U.S. patent application number 10/044232 was filed with the patent office on 2002-07-11 for manufacture of granola and snack-food products.
This patent application is currently assigned to The Quaker Oats Company. Invention is credited to Boot, Jacobus, Mesu, Gurbe Jelle.
Application Number | 20020090433 10/044232 |
Document ID | / |
Family ID | 26315002 |
Filed Date | 2002-07-11 |
United States Patent
Application |
20020090433 |
Kind Code |
A1 |
Mesu, Gurbe Jelle ; et
al. |
July 11, 2002 |
Manufacture of granola and snack-food products
Abstract
A method for making a granola or snack-food product comprises
(a) mixing ingredients for said granola or snack-food product with
liquid binder to obtain a formable mixture, wherein the mixing is
carried out at elevated temperature and the binder is liquid at
elevated temperature and the binder sets when cooled to room
temperature; (b) forming the mixture into product precursor,
wherein the forming is carried out at elevated temperature and
whilst the binder is still liquid; and (c) cooling the precursor to
set the binder, thereby obtaining the snack-food product. Apparatus
for making the product is also described as is the product obtained
thereby.
Inventors: |
Mesu, Gurbe Jelle;
(Zaltbommel, NL) ; Boot, Jacobus; (Schiedam,
NL) |
Correspondence
Address: |
The Quaker Oats Company
321 North Clark Street
Mail Code 25-7
Chicago
IL
60610
US
|
Assignee: |
The Quaker Oats Company
|
Family ID: |
26315002 |
Appl. No.: |
10/044232 |
Filed: |
January 11, 2002 |
Related U.S. Patent Documents
|
|
|
|
|
|
Application
Number |
Filing Date |
Patent Number |
|
|
10044232 |
Jan 11, 2002 |
|
|
|
09487137 |
Jan 19, 2000 |
|
|
|
Current U.S.
Class: |
426/446 ;
426/497; 426/519; 426/808 |
Current CPC
Class: |
A23L 7/126 20160801 |
Class at
Publication: |
426/446 ;
426/497; 426/519; 426/808 |
International
Class: |
A21D 006/00 |
Foreign Application Data
Date |
Code |
Application Number |
Jan 19, 1999 |
GB |
9901153.8 |
Claims
1. Apparatus for making a granola or snack-food product,
comprising: a mixing station, for mixing of a binder solution with
ingredients for the snack-food product; a forming station, for
forming of a mixture of ingredients plus binder into snack-food
product precursors, said forming taking place at elevated
temperature; first transfer means for transfer of the mixture from
the mixing station to the forming station; a cooling station at
which snack-food product precursors formed in the forming station
are allowed to cool to a temperature at which the binder sets; and
second transfer means for transfer of the formed snack-food product
precursors from the forming station to the cooling station.
2. The apparatus of claim 1 wherein the mixing station is for
receipt, batch-wise or continuously, of liquid binder from binder
preparation apparatus and for receipt of dried ingredients from
ingredients preparation apparatus.
3. The apparatus of claim 2 wherein the binder preparation
apparatus includes a binder blending station for blending of binder
components, such as water and sugar, and a heating station for
heating of the binder components to reduce its water content prior
to delivery to the mixing station.
4. The apparatus of claim 2 wherein the ingredients preparation
apparatus comprises a dosing station, at which ingredients can be
dosed with oil and other optional liquid components, and a baking
station, at which the dosed ingredients can be baked prior to
delivery to the mixing station.
5. The apparatus of claim 1 further comprising a packing station
and means for transfer of cooled snack-food product from the
cooling station to the packing station.
6. A granola or snack-food product obtained by a method comprising:
a. at elevated temperature, mixing ingredients for the product with
liquid binder to obtain a formable mixture, wherein the binder is
liquid at elevated temperature and sets when cooled to room
temperature; b. at elevated temperature, whilst the binder is still
liquid, forming the mixture into product precursor; and c. cooling
the precursor to set the binder, thereby obtaining the snack-food
product.
