RICE CRISPBREADS FOR CHILD NUTRITION AND A METHOD FOR MANUFACTURING THEREOF

Abstract

This group of inventions relates to a method for manufacturing and a composition of the rice crispbreads, containing rice grits, water and a flavouring additive, which includes concentrated fruit and/or vegetable juice or a mixture of fruit and/or vegetable juices in a mixture with berry and/or fruit puree, a natural flavour, beta-carotene. A method for manufacturing of the rice crispbreads contains a treatment of the rice grits by purifying them from impurities and subsequent moistening with water; extruding the finished rice grits with simultaneous baking and briquetting; applying the flavouring additive on a surface of the crispbreads by spraying, the components for manufacturing of the crispbreads being taken according to the above composition.

Claims

1. A rice crispbreads composition containing rice grits, water and a flavouring additive, wherein the flavouring additive includes concentrated fruit and/or vegetable juice or a mixture of fruit and/or vegetable juices in a mixture with berry and/or fruit puree, a natural flavour in the following ratio of the components, wt. %: TABLE-US-00016 water 0.7-9.8 rice grits 50.0-66.0 concentrated fruit and/or vegetable juice or 6.0-36.0 a mixture of fruit and/or vegetable juices berry and/or fruit puree or a mixture of 6.0-36.0 berry and/or fruit puree a natural flavour The rest.

2. The composition of claim 1, wherein the flavouring additive additionally contains beta-carotene0.05-0.1 wt. % and/or iodized salt0.2-1.0 wt. %, and/or cane sugar20.0-24.0 wt. %.

3. A method for manufacturing of the rice crispbreads, according to which the raw materials composition includes the use of rice grits, water and a flavouring additive, which includes concentrated fruit and/or vegetable juice or a mixture of fruit and/or vegetable juices in a mixture with berry and/or fruit puree, a natural flavour; beta-carotene; a treatment of the rice grits by purifying them from impurities and subsequent moistening with water; extruding the finished rice grits with simultaneous baking and briquetting; applying the flavouring additive on a surface of the crispbreads by spraying, the components for manufacturing of the crispbreads being taken in the following ratio, wt. %. TABLE-US-00017 water 0.7-9.8 rice grits 50.0-66.0 concentrated fruit and/or vegetable juice or 6.0-36.0 a mixture of fruit and/or vegetable juices berry and/or fruit puree or a mixture of 6.0-36.0 berry and/or fruit puree a natural flavour The rest.

4. The method of claim 3, wherein the raw materials for manufacturing of the crispbreads contain beta-carotene0.05-0.1 wt. % and/or iodized salt0.2-1.0 wt. % and/or cane sugar20.0-24.0 wt. %.

5. The method of claim 3, wherein moistening the rice grits is performed in the vertical mixers during 1-1.5 hours at mixing, while moisture of the finished moistened rice grits is 17.5-18.5%.

6. The method of claim 3, wherein extruding the moistened rice grits is performed under pressure of 130-140 bar between the press-forms heated up to 240-260 C.

7. The method of claim 3, wherein, when manufacturing the flavouring additive, at first the concentrated fruit and/or vegetable juice or their mixture is heated up to the temperature of 52-53 C.

8. The method of claim 3, wherein, at the step of moistening the rice grits, sunflower lecithin in the amount of 50 g per 100 kg of the grits is used as a surfactant, having beaten up preliminary this lecithin with room temperature water by a mixer.

9. The method of claim 3, wherein drying the crispbreads is performed at the temperature of 107-115 C.

Description

EXAMPLE 1

[0052] The rice crispbreads with banana.

TABLE-US-00002 The raw materials The raw materials name consumption, in wt. % Water 0.7 Rice grits of the 1st grade 63.0 Concentrated apple juice 24.0 Banana puree 12.0 The natural flavour Banana 0.25 Beta-carotene 0.05 Total: 100

EXAMPLE 2

[0053] The rice crispbreads with apple.

TABLE-US-00003 The raw materials The raw materials name consumption, in wt. % Water 0.7 Rice grits of the 1st grade 56.7 Concentrated beet juice 6.0 Concentrated apple juice 24.0 Apple puree 12.0 The natural flavour Apple 0.6 Total: 100

EXAMPLE 3

[0054] The rice crispbreads with pear.

