WO1998007325A1 - Procede de production d'un produit alimentaire - Google Patents

Procede de production d'un produit alimentaire Download PDF

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Publication number
WO1998007325A1
WO1998007325A1 PCT/RU1997/000116 RU9700116W WO9807325A1 WO 1998007325 A1 WO1998007325 A1 WO 1998007325A1 RU 9700116 W RU9700116 W RU 9700116W WO 9807325 A1 WO9807325 A1 WO 9807325A1
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WO
WIPO (PCT)
Prior art keywords
raw materials
minutes
raw material
water
cereal
Prior art date
Application number
PCT/RU1997/000116
Other languages
English (en)
Russian (ru)
Inventor
Vladimir Mikhailovich Proskurin
Original Assignee
Proskurin Vladimir Mikhailovic
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Proskurin Vladimir Mikhailovic filed Critical Proskurin Vladimir Mikhailovic
Priority to AU27168/97A priority Critical patent/AU2716897A/en
Publication of WO1998007325A1 publication Critical patent/WO1998007325A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Definitions

  • Reducing the supply of cereal products can be achieved by replacing energy-intensive products or by adding low-quality products and other goods without deterioration.
  • the essence of this invention is concluded as follows: use both peeled, unpeeled and ground, which ignores the power, it takes a - - cutting and discharging in the system of nullatrix and extracting.
  • the obtained test mass was supplied by ingredients: salt, water and inactive animals 2, ⁇ -5 $, the weight of the test mass for the test moisture was 48- 52 $.
  • the Gestas are kneaded for 60-300 ⁇ to a single mass.
  • the test mass is doubled by ingen- sion to the fermentation by dispersion, ⁇ . e. Secondary mass is directly suspended by a lot of cutting and grinding by cutting, cutting and extracting ⁇ the system with a knife blade for 5–3 ° C s.
  • test mass is divided into forms, spread and baked.
  • the grain is also difficult to process, and the gel process is deteriorated even more.
  • the first step / mixing step is to carry out the process of mixing up the drought by mixing it for at least 3 minutes _. and the next stage - after the introduction of the activated others - by the final kneading in the cure ⁇ o less. - at least 5 minutes.
  • ⁇ achesgve ⁇ as ⁇ igeln ⁇ g ⁇ sy ⁇ ya is ⁇ lzuyug ⁇ dn ⁇ v ⁇ emenn ⁇ Not peeled and peeling ⁇ l ⁇ dy ⁇ at me ⁇ e ⁇ dn ⁇ g ⁇ form ze ⁇ n ⁇ v ⁇ y ⁇ ulgu ⁇ y with ⁇ s- leduyuschim d ⁇ bavleniem ⁇ it ⁇ deln ⁇ me ⁇ aniches ⁇ i ⁇ b ⁇ ab ⁇ ganny ⁇ s ⁇ ve ⁇ sgvenn ⁇ neshelushenny ⁇ , shelushen- ny ⁇ ⁇ l ⁇ d ⁇ v or i ⁇ mixture ⁇ at me ⁇ e ⁇ dn ⁇ g ⁇ form ze ⁇ n ⁇ v ⁇ y ⁇ ulgu ⁇ y and ⁇ lesser one day - 7 - additional raw materials.
  • the other is the processing of plant-based liquid raw materials with 5 medium-friendly process materials that do not alter the aggre- gate system of the liquid medium.
  • naib ⁇ lee ga ⁇ m ⁇ nichn ⁇ g ⁇ sbalansi ⁇ vann ⁇ g ⁇ bi ⁇ i- 30 miches ⁇ g ⁇ s ⁇ s ⁇ ava ze ⁇ na, eg ⁇ myag ⁇ s ⁇ i, v ⁇ us ⁇ vy ⁇ ⁇ a- chesgv, nasyschenn ⁇ s ⁇ i vi ⁇ aminami and ⁇ chee.
  • the compact batch of the batch is two steps smaller, which eliminates the technology and shortens the time required for the manufacture of the baked goods.
  • the decrease in the cycle of the production of raw materials is ensured by the reduction of the volume of the production of the product, which means that 0 means of reducing the cost of production.
