HU210097B - Process for producing of dried covering-material provided cereals-germs product - Google Patents

Abstract

The invention relates to a method for producing a cereal germ product for food purposes. The invention describes a process for the production of cereal germ products, which can be used in a variety of ways for food purposes. The object of the invention is to show process conditions for the treatment of cereal germs that lead to long-lasting grain germs without loss of essential ingredients. It is dissolved in such a way that cereal germs are introduced into a fluidized bed spray granulator and at a product temperature of max. 40 C are dried to a moisture content of *%, at the same time fines 1.5 mm are discharged from the fluidized bed granulator. Anschlieszend hydrocolloids and / or fats and / or OEle and / or pharmaceutical OR berzugsstoffe and, where appropriate, taste and / or flavorings are sprayed to the sheath. The spraying takes place in such a way that either one of these substances alone or several substances one after the other or two or more substances are sprayed in the form of a stable emulsion, wherein at least one layer consists of a hydrophobically acting fat and / or OEl. Cereal germ product; Cereal germ, stabilized; Cereal germ, coated; Fluidized bed process; Food; dietetic}

Description

The present invention relates to a process for the production of a cereal germ product, in particular for food and feed purposes.

The cereal germ products of the present invention can be used to produce a wide variety of foods due to their long-term durability and nutritional physiological value. Thus, cereal germ products, alone or in combination with other substances, are used as breakfast, crunchy chew, pasty food, soup, beverage, dietary supplement for various diseases such as celiac disease, adult celiac disease (sprue), and other products.

Cereal sprouts contain biologically valuable proteins, polyunsaturated fatty acids, vitamins, especially B _r , B ₂ , B ₆ , E and F, and minerals such as K, Ca and Mg. In addition, they are very rich in ballast and digestive enzymes. Their more extensive use is mainly hindered by their relatively short durability. The reason for this is the rancidity of the fats in the germs. Fat degradation is mainly due to hydrolysis and oxidation. In both cases, the enzymes in the cereal germs play an important role.

Stabilized cereal sprouts are of greater importance for the production of food products due to their high nutritional value. Various methods for stabilizing and long-term preservation of cereal sprouts are known. Most of these are aimed at inactivating the enzymes that cause fat rancidity.

GB-2 055 547 discloses a process in which the germination of cereals is first defatted and then at a temperature of about 68 ° C. It is increased to 12%, followed by hot extrusion. The disadvantage of the solution, besides being quite costly, is that the cereal germs lose valuable unsaturated fatty acids.

Also known is DE-2 043 888 and DE-2 249 964, which is complementary, for the preparation of a fortified product from cereal germ, wherein the partially or wholly defatted cereal germ and flour are mixed with water in a ratio of 5: 4, and mixture for approx. It is cured at 40 ° C, after four days of curing, the mass is vacuum dried and then ground.

The disadvantage of this solution is that it is very expensive and the shelf life of the finished product is limited.

There is also known a process for thermal stabilization of cereal grains or germs according to U.S. Patent No. 4,747,373, wherein the cereal or germ is heated to 95-110 ° C with a moisture content of 13-17%. The disadvantage of this solution is that at this temperature not only the enzymes but also the vitamins are destroyed, resulting in a product with significantly reduced nutritional physiological value.

DE 2 318 245 discloses a process for stabilizing by-products of milling rice and other cereals. During the process, the change in by-products, especially bran and germs, is mainly due to the fat in them. Apart from fats, mycotoxins are a further problem with product durability.

According to this known process, the by-products are subjected to wetting and heating, which is carried out in conjunction with the introduction of water vapor, where the product is kept in a fluidized state. This is accomplished by injection of steam and / or other mechanical, pneumatic or other processes. Due to the moisture content of the product 18-40%, complete destruction of enzymes and mycotoxins is ensured.

EP-A-262 999 discloses a process for preparing dietary food, wherein wheat germ is comminuted, in extract or concentrate, with mucus-like excipients and is diluted with water for consumption. In a mucus-like suspension, the wheat germ rises and thus the suspension may even be drunk.

The pasty consistency of the product according to the known process is disadvantageous in terms of dosage. Namely, mucus-like excipients should protect the intestinal mucosa from the presence of food-containing prolamins and their celiac-active degradation products, which is only partially achieved by this approach.

A shortcoming of the prior art solutions for stabilizing and preparing cereal sprouts is that during nutrition, physiologically valuable ingredients, including fats, enzymes, vitamins, are lost and / or stabilization prevents extensive use of cereal sprouts.

Patent application HU-194 037 discloses a process for making durable products containing edible wheat bran or wheat germ. The essence of the process is to homogenize 50-70% edible wheat bran or wheat germ, flavors if desired with 3040% sugar and starch fillers, and then add a solution of polyvinylpyrrolidone in alcohol or water with constant kneading and mixing. It is then dried at a temperature of up to 40 ° C, preferably for 6 hours, the dried material is mixed with tabletting aids, if necessary, and finally tabletted. If desired, the tablets may be coated with a flavoring and / or barrier layer.

