RU2627560C1 - Production method of dough foundation from whole hydrolized sprouted wheat grain and dough piece composition, produced by indicated method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: foundation production method for dough from whole, hydrolysed sprouted wheat grain of the 3rd grade includes the grain preparation for grinding by purifying of the grain mass from metal-magnetic, mineral and grain impurities with further machine washing of the grain. The grain is sprouted in the presence of water, the activation process is carried out for 24 hours before the reaching the sprouts length up to 1.5 mm. Provide the preliminary grinding of sprouted (activated) grain by breaking, cutting and extruding in the knife-matrix system through the drawing dies with the size of 3 mm before the substrate with fraction up to 3 mm is obtained at the dough piece moisture content up to 40%. The substrate, obtained earlier in the previous stage, is processed, including its solid unprocessed part, namely, the germ, the sprout, the shell, with 1: 1 irrigation module, by the hydrodynamic method in the rotary pulsating device. Due to this processing, it is possible to increase the gluten content of the dough piece from the 3rd grains grade from 17 to 22%. The foundation composition for the dough making contains the water and sprouted grain in the ratio of 1: 1. The composition contains the ingredients of the whole sprouted grain, namely the germ, the sprout, the shell, crushed to the size of 2-80 microns to ensure the complete digestibility of bakery products from the dough piece in the human gastrointestinal tract.

EFFECT: invention allows to increase the energy and nutritional value of the product, to increase the gluten content of the 3rd grains grade and to reduce the energy costs for the production of the dough piece.

2 cl, 3 dwg, 3 ex

Description

The invention relates to the food industry, and in particular to methods of producing a base (dough piece) and the composition obtained by the claimed method for the production of bakery or confectionery products from whole found, hydrolyzed, sprouted grain of class 3 with a gluten content of 17, with a gluten content of 22 .

The composition of food products, as you know, should include a balanced amount of the required ingredients, such as mineral salts, vitamins, protein fats, etc., originally available in whole (not processed grain).

Currently, there is a problem in the world of providing the population with high-quality food products containing the whole complex of ingredients necessary for ensuring human vital functions. As you know, bread is the main foodstuff, it makes up to thirty percent of the total amount of foodstuffs accepted by a person, and nowadays, as you know, bakery products are made mainly from grains of the first and second classes (hard grades), while to improve its quality and digestibility, resort to adding additional ingredients to the flour.

As you know, whole activated grain bread contains: germ, aleurone layer, germ, endosperm (flour), while the grain germ is rich in nutrients: proteins, sugars, fats, vitamins and enzymes (approximately 70% of all grain vitamins are in the germ, including vitamin A).

Despite the high nutritional value of the embryo, when grinding from flour grains, flour producers try to separate it (the embryo) from flour as best as possible, since it is rich in fat, which contains a large amount of unsaturated fatty acids, which are prone to burning in the air.

Flour, not freed from the embryo, will be unstable during storage and will deteriorate relatively quickly (within 7-10 days).

Further, the applicant provides information of a general nature on the composition of the grain - caryopsis (Zernovka is a simple dry single-seeded fruit having a thin pericarp. Cereal structure: strong leathery pericarp fits tightly on the seed peel and grows together with the seed only near the base. The fruit comes from all members of the family cereals (see http://beaplanet.ru/cvetkovye_rasteniya/vidy_plodov/zernovka.html) and also a brief overview of the grain structure (grains) (see sources 1-5, respectively, attached to the application materials as explanatory materials) wheat:

- the aleuron layer - 50% of the minerals and vitamins of the grain, up to 19% of the protein, the amino acids that are the most deficient in the protein balance, and also fiber is necessary for the sorption of harmful substances in the digestive tract (gastrointestinal tract), which increases re-mastication and cleanses the internal surface of the digestive tract;

- sprout - the transition of grain from a dormant state to a state of biological activity (activation of bioprocesses), it synthesizes new proteins, vitamins, hormones, enzymes, vitamin E;

- endosperm (flour) - contains up to 70% starch and up to 15% protein.

Thus, today bakery products are made only from endosperm (flour), while the embryo, aleurone layer, sprout go into bran (i.e. industrial waste).

It should be noted that the removal of these ingredients significantly depletes the nutritional properties of bread as such, as a result of which, in the production of bakery products they resort to various kinds of additives to ensure its balance, i.e. to increase its digestibility and, as a consequence, nutritional value.

If, when grinding grain into flour, it will contain other ingredients that are removed at the stage before grinding the grain by grinding and using special sieves, then this flour cannot be stored for a long time due to the fact that the germ (up to 80%) sprouts (up to 10%), the aleurone layer (up to 10%) contains unsaturated fatty acids, enzymes, etc., which are oxidized during storage and spoil the flour - the flour becomes bitter (deteriorates) and becomes unusable.

From the above it follows that the separation of flour from the germ, the aleurone layer and the sprout is more than justified by the fact that it is not possible to store flour with the presence of these nutrients for a long time.

Although it is completely clear and logical that the removal of these ingredients (nutrients), on the one hand, significantly impoverishes the consumer qualities of bread, it provides a more important component for providing the population with bakery products for creating strategic flour reserves in cases such as crop failure, etc. ., as provides the possibility of long-term storage (i.e., it is a vital condition for storing flour and uninterrupted supply of bread for the population), but at the same time the technologies currently in use certainly impoverish the flour composition by removing the indicated grain ingredients.

