RU2192759C2 - Method of producing dry nourishing mixture on cereal base - Google Patents

Abstract

FIELD: technology of production of dry nourishing mixtures on cereal base. SUBSTANCE: at least some components of cereal part after heat treatment and molding in the form of flakes are roasted in honey. Then cereal part is mixed with flavors for preparation of final product. EFFECT: production of nourishing mixtures with improved organoleptical properties.

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 seeds, raisins, sugar, yeast, cinnamon, wheat germ, pineapples, bananas and freeze-dried fruit juices (DE 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 molding of a grain portion, as well as mixing it with flavoring agents to obtain the desired product, at least wheat, barley and rye cereal flakes are fried before mixing in honey, and in the composition of the grain part, corn flakes are additionally used, which are glazed with honey or sugar before mixing, while the grain part is used in an amount of 44-60% p weight.

 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.

 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 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 rest of the flakes, and corn flakes, are necessarily glazed with honey or sugar. The cereal part treated in this way in an amount of 44-60% by weight of the mixture being prepared is sent for mixing with flavors. Flavors include seeds and / or dried fruits and / or dried vegetables and / or nuts and / or kernels of stone fruit seeds 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 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 Honey - 116
Fried Barley Flakes in Honey - 116
Fried rye flakes in honey - 116
Honey Glazed Corn Flakes - 92
Raisins - 88
Roasted Peanuts in Honey - 88
Sunflower Seeds - 88
Flax Seeds - 88
Sesame Seeds - 88
Dried Blueberries - 20
Dried Cranberries - 20
Dried Raspberries - 20
Dried Blackberry - 20
Pine Nut - 20
Hazelnuts - 20
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 the following components, parts by weight:
Oatmeal flakes fried in honey - 87
Fried Wheat Flakes in Honey - 87
Fried barley flakes in honey - 87
Fried rye flakes in honey - 87
Sugar Glaze Corn Flakes - 92
Raisins - 88
Roasted Peanuts - 88
Fried Sunflower Seeds - 88
Flax Seeds - 88
Sesame Seeds - 88
Dried apples in sugar glaze - 15
Dried pears in honey glaze - 15
Prunes - 15
Dried peaches in chocolate coating - 15
Dried Nectarines - 15
Dried apricots - 15
Dried Figs - 15
Dried Melon - 15
The product has a sweet taste with bread tones, a more even consistency and a pronounced floral aroma. 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 in Honey - 88
Barley Flakes Fried in Honey - 88
Fried rye flakes in honey - 88
Honey Glazed Corn Flakes - 88
Honey expanded glaze - 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 Chips - 12
Dried dates - 12
Dried Thai Melon - 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 Flakes in Honey - 66
Fried Wheat Flakes in Honey - 66
Barley Flakes Fried in Honey - 66
Fried rye flakes in honey - 66
Honey Glazed Corn Flakes - 88
Honey expanded glaze - 88
Raisins - 88
Roasted Peanuts in Honey - 88
Fried Sunflower Seeds - 88
Fried Flax Seeds - 88
Fried Sesame Seeds - 88
Dried Blueberries - 12
Dried Cranberries - 12
Dried raspberries - 12
Dried Blackberry - 12
Dried Cherries - 12
Dried Cherries - 12
Dried mulberry - 12
Dried strawberries - 12
Dried black currants - 12
Dried red currants - 12
The finished product has a sweet taste with pronounced bread tones, a more uniform texture and 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 Honey - 150
Fried Barley Flakes in Honey - 150
Fried rye flakes in honey - 150
Sugar Glaze Corn Flakes - 150
Raisins - 140
Roasted Peanuts in Honey - 140
Dried Blueberries - 10
Dried Cranberries - 10
Dried Raspberries - 10
Dried Blackberry - 10
Pine Nut - 10
Hazelnuts - 10
Dried apples - 10
Dried Pears - 10
Prunes - 10
Dried Cherries - 10
Dried Cherries - 10
Dried Strawberries - 10
The product has a sweet taste with bread tones, a more uniform consistency and a harmonious fantasy aroma of berry-floral 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 honey - 112
Fried Wheat Flakes in Honey - 112
Barley flakes fried in honey - 113
Fried rye flakes in honey - 113
Honey Glazed Corn Flakes - 150
Raisins - 140
Roasted Peanuts - 140
Dried peaches - 12
Dried Nectarines - 12
Dried apricots - 12
Dried Figs - 12
Dried Melon - 12
Dried tangerines - 12
Chocolate Fried Almonds - 12
Fried apricot kernels - 12
Roasted Pistachios - 12
Walnut - 12
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 Honey - 135
Fried barley flakes in honey - 135
Fried rye flakes in honey - 135
Honey Glazed Corn Flakes - 135
Honey Expanded Corn - 60
Raisins - 140
Roasted Peanuts in Honey - 140
Candied carrots - 24
Candied beetroot - 24
Candied pumpkin - 24
Candied zucchini - 24
Freeze-dried beetroot juice - 24
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:
Fried Rice Flakes in Honey - 100
Fried Wheat Flakes in Honey - 100
Fried barley flakes in honey - 100
Fried rye flakes in honey - 105
Sugar Glaze Corn Flakes - 135
Honey expanded glaze - 30
Honey Expanded Corn - 30
Raisins - 140
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 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 (1)

 A method of producing a dry grain-based nutritional mixture, comprising heat treatment and molding of the grain portion, as well as mixing it with flavorings to obtain the desired product, characterized in that at least wheat, barley and rye cereal flakes are fried in honey before mixing and corn before mixing, the flakes are glazed with honey or sugar, while the grain portion is used in an amount of 44-60% by weight.