TABLE-US-00004 The raw materials The raw materials name consumption, in wt. % Water 4.8 Rice grits of the 1st grade 52.9 Concentrated pear juice 30.00 Pear puree 10.00 The natural flavour Pear 2.3 Total: 100

EXAMPLE 4

[0055] The rice crispbreads with berries.

TABLE-US-00005 The raw materials The raw materials name consumption, in wt. % Water 0.7 Rice grits of the 1st grade 62.7 Concentrated apple juice 24.0 Concentrated strawberry juice 6.0 Raspberry puree 3.0 Blueberry puree 3.0 The natural flavour Strawberry 0.6 Total: 100

EXAMPLE 5

[0056] The rice crispbreads with caramel.

TABLE-US-00006 The raw materials The raw materials name consumption, in wt. % Water 9.8 Rice grits of the 1st grade 56.5 Cane sugar 20.0 The natural flavour Caramel 0.6 Iodized salt 1.0 Apple puree 6.0 Concentrated beet juice 6.0 Beta-carotene 0.1 Total: 100

EXAMPLE 6

[0057] The rice crispbreads with pear and caramel.

TABLE-US-00007 The raw materials The raw materials name consumption, in wt. % Water 7.2 Rice grits of the 1st grade 56 Cane sugar 24.0 The natural flavour Caramel 0.5 Iodized salt 0.2 Pear puree 6.0 Concentrated beet juice 6.0 Beta-carotene 0.1 Total: 100

EXAMPLE 7

[0058] The rice crispbreads with strawberries and banana.

TABLE-US-00008 The raw materials The raw materials name consumption, in wt. % Water 0.8 Rice grits of the 1st grade 63.0 Concentrated apple juice 18.0 Concentrated strawberry juice 6.0 Banana puree 9.0 Strawberry puree 3.0 The natural flavour Banana 0.2 Total: 100

EXAMPLE 8

[0059] The rice crispbreads with banana and apple.

TABLE-US-00009 The raw materials The raw materials name consumption, in wt. % Water 0.7 Rice grits of the 1st grade 60.0 Concentrated apple juice 30.0 Banana puree 6.0 Apple puree 3.0 The natural flavour Banana 0.3 Total: 100

EXAMPLE 9

[0060] The rice crispbreads with pear and apple.

TABLE-US-00010 The raw materials The raw materials name consumption, in wt. % Water 3.2 Rice grits of the 1st grade 66.0 Concentrated apple juice 12.0 Concentrated pear juice 6.0 Apple puree 6.0 Pear puree 3.0 The natural flavour Pear 3.8 Total: 100

EXAMPLE 10

[0061] The rice crispbreads with apple and broccoli.

TABLE-US-00011 The raw materials The raw materials name consumption, in wt. % Water 1.0 Rice grits of the 1st grade 62.0 Concentrated apple juice 24.0 Broccoli puree 12.0 The natural flavour Apple 1.0 Total: 100

EXAMPLE 11

[0062] The rice crispbreads with pumpkin and mango

TABLE-US-00012 The raw materials The raw materials name consumption, in wt. % Water 0.7 Rice grits of the 1st grade 50.0 Concentrated apple juice 12.0 Pumpkin puree 24.0 Mango puree 12.0 The natural flavour Mango 1.3 Total: 100

EXAMPLE 12

[0063] The rice crispbreads with apple and cauliflower.

TABLE-US-00013 The raw materials The raw materials name consumption, in wt. % Water 0.8 Rice grits of the 1st grade 50.0 Concentrated apple juice 36.0 Cauliflower puree 6.0 Apple puree 6.0 The natural flavour Apple 1.2 Total: 100

[0064] The method for manufacturing of the product consists of the following steps: [0065] accepting the raw materials; [0066] treating the raw materials for manufacturing; [0067] baking the crispbreads; [0068] applying the flavouring additive on a surface of the crispbreads; [0069] manufacturing the flavouring additive; [0070] drying the crispbreads; [0071] packaging the product.

[0072] Accepting the raw materials.

[0073] The raw materials are accepted by mass and quality and they are exposed to an input control for the compliance with the norms with respect to each kind of the raw materials. Each batch of the raw materials must be accompanied by a conformity certificate and a quality certificate. The used raw materials are stored in accordance with the applicable standards and specifications for them.

