RU2199246C2 - Food composition on base of cereal raw material (versions) - Google Patents

Abstract

FIELD: food industry, particularly, food compositions on base of extrudate from cereal raw material and/or breading crumbs. SUBSTANCE: food compositions are mixtures containing extrudate from cereal raw material and/or breading crumbs with mass part of moisture 2.7-4.0; sugar powder or sweetener or salt; vegetable oil at total mass part of moisture 2.7-4.0% in composition at determined ratios of components. Compositions may additionally include in extrudate structure wheat bran, rye bran, soya-bean flour, potato starch, maize starch, pea, bean, lentil in amount up to 50% from extrudate mass. Natural, identical to natural and artificial aromatizers and also condiments may be additionally introduced in composition. Food compositions of said content are produced in the form of various geometrical forms: rods, spiders, rings, rolls, plates, pipes, braids. EFFECT: finely-porous structure, aerial consistency, pleasant taste, highly pronounced crunchy properties. 15 cl, 2 ex

Description

 The technical field to which the invention relates.

 The invention relates to the food industry, in particular to its food-concentrate industry, and in particular to a food composition based on an extrudate from grain raw materials and / or breadcrumbs, and can be used in the food industry in the production of ready-to-eat breakfast cereals.

 The prior art.

 A wide range of food products obtained by processing crops by extrusion is known. In particular, those are their numerous breakfast cereal options. A known composition for the production of an extruded product, consisting of bran of cereals, flavoring and / or aromatic components and water, in which bran cereal is used with a moisture content of 12-13%, with the following components: bran cereal with a moisture content of 12-13% - 95-99.8 wt.%, Flavoring and / or aromatic components and water - the remaining amount to a moisture content of 14-15%. The finished product after mixing the components and extrusion has a moisture content of 5-7% (patent RU 2145176). The known composition of the ingredients for an extruded product such as breakfast cereal containing rice flour, granulated sugar, table salt and a biologically active additive obtained by cryogenic destruction of the cell walls of baker's yeast, separation of the cell walls by centrifugation and drying of the centrate to a moisture content of 9% in the following ratio of components: dietary supplement - 3.0-5.0 wt.%, granulated sugar - 4.0-5.0 wt.%, table salt 0.3-0.5 wt.%, rice flour - the rest (RU patent 2043036). The known composition of the mixture based on grain and / or cereal for the manufacture of briquettes, containing grain and / or cereal - 95.1-95.7 wt.%, Table salt - 1.6-2.4 wt.% In the form of 19-23 % aqueous solution, flavoring additives - 0.6-1.0 wt.%, refined vegetable oil - 1.6-1.9% wt. % (patent application RU 96100606).

 However, these and other developments in this area do not fully resolve the issue of high organoleptic properties of the resulting product, which is extremely important for the consumer. In addition, despite the variety of breakfast cereals in the consumer market, there remains an urgent need to develop new ones that increase the range of consumer products.

 SUMMARY OF THE INVENTION

 The present invention is directed to creating a new food composition based on grain raw materials with improved organoleptic properties, and also solves the problem of expanding the range of extruded food products.

In one of the embodiments of the invention, the food composition contains, wt.%:
Extrudate from grain raw materials and / or breadcrumbs with a mass fraction of moisture of 2.2-2.5% - 40.00 - 72.9
Powdered Sugar - 15.01 - 40.00
Vegetable oil - 12.00 - 20.00
when the content of the total mass fraction of moisture in the composition of 2.7-4.0%.

In another embodiment, the food composition comprises, wt.%:
Extrudate from grain raw materials and / or breadcrumbs with a mass fraction of moisture of 2.2-2.5% - 83.00 - 94.99
Sweetener - 0.001 - 5.00
Vegetable oil - 5.00 - 12.00
when the content of the total mass fraction of moisture in the composition of 2.7-4.0%.

In a third embodiment, the food composition comprises, wt.%:
Extrudate from grain raw materials and / or breadcrumbs with a mass fraction of moisture of 2.2-2.5% - 76.00 - 94.90
Salt - 0.10-4.00
Vegetable oil - 5.00 - 20.00
when the content of the total mass fraction of moisture in the composition of 2.7-4.0%.

 As grain raw materials can be used corn, wheat, oat, barley, buckwheat, pearl barley, barley, rice, semolina, millet cereals, as well as these cereals, crushed to the state of flour.

 The composition may also optionally contain wheat bran, rye bran, soy flour, potato starch, corn starch, peas, beans, lentils in an amount of up to 50 wt.% Of the extrudate.

 To give the composition an original taste, increase aroma and increase nutritional value, its composition can be supplemented with natural, identical to natural and artificial flavors, as well as seasonings: cilantro, saffron, bay leaf, black pepper, red pepper, allspice, dill, parsley , suneli, sage, coriander and other seasonings traditionally used in food compositions according to their purpose.

 As vegetable oil can be used sunflower, cotton, corn, soy, canola, olive, palm or a mixture of these oils.

 As a sweetener, any sweetener known in the art is used. Examples include saccharin, aspartame, cyclomat, acesulfame K and other sweeteners traditionally used in food compositions.

 The extrudate used as a starting ingredient is obtained by extruding grain raw materials or breadcrumbs containing, if necessary, the additional components defined above in an extruder. The resulting extrudate is, if necessary, dried to a mass fraction of moisture in the range of 2.2-2.5%.

 The finished composition can be released in the form of various geometric shapes: in the form of sticks, stars, ringlets, balls, plates, tubes, braids.

