LT6453B - Cereal product and method of production thereof - Google Patents

Abstract

The invention relates to the food industry, namely, to the cereal products with rice and their production. The claimed product is prepared from rice or from mixture of rice with cereal and / or legume products, the salt, and is enriched with vitamins B1, B2, B3, B5, B6, B7, B9, B12, C, oil, or lemon, or lactic acid, or sodium benzoate, or potassium sorbate and water. The moisture content in the boiled product package is 50 to 80% by weight. Rice or their mixture with cereal and / or legume products is mixed with water in a ratio of 1:2 to 1:6, swelled for 5 - 60 minutes, boiled at 95±10°C temperature, salted, added the aqueous solution of vitamins, if necessary inserted citric or lactic acid, sodium benzoate, potassium sorbate, oil, placed into containers, hermetically sealed in a vacuum and / or in mixture of gas, sterilized, cooled, marked.

Description

The invention relates to the food industry, namely, cereal products with rice and their manufacture. The object of the invention is a ready-to-eat cereal product and a method of making it.

For groups of people in emergency situations - natural or humanitarian disaster, war, field trips, mountains, sea, mass migration - ready-to-eat foods and drinking water are given first aid. These first aid doses are called Emergency Foods (AMPs). The demand for AMP is constant and is currently increasing.

Emergency food must be:

- versatile, suitable for use by groups of people of all ages, diets and religious traditions;

- suitable for direct consumption when it is not possible to reconstitute (dilute or heat) it;

- terms of use must meet safety requirements;

- the product is produced in a simple manner and is carried out in food production establishments in close proximity to natural disasters and other locations,

- optimally low costs for product components, production, packaging, delivery, distribution;

- packed in disposable packaging that minimizes environmental contamination.

AMP can be divided into two groups:

dry products (bread, biscuits, crackers, dry soups, dry fruits, nuts, chocolate, dry beverage concentrates);

wet products (soups, porridge, garnishes, sauces, meat dishes, patties, canned fish and meat, jams, jams, juices).

Renowned German firm MSI GmbH for 8% moisture dry products NRG5 (9 tablets weight 500 g, energy 2300 kcal), Trans ocean (9 tablets weight 500 g, energy 2415 kcal), made from wheat, vegetable fats and protein, sugar, malt, vitamins and minerals. The shelf life of the products is 10 years. They are designed for lifeboats, mountain trips, military or humanitarian aid. The disadvantage of these products is the high price and the need for water to eat them.

US, Canada, France, China, Japan, Russia, and other countries produce ready-to-use AMP kits. AMP kits include long-term (1-5 years) sterilized, moist desserts of common consistency with beef, chicken, sausage, various grains and sauces. These meals can be heated with the heating agents included in the AMP kit (dry spirit tablets or chemical heater). The disadvantage of these second dishes is that the meat, grits, rice, sauce are mixed together.

It makes sense to make AMP from rice Rice is eaten worldwide, meets emergency requirements, is well tolerated, and nutritious. In extreme conditions, when it is not possible to cook, it is better to provide ready-cooked rice as it achieves the lowest price per serving and allows more people to feed.

Known "Stable Rye Rice Product" (US6139898 (A) A23B9 / 00; A23L1 / 10; A23L1 / 182), containing 30 to 55% by weight of dry matter of cooked or semi-cooked rice, containing from 0.5 to At 2% of nutrient acids, rice has an active acidity of between 3.5 and 4.5 pH. The surface of the rice grain is coated with edible oil. Wet rice produces so swell 0.5 to 5 hours. In water at 95-100 ° C, blanched rice is sprayed with boiling water and steam for 1-10 minutes, blinked for 50-250 s at 18-35 ° C and pH 3.5-5.0 in acidic water, then packed, Paste the rice packages with steam for 1 - 80 minutes until the temperature inside the packages reaches 80 - 100 ° C. The disadvantage of this method of production is that the product is low in vitamins, that some of the vitamins are lost during the cleaning and heat treatment of the cereals, and that pasteurization does not ensure the sterility of the product.

