"amisol" powder product production method

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of a powder food product of grains of barley, corn, buckwheat by biotechnological methods and may be used in non-alcoholic beverage, bakery, meat and dairy sub-branches of food industry as well as in manufacturing special alimentation for immunocompromised people. The method envisages usage of barley, corn, buckwheat grains which are cleared of grain impurities, dust, metal contaminations, sorted according to grains sizes, washed; alloy is removed, grains are disinfected; every cereal crop grains are soaked separately. barley - at a temperature of 12-13°C till relative moisture content is 42-44%, corn - at a temperature of 19-20°C till relative moisture content is 45-47%, buckwheat - at a temperature of 14-15°C till relative moisture content is 42-44%; grains are sprouted during 6-7 days till maximum activity of enzymes of cytolytic, proteolytic, amylolitic action, then green malts are mixed at a weight ratio of 1:1:1, milled till the mass homogenisation and extracted with water duty 1:1 during 30-35 minutes at a temperature of 35-40°C, the milled mass is passed through a pulping machine for husks separation, homogenised, dried till relative moisture content is 2.5-3.0% and milled till particles size is 1-250 mcm.

EFFECT: method allows to enhance quality of the ready powder product due to increase of its food and biological value, improve its preventive properties and extend duration of the product storage life.

2 ex

 

The invention relates to food industry, in particular the production of powdered food products from cereals such as barley, corn, buckwheat biotechnological methods, and can be used in the beverage, bakery, confectionery, dairy and other subsectors of the food industry, as well as in the formulation of special meals for people with weakened immune systems.

The closest in technical essence and the achieved effect is a method of obtaining a plant product, including germination by soaking in water at 20-25°C buckwheat seeds to germ size of 1-2 mm, the shutter speed 4-5 hours, heating at a temperature of 50-55°C for 20 min, crushing them to a homogeneous mass, extraction with a water temperature of 25°C for 20-25 min, centrifuge through the filter and pasteurization [RF Patent №2256378, IPC A23L 1/10, 1/172].

The disadvantage of this method is the low quality of the product due to the low content of nutrients and biologically active substances - carbohydrates, proteins, free amino acids, vitamins, hormones, enzymes, macro - and micronutrients caused by incomplete transfer of extractive substances in the solution at the given modes of extraction (water temperature 25°C, duration 20-25 min), accumulation of minimal activity farm is now cytolytic, proteolytic, amylolytic action of high temperatures during pasteurization.

The technical problem of the invention is providing a method to obtain powdery product "Amical", allowing to improve the quality of the finished product by increasing its nutritional and biological value due to the use of raw materials with high content of nutrients and biologically active substances - reducing sugars, proteins, amino acids, enzymes, vitamins, hormones, soluble and insoluble dietary fibers, mineral substances, to obtain a product with preventive properties and long shelf life.

To solve the technical problem of the invention, a method for obtaining a powdery product "Amical", characterized by the fact that the plant raw material, which is used as grain barley, maize, buckwheat is cleaned from impurities and grain dust from metallic impurities, sorted by grain size, washed, remove the alloy, disinfect, soak each culture separately: barley - at a temperature of 12-13°C to accumulation relative humidity 42-44%, corn - at a temperature of 19-20°C to accumulation relative humidity 45-47%, buckwheat - by temperature of 14-15°C to accumulation relative humidity 42-44% and germinated within 6-7 days on the accumulation of the maximum activity of cytolytic enzymes, proteolytic, amylolytic activity, then swiadomoscia malt mixed in a weight ratio of 1:1:1, ground to a homogeneous mass and subjected to extraction with a water ratio of 1:1 for 30-35 minutes at a temperature of 35-40°C, the ground mass is passed through a cleaning machine for separating husks, homogenized, dried to a relative humidity of 2.5-3.0% and ground to a particle size of 1-250 microns.

The technical result of the invention is to improve the quality of the finished product due to the increase in food and biological value due to the use of raw materials with high content of nutrients and biologically active substances - reducing sugars, proteins, amino acids, enzymes, vitamins, hormones, soluble and insoluble dietary fiber, minerals, improving its prophylactic properties and increase its storage duration.

