[go: up one dir, main page]

WO2007020059A1 - Procede de production de flocons solubles d'un produit alimentaire - Google Patents

Procede de production de flocons solubles d'un produit alimentaire Download PDF

Info

Publication number
WO2007020059A1
WO2007020059A1 PCT/EP2006/008055 EP2006008055W WO2007020059A1 WO 2007020059 A1 WO2007020059 A1 WO 2007020059A1 EP 2006008055 W EP2006008055 W EP 2006008055W WO 2007020059 A1 WO2007020059 A1 WO 2007020059A1
Authority
WO
WIPO (PCT)
Prior art keywords
steam
flakes
water
conditioning
product
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/EP2006/008055
Other languages
German (de)
English (en)
Inventor
Hans Heinrich Driftmann
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Peter Kolln Kgaa
Original Assignee
Peter Kolln Kgaa
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 Peter Kolln Kgaa filed Critical Peter Kolln Kgaa
Publication of WO2007020059A1 publication Critical patent/WO2007020059A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a process for the production of instant flakes from oats.
  • Instant food products have long been known. These are in drinkable liquid such as water or milk soluble substances.
  • drinkable liquid such as water or milk soluble substances.
  • cocoa powder for dissolving in milk or milk powder for dissolving in water are known as instant powder products.
  • soluble granules is known to be soluble coffee.
  • Solubility in the present context may in particular also mean the ability to form a suspension.
  • the object of the present invention is to provide a process for producing an instant food which is particularly readily soluble in cold liquid.
  • flakes which can be dissolved in liquid in particular also in cold drinking liquid - so-called molten flakes - are produced from oats by grinding, sifting, conditioning with water and steam, pelleting and flocculation.
  • solubility of the flake produced according to the invention in particular in cold liquid, is to ensure that the starch which the oat contains does not gelatinize, for example due to too high a temperature.
  • the starch which the oat contains does not gelatinize, for example due to too high a temperature.
  • water and steam are more preferably supplied for this purpose so that, despite sufficient temperature (due to heat input and due to mechanical energy of the device used for conditioning), the intermediate does not boil.
  • water and steam are essentially completely taken up by the oatmeal, and the starch in the oats is at best "pre-gelatinized" in order to promote the adherence of the flour particles which is to be effected, more preferably by a short residence time in the conditioner, in particular between 20 and 30 seconds, favored.
  • the figure shows schematically a flowchart of a preferred embodiment of the method according to the invention.
  • a flake 4 soluble in cold liquid is produced from oat flakes in the container 2 by a plurality of method steps.
  • the oatmeal via a metering device 6 for crushing in a hammer mill 8 or z. B. also a roller mill (not shown) dosed.
  • the rotors of the hammer mill 8 crush the oatmeal into flour.
  • the product leaves the comminuting station 8 through a sieve 10 and is fed via an intermediate storage container 12 to a vibratory sander 14 for sifting.
  • the sieved material (reject 16) exceeding a certain granularity is fed to the hammer mill 8 for remilling, while the sifted flour passes into a continuous mixer 18 for conditioning. There it is conditioned with water and steam, where it is fed temperature to favor the absorption of water and steam by the spotted flour particles and the strength (as already mentioned above) if necessary, "vorzuverkleistern" because the amount of water and steam supplied
  • the temperature must not be so high in this step that the starch in the intermediate product would be gelatinized, resulting in the formation of a doughy intermediate product, so that the conditioner 18 does not produce a tough intermediate with a high water content and corresponding re-rheological properties but rather a somewhat crumbly intermediate.
  • pellets can be produced which do not consist of dough, but consist of adhering particles. So if you grated these pellets between your fingers, they would not smear like dough but disintegrate into slightly moist particles. A moisture of the conditioned intermediate of about 16% has proved suitable for this purpose.
  • Adherence of the particles to one another is adjusted by conditioning the steam and the temperature during conditioning - as well as by fine-tuning the compression, temperature control and residence time during pelleting - so that the pellets do not disintegrate during flocculation, but that the particles continue to do so but by rolling flake - stick to each other.
  • the flour which is readily soluble even after grinding and grading, becomes a product which is still soluble and now also easy to handle and well dosed, in the form of a cereal flake, which is positively associated with the consumer.
  • the conditioned product is thus transferred from the continuous mixer 18 directly into a press 20, where Koller press the product through the holes (diameter about 2 mm) of a die in the press channel the flour is compacted into a pellet and at the exit of the die of a scraper on cut the required length
  • pellets with a diameter of about 2 mm and a length of about 10 mm, are finally transported to a rolling mill 22. There, the pellets are rolled (flaked) from preferably polished or chrome-plated, steam-heated rolls to flakes, while the hot surface of the rolls the flakes dried out Knife scrapers 24 strip off the flakes adhering to the roll surface This end product of the process according to the invention is then passed on immediately for packaging
  • the process can operate with a mass flow of the processed substance of about 1,000 kg per hour
  • an extruder can also be used.
  • the extruder is in a sense misappropriated from what is usually understood by extrusion in the food industry. Usually, foodstuffs in the extruder are replaced by appropriate heat supply and / or corresponding length.
  • the long / diameter ratio of the extruder is set so that the residence time of the intermediate product in the extruder is low
  • the temperature is preferably below 90 0 C maintained as well as before the Dusenplatte at the outlet of the extruder such a low pressure is built up in that at the outlet of the intermediate product no expansion and therefore no Poppen is caused, but only pellets of adhering flour particles arise.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Grain Derivatives (AREA)
  • Cereal-Derived Products (AREA)