7. A granola or snack-food product obtained by a method comprising:
obtaining, at elevated temperature, a liquid form of a binder;
combining ingredients for the product with the liquid form of the
binder to obtain a mixture of the ingredients plus binder; moulding
or otherwise forming the mixture or a portion of the mixture into
one or more product precursors; and allowing the binder to cool to
a reduced temperature; wherein the binder is in a liquid state at
the elevated temperature and sets upon cooling to the reduced
temperature into a solid state which is substantially dry and
non-sticky to the touch.
8. A method of making a granola or snack-food product, comprising:
a. mixing ingredients for said granola or snack-food product with a
super saturated sugar solution to obtain a formable mixture,
wherein the mixing is carried out at an elevated temperature and
the super-saturated sugar solution is liquid at said elevated
temperature and the super-saturated sugar solution sets when cooled
to room temperature; b. forming the mixture into product precursor,
wherein the forming is carried out at elevated temperature and
whilst the super-saturated sugar solution is still liquid; and c.
cooling the precursor to set the super-saturated sugar solution,
thereby obtaining the snack-food product.
9. A method of making a food product selected from the group
consisting of a snackbar, a cookie and a breakfast cereal,
comprising: a. mixing ingredients selected from the group
consisting of nuts, fruit, dried fruit, cereals, and cereal
products with a super saturated sugar solution, said
super-saturated sugar solution having a solids content of about 98%
by weight, to obtain a formable mixture, wherein the mixing is
carried out at a temperature of at least 100 degrees C. and the
super-saturated sugar solution is liquid at said temperature and
the super-saturated sugar solution sets when cooled to a
temperature of about 25 degrees C.; b. forming the mixture into
product precursor, wherein the forming is carried out at a
temperature of at least 100 degrees C. and whilst the
super-saturated sugar solution is still liquid; and cooling the
precursor to set the super-saturated sugar solution, thereby
obtaining the snack-food product.
Description
[0001] The present invention relates to manufacture of granola and
snack-food products, and in particular to manufacture of hand-held
snack-food products such as granola bars made up typically of nuts,
dried fruit and/or cereal products in a binder.
[0002] In a known method of making snack-food products, such as
granola bars, the two basic ingredients are a binder which is
typically a sugar solution and dried components such as nuts, dried
fruit and cereal products. These ingredients are thoroughly mixed
and then formed into large sheets which are transferred into a
drying oven. Whilst passing through or in the drying oven, moisture
is removed from the sugar solution binder and also from the
components of the snack-food product, resulting in a sheet of
dried, adhered components which can then be removed from the oven
and cut into the desired sizes and shapes of the snack-food
product. Such a method is described in U.S. Pat. No. 4,451,488, the
content of which is incorporated herein by reference.
[0003] In the known method, the step of breaking or cutting the
sheet of dried, adhered components into the desired sizes and
shapes can result in waste of material, such as small bits of nuts
or fruit that break-off before packaging of the snack-food
products. A sieving step is required to remove these small bits
from the finished product.
[0004] The step of drying the sheet in the drying oven is
particularly time-consuming and typically is the rate-limiting step
in the process that holds up the whole of the rest of the
production line. It would be desirable to reduce this drying step
or to carry it out under such conditions that production were not
limited by the capacity of the drying oven.
[0005] It is therefore an object of the present invention to
provide a method of making a granola or snack-food product in which
the drying time required to make the product is reduced. A further
object of the present invention is to provide a method of making a
granola or snack-food product in which there is reduced wastage of
material in forming the end product. It is a still further object
of the present invention generally to increase the production
efficiency of making such products.
[0006] In accordance with the invention, a method of making a
granola or snack-food product comprises:
[0007] at elevated temperature, mixing ingredients for the granola
or snack-food product with liquid binder to obtain a formable
mixture, wherein the binder is liquid at said elevated temperature
and sets when cooled to room temperature;
[0008] at elevated temperature, whilst the binder is still liquid,
forming the mixture into a product precursor; and
[0009] cooling the product precursor to set the binder, thereby
obtaining the granola or snack-food product.
