LT4913B

Composition for cereal-derived product

Abstract

The invention belongs to grain products, precisely cereal recipe compositions and can be used in a wide range of grain product industries. The intended purpose of the invention is to create such recipe compositions, which would allow expansion of food grain assortments and the variety of their composition and would also increase the taste of the product and its nutritional qualities. The indicated purpose is achieved by using five-grain cultures: wheat, corn, barley, and crushed peas recipe composition.<IMAGE>

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Term ended

Expired 15 June 2020, 6.3 years ago.

1 claim: 1 independent, 0 dependent

1
DEFINITION OF INVENTION IŠRADIMO APIBRĖŽTIS Formulation of cereal product consisting of cereal ingredients and broken peas, characterized in that it contains (by weight):Grūdų produkto receptūrinė kompozicija, susidedanti iš grūdinių ingredientų ir skaldytų žirnių, besiskirianti tuo, kad ją sudaro (masės %): kvietinės kruopos 20-30 miežinės kruopos 15-25 ruginės kruopos 20-25 žirniai 15-25 avižinės kruopos 5-30. wheat groats 20-30 barley groats 15-25 rye groats 20-25 peas 15-25 oat groats 5-30.

211 paragraphs, as filed

The present invention relates to formulations of cereal products, in particular porridge, and can be used in the manufacture of consumer products for the cereal industry.

A ready-to-use cereal product enriched with sodium iron ethylenediaminetetraacetic acid complex is known. It is steamed, storage-stable, briquettes, roasted dough containing the grain ingredient wheat, rice, oats, corn, barley, rye, millet and amaranth (see PCT / US95 / 02039-EN 4138, TPK A 23L1 / 304 publ. .970425 with rev.

It is an object of the present invention to provide a formulation which can extend the range of food cereal products, diversify their component composition and also improve the taste properties of the product.

The stated purpose is achieved by using a formula of five cereals, wheat, oat, barley and rye, and broken peas, for the manufacture of cereal products, such as porridge, which is entitled "Five grain porridge".

For this purpose, well-dried cultures are cleaned to the grain requirements of food. Dried peas are peeled, ground and broken. Wheat, rye, barley and oats shall be hulled and polished in such a way that the upper part of the grain, the husk and the rounded ends of the grain, are completely removed. The resulting fine fraction is removed by a stream of compressed air and a grain cleaner. The individual prepared cereals are poured into the mixers in the desired ratio and mixed. The resulting mixture is packaged in paper or plastic containers.

Example I.

24% by weight of wheat groats, 24% by weight of barley groats, 23% by weight of rye groats, mixed with 24% by weight of peas, and 5% by weight of oat groats.

The energy content of 100 g of the product of such a formulation is given in Table 1.

Table I.

<td>The name of the ingredient</td><td>K.cal</td><td>Percent in the recipe</td><td>K.cal. quantity in composition</td>

<td>Wheat grits</td><td> 335</td><td> 24</td><td> 80,4</td>

<td>Barley grains</td><td> 320</td><td> 24</td><td> 76,8</td>

<td>Total: K.cal. KJ</td><td></td><td></td><td> 313,26 1311,93</td>

The nutritional value of 100 g of the product in such a formulation is given in Table 2.

table.

<td>The name of the ingredient</td><td>Protein (g)</td><td>Carbohydrates (g)</td><td>Fat (g)</td>

<td>Wheat grits</td><td> 11,0</td><td> 68</td><td> 1,2</td>

<td>Barley grains</td><td> 10,0</td><td> 65</td><td> 1,1</td>

<td>Total</td><td> 64,8</td><td> 300</td><td> 11,4</td>

Example II.

20% by weight of wheat groats, 20% by weight of barley groats, 20% by weight of rye groats, mixed with 20% by weight of peas, and 20% by weight of oat groats.

The energy value per 100 g of the product of such a formulation is given in Table la. Table Ia.

