RU2110934C1 - Method for producing dry food products - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves preparation of mixture which contains, mas.%: starch, up to 10; wheat flour, up to 55; pea flour, up to 50; salt, 0.5-1.5; thermostable sugar substitute, up to 0.05. Additionally added as a source of amino acids and peptides is protein hydrolysate of yeast biomass in the amount of 5-20 mas.%, while as a source of food fibers and proteins, wheat brans in the amount of 15-25 mas.%. Mixture is homogenized in extruder and then extruded. It allows to prepare new balanced food product based on natural components with mutually complementary characteristics. EFFECT: higher stimulating and therapeutic effect. 1 tbl

Description

 The invention relates to the food industry, namely the production of dry food products from cereals.

 Known methods for the production of dry food products based on expanded grains [1].

 The disadvantage of these methods is the imbalance in the compositions of the resulting products, namely the insufficient content of protein substances in them against the background of high starchiness.

 Known methods for the production of protein hydrolysates of yeast biomass containing proteins, amino acids and peptides [2], obtained by enzymatic hydrolysis or autolysis of baker's or brewer's yeast cells, for example, Protamine [3], the use of which for food purposes is authorized by the RF Sanitary and Epidemiological Supervision of July 7 1995 year

 However, these hydrolysates are not ready-to-eat products and are not balanced both in amino acid composition and in carbohydrate.

 Closest to the proposed is a method for the production of dry food products from cereals, including the preparation of raw materials, preparation of a mixture of starch, wheat flour, flavorings, flavorings, homogenization of the mixture in an extruder and extrusion [4]. In the known method provides for the additional introduction of dry blood or dry blood fractions in the amount of 3-8%.

 The disadvantages of this method are the low protein content (up to 9%) in the resulting product, as well as its imbalance in the composition of easily digestible components such as free amino acids and soluble carbohydrates, as well as the absence of dietary fiber. In addition, the disadvantages of this method include the limited raw materials used in the invention of the animal protein, which is blood hemoglobin, as well as its distraction from the production of scarce medicines.

 The technical result of the invention is the creation of a new balanced product, prepared on the basis of natural components with complementary characteristics, enriched with proteins, free amino acids, dietary fiber, digestible carbohydrates, with a stimulating and therapeutic effect, able to quickly restore performance in people with increased physical activity, preferably athletes.

To do this, in the method of producing dry food products from cereals, including preparing raw materials, preparing a mixture of starch, wheat flour, flavorings, flavoring agents, homogenizing the mixture in an extruder and extruding, when preparing the mixture, protein hydrolyzate is additionally added to it as a source of amino acids and peptides yeast biomass, and as a source of dietary fiber and protein bran wheat in a ratio of 1: (1-3) in the following ratio of components of the mixture, wt.%:
Protein hydrolyzate of yeast biomass - 5-20
Wheat bran - 15-25
Pea Flour - 0-50
Wheat flour - 0-55
Starch - 0-10
Edible salt - 0.5-1.5
Thermostable sweetener - 0-0,05
The use of a protein hydrolyzate of yeast biomass by introducing it at the stage of mixing to extruding the mixture of components together with wheat bran in the stated proportions allows to obtain a product balanced in amino acid composition, since the microbial protein is somewhat limited in sulfur-containing amino acids, and vegetable protein is deficient in other essential amino acids. However, this imbalance in the microbial protein is small and overlaps in the proposed product due to its introduction together with plant proteins in the indicated ratios of the components of the mixture. Along with amino acid, the carbohydrate balance of the finished product is also achieved due to the combination of plant starch and the hydrolyzate of polysaccharides of the microbial cell. Thus, the effect of mutual enrichment and complementation is achieved. In addition, the introduction of wheat bran into the mixture enriches the product with dietary fiber, which helps cleanse the human body of harmful substances, and the presence of free amino acids and soluble carbohydrates in the yeast hydrolyzate increases the digestibility of the product, which also gives it new properties and qualities.

 During the extrusion process, a crispy product is obtained with a slightly salty-sweetish flavor, one of which can be enhanced if necessary by adding small amounts of edible salt or sweetener.

 Thus, due to the introduction of the proposed components in the composition in the indicated proportions, a balanced end product is obtained that has new preventive therapeutic properties with a wide range of effects on the human body. The product is quickly included in the general metabolism of the body, helps to restore working capacity, remove harmful substances from the body, and has a tonic and tonic effect.

 The high biological value of the proposed product allows you to use it as a biostimulant when introduced into the diet of athletes after intensive training and competition, to correct the nutrition of people involved in power sports, to increase muscle mass and restore the body after heavy physical exertion, for law enforcement officials, for working in extreme conditions of physical and mental labor.