[0010] Thus, the binder is in a liquid state at the elevated
temperature used for mixing of the product ingredients and sets
when cooled, binding the ingredients for the product and setting to
a relatively non-sticky and dry state suitable for the desired end
product without further drying or processing steps. It is hence an
advantage of the invention that the drying steps seen in the prior
art methods are largely or wholly removed from the process of the
present invention. The ingredient are typically selected from the
group consisting of fruit, dried fruit, cereal products, cereal
flakes, and mixtures thereof, and preferably selected from the
group consisting of oat flakes, wheat flakes, hazelnuts, coconut,
crisp rice and mixtures thereof. The weight ratio of binder:
ingredients is generally about 25-45:75-55. By elevated temperature
it is intended to mean a temperature at which the binder is in a
liquid state and is sufficiently liquid for snack-food product
ingredients to be mixed with the binder by conventional mixing
equipment. The elevated temperature is preferably at least about
60.degree. C., more preferably at least about 80.degree. C. and
even more preferably at least about 90.degree. C. Generally, the
binder and the ingredients are at substantially the same
temperature during mixing, so that the binder remains liquid during
mixing and does not set until the product precursor has been formed
and then cooled.
[0011] The forming step optionally includes moulding or cutting or
breaking or otherwise forming the mixture into a product precursor
whilst at elevated temperature. Thus, the method may typically
include cutting the heated mixture before it is cooled to set the
binder. An advantage is that cutting the mixture whilst at elevated
temperature tends to result in a sharper and more precise cut
without the risk of breaking or fragmenting of the mixture, which
tends to happen to a significant degree when a cooled product is
cut as in the prior art.
[0012] In embodiments of the invention the binder is a sugar
solution which is liquid at elevated temperature and which is set
when cooled to below about 40 degrees C. Room temperature is
generally considerably below about 40 degrees C. and thus the
binder advantageously sets so that in use binder will not risk
melting in the hand of the consumer or in storage or in
transit.
[0013] Sugar-containing solutions are particularly suitable to form
binders according to the invention. They can easily and
inexpensively be prepared with entirely edible contents. They have
a sweetness appropriate for a sweet or confectionery snack and are
in wide use in this field. The sugar solutions used in preferred
embodiments of the invention are characterised in that they have
the properties set out above, namely that of being liquid at, or
capable of being made liquid by heating to, elevated temperatures
and setting when cooled to room temperature.
[0014] The properties of the binder are related to the
concentration of sugar or sugars therein, and generally these are
such that the higher the solids content of the binder, the higher
its boiling temperature and the higher its setting temperature.
Whatever concentration is adopted, the binder must be sufficiently
liquid under the chosen processing conditions for the mixture to be
formed into the desired shape of product precursor. Preferably, the
solids content is about 94% by weight or greater and the water
content is about 6% or less. Generally, there is a point at which
the concentration of sugar is such that no workable binder solution
can be obtained, and the sugar concentration should usually not
exceed about 99% by weight.
[0015] In a preferred embodiment of the invention described in more
detail below, a solution with about 98% sugars is found to give
good results.
[0016] The particular selection of sugar or sugars in the binder is
not considered essential to the invention, that is to say there is
no one sugar that it is believed must be included for the binder to
operate. Instead, the sugars may be selected from individual sugars
and combinations of all edible monosaccharides and disaccharides to
provide the binder properties described. The sugars may in
particular be selected from the group consisting of maltose,
saccharose, galactose, fructose and glucose, and mixtures thereof,
and good results have been obtained in a specific embodiment of the
invention, set out below in more detail, in which a preferred
binder comprising a mixture of maltose and saccharose is used.
Other components in trace amounts may also be included in the
binder in accordance with the usual practice in this field, such as
salts, preservatives, colourings and antioxidants.
