RU2463809C2 - "talkan" functional food product of sprouted grains and product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a functional food product of sprouted grains and the product manufacture method. The food product contains a grain base, represented by sprouted grains, and additives represented by dried fruits and berries at preset components ratio. The grain base may be represented by sprouted grains of wheat, barley, rye, oats or their mixture. The invention relates to food industry, in particular, to methods for production of dietary and functional food, namely, sprouted grains. According to the invention, the product production method involves removal of impurities, washing with 18-25°C flowing water, sprouting under film during 36-56 hours till sprouts grow to no more than 0.5 mm height, thermal treatment of sprouted grains, their milling into 3-5 mm particles and addition of milled dried fruits and berries to the milled sprouted grains.

EFFECT: produced product has a high nutritive value, is saturated with biologically active substances in a form ready for human digestion and has a long storage life.

7 cl

Description

The invention relates to the food industry, in particular to methods for producing dietary and functional food, namely germinated grain.

The exceptional value of sprouted seeds lies in the fact that seedlings possess all the natural biological properties of a holistic living organism, while most of our usual plant products (leaves, tubers, stems, fruits) are only parts of the plant.

Dry seeds, at rest, contain substances necessary for the growth of the future plant. Germination is the transition of a seed from a dormant state to the growth of an embryo. At a certain temperature and humidity, the seeds swell, their breathing becomes more intense, they absorb minerals and trace elements from water, and the amount of vitamins in them increases significantly. During germination, the enzymes in the seeds break down complex proteins, fats and carbohydrates into simpler substances that are necessary for the growth of the future plant. And therefore, when using germinating grains as food, the human body receives and assimilates substances already processed by enzymes and saves its own strength.

Germinating seeds have tremendous energy potential, contain all the necessary vital components and are equipped with a system that facilitates their absorption. It is this unique combination of them that determines their powerful healing effect on the human body.

A known method of producing biomass of food seedlings under universal conditions [1], which consists in incubating the seeds in a vessel with a neck under a layer of water to obtain swollen seeds, draining the water and incubating the obtained swollen seeds before nibbling, that is, germination. To obtain swollen seeds, it is necessary to incubate the seeds of various crops under water for 10-13 hours. Then the seedlings are stored in the refrigerator for a week, they must be washed daily with cold water. Thus obtained wheat seedlings retain good quality and are suitable for use when stored in the refrigerator for up to 10-12 days. The advantage of this technical solution is the ability to obtain seedlings containing biologically active substances prepared for assimilation by the human body, in any conditions without the use of special equipment. The disadvantage of this method is the obligatory storage of the obtained product at a low temperature, a short shelf life.

The problem of increasing the shelf life and shelf life of the finished product is solved in the known method for the production of dishes of long-term storage "Talkan" [2]. The method involves mixing several ingredients with preliminary heat treatment of the main ingredient - crushed rice, and before heat treatment, crushed rice is soaked for 10-15 minutes, fried for 30-40 minutes at 200-220 ° C, crushed to the size of particles passing through a sieve with a diameter holes 1 mm. At the same time, the physicochemical and organoleptic characteristics of the product are improved and its shelf life is significantly increased. The disadvantage of this method is that rice is not germinated, but only soaked, i.e. there is no preliminary stage for the preparation of biologically active substances of rice.

Most often, germinated grain is used to make bread and bakery products as a component of dough.

The known composition of the dough for making bread from sprouted grain in the following ratio of components, wt.% .: salt 0.2-0.25, water 1.05-1.1, sprouted grain - the rest [3]. Before soaking, the grain is washed 2-5 times with water, the grain is soaked in children in water with a temperature of 20-25 ° C for 24-28 hours. As a result of exposure for the above time, the grain sprouts and reaches a sprout length of up to 1 mm. Then the sprouted grain is crushed, and the crushed grain mass is loaded into a dough mixer and mixed for 3-5 minutes with the addition of the same saline solution. The advantages of this technical solution is to obtain bakery products that are most suitable for use in the diet of people suffering from disorders of the gastrointestinal tract from inexpensive, affordable, easy-to-make components.

