A method for preparing surimi gel products with adjustable gel strength

Abstract

This invention discloses a method for preparing surimi gel products with controllable gel strength, belonging to the field of food processing technology. This method involves adding specific sprouted chickpea homogenate or sprouted brown rice homogenate during the chopping process and adjusting the heating temperature to produce diverse gelation effects, achieving precise control over the properties of the surimi gel. This method expands the technical field of surimi preparation, not only improving the taste and nutritional value of surimi, but also making it easier for people with swallowing or chewing difficulties to consume. It also yields surimi gel products with higher gel strength and a more elastic texture, thus meeting diverse market demands.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically to a method for preparing a surimi gel product with adjustable gel strength. Background Technology

[0002] Currently, my country faces a serious aging problem, one aspect of which is the emergence of swallowing disorders or oral diseases among the elderly, leading to difficulties in swallowing food. To address this swallowing difficulty in the elderly, it is necessary to develop and implement relevant healthy eating plans to ensure that they can easily and safely enjoy a variety of foods. Scientific food research and customization can better meet the tastes and dietary needs of the elderly, improving their quality of life.

[0003] Grains are a general term for food crops, primarily those belonging to the Poaceae family, and can be divided into whole grains and refined grains. Whole grains are unprocessed, intact grain kernels or products that have undergone only simple processing such as milling, grinding, or flaking. Compared to refined grains, whole grains retain almost all of their complete grain structure, including the endosperm, germ, and bran, as well as other important nutrients, due to the reduced processing steps involved. Because of their high nutritional value and multiple health benefits, whole grains have enormous potential in the food market. With consumers increasingly focusing on healthy foods, whole grain products are gaining popularity across various food sectors, demonstrating a promising market outlook.

[0004] However, most grain-containing foods on the market are typically made by directly grinding and powdering the grains or adding them to the food while retaining their original form. While this processing method preserves the nutritional value of the grains, it affects the texture of the food and is not suitable for the elderly. Therefore, there is a need to find a food processing method that not only helps soften the texture of food but also enhances its overall nutritional value to meet consumers' growing demand for more nutritious and delicious foods, thus bringing new opportunities for the industry's development. Summary of the Invention

[0005] To address the above problems, the present invention provides a method for preparing surimi gel products with adjustable gel strength.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] A method for preparing a fish paste gel product with adjustable gel strength includes the following steps:

[0008] (1) At 0-4℃, the fish paste is chopped in a chopper at a certain speed, followed by air chopping and salt chopping. Then, sprouted grain slurry is added in proportion and the mixture is chopped for 5 minutes.

[0009] (2) Shape the fish paste obtained in step (1) according to the required shape;

[0010] (3) The shaped fish paste is heated to gelation in one stage according to the required gel strength, and then heated to mature in a second stage.

[0011] (4) Place the cooked fish paste in crushed ice or ice water to cool to room temperature to obtain the fish paste gel product.

[0012] Specifically, the surimi gel product is any one of fish intestines, fish balls, fish tofu, fish cakes, and fish cakes.

[0013] The fish paste mentioned in step (1) includes fish paste from any type of fish, whether it is marine or freshwater.

[0014] Preferably, after salting in step (1), compound seasonings, oils, fats, polysaccharides, milk powder or starch additives may be added as needed.

[0015] The above-mentioned additive combination not only enriches the taste and flavor of the product, but also has a positive impact on the texture, taste and overall flavor of the product.

[0016] Preferably, the germinated grain homogenate in step (1) is either a germinated chickpea homogenate or a germinated brown rice homogenate, and the amount added is 9.5% of the mass of the fish paste.

[0017] Preferably, the sprouted chickpea homogenate is prepared by the following method:

[0018] (51) Rinse the plump, undamaged chickpeas three times with clean water and soak them overnight at room temperature of 25°C.

[0019] (52) Rinse the soaked chickpeas with water, place them on top of each other in a double layer of sterilized gauze, and germinate them in a dark, sealed environment at 30°C for 24-48 hours.

[0020] (53) Wash the surface mucus of the sprouted chickpeas with clean water and wipe off the surface moisture. Add deionized water at a mass ratio of 1:1.5 and mix. Grind and filter through a 200-mesh filter to obtain the sprouted chickpea homogenate.

