Processing method for improving storage stability of coarse cereals

Abstract

The invention relates to a processing method for improving storage stability of coarse cereals, and belongs to the technical field of food processing. The method comprises the following steps: husking coarse cereal raw materials, soaking the husked coarse cereal raw materials in a protease solution, carrying out primary inactivation of lipase, removing the enzyme solution, drying, controlling the water content of the raw materials, and finally carrying out radio frequency treatment on the coarse cereals, so that the lipase activity can be effectively reduced, the storage stability of the coarse cereals can be improved, and the loss of nutrient substances can be reduced. According to the treatment method disclosed by the invention, the lipase activity in the coarse cereals can be remarkably reduced, the enzyme deactivation rate reaches 95%, the fatty acid value after the coarse cereals are stored for 30 days is reduced by 32%-73%, and the storage stability of the coarse cereals is remarkably improved. Compared with traditional heat treatment, the processing method can significantly reduce the loss of beneficial components such as phenols in the coarse cereals. The treatment method is good in heating uniformity, simple and rapid in process, high in applicability and wide in application prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and relates to a processing method for improving the storage stability of grains. Background Art

[0002] In recent years, my country's grain production has developed steadily, and the per capita grain possession is higher than the international safety line. At the same time, the safe storage of surplus grains and grains faces challenges. Like grains, grains have poor storage stability and are prone to rancidity and deterioration during storage, producing an unpleasant rancid smell. In addition, the contamination of insects and fungi, as well as inappropriate storage conditions, greatly reduce the application value of grains and their further development. In addition, because grains contain a variety of endogenous lipases, peroxidases and lipoxygenases, lipid oxidation and hydrolysis rancidity occur. For example, endogenous lipases will hydrolyze fat in grains to produce free fatty acids, greatly reducing the nutritional value and storage stability of grains.

[0003] At present, in order to improve the storage stability of grains, different methods are used, such as ohmic heating, hydrothermal heating and microwave heating for lipase inactivation. However, these methods are usually inefficient, have great quality damage and uneven processing.

[0004] Radio frequency is an emerging technology that uses electromagnetic waves to cause molecular friction between water molecules inside grains, generating heat. Compared with traditional heating, ohmic heating, and microwave heating, radio frequency heating greatly shortens the heating time, and has a greater penetration depth and a more uniform electromagnetic field pattern, making it more suitable for large-scale industrial processing. However, the uniformity of radio frequency heating limits its application in reality, and heat treatment will cause loss of nutrients in the raw materials.

[0005] As a non-thermal processing method, enzymatic stabilization treatment utilizes the specific hydrolysis effect of certain proteases on lipase, causing damage or even disintegration of the lipase protein peptide chain, resulting in its irreversible inactivation, thereby preventing enzymatic rancidity. Its conditions are mild and can preserve the nutrients in grains to a great extent. However, this technology still has the problems of low enzyme inactivation efficiency and poor effect.

[0006] Therefore, it is necessary to develop a new method to improve the storage stability of grains. Summary of the invention

[0007] In order to solve the problem that the prior art has a poor enzyme inactivation effect on miscellaneous grains and improve the storage stability of miscellaneous grains, the present invention provides a processing method for improving the storage stability of miscellaneous grains, which can quickly and significantly reduce the lipase activity of the miscellaneous grains and extend the storage period of the miscellaneous grains.

[0008] To achieve the above object, the present invention adopts the following technical solutions:

[0009] The first aspect of the present invention provides a processing method for improving the storage stability of grains, comprising the following steps:

[0010] S1. Enzymatic treatment: After shelling, the grains are soaked in a protease solution;

[0011] S2. Drying treatment: solid-liquid separation to remove the enzyme solution, and drying the solid phase raw material after enzyme removal to a suitable water content;

[0012] S3 RF treatment: The grains after drying in step S2 are placed between RF plates for RF treatment;

[0013] S4. Cooling treatment: cool the grains after radio frequency treatment to room temperature.

[0014] Furthermore, in step S1, the protease includes papain, alkaline protease and trypsin.

[0015] In some preferred embodiments, in step S1, the protease is alkaline protease;

[0016] Furthermore, in step S1, the enzymatic hydrolysis reaction time is 30 to 120 min; in some preferred embodiments, the enzymatic hydrolysis reaction time is 45 to 90 min.

[0017] Furthermore, in step S1, the enzyme content in the protease solution is 5 to 30 mg / g.

[0018] In some preferred embodiments, in step S1, the material-liquid ratio of the miscellaneous cereals to the protease solution is 1:1-1:3.

[0019] Furthermore, in step S2, the moisture content is controlled at 11% to 16% during the drying process.

[0020] Furthermore, step S3 includes a preheating step and a heat preservation step;

[0021] Furthermore, in the preheating step, the temperature is heated to a target temperature of 85°C to 115°C.

[0022] In some embodiments of the present invention, the insulation step of step S3 is maintained at the target temperature for 0 to 30 minutes; preferably, the maintenance time is 5 to 30 minutes.

