RU2208340C2 - Method of obtaining fast-cook barley product - Google Patents

Abstract

FIELD: grain-processing industry. SUBSTANCE: method involves wetting barley grain; providing conditioning and conductive heating at temperature of 150-220 C with following shelling and grinding. EFFECT: provision for retention of native biologically active substances in product, reduced production costs and simplified production process.

Description

 The invention relates to the grain processing industry, is intended for cereal products that do not require long cooking.

 Known methods for producing rapidly digestible products from various cereals.

 However, methods for producing a quick-cooked product from barley grain are almost never used.

There is only a known method for the production of a rapidly digestible product from barley, which is taken as a prototype. The method involves curing for 2-4 hours, steaming at a steam pressure of 0.5-1.0 atm, air drying with a temperature of 80-90 ^o C to a moisture content of 17-19%, the dried grain is peeled and subjected to treatment with short-wave infrared rays the density of the radiant flux 32-34 kW / m ² for 10-15 s until the product reaches a temperature of 170-175 ^o C (see patent RU 1658974, IPC A 23 L 1/10, publ. 1991, BI 24).

 However, this method is expensive, because for steaming, drying and IR heating requires equipment that requires high energy consumption, which complicates the production and significantly increases the cost of the product. In addition, during the IR treatment of barley after peeling, the grain swells poorly due to the fact that the flower film is separated, which, when heated, causes vaporization inside it with increasing pressure.

 Thus, the objective of the proposed method is to obtain a rapidly digestible product from barley by simplified technology, expanding the range of finished products.

 The technical result of the invention is to preserve the product of natural biologically active substances, dietary fiber concentrated in the embryo, peripheral parts of the endosperm, fruit and seed coat, reducing the cost of the finished product and simplifying production.

When carrying out the invention, the indicated technical result is achieved by the fact that in the known method for the production of a quickly-digestible product from barley, it is necessary to moisten the barley grain to 24-28%, cure it for at least 6 hours and conductively heat it at a temperature of 150-220 ^o C for 10-15 minutes then peeling and further grinding is carried out.

A feature of the invention is the implementation of heat treatment by conductive heating at a temperature of 150-220 ^o C for 10-15 minutes and holding it immediately before peeling, as well as the degree of moisturization and the time of grazing.

 In the production process, moisturizing and smoothing provide swelling of starch grains and strengthening the relationship of moisture with grain. During the conductive heating of moistened barley grain, the features of its structure associated with the presence of a tight-fitting flower film, fruit and seed coat, and an aleuron layer consisting of 3-4 rows of cells contribute to the formation of internal vaporization with increasing pressure when it is heated. At a certain point, a sudden release of moisture occurs, leading to its expansion with loosening of the endosperm. After heat treatment, the humidity of barley is reduced to 8-12%. The increase in the size of the grains is accompanied by ruptures of the flower film over the entire surface with partial separation and the weakening of its connection with the core, which facilitates the process of peeling. When peeling barley, the yield of whole cereals is 97-99%. Expanded from the flower film, the expanded core of barley is an easily crushed foamy food material. Depending on the size of the crushed particles, the cooking time of the product is 2.5-8 minutes. In the proposed method, the obtained product from barley has increased nutritional and biological value due to the preservation of natural grain substances in it, concentrated in the peripheral parts: dietary fiber, micro and macro elements, fats, proteins.

 Thus, the effect of high temperature in direct contact of moistened grain with heating surfaces provides both cooking and drying of the product and bringing it to a state of complete preparedness for use while preserving the biologically active substances of barley. The resulting product has a porous structure. As a result of heat treatment, the degradation of grain starch occurs, which determines its readiness for use in food during short cooking.

 It is the claimed combination of distinguishing features of the invention: new conditions for the process of heat treatment provide the technical result indicated above.

 Comparison of the proposed method with other technical solutions known from the prior art made it possible to establish that the authors have not identified solutions that include a combination of features similar or equivalent to those claimed. This allows us to conclude that the proposal meets the criteria of "novelty" and "inventive step".

Optimum grain processing modes: moistening up to 24-28%, smoothing for at least 6 hours, heating at a temperature of 150-220 ^o C for 10-15 minutes.

When the grain is moistened less than 24%, there is insufficient destruction of the starchy part of the endosperm, which affects the rate of digestibility of the product. When moistened with more than 28%, the technological properties of grain (flowability) deteriorate, humidity increases, which requires additional drying of the grain. When grain is shaken for less than 6 hours, the degree of binding of water molecules to the grain chemicals (starch, protein) decreases, which worsens the effect of swelling. When the temperature of heating the grain below 150 ^o C for less than 10 min, the effect of vaporization in the grain is reduced, which leads to swelling of the grain (simple drying takes place), and at a temperature of heating above 220 ^o C for more than 15 min, carbonization of individual grains is observed.

Claims (1)

A method of manufacturing a rapidly digestible product from barley, characterized in that it provides for the moistening of barley grain to 24-28%, curing for at least 6 hours and conductively heating it at a temperature of 150-220 ^o C for 10-15 minutes, immediately after which peeling is carried out and further grinding.