CEREAL-BASED PRODUCT WITH IMPROVED NUTRITIONAL VALUE, ENRICHED WITH FOOD FIBRE AND/OR CALCIUM Russian patent published in 2017 - IPC A23L7/10 A23L7/117 A23L7/161 A23L33/16 

FIELD: food industry.

SUBSTANCE: invention refers to puffed cereal based products. A granule is proposed for inclusion in the insoluble component in particulate form into the puffed cereal product comprising insoluble component particles coupled with each other by a binder. In this case, at least one material is used as a binder selected from the group consisting of partially gelatinized starches and fully gelatinized starches. The binder amount is from 5% to 40%, and the insoluble component amount is from 60% to 95% by total weight of the insoluble component in particulate form and the dry binder. In this case, the extruded without magnification granule has the size of the cross-sectional diameter of about 200 mcm to about 2 mm. The granules production method involves dough production by mixing the insoluble component in particulate form, water and binder in the extruder to combine insoluble component particles into a bound mass, dough extrusion through a matrix to obtain extrudate strips, cuting the extrudate strips into pieces and pieces drying to obtain granules. In this case, extrusion is carried out at the mass temperature at the extruder outlet of less than 100° C and the pressure of less than about 150 bar, whereby the granules do not increase during extrusion. A cereal product is proposed comprising pieces of puffed grains ready for consumption and the above-mentioned granules. Thus, the granules are evenly distributed in the pieces of puffed grains ready for consumtion. Granule insoluble component comprises at least one substance selected from the group consisting of cellulose and calcium, and the binder comprises a gelatinized starch in the amount of at least about 50% by weight of the binder. The puffed ready for consumption grains manufacturing method comprises mixing flour, water and the above-mentioned granules in the extruder to produce dough, dough extruding to increase the dough volume, and dough cutting into pieces. In this case, puffed grain pieces have a honeycomb structure, the walls of which form cavities, and the granules are partially or totally surrounded by the honeycomb structure walls or attached thereto. The finished product retains the texture for longer, has no taste and has a uniform appearance.

EFFECT: invention prevents from supressing the increase in the cereal product volume by the insoluble component in particulate form, such as cellulose and/or calcium, by the insoluble component granulling in particulate form.

21 cl, 3 dwg, 7 ex