[0023] Furthermore, the radio frequency system has a built-in hot air auxiliary system; hot air auxiliary treatment is used in the radio frequency treatment process in step S3. Furthermore, hot air auxiliary treatment is used in the heat preservation process to better maintain the temperature at the target temperature.

[0024] Furthermore, the miscellaneous grains include but are not limited to one or a combination of millet, buckwheat, and oats.

[0025] In some embodiments of the present invention, in step S2, solid-liquid separation is performed by filtration or centrifugation.

[0026] In some embodiments, the processing method for improving the storage stability of grains of the present invention comprises the following steps:

[0027] (1) Enzymatic treatment: soak the shelled grain raw materials in a protease solution;

[0028] (2) Drying treatment: remove the enzyme solution and dry the raw materials after enzyme removal. The optimal moisture content of the grains after drying is 11% to 16%;

[0029] (3) Radio frequency treatment: The dried grains are placed in a container and placed between radio frequency plates equipped with a hot air system for radio frequency treatment. After heating for a certain period of time, the hot air system is turned on to add hot air to remove moisture from the sample surface. When the sample reaches the target temperature, it is maintained at this temperature through intermittent radio frequency heating; the target temperature is 85°C to 115°C, and the time to maintain this temperature is 5 to 30 minutes.

[0030] Beneficial effects of the present invention:

[0031] (1) The enzyme method combined with hot air assisted radio frequency technology adopted in the present invention can significantly reduce the activity of lipase in cereals, and the enzyme inactivation rate can reach 95%, which can effectively slow down the quality decline of cereals and extend the storage time of cereals; and has almost no damage to the content of basic components of the sample.

[0032] (2) Compared with the traditional heat treatment, the processing method adopted by the present invention has a very obvious inhibitory effect on the rancidity of grains. Enzymatic hydrolysis before heat treatment can achieve a 30% to 50% enzyme inactivation effect, which can effectively slow down the increase of fatty acid value of grains during heat treatment and reduce the loss of nutrients. Compared with the traditional method, the total phenol content is retained to the greatest extent.

[0033] (3) Compared with the traditional heating method, the method of the present invention can control the temperature and humidity of the grains with the assistance of hot air, and heat them evenly to avoid local overheating or overcooling. Pests and microorganisms in the grains can be killed in a short time, extending the shelf life of the grains. In addition, hot air assistance can further reduce the residual moisture in the grains and reduce the possibility of mold growth.

[0034] (4) Compared with the traditional heating method, the processing method of the present invention has higher heating efficiency, better drying effect, relatively low energy consumption, reduced environmental pollution, and is a more environmentally friendly processing method. At the same time, the protease used in the enzymatic hydrolysis is harmless and easy to remove, ensuring the safety of the processing process and no reagent pollution.

[0035] (5) The enzyme method combined with hot air assisted radio frequency technology adopted in the present invention has the advantages of fast heating and low energy consumption, and is suitable for industrial production. It can realize efficient and large-scale enzyme inactivation of grains, and provide strong support for the industrial development of the grain industry. DETAILED DESCRIPTION

[0036] In order to make the above-mentioned purposes, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification. In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention can also be implemented in other ways different from those described herein, and those skilled in the art can make similar generalizations without violating the connotation of the present invention, so the present invention is not limited by the specific embodiments disclosed below.

[0037] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0038] The lipase activity was determined according to the national standard GB / T 5523-2008 “Determination of lipase activity of grains and oilseeds for inspection of grains and oils” and was expressed as relative enzyme activity before and after treatment.

[0039] The fatty acid value was extracted and determined by the petroleum ether method in accordance with the national standard GB / T 5510-2011 “Determination of fatty acid value of grains and oils in grain and oil inspection”.

[0040] Example 1

[0041] This embodiment explores the effect of the hot air auxiliary system on the radio frequency processing of Xiaomi, including the following steps:

[0042] (1) Enzymatic treatment: a certain amount of dehulled millet was soaked in an alkaline protease solution with a solid-liquid ratio of 1:1.5; the amount of enzyme added was 20 mg / g; the enzymatic reaction time was 60 min;

[0043] (2) Drying treatment: removing the enzyme solution and drying the raw material after the enzyme removal until the moisture content of the millet is 14%;

[0044] (3) Radio frequency treatment: The dried millet was placed in a container and heated to 95°C in a radio frequency chamber without a hot air system for 10 min; and placed between radio frequency plates equipped with a hot air system for radio frequency treatment. After heating for 5 min, the hot air system was turned on to add hot air to remove moisture from the sample surface. When the sample reached 95°C, it was kept at this temperature for 10 min by intermittent radio frequency heating.

[0045] (4) Cooling treatment: Immediately take out the millet after RF treatment, spread it flat, and quickly cool it to room temperature.

[0046] The results showed that when the enzymatic method of the present invention was combined with hot air assisted radio frequency treatment, it took 7.65 min to heat up to 95°C, the heating rate was 8.83°C / min, the relative enzyme activity of millet lipase was 5.70%, and the enzyme inactivation rate was 94.30%.

