RU2145176C1 - Method for manufacture of extruded product from bread cereals brans and composition - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves mixing bread cereals brans with moisture content of 12-13% with flavor and/or aromatic components and water used in amounts providing moisture content of extruded mixture within the range of 14-15%; performing extrusion at extrudate exit rate of 100-180 m/min, with extrudate moisture content being 5-7%. Composition for producing extruded product contains 95-99.8% by weight of bread cereals with 12-13% moisture content, flavor and/or aromatic components and water the balance. Final moisture content of composition is 14-15%. Method and composition allows ready product in the form of crunchy porous chips possessing flavor and odor of fried cereal product to be obtained, with extrudate drying and frying processes being eliminated from method. EFFECT: wider range and improved quality of bread cereals products obtained by method. 2 cl, 2 ex

Description

 The invention relates to the food industry, in particular to its food-concentrate industry, in particular to the production of extruded expanded cereal products such as porous sticks from bran of cereals. Such products can be used in the field of dietary, diabetic and preventive nutrition.

A known method of producing an extruded product from wheat bran, which consists in controlling the moisture content of the bran, conditioning them in case of moisture deviation from the set, extruding and cooling the extrudate (RU, 2052955, 1996). According to this method, bran with a moisture content of 12-18% is processed in an extruder at a temperature of 115-145 ^o C and a pressure of 42-44 kg / cm ² . The disadvantage of this method is that the resulting extrudate is a loose, but loose product, unattractive and not convenient enough to use.

There is also a known method, including preliminary control of bran moisture, conditioning when the moisture deviates from the set, extruding and cooling the extrudate. According to this method, the humidity of the bran is brought to 26-29%, and the extrusion is carried out at a temperature of 180-200 ^o C. The obtained extrudate in the form of sticks is additionally subjected to IR processing at a temperature of 190-200 ^o C in order to bring their moisture content to 7-8% to improve caking and palatability. The disadvantage of this method is the high temperature of the additional heat treatment of raw materials, as a result of which the biological value of the product inevitably decreases, as well as the use of IR processing, which significantly increases the cost of the claimed method (RU, 2102900, 1998). Closest to this method and composition is a method for producing an extruded product from bran of cereal, providing for their mixing with flavoring and / or aromatic components and water, extruding the resulting mixture and cooling the finished product. At the same time, bran of wheat, corn, oats, barley, rice, sorghum and their mixture are used as bran of cereals. As flavor and / or aromatic components - sugar, salt, fig juice concentrate or prune concentrate, as well as vitamin premix. Water is added in an amount that ensures the humidity of the finished mixture directed to extrusion, 25 - 35%. Extrusion is carried out in a mode that provides a humidity of the obtained extrudate of 28.1%. After that, the obtained extrudate pieces are sent for frying and drying to a moisture content of 2.5% (PCT WO / 8606938, 1986).

 The disadvantages of the known technical solutions include the additional heat treatment of the extrudate, as a result of which its biologically active effect is reduced, and the process is complicated.

 The technical result of the invention is to obtain a product with high organoleptic properties and biological value and reduce production costs for its manufacture by eliminating repeated heat treatment, as well as expanding the range of extruded products.

 The specified technical result is achieved by the fact that in the method for producing an extruded product from cereal bran, including mixing with flavoring and / or aromatic components and water, extruding the resulting mixture and cooling the finished product, provide that cereal bran is used with a moisture content of 12- 13%, and water is added in an amount that ensures the humidity of the extrudable mixture in the range of 14-15%, while the extrusion is carried out with an extrudate exit speed of 5-7% humidity of 100-180 m / min.

The specified technical result is also achieved by the fact that in the composition for the production of an extruded product consisting of bran cereal, flavoring and / or aromatic components and water, it is provided that bran cereal use a moisture content of 12 - 13% in the following ratio of components, wt. %:
Bran cereal with a moisture content of 12-13% - 95-99.8
Flavoring and / or aromatic components and water - The remaining amount to a moisture content of 14 - 15%
The above set of features is selected experimentally and provides the achieved technical result.

 Referring to a more detailed description of this method and composition, it should be noted that the technological process for the production of extruded product begins with the preparation of raw materials, which can be used bran of various crops (wheat, rye, corn, etc.), as well as their combination .

 Before the start of the technological process, bran is subject to humidity control, and when it deviates from the set (12-13%) they are subjected to conditioning.

