RU2268616C2 - Composition for production of corn extruded dry toast-like product - Google Patents

Abstract

FIELD: food processing industry, in particular manufacturing of on tap extruded products from cereal raw materials.

SUBSTANCE: claimed composition contains ground breadcrumb with particle size of 20-2000 mum and maize flour in amount of 10-25 mass %, wherein breadcrumb is obtained from dried bread with moisture of 2-5 %. Product of present invention has alike taste, nutritive characteristics and size as dry toasts prepared by conventional method, namely by cut bread drying.

EFFECT: simplified technology of extruded dry toast-like product manufacturing.

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Description

The invention relates to the food industry, in particular to the production of finished extruded products from grain raw materials.

A known composition for the production of extruded cereal grains such as crispbread, containing wheat flour 2 grades and rye wallpaper flour in the following ratio, wt.%:

Wallpaper rye flour 30-50 Salt 1.0-2.5 Wheat flour 2 grades Rest

(RF patent №2127534, publ. 20.03.99).

The obtained product extruded by extrusion of this composition is fresh to the taste, since it does not have the taste inherent in traditional breadcrumbs made of bread, imparted to it by fermentation of dough on sourdough.

A known composition for the production of extruded grain product containing oat and corn bran and corn flour as a grain material in the following ratio, wt.%:

Oat bran 45-50 Corn bran 18-25 Corn flour 10-25

(US Patent No. 5,169,662, publ. 08.12.91).

This composition uses 90-75% of bran - waste milling production - mainly crushed shells of grain. The product from this composition is tasteless, has a low nutritional value and may be in limited demand, for example, for diet food.

Closest to the claimed solution is a composition for the preparation of an extruded cereal product such as crackers, which includes corn grits with a mass fraction of 87% in example No. 1 and 62% in example No. 2 and cracked crumbs - 10% in example No. 1 and 30% in example No. 2 (see RU 2112380 C1, 1998.06.10 - prototype).

In the characterization of this composition, there is no indication of the minimum proportion of the corn component necessary for a stable extrusion process with expansion, the task of preparing the bread component that simplifies the technology of this preparation and improves the quality of the product has not been solved.

The technical result of the claimed invention is the provision of the possibility of recycling cracked waste products in the form of crumbs with a minimum of additional ingredients, as well as obtaining a product that is as close as possible to taste, nutritional properties and size to rye or rye-wheat crackers prepared in the traditional way - by drying sliced bread. Another result is the simplification of the technology for the preparation of bread and cracker component.

To obtain the above results, in the composition for the production of an extruded cereal product such as crackers containing crushed dried bread and corn, according to the invention, the corn is used in the form of flour, its mass fraction is 10-25%, and the bread is dried to a relative humidity of 2-5% and crushed to particles of 20-200 microns.

As the experiments showed, when the mass fraction of corn flour is less than 10%, if it is combined in the composition for extrusion with crushed bread, the extrusion (under economical operating conditions of the extruder) is unstable, that is, the process with expansion can be interrupted by simply squeezing the mass from the extruder die.

Minimize the proportion of cornmeal is necessary to reduce the proportion of additional ingredients in the disposal of waste breadcrumbs in the cracker.

Grinding dried bread at a moisture content of more than 5% on an industrial scale is not feasible due to the adherence of the bread mass to the working body, for example, mill rolls.

At a relative humidity of less than 2% of dried small cracked billets, their surfaces, especially corners, burn, which negatively affects the taste of the extrudate.

In addition, it is with a moisture content of 2-5% that crumbs come out in the form of waste from the oven where the crackers are dried, that is, no additional operation is required that affects the humidity.

Grinding crackers to particles no larger than 200 microns in size makes it possible to obtain a homogeneous mass for extrusion, which increases the degree of airiness of the extrudate and ensures the absence of solid inclusions, increasing the softness of the product. A particle size of less than 20 microns greatly complicates the grinding technology.

The use of crushed corn in the form of flour, and not in the form of cereals, as in the prototype, that is, reducing the size of the grinding, also allows you to get a homogeneous mass for extrusion.

Example. To obtain a grain extruded product such as crackers, a dry mixture was prepared based on the following ratio of components, wt.%:

Corn flour fifteen% Cereal flour 85%

Bread flour was prepared from crumbs with a particle size of 0.3-3.0 mm rye-wheat bread according to GOST 28807-90, collected in the process of drying crackers on multi-tier drying ovens. The raw crumbs obtained by cutting bread into rusks were dried to a relative humidity of 4%, mixed with crumbs from ovens, and dispersed in a mill to particles of 40 microns. Corn and bread cereal flour were mixed in a mixer, then sent for thermomechanical processing in a screw extruder, where the resulting mixture was moistened to a moisture content of 16% and processed at a temperature of 130 ° C and a pressure of 50 atm for 12 seconds.

At the exit of the extruder head, expanded bundles with a diameter of 14 mm were obtained, the bundles were cut into slices, which were cooled and dried on a conveyor and sprinkled with salt and flavor additives.

The expanded extruded product obtained from the inventive composition differs little in taste from rye-wheat crackers, however, compared with them it has a lower specific gravity due to greater porosity, “airiness”, and also less hardness, which makes it mainly a product for children.

The claimed invention is industrially applicable and allows to obtain the specified technical result.

Claims (1)

Composition for the production of extruded cereal grains such as crackers, characterized in that it contains crushed to particles of 20-200 μm crumbs obtained from bread dried to a relative humidity of 2-5%, and corn flour, the mass fraction of which is 10-25%.