Thus, there is a contradiction that cannot be resolved at the filing date of the application, which has not been resolved to date, when using the technologies used in practice for processing grain into flour.

Because on the one hand, the removal of these ingredients reduces the quality of the product from this flour, and on the other hand, without their (ingredients) removal it is impossible to store the specified flour for a long time.

To resolve these contradictions in the world, various methods are used to overcome these contradictions, about which the applicant provides further information from the investigated prior art.

These problems are relevant, they exist not only in the Russian Federation, but also all over the world, and until the date of submission of this application, no substantive solution was found, namely, the applicant has not identified technical solutions from the studied prior art that provide the stated technical results, consisting the fact that no technology has been identified that allows the use of accessible and well-known equipment as such, using simple technological methods to obtain a dough piece for duction of bread, bakery products, as part of which contains all natural ingredients, are available in the natural grain.

Based on the foregoing, it is possible to conclude that the problem of improving the quality of bread in the world remains unresolved to date. So, for example, according to experts [see website: http://www.vladhleb.com/press-centre/news/5192735/] in the field of baking, namely the director of the State Research Institute of the baking industry Anatoly Pavlovich Kosovan and Aleksey Nikolayevich Alekseenko - assistant to the head of the Rosselkhoznadzor, who stated in (see also “AiF” No. 9, “Who Brewed Up Bread?”), The quote “... the quality of bread in the country has fallen sharply ...”, further “Until 2004, the State Bread Inspectorate operated in Russia, checking all stages of production - from the field to the counter, After its abolition, part of the functions was given to us, part - Rospotrebna Zora. Today we control only the safety of grain, but we are not authorized to monitor the conditions of its storage and processing. ” According to Alekseenko, price competition contributes to the displacement of bona fide manufacturers from the market. “General purpose flour (fodder) is at least a third cheaper than flour of the first and second grades,” the official said. Something similar took place 20 years ago. "In the early 90's. secretly from the public, by a government decree, 4th-grade wheat grain was classified as food. But even in the most difficult years, it was not involved in food resources! - outraged Anatoly Kosovan, Honorary President of the Russian Union of Bakers, Director of the State Research Institute of Bakery Industry. To improve the baking properties of this poor flour, improvers began to be actively used at the same time. And at the same time, the enzyme industry of Russia was liquidated, which allowed the tricky businessmen of the West to fill our market with their enzymes and ready-made improvers ”... further quote“ The quality of bread in Russia is degrading before our eyes, ”the Rosselkhoznadzor said, and, to admit, it has almost reached the bottom. The Grain Union asks for permission to use flour from grain of the 5th grade (fodder) for bread - until now it has been used to prepare feed for livestock or for technical purposes. Hint that consumers today are no better than cattle? ” In addition to what was said, Anatoly Pavlovich Kosovan notes: “In the USSR, bread was baked, as a rule, from wheat flour of the 3rd class and no artificial improvers were added. If suddenly it was impossible to make high-quality bread from such flour, then flour from grains of the 1st and 2nd classes was used as improvers. ”

Thus, it seems possible to ascertain the fact that, according to experts, the quality of bread in the Russian Federation is declining from day to day, due to the fact that, even with the permission of the competent authorities, including the Rosselkhoznadzor, it is possible to add low-grade grades even before they are not used in accordance with GOST wheat, which in the opinion of the same reputable experts is unacceptable, because these actions can lead to a decrease in the health of our population and, in connection with the indicated in his opinion, it is required to take effective measures to eliminate these shortcomings.

They have been trying to solve this problem since the 1930s, so, for example, inventor Volkmar Klopfer proposed an invention for as USSR No. 42933, A method of manufacturing full grain bread according to the application No. 74634, priority of 08/12/1930, published 03/31/1935. The essence is that the method of making whole grain bread is characterized in that the bran obtained after grinding the grain is mixed with water, substances with a proteolytic and bacteriological effect are added to the dough, such as substances containing bread enzymes or a pure culture of lactic acid bacteria, and the main mineral substances in vegetables and fruits, such as alkaline salts of lactic acid, citric or malic acids, after which the resulting product is dried in vacuum, after grinding, fine the powder is added to the flour and the mixture of powder with flour is subjected to conventional baking.

Based on the foregoing, it is possible to conclude that the issue of making a complete one containing all the ingredients in the grain has stood and still faces humanity to date, and many attempts have been made to make whole grain bread containing all its natural ingredients, which were extracted from grain during the grinding process, namely - up to 30% of the ingredients contained in the grain, removed from it during the grinding process, they tried to add to the flour by various methods, getting bread that was close in composition to the composition of whole wheat on. However, this problem required a large number of stages (complex technology), as a result of which it did not find wide application in industry.

This problem could not be fully resolved due to the lack of appropriate technology for processing grain into flour, directly bypassing the stage of separating bran from grain and then adding bran, already separated from grain, previously processed to increase the digestibility of bran. Other methods and equipment at the priority date of the specified A. with. The USSR did not exist, therefore, this problem was not solved for more than 85 years and was not solved until the filing date of this application for the alleged invention.

