RU2653069C1 - Production of flakes of fast preparation from gluten-free raw materials having herbal supplement - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to method for producing functional flakes of fast preparation on basis of gluten-free raw materials. Preliminary prepare grain component by operation of cereal cleaning, which removes various contaminants, dust, unscoured grains, partially crushed grains and ferromagnetic impurities. Wet grit by washing for 4–5 minutes at water temperature of 14–18 °C, soak and set aside until reaching grit humidity of 28–30 %. Physiologically functional ingredients and flavoring additives: lemon balm, oreganum, ziziphora, salt, milk protein are added. Obtained mixture of grit with additional additives is processed in a microwave field with frequency of 2,450 MHz, with speed of grain of 0.4–0.8 °C/s, constantly mixing. Treatment is carried out for 150–160 seconds to the final product temperature of 60–65 °C. Bumping of mixture on smooth rollers rotating opposite to each other at the same speeds of 2.0–2.5 m/s with a clearance of no more than 0.5 mm is carried out. Flakes from crusher are dried to humidity of 10.0–11.5 % by a stream of heated air with temperature t=90–110 °C. After drying, flakes are finally cooled by air stream and separated from little scutes, crumbs obtained by bumping and drying, as well as from possible metallic impurities. Flakes are produced with the following component ratio, wt%: maize grits – 92.09; milk protein – 5.90; lemon balm – 0.32; oregano – 0.44; ziziphora – 0.38; salt – 0.87.

EFFECT: obtained functional flakes of fast preparation have improved composition, higher quality and are designed to expand assortment of gluten-free cereal products.

1 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, in particular to instant food products, and relates to a method for producing a mixture of enriched flakes based on gluten-free raw materials. The composition contains cereal flakes, a protein component, a complex of herbal and flavoring additives. Rice or corn flakes are used as cereal flakes, and as a plant complex - a mixture including herbs: lemon balm, oregano, zizifora. As the protein component and flavoring additives, respectively, milk protein and sodium chloride are used. The production of cereal flakes is carried out according to the following regulations: at stage 1, the cereal component is preliminarily prepared. The operation of cleaning cereals is carried out: various contaminants, dust, unshelled grains, partially crushed grains and ferromagnetic impurities are removed. Then, moisten the cereal by washing for 4-5 minutes at a water temperature of 14-18 ° C, soak and smooth until the coarse moisture reaches 28-30%. At the 2nd stage, physiologically functional ingredients and flavoring agents are introduced: lemon balm, oregano, jujube, salt, milk protein. The resulting cereal mixture with additional additives is processed in a microwave field with a frequency of 2450 MHz, with a grain heating rate of 0.4-0.8 ° C / s, constantly mixing. Processing is carried out for 150-160 s to a final product temperature of 60-65 ° C. At stage 3, the mixture is flattened on smooth rollers, rotating towards each other with the same speeds of 2.0-2.5 m / s. The size of the gap is not more than 0.5 mm. Flakes from conditioner are dried to a moisture content of 10.0-11.5% by a stream of heated air with a temperature of t = 90-110 ° C. After drying, the flakes are finally cooled by air flow and are cleaned of flour, crumbs obtained during conditioning and drying, as well as of possible metal impurities. Flakes are made in the following ratio of components, wt. %: corn flakes - 92.09; milk protein - 5.90; lemon balm - 0.32; oregano - 0.44; jujube - 0.38; salt - 0.87.

The expansion of the range of gluten-free grain food products for the preventive and dietary nutrition of patients with celiac disease is due to consumer demand for specialized products, the need to improve quality indicators and increase nutritional value.

The absence of gluten-free cereal food products negatively affects the diversity of the diet of a patient with celiac disease, as a result of which the development of instant flakes using gluten-free raw materials is becoming increasingly important. Demand for specialized cereal products is growing steadily. It is explained primarily by the lack of formation of the gluten-free food market. Currently, the special attention of specialists in the food industry of our country is aimed at developing domestic competitive technologies for the production of gluten-free grain products, which will reduce dependence on imports and ensure food security of the population.