[0017] A binder for use in the invention may be prepared by
dissolving one or more sugars selected from the group consisting of
maltose, saccharose, galactose, fructose and glucose in water to
form an aqueous sugar solution, and heating the solution to
evaporate water from the solution and concentrate the sugar or
sugars therein, to form a binder which is liquid at elevated
temperature and which sets when it has been cooled to room
temperature. As more water is evaporated so the boiling temperature
of the binder increases. Typical sugar solutions start to boil at
about 100 degrees C. or a little higher and can then be heated
until the water content has been reduced to a point at which the
boiling temperature is above about 120 degrees C., preferably above
about 130 degrees C., and most preferably about 135-145 degrees C.
A solution of roughly equal amounts of maltose and saccharose can
be boiled to a water content of approximately 2% at about 140
degrees C. to produce a specific, preferred binder for the
invention.
[0018] The method of the invention is suitable for manufacture of
snacks such as "granola" bars from ingredients such as nuts, fruit,
dried fruit, cereals, and cereal products. Particularly good
results have been obtained in a method comprising, at a temperature
of 90 degrees C. or higher, mixing ingredients for the product with
liquid binder to obtain a formable mixture, wherein the binder is a
sugar solution with a solids content of about 98% by weight and is
liquid at 90 degrees C. and sets when cooled to room temperature;
then at 90 degrees C. or higher, whilst the binder is still liquid,
forming the mixture into product precursor, and thereafter cooling
the precursor to set the binder, thereby obtaining the snack-food
product. The ingredients are preferably mixed at a temperature of
100 degrees C. or higher, though not so high as to risk
caramelization or burning of the binder. The product precursors are
preferably formed at 100 degrees C. or higher. The method of the
invention is also suitable for manufacture of breakfast cereals
such as those known and marketed as Cruesli, Harvest Crunch and
100% Natural (all registered trade marks in the UK and/or USA). In
the case of breakfast cereals the mixture is typically formed into
a product precursor that is a natural-shaped cluster of
ingredients. For manufacture of products such as granola bars the
product precursor is bar-shaped.
[0019] In an embodiment of the invention, a method is provided for
manufacture of breakfast cereal, wherein hot mixture of ingredients
plus binder is cut into cube-like, or at least substantially
angular, pellets, the pellets are processed to give them a less
angular and more rounded shape, and thereafter cooled into
breakfast cereal. The cereal preferably comprises pellets with
diameters in the range of 5 mm to 20 mm, more preferably in the
range of 10 mm to 16 mm.
[0020] A further preferred step is for the outsides of the pellets
to be coated with finely ground ingredients, these ingredients
adhering to the outside of the pellets and giving them a non-glossy
appearance. Pellets of desired size may be separated from pellets
that are too large or too small by a sieving or other separation
step in which product is separated from non-product, and this later
non-product material can optionally be passed back to an earlier
stage in the manufacturing process, such as into the stage where
ingredients and binder are mixed. Thus, an advantage of the
invention is that there is minimal or substantially no wastage of
material, as non-product, or rework material can be recycled. A
further advantage of the invention is that the process of cooling
the product precursor into the cooled product is substantially
reversible, and hence if necessary it would be possible for
material that had, say, been moulded into cookies to be reheated
and reworked so as to be passed into, say, the breakfast cereal
product line, again without wastage or detriment to the
product.
[0021] In a further embodiment of the invention, the method is for
manufacture of snack bars, and the method comprises forming the
heated mixture of ingredients plus binder into a sheet and cutting
the sheet into snack bar forms, optionally via a combination of
rotating knives and/or a guillotine. It is found in use of the
embodiment of the invention that substantially no material is
wasted, as the cutting process does not generate wasted fragments
or other cuttings, and hence there is highly efficient use of the
ingredients in producing the snack bars.
[0022] In a still further embodiment of the invention, the method
is for manufacture of cookies, and comprises moulding heated
ingredients plus binder into cookie shapes, cooling the moulds and
thereafter releasing the cookies from the moulds. Again, this
process is found in use to generate no wastage of material.
[0023] The products obtained generally have a reduced water
availability to prevent microbial growth and lengthen shelf life.
