SK6738Y1 - Method for preserving cereal grains, oilseeds and pulses, food product containing grains preserved in this manner and its use - Google Patents

Abstract

Grains of cereal, oilseeds and legumes, after treatment at the unground form, are left to swell in drinking water from 2 to 18 hours. After swelling and possibly after boiling the rest of water is separated and grains without pickle are filled into a container. The container is sealed and at least partially vacuumed then grains without pickle are heat sterilized. In a preferred embodiment may be grains flavored by using liquid flavoring ingredients.

Description

SK 6738 Υ1

Technical field

The utility model relates to a novel process for cooking and preserving cereal, oilseed or legume grains, in particular grains of wheat, flax, sunflower, amaranth and the like. The final product of canning with high shelf life without chemical preservatives is also new. Preserved grains are suitable as a semi-finished product in the food, bakery, meat, or confectionery industry, or are intended for direct consumption.

BACKGROUND OF THE INVENTION

Unprocessed grains of cereals, oilseeds or legumes are increasingly used in the manufacture of food products. They contain suitable, nutritionally important substances, fiber, minerals and customers request them on the surface or in the product in a visible, ie unground form. When mixing or before baking, bakeries add grain grains to the dough, it being preferred that they are softened so that they do not cause problems with their original hardness when ingested.

Some bakeries prepare grains in their own direction, which brings them logistical and technical problems. It is preferable to invent a method by which grains can be prepared and preserved with a suitable shelf life, without loss of nutritional value and without chemical preservation, since grains are often part of a health food product. Generally, the food industry uses cereal flour ground from unclean, non-washed cereal. The intended preparation of the semi-finished product outside the bakery would also have the hygienic advantage that the grains could be washed, cleaned, and free of impurities.

Among the existing food technologies in the cereal field, the method of cooking the grains in the milled state in the form of various slurries is unforeseeable, but this is not applicable because whole unground grains are desired. Methods of sterilization in brine and / or acidic liquor are known from the general field of preserving foodstuffs, in particular preserving vegetables, which again does not yield the desired consistency of the semi-finished product and acceptable taste properties.

The solution according to DE 10 2006 037 608 A1 describes the preparation of a bread paste which contains oilseeds, in particular sunflower grains, which are, however, crushed and sterilized with water in paste form. The use of sunflower grains improves the nutritional value of the product, but the resulting product has no desired consistency or taste properties.

Some attempts to prepare cereals consisted of boiling the grains to the desired consistency and filling them into containers. However, such a procedure required keeping the product cool, maintaining a complete cold chain, which complicates logistics and use the product. Despite being kept cool and possibly filled in a protective atmosphere, such a food product had no shelf life of more than three months.

A solution is desired which makes it possible to prepare cereal, oilseed or legume grains in unground form with reduced grain hardness. In doing so, the product should have the desired sensory and flavor properties and sufficient shelf life to be transported, stored for long periods of time and used off-site as a ready-to-eat or ready-to-eat product without cooling.

The essence of the technical solution

The method of preserving grains, in particular grains of cereals, oilseeds or legumes, comprising the cleaning and packaging of grains according to the invention, which consists in that the cleaned grains are swollen for at least half an hour, preferably 2 to 18 hours, swelled in drinking water After swelling, unabsorbed drinking water is separated and the grains are filled into the container in the form of bags without any brine. The package is then sealed, vacuumed and the grains in the package are thermally sterilized without brine. Such a process represents a new method of grain processing. Until now, the grains have been mainly ground and processed into dough or mash. Heat sterilization is generally known to treat food by boiling to reach a temperature at which the pathogenic, bacterial, fungal, or organisms are destroyed. Such sterilization uses an aqueous medium, in particular in the form of brine, which improves heat transfer. In our technical solution, however, sterilization is carried out without the aqueous environment around the sterilized food. Thus, the sterilized grains are already packed in the final packages during sterilization, thereby distributing the sterilized grains into relatively small packages, which improves the heat transfer conditions to the center of the sterilized mass. If we wanted to sterilize the whole batch of grains without pickle, there would be technological problems with uneven temperature distribution in the sterilized meat. Also for this reason, it will be advantageous if one package contains 0.1 kg to 10 kg of the final product, particularly 0.2 to 5.5 kg.

