| 摘要 |
A method is proposed for preparing ready for use a product from barley or pearl barley. The invention relates to methods for preparing products from grain or cereals without long time preparation and can be used in food concentrate and cereals-producing industries. The inventive methods broadens a range of finished products produced from grain crops. The product produced by said method preserves natural biologically-active substances, food fibers accumulated in nucleus, endosperm peripheral part, fruit and seed coat. Barley grains comprise adequate protein, by its amino acid composition (especially by lysine content) it is more useful then wheat protein, its starch-rich, comprises provitamin A, B vitamin group, Ca, P, I mineral substances, especially much of silicic acid. A method for preparing ready for use a product from barley or pearl barley comprises wetting the barley or pearl barley with water in which sodium bicarbonate or ammonia bicarbonate are dissolved to 17-30% moisture content, thermal treating in frying fat at 150-250°C during 30-250 sec. with ratio frying fat: barley or pearl barley – 4:1 with subsequent removing the finished product therefrom and drying. Prior to its drying vitamins, flavors, edible dye can be added, those suffering from diabetes use synthetic sugar analog as a flavor. Vegetable fat oil or a mixture of vegetable oils such as sunflower, corn, soya-bean, rapeseed, cotton seed, hempseed, flaxseed, palm and/or coconut oils can be used as frying fat. According to the present invention vegetable oil not subjected to hydrogenation is used therefor since the use of hydrogenated oils increase the risk of atherosclerosis development and associated cardio-vascular diseases, chronic inflammatory disorders and obesity etc. In many European countries production of food stuff based on hydrogenated oil has a trend to reduce. |
