WO2021080455A1 - Method for producing a dry food product - Google Patents

Abstract

The invention relates to the food industry, more particularly to the production of dry food products. A method for producing a dry food product is carried out on the basis of plant-based products and is characterized in that a mixture of corn, peas and sprouted green buckwheat is used, and also vegetables, dried fruit, nuts, seeds and spices, all of the ingredients are mixed, the mixture is fed to a screw conveyor where said mixture is processed under a high pressure and a temperature of up to 100°C, wherein the processing time lasts for no more than 3 s with the following ratio of ingredients, in % by weight: the mixture of corn, peas and sprouted green buckwheat 35-40; vegetables 50-59; dried fruit 3-10; nuts 1-3; seeds 1-3; and spices 1-5. Such a composition is a low-calorie food product which is highly appealing to consumers and has excellent organoleptic properties, and also prophylactic properties by having a favourable influence on gut microflora without sacrificing nutritional and energy value.

Description

PRODUCTION METHOD OF DRY FOOD PRODUCT

[0001] The invention relates to the food industry, in particular to the production of dry food products.

[0002] Currently, dry food products such as muesli are widely used. This product usually includes oat or wheat flakes, dried fruits, nuts and seeds, and sugar.

[0003] Known food product (see patent DE 3401682 C1, priority from 01.08.1985), containing cereal components in the form of flakes of oats, wheat, barley, rye, and additives, which use flax seeds, sesame seeds, raisins, sugar , yeast, cinnamon, wheat germ, pineapple, banana, and fruit juices.

[0004] A serving of the above foods contains a minimum amount of fat and a large amount of dietary fiber. The disadvantage is that they contain sugar, the excess of which is converted into fat in the body, and, in addition, high concentrations in the blood contribute to the conversion of other nutrients into fat. Excessive consumption of sugar negatively affects the condition and function of the beneficial intestinal microflora, which in turn reduces its protective, enzymatic and synthetic function. Finally, there is evidence that excess sugar can lead to metabolic disorders and high blood cholesterol levels. All this as a whole leads to the fact that the consumer qualities of the product are lost. A significant disadvantage of the above products is also their high calorie content. In addition, roasted nuts and seeds are used in the described mixtures, which lose their beneficial properties and acquire unhealthy qualities during such heat treatment. In particular, carcinogens are released, calorie content increases, useful oils are lost, protein is destroyed. [0005] For the prototype of the invention taken "Composition for the production of a dry food product", patent RU 2511435 C2 with priority from 03/25/2011, IPC A23L1 / 164, published 04/10/2014. The composition contains, May. %: grain product 5.0 - 98.5; plant product 0.3 - 94.0, dry beverage concentrate containing biologically active substances 1.0 - 94.5.

[0006] The disadvantage of this invention is that the use of biologically active substances impairs the organoleptic properties of the food product, in addition, the use of food additives can have on the body not only direct, but also harmful side effects associated, for example, with the destruction of food components, their binding or transformation into toxic compounds, the action of anti-nutritional factors, which ultimately leads to diseases associated with nutritional deficiency (for example, hypo- or avitaminosis, protein deficiency, etc.). An indirect adverse effect can also manifest itself in the form of changes in the intestinal microflora (dysbiosis). A possible allergenic effect of foreign food substances cannot be ruled out.

[0007] The objective of the invention is to provide a low-calorie food product with high consumer and organoleptic properties, as well as prophylactic properties due to a beneficial effect on the intestinal microflora while maintaining nutritional and energy value.

[0008] To solve this problem, a mixture of corn, peas, sprouted green buckwheat, as well as vegetables, dried fruits, nuts, seeds and spices is used, all components are mixed, the mixture is fed to the screw, where it is processed under high pressure and temperatures up to 100 ° C , while the processing time is no more than 3 seconds. with the following ratio of components, wt%:

A mixture of corn, peas and sprouted green buckwheat 35 - 40;

Vegetables 50 - 59;

Dried fruits 3 - 10;

Nuts 1-3; Seeds 1 - 3;

Spices 1 - 5.

[0009] The technical result of the invention is the creation of ready-to-eat low-calorie food products with high consumer and organoleptic properties, as well as prophylactic properties due to a beneficial effect on the intestinal microflora while maintaining nutritional and energy value.

[0010] The mixture is prepared as follows.

[0011] Example 1. A food mixture is taken in the composition, wt.%: Beets 25 carrots 25 mixture: peas - 10, corn - 15, sprouted green buckwheat - 10 raisins 4 prunes 4 walnuts 2 flax seeds 1 cinnamon 2 sweet red pepper 1 red chili pepper 1

[0012] Cereals and legumes are washed. Green buckwheat germinates up to 1 cm. Everything is dried to a moisture content of 12-15%, mixed, fed to the screw with high pressure and temperature up to 70 degrees. Processing on the auger is no more than 3 seconds.

[0013] Example 2. A food mixture is taken in the composition, wt%:

Jerusalem artichoke 25

Beet 25

Peas 15

Corn 11 Sprouted green buckwheat 10

Dried apricots 5

Dried Apple 4

Hazelnut 2

Pumpkin seeds 1

Vanilla 1

Ginger 1

[0014] The processing of products is carried out in the same way as in example 1.

[0015] Example 3. A food mixture is taken in the composition, wt%:

Carrot 37

Pumpkin 15

Mixture: peas - 11, corn - 12, sprouted green buckwheat - 13

Dates 3

Mulberry 4

Coconut 2

Sesame seeds 2

Basil 1

[0016] The processing of products is carried out in the same way as in example 1.

[0017] Example 4. A food mixture is taken in the composition, wt%:

Cabbage 55

Mixture: corn - 11, peas - 12, sprouted green buckwheat - 13

Dried pear 4

Sunflower seeds 2

Bitter black pepper 1

Red sweet pepper 1

Turmeric 1

[0018] The processing of products is carried out in the same way as in example 1. [0019] The nutritional and energy value of the mixture shown in example 1 is shown in table 1. Glycemic index <50%.

[0020] Table 1

[0021] The complex of stored vitamins and minerals is shown in Table 2.

[0022] Table 2

[0023] The content of pulses in the product is characterized by a high content of protein, which is necessary for the body. A high percentage of vegetables and a short heat treatment, which preserves carbohydrates in a complex form, leads to a low glycemic index, the entire value of the original products, including green buckwheat sprouts, is preserved. Spices, due to short-term heating, reveal a brighter aroma, improve taste, make the product easier to digest by affecting metabolic processes. Dried fruits, nuts and seeds in minimal quantities create pleasant flavors. Nuts and seeds are not pre-fried, which allows you to preserve the maximum of their natural beneficial properties. The product is also characterized by low calorie content and no food additives. All of the above indicates the suitability of the product for a healthy human diet.

Claims

CLAIM

A method for the production of a dry food product based on plant products, characterized by the fact that a mixture of corn, peas, sprouted green buckwheat, as well as vegetables, dried fruits, nuts, seeds and spices is used, all the components are mixed, the mixture is fed to the auger, where it is processed under high pressure and temperatures up to 100 ° C, while the processing time is no more than 3 s with the following ratio of components, wt%:

A mixture of corn, peas and sprouted green buckwheat 35 - 40;

Vegetables 50 - 59;

Dried fruits 3-10;

Nuts 1-3;

Seeds 1 - 3;

Spices 1 - 5.