The lower weight limit can be used for small-scale ready-to-eat packages; larger packages will be for semi-finished products in the food industry. These weight limits are not merely subject to commercial dimensioning, but are due to the nature of sterilization without an aqueous environment.

The term cereals in this specification is to be understood broadly, in particular grains of genera and plant species of the grayling family, such as wheat, rye, barley, millet, buckwheat, corn, amaranth and the like. It may also be other mature, similar grains of plants suitable for human consumption. Oilseeds in this specification represent crops containing a greater quantity of oil as a storage agent such as oilseed rape, sunflower, poppy, sesame and the like. The term legumes in this specification includes, but is not limited to, plants of the bean family, the fruit of which is a teat, such as peas, garden beans, lentils, soybeans and others.

Any swelling of the drinking water on the grains in which the desired grain softening and sucking of the drinking water into the grain is to be imagined under the swelling. The swelling will usually be a separate step in the process, but may also be part of the wash, especially the final stage of the multi-stage wash, or may be part of the cooking. Importantly, the swelling will take place for at least some time before sterilization itself.

The removal of non-absorbed water from the processed mass of grains after swelling is important so that the sterilization itself is essentially free of brine, since the desired end product is not to be infused. The final product does not exclude a small, essentially negligible proportion of the liquid component, but it will never be a classically understood infusion that bypasses most of the canned food and also improves the heat transfer during sterilization. Separation of non-absorbed drinking water can be easily accomplished by placing the grains in a sieve and drain container.

The grains are sterilized without infusion so that they are filled in the final package, so that the final sterilization does not take place before filling into the packages. In a preferred embodiment, bags of multilayer flexible film, particularly preferably of transparent film, are used as packaging. The mass of grains in the bag that we put on the sterilization trolley forms a flat body. Therefore, bags in this solution are also suitable for better heat transfer to the center of the sterilized mass. Vacuuming the filled package prior to sealing and sterilization also contributes to a better heat transfer, when the foil bag adheres to the changes, which improves the heat transfer.

The process provides a high shelf life of the product without the addition of chemical preservatives and maintaining the nutritional value of the grains. This basic procedure may be supplemented by steps that provide even more beneficial utility and sensory properties. By this process we obtain a food semi-finished product or product with valuable fiber, proteins, minerals and important vitamins, which together have a beneficial effect and preventive effects on the human organism. It is also preferred that the grains in this process are cleaned of impurities. In Europe, agricultural areas are always close to sources of industrial and transport pollution, so that the grain scouring included in the process of this invention appropriately reduces the content of undesirable substances, heavy metal surface deposits and dust in the final product. Since the food product according to the present invention can form a dough component normally up to a proportion by weight of 40%, preferably 20% to 30% by weight. and this component will contain only purified grains, increasing the overall inorganic purity of the final product.

It will be advantageous for the grains to be boiled in water after swelling and before sterilization, for example in duplicator boilers with stirrers. Cooking may take different times depending on the particular grain. After cooking, the water is separated from the grains, which can be done by transferring the grains of water into a container with a sieve opening. This is followed by filling and sterilization. Cooking can also be part of sterilization in one common step.

The process of the preferred solution may also include flavoring the grains with a liquid flavoring component, which is added before filling or after the grains have been placed in the package. The liquid flavorant by its volume (relative to the respective grain volume) is not brine in nature, substantially all of the liquid flavorant is sucked into the grains. In the resulting product, the liquid flavoring component does not form a separable part of the product. In principle, other conventional flavorings may also be used, for example in the form of a solid, free-flowing flavor (salt, pepper, sugar, etc.). In the case of a liquid flavoring component, the concentration and amount according to the targeted taste are used, as well as to preserve the discolourless character of the resulting product. The particular amount of liquid that the grains are still capable of absorbing will depend on the type and quality of the preform, as well as on the extent of previous soaking and possible technological break in a particular manufacturing plant.

