EA002011B1 - Process for producing a grain-based dry nutrient mixture - Google Patents

Abstract

1. A process for cooking a grain-based dry nutrient mixture comprising heat treatment and forming its grain portion as flakes and mixing thereof to produce a final product with flavouring additives, wherein prior to mixing at least a portion of one of grain components is roasted in honey. 2. The process as claimed in claim 1, wherein oat and/or rice and/or corn and/or barley and/or rye flakes are roasted in honey. 3. The process as claimed in claim 1, wherein the grain portion comprises maize, the flakes of which, prior to mixing, are coated with honey or sugar. 4. The process as claimed in claim 1, wherein the grain portion is formed as flakes partially, the remaining portion is formed by swelling. 5. The process as claimed in claim 4, wherein rice and/or maize are formed as flakes swelling. 6. The process as claimed in claim 1, wherein seeds and/or dried fruits and/or dried vegetables and/or nuts and/or kemels of stone fruits and/or candied fruits and/or juices of sublimated drying and/or formed products therefrom are used as flavouring additives. 7. The process as claimed in claim 6, wherein seeds and/or dried fruits and/or dried vegetables and/or nuts and/or kemels of stone fruits and/or formed products therefrom prior to mixing are coated at least selectively with sugar or honey or chocolate. 8. The process as claimed in claims 6 or 7, wherein nuts and/or seeds and/or kemels of stone fruits used as flavouring additives are roasted at least selectively. 9. The process as claimed in claim 8, wherein roasting is performed in honey. 10. The process as claimed in claims 1 to 8, wherein 44-60% of the grain portion by weight is mixed.

Description

The invention relates to a technology for the production of dry nutritional mixtures on a grain basis with the addition of fruits, nuts and seeds.

A known method of producing a dry nutrient mixture on a grain basis, involving heat treatment and molding in the form of flakes the grain part, including oats, wheat, barley, rye, buckwheat and millet, mixing it to obtain the target product with flavors, which use flax seeds and sesame, raisins, sugar, yeast, cinnamon, wheat germ, pineapples, bananas and freeze-dried fruit juices (ΌΕ 3401682 C1, 08/01/1985).

The disadvantage of this method is to obtain a product with low organoleptic properties.

The technical result of the invention is to obtain a wide range of products with improved organoleptic properties that are not characteristic of the products of this group.

This result is achieved by the fact that in the method for producing a dry cereal-based nutritional mixture, which includes heat treatment and flaking of the cereal part and its mixing to obtain the target product with flavoring agents, according to the invention, the cereal flakes are at least partially fried before mixing in honey.

This allows you to eliminate unpleasant tones in the taste of the product, to achieve a pleasant harmonious aroma and reduce the unevenness in the strength of the components of the mixtures, which is evaluated during tasting as an improvement in organoleptic properties.

Preferred embodiments of the present invention provide for frying in honey oat, and / or rice, and / or wheat, and / or barley, and / or rye flakes; the use of corn as part of the grain, the flakes of which are glazed with honey or sugar before mixing; partial molding of the cereal part in the form of flakes, when the remaining part, preferably rice and / or corn, is formed by expansion; the use of flavors of seeds, and / or dried fruits, and / or dried vegetables, and / or nuts, and / or kernel kernels of stone fruit, and / or candied fruit, and / or freeze-dried juices, and / or molded products them, while it is possible at least partially glazing with sugar or honey or chocolate, roasting at least part of the nuts and / or seeds and / or seeds of stone fruits, preferably in honey; as well as using when mixing the grain portion in an amount of 44-60 wt.%.

This allows you to get the finished product in a wide assortment with a gamut of combinations of organoleptic properties that can satisfy the needs of an almost unlimited range of consumers.

The method is implemented as follows.