It is an object of the present invention to provide a process which, while maintaining the nutritional physiological value of cereal sprouts, i.e. without losing essential ingredients, provides a cereal sprout product which is long-lasting and can be used in a variety of foods due to its composition.

In order to solve this object, the present invention provides a process which is essentially that

- adding the cereal germs to a vortex spray granulator, where it is dried at a temperature of 10 to 40 ° C to a moisture content of 5.0 to 6.0%,

HU 210 097 Β

adjusting the applied airflow by removing the interfering fine particles smaller than 1.5 mm from the vortex spray granulator and selecting them from the outgoing air stream using a cyclone or filter;

- spraying with hydrocolloids and / or fats and / or oils and / or modified cereal starches and / or emulsions and / or flavoring substances as coating agents so that

- one or more of these coatings is applied successively in liquid or solution form or two or more in the form of a stable emulsion and, if not in emulsion form, at least one layer is composed of a hydrophobic fat and / or oil, and

fats and / or oils are sprayed at a temperature of 10-25 ° C, while other materials, including emulsions, are sprayed at a temperature of 10-40 ° C.

By stable emulsion is meant the hydrocolloid and fat oil-in-water emulsions used.

In the process according to the invention, it is preferred that 0.3-15.0% by weight of the coating materials, 0.310.0% by weight of fats and or oils, 0.5-5.0% of the hydrocolloids and modified cereal starches relative to the total weight of the cereal germ product. by weight, and from 3.0 to 15.0% by weight of the emulsions.

By coating material is meant the product which is applied as a covering to the cereal germ. The coating material may be, for example, locust bean meal, fat, etc.

Modified cereal starches include, for example, starch hydrolysis products, hydrothermally digested instant starch and enzymatic maltose dextrin. A possible starch hydrolysis product is, for example, starch syrup, while hydrothermally treated starch may be, for example, instant rice mucus solution.

It may also be preferable to use a process variant wherein, for example, the hydrocolloid is alginate, agar, gum arabic, guar flour, locust bean meal, pectin or gelatin.

In one embodiment, the flavoring or flavoring agent is, for example, a mixture of xylitol sorbitol, sugar, dextrin, chocolate, fruit flavor, spice mixture, sodium glutamate or meat extract.

It is essential for the present invention to realize that a particularly durable and versatile cereal germ product is obtained by treating the cereal germ by reducing the fat content to 5.06.0% by weight at temperature conditions whereby the inactivation of enzymes is largely avoided, and, by applying a hydrophobic layer consisting of fats and / or oils formed from saturated fatty acids, to prevent re-moisture absorption of the cereal sprouts and oxidation of the unsaturated fatty acids contained therein. We recommend the use of permanently stable fats and / or oils formed from saturated fatty acids with a melting point below 35 ° C for the hydrophobization of cereal sprouts. Particularly beneficial are fats or oils that produce a pleasant palate, such as cocoa butter, coconut fat or sunflower oil.

The application of such a hydrophobic layer is advantageous not only in terms of the desired durability but also because the germination of the cereal germs does not swell immediately when prepared with the liquid and is therefore more pleasant to consume.

Because the mucous-like consistency agents are sprayed onto the surface of the cereal sprouts in accordance with the present invention, they are instantly dissolved by aggressive intestinal juices and thereby exert their protective function on the patient in a short period of time.

In a particularly preferred embodiment of the present invention, stable emulsions are obtained from the listed materials, such as hydrocolloids and fats, which are sprayed onto the cereal germs for coating and then dried.

In this way, the coating becomes more stable and thicker, and prevents an undesirable increase in moisture content.

Another important finding leading to the present invention is that by reducing the moisture content of the cereal sprouts by drying, fine particles smaller than 1.5 mm are removed, which is important because, for very fine particles, the homogeneous composition and coating of the product would not be ensured. The removal of fine particles is conveniently accomplished by properly adjusting the airflow to maintain the fluidizing bed. In this connection, a further advantageous effect of the invention is that the cereal sprouts freshly coming from the mill can be used without any further pre-treatment.

The cereal germ products of the present invention are very durable and can be used in a wide variety of foods. Reference has also been made to the importance of the products of the present invention as dietary foods. The cereal germ products of the present invention may be used alone or in combination with other materials in the form of pasty foods, soups, snacks, muesli bars and various fillings.

The invention will now be described by way of example only.

Example 1 A kg of wheat germ with a moisture content of 15% was added to a vortex spray granulator and a vortex stream was created with a vertical axis air stream.

Instead of the outgoing air flow filter, a 1.5 mm hole filter is provided in the fluidized bed granulator. Through this filter, fine particles are removed from the vortex spray granulator and then separated in a cyclone, while larger wheat germs remain in the vortex layer. The wheat germs in the vortex spray granulator had a final moisture content of 5.0 wt.