In particular, the liquid flavoring component will be salty-acid or salty or sweet. With a salty-acid taste it can be prepared by dissolving edible salt and vinegar or lactic acid in hot drinking water. The salty taste of the flavoring component is achieved by dissolving one salt in hot drinking water. The sweet flavor of the flavoring component is achieved by dissolving the sweetener or sugar in the drinking water, possibly by adding flavors such as vanilla, honey, cinnamon, chilli, caramel, basil, coffee, caramelized sugar, apple powder extract, orange powder extract, coconut meal, rum sugar or fruit flavor. Other flavor enhancers such as spice extracts, diabetic sweeteners and the like may be added to the liquid flavoring component.

In order to increase the effects, sterilization will be carried out at elevated pressure and by pai. It will also be preferred, although not necessary, that the course of sterilization be controlled by measuring the maximum internal temperature

EN 6738 Υ1 in the center of the grain container. In the case of acidic foods, it will be sufficient to reach a temperature of more than 80 ° C, and in the case of non-acidic products a temperature of more than 121 ° C. If such temperatures are reached in the center of the package, the other parts of the packaged grains will also be reliably overheated, since the last heat is sufficiently heated to transfer the grains in the geometric center of the package when heat is transferred from the inside. Measurements can be made by placing a temperature probe that continuously transmits data wirelessly to the evaluation unit, or by inserting a memory thermometer into a control package that is opened after sterilization and the highest measured temperature is read.

The sterilization mode will usually have the following stages programmed - venting, heating to 125 ° C, sterilization at 125 ° C, cooling. Thermal sterilization is a critical process control point in terms of food regulations. The efficiency of the heat treatment is checked by measuring the maximum internal temperature in the geometric center of the package.

Also novel is a food product containing preserved grains, in particular cereal, oilseed or legume grains according to the present invention, which consists in that it contains unground, heat-sterilized grains without a separable liquid brine, the grains being at least partially swollen and bound together by starch leached during sterilization and optionally at least partially solidified after sterilization.

The food product according to the above specification is a new product which will find application as a semi-finished product especially for use in bakeries or as a product for direct consumption. It has a soft, boiled consistency and a natural flavor and aroma, free of foreign smells and flavors. The color is natural, especially brown and light gray according to the raw materials used.

In a preferred embodiment, the product will comprise wheat grains, flax, husked kernels of sunflower, spelled wheat, amaranth, alone or in combination.

The food product is packaged in a vacuum, predominantly flat package, preferably in the form of a bag of multilayer flexible film, preferably transparent film. The film has sufficient barrier properties and is resistant to sterilization temperatures. If it is transparent, the consumer can directly see the type and composition of the product. For the reasons given in the description of the process, the bags will have a content of 0.1 kg to 10 kg of the final product, preferably a weight of 0.2 to 5.5 kg.

In order to increase the available flavor spectrum, the food product may be flavored with a liquid flavoring component which is sucked into the grains. The aqueous liquid flavoring component may contain edible salt, vinegar, lactic acid, spice extracts, diabetic sweeteners, sweetener, sugar, flavors such as vanilla, honey, cinnamon, or caramel, basil, coffee, caramelized sugar, apple powder extract, orange powder extract, coconut meal, rum sugar or fruit flavor. Other flavor enhancers may also be added to the liquid flavoring component.

The food product according to this technical solution and possibly also in combination with flavors provides a completely new consumer benefit. There is a symbiosis of flavors with a natural taste in the basic raw materials.