So, there is a known method for producing cereal products (Patent No. 1660671, priority date 07/17/89, IPC A23L 1/10), which discloses a method for producing cereal flakes. During the preparation, steaming of the grain is provided, which is carried out with moist passing steam at a pressure of 0.02-0.04 MPa to a moisture content of 26-30%, followed by grain breaking for 20-40 minutes. Then the grain is dried in a fluidized bed at 70-80 ° C (патент) to a moisture content of 25-27%. After this, the processing of semi-finished cereals into flakes is carried out immediately after grinding. Ready flakes are dried to a moisture content of 10-12%.

The disadvantages of products developed in accordance with this method are the duration of the process and the quality of the flakes.

Also close to the claimed technical essence and the achieved result is a method for the production of instant cereal product with the addition of vegetables (Patent No. 2155714, priority date 04/27/2001, IPC A23L 1/168), characterized in that the product is obtained by cooking with extrusion of a mixture containing cereal, vegetables and fat. The product may also contain calcium salt, protein material, a coloring agent. A 1.2 m long twin-screw extruder continuously feeds various components of the mixture with a water content of 28.7%. The extruder body has several feed openings located upstream, a steam outlet located at the bottom of the stream, and a jacket for circulating the heating fluid. The extruder die has two holes with a circular cross section of 3 mm diameter. The mixture of various components leaves the extruder itself. The extruder screw rotates at 350 rpm. Cooking-extrusion is carried out for 30 s at a pressure of 28 bar (27.6 atm), while part of the steam leaves the extruder so that the mixture boiled with extrusion contains 16% water. The mixture prepared by cooking with extrusion and having the consistency of a pudding is cut into pellets with a diameter of approximately 4 mm at the exit of the extruder using a rotating knife, the blades of which slide against the exits of the extruder. The resulting pellets are rolled between rolls with a diameter of 20 cm, which rotate at a speed of 500 rpm, while the surface temperature of the rolls remains at 20 ° C, with a roller pressure of 24 bar. Rolled pellets are dried to a water content of 5%. Get friable flakes with a thickness of 1.0-1.4 mm, which have an orange-carrot color, a degree of gelation of 75% and an apparent density of 330 g / l.

The disadvantage of this method is the lack of quality indicators.

In contrast to the known, the claimed method provides the production of gluten-free instant flakes using a complex herbal supplement. The resulting product has high nutritional value and improved organoleptic quality indicators.

To solve the technical problem of the invention, a method for manufacturing enriched instant flakes from gluten-free raw materials according to the following regulation is proposed: at the first stage, a grain component is pre-prepared. The operation of cleaning cereals is carried out: various contaminants, dust, unshelled grains, partially crushed grains and ferromagnetic impurities are removed. Then the cereal is moistened by washing for 4-5 minutes at a water temperature of 14-18 ° C, soaked and cured until the coarse moisture reaches 28-30%. At the 2nd stage, physiologically functional ingredients and flavoring agents are introduced: lemon balm, oregano, jujube, salt, milk protein. The resulting cereal mixture with additional additives is processed in a microwave field with a frequency of 2450 MHz, with a grain heating rate of 0.4-0.8 ° C / s, constantly mixing. Processing is carried out for 150-160 s to a final product temperature of 60-65 ° C. At stage 3, the mixture is flattened on smooth rollers, rotating towards each other with the same speeds of 2.0-2.5 m / s. The size of the gap is not more than 0.5 mm. Flakes from conditioner are dried to a moisture content of 10.0-11.5% by a stream of heated air with a temperature of t = 90-110 ° C. After drying, the flakes are finally cooled by air flow and are cleaned of flour, crumbs obtained during conditioning and drying, as well as of possible metal impurities. Flakes are made in the following ratio of components, wt. %:

The technical result of the invention is to improve the quality of instant flakes, as well as expand the range of grain products for specialized purposes from gluten-free raw materials.

Melissa contains 0.1-0.3% of essential oil, tannins, coumarins, bitterness, mucus and gums, flavonoids (apigenin, cosmosine, ramnocitrin, isocvercitrin, luteolin, cinaroside and ramnazine), monoterpenes (citral, geraniol, nerol, citronellol , citronellal), phenylpropanoids (rosmarinic, coffee, chlorogenic, n-coumaric, ferulic and synapic acids), phenolcarboxylic acids (gentisic, salicylic, p-hydroxybenzoic, vanillin, lilac, protocatechloacinol, urine, myrrh, yes, acid, n-cymol, β β-caryophyllene oxide, β-caryophyllene and other biologically active compounds. The plant is also rich in carotenoids, vitamins B1, B2, C and macro- (potassium, calcium, magnesium) and trace elements (iron, manganese, copper, zinc, chromium, selenium, molybdenum, vanadium, nickel).

