHHH Η3ΜβΗΘΗΗΗ OČTeMa HJĪH ΤΘΚΟΤ^φΗ ΠΗΙΚΘΒΜΧ Πρθ~ ayKTOB.
Bbiroaa 3KCTpy3HH c ηθπρημημ paeiiiHpeHMeM c cyinKoft nojiy(|)a6pMKaTa /kbk npaBKJio, b BHae mapHKOB/ 3aKjnoqaeTCH b tom, HTO' MOftHO aOCTM^B ΟΗΘΗΒ ΟΠβΙίΗφΗΗβΟΚΗΧ p83yJII)TaTOB BKyca H TeKCTypbi ΠΗίςβΒΒΐχ npoayKTOB, npeBoexoaaiaHe no cbohm KanecTBaM npHMopaciDHpeHHhie 3KCTpyaaTH. Πτο KacaeTca HeaocTaTKa cnocoSa Η3Γ0Τ0ΒΛΘΗΗΗ ΙΙΜΙΙ©ΒΜΧ IipoayKTOB C ΗβΙφΗΜΗΜ paCIIIHpeHHeM, TO OH coctoht b tom, ητο ycTpoHCTBO Rjssi ocyin,ecTBJieHHH TaKoro cnocoāa c pejibio nojiyqeHHH nojiy$aāpHKaTOB m mx eymKa OTJiM^aeTCH cjiojk- HOCTBK) H aoporOBHSHOĪi.
KpoMe τογο, cjiojkho npoBeaeHMe kohtpojkī Ka^ecTBa h oSecne- - 3 - LV10562 yeHne ποοτοηηηογο KanecTBa, ^το floeTHraeTca tojibko c ο^θηβ SOJIMIMM Tpy,ZiOM- ΠρΗ 3T0M Μ3ΓΟΤΟΒΛβΗΗβ ρΒΟΙΙΙΜρβΗΗΗΧ ΠΜΙΠ,βΒΜΧ Πρθ~ myKTOB no 3T0My cnoco6y Tpe5yeT 3aTpaT āojmmoro KOJiimeeTBa 3ΗΘΡΓΜΜ. B ocHOBy HacTOHffipro HBoSpeTeHMH nojiojKeHa 3afla^a co3flaHHH cnocoča, nOSBOJIHiOmerO Μ3Γ0Τ3Β.ΠΗΒ3ΤΒ ΠΜίβΒΗβ ΓφΟ^ΚΤΗ, oāJiafiaK)-mjie cBOMCTBaMH BKyca m TeKCTypbi3 He ycTynaK)iiiyiMH aHajiorid^HbiM cBoiicTBaM ΠΜίπ,βΒωχ npoflyKTGB, H3roTaBJfflBaeMbix cnocoāoM HenpaMo-ro pacniMpeHMH, npw stom oflHOBpeMeHHo ycTpaHHfOTCH HeKOTopbie He-flOCTaTKH 3Τ0Γ0 CnoeoSa, B naCTHOCTH CHHtfaeTCH CTOHMOCTB, a Tarate noBbiniaeTcs Ka^ecTBo n3roTaBJMBaeMbix no stom*/ cnoco6y nn-m;eBbix προ/^κτοΒ.
IlejiB nsoāpeTeHHH flocTMraeTCH τθμ, ^to b cnocoāe yKa3aHH0-ro Tuna, $opMOBamie TecTa Be^yT TaK, ^τοδπ TeMnepaTypH 3KCTpy-saTa nocJie nponycKa nepe3 conjio cocTaBJiHJīa 105-130° C, a o5pa6oTKy b rops^eii cpe^e Be#yT 5es προμθ^το^ηογο οχλ^θηηη, πρκ stom b Ka^ecTBe ropa^ež cpeflbi HenoJn>3yiOT ropa^ee MaeJio am jkhp, hjm rops^MM B03^yx, mm ropa^nn nap c μητθηομβηοοτβκ), iiocTaTo^HOM fljia cHMjfteHiiH bh3koctm TecTa n yBejni^emia cTenemi ero · paciuMpeHHH. 0opa3yromaacH npn stom TeKCTypa, b MacTHocTM xpycT m bh3h-Barnie yyBCTBa λϊθβθβηη pacniHpeHHoro npoflyKTa, MfleHTHnHa nnmeB0-My npoflyKTy, MsroTaBJmBaeMOMy tojibko 3KCTpy3neM c ηθπρημημ pacnMpeHHeM.
