RU2348178C1 - Method of manufacturing of food products from grain - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: method includes cleaning of grain from foreign matters, grinding and sorting according to the size. One uses whole unhulled oat or barley grain. This grain is steeped in ratio 1:3 in water acidated with citric acid with media pH 3.0 at the temperature 40°C during 1 hour. Then it is washed and repeatedly steeped at the temperature 40-50°C with media pH 4.0-5.0 during 1-2 hours. Oat is repeatedly steeped in solution of an enzymatic agent "Biobake 721", and barley is repeatedly steeped in solution of an enzymatic agent "Fungamyl 2500 SG" in ratio 1:3. Concentration is 0.01-0.02% of grain weight as dry substance. After that, the grain is dispersed to get homogenous mass and dry it at the temperature 180°C to humidity 6%. The invention allows to obtain oat and barley food products.

EFFECT: high food value, decrease of technological process time, expansion of raw material resources, product yield increase and decrease of its price cost.

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Description

The present invention relates to the food industry and relates to a method for producing products from grain.

A known method of manufacturing a grain concentrate, including cleaning seeds of cereal grains from impurities, soaking them in water for 10-38 hours at a temperature of 5-30 ° C to a moisture content of 34-60%, germinating seeds for 10-20 hours, followed by drying within 8-12 hours to a moisture content of 14-30% and grinding to the formation of a mass of dispersed particles of seeds of cereal grains. The resulting mass is pressed through dies with holes with a diameter of 0.7-1.0 mm and then dried to a moisture content of 11-16% to obtain pelletized particles of grain cereal seeds pelletized in a size of 0.7-1.0 mm [1].

The disadvantage of this method is the duration and complexity of the production process, high cost, low nutritional value of the concentrate due to excessive exposure to the endosperm, the germinal part of the seed and due to the occurrence of fermentation when moistened during germination.

The closest in technical essence to the claimed invention in terms of features is a method for producing barley grinding products, including cleaning grain from impurities, conducting heat and moisture treatment by wetting the grain to 21-22%, followed by baking 18-20 hours and frying at a temperature of 210-220 ° C for 2-3 minutes, grinding in a roller mill, sorting by size in sieving and aspiration, and re-grinding on three shredded systems [2].

The disadvantages of this method are the duration of the production process, limited raw materials, high cost, reduced nutritional value and yield of the resulting product.

The problem to which the invention is directed is to reduce the production process, expand the raw material base and increase the nutritional value of the product and product yield.

The claimed technical result is achieved by the fact that in the method of obtaining a product from grain, including cleaning grain from impurities, grinding and sorting by size, in contrast to the prototype, whole unpeeled oats or barley grain is used as feedstock, which is soaked in a ratio of 1: 3 in acidified in the presence of citric acid water with a pH of 3.0 at a temperature of 40 ° C for 1 h, washed and re-soaked at a temperature of 40-50 ° C, pH of 4.0-5.0 for 1- 2 hours, while the oats are soaked in a solution of fe Biobake 721, and barley in a solution of the enzyme preparation “Fungamyl 2500 SG” in a ratio of 1: 3, the concentration of the preparations is 0.01-0.02% of the mass of grain by dry matter, then the grain is dispersed until a homogeneous mass is obtained and drying at a temperature of 180 ° C to a moisture content of 6%.

Currently, enzyme preparations have become a powerful means of transforming virtually any product. Their use can significantly increase the depth of processing of food raw materials due to partial modification, leading to softening of the peripheral parts of the grain, which facilitates the use of unshelled grain in production and allows to reduce the production process, as well as to increase the yield of the product with improved organoleptic properties and high nutritional value.

The source oat corresponds to class 3 according to GOST 28673-90, barley corresponds to class 1 according to GOST 28672-90, enzyme preparation “Biobake 721” (composition includes: cellobiase, exo-1,4-glucosidase, mannase, xylanase): certificate of state registration No. 77.99.11.9.U.3759.10.04 of 05.10.2005 and the enzyme preparation “Fungamyl 2500 SG” (composed of: α-amylase, hemicellulase, xylanase): state registration certificate No. 77.99.11.9.U.3759.10. 04/10/05/2005.