[0074] A treatment of the raw materials for manufacturing.

[0075] Rice grits: rice of the first grade undergoes purification on the separator Almaz intended for separating from the grits the impurities, which are different from it by the aerodynamic properties or it undergoes purification through a photoelectronic separator.

The purified grits are fed into vertical mixers for moistening. Moistening is an important technological operation that influence on the quality of the product. Moistening the rice occurs in the vertical mixers during 1-1.5 hours; the grits are periodically mixed for a uniform distribution of moisture. The amount of water required for moistening depends on original moisture of the grits. Moisture is determined by means of a moisture meter. Moisture of the finished moistened rice grits should be 17.5-18.5%. Sunflower lecithin in the amount of 50 g per 100 kg of the grits may be used as a surfactant to hold water on a surface of the grits, having beaten up preliminary this lecithin with room temperature water by a mixer. The moistened mixture from the mixer is fed by a vacuum loader into the grain processor bins for baking.

[0076] Baking the crispbreadsextruding.

[0077] The moistened mixture is fed into a funnel of the grain processor, and with the help of a feeder, it enters the press-forms in the bowl, which is formed by lowering the lower press-form, where the grain is fluffed and baked during a certain time.

TABLE-US-00014 The temperature of the top stove is 240-260 C. The temperature of the bottom stove is 240-260 C. The time of baking is 3.5-4.5 sec The time of pressing is 2.0 sec Pressure in a hydraulic system is 130-140 bar

[0078] The finished crispbread has an average weight of 1.2-1.4 g.

[0079] Applying the flavouring additive on a surface of the crispbreads.

[0080] Subsequently, the crispbreads are fed by a transporting conveyor through a cleaning drum into a vibro-sorting-guiding table designed for the arrangement of the briquettes and a manual selection of the defective ones. After the vibro-table, the briquettes enters the spray-chamber for applying the flavouring additive on a surface of the crispbreads. The spray-chamber works in a closed-loop mode, together with the two-tank system CEREX2TS, in which the flavouring additive is manufactured.

[0081] Manufacturing the flavouring additive.

[0082] The flavouring additive is manufactured in the two-tank system CEREX2TS, with the ratio of the concentrated fruit/berry/vegetable juices to fruit or and/or berry puree may be both 1:1 and 1:2; 1:3; 1:4. Also, the ratio of the different kinds of juices in the mixture or the different kinds of puree in the mixture can be both 1:1 and 1:2; 1:3; 1:4.

[0083] Only natural flavours are used for manufacturing.

[0084] For manufacturing of the flavouring additive, water is measured according to the recipe and it is heated up to the temperature of 60 C. Subsequently, with the mixer turned on, the juice and puree are added in small portions and mixed until they are dissolved, then salt, cane sugar, if they are envisaged by the recipe, flavour and food dyes are added.

[0085] When manufacturing the flavoring additive, at first the concentrated apple juice (possibly pear or other kinds of concentrated juices) is heated up to the temperature of 52-53 C., with the mixer turned on, the flavour, puree and natural food dyes are added: carotenes or concentrated beetroot (carrot, pumpkin, etc.) juice.

[0086] The finished flavouring additive is fed into the spray-chamber through the flexible tubes, while being skipped through a sieve during 5 minutes. Subsequently, it is applied on a surface of the crispbreads on both sides with the help of the spray-chamber nozzles.

[0087] Drying the crispbreads.

[0088] After applying the flavouring additive on both sides, the crispbreads are fed into the drying oven of the brand CEREXIRG10000/1000.

[0089] There are two zones in the oven:

TABLE-US-00015 The temperature in zone A is 107-115 C. The temperature in zone B is 107-115 C. The time of drying is 4.45-7 min. The speed of the conveyor is 575 units.

[0090] Moisture of the finished products should not exceed 3.2-4.8%.

[0091] This is followed by the steps of packaging and labeling and the subsequent transportation and storage of the finished product.

[0092] The given examples of a specific implementation allow determining an optimal ratio of the components for the rice crispbreads and obtaining the dietary crispbreads with the high organoleptic characteristics of quality and with a high nutritional value suitable for nutrition of young children from 1 year old.