RU2320199C2 - Fast food "business menu" based on buckwheat flakes - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of groats-based fast foods.

SUBSTANCE: fast food contains buckwheat flakes produced by hydrothermal processing of buckwheat groats, dried vegetable cream, salt, vegetable fat, fried and dried onion, dried parsley, sodium glutamate, and vegetable or meat-and-vegetable canned foods, said components being used in predetermined ratio.

EFFECT: fast food product readily reduced by means of hot water and ready to eat in a few minutes.

3 cl, 1 ex

Description

The invention relates to the food industry, namely the production of instant products based on cereals.

Modern technologies of the food industry make it possible to obtain instant products based on various types of prepared vegetable and meat raw materials.

In the industrial production of instant products and breakfast cereals based on cereals, cereal flakes that do not require cooking have recently been used. It is economical, fast and convenient. Cereal flakes are obtained by various technologies, for example, hydrothermal processing of cereals.

One of such known methods described in patent RU 2203561 C1, 05/10/2003, provides for the production of flakes not requiring cooking from buckwheat groats by bringing the groats to a moisture content of 15.5-17% in a screw humidifier, heat treatment of moistened groats for 25-48 s infrared radiation with a wavelength of 0.8-5.0 μm and a flux density of 22-24 kW / m ² with heating of the cereal to a temperature of 115-125 ° C and an increase in grain size 1.1-1.2 times. Next, the heat-treated cereal is tempered for 10-15 minutes in a heat-insulated hopper, then it is humidified by 2-4% with a decrease in temperature to 70-90 ° C. Then carry out crushing cereals to a thickness of flakes of 0.25-0.4 mm The resulting flakes are forced to cool to ambient temperature 18-25 ° C, after which the ready-to-eat buckwheat flakes have a moisture content of 12-14%.

This method provides a product with improved qualities, giving it dietary properties by modifying natural dietary fiber and removing anti-nutritional substances, increasing the shelf life of the product due to hydrothermal processing of the original cereal. However, the resulting product does not have all the necessary organoleptic and consumer properties, and to obtain an instant product requires additional balanced ingredients.

The closest analogue to the present invention is buckwheat cereal with sugar for making a finished breakfast with milk, disclosed in patent RU 2020833 C1, 10/15/1994 and obtained by the following technology. Buckwheat is moistened by immersion in water with a temperature of 20-90 ° C and kept in it for 85-90 s. Heat treatment is carried out in two stages. At the first stage, moistened cereal is treated with infrared radiation with a wavelength of 3.35-3.5 microns and a flux density of 10-11 kW / m ² until the temperature on the surface of the cereal is recorded at 100 ° C. At the second stage, they are exposed to infrared radiation with a wavelength of 0.96-1.0 μm and a radiation flux density of 20 kW / m ² , and the treatment is carried out for 8 s. The semi-finished product is cooled simultaneously with its moistened with water sprayed in air with a sugar content of 6% with an ambient temperature until a moisture content of 18-20% is reached. The moistened semi-finished product is subjected to conditioning.

This processing method allows to increase the yield of flakes up to 92-96%, increase their nutritional value due to dextrinization and increase water-soluble compounds. Ready-made buckwheat flakes have a large specific surface area, light cream color, small thickness. The product is ready for use by simply soaking in hot milk and does not require additional heat treatment.

However, the composition of the known product is not suitable for its use as a fast food product with meat and / or vegetable components, for use as a second course in any conditions, including country and camping.

The present invention solves this problem by creating a quick-cooking product "Business Menu" from buckwheat flakes obtained by one of the known technologies described above, and other ingredients that are previously prepared. Thanks to this, the product does not require long cooking and is intended for direct consumption after bringing it to full culinary readiness with hot water.

The product according to the present invention contains buckwheat flakes obtained by hydrothermal treatment of buckwheat, dried vegetable cream, salt, vegetable fat, dried fried onions, dried parsley, sodium glutamate and canned vegetable or meat plants in the following ratio of components in wt.%:

buckwheat flakes 43.13-58.8 dry vegetable cream 1.7-2.7 salt 1.35-1.85 vegetable fat 2,3-3,2 dried fried onions 0.97-2.16 monosodium glutamate 0.5-1.17 dried parsley 0.05-0.12 canned vegetable or meat and vegetable 30.0-50.0

The composition of the instant product "Business Menu" includes various canned vegetables or meat and vegetables, which are selected depending on the assortment: with Tatar basics and vegetables; with veal, mushrooms and vegetables; with Stroganoff liver and vegetables; with hunting stew and vegetables; with pork in its own juice and vegetables; with tongue in French sauce and vegetables; Hungarian goulash with bell peppers and vegetables; with Georgian fried veal and vegetables; with fried mushrooms in white sauce and vegetables.

Instant product "Business Menu" may additionally contain flavoring additives and spices.

An example embodiment of the invention.