The selection of oat and barley crops is based on their high nutritional value. In their composition they contain proteins rich in essential amino acids, especially the high content of lysine should be noted. For oat proteins, a markedly increased content of arginine and sharply reduced glutamic acid. The fractional composition of oat proteins is predominantly represented by the glutelin fraction, then globulins (avenolins) and prolamins (avenins). Barley grain contains a lot of glutamic acid and proline in the endosperm. Barley protein is fractionally different from oat protein. The predominant fraction are glutelins, then prolamins (hordeins), globulins and albumin. These crops are good sources of carbohydrates: mono- and disaccharides, starch, cellulose, hemicellulose, pectin, soluble fiber β-glucan, etc. Oats and barley are rich in a complex of vitamins B, A, E, PP and minerals: iron, magnesium , copper, zinc, potassium, calcium and others, and also contain linoleic acid - one of the main fatty acids.

The choice of seeds of oats and / or barley helps to obtain a product with a balanced amino acid and carbohydrate composition, enriched with dietary fiber, micro and macro elements.

The claimed technical result is achieved as follows.

Whole unshelled oats or barley grains are cleaned of impurities and thoroughly washed, soaked in acidified with citric acid water with a pH of 3.0 in a ratio of 1: 3 at a temperature of 40 ° C for 1 hour. After an hour, the grain is washed in water with a temperature of 40 ° C and re-soaked in a ratio of 1: 3 in solutions of enzyme preparations "Biobake 721" for oats and "Fungamyl 2500 SG" for barley, the concentration of the preparations is 0.01-0.02% from the mass of grain on dry matter, at a temperature of 40-50 ° C, pH 4.0-5.0 for 1-2 hours. To obtain the desired pH medium, citrate buffer was used. The use of enzymatic hydrolysis leads to an increase in the permeability of the cell walls of the grain due to the fact that cellulolytic enzymes hydrolyze cellulose, hemicellulose and change the structure of the cell wall, i.e. transition from crystalline to amorphous state. The treated grain is subjected to dispersion in a cutter, dried at a temperature of 180 ° C to a moisture content of 6% and crushed to a mass of a particle size of 200 μm in a total volume of 91%.

The proposed method is illustrated by examples of specific performance.

Example 1. The whole unshelled oat grain is cleaned of impurities and washed, soaked in acidified water with a pH of 3.0 in a ratio of 1: 3 at a temperature of 40 ° C for 1 hour, then washed and re-soaked in a ratio of 1: 3 in a solution of the enzyme preparation "Biobake 721", the amount of the preparation is 0.01% by weight of grain by dry matter. Soaking is carried out at a temperature of 40 ° C, pH 4.0 for 2 hours. After the lapse of time, the soaked grain is dispersed, dried to a moisture content of 6% and ground.

Example 2. The whole unshelled oat grain is cleaned of impurities and washed, soaked in acidified water with a pH of 3.0 in a ratio of 1: 3 at a temperature of 40 ° C for 1 hour, then washed and re-soaked in a ratio of 1: 3 in a solution of the enzyme preparation "Biobake 721", the amount of the preparation is 0.015% by weight of grain on a dry matter basis. Soaking is carried out at a temperature of 45 ° C, pH 4.5 for 1.5 hours. After the lapse of time, the soaked grain is dispersed, dried to a moisture content of 6% and ground.

Example 3. The whole unshelled oat grain is cleaned of impurities and washed, soaked in acidified water with a pH of 3.0 in a ratio of 1: 3 at a temperature of 40 ° C for 1 hour, then washed and re-soaked in a ratio of 1: 3 in a solution of the enzyme preparation "Biobake 721", the amount of the drug is 0.02% by weight of grain on a dry matter basis. Soaking is carried out at a temperature of 50 ° C, pH 5 for 1 hour. After the lapse of time, the soaked grain is dispersed, dried to a moisture content of 6% and ground.