A disadvantage of the known technical solution is the high complexity of the implementation of the technology of both preparing flour and preparing processed bran, which was added to the flour after grinding and processing of the bran to the desired state — to powder — using vacuum and evaporation technologies that are highly costly and understandable reason can not find application due to these technical and technological problems. In this case, however, it should be noted that despite the presence of these tricks (evacuation technology, evaporation), the known technical solution nevertheless did not allow to preserve the natural vitamins and other natural nutrients contained in whole grains.

Further, the applicant investigated the state of the art currently used in the baking industry, as a result, technologies were identified that attempted to achieve a result - to make a dough that contains all the nutrients in whole grain, the indicated goal has not yet been found permits for the following reasons.

The invention is known according to the patent of the Russian Federation No. 2058080 “METHOD FOR PRODUCING GRAIN BREAD”, the essence is soaking the grain in water, grinding it, preparing the dough from the resulting mass, cutting and baking, characterized in that the water is treated with silver ions before the grain is soaked, the method according to claim . 1, characterized in that the treatment of water with silver ions is carried out to achieve a concentration of 0.15 to 0.35 mg / L.

The disadvantage of this method is the use of an expensive antiseptic (silver ions), which reduces the microbiological contamination of grain, which is required to be administered in doses and, as a result, this significantly complicates the production technology, except for this, this dough does not contain all the natural ingredients found in whole grains. The disadvantage of the resulting composition is the absence of all nutrients in the whole grain in the dough piece.

The invention is known according to the patent of the Russian Federation No. 2258377 - a method for preparing dough for cotton, the essence is to lock the grain in an aqueous extract of hop cones in the ratio of hops: water - 1: 100, the ratio of grain and water extract - 1: 1.

The disadvantages of this method are: the use of additional ingredients for germination of grain, the complexity and cost of the manufacturing process of the workpiece (dispersed grain on conventional equipment) for the preparation of dough for a given recipe, the specified dough, although it contains all the natural ingredients available in whole grain, however, they (ingredients ) are difficult to digest by the human body, because the crushed grain fraction is in the range from 200 μm and above, because its (grain) grinding is carried out according to traditional technology, which, as you know, is not able to grind the embryo, an aleuron layer and a germ to a supramolecular level, due to this component (a germ, an aleuron layer and a germ) transit through the gastrointestinal tract and do not participate in the digestive metabolism of the human body, like all known analogues. The disadvantage of the resulting composition is the absence of all nutrients in the whole grain in the dough piece.

The invention is known according to the patent of the Russian Federation No. 21394974 - a method for preparing dough for cotton, the essence is - the dough is prepared by adding ready-made fermented flour dough to the grain semi-finished product, while the amount of flour fermented dough is taken from 10 to 90% of the total mass of the dough, and to obtain a more uniform composition when grinding grain add vegetable oil 1% of the grain mass.

The disadvantage of this method is that the dough obtained by this method cannot be attributed to the test of whole activated grain, because cereal semi-finished product of fermented flour dough (i.e. from flour) is added to the specified dough, as a result of which the specified semi-finished product does not contain all the natural ingredients found in whole grain, since the flour is initially devoid of the germ, sprout and aleurone layer. The disadvantage of the resulting composition is the absence of all nutrients in the whole grain in the dough piece.

The prior art identified the application for the alleged invention of the Russian Federation No. 96104377, the essence is a method of preparing dough, which involves the use of whole grains, freed from shells by peeling in water, and including wetting the grain, dispersing the moistened grain and mixing the dough from dispersed moistened grain and other recipe components, characterized in that they use grain freed from shells by at least one passing a mixture of grain and water through a hydrodynamic generator at Tote oscillations of cavitation cavities 30-10000 Hz under nonlinear resonance effect, and a ratio of grain and water mixture of 1: (2-20) wt. h., the grain is moistened simultaneously with the release from the shells for a time of 0.05-600 s, necessary to ensure the humidity of the test 14-50%, before dispersion, excess moisture and exfoliated shells are separated from the grain, and mixed from grain and other recipe components bread, or pasta, or pastry dough, or dough for breakfast cereals.

Thus, the known technical solution involves the use of whole grain, freed from shells by peeling in water and including moistening the grain, dispersing the grain and kneading the dough from the dispersed grain. Thus, one of the ingredients from the grain is removed into the waste (bran), which proves the absence of all the ingredients inherent in whole grain, because minerals, vitamins, enzymes are removed during the peeling process.

The disadvantage of this method is to change the morphological integral state of the plant organism of the grain (grains), because As a result of the method implementation, up to 50% of minerals and vitamins, up to 19% of protein (the amino acids most deficient in the protein balance, as well as fiber necessary for sorption of harmful substances in the gastrointestinal tract, increasing mastication and cleansing the inner surface of GIT).

As a result of this, a well-known solution - the dough obtained by this method is freed from the shells by peeling grain and, as a result, does not contain all the natural ingredients found in whole grains.

From the studied prior art, the invention according to the patent of the Russian Federation No. 2183406 was revealed - the essence consists in a method for the production of bread, including chopping bran, preparing a dough by mixing flour with chopped bran, a hydrolyzing agent and other components of the dough, characterized in that the grinding of bran is carried out in the presence of a hydrolyzing agent by hydrodynamic treatment of bran suspension at a temperature of 30-70 ° C, a hydraulic module from 1: 2.5 to 1: 4 in a rotary-pulsating apparatus in the gap between the rotor and the stator when and the velocity gradient of ⁵ to 2,8⋅10 3,4⋅10 ⁵ m / s⋅m.