<td>The name of the ingredient</td><td>Kcal</td><td>Percent in the recipe</td><td>K.cal. quantity in composition</td>

<td>Wheat grits</td><td> 335</td><td> 20</td><td> 67</td>

<td>Barley grains</td><td> 320</td><td> 20</td><td> 64</td>

<td>Total: K.cal. KJ</td><td></td><td></td><td> 311,4 1304,14</td>

The nutritional value of 100 g of the product in such a formulation is given in Table 2a.

Table 2a.

<td>The name of the ingredient</td><td>Protein (g)</td><td>Carbohydrates (g)</td><td>Fat (g)</td>

<td>Wheat grits</td><td> 9,2</td><td> 56,6</td><td> 1</td>

<td>Barley grains</td><td> 8,4</td><td> 54,2</td><td> 1</td>

<td>Total</td><td> 89,4</td><td> 407,6</td><td> 29</td>

Example III.

Take 22% by weight of wheat, 22% by weight of barley, 22% by weight of rye, mixed with 22% by weight of peas, and 12% by weight of oatmeal.

The energy value of 100 g of the product of such a formulation is given in Table lb.

Table Ib.

<td>The name of the ingredient</td><td>K.cal</td><td>Percent in the recipe</td><td>K.cal. quantity in composition</td>

<td>Wheat grits</td><td></td><td> 22</td><td> 73,7</td>

<td>Barley grains</td><td> 320</td><td> 12</td><td> 38,4</td>

<td>Total: K.cal. KJ</td><td></td><td></td><td> 280,24 1173,64</td>

The nutritional value of 100 g of the product in such a formulation is given in Table 2b.

Table 2b.

<td>The name of the ingredient</td><td>Protein (g)</td><td>Carbohydrates (g)</td><td>Fat (g)</td>

<td>Wheat grits</td><td> 10,12</td><td> 62,26</td><td> 14</td>

<td>Barley grains</td><td> 9,24</td><td> 59,62</td><td> 1,1</td>

<td>Total</td><td> 76,34</td><td> 305,36</td><td> 19,7</td>

Example IV.

25% by weight of wheat groats, 20% by weight of barley groats, 25% by weight of rye groats, mixed with 20% by weight of peas, and 10% by weight of oatmeal.

The energy value of 100 g of the product of such a formulation is given in Table lc.

Table Ic.

<td>The name of the ingredient</td><td>K.cal</td><td>Percent in the recipe</td><td>K.cal. quantity in composition</td>

<td>Wheat grits</td><td> 335</td><td> 25</td><td> 83,75</td>

<td>Barley grains</td><td> 320</td><td> 20</td><td> 64</td>

<td>Total: K.cal. KJ</td><td></td><td></td><td> 312,1 1307,07</td>

The nutritional value of 100 g of the product in such a formulation is given in Table 2c.

Table 2c.

<td>The name of the ingredient</td><td>Protein (g)</td><td>Carbohydrates (g)</td><td>Fat (g)</td>

<td>Wheat grits</td><td> 11,5</td><td> 70,75</td><td> 1,25</td>

<td>Barley grains</td><td> 8,4</td><td> 54,2</td><td> 1</td>

<td>Total</td><td> 71,85</td><td> 338,3</td><td> 17,35</td>

Example V.

25% by weight of wheat groats, 25% by weight of barley groats, 20% by weight of rye groats, mixed with 20% by weight of peas, and 10% by weight of oatmeal.

The energy value of 100 g of the product of such a formulation is given in Table ld.

Table Id.

<td>The name of the ingredient</td><td>Kcal</td><td>Percent in the recipe</td><td>Kcal. quantity in composition</td>

<td>Wheat grits</td><td> 335</td><td> 25</td><td> 83,75</td>

<td>Barley grains.</td><td> 320</td><td> 25</td><td> 80</td>

<td>Total: K.cal. KJ</td><td></td><td> 1</td><td> 313,85 1314,4</td>

The nutritional value of 100 g of the product in such a formulation is given in Table 2d.

