RU2045204C1 - Method for production of dry breakfast by extrusion - Google Patents

Abstract

FIELD: food industry; making puffed or flaked products. SUBSTANCE: dry breakfast is prepared by extrusion from grain and/or the product of processing the rye-wheat crops containing up to 90% of bran-like particles, water, salt and other components with methionine and lisine in the amounts of 2.0-3.0 and 1.0-1.4 mg/kg of grain, respectively, per 1 kg of grain and/or the product of processing of rye-wheat crops. The mixture of source products is processed in extruder at 60-160 C. Water is used in the amount ensuring a 6-20% moisture content in the mixture at the extruder outlet. EFFECT: higher efficiency. 7 cl

Description

 The invention relates to the food industry, and in particular to the production of extruded cereal products.

 A known method of producing ready-to-eat foods with a high protein content. Products are prepared by expanding a composition containing more than 50% of a high molecular weight component selected from the range: soy protein, casein, gelatin, zein, gluten or cereal flour. The resulting dry food product has a high nutritional value due to the high content of protein components in it.

 A known method of preparing a food extruded product, comprising heat treatment of starch-containing raw materials and its extrusion with the addition of additives containing biologically active substances in the form of an aqueous suspension. The additive is a mixture of fruit juice and the hydrolyzate of sea buckthorn meal, and it is introduced into the extruded product by spraying in a vibrating boiling layer of the extrudate cyclically, with intermediate drying by micronization. The finished product has improved nutritional value due to its enrichment with free essential amino acids: alanine, cysteine, valine, methionine, lysine, etc.

 The disadvantage of this method is the complexity of its implementation, the need to use special equipment for applying additives containing components that improve the nutritional value of the extrudate.

The closest to the claimed technical essence is a method of producing dry cereal extrusion technology comprising a heat treatment raw grain to a significant gelatinization and / or damage to the starch granules at a temperature of 130-200 ^{° C} and extruding the treated mass, by which the outlet of the extruder, before the matrix , in the finished mass make an aqueous solution or suspension of biologically active substances of vitamins. Injection is carried out under a pressure of 65.7-218 kg / cm for 2-20 s.

 The technical result of the claimed invention is to increase the digestibility of the extrusion technology product by improving its amino acid balance and improving the taste properties of a triticale-based breakfast cereal.

The technical result is achieved by the fact that in the method for the production of breakfast cereal of extrusion technology, including the preparation of a mixture from grain raw materials, water and other recipe components, with the introduction of biologically active substances, heat treatment of the mixture in an extruder, grain and / or product is used as a grain raw material processing triticale, and as a biologically active substance amino acids methionine and lysine, taken in quantities of 2.0-3.0 and 1.0-1.4 mg, respectively, per 1 kg of grain and / or triticale processing product, y is used in an amount providing a moisture mixture leaves the extruder 6-20% and heat treating the mixture in the extruder is carried out at 60-160 ° ^C.

In this case, the triticale processing product may be crushed triticale with bran content up to 90%
For the preparation of the initial mixture, starch-containing raw materials can be additionally used, while the ratio of grain and / or triticale-starch-containing raw material processing product can be (1-9) :( 9-1) parts by weight

 In the preparation of the mixture, a zinc, manganese or cobalt salt, or a mixture thereof, can be additionally used as a biologically active substance, the zinc, manganese and cobalt salt being added in amounts of 10-20.2-7 and 0.10-0.20, respectively mg per 1 kg of grain and / or triticale processing product.

In the production of dry cereal in flaked amino acids are preferably in an extruder to make the mixture at a temperature in the 80-110 ^° C it

In the preparation of the dry expanded product expedient to introduce amino acid into the extruder at a temperature of 60-160 ^C. The mixture

 For the production of breakfast cereal by extrusion technology, food colors, flavors and sweeteners can be used as recipe components.

 The method is as follows.

 A mixture is prepared from grain raw materials: triticale grains, a product of its processing or a mixture thereof, salt, water and other components of the formulation, such as sweetener, dye, and, if necessary, flavoring. Starch-containing raw materials, such as, for example, wheat flour, may be added to the mixture. The ratio of grain and / or processed products of triticale and starch-containing raw materials is (1-9) :( 9-1) wt.

 The resulting mixture is loaded into an extruder.

Amino acids: methionine and lysine, are introduced into the mixture of raw materials either before loading it into the extruder, or in the form of a solution directly into the extruder. Methionine and lysine are added in amounts of 2.0-3.0 and 1.0-1.4 mg, respectively, per 1 kg of grain and / or triticale processing product. In formulating a dry breakfast cereal in the form of amino acids introduced into the extruder at 80-110 ^{° C,} and in the manufacture of meltblown products at 60-150 ° ^C.

 Water is added to the raw material mixture in an amount providing a moisture content of the mixture at the exit of the extruder of 6-20%. Moreover, water can be added to the mixture before loading it into the extruder, and directly to the extruder during heat treatment of the mixture in it.

The heat treatment of the mixture is carried out in an extruder with a gradual change in temperature in the range of 60-160 ^about C.

 The use of triticale extrusion technology for making breakfast cereal allows to increase the nutritional value, digestibility of the target product.

 Triticale is a valuable cereal crop: the content of crude protein, phosphorus, amino acids: lysine, methionine and cystine in triticale exceeds the content of these substances in traditional raw materials for the production of breakfast cereals in wheat, rye and corn.