The disadvantage of this method is that bran is processed, after which this substance is added to a pre-made dough from traditional flour.

Taking into account the fact that, as you know, there is no germ and germ in bran, this method of bread production does not ensure the use of all ingredients of whole grain without exception, which, in turn, impoverishes the bakery products obtained in this way. Thus, the drawback of the resulting composition is the lack of all nutrients in the whole grain in the dough piece.

From the studied level, the invention according to the patent of the Russian Federation No. 2039604 is also known, which, according to the applicant, is the closest analogue selected as a prototype according to the set of matching features and the technical result achieved, the essence is a method of obtaining a wheat germ during the processing of grain into flour, including the preparation of grain to grinding by cleaning the grain mass from metallomagnetic, mineral and grain impurities, air-sieve separation, dry peeling with separation of by-products, hydroth heat treatment and re-peeling with separation of by-products and the isolation of the germ, characterized in that the wheat germ is isolated when preparing grain for grinding from the by-products of dry and / or re-peeling by sieving them on a sieve No. 1.0 or 0.95 and cleaning the passage from a sieve in a vertical air flow at an air speed of 3.5-4.0 m / s, the separated embryo is separated on a No. 0.5 sieve into a passage, fine and similar coarse fractions, and the coarse embryo fraction is subjected to additional purification in a vertical air sweat ke at an air speed of 3.5-4.0 m / s, the method according to p. 1, characterized in that the wheat germ obtained from by-products of dry flaking is mixed in equal proportions with the wheat germ obtained from by-products of re-flaking, The method according to claim 1, characterized in that the wheat germ obtained from by-products of repeated peeling is subjected to safe storage and drying to a moisture content of 14.0-14.5%.

The specified invention relates to a technology for producing wheat germ during baking grinding of wheat, in particular, in the grain cleaning department of flour mills when preparing grain for grinding, the technical solution makes it possible to isolate grain germ from grain before preparing it for grinding.

Thus, the embryo is obtained at the peeling stages, and the isolated embryo from the peeling products is taken on screens No. 1.0 or 0.95 in the process of purification in a vertical air stream. It should be borne in mind that the composition of chemical elements and vitamins is the most valuable part of the grain, which, isolated as an independent product, is used for food, feed and medicinal purposes.

The disadvantage of this invention is that from the seeds selected according to the invention, it is impossible to obtain high-quality flour balanced for the necessary nutrients for the production of bakery products, because it lacks a sufficient amount of protein, dietary fiber.

Attention should also be paid to the fact that in the production of flour according to the well-known standard technology, which includes the process of preparing grain for grinding by cleaning it from impurities in the grain cleaning department, moistening and smoothing, torn and grinding processes with stepwise crushing, sorting of crushed products on sieves with subsequent enrichment and grinding of grains and the formation of varieties of flour from the resulting streams, the fourth grinding system emits a seed in the form of flakes, which either goes to ubi, or it is shown as a separate product in small quantities [see. Rules for organizing and conducting the technological process at flour mills, part 1, VNPO Zernoprodukt, M., 1991, p. 32, 33, 37.]. Subsequent use of the resulting embryo is carried out for the purpose of including ennobling the properties of baked bread. It should be noted that this embryo is not involved in the grinding of grain due to the presence of a large amount of it, including unsaturated fatty acids that are indispensable for human nutrition, which, when exposed to air during storage, oxidize quickly and render the flour unusable.

The prior art revealed the invention according to the patent of the Russian Federation No. 1837779 - a method for the production of grain bread selected by the applicant as a prototype according to the method, the essence is that the method for the production of grain bread, including locking the grain in water, crushing it, kneading dough by mixing the obtained grain material , water and yeast, fermentation of the dough and its baking, characterized in that the grain is crushed by cutting, tearing and extruding in a device comprising a knife-matrix system, at a pressure of 0.1-1.9 MPa until the particle size of the grain mass is not more than 500 microns, when kneading, the dough is mixed, compressed unactivated yeast in the amount of 2.1-5.0% of the mass of the dough is used as yeast, and water is taken in an amount that ensures the humidity of the dough piece after kneading 48-52 %, while the fermentation of the dough is carried out by dispersing the mass with simultaneous grinding similar to grinding the material after its closure for 5-300 s.

In this case, special attention should be paid to the fact that, at the time of the second grinding, regrinding to 300 microns occurs.

Thus, a significant disadvantage of the prototype of the method is the high technological complexity of the application of the method in industry and a very low degree of grinding grain produced dough pieces, because the technology involves two stages of processing on a Tonus dispersing machine and the first stage of processing provides fineness of grinding from 500 microns, the second brings the fractional composition of the dough piece to a grinding degree of 300 microns or higher, which is why even with double processing on the specified Tonus dispersing machine "It is not possible to grind the germ, the aleuron layer and the germ to the molecular or supramolecular level and, as a result, these ingredients are much worse absorbed and, as a result Present in the test ground to 300 microns in the second step the elements of bran (embryo, aleurone layer and germ), however, pass the transit through the gastro-intestinal tract of man, without taking part to the proper extent in the metabolism, as cannot be fully absorbed in the human digestive tract due to their insufficiently high degree of grinding.