The barley grain contains many vitamins, especially b, the content of which during malting increases significantly. The corn is very valuable for food substances are organic metabolism regulators - phytohormones, these include influencing cell division auxins as well as androgens and estrogens. Squirrel grain buckwheat have good digestibility and high containing the receiving essential amino acids, for example lysine, the same as in soybeans, and valine as much milk. It is also rich in phytosterolemia, in particular rutin, lower cholesterol, fagopyrin, which stimulates the synthesis of insulin, trace elements, soluble and insoluble dietary fiber.

The way to obtain powdery product "Amical" is as follows.

Whole grain barley, maize, buckwheat is cleaned from impurities and grain dust grain-separator, the metal impurities on the magnetic separator, sorted by grain size, washed, remove the alloy, disinfect, soak the barley at a temperature of 12-13°C to accumulation relative humidity 42-44%, corn - at a temperature of 19-20°C to accumulation relative humidity 45-47%, buckwheat - by temperature of 14-15°C to accumulation relative humidity 42-44%, germinate to the accumulation of the maximum activity of cytolytic enzymes, proteolytic, amylolytic action, then swiadomoscia malt mixed in a weight ratio of 1:1:1, ground to a homogeneous mass and subjected to extraction with a water ratio of 1:1 for 30-35 minutes at a temperature of 35-40°C, and then passed through a cleaning machine to separate the husk. The resulting mass is homogenized, dried in the spray dryer to the relative humidity and 2,5-3,0%, crushed to a particle size of 1-250 microns and Packed in a sealed package, and temperature of soaking and germination pick up so that the accumulation of the maximum activity of cytolytic enzymes, proteolytic, amylolytic activities were carried out simultaneously. The duration of soaking and germination depends on the kind and grade of grain, area of cultivation, climatic conditions.

The way to obtain powdery product "Amical" is illustrated by the following examples.

Example 1. Grain barley, maize, buckwheat last years harvest is cleaned from impurities and grain dust in the grain separator is passed through the magnets to remove metal impurities, sorted by grain size, washed, remove the alloy, disinfected. Then soak the barley at a temperature of 12°C to accumulation relative humidity 42%, corn - at a temperature of 19°C to accumulate a relative humidity of 45%, buckwheat - at a temperature of 14°C to accumulate a relative humidity of 42%. Germination is carried out until the accumulation of the maximum activity of cytolytic enzymes, proteolytic, amylolytic action. The duration of germination is 7 days, after which swiadomoscia malt mixed in a weight ratio of 1:1:1, ground to a homogeneous mass and under will eraut extraction with a water ratio of 1:1 for 30 min at 40°C, then passed through a cleaning machine to separate the husk. The resulting mass is homogenized, dried in the spray dryer to a relative humidity of 3%, is crushed to a particle size of 1-250 microns and Packed in a sealed package.

Example 2. Grain barley, maize, buckwheat last years harvest is cleaned from impurities and grain dust in the grain separator is passed through the magnets to remove metal impurities, sorted by grain size, washed, remove the alloy, disinfected. Then soak the barley at a temperature of 13°C to accumulation relative humidity 44%, corn - at a temperature of 20°C to accumulation relative humidity 47%, buckwheat - at the temperature of 15°C to accumulate a relative humidity of 44%. Germination is carried out until the accumulation of the maximum activity of cytolytic enzymes, proteolytic, amylolytic action. The duration of germination is 6 days, after which swiadomoscia malt mixed in a weight ratio of 1:1:1, ground to a homogeneous mass and subjected to extraction with a water ratio of 1:1 for 35 minutes at a temperature of 35°C, and then passed through a cleaning machine to separate the husk. The resulting mass is homogenized, dried in the spray dryer to a relative humidity of 2.5%, is crushed to a particle size of about 1-250 is km and Packed in a sealed package.

