RU2385659C1 - Procedure for production of drink out of wheat grain sprouts and drink produced by this procedure - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: procedure of production of drink consists in sprouting wheat grain, in stewing wheat sprouts at temperature 40-50°C during 3-4 days preventing their complete drying, in crumbling them to pulp state adding water at volume ratio of crumbled sprouted grain to water 1:1-5, in mixing to homogenous mixture and in pressing produced mixture.

EFFECT: facilitating increased storage life of produced drink, presence of biologically active substances in its composition inherent to drinks out of both not fermented and fermented wheat grain.

9 cl, 2 ex

Description

The invention relates to soft drinks, and in particular to methods and drinks from germinated wheat grains.

It is known that food products from germinated wheat grains, including drinks, have various beneficial properties. For example, in addition to the well-known properties that wheat grains themselves possess, it is known that juice from wheat germ has an antioxidant effect, and it is also known to use the juice of wheat germ as an antihypoxic agent [application RU 94042570, publ. 09/27/1996].

Known tea from wheat germ, which is obtained by germinating wheat grains to a sprout length of 20-30 cm, cutting germinated wheat sprouts, their cleaning, sterilization, grinding, extraction, filtering and drying [patent CN 1631194, publ. 06/29/2005]. However, with this process of producing tea, as well as with brewing the tea itself, some of the biologically active components of the raw material decompose.

A known method of obtaining an infusion of grains of germinated wheat at home, selected as a prototype, which includes, in particular, the following steps: germination of wheat grains to a sprout length of 1-2 mm, grinding and infusion of crushed germinated grains [for example, an article on the Internet, http://emmir.mylivepage.ru/wiki/308/2520, publ. 04/30/2007]. However, the drink obtained in this way cannot be stored for a long time, and the beneficial properties of both the grains themselves and the sprouts are not fully used, because the method does not even include partial fermentation of germinated grains. Meanwhile, it is known from the prior art, for example, that dietary supplements obtained from a fermented liquid by fermentation of wheat grain in an aqueous medium have an immunostimulatory and smoothing metastasis effect [for example, patent EA 003090, publ. 12/26/2002].

The technical task to be solved is to increase the biological value and shelf life of a drink obtained from germinated wheat grains by optimizing the process.

To solve the technical problem, a method for producing a drink from germinated grains is proposed, which involves the germination of wheat grains, languishing the germinated wheat grains at a temperature of 30-60 ° C for 1-6 days, preventing their complete drying out, further grinding the germinated grains to a state of gruel with adding water at a volume ratio of crushed germinated grains to water 1: 1-5 and stirring until a homogeneous mixture is obtained, after which the drink is obtained by squeezing the resulting mixture.

The introduction of the technological operation of languishing under the declared modes ensures stabilization of most components of the resulting beverage, which, in turn, determines a longer shelf life. In addition, the operation of languishing ensures the production of partially fermented germinated wheat grains, which ensures the presence of biologically active substances in the drink that are inherent in both unfermented wheat grains and fermented beverages, which increases its biological value. The addition of water to the crushed sprouted grains provides a greater yield of biologically valuable substances in the finished drink, which also increases its biological value.

It is better when wheat grains germinate to a sprout length of 1-2 mm.

Wheat grains are best languished at a temperature of 40-50 ° C for 3-4 days. It should be noted here that these technological conditions are defined as optimal for most Russian durum wheat varieties. However, the wider range of values stated above, in particular extreme values, can be used for other varieties of wheat or for a greater or lesser degree of fermentation of raw materials. In the latter case, for a greater degree of fermentation, lower temperatures are used within the range of 30-60 ° C and / or longer periods of languishing time within the stated limits of 1-6 days, and vice versa.

You can use the volume ratio of crushed sprouted grains to water 1: 3-4.

In the process of languishing, it is better to periodically wet the sprouted grains with water as they dry, thereby guaranteeing the absence of their complete drying.

The resulting drink is better filtered, and then pasteurized.

Before or after languishing the sprouted grains, dried fruit soaked in water can be added to them, while grinding the sprouted grains and subsequent operations are performed for the resulting mixture of sprouted grains with soaked dried fruits.

