EA039673B1 - Method for the production of grain crispbreads with linseed sprouts - Google Patents

Abstract

The invention relates to food industry, in particular, to a method for production of grain crispbreads. The objective of the invention consists in maximum preservation of useful properties of the linseed sprouts in the final product. The technical result is implementation of the said method, which provides a new product with improved consumer properties. The production method includes preparation of the raw materials, humidification and mixing of the grain mixture, holding it in a hopper, extrusion, wherein a mixture at the following percent ratio of the ingredients is used as the raw materials: whole wheat grain 37.8-58.2; whole rye grain - 10; linseed sprouts - 50-20; rye malt - 2-10; the rest is salt and coriander; extrusion of the grain mixture is carried out at a temperature of 80 to 130°C for 0.5-0.8 s at a pressure of 3 to 9 mPa; the semi-product is fed from the extruder as a continuous ribbon and is cut into bricks of the required size, the humidity of the finished semi-product being 6.0-6.5%.

Description

The invention relates to the food industry, and in particular to a method for the production of cereals.

A known method for the production of cereal bread (application for the invention of the Russian Federation No. 2017134635, publication date 04/05/2019) includes raw materials consisting of a mixture of whole grains of cereals, cereals, with the addition of syrup, natural extracts of berries and fruits, natural food flavors, dried herbs and vegetables, crushed berries and fruits, dry cheese, caramel, icing, honey, dry spices, food additives, vitamin premixes, preparation of raw materials, which consists in cleaning cereal grains from chaff and dust, mineral and metal-magnetic impurities, selecting grains with a live germ, calibrating and moisturizing grain, grain conditioning for no more than 4 hours, mixing and irradiating grain with ultraviolet light, cleaning cereals, dry spices, food additives and vitamin premixes from impurities, preparing a flavoring solution, mixing grain with cereals with the addition of a flavoring solution until the moisture level of the mixture of grain with cereals within 15.5-16.0%, baking bread at a temperature of 245-250 ° C and a pressure of not more than 2.5 MPa for 4-6 s, applying dry berries, fruits, herbs, vegetables, cheese to the surface of the finished bread, and treating the surface of the bread with syrup, drying the bread for no more than 10 minutes at a temperature of 70-90 ° C. The disadvantages of this method for the production of grain loaves are high baking temperatures, which leads to the loss of most of the vitamins in the finished product, as well as additional drying of the finished product, which leads to an increase in energy costs.

There is a known method for the production of a protein-enriched product and the resulting product (RF patent for invention No. 2704288, published on October 25, 2019), including sifting of the initial products, moisturizing, keeping in a bunker, extrusion, while a mixture of the following ingredients is used as the initial products: whole wheat grain , whole rye grain, rice groats, buckwheat groats, legumes and germinated oat flakes at the following ratio of initial ingredients, g/kg of the finished product: whole wheat grain - 530.0-745.0, rice groats - 55.0-92.0 , buckwheat - 46.8-80.0, whole grain rye - 25.5-34.5, legumes - 85.0-300.0, germinated oat flakes - 4.3-5.8, other components, in as which salt, seasonings, spices are used, 26.0-35.0; moisten the resulting mixture to 13.5-19.5%; during extrusion, a briquette is formed on grain processors at a temperature of 210-280°C for 5-10 s. The disadvantages of this method of production are: long baking time at high temperatures, which leads to the destruction of most of the vitamins in the product.

The problem to be solved by the present invention is to maximize the preservation of the beneficial properties of germinated flax seeds in the finished product, namely vitamins and minerals that have a beneficial effect on the human body.

The technical result obtained in the implementation of the invention consists in the implementation of the specified method, as a result of which a new product with improved consumer properties is obtained.

The specified technical result is achieved due to the fact that the method for the production of grain loaves with germinated flax seeds includes the preparation of raw materials, moisturizing and mixing the grain mixture, keeping it in a bunker, extruding, while a mixture of the following ingredients is used as initial products: whole wheat grain, whole rye grain, sprouted flax seeds, rye malt, salt, coriander with the following percentage of ingredients: whole wheat grain - 37.8-58.2; whole grain rye - 10, germinated flax seeds - 50-20; rye malt - 2-10; salt and coriander - the rest; extruding the grain mixture at a temperature of 80 to 130°C for 0.5-0.8 s at a pressure of 3 to 9 MPa; the semi-finished product comes from the extruder in the form of a continuous strip and is cut into briquettes of the required size, while the moisture content of the finished semi-finished product is 6.0-6.5%.

Germination of flax seeds is one of the main stages of production, since the quality of the product depends on it.

Germination of flax seeds is carried out at a temperature of 18-22°C, air humidity of 48-56% and room illumination of 80-150 lux (in the presence of bactericidal lamps) in an installation with a drum with a mesh bottom. The amount of flax seeds required according to the recipe is scattered in an even layer at the bottom of the drum, then purified water is supplied to the installation (in the proportion of water / flax seeds - 3/1), which fills the drum, the blades of which rotate and evenly mix the seeds. After 5-10 minutes, the water from the installation is drained and the flax seeds remain at rest for 20-30 minutes. At this time, they are treated with bactericidal lamps in order to prevent the formation of mold fungus on the surface of the seeds. Then the tedding process takes place in the drum, which lasts 5-10 minutes, while the flax seeds are gently mixed without being damaged. This action is repeated 2 more times every 30 minutes. After 60 minutes, purified water is again supplied to the installation, and the stages of irrigation and tedding of flax seeds are repeated.