An important advantage is the durability of the sterilized and packaged grains according to this technical solution. Consuming a food product, directly or by including it in other products and meals, delivers to the consumer valuable fiber, proteins, minerals and essential vitamins that together have a beneficial effect and preventive effects on the human body. In the case of amaranth grains, an important advantage is the fact that amaranth does not contain gluten, on the contrary it is full of high-quality proteins, minerals of trace elements and fiber, in which it is several times higher than other cereals. The fat present in the amaranth grains contains unsaturated fatty acids. Amaranth does not contain simple sugars and, thanks to its low glycemic index, is suitable for people with diabetes or overweight.

Also new is the use of unground grains processed according to the above process as a semi-finished product in the manufacture of bakery products, in the manufacture of confectionery products, in the production of meat products or as a food product for direct consumption. If the product consists of amaranth grains, it will be advantageous to use it as a dietetic food for celiacs.

When using the food product as a semi-finished product in a bakery or confectionery production, the product may form a dough component with up to 40% by weight, preferably 20% to 30% by weight. The described food product can also be used as the main raw material for the production of cereal bars.

BRIEF DESCRIPTION OF THE DRAWINGS

The technical solution is explained in more detail in the examples according to Figures 1 to 3.

Figure 1 schematically illustrates a process in which cooking is a separate step.

Figure 2 shows a process in which cooking and sterilization take place in one common step.

Figure 3 illustrates a procedure with a shift of the swelling stage over time after filling the grains into the container.

Figure 4 shows an example of an article packaged in a temperature measuring bag during sterilization.

SK 6738 Υ1

EXAMPLES

Example 1

In this example of Figures 1 and 3, the wheat, flax, and sunflower grains are mixed together. The grains are first washed with excess water, removing impurities, surface deposits, dust. After washing, the grains are placed in a container to which approximately twice the weight of drinking water is added and the grains are allowed to swell for about 12 hours. The degree of swelling can be checked continuously, measuring the hardness of several grains.

After swelling, the grains are transferred to a duplicator mixer boiler, the necessary amount of water is added and, after gripping, the grains are boiled with constant stirring. The cooked grains are transferred into a filling container with a drain hole with a sieve. In this container, excess water is drained from the grain mass, flowing through the discharge opening.

We fill the grains through automatic checkweighers into multilayer, flexible, transparent sterilization bags. The dimensions of the bags vary depending on the weight of the products, which can range from 200 g to 5500 g. Different sizes of containers can be combined in a single batch of cleaning, cooking and sterilization. The special material composition of the film with appropriate barrier properties from which the bags are made satisfies the conditions of thermosterilization at high temperatures and pressures.

In the packaging process, a salty-acid liquid flavor component is added to the alterations, which in this example comprises an edible iodide salt and 20% vinegar or 80% lactic acid in hot drinking water. In this example, the liquid flavoring component is added to the changes only prior to closing the sacks, the amount of which is measured by monitoring the total desired weight of the product, the grains being previously weighed into the bag by an automatic weight. The separate addition of the liquid flavoring component makes it possible to produce different flavored products in one batch. The liquid flavoring component soaks into the grains during sterilization.

The filled and weighed bags are sealed in a Profivac DC 55 vacuum packer in this example. The bags are placed in a vacuum chamber where, after closing the hatch, vacuum is first applied and then the bag is double welded according to the set program. The first setting of the vacuum time is done with the hot cartridge so that the contents do not leak. The welding time is set according to the material used. After the closure is completed, the double weld is leakproof.

The filled and closed bags are placed on sterilization trolleys, which are transported to an automatic pressure steam sterilizer, in this example a Panini Universal-0 1200x5000. The food product with smash is sterilized in programmed mode - venting, heating to 125 ° C, sterilization at 125 ° C, cooling. The efficiency of heat sterilization is checked by measuring the maximum internal temperature in the geometric center of the bag.