Obtained according to examples 1 and 2 powder product is a homogeneous mass of beige color with a malty aroma, characteristic of this type of material, having a sweet taste. Nutritional value of powdery product "Amical" is defined in carbohydrates fermentable sugars 55-65%, nitrogenous substances: total nitrogen 600-800 mg/100 g of amine nitrogen 65-80 mg/100 g powder product. Mass fraction of dry substances powdery product is 97-97 .5%, acidity - 40-45 f.u, antioxidant activity - 0,36-0,40 mg/g, bulk - 600-615 kg/m3.

The way to obtain powdery product "Amisol allows you to get the finished product of high quality by increasing food and biological value due to the use of raw materials with high content of nutrients and biologically active substances - reducing sugars, proteins, amino acids, enzymes, vitamins, hormones, soluble and insoluble dietary fiber, minerals, increase its prophylactic properties and to increase the duration of its storage.

The use of other temperature regimes, the duration of soaking and sprouting grains yields a product with a low nutritional and biological value due to accumulation of minimum activity of enzymes of cytol the political, proteolytic, amylolytic action.

The way to obtain powdery product "Amical" allows you to:

- to obtain a product with preventive properties, which can be used directly in the diet of healthy people and those with compromised immunity;

- to improve the quality of the finished product due to more complete preservation of nutrients and bioactive substances during storage, compared to liquid products;

to increase the shelf life of the product up to one and a half years;

- use the product as a food additive in the beverage, bakery, confectionery, dairy and other subsectors of the food industry;

to be able tonnage of product preparation for the future;

- to reduce the area of production and storage facilities;

- to obtain a powdered product that is useful in expeditions and field work, to transport to remote areas, transport costs and losses are significantly reduced compared to products supplied in glass bottles.

A method of obtaining a powdery product, characterized in that the vegetable raw material, which is used as grain barley, maize, buckwheat, cleaned from impurities and grain dust from metallic impurities, sorted by the time the EPAM grains, wash, remove the alloy, disinfect, soak each culture separately: barley - at a temperature of 12-13°C to accumulation relative humidity 42-44%, corn - at a temperature of 19-20°C to accumulation relative humidity 45-47%, buckwheat - by temperature of 14-15°C to accumulation relative humidity 42-44% and germinated within 6-7 days prior to the accumulation of the maximum activity of cytolytic enzymes, proteolytic, amylolytic activity, then swiadomoscia malt mixed in a weight ratio of 1:1:1, ground to a homogeneous mass and subjected to extraction with a water ratio of 1:1 for 30-35 min at a temperature of 35-40°C, the ground mass is passed through a cleaning machine for separating husks, homogenized, dried to a relative humidity of 2.5-3.0% and ground to a particle size of 1-250 microns.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention concerns food-processing industry and can be used for wheat grain sprouts preservation. The method envisages grains selection, washing with water, drying and placement into package containers. Prior to drying the grains are sprouted on trays in a vacuum drying installation at a temperature of no more than 25°C. After appearance of sprouts the grains are dried on the same trays with delivery of heat to the sprouts stratum is performed with the help of IR heating elements in three stages. At each stage a specific heating element temperature is maintained thus ensuring maintenance of the material temperature within a certain range.

EFFECT: invention enables longer storage of sprouted wheat grains with preservation of their nutritional value, simplification of sprouts preparation and usage under household conditions.

1 dwg, 1 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to a method for production of food products, in particular of products of ecologically clean sprouted wheat or oat grains. The method for production of medicinal food product envisages grains sprouting, their drying and milling the dried sprouted grains. Before sprouting the grains undergo cleaning with removal of coarse-grained, fine-grained and low-weight impurities and sand to produce grains containing no more than 2.0% of foreign impurities and up to 5.0% of grain impurities. Ferroimpurities are separated by way of grains treatment in a magnetic separator after grains cleaning. Then grains are moistened for moisture content to be 40% (by way of adding a specific quantity of water to the mass), sprouted in a thin (to 30 cm) layer during 3 days at a temperature of 10-12°C with periodical aeration, dried till moisture content is 14.5% and subjected to fractional frying at a temperature of 80-100°C; then one mills the grains in a grinding aggregate with four main frames to produce a product of varied granulometric composition. The original raw material is represented by ecologically clean wheat or oat grains; the oat grains undergo decortication in a centrifugal decorticator before milling.

