METHOD FOR PRODUCING OF READY-COOKED PORRIDGE Russian patent published in 2007 - IPC A23L1/18 

FIELD: food-concentrates industry, in particular, production of dry breakfast using cereal groats puffing process.

SUBSTANCE: method involves heating and puffing cereal having moisture content of 16-26% at heating temperature of 100-120 C and pressure of 0.46-0.78 MPa; delivering calibrated puffed part of cereal having residual moisture content of 8-10% to pressing equipment in order to obtain briquettes; packing ready briquettes of cereal semi-finished product in bags, plastic or paper-plastic containers; additionally supplementing briquette with flavor additives, vegetable oil and spices packaged into metallized film. Flavor additives used are, for example, dried meat and food albumen, dried vegetables and spices, food aromatizer and salt, or dried fruit, candied peel, dried pitted and halved apricot, nuts such as cashew or hazel-nut, vegetable-based cream, sugar and salt, with total amount flavor additives making 0.5-10% by weight of ready-cooked porridge.

EFFECT: optimized cereal puffing process modes enabling obtaining of cereal-based semi-finished product with retained bran coating and embryo.

4 cl, 1 tbl