Known "Grazing Method for Sterile Cooked Rice" (JPH10262579 (A) A23L1 / 10) swells rice for about 2 hours. 0 in a 1% citric acid solution, then steam for about 50 minutes. at 100 ° C to convert the rice starch into alpha form, followed by a water adsorption step in which about 0.02% of citric acid enters the rice grain, and then the rice is packaged in an autoclave sterilized for about 40 minutes. at a temperature of 115-120 ° C. The disadvantage of this method of production is that the product is not enriched with vitamins and the product has very little residual vitamin content.

The closest known technical solution is the patented "Cooked Rice and Method of Production" (ES2142259 (B1) A23L1 / 182), which is used to wash and dive rice of various varieties for 1-15 minutes. into boiling water, then washed with cold water, drained, mixed with oil, if necessary with a dressing, with heat-treated vegetables, dosed in a glass or metal or combined container, autoclaved at 120-125 ° C for 40-61 minutes. The disadvantage of this method of production is that the product is not enriched with vitamins.

The object of the invention is to provide an emergency emergency food product (AMP) for humans.

Patented cereal product from rice, water, additives, packed in an airtight container, optionally containing (by weight) a mixture of heat-treated (cooked) cereal and / or legume products:

rice 10-55;

products of one or more cereals (wheat, barley, oats, rye, corn, buckwheat, millet) or legumes (peas, beans, lentils, soy) (seeds, cereals, flakes, bran) 0 - 45;

table salt (sodium chloride) 0 - 1;

complex of vitamins Bi, B ₂ , B3, Bs, Βε, Bz, B9, Bi ₂ 0.005 - 0.02; ascorbic acid (vitamin C) 0.02 - 0.08;

sunflower, rape, soya, olive, palm oil 0-10;

citric acid 0 - 1;

lactic acid 0 - 1;

sodium benzoate 0-0.1;

potassium sorbate 0-0.1;

drinking or mineral water up to 100.

The cooked product has a moisture content of 50 to 80% by weight in the package and an active acidity of pH 6.5 to 4.0.

Rice containing cereals enriched with vitamin complex (mg or pg / 100 g of natural (uncooked) rice):

Bi (Thiamine)

B2 (riboflavin) B3 (niacin)

B5 (pantothenic acid) Βθ (pyridoxine) (0.6 ± 0.1) mg; (0.7 + 0.1) mg; (8 + 0.8) mg;

(3 + 0.3) mg; (0.7 ± 0.07) mg;

B7 (biotin)

Βθ (folic acid)

B12 (cobalamin) Vitamin C (ascorbic acid) (25 ± 2.5) pg; (100 ± 10) pg; (1.2 ± 0.12) pg; (50 ± 5) mg.

The cereal product is packaged in contact with foodstuffs in an airtight or plastic, glass, metal or combination thermostable up to 150 ° C.

The weight of the packaging containing the cereal product shall be between 0,1 and 1,0 kg, preferably (0,25 ± 0,05) kg, and it shall be placed, if necessary, in another, most biodegradable, packaging containing information on the composition of the product. , its nutritional and energy value, the way it is consumed, and can include a cutlery, a napkin and other accessories.

Patented method of production of cereal product, where rice or its mixture with cereal (wheat, barley, rye, oats, corn, buckwheat, millet) and / or legume (pea, bean, lentil, soy) crop products (or seeds or grits) such as flakes or bran) in drinking water or mineral water in a ratio of 1: 2 to 1: 6, the resulting mixture is swelled for 0.1 to 10 hours, then for 5 to 60 minutes. boil at 95 ± 10 ° C, if necessary with sodium chloride salt, add to the mixture an aqueous solution of vitamins containing the following vitamins: B1 - thiamine, B2 - riboflavin, B3 - niacin, B5 - pantothenic acid, Ββ - pyridoxine , B7 - biotin, Βθ - folic acid, B12 cobalamin, C - ascorbic acid, followed, if necessary, by addition of other components: citric or lactic acid, sodium benzoate, potassium sorbate, oil, mixed, put into containers (packages) ), they are hermetically sealed, if necessary, in a vacuum and / or gas mixture containing (80 ± 0 + 20) percent nitrogen and (20 ± 0 + 20) percent carbon dioxide, cooled, labeled.

