Production of non-alcoholic beverages based on rye grain

Abstract

Given the limited variety of healthy non-dairy beverages in the country, excessive consumption of harmful beverages has become widespread, especially among children. On the other hand, vegetarian tastes, milk allergies, and cholesterol-related diseases are also compelling reasons to consider rye-based soft drinks for production and consumption around the world. Rye-based soft drinks are produced through processes that combine rye extract, sugar sweeteners, apple concentrate, citric acid, and CO2 gas. Also, the results of the study of physicochemical, microbiological and standard sensory evaluation properties show that the aforementioned beverage contains lower amounts of total reducing sugars, higher amounts of essential amino acids, phenolic compounds and high fiber, which was compared with the malt beverage as a control.

Description

Description of the invention Title of the invention Production of rye-based non-alcoholic beverages Technical background of the relevant invention This invention relates to the field of a non-alcoholic beverage based on rye grain, which can improve human health and be a suitable alternative to harmful beverages. Technical problem and statement of invention objectives Due to the limited variety of healthy and functional non-dairy beverages in our country, excessive consumption of harmful beverages has become widespread. A review of scientific sources shows that no research has been conducted so far on the production of non-alcoholic beverages based on rye grain. However, in addition to the many properties of rye, taking into account allergies to milk, cholesterol-related diseases, and the taste of vegetarianism, we have also thought about non-dairy products that, in addition to improving health, can be a suitable alternative to today's harmful beverages. A description of the state of the prior art and the history of developments related to the claimed invention. In patent number 1377609 in 2001, Zhu Yuanzhi and his colleagues introduced a fermented beverage based on rye bran, corn starch, and lactic acid bacteria and Saccharomyces strains, which contains various substances including organic substances, amino acids, and trace elements, which makes this beverage possible as a healthy and functional beverage. Providing a solution to an existing technical problem along with an accurate, sufficient, and integrated description of the invention Extract preparation Rye drink preparation was carried out in laboratory conditions under semi-industrial conditions. Rye seeds were approved after purchase at the Research Center of the Agricultural Jihad Organization. First, the prepared clean seeds, broken and unhealthy seeds, stone fragments, and herbaceous plants were separated. Then the rye grains were soaked at 14-18°C (to increase the grain moisture to 43-64%) for 3-4 days depending on the temperature. Then, in the germination stage of the soaked grains, their sprouts reached one-third of the grain length within a few days (depending on the temperature) at 16-20°C. The germinated grains were dried in an oven at 50°C for 25 hours. After the drying stage, they were ground into powder using a grinder. In the cooking stage, the extract was prepared with different concentrations and placed in a water bath at a temperature of 45-85 ° C. After that, the process accuracy test (Lugol's test) was performed. Then, the prepared extract was filtered through vacuum pump filtration in several times and long stages due to the high fiber content of the extract. Finally, in the boiling stage, it was placed in a water bath at a temperature of 90 ° C for one hour and then the temperature was rapidly reduced to 5 degrees. The beverage was produced according to the Iranian National Standard No. 2279 (2009). In this stage, two types of sugar sweeteners (B) and apple concentrate (C) were used as sweeteners and citric acid was used to adjust the pH of the rye drink and peach essential oil. Then, the final mixture was filtered using vacuum pump filtration with a filter paper with a 1.5 μm number. It should be noted that in order to comply with the national standard, the Brix was brought to 7 and the pH was adjusted. Finally, the drink was filled into 320 ml PET (polyethylene terephthalate) bottles, CO2 gas was added, and then pasteurized in a pasteurization tunnel at 70°C for 30 minutes (Figure 1).Both types of new drinks prepared with two sugar sweeteners (B) and apple concentrate (C) were compared with the non-alcoholic control Bavarian malt drink (A) regarding organoleptic (sensory), physicochemical and microbiological properties. Briefly, a panel of 10 trained individuals was selected and beverages B and C were evaluated against control beverage A using a series of important attributes such as taste, color, texture, and overall acceptability (Table 1). Scores were based on a hedonic rating scale of 1 to 8 (8 being the best and 1 being the worst). The following physicochemical indicators were measured based on methods in accordance with Iranian national standards No. 2685 (2007) and No. 2280 (2007) (Table 2). In order to measure alcohol, after neutralizing the sample, the alcohol present was separated by distillation and oxidized to acetic acid by potassium bichromate in a nitric acid environment, and the excess of bichromate was measured by iodometry. The pH of the beverage was measured using a digital pH meter calibrated at pH 7 and 4. The Brix of the samples was measured by a refractometer at a temperature of 25°C. The Lin and Ainon titration method was used to measure reducing sugar and total sugar according to the Iranian National Standard No. 2685. To obtain the dry residue, in a porcelain crucible whose weight had previously been determined after drying in a hot oven and cooling in a desiccator, 25 ml of the solution was placed in boiling water until completely evaporated, then placed in an autoclave until dry. To obtain ash, the sample was weighed in a porcelain crucible and placed in a furnace at 550-600 degrees Celsius. Within 4 hours, all organic matter in the sample was burned and destroyed, and the only thing left was the minerals, or ash, which was visible at the bottom of the crucible in a milky or white color. The turbidity of the beverages was measured using a HACH turbidimeter at ambient temperature and reported in NTU units. Free amino acid assay The amino acid content of all three drinks was determined using a chromatography device (Table 3). Total phenol measurement The total phenol content of the prepared beverages (B and C) along with the malt control beverage (A) was measured according to the Folin-Ciocalteu method (Figure 1). Microbiological examination of beverages Microbial enumeration was performed in accordance with the Iranian National Standard No. 6307 (2016) (Table 4). In this study, the bacterial density in the beverage was determined using the SPC pellet count agar medium for enumerating aerobic bacteria, MRS agar for lactic acid producing bacteria, and Sabrodextrose agar medium for enumerating yeasts. For this purpose, the beverage was first diluted using sterile physiological serum (1-10-8-10 CFU / ml). Then, 100 microliters of each dilution was cultured on one of the mentioned media. Then, the