  • na ⁇ nets ⁇ b ⁇ ab ⁇ a ⁇ as ⁇ i ⁇ eln ⁇ g ⁇ sy ⁇ ya zhid ⁇ y s ⁇ ed ⁇ y, ⁇ ichem me ⁇ dami without altering ag ⁇ ega ⁇ - n ⁇ g ⁇ s ⁇ s ⁇ yaniya zhid ⁇ y s ⁇ edy s ⁇ s ⁇ bs ⁇ vue ⁇ still ⁇ l- Shem improve ⁇ achesgva g ⁇ v ⁇ g ⁇ ⁇ du ⁇ a, ⁇ zv ⁇ lya- e ⁇ d ⁇ s ⁇ ich e ⁇ n ⁇ mii zhid ⁇ y s ⁇ edy, ch ⁇ in ⁇ ezul ⁇ a n - 11 - the method of reducing the cost of the finished product is possible.
  • ⁇ sugs ⁇ vie change ag ⁇ ega ⁇ n ⁇ g ⁇ s ⁇ s ⁇ yaniya zhits ⁇ y s ⁇ edy s ⁇ s ⁇ bsgvue ⁇ s ⁇ aneniyu in it the whole range ⁇ lezny ⁇ vesches ⁇ v, ch ⁇ in sv ⁇ yu ⁇ che ⁇ ed ⁇ iv ⁇ di ⁇ ⁇ even b ⁇ lshey ⁇ ntsen ⁇ atsii in ⁇ l ⁇ da ⁇ ze ⁇ n ⁇ v ⁇ y ⁇ ul- ⁇ u ⁇ y ⁇ lezny ⁇ vesches ⁇ v and ⁇ a ⁇ sleds ⁇ vie ⁇ improve ⁇ aches ⁇ Ea g ⁇ v ⁇ g ⁇ ⁇ du ⁇ a.
  • This method may find a wider application in the treatment industry, i.e. It is intentionally applied.
  • the final product is the greenery.
  • the fruits are soaked at a water pressure of 25 ° C for 8 hours.
  • 3% of the mass of ice is used because of its large amount in mass and water with a temperature of 35 ° ⁇ .
  • the benefits of an offer are 20 minutes.
  • Distribution is subject to distribution.
  • the final product is a grain of bread.
  • the fruits are soaked at a temperature of 30 ° C for 52 hours.
  • the finished product is a bread product - a bakery.
  • test products weighing 0, 10 kg are baked in the press of ⁇ .-2 and at a temperature of at least ⁇ 0 ° ⁇ for 45 minutes. 5 P ⁇ and me ⁇ 5.
  • composition of the product is in the case of Example 2.
  • the finished product is a grain of bread Fruits: wheat; ⁇ : ryadova; class: 4; gypsum: I humidity: 15.1%; Amount of raw gluten: 22.0% 15 Value: Class: 3 Import 14, 5.
  • Wheat fruits are soaked in water at a temperature of 25 ° C for 48 hours.
  • the fruits are soaked in water at a temperature of 25 ° C for 3 hours. £ 0
  • They use 3% of the foreign mass from its general quantity and from the temperature of 35 ° ⁇ .
  • the duration of activation is 20 minutes.
  • Dispersion is caused by dispersion. It mixes up for 3 minutes after adding the Solevogo 25 solution, 5 minutes after making the activated friend, it is transferred to the section and the unit.
  • the service life is 40 minutes at a temperature of 35 ° C and a relative humidity of 75%.
  • the stocks of finished goods with a mass of C, 5 kg are baked in 30 parts at a temperature of ⁇ 6C ° C for 53 minutes ⁇ .
  • the ratio of wheat production to the mass of the territory of the USSR is 60 and 40.
  • Rye soils are soaked in mineral water at a temperature of 25 ° C for 36 hours.
  • Example I 8 The final product is a ground bread. Fruits: wheat; ⁇ : ryadova; ⁇ less 4; ⁇ i ⁇ : I; Humidity: 15.1; quantity of raw sticky sticks: 22, C%. Well. class: 3; Humidity: $ 14.5. ⁇ weight. s ⁇ g: Seln ⁇ ky, ⁇ 4 ⁇ i ⁇ : I; class: I ⁇ Play- ⁇ financial ⁇ : 2; Humidity: 19.
  • Wheat fruits are soaked in water at a temperature of 25 ° C for 46 hours.
  • the finished product is a grain of bread. Composition of products for example 8.
  • Wheat fruits are soaked in mineral water at a temperature of 25 ° C for 48 hours.
  • the fruits are soaked in mineral water "Western” at a temperature of 25 ° C for 36 hours.
  • the water shafts are soaked in mineral water “Western” and at a temperature of 25 ° C for 25 hours.
  • the final product is a grain bread Plodg. ⁇ wheat; ⁇ : ryadova; class: 3; type: I humidity: 15, ⁇ %; Amount of raw gluten: 23.0%. Well. class: I; Humidity: $ 14.5. 5 Wheat fields are soaked with water and a temperature of 35 ° C for 72 hours. At the same time, the temperature of the water temperature decreases to 25 ° C.
