RU2536581C1 - Method for manufacture of instant food products based on sprouted cereals - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: grain base, dried vegetables, fruit, nuts, berries, cellulose, taste and flavour additives are stirred in accordance with the recipe and packed in a dry form into a disposable container intended for food and drink. Before consumption the mixture is poured with a hot liquid and maintained for up to 5 minutes. The said components are taken at the following ratio wt % : grain base (sprouted, dried and milled grains of wheat, barley, rye, oat or their mixture) - 60-70; dried vegetables, fruit, nuts, berries or their mixture - 1-20; taste and flavour additives - 0.1-20; cellulose - 8-20.

EFFECT: products quality and nutritive value are enhanced; time required for hot liquid food consumption is minimised.

2 cl, 8 ex

Description

Cereals (cereals) are the basis of human nutrition. For their preparation, various types of processing and processing are used, but the most nutritious are the sprouted grains of cereals. They are recommended both by the science of nutrition and by supporters of vegetarian and other types of nutrition. Sprouted grains are useful because their nutritional value is higher than ordinary grains. When germinating, biological processes in the grain are activated, which leads to an increase in vitamins, amino acids, easily digestible carbohydrates, enzymes and other nutrients. Such a grain is easily digested and almost completely assimilated (Dragomiretsky Yu. "The Living Power of Sprouts", St. Petersburg, ed. "Nevsky Prospekt", 1999).

The following describes methods for preparing seedlings and food compositions based on them. According to patent No. 2216204 known "Method for the preparation of seeds for the preparation of food seedlings." The invention relates to the food industry and can be used in the preparation of food seedlings. A method of preparing seeds for the preparation of food seedlings involves their selection, washing with water and an antiseptic solution. The selected and washed seeds are dried, packed and form a set of pre-packaged seeds, pre-packaged additives and containers with water. Use additives selected from the group: vitamins, carbohydrates, amino acids, microelements, bifidobacteria, lactobacilli, infusions, extracts, medicinal plant juices, homeopathic remedies in liquid or dry form in powders, granules, tablets. The invention will increase the biological value of food seedlings.

According to patent No. 2215429 "A known method of preparation of seedlings." This method provides for the incubation of seeds under conditions of high humidity in an enclosed space filled with vapors of vegetable fatty and essential oils. The invention will improve the biological activity of the product.

According to the patent, selected as a prototype for the totality of essential features, No. 2463809 "Food functional product" Talkan from germinated grain and the method of its production ", the food product contains a grain base, which is used as a germinated grain, and additives - dried fruits and berries with a certain ratio of components. Germinated grain of wheat, barley, rye, oats, or a mixture thereof can be used as a grain base. The method of obtaining the product according to the invention includes cleaning the grain from impurities, washing under running water at a temperature of 18-25 ° C, germinating under the film for 36-56 hours until the sprouts reach a height of not more than 0.5 mm, heat treatment of the sprouted grain, grinding it to a value 3-5 mm and the addition of crushed dried fruits and berries to the crushed germinated grain. The resulting product has high nutritional value, is saturated with biologically active substances that are in a form ready for human absorption, and has a long shelf life.

In these patents, including in the prototype, sprouted grain enriched with additional food ingredients was used as the basis of nutrition. But they do not show the possibility of using germinated grain as the basis for the production of instant food. According to the technology for producing Talkan, the sprouted 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.

The objective of the present invention is a method for the production of instant food products based on cereals in the form of sprouted, dried and crushed grains obtained by special technology. For the preparation of germinated grain, the technology of soaking grain in drinking water is used, which includes the following main processes:

- cleaning and sorting of grain;

- washing and disinfection;

- soaking the grain;

- germination of grain;

- fermentation;

- grain drying;

- keeping dried grain

- grinding, packaging and storage of grain.

Process description

Cleaning and sorting grain. Grain intended for germination is cleaned of large impurities, dust, sand on air-screen separators. Metal impurities are removed using a magnetic separator.

Refined grains on sorting screens are sorted by grain size to obtain batches with the same uniformity. This ensures uniform soaking and germination of grains.

Grain washing. To clean the grain mass from the remaining contaminants, defective grains, microorganisms that seed the surface of the grains, the grain is washed with water before soaking. Wash the grain in a tub for soaking (lock tub) or in a separate container.

Germination of grain. The purpose of grain germination is the activation of enzymes in it, the maximum conversion of high molecular weight compounds of grain as a result of their enzymatic hydrolysis into water-soluble substances. Germination occurs at a sufficiently high grain moisture, favorable temperature and air access. Grain is usually germinated from 3 to 6 days.

