RU2371250C2 - Production method of eincorn cereal - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food (milling) industry, namely to technology of einkorn cereal production. Production method of cereal includes sequentially fulfilled weighting of hulless einkorn of selection varieties with 25% hull content and 14% humidity, grain cleaning of admixtures by double separation, its hydrothermal treatment by moisturising of grain by drinking water till 15-17% and obdormition in obdormition chambers during 1.5-2 hours, peeling of moisturised grain, sorting of peeled grain from unpeeled, shells and shredding, aspiration, removal of meal and ready-made production control. Cereal has low starch content (calorific capacity), increased protein content, replaceable and irreplaceable amino acids, insoluble food fibers (cellulose), macro and microelements, yellow pigments (β-carotin), low content of toxic gliadin - spirit-dissoluble fraction of wheat gluten and increased content of non-toxic gluten - its alkali-soluble fraction, increased activity of β-amylase ferments. Besides technologic production process is easy and production cost is respectively low.

EFFECT: invented method allows to produce durum wheat cereal with increased biological (protein-kinase, mineral, carbohydrates and amylase) value for dietary and general health meals.

3 ex

Description

The invention relates to the field of food (flour and cereal) industry, and in particular to a technology for the production of cereals from spelled of increased biological (protein-proteinase, mineral, carbohydrate-amylase, pigment, enzymatic) and physiological (low glycemic, hypocholesterolemic, gluten-free) values for medical -Preventive nutrition and can be used at groats factories.

Croup - this is partially or completely freed from the integumentary tissues, and sometimes the embryo, the whole, fragmented or flattened core of cereals and legumes. It is the second most significant and volume of production of grain processing product [1, 2]. In the technological process of processing cereal crops, floral films, fruit and seed shells are removed from grain. The quality of cereals is determined by both natural features and grain processing technology.

The cereal fruit - the caryopsis - develops from a fertilized ovary of a flower. When threshing wheat, rye, triticale, corn, grains are easily separated from flowering films. Such grains are called holozerny. In other cereals, flower films tightly fit the weevil and do not separate when threshing. These crops are called membranous (barley, buckwheat, oats, rice, millet, sorghum, spelled). The greater the mass of flowering films on the surface of the caryopsis is the kernel and the more difficult they are to remove, the correspondingly less is the yield of cereal during grain processing.

The kernel of any cereal consists of three main parts: the embryo, endosperm and flowering membranes.

The embryo consists of a root, stem and bud, giving life to a new plant. The embryo is tightly attached to the endosperm, from which the modified cotyledon is separated by the scute. Through the shield, rich in enzymes, nutrients during germination from the endosperm enter the embryo.

The endosperm is the main part of the grain. It is a powdery grain in which reserve nutrients are concentrated. In the center of the endosperm, the cells are large, thin-walled, often of irregular shape. As you move away from the center, the size of the cells gradually decreases; their shape becomes close to a rectangular prism. Inside the cells, the proteins form a continuous matrix, in which starch granules of different sizes are interspersed. In the central part of the endosperm, along with small and medium, there are many large granules of starch. As you move away from the center to the shells, the number and size of starch granules decrease, and the proportion of protein increases.

The marginal layer of the endosperm is a unicellular aleuron layer 30-60 μm thick adjacent to the shells, it differs sharply in appearance both from its inner part and from the shells. It is formed by thick-walled cells of regular cubic shape. The cells of the aleuron layer are filled with small protein bodies with tiny droplets of fat interspersed between them. The marginal aleuron layer of the endosperm is rich in enzymes (especially β-amylase).

Shells protect the seed from environmental influences. Holoserous cereals have two membranes: fruit (epidermis, pericarp) and seed (hypodermis, test). Outside, the caryopsis is covered with a fruit shell, which is formed from the walls of the ovary and consists of three layers of large thick-walled lignified cells, empty inside. The location of the layers of cells in the pericarp is reminiscent of brickwork, which gives the membrane greater strength.

The seminal membrane is formed from the walls of the ovule and also consists of three layers of cells, but small and irregular in shape. The middle - pigmented - layer of the seed coat contains yellow colorants (carotenoids), which give a yellow color to the caryopsis.

