GRAIN CONCENTRATE PREPARATION METHOD Russian patent published in 2015 - IPC A23L1/105 

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. For the grain concentrate preparation one uses unhulled wheat, rye, triticale, oat and barley grains, moisture content being 11-13%, which are cleared from impurities and separately soaked in a buffer solution, the ratio of grains to buffer being 1:1, at a temperature of 45-50°C during 6-8 hours till grain moisture content is equal to 40-42% so that to avoid grains sprouting; the buffer solution consists of sodium acetate and acetic acid with pH level equal to 4.6 and containing a mixture of Xybeten®-cel enzyme preparations in an amount of 0.005-0.01% and a phytase-containing preparation in an amount of 0.02-0.04% of the grain dry substances weight; the phytase-containing preparation contains xylanase and phytase enzymes; the preparation phytase activity is equal to 20000 units/g; xylanase activity is equal to 830 units/g; grains milling is performed after drying till moisture content is equal to 11-13% and particles size is equal to 0.04-0.06 mm. Preliminarily prepared cereal grains are mixed at an equal ratio.

EFFECT: invention allows to reduce the soaking process, create a grain concentrate having high nutritive value and increased technological, antimicrobial and antioxidant properties.

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