Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1995-05-15
1997-12-23
Tran, Lien
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426443, 426448, 426449, 426450, 426451, 426516, A23L 116
Patent
active
057005125
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
This invention relates to a new food product and to a process for its production. More particularly, the invention relates to a rapidly rehydratable product intended for addition to instant soups.
The production of pastas capable of rehydrating rapidly a few minutes after addition to hot water is known. However, the pastas in question have a thickness of only 0.8 to 1.2 mm to facilitate their rehydration. It is known that, if the pastas mentioned have a greater thickness of the order of 1.5 mm or more, complete rehydration is not possible, i.e., part of the pasta remains hard and non-rehydrated. In addition, when hot water is added to them, the pastas in question remain on the bottom of the bowl or plate.
SUMMARY OF THE INVENTION
Applicants addressed the problem of producing a food product suitable for addition to an instant soup and capable of floating on top while keeping its shape for a few minutes, the product having a thickness of up to 5 mm and retaining its instant character on rehydration.
In a first embodiment, therefore, the invention relates to a rapidly rehydratable food product with a thickness of 1.5 to 5.0 mm and a specific gravity of 150 to 500 g/l which is capable of floating on the surface of a liquid and which comprises ground cereals, a fat and a filler selected from the group consisting of proteins and glucides.
In a second embodiment, the invention relates to a process for the production of this food product, in which a mixture comprising ground cereals, a fat and a filler selected from the group consisting of proteins and glucides is prepared and then shaped and cooked in a twin-screw extruder/cooker at a temperature of 80.degree. to 160.degree. C. and under a pressure of 60 to 150 bar to obtain a product having the required shape, a thickness of 1.5 to 5.0 mm and a specific gravity of 150 to 500 g/l.
Applicants have surprisingly found that the food product thus prepared is readily rehydratable despite its considerable thickness and, in addition, has the particularly remarkable characteristic of floating on the surface of a liquid in a lasting manner.
One advantage of the present invention is that it provides a rapid process for the production of the food product which divides up into an extrusion-cooking step of the order of 1 minute in duration and a simple drying step of the order of 3 to 15 minutes in duration, depending on the process used and the end product required. Another advantage of the invention is that it reduces the risk of the product breaking, particularly during the drying step, which is generally associated with the thinness of the product.
DETAILED DESCRIPTION OF THE INVENTION
In the present description, percentages and parts are by weight.
To carry out the process according to the invention, a mixture comprising ground cereals, a fat and a filler selected from the group consisting of proteins and glucides is prepared. Any type of ground cereals, for example a flour or semolina of wheat, corn or barley for example, may be selected. The fat is preferably a source of stable saturated fatty acids, such as hydrogenated palm oil. The fat is selected to avoid souring of the product before or after its production. The filler is selected from the group consisting of proteins and glucides. The function performed by the filler is inter alia to enable the viscosity of the pasta in the extruder to be reduced so that it can be cut, to regulate the apparent density of the product obtained and, optionally, to provide it with certain organoleptic qualities, such as colour and/or crispiness. The filler may comprise animal or vegetable proteins and/or glucides and may be substances, for example, such as skimmed milk powder, bran, oatmeal or soya flour, sucrose or glucose.
In one preferred embodiment, a dry mixture comprising 35 to 50 parts of ground cereals and 5 to 15 parts of filler is prepared. The filler preferably comprises 2.5 to 5.5 parts of oatmeal, 0 to 7.0 parts of sucrose or glucose and 0.5 to 3.0 parts of skimmed milk powder.
The dry m
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Desjardins Jean-Jacques
Dupart Pierre
Nestec S.A.
Tran Lien
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