Cnocoā COrJiaCHO Μ3θδρβΤΘΗΗΗ flaeT B03M0JKH0CTB H3r0TaBJIII-BaTt iiMineBhie npoflyKTH βηοοκογο KanecTBa, npiraeM 3flecB oTna^aeT ΗβΟδΧΟΑΜΜΟΟΤΒ B ΠρΗΜβΗβΗΗΗ CJI02KHbIX yCTaHOBOK flJIH ΠρΟΒΟ^ΘΗΜΗ - 4 - cyinKH η KOHfleHcupoBaHHH nojiyt|)a5pMKaTOB. Ecjih ycTaHOBKa Tpaflu-φΐΟΗΗΟίϊ KOHCTpyKIļHM UJapKKOB Η ΠρΟΒββθΗΗΗ Tpe6yiOIHHX ΠρΜβΜΟΒ npoiiecca ctomt okojio 2 mhjluhohob MapoK ΦΡΓ, to ycTaHOBKa flJis GcympcTBJi6HMH cnocoāa corjiacHo naoSpeTeHMio . ΜβΗΒΐπβ πολοβμηη 3T0ft cyMMbi. nocKOJn>Ky OTnaflaeT η8ο6χοβημοοτβ b προβθ^θημη rjm-TejiBHOH cyniKM nojiy$aāpHKaTOB3 to ynponpeTcs ocymecTBJieHHe kohtpojih 3a Ka^ecTBOM m noflflepJtoiBaHMH nocTOHHCTBa KanecTBa 3KCTpySMpOBaHHbIX M pacniHpeHHbIX ΠΜΙ,ΘΒΒΙΧ npOityKTOB. KpOMe ΤΟΓΟ, CHMJKaeTcs pacxon 3Heprmi. ĪIpeflno^TMTejiBHoe BbmojiHeHiie npeflycMapnBaeT noffBOfl κ con.ny ropnnero B03nyxa c TeMnepaTypoft 600°C.
CorjiacHo spyroH npeflnonTKTejii>HOM φορΜβ βηποληθημη cnocoāa TecTo 3KCTpyflwpyioT H3 3KCTpyflepa HenocpeflCTBeHHo b ropanee MacJio mjih mp. CorjiacHo ein,e osHOMy BapnaHTy βηποjihchhs , Tewne-paTypy h BJiajftHocTB b conjie noflflepatnBaioT paBHož TeMnepaType h bjecUkhocth 3KCTpysepa πρη βηχο^θ H3 conjia, ητο mmT 6hti> soc-TnrHyTOj HanpnMep τθμ, ητο 3KCTpy^aT HanpaBjmioT nepe3 KaHaji, b κοτοροΜ TeMnepaTypa n BJiajftHocTb Te m} KaK n TeMnepaTypa h BJiajfiHocTB 3KCTpyAaTa. Il03T0My He nponcxoflHT noTepn Tenjia n BjrajmocTM jsjo τογο, KaK 3KCTpysaT nocTynHT, HanpnMep b ropanee Macjio ma mp. B KaHajie, nepe3 κοτορωη προχοηητ 3KCTpysaT, co-fiep^aTCH, npeflno^THTejrbHo, napbi cpeflbi, npeflHasHaneHHoĒ sjih nocjierqyKimeii očpaooTKH 3KCTpy£aTa. Γορπηη# nap hjm B03flyx, Ta-kmm oāpasoM, MoryT noflBosHTBcs HenoepeflCTBeHHO b comio. ftajiee H3o0peTeHne ποηοηηθτοη npHMepaMH ocymecTBJieHHH cnocoSa no n3oā” Ρθτθημκ). - 5 - LV 10562 IIpMMep 1. 3KCTpyflnpyHDT ομθοβ, οοοτοηιιοπο M3: 60,0% KyKypy3H0M Kpynt«i 30,0% KapTοφθjiī)hux χλοπβθβ 9,0% ΠΜ6ΗΗΗΗ0Μ MyKM 1,0% cojieBoft nyspu fljifl HsroTOBJieHMiī xpycTHiii,ero KapTOf|iejiH. ycTaHOBJieHa BJiajKHocTL TecTa - 19%. ycjiOBMS b 3KCTpy^epe ycTaHaBJiMBaiOTCH TaKHM očpasoM, <ίΤ0 τβοτο nepefl BenyqHBamieM HMeeT TeMnepaTypy 130°C.
