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WO2007019847A1 - Procédure de régulation de la gélatinisation de l’amidon et de la densité d’aliments extrudés et d’alimentation animale - Google Patents

Procédure de régulation de la gélatinisation de l’amidon et de la densité d’aliments extrudés et d’alimentation animale Download PDF

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Publication number
WO2007019847A1
WO2007019847A1 PCT/DK2006/000431 DK2006000431W WO2007019847A1 WO 2007019847 A1 WO2007019847 A1 WO 2007019847A1 DK 2006000431 W DK2006000431 W DK 2006000431W WO 2007019847 A1 WO2007019847 A1 WO 2007019847A1
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WO
WIPO (PCT)
Prior art keywords
mixture
zone
contain
procedure according
matters
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/DK2006/000431
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English (en)
Inventor
Dan Oudal Edberg
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Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO2007019847A1 publication Critical patent/WO2007019847A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/25—Shaping or working-up of animal feeding-stuffs by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/20—Shaping or working-up of animal feeding-stuffs by moulding, e.g. making cakes or briquettes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23P30/20—Extruding

Definitions

  • the invention concerns a procedure for regulation of the degree of gelatinization of starch and the density of the finished product of extruded food and animal feed.
  • the degree of gelatinization and the density of the finished product can be regulated.
  • the procedure consists of continuous feeding of a percentage (X) of the powdered mixture to an extruder cooker, in which the powder is extruder cooked in a cooking zone at high pressure until sufficient gelatinization and thermo-plastic condition are achieved.
  • the extruded powder is cooled in a cooling zone.
  • a percentage (Y) of the powdered mixture is added continuously and is carried through a mixing zone, where the extruded percentage (X) and the unheated percentage (Y) are mixed.
  • the mixture is pressed through a die, whereby the desired granulate size and shape are formed.
  • the finished granulate is dried and subsequently cooled to the desired moisture and temperature and is now a hard dust free granulate with a degree of gelatinization and density, which is specific proportionally to the powder shares (X) and (Y).
  • Extruded food and animal feed are produced in a continuous extruder cooker, gelatinizing the starch of a powdered mixture and thus enhancing the digestibility of the mixture and the cohesion to form granulate, pellets or other shapes, which remain dimensionally stable after drying and cooling.
  • Gelatinization of starch takes place at temperatures between 60 0 C and 100 0 C and pressure between 5 bar and 100 bar, at a moisture content between 15% and 40% and varying retention time.
  • an extruder screw a powder mixture is conveyed through an extruder head.
  • the die through which the extruded material is pressed to achieve the desired shape, gives a natural counter-pressure, and additional counter- pressure can be induced by giving the extruder screw a slight pitch at the end, or the extruder screw may be supplied with reverse pitch at the end.
  • the extruder screw is built of screw segments to simplify the change of configuration, and it is also possible to configure an extruder screw to the right extruder cooking of a specific mixture.
  • the Danish patent application No. PA 2005 00139 describes a procedure for production of feed premix encapsulated in digestible shells, in which the mixture to be extruder-cooked is divided into a starch part, which is extruder- cooked, and an unheated part, which is encapsulated and not extruder- cooked.
  • the problem with this procedure is, that if the process is going to be used for a mixture with certain raw material content, and the raw materials containing the starch part are isolated, it is not possible to change the quantities, which are added as the starch part, and the quantities, which are added as the unheated part. Consequently there are no regulation options.
  • the density of the pellets is important, as the density determines the sinking speed in the fish water.
  • Fig. 1.0 shows a functional diagram with an example of a continuous extruder-cooking configuration, which meets the desired properties.
  • a percentage of the total food or animal feed mixture is fed to the first extruder head of the extruder-cooker (steam may be preheated); moisture or steam may also be added, if the moisture content of the mixture is not sufficient.
  • the extruder screw now conveys the mixture through a cooking zone; here the shell product is heated under high pressure and retention time to the temperature required to gelatinize and form a thermo-plastic condition.
  • the temperature rise is achieved by forming resistance during screw conveyance and by heating of the extruder heads, if required.