EFFECT: method allows to ensure preliminary removal of impurities from the grains and produce a product of uniform granulometric composition in an available form.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry and in particular to methods for production of products from cereal germs. In method according to invention after washing of barley grain on 0.001% solution of potassium permanganate, its soaking in water at the temperature of 18-25°C for 4-5 hours till moisture of 45-50% and further removal of water, alternating electric current is passed with frequency of 12-20 kHz through moist grain mass for 10-20 minutes by electrocontact method. Current force makes 10 or 12 mA per 100 g of grain mass. Then grain is couched with its periodical moistening until white germs appear with length of not more than 20 mm, avoiding green germs, and couched grain is dried till moisture of 8-10% at the temperature of not higher than 40°C. Dry mass of germs is ground down to size of 1-2 mm, and flour is separated from cereal by means of sifting of ground mass through sieves.

EFFECT: invention makes it possible to optimise time of grain staying under a layer of water in process of soaking, to reduce time of grain couching stage by 30-40%, to provide for production of high-quality germs and to produce products (cereal and flour), which have a set of useful properties specific for this crop, and at the same time all the advantages of couched grain, and may be stored for a long time, without losing their properties.

3 tbl, 3 ex

FIELD: food-processing industry, in particular, obtaining of products from germs, more particular, production of dietary food.

SUBSTANCE: method involves washing and moistening grains; germinating and grinding moistened grains. Washing of grains is performed for 2-2.5 hours at temperature of 15-20 C, moistening of grains is provided for 15-16 hours at temperature of 15-20 C. One hour before termination of moistening procedure, grains are disinfected by adding 1%-lime solution provided in the form of milk of lime. Grains are germinated in incubator for 2-2.5 hours at temperature of 25-29 C and relative humidity of 90-95%, followed by drying in the same incubator for 20-22 hours at temperature of 38-40 C, with combined extract and input ventilation system being in switched-on state. Method allows germination time to be reduced to 2-2.5 hours.

EFFECT: improved quality of germinated grains owing to elimination of conditions for molding, decaying, damaging and overgrowing of germs, and reduced grain germination time.

3 tbl, 1 ex

FIELD: food processing industry.

SUBSTANCE: claimed method includes seed treatment with nystatin and potassium permanganate solution and concurrent incubation for 8-14 h under water layer, containing nystatin and potassium permanganate. Imbibed seeds are conditioned in moist atmosphere for 3-4 days wherein light day duration is 14-16 h. Then obtained germs are cleared from seed shells.

EFFECT: germs of improved quality.

3 cl, 2 ex

FIELD: food-processing industry, in particular, biotechnological methods of producing liquid food product from non-shelled buckwheat seeds.

SUBSTANCE: method involves using whole clean buckwheat seeds; germinating said seeds by soaking in water at temperature of 20-25°C; holding for 4-5 hours; heating germs through at temperature of 50-55°C for 20 min; grinding germs into homogeneous mass; pouring water having temperature of 25°C and subjecting to extraction for 20-25 min; squeezing through filter and pasteurizing. Resultant mass may be used as independent product, or it may be utilized in beverage production or in industry for obtaining special feeding products for people with weak health.

EFFECT: provision for obtaining of product having high nutritive value and containing readily digestible protein and biologically active substances.

2 ex

FIELD: food-processing industry, in particular, production of foods from seeds.

SUBSTANCE: method involves treating basic seeds with antiseptic and washing with water; incubating treated seeds in vessel under water layer, said vessel having throat covered with netted material; holding seeds in water for 10-12 hours until swelling thereof; incubating swollen seeds under humid conditions until appearance of sprouts; keeping seeds in water in suspended state for 10-12 hours by directing running water through vessel throat; creating humid conditions for swollen seeds by placing seeds between upper and lower layers of water-absorbing material; periodically saturating water-absorbing material by spraying it with water.