Fermentation of grain. Fermentation is a special technological processing of sprouted grain in order to maximize the accumulation in it of low molecular weight products of enzymatic hydrolysis of carbohydrates, proteins and other substances.

Fermentation (languor) is carried out as follows. Sprouted grain is laid out on shelves with a layer 0.9–1.5 m high. The duration of fermentation is 4–5 days. The temperature in the lower part of the layer is 30 ° C, the average is 55-60 ° C, and the upper is up to 50 ° C. After 2 days, all layers are thoroughly mixed. In the process of digging, the grain is moistened in such a way that its final moisture content is at least 60%.

Grain drying The moisture content of the grain as a result of drying is reduced from 48-50 to 8-10%. The grain is dried from 18 hours to 24 hours to a moisture content of 8-10%. Upon reaching a moisture content of 8-10%, drying of the grain stops.

Thus obtained grain is subjected to billet 4-5 weeks. Grain quality improves during the curing period. Then it is ground to a predetermined fraction and packaged in fabric food bags.

The crushed grain with a particle size of less than 3 mm, mainly 0.5-1.0 mm, is stored on shelves in ventilated, clean, odorless rooms, at a temperature of -10 to 30 ° C and a relative humidity of 75%.

Gentle drying of the germinated grain allows you to better maintain the nutritional properties of the product and provides rapid swelling of grain particles under the influence of a hot liquid with a temperature of 60 to 90 ° C for a period of not more than 5 minutes. Due to the fact that the swollen grain does not have a taste, therefore, to give the product good organoleptic qualities, dried vegetables, fruits, nuts, berries or mixtures thereof, flavoring and aromatic additives, as well as wheat fiber are added to it. The ingredients are mixed in accordance with the recipe and packed in a dry container in a disposable container intended for food or drink, and before use, pour hot liquid and incubated for up to 5 minutes, moreover, these components are taken in the following ratio, wt.%:

grain base (sprouted, dried and crushed grain of wheat, barley, rye, oats or mixtures thereof) 60-70 dried vegetables, fruits, nuts, berries or mixtures thereof 1-20 flavoring and aromatic additives 0.1-20 cellulose 8-20

Fiber (wheat, soybean, carrot, etc.) is introduced to reduce clumping of the composition with stirring after adding liquid to it, because provides the best wetting of the ingredients with water.

To prepare porridge, soup or a drink based on germinated cereals, the mixture is packaged in a disposable container intended for food or drink, and before use it is poured with hot liquid (water, milk, juices, broth). For this, 25-100 parts by weight 200-500 parts by weight of a food mixture based on germinated cereals and food additives liquids.

The product is prepared as follows. The ingredients are loaded into the paddle mixer according to the recipe, mixed for 0.5 hours until a homogeneous mixture is obtained. The mixture is loaded into a dispenser (screw feeder). In accordance with the program, the required amount of the mixture (25-100 g) is discharged into a plastic container (can, glass, bottle), the neck is welded with a metallized film and closed with a plastic lid. The finished packaged product is packaged in cardboard boxes.

The consumer of the product removes the plastic lid, removes the metallized film and pours the contents of the plastic container with hot liquid, mixes the contents with a spoon or shakes until a homogeneous mass and closes the plastic lid. Withstands about 5 minutes, the product is ready for use.

Formulation compositions are presented in the examples.

Example 1

Example 2

Example 3

Example 4

Example 5

Example 6

Example 7

Example 8

The proposed method for the production of instant food based on germinated cereals improves the quality of the finished product, its nutritional value and minimizes the time required to consume hot liquid food.

Claims (2)

1. Method for the production of instant food products based on germinated cereals for porridge, soup or drink, characterized in that the grain mixture, dried vegetables, fruits, nuts, berries, fiber, flavoring and aromatic additives are mixed according to the recipe and in dry form Packed in a disposable container designed for food or drink, and before use, pour hot liquid and stand for up to 5 minutes, and these components are taken in the following ratio, wt.%:
grain base (sprouted, dried and crushed grain of wheat, barley, rye, oats or mixtures thereof) 60-70 dried vegetables, fruits, nuts, berries or mixtures thereof 1-20 flavoring and aromatic additives 0.1-20 cellulose 8-20 2. The method according to claim 1, characterized in that the cereals are used in the form of sprouted (from 3 to 6 days), fermented (from 4 to 5 days at 50-60 ° C), dried during the day and crushed grain, which within 5 minutes it swells in a hot liquid at a temperature of 60 to 90 ° C.