Table 2d.

<td>The name of the ingredient</td><td>Protein (g)</td><td>Carbohydrates (g)</td><td>Fat (g)</td>

<td>Wheat grits</td><td> 11,5</td><td> 70,75</td><td> 1,25</td>

<td>Barley grains</td><td> 10,5</td><td> 67,75</td><td> 1,25</td>

<td>Total</td><td> 71,8</td><td> 337,3</td><td> 17,3</td>

Example VI.

20% by weight of wheat groats, 25% by weight of barley groats, 25% by weight of rye groats, mixed with 20% by weight of peas, and 10% by weight of oatmeal.

The energy value of 100 g of the product of such a formulation is given in Table le.

Ie Table.

<td>The name of the ingredient</td><td>Kcal</td><td>Percent in the recipe</td><td>K.cal. quantity in composition</td>

<td>Wheat grits</td><td> 335</td><td> 20</td><td> 67</td>

<td>Barley grains</td><td> 320</td><td> 25</td><td>80, p</td>

<td>Total: K.cal. KJ</td><td></td><td> »</td><td> 311,35 1303,93.</td>

The nutritional value of 100 g of the product in such a formulation is given in Table 2e.

Table 2e.

<td>The name of the ingredient</td><td>Protein (g)</td><td>Carbohydrates (g)</td><td>Fat (g)</td>

<td>Wheat grits</td><td> 9,2</td><td> 56,6</td><td> 1</td>

<td>Barley grains</td><td> 10,5</td><td> 67,75</td><td> 1,25</td>

<td>Total</td><td> 71,65</td><td> 337,7</td><td> 17,35</td>

Example VII.

20% by weight of wheat groats, 20% by weight of barley groats, 25% by weight of rye groats, mixed with 25% by weight of peas, and 10% by weight of oatmeal.

The energy value of 100 g of the product of such a formulation is given in the If table.

If table.

<td>The name of the ingredient</td><td>K.cal</td><td>Percent in the recipe</td><td>K.cal. quantity in composition</td>

<td>Wheat grits</td><td> 335</td><td> 20</td><td> 67</td>

<td>Barley grains<sup>1</sup></td><td> 320</td><td> 20</td><td> 64</td>

<td>Total: K.cal. KJ</td><td></td><td></td><td> 311,05 1302,68</td>

The nutritional value of 100 g of the product in such a formulation is given in Table 2f.

Table 2f.

<td>The name of the ingredient</td><td>Protein (g)</td><td>Carbohydrates (g)</td><td>Fat (g)</td>

<td>Wheat grits</td><td> 9,2</td><td> 56,6</td><td> 1</td>

<td>Barley grains</td><td> 8,4</td><td> 54,2</td><td> 1</td>

<td>Total</td><td> 74,35</td><td> 334,8</td><td> 17,45</td>

Example VIII.

20% by weight of wheat groats, 25% by weight of barley groats, 20% by weight of rye groats, mixed with 25% by weight of peas, and 10% by weight of oat groats.

The energy value per 100 g of the product of such a formulation is given in Table lh.

Table Ih.

<td>The name of the ingredient</td><td>K.cal</td><td>Percent in the recipe</td><td>Kcal. quantity in composition</td>

<td>Wheat grits</td><td> 335</td><td> 10</td><td> 33,5</td>

<td>Barley grains</td><td> 320</td><td> 25</td><td> 80</td>

<td>Total: Kcal. KJ</td><td></td><td></td><td> 279,3 1169,71</td>

The nutritional value of 100 g of the product in such a formulation is given in Table 2h.

Table 2h.

