FOOD PRODUCT Russian patent published in 2019 - IPC A23L7/10 B02B5/02 B07C5/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in the manufacture of a product of high nutritional value. Food product contains rice cereal, obtained by cleaning the grain mass from impurities, peeling rice grains, separating the peeling products into shelled rice, unhulled rice and husk, sorting shelled rice in a photoelectronic separator by measuring color parameters – hue, saturation and lightness with the release of shelled rice grains with the usual color of bran covering, corresponding to the color parameters of the tone from 29.58 to 30.92 conv. units, saturation from 71.16 to 79.08 conv. units and lightness from 99.54 to 109.64 conv. units, followed by grinding. Food product additionally contains pink shelled rice, which is obtained from the processing waste of rice grain, which is a mixture consisting of seeds of wild plants, mineral impurities and shelled rice grains with different color of bran covering, other than ordinary color, by sorting waste to remove the seeds of wild plants and mineral impurities with the release of shelled rice grains with different color of bran covering, other than ordinary color. Surface of the isolated shelled rice grains with different color of bran covering with moisture content of 0.3–0.8 % by weight of the product is peeled. These grains are sorted to remove rice screenings and crushed rice grains with the release of whole grains of shelled rice with different color of bran covering. Whole grains of shelled rice are sorted with different color of bran covering with the release of shelled rice grains relevant to the color parameters: tones – from 18.64 to 23.58 conv. units, saturation – from 132.51 to 140.63 conv. units and lightness – from 80.93 to 99.26 conv. units. Food product contains the following ratio of initial components, wt. %: rice cereal – 50-60, pink shelled rice – 40–50.

EFFECT: claimed food product has a higher nutritional value and can be recommended for the normalization of nutritional status for a number of functional ingredients.

1 cl, 1 tbl, 2 ex