The method is as follows. The ingredients of the mixture, which include, wt. %: protein hydrolyzate of yeast biomass 5-20, wheat bran 15-25, pea flour 0-50, wheat flour 0-55, starch 0-10, edible salt 0.5-1.5, mixed for the time required for their uniform distribution, and sent to a twin-screw extruder. When using liquid thermostable sweetener, it is fed directly to the extruder chamber at the inlet with the main raw material. The extruder is mixing, homogenizing, cooking process at a temperature of 158-188 ^o C and a pressure of 1.2-4.2 MPa. After the extrusion process with simultaneous extrudate cutting into granules, the obtained product is cooled and dried, and then packaged.

 Example 1. Protein hydrolyzate of yeast biomass (Protamine) and wheat bran in a ratio of 1: 1, pea flour, wheat flour, starch and salt are mixed in an L5-FM2-U mixer for 3 minutes.

 The ingredient is taken in the following ratio, wt.%: Yeast biomass hydrolyzate (Protamine) 20, wheat bran 20, pea flour 17, wheat flour 32.5, starch 10, common salt 0.5.

The mixture is sent to an extruder in which mixing and homogenization is carried out at a temperature of 175 ^o C, a pressure of 2.5 MPa and a specific electric energy consumption of 0.13 kW • h / kg. The extruded product is cooled and dried from the surface on a conveyor belt, after which it is packaged and packaged on a machine.

 Example 2. Carry out the same way as example 1, only the ingredients of the mixture are taken in the following ratio of components, wt.%: Protein hydrolyzate of yeast biomass (Protamine) 15, wheat tubes 22.5 (the ratio of these components 1: 1.5), flour pea 20, wheat flour 31, starch 10, table salt 1.5.

 Example 3. Carry out the same way as in example 1, only the ingredients of the mixture are taken in the following composition, wt.%: Yeast biomass hydrolyzate (Protamine) 12.5, wheat bran 25 (ratio of these components 1: 2), pea flour 27, wheat flour 35, table salt 0.5.

 Example 4. Carry out the same way as in example 3, only the ingredients of the mixture are taken in the following ratio of components, wt.%: Yeast biomass hydrolyzate (Protamine) 5, wheat bran 15 (the ratio of these components 1: 3), pea flour 10, flour Wheat 69, table salt 1.

 Example 5. Carry out the same way as example 1, only the ingredient of the mixture of pea flour is absent, but the amount of wheat flour is increased to 49.5%.

 Example 6. Carry out the same way as example 2, only the ingredient of the mixture of wheat flour is absent, but the amount of pea flour is increased to 51%.

 Examples 7-10. Carry out the same way as examples 1-4, only table salt is replaced with a sweetener in an amount of 0.1%.

 Comparative characteristics of the qualitative composition of extruded food products by the proposed and known methods are shown in the table.

Bibliography:
1. Goltvyanitsa L. F. Production of products based on expanded grain abroad // M. AgroNIITEIPP, 1986, p. 1-14.

 2. Gordienko S.V., Belikov V.M., Latov V.K., Tsyryapkin V.K., Kogan A.S., Andrianov V.V. Method for autolysis of baking yeast // USSR Author's Certificate N 843339, class . A 23 J 1/18, 1979.

 3. Rimareva L.V., Overchenko M. B., Trifonova V. V., Ustinnikov B. A. Obtaining food additives therapeutic effect // Sat. Int. scientific and technical conf. "Food, ecology, man." - M., 1995, p. 25.

 4. Fayvishevsky M.L., Lisina T.N., Stepanov V.I. Method for the production of breakfast cereals // USSR Patent N 1836826 A3, cl. A 23 L 1/10, 1991.

Claims (1)

A method for the production of dry food products, including the preparation of raw materials, preparation of a mixture of starch, wheat flour, flavors, flavorings, homogenization of the mixture in an extruder and extrusion, characterized in that when preparing the mixture, a yeast protein hydrolyzate is additionally added to it as a source of amino acids and peptides biomass, as a source of dietary fiber and protein, wheat bran in a ratio of 1: (1 - 3), and as flavoring additives, edible salt and thermostable sweetener l in the following ratio of components in the mixture, wt.%:
Protein hydrolyzate of yeast biomass - 5 - 20
Wheat bran - 15 - 25
Pea Flour - Up to 50
Wheat flour - Up to 55
Starch - Up to 10
Edible salt - 0.5 - 1.5
Thermostable sweetener - Up to 0.05z

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