RU2422047C2 - Compound for production of grain extruded product such as wheat crisps - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The compound contains Grade 4 or 5 wheat grains and Grade 3 maize grains (milled for particle size to be 0.025 - 2 mm), sugar powder and culinary salt. The above components are used at the following ratio, wt %: Milled Grade 4 or 5 wheat grains - 70 - 90, milled Grade 3 maize grains - 6 - 10, sugar powder - 1, culinary salt - 1.

EFFECT: proposed composition enables production of a food product containing starch and gluten and having the taste, colour and odour typical of wheat bread.

1 ex

Description

The invention relates to the food industry, in particular to the production of finished extruded products from grain raw materials of 3, 4 or 5 classes or mixtures thereof.

A known composition for the production of extruded cereal grains such as crispbread (RF Patent No. 2127534, publ. 20.03.99), containing wheat flour of 2 varieties and rye wallpaper flour in the following ratio, wt.%:

Wallpaper rye flour 30 ÷ 50 Salt 1,0 ÷ 2,5 Wheat flour 2 grades rest

The resulting extruded product from this composition is fresh to the taste, since it does not have the taste inherent in traditional breadcrumbs made by the fermentation of dough. The product has a dense rigid structure.

For the closest analogue (prototype) adopted the composition for the production of extruded grain product (US Patent No. 5169662, publ. 08.12.91), containing oat and corn bran and corn flour as a grain material in the following ratio, wt.%:

Oat bran 45 ÷ 50 Corn bran 18 ÷ 25 Corn flour 10 ÷ 25

This composition uses bran - waste from flour milling, mainly crushed grain shells.

The disadvantage of this product is that it has a fresh taste, low nutritional value and may be in limited demand, for example, for dietetic nutrition. The structure of the product is loose, has an unsightly appearance.

The problem to which the invention is directed, is to obtain a food product that retains starch and gluten, as well as the taste, color and smell characteristic of wheat bread.

The technical result is achieved by the fact that the composition for the production of extruded cereal products such as wheat crackers, characterized in that they use crushed to a particle size of from 0.025 mm to 2 mm grain 4 or 5 grade wheat and grade 3 corn, icing sugar and table salt in the following ratio components, wt.%:

Ground Grain Grade 4 or 5 Grain 70 ÷ 92 Grain Grain 3 Grains 6 ÷ 10 Powdered sugar one Salt one

Grain for extrusion is prepared as follows. The grain is cleaned of difficultly separated impurities, seeds of various crops, immature and beaten grains of grain crops (wheat, corn) on a vibro-pneumatic table with aspiration and a loading device. The refined grain is washed and fed to the mixer, in which the mixture is mixed with additional ingredients according to the composition of the product being prepared with sodium chloride, powdered sugar.

From the mixer, the mixture is fed to the extruder with a certain pressure and temperature. In the extruder, raw materials are processed under the influence of high temperature, pressure and shear forces. Complex structures of proteins, carbohydrates, and fiber break down into simpler foods. After the extruder, the resulting product is formed of a certain shape and content, i.e. it turns out cracker products.

Example

Prepared refined grain from impurities in the following ratio of components, kg.%:

Grain of wheat 4 classes 90 Grain Corn Grade 3 10

fed to the mixer, to which icing sugar, table salt of grinding 00 are added. The mixed mixture enters the extruder with operating parameters for extrusion. The resulting semi-finished product after the extruder is given a specific shape. After that, the semi-finished product is dried in an electric oven to a uniform degree of frying, with a moisture content of up to 4%.

The resulting product has a color similar to cracked bread semi-finished product (from light to golden), clear edges, cube shape, taste and smell inherent to wheat bread. Structure: medium porosity uneven, close to wheat bread.

The expanded extruded product obtained from the inventive composition differs little in taste from wheat crackers, however, it has less rigidity compared to them, it can be easily cracked, while crunching when cracking crackers remains inherent to wheat crackers.

The claimed invention is industrially applicable and allows to obtain the specified technical result.

Claims (1)

The composition for the production of extruded cereal product such as wheat crackers, characterized in that they use crushed to a particle size of from 0.025 to 2 mm grains of wheat 4 or 5 classes and corn 3 classes, powdered sugar and table salt in the following ratio, wt.%:
chopped grain of wheat 4 or 5 classes 70-92 chopped corn grain grade 3 6-10 powdered sugar one salt one