Swollen extruded grain products with rich source of food fibre

FIELD: food industry.

SUBSTANCE: invention relates to a grain composition including wax starch in an amount of approximately 5 - 15% of the composition total weight, a grain mixture including a food fibre source in an amount of approximately 1 - 15% of the composition total weight, wholly grain flour in an amount of approximately 60 - 90% of the composition total weight and water in an amount sufficient to produce a swollen grain product.

EFFECT: invention enables production of a swollen grain product with high food fibres content having a lighter and more crispy texture as well as a mild taste.

15 cl, 2 tbl, 2 ex

 

The technical FIELD

The present invention relates to extruded cereal products with a high content of dietary fiber. In particular, the present invention relates to the production of expanded (increased in volume) of grain products with a high content of dietary fiber.

The LEVEL of TECHNOLOGY

Currently on the market there is a demand for food products with a high content of dietary fiber, for example, to maintain the health of colon cancer, reduce cholesterol, improve control of blood sugar levels and reduce the risk of cardiovascular diseases. It is desirable to provide ready-to-use expanded Breakfast with a rich source of dietary fiber.

For many years, cereal products derived from grains in expanded form. Expanded grains have a unique crispiness and texture and can be obtained in a variety of ways, including extrusion. However, extrudable wholegrain products with a high content of dietary fiber is difficult to specity without exposure to excessive heat treatment. Typically, the introduction of large quantities of dietary fiber in extruded cereal products inhibit their expansion in volume (swelling).

Therefore, there still exists a need for a method of producing expanded cereal products is impressive with a rich source of dietary fiber.

INVENTIONS

In one aspect the present invention relates to a completely grain composition. The composition includes grain waxy starch is from about 5 to about 15 wt.% grain composition and grain mixture comprises a source of dietary fiber, and a source of dietary fiber is from about 1 to about 15 wt.% grain composition. Completely grain composition is mixed with water to form a dough, cereal, which swells during extrusion.

In another aspect, the present invention relates to a method for producing expanded cereal products. The method includes combining a waxy starch from about 5 to about 15 wt.% grain composition and grain mixture comprising a source of dietary fiber, and a source of dietary fiber is from about 1 to about 15 wt.% grain composition, with the receipt when mixed with water test from the grain. The dough cereal ekstragiruyut obtaining expanded cereal products.

DETAILED description of the INVENTION

The present invention is directed to obtaining expanded extruded cereal products with a high content of dietary fiber. The authors of the present invention found that the swelling of the grain product with a high content of dietary fiber can be achieved by adding from about 5 to about 15 wt.% wax is on starch (of the total grain weight of the composition) in a mixture of grains, including the source of the fibers in an amount of from about 1 to about 15 wt.% of the total grain weight of the composition with getting completely grain composition. In one embodiment, the waxy starch may be added in an amount of from about 7 to about 10 wt.% of the total grain weight of the composition in the grain mixture comprising a source of dietary fiber in an amount of from about 6 to about 10 wt.% of the total grain weight of the composition. Completely grain composition is mixed with water to form a dough, cereal, which ekstragiruyut with getting swollen grain product. Expanded cereal product has a mild taste and aroma of the basics and is a rich source of dietary fiber.

One of the objects of the invention refers to a completely grain composition. Grain mixture includes flour from grain, sugar and a source of dietary fiber. Grain mixture combined with waxy starch with getting completely grain composition.

Used herein, the terms "weight grain composition" or "wt.% grain composition" refers to the combined weight of all dry ingredients, excluding water, before feeding into the extruder. Dough made from grain form after adding water in a completely grain composition or after adding water in a completely grain composition and heating. Usually the heating is carried out in the process, the extrusion process.

In the present invention in the grain mixture may be used any suitable source of dietary fiber. For example, a source of dietary fiber in the grain mixture can be dietary fiber corn or oats. Additionally, there may be used any source in the form of bran, such as bran cereals (for example wheat bran, oat bran, corn bran). Can be used flour from whole grain corn or oats. Dietary fiber can be selected from the group consisting of fiber, corn fiber, oat, wheat bran, oat bran, corn bran, flour from whole maize flour from whole oats and mixtures thereof. In one embodiment, the source of dietary fiber selected from the group consisting of flour from whole oats, fiber, oat fiber, corn and mixtures thereof.

In one embodiment, the content of dietary fiber is from about 1 to about 15% by total weight of grain dry matter. In another embodiment, the content of dietary fiber is from about 6 to about 10 wt.% the total weight is completely grain composition on the dry substance.