A known method for the production of grain bread [4], in which at one stage provides for the production of wheat seedlings. Soaking the grain is carried out for 24-48 hours with simultaneous germination to increase by weight 1.4-1.6 times when using water with a temperature of + 30 ° C to + 45 ° C, periodic washing 8-14 times every 2 5-3.5 hours. Then the germinated grain is ground to a value of 1.5-3.0 mm The effect of this technical solution is to obtain bread with improved nutritional and preventive properties.

A known method for the production of grain bread, including soaking wheat in water for 24-48 hours and germinating to a sprout 1 mm in size, grinding the sprouted grain, kneading the dough by mixing the grain material, water and salt, cutting the dough, fermenting it at the same time as proofing and further baking [5]. Thus obtained bread has a normal appearance and taste, which meets the requirements for dietary products.

A known method for the production of grain bread from whole biologically active wheat grain, comprising washing the grain with running water, soaking it at a water temperature of 25-40 ° C for 40-60 hours to a moisture content of 40-55%, its subsequent grinding, before preparing the dough crushed grain the mass is mixed for 1-3 minutes and left to ripen for 10-30 minutes, after which the recipe components are introduced into it, mixed again, then the dough is prepared from the resulting mass, it is fermented, chopped, proofing is carried out, Before baking, the dough pieces are subjected to active steam humidification at 240-300 ° C, and the finished products are cooled to a temperature of not more than 60 ° C and packaged [6]. The use of the invention extends the range of produced bread and enhances its healing properties.

A known method for the production of yeast-free bread from germinated wheat grain [7], involving the mixing of wheat flour, additives obtained from germinated grain. To obtain an additive from sprouted grain, wheat grain is washed with running water, soaked for 18-24 hours at a water temperature of 15 - 20 ° C, water is changed 3-6 times, each time the grain is mixed, the swollen grain is scattered with a layer of a thickness of not more than 5 cm and germinate it for 22-26 hours at a temperature of 18-25 ° C, while at least four times the grain is washed and mixed, and then crushed to particles with a size of 0.5 - 1.0 mm, and before mixing with other components the additive is pre-mixed with wheat flour. Baking the dough pieces is carried out for 30 minutes at 200 ° C with three to four steam purges. The bread obtained in this way, according to the applicant, has the ability to stimulate the immune system and activate metabolic processes in the body. It can be recommended for children, people of advanced age and weakened patients.

A known method of producing cereals from germinated grain [8], including washing, soaking, germinating moistened seeds and crushing them. The grain is washed for 2-2.5 hours at a temperature of 15-20 ° C, the grain is soaked for 15-16 hours at a temperature of 15-20 ° C, and one hour before the end of the soaking it is disinfected by adding a one percent lime solution to in the form of lime milk. Grain germination is carried out in an incubator at a temperature of 25-29 ° C for 2-2.5 hours at a relative humidity of 90-95%, followed by drying in the same incubator for 20-22 hours at a temperature of 38-40 ° C and with supply and exhaust ventilation. This technical solution provides an improvement in the quality of bread by formulating without yeast, toxic and carcinogenic substances while increasing the content of vitamins and biologically active substances due to the controlled process of germination of wheat grain.

Known technical solutions are aimed at saturating bakery products with biologically active components through the use of germinated wheat grain as one of the components of the dough. A common drawback of the above technical solutions is precisely that the sprouted grain is a component of the dough, and its use is possible only as part of other, more private methods, intended to obtain confectionery or bakery products with a specific recipe and predicted taste and organoleptic properties. In addition, the dough, the component of which is sprouted grain, is subjected to heat treatment (200-300 ° C) for 30-40 minutes. In this case, part of the biologically active substances contained in the germinated grain is destroyed. Rinsing and frequent mixing during germination, which are stages in individual technical solutions, can damage the seedlings, which will affect the quality of the product.