  • the finished product is green wood. Composing ⁇ L ⁇ D ⁇ ⁇ ⁇ imer 1 * 10.
  • Wheat fruits are soaked in a liquid medium, which pre- vents a mixture of water and a small mixture of 20 (an approximate ratio of 90 and 10, respectively), which takes place at a temperature of 48.
  • the fruits are soaked in its own liquid at a temperature of 25 ° C for 36 hours.
  • the dishes are first soaked in water, then they are added to the final stage of soaking at the end of 3-4 hours.
  • Example 6 there is a method in the case of Example 6. Note: a small meal of the Mineral Mineral Salts -30, vitamins. Improves the organic products of the finished product.
  • the final product is a grain of bread. Made up of Example 6.
  • composition ⁇ example 1 8.
  • the finished product is a ground food. 6.
  • Wheat fruits are soaked in a liquid medium, which compensates for the production of breadth due to the I-factor of 10: 0 and a temperature of 25 ° C for 43 hours. Fruits are soaked in the same liquid medium at a temperature of 25 ° C for 36 hours.
  • Example 6 With the exception of cuts to elements of the type, it is realized that they exist on a machine of commercially available equipment.
  • the fast-growing corpuscle of corn is quicker to curl, increases the section of bile, decreases its viscosity, and the content of bilubin decreases.
  • the offer is good; V: -. 2 ⁇ -.
  • soybean flour is a popular oil and butter; considerations
  • Calcium in contrast to calcium, is a food product associated with a protein, and not with an infectious acid, which is more absorbed and softer.
  • the price is about $ 50 dry, small, small, 80%, - Fresh food is delivered to a thick or liquid appliance.
  • Dry Christmas Blend - Products with a dry Christmas Blend have high organic and very good chemical values. When dry food mixes are added, the lysine content is increased in the food product. Products have a stockpile, the St.-Petersburg is completely, an elastic meat, the increased biological value.
  • ⁇ min - is used to offer food and other special tastes, food. Due to the aromatic properties arising from the content of essential oils and glycols in it. The first time you move the appliance is to start it through magnets and do not need anything else to do.
  • the extract is as follows.
  • the finely chopped-up material is placed in an enamelled container, filled with boiled / boiled food, and covered by a large amount of food.
  • the extraction is mixed up.
  • the rests heat up 15 minutes, and the rests - 30 minutes.
  • the fast flowering of lindens is 1:10. It contains carotene, vitamin C, essential oils, saponins, flavor glycosid., Sugar, 9, 2, and the most important amino acids.
  • Fast Oregano 1:13. It accelerates a large indeterminate system, enhances the intestinal tract, the secretion of essential and non-fatal, increases the risk of fatigue. Tips for the construction works - 1:10. It contains vitamin C, ⁇ , ⁇ , B and ⁇ , foods ⁇ , organic acids, fatty oils, tannic, carbohydrates, anganic substances, sugar, essential substances, 5.6% of them.
  • the last minute is 1:10. It enhances the production of food, vascular, bronchial and small glands, which indicates a cholelitic, inflammatory, accelerating action, improves the treatment. It is an additional aromatization. - 29 -
  • the mixed process with a temperature of 0 1 and a temperature of 29 ⁇ 30 ° C is immediately excluded from the separation process.)