The grain is subjected to heat treatment, after which, in a preferred embodiment, oats, wheat, barley and rye are completely, and rice and corn, at least partially, are formed into flakes by known technology. The remainder, and preferably corn and / or rice, is formed by expansion. Further, the formed flakes, at least partially, and in a preferred embodiment, oat, rice, wheat, barley and rye flakes, are fried in honey. The remainder of the flakes, preferably corn flakes, is glazed with honey or sugar. The cereal part thus treated is sent for mixing with flavoring additives, preferably in an amount of 44-60% by weight of the mixture being prepared. Flavors include seeds and / or dried fruits, and / or dried vegetables, and / or nuts, and / or kernel kernels of stone fruit, and / or candied fruit, and / or freeze-dried juices, and / or molded products from them. If necessary, any of the flavoring components, with the exception of freeze-dried juices, can be coated with sugar or honey or chocolate icing, and the nuts, seeds and kernels of the seeds of the stone fruit can be fried on their own or in honey. The mixture prepared from the listed components is packaged in consumer packaging. Thus obtained target product has improved organoleptic properties that are not characteristic of known products of this group.

Example 1

The product is prepared by mixing the following components, parts by weight:

Fried wheat flakes in honey116

Barley flakes fried in honey116

Fried rye flakes in honey116

Honey Glazed Corn Flakes92

Raisins88

Roasted peanuts in honey88

Sunflower seeds88

Flax Seeds88

Sesame seeds88

Dried blueberries20

Dried cranberries20

Dried raspberries20

Dried Blackberry20

Pine Nut 20

Hazelnuts20

The taste of the product is sweet, with bread tones, the consistency is more uniform, the aroma is pronounced honey. All organoleptic properties are not characteristic of known products of this group.

Example 2

The product is prepared by mixing

blowing components, parts by weight: Oatmeal flakes fried in honey 87 Fried Wheat Flakes in Honey 87 Barley flakes fried in honey 87 Fried rye flakes in honey 87 Glazed Corn Flakes 92 Raisins 88 Roasted peanuts 88 Fried sunflower seeds 88 Flax seeds 88 Sesame seeds 88 Dried apples in sugar glaze fifteen Dried pears in honey glaze fifteen Prunes fifteen Dried peaches in chocolate glaze fifteen Dried Nectarines fifteen Dried apricots fifteen Dried figs fifteen Dried melon fifteen The product has a sweet taste with bread tones, more even consistency and pronounced floral aroma. All organolep- These properties are not characteristic of known products of this group. Example 3 The product is prepared by mixing blowing components, parts by weight: Fried Wheat Flakes in Honey 88 Barley flakes fried in honey 88 Fried rye flakes in honey 88 Honey Glazed Corn Flakes 88 Honey Glazed Rice 44 Honey Expanded Corn 44 Raisins 88 Roasted peanuts in honey 88 Sunflower seeds 88 Flax seeds 88 Sesame seeds 88 Dried pineapples 12 Dried papaya 12 Dried tangerines 12 Banana chips 12 Coconut flakes 12 Dried dates 12 Thai melon dried 12 Chocolate glazed Brazil nut 12

The product has a sweet taste with bread and caramel tones, a more even consistency and pronounced honey aroma with a harmonious shade of tropical fruits. All organoleptic properties are not characteristic of the products of this group.

Example 4

The product is prepared by mixing the following components, parts by weight:

Fried rice cereal in honey66

Fried wheat flakes in honey66

Barley flakes fried in honey66

Fried rye flakes in honey66

Honey Glazed Corn Flakes88

Honey expanded rice88

Raisins88

Roasted peanuts in honey88

Fried sunflower seeds88

Fried flax seeds88

Fried sesame seeds88

Dried blueberries12

Dried cranberries12

Dried raspberries12

Dried blackberries12

Dried Cherries12

Dried cherries12

Dried mulberry12

Dried strawberries12

Dried black currants12

Dried red currants12

The finished product has a sweet taste with pronounced bread tones, a more uniform consistency and a pronounced honey aroma with harmonious berry tones. None of the organoleptic indicators is not characteristic of the known products of this group.

