METHOD OF PRODUCING INSTANT PRODUCT BASED ON GRAIN OR LEGUMINOUS CROPS Russian patent published in 2024 - IPC A23L7/117 A23L29/00 A23L3/44 

Abstract RU 2819773 C1

FIELD: food industry.

SUBSTANCE: invention relates to production of instant food products from grain or leguminous crops and which do not require cooking. Proposed is a method for producing instant products based on grain or grain legumes by sublimation, in which grain or leguminous components are pre-prepared, which are selected from: buckwheat groats, or wheat groats, or pearl barley groats, or rice groats, or quinoa, or bulgur, or emmer wheat, or oatmeal, or barley, or millet, or rye, or lentils, or peas, or beans, or maize, or chickpeas, or combinations thereof, wherein components are cleaned from impurities, washing, after which the components are boiled in water or in an aqueous solution with the addition of animal milk or its analogues of vegetable origin, or the components are steamed, or baked with addition of additional components in the form of vegetables and/or fruit, salt or its substitute, sugar or its substitute, honey or its substitute, after which the obtained composition is frozen at a temperature of −18 °C for 24 hours or at a temperature of −32 °C for 8 hours, then mixture is subjected to sublimation in vacuum at condenser temperature mode −43±5 °C, at pressure from 50 to 70 Pa, with temperature dynamics of the heating element of the sublimator shelves from +33 to +43 °C for 24 hours to obtain a product with moisture content of not more than 5%.

EFFECT: invention enables to obtain a dried food product of instant preparation from grain or leguminous components, characterized by high nutritive and energy value, as well as reduction of time for preparation of dishes using an instant product and versatility of conditions for use of the obtained product.

1 cl, 8 ex

Similar patents RU2819773C1

Title Year Author Number
METHOD FOR OBTAINING AN AIRY DESSERT WITH A LONG SHELF LIFE FROM VEGETABLE RAW MATERIALS 2022
  • Mitianin Igor Aleksandrovich
  • Iambusheva Zinaida Aleksandrovna
RU2796242C1
METHOD FOR OBTAINING POWDERED SAUCE FROM VEGETABLE RAW MATERIALS OF INSTANT PREPARATION 2022
  • Mityanin Igor Aleksandrovich
  • Yambusheva Zinaida Aleksandrovna
RU2796157C1
METHOD OF PREPARING PLANT PRODUCT IN FORM OF MEAT SUBSTITUTE 2023
  • Zheleznyj Anatolij Anatolevich
RU2813730C1
COMPOSITION FOR PREPARATION OF MEAT SUBSTITUTE 2023
  • Zheleznyj Anatolij Anatolevich
RU2815964C1
METHOD FOR PREPARATION OF CULINARY PRODUCT FROM GRAIN BEANS WITH APPLICATION OF BY-PRODUCTS AND DRIED APRICOTS 2017
  • Dzantieva Larisa Batarbekovna
  • Dulaev Tugan Alanovich
  • Temiraeva Kristina Robertovna
  • Dzantiev Marat Zaurbekovich
RU2640372C1
METHOD FOR PREPARATION OF VIRUS VACCINE AGAINST BIRD NEWCASTLE DISEASE (FOR ORAL APPLICATION) 2008
  • Khripunov Egor Maksimovich
  • Sukholejster Kira Vasil'Evna
  • Belun Ol'Ga Vladimirovna
  • Slivko Igor' Aleksandrovich
  • Izotova Nadezhda Aleksandrovna
  • Kushnir Anatolij Timofeevich
  • Vlasov Nikolaj Anatol'Evich
  • Kolbasov Denis Vladimirovich
RU2378013C1
METHOD FOR PRODUCTION OF PELMENI ENRICHED WITH VEGETAL RAW MATERIALS (VERSIONS) 2010
  • Vajtanis Marina Aleksandrovna
  • Iunikhina Vera Sergeevna
  • Nazarchuk Tat'Jana Nikolaevna
RU2472344C2
CHOPPED MEAT-AND-VEGETABLE SEMI-PRODUCT WITH OSTRICH MEAT 2023
  • Zolotokopova Svetlana Vasilevna
  • Pateev Salikh Saifullaevich
RU2821913C1
COMPOSITION OF GLUTEN-FREE GRAIN BAR WITH FRUIT AND VEGETABLE COMPONENTS AND METHOD OF ITS PRODUCTION 2023
  • Urubkov Sergej Aleksandrovich
  • Smirnov Stanislav Olegovich
RU2814169C1
FIRST COURSES PREPARATION METHOD 2012
  • Nugmanov Al'Bert Khamed-Kharisovich
  • Titova Ljubov' Mikhajlovna
  • Aleksanjan Igor' Jur'Evich
  • Nikulina Marija Aleksandrovna
  • Polikarpova Nadezhda Ehduardovna
RU2496388C1

RU 2 819 773 C1

Authors

Mitianin Igor Aleksandrovich

Iambusheva Zinaida Aleksandrovna

Dates

2024-05-24Published

2023-09-16Filed