Method for producing extruded product
By integrating buckwheat flakes, carrots, celery, onions, quinoa, and teff seeds into the extrusion process, the nutritional and taste qualities of extruded grain products are enhanced, addressing the limitations of existing methods and offering a more diverse range of options.
UA163620UActive Publication Date: 2026-07-08ODESA NATIONAL TECHNOLOGICAL UNIVERSITY
Patent Information
- Authority / Receiving Office
- UA · UA
- Patent Type
- Utility models
- Current Assignee / Owner
- ODESA NATIONAL TECHNOLOGICAL UNIVERSITY
- Filing Date
- 2026-02-18
- Publication Date
- 2026-07-08
AI Technical Summary
Technical Problem
Existing methods for producing extruded grain products result in products with low nutritional and biological value, lacking improved taste properties and a diverse range of options.
Method used
Incorporating buckwheat flakes, dried carrots, dried celery, dried onions, ground quinoa seeds, and teff seeds into the extrusion process, along with corn grits and iodized table salt, to create a balanced mixture that enhances nutritional and biological value, taste, and aroma.
Benefits of technology
The introduction of these ingredients results in a product with higher protein, vitamin, and mineral content, improved taste, and enhanced organoleptic qualities, expanding the range of available extruded grain products.
✦ Generated by Eureka AI based on patent content.
Abstract
Method for producing extruded product involves preparing the ingredients, mixing corn grits as the main grain component with a spice component, iodized table salt, and an additional grain component, extruding and shaping of the finished product. Wherein, buckwheat flakes, dried carrots, dried celery, and dried onions are additionally used. Dried dill is used as the seasoning. Ground quinoa and teff seeds are used as the additional grain component, in the following ratio of the specified components, by mass %: corn grits 60-70 buckwheat flakes 10-15 iodized table salt 0.5-2.0 dried carrots 0.5-2.0 dried celery 0.5-2.0 dried dill 0.5-2.0 dried onions 0.5-1.5 ground quinoa seeds 2.0-5.0 ground teff seeds the rest.
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