Example 5

The product is prepared by mixing the following components, parts by weight:

Fried Wheat Flakes in Honey150

Fried barley flakes in honey150

Fried rye flakes in honey150

Glazed Corn Flakes150

Raisins140

Roasted peanuts in honey140

Dried blueberries10

Dried cranberries10

Dried raspberries10

Dried Blackberry10

Pine Nut10

Hazelnuts10

Dried apples10

Dried pears10

Prunes10

Dried cherries10

Dried cherries10

Dried strawberries10

The product has a sweet taste with bread tones, a more uniform consistency and a harmonious fantasy aroma of berry-flowering orientation. All organoleptic properties are not characteristic of known products of this group.

Example 6

The product is prepared by mixing the following components, parts by weight:

Oatmeal flakes fried in honey112

Fried wheat flakes in honey112

Fried barley flakes in honey113

Fried rye flakes in honey113

Honey Glazed Corn Flakes150

Raisins140

Roasted Peanuts140

Dried peaches12

Dried nectarines12

Dried apricots12

Dried figs12

Dried Melon12

Dried tangerines12

Fried chocolate covered almonds 12 Roasted apricot kernels 12

Roasted pistachios12

Walnut12

The finished product has a sweet taste with bread tones, a more uniform consistency and a pronounced honey aroma with bitter tones. All organoleptic properties are not characteristic of known products of this group.

Example 7

The product is prepared by mixing the following components, parts by weight:

Fried wheat flakes in honey135

Fried barley flakes in honey135

Fried rye flakes in honey135

Honey Glazed Corn Flakes135

Honey expanded glaze60

Raisins140

Roasted peanuts in honey140

Candied carrots24

Candied beetroot24

Candied pumpkin24

Candied fruits from zucchini24

Freeze-dried juice from beetroot24

The finished product has a pronounced sweet taste with bread tones, a more uniform texture and pronounced honey aroma. All organoleptic properties are not characteristic of known products of this group.

Example 8

The product is prepared by mixing the following components, parts by weight:

Honey Fried Rice Flakes100

Fried Wheat Flakes in Honey100

Fried barley flakes in honey100

Fried rye flakes in honey105

Glazed Corn Flakes135

Honey glazed rice30

Expanded corn in honey glaze30

Raisins140

Roasted peanuts in honey 140 Walnuts 60 Candied walnuts 60

The finished product has a pronounced sweet taste with bread tones, a more uniform consistency and a spicy honey aroma with light resin tones. All organoleptic properties are not characteristic of the known products of this group.

Thus, the proposed method allows to obtain in a wide assortment of dry nutritional mixtures on a grain basis with improved organoleptic properties that are not characteristic of known products of this group.

Claims (10)

CLAIM. 1. A method of producing a dry nutritional mixture on a grain basis, comprising heat treatment and molding in the form of flakes of the grain portion and its mixing to obtain the target product with flavoring, characterized in that before mixing at least one grain component is fried in honey. 2. The method according to p. 1, characterized in that the oat, and / or rice, and / or wheat, and / or barley, and / or rye flakes are fried in honey. 3. The method according to p. 1, characterized in that the composition of the grain part uses corn, the flakes of which are glazed with honey or sugar before mixing. 4. The method according to claim 1, characterized in that the molding of the cereal part in the form of flakes is carried out partially, and the remaining part is formed by expansion. 5. The method according to claim 4, characterized in that by expansion they form rice and / or corn. 6. The method according to p. 1, characterized in that the composition of the flavoring additives use seeds, and / or dried fruits, and / or dried vegetables, and / or nuts, and / or kernel kernels of stone fruit, and / or candied fruit, and / or freeze-dried juices, and / or molded products thereof. 7. The method according to claim 6, characterized in that the seeds and / or dried fruits and / or dried vegetables and / or nuts and / or kernels of the seeds of the stone fruits and / or molded products from before mixing, at least selectively glaze them with sugar or honey or chocolate. 8. The method according to claim 6 or 7, characterized in that the nuts and / or seeds and / or kernels of the seeds of the stone fruits used in the composition of flavoring additives are at least selectively roasted. 9. The method according to claim 8, characterized in that the frying is carried out in honey. 10. The method according to any one of claims 1 to 9, characterized in that when mixing the grain portion is used in an amount of 44-60% by weight. Eurasian Patent Organization, EAPO Russia, GSP-9 101999, Moscow, Center, M. Cherkassky per., 2/6