EA039686B1 - Method for the production of grain crispbreads with green buckwheat 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 green buckwheat sprouts in the final product, in particular, vitamins and minerals having a favorable effect on the human body. The technical result consists in obtaining a new product with improved consumer properties. This method for the production of grain crispbreads with green buckwheat sprouts includes preparation of the raw material, humidification and mixing of the grain mixture, holding it in a hopper, extrusion, wherein a mixture at the following percent ratio of ingredients is used as the raw materials: whole wheat grain - 39.9-68.7; buckwheat - 10; green buckwheat sprouts - 50-20; the rest is salt; 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), including 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 moistening the grain, conditioning the grain for no more than 4 hours, mixing and irradiating the 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 grain mixture is obtained 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 sprouted 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, groats buckwheat 46.8-80.0, whole grain rye 25.5-34.5, legumes 85.0-300.0, germinated oatmeal flakes 4.3-5.8, other components, which are salt, spices , spices, 26.035.0; 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 the long baking time at high temperatures, which leads to the destruction of most of the vitamins in the product.

The task to be solved by the present invention is to maximize the preservation of the beneficial properties of germinated green buckwheat 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 green buckwheat 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 grain wheat, buckwheat cereals, sprouted green buckwheat, salt, with the following percentage of ingredients: whole wheat grain 39.9-68.7; buckwheat - 10, sprouted green buckwheat - 50-20; salt - 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 green buckwheat is one of the main stages of production, since the quality of the product depends on it.

Germination of green buckwheat is carried out at a temperature of 18-22°C, air humidity of 48-56% and room illumination of 80-150lx (in the presence of bactericidal lamps), in an installation that has a drum with a mesh bottom. The amount of green buckwheat 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 / green buckwheat - 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 green buckwheat remains at rest for 20-30 minutes. At this time, it is 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 green buckwheat is 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 green buckwheat are repeated.

Germinated green buckwheat must be kept moist, but not wet, until the end of the germination process, while its moisture content should be from 18 to 38%. This result is achieved due to the fact that after irrigation of green buckwheat with water, it is tedded every 30 minutes, and the mesh bottom of the drum allows you to remove excess water from the installation.

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The germination period of green buckwheat is from 1.5 to 2 days. The germination process stops when the length of the sprouts reaches 2-3 mm, and the amount of germinated green buckwheat is 8590%. 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, green buckwheat is mixed in accordance with the recipe with whole grains of wheat, buckwheat 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 into wheat grains and buckwheat, in which the germination process also begins. At an air humidity of 32-42%, sprouted green buckwheat slows down its growth, so the consumption of nutrients for germination no longer occurs in it.

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 produced samples of bread with sprouted green buckwheat, organoleptic and physical and technical studies of which confirmed the achievement of the technical result.

The main emphasis in the recipe is on the amount of sprouted green buckwheat, 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 green buckwheat, mg/100 gr. Iron 0.54 1.54

The content of vitamin E in bread with sprouted green buckwheat is about 50% of the daily intake.

By increasing the amount of sprouted green buckwheat up to 50%, it is possible to increase the amount of vitamins and minerals contained in it. Tests have shown that the amount of sprouted green buckwheat in the recipe less than 20% drastically reduces the amount of vitamins and minerals, the optimal amount of sprouted green buckwheat is 20-50%.

The proposed method for the production of cereal bread allows you to maximize the beneficial properties of sprouted green buckwheat 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 grain breads with sprouted green buckwheat, 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 the starting products: whole grain wheat, buckwheat, sprouted green buckwheat, salt, with the following percentage of ingredients: whole wheat grain - 39.9-68.7; buckwheat - 10, sprouted green buckwheat - 50-20; salt - 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 green buckwheat is carried out in an installation having a drum with a mesh bottom, at a temperature of 18-22 ° C, air humidity 48-56% and illumination of the room 80-150 lux. 3. The method according to claim 1, characterized in that the process of germinating green buckwheat consists of the following steps: supplying water to the installation, tedding and irrigating the seeds, while after 5-10 minutes the water is drained from the installation, green buckwheat remains at rest for 20 -30 min, during which time it is 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 sprouted green buckwheat is not - 2 039686 exceeds 18-38%. 5. The method according to claim 1, characterized in that the germination time of green buckwheat is from 1.5 to 2 days, the length of the sprouts is 2-3 mm, the number of germinated seeds is 85-90% of the total volume. 6. The method according to claim 1, characterized in that sprouted green buckwheat is mixed with other types of raw materials and softened for 8-12 hours at an air humidity of up to 32%.