RU2845015C1 - Method for production of multicomponent functional flour mixture based on polished millet, beans, peas, pearl barley, spelt and rye - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of dry functional flour mixtures and may be used for children, school and rational alimentation as well as for seniors. Method for producing a functional flour mixture is characterized by that one mixes polished millet groats – 29.0 %, beans – 25.0 %, peas groats – 19.0 %, pearl barley – 12.0 %, spelt grains – 8.0 %, rye grains – 6.0 %, culinary edible salt – 0.98 %, coriander seeds – 0.01 %, allspice – 0.01 %. After that, the multicomponent functional grain grinding mixture is successively ground on 2 crushing systems with a hammer speed of 3000 rpm and on 4 successive grinding systems on roller machines with arrangement of riffles back on back. Rotation speed of the quick roll is 6.0 m/s, the ratio of the circular speeds of the fast and slow rotating rolls is 2.5, and the density of the rolls cutting is from 8 pieces per 1 cm, with the flutes inclination of 11 %. Then one performs milling products sorting and sowing of the functional flour mixture on sieves with nominal cell opening size equal to 224 mcm.

EFFECT: invention allows to expand the range of raw materials produced during the proposed method implementation as well as to improve consumer properties and expand the ready product range.

1 cl, 1 dwg, 1 tbl, 1 ex

Description

The invention relates to the food industry, namely to the production of dry functional flour mixtures, and can be used in children's, school and rational nutrition, as well as for the elderly.

The multi-component dry functional flour mix based on polished millet, beans, pea groats, pearl barley, spelled and rye is intended for the production of flour culinary products for feeding children under one year of age and other age categories up to 18 years and older, in connection with which the design was carried out taking into account the FAO/WHO requirements for the amino acid score for the specified age group. A specific age group is taken as an example to illustrate the operability of the computer program. Based on the results of the program, data were obtained containing quantitative values of the recipe components of the simulated flour mixes balanced in terms of amino acid score. The dry functional flour mix based on polished millet, beans, pea groats, pearl barley, spelled and rye, designed using the 1C "School Meals" program, meets the functional requirements for the reference product for the selected age groups of children.

Known patent No. 2602629 "Method for producing dry functional mixtures" provides for portioning wheat flour or flour composite mixtures and additional raw materials: sugar, powdered sugar, edible table salt, egg powder, egg white, malt, packaging in paper bags. The finished dry mixtures are stored at a temperature of 20-23 ° C for one year [1]. The disadvantage of this method is the insufficient amount of biologically active substances that allow enriching bakery products with vitamins and minerals. The known method does not contain functional fillers.

Known is patent No. 2367157 "Method for Obtaining a Flour Mixture and Its Composition", which provides for the preparation of a mixture of wheat or rye flour, modified flour, fortifiers, vitamin supplements and malt products. The modified flour is flour of cereals and/or legumes obtained by extrusion. The flour mixture includes a mixture of grain material flour, modified product flour, fortifiers, vitamin supplements, malt products taken in the following ratio of components, wt. %: grain material flour 84.5-96.9; modified product flour 1.0-5.0; fortifiers 1.0-5.0; vitamin supplement 0.1-0.5; malt products 1.0-5.0. The disadvantage of this method is that the degree of grinding of cereal flour and its low yield are unknown.

Known is patent No. 2151525 "Corrective additive for pasta dough and method for producing pasta products", which includes, in wt. %: phosphoric acid salts 0.32-58.8, ascorbic acid 0.02-1.84, food coloring 0.03-15.62 and a substance improving the structure of pasta dough - the rest. An amino acid and/or a polysaccharide, and/or anionic and/or nonionic food surfactant, and/or a protein-containing substance are taken as a substance improving the structure of pasta dough. The method for producing pasta products involves preparing dough from flour, a liquid phase and a corrective additive including the said components taken in the above amounts, as well as molding the products and drying them. The invention makes it possible to improve the structural properties of pasta dough regardless of the characteristics of the flour used for its preparation, to eliminate cracking of the products during drying and to improve the cooking properties of pasta products.

The disadvantage of this method is that the effect of the polysaccharide used is unknown: swelling starch, and/or phosphate starch, and/or extrusion starch, and/or pectin, or a mixture of pectins, and/or alginate, and/or a modified form of cellulose in the production of yeast dough.

In the process of analyzing the array of patent and scientific and technical literature, no source of information was identified that could be used as the closest analogue.

The technical problem solved by implementing the developed technical solution consists of developing an effective technology for the joint processing of pearl barley, polished millet, spelt, lentils and beans, as well as spices, to obtain a functional flour mixture for use in children's, school and balanced nutrition, as well as for the elderly.

The technical result achieved by implementing the claimed method consists in expanding the range of raw materials (functional flour mixture based on polished millet, beans, peas, pearl barley, spelt and rye) used in children's, school and balanced nutrition, as well as for the elderly, improving consumer properties and expanding the range of finished products.

