RU2030882C1 - Bulged barley production method - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves cleaning barleycorns from contaminants, separating by size into two fractions by means of sieves having mesh sizes within the range of 5.0, 3.2, and 2.5 mm; providing 28-30% moistening of fractions in succession and softening for 1.5-2.5 hours, expanding softened corns by exposing it to infrared radiation at 180-200 C for 70-80 sec; mixing treated corn fractions and sieving by means of sieve having mesh diameter of 3.8 mm. EFFECT: increased quality of product. 2 cl, 1 dwg, 1 tbl

Description

 The invention relates to methods for processing cereal grain with obtaining an expanded (increased in volume) crisp product, which can be used as a semi-finished product in the food concentrate industry, in particular, as a substitute for nuts, as well as a ready-to-eat food product.

 There are various methods for the production of expanded products from cereals, for example, a method for the production of exploded corn kernels by heating them with a constant heat agent in a fluidized bed and additional processing of grain with IR radiation [1].

 The closest to the proposed method is the production of a product from grain, which involves increasing it in volume by exposing it to purified from impurities, aligned by grain size distribution by sifting and air-conditioned grain by infrared radiation. The technology of grain preparation also provides for steaming or cooking before expansion [2].

 However, the production of a similar product from barley grain is not known. When processing it according to the described technology, a quality product, ready for use, cannot be obtained due to the presence of shells. The rough shells of barley during expansion expand, break, but do not completely separate from the grains and fall into the finished product with them.

 At the same time, if ready-made pearl barley is used as a raw material, then it is impossible to obtain an expanded product from it, since all shells, including the aleurone layer, which retains the moisture that turns into vapor inside the grain during expansion, are removed from it.

 It is most expedient to use husked barley to obtain an expanded product from barley, i.e. the product from which the flower, fruit and seed shells are removed, and the aleurone layer is preserved.

 The aim of the invention is to expand the range of expanded cereal products by attracting barley grain to their production and improving the quality of the produced product.

The goal is achieved in that in the known technology for the production of expanded products, including cleaning grain from impurities, leveling it by grain size distribution by sifting, conditioning and treating the prepared grain with IR radiation, barley grain is peeled before sieving, then it is leveled with separation into two grain fractions, each fraction was conditioned with moisture to 28-30% and otvolazhivaniem for 1.5-2.5 hours, treated with IR radiation for 70-80 s at a temperature of 180-200 ^{° C,} treated fractions are combined, OHL compressed by atmospheric air, subjected to sieve and magnetic control. The fractionation of husked barley into two fractions is carried out sequentially on sieves with a hole diameter of 5.0; 3.2 and 2.5 mm, and control - on a sieve with a hole diameter of 3.8 mm.

 Comparative analysis with the prototype indicates differences in additional operations and their modes, which ensures the novelty of the proposal.

 Industrial applicability of the method is provided by commercially available domestic equipment for peeling, conditioning, sifting barley grain. The installation for IR processing (micronization) was developed and manufactured by the Kharkov experimental plant "Spetselevatormelmash".

 The study of the prior art also indicates differences in the modes of the above operations and their combination, which should not be explicitly for a specialist and meets the criteria of the invention "inventive step".

 Consider how each of these differences affects the achievement of the goal.

 The presence of an additional operation of peeling barley before sifting and the use of husked barley as a raw material in further processing helps to preserve the nutritional value of the finished product, since all valuable nutrients - proteins, vitamins, trace elements, minerals inherent in barley grain - are preserved in husked barley.

 Shelled barley, in comparison, for example, with pearl barley from barley, also contains more dietary fiber while reliably removing non-dietary fiber, which makes the expanded micronized product from it dietetic.

 The separation of husked barley into two size fractions on the indicated screens and their further separate processing allows to improve the quality of the product produced due to more uniform preparation of grain for subsequent expansion - processing by IR radiation and as a result to obtain uniformly micronized expanded grains both over the whole grain mass and each separate grains.

 The selection of sieves for fractionation was carried out experimentally. The selected hole sizes provide the most optimal results for subsequent processing and uniform loading of both equipment lines. The proposed parameters of moistening and smoothing fractions provide preparation of the grain structure for IR processing, and the indicated irradiation modes allow to achieve the effect of culinary readiness for a single treatment.

 IR processing of the product causes profound biochemical changes in it: protein denaturation, change in its fractional composition, gelatinization and dextrinization of starch.

 Along with this, as a result of intense heating by infrared radiation, the moisture contained in the grain, as it boils, turns into steam and swells the grain.

 The proposed processing parameters provide in their entirety a high-quality ready-to-use product without steaming and cooking.

 The expanded barley micronized product is a cream-colored expanded grains with a tint from yellowish to brown with the smell and taste of a fried product, a crispy texture, ready to eat. The product yield is 59-60%, which is 10-11% higher than the yield of pearl barley, which does not require cooking, the quality of the product improves. On the one hand, this product is ready for use and does not require boiling or aging in hot water, on the other hand, the content of dextrins in this product is significantly increased, which contributes to better digestibility of the product by the human body. The content of dextrins in the micronized product is 5.8-6.0%, and 0.2% in the initial husked barley. Along with this, as a result of micronization with IR radiation, a sharp decrease in the content of microorganisms occurs in the product, it becomes almost sterile. This increases its shelf life to two years.

 The drawing shows a diagram of a technological process for the production of expanded barley.

 The scheme includes the following technological equipment: scouring machine 1, duo-aspirator 2, peeling machine 3 (A1-ЗШН), sieving 4 (A1-BRU), humidification machine 5, hopper 6, micronizer for IR processing 7, suction column 8, sieving 9 .