The person skilled in the art knows that the extrusion of the matrix have holes through which ekstragiruyut material. Therefore, the extrudate containing nerator is by the particles, that do not pass through the holes and clog it reduces the quality of the product and its reception. Thus, the person skilled in the art may take appropriate measures to ensure that the insoluble particles have a size less than the smallest hole.

Non-limiting examples flour from whole grains include whole wheat, whole rice, whole corn (maize), whole millet, whole sorghum (Milo), whole rye, whole triticale, whole oats, whole barley, whole grain Teff, whole wild rice, whole spelt, whole buckwheat, whole grain amaranth, whole quinoa, the integral kanavu (kaniwa), whole seeds celosia comb, flour from whole grains of other cereals, known from the prior art, and combinations thereof. Usually flour from whole grains is from about 60% to about 90 wt.% grain composition. In one embodiment, the flour from whole grains is from about 75% to about 85 wt.% grain composition. Following these guidelines, the expert in this field can get completely grain composition.

Waxy starch may represent any suitable waxy starch. Waxy starch is a starch containing 10% or less of amylose from starch content. Non-limiting examples of sources of grain who's cereals for waxy starches include rice, corn (maize), sorghum (Milo), barley along with other grains or starchy seeds. Waxy starch is chosen from the group consisting of corn, rice, barley and mixtures thereof. To achieve increased product volume during extrusion waxy starch is completely grain composition from about 5% to about 15 wt.%. In one embodiment, the waxy starch is from about 7% to about 10 wt.% grain composition. In one embodiment, the source of waxy starch is the starch is waxy maize.

Also in the grain mixture may be added other ingredients typically included in the composition of the grain product. Following these guidelines, a person skilled in the art can add various ingredients to the mixture of grain. For example, in the grain mixture can be added to any suitable sugar, such as sucrose, fructose, dextrose or other. Usually sugar is less than about 15 wt.% and, in particular, less than about 10 wt.% grain composition.

Can be added various minor components, such as flavors, colorants, salt and preservatives. For example, you can add any salt traditionally used in the prior art, such as sodium chloride. To increase the calcium content and the development of flavor and aroma can be add the Yong calcium carbonate. Can also be added preservatives, such as BHA, BHT and the like. In particular, such preservatives are typically used on the media. Use premix comprising BHT on maltodextrine media. Also in the grain mixture to increase the nutritional value of grain can be added vitamin Supplement/Supplement minerals. Alternatively, a solution of vitamins can be sprayed onto the surface of the grain. In addition, the resulting output of the extruder pieces of grain may additionally include a coating, such as a sugar coating or other coating known from the prior art.

In another aspect, the present invention relates to a method for producing expanded cereal product with a high content of dietary fiber. The method includes combining a waxy starch in an amount of from about 5 to about 15 wt.% grain composition with grain mixture including flour from grain, a source of dietary fiber and other ingredients with getting completely grain composition.

Completely grain composition is mixed with water to form a wet freely flowing mixture. Then wet free flowing mixture ekstragiruyut through the matrix under conditions sufficient to obtain the heat-treated test. Water can be added to completely grain composition in the count is the number of from about 16 to about 22 wt.% combined dry and wet ingredients. Water can be in the form selected from the group consisting of liquid water, steam, and mixtures thereof.

The person skilled in the art should understand that the combination of dry ingredients with a suitable amount of water enables you to get wet free flowing mixture. This mixture was subjected to heat treatment or is raw. The dough obtained when the starch present in the mixture, completely gelatinization. Therefore, the heat-treated dough obtained by heating of damp freely flowing mixture. In one embodiment, the heating is carried out by extrusion. In the extrusion process the starch gelatinised with the destruction of the starch granules and the release of amylose and amylopectin of the starch molecules. Gelatinizing starch transforms damp free flowing mixture of solids and water in the dough. Visco-elastic properties of the dough, allow the dough to rise in volume at the exit from the die of the extruder where the temperature is above the boiling point of water.

Extrusion is usually carried out in the extruder with multiple cylinder. Section of the cylinder is the ratio of the length L to the diameter D of from about 1 to about 10, specifically about 4. Additionally, the number of partitions in the cylinder is usually from 1 to about 8, in particular about 5 sections in the extruder. Usually these sections can be heated or cooling is about being independent in accordance with the requirements of use. Following these guidelines, a person skilled in the art can set appropriate limits water addition (or removal) of the fully-grain composition and heating to obtain the heat-treated test of grain.

