RU2677782C1 - Dry grain-milk pots - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to composition of fasting cereals and can be used in food industry, in particular for production of baby and diet food. Dry instant cereal-milk porridge containing dairy product, grain flour and sucrose is proposed, while in product as a source of dietary fiber is additionally included fruit additive in the form of a composition of dried apples, pears, apricots, plums in the form of a two-component mixture of apples and plums, or apples and apricots, or apples and pears, or plums and apricots in the ratio 50:50, and vitamin-mineral complex of macro-and micronutrients with water-and fat-soluble vitamins in encapsulated form, as well as antioxidants in encapsulated form, at the same time, whole milk powder is used as the main dairy product; rice, or oatmeal, or buckwheat, or corn flour, or a mixture of rice and buckwheat flour in a ratio of 50:50 is used as grain flour, or a mixture of rice and corn flour in a ratio of 50:50, or a mixture of rice and oat flour in a ratio of 50:50, in the following ratio of initial components, wt.%: dry milk 26–28; rice flour, or oatmeal, or buckwheat, or cornmeal, or a mixture of rice and buckwheat flour, or a mixture of rice and cornmeal, or a mixture of rice and oatmeal 52.6–54.6; sucrose 6; fruit additive 12.0; vitamin and mineral complex 1.0; antioxidants encapsulated 0.4.EFFECT: invention allows production of wide range of dietary products of high biological and nutritional value with acceptable organoleptic characteristics.8 cl, 1 dwg, 1 tbl, 7 ex

Description

The invention relates to compositions of instant cereals and can be used in the food industry, in particular for the production of baby and diet food.

The known composition of instant porridge (patent RU No. 2562217, IPC A23L 1/10, A23L 1/48, A23L 1/164, publ. 09/10/2015), containing the following components, wt. %: 33.0-35.0 millet flakes, 2.6-5.0 chopped pieces of dried pumpkin, 4.0-5.7 chopped pieces of dried apples, 3.0-4.3 chopped freeze-dried apricot pieces, 3, 0-4.5 milk protein, 2.1-3.2 pectin, 4.0-6.0 royal jelly, 1.2 common salt and 4.5-6.0 sweetener. In this case, granulated sugar or fructose is used as the latter. The invention provides a composition for instant cereals, balanced in mineral composition, vitamins and fiber content.

The disadvantage of this invention is the insufficient amount of milk protein, insufficient absorption of essential components containing essential amino acids necessary for the normal development of the child. In addition, the invention does not allow to obtain an instant product with a fine structure and contains a significant amount of sugar.

The composition of instant cereals is also known (patent RU 2562220, IPC A23L 1/10, A23L 1/48, A23L 1/164, publ. 09/10/2015), which contains cereal flakes, protein material, vegetable complex, flavoring additives. Barley, millet and rice flakes are used as cereal flakes, and a mixture including dried pumpkin powders, its seeds, sunflower seeds and pectin is used as a plant complex. Moreover, as a protein material and flavoring - respectively, milk protein and salt. In this case, the components are used in the following ratio, wt. %: barley flakes - 22.9-27.3, millet flakes - 21.5-23.0, rice flakes - 21.5-23.0, pumpkin powder - 5.0-8.5, pumpkin seed powder - 4.0-5.1, sunflower seed powder 4.5-5.8, pectin 4.5-6.0, milk protein 4.0-7.0 and common salt 1.2. The invention provides a composition for instant cereals, balanced in mineral composition (iron, selenium, potassium, zinc, calcium, manganese), vitamins (C, group B, E, PP, β-carotene) and fiber content.

The disadvantage of this invention is that the obtained cereals do not have a homogeneous texture and do not allow to obtain a finely divided product for nutrition, as they consist of cereal flakes.

Closest to the claimed invention is dry milk porridge (patent RU 2017427, IPC A23C 9/00, publ. 08/15/1994), for which the following ingredients are used, wt. %: dry milk base - 44-48; grain base in the form of flour processed by extrusion - 38-45; the sucrose sweetener is the rest.

The disadvantages of this invention include an insufficient amount of dietary fiber due to the lack of a sufficient amount of complex carbohydrates in the formulation.

An object of the invention is the creation of instant milk cereals with functional properties due to the inclusion of a complex of vitamins, minerals and antioxidants in an encapsulated form.

The problem is solved in dry instant cereal and milk porridge containing a dairy product, grain flour, and sucrose.

