PL444251A1 - Popcorn-type savory snack made from sorghum grain and method of producing popcorn-type savory snack made from sorghum grain - Google Patents
Popcorn-type savory snack made from sorghum grain and method of producing popcorn-type savory snack made from sorghum grainInfo
- Publication number
- PL444251A1 PL444251A1 PL444251A PL44425123A PL444251A1 PL 444251 A1 PL444251 A1 PL 444251A1 PL 444251 A PL444251 A PL 444251A PL 44425123 A PL44425123 A PL 44425123A PL 444251 A1 PL444251 A1 PL 444251A1
- Authority
- PL
- Poland
- Prior art keywords
- sorghum grain
- grain
- popcorn
- sorghum
- type
- Prior art date
Links
- 235000013339 cereals Nutrition 0.000 title abstract 14
- 240000006394 Sorghum bicolor Species 0.000 title abstract 10
- 235000011684 Sorghum saccharatum Nutrition 0.000 title abstract 10
- 238000000034 method Methods 0.000 title abstract 4
- 235000021484 savory snack Nutrition 0.000 title 2
- 240000005979 Hordeum vulgare Species 0.000 abstract 3
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 3
- 241000482268 Zea mays subsp. mays Species 0.000 abstract 3
- 235000011888 snacks Nutrition 0.000 abstract 2
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 abstract 2
- JKQXZKUSFCKOGQ-JLGXGRJMSA-N (3R,3'R)-beta,beta-carotene-3,3'-diol Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-JLGXGRJMSA-N 0.000 abstract 1
- 235000007319 Avena orientalis Nutrition 0.000 abstract 1
- 244000075850 Avena orientalis Species 0.000 abstract 1
- JKQXZKUSFCKOGQ-LQFQNGICSA-N Z-zeaxanthin Natural products C([C@H](O)CC=1C)C(C)(C)C=1C=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-LQFQNGICSA-N 0.000 abstract 1
- QOPRSMDTRDMBNK-RNUUUQFGSA-N Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCC(O)C1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C QOPRSMDTRDMBNK-RNUUUQFGSA-N 0.000 abstract 1
- JKQXZKUSFCKOGQ-LOFNIBRQSA-N all-trans-Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C JKQXZKUSFCKOGQ-LOFNIBRQSA-N 0.000 abstract 1
- 230000000975 bioactive effect Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000012535 impurity Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000012680 lutein Nutrition 0.000 abstract 1
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 abstract 1
- 239000001656 lutein Substances 0.000 abstract 1
- 229960005375 lutein Drugs 0.000 abstract 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 abstract 1
- 235000010930 zeaxanthin Nutrition 0.000 abstract 1
- 239000001775 zeaxanthin Substances 0.000 abstract 1
- 229940043269 zeaxanthin Drugs 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/183—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by heating without using a pressure release device
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
Przedmiotem zgłoszenia jest przekąska wytrawna typu popcorn z ziarna sorgo, której skład określa tabela 1, przy czym składniki dobrane są tak, że straty związków bioaktywnych spowodowane procesem wytwarzania kaszy perłowej z ziarna sorgo i następującym po nim procesem wytwarzania popcornu z kaszy perłowej z ziaren sorgo łącznie nie przekraczają 15%, w tym luteiny i zeaksantyny o 10% w porównaniu z surowcem (ziarno sorgo). Zgłoszenie obejmuje także sposób wytwarzania wytrawnej przekąski typu popcorn z ziarna sorgo, który polega na tym, że ziarna sorgo oczyszcza się z zanieczyszczeń. Następnie wykonuje się obróbkę hydrotermiczną ziarna sorgo, do wykonania której stosuje się cztery części cieczy na jedną część ziarna. Następnie dosusza się ziarno sorgo w dehydratorze do wilgotności poniżej 13%. Po usunięciu ziarna z dehydratora utrzymuje się jego stałą wilgotność w zakresie 10% - 13% przy wykorzystaniu zewnętrznych źródeł ciepła. W dalszej kolejności kalibruje się i łuszczy ziarna na młynku o rozstawie żaren 10. Później sortuje się produkty łuszczenia i separuje ziarna na sitach o ø 3.00 mm i o ø 2.80 mm. Na koniec tak otrzymaną kaszę perłową umieszcza się w zamkniętym naczyniu, dodaje się do niej olej i poddaje ogrzewaniu do czasu całkowitego rozpęcznienia kaszy.The subject of the application is a savoury snack of the popcorn type from sorghum grain, the composition of which is specified in Table 1, wherein the ingredients are selected so that the losses of bioactive compounds caused by the process of producing pearl barley from sorghum grain and the subsequent process of producing popcorn from pearl barley from sorghum grain do not exceed 15% in total, including lutein and zeaxanthin by 10% compared to the raw material (sorghum grain). The application also covers a method of producing a savoury snack of the popcorn type from sorghum grain, which consists in cleaning the sorghum grain of impurities. Then, the sorghum grain is hydrothermally treated, for which four parts of liquid are used for one part of the grain. Then, the sorghum grain is dried in a dehydrator to a moisture content below 13%. After removing the grain from the dehydrator, its constant moisture content is maintained in the range of 10% - 13% using external heat sources. Next, the grains are calibrated and peeled on a mill with a 10-grit spacing. Then, the peeled products are sorted and the grains are separated on sieves with a diameter of 3.00 mm and a diameter of 2.80 mm. Finally, the pearl barley thus obtained is placed in a closed vessel, oil is added to it and heated until the groats have completely expanded.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL444251A PL444251A1 (en) | 2023-03-30 | 2023-03-30 | Popcorn-type savory snack made from sorghum grain and method of producing popcorn-type savory snack made from sorghum grain |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL444251A PL444251A1 (en) | 2023-03-30 | 2023-03-30 | Popcorn-type savory snack made from sorghum grain and method of producing popcorn-type savory snack made from sorghum grain |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL444251A1 true PL444251A1 (en) | 2024-10-07 |