Adding waxy starch in the grain mixture with a high content of dietary fiber results in a lighter, more crisp texture and a longer residence time in the plate, with the increase in the amount of extrusion, compared to the increase in volume of grain with a high content of dietary fiber without waxy corn starch. When a product with a high content of dietary fiber does not include waxy starch, the increase in the amount of extrusion requires significant efforts to increase the volume of the extruded product. These additional efforts to increase the solubility of starch in the solid product and, consequently, decreases the residence time in the plate. Therefore, in one embodiment, the use of extrusion to heat and increase in the volume of product increases in the volume of the product with a high content of dietary fiber according to the invention with the best texture and a longer period of time at the plate.

Not wanting to be limited by any theory, the authors of the us is Otsego invention consider that it is desirable to have less effect during extrusion because it minimizes damage to the starch and related to solubility. Therefore, a product with a high content of dietary fiber under this scenario execution has a longer period of time staying in the plate compared to a product with a high content of dietary fibers, not containing waxy starch.

In one embodiment, the dough of the grain is subjected to heat treatment during extrusion in a suitable extruder, as is known from the prior art, to obtain expanded blown grain. Usually, this extrusion is carried out at a low moisture content and high shear force. The total moisture content in the grain dough in the extruder is typically from about 16% to about 22% of the total weight of the grain test. This concentration can be achieved by adding water prior to extrusion in a dry, free flowing mixture and mixed using a suitable mixer. Hydrating freely flowing mixture may be added a small amount of steam. This allows you to hydrate even the flour, starches and dietary fiber and pre-heat the wet mixture before extrusion.

To achieve the desired degree of increase in the volume of grain extruder can work is th heating the dough to a temperature of from about 300°F (149°C) to 350°F (177°C). At the exit of the extruder grain product rapidly increases in volume with getting swollen grain product, representing a long ribbon of grain, which is cut or otherwise divided into parts, as known to the person skilled in the art. In one embodiment, the dough can be obtained and subjected to heat treatment during extrusion in a suitable extruder. When the output of grain from the extruder pieces of grain rapidly increase in volume with getting swollen grain product. Following these guidelines, a person skilled in the art can establish the appropriate conditions of the extrusion process.

EXAMPLE 1

Get extruded cereal product with a high content of dietary fiber, using the ingredients in the relative proportions shown in Table 1.

Table 1
The dry components of the mixturewt.%, approximately
White whole grain corn flour75-85
Wax starch7-11
Oatmeal 5-9
Sugar and other ingredients3-9
Total100

These ingredients are mixed with water to about 6-15 wt.% dry ingredients. To hydrate in free flowing mixture injected a small amount of steam. Wet free flowing mixture ekstragiruyut at elevated temperatures from about 300°F (149°C) to 350°F (177°C) to obtain the expanded grain product. The product has a fine structure with good texture and a mild flavor and aroma of the basics. The product has the best time at the plate in comparison with other identical products which do not have a waxy starch obtained similarly, the content of dietary fiber per serving is about 3 grams.

EXAMPLE 2

Get extruded cereal product with a high content of dietary fiber, using the ingredients in the relative proportions shown in Table 2.

Table 2
The dry components of the mixturewt.%, approximately
White whole grain corn flour78
Wax starch9
Oatmeal7
Sugar and other ingredients6
Total100

The increase in volume of grain product with a high content of dietary fibers produced by mixing the ingredients shown in Table 1, with water. Water is added in a quantity sufficient to obtain about 10 wt.% dry ingredients. Also in the grain mixture is injected a small amount of steam for the hydration of the flour, starches and dietary fiber and pre-heating the wet mixture before extrusion. Then the dough from the grain is subjected to heat treatment and ekstragiruyut with getting swollen grain product. The greatest amount of heat comes from friction in the extrusion process. To achieve the desired degree of increase in the volume of grain extruder heats the dough to a temperature of from about 300°F (149°C) to 350°F (177°C). The dough of the grain allows to obtain a product with a mild flavor and aroma of the foundations and content of dietary fibers of about 3 grams per serving. Also the product has a fine structure, low bulk density and good texture.

