RU2701647C1 - Method for malt enrichment with selenium - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Disclosed is a method for malt enrichment with selenium, which includes pre-treatment, seeds washing, their soaking in an aqueous solution of sodium selenite, sprouting and drying, wherein to enrich with selenium cereal crops of cereal family are used, which at the final stage of soaking are placed in a solution of sodium selenite in concentration of up to 0.04 g/l for 6 hours and then washed before sending for sprouting. Selenium-enriched malt is used as a bakery improver when it is added in ground form to the formula of up to 2.5 % of the weight of wheat flour during dough kneading, or is used to enrich selenium with beer or kvass when it is added in ground form to 1.5 % of mass of grain backfill during preparation of mash.

EFFECT: invention allows to produce malt with specified composition of microelement for its use in food products of mass consumption.

3 cl, 1 dwg, 2 ex

Description

The invention relates to the food industry and consists in a method for enriching malt with selenium. The dissolution of sodium selenite in water and the germination of grain in it contributes to the biotransformation of the trace element from an inorganic form to an organic one, thereby increasing the content of selenium in the grain. This approach allows you to get malt with a given microelement composition for use in foodstuffs of mass consumption.

A known method of increasing the content of selenium in wheat [patent RU 2479197C1, publ. 04/20/2011], characterized in that the sodium selenite solution is introduced in two stages: the phase of plant emergence into the tube and the phase of milk ripeness of the grain by surface spraying of the plant at a concentration of 18.7 ± 0.01 mg / m ² simultaneously with the application of fertilizer.

The disadvantage of this method is the complexity and duration of the process, the high consumption of sodium selenite is not economically feasible, further malting of such a grain will lead to additional losses of a valuable trace element.

A known method of obtaining enriched with selenium biomass of spirulina (spirulina platensis) [patent RU No.2000126580A, publ. January 27, 2003], characterized by the cultivation of spirulina in the presence of sodium selenite, cultivation is carried out here at a low sulfur content using a culture previously adapted to the lack of sulfur.

This method relates to methods for producing biologically active compounds (BAS) enriched with selenium based on microalgae biomass, can be used in the food industry, but is technologically complex, the blue-green unicellular algae spirulina having specific organoleptic properties is selected as the basis, makes it difficult to use in recipes of food products - bread and bakery products, kvass, beer, etc.

The closest analogue (prototype) is a method of enriching seeds with bioavailable forms of iodine and selenium [patent RU 2012141634 A, publ. 04/10/2014], characterized in that chickpea seeds are used as initial seeds, for the purpose of enrichment, a solution of inorganic iodine and selenium-containing salts containing selenite and potassium iodide is used, respectively 0.1 and 0.225 g per 1 liter of bidistilled water, germination is carried out at a temperature of 20-25 ° C for three days, complete when the seedlings reach a length of 4-5 mm.

However, this method of enriching seeds with selenium involves the use of a very high concentration of sodium selenite, which is not economically feasible; chickpea seeds are selected as the basis for enriching selenium, which makes them difficult to use in beer and kvass formulations due to their specific taste and high protein content, in addition to legumes accumulate too high a concentration of selenium, which causes a risk of exceeding the recommended norms of consumption of selenium in food, unlike cereals.

Comparative analysis shows that the claimed method differs from the prototype, i.e. meets the requirements for the invention by the criterion of "novelty."

      An additional comparative analysis of patent and scientific and technical information did not reveal sources containing information about the popularity of the set of distinctive features of the claimed invention, which indicates its compliance with the criterion of "inventive step".

The technical result of the claimed invention is to increase the content of bioavailable forms of selenium in malt obtained from cereal crops and improving the quality of malt.

 The technical result is achieved by the fact that the method of enriching malt with selenium includes preliminary cleaning, washing the seeds, soaking them in an aqueous solution of sodium selenite, germinating and drying, according to the invention, grain enrichment seeds are used to enrich selenium, which are placed in the final stage of soaking in a solution of sodium selenite in a concentration of up to 0.04 g / l for 6 hours and, then washed before sending for germination; the obtained selenium-enriched malt is used as a baking improver when it is milled into the recipe to 2.5% by weight of wheat flour during kneading; for enrichment of beer or kvass with selenium when it is added in the grinded form to 1.5% of the mass of the grain mound during the preparation of mash.

The invention is illustrated in the drawing, where not Fig. 1 shows the amylolytic activity of malt (u / g) obtained using Na ₂ SeO ₃ by soaking (concentration of aqueous solutions of sodium selenite, g / l:

1 - control; 2 - 0.001; 3 - 0.025; 4 - 0.050; 5 - 0.075).

