Grain concentrate preparation method

FIELD: food industry.

SUBSTANCE: invention relates to the field of grains and flour treatment as well as to flour semi-products and ready flour goods. The grain concentrate production method envisages triticale grains cleaning from impurities, soaking, drying, milling. Triticale grains are soaked in a buffer solution consisting of amber acid and sodium hydroxide with pH equal to 4.6 and containing Pentopan 500 BG enzyme preparation at a concentration of 0.02-0.05 % of the grains dry substances weight at a ratio of grains to: buffer being 1:1.5 and at a temperature of 45-50 °C during 7-9 hours. One performs grains milling into particles sized 0.06-0.09 mm after grains drying till moisture content is equal to 12-14 %.

EFFECT: invention allows to reduce the soaking process, slower the bakery goods hardening process, produce a concentrate with enhanced nutritive value and antibacterial properties.

2 tbl, 2 ex

 

The invention relates to the field of processing of grain or flour, and flour semi-finished and finished pastry.

Closest to the proposed invention is a method for preparing concentrate grain [RF Patent №2344609, A21D 13/00, A23L 1/105, 2009], providing clean seeds cereals from impurities, soaking, drying, grinding; as seed grain cereals use grain triticale, which is soaked in a buffer solution consisting of citric acid and sodium citrate with a pH of 4.5, containing the enzyme preparation of Cellovyridin GH or complex enzyme preparation on the basis of phytase F-4.2 FD-UF in the amount of 0.05-0.1% by weight of dry matter of grain at a ratio of grain:buffer 2:1 and a temperature of 40-50°C for 9-12 hours until the grain moisture 40-43%, preventing germination of the grain, grinding grain is carried out after drying to a moisture content of 11-14% and particle size of 0.05-0.08 mm

The disadvantage of this method is that during prolonged soaking grains is activating the amylolytic and proteolytic enzymes, which carry out the hydrolysis of starch and gluten proteins, which reduces the quality of the finished product and obtaining pastry with seminudity sticky crumb.

The problem to which the invention is directed, is with the treatment process of soaking, the slow down staling of bakery products, the creation of grain concentrate high nutritional value, possessing antimicrobial properties.

This is achieved by the known method of preparing a concentrate of the grain, including the cleaning of seeds of cereals from impurities, soaking, drying, grinding, unlike the prototype grain triticale soaked in a buffer solution consisting of succinic acid and sodium hydroxide with a pH of 4.6, containing the enzyme preparation Pentopan 500 BG at a concentration of 0.02 to 0.05% by weight of dry matter of grain at a ratio of grain:buffer 1:1.5 and a temperature of 45-50°C for 7-9 hours, and grinding is carried out after drying the grain to a moisture content of 12-14% to the size of the particles 0,06-0,09 mm

Enzymatic preparation of Pentopan 500 BG has hemicellulases effect, comprises a xylanase, which allows the hydrolysis of hemicellulose, members of the fruit shell of the grain. Treatment with enzyme product softens the structure of the peripheral parts of the weevil, accelerates the swelling, reducing the process of soaking and sprouting grains. Hydrolysis of hemicellulose results in the formation of xylooligosaccharides that inhibit the interaction of starch with protein gluten, which slows down the process of staling of baked products [Kalugina O.V. Enzyme is in the production of food and fodder. - M, teleprint, 2002. 336 S.].

Succinic acid is widely used in the food industry as an antioxidant. Its antioxidant properties associated with good oxidation that prevents lipid peroxidation. Succinic acid is recommended as a means to improve immunity, prevent disease, atherosclerosis and other diseases, the development of which is lipid peroxidation. Succinic acid is a versatile intermediate metabolite formed during the interconversion reactions of proteins, carbohydrates and lipids. The conversion of succinic acid in humans is associated with producing the energy needed to provide a variety of vital processes. The rate of consumption of succinic acid - 0.3-0.5 g/day.

When using succinic acid in the production of rye-trubnogo bread revealed its positive effect on strengthening the structure of the test, organoleptic and physico-chemical quality parameters of bread [Karachkina SJ, Ledneva O.L. New varieties of diabetic bread with unconventional herbal supplements // Bakery Russia. - 2005. No. 3. P.8-9].

When soaking grains in an aqueous solution of the drug with the addition of a buffer-based succinic acid with a pH of 4.6 number of colonies mesophilic-aerobic and facultative anaerobic microorg the mechanisms (QMAFAnM) decreased by 56.1%, spore-forming bacteria - 100%, the number of fungi and yeast decreased by 20%, respectively.

The method is as follows.

