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Manufacturing of fast food products on a basis of extrusion technologies
The Open Company " CherkassyElevatorSbyt" has recently appeared at the food market, but during this small period of time has loudly declared itself due to the manufacturing of useful and qualitative production.
"All flows and all varies" ancient spoke. Our points of view and stereotypes eventually change. At our rush time a person can not follow the change of events sometimes. Less and less time remains to prepare a tasty and useful meals.
Having understood in what direction it is necessary to move at the end of 2001 the management of joint-stock company "CherkassyElevatorMash" had created the manufacture of porridges of instant preparation under the trade mark "Kasha Malasha" on the basis of its equipment.
Porriges of instant preparation are made on the basis of extrusion technologies. If to construct a nutrition pyramid, soups, bread and flour products should make a basis of it because they satisfy the most part of person’s organism requirements in the carbohydrates necessary for maintenance of muscular force.
Porridge of minute preparation - a good choice for supporters of an active way of life and a healthy food.
Porridge is a powerful sourse of carbohydrates, it contains cellulose, mineral substances, proteins and vitamins as well.
The use of porridge allows to lower daily norm of sugar and fat lost-free the energy necessary for a person’s organism.
Porridge refers to a group of food concentrates which are of great importance for public (camp sites, restaurants, railways) and special (army) food.
Porriges are irreplaceable when it is necessary to prepare valuable food quickly and without significant consumptions of work and thermal energy (or in not adapted conditions - summer residences, hikes).
Porriges of instant preparation are made from the best high-quality grit breeds of grain and leguminous crops grown in Ukraine.
Raw material processing goes under action of high temperatures (120-1900С), high pressure, strain of displacement, with small humidity of raw material (14-20
and during a short period of time (only in 30 sec.).
Therefore even sporous microflora, possible populations of bacteria and mushrooms are destroyed.
And the humidity of initial raw material also decreases.
Thus that provides an increase in terms of storage.
During manufacturing of extruded products cellulose is disintegrated which increases its digestion by human organism.
The practice has shown that the given technology considerably raises flavouring qualities of an end product. There are some reasons for it: the first is that starch is decomposed to simple sugars; the second - an unpleasant smell of some raw material (for example - legumes) disappears, the thirdl – end product has a homogeneous structure.
In the 30th years an american Charles Luke has reached to blow up sodden rice grains: he placed them into an altitude chamber (later these settings got the name of cannon because pressure was dissipated through one of flanks of the cylindrical chamber and it resembled a shot greatly) and supporting the necessary humidity, warmed up and then dissipated the pressure. The water was instantly turned into steam which loosened grain. It turned out to be interesting but such technology was not so productive and rather noisy in addition. To tell the truth, the giant of the food-processing industry - Kellog company named in honour of the american doctor, a big propagandist of healthy vegetative food became interested in a novelty. However, developing Luke’s ideas, engineers of the company had soon invented such novelty that made a real revolution in the food-processing industry.
The method of profiled products manufacturing from plastic and rubber was initially developed. It consisted in continuous extrusion of the softened material by a screw or a plunger through a profiling aperture (matrix) by the special machine - extruder. It sounds strange, but it’s only from the first sight. The matter is that the method first developed for polymer processing unexpectedly succeeded to be applied in manufacture of the porous foodstuff similar to popcorn and blown up rice.
There is no paradox here: the food raw material containing polymers of biological origin (starch and fibers) can be softened (fused) approximately in the same way as polythene, it is only necessary to humidify it a little. For snakes manufacturing rich in starch raw material is usually taken: potatoes, corn, wheat, rice flour or groats - they form a basis of a product. There should not be much ptotein, or else products become too rigid. For example, peas don’t suit for this purpose; it is only possible to make soups of fast preparation from them.
Process of manufacture lies in the following. Groats, flour or their mixture together with the necessary additives are loaded into an extruder (a machine similar to a large grinder). A screw rotating inside it directs the loaded material towards the disharge opening and creates pressure simultaneously. Due to friction forces and influenced by heat and pressure the raw material is fused – transformed into a plastic state. The structure of biopolymers is changed simultaneously: proteins are denatured and starch is gelatinized. But the most interesting occurs when heated goop abandons extruder. If outlets (extrusion nozzles) are short, pressure and temperature in raw material bulk decrease sharply, and water steames away quickly, creating porous structure.
