LV12961B - Method for preparation of flakes having increased nutritional value from malted (germinated) grain - Google Patents

Abstract

This invention pertains to field of food-stuffs, especially, to preparation of flakes having increased nutritional value from malted (germinated) grain. The mentioned flakes could be used as staple diet, dietary food as well as diabetic nourishment. There is offered following way to obtain the mentioned purpose: preliminary purified and washed wheat or rye grain, that after processing are useful as nourishment, is germinated until sprouts using any known method. So that grain during germination process becomes humid from 48 to 51 %, the grain must be desiccated until obtaining elastic and plastic condition. For example, desiccation process may be take up to humidity 16- 18 %. That process provides finished product with higher quality grade. In order to obtain flakes the desiccated grain is exposed to rolling and further drying at the temperature, for example, 200-250 oC, that is sufficient for combating moulds. High quality grade finished product has humidity about 9 % that provides reasonable storage period, for example, 12 months.

Description

TYPE OF PREPARATION

SUMMARY: The invention relates to food products, in particular to the production of high nutritional value flakes from sprouted grains. Such flakes can be used in daily, dietary and diabetic diets. To achieve this goal, the following is offered: Take superficial and washed grains of wheat or rye, or other grains which, after processing, are fit for consumption; the grain germinates in any known way until sprouts appear.

As the grains absorb up to 48-51% moisture in the germination process, they are dried until they become elastic and pliable. For example, dry to a moisture content of 16-18%. This ensures a higher quality finished product.

To obtain flakes, the dried grains are subjected to rolling and drying at a temperature that kills mold, such as 200-250 ° C. For a high quality finished product, the moisture content is, for example, 9%, which ensures a sufficiently long shelf life, for example up to 12 months.

A method of preparing high-nutrition flakes from sprouted grains

The present invention relates to food products, in particular to the production of an increased nutritional value from sprouted grains and may be used in daily, dietary and diabetic diets.

This prototype of the present invention is a method of making flakes from grits by moistening the groats with water at a temperature of 20 to 90 degrees Celsius. Wet groats are heat treated with infrared radiation at a wavelength of 3.35-3.50 mkm and with a flow density of 10-11 kWm ² until the surface of the groats reaches a temperature of 100 - 110 degrees Celsius, after which 8 - 12 s. is still exposed to infrared radiation with a wavelength of 0.96 - 1.0 mkm and a flux density of 20 - 25 kV / m ² . The resulting semi-finished product is cooled by moistening until a moisture content of 18-20% is achieved, and then the semi-finished product is subjected to rolling. (RU 2020833 5 A23L 1/164)

The object of the invention is to obtain flakes from sprouted grains of high nutritional value, which can be used in daily as well as dietary and diabetic diets.

To achieve this goal, the following method is offered: wheat or rye grains that have undergone a superficial cleaning and were washed, or other grains that are fit for human consumption after processing. Grains are sprouted in any known way until sprouts appear.

During the soaking process, the grain changes from a dormant state to a biologically active form. In addition, all biological processes are activated in the grain, protein synthesis, synthesis of antioxidant system components, vitamins, hormones. Sprouted grains contain significantly more vitamins, macronutrients and trace minerals in a readily assimilable form than sprouted grains. Germination of grains produces special substances - endorphins, which are necessary for the formation of all cells of the human body and for strengthening the nervous system and psyche. Starch turns into sprouted grains into malted sugar, which facilitates its processing.

Synthetic sugar substitutes such as saccharine up to 0.3%, aspartame up to 1.5% and others can be added to the grains during the soaking step to increase the dietary and diabetic properties of the product.

As the grains absorb 48 to 51% moisture in the germination process, they are dried until they become elastic and plastic, which is needed to produce a high quality finished product of the highest output, for example, until it reaches a moisture content of 16-18%.

To produce flakes, the dried grains are subjected to rolling and subsequent drying at a temperature that kills mold, such as 200 to 250 degrees Celsius, until the quality of the finished product is reached, for example up to 9%, allowing long shelf life, e.g. 12 months.

Claims (4)

1. The method of making cereal flakes, characterized in that germinated wheat or rye grains or mixtures thereof, or other grains or mixtures thereof with nutritional value are used as raw material. 2. The method of claim 1, wherein the germinated grains are dried until they become elastic and plastic, which is necessary to obtain a high quality finished product of higher yield. 3. A process according to claim 1, wherein the dried grains are subjected to rolling to obtain flakes. 4. A process according to claim 1, characterized in that, after spreading, the grains are subjected to subsequent drying at a temperature which kills mold, for example 200 to 250 degrees Celsius.