Extrusion processing with supercritical fluids

• US 5,120,559 A
• Filed: 10/03/1991
• Issued: 06/09/1992
• Est. Priority Date: 10/03/1991
• Status: Expired due to Term

• Current Assignee: Cornell Research Foundation Incorporated (Cornell University)
• Original Assignee: Cornell Research Foundation Incorporated (Cornell University)
• Inventors: Rizvi, Syed S. H., Mulvaney, Steven
• Primary Examiner(s): YEUNG, GEORGE CHAN PUI
• Application Number:
  US07/770,345
• Time in Patent Office: 250 Days
• Field of Search: 426/446, 426/448, 426/449, 426/549, 426/510, 99/470, 425/203, 425/204, 425/208, 264/101, 264/211.23, 264/349, 366/105, 159/2.2, 159/2.3
• US Class Current: 426/446
• CPC Class Codes: A21C 11/16 Extruding machines
• CPC Class Codes: A21D 8/02 Methods for preparing dough; Treating dough prior to baking
• CPC Class Codes: A23L 7/17 by extrusion
• CPC Class Codes: A23P 30/34 by extrusion-expansion

Abstract

A supercritical fluid such as CO₂ is injected under pressure into a fully cooked dough in an extruder. The dough is prepared and after being preconditioning with water and steam, is supplied to an extruder/cooker where it is subjected to high cooking temperatures, which may be on the order of 120° C. The cooked dough is conveyed through an optional steam vent section and is cooled to a temperature of usually less than 100° C. to prevent puffing of the extruded product by the conversion of water to steam. Supercritical CO₂ is injected into the cooked and cooled dough, and under the pressure conditions existing in the extruder, the CO₂ dissolves into the water phase of the dough. Since the conditions within the extruder are either subcritical or near-critical, various flavors, colorants, or other materials soluble in and carried by the supercritical CO₂ are deposited and mixed into the dough before exiting the extruder. The dissolved CO₂ then expands the product after exiting the die at the outlet of the extruder, resulting in a product with many regularly-shaped, unconnected pores and a smooth outer skin. Part of the injected CO₂ can be vented off before the die to control the expansion of the extrudate.

Claims

1. Apparatus for extrusion processing of food products, comprising:

means forming a dough for a food product;

extruder means having a cooking section, a cooling section, a mixing section, and an extrusion die;

means supplying said dough to said extruder;

means conveying said dough sequentially through said cooking section, cooling section and mixing section to said extrusion die; and

means supplying a supercritical fluid to said extruder in the region of said mixing section.

2. The apparatus of claim 1, wherein said means conveying said dough and said extrusion die are selected to provide sufficient pressure in said dough to prevent backflow of said supercritical fluid and to minimize two-phase flow of said fluid, whereby said supercritical fluid through said die dissolves in said dough.

3. The apparatus of claim 2, further including means to regulate the pressure of said supercritical fluid.

4. The apparatus of claim 3, further including means for dissolving additives in said supercritical fluid, whereby said additives are supplied to said dough in said mixing section with said supercritical fluid.

5. The apparatus of claim 1, wherein said means supplying supercritical fluid to said extruder includes a supercritical fluid extraction unit having a source of CO₂ under pressure and an inlet to said extruder in the region of said mixing section, whereby CO₂ is injected into said extruder.

6. The apparatus of claim 1, wherein said extraction unit includes an extraction vessel for supplying additives to said CO₂ prior to supplying said CO₂ to said mixing region.

7. The apparatus of claim 6, wherein said extraction unit includes pressure control means for regulating the pressure at which said CO₂ is injected into said extruder.

8. The apparatus of claim 7, wherein said extruder includes a vent between said cooking section and said cooling section to create a low pressure zone to reduce the temperature and moisture content of said dough.

9. The apparatus of claim 8, wherein said means conveying said dough, said extrusion die and the pressure of said supercritical fluid are selected to provide sufficient pressure in said dough to dissolve at least a part of said supercritical fluid in said dough.

10. The apparatus of claim 9, wherein said dough is extruded from said mixing section through said die, said dissolved CO₂ being released after extrusion to expand said dough.

18. The apparatus of claim 1, wherein said means supplying a supercritical fluid to said extruder injects said fluid at a temperature and pressure sufficient to cause said fluid to be dissolved in said dough.

19. The apparatus of claim 18, wherein said supercritical fluid is carbon dioxide at a temperature and pressure which causes it to be in a transition state between liquid and gas phases.

20. The apparatus of claim 18, further including vent means adjacent said extrusion die for releasing supercritical fluid not dissolved in said dough.

11. The method of extrusion processing a food product, comprising:

supplying a dough to an extruder having cooking, cooling and mixing sections;

conveying said dough through said cooking section to cook said dough;

cooling said cooked dough in said cooling section;

conveying said dough to a mixing section;

injecting a supercritical fluid into said dough in said mixing section at a temperature and pressure which will dissolve said supercritical fluid and any additives therein into said dough;

conveying said dough through an extrusion die; and

expanding said dough by the release of said supercritical fluid.

12. The method of claim 11, wherein said step of cooling includes cooling said dough to a temperature of less than 100°

C., whereby expansion of said dough is due solely to the release of said supercritical fluid.

13. The method of claim 12, further including preconditioning said dough prior to supplying it to said extruder to control the moisture of said dough.

14. The method of claim 13, further including cooking said dough in said cooking section through the injection of steam into said cooking section.

15. The method of claim 14, wherein the step of cooling said cooked dough includes venting said steam to reduce the temperature of said dough below 100°

C.

16. The method of claim 15, wherein the step of injecting a supercritical fluid into said dough includes injecting CO₂ at a supercritical temperature and pressure, whereby said CO₂ dissolves into said dough in said mixing section.

17. The method of claim 16, wherein the step of injecting said supercritical fluid includes conditioning said supercritical fluid in an extractor unit to dissolve additives in said fluid for transfer to said dough.

21. The method of claim 11, further including venting undissolved supercritical fluid from said extruder prior to conveyance of said dough through said extrusion die.

22. The method of claim 21, wherein the step of conveying said dough is carried out at a pressure sufficient to prevent backflow of said supercritical fluid.

23. The method of claim 22, wherein the step of conveying said dough is further carried out at a pressure sufficient to prevent the escape of said supercritical fluid as a gas through the extrusion die, whereby the supercritical fluid dissolved in the dough is released as the dough is extruded through the extrusion die to expand the dough.