RU2724478C1 - Method for production of g-flaxes - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. Method for production of G-flaxes, including treatment of UV-bactericidal lamps of flax seeds, preparation of suspension of flax mass and fruit-and-berry filler, moulding the obtained mass with thickness of 3–5 mm on the breathable mesh surface and drying the articles at a temperature of up to 45 °C until the product reaches moisture content of 8–13 %, characterized in that prior to the suspension preparation process, flax seeds are washed and soaked up to 8 hours in an aqueous solution of sodium selenite with concentration of up to 0.3 mg/l, then washed with clean water and sprouted up to 1 cm of the length of the sprout, again washed with clean water and mixed with fruit-and-berry fillers and additives of date and inulin syrup.EFFECT: invention allows to produce linen flakes with increased taste and nutritive properties due to increased content of selenite in them, as well as enrich them with antioxidants and macro- and microelements, as well as extend the shelf life of the ready product.1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry and consists in a method for producing crackers based on sprouted flax - G-flax (English: g-flaxes - germinated flaxes).

A known method for the production of flax for achloride nutrition [patent RU 2674627 C1, 12/11/2018], characterized in that the seeds of brown flax are pre-soaked in water at a temperature of 20-22 ° C for 40 minutes at a ratio of 1: 1.5 of the hydraulic module, then fortifiers: seaweed powder, taken in an amount of 5% by weight of flax seeds, barley malt extract - 2% by weight of flax seeds, then flaxseed is molded manually by 3-5 mm thickness on silicone coated wound or on a silicone tape with rectangular holes 30x50 mm or round with a diameter of 50 mm. Drying of the flax is carried out at a temperature of 110 ° C for 60-90 minutes

However, the disadvantage of this method of production of flax for achloride nutrition is the use of flax seeds without their germination, and the use of high-temperature drying leads to a decrease in the activity of nutrients.

There is another method for treating flax seeds [patent RU 2443766 C1, 02/27/2012], characterized in that mature flaxseed grains with a moisture content of 5-6% are used, which are then moistened with water to a moisture content of 12-15%, incubated for 3-5 min, seeds continuously fall on a hot metal mesh and spread evenly with a layer of 3-8 mm thick, then subjected to short-term, for 30-150 sec, heating at a temperature of 150-350 ° C, while heating is carried out from above and below, and the heating alternates with exposure without heating for 10-15 seconds. Heating from above is carried out using infrared radiation. After treatment, natural juice in an amount of 1-3% and / or micro and macro elements of potassium, magnesium, calcium, phosphorus, manganese, selenium or zinc ions in organic form in the form of asparaginates is sprayed onto the surface of the seeds.

In this method of flax processing, preliminary seed germination is not used and high-temperature baking of seeds is offered, which leads to the destruction of many active substances, vitamins, enzymes and leads to the oxidation of polyunsaturated fatty acids (Omega-3, Omega-6), which are contained in large quantities in flax ; this causes the risk of the formation of carcinogenic substances hazardous to health; flax product is enriched with microelements by spraying them on the surface in the form of asparaginates. However, it is scientifically proven that the enrichment of the product with selenium should be carried out due to the formation of organo-selenium forms in it - selenomethionine and selenocysteine - during the interaction of amino acids with inorganic salts of selenium.

The closest analogue (prototype) is a method for producing flax crackers [patent RU 2583075 C1, 05/10/2016], including pre-soaking flax seeds in water, the mass of which exceeds the mass of seeds by 1.5-2.0 times at a temperature of + 20-25 ° С, preparation of the filler and its introduction into the obtained suspension of flax seeds with stirring, placing the product on the working surface of the drying apparatus and drying the products to the degree of readiness, characterized in that a mixture of brown and white seeds in a ratio of 9: 1 is taken as flax seeds to 1: 1, soaking the flax seed mixture is carried out for 40-120 minutes, the mass fraction of the filler does not exceed 43% of the weight of the flax seed mixture. The product is molded on a Teflon or silicone mesh in the form of a sheet with a thickness of 2-8 mm and baked in a vacuum drying apparatus at a temperature of + 45-55 ° C for 2.5-5.0 hours.

However, with this method of producing flax crackers, flax seeds are used without preliminary germination, which significantly reduces the biological value of the final product and its organoleptic properties.

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 problem to which the invention is directed, is to obtain flaxseed g-flax with increased taste and nutritional properties by increasing the content of digestible selenium in them.

The technical result is achieved in that in a method for the production of g-flaxes, which includes treating flax seeds with UV bactericidal lamps, preparing a suspension of flaxseed and fruit-fruit filler, molding the resulting mass with a thickness of 3-5 mm on a breathable mesh surface and drying the products at temperatures up to 45 ° C until the product reaches a moisture content of 8-13%; according to the invention, before the suspension preparation process, flax seeds are washed and soaked for up to 8 hours in an aqueous solution of sodium selenite with a concentration of up to 0.3 mg / l, then they are washed with clean water and germinated to 1 cm of seedling length, washed again with pure water and mixed with fruit berry fillers and additives of date and inulin syrup; as one of the components, add dihydroquarcetin at a concentration of 0.1 g / kg of product mass.