Given the advantages given the nogo above description and shown in the examples of embodiments, specialist in this field, it is clear that can be obtained many alternative and different embodiments that fall within the scope of the present invention. The above examples are not limiting. For example, can be present in a completely grain composition waxy starch of any type in an amount of less than 9 wt.% grain composition, or more than 9 wt.% grain composition, as indicated in the description. The person skilled in the art should understand that all such various modifications and alternative embodiments of the included in the scope of the invention. Appended claims cover all such modifications and alternatives of execution.

1. Completely grain composition for extrusion processing of obtaining expanded cereal product with a high content of dietary fiber, containing:
waxy starch is from about 5 to about 15 wt.% the total weight of the composition, and waxy starch selected from the group consisting of starch, waxy corn starch, waxy rice starch, waxy barley, and mixtures thereof; and
the grain mixture comprising a source of dietary fiber from about 1 to about 15 wt.% the total weight of the composition, and completely grain flour in an amount of from about 60 to about 90 wt.% the total weight of the composition, and water in an amount sufficient the full-time to obtain the expanded grain product,
when this source of dietary fiber selected from the group consisting of corn fiber, oat fiber, wheat bran, oat bran, corn bran, whole grain oat flour, and mixtures thereof.

2. The composition according to claim 1, in which the waxy starch is a waxy starch of corn.

3. The composition according to claim 1, which contains water in an amount from about 16 to about 22 wt.% the total weight of the composition and water.

4. The composition according to claim 1, which contains whole wheat flour in an amount of from about 75 to about 85 wt.% of the total grain weight of the composition.

5. The composition according to claim 1, in which whole wheat flour selected from the group consisting of whole grain wheat flour, whole grain rice flour, whole grain corn flour, whole wheat flour from millet, whole wheat flour, sorghum, wholegrain rye flour, wholegrain flour triticale, whole grain oat flour, wholegrain barley flour, whole wheat flour from Teff, whole wheat flour, wild rice, whole wheat flour from spelt, whole grain buckwheat flour, whole wheat flour from amaranth, whole wheat flour, quinoa, whole wheat flour from kaniva, whole wheat flour from celosia comb and combinations thereof.

6. Completely grain composition, comprising of:
waxy starch is from about 7 to 10 wt.% from the total weight to the position, and waxy starch selected from the group consisting of starch, waxy corn starch, waxy rice starch, waxy barley, and mixtures thereof; and
the grain mixture comprising a source of dietary fiber from about 6 to 10 wt.% the total weight of the composition, and completely grain flour in an amount of from about 60 to about 90 wt.% the total weight of the composition,
moreover, the grain composition is mixed with water in the form of liquid water, steam, and mixtures thereof with getting wet, free-flowing mixture, which is becoming termoobrabotannom grain dough, which swells during extrusion,
when this source of dietary fiber selected from the group consisting of corn fiber, oat fiber, wheat bran, oat bran, corn bran, whole grain oat flour, and mixtures thereof.

7. The composition according to claim 6, in which the waxy starch is a waxy starch of corn.

8. The composition according to claim 6, in which the source of dietary fiber selected from the group consisting of oat flour, oat fiber, corn fiber, and mixtures thereof.

9. The composition according to claim 6, which contains water in an amount from about 16 to about 22 wt.% the total weight of the composition and water.

10. The composition according to claim 6, which contains whole wheat flour in an amount of from about 75 to about 85 wt.% of the total grain weight of the composition.

11. Composers who ia according to claim 6, in which whole wheat flour selected from the group consisting of whole grain wheat flour, whole grain rice flour, whole grain corn flour, whole wheat flour from millet, whole wheat flour, sorghum, wholegrain rye flour, wholegrain flour triticale, whole grain oat flour, wholegrain barley flour, whole wheat flour from Teff, whole wheat flour, wild rice, whole wheat flour from spelt, whole grain buckwheat flour, whole wheat flour from amaranth, whole wheat flour, quinoa, whole wheat flour from kaniva, whole wheat flour from celosia comb, and combinations thereof.

12. Expanded cereal product with a high content of dietary fiber, including:
waxy starch in an amount of from about 5 to about 15 wt.% the total weight of the composition, and waxy starch selected from the group consisting of starch, waxy corn starch, waxy rice starch, waxy barley, and mixtures thereof;
the grain mixture comprising a source of dietary fiber from about 1 to about 15 wt.% the total weight of the composition, and completely grain flour in an amount of from about 60 to about 90 wt.% the total weight of the composition, water in a quantity sufficient to obtain a foamed product,
and the whole grain composition is subjected to extrusion under conditions sufficient for the teachings of expanded product
when this source of dietary fiber selected from the group consisting of corn fiber, oat fiber, wheat bran, oat bran, corn bran, whole grain oat flour, and mixtures thereof.