The cereal product is made from purified natural rice, whether polished or parboiled or otherwise processed, with a maximum moisture content of 14%.

Patented method of producing a cereal product, wherein rice or its mixture with cereal or legume products is swelled, boiled, salted, filled with an aqueous solution of vitamins, citric and / or lactic acid solutions, oil, mixed into thermo-resistant plastic packages so that the product layer height (40 + 20) mm, hermetically sealed packages, sterilized by keeping (30 + 10) min. (125 + 5) ° C, cools, labels.

A patented method of producing a cereal product, wherein the rice is mixed with drinking water or mineral water in a ratio of 1: 2 to 1: 4, swells the resulting mixture for 0.1 to 4 hours, then for 5 to 30 minutes. boils at (95 + 10) ° C, salted with sodium chloride, and then poured into an aqueous solution of vitamins at the end of boiling. At the same time, whole or wheat or barley or rye or oats or maize or buckwheat or millet or pea or bean or lentil or soybean seed or broken grains are mixed with drinking or mineral with water in a ratio of 1: 2 to 1: 6, the resulting mixtures are swollen for 0.1 to 10 hours followed by 5 to 60 minutes. boils at (95 + 10) ° C. Cooked and vitaminized rice is mixed with one or more cereal or legume cooked products, the oil is mixed, mixed, and packed to a height of (40 + 20) mm. The packages are hermetically sealed and sterilized for 30 minutes. (125 + 5) ° C, cools, labels.

Patented process for making a cereal product by washing the rice after boiling with drinking water, which is removed by milling, draining or centrifuging, adding to the drained rice a solution of vitamins Bi, B2, B3, Bs, Βθ, Βϊ, Βθ, B12 and C and the pulses are acidified, if necessary, with a solution of citric or lactic acid, the oil is added to the mixture, where appropriate, placed in packages which are hermetically sealed, either in a natural atmosphere or in nitrogen, carbon dioxide or a mixture of these gases; indicates.

The nutritional value and organoleptic properties of the cereal product can be improved by the addition of plant-based additives (herbs, vegetables, sauce).

The one-time need for cooked rice depends on the person's gender, age, and other factors. The weight of 150 g of rice with 7.5 g of oil when cooked is 375 g. The nutritional value of this portion of cooked rice is: 12 g protein, 8.25 g fat, 115.5 g carbohydrates. Energy value 468 kcal.

sample kg of cleaned polished 13% moisture rice is washed, the washing water is drained and the rice is swollen for 1 hour. 2.2 L of water and boil for 15-20 minutes. (95-100) ° C. 2.9 kg of cooked rice is added with stirring to 20 g of sodium chloride and 100 ml of a solution of dissolved vitamins: 6 mg Bi, 7 mg B2, 80 mg B3, 30 mg Bs, 7 mg Βε, 250 pg B7, 1000 pg B9, 12 pg B12, and 500 mg vitamin C. The rice (weight 3 kg) is distributed in portions of (300 ± 10) g into 10 plastic bags. The bags were melted in an inert gas medium (80% nitrogen and 20% carbon dioxide) under vacuum, autoclaved, sterilized for 20 min. (125 + 5) ° C. Grain product composition: rice dry matter - 29%, sodium chloride - 0.67%, vitamin B and C complex - 0.06%, water - 70.3%; active acid pH - 6.0. Shelf life 6 months when stored at (20 + 2) ° C.

example

The cereal product is made from 1 kg of purified polished parboiled rice in the moisture content of 13% as in Example 1, only the acidity of the cooked rice is acidified with either lactic or citric acid to an active acid pH of 4.6 ± 0.1.

