Cereal product based on baked oatmeal and cookies and method for its preparation

Abstract

FIELD: food industry.SUBSTANCE: invention relates to cereal products for breakfast. The proposed cereal product based on baked oat flakes and cookies includes baked oat flakes, an additional ingredient and mini-cookies. The additional ingredient is selected from a group that includes chocolate, nuts, caramel, dried fruits or berries, candied fruits and pieces of freeze-dried products: yogurt, ice cream, juice. The components are used in the following ratio, wt.%: baked oatmeal 20-70; mini-cookies 20-70; additional ingredient 5-20. In a preferred embodiment, the product additionally comprises a natural component with a secondary colouring effect, not belonging to the “dyes” group, selected from the group including: black carrots, orange carrots, safflower, red cabbage, radishes, purple potatoes, beets, spirulina, chlorella, in the form of juice, extract, liquid or powder state. The method for preparing a grain product based on baked oat flakes and cookies involves adding mini-cookies, an additional ingredient, and water to oat flakes with a flattening thickness of 0.40-0.80 mm. The additional ingredient is selected from a group that includes chocolate, nuts, caramel, dried fruits or berries, candied fruits and pieces of freeze-dried products: yogurt, ice cream, juice. Then it is mixed in a batch mixer for 1-5 minutes until the components are evenly distributed. The resulting mixture is kept at room temperature for 15-30 minutes, then spread on a baking sheet or under the oven and baked for 30-50 minutes at a temperature of 140-160 °C. The components in the resulting product are comprised in the following ratios, wt.%: baked oatmeal 20-70; mini-cookies 20-70; additional ingredient 5-20.EFFECT: high organoleptic properties of baked flakes while maintaining high nutritional value.4 cl

Description

[0001] The invention relates to the field of food industry, in particular to cereal products for breakfast, namely to the composition and method for preparing baked cereals.

[0002] A method for producing breakfast cereals from a mixture of baked oat flakes, extruded rice and corn is known (Method for producing breakfast cereals from a mixture of baked oat flakes, extruded rice and corn: patent RU2805185, Russian Federation, application RU2022134109, filed 12 / 23 / 2022, published 10 / 11 / 2023), during which the peeled oat groats are first subjected to two-stage heating and moistening, then heat treatment is carried out using IR radiation with a radiant flux density of 20 to 32 kW / m 2for 30-35 seconds at a temperature of 110-130°C, after which the oat groats are steamed, then they are sent for flattening to obtain flakes, which are processed for 30-40 seconds in a cascade roasting apparatus consisting of six thermal blocks located sequentially one after another, with an infrared emitter power of 66-67 kW, to obtain baked oat flakes, and corn grits and rice flour are separately extruded at a pressure of up to 200 kgf / cm 2and a temperature of up to 200°C to obtain extrudates in the form of extruded corn and rice, then the extruded corn is mixed in a coating drum at a ratio of 4:1 by weight with an emulsion obtained by whipping honey, and the extruded rice is mixed in a coating drum at a ratio of 4:1 by weight with an emulsion containing lecithin with the presence of cocoa powder, after which the baked oat flakes, extruded corn treated with emulsions and extruded rice are mixed with additional ingredients - dried apricots, prunes, raisins and cinnamon powder, at the following ratio of components, wt.%:

[0003] baked oatmeal 30,0 extruded corn 25,0 extruded rice 25,0 dried apricots 10,0 prunes 4,0 raisin 4,0 cinnamon powder 2,0

[0004] The disadvantages of this method include the potential for allergic reactions and the high energy consumption of production. The former is due to the use of honey, a known allergen, and the latter is due to the use of infrared heaters with a high radiant flux (20–32 kW / m²), heating up to 130°C, extrusion at pressures up to 200 kgf / cm² and temperatures up to 200°C, and the use of roasting machines with a power of 66–67 kW. All this makes the process less economical and increases the cost of production.

[0005] Also known is a method for producing extruded snacks of different colors with improved taste and aromatic properties (Method for producing extruded snacks of different colors with improved taste and aromatic properties (variants): patent RU2626738, Russian Federation, application RU2015139704, filed 09 / 17 / 2015, published 07 / 31 / 2017), including preparing a mixture for extrusion, extruding the resulting mixture, glazing the extrudate, drying and packaging the finished product. Moreover, the mixture is prepared from rice flour in the amount of 70-94 wt.%, oat flour in the amount of 1-20 wt.%, beet and / or red sweet pepper powders in the amount of 1-15 wt.%, 1-2 types of powders from the list: strawberries, raspberries, cherries, cranberries, lingonberries in a total amount of 1-15 wt.%, the mixture is extruded at a temperature of 110-160 °C, a pressure in the extruder chamber of 30-70 kg / cm 2, screw rotation speed of 150-600 rpm and moisture content of the extruded mixture of 12-20%, glazing of the obtained extrudate is carried out with a concentrate of juice of fruit and vegetable raw materials from the list: beets, strawberries, raspberries, cherries, cranberries, lingonberries in the amount of 15-25% of the product weight, drying of the glazed product is carried out to a moisture content of no more than 6%.

