RU2511435C2 - Compound for dry food product production - Google Patents

Compound for dry food product production Download PDF

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Publication number
RU2511435C2
RU2511435C2 RU2011111298/10A RU2011111298A RU2511435C2 RU 2511435 C2 RU2511435 C2 RU 2511435C2 RU 2011111298/10 A RU2011111298/10 A RU 2011111298/10A RU 2011111298 A RU2011111298 A RU 2011111298A RU 2511435 C2 RU2511435 C2 RU 2511435C2
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Russia
Prior art keywords
dry
composition
beverage concentrate
flakes
components
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RU2011111298/10A
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Russian (ru)
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RU2011111298A (en
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Татьяна Львовна Пилат
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Татьяна Львовна Пилат
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Abstract

FIELD: food industry.
SUBSTANCE: compound for dry food products production contains at least one grain product in a dry form, one product of vegetal origin and a dry beverage concentrate including biologically active substances and/or components.
EFFECT: invention allows to produce grain-based food products that are ready for consumption and possess improved organoleptic indices and preventive properties due to positive action on gut microflora.
8 cl, 5 ex

Description

FIELD OF THE INVENTION
The invention relates to the field of food industry, in particular to the production of dry food products on a grain basis, namely the production of granola.
State of the art
It is known to manufacture ready-to-eat products from cereal grains, in the form of flakes, exploded grains, and expanded extruded cereal products, which can be coated in the form of sweet glaze or in the form of flavoring additives added to the surface of the products (E.G. Gorun, V .D Potapov. Technology and equipment for the production of breakfast cereals. - M.: Food Industry, 1972, p.5, 25, 26, 56, 64, 71) [1].
Also known is a grain-based food product containing cereal components in the form of flakes of oats, wheat, barley, rye and additives, which include flax and sesame seeds, raisins, sugar, yeast, cinnamon, wheat germ, pineapples, bananas and fruit juices freeze-drying (DE 3401682 C1, 08/01/1985) [2].
The disadvantage of these analogues [1] and [2] is that the products do not always have high organoleptic properties and their use in food can have an adverse effect on people with impaired digestion, since the use of sugar in combination with the large amount of dietary fiber available in these foods can cause intestinal irritation.
Known food product on a grain basis, including cereal components in the form of flakes, and / or exploded grains, and / or expanded extruded cereal products, while at least part of the cereal components has a coating made from a composition containing concentrated syrup obtained isomerization of lactose into lactulose with a content of the latter of at least 20% by weight of the syrup, or a powder obtained by thickening the above syrup with subsequent drying with a content of lactulose of at least 50% by weight of the powder (RU No. 2226905 2, 20.04.2004) [3].
The disadvantage of this analogue [3] is that eating the specified product can have an adverse effect on people with impaired digestion, since the use of lactulose in these products can lead to intestinal irritation, abdominal pain and diarrhea.
The specified analogue [3] is the set of essential features closest in purpose to the claimed invention, therefore, it is adopted as a prototype of the claimed invention.
Disclosure of invention
The technical result of the claimed invention is the creation of ready-to-eat foods with good technological and consumer properties through the use of only natural ingredients, as well as high organoleptic characteristics and at the same time preventive properties due to the beneficial effect on the intestinal microflora.
The specified technical result is achieved due to the fact that the composition for the production of a dry food product, including prescription quantities of at least one grain product in dry form, one product of plant origin, additionally contains a dry beverage concentrate, including biologically active substances and / or components, when the following ratio of components, wt.%:
cereal product 5.0-98.5
vegetable product 0.5-94.0
dry beverage concentrate, including
biologically active substances and / or components 1,0-94,5
For the production of a dry food product, the cereal product may be selected from the group consisting of oat flakes, rye flakes, and / or barley flakes, and / or wheat flakes, and / or corn flakes, and / or rice, or a mixture thereof, or the like product.
Moreover, the product of plant origin may be selected from the group including dried berries and / or fruits and / or nuts. Berries can be selected from the group of cherries, black currants, raspberries, strawberries, blueberries, cranberries, lingonberries, chokeberries, and fruits can be selected from the group apples, pears, pineapples, plums, apricots, peaches, quinces, kiwi and / or them analogues.