Oregano is a perennial herb with unusually beneficial properties. The biological activity of oregano is associated with the presence of essential oil in the grass (up to 1.2%), which includes aromatic alcohol, phenols, thymol (up to 3.8-10.2%) and carvacrol; sesquiterpenes (12.5%), free alcohols (up to 15%), geranyl acetate (up to 5%). The oil has a pleasant smell and has bactericidal properties. Polyphenolic compounds (up to 12–20%) and 5 glycosides of flavonic nature were isolated from the oregano herb in the flowering phase; tannins were also found in it (1.9-4%). Ascorbic acid is contained in the leaves - 565 mg%, in the stems - 58 mg%, in the flowers - 166 mg%. Seeds contain up to 28% fatty oil.

Zizyphora is a perennial shrub that has numerous and pubescent stems; they can reach a height of about 40 cm. It grows on rocky river banks and slopes. For therapeutic purposes, the aerial part and leaves are used. The plant contains an essential oil of 0.4-1.3%, in its composition (in%): alpha-pinene 2-3, beta-pinene, camphene, beta-myrcene, limonene, alpha-terpinene, p-cymol, terpineol, menthol, isomentol, pulugon 47-60, isopulegon, thymol, butyric acid; saponins, coumarins, flavonoids 0.5-11. Fatty oil 10% was found in the seeds, acid (in%) in the hydrolyzate: palmitic 3.1; oleic 7.4; stearic 1,2; linoleic 17.8; linolenic 70.5. It contains limonene and pinene - powerful antioxidants.

The preparation of a mixture of enriched instant flakes is a technology according to the following regulations: at the 1st stage, the grain component is preliminarily prepared. The operation of cleaning cereals is carried out: various contaminants, dust, unshelled grains, partially crushed grains and ferromagnetic impurities are removed. Then the cereal is moistened by washing for 4-5 minutes at a water temperature of 14-18 ° C, soaked and cured until the coarse moisture reaches 28-30%. At the 2nd stage, physiologically functional ingredients and flavoring agents are introduced: lemon balm, oregano, jujube, salt, milk protein. The resulting cereal mixture with additional additives is processed in a microwave field with a frequency of 2450 MHz, with a grain heating rate of 0.4-0.8 ° C / s, constantly mixing. Processing is carried out for 150-160 s to a final product temperature of 60-65 ° C. At stage 3, the mixture is flattened on smooth rollers, rotating towards each other with the same speeds of 2.0-2.5 m / s. The size of the gap is not more than 0.5 mm. Flakes from conditioner are dried to a moisture content of 10.0-11.5% by a stream of heated air with a temperature of t = 90-110 ° C. After drying, the flakes are finally cooled by air flow and are cleaned of flour, crumbs obtained during conditioning and drying, as well as of possible metal impurities. Flakes are made in the following ratio of components, wt. %:

Example 1

The production of functional instant flakes is carried out according to the following regulations: at the 1st stage, the grain component is preliminarily prepared. The operation of cleaning cereals is carried out: various contaminants, dust, unshelled grains, partially crushed grains and ferromagnetic impurities are removed. Then the cereal is moistened by washing for 4-5 minutes at a water temperature of 14-18 ° C, soaked and cured until the coarse moisture reaches 28-30%. At the 2nd stage, physiologically functional ingredients and flavoring agents are introduced: lemon balm, oregano, jujube, salt, milk protein. The resulting cereal mixture with additional additives is processed in a microwave field with a frequency of 2450 MHz, with a grain heating rate of 0.4-0.8 ° C / s, constantly mixing. Processing is carried out for 150-160 s to a final product temperature of 60-65 ° C. At stage 3, the mixture is flattened on smooth rollers, rotating towards each other with the same speeds of 2.0-2.5 m / s. The size of the gap is not more than 0.5 mm. Flakes from conditioner are dried to a moisture content of 10.0-11.5% by a stream of heated air with a temperature of t = 90-110 ° C. After drying, the flakes are finally cooled by air flow and are cleaned of flour, crumbs obtained during conditioning and drying, as well as of possible metal impurities. Flakes are made in the following ratio of components, wt. %:

