Crumb manufacture
A method of manufacture of a breadcrumb coating for a food product provides a crumb with an extremely low moisture content without the need for substantial energy input. The method achieves such very low moisture content without significant adverse effect on product quality.
1. A method of manufacture of a crumb, the method comprising:
extruding a dough composition comprising flour, a gelling agent chosen from the group consisting of natural gums, modified gums, pectin, alginate, arabinogalactan, agar, carrageenan, furcellaran, and combinations thereof, optional further ingredients and water using an extruder to form an extruded composition, wherein the gelling agent is added as a hydrated gelling agent at a point along the extruder downstream from the inlet wherein the gelling agent becomes uniformly distributed throughout the composition; and
drying the extruded composition in a rotary dryer to form a dried composition, wherein the water content of the dried composition is from 0.1% to 1.5% by weight.
2. The method of claim 1 , wherein the rotary dryer comprises an inlet; an outlet; a passageway for the extruded composition, the passageway extending between the inlet and outlet; one or more drying units comprising a perforated cylindrical tube extending between the inlet and outlet and a screw extending axially of the tube, wherein one of the tube and the screw are rotatable to move extruded composition from the inlet to the outlet; and means for circulating drying air through the passageway.
3. The method of claim 1 , wherein the method further comprises the step of milling the dried composition to form a crumb.
4. The method of claim 3 , wherein the crumb has a water content from 0.5% to 1.0% by weight.
5. The method of claim 4 , wherein the crumb has a water content from 0.5% to about 0.6% by weight.
6. The method of claim 1 , wherein the crumb has a maximum dimension from about 0.1 mm to about 5 mm.
7. The method of claim 1 , wherein the gelling agent is guar gum.
8. The method of claim 7 , wherein the crumb contains from about 0.08% to about 3% by weight of the gelling agent.
9. The method of claim 8 , wherein the crumb contains from about 0.1% to about 3% by weight of the gelling agent.
10. The method of claim 1 , wherein the gelling agent is selected from the group consisting of natural gums and combinations thereof.
11. The method of claim 1 , wherein the natural gum is selected from the group consisting of guar gum, locust bean gum, gum arabic, tragacanth, gum karaya, gum ghatti, xanthan gum and combinations thereof.
12. The method of claim 1 , wherein the crumb contains from about 0.06% to about 4% by weight of the gelling agent.
13. The method of claim 1 , wherein the extruded pellets are dried in the rotary dryer by employing a counter current stream of hot air having a temperature in the range of 120° C.-160° C.
14. The method of manufacture of a crumb of claim 1 , further comprising after the drying step, the step of milling and dried composition to form a crumb with a water content of 0.1% to 1.5% by weight.
15. A crumb, comprising:
milled farinaceous particles of an extruded composition comprising flour;
a hydrocolloid gelling agent uniformly distributed throughout the crumb; and
optional further ingredients;
wherein the total water content of the crumb is from 0.1% to 1.5% by weight.
16. The crumb of claim 15 , wherein the crumb has a water content from 0.3% to about 1.0% by weight.
17. The crumb of claim 16 , wherein the crumb has a water content from 0.5% to about 0.6% by weight.
18. The crumb of claim 15 , wherein the crumb has a maximum dimension from about 0.1 mm to about 5 mm.
19. The crumb of claim 15 , wherein the crumb contains from about 0.06% to about 4% by weight of the hydrocolloid gelling agent, and the gelling agent is guar gum.
20. A crumb, comprising:
milled farinaceous particles of an extruded composition comprising flour;
a gelling agent chosen from the group consisting of natural gums, modified gums, pectin, alginate, arabinogalactan, agar, carrageenan, furcellaran, and combinations thereof wherein the gelling agent is uniformly distributed throughout the crumb; and
optional further ingredients;
wherein the total water content of the crumb is less than 1.5% by weight.