RU2399287C1 - Grain tea production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: grain tea production method envisages soaking wheat or barley grains in water in a container for 4-5 hours, maintenance in air medium, laying the grains in a thin layer on a grid surface for 19-20 hours. After that the procedures of soaking and maintenance are repeated twice for wheat grains and thrice for barley grains. Then the grains are dried till a 22-24% moisture content for 10-12 hours, temperature slowly rising from 40 to 80 °C. After drying the grains are fried; glume is separated from kernel; the grains are ground and mixed with a dry milk product and salt. For consumption the grain tea is infused with hot boiling water in an amount of no more than 15-20 times the weight of the product.

EFFECT: extension of the range of digestible starch hydrolysis products, product biologic value increase.

5 tbl, 4 ex

Description

The present invention relates to the food industry, for the preparation of hot drinks - tea from cereals.

A known method of preparing a tea drink of buckwheat. The method involves moistening grain in an aqueous medium at a temperature of 35 ... 45 ° C for 6 ... 24 hours before germination, processing with high pressure steam, drying to a moisture content of not more than 10%, frying at a temperature of 180 ... 190 ° C, grinding and softening with steam high pressure in order to obtain a hot extract used in the future as a tea drink (see Japan patent No. 6071417 B4, IPC A23L 2/38, 09.16.94).

The disadvantage of this method of production of a substitute for tea is energy consumption, since during the implementation of the method uses an energy-intensive process: steaming buckwheat at high pressures. The finished product is a one-component hot extract, characterized by low biological and nutritional value.

The closest in technical essence to the claimed invention is a method for producing a tea substitute from cereals, which involves wetting barley grain to a moisture content of 22-26%, curing for 5-12 hours, frying at a temperature of 200-220 ° C for 2-3 minutes, peeling to separate the grain from the fruit and flower shells, grinding the selected kernel to a particle size of not more than 0.38 mm, mixing the mealy product with a dry dairy product and with common salt in a ratio of 2: (0.3 ... 0.5): 0, one. For use, the mixture is poured with hot boiling water in an amount not exceeding the mass of the product 15 ... 20 times (see RU No. 2245063 C1, A23F 3/34, 01/27/2005).

The disadvantage of this method of production of a tea substitute is that native barley grain is used as a grain raw material. To obtain grain tea, the grain undergoes short-term hydration, smoothing, peeling and grinding. Enzymes in native grain are in an inactive state bound to proteins. Therefore, the grain ingredient included in tea has low indicators for the content of dextrins, extractive and water-soluble substances, which reduces the biological value of the finished product.

Thus, the task set in the present invention is to obtain grain tea with high biological value and digestibility, to expand the range of products from grain crops.

The technical result of the invention is to increase the number of easily digestible products of starch hydrolysis, increasing the biological value of the product.

The specified technical result is achieved by the fact that in the method of preparing grain tea, which includes moistening the grain, aging, frying, separating the grain shells from the kernel, grinding and mixing it with a dry milk product and salt, according to the invention, wheat grain or barley grain is used as grain, grain is moistened by soaking it with water in a tank for 4 ... 5 hours, exposure is carried out in air, laying a thin layer of grain on a lattice surface, for 19 ... 20 hours, after which the operation soaking and exposure is repeated two times for wheat and barley to 3 times the grain, the grain is then dried to a moisture content 22 ... 24% for 10 ... 12 hours under conditions of a slow temperature rise from 40 to 80 ° C.

Distinctive features of the proposed method are new conditions for the implementation of operations of moistening and aging of grain, namely: moistening by soaking with water for 4 ... 5 hours and exposure to air for 19 ... 20 hours.

