METHOD FOR PRODUCING FLAKE WITHOUT COOKING

摘要

FIELD: food concentrates industry. SUBSTANCE: method involves wetting groats until moisture content reaches 15.5-17.0%; exposing wetted groats to thermal treatment for 25-48 min with infrared radiation having wavelength of 0.8-5.0 micron and flux density of 22- 24 kW/sq.m to heat groats to temperature of 110-145 C and to increase corn seed volume by 1.1-1.2 times; tempering thermally treated groats for 10-15 min in heat-insulated hopper; increasing moisture content of groats by 2-4% and reducing temperature to 70-90 C; rolling groats grains to thickness of flakes, which does not exceed 0.4 mm; providing forced cooling of resultant flakes to temperature of 18-25 C and moisture content of 12-14%. Product may be obtained from cereal and leguminous crop grains and has dietary properties imparted by modifying natural food filaments. EFFECT: improved quality of ready product and prolonged shelf life. 2 cl