Supercritical fluid extrusion process and apparatus

• US 5,417,992 A
• Filed: 03/14/1994
• Issued: 05/23/1995
• Est. Priority Date: 03/14/1994
• Status: Expired due to Term

• Current Assignee: Cornell Research Foundation Incorporated (Cornell University)
• Original Assignee: Cornell Research Foundation Incorporated (Cornell University)
• Inventors: Mulvaney, Steven, Rizvi, Syed S. H.
• Primary Examiner(s): Yeung, George
• Application Number:
  US08/209,255
• Time in Patent Office: 435 Days
• Field of Search: 426/281, 426/283, 426/446, 426/448, 426/449, 426/498, 426/504, 426/516, 426/519, 426/549, 99/450.6, 99/450.7, 366/85, 366/105, 425/204, 425/208
• US Class Current: 426/283
• CPC Class Codes: A21C 1/003 Plant; Systems, i.e. flow charts or diagrams
• CPC Class Codes: A21D 13/37 Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling
• CPC Class Codes: A21D 8/02 Methods for preparing dough; Treating dough prior to baking
• CPC Class Codes: A23L 7/122 Coated, filled, multilayered or hollow ready-to-eat cereals
• CPC Class Codes: A23L 7/17 by extrusion
• CPC Class Codes: A23P 30/25 Co-extrusion of different foodstuffs
• CPC Class Codes: A23P 30/34 by extrusion-expansion

Abstract

A continuous process and apparatus for making bread and bread-like products using supercritical fluid extrusion are disclosed. The process is carried out in a dough mixer and extruder into which supercritical CO₂ is injected to provide proofing of the product. Rising of the dough is produced by a combination of hydrodynamic expansion of air bubbles and diffusion of CO₂ into said bubbles as the dough is extruded through an exit die, without the need for yeast. A filler material may be introduced into the core of the extruded product by a coextruder located within the extruder, to provide a continuous process for producing a coextruded filled product consisting of a fully cooked cereal-based outer core filled with a pumpable filling injected into the hollow center of the product. Also, controlled acid hydrolysis of the starches in the dough may be used to produce reducing sugars that add desirable flavor to the final product.

Claims

1. Apparatus for the continuous production of bread and bread-like products, comprising:

an extruder having an inlet;

means supplying ingredients for a product to be produced to said extruder inlet;

an extruder mixer section for receiving said ingredients and for forming a dough;

an extruder kneading section receiving and kneading said dough;

a first extruder proofing section receiving said kneaded dough;

a first fluid inlet supplying supercritical gas to said first proofing section;

a second extruder proofing section receiving dough from said first proofing section;

a second fluid inlet supplying supercritical gas to said second proofing section; and

an exit die for said extruder for receiving dough from said second proofing section and extruding said dough out of the extruder to produce rising of said dough by the release of said supercritical gas to thereby form a continuous bread product without the fermentation of yeast.

2. The apparatus of claim 1, wherein said die is shaped to form an extruder continuous bread loaf.

3. The apparatus of claim 1, further including a third extruder proofing section receiving dough from said second proofing section;

and

a third gas inlet supplying supercritical gas to said third proofing section, said outlet die receiving dough from said third proofing section.

4. The apparatus of claim 3, wherein said die is shaped to form an extruded continuous bread loaf.

5. The apparatus of claim 1, further including a coextruder located within said extruder adjacent said outlet die for injecting a filler material into said dough as it is supplied to said exit die.

6. The apparatus of claim 5, wherein said coextruder includes a nozzle coaxial with said extruder for injecting said filler material.

7. The apparatus of claim 6, wherein said exit die is sized to produce rising of said dough as the dough leaves said die, the rising of the dough producing an open core in said dough, said coextruder nozzle being located to continuously inject said filler material into said core to produce a continuous filled bread or bread-like product.

8. A supercritical fluid extrusion process for the continuous production of a starch-containing product comprising:

supplying starch-containing ingredients for a product to a continuous extruder;

mixing said ingredients within said extruder to produce a dough;

continuously advancing said dough through said extruder toward an exit die;

cooking said dough in said extruder in the presence of steam or water;

injecting supercritical CO₂ into said extruder to enhance the dextrinization of the starch in said dough;

expanding and forming a hollow core in said dough by the release of said supercritical CO₂ as the dough is ejected from said extruder through an exit die; and

coextruding a filler into said hollow core to produce a filled product.

9. A supercritical fluid extrusion process for the continuous production of bread or bread-like products, comprising:

supplying ingredients for a bread or bread-like product to a continuous extruder;

mixing said ingredients in said extruder to form a dough;

advancing said dough through said extruder toward an exit die;

kneading said dough in said extruder;

proofing said dough in said extruder, said proofing including injecting supercritical gas into said dough as said dough advances through said extruder; and

causing said dough to rise by extruding said dough through said exit die to enable said supercritical gas to expand within the dough.

10. The process of claim 9, wherein proofing said dough includes incorporating additives in said supercritical gas for flavoring said dough.