Example 4. The method is carried out as in example 1, but barley grain is used as a feedstock, which is re-soaked in a solution of the enzyme preparation “Fungamyl 2500 SG”.

Example 5. The method is carried out as in example 2, but barley grain is used as a feedstock, which is re-soaked in a solution of the enzyme preparation “Fungamyl 2500 SG”.

Example 6. The method is carried out as in example 3, but barley grain is used as a feedstock, which is re-soaked in a solution of the enzyme preparation “Fungamyl 2500 SG”.

The resulting products have higher nutritional value in contrast to the prototype, which is confirmed by the data given in table 1.

Table 1
The chemical composition of products from oats and barley Indicators Prototype Oat product Barley product Proteins, g / 100 g 10.0 11.5 12.8 Fats, g / 100 g 2.02 6.2 2,50 Carbohydrates, g / 100 g, including 63.5 70.53 67.8 Mono- and disaccharides 0.9 1,1 1.3 Hemicellulose 5.3 10.50 6.95 Cellulose 2.08 9.44 4.63 Starch 63.3 40.70 49.80 Pectin 0.53 2.80 2.07 β-glucan 1.7 1.20 2.40 Minerals, mg / 100 g, including: Calcium 38,0 122.81 96.54 Magnesium 40,0 141.70 158.83 Iron 1.81 5.80 10.41 Manganese 0.65 5.51 2,55 Vitamins, mg / 100 g, including: β-carotene - 0,021 - Vitamin E 3,7 3.4 3.9 Riboflavin 0.06 0.12 0.13 Choline - 115.46 114.19 Essential amino acids, mg / 100 g, including: Valine 370 818 602 Isoleucine 330 545 436 Leucine 490 850 778 Lysine 300 435 384 Methionine 120 209 186 Threonine 210 398 363 Tryptophan one hundred 207 124 Phenylalanine 460 671 612

The cost of production of grain products, indicating a decrease in the cost of the proposed products, are presented in table 2.

table 2
Costing of products from oats and barley Expenditures Prototype Oat product Barley product Raw materials and basic materials 5448.27 6796.11 7288.02 Shipping costs 564.26 344.94 344.94 Fuel and energy for technological purposes 2534.36 404.00 404.00 TOTAL: material costs 8746.89 7647.80 8139.71 Labor costs of the main production workers 171.50 157.50 157.50 Deductions for social needs,% 44.59 40.95 40.95 General running costs, % 343.00 315.00 315.00 TOTAL: production cost 9906.23 8712.50 9204.41 Selling expenses,% 99.06 87.12 92.04 TOTAL: total cost 10005.29 8799.62 9296.45

This technical solution allows to reduce the duration of the process, expand the raw material base, increase the yield of the product and thereby reduce its cost, obtain products from oats and barley with high nutritional value.

Information sources

1. Patent RU 2264105 C1, A21D 13/02, B02B 1/00, dated November 20, 2005.

2. Patent RU 2264352 C1, V02C 9/04, A23L 1/10, dated 20.02.2005 - prototype.

Claims (1)

A method of obtaining grain products, including cleaning grain from impurities, grinding and sorting by size, characterized in that the source of raw materials is a whole unshelled grain of oats or barley, which is soaked in a ratio of 1: 3 in water acidified with citric acid with the pH of the medium is 3.0 at a temperature of 40 ° C for 1 h, washed and re-soaked at a temperature of 40-50 ° C, the pH of the medium is 4.0-5.0 for 1-2 hours, while the oats are soaked in a solution of enzyme the preparation "Biobake 721", and barley - in the enzyme solution the preparation “Fungamyl 2500 SG” in a ratio of 1: 3, the concentration of the preparations is 0.01-0.02% of the mass of grain on a dry matter basis, then the grain is dispersed until a homogeneous mass is obtained and dried at a temperature of 180 ° C to a moisture content of 6% .