READY-TO-EAT PRODUCT AND PRODUCTION METHOD THEREOF Russian patent published in 2017 - IPC A23L7/117 A23L11/00 A23L29/25 A23L33/185 A23P10/25 A23P30/20 

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 in cold granulation machine. Cold moulding of non-expanded granules is performed. Granules are dried to moisture content of 14–21 wt%, and then flaked on rolls to produce flakes at a temperature of 110–150 °F. Flakes are dried and roasted to final moisture content from 1 to 5 wt%. According to one version of method of producing ready-to-eat grain flakes, cold moulding of non-expanded granules is carried out in a machine for rotational moulding of granules. Weight of said flakes in package, measured as weight of said flakes in container with volume of 231 cubic inches without compaction of grains before weighing, after preparation is 19–22 ounces.

EFFECT: invention provides ready cereal flakes, which have structural integrity, texture, size, shape, general appearance and a pleasant taste, similar on properties to traditional ready cereal flakes.

21 cl, 2 dwg, 2 tbl, 2 ex