SU1761101A1 - Method for bran modification - Google Patents

Abstract

Use: production of bran with improved organoleptic indicators and digestibility. SUMMARY OF THE INVENTION: Bran is filled with boiling water at a water ratio of 4.8-5.2 and kept under pressure (1.5-1.6) 10 MPa until a homogeneous mass is obtained, which is then dried. 2 tab.

Description

The invention relates to the food industry and can be used for the modification of bran.

A known method of bran modification (US Pat. NJ 4735814, USA A 23 L 1/29), which means that wheat bran is dried to the required moisture, crushed and treated in a pseudo-liquefied layer with an aqueous suspension of confectionary flour for liver (9: 1) in the ratio of 1: 1 to the mass of bran. The suspension treatment is carried out at a temperature of 85 ° C. The finished product is dried to a moisture content of 5-10%,

- The disadvantage of this method is that glazing with flour does not improve the quality indicators of bran, increases caloric content, which is undesirable in the production of dietary low-calorie foods. In addition, a twofold heat treatment adversely affects the thermolabile amino acids, worsening the overall amino acid composition.

There is a method of modifying bran using extrusion (US Pat. No. 4,500,558 A 23 L 1/10, A 23 P 1/00), which means that the bran is mixed with water in the ratio of 5.5-10.1, the resulting mass is loaded in a twin-screw extruder with rotation and extruded at 150-180 ° C, while developing a shear rate of 500-2000 in the extruder. A bran with a starch content of 10–25% per dry matter is used, the starch can be either naturally found in cuts or specially added to them.

The closest to the proposed technical essence and the achieved results is the method of preparation of wheat and rye bran for dietary products (A.C. N; 1405776. MKI A 23 L 1 / iO), according to which bran is poured with boiling water at a ratio of bran and water 1: 3-1: 4 followed by aging at the boiling point of water

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for 20-30 minutes for rye bran and 30-40 minutes for wheat.

The disadvantage of this method is that this heat treatment does not affect the lignin-carbohydrate bran complex, the destruction of which allows to increase the cation-exchange properties and the access of proteolytic enzymes, which significantly affects the dietary properties and digestibility of the bran. The structure remains practically unchanged, although moisture saturation somewhat softens the coarse consistency of the bran. In addition, this preparation completely eliminates the use of bran in products with low moisture content of the raw materials, as well as the possibility of storage.

The purpose of the present invention is to improve the quality by improving the digestibility, taste and reducing the microbial contamination of the bran.

The goal is achieved by the provision of moisture-heat treatment by pouring bran with boiling water and holding the mass, the bran pouring is carried out at a hydraulic module of 4.8-5.2, and the shutter speed is carried out under pressure (1.5-1.6) 104 MPa until a homogeneous mass is obtained, which is then dried.

During processing under these conditions, substantial changes in the structure of bran particles and their physicochemical properties occur.

The degree of destruction of the bran cell structure and the associated properties of the resulting product are determined by the viscosity of the mass after thermomechanical treatment.

This indicator depends on the amount of water applied and the pressure. We optimized the process by varying these two parameters. The results are presented in Table. 1. The lower limit of the hydronic module 4, 8 is due to the fact that, with a smaller amount of water applied, it is completely bonded, so that the mass is unsuitable for mechanical processing. With an excess of moisture, occurring with a hydronic module of 4.8, the mass acquires viscous properties that allow compression. Increasing hydronic module more than 5.2 reduces viscosity. In addition, the homogeneous mass contains an excess of moisture, the removal of which during subsequent drying will require additional energy consumption. Thus, the hydronic module in the range of 4.8-5.2 is optimal. As can be seen from the table. 1, with increasing pressure, the viscosity rises when

a pressure of 1.5-10 MPa this increase becomes insignificant and has practically no effect on the properties of the product obtained. Therefore, it is impractical to carry out the process at a pressure of more than 1.6-10 MPa. Modification of bran under these conditions causes significant changes in the structure of bran particles and their physicochemical properties, which allows

significantly improve their product quality indicators.

Grain bran are rather large particles in which biopolymer components of dietary fibers densely packed in cell walls that determine the dietary properties of bran are not sufficiently active as sorbents and ionites.

When homogenized under the influence of

compression and increased humidity, the release of starch granules, contained in the cuts, from the endosperm proteins, the polymerization of starch, resulting in the system acquiring new

structural and mechanical properties become plastic and viscous. This is confirmed by our viscosity studies. The viscosity of the system before homogenization (bran with water) was 44.845, 2 Pa s, after - 350-370 Pa s.

At the same time, the ligno-carbohydrate complex is partially destroyed, which gives strength to the plant cell walls, which also affects the physicochemical properties of the dispersed system after homogenization. The destruction of this complex contributes to the release of proteins and provides free access to them by proteometric

enzymes.

The digestibility of bran bran modified by the proposed method increases by almost three times with a general improvement in the amino acid composition.

