Food and feed product with a high content of dietary fibers and method thereof

 

(57) Abstract:

The invention relates to the food industry and can be used in the production of food or feed product with a high content of dietary fibers. Food and feed product contains bran cereals and whole wheat germ, taken in their native state. In the finished product moisture 17-19% mass ratio bran cereals and whole wheat germ, taken in the native state, respectively 100 : (5-50). Method for the production of food and feed product with a high content of dietary fibers involves mixing bran cereals, whole wheat germ, taken in their native state, and water to a moisture content of the mixture to 20-25%. Then conducting heat treatment of the mixture at a temperature not exceeding 120C to a moisture content of the finished product 17-19%. The resulting product has a high biological activity and contains a high content of dietary fibers. 2 C. and 23 C.p. f-crystals.

The invention relates to the food industry and can be used in the production of food or feed product with a high content of dietary fibers.

Isovue, or oat flour and sugar (EN, 94028819, A1, 1996).

This product has an insufficient amount of ballast and biologically active substances lost during processing of wheat germ wheat germ flour.

Also known dry mix "Toast" made from specially treated bran and germ is the most biologically active parts of the wheat (THE 9295-001-21392375-95).

The disadvantages include the crumbling structure of the product that requires the use of special preparation and pre-treatment of wheat germ, which leads to the decrease of its bioactive properties.

Also known biologically active food Supplement containing powder vegetable, fruit or berry raw materials in the amount of 90 - 95%, wheat germ 3.9 to 9.1% and the starch remaining (EN, 2099978, C1, 27.12.97).

The disadvantages of the product include low content in the addition of wheat germ, as well as the need to introduce in the food additive starch, reducing dietary and medicinal properties of the product.

The closest is a method for the production of food increased with the new component, sugar and water, processing the received weight of the molding and thermal impact by high-temperature extrusion and/or baking until tender (EN, 2101977, C1, 20.01.98).

The disadvantage of such a product should include its low biological activity and high caloric content, which does not allow its use as a diet food for people and animals suffering from obesity, especially in combination with diabetes mellitus and hypercholesterolemia.

This solution is aimed at expanding the range of food or feed product with a high content of ballast substances with high biological activity, as well as how to obtain it.

The claimed technical result is achieved by the fact that the food or feed product with a high content of dietary fibers, contains bran cereals and whole wheat germ, taken in the native state, while in the final product moisture 17-19% mass ratio bran cereals and whole wheat germ, taken in the native state, respectively 100: (5-50).

The claimed technical result is achieved by the fact that h is th mixing of the products of processing of crops and water subsequent heat treatment of the mixture until tender, stipulates that the quality of products of processing of grain use bran cereals and whole wheat germ, taken in the native state, while for the preparation of the mixture for each 100 mass parts of bran cereals contribute 5 to 50 mass parts of a whole wheat germ, taken in their native state, and water to a moisture content of a mixture of 20 - 25% and the heat treatment of the mixture is carried out at a temperature of not more than 120oWith to a moisture content of the finished product 17 - 19%.

Declared qualitative and quantitative ratio of mixture components, techniques and modes of implementation of the method together provide the above technical result, as are necessary and sufficient to achieve it.

Additional techniques of the method and ingredients of the composition are secondary in nature and complement initially achieved technical result.

These techniques method of producing food or feed product should be attributed that to the mix as bran cereals can be used, mainly, bran wheat and/or rye, and/or the humidity of not more than 18 %.

The method can also be provided by introducing into the mixture of flavouring and/or colouring and/or aromatic and/or tea mixtures of components, as well as stabilizing and/or preservative components. The mixture can also contribute biologically active additives of animal and/or vegetable origin, and/or water-soluble and/or fat-soluble vitamins and/or minerals.

As flavor components can be used poppy and/or sesame seeds, and/or candied fruit and/or dried apricots, and/or raisins, and/or sugar and/or cinnamon, and/or heat-resistant sweeteners, and/or salt and/or heat-resistant salt substitutes, and/or fructose and/or glucose. At the same time as heat-resistant sweeteners, it is desirable to use the extract, and/or powder stevia and/or Suki".

As aromatic and/or tea mixtures of components may be used garlic, and/or black pepper and/or red pepper and/or onion, and/or other tea mixtures of plants.

Heat treatment of the mixture can be achieved through baking, or extruding, or processing in the field of infrared radiation, or field, RF, or microwave. In this case, for the baking process or treatment in the field heate is Horatii thickness 0.5 - 3 see

For increasing the viscosity of the finished product in the mixture additionally can make flour the wheat and/or rye, and/or corn and/or oatmeal, and/or buckwheat flour and/or rice and/or barley, and/or soybean and/or cereal cream of wheat and/or barley, and/or corn and/or millet.

The method can be provided that after heat treatment of the finished product is packaged. To increase the shelf life of the finished product in the package allow for evacuation and/or conservation of ethyl alcohol. For continuous storage of the finished product packaging of the finished product can be carried out in metal cans, which are then tightly closed with metal caps. Before packing the finished product may optionally be dried to a moisture content of, mainly, 5-7,%, and/or freeze, and/or to handle harsh UV rays.