It is dried to ambient temperature, where the temperature of the inlet air stream is adjusted to maintain the temperature within the vortex layer at 35- 10 ° C. After the drying process, 250 g of sunflower oil is sprayed onto the cereal sprouts to apply a hydrophobic coating. The temperature was then maintained at 10-15 ⁰ C. The fluidized ballast.

Example 2

Similarly to Example 1, 200 g of molten coconut fat is sprayed onto a 3 kg corn germ as a hydrophobic coating. The temperature in the vortex layer is then maintained at 10-15 ° C. The second coating is followed by spraying an aqueous mixture of 3000 g of guar flour and meat extract containing 90 g of guar flour and 30 g of meat extract, the remainder being water which evaporates during drying. The temperature of the inlet air stream is then adjusted so that the temperature in the fluidized bed is 37 to 10 ° C. During the second coating process, the water content of the mixture is evaporated.

Example 3

Similarly to Example 1, 180 g of thawed sunflower oil was sprayed onto a dried 3 kg of rye seed as a hydrophobic layer. The temperature within the vortex layer is then maintained at 15-20 ° C.

Subsequently, 2400 g of a 5% gelatin solution were sprayed onto the hydrophobic swirling rye germ. The gelatin solution is passed through 60 ° C heated pumps, piping and nozzles to prevent premature freezing. The temperature of the inlet air stream is adjusted to maintain the temperature in the fluidizing bed at 35-40 ° C.

Example 4

2400 g of a 2.5% aqueous solution of locust bean flour were sprayed on 3 kg of wheat germ dried to hydrophobia according to Example 1. Meanwhile, the air flow temperature is adjusted to maintain the temperature in the fluidizing bed at 35-40 ° C. Thus, the hydrated wheat germ is coated with a mucus-like coating.

1500 g of an aqueous 4.0 wt.% Instant rice mucosa solution are sprayed on as a final protective layer and for flavor enhancement while maintaining drying conditions. Instant rice mucilage solution contains 5.0% by weight apple concentrate.

Example 5

1.6 l of emulsion was sprayed on 3 kg of wheat germ according to Example 1, which is an oil-in-water emulsion based on locust bean meal, coconut fat and vanillin solution.

With the emulsion as coating materials, the wheat germ is coated and made more hydrophobic, wherein the water contained in the emulsion is evaporated.

During the coating process, the inlet air flow temperature is maintained such that the temperature in the fluidizing bed does not exceed 40 ° C.

The emulsion to be applied (sprayed) is approx. 2.0% by weight carob seed flour, ca. 7.5 wt.% Fat and ca. Contains 1.0% w / w vanillin.

Example 6

1.1 kg of wheat germ treated in Example 3, containing 40 g of gelatin and 60 g of sunflower oil as a protective layer, are mixed with additional raw materials, such as 1100 g of ground peanuts, 1300 g of toasted oatmeal and 500 g of starch syrup. This pulp is further processed as a filling for cereal bars.

Claims (5)

PATIENT INDIVIDUAL POINTS 1. A process for the manufacture of a dried coated germ of cereals for food purposes, comprising: the grain germs are added to a vortex spray granulator, dried at a temperature of 10-40 ° C to a moisture content of 5.0 to 6.0% by weight; - the airflow used is adjusted by removing from the vortex spray granulator a fine particle size of less than 1.5 mm which causes disturbance and is selected from the outlet air stream by means of a cyclone or filter; - coatings with hydrocolloids and / or fats and / or oils and / or modified cereal starches and / or emulsions and / or flavoring agents as coatings to form one of these coating materials, or one after the other in liquid form or as a solution, or two; or more are sprayed in the form of a stable emulsion, and if a non-emulsion is selected, at least one of the layers comprises a hydrophobic fat and / or oil, and - fats and / or oils at 10-25 ° C, while others - spraying the material, including emulsions, on a product at a temperature of 10-40 ° C. Process according to claim 1, characterized in that 0.310.0% by weight of fats and / or oils and / or 0.5-5.0% by weight of hydrocolloids and modified cereal starches are applied to the layer coating as compared to the total weight of the grain germ product and / or 3.0-15.0% by weight of emulsions. 3. The method of claim 1, wherein the hydrocolloid is alginate, agar agar, gum arabic, guar flour, locust bean meal, pectin or gelatin. 4. The method of claim 1, wherein the flavoring or flavoring agent is xylitol sorbitol, sugar, dextrin, chocolate, fruit flavor, spice mixture, sodium glutamate or meat extract. 5. A method according to claim 1, characterized by EN 210 097 hogy egy oll és ω 210 097 is the coating of at least one of hydrocolloids and / or fats and / or oils and / or modified cereal starches and optionally flavoring and / or flavoring agents, at least one of which is hydrophobic in nature that the coating material (s) is used in an amount of 0.5 to 15% by weight relative to the total weight.