Thus, a significant drawback of the known technical solution (prototype) in relation to the composition obtained with its use are the disadvantages of the method, from which the disadvantages of the composition also follow, because the specified method cannot be obtained the composition of the dough pieces, because The known method does not provide the possibility of obtaining a quality base - a dough piece, which has a balanced composition identical to the composition of whole found grain and the necessary nutrients for the production of bakery products.

The objective of the claimed technical solution of the invention is a method for the production of the basis for the production of dough (dough pieces) from whole hydrolyzed, sprouted wheat grains, and the composition of the dough pieces obtained by the claimed method, which eliminates the disadvantages of the prototype, namely, provides the maximum possible grinding in one production cycle not only the endosperm, but also the embryo, the aleuron layer, the germ to the molecular and supramolecular level, i.e. to a degree of grinding in the range from 2 μm to 100 μm, and thereby includes these ingredients in the digestive metabolic process, thereby ensuring the maximum possible digestibility of the dough piece from which bakery products are made. Thus, in more detail, the objective of the claimed technical solution is to enable the grinding of whole grain germinated to a high degree of grain grinding, for one production cycle through the use of a rotary pulsation plant, including grinding of whole germinated grain, to a degree of grinding in the range from 2 microns to 100 microns . in the presence of a hydrolyzing agent by hydrodynamic treatment of a suspension of grain at a temperature of 30-70 ° C, a hydromodule from 1: 1 in a rotary pulsation apparatus in the gap between the rotor and the stator with a speed gradient from 2.8⋅10 ⁵ to 3.4⋅10 ⁵ m / s⋅m.

The above purpose of the claimed technical solution, i.e. grinding grain in one production cycle entails the implementation of no less important goals, namely:

- a significant reduction in energy costs,

- increase in energy and nutritional value,

- reduction in the consumption of bakery products by humans,

- the involvement of dietary fiber in the cleaning of the human gastrointestinal tract from toxins and other digestive products, the simultaneous improvement of gastrointestinal motility,

- solving the main problems to improve the quality of human life, namely reducing obesity, lowering high cholesterol, eliminating the deficiency of vitamins and minerals in bakery products,

- provision of import substitution,

- ensuring the possibility of exporting products.

From the studied prior art, the composition of the test for the production of bread from sprouted grain for the production of bread according to patent No. 2092058, identified by the applicant as a prototype in composition, selected from the studied level of technology according to the set of matching features and the technical result achieved, the essence is the composition of the test for bread production from sprouted grain containing sprouted grain, salt and water, characterized in that the components of the dough are contained in the following ratio, masses, salt 0.2-0.25, water 1.05-1.1, sprouted the rest of the grain, composition according to claim 1, characterized in that it contains found grain as a sprouted crushed grain, composition according to claim 1, characterized in that it contains germinated grain with a sprout length of 1 mm as a germinated grain.

The disadvantage of this composition is the absence in the composition of all nutrients present in the whole activated grain and, as a result, the absence of the balanced components in the specified composition present in the dough, ensuring the maximum use of all components of the whole activated grain in bread made from the specified composition.

The essence of the alleged invention lies in the fact that the method of manufacturing the basis for the production of dough from whole hydrolyzed, germinated wheat grains of class 3, characterized in that they prepare the grain for grinding by cleaning the grain mass from metallomagnetic, mineral and grain impurities, followed by machine washing of the grain, then grain germination is performed in the presence of water, the activation process is carried out for 24 hours until the seedlings reach a length of 1.5 mm, then a preliminary measurement is carried out sprouting of sprouted (activated) grain by breaking, cutting and extruding in a knife-matrix system through dies with a size of 3 mm to obtain a substrate with a fraction of up to 3 mm with a workpiece humidity of up to 40%, then the substrate previously obtained at the previous stage is processed, including its hard the unprocessed part, namely the germ, sprout, shell, with a 1: 1 hydraulic module, by the hydrodynamic method in a rotary pulsation apparatus, due to which it is possible to increase the gluten content of the dough piece 3 classes of grain of 17 to 22%. The composition of the basis for the manufacture of dough obtained by the method according to claim 1, containing water and sprouted grain in a ratio of 1: 1, while the composition contains

the ingredients of whole germinated grain, namely the germ, sprout, shell, crushed to a size of 2-80 microns to ensure complete assimilation in the gastrointestinal tract of a person of bakery products from the composition of the dough piece.

A method of manufacturing a basis for the production of dough includes the following sequence of operations (steps):

Grain is cleaned on a stone collector designed to remove mineral impurities (up to sand),

Produce machine washing of grain,

They germinate grain (activation) in the presence of a hydraulic agent (grain and water), the activation process is carried out for up to 24 hours, depending on the class of wheat and its quality, until seedlings reach 1.5 mm.

