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Extruded flakes and manufacturing method thereof

A flake, food-grade technology for cereal flakes

Pending Publication Date: 2016-06-22
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] A problem with the current production of cereal flakes is that manufacturers must provide additional processing steps after the extrusion step in order to adjust the physical properties of the extruded cereal flakes to achieve specific texture characteristics after reconstitution

Method used

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  • Extruded flakes and manufacturing method thereof
  • Extruded flakes and manufacturing method thereof
  • Extruded flakes and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0034] The preparation conditions for producing direct sheet from the direct sheeting method are different from those for producing rolled sheet. In a preferred embodiment, the direct tablet may be made from a carbohydrate material combined with one or more of a non-cereal starch component, protein component, lipid component, fortifying ingredient, and flavoring ingredient Mix together. The mixed raw material is then cooked in an extruder at a temperature of 100°C to 180°C and a water content of 5% to 30%. The mixed raw material is then cut directly from the extrusion die at a cutting frequency in the range of 200Hz to 3000Hz and dried to a moisture content of 2% to 8%. The cutting frequency can be selected as described above.

[0035] Dry the extruded product. This drying step can be performed using an infrared (IR) heater or by hot air drying. Typically the product is placed on a mesh belt passing through the IR dryer so that IR radiation is emitted from above and below ...

Embodiment

[0061] extrusion conditions

[0062] The flour compositions shown in the following examples were fed into a twin-screw extruder (Clextral Evolum 88) configured as follows: L / D=16 (length of processing zone / outer diameter of screw), screw and feed The overall length of the barrel is 1408 mm. The screw configuration is shown in Table 1.

[0063] Water is added to the second barrel of the extruder to bring the moisture content of the dough inside the extruder to 15% to 22%. The temperature profile in the continuous barrel was 20°C / 20°C / 80°C / 100°C / 120°C / 140°C to cook the dough. The dough reaches a temperature of 140°C to 150°C and a pressure of 30 bar to 120 bar at the extrusion die, which causes instantaneous moisture flash and puffing of the extruded product. The extruded product is cut to produce a puffed extruded product with a moisture content between 9% and 12%.

[0064] Screw length(mm)

[0065] Table 1

Embodiment 1

[0076] Example 1: Directly extruded sheet

[0077] Direct tablets were prepared using Formulation A, Formulation B or Formulation C with extrusion parameters and cutting parameters as described in Table 1 and Table 3.1.

[0078]

[0079]

[0080] chart 3.1

[0081] Cut the extruded product into thin slices. figure 2 , image 3 and Figure 4 Lateral and coronal views of directly extruded slices analyzed for X-ray tomography. Porosity, average wall thickness and liquid absorption were determined following the procedure described in the Methods section. The direct extruded sheet has a porosity of from about 55% to 68% and thin walls with an average wall thickness of 51 μm to 67 μm. Its liquid absorption degree is as high as 360g water / 100g product.

[0082] The porosity of the direct sheet is greater than that of the rolled sheet. The average wall thickness of direct sheet is less than that of rolled sheet. In general, the liquid uptake of the direct sheet was ...

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Abstract

A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 50-90%, a mean wall thickness of 30-90 microns, a thickness of 0.5- 2 mm, a length of 2-8 mm and a liquid absorption index of 100-600 g liquid per 100 g flakes. The method involves cooking a dough in an extruder, cutting the extruded dough to obtain flakes and then drying the flakes.

Description

Background technique [0001] The present disclosure generally relates to preparing cereal flakes with specific textural properties based on the adjustment of the physical characteristics of the cereal flakes during the manufacturing process. [0002] Cereal flakes are a popular breakfast food and have been in production for several years. Cereal flakes usually contain grains such as corn, rice, wheat and oats, and may also contain sugar, salt, oil and other flavoring, coloring and preservatives, vitamin and mineral fortifiers. [0003] Cereal flakes can be prepared by an extrusion process that combines mixing, cooking, kneading, shearing and forming. Typically, the raw material is fed into the extruder barrel along which a screw transports the raw material. Raw materials are heated, compressed and mixed to form thermoplastic dough. The raw material is then extruded from the extruder barrel into strands or ropes and cut into pellets. The pellets are then dried, flaked with f...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L23/00A23L23/10A23L33/00A23L2/39A23L2/52A23K10/30
CPCA23L2/39A23L2/52A23K10/30A23K50/42A23L7/135A23L7/143A23L33/40A23L23/00A23L23/10A23L7/117A23K40/25
Inventor H·M·J·尚夫里尔C·多特勒蒙O·杰罗米尼P·N·考尔S·佩莱格里尼
Owner SOC DES PROD NESTLE SA
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