[0006] The disadvantages of the above technical solution include the change in the structure of the feedstock to produce an extrudate, which results in a highly energy-intensive process, as it requires maintaining a temperature of 110–160°C, a pressure of 30–70 kg / cm², and high screw speeds (150–600 rpm). This makes the process energy-intensive, increasing production costs.

[0007] The closest to the claimed invention is a crispy filling for milk and / or dairy products based on natural components (Crispy filling for milk and / or dairy products based on natural components: patent RU2723959, Russian Federation, application RU2019113101, filed 04 / 29 / 2019, published 06 / 18 / 2020), comprising a combination of oat flakes and berries and, additionally, at least one component selected from nuts and fruits, wherein the content of components in wt. % is:

[0008] cereal flakes 50-90 dried berries 2-10 nuts 2-20 dried fruits 2-20

[0009] Oat flakes in the filling according to the claimed invention have a size of 7-8 mm, covered with syrup based on honey and oligofructose and necessarily baked at a temperature of 140-160 о Within 30-50 minutes.

[0010] The disadvantages of the closest analogue include the presence of a honey- and oligofructose-based syrup and its relatively poor organoleptic properties when consumed as a stand-alone product rather than as a filler for a dairy product. Other disadvantages of the prototype include a relatively short shelf life without the use of preservatives.

[0011] The technical problem is the need to develop a composition and method for preparing baked flakes that is free from the above-mentioned disadvantages.

[0012] The technical result consists in ensuring high organoleptic properties of baked flakes while maintaining high nutritional value.

[0013] An additional technical result is to increase the shelf life without the use of preservatives.

[0014] The technical result is achieved in that the grain product is based on baked oat flakes and cookies, including baked flakes and an additional ingredient, characterized in that it additionally contains mini-cookies with the following content of components, wt. %:

[0015] flakes 20-70 mini cookies 20-70 additional ingredient 5-20

[0016] In a preferred embodiment of the invention, the additional ingredient comprises chocolate, nuts, caramel, dried fruits or berries, candied fruits, pieces of freeze-dried products: yogurt, ice cream, juice. Also, in a preferred embodiment of the invention, the additional ingredient comprises a natural component with a secondary coloring effect, not belonging to the "dyes" group, selected from the group consisting of black carrots, orange carrots, safflower, red cabbage, radishes, purple potatoes, beets, spirulina, chlorella, in the form of juice, extract, in liquid or powder form.

[0017] Also, the technical result is achieved by the fact that in the method for preparing the above-mentioned grain product based on baked oat flakes and cookies, during which flakes with a flattening thickness of 0.50-0.90 mm are loaded into a batch mixer, water with a dissolved component having a secondary coloring effect is added, and mixed in a batch mixer for 1-5 minutes until the components are evenly distributed, the resulting mixture is kept at room temperature for 10-15 minutes, then placed on a baking sheet of a rotary oven in the case of using a semi-automated line and baked for 30-50 minutes at a temperature of 140-160 ° C, or in the case of using an automatic line, the product is immediately, without holding, fed to the oven base, baked for 15-20 minutes at a temperature of 140-160 ° C.

[0018] In a preferred embodiment of the above method, before adding water to the flakes, a natural component with a secondary coloring effect is added that does not belong to the “dye” group, selected from the group including: black carrots, orange carrots, safflower, red cabbage, radishes, purple potatoes, beets, spirulina, chlorella, in the form of juice, extract, in liquid or powder form.

[0019] The proposed invention ensures high organoleptic properties of baked cereals and a high nutritional value of the resulting product. It also has a shelf life of up to 12 months without the use of preservatives, which is six months longer than the prior art. Furthermore, the cereal is baked with a natural component possessing a secondary coloring effect, not related to the "coloring" group, selected from the group including black carrots, orange carrots, safflower, red cabbage, radishes, purple potatoes, beets, spirulina, and chlorella, in the form of juice, extract, liquid, or powder. No added sugar of any kind (including honey, molasses, etc.) or oil of any kind is added, which positively impacts the nutritional value of the product.