[0021] Preferably, the germinated brown rice and bean homogenate is prepared by the following method:

[0022] (61) Rinse the plump, unbroken brown rice three times with clean water, then soak it in water at 36°C for 9 hours.

[0023] (62) After soaking the brown rice, wash it with deionized water and spread it evenly between two layers of gauze that have been sterilized at high temperature. Under the conditions of humidity ≥95% and sufficient oxygen, germinate at a constant temperature of 37℃ for 36-48 hours. Stop germination when the sprouts are 2-3 mm long.

[0024] (63) Wash the surface mucus of the sprouted brown rice with clean water and wipe off the surface moisture. Add deionized water at a mass ratio of 1:1.5 between brown rice and deionized water, mix, grind, and filter through 200 mesh to obtain sprouted brown rice homogenate.

[0025] During the germination process of grains, the activity of their enzymes is activated, and proteins are broken down, making them easier for the body to absorb. At the same time, the vitamin content increases and the content of anti-nutritional factors decreases during germination, thereby improving the nutritional value of the food. Therefore, adding germinated grain paste to fish paste not only improves the overall quality of the product but also significantly affects its softening and hardening, achieving a dual adjustment to both the taste and texture.

[0026] Preferably, the certain rate in step (1) is 2000-3000 r / min;

[0027] Preferably, the empty chopping in step (1) is only chopping the fish paste for 1 minute;

[0028] Preferably, the salt chopping in step (1) involves uniformly adding 2.5% salt and then chopping for 2 minutes.

[0029] Preferably, step (3) involves heating the gel according to the required gel strength as follows:

[0030] When preparing soft surimi gel products, the heating temperature is set according to the type of germinated grain homogenate added, and the heating time is 40 minutes.

[0031] When preparing hard surimi gel products, the heating temperature is 45℃ and the heating time is 40min.

[0032] Preferably, when preparing the soft surimi gel product, when the germinated grain homogenate is germinated chickpea homogenate, the first heating temperature is 35°C; when the germinated grain homogenate is germinated brown rice homogenate, the first heating temperature is 40°C.

[0033] Preferably, the two-stage heating and ripening process in step (3) involves a heating temperature of 90°C and a heating time of 15 minutes.

[0034] As can be seen from the above technical solution, the present invention discloses a method for preparing surimi gel products with adjustable gel strength. Surimi is used as raw material and a specific proportion of germinated grain homogenate is added. Fish meat not only contains rich protein, but also contains a variety of vitamins and minerals needed by the human body; grains are rich in a variety of vitamins, dietary fiber and antioxidants, and after germination, they produce a variety of hydrolytic enzymes and small molecule peptides, which are easily absorbed by the human body. The combination of the two can enhance nutrition. During the preparation process, the gel strength of the surimi gel product can be controlled by adjusting the heating temperature. On the one hand, it can be convenient for people with difficulty swallowing or chewing to eat, and on the other hand, it can also obtain surimi gel products with higher gel strength and more elasticity, thereby meeting multiple market demands. Attached Figure Description

[0035] Figure 1 Comparative Example 1 and Comparative Example 1 with the same heating time (40 min) and different heating temperatures, spectral data show the gel strength of the surimi.

[0036] Figure 2 Comparative Example 1 and fish paste gel strength test graphs at the same heating temperature (40℃) but different heating times as Comparative Example 1;

[0037] Figure 3 Comparative Example 1, Example 1, and the same heating time (40 min) as Example 1, but at different heating temperatures, are measured to detect the gel strength of the surimi.

[0038] Figure 4 Comparative Example 1, Example 1, and fish paste gel strength test graphs at the same heating temperature (35°C) but different heating times as Example 1;

[0039] Figure 5 Comparative Example 1, Example 3, and Example 3 with the same heating time (40 min) but different heating temperatures, showing the gel strength of the surimi.

[0040] Figure 6 Comparative Example 1, Example 3, and the same heating temperature (40°C) as Example 3, but with different heating times, are shown in the fish paste gel strength test graphs.