The dry beverage concentrate may be one-component or multicomponent, while coffee or tea, or milk, or cream, or jelly, or compote, or cocoa, or juice concentrate, or their, can be used as a dry beverage concentrate or as a component of a dry beverage concentrate. analogues, or other dry drinks.
A dry beverage concentrate may include flavoring and / or aromatic additives, vitamins and / or minerals.
Vitamins for making drinks can be different and can be selected, for example, from the following group: vitamin C, vitamin A, vitamin P, vitamin PP, vitamin B 1 , vitamin B 6 , vitamin E and others.
A balanced and balanced ratio of the components of the composition of the dry food product provides optimal organoleptic properties - a pleasant fruity-plant aroma, combined with the sensation of natural components in the form of pieces of fruit and plant particles evenly distributed in the composition of muesli; creation of durable technological granules from natural components that can be stored without changing consumer qualities and the loss of biologically active substances for a long time.
Case Studies
We give examples of industrial production of specific compositions of dry food products, which a specialist in this field of technology should not consider as limiting the claims of the applicant.
Example 1
Preparation of raw materials to obtain a dry beverage concentrate
The raw materials used are visually checked for the presence of mineral and organic impurities.
If it is necessary to obtain a finer fraction of granular components, a hammer-type mill is used, which makes it possible to obtain a powdery mixture having a granule size in the range from 0 mm to 13 mm.
When preparing juices, fresh vegetables and fruits are served in a peeler. Peeled vegetables or fruits are served in a juicer. Freshly squeezed juice is filtered.
Preparation of the mixture to obtain a dry beverage concentrate
To evenly distribute the components in the mixture, spices, vitamins, dry extracts and other food additives are mixed in a separate container. The components are added to the mixture in the order of increasing their content according to the recipe: chromium picolinate - 0.00014%, Cambodian garcinia extract - 0.02%, spices (cinnamon, turmeric, cardamom, ginger) - 0.12%, bromelain - 0.03 %, vitamin premix - 0.05%, L-carnitine - 0.15%.
Cooking 64% Sugar Syrup
A syrup is prepared by dissolving the calculated amount of sugar when heated in water. The amount of finished syrup is 2.5% of the total mass of the product.
To prepare a mixture of liquid components, applesauce and blackcurrant puree - 2.68%, flavor - 0.03%, corn stigma extract - 0.07%, celery juice - 0.12%. Water is added to the estimated amount of citric acid in an amount of 1: 1, mixed until completely dissolved. Then it is introduced into the general mixture of liquid components.
Prepared components necessary for preparing the composition are loaded into the mixer with the lid open: crushed sugar - 24.13%; oatmeal - 0.37%; beets (powder) - 0.6%; a mixture of spices - 0.12%, vitamins - 0.05%, dry extracts - 0.02% and other food additives - 0.18014%. Stir 3-5 minutes. Next, liquid components are added, moisten the mixture with sugar syrup and purified water. The total amount of water required for dissolving citric acid and for hydration is about 5.0 L per 100 kg. Stirred for 5-10 minutes.
Evenly moistened mass and modified starch - 6.67% are fed to the feed pipe of the granulator using a feeder. The mixture, passing through the pressing chamber, is squeezed out through the holes in the matrix. Under its own weight, the extruded paste is divided into individual granules. The resulting granules are discharged into the discharge pipe.
Drying the prepared mixture in a vibrating boil
To maximize the preservation of biologically active substances present in plant materials, drying in a vibro-boiling layer is used. A similar drying method consists in blowing loose granular product placed on the gas distribution grill with specially prepared hot air with a temperature of 70 ° C, which brings the product into a semi-suspended state (layer height from 3 to 15 cm), which can significantly intensify the mass transfer process, due to a sharp increase in surface phase contact. Furthermore, the temperature of the product is not higher than 40 ° C. In the fluidized bed, the temperatures of the solid particles and the drying agent are rapidly equalized and a very intense heat and mass transfer between the solid and gas phases is achieved, as a result of which drying ends within a few minutes. The temperature of the process is not extreme, which positively affects the safety of biologically active components. This process allows you to obtain a product with a given bulk density. The bulk density of the finished product is 0.4-0.7 kg per 1 l, depending on the selected process parameters, which are selected so as to provide a bulk density of granules close to the bulk density of the flakes (mixture of flakes) to prevent delamination of the finished product. For this example, the density of the granules is approximately 0.61 g / cm 3 .
