SU1692519A1 - Method of preparation fast-cookable products from grain with high content of coarse edible fibres - Google Patents

Abstract

FIELD OF THE INVENTION The invention relates to the food industry and public catering, in particular, to methods of producing articles from cereals or legumes with a high content of coarse dietary fibers. The aim of the invention is to increase the dietary properties and nutritional value of the target product. Grains of large or leguminous crops are soaked under conditions ensuring the achievement of moisture inside the grains of large crops of 30-40% and moisture inside the grains of legumes 50-60% before freezing the grains of large and leguminous crops are distributed in a layer of 2-6 cm The freezing of the prepared layer is carried out at a temperature of (-18} - (- 30) ° C until the temperature inside the layer reaches (-1) - (5) ° C. 4 tab.

Description

The invention relates to the field of food industry and catering, and in particular to methods of producing products from cereals and legumes with a high content of coarse dietary fibers.

The aim of the invention is to increase the dietary properties and nutritional value of the target product.

Grains of large or leguminous crops are soaked under conditions ensuring the achievement of moisture inside the grains of large crops of 30-40% and moisture content of the grains of legumes 50-60%, before freezing, the grains of large and leguminous crops are distributed in a layer of 2-6 cm, and the freezing of the prepared layer was carried out at -18 to -30 ° C until the temperature inside the layer was -1 to -5 ° C.

Freezing moistened cereals and legumes contributes to a change in the structure of cell walls and leads to the acceleration of further heat treatment, preservation of vitamins and minerals, allows you to get a semi-finished product with a degree of readiness of 0.5 for cereals and legumes for preparing first, second courses and side dishes .

The degree of readiness of the semifinished product of 0.5 means that a semi-finished product of high degree of readiness has been obtained that has undergone complete mechanical processing. Cereals or legumes with a high content of coarse dietary fiber after freezing are fully prepared for heat treatment (cooking, baking) and, therefore, satisfy this condition.

The method is carried out as follows.

Groats (millet, wheat-Poltava No. 1, 2) or legumes (lentils, mash,

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peas) with a high content of coarse dietary fibers are purified from impurities and metal impurities on the grain separator.

The cleaned and leveled product is sent to a washer. After washing, the mass fraction of moisture is 23–25% in wheat cereal, 28–30% wheat, 19–21% pea, 20–22% lentil, and 17–19% mashe.

In order to evenly distribute the moisture inside the grains, they are soaked in water with a temperature of 60-80 ° C for cereals to a moisture content of 30-40% and 15-20 ° C for legumes to a humidity of 50-60%.

Swollen cereals or legumes are frozen with a layer of 2-6 cm at 1-18 - -30 ° C until the temperature is within -1 - 5 ° C in the freezer.

Frozen semifinished products (cereals, legumes) are used for heat treatment.

The method allows to obtain a product with a minimum cooking time.

In millet and legumes, the cell wall content is 7-10%, and therefore these types of foods are rarely used in dietary foods. Techniques used to transform other foods into dietetic ones are not effective for this cereal and legumes with a high content of coarse dietary fiber.

Soaking in water causes swelling and softening of the grain tissues, as well as a significant increase in the internal pressure acting on the cellular structure, which determines the degree of reduction of the technological process time. The equilibrium moisture content after soaking is 30–40% for croup and 50–60% for legumes, which creates favorable conditions for the subsequent processing - freezing.

An increase in the temperature of the medium during the soaking accelerates the soaking process, causing the melting of the bonds of the adsorbed water molecules and their partial desorption from the active sites, resulting in the formation of free water.

In turn, the content of free water in the product, which, in fact, is frozen, significantly affects the duration of freezing.

The duration of soaking, necessary to achieve an equilibrium moisture content, depends on the bulk surface of the products. So, for millet cereal it is 25 minutes at 60-80 ° С and 40 minutes at

water temperature 15-20 ° C. The legumes are soaked for 4-6 hours at 15-20 ° C due to the nature of the structure and high content of cell walls.

Freezing cereals and legumes with a high content of coarse dietary fiber at -18 - -30 ° C provides a sufficient level of product freezing, which contributes to a change in mechanical

cell wall strength and reduced process time. This, apparently, is due to a decrease in the total content of cell membranes due to the collapse of the labile part of hemicelluloses, and as a result of mechanical loosening of ice crystals, thus improving dietary properties, changing the structural and mechanical characteristics, in particular wiping. ABOUT

structural changes can be judged by the acceleration of the cooking of cereals and legumes, an increase in the yield of soluble substances. After freezing, the total amount of dietary fiber is reduced by 13.8-18.5%.