[0041] Figure 7 Comparison of rheological properties of Comparative Example 1 and Example 1 in the range of 20-90°C, where G' represents the storage modulus of the surimi and G” represents the loss modulus of the surimi.

[0042] Figure 8 Comparison of rheological properties of Comparative Example 1 and Example 3 in the range of 20-90°C, where G' represents the storage modulus of the surimi and G” represents the loss modulus of the surimi.

[0043] Figures 1-6 In this context, different lowercase letters represent P < 0.05. Detailed Implementation

[0044] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0045] All reagents used in the embodiments of this invention were purchased from commercial channels. Methods not mentioned are conventional experimental methods and will not be described in detail here.

[0046] Chickpea homogenization: Rinse plump, undamaged chickpeas three times with clean water, then transfer them to a beaker, submerge them in water, and soak overnight at 25°C. After soaking, rinse the chickpeas with water, place them on top and bottom of a double layer of gauze (the gauze and germination tray must be sterilized at high temperature before use), and germinate them in a dark, covered environment at 30°C for 24–48 hours. Wash the surface mucus off the sprouted chickpeas with clean water, wipe off the surface moisture, add deionized water at a chickpea to deionized water ratio of 1:1.5, mix, grind using a grinder, and filter through a 200-mesh filter cloth to obtain the sprouted chickpea homogenate, which is ready for use.

[0047] Germinated Brown Rice Homogenization: Rinse plump, unbroken brown rice grains three times with clean water, then transfer them to a beaker, submerge them in water, and soak at 36℃ for 9 hours. After soaking, rinse the brown rice with deionized water, then spread it evenly between two layers of gauze (the gauze and germination tray must be sterilized at high temperature before use), place it on the partition of the germination culture box, and put water at the bottom of the culture box to maintain the relative humidity of the brown rice ≥95% and ensure sufficient oxygen. Germinate in an open 37℃ constant temperature incubator for 36-48 hours, or until the sprouts reach a length of 2-3 mm. Wash the surface mucus of the germinated brown rice with clean water and wipe off the surface moisture. Mix the brown rice and deionized water at a mass ratio of 1:1.5, grind the mixture using a grinder, and filter it through a 200-mesh filter cloth to obtain the germinated brown rice homogenate for later use.

[0048] Example 1

[0049] A method for preparing a soft surimi gel product:

[0050] (1) Place 300g of fish paste into a chopper and chop it at 2000-3000 rpm for 1 minute. Add 2.5% salt evenly and chop at 2000-3000 rpm for 2 minutes until the fish paste is completely dispersed into a paste and has a certain viscosity. Finally, add 28.5g of sprouted chickpea paste evenly. You can also add oil and compound seasonings to enrich the flavor. Chop at 2000-3000 rpm for 5 minutes to further mix the paste and promote full contact between the fish paste and water. The temperature in the chopper should be kept below 4℃ throughout the chopping process.

[0051] (2) Shape the fish paste obtained in step (1) according to the shape requirements; taking fish intestines as an example, put the fish paste obtained by chopping into a self-sealing bag, and after degassing, squeeze it into a polyethylene food-grade plastic casing, and seal both ends of the casing with a U-shaped sealing machine.

[0052] (3) Heat the shaped fish paste at 35°C for 40 minutes, and then heat it at 90°C for 15 minutes after it gels.

[0053] (4) Place the cooked fish paste in crushed ice or ice water to cool to room temperature to obtain the soft fish paste gel product.

[0054] Example 2

[0055] A method for preparing a hard surimi gel product:

[0056] The heating temperature in step (3) of Example 1 was changed to 45°C, while other conditions and operations remained unchanged, and finally the hard surimi gel product was obtained.

[0057] Example 3

[0058] A method for preparing a soft surimi gel product:

[0059] (1) Place 300g of fish paste into a chopper and chop it at 2000-3000 rpm for 1 minute. Add 2.5% salt evenly and chop at 2000-3000 rpm for 2 minutes until the fish paste is completely dispersed into a paste and has a certain viscosity. Finally, add 28.5g of sprouted brown rice paste evenly. You can also add oil and compound seasonings to enrich the flavor. Chop at 2000-3000 rpm for 5 minutes to further mix the paste and promote full contact between the fish paste and water. The temperature in the chopper should be kept below 4℃ throughout the chopping process.