Conjio ΜΜθβτ <$opMy BaroHHoro KOJieca. IIpocTpaHCTBo 3a con-jīom npeflCTaBJiHeT οοδοη ηθγθρμθτη^ηο 3aKpbrryso Kawepy, qepe3 ko-Topyio b nepBOM cjiyqae προχο,ηΜΤ ropa^Hž nap c TeMnepaTypoii οκο-jio 300 C, a bo BTopoM cjiyqae - rops^Mž B03flyx c TeMnepaTypož 550 0, a HM6HHO TaKHM o6pa30M, ητο cTpya ropaqeft cpeflH flBHMeT-ca HenocpeflCTBeHHo πρκ ββιχο^θ.
KaMepa BtinojiHeHa TaraiM očpasoM, ητο 3Ta TenJioBaa odpačoT-Ka B03fleMCTByeT μηηημοιιβηο β τβ^βΗΜβ 2 v nocjie nonaflaHHH conjia Ha npo#yKT. Pej«yiiiHii hojk CMOHTHpoBaH Ha conjie h paenojiojKeH BHyTpH KaMepu. IIojiyqenHbie npoflyKTH BcnyqeHH čoaee 3HaqMTejn>Ho, oājiaflaiOT δΟΛΒΠΙΜΜ ΟΟΒΘΜΟΜ ΠΟ CpaBHeHHK C npOflyKTaMM 663 HenOCpeflCTBeHHOŽ τβιυιοΒοίι oopaooTKH, h *jto ein,e oojiee BajKHo- hx KanecTBo Qjwm κ nejiJieTMpoBaHHHM npoflyKTaM (to ecTB BcnyqeHHbiM HenpaMbiM μθτο-Λομ), HejftejiH κ Heo6pa6oTaHHbiM npoflyKTaM.
HpH oāpaāoTaHHbK ropamiM B03flyxoM npoayKTax οιιιυτημ 3φφβκτ očJKapHBaHMH, a o6pa6oTaHHue ropa^MM napoM npoflyKThi ocTasorca HeiiTpajīBHbiM no HBeTy η BKycy. - 6 -
HenoepeflCTBemioe opraHOJienTmiecKoe cņaBneme c nejmeTupo-BaHHblMM npOflTKTaMM np0M3B0ļ[HT ΠΟ 3aflaHHbIM CpaBHMMHM KOJIIineeT-BaM atnpa m očb^HbK npaHocTē^. IIpHMep 2. 0cymeCTBJIHH3T 3KCTpyflMpOBaHHe CMeCM, COCTOHmeft H3: 12,0% pa3MOJioToro flpočJieHoro puča 7,0% KyKypy3Hoii Kpynbi 80,0% KapTO(£ejiī>Horo rpaHyjiHTa 1,0% cojieBon nyapbi MJiH Μ3Γ0Τ0ΒΛθΗίίΗ xpycTHipx KapTO$ejn>Hbix flojieK. RnasiiHocTi) TecTa - 19%. ycjiobmjī b 3KCTpyflepe peryjmpyioT TaKHM očpa30M, ητο Tec-to nepefl pacιιιηρβη ne μ ημθθτ TeMnepaTypy 12Ef G.
Conjio μμθθτ OBajiBHyK3 i|)opMy c uejLbio nojiyqeHMH aHajiornnHbDi nnncaM npo,qyKTOB 3a eneT Mcnojri>30BaHMH cooTBeTCTByiome# CKopoe-th pesaHMH.
Conjio M pe^pmž HOJK paCnOJIOJfiEHbi B MaCJIHHOH BaHHē, Harpe-τοη jļo oābNHOH TeMnepaTypH Φρητοβ3Ημη.