 The composition according to the present invention has a finely porous structure, delicate airy texture, pleasant taste, has a thawing effect in the mouth, does not adhere to the teeth and has pronounced crisp properties.

 The above beneficial properties and advantages of the claimed composition are provided both due to the qualitative composition and the quantitative ratio of the ingredients included in its composition, including due to strict adherence to the moisture content in the indicated intervals both in the initial extrudate and throughout the composition in whole. An increase in moisture content leads to a deterioration in the organoleptic properties of the composition, while an additional decrease in moisture content does not allow to maintain the desired shape and leads to spillage of the product. The qualitative and quantitative composition of the food composition is determined as a result of specially conducted studies.

 Information confirming the possibility of carrying out the invention.

 Further, the invention is illustrated by examples of specific implementation, which should not serve as a basis for limiting the claims of the applicant, but should be considered solely as examples confirming the possibility of carrying out the invention with the achievement of the above technical result.

 Example 1

To an extrudate based on corn grits, taken in an amount of 540 kg with a moisture content of 2.3%, add 300 kg of powdered sugar and 160 kg of soybean oil. Mixing is carried out in a boning drum under ambient conditions. The resulting product is then fed to a packaging machine, where the packaging and packaging of the finished product in polypropylene bags takes place. Get the food composition of the following composition, wt.%:
Corn grout extrudate - 54
Powdered Sugar - 30
Soybean Oil - 16
when the content of the total mass fraction of moisture in the composition of 2.8%.

 Example 2

The product is obtained analogously to example 1, based on 800 kg of extrudate based on corn grits with a moisture content of 2.4%, 150 kg of soybean oil, 2 kg of salt, 1 kg of dry dill and 2 kg of powdered bacon as a flavoring agent. Get the food composition of the following composition, wt.%:
Corn grout extrudate - 80
Soybean Oil - 15
Salt - 2
Dill (dry) - 1
Bacon (powder) - 2
When the content of the total mass fraction of moisture in the composition of 3.2%.

 The composition was tested under production and experimental conditions, which confirmed its full suitability and expediency for mass production.

Claims (15)

1. A food composition based on an extrudate from grain raw materials and / or breadcrumbs, containing, wt.%:
Extrudate from grain raw materials and / or breadcrumbs with a mass fraction of moisture of 2.2-2.5% - 40.00-72.9
Powdered Sugar - 15.01-40.00
Vegetable oil - 12.00-20.00
when the content of the total mass fraction of moisture in the composition of 2.7-4.0%.  2. The composition according to claim 1, where corn, wheat, oat, buckwheat, pearl barley, barley, rice, semolina, millet or the same cereal, ground to the state of flour, are used as grain raw materials.  3. The composition according to claim 1 or 2, where the extrudate additionally contains wheat bran, rye bran, soy flour, potato starch, corn starch, peas, beans, lentils in an amount up to 50 wt.% By weight of the extrudate.  4. The composition according to any one of claims 1 to 3, additionally containing natural, identical to natural and artificial flavors, as well as seasonings: cilantro, saffron, bay leaf, black pepper, red pepper, allspice, dill, parsley, suneli, sage, coriander.  5. The composition according to any one of claims 1 to 4, made in the form of sticks, stars, rings, balls, plates, tubes, braids. 6. A food composition based on an extrudate from grain raw materials and / or breadcrumbs, containing, wt.%:
Extrudate from grain raw materials and / or breadcrumbs with a mass fraction of moisture of 2.2-2.5% - 83.00-94.99
Sweetener - 0.001-5.00
Vegetable oil - 5.00-12.00
when the content of the total mass fraction of moisture in the composition of 2.7-4.0%.  7. The composition according to claim 6, where corn, wheat, oat, buckwheat, pearl barley, barley, rice, semolina, millet or the same cereal, ground to the state of flour, are used as grain raw materials.  8. The composition according to claim 6 or 7, where the extrudate additionally contains wheat bran, rye bran, soy flour, potato starch, corn starch, peas, beans, lentils in an amount up to 50 wt.% By weight of the extrudate.  9. The composition according to any one of claims 6 to 8, additionally containing natural, identical to natural and artificial flavors, as well as seasonings: cilantro, saffron, bay leaf, black pepper, red pepper, allspice, dill, parsley, suneli, sage, coriander.  10. The composition according to any one of paragraphs.6-9, made in the form of sticks, stars, rings, balls, plates, tubes, braids. 11. A food composition based on an extrudate from grain raw materials and / or breadcrumbs, containing, wt.%:
Extrudate from grain raw materials and / or breadcrumbs with a mass fraction of moisture of 2.2-2.5% - 76.00-94.90
Salt - 0.10-4.00
Vegetable oil - 5.00-20.00
when the content of the total mass fraction of moisture in the composition of 2.7-4.0%.  12. The composition according to claim 11, where corn, wheat, oat, buckwheat, pearl barley, barley, rice, semolina, millet or the same cereal, ground to the state of flour, are used as grain raw materials.  13. The composition according to claim 11 or 12, where the extrudate additionally contains wheat bran, rye bran, soy flour, potato starch, corn starch, peas, beans, lentils in an amount up to 50 wt.% By weight of the extrudate.  14. The composition according to any one of paragraphs.11-13, additionally containing natural, identical to natural and artificial flavors, as well as seasonings: cilantro, saffron, bay leaf, black pepper, red pepper, allspice, dill, parsley, suneli, sage, coriander.  15. The composition according to any one of paragraphs.11-14, made in the form of sticks, stars, rings, balls, plates, tubes, braids.