Process for the production of agglomerated bread crumbs

{
  "publication_number": "US4344975A",
  "country": "US",
  "kind": "A",
  "title": "Process for the production of agglomerated bread crumbs",
  "abstract": "The invention relates to a process for the production of bread crumbs from a starch-containing raw material characterized by the raw material being humidified to a water content of 20 to 50% by weight while forming agglomerates, the agglomerates being baked under the influence of humid heat and subsequently dried. Bread crumbs of a desired agglomerate size are obtained from the dried product, if necessary, after granulation.",
  "claims": [
    "1. Process for the production of bread crumbs, usuable as an instant product, which comprises providing a starch-containing raw material selected from the group consisting of flour, grits, semolina and meal, humidifying said material to a water content of 20 to 50% by weight while subjecting said material to agglomerating conditions resulting in the formation of agglomerates, baking the agglomerates in hot steam until a gelatinization degree of 50 to 100% is achieved, and drying the agglomerates whereby agglomerated bread crumbs are obtained from the dried product.",
    "2. Process according to claim 1, wherein the raw material is humidified to a water content of 30 to 40% by weight.",
    "3. Process according to claim 1 or 2, wherein the raw material is humidified in a continuous pallet mixer and the agglomerations which form are crushed through mechanical impact to agglomerates with a diameter of less than 20 mm.",
    "4. Process according to claim 1 or 2, wherein the agglomerates are baked in wet steam.",
    "5. Process according to claim 4, wherein the wet steam contains so much moisture that the moisture content of the raw material is increased by 1 to 6% by weight.",
    "6. Process according to claim 1 or 2, wherein steam is used with an initial temperature of 90° to 200° C.",
    "7. Process according to claim 6 wherein steam is used with an initial temperature of 90° to 130° C.",
    "8. Process according to claim 1 or 2, wherein the agglomerates are baked for 1 to 20 minutes in the form of a loose material layer located on a sieve-like conveyor.",
    "9. Process according to claim 8, wherein the agglomerates are baked for 2 to 6 minutes.",
    "10. Process according to claim 1 or 2, wherein the agglomerates are baked for 1 to 20 minutes in a loose material layer in a baking chamber with rotating pallet shaft.",
    "11. Process according to claim 1 or 2, wherein the humidifying, the baking or the drying are carried out continuously.",
    "12. Process according to claim 1 or 2, wherein between baking and drying the agglomerates are crushed to a diameter of less than 20 mm.",
    "13. Process according to claim 1 or 2, wherein a portion of the agglomerated bread crumbs is recovered after drying as siftings.",
    "14. Process according to claim 13, wherein the agglomerated bread crumbs are crushed to agglomerates of the desired size by means of grinding rolls, and is sifted.",
    "15. Process according to claim 14, wherein the agglomerated bread crumbs are crushed to agglomerates of the desired size by means of grooved rolls having a cutting effect.",
    "16. Process according to claim 1 or 2, wherein salt, pepper, paprika, sugar and/or flavor substances are mixed with the raw materials as ingredients.",
    "17. Process according to claim 21, wherein the ingredients and the water are added to the raw material in two separate mixing stages.",
    "18. Bread crumbs, usable as an instant product, obtained by the process of claim 1 or 2, whereby the processed product shows a high starch hydrolyzing and a high gelatinization.",
    "19. Process according to claim 1, wherein the agglomerated bread crumbs are crushed after drying."
  ],
  "description_excerpt": "The invention concerns a process for the production of bread crumbs from a starch-containing raw material in the form of flour, grits, semolina or meal, an arrangement for the performance of such a process as well as bread crumbs which are subsequently obtained and the use of these bread crumbs as an instant product.\n\nBread crumbs are a more or less granulated flour. The purpose of their use is that they are favorable to the frying process by catching, for example, the fat discharging from the meat while frying and the meat juice. Therefore, they must have a good adherence and absorption capacity without covering up the taste of the product covered with the bread crumbs. The color of the bread crumbs is light or dark depending on the kind of the production process and on the kind of raw materials used. The bread crumbs used in households are mostly darker. The reason lies in the fact that preferably bread sections are used for its production in households. Very often, the housewife processes also strongly baked bread into bread crumbs. In both cases, the portion of the bread crust is larger and gives a dark color to the bread crumbs. The portion of bread crumbs obtained from the bread crust has a lower absorption capacity and tends to carbonize during the frying process. The components of the crust which have formed during the baking process owing to chemical reactions, such as dextrin (at 110° to 140° C.), caramel-type substances (at 140° to 150° C.) and roasting products (at 150° to 200° C.) as well as carbonized portions, are not desired in the bread crumbs.",
  "cpc": [
    "A23L 7/157",
    "A23L 7/198"
  ],
  "ipc": [
    "A23L 7/10",
    "A23L 7/157"
  ],
  "assignees": [
    "Buehler AG"
  ],
  "inventors": [
    "Werner Seiler"
  ],
  "filing_date": "1980-03-07",
  "publication_date": "1982-08-17",
  "grant_date": "1982-08-17",
  "priority_date": "1979-03-15",
  "application_number": "US-12815580-A",
  "family_id": "25690619",
  "cited_by_count": 33,
  "citations": [
    "US277792A",
    "US3133818A",
    "US3360865A",
    "US3445239A",
    "FR2339344A1"
  ]
}