[0060] (2) Shape the fish paste obtained in step (1) according to the shape requirements; taking fish intestines as an example, put the fish paste obtained by chopping into a self-sealing bag, and after degassing, squeeze it into a polyethylene food-grade plastic casing, and seal both ends of the casing with a U-shaped sealing machine.

[0061] (3) Heat the shaped fish paste at 40°C for 40 minutes, and then heat it at 90°C for 15 minutes after it gels.

[0062] (4) Place the cooked fish paste in crushed ice or ice water to cool to room temperature to obtain the soft fish paste gel product.

[0063] Example 4

[0064] A method for preparing a hard surimi gel product:

[0065] The heating temperature in step (3) of Example 2 was changed to 45°C, while other conditions and operations remained unchanged, and finally the hard surimi gel product was obtained.

[0066] Comparative Example 1

[0067] A method for preparing a fish paste gel product:

[0068] Replace the germinated brown rice homogenate in Example 3 with an equal mass of ice water, while keeping other conditions and operations unchanged.

[0069] Comparative Example 2

[0070] Keeping the heating time of step (3) in Example 1 unchanged, the heating temperatures are set to 40°C, 50°C and 55°C respectively, and are referred to as comparative examples a, b and c respectively; keeping the heating temperature of step (3) in Example 1 at 35°C, the heating time is set to 20 min, 30 min, 50 min and 60 min respectively, and are referred to as comparative examples d, e, f and g respectively.

[0071] Comparative Example 3

[0072] Keeping the heating time of step (3) in Example 3 unchanged, the heating temperatures are set to 35°C, 50°C and 55°C respectively, and are referred to as Comparative Examples A, B and C respectively; keeping the heating temperature of step (3) in Example 3 at 40°C, the heating time is set to 20 min, 30 min, 50 min and 60 min respectively, and are referred to as Comparative Examples D, E, F and G respectively.

[0073] Comparative Example 4

[0074] The heating time for one stage of Comparative Example 1 was 40 min, and the heating temperatures were set to 35℃, 45℃, 50℃ and 55℃ respectively, and were denoted as Comparative Examples i, ii, iii and iv respectively; the heating temperature for one stage of step (3) of Comparative Example 1 was kept at 40℃, and the heating time was set to 20 min, 30 min, 50 min and 60 min respectively, and were denoted as Comparative Examples v, vi, ix and sept respectively.

[0075] The surimi gel products prepared in Comparative Example 1, Example 1, and Example 3 were cut into cylinders with a height of 10 mm. The brightness value L*, red-green value a*, and yellow-blue value b* were measured using a colorimeter. Six parallel measurements were taken for each group. The whiteness was calculated using the following formula: Whiteness = 100 - [(100 - L*)] 2 +a* 2 +b* 2 ] 1 / 2 The whiteness values ​​of each group were calculated, and the results are shown in Table 1.

[0076] Accurately weigh 5g of the fish intestine samples prepared in Comparative Example 1, Example 1, and Example 3, with a thickness of approximately 2mm in the center portion. Record the mass as M1. Wrap each sample in two layers of filter paper and place them in a 50mL centrifuge tube. Centrifuge at 5000rpm for 20min at 4℃. Weigh the centrifuged fish intestine sample and record the mass as M2. Each sample was repeated 5 times. The water-holding capacity of each group was calculated using the following formula: WHC = (M2 / M1) * 100%. The results are shown in Table 1.

[0077] The surimi gel products prepared in all the above examples and comparative examples were peeled off the intestines of the ribbonfish and cut into cylinders with a height of 25 mm. Their gel strength was measured using a TA-XT2i texture analyzer with a spherical probe (P / 5S), a pressure distance of 15 mm, and a measurement speed of 1 mm / s. The gel strength was expressed as the product of breaking force (g) and breaking distance (cm). At least six parallel samples were measured for each group, and the average result was taken. The gel strength of each group was calculated according to the following formula: gel strength (g·cm) = breaking force (g) × breaking distance (cm). The gel strengths of the surimi gel products prepared in Comparative Example 1, Example 1, and Example 3 are shown in Table 1.