With modern technology for processing grain, the shells and the aleurone layer tend to be more completely removed. At the same time, the thickness of the shells and the aleuron layer forming the bran affects the biological value (protein, amino acids, mineral elements, carbohydrates, pigments, enzymes) of the produced cereals. The ratio of the anatomical parts of the cereal grain is of great technological importance. The more shells, the less nutrients the grain contains and the less, respectively, the yield of finished products during processing. In the cereal-freezing cereals, the content varies (in%): the endosperm - from 70 to 85, the aleuron layer - from 4 to 12, the fruit and seed membranes - from 5 to 9, the embryo - 1.5-7 (in corn up to 15) by weight grains. The flower cover of membranous crops is (in%): in barley - 9-13, millet - 16-18, rice - 18-22, oats - 25-30, buckwheat - 17-25 by weight of the kernel. The ratio of the parts of the seed in legumes (peas,%): cotyledons - 87-93, sprout - 1-2.5, seed coat - 6-11 [1].

The process of producing cereals occurs in two stages: preparation of raw materials and surface treatment of the grain (peeling and grinding) in order to remove the shells and give the kernel the appearance of grain. Depending on the structural-mechanical, physico-chemical properties and characteristics of the grain, its biological characteristics, peeling is carried out in machines of various designs [3]. Grinding consists in the final removal from the surface of the kernel of the grain of the shells (and partially the embryo) remaining after peeling, as well as in the processing of the grains to the established shape (round, spherical) and the desired appearance. The design, material and shape of the working bodies of the machine determine the principle of its action during peeling and grinding.

The main indicators of the effectiveness of the peeling process in cereal production are the coefficients of peeling and wholeness of the kernel (except for barley, corn, wheat).

Peeling coefficient is determined by the formula

where K ₁ , K ₂ - the amount of unshelled grain in the mixture before and after peeling,%.

The kernel wholeness coefficient of the grain is found by the formula

where B is the yield of a whole kernel of grain on a given peeling system minus the amount of husked grain in the initial mixture,%;

D is the yield of the crushed kernel of the grain on this peeling system minus the amount of the crushed kernel in the initial mixture,%;

M is the yield of flour on this peeling system minus the amount of flour in the initial mixture,%.

The yield of different types of cereals is determined by natural features, the quality of raw materials and processing technology. The highest yield is observed for peeled peas - 73%, the smallest - for pearl barley and ground polished cereals - 40%. In other cereals, it ranges from 63% to 66% [1].

In the flour and cereal industry, methods are known to increase the biological (protein) value of cereals by pressing two or three types of ground cereals, drazhirovany (sequentially rolling layers) secondary dairy (skimmed milk powder, skim milk, cottage cheese, whey protein concentrate, sodium caseinate), flour ( wheat flour, rye, rice, oatmeal, buckwheat, barley, pea, corn), fish (fish powder, flour, minced meat), meat (minced meat, sausage scrap) protein products per binder - starch ny paste, dry blood or use as nucleating substance - calcium or sodium alginate, concentrates and isolates proteins derived from oilseed meal (e.g., soybean) [1, 2].

The disadvantage of cereals of high biological value obtained by the method of pressing and pelleting is the weak (low) stability of the form of cereals in ready-made food dishes (soups, side dishes, cereals), the complexity of the production process. The form-holding ability of cereals obtained by the method of structure formation is much higher, however, calcium or sodium alginates, protein isolates and concentrates of protein vegetable meal are currently scarce and expensive food raw materials.

A known method of processing rice grains into high-quality cereals, including exposure to unshelled rice grain of heat shock at a temperature of 100-150 ° C for 3-10 minutes, drying of flower films, peeling, steaming at a temperature of 120-130 ° C for 5- 10 min, drying to a moisture content of 15-15.5%, cooling to ambient temperature and grinding (application for invention No. 93045172, MKI V02V 1/00, 1995) [4].

The disadvantages of this method are the high energy intensity of the production cycle, associated with a large energy consumption for the process of steaming unpeeled and peeled rice grains, its drying, as well as low yield, biological (protein-proteinase, mineral, carbohydrate-amylase, pigment, enzymatic) and physiological (low glycemic, hypocholesterolemic, gluten-free properties) value of the finished product.

A known method of producing cereals from buckwheat grain, including cleaning, peeling and separating husked grain from unpeeled, shell, flour, crushed, initially determined in the initial batch of grain content of the main fraction by size, then peeling only that part that contains kernels the main size (application for invention No. 92005774, MKI B02B 1/00, 1995) [5].