Upon cooling, a compact mass is formed where the cooked grains are joined during sterilization by the infused solidified starch. The product has the appearance of a mixture of swollen grains bound by starch. It has a soft, boiled consistency, with a natural flavor and aroma of the ingredients used, free of foreign smells and flavors. Product color is brown and light gray, natural according to the raw materials used. It has an acidity of 0,6 ± 0,3% and a NaCl salt content of 0,6 ± 0,3%. It does not contain genetically modified organisms. The food product is used in the bakery industry for further processing into dough at a rate of approximately 20-30%, or in other sectors of the food industry, the meat processing industry, or as a ready-made dish. It has a 12 month shelf life and complies with the microbiological requirements of the food code. Store in a dry place.

Example 2

In this example of Figures 1 and 3, the wheat, flax and sunflower grains are mixed together. The grain mixture is treated as in Example 1, washing, cold swelling, boiling in new water without pressure, followed by filling into containers, vacuuming, sealing of the container and autoclave pressure sterilization. Before closing the package, the liquid flavor component is added to the alteration, which in this example contains only iodized salt dissolved in warm drinking water. The resulting product has a salt content of NaCl: 0.6 ± 0.3%. The product has the appearance of a mixture of swollen grains bound during sterilization by leached and solidified starch. It has a soft, boiled consistency, with a natural flavor and aroma of the ingredients used, free of foreign smells and flavors. Product color is brown and light gray, natural according to the raw materials used.

Example 3

In this example of Figures 2 and 3, spelled wheat grains are preserved. The grains are first processed similarly to the previous two examples, but after swelling they are not cooked in a separate step, but are cooked and thermally sterilized in one technological step.

Example 4

The food product in this example comprises sterilized amaranth grains (a cultural kind of amaranth). Amaranth has a higher content of protein, some vitamins (B2, niacin and vitamin E), minerals (eg calcium), trace elements (iron) and fiber. Amaranth proteins have a higher content of essentials

Amaranth is very suitable for vegetarians. It contains beneficial unsaturated fatty acids, especially oleic and linoleic acids. It contains squalene, a substance with antioxidant effects, which supports the immune system, the regenerative capacity of the body and positively influences the production of cholesterol. It does not contain gluten, so the product is also suitable for celiacs.

The processing and procedure are similar to those in the previous examples. The product has the appearance of swollen and cooked amaranth grains that are bound by starch leached during sterilization. The cooked soft amaranth grains form a sticky, elastic mass. They have a slightly salty taste and light brown to brown color. Occasional occurrence of darker grains is not a drawback.

Example 5

The food product in this example comprises a mixture of grains that are flavored with a sweet liquid flavoring component. Multiple flavors in individual bags can be used separately in a single batch. These may be ingredients such as vanilla, honey, cinnamon, chilli, caramel, basil, coffee, caramelized sugar, apple powder extract, orange powder extract, coconut meal, rum sugar, or fruit flavor.

Example 6

The food product in this example is prepared according to Figure 3 such that the swelling takes place with a precisely weighed amount of water in the package. This merging of the individual steps is possible after having first precisely determined the amount of water required for a given batch of grains. Non-soaked water does not remain at a precise measurement and its separation thus has the character of a complete soaking into the grains.

Industrial usability

Industrial applicability is obvious. According to this technical solution, it is possible to industrially and repeatedly produce food products consisting of preserved grains of cereals, oilseeds or legumes.

PROTECTION REQUIREMENTS

Claims (21)