Dry food preparation
Grain flakes, candied fruit inspect, removing foreign impurities and particles, non-standard in quality.
According to the recipe, oat and rye flakes, raisins, candied pineapple, flax seed, and a dry beverage concentrate are loaded into the mixer with the lid closed according to the recipe in the following ratio, wt.%:
cereal product 48.3
vegetable product 17.9
dry beverage concentrate 33.8
Mix for 3-5 minutes. Ready dry food product is sent for packaging.
Example 2
The preparation of raw materials to obtain a dry beverage concentrate, the preparation of a mixture to obtain a dry beverage concentrate and drying of the prepared mixture in a vibratory boiling layer are carried out analogously to example 1. For this example, the density of the granules is approximately 0.52 g / cm 3 .
Dry food preparation
Grain flakes, candied fruit inspect, removing foreign impurities and particles, non-standard in quality.
According to the recipe, oat and rye flakes, raisins, candied pineapple, flax seed and a multi-component dry beverage concentrate, including coffee, are loaded into the mixer with the lid closed, according to the recipe, in the following ratio, wt.%:
cereal product 62.9
vegetable product 13.3
dry beverage concentrate 23.8
Mix for 3-5 minutes. Ready dry food product is sent for packaging.
Example 3
The preparation of raw materials to obtain a dry beverage concentrate, the preparation of a mixture to obtain a dry beverage concentrate and drying of the prepared mixture in a vibratory boiling layer are carried out analogously to example 1. For this example, the density of the granules is approximately 0.68 g / cm 3 .
Dry food preparation
Grain flakes, candied fruit inspect, removing foreign impurities and particles, non-standard in quality.
According to the recipe, wheat flakes, raisins, candied cherries and raspberries, flax seeds, nuts, dry beverage concentrate (protein concentrate) are loaded into the mixer with the lid closed, in the following ratio, wt.%:
cereal product 39.1
vegetable product 10.7
dry beverage concentrate 50,2
Mix for 3-5 minutes. Ready dry food product is sent for packaging.
Example 4
The preparation of raw materials to obtain a dry beverage concentrate, the preparation of a mixture to obtain a dry beverage concentrate and drying of the prepared mixture in a vibratory boiling layer are carried out analogously to example 1. For this example, the density of the granules is approximately 0.54 g / cm 3 .
Dry food preparation
Grain flakes, candied fruit inspect, removing foreign impurities and particles, non-standard in quality.
According to the recipe, wheat flakes, nuts, candied blueberries and cranberries, flax seed, and a dry beverage concentrate (tea extract) are loaded into the mixer with the lid closed, in the following ratio, wt.%:
cereal product 49.7
vegetable product 9.8
dry beverage concentrate 34.8
biologically active substances and / or complexes 5.7
Mix for 3-5 minutes. Ready dry food product is sent for packaging.
Example 5
The preparation of raw materials to obtain a dry beverage concentrate, the preparation of a mixture to obtain a dry beverage concentrate and drying of the prepared mixture in a vibratory boiling layer are carried out analogously to example 1. For this example, the density of the granules is approximately 0.54 g / cm 3 .
Dry food preparation
Grain flakes, candied fruit inspect, removing foreign impurities and particles, non-standard in quality.
According to the recipe, oat and rye flakes, nuts, raisins, candied raspberries, flax seed, and a dry beverage concentrate (tea extract) are loaded into the mixer with the lid closed, according to the recipe, in the following ratio, wt.%:
cereal product 54.1
vegetable product 11.1
dry beverage concentrate 34.8
Mix for 3-5 minutes. Ready dry food product is sent for packaging.
Balanced and verified combinations and quantitative composition of the components that make up the dry food product, ensure the achievement of the above technical result. Using high-quality natural ingredients allows you to convey the excellent organoleptic properties of drinks. The composition for the production of dry food product for a long time retains its taste, smell and texture, does not change its color during long-term storage.
Dry food product can be produced in boxes from 200 g to 5 kg or in bags from 30 to 200 g. When using ready-made dry food products, it is not necessary to specially prepare them (brew). It is enough to pour cold or hot water and get the finished product for consumption. The product is poured into a glass of hot or cold water to taste, mixed, and the product is ready for use. The finished product has the consistency of porridge, jelly or stewed fruit, depending on the degree of dilution with water.
This dry food product is intended for use in food to make up for the insufficient intake of vitamins, minerals and biologically active substances in the human body and can be used in the catering system, namely in pre-school, school and other educational institutions, for health-improving institutions, at home , at work, in the country, on the road, on a hike.

