METHOD OF PRODUCING READY-TO-EAT BUCKWHEAT GROATS Russian patent published in 2002 - IPC

FIELD: food-concentrates industry, particularly, production of ready-to-eat products. SUBSTANCE: buckwheat grain is cleaned from admixtures, sorted into fractions along the size, steamed under pressure of 0.55-0.60 MPa for 6-8 min, and simultaneously dehulled for preparation of groats, e.g. whole and split buckwheat nuclei. Grains humidity after steaming is 18-19%. Then whole and split buckwheat nuclei are popped at heating temperature of 260 C at excessive pressure of 1.0 MPa, cooled and aspirated. Groats humidity after popping is 6-8%. Output of buckwheat groats is 99.7%. For preparation of buckwheat gruel, buckwheat ready-to-eat groats is fully reconstituted by ageing for swelling in hot water for 3-5 min. Prepared buckwheat gruel has a taste and aroma distinctive of said groats, and friable consistency. EFFECT: acceleration of production process at simultaneous reduction of power capacity; increased output of product with nutritious value; reduced cost price of prepared product. 1 ex, 1 tbl