13. The composition according to item 12, which contains water in an amount from about 16 to about 22 wt.% the total weight of the composition and water.

14. The composition according to item 12, which contains whole wheat flour in an amount of from about 75 to about 85 wt.% of the total grain weight of the composition.

15. The composition according to item 12, in which whole wheat flour selected from the group consisting of whole grain wheat flour, whole grain rice flour, whole grain corn flour, whole wheat flour from millet, whole wheat flour, sorghum, wholegrain rye flour, wholegrain flour triticale, whole grain oat flour, wholegrain barley flour, whole wheat flour from Teff, whole wheat flour, wild rice, whole wheat flour from spelt, whole grain buckwheat flour, whole wheat flour from amaranth, whole wheat flour, quinoa, whole wheat flour from kaniva, whole wheat flour from celosia comb, and combinations thereof.



 

Same patents:

FIELD: medicine.

SUBSTANCE: group of inventions refers to medicine, namely gastroenterology and nutritional science, and may be used for treating and preventing metabolic and digestive disorders and related pathological conditions. That is ensured by introducing a food combination which contains mechanically processed grain shorts and meat or a dried product specified in the following group: fruit, vegetables, berries or any their combination.

EFFECT: using the given inventions enables higher therapeutic effect in metabolic and digestive disorders ensured by their normalisation.

20 cl, 6 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: declared invention refers to chemical-pharmaceutical and food industry, and concerns a food composition containing food fibres which is effective for treating or reducing rate of muscular atrophy and/or chronic muscular atrophy and/or sarcopenia, and the food fibre contain at least 30 wt % of indigestible oligosaccharides having a chain length of 3-10 monosaccharide units. Besides, the composition may contain others oligo- or polysaccharides, especially polysaccharides having a majority of anhydropyranose units.

EFFECT: composition possesses high clinical effectiveness in chronic muscular atrophy.

15 cl, 5 ex, 1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to a composition for alimentation of babies with low, very low or extremely low body weight at birth as well we for alimentation of premature babies. The composition includes 100-200 mg of threonine per 100 kcal, 5-15 wt % of palmitic acid of the total fatty acids content and prebiotic oligosaccharides capable to reduce pH in the digestive tract (DT). Additionally the composition contains 2 - 25 wt % of medium-chain fatty acids of the total fatty acids content. The composition may contain an undigestible oligosaccharide represented by galactose.

EFFECT: invention allows to enhance oral tolerance, reduce duration of food transit through DT, increase bowels movement periodicity, stimulate the immune system, accelerate initiation of complete enteroalimentation of babies born before 37 pregnancy weeks and/or babies with weight at birth less than 2500 g.

10 cl, 2 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: this invention covers food for 0-36 month aged infants. A composition comprising free amino acids as a single source of protein, source of fat acids comprising long-chain polyunsaturated fatty acids (LCPUFA), source of carbonhydrates comprising assimilable and non-assimilable carbonhydrates and bifidus bacteria was proposed for treatment of the patients suffering from tormina, astriction, snivel, sniffle, vomit, diarrhea, feces cruentae, mucus in defecation, spots, eczema, gastroesophageal reflux, eosinophilic esophagitis or asthma, allergy for cow milk and/or intolerance to dietary protein, and/or infections. Herewith, non-assimilable carbonhydrates are chosen from milk protein-free source, and bifidus bacteria are dietary protein-free, and the whole composition is essentially intact protein-free. Besides, assimilable carbonhydrate component contains less than 2 mass percent of lactose from overall assimilable carbonhydrates. Fat component includes 0.1-5 mass percent of LCPUFA from overall fat acids content. As an alternative, this composition is applied for stimulation of immune system maturation of the infants suffering from atopic diseases.

EFFECT: improvement of infant health without risks of adverse allergic reaction.