As noted above, buckwheat flakes are preliminarily produced in accordance with any of the known methods for hydrothermal processing of cereals. The main thing is that this technology includes the following steps:

1) humidification of grain with steam,

2) flattening,

3) drying.

Preferably, the final drying of flattened cereals was also carried out in a radiation stream of a certain frequency. This treatment has not only thermal, but also a targeted effect on the biochemical, physical, technological and organoleptic properties of the product.

Preferred modes of exposure to buckwheat - temperature 110-120 ° C, time 30-40 s. Such a short-term effect on the flakes with a high temperature improves the taste (no raw taste) and positively affects the preservation of the shape of the flakes.

Under the influence of high temperature on a thin layer of flakes in the working chamber, the microbiological contamination of the flakes decreases, which leads to an increase in the shelf life of the product.

The technological scheme for the production of directly instant product "Business Menu" based on buckwheat flakes includes the following operations:

- acceptance of raw materials and packaging materials;

- preparation of raw materials and packaging materials;

- dosing and mixing of components;

- packing, packaging and labeling;

- transportation and storage.

Bulk raw materials (salt, dried vegetable cream, monosodium glutamate, etc.) are passed through sifters with magnets and placed in storage tanks.

Dried vegetables are passed through tables with magnets, subjected to inspection, removing rotten and touched by mold, and placed in storage containers.

Flavoring additives and spices, if they are additionally used, are passed through tables with magnets, subjected to inspection and placed in storage containers.

As vegetable fat, for example, vegetable oil or palm oil or other vegetable fats and oils are used.

The amount of flakes and other ingredients is taken in accordance with the recipe, for example: buckwheat flakes - 43.13 wt.%, Dried vegetable cream - 1.7 wt.%, Salt - 1.35 wt.%, Vegetable oil - 2.3 wt. .%; dried fried onions - 0.97 wt.%, monosodium glutamate - 0.5 wt.%, dried parsley - 0.05 wt.%, canned pork in its own juice and vegetables - 50 wt.%.

Prepared bulk components, buckwheat flakes, vegetable fat and vegetables are weighed in the required quantities, in accordance with the recipe, on an electronic balance and loaded into a batch mixing machine. Mixing time 4-5 minutes.

The finished mixture is fed into the intermediate hopper above the packaging machine.

Packing of semi-finished buckwheat (consists of buckwheat flakes and other ingredients, except for canned food) is carried out in packages of polymeric materials that are allowed for contact with food products. This semi-finished product can also be stored for a certain time, in order to further ensure the continuous production of the product. Packages with prefabricated buckwheat and a bag with vegetable or meat and vegetable canned goods are placed in a cup made of polymeric materials, the cup is covered with a lid on top, a paper label is placed and the cup is sealed in heat-shrink film.

Thus, they get a second course based on instant buckwheat. Such a product does not require lengthy cooking and is intended for direct consumption. The product "Business Menu" is quickly restored by hot water and is ready for use in a few minutes.

The claimed invention ensures the achievement of the following technical result: it allows to expand the range of instant products on the market with improved flavor and technological characteristics, has a natural meat and vegetable taste and aroma, is quickly prepared for use, convenient to use and has a relatively long shelf life, which does not affect its quality and ability to recover quickly. Moreover, it is the stated ratios of the ingredients that provide a balance in nutritional value, create the optimal consistency of the finished product for its use, which allows you to quickly and successfully use it as a second dish, including in camping conditions, since the product will not spill during recovery, will not stratify and will not crumble. The specified ratio of ingredients provides uniformity and harmony in the perception of taste buds of the consumer.

The quick-cooking product "Business Menu" based on buckwheat is economical to buy and ergonomic to eat.

Claims (3)

1. Instant product based on buckwheat flakes, characterized in that it contains buckwheat flakes obtained by hydrothermal processing of buckwheat, dried vegetable cream, salt, vegetable fat, dried fried onions, dried parsley, sodium glutamate and canned vegetable or meat plants in the following ratio components, wt.%: buckwheat flakes 43.13-58.8 dry vegetable cream 1.7-2.7 salt 1.35-1.85 vegetable fat 2,3-3,2 dried fried onions 0.97-2.16 monosodium glutamate 0.5-1.17 dried parsley 0.05-0.12 canned vegetable or meat and vegetable 30.0-50.0 2. The instant product according to claim 1, characterized in that the canned vegetable or meat and vegetable preserves are selected depending on the assortment: with Tatar basics and vegetables, with veal, mushrooms and vegetables, with Stroganov liver and vegetables, with hunting stew and vegetables, with pork in its own juice and vegetables, with tongue in French sauce and vegetables, with Hungarian goulash with sweet pepper and vegetables, Georgian fried veal and vegetables, fried mushrooms in white sauce and vegetables. 3. The instant product according to claim 1, characterized in that it further comprises flavoring additives and spices.