METHOD OF MANUFACTURING OF FOOD PRODUCTS FROM GRAIN Russian patent published in 2009 - IPC A23L1/105 

FIELD: food production technology.

SUBSTANCE: method includes cleaning of grain from foreign matters, grinding and sorting according to the size. One uses whole unhulled oat or barley grain. This grain is steeped in ratio 1:3 in water acidated with citric acid with media pH 3.0 at the temperature 40°C during 1 hour. Then it is washed and repeatedly steeped at the temperature 40-50°C with media pH 4.0-5.0 during 1-2 hours. Oat is repeatedly steeped in solution of an enzymatic agent "Biobake 721", and barley is repeatedly steeped in solution of an enzymatic agent "Fungamyl 2500 SG" in ratio 1:3. Concentration is 0.01-0.02% of grain weight as dry substance. After that, the grain is dispersed to get homogenous mass and dry it at the temperature 180°C to humidity 6%. The invention allows to obtain oat and barley food products.

EFFECT: high food value, decrease of technological process time, expansion of raw material resources, product yield increase and decrease of its price cost.

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