Additional characteristics of the composition should include the fact that, as the bran of cereal grains it contains the bran of wheat and/or rye and/or oats and/or barley, and/or rice and/or their mixture, and that the product can optionally contain flavoring and/or coloring, and/or aromatic and/or prjanoaromaticheskie and/or biologically active additives of animal and/or vegetable origin, and also water-soluble and/or fat-soluble vitamins and/or minerals.

As gustatory components it may contain poppy and/or sesame seeds, and/or candied fruit and/or dried apricots, and/or raisins, and/or sugar and/or cinnamon, and/or heat-resistant sweeteners, and/or salt and/or heat-resistant salt substitutes, and/or fructose and/or glucose.

As heat sweeteners it can contain, predominantly, extract and/or powder stevia and/or Suki".

As aromatic and/or tea mixtures of the components it may contain, predominantly, garlic, and/or black pepper and/or red pepper and/or onion, and/or other tea mixtures of plants.

Currently, considerable attention is paid to the production of food or feed products, enriched with dietary fiber, vitamins and other natural biologically active natural ingredients. When grinding grain with obtaining variety of flour components of the grain with the most useful properties for humans - rich proteins of the aleurone layer of the grain and the germ is separated, because they reduce the shelf life of the obtained flour. The removal of these components significantly reduces the flour obtained from A cardiovascular and digestive systems, disorders in metabolic functions of the body. Being a good sorbents, they are involved in the excretion of many toxic elements that interact with bile acids, preventing them from recycling in the digestive tract, reduce cholesterol in the blood, increasing the effect of therapeutic interventions for obesity.

Wheat germ is a valuable protein - vitamin concentrate. It contains vegetable protein with all essential amino acids, a large number of hydrolytic enzymes, vitamins a, B1, B2, B6, PP, E, folic acid, macro - and microelements. Especially significant levels of vitamin E control of metabolism and cell renewal of the body, as well as a natural antioxidant. Fats more than 80% consist of unsaturated fatty acids, having the properties of vitamins.

Milling plants selected germ of cereals, the output of which is 0.25 - 0.30%), chemical composition, they differ from whole grain germ. High biological activity of cereal germ, as well as the presence of a significant amount of fat, specific requirements to the modes of storage. So, after separation in the process of grinding grain germ of cereals, their evaluation of the ski enzymes that provides increased shelf life of up to three months.

In a known method of producing flour from germ of cereals for children's diet and nutrition (EN, 2037304, C1, 19.06.95), to inactivate hydrolytic enzymes germ flakes are subjected to drying at a temperature of 100-110oC to a moisture content of 5-7% with advanced steam for 8-10 minutes, or heat treatment at a temperature of 120-130oC in a fluidized bed, then germ flakes grind.

In either case the germ of the wheat is subjected to mechanical destruction with subsequent thermal treatment.

Also known wheat germ powder with a particle size less than 450 microns. It is a powdery product Golden yellow color, sweet taste, humidity no more than 15% protein content 25-32%, fat - 6-10%, carbohydrates - 55-65% (TU 9295-018-00932169-97). In the above case, the wheat germ is also subjected to mechanical destruction by grinding to a particle size of less than 450 microns.

In the claimed technical solution is proposed to use whole wheat germ, not subjected to the process of obtaining the mechanical destruction and heat treatment, the following indicators (in % of dry matter):

Protein - 24-42%

Starch - 0%

Sugar - 25,1%

Fiber - 2,0-4,7

Pentosans - 9,0-11,0

Fat - 9,2-27,0

Ash - 3,0-6,7

The use of a whole, not destroyed by mechanical and thermal effects of wheat germ determines its high biologically active properties. This germ has the vigor, which gives food product containing additional biologically active properties. In addition, the use of the whole, not the destroyed wheat germ is hindered by the high flow rate of the oxidation of lipids, which also determines the high nutritional value of the finished product.

In the process of pre-mixing bran cereals with whole wheat germ, not destroyed by mechanical and thermal effects, i.e., taken in the native state, there is a deep penetration of biologically active substances of the embryo, primarily lipids, into the porous structure bran cereals. However due to the high heat capacity of the bran is more complete preservation of biologically active substances of wheat germ during subsequent heat treatment of the mixture. Thus, there is a beneficial in during subsequent thermal processing of biologically active properties.

The temperature of the heat treatment, and duration of its impact, which is regulated by the final moisture content, are also selected on the basis of sparing mode of influence on biologically active components of wheat germ.

Specific examples of the implementation of the claimed method.

Example 1.

To obtain a food product called "Bread of the miraculous" for 100 kg of wheat bran moisture 13% take 20 kg of the whole germ of wheat, taken in their native state, and water to a moisture content of the mixture of 25%. The mixture is molded in the shape of circles with a diameter of 7 cm and a thickness of 2 cm on sheet metal and baked at a temperature of 120oC for 15 minutes. The moisture content of the finished product 19%. The finished product is cooled and packaged.

Example 2.