The sprouted (activated) grain is preliminarily crushed by breaking, cutting and extracting (knife, matrix) from a lattice (die, matrix) of 3 mm to obtain a substrate with a fraction of up to 3 mm. When the workpiece humidity is up to 40%,

Hydrodynamic processing of the obtained substrate by cavitation in a rotary pulsation apparatus of the harder unprocessed part of the preform (germ, sprout, shell) is up to 30% of the total mass of the preform with a hydraulic module of 1: 1, due to which the gluten of the dough product from grain of class 3 increases from 17 to level 22, with the receipt of the target product is the test piece.

Due to the implementation of the specified sequence of technological operations using the specified equipment, a full and high quality non-crumbling crumb of bakery products is obtained. The resulting products using dough pieces, implemented according to the claimed technical solution, ensures the receipt of bakery products that meet the requirements of the standards of the Russian Federation. A draft of technical specifications has been prepared for the claimed technical solution, which are at the stage of verification at the stage of submission of materials at the metrology and standardization department in the Republic of Tatarstan, the draft is attached in Appendix 2 to these application materials (for information).

The claimed technical solution is illustrated in FIG. 1 (1st and 2nd sheets) and FIG. 2.

In FIG. 1 presents Test Report No. 612 dated May 27, 2013 of the Laboratory of Food Products and Food Raw Materials, Federal State Institution “STATE REGIONAL CENTER FOR STANDARDIZATION, METROLOGY AND TESTING IN THE REPUBLIC OF TATARSTAN” TESTING LABORATORY FOR FOOD PRODUCTS (PRODUCT NO. 612 dated 05/27/2013), on two sheets.

In FIG. 2 presents the Protocol of comparative tests on one sheet.

Further, the applicant provides examples of specific implementation of the claimed technical solution using examples using various types of grain and mixtures thereof.

The product obtained on the basis of the claimed technical solution - the test piece, has the following technical features (technological characteristics and features).

1 - a significant reduction in energy costs for the production of dough billets was achieved compared to traditionally applied technologies - up to 30% energy savings were achieved due to the exclusion of traditional grain grinding, in accordance with the applicable rules [see Rules for organizing and conducting the technological process at flour mills, part 1, VNPO Zernoprodukt, M., 1991, p. 32, 33, 37];

2 - increased energy and nutritional value of the obtained dough pieces due to the introduction of all the nutrients in whole grains into the digestion process;

3 - due to the indicated increase in the energy and nutritional value of the obtained dough pieces, a significant (up to 50%) decrease in the consumption of bakery products by humans was achieved, because the balanced composition of the dough preform fully meets the human needs for the product according to the individual requirements for each person and, as a result, leads to a natural and normal feeling of satiety, this effect is achieved, including due to the presence of natural food in the dough preform fibers (found in the caryopsis, sprout and aleuron layer), which in turn increase the volume of bread from the dough piece;

4 - these dietary fibers contribute to the mechanical cleaning of the human gastrointestinal tract from toxins and other digestive products, at the same time improve gastrointestinal motility, at the same time they absorb waste from the gastrointestinal microflora and contribute to the natural cleansing of the gastrointestinal tract and are excreted from the body in a natural way;

5 - the goals achieved above lead, as a result, to the solution of the main problems to improve the quality of human life, because contribute to reducing obesity, lowering high cholesterol, eliminating the deficiency of vitamins and minerals;

6 - the implementation of the problem of import substitution;

7 - provided the ability to export products.

Example 1 (production of dough pieces from wheat grade 3)

100 kg of wheat grades of class 3 are taken, wheat is cleaned on a stone sampler, the machine is washed, grain is germinated (activated) in the presence of a hydraulic agent (grain and water), the activation process is carried out for, for example, 24 hours, until seedlings reach 1.5 mm, produce preliminary grinding of sprouted (activated) grain by tearing, cutting and extraction (knife, matrix) from a lattice (die, matrix) of 3 mm to obtain a substrate with a fraction of up to 3 mm in an industrial meat grinder of the brand "MIM-600", manufactured by KL H ", when the workpiece humidity from 40% to produce a hydrodynamic treating the substrate in the rotary pulsation apparatus with a gap between the rotor and the stator to 1.5. mm., with a velocity gradient from 2.8 210 ⁵ to 3.4⋅10 ⁵ m / s⋅m, with a hydraulic module of 1: 1.

As a result of hydrodynamic processing of the obtained substrate (test billet), gluten from class 3 grain rises from the initial 17 to a level of 22 or more, to obtain the target product - the test billet.

The target product of the claimed technical solution is a dough piece for the production of dough, from which bakery products are made from found, hydrated germinated grain of class 3 with gluten from 17 onwards (the basis for the preparation of dough) and bringing gluten to 22. Increasing gluten is achieved by that the mass of found, hydrated germinated grain of class 3 with gluten from 17 is first mechanically ground to a fraction of 300-500 μm, then hydrodynamic measurement is carried out chenie of 25% and above preground grain - i.e. its roughest part (germ, germ, shell) in a rotor-pulsating apparatus with a rotor diameter of 240 mm 3000 rpm, with a hydraulic module of 1: 1. At the same time, the protein content increases (water-soluble, digestible), highly effective extraction of starch, these ingredients provide an increase in gluten (glutenin, gliadin, starch, a small amount of fat and fiber). Protein in the formation of gluten accounts for up to 80%, and starch up to 20%. Thus, there is an increase in gluten from grain 3 classes of wheat found hydrated. The dough piece has a homogeneous mass with the smell of grain, the color of coffee with milk. When baking bread as a result of melanoidin formation (melanoidins are a group of high molecular weight heterogeneous polymer compounds formed during the thermal cooking of products (frying, cooking), as well as during storage of canned foods (mainly vegetables), melanoidins are dark in color, usually from red-brown to dark brown) under the influence of a baking temperature of 220 ° C, a color change occurs on dark beige with a brownish-golden crust.