Naselesele grain triticale cleaned from impurities, soaked in a buffer solution consisting of succinic acid and sodium hydroxide with a pH of 4.6, containing the enzyme preparation Pentopan 500 BG at a concentration of 0.02 to 0.05% by weight of dry matter of grain, with a ratio of grain:buffer 1:1.5 and a temperature of 45-50°C for 7-9 hours, and grinding is carried out after drying the grain to a moisture content of 12-14% to the size of the particles 0,06-0,09 mm

Example 1. For the manufacture of grain concentrate use naselesele grain triticale, which is cleaned from impurities (weeds, debris, waste products of microorganisms), soaked in a buffer solution consisting of succinic acid and sodium hydroxide with a pH of 4.6, containing the enzyme preparation Pentopan 500 BG at a concentration of 0.02% by weight of dry matter of grain, with a ratio of grain:buffer 1:1.5 and a temperature of 50°C for 9 hours, until the grain moisture content 40%, preventing germination of the grain, grinding grain is carried out after drying the grain to a moisture content of 12% to the value particles 0,06 mm

Example 2. For the manufacture of grain concentrate use naselesele grain triticale, which is clear from the of storonnih impurities (weeds, foreign bodies, products of microorganisms), soaked in a buffer solution consisting of succinic acid and sodium hydroxide with a pH of 4.6, containing the enzyme preparation Pentopan 500 BG at a concentration of 0.05% by weight of dry matter of grain, with a ratio of grain:buffer 1:1.5 and a temperature of 45°C for 7 hours, until the grain moisture content 40%, preventing germination of the grain, grinding grain is carried out after drying the grain to a moisture content of 13% to the size of the particles of 0.08 mm

The chemical composition of the grain concentrate are presented in table 1.

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Table 1
The chemical composition of the concentrate grain, mg/100 g
Chemical compoundConcentrate grain
Prototype methodThe proposed method
for example 1for example 2
Starch453004420044800
Fiber210023002300
Hemicellulose460041004200
Protein9500102009900
Vitamins
B10,3420,3560,385
In60,1340,1440,153
RR5,1585,1625,162
E1,1061,1441,137

Microbiological quality parameters of grain concentrate are shown in table 2.

Table 2
Microbiological quality parameters of grain concentrate
Microbiological indicatorsThe number of colonies, PC
Prototype methodBefore agemy way
Mafan4123
Spore-forming bacteria5not found
Fungi and yeast51

The method of manufacturing of grain concentrate can be used at the enterprises of food industry in the production of semi-finished products and flour products. The invention allows to reduce the steeping process, slow the staling of bakery products, to get the grain concentrate of high biological value, possessing antimicrobial properties.

The method of manufacturing of grain concentrate, providing clean seeds cereals from impurities, soaking, drying, grinding, characterized in that the grain triticale soaked in a buffer solution consisting of succinic acid and sodium hydroxide with a pH of 4.6, containing the enzyme preparation Pentopan 500 BG at a concentration of 0.02 to 0.05% by weight of dry matter of grain at a ratio of grain:buffer 1:1.5 and a temperature of 45-50°C for 7-9 hours, and grinding is carried out after drying the grain to a moisture content of 12-14% to the size of the particles 0,06-0,09 mm



 

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2 tbl, 1 ex

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1 tbl, 4 ex

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2 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages raw material preparation for production, dough kneading, dough pieces moulding by the deposition method, baking, cooling, packing, marking and transporting. Dough kneading is performed by way of margarine beating with sugar sand during 10-15 minutes till gassy homogeneous mass production. One adds vegetable oil, melange, molasses, culinary salt, vanillin, dried grapes, chocolate crumbs into the mass; one proceeds with stirring the mass with each additive being introduced for 1-4 minutes. At last one adds the following baking powders: carbon-ammonium salt and drinking soda. One adds prime grade wheat flour and kneads the dough for 2-4 minutes. The said components are taken at the following ratio, wt %: sugar sand - 24.5-24.8, table margarine - 17.0-17.2, melange -9.5-9.6, molasses - 7.8-8.0, vanillin - 0.04-0.05, dried grapes - 6.0-6.5, chocolate crumbs - 4.0-4.5, vegetable oil - 1.7-1.8, culinary salt - 0.4-0.5, carbon-ammonium salt - 0.4-0.5, drinking soda - 0.5-0.6, prime grade wheat flour - balance.

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2 ex

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SUBSTANCE: invention relates to food industry. The method envisages raw material preparation for production, dough kneading, dough pieces moulding by the deposition method, baking, cooling, packing, marking and transporting. Dough kneading is performed by way of margarine beating with sugar sand during 10-15 minutes till gassy homogeneous mass production. One adds melange, "Beating paste" emulsifier, caramelised sugar, sorbic acid and a flavouring agent into the produced mass; one proceeds with stirring the mass with each additive being introduced for 1-4 minutes, with addition of oat flakes requiring no cooking into the mixture and with the mixture stirring during 8-10 minutes. Then one adds a filler chosen from among chocolate crumbs, dried cherries, succades, sunflower seeds. The flour and baking powder are added the last thing; the mass is stirred for 2-4 minutes. The said components are taken at the following ratio, wt %: sugar sand - 28.0-29.5, table margarine - 19.0-20.5, melange - 8.0-9.5, "Beating paste" emulsifier - 0.9-0.95, sorbic acid - 0.1-0.2, flavouring agent - 0.09-0.1, baking powder -0.6-0.7, oat flakes - 22.0-24.5, caramelised sugar - 0.6-0.7, one of the following fillers: chocolate crumbs - 5.0-5.4 dried cherries -8.0-8.4 or succades - 8.0-10.4 or sunflower seeds - 11.0-12.0, prime grade wheat flour - balance.

