Method for the preparation of fine-ground cereal-derived mixture

The present invention relates to the food-processing industry, in particular to the process for the production of cereals for human consumption.

From Lithuanian patent no. No. 4913B is a known cereal product formulation for mixing wholegrain and milled wheat, rye, barley, oats, and peas in grain mixers in the proportions stated in said patent, which is then packaged into an appropriate container and used to cook porridge. The essence of this cereal product formulation is that mixing the five different types of grain improves the porridge's taste and diversifies its component composition.

It is an object of the present invention to provide a food preparation which is readily prepared, consisting of a mixture of various cereals, and which is readily absorbed by the human body, using a special method of production.

This object is achieved by grinding said cereals to a certain fraction by means of a grain mill, separating the bran (cereal husks), flour and granules of the required fraction by mechanical sieving and air blowing, and mixing the cereal grains of different cultures into appropriate mixtures.

Requirements for cereal grain mixtures are also set forth in S. Grajauskienė's individual enterprise “Enterprise standard ĮST 2590388-01: 2002”, which was registered with the Lithuanian Department of Standardization under number 6665 on 05.04.2002.

Description of the Invention

The cereals used in the production process must meet the requirements of standards LST 1531, LST 1524, LST 1580, LST 1581, LST 1610, TS 2173891-06, GOST 13634 and the mandatory grain quality requirements.

Dried cereals (peas, wheat, rye, buckwheat, oats, barley, maize, rice, etc.) are dried to the required grain level. The peas are peeled, ground and chopped. Other crops are shelled and ground until the upper part of the grain is completely removed and the ends of the grain are rounded.

The cultures treated and refined in this way are then milled using a grain mill to determine the appropriate sieve fractions.

Cereal grains are distinguished from semolina in that they are more varied and substantially larger in diameter, and contain an acceptable amount of bran, which improves digestion. Cereal grains are made from different crops, while semolina is usually made from wheat only.

The difference between cereal meal and grain meal is that it is larger in diameter than other cereal grains, and that the meal is essentially eliminated.

Cereal grains differ in size and production from standard grains, in that ordinary grains are whole grains which are of a natural size, ie up to 1 cm long and 0,5 cm wide, depending on the variety. The size of the broken grains differs from that of the broken grains in that the broken grains are crushed grains which are large in size (usually 2 mm to 5 mm), without distinguishing either the bran or the flour obtained from the product obtained.

The difference between cereal grains and cereal flakes is that the cereal is crushed rather than milled, and the flakes are completely free of flour. The flakes have a similar diameter and are slightly larger than conventional grits due to their crushing characteristics. In addition, the flakes have a unique manufacturing technology.

Mechanical grinding, sieving and air blowing separate the bran (grain shells) and flour from the required fraction thoroughly. The bran must be separated in order to ensure that the bran is free from impurities which exceed the permitted limits and has a commercial appearance. The flour must be separated to ensure that the mixture is not sparkling when used for human consumption and for example for boiling. If necessary, the cereal grains are sieved again and blast cleaned to remove residual impurities.

Subsequently, the various cultures are blended in the desired proportions and the resulting mixture is packaged in a food-grade paper or plastic container.

Properties and Formation Principles of Grain Aggregate Sample

The various cereal grains obtained according to the above procedures are mixed as described below. Take the indicated products in the prescribed amounts in a plastic container, place in a food storage vat and mix with large plastic spoons for about 10 minutes until evenly distributed. Mixing can also be done with specially designed mechanized mixers. The essence of the mixing process is to evenly distribute the croissants of different cultures according to the desired relationship.

With cereal grains, sample mixtures are formed at the following percentages:

1. Mixture of rice, buckwheat and wheat (% by weight) '.

29% for rice, 35.5% for buckwheat and wheat

35.5 percent, total: 100 percent

2. Buckwheat, oats, barley mixture (by weight):

Buckwheat 33.3%, oats 33.4%, barley 33.3%, total: 100%.

3. Wheat, rye, barley, oats (% by weight):

Wheat grain 25%, rye grain 25%, barley grain 25%, oat grain 25%, total: 100%.

4. Mixture of rice and maize with kernels (percentage by weight):

50% rice, 50% corn, 100% total.

5. Mixture of rice and buckwheat groats (percentage by weight):

Rice groats 50%, buckwheat groats 50%, total: 100%.

6th Mixtures of rice, maize, buckwheat, wheat, rye, barley, oats, peas, as a percentage by weight:

Rice grits 12.5 percent, corn grits 12.5 percent, buckwheat grits

12.5 percent, wheat grain 12.5 percent, rye grain 12.5 percent, barley grain 12.5 percent, oat grain 12.5 percent, pea grain 12.5 percent, total: 100 percent .

