| WO/2005/060727 | IMPROVEMENTS TO DECONTAMINATION OF SEEDS |
| WO/1990/006063 | STEAM CHAMBER |
| WO/1991/001646 | METHOD FOR DE-VITALIZING SEED |
| 1. | Type of treatment of glumose and naked cereals, special seeds and pulses applicable also to polished and peeled crops at which the crops are purifiied by rinsing from surface impurities characterized that further on they are left for germination for the duration of at least one day, then and/or during the germination process the crops are at least once subject to flushing, subsequently will be shock frozen to the temperature bellow 18°C and finally packed. |
| 2. | Type of treatment in consonance with claim 1., characterized that the crops are put through blanching after being flushed. |
| 3. | Type of treatment of cereals, pulses and special seeds suitable also for polished and peeled crops at which the crops are purified by rinsing from surface impurities characterized that they are left to water treatment devoid of chemical additives for the duration of at least 2 hours followed by heat treatment in the microwave environment, in the heated steam environment, and/or a heat treatment is carried out in hot air environment or by hot water heating or boiling in water environment, sequentially the crops are shock frozen to the temperature bellow 18°C and finally packed. |
Field of the invention Technical solution is related to the type of treatment of glumose and naked cereals, special dry seeds and pulses. It is included in the heat treated field of food.
Background of the invention Still well-known and oldest procedures applied to pulses cooking, first consist of their soaking followed by partial or total boiling and, then drying and dry state storing. A solution is even known to steam boil pulses under pressure, then will be placed in vacuum and at the same time cooled down and dried afterwards. Drying process is time and energy intensive to the detriment of such procedures, yet if the surface of pulses cracks during these operations, the skin is separated from the inner part of pulses and the meal becomes very unsightly.
There is a solution known to such a problem according to the Czech patent No. 288 663. Pulses are water soaked after being rinsed and subsequently exposed to electromagnetic waves treatment along with the temperature above + 1000C, then cooled down and vacuum packed. Such a type of pulses' treatment is applicable only to pulses and its great disadvantage is considered a very short warranty period in conjunction with another disadvantage - a low production capacity of microwave devices causes an uneffective production output.
Another and a similar type how to treat pulses and crops in a final stage of their adjustment is to shock freeze to the temperature bellow - 18°C, which can guarantee a longer period of warranty.
The nature of the invention The type of treatment of glumose and naked cereals, special seeds and pulses can also be applied to polished and peeled crops. The first step to be taken is to purify them from surface impurities by giving them a rinse wash. The subject matter of such an invention consists in the crop's germination for the period of at least one day. In the duration of the germination process or after this period, the crops are being rinsed once at least. Consequently, the crops are shock frozen to the temperature bellow - 18°C and finally packed. An optional solution to such a method is to blanch the crops after rinsing.
The subject matter of such an invention consists in rinse washing from surface impurities and the crops are left to water treatment devoid of chemical additives for the duration of at least 2 hours. It is followed by heat treatment in the microwave environment, in the heated steam environment, and/or a heat treatment is carried out in hot air environment or by hot water heating or boiling in water environment. Next the crops are shock frozen to the temperature bellow - 180C and packed.
The advantage over such an invention of this type of crop treatment has brought to life meal made from germinated cereals such as wheat, German wheat1, rye, barley, oat, wheat - Triticum Dicoccum (latin translation), millet or buckwheat. Such a type can be utilized at special dry seeds namely purple clover, radish, cress, poppy and flex seed or parboiled and basmati rice. It is also favourable to use the above suggested type for pulses such as chickpea, yellow, green and Capuchin pea.
Germinated crops have a high nutritive value. Fresh sprouts are considered to be concentrated and harmonized source of vitamins, enzymes, proteins, carbohydrates, lipides and mineral substances. They are eupeptic and advance organism immunity. The process of germination starts with water uptake - moisture expansion accompanied by gradual increase of enzyme activity, which help to dissolve complex carbohydrates, proteins and further ..complex" stock substances to elementary ones. The crops soften and start to be finer. In the period of germination the crops are water rinsed at least once to eliminate harmful substances concentrated on the surface of sprouts during the germination.
Spelt An optional solution to such a method is to blanch the crops after the last rinsing which stands for a short and fast parboil or steam scalding. Enzymes are damaged at this phase, otherwise they promote formation of microorganisms on the contrary. Following step - forming of microorganisms is completely stopped by freezing.
Either sprouted seeds or sprouts grown up in the light or without access to light, but also browse.
The examples of the invention
Example 1 Whole and unharmed grains of German wheat were first of all deprived of surface impurities by a rinse of water, then left to the process of germination for the period of 2 days time. It was twice rinsed during germination. Excess water was drained away by placing the grains on the screen. Germinated grains were consequently shock frozen by putting them into the freezer with the temperature bellow - 18°C. Grains treated in such a way were packed as mono-typed article and shipped or mixed as multiple choice and also used for frozen vegetable mixtures.
Example 2 Peeled and unpeeled buckwheat seeds were water rinsed from surface impurities at first. They were left to water treatment devoid of chemical additives for the duration of one day and then boiled in water. Excess water was drained away and buckwheat placed on screens. Further step of this process was followed by giving the seeds a shock freeze in the refrigeratory unit or freezing room filled with nitrogen and with the temperature bellow - 18°C, finally packed.
Cereals, special seeds and pulses treated by the invention are packed not only as mono-typed article, but most of all mixed to vegetable mixtures or added to meals and salads, which gives rise to a combination of colours and tastes. Industrial occupancy The crops - glumose and naked cereals, special dry seeds and pulses - cooked by the invention method have broad usage in the field of gastronomy as well as in hospitals and special canteens. They are available in a traditional form or a bio- quality.