Family
ID=92976628
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL444251A PL444251A1 (en) | 2023-03-30 | 2023-03-30 | Popcorn-type savory snack made from sorghum grain and method of producing popcorn-type savory snack made from sorghum grain |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL444251A1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL340992A1 (en) * | 2000-06-26 | 2000-12-18 | Quaker Oats Co | Method of making an article of a blown edible starch, blow-moulded snack article and method of obtaining same, method of obtaining blown edible starch material as well as method of and apparatus for making a starch-containing blow-moulded article of food |
| PL350858A1 (en) * | 1999-02-23 | 2003-02-10 | Smtm Group | Mixture of popcorn kernels and pellets |
| RO123012B1 (en) * | 2006-05-22 | 2010-07-30 | Emil Racolţa | Product made of expanded cereals and process for obtaining the same |
-
2023
- 2023-03-30 PL PL444251A patent/PL444251A1/en unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL350858A1 (en) * | 1999-02-23 | 2003-02-10 | Smtm Group | Mixture of popcorn kernels and pellets |
| PL340992A1 (en) * | 2000-06-26 | 2000-12-18 | Quaker Oats Co | Method of making an article of a blown edible starch, blow-moulded snack article and method of obtaining same, method of obtaining blown edible starch material as well as method of and apparatus for making a starch-containing blow-moulded article of food |
| RO123012B1 (en) * | 2006-05-22 | 2010-07-30 | Emil Racolţa | Product made of expanded cereals and process for obtaining the same |
Non-Patent Citations (3)
| Title |
|---|
| akademiasmaku.pl; http://web.archive.org/web/20200926174037/https://akademiasmaku.pl/przepis/prazony-ryz-i-kasze,1783; web.archive 26.09.2020 * |
| E. SMARZYŃSKI, ST. WAROCH, M. ZWOLIŃSKI: "PWSZ Warszawa 1969, str. 40, 51-54, 65-68.", „TECHNOLOGIA PRZETWÓRSTWA ZBOŻOWEGO" * |
| swojskozfasolka.blogspot.; http://swojskozfasolka.blogspot.com/2017/05/popsorgo-zamiast-popcornu.html; 10.05.2017 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE69329393T2 (en) | METHOD FOR PRODUCING EXTRUDED, FRIED, PROTEIN CONTAINING BASED ON CEREALS | |
| US4539214A (en) | Method of producing pasta | |
| Ramos-Enríquez et al. | Effect of extrusion conditions and the optimization of phenolic compound content and antioxidant activity of wheat bran using response surface methodology | |
| Juodeikiene et al. | Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making | |
| CZ91395A3 (en) | Quickly rehydrated foodstuff product and process for producing thereof | |
| AT412051B (en) | METHOD FOR PRODUCING A FAT-FREE OR LOW-FAT SNACK PRODUCTS | |
| PL444251A1 (en) | Popcorn-type savory snack made from sorghum grain and method of producing popcorn-type savory snack made from sorghum grain | |
| Wang et al. | Drying kinetics, physicochemical properties and sensory quality of the instant Foxtail Millet as affected by drying methods | |
| Rydzak et al. | Changes in particle size distribution of bran and flour obtained from vacuum impregnated and infra-red heated wheat grain | |
| DE2313176A1 (en) | PROCESS FOR PRODUCING CRISPY BAKED, POTATO CHIP-LIKE SNACKS USING POTATO MATERIAL AND SNACKS MADE BY THE PROCESS | |
| RU2563676C1 (en) | Method of preparing protein-carbohydrate-mineral feed product | |
| Akbar et al. | Comparison of glutelins characteristics among foxtail millet varieties: Functional, physico-chemical, and structural modifications induced by hydrothermal treatment | |
| Kasprzak et al. | Application of everlasting pea wholemeal in extrusion-cooking technology | |
| US1543948A (en) | Process of producing fruit cakes | |
| RU2761665C1 (en) | Method for obtaining amaranth flakes | |
| Grubor et al. | Effect of “Cooking” Method on the Hulled and Unhulled Barley Grain Composition | |
| RU2790864C1 (en) | Method for obtaining triticale-amaranth flour | |
| SU759079A1 (en) | Method of drying apple residues | |
| RU2649597C1 (en) | Method of manufacture of quick-to-make cornmeal from corn flour | |
| RU2738968C1 (en) | Berries-and-vegetable chips production method with increased antioxidant action | |
| RU2760433C1 (en) | Extruded food product based on oil plant cake and method for its manufacture | |
| Saraswathi et al. | Proximate composition of Pasta using Millet Pulses plantain flour | |
| Shermatovich et al. | METHODS OF FORMING PASTA AND REDUCING THE AMOUNT OF IN THE FINISHED PRODUCT WHILE IN CREASING THE EFFICTIENCY OF THE DRYING PROCESS BY FRYING IN OIL | |
| RU2302125C2 (en) | Method of producing macaroni | |
| EP2014176B1 (en) | Method for manufacturing fat-reduced fried foodstuffs |