The disadvantages of this method are the complexity of the technological process for the production of buckwheat, low yield, biological (protein-proteinase, mineral, carbohydrate-amylase, pigment, enzymatic) and physiological (low glycemic, hypocholesterolemic, gluten-free) value of the finished product.

A known method of producing buckwheat, including the purification of buckwheat grain from grain and weed impurities, granary pests, its hydrothermal treatment, triple peeling without sorting by size into fractions and separation of peeling products by the sieve method, while the upper gatherings after separation are returned to the same peeling zone , the second gatherings are sent to the next peeling zone, and the second gathering of the last peeling zone is returned to the same zone without additional sorting together with the second gathering of the second zone, and Removing the buckwheat is carried out from the underflow in a single step, in front of which is isolated by a shallow unground buckwheat sieve separation method (RF patent №2115475, MKI V02V 3/00, 1998 YG) [7].

The disadvantages of this method are the high complexity of the technological process for the production of cereals from buckwheat, low yield, biological (protein-proteinase, mineral, carbohydrate-amylase, pigment, enzymatic) and physiological (low glycemic, hypocholesterolemic, gluten-free) value of the finished product.

A known method of producing cereals, including peeling grain and subsequent separation of cereals and a by-product, obtained by screening on the fractions of the descent and passage, while the separation of cereals and by-product is carried out on a sieve, receiving as a fraction of the descent - the finished product (cereal), and as a fraction of the passage is a by-product (application for invention No. 2001125060, MKI B02B 3/00, B07B 1/00, 2003) [8].

The disadvantages of this method are the low yield, biological (protein-proteinase, mineral, carbohydrate-amylase, pigment, enzymatic) and physiological (low glycemic, hypocholesterolemic, gluten-free) value of the finished product.

The closest in technical essence to the present invention is a method of processing millet grain into millet groats (millet), which includes cleaning grain from grain and weed impurities, granary pests, its hydrothermal treatment by moistening with drinking water to a moisture content of 18-24%, smoothing for 9 -12 hours, drying in air at a temperature of 120-150 ° C for 3.5-4.5 minutes, dry peeling, three-time separation, sieving and double-screening (RF patent No. 2115476, MKI V02V 5/02, 1998 ) [6].

The disadvantages of this method are the high percentage of hydration, the duration of the technological operations of smoothing and drying unshelled grain, separation and winnowing of peeled grain, as well as low yield, biological (protein-proteinase, mineral, carbohydrate-amylase, pigment, enzymatic) and physiological (low glycemic, cholesterolemic , gluten-free properties) value of the finished product.

The present invention is aimed at creating an effective and inexpensive method for the production of durum wheat groats of high biological (protein-proteinase, mineral, carbohydrate-amylase, pigment, enzymatic) and physiological (low glycemic, hypocholesterolemic, gluten-free) values for therapeutic and prophylactic nutrition against “diseases” civilizations ”: celiac disease (celiac enteropathy), food celiac allergy, allergic dermatitis, autism, atherosclerosis, hyperglycemia, sugar diabetes, phenolketonuria, cancer, early skin aging, increasing the percentage of finished products, simplifying the manufacturing process, reducing manufacturing costs, improving consumer properties and expanding the range of finished products.

This is achieved by the fact that a method of producing cereal from spelled, including weighing grain of a bare-grained spelled of selective varieties with a film thickness of up to 25% and a moisture content of 14%, purifying it from impurities by double separation, hydrothermal processing of whole grain by moistening it with drinking water to 15-17%, tracking for 1.5-2 hours, peeling moistened grain with sorting husked grain from unshelled, shells and crushed, screening with removal of flour and control of finished products, while the yield of finished cereals is 50-99%.

As a result of wetting, the mechanical strength of the flower shells (films) of the caryopsis decreases to 15-17%, the adhesion to the surface of the endosperm decreases, the shells soften, plasticize, become more elastic, do not break when crushed, they are easily separated from the surface of the endosperm during wet peeling, wet grinding and transfer to waste, the integrity of the extreme layer of the endosperm of the caryopsis, rich in β-amylase enzymes, is maintained. At the same time, technological operations are not required to screen to a moisture content of 18-24% in bedding bins for 9-12 hours and to dry the grain in a drying chamber at a temperature of 120-150 ° C for 3.5-4.5 minutes.