Such processing of pre-sprouted raw materials significantly distinguishes the proposed method from existing ones. Germinated and dried flax seeds are distinguished not only by taste, but also by a high content of nutrients. Stored, non-sprouted seeds contain inhibitors (substances that slow down chemical reactions) that allow seeds to withstand cold autumn and winter, not to germinate and not rot. All biological processes in such seeds are inhibited, starch and proteins in the endosperm are in a difficult to digest form, the shell of the grain is dense and not digested in the body. When seeds are germinated, growth inhibitors are destroyed and physicochemical changes occur - starch is hydrolyzed to low molecular weight sugars, easily digestible maltose accumulates; proteins are converted to amino acids; complex fat molecules are converted to fatty acids, which facilitates their absorption. When germinating, the compounds that hold the shell of the seeds are destroyed, and it becomes more loose, enzymes, trace elements and vitamins are released. In this case, the membrane retains its nutritional value as a source of fiber. Therefore, the processes that occur during the germination of flax seeds enrich their chemical composition with easily digestible substances and facilitate the digestion of the product in the digestive system. Such preparation of flax seeds before processing into a product reveals all their useful potential. The positive effect of flax seedlings on the body is known when they are eaten. They increase the activity of hydrolytic enzymes and regulate blood sugar, which contributes to better absorption of nutrients throughout the body. Eating germinated seeds improves digestion, helps cleanse the body and removes toxins from the blood. Flax seeds are rich in mucus, which has an enveloping property and is used in medicine as a laxative and antimicrobial agent. Germinated and then dried flax seeds have a sweet, nutty taste and have a looser structure compared to non-germinated flax seeds.

In the proposed method, flax seeds are pre-cleaned from damaged grains and treated with UV-bactericidal lamps in order to avoid infection with fungal spores. Next, the seeds are washed with water and soaked in a volume of 1.5-2 liters per 1 kg of flax seed mass. This ratio of water and flax depends on the initial moisture content of the seeds and is sufficient for swelling and germination of seeds with their initial moisture content of 8-13%. Less water makes the moistened seed mass more dense, impairs seed respiration and makes it difficult to form g-flaxes in the future. Exceeding the proposed amount of water leads to abundant release of mucus by seeds during soaking and lengthens the drying process of products.

After 1 hour of soaking, flax seeds liberate mucus profusely, completely absorb water and triple in volume. The resulting mass of swollen flax seeds is distributed on breathable mesh surfaces in a layer 1-1.5 cm thick and placed in a growth chamber equipped with a UV lamp to stimulate the formation of seedlings and prevent the occurrence of microflora. To avoid drying out the surface of the germinating mass of flax seeds in the chamber, air humidity is maintained (80-90%). The temperature of seed germination affects the rate of seedling formation. At temperatures ranging from 15-25 ° C, flax seeds germinate from 12 hours to 48 hours. Prolonged germination at lower temperatures is natural for flax, but lengthens the process.

Stimulation of seed growth occurs along with an increase in their biological value; for this, seed soaking is carried out using a weakly concentrated aqueous solution of sodium selenite 0.3 mg / L, which contributes to the intensification of growth processes and increases seed germination to 20%. At the same time, flax seedlings are enriched with selenium, converting it from saline to organoelement forms of selenomethionine and selenocysteine. When using a solution of sodium selenite, after 8 hours of soaking, the flax is washed with running water and left for further germination. Sprout of flax, up to 4 mm long, is the bud of the future plant that has hatched from the seed.

Next, prepare a homogeneous mixture of flax seedlings and additives. The recipe ratio of ingredients on dry matter to sprouted linseed mass is: fruit and berry fillers - up to 30%, date syrup additives - up to 20%, inulin syrup additives - up to 10%, and the addition of dihydroquercetin in a concentration of 0.1 g / kg mass of the prepared mixture. For the production of sweet-flavored ji flaxes, it is proposed to use natural concentrates of vitamin C as fruit and berry fillers - fresh, frozen or dried strawberries, lingonberries, blueberries, honeysuckle, currants, berry berries, pears, ranetki or Siberian apple trees, or flavorings - banana, chocolate, coffee. For unsweetened G-flax it is sufficient to add an additive in the amount of 3-5% of the dry weight of flax seeds; the components of the filler may be finely chopped garlic, onions, hops, ginger, horseradish, aromatic herbs.

The use of sweet ji-flux inulin syrup in the formulation allows to increase the freshness of the product, to increase the shelf life due to binding and adsorption retention of moisture. The syrup has a pleasant sweet taste and many useful properties, is an immunomodulator and a natural prebiotic, favorably affects the intestinal microflora and improves digestion. Inulin promotes the absorption of useful trace elements necessary for human life: calcium, magnesium, iron, copper, phosphorus.