example

0.9 kg of cleaned polished long grain rice and 0.1 kg of barley grain with a moisture content of 10% are mixed, the mixture is washed, the washing water is drained and the mixture is swelled for 2 hours. 1.6 L of water, then boil for 20-30 min. At 90-100 ° C, the resulting mixture is mixed with 25 g of sodium chloride and 150 ml of a solution of the dissolved vitamins: 5.4 mg B1, 6.3 mg B2, 70 mg B3, 27 mg B5, 7 mg Βθ, 225 pg B7, 900 pg B9, 11 pg B12 and 450 mg vitamin C. Distribute rice and barley groats (2.5 kg) in batches of (250 ± 5) g so that the product layer height is (30 + 10) mm. The packages were melted in an inert gas medium (60% nitrogen and 40% carbon dioxide). Packaging is sterilized for 10 minutes. (125 ± 5) ° C. The composition of the cereal product: rice and barley grain dry matter - 36%, sodium chloride 1%, vitamin B and C complex - 0.055%, water - 62.9%, active acid pH 6.0. Shelf life is 4 months when stored at (20 ± 2) ° C.

example

0,7 kg of cleaned polished paddy rice and 0,3 kg of one or more cereals (wheat, rye, barley, oats, maize, buckwheat, millet) or pulses (peas, beans, lentils, soya) with a moisture content of 14 %, wash in (20 + 5) ° C water, wash the wash water, add 2.1 L (30 + 10) ° C water to the washed mixture and swell in it for 30 min, boil the swollen mixture for 10-20 min. (100 + 5) ° C. To a mixture of 2.9 kg is added 12 g of sodium chloride and mixed with 70 ml of a solution of dissolved vitamins: 4.2 mg Bi, 4.9 mg B ₂ , 56 mg B3, 21 mg Bs, 5 mg Βθ, 175 pg Bz, 700 pg B9, 9 pg Bi _2, and 350 mg vitamin C. Distribute the rice and wholegrain mixture, weighing 3 kg, into portions of (250 + 5) g closed under vacuum and inert gas ( 60% nitrogen and 40% carbon dioxide), placed in an autoclave and sterilized for 20 min. (130 + 5) ° C. The composition of the cereal product is: rice and groats dry matter 28.7%, sodium chloride 0.4%, vitamin B complex and vitamin C 0.055%, water 70.8%, active acid pH 6.2. Shelf life 2 months when stored at (20 + 2) ° C.

example

A cereal product consisting of 0,7 kg of cleaned polished paddy rice and 0,3 kg of one or more cereals (wheat, rye, barley, oats, maize, buckwheat, millet) or pulses (peas, beans, lentils, soya), having a moisture content of 14%, as in Example 4, acidifies only the cooked mass with either lactic or citric acid to an active acid pH (4.8 + 0.1) and adds 0.05% sodium benzoate and potassium sorbate. The containers are closed under vacuum and inert gas, cooled, labeled. Shelf life (10 + 5) days when stored at (20 + 2) ° C.

sample kg of cleaned polished 13% moisture rice is washed, the washing water is drained and the rice is swollen for 3-4 hours. 23 to 24 l of mineral or drinking water, salted rice with 100 g of sodium chloride, mixed with 1 l of a solution of dissolved vitamins: 60 mg Bi, 70 mg B ₂ , 0.8 g B3, 0.3 g Be, 0 , 7 g Ββ, 2.5 mg Bz, 0.01 g B9, 0.12 mg Bi _2, and 5 g vitamin C, boil for 15-20 min. At 95-100 ° C. At the end of the boil, add 0.9 kg of refined and deodorized rapeseed oil, 15 g of sodium benzoate and 15 g of potassium sorbate, and add lactic acid to pH 5.2. Hot rice, weighing 31 kg, is distributed in portions (210 + 10) g in 150 sterile plastic bags or containers closed in an inert gas medium (80% nitrogen and 20% carbon dioxide) in a sterile environment. The packaging of the product shall be placed in another packaging which is best biodegradable and shall include a cutlery and a tablecloth, and information on its composition, nutritional and energy value, and route of administration shall appear on the packaging. Grain product composition: rice dry matter 28.1%, fat 2.9%, sodium chloride 0.32%, vitamins (B complex and C) 0.06%, water 68.5%, active acidity pH 5.0. Shelf life (20 + 10) days when stored at (20 + 2) ° C.