  • the mixture is now led on through a cooling zone, in which the mixture is cooled.
  • the extruded mixture is carried on through an intake zone, in which a percentage of unheated mixture is added.
  • the two parts are carried through a mixing zone.
  • the mixture is pressed through a die, which determines the size and shape of granulates.
  • pellets are conveyed to drying and cooling, and the finished hard encapsulated pellets with a specific degree of gelatinization and density are ready to be stored.
  • the special effect according to the invention is achieved by a procedure of the kind mentioned initially and characterized by the fact, that the mixture of food or animal feed to be extruder-cooked, is divided so that an optional percentage of the mixture (X) is extruder-cooked and mixed with an unheated percentage of the mixture (Y) thus regulating the degree of gelatinization and density of the extruded mixture.
  • an optional percentage of the mixture (X) is extruder-cooked and mixed with an unheated percentage of the mixture (Y) thus regulating the degree of gelatinization and density of the extruded mixture.
  • Y unheated percentage of the mixture
  • a percentage of a digestible starch or another powder mixture suitable for extruder-cooking is conveyed to an extruder-cooker, in which it is processed in a cooking zone, until sufficient gelatinization and thermo-plastic condition have been achieved.
  • the mixture is conveyed to a cooling zone, in which the extruded mixture is cooled as much as possible. After the cooling zone a percentage of the same mixture and the extruded and the unextruded mixtures are carried through a mixing zone for mixing of
  • the mixture is pelleted through a die forming the desired size and shape of the pellets.
  • the mixture of the extruded and unextruded mixtures is dried and cooled, a hard product is formed, and it is possible to change the degree of gelatinization and density by changing the proportion between the extruded and unextruded mixtures.
  • the cooling zone starts with a ventilating zone, in which the pressure is reduced to atmospheric pressure or lower thereby forcing cooling.
  • the mixture may contain any kind of food or feedstuff or mixtures hereof in any mixing proportion, liquid, paste-like as well as powdered.
  • the mixture can contain any kind of flavour and aroma additives or mixtures thereof in any proportion.
  • Flavour and aroma additives can improve animal feed acceptance.
  • the mixture can contain any kind of vitamins, additives and minerals or mixtures thereof in any proportion.
  • the mixture can contain any kind of functional matters of mixtures thereof in any proportion.
  • the mixture can contain any kind of pharmaceutical matter or mixtures thereof in any proportion.
  • the mixture can contain any kind of pH-lowering matters or mixtures thereof in any proportion.
  • the purpose of pH-lowering matters is to conserve the feed.
  • the mixture can contain any form of matter which can form chemical reaction with the feed mixture or mixtures there of in any proportion.
  • the mixture can contain hide or skin improving matters.
  • the mixture can contain anti-inflammatory enhancing matters.
  • the mixture can contain antioxidant-enhancing matters.
  • the mixture can contain respiration-enhancing matters.
  • the mixture can contain immune defence enhancing matters.
  • the mixture can contain anti-parasite enhancing matters.
  • the mixture can contain pre-biotic or pro-biotic matters.
  • FIGURE INDEX Fig. 1.0 shows the temperature and pressure progress in the extruder.
  • Fig. 1.0 shows a temperature and pressure diagram, which shows the principal temperature and pressure progress in relation to the position in the extruder-cooker.
  • An extruder-cooker consists of an extruder head, in which an extruder screw is rotating.
  • the extruder head and screw are often divided into a number of suitable segments, so that the head and screw can be configured to a specific job.
  • the percentage (X) of the mixture to be extruder-cooked is introduced.
  • the mixture can be added at room temperature or can be pre-heated and moistened by steam before addition. If the mixture does not have sufficient moisture when fed into the intake zone
  • the mixture is carried to the cooking zone (B), where a high pressure is built up by forming a back-pressure from the extruder screw and by heating the extruder head, if necessary, to promote the cooking process.
  • the mixture is carried to the cooling zone (C), which may have an outlet to open air, so that the pressure suddenly drops to atmospheric pressure, thereby creating quick evaporation and temperature drop.
  • the extruded part (X) and the unextruded part (Y) of the mixture is carried to a mixing zone (E), where they are mixed to a homogeneous mixture.
  • the mixture (X+ Y) is pressed through a die (F), in which the shape and size of the mixture are formed.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Manufacturing & Machinery (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Animal Husbandry (AREA)
  • Fodder In General (AREA)