25 cl, 2 dwg, 3 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: present invention relates to food industry and may be used in pharmaceutical and cosmetological industries. The preliminarily fermented symbiotic matrix contains a suspension of grain products fermented with microorganisms immobilised in macrocapsules, encapsulated probiotics, free and/or encapsulated prebiotics as well as other ingredients. The symbiotic matrix production method envisages: stages of preliminary fermentation by way of placing grain products suspension into a reactor with immobilised microorganisms in macrocapsules; stages of separation of the macrocapsule from the matrix; stages of probiotic encapsulation by way of spray drying; emulgation or coacervation; addition of encapsulated probiotic and free and/or encapsulated prebiotic to the preliminarily fermented grain products suspension; addition of other food ingredients. The preliminarily fermented symbiotic matrix is intended, in particular, for cases when milk products intolerance and/or allergy occur.

EFFECT: invention allows to improve conditions of fermentative process at different levels, in particular, reduce fermentation period, decrease the risk of contamination, enhance metabolism and stability of microorganisms, produce a high quality product.

17 cl

FIELD: food industry.

SUBSTANCE: invention relates to production of functional food products and biologically active food additives. The composition for normalisation of microflora and cleaning organism from toxins contains at least one insoluble enterosorbent, at least one prebiotic, at least one edible fat of dodecanic type with a melting temperature of no higher than 39°C. The enterosorbent and prebiotic are introduced as a powder with particles sized no more than 65 mcm. The composition includes components at the following ratio, wt %: enterosorbent - 3-47%; prebiotic - 3-47%; edible fat of dodecanic type - 15-55%; moisture content - no more than 2.5 %. The method for the organism detoxication and recovery is as follows: it ensures simultaneous intake of the enterosorbent as well as the prebiotic and the fat of dodecanic type at least two times a day during 2-3 weeks by way of oral ingestion of the said composition. The composition is ingested in an amount of 50-250 g a day. Preferably, the product is ingested no less than 1 hour prior to meals or 1 hour after meals.

EFFECT: invention ensures complete the organism recovery due to immediate removal of toxins from all sections of the digestive system including the whole of the digestive system with simultaneous normalisation its microflora make-up including prevention of enteral dysbiosis in the process of antibiotic therapy as well as extension of the range of compositions fit for cleaning the organism from toxins and normalisation of microflora.

18 cl, 6 dwg, 12 tbl, 10 ex

FIELD: food industry.

SUBSTANCE: composition is extruded and represents chewing gum containing: a cellulose component represented by sugar-free inulin -25% - 75% of the said composition weight, a moistener component - 0.001% - 20% of the said composition weight, a carbohydrate component - 5% - 40% of the said composition weight, a fatty component - in an amount of less than 10% of the said composition weight.

EFFECT: composition possesses a pleasant taste, it is a low-caloric and suitable for the consumer, the composition ensures delivery of a high quantity of cellulose to the consumer.

26 cl, 2 tbl, 9 ex

FIELD: food industry.

SUBSTANCE: invention relates to a liquid food composition for oral ingestion and to the composition application for alimentation of infants and patients suffering from impaired action of bowel. The liquid food composition, according to the invention, has a viscosity 1 - 100 MPa-s and contains: one source of vegetable oil, fat - 0.5 - 10 g per 100 ml, short chain fatty acyl chains - 0.6 - 50 wt % and butyric acid - 0.3 - 5 wt % of total content of fatty acyl chains, polyunsaturated fatty acyl chains - 7 - 80 wt % of total content of fatty acyl chains, indigestible saccharides (with polymerisation degree 2 - 200 per 100 ml) - 60 mg - 15 g.

EFFECT: liquid food composition creates an effective bowel barrier across the digestive tract.

11 cl, 4 tbl, 4 ex

FIELD: medicine.

SUBSTANCE: method of intestine flora modification in animals with inflammatory disease of intestine (IDI) or subjected to risk of IDI development, includes introduction to animal of composition which includes, at least, one antioxidant. Antioxidant is selected from group, consisting of vitamin E, as general tocopherol, in amount from approximately 50 to approximately 1000 mcg, vitamin C in amount from approximately 30 to approximately 400 mcg and β-carotene in amount from approximately 0.1 to approximately 5 mcg per gram of feeding stuff consumed by animal in terms of dry substance. Also by introduction of said composition to animal realised is method of reduction of inflammation in gastro-intestinal tract of animal. Also claimed are set, composition of feeding stuff and combination of feeding stuff composition and, at least, one probiotic and prebiotic.

EFFECT: inventions ensure improvement of balance of useful and harmful bacteria in gastro-intestinal tract of animal.