sample kg of cleaned polished 13% moisture rice is washed, the washing water is drained and the rice is swollen for 3-4 hours. 9-101 drinking water, swollen rice salted with 0.2 kg sodium chloride, mixed with 0.5 L of a solution of dissolved vitamins: 30 mg Bi, 35 mg B2, 0.4 g B3, 0.15 g Bs, 0.036 g Be, 1.25 mg B7, 0.005 g B9, 0.06 mg B12, and 2.5 g vitamin C, boil for 15-20 min. At 95-100 ° C. Boiled vitaminized rice with a weight of 13.6 kg (moisture content 68%) is mixed with 9 kg of buckwheat porridge (moisture content 58%) and 6.5 kg of pearl barley porridge (moisture content 70%) and 0.9 kg of sunflower oil. The mixture of rice and groats weighing 30 kg in portions (350 ± 5) g into plastic bags placed in an autoclave is sterilized for 20 minutes. (130 + 5) ° C, cools, labels. Grain product composition: dry matter 37.1%, sodium chloride 0.66%, water 62.2%, active acid pH 6.2 - 6.4, shelf life 12 months when stored at (20+ 2) ° C .

The novelty of a patented cereal product is the combination of the following features:

the product is a mixture of cereal products with rice and a moisture content of 50-80%;

is cooked and intended for direct eating;

served to the consumer in packs of 0,1 to 1,0 kg;

enriched with Group B vitamin complex, vitamin C, lactic and citric acids, improved in taste and nutritional properties with edible oils;

shelf life and safety are ensured by either pasteurisation, sterilization, or packaging in an inert gas atmosphere or in vacuum, or by the use of authorized preservatives sodium benzoate and potassium sorbate.

The patented cereal product is intended for feeding people in case of natural disasters, traveling, feeding disabled persons, fast food preparation at home. The product can be preheated by removing it from its packaging in a heat-proof container or pan, or by removing it from the packaging by placing it in hot water or by using a chemical heater or microwave oven. It can be used in emergency situations directly without heat treatment or heating. The product is enriched with vitamins, which is important in stressful situations.

By changing the composition of the cereal product and the heat treatment conditions, it is possible to produce products with different durations.

Claims (10)