This method allows to enrich the seeds of grain crops with selenium readily available to the body in organic form - selenomethionine, selenocysteine and improve the quality of the malt.

For long-term storage of grain, the initial humidity is 12-14%. For the process of grain germination, it is necessary to soak it in water to a moisture content of 43-45%. The rate of saturation of grain with moisture depends on the type and size of grains, temperature and composition of water, methods of physical exposure. Small grains are saturated with water faster than large ones. Grains of equal size swell and germinate uniformly. Water temperature 12-15 ° C affects the maintenance of embryo development and inhibits the development of microorganisms. With increasing moisture in the grain, its respiration increases, so soaking must be carried out using air breaks or a constant supply of air through a layer of key water. The method of saturation of grain with selenium provides, during the last water break, to add sodium selenite in a concentration of up to 0.04 g / l and keep the grain for 6 hours, then the grain is washed to remove residual inorganic salt of selenium from the grain surface. The claimed method of enriching malt with selenium increases the most important technological indicator of quality - amylolytic activity of enzymes, and intensifies the germination of grain. When soaking grain in an aqueous solution of sodium selenite with a concentration of up to 0.04 g / l accelerates the germination of grains and increases the activity of hydrolytic enzymes by 1.5 times (figure 1). Exceeding the concentration of selenite solution of more than 0.04 g / l does not affect the improvement of the quality of the malt, the accumulation of selenium by the grain and is not economically feasible.

The duration of germination depends on the grain culture and the temperature of germination, which is 10-15 ° C. When using an aqueous solution of sodium selenite while soaking the grain, the germination time of the grain is reduced to 4 days, instead of 5-6. When the sprout reaches the length of the grain, the malt is dried with a gradual increase in temperature from 25 ° C to 80 ° C to a moisture content of 4%, the sprouts are removed and the malt is aged to distribute moisture in it and improve amylolytic activity.

Malt enriched with selenium is used to produce malt flour, which is subsequently used as an effective baking improver. Such an additive accelerates the fermentation of the dough, increases the volume of baking, improves the porosity and appearance of the crust of the finished product. The introduction of 2.5% of the mass of flour in the recipe when mixing dough with malt enriched with selenium flour is a safe concentration for enriching the product with a trace element and improves the organoleptic characteristics of bread. It has been established that the consumption of 300 g of fresh bread baked using malt enriched with selenium ensures the entry into the human body from 32 to 60% of the daily human need for selenium. An increase in the addition of milled selenium-enriched malt by more than 2.5% of the mass of flour leads to a deterioration in the quality of bread - thinning the dough.

Malt enriched with selenium has great antioxidant properties and is longer stored compared to plain malt. Organic forms of selenium in malt are less toxic to the body than inorganic ones (selenites and selenates).

Example 1

Grains with a moisture content of 12-14% are soaked in water at a temperature of 12-15 ° C to a moisture content of 43-45% using air pauses or constant air supply through a layer of key water; during the last water break, sodium selenite with a concentration of up to 0.04 is added to the key water g / l and the grain is aged for 6 hours, then it is washed and germinated at a temperature of 10-15 ° C with periodic stirring of the grain mass, the germinated malt is dried to a moisture content of 3-5%, then the malt is used as a baking improver when it is added to the grind de in the recipe of 2.5% by weight of wheat flour when kneading dough.

Example 2

Grains with a moisture content of 12-14% are soaked in water at a temperature of 12-15 ° C to a moisture content of 43-45% using air pauses or constant air supply through a layer of key water; during the last water break, sodium selenite with a concentration of up to 0.04 is added to the key water g / l and the grain is aged for 6 hours, then washed and germinated at a temperature of 10-15 ° C with periodic stirring of the grain mass, the germinated malt is dried to a moisture content of 3-5%, then malt is used to enrich kvass and / or beer with selenium adding it to ne emolotom form to 1.5% by weight of grist in the preparation of the mash.

Claims (3)

1. A method of enriching malt with selenium, which includes preliminary cleaning, washing the seeds, soaking them in an aqueous solution of sodium selenite, germinating and drying, characterized in that cereal seeds of the cereal family are used to enrich selenium, which are placed in solution at the final stage of soaking sodium selenite in a concentration of up to 0.04 g / l for 6 hours and then washed before sending for germination. 2. The method according to claim 1, characterized in that the malt enriched with selenium is used as a baking improver when it is ground in the recipe to 2.5% by weight of wheat flour when kneading dough. 3. The method according to claim 1, characterized in that the selenium-enriched malt is used to enrich beer or kvass with selenium when it is added to the ground, up to 1.5% by weight of the grain fill in the preparation of mash.

Images