Example 2 (the manufacture of a dough product from wheat grade 3 with the addition of 10% grain of rye grade 3)

Take a sample of wheat from class 3 in the amount of 90 kg, add 10 kg of class 3 rye grain, clean the grain on a stone sampler, machine wash the grain, germinate the grain (activation) in the presence of a hydraulic agent (grain and water), the activation process takes 24 hours until seedlings reach 1.5 mm, the germinated (activated) grain is preliminarily crushed by tearing, cutting and extracting (knife, matrix) from a grate (die, matrix) of 3 mm to obtain a substrate with a fraction of up to 3 mm in an industrial meat grinder of the brand “ MIM-600 ", p the production of the company "KLEN", with a workpiece humidity of up to 40%, hydrodynamic processing of the obtained substrate in a rotary pulsation apparatus in the gap between the rotor and stator is up to 1.5 mm, with a velocity gradient from 2.8⋅10 ⁵ to 3, 4⋅10 ⁵ m / s⋅m, with a hydraulic module 1: 1.

As a result of hydrodynamic processing of the obtained substrate (test billet), gluten from class 3 grain rises from the initial 17 to a level of 22 or more, to obtain the target product - the test billet.

The target product of the claimed technical solution is a dough piece for the production of dough, from which bakery products are made from found, hydrated germinated grain of class 3 with gluten from 17 onwards (the basis for the preparation of dough) and bringing gluten to 22. Increasing gluten is achieved by that the mass of found, hydrated germinated grain of class 3 with gluten from 17 is first mechanically ground to a fraction of 300-500 μm, then hydrodynamic measurement is carried out chenie of 25% and above preground grain, i.e. its roughest part (germ, germ, shell) in a rotor-pulsating apparatus with a rotor diameter of 240 mm 3000 rpm, with a hydraulic module of 1: 1. At the same time, the content of protein (water-soluble, digestible), high-performance extraction of starch, these ingredients increase gluten (glutenin, gliadin, starch, low fat and fiber). Protein in the formation of gluten accounts for up to 80%, and starch up to 20%. Thus, there is an increase in gluten from grain 3 classes of wheat and rye found hydrated. When baking bread as a result of melanoidinization, under the influence of a baking temperature of 220 ° C, the color changes to a darker color than when baking bread from wheat, also with a brownish-golden crust.

Example 3 (the manufacture of a dough product from wheat grade 3 with the addition of 10% buckwheat)

We take a sample of 3 classes wheat in the amount of 90 kg, add 10 kg of buckwheat, clean the grain on a stone sampler, machine wash the grain, germinate the grain (activation) in the presence of a hydraulic agent (grain and water), the activation process is carried out for 24 hours, until reaching seedlings up to 1.5 mm., they preliminarily grind the sprouted (activated) grain by tearing, cutting and extracting (knife, matrix) from a grate (die, matrix) of 3 mm to obtain a substrate with a fraction of up to 3 mm in an industrial meat grinder of the MIM brand -600 ", pr production of the company "KLEN", with the workpiece humidity up to 40%, hydrodynamic processing of the obtained substrate in a rotary pulsation apparatus with a gap between the rotor and stator up to 1.5. mm., with a velocity gradient from 2.8 210 ⁵ to 3.4⋅10 ⁵ m / s⋅m, with a hydraulic module of 1: 1.

As a result of hydrodynamic processing of the obtained substrate (test billet), gluten from class 3 grain rises from the initial 17 to a level of 22 or more, to obtain the target product - the test billet.

The target product of the claimed technical solution is a dough piece for the production of dough, from which bakery products are made from found, hydrated germinated grain of class 3 with gluten from 17 onwards (the basis for the preparation of dough) and bringing gluten to 22. Increasing gluten is achieved by that the mass of found, hydrated germinated grain of class 3 with gluten from 17 onwards is mechanically preliminarily crushed to a fraction of 300-500 μm, then hydrodynamically produced th grinding from 25% and above pre-crushed grain, i.e. its roughest part (germ, germ, shell) in a rotor-pulsating apparatus with a rotor diameter of 240 mm 3000 rpm, with a hydraulic module of 1: 1. At the same time, the content of protein (water-soluble, digestible), high-performance extraction of starch, these ingredients increase gluten (glutenin, gliadin, starch, low fat and fiber). Protein in the formation of gluten accounts for up to 80%, and starch up to 20%. Thus, there is an increase in gluten from grain 3 classes of wheat found hydrated and buckwheat groats. When baking bread as a result of melanoidin formation, under the influence of a baking temperature of 220 ° C, the color changes slightly darker than bread made from wheat, i.e. the color is close in bread color according to the second example - to a dark beige color also with a brownish-golden crust.

