METHOD OF PREPARATION FOR STORAGE AND CONSUMPTION OF FERMENTED AND NON-FERMENTED GRAIN COMPONENTS Russian patent published in 2020 - IPC A23B9/02 A23L3/10 A23L7/10 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to preparation for storage and consumption of fermented and non-fermented grain components. Fermented and non-fermented grain components are represented by wheat and/or barley and/or oats or rye and/or millet and/or maize and/or spelt wheat and/or buckwheat, as well as additional components: water to bring moisture content of product to 55–85 %, molasses, honey in recipe quantity, preheated to temperature of 40 °C, is added to water-dissolved state, dried fruit, berries are introduced in dry form. All the recipe components are mixed for 10–15 minutes. Packing is carried out with further evacuation, product is subjected to thermal treatment in autoclave for saccharification. Further, depending on the method of preserving the product, one performs either pasteurisation or sterilization. Initial step is saccharification, which takes place at temperature of 60–65 °C for 100–160 minutes taking into account a period of temperature set. Further, depending on the method of preservation follows pasteurisation at temperature of 63–65 °C for 30–40 minutes, or a process of thermal sterilization at temperature of 120–132 °C for 5–20 minutes with subsequent cooling to 40 °C, unloading products from the autoclave and placing in a transport package, storage and sale.

EFFECT: invention makes it possible to exclude time labour of consumer for germination of grain components, increase storage life sprouted grain components in ready for consumption form at least to three months, improve taste characteristics and aroma, exclude prolonged soaking and sprouting, exclude dry solid grains, ensure microbiological purity.

1 cl