  • the division of the test is produced by the divisors of brands ⁇ , ⁇ , ⁇ -65 and others. You install the ready-made consignment on the basis of the mass of the finished product, taking into account the profitability of the creator, the amount of loss and shrinkage.
  • the available test supplies are baked in the furnace ⁇ -2 and temperature Consequently6 ⁇ ⁇ ⁇ ° ⁇ for 53-5 minutes.
  • ⁇ ⁇ ablitse 5 are ⁇ aza ⁇ eli ⁇ aches ⁇ va ⁇ leba in ga ⁇ litse 6 - gigieniches ⁇ aya ⁇ e ⁇ z ⁇ e ⁇ is ⁇ i ⁇ a ze ⁇ n ⁇ v ⁇ g ⁇ ⁇ le ⁇ a ⁇ zayavlenn ⁇ mu s ⁇ s ⁇ bu.
  • Zama- chi ⁇ anie ga ⁇ d ⁇ v ⁇ susl ⁇ vlen ⁇ ne ⁇ dim ⁇ sgyu varied eniya Me- ⁇ anich es ⁇ i ⁇ sv ⁇ ys ⁇ v ⁇ l ⁇ d ⁇ v na ⁇ avlenn ⁇ e on snil ⁇ enie ene ⁇ gegiches ⁇ i ⁇ for ⁇ a ⁇ ⁇ i dis ⁇ e ⁇ gi ⁇ vanii ⁇ l ⁇ d ⁇ v and ⁇ a ⁇ zhe ⁇ erev ⁇ d ⁇ l ⁇ d ⁇ v of s ⁇ s ⁇ yaniya ⁇ ya in s ⁇ s ⁇ yanie ⁇ i ⁇ l ⁇ giches ⁇ a ⁇ givn ⁇ sgi - initial ⁇ azu ⁇ asganiya, ⁇ gda nachinae ⁇ sya a ⁇ i ⁇ izatsiya
  • the gesta facility ⁇ - 20 ° C iens ⁇ test humidity: 9 * • 13 5_
  • the ready-to-use test is operated by a manual system. By the way, it is lightly pulverized with flour, a piece of cake weighing 2–3 kg and separated on a hand, and then deployed in the same direction as 8-10%. Special cut-outs for cookies. Holiday bills are laid down for food.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Cette invention se rapporte au domaine de l'industrie alimentaire et, plus particulièrement, à la fabrication de produits alimentaires à base de céréales. Cette invention concerne essentiellement un procédé qui consiste à traiter avec de l'eau une matière première végétale non décortiquée et se présentant sous forme de graines de céréales, ceci jusqu'à ce que des germes apparaissent. Cette matière première est ensuite broyée, après quoi la pâte est mélangée puis retraitée de manière à obtenir un produit fini. Le traitement à l'eau se fait à une température allant de 8 à 30 °C et pendant une durée de 24 à 72 heures en fonction de la sorte de graines de céréales et de la qualité des ces dernières. Le mélange de la pâte se fait en au moins deux étapes, la première consistant à ajouter une solution saline, puis à mélanger le tout pendant au moins 3 minutes. La seconde étape consiste à incorporer de la levure active, puis à effectuer le mélange final pendant au moins 5 minutes. On utilise une levure qui a été activée en la maintenant pendant 15 à 25 minutes dans une partie de l'eau et de la matière première végétale broyée, cette dernière étant présente dans une quantité au moins égale à 1 % de son poids total dans le mélange. On peut utiliser, en qualité de matière première végétale, soit deux sortes ou plus de graines de céréales, soit des graines à la fois décortiquées et non décortiquées d'au moins une sorte de céréales. On ajoute ensuite à cette matière première des graines non décortiquées et décortiquées, respectivement, qui ont été traitées mécaniquement et séparément ou, encore, un mélange de ces dernières comprenant au moins une sorte de céréale et au moins un type de matière première complémentaire. Le traitement de la matière première végétale se fait à l'aide d'un milieu aqueux et en utilisant des procédés qui ne modifient pas l'état agrégé dudit milieu aqueux.
PCT/RU1997/000116 1996-08-21 1997-04-18 Procede de production d'un produit alimentaire WO1998007325A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU27168/97A AU2716897A (en) 1996-08-21 1997-04-18 Method for the production of a food product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU96117022 1996-08-21
RU9696117022A RU2091027C1 (ru) 1996-08-21 1996-08-21 Способ производства пищевого продукта из зерновых культур

