WHOLE-GRAIN PROTEIN CHIPS AND THEIR PRODUCTION METHOD Russian patent published in 2020 - IPC A23L7/117 A23L7/126 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. One proposes a composition of whole-grain protein chips which includes whole rice grits or a mixture of whole rice and maize croups, legume grains, sea salt, water, wherein leguminous crops are represented by peas or beans or lentils or mung beans or chickpeas or soya or mixtures thereof, at following ratio of initial components, wt. %: rice groats or mixture of rice and corn groats 50.0–80.0; leguminous crops 20.0–60.0; sea salt 0.1–3.0; water is balance. Chips composition additionally contains cinnamon, or seeds of amaranth, or chia, or flax, or their mixture, rosemary, basil, Provence herbs, Italian herbs, French herbs; natural flavours including basil, garlic, mustard, ginger and paprika; natural dyes, including beta-carotene, paprika extracts, turmeric; vitamin-mineral mixture containing sugar, ascorbic acid and vitamin-and-mineral premix containing thiamine mononitrate, riboflavin, pyridoxine hydrochloride, nicotinamide, folic acid, iron electrolytic, and carrier - maltodextrin. Also disclosed is a method for production of whole grain protein chips, involving use of said composition, in which cereals and legumes are prepared by cleaning them of impurities, subsequent crushing to particle size of 3–11 mm and water saturation, adding sea salt, extruding the ready legume mixture with simultaneous baking and briquetting with double pressing, wherein moistening to 14.5–19.0 % is carried out in vertical mixers by feeding water therein, mixing to uniformly distribute water with subsequent exposure for 2–4 hours, and extrusion of moistened legume and legume mixture is carried out at pressure of 120–160 bar between heated moulds to temperature of 220–240 °C.

EFFECT: invention involves the implementation of said product and method for production thereof, as a result of which a new snack product is prepared, intended for direct consumption as an additional source of protein, fibre, mineral substances and vitamins, namely: whole grain protein chips contain 15–25 % protein and fibre 5_7–8_9 g per 100 g of product.

7 cl, 52 tbl, 51 ex