RU2288593C2 - Method for preparing of groats concentrates of first and second courses - Google Patents

Abstract

FIELD: food-processing industry, in particular, food concentrates industry.

SUBSTANCE: method involves forming binary groats compositions by providing paired dosing of soya groats with ground groats; introducing food additives and vegetables.

EFFECT: increased nutrient value of concentrates and reduced production costs.

5 tbl, 1 ex

Description

The invention relates to the food industry, in particular to food-concentrate production, and in particular to methods for preparing cereal concentrates of the first and second lunch dishes.

There is a method of preparing cereal concentrates of the first (soups) and second (cereals) lunch dishes, including preparing raw materials and obtaining crushed cereals in the form of oat, rice, buckwheat, corn, wheat and soy, followed by mixing these components with food additives and vegetables. (Technology of cereal concentrates / Edited by V.N. Gulyaev. - M.: Agropromizdat, 1989. - 200 p. - Prototype.).

The disadvantage of this method is the low nutritional value of the concentrates and their relatively high cost.

EFFECT: increasing the nutritional value of food concentrates of the first and second lunch dishes and reducing their cost is achieved by mixing the components by preliminary formation of binary cereal compositions due to the pairwise dosing of soya groats with crushed cereals in the ratio:

followed by the introduction of food additives and vegetables in the following ratio, weight%:

At the same time, the formation of binary cereal compositions due to the pairwise dosing of soya grains with the specified crushed cereals in the indicated proportions allows increasing the biological and energy value of the compositions by mutual enrichment with chemical nutrients and obtaining a higher content of vitamins and minerals in them. Cooking soups and cereals on the basis of such binary cereal compositions can reduce the dose of fat and dried meat by almost 50%, which significantly affects the cost of the first and second lunch dishes at a higher nutritional value of concentrates.

The method is as follows.

Obtained according to the relevant technological schemes and meeting the requirements of the standard, oatmeal, crushed rice, buckwheat minced, corn No. 3, Artek wheat groats and soybean heat-treated groats produced for their size are dosed in the following proportions:

and mix. As a result of this, binary cereal compositions are formed. Nutrient additives are added to the obtained cereal compositions in predetermined proportions to improve the appearance, taste, smell, and increase nutritional value. Such additives include fat, dried meat, dried potatoes and vegetables, etc. The ratio of the components for the concentrates of the first lunch dishes (soups) are presented in table 1, for the second lunch dishes (cereals) - in table 2.

Example. To obtain the concentrate of the first lunch dish, they take oatmeal (oatmeal) and soy groats of the same size parameter. These components are dosed in a ratio of 25% soya cereal and 75% oatmeal. By combining these components in this ratio, a binary cereal composition is formed (Table 3), which contains 12% moisture, 17.4% protein, 9.2% fat, 43.85% carbohydrates, 1.8% minerals with an energy value of 320.7 kcal. At the same time, the protein content in the new product increases by 6.4%, fat - by 3.2%, and energy value increases by 17.7 kcal. The content of minerals increases by 0.65%.

According to tables 4 and 5, the biological value of cereal binary compositions oat + soybean (25%), etc. also increases. So the integral amino acid rate of this composition is increased by 4%, and for such a composition as crushed rice + soya groats (50%), by 17%.

An increase in the energy value of the oat + soybean cereal composition (25%) by 17.7 kcal made it possible to reduce the content of animal fat in concentrates of the second lunch dishes by 50%, and an increase in protein content by 6.4% to reduce the content of dried meat from 10% to 5 % (see table 2) and thereby reduce the cost of the product (cereal concentrates). The inclusion of additional components in the recipe (onions, carrots, mushrooms, etc.) made it possible to increase the taste of the product, and therefore its nutritional value.

Claims (1)

A method of preparing cereal concentrates of the first and second lunch dishes, including the production of crushed cereals in the form of oat, rice, corn, wheat and soy component, followed by mixing them with food additives and vegetables, characterized in that the mixing is carried out by pre-forming a binary cereal composition due to pairwise dosing of soya groats with crushed cereals in the ratio:

with the subsequent introduction into the cereal composition of food additives and vegetables in the following ratio, wt.%: for the first lunch dishes (soups): Cereal composition including oatmeal + soya groats (25%) 25 Dried potatoes twenty Dried vegetables 26 Fat four Dried onions 2 Dried carrots 2,4 Dried mushrooms 8 Spices 0.1 Dextrinized flour 5 Salt 7 Monosodium glutamate 0.5 Cereal composition including crushed rice + soya groats (50%) 25 Dried potatoes twenty Dried vegetables 28 Fat four Dried meat 6 Dried onions 2 Dried carrots 2,4 Spices 0.1 Dextrinized flour 5 Salt 7 Monosodium glutamate 0.5 Cereal composition, including corn grits No. 3 + soy groats (25%) 25 Dried potatoes twenty Dried vegetables 28 Fat four Dried meat 6 Onion 2 Dried carrots 2,4 Spices 0.1 Dextrinized flour 5 Salt 7 Monosodium glutamate 0.5 Cereal composition, including Artek wheat groats + soya groats (25%) 25 Dried potatoes twenty Dried vegetables 27 Fat four Dried meat 3 Dried onions 2 Dried carrots 2,4 Dried mushrooms four Spices 0.1 Dextrinized flour 5 Salt 7 Monosodium glutamate 0.5 For the second lunch dishes (porridge): Cereal composition including oatmeal + soya groats (25%) 80 Fat four Dried meat 5 Dried carrots 4.7 Dried onions 3 Salt 3 Monosodium glutamate 0.3 Cereal composition including crushed rice + soya groats (50%) 80 Fat four Dried meat 5 Dried carrots 4.7 Dried onions 3 Salt 3 Monosodium glutamate 0.3 Cereal composition, including corn grits No. 3 + soy groats (25%) 80 Fat four Dried meat 5 Dried carrots 4.7 Dried onions 3 Salt 3 Monosodium glutamate 0.3 Cereal composition, including Artek wheat groats + soya groats (25%) 80 Fat four Dried meat 5 Dried carrots 4.7 Dried onions 3 Salt 3 Monosodium glutamate 0.3