BpamaKupĒcn pejKym,HH hok b pe3yjn>TaTe CBoero 3φφθΚΤ3 HaKa-TbiBaHHH noflflepKHBaeT (f)yHKiniio ποοτοηηηογο no^BOfla ropnnero jviac'jia κ pacniMpHioiipiviycH TecTy. • /
PacmHpHioii^Hca, paspesaHHbiM 3KCTpyflaT miaBaeT Ha ποβθρχ-HOCTH, OflHaKO B Τβ^βΗΜΘ npHMepHO 10 c yflep}ftilBaeTC5ī ΠΟ£ ΠΟΒβρΧ-hoctbh) nepefl Bbirpy3Koit IIojiyqafOT npo,qyKT, κοτορωη no KOJinnecTBy h KanecTBy pacinn-peHMH MOJKBT HenOCpeflCTBēHHO CpaBHMBaTbCH CO BCnyneHHUMH HenpHMbIMM MeTOflaMM ΠβϋΛβΤΜρθΒ3ΗΗΗΜΗ ITpOflyKTaMH. LV10562 1. Cnoco6 πρϋΓοτοΒΛβΗΗΒ BcnyqeHHoro ΠΗΐζβΒΟΓΟ npo^yKTa, BKJuogsuonņift ^DpMOBaHHe TecTa nyTeM nponycKa ero qepe3 coruio sk-CTpyqepa m o6pačoTKy nojiyqeHHoro 3KCTpy,qepa b cpefle āojiee ro-psqeft}. qeM 3KCTpysaT, otJimmmftcs τθμ, *ιτο Φορμοβ3ημθ TecTa BeflyT τεικ, ίτο6η TeMnepaTypa 3KCTpyaaTa nocjie nponycKa qepes conjio cocTaBJiHJīa 105-130°C, a o6pačoTKy b ropa^eft cpe/ξθ Be^yr 6e3 προμθ^το^ηογο οχ-πβ^θημη, πρκ 3Tom b Ka^ecTBe ropa^ež cpeflhi ucnojii)3yi0T ropa^ee Macjio hjim jrap, mjih ropa^a# B03flyx, jsm ropaaaM nap c μητθηομβηοοτβϊο, αοοτβτο^ηοη ņm chhmbhmh bhskocth TecTa m yBejiMqeHHH οτθπθημ ero pacnnfpeHiīfl. - 4 - 2. Cnocoā no π. 1, OTJinnafoiiiHžcH τθμ, ητο TeMnepaTypy ropn-nero B03flyxa ycTaHaBJEHBaioT paBHOii 600°C μ πο^βοαητ ero κ con-Jiy. . 3. Cnocoč no π. 1, oTjmaioiiĶīMCH τβΜ, ητο ,3KCTpymaT 3KCTpy- »· flnpyiOT HenocpeflCTBeHHO b ropnnee Macjio hjm jraip. 4. Cnocoā no π. 1, oTjranaioinniicH τβΜ, ^το TeMneparypy m BJiajfiH0CTB b conjie noflflepjftnBaroT paBHoiī TeMnepaType n Β-πευκΗοοτη 3KCTpyflaTa npn mxoj\e W3 conjia. 5. Cnocoo no π. 1, oTjmnaraii^ncs τβΜ, <ιτο ropatflifl nap ra B03flyx noflBOflMTCH Henocpe-flCTBeHHO b conjio. LV 10562 ΡΕΦΕΡΑΤ ΜθοδρβτΘΗΗβ KacaeTca cnocooa πρηγοτοβλθηηη BcnyM8HHbix rw-ΙϋβΒΗΧ npOflyKTOB, npM ΚΟΤΟΡΟΜ T8CTO <|)OpMyiOT Μβρβ3 COMO 3KCTpy~ flepa, a 3KCTpy,qaT noflBepraiOT nocjieflyioiDļeii o6pa6oTKe 'B cpe^e 6o-jiee ropaqeM, ^eM 3KCTpyflaT. TeMnepaTypa 3KCTpyflaTa nocjie ero Bbixosa H3 conJia cocTaBJiaeT 105-130 C, np^meM nocjieflymiyīo oāpa-OOTKy npOBOflflT ΗβΠΟΟρββΟΤΒβΗΗΟ nocjie 3KCTpyflHpOBaHMH 683 npo-MeūtyToqHoro οχλ^θημη.
TecTO mojkho 3KCTpyflnpoBaTL πρημο b ropa^ee Maeao hjw mņ, mjim m o6paāoTKy προΒΟβΒτ ropa^nīM B03flyxoM vum ropa^MM napoM c HHTeHCHBHOCTbK) flOCTclTO^iHOH flJIH CHH2RBHHH BH3KOCTH TeCTa H yB6* cTeneHH ero paemjipeHMa.