After drying, the modified bran is a powder consisting of fine particles of delicate consistency. If the cut contains about 80% of particles with a fraction size of 500

µm or more, after modification, they are completely composed of particles with a size of not more than 300 µm, and 85% are particles less than 200 µm. The results of organ leptic evaluation confirm their

higher quality. Improving the quality of bran is also associated with improved sanitary and hygienic indicators. The complex thermo-mechanical effect causes inactivation of microflora.

as indicated by microbiological studies of modified bran after 3 months of storage (Table 2).

The duration of storage of bran obtained by the proposed method can be at least 3 months, and possibly longer.

The positive effect of using this invention is that improving the quality indicators of bran by modifying them will make it possible to widely apply in the diets in necessary quantities for the prevention and treatment of a number of serious diseases, such as diseases of the digestive tract, cardiovascular and endocrine diseases. systems. The consequence of this is an increase in working capacity and a decrease in payments for sick leave.

The method is carried out as follows.

Wheat bran is sieved through sieve no. 0.6-0.8 from a woven wire mesh to remove mechanical impurities, and then passed through a magnetic catcher. The bran thus purified is weighed and placed in a container with a stirrer. Heated to 100 ° C water is metered and poured into the same container. The ratio of bran: water: 4,8-5,2. After stirring for 10 minutes, the resulting mass is pumped into a homogenizer, where they are machined under pressure (1.5-1.6) 10 MPa. The homogenized mass is dried in a dryer, cooled to room temperature, packaged and packaged.

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Example 1. Wheat bran is sifted through sieve no. 0.6-0.8 from a fabric mesh, metal impurities are removed using a magnetic blender. poured boiling water in the ratio of bran: 1: 4.8, passed through a homogenizer under a pressure of 1.5 to 10 MPa and dried on roller dryers. The product is cooled, packaged and packaged.

Example 2. The preparation of a bran before the soaking operation with water, as well as drying after homogenization is carried out as in Example 1. The boiling water is filled in a bran: water ratio of 1: 5.0 and passed through a homogenizer under a pressure of 1.55 to 104 MPa.

Example 3. The preparation of a bran before the soaking operation with water, as well as drying after homogenization is carried out as in Example 1. The boiling water is filled in a bran: water ratio of 1: 5.2 and passed through a homogenizer under a pressure of 1.55 to 104 MPa.

FORUMAWLAH AND ISLANDS

A method of modifying bran, which provides moisture heat treatment by pouring boiled bran with boiling water and holding the mass, characterized in that, in order to improve the quality of bran by improving the organoleptic characteristics and digestibility, bran pouring is carried out at a water ratio of 4.8-5.2, aging carried out under pressure (1.5-1.6) 104 MPa to obtain a homogeneous mass, which is then dried.

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Table 1

microbiological indicators

Requirements GOST

Mesophilic, azobic, facultative aerobic, in 1 g

product of the intestinal bacteria group

sticks, 0.1 g of the product Mold fungi, 1 g of the product

Yeast in 1 g of product you. hereby, in 1 g of a product

Pathogens

microorganisms, incl. Salmonella, 25 g of product

table 2

Bran, obtained according to the proposal method. 3 months storage

4.7 10J Not detected

3.8 J1

Not detected 0.5 J2

Not found

Claims (1)

25 claims A method of modifying bran, providing for thermal treatment by pouring bran with boiling water and holding the mass, characterized in that, in order to improve the quality of bran by improving organoleptic characteristics and digestibility, the filling of bran is carried out with a hydraulic module of 4.8-5.2, exposure is carried out under pressure (1.51.6) · 10 ⁴ MPa to obtain a homogeneous mass, which is then dried. Table 1 Variable Parameters Viscosity. Pa 'έ Pressure, MPa Hydraulic module 1.5 · 10 ⁴ 4.8 370 1.5 · 10 ⁴ 5,0 365 1.5 · 10 ⁴ 5.2 361 1.5 · 10 ⁴ 5,4 342 1.5 · 10 ⁴ 5,6 312 1,110 ⁴ 5.0. 215 1.3 · 10 ⁴ 5,0 320 1.5 · 10 ⁴ 5,0 370 1.6 · 10 ⁴ 5,0 375 1.7 · 10 ⁴ 5,0 379 1761101 ' table 2 microbiological indicators GOST requirements Bran received on offer. method, 3 months storage Mesophilic, aerobic, optional aerobic, in 1 g of the product. Bacteria of the group of Escherichia coli, 0.1 g of the product Mold fungi, in 1 g of the product Yeast in 1 g of the product Vas. ce eu. in 1 g of the product Pathogenic microorganisms, incl. salmonella, in 25 g of product Not more than 5.0 · 10 ³ Not allowed Not more than 5.0 · 10 ¹ Not allowed 1.0 · 10 ² Not allowed 4.7 · 10 ³ Not detected 3.8 · 10 ¹ Not found 0.5 · 10 ² Not detected