In order to achieve the specified technical result, it is proposed to use the developed method for obtaining a multi-component functional flour mixture characterized by the fact that first, polished millet groats - 29.0%, beans - 25.0%, pea groats - 19.0%, pearl barley groats - 12.0%, spelt grain - 8.0%, rye grain - 6.0%, edible table salt - 0.98%, coriander seeds - 0.01%, ground allspice - 0.01% are mixed, after which the multi-component functional grain grinding mixture is successively ground on 2 crushing systems with a hammer rotation frequency of 3000 rpm and on 4 successive grinding systems on roller machines with a back-to-back arrangement of the grooves with a fast roller rotation speed of 6.0 m/s, with a ratio circular speeds of fast and slow rotating rollers 2.5, with a roller cutting density of 8 pieces per 1 cm, with a groove slope of 11%, followed by sorting of the milled products and sifting the functional flour mixture on sieves with a nominal cell opening size of 224 microns.

The recipe for a functional flour mixture based on polished millet, beans, peas, pearl barley, spelt and rye is given in Table 1.

Example. The production of a multi-component functional flour mixture based on polished millet, beans, pea groats, pearl barley, spelled and rye involves the following sequence of operations. Polished millet groats in the amount of 29.0%, beans in the amount of 25.0%, pea groats in the amount of 19.0%, pearl barley in the amount of 12.0%, spelled grain in the amount of 8.0%, rye grain in the amount of 6.0%, edible table salt in the amount of 0.98%, coriander seeds in the amount of 0.01%, allspice in the amount of 0.01% are mixed, after which the multi-component functional grain grinding mixture is sequentially on the 1st crushing with a hammer rotation frequency of 3000 rpm. The crushed products are sifted on a sieve with a nominal cell size of 224 µm, after passing which we obtain a multi-component functional flour mixture based on polished millet, beans, pea groats, pearl barley, spelt and rye in the amount of 28.1%, and the by-product is fed to the hammer mill of the 2nd crushing system. After crushing the by-product on the 2nd crushing system and sifting on the sifter by passing a sieve with a nominal cell size of 224 µm, we obtain a multi-component functional flour mixture based on polished millet, beans, pea groats, pearl barley, spelt and rye in the amount of 26.7%, and the by-product is fed to the roller mill of the 1st grinding system.

After grinding and sifting the by-product in the sifter of the 2nd crushing system through a sieve with a nominal aperture size of 224 µm, we obtain a multi-component functional flour mixture based on polished millet, beans, pea groats, pearl barley, spelt and rye in the amount of 18.4%, and the by-product is fed to the roller mill of the 2nd grinding system. After grinding the by-product in the 2nd grinding system through a sieve with a nominal aperture size of 224 µm, we obtain a multi-component functional flour mixture based on polished millet, beans, pea groats, pearl barley, spelt and rye in the amount of 12.3%, and the by-product is fed to the roller mill of the 3rd grinding system. After grinding the by-product on the 3rd grinding system through a sieve with a nominal mesh size of 224 µm, we obtain a multi-component functional flour mixture based on polished millet, beans, pea groats, pearl barley, spelt and rye in the amount of 5.3%, and the by-product is fed to the roller mill of the 4th grinding system. After grinding the by-product on the 4th grinding system through a sieve with a nominal mesh size of 224 µm, we obtain a multi-component functional flour mixture based on polished millet, beans, pea groats, pearl barley, spelt and rye in the amount of 4.5%, and the by-product in the amount of 4.7% is fed to the bran bin.

Thus, the total yield of the multi-component functional flour mixture based on polished millet, beans, peas, pearl barley, spelt and rye was 95.3%, which indicates the high efficiency of the developed technology.

The scheme of grinding a multi-component mixture based on polished millet, beans, peas, pearl barley, spelt and rye is shown in Fig. 1

The claimed method for obtaining a multi-component functional flour mixture based on polished millet, beans, peas, pearl barley, spelt and rye has industrial applicability and can be implemented at any flour mill or farm.

Thus, the specified technical result is achieved - the expansion of the range of raw materials obtained by implementing the claimed method, consists in expanding the range of raw materials (functional flour mixture based on polished millet, beans, peas, pearl barley, spelt and rye) used in children's, school and rational nutrition, as well as for the elderly, improving consumer properties and expanding the range of finished products.

Claims (1)

A method for producing a multi-component functional flour mixture, characterized in that first, polished millet groats - 29.0%, beans - 25.0%, pea groats - 19.0%, pearl barley groats - 12.0%, spelt grain - 8.0%, rye grain - 6.0%, edible salt - 0.98%, coriander seeds - 0.01%, allspice - 0.01% are mixed, after which the multi-component functional grain grinding mixture is successively ground on 2 crushing systems with a hammer rotation frequency of 3000 rpm and on 4 successive grinding systems on roller machines with a back-to-back arrangement of the grooves, with a rotation speed of the fast roller of 6.0 m/s, with a ratio of the circular speeds of the fast and slow rotating 2.5 rollers, with a roller cutting density of 8 pieces per 1 cm, with a groove slope of 11%, followed by sorting of the milled products and sifting the functional flour mixture on sieves with a nominal cell opening size of 224 microns.