METHOD FOR PRODUCING OF CRACKER-TYPE SEMI-FINISHED FOOD PRODUCT Russian patent published in 2004 - IPC

FIELD: food- processing industry. SUBSTANCE: method involves grinding basic material; mixing with liquid phase, flavor and enriching additives; gelatinizing resultant mixture; extruding and drying. Basic material is product rejected during sorting - dry cuts of macaroni products and preliminarily dried raw cuttings. Rejected products are ground and mixed with liquid phase until weight part of moisture in mixture is 30-32%. Simultaneously composition of substances increasing swelling coefficient to optimal values is introduced. Said composition may be mixture comprising mineral salts and/or organic salt A, polysaccharide B and surfactant C, or mineral salt and/or organic salt A and polysaccharide B, or polysaccharide B and surfactant C, or mineral salt and/or organic salt A and surfactant. Said components are used in the ratio A:B:C=(99.8-0.003):(99.96-0.09):(98.91-0,02) or A: B=(99.901-0.003):(99.997- 0.099) or B:C=(99.967-0.99):(99.01-0.033) or A:C=((99.967-0.003):(99.997-0.033). Said composition is introduced in an amount of 0.01-30% by weight of basic material. Resultant mass is extruded at dough temperature of screw chamber of at least 60 C. Mineral salt is phosphate and/or sulfate. Organic acid salts are citrates and/or carbonates. Surfactants are non-ionic and/or anionic substances. Polysaccharides are pectin and/or alginate, and/or starch, and/or modified cellulose. Starch is rice, and/or maize, and/or corn, and/or potato starch. For obtaining of cracker type product, polysaccharide is citrus, and/or apple, and/or beet, and/or Jerusalem artichoke pectin. Modified cellulose is crystalline and/or fibrous methyl cellulose. Raw material may include wheat flour added in an amount of 5-50% by weight of basic material and rye flour. Cereal grits may be added in an amount of 3-20 wt%. Flavor and enriching additives are sugar and/or salt or carbon dioxide extracts or aqueous or aqueous-alcoholic extracts of brier, sea buckthorn, and black currant in an amount of 1-10 wt%. Vitamin preparations may be further added. EFFECT: increased swelling coefficient, uniform porous structure and reduced cost of product. 12 cl, 1 tbl, 213 ex