Abstract

La présente invention concerne une procédure de régulation de la gélatinisation de l’amidon et de la densité d'aliments extrudés et d’alimentation animale (fig. 1.0). Le pourcentage (X) du mélange que l’on souhaite voir cuit par extrusion est envoyé en continu vers la zone d’entrée (A). Si le mélange n’est pas suffisamment humide lorsqu'il est envoyé vers la zone d'entrée (A), il faut ajouter de l'eau et/ou de la vapeur et le mélange doit être effectué immédiatement après l’entrée. Le mélange est acheminé depuis la zone d’entrée (A) vers la zone de cuisson (B), dans laquelle une pression élevée est obtenue en formant une pression arrière de la vis d’extrusion et en faisant chauffer la tête d’extrusion afin d’améliorer le processus de cuisson. Le mélange est envoyé de la zone de cuisson (B) à la zone de refroidissement (C), dans laquelle la pression est réduite et le mélange extrudé refroidi. Le mélange extrudé est acheminé depuis la zone de refroidissement (C) à travers la zone d'entrée (D) où l'autre pourcentage (Y) du mélange est ajouté, non chauffé, de manière continue. Le pourcentage non chauffé (Y) une fois ajouté, la partie extrudée (X) et la partie non extrudée (Y) du mélange sont acheminées vers une zone de mélange (E) où les parties sont mélangées jusqu'à former un mélange homogène. Le mélange (X+Y) est pressé, depuis la zone de mélange (E) vers un moule (F), dans lequel la forme et les dimensions du mélange sont formés.
PCT/DK2006/000431 2005-08-13 2006-08-08 Procédure de régulation de la gélatinisation de l’amidon et de la densité d’aliments extrudés et d’alimentation animale Ceased WO2007019847A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA200501141 2005-08-13
DK200501141A DK200501141A (da) 2005-08-13 2005-08-13 Fremgangsmåde for regulering af stivelsesforklistring og massefylde af ekstruderede födevarer og dyrefoder

Publications (1)

Publication Number Publication Date
WO2007019847A1 true WO2007019847A1 (fr) 2007-02-22

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK2006/000431 Ceased WO2007019847A1 (fr) 2005-08-13 2006-08-08 Procédure de régulation de la gélatinisation de l’amidon et de la densité d’aliments extrudés et d’alimentation animale

Country Status (2)

Country Link
DK (1) DK200501141A (fr)
WO (1) WO2007019847A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009011829A1 (fr) * 2007-07-19 2009-01-22 Can Technologies, Inc. Système et procédé pour mesurer la gélatinisation d'amidon dans un système de production d'aliments
CN114287523A (zh) * 2021-12-28 2022-04-08 嵊州陌桑高科股份有限公司 一种应用于工厂化养蚕的规模化人工饲料生产工艺

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3836680A (en) * 1971-07-21 1974-09-17 S Salza Protein-free alimentary pastes and a process for their production
JPS62294038A (ja) * 1986-06-13 1987-12-21 Toshiba Mach Co Ltd ２軸型エクストル−ダを利用した米菓生地の製造方法
US6033707A (en) * 1996-01-16 2000-03-07 Lanner; David Arthur Fried snack
WO2002019838A1 (fr) * 2000-08-23 2002-03-14 Dan Oudal Edberg Procédé de fabrication d'aliments pour bétail encapsulés

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3836680A (en) * 1971-07-21 1974-09-17 S Salza Protein-free alimentary pastes and a process for their production
JPS62294038A (ja) * 1986-06-13 1987-12-21 Toshiba Mach Co Ltd ２軸型エクストル−ダを利用した米菓生地の製造方法
US6033707A (en) * 1996-01-16 2000-03-07 Lanner; David Arthur Fried snack
WO2002019838A1 (fr) * 2000-08-23 2002-03-14 Dan Oudal Edberg Procédé de fabrication d'aliments pour bétail encapsulés

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
WOOD J.F. ET AL.: "The Functional Properties of Feed Raw Materials and their Effect on the Production and Quality of Feed Pellets", ANIMAL FEED SCIENCE AND TECHNOLOGY, vol. 18, 1987, pages 1 - 17, XP003004235 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009011829A1 (fr) * 2007-07-19 2009-01-22 Can Technologies, Inc. Système et procédé pour mesurer la gélatinisation d'amidon dans un système de production d'aliments
US7907273B2 (en) 2007-07-19 2011-03-15 Cargill, Incorporated System and method for measuring starch gelatinization
CN114287523A (zh) * 2021-12-28 2022-04-08 嵊州陌桑高科股份有限公司 一种应用于工厂化养蚕的规模化人工饲料生产工艺

Also Published As

Publication number Publication date
DK200501141A (da) 2007-02-14

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