Inherently these processes do not strongly differ from those occuring at explosion of heated up grains or when pressure is reset in a pressure chamber. But from the point of view of technology the difference is great. Firstly, continuous processes are usually more economic than cyclic ones. Secondly, they are easier to handle. Thirdly, the same machine is easier to readjust to different raw material. Fourthly, changing raw material, parameters of process (temperature, speed of screw rotation) and a kind of extrusion nozzle, it is possible to receive set of products of different structure, porosity, taste and form - the system turns out to be very flexible. It is important that with the help of this technology it is possible to receive not only flat but solid products.
In such a way corn sticks, rice balls, sweet asterisks, gingerbread bears and many other dry ready products are made. Such food in America has received the name snacks which means light snack.
Extrusion products are good not only by the possibility to change their structure and taste. Due to porous structure they, like crackers, are easily impregnated with digestive juices and are digested quickly, not burdening a stomach. Probably, therefore they are usually used as light breakfasts or snacks when it is desirable to feel full faster but not to fall into drowsiness. These products can be also used as dietary not forgetting about their high caloric content.
However, a lot of buyers want not to raise but to lower food assimilability. Extrusion can help and with it. If to select a correct processing mode starch will get the structure making it less vulnerable for digestive enzymes. Such starch is not digested by an organism and does not increase food caloric content, playing a role of food fibres. At the same time it acts like a sorbent - connects substances (for example, heavy metals) which need to be removed from an organism.
Extrusion products just knock shyly on the doors of confectioners, skulk lonely somewhere near to biscuits and only sometimes as crumbs get into a chocolate. But probably they will still manage to win more deserved place . For example, taking the form of cookies or wafers and as a result great lightness and assimilability. And nothing prevents, sticking them together with honey, jam or chocolate paste, to make cakes or to erect sweet cities - pies from the lightest porous bricks.
As it was considered that products of extrusion technologies are closer to delicacies than to normal food, and for the strategic purposes of the Soviet Army crackers were quite suitable, this country has lagged behind world leaders in this area and gradually appears on a racetrack just now.
"All flows and all varies" ancient spoke. Our points of view and stereotypes eventually change. At our rush time a person can not follow the change of events sometimes. Less and less time remains to prepare a tasty and useful meals.
Having understood in what direction it is necessary to move at the end of 2001 the management of joint-stock company "CherkassyElevatorMash" had created the manufacture of porridges of instant preparation under the trade mark "Kasha Malasha" on the basis of its equipment.
Porriges of instant preparation are made on the basis of extrusion technologies. If to construct a nutrition pyramid, soups, bread and flour products should make a basis of it because they satisfy the most part of person’s organism requirements in the carbohydrates necessary for maintenance of muscular force.
Porridge of minute preparation - a good choice for supporters of an active way of life and a healthy food.
Porridge is a powerful sourse of carbohydrates, it contains cellulose, mineral substances, proteins and vitamins as well.
The use of porridge allows to lower daily norm of sugar and fat lost-free the energy necessary for a person’s organism.
Porridge refers to a group of food concentrates which are of great importance for public (camp sites, restaurants, railways) and special (army) food.
Porriges are irreplaceable when it is necessary to prepare valuable food quickly and without significant consumptions of work and thermal energy (or in not adapted conditions - summer residences, hikes).
Porriges of instant preparation are made from the best high-quality grit breeds of grain and leguminous crops grown in Ukraine.
Raw material processing goes under action of high temperatures (120-1900С), high pressure, strain of displacement, with small humidity of raw material (14-20
and during a short period of time (only in 30 sec.).Therefore even sporous microflora, possible populations of bacteria and mushrooms are destroyed.
And the humidity of initial raw material also decreases.
Thus that provides an increase in terms of storage.
During manufacturing of extruded products cellulose is disintegrated which increases its digestion by human organism.
The practice has shown that the given technology considerably raises flavouring qualities of an end product. There are some reasons for it: the first is that starch is decomposed to simple sugars; the second - an unpleasant smell of some raw material (for example - legumes) disappears, the thirdl – end product has a homogeneous structure.
