RU2568140C1 - Method for production of biologically active additive of bran cleared of technological and biological impurities - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to production of bran-based biologically active additives. The method for production of a biologically active additive of bran cleared of technological and biological impurities envisages fermentative depolymerisation of technological impurities represented by starch and gluten and their transition into a soluble condition with further washing out with running water. Then one proceeds with complete elimination of incidental microflora by the medium acidification with citric acid until pH=3-4 and two-or three-time autoclaving of the substrate in the acid medium under 1.0 atm during 60 min. Then one performs washing with biologically pure water until a neutral reaction of the flush water and preliminary removal of residual water by gravity or pressing. Then the washed bran mass is dried at a temperature of 80-90°C until the moisture content is 10-12% and milled.

EFFECT: invention allows to product a biologically active additive in the form of bran cleared of technological and biological impurities according to a simplified technology.

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Description

The claimed invention relates to the food industry, to the production of food biological additives, based on bran.

A known method (RF patent No. 2346466) for producing an extruded product from bran cereal, including mixing them with flavoring and aromatic components and water, extruding the resulting mixture and cooling the finished product. A cereal bran is used with an initial moisture content of 10-14%, an aqueous solution of honey and / or an emulsion of mustard oil in water in an amount of 13-25% is added as flavoring and aromatic components, and the extrusion is carried out at a temperature of 180-250 ° C for 5 -25 s, after which the extrudate is subjected to microwave processing for 60-120 s to a moisture content of the finished product 5-9%.

The disadvantage of this method is the presence in the finished product of residual amounts of technological impurities in the form of starch and gluten, as well as the high probability of maintaining concomitant microflora, mainly spore-forming, which casts doubt on the possibility of its dietetic, diabetic and anti-allergenic use. In addition, the used flavoring and aromatic additives, after the proposed technological operations, can significantly lose their organoleptic properties and cannot retain their functional properties, if any.

The closest analogue is the method (RF patent No. 2102900) for the production of a therapeutic and prophylactic product from wheat bran, which includes moistening the bran, extruding them and cooling the extrudate, before wetting the bran is crushed and sorted into three fractions by size: with a particle size of 800 microns or more, from 800 to 300 microns and less than 300 microns, humidification is carried out separately by fractions to a moisture content of 27-29%, followed by curing for 30-40 minutes, the extrusion is carried out fractionally at a temperature of 180-200 ° C, and then the resulting extrudate is also subjected to infrared processing at a temperature of 190-200 ° C for 50-55, followed by cooling with atmospheric air.

The disadvantage of this method is the need for a large number of energy-intensive technological operations, the preservation in the finished product of residual amounts of technological impurities in the form of starch and gluten, as well as the high likelihood of preserving the accompanying microflora (mainly spore-forming) and additional seeding of the finished product during drying with atmospheric air, which casts doubt the possibility of its use as a therapeutic and prophylactic product.

The objective of the invention is to expand the range of food biologically active additives of therapeutic effect, the simplification of technological operations.

The technical result is achieved by the fact that the method provides for enzymatic depolymerization and transfer to a soluble state of technological impurities in the form of starch and gluten, followed by their washing with running water, the complete elimination of the associated microflora by acidification of the medium with citric acid to pH = 3-4 and two, three times autoclaving substrate in an acidic medium at 1.0 atm for 60 min, followed by washing with biologically pure water until a neutral (pH = 6.5-7.0) reaction of the wash water, preliminary removal remains by gravity or pressing, drying the washed mass at 80-90 ° С to a moisture content of 10-12%, grinding the dried mass with its further use as an independent biologically active food additive, or as one of the components of complex mixtures of therapeutic and prophylactic purposes.

The method is as follows.