Claims (5)
1. Uzputota pārtikas produkta pagatavošanas paņēmiens, kas ietver sevi mīklas formēšanu, izlaižot to caur ekstrūdera dīzi, un iegūtā ekstrudāta apstrādi karstākā vidē, nekā ekstrudāts, atšķiras ar to, ka mīklas formēšanu veic tā, lai pēc izlaišanas caur dīzi, ekstrudāta temperatūra būtu 105-130 °C, bet apstrādi karstā vidē veic bez dzesēšanas starpstadijas, pie kam, par karstu vidi izmanto karstu eļļu vai taukus, vai karstu gaisu, vai karstu tvaiku ar intensitāti, kas būtu pietiekoša mīklas viskozitātes samazināšanai un uzbriešanas pakāpes palielināšanai.
2. Paņēmiens, pēc 1. p-ta, atšķiras ar to, ka karsta gaisa temperatūru noregulē uz 600 °C un to padod uz dīzi.
3. Paņēmiens, pēc 1. p-ta, atšķiras ar to, ka ekstrudātu ekstrudē tieši karstā eļļā vai taukos.
4. Paņēmiens, pēc 1. p-ta, atšķiras ar to, ka temperatūru un mitrumu dīzē uztur vienādu ar temperatūru un mitrumu ekstrudātā, tam izejot no dīzes.
5. Paņēmiens, pēc 1. p-ta, atšķiras ar to, ka karstais tvaiks vai kartais gaiss tiek padots tieši dīzē.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19873711840 DE3711840A1 (de) | 1987-04-08 | 1987-04-08 | Verfahren zur herstellung von expandierten lebensmitteln |
| PCT/EP1988/000286 WO1988007817A1 (en) | 1987-04-08 | 1988-04-07 | Process for manufacture of expanded foodstuffs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| LV10562A LV10562A (lv) | 1995-04-20 |
| LV10562B true LV10562B (en) | 1995-10-20 |
Family
ID=6325131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LVP-93-939A LV10562B (en) | 1987-04-08 | 1993-06-30 | Process for producing whipped food product |
Country Status (14)
| Country | Link |
|---|---|
| US (1) | US5153017A (lv) |
| EP (1) | EP0286098B1 (lv) |
| JP (1) | JP2656963B2 (lv) |
| CN (1) | CN1017398B (lv) |
| AT (1) | ATE70696T1 (lv) |
| AU (1) | AU1597188A (lv) |
| BG (1) | BG60228B1 (lv) |
| CA (1) | CA1335339C (lv) |
| DE (2) | DE3711840A1 (lv) |
| HU (1) | HU202066B (lv) |
| LT (1) | LT3641B (lv) |
| LV (1) | LV10562B (lv) |
| RU (1) | RU2014787C1 (lv) |
| WO (1) | WO1988007817A1 (lv) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2009280A1 (en) * | 1989-02-08 | 1990-08-08 | Donald B. Bernacchi | Coated expanded snack product |
| DE4127811A1 (de) * | 1991-08-22 | 1993-02-25 | Schaaf Technologie Gmbh | Verfahren und vorrichtung zum herstellen expandierter produkte |
| US6106882A (en) * | 1998-05-26 | 2000-08-22 | Bestfoods | Wet toasted pasta and method of manufacture |
| US6146682A (en) * | 1998-05-26 | 2000-11-14 | Bestfoods | Wet toasted pasta having improved hot water pour-over rehydration properties and method of manufacture |
| US6541059B2 (en) | 2000-12-07 | 2003-04-01 | Bestfoods | Process of making instant pasta with improved cooking quality |
| DE102007037605A1 (de) | 2007-08-07 | 2009-02-12 | Mars Incorporated | Verfahren und Vorrichtung zum Trocknen eines Materials |
| DE102007037607A1 (de) | 2007-08-07 | 2009-02-12 | Mars Incorporated | Verfahren und Vorrichtung zum Trocknen eines extrudierten Materials |
| GB201108384D0 (en) | 2011-05-18 | 2011-06-29 | Mars Inc | Chew |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2463112A (en) * | 1947-05-28 | 1949-03-01 | Kipnis Abraham | Twisted cruller machine |