Spelled (single and double-grain) is called filmy wheat Triticum dicoccum Schübl. Currently, this ancient cereal is actively cultivated in small agricultural areas in Central Europe (Germany, Switzerland, Austria, France), the Russian Federation (Dagestan, Belgorod, Yaroslavl regions, the Republic of Tatarstan, Chuvashia, Udmurtia, the Republic of Bashkortostan, Altai Territory). High glassiness (80-93%) and a high gluten content (39%) bring the spelled closer to durum wheat and indicate the possibility of its use for the production of durum wheat cereals of the hard varieties of the type Poltava, Artek, Perlovaya. In the development of cereal products from spelled, not only cooking properties are taken into account, which make it possible to obtain grains that are uniform in consistency and simultaneously weld, but also their light brown color [10, 11, 12, 13, 14, 15].

Spelled has high cereal advantages. It is distinguished by quick digestibility, an increase in volume and mass. The porridge is semi-friable with a good appearance, a pleasant smell and nutty taste characteristic of this culture, a delicate texture, light brown in color. The digestibility factor of cereals is 3.1-5.9 [13, 18]. Groats made from spelled are used to prepare some national culinary dishes among the peoples of the Middle Volga and Ural regions, for example, “balsh" in Tatars [9].

Currently, from the patent and scientific and technical literature there is no known method for the production of cereals from spelled of increased biological (protein-proteinase, mineral, carbohydrate-amylase, pigment, enzymatic) and physiological (low glycemic, hypocholesterolemic, gluten-free) values for therapeutic and preventive nutrition in the claimed combination of features.

The method is implemented as follows.

Example 1. A method of producing cereals of increased biological and physiological value for therapeutic and prophylactic nutrition from a bare-grain spelled.

Dry whole unpeeled grain of a bare-grained spelled of selection L-133 variety with a 0% film and 14% moisture content after weighing is sent to clean the impurities from the A1-BMS-6 air-screen separator. In the process of double sequential separation, large impurities (barley, cockle) are isolated immediately after sieves with oblong holes ranging in size from 1.1 × 12 to 12.0 × 50 mm. Small impurities (small non-standard grains) are isolated immediately after sieves with openings ranging in size from 0.5 × 8 to 1.0 × 10 mm. Metallomagnetic impurities that accidentally fall into the grain mass during harvesting, as well as metal particles from the rubbing parts of the separator, are removed along the path of grain movement with the help of magnets. Non-magnetic materials are removed separately during screening and subsequent hydrothermal processing of grain. After cleaning and separation, the spelled grain is subjected to hydrothermal treatment, i.e. moistened with drinking water in a humidifier A1-BShU to a moisture content of 15% and traced for 1.5-1.6 hours. After hydrothermal treatment, the moistened grain is ground in an A1-BMSh-2.5 grinder with a peripheral drum speed of 15.5 m / s Wet grinding products are screened in an A1-BDA aspirator to remove the embryo and flour. After removal of the embryo and microparticles of the endosperm, the nuclei are treated in a sieve A1-BRU. The crushed core and the remaining small impurities are sifted out on sieves with openings with a diameter of 2.3-2.6 mm. The passage of these screens is sent to control the flour, gathering (grain) after a single winnowing in an aspirator and magnetic control - to the hopper for the finished product. Thus, the inventive method for the production of cereals allows you to increase up to 99% the yield of finished cereals through the use of wet grinding with the separation of moistened shells, as well as improve the consumer properties of the finished cereal. Porridge made from L-133 grade spelled has a light brown color, the smell and taste typical of this culture, without extraneous odors and tastes, a half-friable consistency, the cooking time until cooked is 50 minutes, the digestibility factor by weight is 3.2, and by volume 3.3 . Finished polished wheat grits of increased biological and physiological value from the hollow-grain spelled of variety L-133 are packed in paper bags weighing 1 kg.