Soaked dried fruits are best added with their volume ratio to germinated wheat grains less than 1: 1, preferably 1: 3-5.

Also claimed is a drink from germinated wheat grains obtained by the method disclosed above.

An additional amount of ingredient or ingredients, for example, selected from the group, can be added to the drink to taste or, if necessary, include biologically active substances absent in wheat grains (for example, vitamins).

The invention is further illustrated by examples.

Example 1. Drink from germinated wheat grains.

For the preparation of the beverage, wheat grains, preferably of the same variety, of approximately the same size and humidity, are used as feedstock to provide more uniform germination. The grains are washed with water and germinated in a sufficient amount of water by any method known in the art. Hereinafter, if special technological processing conditions are not indicated, it is assumed that the processing is carried out at normal temperature (room) and normal atmospheric pressure. Hereinafter, for technological stages where water is used, it is better to use distilled and / or boiled water.

From grains sprouted to a length of about 1-2 mm, wheat grains are drained and placed in a heated cabinet for languishing at a temperature of about 40-50 ° C for 3-4 days, preventing their complete drying due to periodic irrigation with water as they dry .

After languishing, the germinated grains are removed from the heated cabinet and chopped in a meat grinder to a pulp state, then water is added at a volume ratio of crushed germinated grains to water of about 1: 4 with stirring with a stirrer until a homogeneous mixture is obtained.

The drink is obtained by squeezing the resulting homogeneous mixture using a press, centrifuge, etc. The cake that is left after pressing can be used as an additive in the food industry, for example, in the baking industry by adding to the dough.

The squeezed beverage is filtered, sterilized or pasteurized by conventional methods, poured into the desired container and sealed.

The finished drink is best stored in a cool place.

Organoleptic properties of the finished drink: color - milk; taste - sour, inherent in sprouted grains of wheat; the smell is sour, inherent in sprouted grains of wheat.

A comparative study showed that the technological stage of languishing makes it possible to increase the shelf life of the finished drink by 2–3 times compared with a drink obtained without the technological stage of languishing, all other things being equal.

Example 2. An enriched drink from germinated wheat grains.

A concentrated pure drink is prepared in the same manner as in Example 1 before the grinding operation.

During the languishing of the sprouted grains, dried fruits are taken (any of: apples, pears, cherries, dried apricots, raisins, etc.), washed and soaked in water for a day in the usual way, after which they allow the water to drain. Then, the soaked dried fruits are added to the germinated grains after languishing at a volume ratio of 1: 4, while the following operations are performed for the resulting mixture as in example 1, except that the volume ratio of the crushed mixture of germinated grains and soaked dried fruits to water is about 1: 2.

It should be understood that the above examples are used only to illustrate the possibility of carrying out the invention and do not limit the scope of legal protection presented in the claims, while a specialist in the art is relatively simple to implement other ways of carrying out the invention.

Claims (9)

1. A method of obtaining a drink from germinated wheat grains, including germinating wheat grains, grinding the germinated grains to a pulp state and obtaining a drink from crushed germinated grains, characterized in that after germination the germinated wheat grains languish at a temperature of 40-50 ° C for 3- 4 days, preventing their complete drying out, water is added to the crushed sprouted grains at a volume ratio of crushed sprouted grains to water of 1: 1-5 and mixed until a homogeneous mixture is obtained, after which the drink is obtained from Imani resulting mixture. 2. The method according to claim 1, characterized in that the wheat grains are germinated to a sprout length of 1-2 mm 3. The method according to claim 1, characterized in that use the volume ratio of crushed sprouted grains to water 1: 3-4. 4. The method according to claim 1, characterized in that in the process of languishing the sprouted grains are periodically wetted with water as they dry. 5. The method according to claim 1, characterized in that the resulting drink is filtered. 6. The method according to claim 5, characterized in that the resulting drink is pasteurized. 7. The method according to claim 1, characterized in that before or after languishing the sprouted grains, dried fruits soaked in water are added to them, while the grinding of sprouted grains is performed together with the soaked dried fruits. 8. The method according to claim 7, characterized in that the soaked dried fruits are added when their volume ratio to germinated wheat grains is less than 1: 1. 9. Drink from germinated wheat grains, characterized in that it is obtained by the method according to any one of claims 1 to 8.