METHOD FOR PRODUCTION OF INSTANT NOODLES FROM GLUTEN-FREE COMPOSITE MIXTURES Russian patent published in 2024 - IPC A23L7/113 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and public catering and can be used for production of noodles for preventive and health-improving alimentation. Initial raw material is represented by rice flour 47 % and linseed flour 15.3 %, which are sieved and mixed with mushroom powder 5 %. Egg yolk solution 19.6 % and water 13.1 % are added to the produced mixture. Dough is kneaded for 20–25 minutes, the produced dough is divided into mass corresponding to one portion, and rolled between rollers of rolling machine 10–12 times to the condition of dense band 3 mm thick. Produced semi-products are passed through noodle cutter and placed in a pan corresponding to a package. Drying is carried out at temperature of 35–40 °C and moisture content of 0 % for 4–5 hours, after which the semi-finished products are placed in a combi steamer at temperature of 98–100 °C and air humidity 100 % for 40 minutes. Then the combi steamer is cooled to 60–65 °C and the semi-finished product is dried at 0 % moisture content.

EFFECT: invention ensures enhancement of nutritive and energy value of the product.

1 cl, 3 dwg