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

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely food flakes, coarse-milled cereals, a dry food composition containing flakes, and a method for producing food flakes. Said flakes obtained by the carbohydrate material method which does not include the flattening step have a porosity of 50–90 %, an average wall thickness of 30–90 mcm, a thickness of 0.5–2 mm, a length of 2–8 mm, and a liquid absorption coefficient of 100–600 g of liquid per 100 g of flakes. Coarse-milled flakes obtained by coarse milling of the above flakes have a porosity of 50–90 %, an average wall thickness of 30–90 mcm and a thickness of 0.5–2 mm. Said dry food composition comprising the above-mentioned food flakes or coarse flakes is selected from a cereal product for infants, cereal product for adults, dehydrated sauce, dehydrated soup, dehydrated dish, reconstitutable beverage or 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 a water content in the range of 5–30 %. After that, the dough is extruded through an extrusion die. Then, the extruded dough is cut into flakes directly at the outlet of the die with a cutting frequency of 1000–2800 Hz. Flakes are dried to a water content of 2–8 %. Wherein the method does not include the flattening step.

EFFECT: food cereal flakes have no cracks, absorb less liquid, do not break down in water or milk, form a different texture when soaked in water or milk.

13 cl, 12 dwg, 9 tbl, 4 ex