EFFECT: wider range of high-quality food germs consumed in crude state.

The invention relates to the food industry
The invention relates to the food industry and can be used in the preparation of edible sprouts
The invention relates to the food industry

FIELD: food industry.

SUBSTANCE: present invention relates to production of soluble oat or barley meal. The method envisages mixing the initial meal mixture (containing whole oat or barley meal and at least one antioxidant) with a suitable enzyme solution, production of the initial mixture with the enzyme, its heating till the temperature is nearly 120°F - nearly 200°F during a period of time effective for beginning of starch molecules hydrolysis and extraction of the produced mixture for starch hydrolysis continuation and further for gelating and steaming of the mixture with production of oat or barley meal. Additionally, one describes a method for production of a beverage and a food product containing soluble oat or barley meal.

EFFECT: method, according to the invention, is easier, cheaper and less time-intensive in comparison with previously known methods.

17 cl

FIELD: food industry.

SUBSTANCE: present invention relates to production of soluble oat or barley meal. The method envisages mixing the initial meal mixture (containing whole oat or barley meal and at least one antioxidant) with a suitable enzyme solution, production of the initial mixture with the enzyme, its heating till the temperature is nearly 120°F - nearly 200°F during a period of time effective for beginning of starch molecules hydrolysis and extraction of the produced mixture for starch hydrolysis continuation and further for gelating and steaming of the mixture with production of oat or barley meal. Additionally, one describes a method for production of a beverage and a food product containing soluble oat or barley meal.

EFFECT: method, according to the invention, is easier, cheaper and less time-intensive in comparison with previously known methods.

17 cl

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Storage stabile composite food products containing whole grains such as spicy and sweet snacks and grain snacks are produced continuously through a dough preparation stage involving a) cooking whole grains particles in presence of water effective for gelating starch in whole grains particles, for production of gelated particles of whole grains and b) mixing whole grains gelated particles with starch, whole grain flour, optional ingredients added into the dough in small quantities such as baking powder, and with a food component chosen from the group consisting of vegetables and fruit which mixing is effective for dough production. The dough is moulded in the form of separate dough portions baked or fried for production of a composite food product containing whole grains.

EFFECT: invention allows to produce a nutritious product with rich taste and low fat content; this product represents a good source of dietary fibre.

37 cl, 4 dwg, 7 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: fermented food product based on linseed is produced by defatting linseed, its crushing and milling, blending crushed and milled linseed with water, probably with addition of other cereals or plant seeds or linseed fraction at a concentration of nearly 3 - nearly 8 wt % to produce a suspension. The suspension is fermented with a starter, i.e. Bifidobacterium lactis Bb12 strain, enriched and stabilised to produce a viscous or fermented drinkable snack product.

EFFECT: invention allows to produce a product enriched with probiotic bacteria and having low fat content.

15 cl, 15 tbl, 11 ex

Dietary mix-product // 2428054

FIELD: food industry.

SUBSTANCE: invention is related to processing agricultural products and intended for application in dietary alimentation. The dietary mix-product, according to the invention, includes biological active components as follows: oatmeal - 94.0-95.0 wt %, powder from dry stevia leaves - 1.5-2.0 wt %, "Biobakton" and "dry Bifidumbacterin" lyophilisate (at a ratio of 1:4) - 1.5-2.0 wt %, the rest is water.

EFFECT: oatmeal introduction into a dietary product composition allows to increase the protein part by 10,8%; stevia leaves powder replenishes the carbohydrate part of the product with a low-caloric digestible vegetable biologically active complex, probiotics recover the bowel normobiocenosis.

6 tbl, 4 ex

Dietary mix-product // 2428054

FIELD: food industry.

SUBSTANCE: invention is related to processing agricultural products and intended for application in dietary alimentation. The dietary mix-product, according to the invention, includes biological active components as follows: oatmeal - 94.0-95.0 wt %, powder from dry stevia leaves - 1.5-2.0 wt %, "Biobakton" and "dry Bifidumbacterin" lyophilisate (at a ratio of 1:4) - 1.5-2.0 wt %, the rest is water.