The closest in technical essence to the proposed method for producing a functional food product from sprouted grain is a method for the production of flour confectionery [9, prototype], which includes preparing an emulsion by mixing the fat phase, powdered sugar, salt, melange, preparing and molding dough, baking, cooling of finished products. Together with wheat flour, 5.0-8.0% of grains from sprouted grain of false cereals obtained in two stages are additionally introduced. In the first stage, the grain is treated with water at a temperature of 23-25 ° C for 40-48 hours until the appearance of sprouts with a size of 0.1-1 mm, and in the second stage, the sprouted grain is crushed on a dispersing machine to particles with a size of 0.1-2 mm. As a fat phase, nut oil is additionally used in an amount of up to 25.0%. As false cereals, millet, buckwheat, rice are used. The known method allows to improve quality, increase biological efficiency, physiological and nutritional value of flour confectionery. The disadvantage of the prototype method is the use of germinated grain only as a component of the obtained confectionery products, and therefore having a very short shelf life, as well as the inability to use it as an individual product.

An object of the invention is to obtain a functional food product "Talkan" from germinated grain, which has high nutritional value, is saturated with biologically active substances that are ready for human absorption, having a long shelf life and ready for use as a separate independent product.

The stated technical problem is achieved due to the fact that the proposed method of obtaining a product from germinated grain includes cleaning the grain from impurities, washing, germinating, heat treatment and grinding, while the selected grain is thoroughly washed under running warm water at a temperature of 18-25 ° C (mainly 18- 20 ° C), germination is carried out under the film and, depending on the season and raw materials, the germination time is from 36 to 56 hours until the sprouts reach a height of not more than 0.5 mm, the heat treatment of which is carried out 20-30 min at temperatures up to 120 ° C (mainly 100 ° C), grain is crushed to a value of 3-5 mm.

The essence of the claimed technical solution lies in the fact that the grain sprouted in greenhouse conditions has an optimal amount of biologically active substances prepared for assimilation and, in order to prevent spoilage and decay during storage, is processed thermally under milder conditions, which ensure the preservation of biologically active substances of sprouted grain.

The duration of germination is determined by the need to achieve such a biochemical composition of the grain, which is optimal with good organoleptic characteristics and increased biological activity. It is known that in the early stages of germination (1-1.5 days) as a result of limited proteolysis, a protein that suppresses the processes of protein synthesis in the cell is cleaved), as well as other toxic proteins.

On the other hand, starting from 3-4 days, α-amylase activity sharply increases, as a result of which starch hydrolysis in the endosperm is enhanced.

Using the greenhouse effect, which is achieved by using a film during germination of grain, allows you to more accurately determine the time of completion of germination and selection of germinated grain for further processing.

For the production of the functional food product "Talkan" can be used germinated grain of wheat, barley, rye and oats. Also, "Talkan" can be made from a mixture of germinated grains of the above cereals. To improve organoleptic qualities and additional enrichment with biologically active components, dried fruits and berries can be added to Talkan. As additives, the fruits and berries of red mountain ash, bird cherry, wild strawberry, black currant, hawthorn and other fruit and berry crops can be used.

Functional food product "Talkan" from germinated grain is prepared as follows.

Cleaning grain from impurities is carried out manually on sorting tables. All kinds of impurities, distinguished by the naked eye, are selected.

The selected grain is thoroughly washed under running warm water (18-20 ° C) and laid out on table trays for germination. The trays are covered with plastic wrap, the grain sweats under the film, and the germination process begins.

Grains of wheat, barley and rye in the winter germinate for 48 hours, in the summer for 36 hours.

Oat grains in the winter germinate for 56 hours, in the summer 48 hours.