When the grain is moistened for a long time, the whole grain is bioactivated, associated with the activation of the enzyme system. Proteins under the action of proteolytic enzymes break down, and the enzymes associated with them become free, active. Over time, the number of enzymes increases, contributing to biochemical reactions with the conversion of high molecular weight substances to low molecular weight breakdown products. This is due to the fact that when the grain is soaked, the germ is revived, which first uses soluble and assimilable substances for its life. Hydrolytic enzymes are activated in the grain shield, they diffuse from the shield into the endosperm, where hydrolysis of part of the high molecular weight substances begins and their transformation into soluble compounds. The reserve nutrients located in the endosperm, mainly starch and protein, pass under the influence of enzymes into a soluble state. Within 2-3 days, under the action of amylolytic enzymes, grains of α-amylase and β-amylase hydrolyze about 10% of starch, however, non-hydrolyzed starch changes physically and chemically to such an extent that at a temperature of 70 ° C it easily turns into dextrins and simple sugars. In this regard, bioactivated grain is an ingredient with greater digestibility than native grain.

A feature of the invention is that when grain is bioactivated (soaking and aging), its structure is destroyed, with the formation of cleavage products that make up the grain itself - dextrins and sugars, which in starch-containing products are an important characteristic of the degree of damage to starch. Their formation enhances the digestibility of the product.

In the course of experimental studies, optimal modes of grain bioactivation were established: soaking in water for 4 ... 5 hours and holding for 19 ... 20 hours. When the grain is soaked in water for less than 4 hours and aged for less than 19 hours, the content of starch hydrolysis products decreases, since enzymes that break down high molecular weight substances do not have time to activate in the grain. When the grain is soaked for more than 5 hours and aged for more than 20 hours, the technological properties of the grain are reduced due to the deterioration of the flowability of the grain, as well as partial weight loss. Drying of bioactivated grain for 10 ... 12 hours under conditions of a slow rise in temperature provides a decrease in humidity to the optimum value of 22 ... 24%, providing effective heat treatment.

Obtained by the claimed method, tea cereal is characterized by increased digestibility, has a pleasant taste of roasted grain, tonic effect.

Comparison of the proposed method with other technical solutions known from the prior art made it possible to establish that the authors did not identify solutions including a combination of features similar or equivalent to those claimed.

Biomedical tests of cereal tea were carried out on white Wistar rats of both sexes with an initial weight of 100-115 g. Animals were divided into control and two experimental groups:

1 - used standard compound feed (control group);

2 - ate wheat cereal tea + standard compound feed;

3 - consumed barley grain tea + standard compound feed.

The experiment lasted 21 days. The consumption of cereal tea per animal was 10 g per day, when used in a mixture with animal feed in a ratio of 1: 1. Additionally, animals received milk, cabbage, carrots and water for free access. At the end of the experiment determined the increase in body weight, blood sugar level. The data are presented in table 1.

As a result of the experiment, it was revealed that both types of cereal tea contribute to an increase in the increase in body weight of animals. In rats of the 2nd group that consumed wheat cereal tea, the average daily weight gain for 21 days is 29.8% higher than in control animals that consumed standard compound feed. In rats of the 3rd group, the average daily weight gain is 46.8% higher than in the control. The average daily weight gain per head was 2.90 and 3.28 g, respectively, in the 2nd and 3rd animal groups, and 2.24 g in the control group.

Table 1 The effect of cereal tea on weight gain and blood sugar in white rats Indicators Control (compound feed) 2 group (wheat grain tea) 3 group (barley grain tea) The average weight gain in 21 days, g 47 ± 0.4 61 ± 2.7 69 ± 4.7 The average daily increase per 1 head, g 2.24 2.90 3.28 Glucose, mol / L 5.26 ± 0.23 4.88 ± 0.18 4.84 ± 0.16

When determining the blood sugar level, it was found that in animals of the 2nd group that consumed wheat cereal tea, the blood sugar level in comparison with animals in the control group that consumed standard compound feed was 7.2% lower. In animals of the 3rd group, this indicator is lower by 8.0%, compared with the control.

This allows us to conclude that both types of cereal tea favorably affect carbohydrate metabolism, have high biological value and antidiabetic properties.

The research data on the effect of cereal tea on the biochemical parameters of blood serum of white rats are presented in table 2.