Unlike the prototype, whole milk powder is used as the main dairy product, rice, or oat, or buckwheat, or corn, or a mixture of rice and buckwheat in a ratio of 50:50, or a mixture of rice and corn flour are used as grain flour a ratio of 50:50, or a mixture of rice and oat flour in a ratio of 50:50, a fruit supplement is used as a source of dietary fiber, and a vitamin-mineral complex with a complex is used as an additional source of vitamins, macro- and microelements m of water and fat-soluble vitamins and antioxidants in an encapsulated form.

Rice flour has the lowest mass fraction of fat (1.0%) and protein (7.5%), when it is used, low-energy products are obtained.

Buckwheat and oat flour has a high mass fraction of protein (11.7-12.8%) and enriches the product with minerals such as K, Ca, Mg, Fe, P; vitamins E, PP, group B.

Cornmeal contains macro- and microelements: potassium, iron, sodium, cobalt, chromium, magnesium zinc, copper; vitamins: A, B1, E, PP, B2, N. Also in cornmeal contains a lot of fiber, there are glutamic and other amino acids, starch. Using a mixture of different types of flour not only increases the nutritional and biological value of products, but also gives it a unique, original taste and aroma.

Fruits and berries stimulate the activity of the secretory apparatus of the stomach and pancreas, enhance the separation of digestive juices and increase their enzymatic activity. Fruits are characterized by a high moisture content (85% or more), lack of fat, low calorie values (40-60 kcal per 100 g of product). The fruit presents a full range of favorably balanced sucrose. In the composition of fruit Sugars are fructose, which is one of the most useful Sugars in human nutrition. Fruits are a good source of vitamins C and P, as well as carotene. Fruits contain a complex of minerals balanced in favorable quantitative proportions. The mineral composition of fruits is high in potassium and a small amount of sodium. However, to obtain enriched products, it is advisable to additionally enrich the essential components in a bioavailable form.

Encapsulation is the process of immobilizing biologically active substances, and particles from a few microns to several millimeters in size are formed, allowing you to separate the encapsulated material from the environment until it is released. The structure that is formed by the encapsulating agent around the encapsulated material is called a wall. The properties of the wall material are selected in such a way as to protect the contents and ensure its release under certain conditions (Bannikova, A.V. Development of technology for encapsulated forms of proteins and antioxidants / A.V. Bannikova // Modern Science and Innovation, 2016. No. 1 (16 ). S. 56-60).

Alginate solution encapsulation is the most promising technology. First of all, the choice is connected with the fact that the resource is cheap and renewable. The technology for the production of capsules does not require the use of complex technological equipment. At the same time, the spectrum of the active component is significant and includes vitamins, antioxidants, macro- and microelements, as well as dyes, oils and so on.

Encapsulation of the vitamin-mineral complex allows to increase the absorption of essential components due to the directed transport and controlled release at the absorption site. Encapsulated substances are less susceptible to external factors, respectively, the loss of valuable nutrients in the production and sale process is reduced. In particular, encapsulation of vitamin C allows you to increase its digestibility and provide the body with 50% of its daily requirement (Bannikova, A.V. Evaluation of the possibility of using multilayer capsules based on dietary fiber as a means of targeted delivery of bioactive proteins / L.S. Razumova, A .V. Evteev, O.S. Larionova, I.A. Evdokimov, A.V. Bannikova // Agrarian Scientific Journal, 2016. No. 8. P. 75-78).

Ascorbic acid is a powerful antioxidant, it has a beneficial effect on the human immune system, and also protects it from viruses and bacteria, accelerates the healing process of wounds, affects the synthesis of a number of hormones, regulates hematopoiesis and normalizes capillary permeability, participates in the synthesis of collagen protein, which is necessary for growth of tissue cells, bones and cartilage of the body, regulates metabolism, removes toxins, improves bile secretion, restores exocrine pancreatic function and shield ovoid gland.

Antioxidants improve the strength of blood vessels, contribute to their expansion, cleanse the body of radiation substances, poisons from the external environment, reduce blood pressure, preventing many diseases of the heart and blood vessels. In addition, betanin prevents cancer, aging.

To obtain ready-made cereals, the dry components coming into production are sifted through sieves with various mesh sizes and passed through magnetic traps.

Then, powdered milk, cereal flakes, powdered sugar, chopped pieces of fruit, encapsulated vitamin-mineral and antioxidant complex in the form of capsules are weighed out and sent to the mixer, where they are mixed for 7-9 minutes. The finished product is packaged in a consumer packaging net weight of 400 g.