35 cl, 4 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and deals with alimentation of children born by cesarean section. One proposes application of a composition including indigestible oligosaccharides to produce a composition for treatment and/or prevention of diseases with children born by cesarean section. The disease is selected from the group including asthma, allergy, infection and atopic dermatitis. Indigestible oligosaccharides content in the composition is 0.5 - 75 g per 100 g of dry weight of the composition. Alternatively the composition may include at least 5 wt % of indigestible oligosaccharides, at least 1 wt % of oligosaccharide consisting of uronic acid remains in terms of dry weight of the composition while total weight of indigestible oligosaccharides is 0.1 - 10 g per portion. Alternatively the composition may content 5-100 mg of nucleotides per 100 g of dry weight of the composition. Alternatively the composition may include 102 - 1013 CFU of bacteria per 1 g of dry weight of the composition.

EFFECT: invention allows to improve intestine maturation, enhance intestinal barrier and so to improve systemic condition of children born by caesarean section as well as promotes prevention and/or treatment of infection and other diseases with children born by caesarean section.

18 cl, 3 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: present invention relates to application of distillery slop and distillery slop extracts as an flavouring agent or salty taste perception enhancer in food products compositions. The method for production of a flavoured food composition with usage of dried distillery slop involves grains fermentation and distillation to produce distillery slop containing grain remains and soluble substances, drying to produce dried distillery slop (DDGS), selecting particles of relatively lighter shade from the dried distillery slop, the particles having "L" value equal to at least 60 and "b" value equal to at least +40 as measured against L*a*b Hunter Instruments colour grade. The selected high quality distillery slop is added to the food product in an amount from nearly 0.1% to less than nearly 10% of the whole weight of the food composition.

EFFECT: one ensures an inexpensive alternative to sodium-containing and other taste additives; additionally, one creates an opportunity to reduce the total content of sodium in food products.

6 cl, 5 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves milling bread into crumbs, the crumbs moistening until mass fraction of moisture is 26-28%, the mass extrusion, drying the moulded semi-product till moisture content is 9-10% with its subsequent intumescence in deep-frying fat. Nonconforming crumbled chocolate is introduced into the moistened bread crumbs in an amount of 1-15% of the crumbs weight.

EFFECT: invention allows to enhance food value and extend the range of bread crackers produced by way of nonconforming bread processing.

2 ex

FIELD: food industry.

SUBSTANCE: method for production of a coated rice composition includes the following stages: steam treatment of whole-grain rice with offal and germs, partial milling of rice grains for partial removal of offal and germs, coating composition production, application of a coating of the coating composition onto dry partly milled rice grains and drying coated rice grains to produce the whole-grain rice composition. The produced composition contains at least 7 wt % of offal in terms of dry substance weight.

EFFECT: invention enables production of a composition with short boiling duration, having a white colour and a taste and aroma more pronounced than those of regular white rice.

14 cl, 5 dwg, 1 tbl, 7 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves milling bread into crumb, the crumb moistening with camomile flowers infusion until mass fraction of moisture is 26-28%, the mass extrusion at a temperature of 90°C, drying the moulded semi-product till moisture content is 9-10% with its subsequent intumescence in deep-frying fat. For the infusion preparation one expends 15-50 g of camomile flowers with moisture content equal to 14% per 1 l of water.

EFFECT: invention allows to enhance food value and extend the range of bread crackers produced by way of nonconforming bread processing.

2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in manufacture of small-sized moulded and packed food products. The method envisages mixing binding protein mass with a filler represented by extruded grits as well as moulding/briquetting, sprinkling the protein-grain products with decorative seasonings and packing them by a mechanical method. The binding protein mass is represented by farm animals blood plasma (dried, powdered and water-soluble) and drinking water. The highly concentrated food system formulation is performed by the method of the protein mass combined dissolution and stirring together with the other dry components without high-temperature thermal treatment at moderate positive values of dough-makers or mincemeat mixers temperature to produce a product having viscous-plastic and binding properties.

EFFECT: method ensures production of a dry small-sized moulded food product based on farm animals blood plasma with native molecular structure, without denaturation of protein components as well as improvement of hygienic safety and comfort of the small-sized moulded food products consumption.

4 cl, 1 tbl

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to a method for production of confectionary popcorn and a device to be used therein. The method envisages production of the first sugar-glucose substance that is boiled at a temperature of 170-210°C during approximately 3-10 hours until the substance turns dark brown and viscous; then the substance is chilled. After tat one produced the second sugar-glucose substance that is boiled at a temperature of 100-130°C during approximately 1-10 hours. The first and the second substances are mixed at a ratio of 1:2-1:6; then the produced mixture is boiled and added to popcorn. The mixture may be moulded into pieces in a device including a cylindrical horizontal buffer reservoir 3 that is encapsulated inside a chamber 11 filled with oil, and a cylindrical main reservoir 2 encapsulated inside a chamber 23 filled with oil.