EFFECT: invention allows to enhance quality indices of rich dough and subsequent consumer indices of the ready products by way of imparting elastic and plastic properties, a crispy and fluffy structure to dough; the structure is enriched with valuable nutritive components.

2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves raw material preparation for production, dough kneading, dough pieces moulding, baking, cooling, packing, marking and transporting. Dough kneading is performed by way of margarine beating with sugar sand during 10-15 minutes till gassy homogeneous mass production. One adds curd to the produced mass and proceeds with the mass beating during 4-5 minutes. One introduces into the mass melange, "Beating paste" emulsifier, molasses, sorbic acid, a flavouring agent, chocolate crumbs, fillers represented by vegetal origin additives chosen from dried cherries, dried grapes, dried apricots and succades; one proceeds with the mass stirring with each additive introduced during 1-4 minutes. The flour and baking powder are added the last thing; the mass is stirred for 2-4 minutes. The said components are taken at the following ratio, wt %: sugar sand - 19.9-20.9, table margarine - 16.2-17.2, curd - 22.6-23.6, melange - 9.0-9.6, "Beating paste" emulsifier - 0.90-0.95, molasses - 1.8-2.0, sorbic acid -0.1-0.2, flavouring agent - 0.09-0.1, chocolate crumbs - 5.3-5.4, vegetal origin additives - 5.4-5.5, baking powder - 1.2-1.6, prime grade wheat flour - balance.

EFFECT: invention allows to enhance quality indices of rich dough, in particular, to ensure good digestibility, a pleasant aroma and taste and an appealing appearance and subsequent consumer indices of the ready products by way of imparting elastic and plastic properties, a crispy and fluffy structure to dough.

2 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to confectionary production. The method involves kneading dough of first or prime grade wheat flour, butter or margarine, rosehips infusion, 6 eggs, handling and baking. During the dough kneading one additionally introduces into it gram flour in an amount of 5-15% of the total flour weight and millet flour produced of ground millet in an amount of 5-15% of the total flour weight. The gram and millet flour is preliminarily mixed with wheat flour. The rosehips infusion is prepared as follows. Fruits in an amount of 5 g are placed into an enamelled container, poured with 100 ml of boiled water, covered and heated in water bath in boiling water for 15 minutes Then one performs cooling at room temperature for no less than 45 minutes, straining off, squeezing the remaining raw material and conditioning the volume of the produced infusion using boiled water up to 100 ml.

EFFECT: invention is aimed at increase of protein and ascorbic acid content in the ready products, improvement of organoleptic and physical-and-chemical properties, enhancement of nutritive and biological value and biological efficiency of the choux pastry semi-product intended for alimentation of school and pre-school age children.

1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The composition includes flour, sugar sand, margarine, raisins, culinary salt, lecithin, vanillin, cinnamon, carbon-ammonium salt, drinking soda and a preventive additive. The flour is represented by a mixture of wheat flour and oatmeal. The preventive additive is represented by a powder of arabinogalactan of Siberian larchwood and Dahurian larchwood. The components are used in the following weight ratio, kg: prime grade wheat flour - 327.7-364.2, oatmeal - 163.85-201.03, sugar sand - 82.66-161.91 and sugar sand for glazing - 134.84, margarine - 163.85, raisins - 49.15, drinking soda - 3.28, carbon-ammonium salt - 0.82, culinary salt - 3.28, cinnamon - 0.74, lecithin - 0.82, vanillin - 0.25, arabinogalactan powder - 3.28-18.21. The method involves dough preparation by way of margarine beating with sugar till double weight increase and addition (while stirring) of lecithin, vanillin, cinnamon, culinary salt, milled raisins, carbon-ammonium salt and drinking soda (dissolved in water) and flour, subsequent moulding, baking and glazing of spice cakes. The flour is represented by a mixture of wheat flour and oatmeal at a ratio of 1.81-2.0:1 weight parts. One preliminarily brews oatmeal with 100°C water and adds it while stirred. Then one adds prime grade wheat bakery flour preliminarily mixed with the preventive additive in the form of a arabinogalactan powder of Siberian larchwood and Dahurian larchwood.

EFFECT: invention allows to enrich the products with arabinogalactan with prebiotic and immunostimulating activity.

2 cl, 2 tbl, 3 ex

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SUBSTANCE: method involves kneading dough from top-grade or fist-grade wheat flour, compressed yeast, edible salt and water; fermenting and cutting dough; proofing and baking doughs; during dough kneading procedure, additionally introducing flax-seed flour in an amount of 25% by weight of top-grade or first-grade wheat flour, dry gluten in an amount of 6.7-10.0% by weight of top-grade or first-grade wheat flour, and ascorbic acid in an amount of 0.005-0.009% by weight of top-grade or first grade wheat flour. Flax-seed flour and dry gluten are preliminarily mixed with top-grade or first-grade wheat flour. Ascorbic acid is introduced in the form of solution.

EFFECT: improved organoleptical and physicochemical properties of bread, wider range of prophylactic bakery products, increased nutritive and biological value and increased biological effectiveness of products.

2 tbl, 3 ex

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