Adding date syrup to the mixture improves the taste of g-flax and enriches them with natural antioxidants and macro- and microelements.

The addition of dihydroquercetin is stable in relation to temperature, mechanical influences and processes occurring in the manufacture of products. In addition, the use of dihydroquercetin allows you to produce food products with a longer shelf life, without harmful effects on the human body. The non-polar lipid components of flax are a good basis for dissolving the dihydroquercetin supplement. Natural vitamin C contained in fruit and berry filler and date syrup synergistically enhances the antioxidant effect of dihydroquercetin, which protects the product from oxidation and prolongs its shelf life. Selenium formed in seedlings further enhances the antioxidant properties of g-flax. Such a product is more beneficial for health, improves immunity and protects the cardiovascular and capillary system. The proposed combination of components increases the biological value and functional significance of the product in nutrition.

The resulting mass is molded with a thickness of 3-5 mm on a breathable mesh surface. The surface used for the formation of g-flax should have anti-adhesive properties for further easier removal of the finished product from it. As such a surface, silicone sheets with molded recesses, breathable mesh silicone substrates, Teflon mesh can be used.

The products are dried at temperatures up to 45 ° C for 6-10 hours. The drying time is proportional to the speed of the air flow in the drying chamber. The use of vacuum accelerates the drying process up to 2.5 hours and allows you to save nutrients. Low humidity of the finished product contributes to longer storage, but reduces the yield of the product. Drying g-flax is carried out until a moisture content of 8-13% is reached. The finished dried and chilled product has a strong structure, separates well from the surface of the sheet, after which it is packaged and marked. The shelf life of a packaged product reaches 1 year. The recommended daily consumption rate of G-flax is 50 g.

Example 1

Flax seeds are pre-germinated, for which they are washed and soaked in a volume of 1.5-2 liters of water per 1 kg of seed weight. Germination is carried out by spreading the seeds on the surface in a layer with a thickness of 1-1.5 cm and then placing them in a germination chamber. To avoid moldiness and to stimulate seed growth, they are irradiated with a UV bactericidal lamp. Flax seeds are germinated at a temperature of 15-25 ° C for 12-48 hours. When the seedlings reach a length of 1-4 mm, a homogeneous mixture of flax seedlings and additives is prepared. The recipe ratio of ingredients on dry matter to sprouted flaxseed is: fruit-and-berry excipients (strawberries, lingonberries, blueberries, honeysuckle, currants, snowdrops, pears, ranetki or Siberian apple trees) - up to 30%, date syrup supplements - up to 20%, inulin supplements syrup - up to 10%, dihydroquercetin in a concentration of 0.1 g / kg of the mass of the prepared mixture. The resulting mass is molded with a thickness of 3-5 mm on a breathable mesh surface. The products are dried at temperatures up to 45 ° C for 6-10 hours until the product reaches a moisture content of 13%.

Example 2

Flax seeds are pre-germinated, for which they are washed and soaked in a weakly concentrated aqueous solution of sodium selenite 0.3 mg / l, which contributes to the intensification of growth processes and increases seed germination to 20%. At the same time, flax seedlings are enriched with selenium, converting it from saline to organoelement forms of selenomethionine and selenocysteine.

The germination of flax seeds when soaked in aqueous solutions of sodium selenite is presented in table 1.

Table 1.

Indicators The concentration of sodium selenite solutions, mg / l 0.25 0.50 0.75 control Germination,% 71.6% 71.3% 56.4% 60%

After 8 hours of soaking, flax seeds are washed with running water and the seeds are laid out on the surface in a layer 1-1.5 cm thick, irradiated with a UV bactericidal lamp. Flax seeds are germinated at a temperature of 15-25 ° C for 12-48 hours. When the seedlings reach a length of 1-4 mm, a homogeneous mixture of flax seedlings and additives is prepared. The recipe ratio of ingredients for dry substances to sprouted flaxseed is: fruit and berry fillers - up to 30%, date syrup additives - up to 20%, inulin syrup additives - up to 10%, dihydroquercetin in a concentration of 0.1 g / kg of the mixture being prepared. The resulting mass is molded with a thickness of 3-5 mm on a breathable mesh surface. The products are dried at temperatures up to 45 ° C for 6-10 hours until the product reaches a moisture content of 13%.

Claims (2)

1. A method for the production of g-flaxes, which includes treating flax seeds with UV bactericidal lamps, preparing a suspension of flaxseed and fruit and berry filler, molding the resulting mass with a thickness of 3-5 mm on a breathable mesh surface and drying the products at temperatures up to 45 ° C until moisture product of 8-13%, characterized in that before the suspension preparation process, flax seeds are washed and soaked for up to 8 hours in an aqueous solution of sodium selenite with a concentration of up to 0.3 mg / l, then washed with clean water and germinated to 1 cm of seedling length, again washed with clean water and mixed with fruit and berry fillers and additives of date and inulin syrup. 2. The method according to claim 1, characterized in that as one of the components add dihydroquarcetin at a concentration of 0.1 g / kg of product mass.