Such availability of water in the food is commonly termed "water
activity" (A). In general, a low A of the food product (under 0.90)
indicates the existence of an environment in which most bacteria
will not generally grow, and 0.1-0.55 is preferred.
[0024] In a further aspect, the invention also provides a method of
binding ingredients in a snack-food product, comprising obtaining,
at elevated temperature, a liquid form of a binder, combining the
ingredients with the liquid form of the binder to obtain a mixture
of ingredients plus binder, moulding or otherwise forming the
mixture or a portion of the mixture into one or more snack-food
product precursors, and allowing the binder to cool to a reduced
temperature, wherein the binder is in a liquid state at the
elevated temperature and sets upon cooling to the reduced
temperature, the binder being regarded as set when it is in a solid
state which is substantially dry and non-sticky to the touch.
[0025] The binder is obtainable by heating an aqueous solution of
one or more sugars to reduce the water content of the solution so
that the binder is liquid at temperatures above about 100.degree.
C. and is set when at temperatures below about 60.degree. C. More
preferably, the binder is liquid at temperatures above about
90.degree. C. and sets at temperatures below about 70.degree. C. An
additional optional step is to treat the product, post-cooling,
with further ingredients that would be damaged by the elevated
temperature used to mix the ingredients, such as by addition of a
glaze or a chocolate coating to the product or to a part
thereof.
[0026] A yet further aspect of the invention provides apparatus for
making a granola or snack-food product, comprising:
[0027] a mixing station, for mixing of a binder solution with
ingredients for the product;
[0028] a forming station, for forming of a mixture of ingredients
plus binder into product precursors, said forming taking place at
elevated temperature;
[0029] means for transfer of the mixture from the mixing station to
the forming station;
[0030] a cooling station for cooling of product precursors formed
in the forming station to a temperature at which the binder sets
and product is obtained; and
[0031] means for transfer of the formed product precursors from the
forming station to the cooling station.
[0032] Mixing of the binder with the ingredients and subsequent
forming of precursors preferably takes place at 100.degree. C. or
higher, and these are preferably then cooled to below 60.degree. C.
to obtain setting of the binder.
[0033] The invention thus advantageously provides apparatus with
which a granola or snack-food product can be made without the need
for an extended drying interval after combining of its component
ingredients. The product can instead rapidly proceed to cooling and
packaging. Unlike prior art apparatus, the invention avoids a
drying oven that holds up the rest of the production line whilst
large amounts of product precursors are being slowly dried to an
acceptable water content.
[0034] In the apparatus of the invention, the mixing station is
suitably for receipt, batch-wise or continuously, of liquid binder
from binder preparation apparatus and for receipt of dried
ingredients from ingredients preparation apparatus. Thus the
process can be seamlessly integrated so that binder and ingredients
are prepared separately and fed into the mixing station.
[0035] The binder preparation apparatus may include a binder
blending station for blending of binder components, such as water
and sugar, and a heating station for heating of the binder
components to reduce its water content prior to delivery to the
mixing station. Typically, if a high solids content sugar solution
is to be used as binder this is not bought as such. Instead the raw
ingredients, sugar and water, are combined in situ and processed,
principally by heating, into the desired solution.
[0036] Similarly, the various ingredients are usually brought
together on site and thus the ingredients preparation apparatus may
comprise a dosing station, at which ingredients can be mixed with
oil and other optional liquid components, and a baking station, at
which the dosed ingredients can be baked prior to delivery to the
mixing station. 10 parts by weight oat flakes or 5 parts by weight
wheat flakes are preferably mixed with about 1 part by weight oil.
Baking then imparts a nutty, flavour to the ingredients, adding a
further attractive quality to the product.
[0037] In preferred embodiments of the invention, once the products
have cooled at least enough for setting of the binder, they are
ready for packaging and storage without further processing. It is
hence possible to include in the apparatus a packing station and
means for transfer of cooled snack-food product from the cooling
station to the packing station.