The germinated grain softens, takes on a swollen shape, and should have small white sprouts of 0.5 mm in size. Only in this type of grain have the highest content of vitamin E. Further germination leads to the fact that all the vitamins contained in the grain go into sprouts.

After germination, the grain is dried and fried on cast iron sheets or pans by hand at a temperature of about 100-120 ° C without adding oil. Frying time is 20-30 minutes depending on the type of grain. Product availability is determined by appearance; the grain becomes light and crispy.

Toasted grains are poured into containers for cooling to room temperature.

For grinding grains, as well as dried fruits and berries, mills are used that provide the necessary degree of grinding.

The prepared product can be packaged, followed by sealing packages on functional equipment. In the case of the manufacture of "Talkan" from a mixture of cereals, the cooled crushed grains are mixed in approximately the same ratio.

"Talkan" can be made with the addition of dried fruits and berries. To do this, crushed dried fruits and berries are added to chilled and crushed sprouted grains or to a mixture of grains in a ratio of grain: fruits (berries) of about 8-9: 2-1. The components are dosed in a predetermined ratio and mixed manually or in specialized mixers until smooth.

In the inventive method of preparing a functional food product "Talkan" there are no stages of periodic leaching and mixing. This contributes to a greater preservation of the sprouts, which can be damaged by washing and stirring. In the inventive method, the use of complex technological equipment is excluded, which ultimately leads to an increase in the cost of the finished product. All operations of the proposed method are universal and uncomplicated in execution. In addition, the shelf life of the functional food product "Talkan" made by the claimed method is significantly increased, i.e. it is a long-term storage product, and this product is suitable for use as prepared by adding water or milk. At the request of the consumer, it can be used to prepare the first, second, flour and other dishes by adding various components to the "Talkan".

Below the invention is illustrated in the examples for the preparation of various dishes.

1. The traditional Bashkir recipe TALKAN.

Add a little boiling water to soft butter, pour in TALCAN, mix to form a thick mass, you can add a little honey. Form small balls.

2. The cocktail.

Stir half a teaspoon of tender TALCAN in a glass of kefir or drinking yogurt. To get rid of excess weight, you can replace breakfast or dinner with 1-2 glasses of this.

3. The first dish.

Large TALCAN can be added to soup instead of cereals. Pour the TALCAN into the pot just before cooking or directly into a bowl of soup.

4. The second dish.

3 tbsp. spoon large TALCAN brew boiling water and leave for several minutes to swell. Add canned fish or pieces of meat to your taste (in this case, TALKAN can be brewed with broth).

5. Porridge is sweet.

3 tbsp. spoon large TALCAN brew boiling water and leave for several minutes to swell. Then add butter, honey, nuts and dried fruits to taste. Unlike muesli, TALKAN is easier to digest, as it is already thermally processed.

6. Sweet dessert.

Stir 1 teaspoon of tender TALCAN in 150 ml of sour cream, thick yogurt or ice cream, add sugar to taste and beat it all in a mixer or mix thoroughly. Add pieces of fruit. It turns out the most delicate dessert, which will be appreciated by your guests.

7. Candies "Talcanello."

Mix half a packet of butter, half a can of condensed milk, add a gentle TALCAN, stirring until the consistency of thick porridge. Form small balls. You can put almonds inside the balls, and roll the balls in coconut shavings - you get an exquisite delicacy, not inferior to the taste of Raffaello, but useful at the same time!

8. Tsampa (traditional Tibetan recipe).

Pour half a cup of strong black tea into a plate, pour a little salt and melt butter in this mass (1-2 tbsp. Tablespoons). Pour the BARLEY TALCAN so that the mass turns out like a cool dough. Form balls from the mass.

9. Halva.

Mix 0.5 cups of sugar and 0.5 cups of sunflower oil with 200 g of fine TALCAN until a homogeneous mass is obtained. It turns out a tender and tasty halva.

