PRODUCTION OF FLAKES OF FAST PREPARATION FROM GLUTEN-FREE RAW MATERIALS HAVING HERBAL SUPPLEMENT Russian patent published in 2018 - IPC A23L7/117 A23L33/105 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to method for producing functional flakes of fast preparation on basis of gluten-free raw materials. Preliminary prepare grain component by operation of cereal cleaning, which removes various contaminants, dust, unscoured grains, partially crushed grains and ferromagnetic impurities. Wet grit by washing for 4–5 minutes at water temperature of 14–18 °C, soak and set aside until reaching grit humidity of 28–30 %. Physiologically functional ingredients and flavoring additives: lemon balm, oreganum, ziziphora, salt, milk protein are added. Obtained mixture of grit with additional additives is processed in a microwave field with frequency of 2,450 MHz, with speed of grain of 0.4–0.8 °C/s, constantly mixing. Treatment is carried out for 150–160 seconds to the final product temperature of 60–65 °C. Bumping of mixture on smooth rollers rotating opposite to each other at the same speeds of 2.0–2.5 m/s with a clearance of no more than 0.5 mm is carried out. Flakes from crusher are dried to humidity of 10.0–11.5 % by a stream of heated air with temperature t=90–110 °C. After drying, flakes are finally cooled by air stream and separated from little scutes, crumbs obtained by bumping and drying, as well as from possible metallic impurities. Flakes are produced with the following component ratio, wt%: maize grits – 92.09; milk protein – 5.90; lemon balm – 0.32; oregano – 0.44; ziziphora – 0.38; salt – 0.87.

EFFECT: obtained functional flakes of fast preparation have improved composition, higher quality and are designed to expand assortment of gluten-free cereal products.

1 cl, 2 tbl, 3 ex