[0038] The process of the invention is suitable for manufacture of
a wide range of snack-food products that contain melting
ingredients. Once the product has been formed, melting ingredients,
including for example chocolate, can of course be applied to the
cooled product, usually to the outside. The food items that can be
made according to the process of the present invention include
those containing nuts, fruit, dried fruit, cereal products and
cereal flakes, and these preferably comprise a combination of oat
flakes, wheat flakes, hazelnuts and coconut. They are typically
breakfast cereals and hand-held snack-food items weighing from
10-200 g. Also typically they are non-baked and sweet in that they
contain sugar. By the term sugar it is intended to include all
mono- and di-saccharides used typically in the food industry.
Preferred examples of such sugars include glucose, galactose,
fructose, sucrose and maltose. The sugar may also be supplied in
honey or other natural synthetic sources of sugar.
[0039] In a preferred embodiment of the invention, the ingredients
for the snack-food product are treated so as to have approximately
the moisture content that is desired to be obtained in the end
product. Suitably, the ingredients are pre-treated by drying so as
to reduce their moisture content to below about 3%. Typically, the
moisture content of a snack-food product of the type that can be
made by the process of the invention is about 2.5% moisture by
weight or less, and usually close to about 2% moisture by weight.
Pre-drying of the ingredients confers the additional advantage that
once the ingredients have been bound together by the binder no
further drying is required to place the product in a form that is
suitable for immediate packing and storage and onward transmission,
for example to customers. It can be seen that a highly advantageous
component of the invention is that after the ingredients and binder
have been combined and mixed and formed into the shape of the
desired end-product, this can be cooled, allowing the binder to
set, forming a product which requires no further processing or
drying but can immediately be packaged.
[0040] In a specific embodiment of the invention, snack-food
product ingredients are blended with a super-saturated sugar
solution at a temperature that is at least 90.degree. C. The
mixture of ingredients and binder is thoroughly mixed and formed
into the size and shape of the hand-held snack-food items desired
as the end product of the process. These are allowed to cool and
the binder has set once the temperature has reached below
70.degree. C. At this stage, before the products have cooled
completely to room temperature, the outsides of the products are
found to be substantially dry and non-sticky and hence the products
can be packaged even before they have completely cooled.
[0041] The invention hences also provides a method of manufacture
of a granola or snack-food product, comprising use of a
super-saturated sugar solution to bind ingredients for the product,
wherein the super-saturated sugar solution and ingredients are
mixed at elevated temperature, at which temperature the sugar
solution is in liquid form, and wherein the resultant mixture of
sugar solution plus ingredients is thereafter cooled into a
product. The sugar solution is preferably selected so that after
cooling no drying of the product is necessary before the product is
in a state suitable for it to be packaged and/or otherwise
processed. It is also preferred that the sugar solution is such
that the process of cooling the mixture of sugar solution plus
ingredients into a cooled product is essential reversible, so that
cooled product can be re-heated and re-formed either into new
product or different product without wastage or detriment to the
eventual product.
[0042] Specific embodiments of the invention are now described in
the following examples.
EXAMPLE 1
Treatment of Ingredients
[0043] Oat and wheat flakes typically have a moisture content of
about 12% after rolling. Other components typically have moisture
contents that are significantly greater than 2%.
[0044] Oat and wheat flakes and hazelnuts and coconut are
pre-treated by baking in an oven so as to reduce their water
content to the following approximate levels:
1 Moisture Content Oat and wheat flakes 2% Crisp rice 2% Chopped
hazelnuts 2% Coconut 2.3%
EXAMPLE 2
Preparation of Binder
[0045] A sugar solution is prepared by adding 190 g saccharose and
60 g water to 250 g maltose syrup, the maltose syrup being amylum
glucomalt 853 (registered trade mark) with a moisture content of
about 19%. These ingredients are heated and stirred and the
temperature at which the solution started boiling is observed to be
108.degree. C. Heating is continued, with a corresponding
evaporation of water and a corresponding increase in the boiling
temperature of the solution until the solution is boiling at
140.degree. C., at which temperature the moisture content of the
binder is about 2%.