10. Cutlets.

200 g of a large TALCAN brew with 3 cups boiling water or broth, add half a glass of vegetable oil, add 3 eggs, finely chopped onions, a couple of cloves of garlic. Blind small patties and fry in a pan.

INFORMATION SOURCES

1. RF patent 2156583 with a priority of 01/29/99, cl. 7 A23L 1/172 "METHOD FOR PRODUCING BIOMASS OF FOOD SEEDS" / Shaskolskaya ND, Shaskolsky VV

2. RF patent 1688827 with priority of 08/07/89, cl. 5 A23L 1/10 METHOD FOR PRODUCING A TALKAN LONG-TERM STORAGE DISH / Kadyrov FM, Akramova AS, Babaev M.U., Hakimova MR, Igamberdieva SI

3. RF patent 2092058 with priority from 06.24.94, cl. 6 A21D 13/02 COMPOSITION OF THE TEST FOR THE PRODUCTION OF BREAD FROM SPRING GRAIN / Akinshin V.I.

4. RF patent 2092058 with priority of 02/26/07, cl. A21D 13/02 (2006.01), METHOD FOR PRODUCING GRAIN BREAD (OPTIONS) / Pavlik S.F.

5. RF patent 2080067 with priority from 06.24.1994, cl. 6 A21D 13/02 METHOD FOR PRODUCING CEREAL BREAD / Akinshin V.I.

6. RF patent 2101960 with priority from 01/23/1997, cl. 6 A21D 13/02, A21D 8/02 METHOD FOR PRODUCING GRAIN BREAD FROM WHOLE BIOLOGICALLY ACTIVE WHEAT GRAIN / Veprentsova V.G., Veprentsov S.S.

7. RF patent 2101959 with priority of 07/14/1995, cl. 6 A21D 13/02 METHOD FOR PRODUCING HELO-FREE BREAD FROM SPRINGED WHEAT GRAIN / Khoperskaya OA, Bogdanov ME, Ogudin VL, Blinova NA

8. RF patent 2265372 with priority of 01/19/2004, cl. 6 A23L 1/172, A01C 1/02 METHOD FOR PRODUCING CROPS FROM SPRINGED GRAIN / Golovachev V.R., Churekova L.S.

9. RF patent 2311042 with priority dated 05/23/2005, cl. A23G 3/48 (2006.01) METHOD FOR PRODUCING A FLOUR CONFECTIONERY PRODUCT / Strizhenko A.V., Shakhrai T.A., Timofeenko T.I., Skakalin E.V., Nikonovich S.N., Klindukhova Yu.O., Zeytunyan A.V.

Claims (7)

1. Functional food product on a grain basis, characterized in that it contains sprouted, fried, crushed cereal grains as a grain base, and dried fruits and berries as additives in the following ratio of components,%:
sprouted, fried, crushed cereal grains 85-95 dried fruits and berries 5-15 2. The functional food product on a grain basis according to claim 1, characterized in that it contains wheat as a grain base. 3. The functional food product on a grain basis according to claim 1, characterized in that it contains barley as a grain base. 4. The functional food product on a grain basis according to claim 1, characterized in that it contains rye as a grain base. 5. The functional food product on a grain basis according to claim 1, characterized in that it contains oats as a grain base. 6. The functional food product based on grain according to claim 1, characterized in that it contains a mixture of wheat, barley, rye and oats as a grain base. 7. A method of manufacturing a functional food product on a grain basis according to any one of claims 1 to 6, characterized in that it includes cleaning the grain from impurities, washing, germinating, heat treatment, grinding and packaging of the finished product, while washing is done under running warm water a temperature of 18-25 ° C, mainly 18-20 ° C, germination is carried out under the film from 36 to 56 hours until the sprouts reach a height of not more than 0.5 mm, heat treatment of the germinated grain is carried out for 20-30 minutes at temperatures up to 120 ° C, mainly 100 ° C, s to the cooled and crushed sprouted grains or grains are added to a mixture of dried chopped fruits and berries.