[0078] Table 1 Results of tests on whiteness, water-holding capacity, and gel strength of surimi gel

[0079]

[0080] Regarding whiteness, as shown in Table 1, compared with Example 3, the whiteness of Example 1 decreased significantly, while the whiteness of Example 3 increased by 2.23% compared with Comparative Example 1. This may be because chickpeas are yellow in color, and their color effect is obvious, which increases b* (yellow-blue value) in the whiteness calculation formula, resulting in a decrease in whiteness value; while the whiteness value of Example 3 is slightly increased due to the scattering of undecomposed white starch particles in the germinated brown rice homogenate.

[0081] Regarding water retention, as shown in Table 1, the water retention of Examples 1 and 3 is higher than that of Comparative Example 1. This may be because the germinated grains contain undigested starch. During gelatinization, the starch granules absorb water and swell, resulting in higher water retention. This characteristic has a positive impact on the texture and mouthfeel of surimi gel products. Furthermore, starch gelatinization also helps improve the smoothness of the surimi product's texture, making it more elastic and chewy. This enhanced water retention not only helps improve the product's processing performance but also supports its ability to retain moisture and increase its moistness during cooking. Therefore, by combining specific germinated grains, a comprehensive improvement in the mouthfeel, texture, and water retention of surimi products can be achieved. This processing method not only enhances the product's manufacturing process but also provides consumers with a more delicious and diverse selection of surimi gel products.

[0082] Regarding gel strength, as shown in Table 1, the gel strength of Examples 1 and 3 at heating temperatures of 35°C and 40°C respectively is lower than that of Comparative Example 1. This may be because the grains produce a series of hydrolytic enzymes during germination, some of which are proteases, which hydrolyze the protein network structure of the surimi gel, thereby reducing the strength of the surimi gel.

[0083] The results of the fish paste gel strength test for Comparative Example 1 and the same heating time (40 min) as Comparative Example 1, but at different heating temperatures, are shown in the figure. Figure 1 The results of the fish paste gel strength test for Comparative Example 1 and at the same heating temperature (40℃) but different heating times are shown in the figure. Figure 2 .Depend on Figure 1 and Figure 2 It can be seen that when no sprouted grain homogenate is added, the fish paste has the best gelation effect when heated at 40℃ for 40 minutes.

[0084] Comparative Example 1, Example 1, and the same heating time (40 min) as Example 1, with different heating temperatures, show the results of the fish paste gel strength test. Figure 3 Comparative Example 1, Example 1, and the fish paste gel strength test results at the same heating temperature (35°C) but different heating times as Example 1 are shown below. Figure 4 Comparative Example 1, Example 3, and Example 3 (with the same heating time (40 min) but different heating temperatures) show the results of surimi gel strength testing. Figure 5 Comparative Example 1, Example 1, and the fish paste gel strength test results at the same heating temperature (40°C) but different heating times as Example 1 are shown below. Figure 6 .

[0085] Depend on Figure 3 and Figure 5 It was found that fish paste with sprouted chickpea homogenate and fish paste with sprouted brown rice homogenate showed decreased gel strength at 35℃ and 40℃, respectively, indicating that sprouted grains have a softening effect on fish paste gel. Furthermore, an increase in gel strength was observed under a heating condition of 45℃ for 40 minutes. Therefore, the desired gel softening or gel strengthening effect of fish paste gel with sprouted grains can be achieved by controlling the heating temperature for a specific period. Figure 4 and Figure 6 It can be seen that both the fish paste with sprouted chickpea homogenate and the fish paste with sprouted brown rice homogenate showed a decrease in gel strength after a heating time of 40 minutes, which is consistent with the above analysis results.

[0086] The results of comparing the rheological properties of Comparative Example 1 with those of Examples 1 and 3 in the range of 20–90°C are shown in the figures below. Figure 7 and Figure 8 ,Depend on Figure 7 It can be seen that the storage modulus (G') and loss modulus (G”) of the surimi in Example 1 are both lower than those in Comparative Example 1. G' is usually used as an indicator of heat-induced gelation of surimi, and this result indicates that Example 1 has a lower ability to form a gel. In addition, a decrease in G' was observed in both groups of samples at around 60°C. This is mainly because the enzymatic degradation of myofibrillar proteins in the surimi leads to the deterioration of the physical properties of the surimi gel at around 60°C. Temperature scanning results show that the addition of sprouted hawkbeak homogenate has an inhibitory effect on the formation of the surimi gel network.