EFFECT: oatmeal introduction into a dietary product composition allows to increase the protein part by 10,8%; stevia leaves powder replenishes the carbohydrate part of the product with a low-caloric digestible vegetable biologically active complex, probiotics recover the bowel normobiocenosis.

6 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to production of soluble oat or barley meal by way of a single-stage method using extrusion for oat meal gelatinisation and dextrinisation. The method involves production of original whole oat or barley meal mixture containing whole oat or barley meal, granulated sugar and at least one antioxidant, the original mixture hydration, delivery of hydrated original whole oat or barley meal mixture into the extruder, whole oat or barley meal gelatinisation and dextrinisation due to the extruder mechanical impact and heating to produce soluble oat or barley meal. Additionally, one has provided for addition of soluble oat or barley meal into a beverage and a food product.

EFFECT: invention is aimed at elaboration of a method that would be simpler, cheaper and less time-intensive.

17 cl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to a functional food product immediately consumed as a medical and preventive food product. The functional food product consists of vegetable phospholipids, ascorbic acid, fat-soluble vitamins - vitamin E and β-carotin, sugar or its substitute, water-soluble vitamin B1, B2 and B6, ferric sulphate, a dry water-soluble extract of rosehips, a dry water-soluble extract of common licorice roots.

EFFECT: invention allows to impart high interseptum protective properties to the functional food product.

1 tbl, 2 ex

Dietary product // 2413431

FIELD: food industry.

SUBSTANCE: invention relates to production, processing and biotechnology of agricultural produce, is intended for use in dietary nutrition and development of biotechnological methods to produce functional products of new generation for animals. Substance of invention consists in mixing of the following components in dry form, wt %: oat flour 93.0-96.0, biologically active supplement "Biobaction" - 3.0-4.0, powder of dry stevia leaves - 1.0-3.0.

EFFECT: invention makes it possible to develop product balanced in nutrient and biological value, to reduce costs for production, to expand use of biologically active components: probiotics in the form of biologically active supplement "Biobaction" and vegetable ones in the form of dry stevia leaves.

5 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for preparation of food products for medical and preventive purposes. The method envisages preparation of a mixture of oatmeal and water or oatmeal and water and dairy whey or oatmeal and water and milk taken at a ratio of (3-6):1. For the mixture preparation one uses water heated to 39 - 50°C. Then lactic acid bacteria and/or bifidobacteria are added to the mixture and the latter is fermented to produce a fermentation product. The fermentation product is diluted with water till the fermentation product to water ratio is 1:(8-12). Then one proceeds with thermal treatment of the diluted product at a temperature of 76 - 100°C to produce a thermally treated fermentation product which is chilled; then normal gastrointestinal microflora cells are added to the chilled thermally treated fermentation product.

EFFECT: invention enables simplification of the target product production process, quality enhancement due to production of a product with a homogenous consistence, improvement of organoleptic properties, infusion of a light cherry kernel tone into the aroma, extension of storage life, protein content increase and survival of normal gastrointestinal microflora cells.

3 cl, 4 ex

FIELD: food industry, BIOTECHNOLOGY.

SUBSTANCE: invention relates to a method for preparing modified suspensions from grains eliciting aroma and/or taste of natural grains, and/or modification of viscosity and/or sugar forms in suspensions consisting of grains. Suspensions consisting of the grain substrate are treated with the enzyme preparation composition including β-amylase and α-amylase. Enzymes are added simultaneously in amounts that are less as compared with addition of these separately added enzymes that are necessary in the case when enzymes are used separately. The enzymatically modified oat grain suspension comprises residues of maltose and maltodextrin, intact β-glucans and proteins. Suspension is prepared by method including at least one stage for treatment of enzymatic suspension, such as homogenization and so on. Invention provides preparing the grain homogenous and stable suspension eliciting aroma and/or taste of natural grains.

EFFECT: improved preparing method, valuable properties of suspension.

12 cl, 8 ex

Up!