The given examples of specific implementation of the claimed technical solution are not exhaustive, and there may be many options for implementation in industry, however, the claimed technical solution, according to the applicant, ensures the implementation of urgent tasks of providing high-quality bakery products to people all over the world. The resulting test preparation, due to the use of devices and technologies known per se in the world, ensures the absence of quick confirmation of the obtained test preparation to bacterial contamination, subsequent damage (decomposition), because the process of hydrodynamic processing is accompanied by disinfection of the processed grain, it is well known in patent No. 2162363, as a result of this, there are no pathogenic bacteria in the dough piece, and it can be stored for a long enough time, transported to the place of use for its intended purpose, subject to minimum requirements - low temperature and lack of oxygen access air.

Due to this, as well as taking into account the opinion of specialists presented in the source on page 3 of these materials (opinion of the director of the State Research Institute of the baking industry Anatoly Pavlovich Kosovan and Alekseenko Aleksey Nikolaevich - assistant to the head of Rosselkhoznadzor), one can make an irrefutable conclusion that the claimed technical solution meets the criterion " inventive step "presented to inventions, i.e. The claimed technical refutes the opinion of reputable specialists in this field of technology. According to the applicant, the serial use in industry of the claimed technical solution will allow to realize a number of problems facing humanity as a whole, as it allows realizing a serious problem of providing a person with high-quality food products, among which bread is a staple food.

The claimed technical solution meets the criterion of "novelty" presented to the invention, the criterion of "inventive step", because it is not obvious to specialists in this field, due to the fact that it does not fit into the generally accepted paradigm of the opinions of competent specialists who emphasize the existence of a problem in the production of bakery products and offer an implementation for the refinement of bakery products by adding various improvers, including grain germ, to the flour, synthetic, for example, disintegrants, taste improvers, as well as genetically modified organisms (GMOs), which, according to the same experts, can exert negative impact on human health in the distant past, for example, in the second, third generations, because can lead not only to impaired health, but even to the degeneration of humanity, because they have a negative effect and can lead to gene mutations. At the same time, specialists for an incomprehensible reason circumvent the issue related to the fact that in a grain embryo rich in nutrients: proteins, sugars, fats, vitamins and enzymes are approximately 70% of all grain vitamins, including vitamin A; and they are purposefully, in accordance with traditional technologies, carefully removed from the flour, to ensure the possibility of long-term storage of flour. The claimed technical solution allows lossless use of all the constituent elements of whole grain for a complete human nutrition. When implementing the claimed technical solution, it becomes possible to use alternative baking technologies based on the claimed technical solution.

The claimed technical solution meets the criterion of "industrial applicability", because from the dough piece obtained by the claimed method, bread was baked from whole sprouted grain using the traditional bread baking technology in the conditions of the scientific laboratory of the Novosibirsk Agrarian University at the Department of Technology and Food Processing. A test of the suitability of the dough piece for industrial use - baking bakery products for compliance with toxicological requirements was carried out in the Federal State Budgetary Institution “STANDARD REGIONAL CENTER, METROLOGY AND TESTING IN THE REPUBLIC OF TATARSTAN” TEST RANGE APPLICATION # 1. dated May 27, 2013).

The proof of the growth of gluten and the suitability of the dough piece for use as a test for the production of bakery products was verified in the laboratory of the Kazan National Research Technological University under the conditions of the laboratory for technological control of raw materials and products of the Department of Food Engineering of Small Enterprises (PIMP), in accordance with the methodology, in accordance with GOST R 54478-2011 "Grain. Methods for determining the amount of gluten in wheat "(see Protocol of comparative tests, Appendix No. 2).

Information sources

1. Test report No. 612 dated 05/27/2013 of the laboratory for food products and food raw materials, Federal State Budgetary Institution “STATE REGIONAL CENTER FOR STANDARDIZATION, METROLOGY AND TESTING IN THE REPUBLIC OF TATARSTAN” TEST LABORATORY FOR FOOD PRODUCTS AND FOOD No. 1. 612 dated 05/27/2013), on two sheets.

2. The protocol of comparative tests on one sheet.

Claims (2)

1. A method of manufacturing the basis for the manufacture of dough from whole hydrolyzed, germinated wheat grains of class 3, characterized in that they prepare the grain for grinding by cleaning the grain mass from metallomagnetic, mineral and grain impurities, followed by machine washing of the grain, then germinating the grain in the presence of water, the activation process is carried out for 24 hours until the seedlings reach a length of 1.5 mm, then the germinated (activated) grain is preliminarily crushed by rupture, p cutting and extrusion in the knife-matrix system through dies with a size of 3 mm to obtain a substrate with a fraction of up to 3 mm with a workpiece humidity of up to 40%, then the substrate previously obtained at the previous stage is processed, including its solid untreated part, namely the germ, sprout, the shell, with a 1: 1 hydraulic module, by the hydrodynamic method in a rotary pulsation apparatus, due to which it is possible to increase the gluten content of a dough product from class 3 grain from 17 to 22%. 2. The composition of the basis for the manufacture of the dough obtained by the method according to claim 1, containing water and sprouted grain in a ratio of 1: 1, while the composition contains the ingredients of whole sprouted grain, namely the germ, sprout, shell, crushed to a size of 2-80 microns to ensure complete digestibility in the gastrointestinal tract of a person of bakery products from the composition of the dough piece.

Images