<td>The name of the ingredient</td><td>Protein (g)</td><td>Carbohydrates (g)</td><td>Fat (g)</td>

<td>Wheat grits</td><td> 9,2</td><td> 56,6</td><td> 1</td>

<td>Barley grains</td><td> 10,5</td><td> 67,75</td><td> 1,25</td>

<td>Total</td><td> 74,3</td><td> 333,8</td><td> 17,4</td>

Example IX.

20% by weight of wheat groats, 15% by weight of barley groats, 20% by weight * of rye groats, mixed with 15% by weight of yeast, and 30% by weight of oat groats.

The energy value of 100 g of the product of such a formulation is given in Table II.

Table ii.

<td>The name of the ingredient</td><td>K.cal</td><td>Percent in the recipe</td><td>K.cal. quantity in composition</td>

<td>Wheat grits</td><td> 335</td><td> 20</td><td> 67</td>

<td>Barley grains</td><td> 320</td><td> 15</td><td> 48</td>

<td>Total: K.cal. KJ</td><td></td><td></td><td> 310 1298,28</td>

The nutritional value of 100 g of the product of such a formulation is given in Table 2i.

Table 2i.

<td>The name of the ingredient</td><td>Protein (g)</td><td>Carbohydrates (g)</td><td>Fat (g)</td>

<td>Wheat grits</td><td> 9,2</td><td> 56,6</td><td> 1</td>

<td>Barley grains</td><td> 6,3</td><td> 40,65</td><td> 0,75</td>

<td>Total</td><td> 104,5</td><td> 481,4</td><td> 40,6</td>

Example X.

30% by weight of wheat groats, 20% by weight of barley groats, 20% by weight of rye groats, mixed with 15% by weight of peas, and 15% by weight of oat groats.

The energy value per 100 g of the product of such a formulation is given in Table lj.

Table Ij.

<td>The name of the ingredient</td><td>Kcal</td><td>Percent in the recipe</td><td>Kcal. quantity in composition</td>

<td>Wheat grits</td><td> 335</td><td> 30</td><td> 100,5</td>

<td>Barley grains</td><td> 320</td><td> 20</td><td> 64</td>

<td>Total: K.cal. KJ</td><td></td><td></td><td> 314,05 1315,24</td>

The nutritional value of 100 g of the product in such a formulation is given in Table 2j.

Table 2j.

<td>The name of the ingredient</td><td>Protein (g)</td><td>Carbohydrates (g)</td><td>Fat (g)</td>

<td>Wheat grits</td><td> 13,8</td><td> 84,9</td><td> 1,5</td>

<td>Barley grains</td><td> 8,4</td><td> 54,2</td><td> 1</td>

<td>Total</td><td> 78,2</td><td> 376,25</td><td> 23,05</td>

Porridge's formula is a natural, healthy, rich product of various vitamins and trace elements. It retains all the nutritional qualities of oats, wheat, barley, rye and peas.

Porridge is rich in vitamins A, JV, B2, B3, B6, C, E, H, folic acid, inosine and minerals: fluorine, phosphorus, iron, calcium, potassium, cobalt, magnesium and more.

Porridge is a completely natural product made from traditional Lithuanian cereals, which are cooked to boil at the same time. Due to their properties, the grains are complementary, thus increasing the value of the product and the uptake of the substances contained in it.

Here is one of the simplest ways to cook porridge:

Fill the cereal mixture with cold water and leave for several hours. Cook the swollen grains over low heat. (It is possible not to soak, but it will cook for a while longer.) It is advisable to add butter, oil or other edible fats, salt, spices or other favorite additives during cooking. When cooked porridge, seasoned greaves, milk, other porridge seasonings.

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Citations
Document	Relation	Office	Cited during
LT5139B	Cited by	Lithuania	Applicant
LT4138B	Cites	Lithuania	Applicant
US9502039B2	Cites	United States of America	Applicant

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Document	Office	Kind	Date
2000050	Lithuania	A	2000-06-15
LT20000000050	–	–	–

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Composition for cereal-derived product

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