CEREAL CONCENTRATE AND METHOD FOR PRODUCING OF CEREAL CONCENTRATE

FIELD: food-processing industry, in particular, preparing of farinaceous or semi-finished products. ^ SUBSTANCE: method involves cleaning cereal seeds from foreign matter; soaking in water for 10-38 hours at temperature of 5-30 C to moisture content of 34-60%; germinating seeds for 10-20 hours, foll...

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Bibliographische Detailangaben
Hauptverfasser:	MAKAROV N.V, LJAGINSKIJ A.N, MEL'NIKOV S.V
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BAKERY PRODUCTS BAKING CRUSHING, PULVERISING, OR DISINTEGRATING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PERFORMING OPERATIONS PREPARATORY TREATMENT OF GRAIN FOR MILLING PREPARING GRAIN FOR MILLING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THESURFACE THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	FIELD: food-processing industry, in particular, preparing of farinaceous or semi-finished products. ^ SUBSTANCE: method involves cleaning cereal seeds from foreign matter; soaking in water for 10-38 hours at temperature of 5-30 C to moisture content of 34-60%; germinating seeds for 10-20 hours, followed by drying for 8-12 hours to moisture content of 14-30%; rubbing until mass of dispersed cereal seed particles is produced; pressing resultant mass through die having apertures with diameter of 0.7-1.0 mm; drying to moisture content of 11-16% for producing cereal seed granules having size of 0.7-1.0 mm. ^ EFFECT: stabilized composition, nutritive and technological properties of cereal concentrate. ^ 3 cl, 1 tbl, 6 ex