 The proposed method is as follows.

The barley grain is cleaned of impurities and peeled on machines 1, 2 and 3 to obtain a product with a yield of 70-72% and an unshelled grain content of not more than 1.5%. The resulting husked barley is fractionated by size in sieving 4 on sieves with openings of diameter 5; 3.2; 2.5 mm. The product obtained by leaving the sieve with a diameter of 5 mm, which is an unshelled grain of barley, is sent for re-peeling. Hulled barley (sieve passage with openings with a diameter of 5 mm) - medium and fine - in two streams (leaving the sieve with openings of 3.2 mm and coming out of the sieve with openings with a diameter of 2.5 mm) are sent to the machine for humidification 5. Moisten separately both fractions of husked grain up to 28-30%. Then, each grain fraction in the bins 6 is cured for 1.5-2.5 hours. After that, the grain of each fraction is subjected to a 70-80-second IR treatment on micronizers 7 under the following conditions: radiation flux density 26 kW / m ² , length waves 0.4-1.2 microns, temperature 180-200 ^about C.

 The micronized product is combined and cooled in aspiration column 8 with atmospheric air. The cooled product is sieved in sieve 9 on a sieve with holes with a diameter of 3.8 mm to highlight the passage of non-micronized unexpanded grains. The main product (gathering with a diameter of 3.8 mm) is subjected to magnetic control and packaged.

 The method was tested in a stand equipped with a barley processing line.

 Testing of the method showed its full suitability and feasibility of use in cereal enterprises that process barley.

PRI me R 1. The barley grain is cleaned of impurities, peeled, sieved on a sieve with holes with a diameter of 5 mm The product was obtained by passage of the sieves without fractionating humidified to 29%, otvolazhivayut for 2 hours and subjected to 75-second IR-treated at a temperature of 190 ^{° C,} beam current density 26 kW / ^m2 and wavelength of 0.8 microns . The obtained micronized product is cooled and sieved on a sieve with holes with a diameter of 3.8 mm. Descent from the sieve (main product) is subjected to magnetic control. The yield of micronized product is 57.2%. The product is micronized unevenly, it contains solid non-micronized and unexpanded grains (up to 18%). The content of dextrins in the product is 5.5%.

PRI me R 2. The grain of barley is cleaned of impurities, husk, fractionated on sieves with holes with diameters: 5; 3.2; 2.5 mm. Unhealed barley (leaving the sieve with a diameter of 5 mm) is sent for re-peeling, descending from the sieves with holes with a diameter of 3.2 mm and 2.5 mm with two streams is moistened to 29%, cured for 2 hours, subjected to IR treatment for 75 s at a temperature of 190 ^{° C} and the same density and wavelength of radiation flux. Then the product is combined, cooled and sieved on a sieve with holes with a diameter of 3.8 mm. Descent from the sieve (main product) is subjected to magnetic control. The yield of expanded swelled micronized product is 60%. The product is evenly micronized, aromatic, crunchy. The dextrin content in the product is 6.0%.

 Thus, fractionation of husked barley with all other identical parameters is preferable. Non-sieves (hole diameters) are selected empirically from the conditions of maximum yield.

PRI me R 3. The barley grain is cleaned of impurities, husk, fractionated as in example 2 and moistened with two streams to 27%, cured for 1 h, subjected to 60-second IR treatment at a temperature in the working chamber of 170 ^about , a radiation flux density of 26 kW / m ² and a wavelength of 0.8 μm. Then the product is combined, cooled and sieved on a sieve with holes with a diameter of 3.8 mm. The main product is subjected to magnetic control. The yield of the finished product is about 60%. The product is poorly micronized, hard, does not crunch. The dextrin content in the product is 4.0%.

PRI me R 4. The same as in example 2, but the grain is moistened with two streams to 28%, cured for 1.5 hours, subjected to 70-second IR treatment at a temperature in the working chamber of 180 ^about C. Next processed analogously to example 2. A good quality product with a dextrin content of 5.8%. Yield 58.5%.

PRI me R 5. The same, but with moistening up to 30%, curing for 2.5 hours, IR treatment for 80 s at a temperature in the working chamber of 200 ^about C. The product is uniformly micronized, brown, with the smell and taste of roasted walnut with a dextrin content of 6.2%. The yield of 60.1%.

PRI me R 6. The barley grain is cleaned of impurities, husk fractionated as in example 2 and moistened with two streams to 31%, cured for 3 hours, subjected to 90-second IR treatment at a temperature in the working chamber of 210 ^about C. Then processed as in example 2. The yield of the finished micronized product is about 60%. The product has many charred charred grains, not suitable for consumption. The content of dextrins is 4.5%.

 The data for 6 examples are summarized in a table.

 Thus, the proposed modes (examples 2, 4 and 5) provide a high yield of ready-to-eat product from barley with good quality.

Claims (2)

1. METHOD FOR PRODUCING EXPLOSED BARLEY, including purification of barley grain from impurities, sifting for leveling the grain size distribution, conditioning and expansion by processing with IR radiation, characterized in that before sifting, the barley grain is peeled, when sifted, the grain is divided into two fractions by size, conditioning is carried out fractionally by moistening up to 28-30% and curing for 1.5-2.5 hours, expansion is carried out at 180-200 ^° C for 70-80 s, and after expansion The collected grain fractions are combined and sieved on a sieve with a hole diameter of 3.8 mm.  2. The method according to claim 1, characterized in that the grain is divided by size into two fractions on sieves with a hole diameter of 5.0; 3.2 and 2.5 mm.

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