Publications (1)

Publication Number Publication Date
WO1998007325A1 true WO1998007325A1 (fr) 1998-02-26

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Application Number Title Priority Date Filing Date
PCT/RU1997/000116 WO1998007325A1 (fr) 1996-08-21 1997-04-18 Procede de production d'un produit alimentaire

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AU (1) AU2716897A (fr)
RU (1) RU2091027C1 (fr)
WO (1) WO1998007325A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1195092A1 (fr) * 2000-10-04 2002-04-10 Agrano Ag Procédé de préparation de produits céréaliers
RU2451450C1 (ru) * 2010-11-19 2012-05-27 Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия (ГОУ ВПО ВГТА) Способ производства хлеба повышенной пищевой ценности из смеси ржаной и пшеничной муки

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2812543B1 (de) * 1978-03-22 1979-06-21 Achimer Simonsbrot Fabrik Frit Behandeln von angekeimten Getreidekoernern fuer die Brotherstellung
EP0208252A2 (fr) * 1985-07-02 1987-01-14 José Ortola Pons Procédé de préparation de pain
SU1755761A1 (ru) * 1986-11-19 1992-08-23 Киевский Технологический Институт Пищевой Промышленности Способ производства диетического хлеба
RU2084156C1 (ru) * 1995-02-22 1997-07-20 Шакиров Юнис Мухарямович Способ производства теста для зернового хлеба

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2812543B1 (de) * 1978-03-22 1979-06-21 Achimer Simonsbrot Fabrik Frit Behandeln von angekeimten Getreidekoernern fuer die Brotherstellung
EP0208252A2 (fr) * 1985-07-02 1987-01-14 José Ortola Pons Procédé de préparation de pain
SU1755761A1 (ru) * 1986-11-19 1992-08-23 Киевский Технологический Институт Пищевой Промышленности Способ производства диетического хлеба
RU2084156C1 (ru) * 1995-02-22 1997-07-20 Шакиров Юнис Мухарямович Способ производства теста для зернового хлеба

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1195092A1 (fr) * 2000-10-04 2002-04-10 Agrano Ag Procédé de préparation de produits céréaliers
RU2451450C1 (ru) * 2010-11-19 2012-05-27 Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия (ГОУ ВПО ВГТА) Способ производства хлеба повышенной пищевой ценности из смеси ржаной и пшеничной муки

Also Published As

Publication number Publication date
AU2716897A (en) 1998-03-06
RU2091027C1 (ru) 1997-09-27

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