pellets for enumerating aerobic bacteria were incubated at 37°C for 24-48 hours. The pellets for lactic acid producing bacteria were also incubated under anaerobic conditions at 37°C. Finally, to count the yeasts, the relevant pellets were incubated at 30°C and aerobic conditions. After the colonies appeared, they were counted and the result was reported as colony forming units per milliliter (CFU / ml). It should be noted that the above experiment was repeated three times. Explanation of shapes, maps and diagrams Figure 1) This figure shows the entire process of the invention. Table 1) This table shows the sensory evaluation of the produced beverages and the Bavarian control beverage. Table 2) This table shows the physicochemical properties of the produced beverages and the Bavarian control beverage. Table 3) This table shows the amino acid analysis of the produced beverages and the Bavaria control beverage. Table 4) This table shows the results of microbial counts of three types of drinks A, B, and C. Chart 1) This chart shows the phenolic compounds of beverages. A clear and precise statement of the advantages of the claimed invention over prior inventions. A review of scientific sources shows that no research has been conducted on the production of non-alcoholic beverages based on rye grain. Therefore, for the first time, a rye-based beverage will be used in the country. Also, the variety of healthy and functional non-dairy beverages in the country is very low, which has led to the excessive consumption of harmful beverages. However, considering allergies to milk, cholesterol-related diseases, and the increase in vegetarianism, we have come to think that non-dairy products can also carry effective substances, including probiotics and prebiotics. On the other hand, this beverage can be acidicized by probiotic microorganisms and improve intestinal microbial health under the influence of the function of probiotics and beneficial compounds of the grain. The aleurone layer of rye is rich in minerals such as manganese, iron, zinc, selenium and B vitamins. In the outermost layer of the grain, there is a type of lignan (pseudoestrogen-pseudofemale hormone) called sequo, which is beneficial for women's health. Plant lignans are converted by intestinal microflora into mammalian lignans, including enterolactone and andenetrodiol. In other words, these natural lignans act like weak estrogen compounds in the body by the intestinal bacteria themselves. Rye grain contains a large amount of polyphenols, including tannins (antioxidants), phytic acid and, most importantly, ferulic acid, which is one of the causes of rye's antioxidant properties. The high nutritional value and fiber of rye is due to the presence of rye's fibrous compounds, including arabinoxylan, fructan, beta-glucan and cellulose. Rye, with its rich mineral resources and compounds, helps control blood pressure, eliminate toxins from the body, prevent various types of cancer, reduce the risk of diabetes, and many other things. The results of the study showed that the rye-based beverage contained lower levels of total sugar compared to the malt beverage. It also contained relatively higher levels of amino acids and total phenolic content compared to the control malt beverage. Overall, the results show that the production of this beverage is acceptable for the first time, which can meet national and international standards in terms of food safety and security. For this purpose, after preparing different beverage samples with three proposed concentrations of rye extract, sensory evaluations were carried out based on well-known techniques. Sensory evaluation for any freshly produced food and beverage is an indicator of quality and consumer acceptability that meets the qualifying criteria. This drink showed acceptable physicochemical properties, including the standard alcohol level. In addition to religious beliefs, there are many reasons for the use of non-alcoholic beverages in the world, including: drinking during working hours, drinking by people with esophageal reflux, and drinking by people suffering from alcohol-related liver diseases. The amount of total and reduced sugars in the produced rye drink was lower than in the control drink. In recent decades, the consumption of sucrose-sweetened beverages has increased nationally and internationally, and the role of this global event in the increase in diseases such as type 2 diabetes, obesity, blood pressure, and coronary artery disease cannot be ignored. In this regard, officials in some countries, including the Food and Drug Administration of Iran, have initiated a series of activities in recent years to minimize the level of sugar in sucrose-sweetened products, including beverages. Previous studies also support the idea that one way to reduce the risk of diseases such as cardiovascular diseases, obesity, and other sugar-related diseases can be to reduce the consumption of foods and beverages containing high sugar or to produce low-sugar products. Therefore, having a beverage with less total sugar in terms of health benefits can be a step forward in producing healthy beverages. Analysis of the amino acids in this drink showed that the amount of amino acids, including essential amino acids, was higher than in the control sample, the malt drink. Amino acids are not only the building blocks of proteins, but also play a vital role in metabolism as one of the essential macromolecules for cells and living organisms. Essential amino acids also play a role in the biosynthesis of hepatic tyrosine, in the formation of cysteine, serotonin and melatonin. Since all amino acids, especially the essential ones, need to be consumed through the diet, preparing foods and drinks with high amounts of amino acids may help address some deficiencies. It also contains a higher amount of polyphenolic compounds. Similar reports have been made by other research groups that point to the results. Many epidemiological studies show that consuming a diet high in polyphenols protects against various cancers, cardiovascular diseases, diabetes, osteoporosis and neurological diseases. Phenolic compounds are potential bioactive chemicals with antimicrobial, antioxidant and anticancer effects. Finally, we demonstrated that all three tested beverage samples were at an acceptable level in terms of microbiological characteristics, indicating the safety of the processes implemented, whether in the barley-based malt beverage or in the experimental rye-based beverages. Description of at least one implementation method for implementing the invention Considering the advantages and possible preparation steps mentioned above, it is possible to prepare this non-alcoholic beverage with the following documented advantages in all beverage production factories inside and outside the country. Containing antioxidant compounds including phenols Essential amino acids Contains high fiber No fermentation and no alcohol No adverse effect on the function of body organs such as the liver Explicit mention of the industrial application of the invention  Research centers Beverage preparation in food factories and Production centers for various beverages or food industries Deputy of Food and Drug Administration Food industry enthusiasts and researchers