Germinated flax seeds should be kept moist, but not wet, until the germination process is completed, and their moisture content should be between 18 and 38%. This result is achieved due to the fact that after irrigation of flax seeds with water, their tedding is carried out

- 1 039673 every 30 minutes, and the mesh bottom of the drum allows you to remove excess water from the installation.

The germination period of flax seeds is from 1.5 to 2 days. The germination process stops when the length of the sprouts reaches 2-3 mm, and the number of germinated seeds is 85-90%. The selected mode of germination allows you to get a uniform appearance of sprouts in a short period of time, which is cost-effective.

Immediately after germination, flax seeds are mixed in accordance with the recipe with whole grains of wheat and whole grains of rye, rye malt, coriander with the addition of saline. The resulting grain mixture is moistened and softened for 8-12 hours at a temperature of 18-25°C. During this time, moisture penetrates the grains of rye and wheat, in which the germination process also begins. At an air humidity of 32-42%, germinated flax seeds slow down their growth, so they no longer consume nutrients for germination.

After tempering, the raw material enters the extruder for the production of a semi-finished product. Since premixes in the form of vitamin-mineral complexes are not used in the recipe, the process of producing bread is not aimed at preserving the maximum amount of useful vitamins and minerals formed in the grain mixture during sprouting. For this, the raw material is in the extruder for a very short period of time, only 0.5-0.8 s, at a temperature of 80 to 130°C. Reducing the time of exposure to high temperatures on the product is achieved by creating a pressure in the extruder matrix from 3 to 9 MPa.

The semi-finished product leaves the extruder matrix in the form of a continuous tape, which is then cut into briquettes 70-95 cm long. At the same time, the time for the tape to reach the required length of the briquette is from 1.8 to 2.1 s, which allows you to remove excess moisture from the semi-finished product and reduce the moisture content of the resulting product from 8-8.5 to 6.0-6.5%.

The author of the claimed technical solution made samples of bread with sprouted flax seeds, organoleptic and physical-technical studies of which confirmed the achievement of the technical result.

The main emphasis in the recipe is on the amount of germinated flax seeds, the volume of which is about 20%, which allows the finished product to increase the content of the following vitamins and minerals: ____________________________________________________________________________

Name vitamins/minerals Wheat bread, mg/100 gr. Wheat bread with sprouted flax seeds, mg/100 gr. Vitamin B1 0.44 0.90 Vitamin B6 0.45 0.51 Zinc 0.24 0.96 Iron 0.54 0.99

The amount of vitamin C in bread with sprouted flax seeds is about 6% of a person's daily requirement.

By increasing the volume of germinated flax seeds in the recipe from 20 to 50%, it is possible to increase the quantitative content of vitamins and minerals in the bread, however, an increase in germinated flax seeds by more than 50% is not economically feasible, since it is technologically very difficult to produce products from a grain mixture with a large amount of flax seeds. complicated.

The proposed method for the production of grain breads allows you to maximize the beneficial properties of sprouted flax seeds in the finished product, namely vitamins and minerals that have a beneficial effect on the brain, the cardiovascular system and human immunity, while the finished product is tasty and affordable for the consumer .

CLAIM

Claims (6)

CLAIM 1. A method for the production of cereal loaves with sprouted flax seeds, including the preparation of raw materials, moisturizing and mixing the grain mixture, keeping it in a bunker, extruding, characterized in that a mixture of the following ingredients is used as initial products: whole wheat grain, whole rye grain, sprouted flax seeds, rye malt, salt, coriander with the following percentage of ingredients: whole wheat grain - 37.8-58.2; whole grain rye - 10, germinated flax seeds - 50-20; rye malt - 2-10; salt and coriander - the rest; extruding the grain mixture at a temperature of 80 to 130°C for 0.5-0.8 s at a pressure of 3 to 9 MPa; the semi-finished product comes from the extruder in the form of a continuous strip and is cut into briquettes of the required size, while the moisture content of the finished semi-finished product is 6.0-6.5%. 2. The method according to claim 1, characterized in that the germination of flax seeds is carried out in an installation having a drum with a mesh bottom, at a temperature of 18-22°C, air humidity of 48-56% and room illumination of 80-150 lux. 3. The method according to claim 1, characterized in that the process of germination of flax seeds consists of the following steps: supplying water to the installation, tedding and irrigating the seeds, while after 5-10 minutes the water from the plant - 2 039673 novki merges, flax seeds remain at rest for 20-30 minutes, during which time they are disinfected with bactericidal lamps; then, within 5-10 minutes, the seeds are tedded; this action is repeated twice within 60 minutes. 4. The method according to claim 1, characterized in that the final moisture content of flax seeds does not exceed 1838%. 5. The method according to claim 1, characterized in that the germination time of flax seeds is from 1.5 to 2 days, the length of the sprouts is 2-3 mm, the number of germinated flax seeds is 85-90% of the total volume. 6. The method according to claim 1, characterized in that the sprouted flax seeds are mixed with other types of raw materials and softened for 8-12 hours at an air humidity of up to 32%.