Offered dry cereal and milk cereals, due to their good swelling and acceptable safety indicators, are quickly prepared for immediate consumption. The composition of the encapsulated ingredients allows them to remain unchanged when brewing dry cereal and milk cereals, thereby increasing the consumer qualities of the finished product.

To obtain 250 ml of porridge, a sample of the product equal to 45.0 g (3 tablespoons) is taken, and 205 ml of boiling water at a temperature of 75-80 ° C is added, covered and insisted for 6-7 minutes. The resulting product is ready for use.

From the above examples it is seen that the technology for producing dry cereal and milk cereals does not require special technological equipment, is available for any enterprise in the food industry. Depending on the type of flakes and capsules, you can get many types of milk porridge on one production line.

Dry instant milk cereals contain the following ratio of components equal to, wt. %:

Powdered milk 26-28 Rice or oatmeal or buckwheat flour 52.6-54.6 or corn, or a mixture of rice and buckwheat flour, or a mixture of rice and cornmeal, or a mixture of rice and oat flour Sucrose 6 Fruit supplement 12 Vitamin and mineral complex 1,0 Encapsulated Antioxidants 0.4

Example 1. Dry instant rice porridge with slices of fruit contain the following ratio of components equal to, wt. %:

Powdered milk 27 Rice flour 53.6 Sucrose 6 Dried pear 6 Dried apples 6 Vitamin and mineral complex one Encapsulated Antioxidants 0.4

Example 2. Dry instant oatmeal with pieces of fruit contain the following ratio of components equal to, wt. %:

Powdered milk 28

Oat flour 52.6 Sucrose 6 Dried plum 6 Dried apples 6 Vitamin and mineral complex one Encapsulated Antioxidants 0.4

Example 3. Dry instant cereals with pieces of fruit contain the following ratio of components equal to, wt. %:

Powdered milk 28 Oat flour 52.6 Sucrose 5 Dried apricot 5 Dried apples 6 Vitamin and mineral complex one Encapsulated Antioxidants 0.4

Example 4. Dry instant buckwheat cereal with slices of fruit contain the following ratio of components equal to, wt. %:

Powdered milk 28 Buckwheat flour 52.6 Sucrose 5 Dried apricot 6 Dried plum 6 Vitamin and mineral complex one Encapsulated Antioxidants 0.4

Example 5. Dry instant buckwheat cereal with slices of fruit contain the following ratio of components, equal to, wt. %:

Powdered milk 26 Rice flour 27.3 Buckwheat flour 27.3 Sucrose 6 Dried plum 6 Dried apples 6 Vitamin and mineral complex one Encapsulated Antioxidants 0.4

Example 6. Dry rice-corn cereals instant with slices of fruit contain the following ratio of components equal to, wt. %:

Powdered milk 26 Rice flour 27.3 Corn flour 27.3 Sucrose 6 Dried apricot 6 Dried apples 6 Vitamin and mineral complex one Encapsulated Antioxidants 0.4

Example 7. Dry instant rice and oatmeal porridge with slices of fruit contain the following ratio of components equal to, wt. %:

Powdered milk 26 Rice flour 27.3 Oat flour 27.3 Sucrose 6 Dried pear 6 Dried apples 6 Vitamin and mineral complex one Encapsulated Antioxidants 0.4

The claimed compositions make it possible to obtain cereals with mass fractions of fat of 8-9%, protein 11-14%, vitamins A, B1, B2, B6, B12, C, D, E, B3, with vitamin in the amount of 50% of the daily norm , folic acid, B5, pantothenic acid, mineral elements Ca, Fe, Zn, I, Na in amounts of 10-15% of the daily norm, and are also enriched with a valuable complex of antioxidants. Unlike the analogue (patent RU 2017427), developed cereals have a higher nutritional value. In particular, the developed products contain a complex of mineral elements, and also contain folic and pantothenic acids, which play an important role in the development of both children and adults, and have a reduced calorie content. The results of the assessment of the physico-chemical parameters of cereals for baby food are shown in table 1.

Therefore, the proposed composition allows you to produce a wide range of diet products of high biological and nutritional value with acceptable organoleptic characteristics. The figure shows profilograms of the taste, smell and consistency of finished products (number of points from 0 to 5): a) the taste of cereal and milk breakfasts; b) the aroma of breakfast cereals; c) the consistency of breakfast cereals.

