RU2467575C2 - Grain concentrate preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the field of grains and flour treatment as well as to flour semi-products and ready flour goods. The grain concentrate production method envisages triticale grains cleaning from impurities, soaking, drying, milling. Triticale grains are soaked in a buffer solution consisting of amber acid and sodium hydroxide with pH equal to 4.6 and containing Pentopan 500 BG enzyme preparation at a concentration of 0.02-0.05 % of the grains dry substances weight at a ratio of grains to: buffer being 1:1.5 and at a temperature of 45-50 °C during 7-9 hours. One performs grains milling into particles sized 0.06-0.09 mm after grains drying till moisture content is equal to 12-14 %.

EFFECT: invention allows to reduce the soaking process, slower the bakery goods hardening process, produce a concentrate with enhanced nutritive value and antibacterial properties.

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Description

The invention relates to the field of processing of grain or flour, as well as to semi-finished products and finished flour products.

Closest to the proposed invention is a method of preparing a grain concentrate [RF Patent No. 2344609, A21D 13/00, A23L 1/105, 2009], which provides for the cleaning of cereal seeds from impurities, soaking, drying, grinding; as the seeds of cereal grains, triticale grain is used, which is soaked in a buffer solution consisting of citric acid and sodium citrate with a pH of 4.5, containing the enzyme preparation Celloviridin G20x or a complex enzyme preparation based on phytase F-4.2 V FD-UF in an amount of 0 , 05-0.1% of the mass of dry solids of the grain with a grain: buffer ratio of 2: 1 and a temperature of 40-50 ° C for 9-12 hours until the grain reaches a moisture content of 40-43%, preventing grain germination, grain grinding is carried out after drying to a moisture content of 11-14% and a particle size of 0.05-0.08 mm.

The disadvantage of this method is that with prolonged soaking of the grain, amylolytic and proteolytic enzymes are activated, which hydrolyse starch and gluten proteins, which leads to a decrease in the quality of the finished product and the production of flour products with a sticky crumb.

The problem to which the invention is directed, is to reduce the soaking process, slow down the process of stale bakery products, creating a grain concentrate of high nutritional value with antimicrobial properties.

This is achieved by the fact that in the known method of preparing a grain concentrate, including cleaning seeds of cereal grains from impurities, soaking, drying, grinding, unlike the prototype, triticale grains are soaked in a buffer solution consisting of succinic acid and sodium hydroxide with a pH of 4.6 containing the enzyme preparation Pentopan 500 BG at a concentration of 0.02-0.05% by weight of dry solids of the grain at a grain: buffer ratio of 1: 1.5 and a temperature of 45-50 ° C for 7-9 hours, and grinding is carried out after drying grain to a moisture content of 12-14% to a particle size of 0.06-0.09 mm.

The enzyme preparation Pentopan 500 BG has hemicellulase action, contains xylanase, which allows hydrolysis of hemicelluloses, which are part of the fruit shells of grain. Processing with an enzyme preparation softens the structure of the peripheral parts of the grain, accelerates its swelling, reducing the process of soaking and germination of the grain. The hydrolysis of hemicelluloses leads to the formation of xyloligosaccharides, which interfere with the interaction of starch with gluten proteins, which slows down the staling process of flour products [O. Kislukhina. Enzymes in the production of food and feed. - M., deLiprint, 2002.336 s.].

Succinic acid is widely used in the food industry as an antioxidant. Its antioxidant properties are associated with good oxidation, which prevents lipid peroxidation. Succinic acid is recommended as a means of increasing immunity, preventing the disease with atherosclerosis and other diseases, the development of which is lipid peroxidation. Succinic acid is a universal intermediate metabolite formed during the interconversion of proteins, carbohydrates and lipids. The conversion of succinic acid in the human body is associated with the production of energy necessary to ensure a variety of vital processes. The consumption rate of succinic acid is 0.3-0.5 g / day.