Claims

Complaint What is claimed: Claim 1) What is claimed is a new product consisting of a non-alcoholic beverage based on rye grain, which is prepared through a non-fermentation process. First, the prepared grains were cleaned, broken and unhealthy grains, stone fragments and herbaceous plants were separated. Then the rye grains were soaked at 14-18°C for 3-4 days depending on the temperature. Then, in the germination stage of the soaked grains, their sprouts reached one-third of the grain length within a few days at 16-20°C. The germinated grains were dried in an oven at 50°C for 25 hours. After the drying stage, they were ground into powder using a grinder. In the cooking stage, rye extract was prepared with a concentration of 5% and placed in a water bath at a temperature of 45-85°C for 4 hours. After that, the process was tested for correctness (Lugol's test). Then, the prepared extract was filtered through vacuum pump filtration with filter paper with a mesh of 1.5 μm due to the high fiber content of the extract in several times and long steps. Finally, in the boiling stage, it was placed in a water bath at a temperature of 90°C for one hour, after which the temperature was rapidly reduced to 5°. After that, the Brix was brought to 7 and the pH was adjusted to about 8.3 (citric acid was added at a rate of 0.005%). After that, sugar sweetener and apple concentrate were added at a rate of 3.5 and 3.2%, respectively. Finally, peach essential oil at a rate of 0.1% and CO2 gas (0.54 g / 100 ml) were added. Then, it was pasteurized in a pasteurization tunnel at 70°C for 30 minutes.