Example 2. Method for the production of cereals of increased biological and physiological value for therapeutic and prophylactic nutrition from a low-membered spelled

Dry whole unpeeled grain of the low-membered spelled of the Belka selection variety with 18% film and 14% humidity after weighing is sent to clean the impurities in an A1-BMS-6 air-screen separator. In the process of double sequential separation, large impurities (barley, cockle) are isolated immediately after sieves with oblong holes ranging in size from 1.1 × 12 to 12.0 × 50 mm. Small impurities (small non-standard grains) are isolated immediately after sieves with openings ranging in size from 0.5 × 8 to 1.0 × 10 mm. Metallomagnetic impurities that accidentally fall into the grain mass during harvesting, as well as metal particles from the rubbing parts of the separator, are removed along the path of grain movement with the help of magnets. Non-magnetic materials are removed separately during screening and subsequent hydrothermal processing of grain. After cleaning and separation, the spelled grain is subjected to hydrothermal treatment, i.e. moisturized with drinking water in a humidifier A1-BShU to a moisture content of 16% and kept for 1.7-1.8 hours. After hydrothermal treatment, the moistened grain is peeled to remove seed (films), fruit (husks) shells, broken from the surface of the kernel cores and torments in a milling machine SVU-2 with a peripheral drum rotation speed of 15.6 m / s. Wet peeling products are screened in an A1-BDA aspirator to remove husk. To remove most of the shells and the nucleus, the core is additionally processed in a A1-BKG-1 coarse screening machine and the products obtained are screened in an aspirator. For control, cereals are sieved in A1-BRU sifter. Immediately from sieves with holes with a diameter of 3.0-3.1 mm, impurities and a certain amount of unpeeled grains are released. The crushed core and the remaining small impurities are sifted out on sieves with openings with a diameter of 2.3-2.4 mm. The passage of these screens is sent to control the flour, gathering (grain) after a single winnowing in an aspirator and magnetic control - to the hopper for the finished product. Thus, the inventive method for the production of cereals can increase up to 55% the yield of finished cereals through the use of wet peeling with the separation of moistened shells, as well as improve the consumer properties of the finished cereal. Porridge porridge of the Squirrel variety has a light brown color, the smell and taste characteristic of this culture, without extraneous odors and tastes, a semi-powdery consistency, the cooking time until cooked is 45 minutes, the digestibility factor is 3.1 by weight, 3.2 by volume. Ready-made wheat groats of increased biological and physiological value from the low-membered spelled of the Belka variety are packed in paper bags weighing 1 kg.

Example 3. Method for the production of cereals of increased biological and physiological value for therapeutic and prophylactic nutrition from high-membered spelled

Dry whole unflaked grain of a high-membered spelled of the Volzhsky variety with a film density of 25% and a moisture content of 14% after weighing is sent to clean the impurities in an air-sieve separator A1-BMS-6. In the process of double sequential separation, large impurities (barley, cockle) are isolated immediately after sieves with oblong holes ranging in size from 1.1 × 12 to 12.0 × 50 mm. Small impurities (small non-standard grains) are isolated immediately after sieves with openings ranging in size from 0.5 × 8 to 1.0 × 10 mm. Metallomagnetic impurities that accidentally fall into the grain mass during harvesting, as well as metal particles from the rubbing parts of the separator, are removed along the path of grain movement with the help of magnets. Non-magnetic materials are removed separately during screening and subsequent hydrothermal processing of grain. After cleaning and separation, the spelled grain is subjected to hydrothermal treatment, i.e. moisturized with drinking water in a humidifier A1-BShU to a moisture content of 17% and kept for 1.9-2 hours. After hydrothermal treatment, the moistened grain is peeled to remove seed (films), fruit (husk) shells, broken kernels and torments in a milling machine SVU-2 with a peripheral drum rotation speed of 15.7 m / s. Wet peeling products are screened in an A1-BDA aspirator to remove husk. To remove most of the shells and the nucleus, the core is additionally processed in a A1-BKG-1 coarse screening machine and the products obtained are screened in an aspirator. For control, cereals are sieved in A1-BRU sifter. Immediately from sieves with holes with a diameter of 2.5-2.6 mm, impurities and a certain amount of unshelled grains are released. The crushed core and the remaining small impurities are sifted out on sieves with holes with a diameter of 2.0-2.1 mm. The passage of these screens is sent to control the flour, gathering (grain) after a single winnowing in an aspirator and magnetic control - to the hopper for the finished product. Thus, the inventive method for the production of cereals can increase up to 50% the yield of finished cereals through the use of wet peeling with the separation of moistened shells, as well as improve its consumer properties. Volzhsky’s porridge of spelled has a light brown color, the smell and taste typical of this culture, without extraneous odors and tastes, a half-crumbly consistency, the cooking time until cooked is 40 minutes, the digestibility factor is 3 by weight, 3.1 by volume 3.1. Finished wheat groats of high biological and physiological value from high-membered spelled are Packed in paper bags weighing 1 kg.