From table 2 it is seen that the total protein content in all groups of animals is approximately the same.

In experimental groups, compared with the control group, a decrease in the level of transaminases in the blood serum was revealed: ALT by 4.7 and ACT by 2.0 units / L for the 2nd group, respectively by 17.3 and 11.0 units / L for the 3- th group.

table 2 The effect of cereal tea on biochemical parameters of blood serum in white rats Indicators Control (compound feed) 2 group (wheat grain tea) 3 group (barley grain tea) Total protein, g / l 69.3 ± 2.3 69.8 ± 2.2 69.4 ± 1.1 * Alt, units / l 100.3 ± 14.2 95.6 ± 8.3 83.0 ± 7.0 AST, units / l 66.3 ± 5.9 65.0 ± 6.0 59.0 ± 6.9 Cholesterol, mmol / L 2.02 ± 0.17 2.14 ± 0.29 1.45 ± 0.17 Triacylglycerides, mmol / L 0.66 ± 0.01 0.77 ± 0.02 0.76 ± 0.07 HDL, mol / L 1.64 ± 0.10 1.74 ± 0.17 1.41 ± 0.11 LDL, mol / L 0.08 ± 0.007 0.05 ± 0.003 0,0

The serum cholesterol content in animals of the 3rd group is lower compared with the control by 28.2%. In the 2nd group, who consumed cereal tea from wheat, the cholesterol content did not decrease.

The results of lipoprotein density tests show that in animals of the 2nd group, high density lipoproteins (HDL) increase by 6.1%, and in the 3rd group they decrease by 14.0% compared to the control. The content of low density lipoproteins (LDL) in the 2nd group of animals is lower than in the control group by 0.03 mol / L. In the blood serum of the 3rd group of animals, low density lipoproteins are absent.

The data obtained indicate that the test products exhibit anti-atherosclerotic and anti-atherogenic properties.

Due to the destruction of starch macromolecules, dextrins and reducing sugars are formed, which indicates a high digestibility of the products. Research data are presented in table 3.

Table 3 The content of dextrins and reducing sugars in the grain ingredient of the drink The content of dextrins,% The content of reducing sugars,% Wheat kernel (control) 0.6 0.13 The core of barley (control) 0.7 0.12 The wheat kernel, bioactivated by the claimed method 15.6 0.42 The core of barley, bioactivated by the claimed method 5.1 0.61

From the data of table 3 it can be seen that the content of dextrins increases significantly in wheat grain bioactivated by the claimed method, from 0.6 to 15.6%, barley from 0.7 to 5.1%. The content of reducing sugars increases by 0.3% in wheat grains and by 0.5% in barley grain bioactivated by the claimed method.

Thus, the distinguishing features of the proposed method ensure the achievement of a technical result, which consists in increasing the biological value of the product, increasing the number of easily digestible products of starch hydrolysis (dextrins, reducing sugars).

The proposed method for producing grain tea is as follows.

Wheat or barley grain is soaked in a tank with room temperature tap water for 4 ... 5 hours, then for bioactivation it is placed on a trellised surface with a thin layer of 5-6 grains and kept for 19 ... 20 hours, which is one day. On the second day, the same operations are repeated (soaking, exposure). The total bioactivation duration for wheat grains is 48 hours. The barley grain is bioactivated under the same conditions for 3 days. After bioactivation, accompanied by germination of the grain, the grain is dried to a moisture content of 22-24%, for 10 ... 12 hours under conditions of a slow rise in temperature from 40 to 80 ° C. After drying, the grain is fried in a fryer at a temperature: for wheat grain 210 ... 220 ° C, barley grain 190 ... 200 ° C. After separation of the shells of grain from the kernel, the kernel is crushed to a particle size of not more than 0.38 mm. Thus obtained cereal powdery product, dry milk product and edible salt are dosed according to the recipe and mixed.

When using grain tea, pour hot boiling water in an amount not exceeding the mass of the product 15 ... 20 times.

