RU2821090C2 - Method for production of dried cereals and vegetables cereals for dietary alimentation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of dietary porridges of cereals and vegetables envisages fresh cereals and vegetables sorting according to quality, washing with cold running water. Vegetables are cleaned of inedible parts, milled in a vegetable cutter into cubes, plates, shavings. Cereals and vegetables are blanched in boiling salted water until tender, washed with cold water, blown by a fan to remove excess moisture and dried in an infrared-convective dryer at temperature of 45 °C to a residual moisture content of 14%. Then one performs mixing of dried cereals and vegetables and table salt and packing of 50 g of mixture of cereals, vegetables and table salt into polypropylene containers with capacity of 250 cm³ with a label and information for consumers. Before consumption of ready-made cereals in polypropylene containers with capacity of 250 cm³, containing 50 g of a mixture of dried cereals and vegetables, adding 200 g of hot water at temperature of 85 °C and holding for 20 minutes for swelling to obtain one portion of 250 g. For preparation of millet porridge with pumpkin, millet is used as cereal, and pumpkin as vegetables at the following ratio of initial components in %: millet—70; pumpkin—29; table salt—1. To prepare pearl barley porridge with vegetables, one uses barley as cereal, and vegetable marrows, onions, carrots, sweet pepper and tomatoes at the following ratio of initial components in %: pearl barley—50; vegetable marrows—10; bulb onions—10; carrots—10; sweet pepper—10; tomato—9; table salt—1.

EFFECT: invention is aimed at preparation of dietary cereals, which do not require cooking, with satisfactory content of proteins, carbohydrates, antioxidants and food fibers.

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Description

The invention relates to the food industry, namely to the production of dietary food products from cereals and vegetables.

There are known methods for the production of dried side dishes and dishes from cereals and vegetable mixtures for sale in trade and public catering, requiring cooking before consumption, “Dry mixtures for side dishes”, Chuvash Republic, Cheboksary.

The disadvantages of these methods are formulations that include fats, food additives and preparation technology, including technological processes of cooking and frying at temperatures of 100-130 ° C, at which more than 50% of biologically active substances (BAS) and antioxidants are lost.

There are known methods for producing Doshirak noodles and dry mashed potatoes. The disadvantage of these methods is the use of thickeners, stabilizers, flavorings, and flavor enhancers. Such products cannot be classified as healthy and dietary foods due to their high content of refined carbohydrates, food additives and low or absent antioxidants.

To obtain porridges for quick healthy and dietary nutrition from dried cereals and vegetables, a production method from blanched dried cereals and vegetables with a high content of antioxidants, dietary fiber and low calorie content is proposed.

The proposed method for producing porridges involves the use of traditional cereals and dried vegetable raw materials: buckwheat, millet, pearl barley, zucchini, onions, carrots, sweet peppers, tomatoes, without adding fats, thickeners, stabilizers, flavors, flavor enhancers using resource- and vitamin-saving technology.

Porridges produced using the proposed technology do not require cooking. The basic method for preparing such foods is “Just add water.”

The method for producing dietary porridges from cereals and vegetables is characterized by the fact that fresh cereals and vegetables are sorted by quality, washed with cold running water, the vegetables are cleaned of inedible parts, chopped in a vegetable cutter into cubes, plates, shavings, blanched in boiling salted water until tender, washed cold water, blow with a fan to remove excess moisture and dry in an infrared-convection dryer at a temperature of 45°C to a residual humidity of 14%.

Next, dried cereals and vegetables are mixed according to the following recipes: for buckwheat porridge with beets: buckwheat - 80%, beets - 19%, table salt - 1%, caraway seeds - 0.1%; for millet porridge with pumpkin: millet - 70%, pumpkin - 29%, table salt - 1%; pearl barley porridge with vegetables: pearl barley - 50%, zucchini - 10%, onions - 10%, carrots - 10%, sweet pepper - 10%, tomatoes - 9%, table salt - 1%, then 50 g of the mixture is packaged cereals and vegetables in polypropylene containers with a capacity of 250 cm ³ , with a label and information for consumers. Before consuming ready-made cereals, add 50 g of a mixture of dried cereals and vegetables, 200 g of hot water (85°C) to a package for one serving (250 g) and leave for 20 minutes for swelling.

The dietary properties of porridges include helping to reduce excess weight, preventing the formation of cholesterol deposits in blood vessels, and increasing the body's protective functions. Dietary plant fibers, amino acids, vitamins, pectin substances, antioxidants of cereals and vegetables have such properties.

Sources of information: 1. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation [Text]: methodological recommendations MP 2.3.1.2432-08/ Approved by the Head of the Federal Service for Surveillance in the Sphere of Consumer Rights Protection and Human Welfare, Chief State Sanitary Russian Federation doctor G.G. Onishchenko December 18, 2008

2. Pokrovsky V.I. Healthy eating policy. Federal and regional levels / V.I. Pokrovsky, G.A. Romanenko and others - Novosibirsk: Siberian University Publishing House, 2002. - 19 p.

3. Order of the Ministry of Health of the Russian Federation dated August 19, 2016 No. 614 “On approval of Recommendations on rational standards for the consumption of food products that meet modern requirements for a healthy diet.”

4. Appendix 2 to the technical regulations of the Customs Union “Food products in terms of their labeling” (TP CU 022/2011 “Food products in terms of their labeling”, approved by decision of the Customs Union Commission dated December 9, 2011 No. 881).

Claims (4)

A method for producing dietary porridges from cereals and vegetables, characterized by the fact that fresh cereals and vegetables are sorted by quality, washed with cold running water, vegetables are peeled from inedible parts, chopped into cubes in a vegetable cutter, plates, shavings, cereals and vegetables are blanched in boiling salted water until ready, washed with cold water, blown with a fan to remove excess moisture and dried in an infrared-convection dryer at a temperature of 45 ° C to a residual moisture content of 14%, then dried cereals and vegetables and table salt are mixed, 50 g of a mixture of cereals are packed, vegetables and table salt in polypropylene containers with a capacity of 250 cm³ with a label and information for consumers, and before consuming ready-made cereals in polypropylene containers with a capacity of 250 cm³ containing 50 g of a mixture of dried cereals and vegetables, add 200 g of hot water at a temperature of 85 ° C and leave for 20 min for swelling to obtain one serving of 250 g, while for the preparation of millet porridge with pumpkin, millet is used as cereal, and pumpkin as vegetables with the following ratio of initial components in%: Millet 70 Pumpkin 29 Table salt 1, and to prepare pearl barley porridge with vegetables, barley is used as cereal, and zucchini, onions, carrots, sweet peppers and tomatoes are used as vegetables in the following ratio of initial components in%: Pearl barley 50 Zucchini 10 Bulb onions 10 Carrot 10 Sweet pepper 10 Tomato 9 Table salt 1.