Examples of blend formulations are given in Table 1.

table

<td>Serial No.</td><td>The title</td><td>The final of the mixture net mass</td><td>The name of the mixture follows the order of the individual crops</td>

<td> 1.</td><td>A mixture of rice, buckwheat and wheat groats</td><td>300 gr.</td><td>87g + 106.5g + 106.5g</td>

<td> 2.</td><td>A mixture of buckwheat, oats, barley grains</td><td>300 gr.</td><td>100 gr + ΙΟΟ gr + ΙΟΟ gr</td>

<td> 3.</td><td>A mixture of wheat, rye, barley, oats, grits</td><td>280 gr.</td><td>70 gr. + 70 gr. +70g +70g</td>

<td> 4.</td><td>Rice, corn grits mixture</td><td>300 gr.</td><td>150g + 150g</td>

<td> 5.</td><td>Rice buckwheat groats mixture</td><td>300 gr.</td><td>150g + 150g</td>

<td> 6.</td><td>Rice corn buckwheat, wheat, rye barley, oat pea grits</td><td>300 gr.</td><td>37.5g + 37.5g + 37.5g + 37.5g + 37.5g + 37.5g + 37.5 gr + 37.5 gr</td>

The organoleptic, physical and chemical characteristics of the mixtures to be made up are given in Table 2.

table

<td>Yesterday No.</td><td>Name of the indicator</td><td>Normal</td>

<td> 1.</td><td>Appearance, form</td><td>Hulled, shredded cereal particles, average diameter 0,2-0,8 mm.</td>

<td> 2.</td><td>The smell</td><td>Characterized by fine grained grains, free of mold or other foreign odor</td>

<td> 3.</td><td>Taste</td><td>Characteristic of grains which have been subjected to a granulated, bitter, sour or other foreign taste</td>

<td> 4.</td><td>Mineral impurities</td><td>The chews should not growl when chewing</td>

<td> 5.</td><td>Humidity percentage, not more than</td><td> 15</td>

<td> 6.</td><td>Impurities</td><td> 0,4</td>

<td> 7.</td><td>Metal impurities in milligrams per milligram, not exceeding</td><td> 3</td>

<td> 8.</td><td>Poisonous pests</td><td>Not allowed</td>

The nutritional value of 100 grams of cereal millet blends is given in Table 3.

table

<td>Serial No.</td><td>The title</td><td>Proteins</td><td>Carbs</td><td>Fat</td><td>Kilocalories</td>

<td> 1.</td><td>Rice, buckwheat, of wheat meticulous blend</td><td> 10,2</td><td> 67,2</td><td> 1,8</td><td> 333</td>

<td> 2.</td><td>A mixture of buckwheat, oats, barley grains</td><td> 11,2</td><td> 59</td><td> 3,7</td><td> 319</td>

<td> 3.</td><td>Wheat, rye, barley, oats meticulous blend</td><td> 10,5</td><td> 62,8</td><td> 2,5</td><td> 311</td>

<td> 4.</td><td>Rice,</td><td> 7,7</td><td> 71,5</td><td> 1,1</td><td> 334</td>

<td></td><td>corn meticulous blend</td><td></td><td></td><td></td><td></td>

<td> 5.</td><td>Rice, buckwheat meticulous blend</td><td> 9,8</td><td> 66,8</td><td> 2,2</td><td> 333</td>

<td> 6.</td><td>Rice, Sweetcorn, buckwheat, wheat, rye, barley, oats, peas meticulous blend</td><td> 11,6</td><td> 63,4</td><td> 2,1</td><td> 320</td>

Important notes:

1) The above formulations of the formulations of the mixtures and their individual crop ratios are exemplary only and may be modified by the inventor or other person authorized to do so by increasing or decreasing the mass of the respective crop in the respective cereal grains, and by varying, removing or adding cereal crops, or by incorporating into the formulations of cereal flour mixtures cereal crops (mouthwash, soya, millet, beans, beans, etc.).

2) mixtures of cereal grains may be produced from cereals meeting the general requirements for foodstuffs, as well as from cereals grown in Lithuania or abroad complying with the requirements of organic farming, respectively, labeling the cereal mixtures as organic production or containing at least 71%. organic ingredients.

Fields of application of the invention

The method of making cereal blends allows the production and presentation to the consumer's table of a completely healthy, natural food product without any additives or supplements.

Mixtures of cereal grains can be used for making porridge, purees and other cooking needs.

This product reveals the best properties of a set of cereals, preserves vitamins and minerals of groups A, B, C, E, H, grinding the grain significantly improves the absorption of nutrients in the human body and accelerates the boiling of porridge (when mixed porridge is used for making porridge). time (2-3 minutes is sufficient, do not soak).