Example 2

The production of functional instant flakes is carried out according to the following regulations: at the 1st stage, the grain component is preliminarily prepared. The operation of cleaning cereals is carried out: various contaminants, dust, unshelled grains, partially crushed grains and ferromagnetic impurities are removed. Then the cereal is moistened by washing for 4-5 minutes at a water temperature of 14-18 ° C, soaked and cured until the coarse moisture reaches 28-30%. At the 2nd stage, physiologically functional ingredients and flavoring agents are introduced: lemon balm, oregano, jujube, salt, milk protein. The resulting cereal mixture with additional additives is processed in a microwave field with a frequency of 2450 MHz, with a grain heating rate of 0.4-0.8 ° C / s, constantly mixing. Processing is carried out for 150-160 s to a final product temperature of 60-65 ° C. At stage 3, the mixture is flattened on smooth rollers, rotating towards each other with the same speeds of 2.0-2.5 m / s. The size of the gap is not more than 0.5 mm. Flakes from conditioner are dried to a moisture content of 10.0-11.5% by a stream of heated air with a temperature of t = 90-110 ° C. After drying, the flakes are finally cooled by air flow and are cleaned of flour, crumbs obtained during conditioning and drying, as well as of possible metal impurities. Flakes are made in the following ratio of components, wt. %:

Example 3

The production of functional instant flakes is carried out according to the following regulations: at the 1st stage, the grain component is preliminarily prepared. The operation of cleaning cereals is carried out: various contaminants, dust, unshelled grains, partially crushed grains and ferromagnetic impurities are removed. Then the cereal is moistened by washing for 4-5 minutes at a water temperature of 14-18 ° C, soaked and cured until the coarse moisture reaches 28-30%. At the 2nd stage, physiologically functional ingredients and flavoring agents are introduced: lemon balm, oregano, jujube, salt, milk protein. The resulting cereal mixture with additional additives is processed in a microwave field with a frequency of 2450 MHz, with a grain heating rate of 0.4-0.8 ° C / s, constantly mixing. Processing is carried out for 150-160 s to a final product temperature of 60-65 ° C. At stage 3, the mixture is flattened on smooth rollers, rotating towards each other with the same speeds of 2.0-2.5 m / s. The size of the gap is not more than 0.5 mm. Flakes from conditioner are dried to a moisture content of 10.0-11.5% by a stream of heated air with a temperature of t = 90-110 ° C. After drying, the flakes are finally cooled by air flow and are cleaned of flour, crumbs obtained during conditioning and drying, as well as of possible metal impurities. Flakes are made in the following ratio of components, wt. %:

Claims (1)

A method for the production of functional instant flakes from gluten-free raw materials, characterized in that the grain component is preliminarily prepared by a cereal cleaning operation, which removes various contaminants, dust, unpeeled grains, partially crushed grains and ferromagnetic impurities, moisten the cereal by washing for 4-5 min at a water temperature of 14-18 ° C, soak and smooth until a coarse moisture reaches 28-30%, physiologically functional ingredients and flavoring agents are introduced: lemon balm, oregano, zi Ifora, salt, milk protein, the resulting cereal mixture with additional additives is processed in a microwave field with a frequency of 2450 MHz, with a grain heating rate of 0.4-0.8 ° C / s, constantly stirring, processing is carried out for 150-160 s to a final product temperature of 60-65 ° C, the mixture is flattened on smooth rollers rotating towards each other with the same speeds of 2.0-2.5 m / s with a gap of not more than 0.5 mm, the flakes from the conditioner are dried to a moisture content of 10 , 0-11.5% by a stream of heated air with a temperature t = 90-110 ° С, after drying, the flakes finally cool the air flow meters and purified by mucheli, crumbs obtained by flattening and drying, as well as possible of metallic impurities, wherein the components are added in the following ratio, wt%: corn semolina - 92.09;. milk protein - 5.90; lemon balm - 0.32; oregano - 0.44; jujube - 0.38; salt - 0.87.