Example 1

Wheat grain for bioactivation is soaked in tap water for 4 hours, placed in a thin layer on a trellised surface, kept for 20 hours, which is one day, on the second day the same operations are repeated. As a result, the duration of bioactivation is 48 hours. Then the grain is dried to a moisture content of 22%, fried at a temperature of 200 ° C for 15 minutes, polished, crushed to a particle size of 0.37 mm. To obtain grain tea, the grain base is dosed, whole milk powder, edible salt in a ratio of 70: 25: 5 and mixed until smooth. For consumption, wheat cereal tea is poured with hot boiling water in an amount not exceeding the mass of the product by 15 times.

Example 2

Wheat grain for bioactivation is soaked in tap water for 5 hours, placed in a thin layer on a trellised surface, kept for 19 hours, which is one day, on the second day the same operations are repeated. As a result, the duration of bioactivation is 48 hours. Then the grain is dried to a moisture content of 24%, fried at a temperature of 210 ° C for 10 minutes, polished, crushed to a particle size of 0.38 mm. To obtain grain tea, the grain base, dried cream of animal origin, edible salt in a ratio of 75: 20: 5 are dosed and mixed until smooth. For consumption, wheat cereal tea is poured with hot boiling water in an amount not exceeding the mass of the product by 20 times.

Example 3

The barley grain for bioactivation is soaked in tap water for 4 hours, placed on a trellised surface, kept for 20 hours. The same modes are followed for 3 days. Then the grain is dried to a moisture content of 22%, fried at a temperature of 220 ° C for 10 minutes, peeled, crushed to a particle size of 0.38 mm. To obtain a grain-based tea, a grain base, whole milk powder, and edible salt are dosed in a ratio of 70: 25: 5 mixed to a homogeneous state. To obtain barley grain tea, pour hot boiling water in an amount not exceeding the mass of the product by 15 times.

Example 4

The barley grain for bioactivation is soaked in tap water for 5 hours, placed on a trellised surface, kept for 19 hours. The same modes are followed for 3 days. Then the grain is dried to a moisture content of 24%, fried at a temperature of 210 ° C for 15 minutes, peeled, crushed to a particle size of 0.38 mm. To obtain cereal tea, the grain base, dried cream of plant origin, and edible salt are dosed in a ratio of 75: 20: 5, mixed until smooth. To obtain barley grain tea, pour hot boiling water in an amount not exceeding the mass of the product by 20 times.

Table 4, 5 presents the indicators of nutritional and energy value of the product.

Table 4 Indicators of nutritional and energy value of a grain drink from bioactivated barley grain Indicators With whole milk powder With cream of animal origin With herbal cream Carbohydrate% 51,4 50.8 55.75 Protein,% 14.45 13.9 9.3 Fats,% 7.7 7.8 2,3 Energy value, kcal 332.7 328.6 280.5

Table 5 Indicators of nutritional and energy value of a grain drink from bioactivated wheat grain Indicators With whole milk powder With cream of animal origin With herbal cream Carbohydrate% 60,4 54,4 64,2 Protein,% 14.9 14.1 9.7 Fats,% 7.2 7.0 2.0 Energy value, kcal 341.6 339.1 284.3

Using the proposed method will expand the range of instant cereals, while maintaining the full potential of the grain, increase its digestibility, nutritional and energy value.

The implementation of the method does not require special equipment, and it can be implemented with minimal expense for the organization of production.

Claims (1)

A method of preparing grain tea, including wetting the grain, aging, roasting, separating the grain shells from the kernel, grinding and mixing it with a dry dairy product and salt, characterized in that the grain is wheat or barley grain, the grain is moistened by soaking it water in the tank for 4 ... 5 hours, exposure is carried out in air, laying a thin layer of grain on the trellised surface, for 19 ... 20 hours, after which the soaking and aging operations are repeated 2 times for wheat grain and 3 times barley grain, the grain is then dried to a moisture content 22 ... 24% for 10 ... 12 h under slow temperature rise from 40 to 80 ° C.