EA002012B1 - Process for cooking 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 and coated with icing. 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 and coated with icing. 3. The process as claimed in claim 1, wherein a grain potion comprises maize as an ingredient flakes of which are coated with icing prior to mixing. 4. The process as claimed in claim 1, wherein a grain potion is formed as flakes partially, and the remaining portion is extruded and coated with icing. 5. The process as claimed in claim 3, wherein rice and/or maize are extruded. 6. The process as claimed in claim 1, wherein seeds and/or dried fruits and/or nuts and/or kemels of stone fruits and/or candied fruits and/or sublimated fruits and/or products thereof are used as flavouring additives. 7. The process as claimed in claims 5 or 6, wherein seeds and/or dried fruits and/or nuts and/or kemels of stone fruits or products thereof used as flavouring additives prior to mixing are roasted with icing or honey or chocolate at least selectively. 8. The process as claimed in claims 5 or 6, wherein seeds and/or dried fruits and/or nuts and/or kemels of stone fruits used as flavouring additives are roasted at least selectively. 9. The process as claimed in claim 1, wherein the grain portion amounts to 44-60% of the total mass during mixing.

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 preparing 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 (IE 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 of preparing 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 and coated with sugar icing.

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 and sugar coating oat and / or rice and / or wheat and / or barley and / or rye flakes; the use of corn as part of the cereal portion, the flakes of which are glazed with 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 and coated with sugar glaze; the use of flavors of seeds, and / or dried fruits, and / or dried vegetables, and / or nuts, and / or kernels of ossicles, and / or candied fruits, 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; as well as using when mixing the grain portion in an amount of 44-60% by weight.

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 circle of consumers.

The method is implemented as follows.

The grain is subjected to heat treatment, after which, in the preferred embodiment, oats, wheat, barley and rye are completely, and rice and corn are at least partially molded in the form of flakes according to known technology. The remainder, and in a preferred embodiment, corn and / or rice, is formed by expansion and coated with sugar glaze. Further, the formed flakes, at least partially, and in a preferred embodiment, oat, rice, wheat, barley and rye flakes, are fried. Then all the flakes are coated with sugar icing. 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 fruits 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 fruits can be fried. 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, 116 Sugar Glazes

Fried barley flakes, sugar icing116

Fried rye flakes. in sugar icing116

Glazed Corn Flakes92

Chocolate Raisins88

Roasted peanuts with sugar88

Sunflower seeds fried, chocolate coated88

Flax Seeds88

Sesame seeds88

Dried blueberries20

Dried cranberries20

Dried raspberries20

Dried Blackberry20

Pine Nut 20

Hazelnuts20

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

Example 2

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

Fried oatmeal flakes, sugar icing87

Fried wheat flakes, sugar87 glaze

Fried barley flakes, sugar87 glaze

Fried rye flakes, sugar icing87

Glazed Corn Flakes92

Raisins88

Roasted Peanuts88

Fried sunflower seeds88

Flax Seeds88

Sesame seeds88

Dried apples in icing15

Dried pears in honey glaze15

Prunes15

Dried peaches in chocolate glaze15

Dried nectarines15

Dried apricots15

Dried figs15

Dried Melon15

The product has a sweet taste with a light caramel tint, a more uniform consistency and bread flavor with caramel tones. All organoleptic properties are not characteristic of known products of this group.

Example 3

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

Fried Wheat Flakes, Sugar 98 glaze

Fried barley flakes, sugar icing98

Fried rye flakes, sugar icing98

Sugar Corn Flakes98

Sugar-expanded rice24

Sugar coated sweetened corn24

Raisins88

Roasted Peanuts88

Sunflower seeds88

Flax Seeds88

Sesame seeds88

Dried pineapples12

Dried Papaya12

Dried tangerines12

Banana Chips12

Coconut Chips12

Dried dates12

Dried Thai Melon12

Sugar Brazil nut12

The product has a sweet taste with bread tones, a more even consistency and a pronounced aroma of tropical fruits with caramel tones. 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 Flakes, Sugar Glaz-80 Zuri

Fried Wheat Flakes, Sugar 80 Glaze

Roasted barley flakes, sugar 80

Fried rye flakes, sugar-glaze-80 zuri

Glazed Corn Flakes80

Sugar Rice 40

Raisins88

Roasted peanuts, chocolate coated88

Fried sunflower seeds with sugar icing88

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 a slight sour tint, a more uniform consistency and a pronounced aroma of berries with caramel 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, Sugar Glazed150

Fried barley flakes, sugar icing150

Fried rye flakes, sugar icing150

Glazed Corn Flakes150

Raisins140

Sugar coated roasted peanuts140

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 a light caramel hue, a more uniform consistency and pronounced bread aroma with a mixed fruit and berry shade. 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:

Fried oatmeal flakes, sugar icing112

Fried Wheat Flakes, Sugar Glazed112

Fried barley flakes, sugar icing113

Fried rye flakes, sugar icing113

Glazed Corn Flakes150

Raisins140

Roasted peanuts, sugar icing140

Dried peaches12

Dried nectarines12

Dried apricots12

Dried figs12

Dried Melon12

Dried tangerines12

Chocolate glazed fried almonds12

Fried apricot kernel 12

Roasted pistachios12

Walnut12

The finished product has a sweet taste with a hint of bread, a more uniform consistency and pronounced bread flavor with a light caramel hue. 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, Sugar Glazed135

Fried barley flakes, sugar icing135

Fried rye flakes, sugar icing135

Glazed Corn Flakes135

Sugar coated sweet corn60

Raisins140

Roasted peanuts, sugar icing140

Candied carrots24

Candied beetroot24

Candied pumpkin24

Candied fruits from zucchini24

Freeze-dried juice from beetroot24

The finished product has a pronounced sweet taste with caramel tones, a more uniform consistency and a pronounced caramel flavor. 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:

Fried Rice Flakes, Sugar Glazed100

Fried Wheat Flakes, Sugar Glazed100

Fried barley flakes, sugar icing100

Fried rye flakes, sugar icing105

Glazed Corn Flakes135

Sugar-expanded rice30

Sugar coated sweetened corn30

Chocolate Raisins140

Roasted peanuts, sugar icing140

Walnuts60

Candied walnuts60

The finished product has a pronounced sweet taste with light bitter tones, a more uniform consistency and pronounced bread aroma with a light coniferous hue. All organoleptic properties are not characteristic of 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 (9)

CLAIM 1. A method of preparing a dry nutritional mixture on a grain basis, involving heat treatment and molding in the form of flakes of the grain part and its mixing to obtain the target product with flavoring additives, characterized in that before mixing at least one grain component is fried and coated with sugar glaze . 2. The method according to claim 1, characterized in that the oat, and / or rice, and / or wheat, and / or barley and / or rye flakes are fried and coated with sugar glaze. 3. The method according to p. 1, characterized in that the composition of the cereal part uses corn, the flakes of which are coated with sugar icing 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 and coated with sugar glaze. 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 fried. 9. The method according to any one of paragraphs. 1-8, 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