In the 30th years an american Charles Luke has reached to blow up sodden rice grains: he placed them into an altitude chamber (later these settings got the name of cannon because pressure was dissipated through one of flanks of the cylindrical chamber and it resembled a shot greatly) and supporting the necessary humidity, warmed up and then dissipated the pressure. The water was instantly turned into steam which loosened grain. It turned out to be interesting but such technology was not so productive and rather noisy in addition. To tell the truth, the giant of the food-processing industry - Kellog company named in honour of the american doctor, a big propagandist of healthy vegetative food became interested in a novelty. However, developing Luke’s ideas, engineers of the company had soon invented such novelty that made a real revolution in the food-processing industry.
The method of profiled products manufacturing from plastic and rubber was initially developed. It consisted in continuous extrusion of the softened material by a screw or a plunger through a profiling aperture (matrix) by the special machine - extruder. It sounds strange, but it’s only from the first sight. The matter is that the method first developed for polymer processing unexpectedly succeeded to be applied in manufacture of the porous foodstuff similar to popcorn and blown up rice.
There is no paradox here: the food raw material containing polymers of biological origin (starch and fibers) can be softened (fused) approximately in the same way as polythene, it is only necessary to humidify it a little. For snakes manufacturing rich in starch raw material is usually taken: potatoes, corn, wheat, rice flour or groats - they form a basis of a product. There should not be much ptotein, or else products become too rigid. For example, peas don’t suit for this purpose; it is only possible to make soups of fast preparation from them.
Process of manufacture lies in the following. Groats, flour or their mixture together with the necessary additives are loaded into an extruder (a machine similar to a large grinder). A screw rotating inside it directs the loaded material towards the disharge opening and creates pressure simultaneously. Due to friction forces and influenced by heat and pressure the raw material is fused – transformed into a plastic state. The structure of biopolymers is changed simultaneously: proteins are denatured and starch is gelatinized. But the most interesting occurs when heated goop abandons extruder. If outlets (extrusion nozzles) are short, pressure and temperature in raw material bulk decrease sharply, and water steames away quickly, creating porous structure.
Inherently these processes do not strongly differ from those occuring at explosion of heated up grains or when pressure is reset in a pressure chamber. But from the point of view of technology the difference is great. Firstly, continuous processes are usually more economic than cyclic ones. Secondly, they are easier to handle. Thirdly, the same machine is easier to readjust to different raw material. Fourthly, changing raw material, parameters of process (temperature, speed of screw rotation) and a kind of extrusion nozzle, it is possible to receive set of products of different structure, porosity, taste and form - the system turns out to be very flexible. It is important that with the help of this technology it is possible to receive not only flat but solid products.
In such a way corn sticks, rice balls, sweet asterisks, gingerbread bears and many other dry ready products are made. Such food in America has received the name snacks which means light snack.
Extrusion products are good not only by the possibility to change their structure and taste. Due to porous structure they, like crackers, are easily impregnated with digestive juices and are digested quickly, not burdening a stomach. Probably, therefore they are usually used as light breakfasts or snacks when it is desirable to feel full faster but not to fall into drowsiness. These products can be also used as dietary not forgetting about their high caloric content.
However, a lot of buyers want not to raise but to lower food assimilability. Extrusion can help and with it. If to select a correct processing mode starch will get the structure making it less vulnerable for digestive enzymes. Such starch is not digested by an organism and does not increase food caloric content, playing a role of food fibres. At the same time it acts like a sorbent - connects substances (for example, heavy metals) which need to be removed from an organism.
Extrusion products just knock shyly on the doors of confectioners, skulk lonely somewhere near to biscuits and only sometimes as crumbs get into a chocolate. But probably they will still manage to win more deserved place . For example, taking the form of cookies or wafers and as a result great lightness and assimilability. And nothing prevents, sticking them together with honey, jam or chocolate paste, to make cakes or to erect sweet cities - pies from the lightest porous bricks.
As it was considered that products of extrusion technologies are closer to delicacies than to normal food, and for the strategic purposes of the Soviet Army crackers were quite suitable, this country has lagged behind world leaders in this area and gradually appears on a racetrack just now.