Claims (23)

1. Dry instant cereal and milk porridge containing a dairy product, grain flour and sucrose, characterized in that the product as a source of dietary fiber also includes a fruit supplement in the form of a composition of dried apples, pears, apricots and plums in the form of a two-component mixture from apples and plums, or apples and apricots, or apples and pears, or plums and apricots in a ratio of 50:50, and the vitamin and mineral complex of macro- and microelements with water and fat-soluble vitamins in encapsulated form, as well as an antioxidant they are encapsulated, with powdered whole milk used as the main dairy product, rice flour, or oatmeal, or buckwheat, or corn, or a mixture of rice and buckwheat flour in a ratio of 50:50, or a mixture of rice and corn flour in a ratio of 50:50, or a mixture of rice and oat flour in a ratio of 50:50, with the following ratio of starting components, wt.%: Powdered milk 26-28 Rice flour, or oatmeal, or buckwheat, or corn, or a mixture of rice and buckwheat flour, or a mixture of rice and corn flour, or a mixture of rice and oatmeal 52.6-54.6 Sucrose 6 Fruit supplement 12.0 Vitamin and Mineral Complex 1,0 Encapsulated Antioxidants 0.4 2. Dry instant cereal and milk porridge containing a dairy product, grain flour and sucrose according to claim 1, characterized in that a composition of dried apples and pears in a ratio of 50:50 is used as a source of dietary fiber, as a grain flour use rice flour, in the following ratio of starting components, wt.%: Powdered milk 27 Rice flour 53.6 Sucrose 6 Dried pear 6 Dried apples 6 Vitamin and Mineral Complex one Encapsulated Antioxidants 0.4 3. Dry instant cereal and milk porridge containing a dairy product, grain flour and sucrose according to claim 1, characterized in that a composition of dried apples and plums in a ratio of 50:50 is used as a source of dietary fiber, as a grain flour using oatmeal, in the following ratio of starting components, wt.%: Powdered milk 28 Oat flour 52.6 Sucrose 6 Dried plum 6 Dried apples 6 Vitamin and Mineral Complex one Encapsulated Antioxidants 0.4 4. Dry instant cereal and milk porridge containing a dairy product, grain flour and sucrose according to claim 1, characterized in that a composition of dried apples and apricots in a ratio of 50:50 is used as a source of dietary fiber, as a grain flour using oatmeal, in the following ratio of starting components, wt.%: Powdered milk 28 Oat flour 52.6 Sucrose 6 Dried apricot 6 Dried apples 6 Vitamin and Mineral Complex one Encapsulated Antioxidants 0.4 5. Dry instant cereal and milk porridge containing a dairy product, grain flour and sucrose according to claim 1, characterized in that a composition of dried plums and apricots in a ratio of 50:50 is used as a source of dietary fiber, as a grain flour use buckwheat flour, in the following ratio of starting components, wt.%: Powdered milk 28 Buckwheat flour 52.6 Sucrose 6 Dried apricot 6 Dried plum 6 Vitamin and Mineral Complex one Encapsulated Antioxidants  0.4 6. Dry instant cereal and milk porridge containing dairy product, grain flour and sucrose according to claim 1, characterized in that a composition of dried plums and apples in a ratio of 50:50 is used as a source of dietary fiber, as a grain flour use a mixture of rice and buckwheat flour in a ratio of 50:50, in the following ratio of starting components, wt.%: Powdered milk 26 Rice flour 27.3 Buckwheat flour 27.3 Sucrose 6 Dried plum 6 Dried apples 6 Vitamin and Mineral Complex one Encapsulated Antioxidants 0.4 7. Dry instant milk cereal containing milk product, grain flour, and sucrose according to claim 1, characterized in that a composition of dried apples and apricots in a ratio of 50:50 is used as a source of dietary fiber, as a grain flour use a mixture of rice and corn flour in a ratio of 50:50, in the following ratio of starting components, wt.%: Powdered milk 26 Rice flour 27.3 Corn flour 27.3 Sucrose 6 Dried apricot 6 Dried apples 6 Vitamin and Mineral Complex one Encapsulated Antioxidants  0.4 8. Dry instant cereal and milk porridge containing a dairy product, grain flour and sucrose according to claim 1, characterized in that a composition of dried apples and pears in a ratio of 50:50 is used as a source of dietary fiber, as a grain flour use a mixture of rice and oat flour in a ratio of 50:50, in the following ratio of starting components, wt.%: Powdered milk 26 Rice flour 27.3 Oat flour 27.3 Sucrose 6 Dried pear 6 Dried apples 6 Vitamin and Mineral Complex one Encapsulated Antioxidants 0.4

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