 The introduction of amino acid additives: methionine and lysine in amounts of 2.0-3.0 and 1.0-1.4 mg, respectively, per 1 kg of grain and / or triticale processing product leads not only to an increase in the content of essential amino acids already present in grain raw materials, but also to increase the digestibility of the entire protein complex of the target product.

Triticale has a specific taste. Adding water to the mixture in an amount to provide its moisture content at the outlet of the extruder 6-20% and the thermal treatment of a mixture in an extruder at 60-160 ^{° C} to provide a semi-finished product leaving the extruder with set plastic properties and the desired product with optimum organoleptic properties: taste, color and smell that determine its consumer value.

 In this case, the specific humidity of the mixture and the heat treatment mode are selected depending on the type of the target product (flakes or expanded product), as well as on the ratio of triticale and starch-containing raw materials.

PRI me R 1. Prepare a cereal breakfast cereal. The triticale grain is cleaned of impurities and ground to a particle size of 160 microns in a hammer mill. Get flour with a content of bran particles of 10%
A mixture of 45 kg of triticale flour, 8 kg of granulated sugar, 0.5 kg of salt is prepared in the mixer. 450 mg of zinc salt, 135 mg of manganese salt and 4.5 mg of cobalt salt are added to the mixture. The resulting mixture was fed to an extruder where it is carried out a heat treatment with a gradual increase in temperature of the mixture in the zones of the extruder 60-160 ^C. and subsequent reduction of up to 80 ^C. Simultaneously, the water fed to the extruder in an amount providing a moisture mixture leaves the extruder matrix 20% during processing, the mixture in the extruder at a mixture temperature reached 100 ^{° C} in an extruder with water introduced methionine and lysine in amounts respectively of 135 and 45 kg.

 At the exit of the extruder, granules are obtained, which are then dried and crushed into flakes. The resulting flakes have a light beige color and a pleasant smell characteristic of triticale.

 PRI me R 2. Prepare a breakfast cereal swollen product in the form of rings.

The grain of triticale, purified from impurities, in an amount of 14 kg in a mixer is mixed with 35 kg of wheat flour, 1 kg of table salt and food coloring are added. 280 mg of zinc salt are added to the mixture, 28 mg of methionine and 14 mg of lysine are added. Add water and load the mixture into the extruder. Water was introduced in an amount providing humidity mixture at the outlet from the die of the extruder 6% of the mixture during processing it in an extruder the temperature was raised from 60 to 150 ^C. In the zone of the extruder in front of the matrix mixture was poured liquid flavoring. The mass exiting the extruder swells. The expanded products are fed into the enrobing drum, and the glazed rings are dried and packaged.

 The resulting dry breakfast is a product of light color with a pleasant shade of taste and smell of triticale.

 PRI me R 3. Prepare a swollen dry breakfast in the form of sticks.

Triticale grains are cleaned of impurities and ground in a grinder. Ground grain by sifting is separated from bran. 15 kg of triticale flour, 25 kg of bran triticale, 2 kg of starch and 6 kg of wheat flour are mixed. Add 1 kg of salt, 3 kg of sugar, 200 mg of manganese salt. Water is added to the mixture and loaded into the extruder. Extrusion is carried out with gradually increasing the mixture temperature of 80 to 150 ^C. The extruder zone a temperature of the mixture at 80 ^{° C} the mixture was introduced an aqueous solution containing 100 mg methionine 48 mg lysine. The total content of the water introduced into the mixture at the exit of the extruder is 8% by weight of the mixture. The extrudate emerging from the matrix is cut and glazed with sugar, and then dried.

Claims (6)

1. METHOD FOR PRODUCING A DRY BREAKFAST BY EXTRUSION TECHNOLOGY comprising preparing a mixture of grain raw materials, water and other prescription components with the addition of biologically active substances, heat treating the mixture in an extruder, characterized in that grain and / or a triticale processing product are used as grain raw materials, and as a biologically active substance, amino acids methionine and lysine, taken in quantities of 2-3 and 1.0-1.4 mg, respectively, per 1 kg of grain and / or triticale processing product, water is used in quantities e, providing a moisture content of the mixture at the exit of the extruder 6-20% and heat treatment of the mixture in the extruder is carried out at 60-160 ^o C. 2. The method according to p. 1, characterized in that the triticale processing product is a crushed triticale with a bran content of up to 90%
3. The method according to p. 1 or 2, characterized in that for the preparation of the mixture additionally use starch-containing raw materials, the ratio of grain and / or product of processing triticale and starch-containing raw materials is 1-9 9-1 wt.h.  4. The method according to p. 1, or 2, or 3, characterized in that the zinc, manganese or cobalt salt or a mixture thereof is additionally used as a biologically active substance, while the zinc, manganese and cobalt salt is added in an amount of 10-20, respectively , 2-7 and 0.1-0.2 mg per 1 kg of grain and / or triticale processing product. 5. The method according to p. 1, characterized in that in the production of breakfast cereal in the form of cereal, amino acids are introduced into the extruder at a temperature of the mixture of 80-110 ^o C. 6. The method according to p. 1, characterized in that in the production of breakfast cereal in the form of expanded products, amino acids are introduced into the extruder at a temperature of the mixture of 60-160 ^o C.  7. The method according to p. 1, characterized in that in the production of breakfast cereal during the preparation of the mixture, food colors, flavorings and sweeteners are used among the recipe components.