RU2014115261A - NEW METHOD FOR PREPARING Fried FLOUR FROM GRAIN - Google Patents

NEW METHOD FOR PREPARING Fried FLOUR FROM GRAIN Download PDF

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Publication number
RU2014115261A
RU2014115261A RU2014115261/13A RU2014115261A RU2014115261A RU 2014115261 A RU2014115261 A RU 2014115261A RU 2014115261/13 A RU2014115261/13 A RU 2014115261/13A RU 2014115261 A RU2014115261 A RU 2014115261A RU 2014115261 A RU2014115261 A RU 2014115261A
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RU
Russia
Prior art keywords
cheese
minutes
flour
porridge
color
Prior art date
Application number
RU2014115261/13A
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Russian (ru)
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RU2603908C2 (en
Inventor
Усман Джабраилович Бузуртанов
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Усман Джабраилович Бузуртанов
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Publication date
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Priority to RU2014115261/13A priority Critical patent/RU2603908C2/en
Publication of RU2014115261A publication Critical patent/RU2014115261A/en
Application granted granted Critical
Publication of RU2603908C2 publication Critical patent/RU2603908C2/en

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00—Preparing grain for milling or like processes
    • B02B1/02—Dry treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00—Preparing grain for milling or like processes
    • B02B1/04—Wet treatment, e.g. washing, wetting, softening
    • B02B1/06—Devices with rotary parts

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Grain Derivatives (AREA)
  • Cereal-Derived Products (AREA)

Abstract

1. Способ приготовления кукурузной муки, обжаренной на основе температурного воздействия, отличающийся тем, что зерно при обжаривании в барабанах с температурой в течение 20-25 мин подвергается тепловому воздействию до образования необходимого цвета - это повышает микробиологическую стойкость, продлевает срок хранения, высвобождается витамин РР (ниацин) из неусваяемой неактивной формы - (ниацитина), нет потерь витамина β-каротина, клетчатки, витаминов группы В и т.д., а после охлаждения размалывают (прямой обмол) и фасуют.2. Способ по п. 1, отличающийся тем, что слабообжаренные зерна приобретают светло-коричневый цвет и мука из него рекомендуется для приготовления каши с 15-20-минутной варкой (для завтрака) с добавлением соли и масла и употреблять с сыром или творогом.3. Способ по п. 1, отличающийся тем, что среднеобжаренные зерна приобретают темноватый (коричневый) цвет и мука из него рекомендуется для приготовления каши или киселя без варки (заливают кипяченную воду и настаивают 3-5 мин), или 5-10-минутной варкой с добавлением в кашу соли и масла и употреблять с сыром или творогом.1. The method of preparation of corn flour, fried on the basis of temperature exposure, characterized in that the grain when frying in drums with a temperature of 20-25 minutes is subjected to heat until the desired color is formed - this increases the microbiological resistance, prolongs the shelf life, vitamin PP is released (niacin) from an indigestible inactive form - (niacin), there is no loss of vitamin β-carotene, fiber, B vitamins, etc., and after cooling, grind (direct grinding) and pack. 2. The method according to claim 1, characterized in that the lightly roasted grains acquire a light brown color and flour from it is recommended for making porridge with a 15-20 minute cooking time (for breakfast) with the addition of salt and oil and eat with cheese or cottage cheese. 3. The method according to p. 1, characterized in that the medium-roasted grains acquire a darkish (brown) color and flour from it is recommended for making porridge or jelly without cooking (pour boiled water and insist 3-5 minutes), or 5-10 minutes cooking with adding salt and oil to porridge and consume with cheese or cottage cheese.

Claims (3)

1. Способ приготовления кукурузной муки, обжаренной на основе температурного воздействия, отличающийся тем, что зерно при обжаривании в барабанах с температурой в течение 20-25 мин подвергается тепловому воздействию до образования необходимого цвета - это повышает микробиологическую стойкость, продлевает срок хранения, высвобождается витамин РР (ниацин) из неусваяемой неактивной формы - (ниацитина), нет потерь витамина β-каротина, клетчатки, витаминов группы В и т.д., а после охлаждения размалывают (прямой обмол) и фасуют.1. The method of preparation of corn flour, fried on the basis of temperature exposure, characterized in that the grain when frying in drums with a temperature of 20-25 minutes is subjected to heat until the desired color is formed - this increases the microbiological resistance, prolongs the shelf life, vitamin PP is released (niacin) from an indigestible inactive form - (niacin), there is no loss of vitamin β-carotene, fiber, B vitamins, etc., and after cooling, grind (direct grinding) and pack. 2. Способ по п. 1, отличающийся тем, что слабообжаренные зерна приобретают светло-коричневый цвет и мука из него рекомендуется для приготовления каши с 15-20-минутной варкой (для завтрака) с добавлением соли и масла и употреблять с сыром или творогом.2. The method according to p. 1, characterized in that the lightly roasted grains acquire a light brown color and flour from it is recommended for making porridge with a 15-20 minute cooking (for breakfast) with the addition of salt and butter and eat with cheese or cottage cheese. 3. Способ по п. 1, отличающийся тем, что среднеобжаренные зерна приобретают темноватый (коричневый) цвет и мука из него рекомендуется для приготовления каши или киселя без варки (заливают кипяченную воду и настаивают 3-5 мин), или 5-10-минутной варкой с добавлением в кашу соли и масла и употреблять с сыром или творогом. 3. The method according to p. 1, characterized in that the medium-roasted grains acquire a darkish (brown) color and flour from it is recommended for making porridge or jelly without cooking (pour boiled water and insist 3-5 minutes), or 5-10 minutes boil with the addition of salt and oil in porridge and consume with cheese or cottage cheese.
RU2014115261/13A 2014-04-17 2014-04-17 New method of fried flour preparation from grain RU2603908C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2014115261/13A RU2603908C2 (en) 2014-04-17 2014-04-17 New method of fried flour preparation from grain

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2014115261/13A RU2603908C2 (en) 2014-04-17 2014-04-17 New method of fried flour preparation from grain

Publications (2)

Publication Number Publication Date
RU2014115261A true RU2014115261A (en) 2015-11-27
RU2603908C2 RU2603908C2 (en) 2016-12-10

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Family Applications (1)

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RU2014115261/13A RU2603908C2 (en) 2014-04-17 2014-04-17 New method of fried flour preparation from grain

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RU (1) RU2603908C2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2770802C1 (en) * 2021-07-28 2022-04-21 федеральное государственное бюджетное образовательное учреждение высшего образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ) Mixture for producing kissel

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU435847A1 (en) * 1972-02-10 1974-07-15 METHOD OF MANUFACTURING CORN FLOUR
IT1318445B1 (en) * 2000-04-03 2003-08-25 Bonomelli Srl PROCESS FOR THE PRODUCTION OF PRECOOKED CORN FLOUR.
RU2507875C1 (en) * 2012-11-20 2014-02-27 Владимир Александрович Гунькин Method for production of flakes of maize grains (except popping ones)

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RU2603908C2 (en) 2016-12-10

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MM4A The patent is invalid due to non-payment of fees

Effective date: 20170128