The zone of maximum crystal formation lies within -1 - -5 ° С inside the product layer. The cryoscopic temperature inside the layer is inserted into the prong thickness of a layer of 2-6 cm, which is thus caused by the need to ensure a temperature gradient sufficient for these boundary values that can change the structure of plant tissues and, consequently, reduce the time of the technological process.

The thickness of the layer is 2-6 cm due to the need to provide a gradient sufficient for the given boundary values of temperature to form ice crystals capable of destroying the structure of cell walls. At the same time, a temperature range of 5-18 to -30 ° C ensures a sufficient level of product freezing, i.e. does not cause deep denaturatiox changes in proteins and the destruction of biologically active substances, which leads to

0 to achieve the goal.

Products are frozen immediately after saturating them with moisture to an equilibrium state. Increasing the moisture content of the product before freezing causes a significant increase in internal pressure and affects the cellular structure.

With the selected technological parameters, the following is achieved (Table 1.2);

a) high cooking quality of products while reducing the heat treatment time.

b) the change in the mechanical strength of the cell walls, which, apparently, is due to a decrease in the total content of cell membranes, both due to the disintegration of the labile part of hemicelluloses, and due to mechanical destruction by ice crystals. Duration of cooking of various frozen vegetables and fruits with low starch content is much less than fresh ones. This is due to the loosening of cell walls that contain no starch.

c) the indicated freezing regimes are suitable for all plant products with a high content of dietary fiber.

Example 1. For preparing 100 kg of frozen semi-finished product, 65 kg of cereal is taken, soaked in water at a temperature of 70 ° C to a moisture content of 35%, frozen at -24 ° C in a layer of 3 cm, and at a temperature of -3 ° C.

Used for cooking boiled and baked dishes. The cooking time for millet cereals is 26 minutes, which is reduced 3.5 times as compared with the analogue. After heat treatment, the grains are kept in shape and have a soft texture.

Examples 2-20 are frozen millet semifinished product.

Example 21. To prepare 100 kg of frozen semi-finished product, 45 kg of lentils are taken, cleaned of impurities, washed and soaked in water at a temperature of 20 ° C to a humidity of 55%, frozen at -24 ° C in a layer of 3 cm to an internal temperature of 3 ° C. Used to cook boiled lentils and other dishes made from it. The cooking time for lentils is 30 minutes, shortened by 1.5 times compared with the analogue. After heat treatment, the grains retain their shape, have a soft texture.

The parameters of the technological regimes of freezing wheat cereals are presented in Table 1.

- The parameters of the technological regimes of 5 freezing lentils are presented in Table 2.

The persistence of a thermolabile vitamin thiamine in dishes from a frozen semi-finished product in prepared traditionally grains and legumes is given in table. 3 and 4.

Using the proposed method will expand the range of meals from cereals and legumes, improve the technological process, increase the safety of thiamine and other thermolabile substances, improve the organoleptic qualities of the finished products.

As a result of this method, semi-finished products from cereals and legumes are obtained with preserving nutrients (especially thermolabile vitamins) with improved dietary properties, allowing them to be used mechanically in 5 gentle diets of therapeutic diets while reducing the time of the technological process.

Claims (1)

Invention Formula 0 The method of preparation of cheese products from grain with a high content of coarse dietary fibers, including soaking them in water and freezing, characterized in that 5 in order to increase the dietary properties and nutritional value of the target product, soaking is carried out under conditions ensuring the achievement of moisture inside the grain grains of coarse crops0 30-40% and moisture inside the grains of legumes 50-60%, before freezing the grain coarse and legumes cultures are distributed in a layer of 2-6 cm, and the freezing of the prepared layer is carried out at 5 () ° С until the temperature inside the layer is (-1) - (-5) ° С. a 0 l and c a 1 0 one 2 3 five 6 7 eight 9 0 70 70 /ABOUT 70 70 70 70 70 70 70 70 70 70 70 70 70 70 50 60 50 -24 -ten -18 -thirty -40 -2ft -24 -21 -24 -24 -24 -24 -24 -24 -24 -24 -24 -24 -24 -24 -3 -3 -3 -3 -3 about  one -5 -8 -3 -3 -3 -3 -3 -3 -h -3 -3 -3 -3 3 3 3 3 3 h 3 3 3 1 2 6 12 3 3 3 3 3 3 3 Oh rem 0, 1G6 0, 0.646 ABOUT Oh, by 3.157 0.526 0.317 0,451 0.361 0.640 0.317 0.216 E.- PZ 0.521 0.474 3,363 0.331 eLZ1 0.141 0.112 0.124 0.136 0,120 0.107 0.136 0.171 0.161 0.136 0.139 0.141 0.035 0.106 0, P4 0.146 0.129 0.112 0.139 0.136 26 40 30 29 35 42 31 28 30 26 26 23 40 40 29 27 31 23 26 26 table 2