METHOD FOR OBTAINING ENRICHED STARCH PRODUCT Russian patent published in 2017 - IPC A23P30/00 

FIELD: food industry.

SUBSTANCE: method for obtaining enriched starch product includes preparing starch-containing raw material, mixing it with an additive improving the nutritional product value, feeding the mixture into an extruder, extruding, and applying food or taste additives or flavourings on the extrudate surface. Potato, or corn, or wheat, or rice, or tapioca starch, or mixtures thereof, or wheat, or rye, or potato, or corn flour, or mixtures thereof, or dry mashed potatoes in the form of flakes, or granules, or granulate, or grits are used as starch-containing raw materials. As an additive inmproving the nutritional value of the product, marine fish of the cod and/or flounder and/or mackerel and/or scad and/or scorpionfish and/or tarwhine and/or purplehead and/or drum and/or herring, and/or smelt family, and/or fish bone flour are used in the dry ground or raw ground form. Raw materials are mixed with 1-15% of the additive improving the nutritional value of the product. In the extruder, simultaneously with the mixture, 1-3 wt % of carbon dioxide in the solid phase (dry ice) is fed and subjected to the single or multiple extrusion processing at the operating temperature in the range 100-200°C, with the rotation frequency of operation screws of 70-95 min^-1, the diameter of a spinneret used -1-6 mm, with or without additional water supply, as well as the rotation frequency of the feeder screw of 90-95 min^-1 and the rotation frequency of the cutting device of 80-85 min^-1with or without the subsequent crushing to the particle size of 0.67 mm or less. Applying taste additives on flavourings to non-crushed extrudate is achieved through its pelleting in salt brine and/or in the solution of amino acids, with or without applying a spicy-aromatic sprinkle, and subsequent predrying.

EFFECT: invention allows to obtain products with high nutritional value by the low-temperature extrusion method.

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