EFFECT: invention usage will allow to produce confectionary popcorn.

10 cl, 2 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food products treatment, in particular, to a method for production of puffed grains. The grains puffing method involves operations as follows: loading grain material into the chamber, the chamber pressurisation, the grain material treatment in the chamber, discharging the grain material into the receptacle bin. A preliminarily heated gasiform heat carrier is supplied under pressure into the chamber; after expiry of some time the chamber is immediately depressurised. The grains treated under overpressure are placed into the receptacle bin; the duration of treatment with the gasiform heat carrier is 3-300 sec, the gasiform heat carrier pressure is 0.3-3 MPa, the gasiform heat carrier temperature is 50-400°C.

EFFECT: said invention usage will allow to reduce the costs of puffed grains production, enhance the quality of the product feeding value.

5 cl, 1 dwg, 1 tbl, 8 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The compound contains Grade 4 or 5 wheat grains and Grade 3 maize grains (milled for particle size to be 0.025 - 2 mm), sugar powder and culinary salt. The above components are used at the following ratio, wt %: Milled Grade 4 or 5 wheat grains - 70 - 90, milled Grade 3 maize grains - 6 - 10, sugar powder - 1, culinary salt - 1.

EFFECT: proposed composition enables production of a food product containing starch and gluten and having the taste, colour and odour typical of wheat bread.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The proposed method contains the following stages: hydration of rice flour mixture to produce a rice mass, extrusion of the said rice mass to produce an extrudate and its cutting into granules. The granules are dried till moisture content is from nearly 9% to nearly 13 wt %. Additionally, one proposes a method for production of a fried light snack product from the rice-based granules with low fat content (less than nearly 18 wt %) and a light expanded volume snack made of the rice-based granules.

EFFECT: group of inventions allows to reduce the time of light snack production and to ensure reduction of fat content after frying in oil to be less than 18 wt %.

23 cl, 2 dwg, 1 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: device for crackers production contains a grain delivery unit for delivery of a certain quantity of grains and inner mould having a heater for grains heating and placement of grains delivered therein; an upper mould having a heater for grains heating and application of predetermined pressure to blast grains delivered into the inner mould and an outer mould wherein the upper and inner moulds are placed. The outer mould includes a facility for the upper mould raising to a specified height during blasting so that the upper mould is raised inside the outer mould after grains blasting between the upper and the inner moulds. The drive mechanism serves for operating the grain delivery unit, the upper mould, the inner mould and the said facility for the upper mould raising.

EFFECT: identical standardised form crackers production.

6 cl, 11 dwg

FIELD: food industry.

SUBSTANCE: invention relates to a method for manufacture of thin cookies with a smooth surface and cookies manufactured by this method. The method involves a series of stages. Dough is prepared by way of mixing the ingredients at a temperature of 37 - 70°C (preferably - 40 - 70°C) to produce rollable cohesive dough. The said dough composition is as follows, wt %: 0-56% of wheat flour, 4-62% of native starch, 1-26% of preliminarily gelated starch, the quantity of native starch (NS, preliminarily gelated starch (PS) and wheat flour WF (NS+PS+WF=1) per weight part is equal to: WF - equal to or less than 0.8, PS - equal to or less than 0.37 NS/PS - from 0.7 to 9; additionally, the composition contains water in an amount of 5-18% (preferably - no more than 16%), fat in an amount of 2-12% (preferably - no more than 10%), sugar with glucose syrup content equal to 0-8% in an amount of 0-28%, dry whey in an amount of 0-8% (preferably - 0-6%), an emulsifier in an amount of 0.1-1.5%, salt in an amount of 0-0.5% and other ingredients (such as a flavouring agent, a colouring agent and other similar ingredients) in an amount of 0-2% but no baking powder. The dough is rolled into a 0.2 - 1 mm thick sheet. The rolled out sheet is cut into dough pieces (preferably - separate ones). The dough pieces are baked on a perforated substrate to produce thin cookies free of bubbles.

EFFECT: invention enables production of smooth and thin cookies free of bubbles.

26 cl, 27 dwg, 6 tbl

Up!