Abstract

L'invention concerne un procédé de production de flocons d'avoine (2) solubles dans une boisson. Ce procédé consiste à a) moudre (8), b) tamiser (14), c) conditionner (18) avec de l'eau et de la vapeur pour obtenir un produit qui n'est pas à l'état pâteux, d) agglomérer (20) et e) floculer (22). Pendant chaque étape du procédé, le produit n'est pas collé grâce à un régulation de température appropriée.
PCT/EP2006/008055 2005-08-17 2006-08-16 Procede de production de flocons solubles d'un produit alimentaire Ceased WO2007020059A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102005039155A DE102005039155A1 (de) 2005-08-17 2005-08-17 Verfahren zur Herstellung von löslichen Nahrungsmittel-Flocken
DE102005039155.9 2005-08-17

Publications (1)

Publication Number Publication Date
WO2007020059A1 true WO2007020059A1 (fr) 2007-02-22

Family

ID=37467510

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2006/008055 Ceased WO2007020059A1 (fr) 2005-08-17 2006-08-16 Procede de production de flocons solubles d'un produit alimentaire

Country Status (2)

Country Link
DE (1) DE102005039155A1 (fr)
WO (1) WO2007020059A1 (fr)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9504272B2 (en) 2008-11-04 2016-11-29 The Quaker Oats Company Method of processing oats to achieve oats with an increased avenanthramide content
US9510614B2 (en) 2008-11-04 2016-12-06 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US9622500B2 (en) 2008-11-04 2017-04-18 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US10092016B2 (en) 2011-07-12 2018-10-09 Pepsico, Inc. Method of preparing an oat-containing dairy beverage
US10426181B2 (en) 2011-03-21 2019-10-01 The Quaker Oats Company Method for preparing high acid RTD whole grain beverages
US10689678B2 (en) 2008-11-04 2020-06-23 The Quaker Oats Company Method and composition comprising hydrolyzed starch
US10913963B2 (en) 2016-03-22 2021-02-09 The Quaker Oats Company Method and apparatus for controlled hydrolysis
US10980244B2 (en) 2008-11-04 2021-04-20 The Quaker Oats Company Whole grain composition comprising hydrolyzed starch
US11172695B2 (en) 2016-03-22 2021-11-16 The Quaker Oats Company Method, apparatus, and product providing hydrolyzed starch and fiber

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2110025A1 (fr) * 2008-04-18 2009-10-21 Nestec S.A. Boisson instantanée à base de céréales
US8802177B2 (en) * 2008-11-04 2014-08-12 The Quaker Oats Company Soluble oat or barley flour and method of making utilizing a continuous cooker
US8795754B2 (en) 2008-11-04 2014-08-05 The Quaker Oats Company Soluble oat or barley flour and method of making utilizing a continuous cooker

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH93246A (de) * 1920-10-11 1922-03-01 Christian Otterstedt Hans Einrichtung zur Herstellung von Hafergraupen und dergleichen.
DE970141C (de) * 1950-09-16 1958-08-21 Friedrichsdorfer Zwieback Und Verfahren zur Herstellung von Haferschleim in Trockenform
US2898210A (en) * 1957-04-01 1959-08-04 Quaker Oats Co Process for producing rolled oats
CH354659A (de) * 1956-02-13 1961-05-31 Koninkl Pellerij Mercurius V H Verfahren zur Herstellung eines mit Wasser bindenden Getreideflockenproduktes
US3620760A (en) * 1968-11-25 1971-11-16 Ralston Purina Co Cook-in-the-bowl cereal
US3640729A (en) * 1969-05-08 1972-02-08 Nabisco Inc Instant oat cereal product
US4874624A (en) * 1987-09-09 1989-10-17 Food And Cereal Research Limited Process for manufacturing a reconstitutable cereal
SU1750610A1 (ru) * 1990-11-13 1992-07-30 Всесоюзный научно-исследовательский институт зерна и продуктов его переработки Способ выработки овс ных хлопьев

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4551347A (en) * 1983-09-14 1985-11-05 Nabisco Brands, Inc. Process of preparing instant, flaked, wheat farina
US5523109A (en) * 1994-06-16 1996-06-04 General Mills, Inc. Oat flour and method of preparation