When using succinic acid in the production of rye-bran bread, its positive effect on strengthening the dough structure, organoleptic and physico-chemical indicators of bread quality [Koryachkina S.Ya., Ladnova OL. New varieties of diabetic bread with non-traditional herbal additives // Bakery in Russia. - 2005. - No. 3. S.8-9].

When soaking grain in an aqueous solution of the drug with the addition of a buffer based on succinic acid with a pH of 4.6, the number of colonies of mesophilic-aerobic and facultative anaerobic microorganisms (KMAFAnM) decreased by 56.1%, spore-forming bacteria by 100%, the number of molds and yeast decreased by 20%, respectively.

The method is as follows.

Unshelled triticale grains are cleaned of impurities, soaked in a buffer solution consisting of succinic acid and sodium hydroxide with a pH of 4.6, containing the enzyme preparation Pentopan 500 BG at a concentration of 0.02-0.05% by weight of dry matter of the grain, at a ratio grain: buffer 1: 1.5 and a temperature of 45-50 ° C for 7-9 hours, and grinding is carried out after drying the grain to a moisture content of 12-14% to a particle size of 0.06-0.09 mm.

Example 1. For the manufacture of a grain concentrate using unshelled triticale grain, which is cleaned of impurities (weeds, foreign bodies, waste products of microorganisms), soaked in a buffer solution consisting of succinic acid and sodium hydroxide with a pH of 4.6, containing an enzyme preparation Pentopan 500 BG at a concentration of 0.02% by weight of dry solids of the grain, with a grain: buffer ratio of 1: 1.5 and a temperature of 50 ° C for 9 hours, until the grain reaches a moisture content of 40%, preventing grain from germinating, grinding wasp grain estvlyayut grain after drying to a moisture content of 12% and particle size of 0.06 mm.

Example 2. For the manufacture of a grain concentrate using unshelled triticale grain, which is cleaned of impurities (weeds, foreign bodies, waste products of microorganisms), soaked in a buffer solution consisting of succinic acid and sodium hydroxide with a pH of 4.6, containing an enzyme preparation Pentopan 500 BG at a concentration of 0.05% by weight of dry solids of the grain, with a grain: buffer ratio of 1: 1.5 and a temperature of 45 ° C for 7 hours, until the grain reaches a moisture content of 40%, preventing grain from germinating, grinding wasp grain estvlyayut grain after drying to a moisture content of 13% to 0.08 mm particle size.

The chemical composition of the grain concentrate is presented in table 1.

Table 1 The chemical composition of the grain concentrate, mg / 100 g Chemical compounds Grain Concentrate Prototype method The proposed method as in example 1 as in example 2 Starch 45300 44200 44800 Cellulose 2100 2300 2300 Hemicellulose 4600 4100 4200 Protein 9500 10200 9900 Vitamins B ₁ 0.342 0.356 0.385 At ₆ 0.134 0.144 0.153 PP 5,158 5,162 5,162 E 1.106 1,144 1,137

Microbiological quality indicators of grain concentrate are shown in table 2.

table 2 Microbiological quality indicators of grain concentrate microbiological indicators The number of colonies Prototype method The proposed method MAFANM 41 23 Spore-forming bacteria 5 not found Mold and yeast 5 one

A method of manufacturing a grain concentrate can be used at food industry enterprises in the production of convenience foods and flour products. EFFECT: invention makes it possible to reduce the soaking process, to slow down the process of stale breading of bakery products, to obtain a grain concentrate of increased biological value with antimicrobial properties.

Claims (1)

A method of manufacturing a grain concentrate, comprising cleaning seeds of cereal grains from impurities, soaking, drying, grinding, characterized in that the triticale grain is soaked in a buffer solution consisting of succinic acid and sodium hydroxide with a pH of 4.6, containing the enzyme preparation Pentopan 500 BG at a concentration of 0.02-0.05% by weight of dry solids of the grain with a grain: buffer ratio of 1: 1.5 and a temperature of 45-50 ° C for 7-9 hours, and grinding is carried out after drying the grain to a moisture content of 12-14 % to a particle size of 0.06-0.09 mm.