EXTRUDED FLAKES AND MANUFACTURING METHOD Russian patent published in 2018 - IPC A23L7/117 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to food flakes, a dry food composition containing flakes, and a method for producing food flakes. Said flakes obtained by the method which does not include the flattening step have a porosity of 40–70 %, an average wall thickness of 100–180 mcm, a thickness of 0.5–2 mm, a length of 2–8 mm, and a liquid absorption coefficient of 80–200 g of liquid per 100 g of flakes. Said dried food composition is selected from a cereal product for infants, an adult cereal product, a dehydrated sauce, a dehydrated soup concentrate, a dehydrated dish, a reconstitutable beverage or a dehydrated pet food. To produce food flakes, the carbohydrate material is mixed in a single-screw or twin-screw extruder to form dough. Then, the dough is cooked in the extruder at a temperature in the range of 100–180 °C and with water content in the range of 5–30 %. After that, the extruded dough is cut into flakes directly at the dye outlet with a cutting frequency of 250–1000 Hz. Flakes are dried to a water content of 2–8 %. Wherein the method does not include the flattening step.

EFFECT: food grain flakes absorb less liquid, do not break down in water or milk, form a different texture when soaked in water or milk.

12 cl, 7 dwg, 5 tbl, 3 ex