| US3114639A (en) * | 1960-03-28 | 1963-12-17 | Rivark Res And Dev Corp | Method for preparing extruded food products |
| US3320905A (en) * | 1964-06-01 | 1967-05-23 | Gerald W Urschel | System for processing a product |
| GB1464868A (en) * | 1973-09-19 | 1977-02-16 | United Biscuits Ltd | Expanded food products |
| US4262028A (en) * | 1979-06-18 | 1981-04-14 | Beatrice Foods Co. | Composition containing animal parts for production of a fried snack food and method for production thereof |
| GB2055545B (en) * | 1979-08-02 | 1983-06-22 | Quaker Oats Co | Corn bran expanded cereal |
| GB2073573B (en) * | 1980-04-10 | 1984-02-22 | Bombay Halwa Ltd | Spiral depositor |
| IT1157332B (it) | 1982-11-03 | 1987-02-11 | Aldo Ferrero | Procedimento per ottenere proteine di soia leggere croccanti di gradevole sapore anche se successivamente ridotte in farina e prodotto cosi' ottenuto |
| US4567051A (en) * | 1982-11-04 | 1986-01-28 | Frito-Lay, Inc. | Method for producing snacks from dough |
| JPS6043933B2 (ja) * | 1983-03-02 | 1985-10-01 | 株式会社 幸和工業 | 菓子の製造方法 |
| US4623548A (en) * | 1985-05-09 | 1986-11-18 | Willard Miles J | Method for preparing extruded fried snack products from corn and other cereal flours |
| US4803091A (en) * | 1986-01-31 | 1989-02-07 | Borden, Inc. | Corn spirals and method of manufacture |
| DE202009017717U1 (de) | 2009-05-26 | 2010-09-23 | Druschky, Andreas | Halteeinrichtung für Gehhilfen |
-
1987
- 1987-04-08 DE DE19873711840 patent/DE3711840A1/de active Granted
-
1988
- 1988-04-07 DE DE8888105562T patent/DE3867108D1/de not_active Expired - Lifetime
- 1988-04-07 HU HU882816A patent/HU202066B/hu not_active IP Right Cessation
- 1988-04-07 AU AU15971/88A patent/AU1597188A/en not_active Abandoned
- 1988-04-07 AT AT88105562T patent/ATE70696T1/de not_active IP Right Cessation
- 1988-04-07 JP JP63503320A patent/JP2656963B2/ja not_active Expired - Lifetime
- 1988-04-07 WO PCT/EP1988/000286 patent/WO1988007817A1/de unknown
- 1988-04-07 EP EP88105562A patent/EP0286098B1/de not_active Expired - Lifetime
- 1988-04-08 CN CN88102782A patent/CN1017398B/zh not_active Expired
- 1988-04-08 CA CA000563587A patent/CA1335339C/en not_active Expired - Fee Related
- 1988-12-05 BG BG086316A patent/BG60228B1/bg unknown
- 1988-12-07 RU SU884613072A patent/RU2014787C1/ru active
-
1991
- 1991-04-24 US US07/691,172 patent/US5153017A/en not_active Expired - Fee Related
-
1993
- 1993-06-30 LV LVP-93-939A patent/LV10562B/lv unknown
- 1993-11-05 LT LTIP1446A patent/LT3641B/lt not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| EP0286098B1 (de) | 1991-12-27 |
| HU202066B (en) | 1991-02-28 |
| DE3711840C2 (lv) | 1992-02-13 |
| JPH01501917A (ja) | 1989-07-06 |
| DE3867108D1 (de) | 1992-02-06 |
| CN1017398B (zh) | 1992-07-15 |
| RU2014787C1 (ru) | 1994-06-30 |
| CN88102782A (zh) | 1988-12-07 |
| AU1597188A (en) | 1988-11-04 |
| BG60228B2 (en) | 1994-01-18 |
| LT3641B (en) | 1996-01-25 |
| LTIP1446A (en) | 1995-05-25 |
| LV10562A (lv) | 1995-04-20 |
| CA1335339C (en) | 1995-04-25 |
| US5153017A (en) | 1992-10-06 |
| WO1988007817A1 (en) | 1988-10-20 |
| DE3711840A1 (de) | 1988-10-27 |
| JP2656963B2 (ja) | 1997-09-24 |
| HUT51462A (en) | 1990-05-28 |
| EP0286098A1 (de) | 1988-10-12 |
| BG60228B1 (bg) | 1994-01-24 |
| ATE70696T1 (de) | 1992-01-15 |
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