GANDHI Kalpesh,ГАНДИ Калпеш,WENK Roger S.,ВЕНК Роджер С.
申请号：
RU2013156258
公开号：
RU0002616379C2
申请日:
2012.06.06
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically ready-to-eat cereal flakes and methods of their production. Said product is a plurality of flakes comprising grain present in an amount of 18 to 66 wt%, legumes present in an amount of 10 to 50 wt%, pea protein isolate present in an amount of 6 to 13 wt%, and process additives present in an amount of 3 to 9 wt%, based on total weight of said flakes. Ready-to-eat cereal flakes are obtained by forming food mass by mixing in extruder grains in an amount of 18 to 66 wt%, legumes in amount of 10 to 50 wt%, protein isolate in an amount of 6–13 wt% and a process additive in amount of 3 to 9 wt% of total weight of said food mass. Said food mass is subjected to thermal treatment in said extruder. Said prepared food mass is extruded from extruder in form of non-expanded food mass. Non-expanded extrudate is introduced a cold granulation machine, said food mass is moulded into non-expanded granules at temperature 100 °F or lower. Moisture content in said non-expanded granules ranges from 24 to 33 wt%, and weight of 100 granules ranges from 30 to 40 g. Said granules are dried to moisture content of 14 to 24 wt%. Granules are flaked at rolls to form flakes at a temperature of 110–150 °F. Said flakes are dried and roasted to final moisture content from 1 to 5 wt%. Alternatively, invention relates to a method for production of ready-to-eat cereal flakes, which comprises forming a food mass by mixing in boiling tank grain and protein isolate and thermal treatment of said food mass in said boiler at pressure 20–25 pounds/inch2 until moisture content in mass reaches 30 to 36 wt%. Prepared food mass is removed from boiling tank. Said mass is cooled and dried to moisture content of 24–33 wt%. Prepared food mass is ground through a sieve with hole diameter from 1/8 to 5/8 inches and additionally dried to moisture content of 20–26 wt%. Ground food mass is mixed with legumes and an additional amount of water i