We experimentally established that with an increase in the yield of cereals from 50% to 99% from whole selection grain of the spelled of the filmy varieties Volzhsky, Belka and the bare-grain variety L-133, the starch content decreases - low calorie content of cereals, total sugar, mono- (glucose, fructose) and disaccharides (sucrose, maltose, raffinose) - low glycemic (sugar lowering) properties, the amount of gluten protein (gluten) increases, its fractional composition changes in the direction of decreasing the proportion of toxic alcohol-soluble fraction (gliadin) relative towards non-toxic alkali-soluble fraction (glutenin) - gluten properties, the number of non-replaceable and irreplaceable amino acids increases, the content of insoluble and soluble dietary fiber (fiber, semi-cellulose, pentosans) increases - hypocholesterolemic properties, phenolketonuria, macro- and microelements (potassium, calcium, magnesium, manganese, zinc), yield and activity of β-amylase enzymes - nanostructure catalysts for the hydrolysis of insoluble starch to soluble sugars (dextrins, maltose), content faded pigments - carotenoids (β-carotene) - precursors of vitamin A and natural antioxidants that protect the body from the carcinogenic effects of free radicals (prooxidants), prevent the process of gradual transformation of cells into malignant, increase the body's defenses (immunity) [16, 17, 18 , 19, 20]. Consequently, the overall therapeutic and prophylactic properties of cereals from whole breeding grains of spelled filmy and glazerny varieties against such “diseases of civilization” as celation (gluten enteropathy), food gluten allergy, allergic dermatitis, autism, atherosclerosis, phenolketonuria, hyperglycemia, diabetes , cancer, early skin aging. As a result of wetting, the mechanical strength of the flower shells (films) of the caryopsis decreases to 15-17%, the adhesion to the surface of the endosperm decreases, the shells soften, plasticize, become more elastic, do not break when crushed, they are easily separated from the surface of the endosperm during wet peeling, wet grinding and transfer to waste, the integrity of the extreme layer of the endosperm of the caryopsis, rich in β-amylase enzymes, is maintained. At the same time, technological operations are not required to screen to a moisture content of 18-24% in bedding bins for 9-12 hours and to dry the grain in a drying chamber at a temperature of 120-150 ° C for 3.5-4.5 minutes.

Moistening of flower shells (films) of whole selection spelled grain of filmy and bare-grained varieties to a moisture content of less than 15% and more than 17% during the process of smoothing whole grain spelled of less than 1.5 hours and more than 2 hours causes a decrease in the yield of finished products below 50%, which leads to reduce the biological and physiological value of durum wheat groats: an increase in the content of starch, total sugar, mono- (glucose, fructose) and disaccharides (sucrose, maltose, raffinose), a decrease in the content of gluten protein ( luten), an increase in the proportion of toxic alcohol-soluble fraction of gluten (gliadin), a decrease in the proportion of non-toxic alkali-soluble fraction of gluten (glutenin), a decrease in the number of non-replaceable and irreplaceable amino acids, insoluble and soluble dietary fiber (fiber, semi-fiber, pentosans), macro- and microelements (potassium calcium, phosphorus, magnesium, manganese, zinc), yellow-colored pigments (β-carotene), reduce the yield and activity of β-amylase enzymes, complicate the production process, increase the cost STI fabrication and lower consumer properties of finished products.

As a result of the invention, an effective and inexpensive method for the production of wheat groats from whole breeding grains of spelled of increased biological (protein-proteinase, mineral, carbohydrate-amylase, pigment, enzymatic) and physiological (low glycemic, hypocholesterolemic, gluten-free) values for therapeutic and preventive nutrition against “Diseases of civilization”: celation (celiac enteropathy), food celiac allergy, allergic dermatitis, autism, atherosclerosis, phenolketonuria, hype glycemia, diabetes, cancer, premature aging of the skin. At the same time, the biological and physiological value of durum wheat cereal has been increased, starch content (low calorie content) has been reduced, the content of gluten (gluten) protein has been increased, the proportion of toxic gliadin, an alcohol-soluble fraction of wheat gluten, has been increased, the proportion of non-toxic glutenin, its alkali-soluble fraction, has been increased. and essential amino acids, insoluble and soluble dietary fiber (fiber, semi-fiber, pentosans), macro- and micronutrients (potassium, calcium, phosphorus, magnesium oi, manganese, zinc), increased yield and activity of β-amylase enzymes - nanostructured catalysts for the hydrolysis of insoluble starch to soluble sugars (dextrins, maltose), increased the number of yellow-colored pigments (β-carotene), simplified the manufacturing process, reduced manufacturing costs, improved consumer properties and expanded the assortment of wheat cereals of hard grades of the brand "T" of the type Poltava, Artek, Perlovaya for medical and preventive nutrition.