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH93246A (de) * 1920-10-11 1922-03-01 Christian Otterstedt Hans Einrichtung zur Herstellung von Hafergraupen und dergleichen.
DE970141C (de) * 1950-09-16 1958-08-21 Friedrichsdorfer Zwieback Und Verfahren zur Herstellung von Haferschleim in Trockenform
CH354659A (de) * 1956-02-13 1961-05-31 Koninkl Pellerij Mercurius V H Verfahren zur Herstellung eines mit Wasser bindenden Getreideflockenproduktes
US2898210A (en) * 1957-04-01 1959-08-04 Quaker Oats Co Process for producing rolled oats
US3620760A (en) * 1968-11-25 1971-11-16 Ralston Purina Co Cook-in-the-bowl cereal
US3640729A (en) * 1969-05-08 1972-02-08 Nabisco Inc Instant oat cereal product
US4874624A (en) * 1987-09-09 1989-10-17 Food And Cereal Research Limited Process for manufacturing a reconstitutable cereal
SU1750610A1 (ru) * 1990-11-13 1992-07-30 Всесоюзный научно-исследовательский институт зерна и продуктов его переработки Способ выработки овс ных хлопьев

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Week 199329, Derwent World Patents Index; AN 1993-234182, XP002410755 *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9504272B2 (en) 2008-11-04 2016-11-29 The Quaker Oats Company Method of processing oats to achieve oats with an increased avenanthramide content
US9510614B2 (en) 2008-11-04 2016-12-06 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US9622500B2 (en) 2008-11-04 2017-04-18 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US10689678B2 (en) 2008-11-04 2020-06-23 The Quaker Oats Company Method and composition comprising hydrolyzed starch
US10975404B2 (en) 2008-11-04 2021-04-13 The Quaker Oats Company Method and composition comprising hydrolyzed starch
US10980244B2 (en) 2008-11-04 2021-04-20 The Quaker Oats Company Whole grain composition comprising hydrolyzed starch
US10426181B2 (en) 2011-03-21 2019-10-01 The Quaker Oats Company Method for preparing high acid RTD whole grain beverages
US10092016B2 (en) 2011-07-12 2018-10-09 Pepsico, Inc. Method of preparing an oat-containing dairy beverage
US10913963B2 (en) 2016-03-22 2021-02-09 The Quaker Oats Company Method and apparatus for controlled hydrolysis
US11172695B2 (en) 2016-03-22 2021-11-16 The Quaker Oats Company Method, apparatus, and product providing hydrolyzed starch and fiber

Also Published As

Publication number Publication date
DE102005039155A1 (de) 2007-02-22

Similar Documents

Publication Publication Date Title
DE69810809T2 (de) Herstellung von extrudierten getreideprodukten mit einem schnellaufenden schneckenextruder
DE60036296T2 (de) Verfahren zur herstellung eines haferproduktes und eines lebensmittels angereichert mit beta-glukan
DE3875342T2 (de) Snack-bestandteil und verfahren zu seiner herstellung.
DE60129353T2 (de) Extrusionsverfahren, vorrichtung und erzeugnis
WO2007020059A1 (fr) Procede de production de flocons solubles d'un produit alimentaire
WO2010069686A2 (fr) Mise en forme et dimensionnement pour matériau végétal contenant de la cellulose
EP2475267B1 (fr) Utilisation de graines de colza décortiquées
DE69528846T2 (de) Getreidevollkorn nahrungsmittel
DE69520491T2 (de) Verfahren zur Herstellung von gekochten Getreideprodukten
CH719199B1 (de) Texturiertes Pflanzenprotein mit hohem Feuchtigkeitsgehalt aus Biertreber.
CH684178A5 (de) Verfahren zur Herstellung von Formlingen aus thermoplastisch verarbeitbaren Komponentengemischen.
WO2003082029A1 (fr) Farines modifiees instantanees
EP0944332A1 (fr) Aliment en flocons d'un type nouveau, notamment pour animaux aquatiques
DE69324665T2 (de) Verfahren zur Herstellung von gekochten Getreideprodukten
DE60108968T2 (de) Verfahren zur herstellung von snack- und frühstückszerealien-produkten und ein gemäss diesem verfahren hergestelltes produkt
EP0129235B1 (fr) Procédé de fabrication d'un produit à partir de substances de base contenant de l'amidon
DE2622748C2 (de) Behandlung von getreidemehl oder getreidekorn
EP3666972A1 (fr) Procédé de fabrication d'un récipient compostable à partir de déchets agricoles végétaux
DE102006034621B4 (de) Verfahren zur Granulierung von Kieserit und Kieserit enthaltenden mineralischen Düngemitteln
EP0143308B1 (fr) Produit sec à base d'amidon convertible instantanément à l'état "prêt à consommer" par immersion dans l'eau chaude pour la préparation des querelles
DE1936465A1 (de) Trockenprodukt aus Kartoffeln oder anderen staerkehaltigen und/oder eiweisshaltigen Ausgangsstoffen
CH719198B1 (de) Texturiertes Pflanzenprotein mit niedrigem Feuchtigkeitsgehalt aus Biertreber.
DE4135665C2 (de) Mahlverfahren zur Herstellung von stärkehaltigen, grießförmigen Instantprodukten, durch dieses Verfahren erhältliche Grießprodukte sowie Verwendung derselben
DE69713207T2 (de) Hühnerfutter und Verfahren zur Herstellung
CH645250A5 (en) Process and apparatus for the continuous production of breadcrumbs (for pan-frying), and these breadcrumbs

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application
NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 06776863

Country of ref document: EP

Kind code of ref document: A1