Method for preserving cereal, oilseed or leguminous grains, comprising cleaning and packaging the grains, characterized in that the cleaned unground grains are swollen in drinking water for at least half an hour, after swelling and separation of unabsorbed drinking water, they are completely filled into the container, sealed and at least partially evacuate, thereafter heat sterilized in the container without brine. Method for preserving cereal, oilseed or legume grains according to claim 1, characterized in that the swelling of the grains takes 2 to 18 hours, preferably the swelling time is adapted to the type and hardness of the grains. Method for preserving cereal, oilseed or legume grains according to claim 1 or 2, characterized in that they are filled into bags of a multilayer flexible film, preferably a transparent film. Method for preserving cereal, oilseed or legume grains according to any one of claims 1 to 3, characterized in that it is boiled in the drinking water after swelling, either in a separate step or in a heat sterilization step. Method for preserving cereal, oilseed or legume grains according to any one of claims 1 to 4, characterized in that they are flavored with a flavoring component which is added to the grains, preferably after the grains have been introduced into the package. Method for preserving cereal, oilseed or legume grains according to claim 5, characterized in that a liquid flavoring component is used, the quantity of which is controlled by weight so that substantially the entire volume of the liquid flavoring component is sucked into the grains and in the final product. it did not form a separable part of the product. A method for preserving cereal, oilseed or legume grains according to claim 6, characterized in that the liquid flavoring component is produced by dissolving the ingredient in hot drinking water, wherein one or more of the following are used as the ingredient: food salt, vinegar, lactic acid , spice extracts, diabetic sweetener, sugar, vanilla, honey, cinnamon, chilli, caramel, basil, coffee, caramelized sugar, apple powder extract, orange powder extract, coconut meal, rum sugar, fruit flavor. Method for preserving cereal, oilseed or legume grains according to any one of claims 1 to 7, characterized in that the heat sterilization is carried out at elevated pressure, preferably by means of A method for preserving cereal, oilseed or legume grains according to claim 6, characterized in that the liquid flavoring component is produced by dissolving the ingredient in hot drinking water, wherein one or more of the following are used as the ingredient: food salt, vinegar, lactic acid , spice extracts, diabetic sweetener, sugar, vanilla, honey, cinnamon, chilli, caramel, basil, coffee, caramelized sugar, apple powder extract, orange powder extract, coconut meal, rum sugar, fruit flavor, Method for preserving cereal, oilseed or legume grains according to any one of claims 1 to 7, characterized in that the heat sterilization is carried out at elevated pressure, preferably by steam, whereby the grain temperature in the center of the package exceeds 80 ° C in the case of acid. the flavoring component, and in other cases a temperature above 121 ° C. Method for preserving cereal, oilseed or legume grains according to claim 8, characterized in that the heat sterilization has the following stages - venting, heating to 125 ° C, sterilization at 125 ° C, cooling. Food product comprising preserved grains, in particular cereal, oilseed or legume grains, characterized in that it contains unground, softened, heat-sterilized grains without a separable liquid infusion component, the grains being at least partially swollen and bound together by starch leached during sterilization. A food product containing the preserved grains according to claim 10, characterized in that it comprises grains of wheat, flax, hulled sunflower seeds, spelled wheat, amaranth, rye, barley, millet, buckwheat, corn, oilseed rape, sunflower, poppy, sesame, peas, beans, lentils, soya, alone or in combination with at least some of the above species. A food product containing preserved grains according to claim 10 or 11, characterized in that it is flavored with one or more of the following: food salt, vinegar, lactic acid, spice extracts, diabetic sweetener, sugar, vanilla, honey, cinnamon, chilli, caramel, basil, coffee, caramelized sugar, apple powder extract, orange powder extract, coconut flour, rum sugar, fruit flavor. A food product comprising the preserved grains according to any one of claims 10 to 12, characterized in that it has a weight of the package of 0.1 kg to 10 kg, preferably 0.2 to 5.5 kg. A food product comprising the preserved grains according to any one of claims 10 to 13, characterized in that the shampoo package is vacuumed. Use of a food product according to any one of claims 10 to 14 as a semi-finished product in the manufacture of bakery products. Use of a food product according to any one of claims 10 to 14 as a semi-finished product in the manufacture of confectionery products. Use of a food product according to any one of claims 10 to 14 and 16 as a raw material for the production of cereal bars. Use of a food product according to claim 15 or 16, characterized in that the preform constitutes a dough component with a proportion of up to 35% by weight, preferably 20% to 30% by weight. Use of a food product according to any one of claims 10 to 14 as a semi-finished product in the production of meat products. Use of a food product according to any one of claims 10 to 14 for direct consumption. Use of a food product containing exclusively amaranth grains according to any one of claims 15 to 20 as a dietetic food for celiacs.