RU2755533C1 - Method for producing grain bases from golozerny oats - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used to obtain functional food products. A method for the production of a dry grain product of increased functional value includes grinding and heat treatment of the grain base, and as the grain base, grains of naked oats are used, which are crushed in a roller machine to a size of 0.25-0.50 mm, and then they are fried for 2-3 minutes at a temperature of 240°C.

EFFECT: invention allows obtaining a product with a high nutritional and functional value, in a form ready for assimilation by the human body.

1 cl, 3 tbl, 3 ex

Description

The invention relates to the food industry and can be used to obtain functional food products.

There are many methods for the production of cereal products, consisting in the preparation of a mixture containing a cereal base and a composition of medicinal plants. Wheat, barley, oats or rice grains are used as the grain base. The aforementioned grains are heat-treated and crushed [1] or crushed and heat-treated [2]. Next, the grain base is mixed with the herbal composition. These methods are prototypes of the invention.

The advantages of the methods include the fact that they allow obtaining cereal products with pronounced preventive and dietary properties; the disadvantages of the methods include the presence in the final product of hard outer films of grain, which are cellulose mass that does not have nutritional properties, as well as the need to use several types medicinal plants (Kuril tea, nettle, thyme, hawthorn).

The closest to the claimed is a method for the production of milk-protein paste using a barley processing product "talgan" [3]. The process of preparing the grain base in the present invention consists in roasting and grinding the hulled barley grain. The disadvantages of this method include a low yield of the finished product associated with a high percentage of casings in barley grain and a longer time spent on roasting. In addition, the grain of naked oats, in comparison with hulled crops, has higher nutritional (protein, fat, minerals) and functional (antioxidant, beta-glucans [4]) properties.

The problem to be solved by the claimed invention is to obtain a grain product with increased nutritional and functional properties, as well as to simplify the method of its production.

This problem is solved due to the fact that the claimed method for the production of grain products, including the use of dry grain base, its grinding and heat treatment, characterized in that as the grain base is used grain of naked oats, which has high nutritional and functional properties.

At the same time, the technical result is achieved, which consists in increasing the efficiency of the technological process by 20%, saving energy resources by reducing the heating time from 5 to 3 minutes, and reducing the amount of waste in the manufacturing process. The resulting product based on oat grain has a high nutritional and functional value, in a form ready for assimilation by the human body.

Example 1. In laboratory conditions, a comparative analysis of the physicochemical parameters of the initial grain raw material was carried out to obtain an oat functional product. For this, we used samples of filmy (according to the prototype) and naked (according to the proposed method) oats grown on the territory of the Beysky district of the Republic of Khakassia (Table 1). The analyzes were performed in triplicate.

As a result of the performed analyzes, it was revealed that the vegetable raw material from the naked grain of oats has significantly higher indicators in all parameters. The excess in the content of protein, fat, calcium and phosphorus is respectively: 45, 36, 23, 40%. From the standpoint of nutritional value and functionality, the data obtained unambiguously allow us to speak about a more complete composition of the grain of naked oats.

Example 2. On the basis of the plant raw materials described in Example 1, a food product was made using two versions of technologies, differing in the sequence of stages (respectively, technology No. 1 and No. 2, characteristic of prototypes [1] and [2]). In the first case, the dry grain of oats, cleaned from foreign impurities, was first roasted and then crushed. In the second case, oat grains were crushed and then fried.

Oat grains were heat treated for 5 minutes at a temperature of 240 ° C until golden (light brown) color and a characteristic roasted grain odor. Then the fried grains were ground in a roller mill to a particle size in the range of 0.25-0.5 mm. This algorithm of actions reflects the technological sequence No. 1.

The second variant of the production of the grain product took place in a different sequence: clean dry grain was first crushed and then fried for three minutes at a temperature of 240 ° C until the above color and smell appeared. The duration of heat treatment in the technological sequence No. 2 was significantly reduced and corresponded to that in the prototype [2]. The obtained cereal oat products, made using two technologies, were evaluated on the basis of three physical and chemical indicators. The results are shown in Table 2.

You can see significant differences in the mass indicators of the grain product between the hulled and hulless forms of oats. At the same time, the technology does not affect these indicators. It was found that higher values of the bulk density of the product obtained on the basis of naked raw materials indicate the inclusion of a greater degree of endosperm in the case of naked oats, and bran when using the hulled form of oats.

Based on the information received, we can conclude that using raw oats from naked oats for the preparation of a grain product is much more profitable compared to hulled oats. We emphasize that by reducing the amount of waste (outer films of grain) in the manufacture of a grain product, the economic efficiency of the process increases by more than 20%.

When studying the functional properties (the total content of antioxidants) of the oat product, it was found that, according to this biochemical criterion, the product obtained on the basis of naked oats is slightly superior to that of the membranous one.

Example 3. To compare the parameters of a cereal product made using two different technologies, based on naked oat grain, a number of organoleptic characteristics were determined, the data on which are presented in table. 3. It can be seen that there were no significant differences in organoleptic characteristics in the grain product from naked oats, made according to technologies 1 and 2. The exception was the parameter color of the product, which was inhomogeneous with interspersed darker particles of crushed grain. The results obtained indicate the potential for using both technologies for the manufacture of a grain product. However, based on the color of the product (Table 3) and saving energy resources by reducing the heating time from 5 to 3 minutes, technology 2 is preferred.

Traditionally, methods for making similar cereal products have relied on more common hulled raw materials such as barley or wheat.

Based on the results of the study, a method for making a grain product from naked oats is proposed, the advantage of which is the following parameters: a decrease in the amount of waste in the manufacturing process, and higher nutritional and functional qualities of the product. The product made by the proposed method can be additionally enriched with medicinal plants: dried leaves, fruits, berries. The proposed method solves the problem of obtaining a dry grain nutritional functional component based on the grain of naked oats, which has more pronounced therapeutic and prophylactic properties and is available for all age categories and strata of consumers. The resulting product based on oat grain has a high nutritional and functional value, in a form ready for assimilation by the human body, and has a long shelf life and low cost.

Literature

1. RU No. 2156084,20.09.2000. Method for enrichment of dry nutritional mixture

2. RU No. 2 624 964, 11.07.2017. Method for the production of dry grain products.

3. RU 2 238 655 С2, 27.10.2004. Method for the production of milk-protein paste.

4. Gerasimov S.A., Polonsky V.I., Sumina A.V. et al. Influence of the genotype and growing conditions of oats on the content of biologically active components in grain / Chemistry of plant raw materials. - 2020. - No. 2. -S.65-71.

Claims (1)

A method for the production of a dry grain product of increased functional value, including grinding and heat treatment of the grain base, characterized in that the grains of naked oats are used as the grain base, which are crushed in a roller machine to a size of 0.25-0.50 mm, and then fried for 2-3 minutes at a temperature of 240 ° C, the resulting product has a high nutritional and functional value, in a form ready for assimilation by the human body.