Information sources

1. Commodity research of grain and confectionery products: Textbook. for universities / N.A.Smirnova, L.A. Nadezhnova, G.D. Selezneva, E.A. Vorobyova. - M .: Economics, 1989 .-- 352 p.

2. Melnikov EM Technology of cereal production. - M .: Agropromizdat, 1991, p.102-110.

3. Equipment for the production of flour and cereals: Reference book / Demsky AB, Boriskin MA, Vedeniev VF, Tamarov EV, Chernolikhov AS - St. Petersburg: Publishing House "Profession", 2000. - 624 p.

4. RF patent No. 93045172, MKI V02V 1/00, 1995

5. RF patent No. 92005774, MKI V02V 1/00, 1995

6. RF patent No. 2115476, MKI V02V 5/02, 1998 (prototype).

7. RF patent №2115475, MKI V02V 3/00, 1998

8. RF patent No. 2001125060, MKI B02B 3/00, B07B 1/00, 2003

9. Prokopyev M.P. Spelled // "Scientific notes" of the Udmurt Pedagogical Institute, 1953, pp. 71-99.

10. Lyubarsky L.N., Bilaonova T.S. Technological characteristics of membranous wheat // Ed. TSNIITEI, a series of "Elevator industry", 1971, issue 3, M., S. 8-10.

11. Lyubarsky L.N., Bilaonova T.S. Spelled protein, its features and some properties // Ed. TSNIITEI, a series of "Elevator industry", 1973, issue 3, M., S. 92-96.

12. Artyushenko A.V. Spelling as a cereal and fodder culture // Transactions of Kustanai State Regional Agricultural Experimental Station, vol. 1, Alma-Ata, 1973, p.22-29.

13. Tkachenko T., Surkov N. Polba can help out // Rural Dawns, No. 1-2, 1996, Belgorod, pp. 8-9.

14. Krasilnikov V.N., Bazhenova I.A., Smolentseva A.A. Physico-chemical, merchandising and technological properties of spelled grain // Storage and processing of agricultural raw materials, No. 1, 2005, p. 37-39.

15. Yukov V.V. About the Volga spelled and products of its processing // Izvestiya Vuzov. Food Technology ”, No. 1, 2005, Krasnodar, p.15-17.

16. Yukov V.V., Likhacheva E.I. The grain composition of the Volga spelled // Bread products, No. 7, 2005, p.26-27.

17. Yukov V.V., Likhacheva E.I., Merezhko A.F. The products of experimental grinding of grain of filmy and holozern specimens of spelled // Bread products, No. 7, 2007, p. 47-49.

18. Spelled varieties Volzhsky from the Republic of Tatarstan. Test report of GNU VNIIZerna and processing of Moscow No. 3014 dated January 22, 2004 in accordance with GOST 27669-88 “Baking wheat flour. Test laboratory baking method. Assessment of the cooking properties of cereals. "

19. Shakirova G.I. Plant pigments and their role in increasing productivity and product quality of fodder and grain crops. - Kazan: Feng, 2003 .-- 254 p.

20. Molecular and biochemical studies of the mechanism of biosynthesis of microbial antioxidants and characteristics of their properties. Grant of the Slovak Research Agency APVV-0345-07 Bratislava.

Claims (1)

A method of producing cereal from spelled, including weighing grain of a bare-grained spelled of selective varieties with a film thickness of up to 25% and a moisture content of 14%, purifying it from impurities by double separation, hydrothermal treatment of whole grain by moistening it with drinking water up to 15-17%, tracking for 1, 5-2 hours, peeling moistened grain with sorting husked grain from unshelled, shells and crushed, screening with removal of flour and control of finished products, while the yield of finished cereals is 50-99%.