Corn-based foodstuff

The invention relates to a process for producing a flake style Snack product which is produced primarily from corn. It is special larly suitable as food for diabetics.

According to US-PS 44 72 449 it is known to produce crispy cornflakes, by first corn in a syrup containing 6-8% salt, 15 to 22% sugar, 0 to 10% malt syrup, 0 to 8% of corn syrup, 60 to 75% of water and 0 to 0.1% contains ferrous sulphate, under a slight overpressure 1 1/4 to 2 3/4 h cooked becomes. Prior to mixing of the syrup with the corn, the pH of the syrup is adjusted to 7 to 9.5. Following cooking followed by drying to a moisture content of 15 to 25%, of a standing time of 2 to 24 h at ambient or an elevated temperature of preferably 20 ° C to 50 ° C and a relative humidity between 50 and 99% below. This is followed by heating to temperatures between 57 ° C and 121 ° C and processing into flakes at a temperature of 176-288 ° C 30s are roasted to 90 °.

Such a method is relatively time-consuming and also energieaufwen dig, also the resultant-product is not suitable for food for diabetics, which is due to its relatively high sugar content.

Furthermore, according to DE-PS 43 23 788 a process for the preparation of modifi ed, known for diabetics suitable popcorn, in a where. puff boiler fat or oil is heated to a temperature of about 250 ° C, in the corn is introduced. Thereafter, sugar substitute or sweetener added, which is 50 to 75% of the total Puffzeit present. Except Sü to sweeteners or in addition to even flavoring agents may used will.

Here, the fact is again noteworthy that the resulting product a having significant fat content; this is the fact that many people a have aversion to synthetic sweeteners. Also, the addition of flavors that are added to the hot fat or oil, as unfavorable estimate, because the high temperature to change the flavors or should destroy.

EP 03 12 220 A1 are grain products be wrote that are naturally sweetened with fructose. Here are all the Cereal grains or fractions of cereals, such. As bran, initially 30 min boiled in water, and is cooled to 85 ° C, wherein the cereal de remains in the cooking liquid. Subsequently α-amylase supplied sets and mixed vigorously, maintaining the temperature at 850 C for 2 h supported th is. The mixture is then cooled to 60 ° C for the simultaneous Zuga be of glucoamylase and glucose isomerase. Then Spezyme be Gluco added amylase and Spezyme glucose isomerase and the temperature of 2 to 18 kept at 60 ° C h. From enzymatically treated cereal, in the the sugar contained, such as dextrose or glucose is converted into fructose were then separated and to the water to a moisture content dried of 41%. The grain is then crushed to give up means läufiger rolls happens, one of which is provided with grooves. in this connection filet-like leaves are produced. These sheets are layered to form Sheets of 10 sheets, this is then in small rectangular parts cut, dried, baked and ge in a gas-heated oven for 7 minutes toasted at temperatures between 94 ° C and 315 ° C, wherein the inactivated carried vation of enzymes. The final product has a moisture content of 4.5 wt .-%.

Through its fructose content, the product is well suited for diabetics, but the costs, both in equipment and as energetically, is too great that this may be a common product.

This results in the task of creating a flaky snack product that is pleasant in taste with low sugar content and the Be fulfilled conditions of a food for diabetics.

According to the invention the object is achieved as in the characterizing Part of claim 1 is specified. A further embodiment of he inventive method is illustrated in claim. 2

By the invention it is achieved that a rösches, flaky Knab berprodukt arises that a hearty, slightly nutty flavor having. Here, the sucrose content is less than one percent. he opens this product new opportunities preparation and of the United Zehr. It is not only to enrich the range of Proximity insurance agents for diabetics and celiacs can it safely consume, because the gluten content is practically nil.

The product the added Jerusalem artichoke syrup is in its manufacture, was similar as in the preparation of wort, saccharified, ie the strength of the Jerusalem artichoke tuber is transformed by cooking process in sugar been. The flavors that are also of this syrup in the He certificate brings, require the pleasant, savory taste. Is to the product virtually fat free. given in a liquid, reserves the Product still for a long time its crispness structure before it softens.

example

There are in a mixer 21 liters of water, 15.5 liters and 3.5 kg of Jerusalem artichoke syrup Salt vigorously stirred. This solution is added 250 kg of maize meal and stirring was continued until a smooth, lump-free mass is obtained. This composition is in a twin-screw extruder whose screw equal are underway -eingegeben and extruded. The extrusion takes place at a Pressure of about 0.65 MPa instead, with a temperature of about 100 ° C prevails. The exiting extrudate is immediately after leaving the Die crushed. It has a moisture content of about 24%. The resulting Intermediate product is fed into a dryer and dried. The GE dried material is rolled, the flake-like structure. At closing thus obtained flakes are placed in a drum roaster and roasted until a golden-brown colouration at 305 ° C. The fer term flaky snack product has a final moisture of 4 to 5% on. The sugar content is <1%, it has a pleasant, slightly nutty taste.