[0087] Depend on Figure 8 It can be seen that within the temperature scanning range of 20 to 90°C, the final storage modulus (G') and loss modulus (G”) values ​​of Example 3 are both smaller than those of Comparative Example 1. In addition, Comparative Example 1 and Example 3 exhibited gel deterioration around 60°C and 50°C, respectively. This may be because the enzymes produced during the germination of brown rice and the enzymes contained in the surimi exert an enzymatic effect on the gel protein structure, inhibiting gelation. Moreover, 50°C is closer to the optimal temperature of the enzyme.

[0088] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on the differences from other embodiments. The same or similar parts between the various embodiments can be referred to each other.

[0089] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a surimi gel product with adjustable gel strength, characterized in that, Includes the following steps: (1) Under the condition of 0-4℃, the fish paste is chopped in a chopper at a speed of 2000~3000r / min for 1min, then chopped with salt for 2min after adding 2.5% salt evenly, and then chopped for 5min after adding sprouted grain homogenate at a ratio of 9.5% of the fish paste mass. The sprouted grain homogenate is sprouted chickpea homogenate or sprouted brown rice homogenate. (2) Shape the fish paste obtained in step (1) according to the required shape; (3) The shaped fish paste is heated to gelation according to the required gel strength, and then heated to maturity in a second stage; the second stage heating and maturation is carried out at 90°C for 15 minutes. When preparing soft surimi gel products, the heating temperature of the first stage is set according to the type of germinated grain homogenate added: when adding germinated chickpea homogenate, the heating temperature of the first stage is 35℃ and the heating time is 40min; when adding germinated brown rice homogenate, the heating temperature of the first stage is 40℃ and the heating time is 40min. When preparing a hard surimi gel product, the heating temperature for the first stage is 45℃ and the heating time is 40min; (4) Place the cooked fish paste in crushed ice or ice water to cool to room temperature to obtain the fish paste gel product.

2. The method for preparing a surimi gel product with adjustable gel strength according to claim 1, characterized in that, The surimi gel product is any one of fish intestines, fish balls, fish tofu, fish cakes, and fish cakes.

3. The method for preparing a surimi gel product with adjustable gel strength according to claim 1, characterized in that, Step (1) after salting also includes adding compound seasonings, oils, polysaccharides, milk powder or starch additives as needed.

4. The method for preparing a surimi gel product with adjustable gel strength according to claim 1, characterized in that, The sprouted chickpea homogenate was prepared by the following method: (51) Rinse the plump, undamaged chickpeas three times with clean water, and then soak them overnight at room temperature of 25°C. (52) Rinse the soaked chickpeas with water, place them on top of each other in a double layer of sterilized gauze, and germinate them in a dark, sealed environment at 30°C for 24-48 hours. (53) Wash the surface mucus of the sprouted chickpeas with clean water and wipe off the surface moisture. Add deionized water at a mass ratio of 1:1.5 and mix. Grind and filter through 200 mesh to obtain sprouted chickpea homogenate.

5. The method for preparing a surimi gel product with adjustable gel strength according to claim 1, characterized in that, The germinated brown rice homogenate was prepared by the following method: (61) Rinse the plump, unbroken brown rice three times with clean water, then soak it in water at 36°C for 9 hours; (62) After soaking the brown rice, wash it with deionized water and spread it evenly between two layers of gauze that have been sterilized at high temperature. Under the conditions of humidity ≥95% and sufficient oxygen, germinate at a constant temperature of 37℃ for 36~48h. Stop germination when the sprouts are 2~3mm long. (63) Wash the surface mucus of the sprouted brown rice with clean water and wipe off the surface moisture. Add deionized water at a mass ratio of 1:1.5 between brown rice and deionized water, mix, grind, and filter through a 200-mesh filter to obtain the sprouted brown rice homogenate.

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