RU2196452C2 - Method of preparing dry nutritious mixture on cereal base - Google Patents

Abstract

FIELD: technology of producing dry nutritious mixtures on cereal base with flavor additives. SUBSTANCE: after heat treatment and molding in the form of flakes, at least some components of cereal part are roasted with salt. After it, cereal part is mixed with flavor additives with preparation of final product. EFFECT: broadened assortment of nutritious mixtures with specific organoleptical properties. 3 ex

Description

 The invention relates to a technology for the production of dry nutritional mixtures based on grain with flavoring additives.

 A known method of producing a dry nutrient mixture on a grain basis, involving heat treatment and molding in the form of flakes the grain part, including oats, wheat, barley, rye, buckwheat and millet, mixing it to obtain the target product with flavors, which use flax seeds and sesame seeds, raisins, sugar, yeast, cinnamon, wheat germ, pineapples, bananas and freeze-dried fruit juices (DE 3401682 C1, 08/01/1985).

 The disadvantage of this method is to obtain a product with low organoleptic properties.

 The technical result of the invention is to obtain a wide range of products with improved organoleptic properties that are not characteristic of the products of this group.

 This result is achieved by the fact that in the method of producing a dry nutritional mixture on a grain basis, involving heat treatment and molding of a grain portion, mixing it with flavoring agents to obtain the desired product, according to the invention, before mixing, cereal flakes are fried with salt at a flow rate of 1-1.8 % by weight of cereal flakes, form rice and / or corn by expansion with salt, used in an amount of 1-1.8% by weight of expanded grain, while the grain portion is used in an amount of 40-45% by weight of prey infused mixture.

 This allows you to eliminate unpleasant tones in the taste of the product, to achieve a pleasant harmonious aroma and reduce the unevenness in the strength of the components of the mixture, which is evaluated during tasting as an improvement in organoleptic properties and to obtain a finished product in a wide assortment with a range of organoleptic properties that can satisfy the needs of a wide range of consumers.

 The method is implemented as follows.

 The grain is subjected to heat treatment, after which, in a preferred embodiment, oats, wheat, barley and rye are completely, and rice and corn are at least partially molded in the form of flakes by any known technology. The remainder, and in a preferred embodiment, corn and / or oats is formed by swelling with salt. Further, the formed flakes are at least partially, and in a preferred embodiment, oat, rice, wheat, barley and rye flakes are fried with salt. Salt consumption in these operations is set in the range of 1-1.8% by weight of the grain. The cereal part thus treated is directed to mixing with flavorings in an amount of 40-45% by weight of the mixture being prepared. Flavors include seeds and / or dried fruits and / or nuts and / or kernels of stone fruit seeds. If necessary, any of the components can be used in salt form, and the seeds, nuts and kernels of the seeds of the stone fruit can be at least selectively fried. The mixture prepared from the listed components is packaged in consumer packaging. Thus obtained target product has improved organoleptic properties that are not characteristic of known products of this group.

 Example 1

The product is prepared by mixing the following components, parts by weight:
Roasted Salted Oat Flakes - 87
Roasted Salted Wheat Flakes - 87
Fried, salted barley flakes - 87
Salty rye flakes fried - 87
Expanded salted corn - 116
Roasted salted peanuts - 116
Sunflower Seeds - 100
Flax Seeds - 100
Sesame Seeds - 100
Cashew - 60
Almonds - 60
The taste of the product is salty with bread tones, the consistency is more uniform, the aroma is pronounced bread with light almond tones. All organoleptic properties are not characteristic of known products of this group.

 Example 2

The product is prepared by mixing the following components, parts by weight:
Roasted Salted Wheat Flakes - 103
Roasted Salted Barley Flakes - 103
Salted rye flakes fried - 103
Corn Flakes - 103
Salty expanded rice - 52
Roasted salted peanuts - 116
Sunflower Seeds - 100
Flax Seeds - 100
Sesame Seeds - 100
Roasted Hazelnuts - 40
Salted Pistachios - 40
Fried salted apricot kernels - 40
The taste of the product is salty with bread tones, the consistency is more uniform, the aroma is pronounced bread. All organoleptic properties are not characteristic of known products of this group.

 Example 3

The product is prepared by mixing the following components, parts by weight:
Fried Salted Rice Flakes - 84
Roasted Salted Wheat Flakes - 84
Fried, salted barley flakes - 84
Roasted Salted Rye Flakes - 84
Corn Flakes - 90
Salty expanded rice - 22
Expanded salted corn - 22
Roasted salted peanuts - 110
Sunflower Seeds - 100
Flax Seeds - 100
Sesame Seeds - 100
Fried chickpeas - 120
The taste of the product is salty with light bread tones, the consistency is more uniform, the aroma is pronounced bread. All organoleptic properties are not characteristic of known products of this group.

 Thus, the proposed method allows to obtain a wide assortment of dry nutritional mixtures on a grain basis with specific organoleptic properties, allowing to recommend their use as an independent snack product or in combination with broths or beer.

Claims (1)

 A method of producing a dry nutritional mixture on a grain basis, involving heat treatment and molding of the grain part, mixing it with flavoring agents to obtain the target product, characterized in that before mixing the cereal flakes are fried with salt at a flow rate of the last 1-1.8% by weight of cereal flakes form rice and / or corn by expansion with salt, used in an amount of 1-1.8% by weight of expanded grain, while the grain portion is used in an amount of 40-45% by weight of the prepared mixture.