[0020] A cereal product based on baked oatmeal and cookies is obtained as follows.

[0021] Mini cookies and additional ingredients are added to flakes with a flattening thickness of 0.40-0.80 mm in the following proportions:

[0022] baked cereal 20-70 mini cookies 20-70 additional ingredient 5-20

[0023] In one embodiment of the invention, the composition contains chocolate, nuts, caramel, dried fruits or berries, candied fruits or pieces of a freeze-dried product selected from the group consisting of yogurt, ice cream and juice as an additional ingredient.

[0024] Also, in one embodiment of the invention, as an additional ingredient, it contains a natural component with a secondary coloring effect, not related to the “dyes” group, selected from the group including: black carrots, orange carrots, safflower, red cabbage, radishes, purple potatoes, beets, spirulina, chlorella, in the form of juice, extract, in liquid or powder form.

[0025] Add water to the resulting mixture and mix in a batch mixer for 1-5 minutes until the ingredients are evenly distributed. Let the mixture sit at room temperature for 15-30 minutes, then spread it on a baking sheet or in the oven and bake for 30-50 minutes at 140-160°C.

[0026] The claimed invention is explained by an example.

[0027] To evaluate the organoleptic properties and nutritional value, several portions of breakfast cereals were prepared according to the prototype and the claimed invention.

[0028] Sample 1 was prepared based on the prototype (RU2723959) and included:

[0029] cereal flakes 70 dried berries 10 nuts 10 dried fruits 10

[0030] The nutritional value of sample 1 was 390 kcal / 1630 kJ.

[0031] Sample 2 corresponded to the claimed invention and included:

[0032] flakes 70 mini cookies 20 chocolate 10

[0033] The nutritional value of sample 2 was 400 kcal / 1670 kJ.

[0034] Sample 3 corresponded to the claimed invention and included:

[0035] flakes 20 mini cookies 60 black carrot juice 20

[0036] The nutritional value of sample 3 was 330 kcal / 1380 kJ.

[0037] Sample 4 corresponded to the claimed invention and included:

[0038] flakes 25 mini cookies 70 red cabbage extract 5

[0039] The nutritional value of sample 4 was 390 kcal / 1630 kJ.

[0040] Sample 5 corresponded to the claimed invention and included:

[0041] flakes 70 mini cookies 20 safflower extract 10

[0042] The nutritional value of sample 5 was 350 kcal / 1460 kJ.

[0043] The resulting samples were divided into 10 portions of 30g each for focus group tasting, after which participants rated the taste of the dish on a 10-point scale. The average scores were as follows: sample 1 - 6.7, sample 2 - 9.6, sample 3 - 8.9, sample 4 - 9.1, and sample 5 - 9.0.

Claims

1. A cereal product based on baked oat flakes and cookies, comprising baked oat flakes and an additional ingredient selected from the group including chocolate, nuts, caramel, dried fruits or berries, candied fruits and pieces of freeze-dried products: yogurt, ice cream, juice, characterized in that it additionally contains mini-cookies with the following component content, wt.%: baked oatmeal 20-70 mini cookies 20-70 additional ingredient 5-20 2. The product according to paragraph 1, characterized in that it additionally contains a natural component with a secondary coloring effect, not belonging to the group of “dyes”, selected from the group including: black carrots, orange carrots, safflower, red cabbage, radishes, purple potatoes, beets, spirulina, chlorella, in the form of juice, extract, liquid or powder state.

3. A method for preparing a grain product based on baked oat flakes and cookies according to claim 1, during which mini-cookies and an additional ingredient selected from the group including chocolate, nuts, caramel, dried fruits or berries, candied fruits and pieces of freeze-dried products: yogurt, ice cream, juice, and water are added to oat flakes with a flattening thickness of 0.40-0.80 mm, and then mixed in a batch mixer for 1-5 minutes until the components are evenly distributed, the resulting mixture is kept at room temperature for 15-30 minutes, then laid out on a baking sheet or under the oven and baked for 30-50 minutes at a temperature of 140-160 ° C, while the components in the resulting product are contained in the following ratios, wt. %: baked oatmeal 20-70 mini cookies 20-70 additional ingredient 5-20 4. The method according to paragraph 3, characterized in that before adding water to the oat flakes, a natural component is added that has a secondary coloring effect, not belonging to the group of "dyes", selected from the group including: black carrots, orange carrots, safflower, red cabbage, radishes, purple potatoes, beets, spirulina, chlorella, in the form of juice, extract, liquid or powder state.