[0046] The final composition of the sugar solution is 50.6% maltose
syrup, 47.4% saccharose and 2% water. This solution is found to be
processable at 100.degree. C. and to start to solidify at around
85.degree. C.
EXAMPLE 3
Manufacture of Snack-Food Product
[0047] Pre-treated ingredients from example 1 and the
sugar-solution of example 2 are mixed at a temperature of about
100.degree. C. and this temperature maintained whilst the mixture
is formed into hand-held sized snack-food product precursors. These
are then allowed to cool and it is observed the binder sets at
about 85.degree. C. and a few seconds thereafter the surface of
each precursor is non-sticky and dry. It is possible to handle
these precursors before they have cooled fully to room
temperature.
[0048] The moisture content of the product is tested and found to
be about 2% for all components, being an acceptable moisture
content in the finished snack-food product. There is almost no
wastage as no cutting or breaking or sieving steps are necessary
using the process.
EXAMPLE 4
Manufacture of Cruesli (Registered Trade Mark) type Breakfast
Cereal
[0049] Pre-treated ingredients from example 1 are combined with the
sugar-solution of example 2 at a temperature of about 105.degree.
C. and mixed in a twin screw mixer. Heated re-work material, that
is to say material removed from the product during the manufacture
process as surplus or excess, is optionally introduced into this
mixing stage to avoid wastage.
[0050] The hot mixed ingredients are cut into cubes of
approximately 11 mm.times.11 mm.times.11 mm as the ingredients exit
the mixer. These cut particles are transferred to an enrober
comprising a rotating cylinder to which ground material is also
added. The particles are subjected to the rotating action of the
cylinder, converting the cube-like particles into more rounded
clusters of ingredients. On entry into the enrober the sugar
solution gives the pellets a rather glossy appearance. In the
enrober, the ground material, referred to as fines, sticks to the
outside of the clusters so that this glossiness is substantially
eliminated and so that the more rounded pellets exiting the enrober
have a duller and less glossy finish.
[0051] On exiting the enrober, the rounded pellets are transferred
to a sieving station, where pellets larger than 16 mm diameter or
smaller than 10 mm diameter are sieved off and removed. Pellets
larger than 16 mm diameter are past to a breaking station after
which they are refed into the sieving station. Particles less than
10 mm diameter are passed to the grinding station where they are
ground into fine material and added to the enrober. Surplus
material less than 10 mm diameter, if there is any surplus, is
passed as rework material to the initial mixing station, thus
avoiding wastage.
[0052] Whilst the cutting diameters and sieving diameters have been
specied above, these diameters are adjustable according to the
needs of the product.
[0053] Breakfast cereal product exiting the sieving station are
then cooled to about 20.degree. C. above ambient and packaged.
EXAMPLE 5
Manufacture of Snack Bars
[0054] Ingredients from example 1 and the sugar-solution of example
2 are mixed in a twin screw mixer at about 105.degree. C. and the
mixture is formed into a sheet using forming rollers and a belt
conveyor. The sheet is cut into ribbons using rotating knives and
the ribbons subsequently or simultaneously cut into bars by a
guillotine. The bars are cooled to about 20.degree. C. above
ambient and can thereafter be further processed and/or
packaged.
[0055] It is found that there is substantially no wastage or
breaking of product by the cutting by rotating knives and
guillotine, and therefore no waste or rework material is
produced.
EXAMPLE 6
Manufacture of Cookies
[0056] Using a twin screw mixer, the sugar-solution of example 2
and the ingredients of example 1 are thoroughly mixed at about
110.degree. C. and the hot mixture of ingredients filled into
moulds of cookie shape. The moulds are cooled down, to about
20.degree. C. above ambient and the cookie products released from
the moulds, for packaging and/or further processing and then
packaging.
[0057] The present invention thus provides apparatus and method for
manufacture of granola or snack-food products.
* * * * *