DD128201B1 - METHOD FOR REDUCING THE VISCOUSITY OF CEREALIUM SULFUR SUSPENSIONS - Google Patents

Description

Inventor: Dr. Drechsel, WoIfgang dr. Taufel, Alfred Prof. dr. Ruttloff, Heinz Schlobach, Carl Rudolf

Method for reducing the viscosity of cereal flour suspensions

Field of application of the invention

The invention relates to a process for the treatment of cereal flour suspensions with the viscosity thereof can be reduced while increasing the solids content by the complete degradation of the gluten contained in the cereals. Such treatment is important in the production of digested cereal products such as breadcrumbs, instant cereal products, wafers, biscuits and other long-life baked goods.

Characteristic of the known technical solutions

It is known from WP 106 130 that the viscosity of cereal flour suspensions can be reduced by adding to these suspensions proteases which degrade the gluten contained in the cereals into polypeptides, so that the viscosity-increasing plastic-elastic properties of the gluten in the desired Senses are changed.

To achieve the effect, a relatively large amount of proteases is required ·

For example, to prepare a free-flowing suspension having a viscosity of less than 20 Pa. s in the production of bread flour and instant cereal products requires at least 1000 TE protease per kg of wheat flour, if you want to maintain a wheat flour to water ratio of about 1: 1 · Here, 1 TE is the amount of enzyme that consists of a 0.8 % casein solution liberates 1 mole of tyrosine equivalent.

In the production of wheat flour-water suspensions for wafer production, experience has shown that at least 800 .mu.T of protease per kg of wheat flour are required in order to obtain a readily processable mass according to the formulations customary in the wafer industry.

To further reduce the viscosity of cereal flour suspensions, there are currently 3 options:

- increase the water addition

- Increase the amount of protease to be used

- Prolongation of the action of the proteases.

All of these options are associated with disadvantages · A more addition of water to the suspension leads to a higher energy consumption, since the added water must be re-evaporated in the subsequent processing process. A higher use of proteases leads to a disproportionately high cost increase due to the relatively high price of the protease preparations. An extension of the exposure time of the proteases can lead to disruptions in the technological process or an increase in capacity without corresponding production increase.

Furthermore, based on the known method, it is possible to keep the viscosity of a cereal flour suspension constant while reducing the addition of water "by correspondingly increasing the protease acidity".

However, there is the disadvantage that the required amount of protease increases not only proportionally, but progressively, so that the protease unit and thus the addition of water is limited for economic reasons.

Object of the invention

The invention is to further reduce the viscosity of cereal * flour suspensions while increasing the solids content so that digested or baked cereal products such as breadcrumbs, instant cereal products, waffles, biscuits and other long-life baked goods are produced more economically than heretofore can"

Explanation of the essence of the invention

The object of the invention is to disclose process conditions which, when the viscosity of cereal flour suspensions is further reduced, permit an increase in the solids content of these suspensions.

It has been found that this is achieved by adding to a cereal flour suspension not only as known thermitase as a protease, but this invention simultaneously alpha-amylases, reacting the enzyme mixture with the cereal flour suspension and then the enzymes in a known manner by heat inactivated during simultaneous dehumidification. It has surprisingly been found that the addition of alpha-amylase for the degradation of gluten a much lower amount of the proteolytic enzyme is required than in the absence of alpha-amylase under analogous conditions.

Of particular importance for the process according to the invention is therefore a specific employment ratio between thermitase and alpha-amylases. To reduce the viscosity of the cereal flour suspensions to about 1/4 of the viscosity of an untreated suspension, depending on the product to be produced, 80-1000 TS Thermitase and 5-30 E

Added alpha-amylase per kg flour and the enzymes at tempera "

introduced.

Temperatures in the range of 10 - 60 ⁰ C for acting

It has z. B. in the production of bread flour shown that with an addition of 9 - 2? E alpha-amylases, preferably 21 E alpha-amylases per kg of wheat flour, the required amount of thermitase of at least 1000 TE per kg of wheat flour to about 250 TE reduce, while the amount of water to be added to the suspension can be reduced by at least 1/3 To achieve the same effect, namely a reduction in viscosity to about 1/4. It should be noted that 1 alpha-amylase unit (E) is that amount of enzyme that releases 1 U, mol maltose equivalent from a 1% starch solution.

Suitable enzyme preparations to be used are also mixtures containing the proteolytic enzyme and alpha-amylase, eg. B. a mixture of thermitase and brewery enzyme.

A generalized procedure of the invention is that cereal flours are mashed with water of 10 - 60 ⁰ C in a stirred tank in the ratio 1: 0.5 to 1: 3, wherein the water before the addition of the flour and optionally other ingredients proteases and Alpha-amylases are added and the suspension stirred for 1-60 min and then the reaction product is dried or baked in a known manner.

By reducing the amount of water to be added to a suspension, the energy used to evaporate the water in the subsequent baking and drying process is reduced, which can achieve a significant cost reduction.

Ausfübrungsbeispiele

The inventive method will be explained below by two embodiments.

example 1

In a stirred tank 45 kg of water at a temperature of 30 - 60 ⁰ C, preferably 56 ⁰ C, filled. To the water is added 0.55 kg of saline, 18,975 TE of thermitase and 1 570 of alpha-amylase. With constant stirring, 75 kg of wheat flour, preferably Type W 630, are added, so that a homogeneous suspension is formed. The viscosity of this suspension is reduced by enzyme action after 10 min to 1/4 of the original value «

Subsequently, the resulting wheat flour-water suspension can be further processed without difficulty on all systems used for use, such as drum dryers, atomization dryers, grooved roll dryers and slicers to breadcrumbs or instant cereal products.

Example 2

In a stirred tank 120 kg of water at a temperature of 10 - 60 ⁰ C, preferably 42 ⁰ C, filled · 39 600 TE Thermitase and 800 E alpha-amylase are added to the water. With constant stirring, now 75.0 kg of wheat flour, preferably Type W 630, 0.6 kg of cooking salt

0.1 kg sodium bicarbonate 0.1 kg staghorn salt

0.5 g of magnesium oxide

2.0 kg of whole soy

1.5 kg of sunflower oil

added, and it is stirred until a homogeneous thin liquid suspension is formed. This is usually the case after about 7 minutes. Subsequently, the

Suspension are pumped into the reservoir of Waffelbackautomaten and further processed. The baking time for wafers or waffles is shortened, so that the energy supply can be throttled accordingly by about 1/3. The quality of wafers made using enzymes is better than when processing conventional waffle masses.

Claims (4)

Invention san sprü ehe 1, Method for reducing the viscosity of cereal flour suspensions by treatment with enzymes and subsequent Kitzeinaktivierung the enzymes, characterized in that are applied to a wheat flour-water suspension simultaneously thermitase and alpha-arabylases · 2. The method according to item 1, characterized in that the Cerealienmebl suspension to reduce the viscosity to about 1/4 of the viscosity of an untreated suspension depending on the product to be produced 80 1000 TS proteolytic enzyme and 3 to 30 E alpha-amylase per kg of flour be added and the action of the enzymes takes place at temperatures in the range of 10 to 60 ⁰ C · 3 · Method according to item 1 and 2, characterized in that a mixture of thermitase and brewing enzyme is used. 4. The method of item 1 to 3 », characterized in that cereal flour with water from 10 to 60 C in a stirred tank in the ratio 1: 0.5 to 1: 3 are mashed, wherein the water before the addition of the flour and optionally further Ingredent Thermitase and alpha-amylases are added and the suspension stirred for 1 to 60 min and then the ReaktJonsprodukt baked or dried in a known manner.