The method involves the additional processing of wheat bran in order to obtain a finished product purified from technological impurities in the form of starch and gluten, which, in turn, are an additional breeding factor for naturally occurring biological impurities removed as a result of processing the substrate by the proposed method, drying the treated substrate and grinding it to increase the specific surface and, as a result, the adsorption capacity and functionality, which will allow the use of to use it as an independent biologically active food supplement, or as one of the components of complex mixtures of therapeutic and prophylactic purposes. Technological impurities, represented mainly by starch and gluten, are depolymerized and transferred to a soluble state under the influence of enzymatic treatment, and then washed with running water under vigorous stirring. If we assume that vegetative forms of concomitant microorganisms died as a result of mash digestion, spore-forming putrefactive bacteria may well remain viable, and subsequently have an extremely negative effect on the quality of semi-finished products and finished products. Given the high sensitivity of this group of bacteria to high acidity, autoclaving the substrate in an acidic environment becomes an obligatory technological operation. The completely concomitant microflora is eliminated by acidification of the medium with citric acid to pH = 3-4 and two-, three-fold autoclaving of the substrate in an acidic medium at 1.0 atm for 60 min, followed by washing with cold biologically pure water to neutral (pH = 6.5- 7.0) reactions. It should be taken into account that during this treatment, the final acid hydrolysis of the residual amounts of process impurities partially hydrolyzed during mashing takes place. Wash water can be removed by gravity or by pressing. The washed mass is dried at 80-90 ° C and can be produced either in drying cabinets providing a free exit of water vapor, or in a stream of hot sterile air to a moisture content of 10-12%. The resulting dry mass of cleaned bran can subsequently be subjected to either grinding, and used in bulk form, or extrusion processing, and used in the form of granules of various shapes and porosities.

An example implementation of the method.

Wheat bran without signs of spoilage - decay and mold, is selected for production. The cleaning process begins with the removal of process impurities. To do this, according to the generally accepted technology, a mash is prepared from 1 part of bran and 3 parts of water, into which thermostable α-amylase is immediately introduced, in accordance with the manufacturer's recommendations, and is heated with constant stirring to 90 ° C. For a more complete hydrolysis of starch, the mass is maintained at this temperature for 20-30 minutes, after which it is brought to a boil and boiled for 30 minutes. To saccharify the dissolved starch, the mash is cooled through a coil to 65 ° C, the amount of glucoamylase recommended by the manufacturer is introduced, and the proteolytic enzyme in the amount recommended by the manufacturer is introduced to hydrolyze the protein compounds. A saccharine mash is kept at 60-65 ° С for 30 minutes, the degree of saccharification of starch is evaluated using an iodine test, and if it is positive, it is washed first with warm and then cold water through a sieve with vigorous stirring. It should be noted that as a result of technological operations aimed at eliminating technological impurities, the content of associated biological impurities is also significantly reduced. To completely eliminate them, 1 part of the purified bran is mixed with 2 parts of tap water and the medium prepared in advance with saturated citric acid solution is acidified to pH = 3-4. After thorough mixing, the mass is transferred to containers suitable for autoclaving and placed in an autoclave. In this case, it should be borne in mind that the smaller the mass of material in one autoclavable container, the more effective the sterilization. Autoclaving is carried out at 1.0 atm for 60 minutes. After 24 hours, the autoclaving procedure is repeated in the same mode. If the results of preliminary trial experiments require it, then a third autoclaving is carried out after another 24 hours under the same conditions. The sterile mass of bran thus obtained is washed with biologically pure water to remove citric acid. The duration of this operation is controlled by the pH value in the wash water. When the pH of the wash water in the range of 6.5-7.0, washing is stopped. The washed mass should be kept for some time on a sieve for spontaneous draining of residual water. The drying operation is carried out at 80-90 ° C and can be carried out either in drying cabinets providing a free exit of water vapor, or in a stream of hot sterile air to a moisture content of 10-12%. The technological process is completed by grinding the dried mass and using it either in bulk or after extrusion processing in the form of granules of various shapes and porosities.

Claims (1)

A method for the production of a biologically active additive from bran, purified from technological and biological impurities, including enzymatic depolymerization and transfer to a soluble state of technological impurities in the form of starch and gluten, followed by their washing with running water, the complete elimination of the accompanying microflora by acidification of the medium with citric acid to pH = 3 -4 and two-, three-fold autoclaving of the substrate in an acidic medium at 1.0 atm for 60 minutes, followed by washing with biologically pure water to neutral (pH = 6.5-7.0), washing water reactions, preliminary removal of residual water by gravity or pressing, drying the washed mass of bran at 80-90 ° C to a moisture content of 10-12%, grinding the dried mass with its further use as an independent biologically active food additives, or as one of the components of complex mixtures of therapeutic and prophylactic purposes.