WO2005112553A3 - Cereal concentrate and method for the production thereof - Google Patents

Cereal concentrate and method for the production thereof Download PDF

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Publication number
WO2005112553A3
WO2005112553A3 PCT/RU2005/000282 RU2005000282W WO2005112553A3 WO 2005112553 A3 WO2005112553 A3 WO 2005112553A3 RU 2005000282 W RU2005000282 W RU 2005000282W WO 2005112553 A3 WO2005112553 A3 WO 2005112553A3
Authority
WO
WIPO (PCT)
Prior art keywords
concentrate
grains
cereal
mass
inventive
Prior art date
Application number
PCT/RU2005/000282
Other languages
French (fr)
Russian (ru)
Other versions
WO2005112553A2 (en
Inventor
Aleksey Nikolayevic Lyaginskiy
Sergey Vasilyevich Melnikov
Nikolay Vasilyevich Makarov
Original Assignee
Aleksey Nikolayevic Lyaginskiy
Sergey Vasilyevich Melnikov
Nikolay Vasilyevich Makarov
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 Aleksey Nikolayevic Lyaginskiy, Sergey Vasilyevich Melnikov, Nikolay Vasilyevich Makarov filed Critical Aleksey Nikolayevic Lyaginskiy
Publication of WO2005112553A2 publication Critical patent/WO2005112553A2/en
Publication of WO2005112553A3 publication Critical patent/WO2005112553A3/en

Links

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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/152—Cereal germ products

Abstract

The invention relates to processing flour and dough, in particular to finished flour products and semi-products. The essence of said invention lies in that the inventive concentrate comprises impurity-free cereal particles which are steeped, germinated, dried, crushed and powdered. Said cereal particles are embodied in the form of granules whose size ranges from 0.7 to 1.0 mm. The inventive method for producing said concentrate consists in removing impurities from grains, steeping said grains in water, germinating, drying, crushing and powdering the grains in such a way that a mass of dispersed grain particle is formed. Said method is characterised in that the thus obtained mass is pressed through die holes whose diameter ranges from 0.7 to 1.0 mm and, afterwards is dried to a moisture of 11-16 %, wherein steeping in water is carried out for 10-38 hours at a temperature of 5-30 °C and a humidity of 34-60 %, the grain germination of the grains is carried out during 8-12 hours to a grain moisture of 14-30 %. The use of the inventive concentrate makes it possible to improve the product quality by means of the uniformed porosity of the concentrate mass, to prevent deterioration, to increase a chemical composition stability period and to improve the organoleptical properties. Said method for producing a cereal concentrate enable to carry out a production process ensuring the stability of the composition and nutrition and technological properties of the cereal concentrate, thereby increasing the yield of high-quality ground product.
PCT/RU2005/000282 2004-05-24 2005-05-23 Cereal concentrate and method for the production thereof WO2005112553A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU2004115653/13A RU2264105C1 (en) 2004-05-24 2004-05-24 Cereal concentrate and method for producing of cereal concentrate
RU2004115653 2004-05-24

Publications (2)

Publication Number Publication Date
WO2005112553A2 WO2005112553A2 (en) 2005-12-01
WO2005112553A3 true WO2005112553A3 (en) 2006-01-26

Family

ID=35428720

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/RU2005/000282 WO2005112553A2 (en) 2004-05-24 2005-05-23 Cereal concentrate and method for the production thereof

Country Status (2)

Country Link
RU (1) RU2264105C1 (en)
WO (1) WO2005112553A2 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2379259A1 (en) * 1977-02-07 1978-09-01 Nestle Sa CEREAL-BASED PRODUCT AND PROCESS FOR MANUFACTURING A CEREAL-BASED PRODUCT
RU2083116C1 (en) * 1996-02-14 1997-07-10 Владимир Михайлович Проскурин Method for preparing food product
RU2166862C1 (en) * 2000-05-03 2001-05-20 Бирюлевский экспериментальный завод Россельхозакадемия Briquetted cereal-based food concentrate
RU2177831C1 (en) * 2000-09-04 2002-01-10 Калниш Григорий Изеславович Grain mass production method, equipment set and grain grinder
RU2211729C1 (en) * 2002-07-10 2003-09-10 Гут Михаил Михайлович Method of treatment of grain mass for production of starchy foods

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2379259A1 (en) * 1977-02-07 1978-09-01 Nestle Sa CEREAL-BASED PRODUCT AND PROCESS FOR MANUFACTURING A CEREAL-BASED PRODUCT
RU2083116C1 (en) * 1996-02-14 1997-07-10 Владимир Михайлович Проскурин Method for preparing food product
RU2166862C1 (en) * 2000-05-03 2001-05-20 Бирюлевский экспериментальный завод Россельхозакадемия Briquetted cereal-based food concentrate
RU2177831C1 (en) * 2000-09-04 2002-01-10 Калниш Григорий Изеславович Grain mass production method, equipment set and grain grinder
RU2211729C1 (en) * 2002-07-10 2003-09-10 Гут Михаил Михайлович Method of treatment of grain mass for production of starchy foods

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
EGOROVA G.A.: "Tekhnologiya pererabotki zerna", POD RED., 1977, MOSCOW, KOLOS, pages 151 - 152 *

Also Published As

Publication number Publication date
RU2264105C1 (en) 2005-11-20
WO2005112553A2 (en) 2005-12-01

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