Claims (8)

1. The composition for the production of a dry food product, including prescription quantities of at least one grain product in dry form, one product of plant origin, characterized in that it further comprises a dry beverage concentrate, including biologically active substances and / or components, in the following ratio components, wt.%:
cereal product 5.0-98.5 vegetable product 0.5-94.0 dry beverage concentrate including biologically active substances and / or components 1,0-94,5
2. The composition according to claim 1, characterized in that the cereal product is selected from the group consisting of oat flakes, rye flakes, and / or barley flakes, and / or wheat flakes, and / or corn flakes, and / or air rice, or their mixture.
3. The composition according to claim 1, characterized in that the plant-derived product is selected from the group comprising dried berries and / or fruits and / or nuts.
4. The composition according to claim 3, characterized in that the berries are selected from the group of cherries, black currants, raspberries, strawberries, blueberries, cranberries, lingonberries, aronia.
5. The composition according to claim 3, characterized in that the fruits are selected from the group of apples, pears, pineapples, plums, apricots, peaches, quince, kiwi.
6. The composition according to claim 1, characterized in that the dry beverage concentrate may include flavoring and / or aromatic additives, vitamins and / or minerals.
7. The composition according to claim 1, characterized in that the dry beverage concentrate can be one-component or multi-component.
8. The composition according to claim 7, characterized in that coffee, tea, or milk, or cream, or kissel, or compote, or cocoa, or juice concentrate is used as a dry beverage concentrate.
RU2011111298/10A 2011-03-25 2011-03-25 Compound for dry food product production RU2511435C2 (en)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103519074A (en) * 2013-10-22 2014-01-22 安徽徽王食品有限公司 Blueberry oatmeal and preparation method thereof
RU2562221C1 (en) * 2014-06-27 2015-09-10 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Instant mush composition
RU2562222C1 (en) * 2014-06-27 2015-09-10 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Instant mush composition
RU2562217C1 (en) * 2014-06-27 2015-09-10 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Instant mush composition
RU2562223C1 (en) * 2014-06-27 2015-09-10 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Instant mush composition
RU2600613C1 (en) * 2015-10-06 2016-10-27 Марина Николаевна Болотина Method for preparing muesli porridge
RU2605767C2 (en) * 2014-12-16 2016-12-27 Татьяна Львовна Пилат Composition for production of instant beverages
RU2714707C1 (en) * 2019-10-24 2020-02-19 Алина Васильевна Осьмак Method for production of a dry food product

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3401682C2 (en) * 1984-01-19 1988-02-18 Annemarie 6395 Weilrod De Sengel
RU2226905C2 (en) * 2001-08-16 2004-04-20 Общество с ограниченной ответственностью Инновационно-коммерческая компания МЕДМАРК Cereal-based food product
RU2317731C2 (en) * 2006-01-20 2008-02-27 Общество с ограниченной ответственностью "ЛЕОВИТ нутрио" (ООО "ЛЕОВИТ нутрио") Composition for preparing of instantaneous beverages

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3401682C2 (en) * 1984-01-19 1988-02-18 Annemarie 6395 Weilrod De Sengel
RU2226905C2 (en) * 2001-08-16 2004-04-20 Общество с ограниченной ответственностью Инновационно-коммерческая компания МЕДМАРК Cereal-based food product
RU2317731C2 (en) * 2006-01-20 2008-02-27 Общество с ограниченной ответственностью "ЛЕОВИТ нутрио" (ООО "ЛЕОВИТ нутрио") Composition for preparing of instantaneous beverages

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103519074A (en) * 2013-10-22 2014-01-22 安徽徽王食品有限公司 Blueberry oatmeal and preparation method thereof
RU2562221C1 (en) * 2014-06-27 2015-09-10 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Instant mush composition
RU2562222C1 (en) * 2014-06-27 2015-09-10 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Instant mush composition
RU2562217C1 (en) * 2014-06-27 2015-09-10 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Instant mush composition
RU2562223C1 (en) * 2014-06-27 2015-09-10 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Instant mush composition
RU2605767C2 (en) * 2014-12-16 2016-12-27 Татьяна Львовна Пилат Composition for production of instant beverages
RU2600613C1 (en) * 2015-10-06 2016-10-27 Марина Николаевна Болотина Method for preparing muesli porridge
RU2714707C1 (en) * 2019-10-24 2020-02-19 Алина Васильевна Осьмак Method for production of a dry food product

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