 Bran with a moisture content below 11% is moistened in a mixing machine during mixing. Bran so moistened in this way is poured into polypropylene bags and left for smoothing (conditioning) for 20-24 hours.

 It is recommended to mix bran with a moisture content above 13% with drier ones, and after baking for 20-24 hours, re-control the humidity.

 Bran with a moisture content of 12-13% is poured into the mixing machine, add flavoring and / or aromatic additives and mix thoroughly. As flavoring and / or aromatic additives can be used salt, saccharin, flavors, components of plant origin. A very useful sugar substitute is a dry stevia leaf, ground to a powder. Immediately before extrusion, increase the humidity of the mixture to 14-15%.

Bran prepared in this way is poured into the hopper of the extruder and the extrusion process is carried out, which is carried out with an extrudate exit speed of 5-7% humidity in the range of 100-130 m / min. This speed can be achieved with a certain ratio of the rotational speed of the screw of the extruder, the number of dies in the matrix and the amount of mixture supplied to the inlet of the extruder. It has been experimentally confirmed that such a high speed provides an instant pressure drop, the mass swells, forming a porous, fried product with a bulk density of 140 - 130 g / dm ³ .

 The use of bran with a moisture content of 12-13% ensures the formation of steam necessary for the destruction of coarse particles of bran and the creation of a porous structure of the final product, while the absence of excess moisture provides crispy porous sticks with the taste and smell of a toasted grain product. With a lower initial bran moisture, a lack of moisture leads to the fact that the product does not form in the form of sticks, but leaves in the form of crumbs. An increase in humidity up to 14-15% immediately before extrusion does not increase the bran's own initial moisture content and, therefore, does not change the quality of the final product and at the same time ensures an optimal transition of the extrudable raw material to a viscous flow state and prevents overheating of the product, which allows to obtain a product with high organoleptic properties and biological value. The moisture content of the extrudate in the range of 5-7% is provided by the moisture ratios of the initial mixture and by cooling the matrix and the extruder barrel with running water.

 The obtained extruded sticks are subjected to cooling with atmospheric air to the temperature of the production room and packaged in bags or boxes.

 The essence of the method is illustrated by the following examples of the production of an extruded product of the claimed composition.

 Example 1

Take 30 kg of wheat bran with a moisture content of 13%. 1.5% (450 g) of sodium chloride and 500 g of water are added, mixed in a mixing machine. Pour into the hopper of the KX-2P extruder with a screw speed of 71 min ^-1 and extrude through a die with a single die with a product exit speed of 120-160 m / min (depending on the amount of mixture fed into the inlet of the extruder). To ensure the humidity of the extrudate in the range of 5-7%, the matrix and the cylinder of the extruder are cooled with cold water at a temperature of 15-25 ^o C at a flow rate of 3 l / min. It turns out porous sticks of an arcuate shape with a length of up to 30 mm, a diameter of 6 mm, dark yellow, crispy, light, have the smell and taste of toasted grain product.

 Example 2

 Take 30 kg of wheat bran with a moisture content of 11.5%. To bring to a given humidity, bran is poured into the mixing machine, 300 g of water is added during the mixing process. Moistened bran is poured into a polypropylene bag for curing for 20-24 hours, after which it is again poured into the mixing machine, the humidity is checked, 1.5% (455 g) of the crushed stevia leaf is added, and mixed. Then they do the same as in example 1. Similar sticks are obtained, but somewhat darker in color, sweet in taste.

 The method and composition were tested under production and experimental conditions, confirming their full suitability and expediency for mass production under the name "crispy bran."

Claims (3)

 1. A method of manufacturing an extruded product from cereal bran, comprising mixing with flavoring and / or aromatic components and water, extruding the resulting mixture and cooling the finished product, characterized in that the cereal bran is used with a moisture content of 12 - 13%, and water is added in an amount that ensures the humidity of the extrudable mixture in the range of 14 - 15%, while the extrusion is carried out with a speed of the extrudate with a moisture content of 5 - 7%, 100 - 180 m / min. 2. Composition for the production of an extruded product, consisting of bran of cereals, flavoring and / or aromatic components and water, characterized in that the bran of cereals is used with a moisture content of 12 - 13%, in the following ratio of components, wt.%:
Bran cereal with a moisture content of 12 - 13% - 95 - 99.8
Flavoring and / or aromatic components and water - The remaining amount to a moisture content of 14 - 15%.  3. The composition according to claim 2, characterized in that, as a flavoring component, it contains powder from a dry leaf of stew.