To obtain a feed of product per 100 kg of wheat bran moisture 13% take 50 kg whole germ of wheat, taken in their native state, in the mixture contribute water to a moisture content of 20%. The mixture is molded in the form of circles or asterisks size of 0.8 cm and a thickness of 0.5 cm on a metal sheet and subjected to heat treatment of the infrared radiation at a temperature of 120oC for 15 minutes. The moisture content of the finished product 17%. Goto the respective impact on all systems of the body as a person, and the animal, helps to get rid of depressive States of mind and neuroses, displays the body of toxins and waste products, leading to rapid weight loss and persistent anti-aging effect.

1. Food and feed product with a high content of dietary fibers, containing products of processing of crops and water, characterized in that the quality of products of processing of crops it contains bran cereals and whole wheat germ, taken in the native state, while in the final product moisture 17 - 19% mass ratio bran cereals and whole wheat germ, taken in the native state, respectively 100 : (5 - 50).

2. The product under item 1, characterized in that as the bran of cereal grains it contains, mainly, wheat bran, and/or rye and/or oats and/or barley, and/or rice and/or their mixture.

3. The product under item 1, characterized in that it further comprises a flavoring and/or coloring, and/or aromatic and/or tea mixtures components.

4. Product according to any one of paragraphs.1 to 3, characterized in that it further comprises a stabilizing and/or preservative components.

5. The product Liu is of vegetable origin.

6. Product according to any one of paragraphs.1 to 5, characterized in that it additionally contains a water-soluble, and/or fat-soluble vitamins and/or minerals.

7. The product under item 3, characterized in that as flavor components it contains poppy and/or sesame seeds, and/or candied fruit and/or dried apricots, and/or raisins, and/or sugar and/or cinnamon, and/or heat-resistant sweeteners, and/or salt and/or heat-resistant salt substitutes, and/or fructose and/or glucose.

8. The product under item 7, characterized in that as heat sweeteners it contains, mainly, extract and/or powder stevia and/or Suki".

9. The product under item 3, characterized in that as an aromatic and/or tea mixtures of components it contains, mainly, garlic, and/or black pepper and/or red pepper and/or onion, and/or other tea mixtures of plants.

10. Method for the production of food and feed product with a high content of dietary fibers, providing for the mixing of the products of processing of crops and water, with subsequent heat treatment of the mixture until tender, characterized in that the quality of products of processing of grain use bran cereals and C the cereals make 5 - 50 wt.h. whole wheat germ, taken in their native state, and water to a moisture content of a mixture of 20 - 25% and the heat treatment of the mixture is carried out at a temperature of not more than 120oC to a moisture content of the finished product 17 - 19%.

11. The method according to p. 10, characterized in that the mixture as bran cereals are used, mainly, wheat bran, and/or rye and/or oats and/or barley, and/or rice and/or their mixture.

12. The method according to p. 11, characterized in that the bran of cereals used with a humidity of not more than 18%.

13. The method according to p. 10, characterized in that the mixture additionally make a flavouring and/or colouring and/or aromatic and/or tea mixtures components.

14. The method according to any of paragraphs.10 to 13, characterized in that the mixture additionally contribute a stabilizing and/or preservative components.

15. The method according to any of paragraphs.10 to 14, characterized in that the mixture additionally contribute biologically active additives of animal and/or vegetable origin, and/or water-soluble, and/or fat-soluble vitamins and/or minerals.

16. The method according to p. 13, characterized in that as flavor components use the poppy and/or sesame seeds, and/alarmactive salt substitutes, and/or fructose and/or glucose.

17. The method according to p. 16, characterized in that as heat sweeteners are used, mainly, extract and/or powder stevia and/or Suki".

18. The method according to p. 13, characterized in that as an aromatic and/or tea mixtures of components used, mainly, garlic, and/or black pepper and/or red pepper and/or onion, and/or other tea mixtures of plants.

19. The method according to p. 10, wherein the heat treatment is carried out by baking or extruding, or processing in the field of infrared radiation, or field, RF, or microwave.

20. The method according to p. 19, wherein the baking or processing in the field of infrared radiation, or field, RF, or microwave the mixture is formed into a layer or separate products of any arbitrary configuration with a thickness of 0.5 - 3 see

21. The method according to p. 10, characterized in that the mixture additionally make flour the wheat and/or rye, and/or corn and/or oatmeal, and/or buckwheat flour and/or rice and/or barley, and/or soybean and/or cereal cream of wheat and/or barley, and/or corn and/or millet.

22. The method according to any of paragraphs.10 to 21, characterized in that after heat treatment the vacuum and/or preserved in ethyl alcohol.

24. The method according to p. 22 or 23, characterized in that the packaging are in metal cans, after which the cans are tightly closed with metal lids.

25. The method according to any of paragraphs.10 - 24, characterized in that prior to packing the finished product is optionally dried to a moisture content of predominantly 5 - 7% and/or frozen and/or processed harsh UV rays.

 

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SUBSTANCE: invention relates to a method for preparing fodder product from sugar beet seeds by their grinding and by addition of soybean grist in the ratio = 10:(2-3), extraction with hydrochloric acid followed by precipitation of the end product. Invention provides elevating level of lysine in the end product.

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2 tbl, 1 ex

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