Definition 1. Cereal product made from rice, water, additives, in an airtight container, characterized in that the heat-treated (cooked) mixture of cereal and / or legume products optionally comprises (by weight): rice 10-55; products of one or more cereals (wheat, barley, oats, rye, corn, buckwheat, millet) or legumes (peas, beans, lentils, soy) (seeds, cereals, flakes, bran) 0 - 45; table salt (sodium chloride) 0-1; complex of vitamins Bi, B2, B3, Bs, Βθ, Βγ, Βθ, B12 0.005 - 0.02; ascorbic acid (vitamin C) 0.02 to 0.08; sunflower, rape, soybean, olive, palm oil 0-10; citric acid 0-1; lactic acid 0-1; sodium benzoate 0-0.1; potassium sorbate 0-0.1; drinking or mineral water up to 100. 2. A cereal product according to claim 1, wherein the cooked product has a moisture content of 50 to 80% by weight in the package and an active acidity of pH 6.5 to 4.0. 3. Cereal product according to claims 1 and 2, characterized in that the rice contained in the product is enriched with vitamin complex (mg or pg / 100 g of natural (uncooked) rice): Bi (Thiamine) B2 (riboflavin) B3 (niacin) (0.6 ± 0.1) mg; (0.7 ± 0.1) mg; (8 ± 0.8) mg; B5 (pantothenic acid) Ββ (pyridoxine) B7 (biotin) B9 (folic acid) B12 (cobalamin) Vitamin C (ascorbic acid) (3 + 0.3) mg; (0.7 + 0.07) mg; (25 ± 2.5) pg; (100 + 10) pg; (1.2 + 0.12) pg; (50 + 5) mg. 4. Cereal product according to claims 1, 2 and 3, characterized in that it is placed in contact with foodstuffs in a permeable or plastic or glass or metal or combined sealed, thermostable packaging up to 150 ° C. 5. Cereal product according to claims 1,2, 3 and 4, characterized in that the packaging containing the product weighing from 0.1 to 1.0 kg, preferably (0.25 + 0.05) kg, is placed in other, most biodegradable packaging, containing information on the composition of the product, nutritional and energy value, route of administration and which may include cutlery, napkin and other accessories. 6. A process for the production of a cereal product according to any of claims 1 to 5, wherein the raw materials are cleaned, washed, cooked and packaged, characterized in that the rice or a mixture thereof with cereals (wheat, barley, rye, oats, maize, buckwheat, millet) and / or pulses (peas, beans, lentils, soy) or seeds, grains, flakes, or bran are mixed with drinking water or mineral water in a ratio of 1: 2 to 1: 6, and the resulting mixture is swollen. 0.1 to 10 hours, then 5 to 60 minutes boils at (95 + 10) ° C, salted with sodium chloride if necessary, and the mixture is diluted with an aqueous solution of vitamins containing dissolved vitamins B-thiamine, B2-riboflavin, B3-niacin, Bs-pantothenic acid, Βδ-pyridoxine, B7 - Biotin, B9- folic acid, B12cobalamin, C - ascorbic acid, followed by the addition of other components, if necessary, citric or lactic acid, sodium benzoate, potassium sorbate, oil, mixing, placing the product in containers (hermetically) seals, if necessary, in vacuo and / or gas mixture containing nitrogen (80 + 0-20) percent and carbon dioxide (20 + 0-20) percent, cools, labels. 7. The method of making a cereal product according to claim 6, characterized in that the product is made from purified natural rice, whether polished or parboiled or otherwise processed, with a moisture content not exceeding 14 percent. 8. A method for the production of a cereal product according to claims 6 and 7, characterized in that the rice or its mixture with cereal and / or legume products is swelled, cooked, salted, added to aqueous vitamin solution, citric and / or lactic acid solutions, the oil is mixed, placed in thermoplastic plastic packages so that the product has a layer height of (40 + 20) mm, the packages are hermetically sealed and sterilized for a period of (30 ± 10) minutes. (125 + 5) ° C, cools, labels. 9. Process for producing a cereal product according to claims 6, 7 and 8, characterized in that the rice mixture is mixed with drinking water or mineral water in a ratio of 1: 2 to 1: 4, and the resulting mixture is swollen for 0.1 to 4 hours, followed by 5 to 30 minutes boils (95 + 10) ° C, salted with sodium chloride, added an aqueous solution of vitamins at the end of boiling; at the same time, either whole, or wheat or barley, or rye, or oat, or corn, or buckwheat, or pea, or bean, or lentil, or soybean, or broken seed, or each is mixed individually with or mineral water in a ratio of 1: 2 to 1: 6, the resulting mixtures are swelled for 0.1 to 10 hours, followed by 5 to 60 minutes. boils at (95 + 10) ° C, boiled and vitaminized rice mixed with one or more cereal or legume cooked products, pours oil, mixes, wraps so that the product has a layer height of (40 + 20) mm, hermetically sealed closed, sterilized by holding (30 ± 10) min. (125 ± 5) ° C, cool, label. 10. Grain production method according to claim 6, 7, 8 and 9, characterized by duck that rice is washed after cooking drinking water, which eliminates filtration, decanting or centrifuging and mixing the drained rice inserts vitamins Bi, B _2, B _3, Bs, Βδ, Βϊ, Bg, Bi ₂ and C and cooked cereal or legume products, if necessary, acidified with a solution of citric or lactic acid, if necessary by the addition of oil, placed in sealed or natural packaging, or nitrogen, carbon dioxide or a mixture of these gases, sterilize, cool, and label the product in packaging.