[0047] In contrast, without the assistance of hot air, it took 11.38 minutes to heat up to 95°C, with a heating rate of 5.70°C / min, and the enzyme inactivation rate of millet only reached 87.36%.

[0048] Example 2

[0049] This example explores the effects of different proteases on enzymatic treatment of millet, including 3 groups of experiments:

[0050] A certain amount of shelled millet was soaked in papain, alkaline protease and trypsin solutions respectively, with a solid-liquid ratio of 1:1.5; the amount of enzyme added was 20 mg / g; the enzymatic reaction time was set to 60 min, and the enzyme solution was removed after the reaction.

[0051] Table 1 Enzyme inactivation effect and storage stability after treatment with different proteases

[0052]

[0053] As shown in Table 1, the inactivation rates of millet lipase after treatment with papain, alkaline protease and trypsin were 33.18%, 39.73% and 27.68% respectively. Among the three, alkaline protease had the best inactivation effect and the best storage stability.

[0054] Example 3

[0055] This example explores the effects of different treatment times on the enzymatic treatment of millet, including 5 groups of experiments:

[0056] A certain amount of shelled millet was soaked in alkaline protease solution with a solid-liquid ratio of 1:1.5; the amount of enzyme added was 20 mg / g; the enzymatic reaction time was set to 30 min, 45 min, 60 min, 75 min, and 90 min, respectively. After the reaction, the enzyme solution was removed.

[0057] Table 2 Enzyme inactivation effect and storage stability under different treatment times

[0058]

[0059]

[0060] As shown in Table 2, after being treated with alkaline protease for 45 minutes to 90 minutes, the enzyme inactivation rate can reach 40.02%, and the fatty acid values ​​have similar changes after storage for 30 days.

[0061] Example 4

[0062] This example explores the effects of different material-liquid ratios on the enzymatic treatment of millet, including 6 groups of experiments:

[0063] A certain amount of shelled millet was soaked in alkaline protease solution, and the solid-liquid ratio was 1:0.5, 1:1, 1:1.5, 1:2, 1:3 respectively; the amount of enzyme added was 20 mg / g; the enzymatic reaction time was 60 min, and the enzyme solution was removed after the reaction.

[0064] Table 3 Enzyme inactivation effect and storage stability under different solid-liquid ratios of enzyme method

[0065]

[0066] As shown in Table 3, alkaline protease can achieve a certain enzyme inactivation effect after being treated with different solid-liquid ratios. The enzyme inactivation effect is better when the solid-liquid ratio is 1:1.5-3. When the solid-liquid ratio is too high, the lipase activity hardly changes and even reduces the enzyme inactivation effect.

[0067] Example 5

[0068] This example explores the effects of different enzyme addition amounts on enzymatic treatment of millet, including 5 groups of experiments:

[0069] A certain amount of shelled millet was soaked in alkaline protease solution with a solid-liquid ratio of 1:1.5; the amount of enzyme added was 5 mg / g, 10 mg / g, 15 mg / g, 20 mg / g, and 30 mg / g respectively; the enzymatic reaction time was 60 min, and the enzyme solution was removed after the reaction.

[0070] Table 4 Enzyme inactivation effect and storage stability of different enzyme addition amounts during enzymatic treatment

[0071]

[0072] As shown in Table 4, when the added enzyme amount was 5 mg / g, 20 mg / g and 30 mg / g, the enzyme inactivation rates were 29.82%, 39.73% and 41.24% respectively. When the added enzyme amount reached 20 mg / g, the enzyme inactivation effect was better and the storage stability was good.

[0073] Example 6

[0074] This example explores the effect of different water contents on the radio frequency treatment effect:

[0075] (1) Enzymatic treatment: a certain amount of dehulled millet was soaked in an alkaline protease solution with a solid-liquid ratio of 1:1.5; the amount of enzyme added was 20 mg / g; the enzymatic reaction time was 60 min;

[0076] (2) Drying treatment: removing the enzyme solution and drying the raw materials after enzyme removal, and the final moisture content of the millet was 10%, 12%, 14%, 16%, and 18%, respectively;

[0077] (3) Radio frequency treatment: The dried millet is placed in a container and placed between radio frequency plates equipped with a hot air system for radio frequency treatment. After heating for 5 min, the hot air system is turned on to add hot air to remove moisture on the sample surface. When the sample reaches 95°C, it is kept at this temperature for 10 min by intermittent radio frequency heating.

[0078] (4) Cooling treatment: Immediately take out the millet after RF treatment, spread it flat, and quickly cool it to room temperature.

[0079] The results showed that when the shelled millet was dried to a moisture content of 10%, the relative enzyme activity of the millet was 14.79% after radio frequency treatment. When the millet moisture content was 12%, the relative enzyme activity was 9.83% after radio frequency treatment. When the millet moisture content was 14%, the relative enzyme activity was 5.70% after radio frequency treatment. When the millet moisture content was 16%, the relative enzyme activity was 5.81% after radio frequency treatment. When the millet moisture content was 18%, the relative enzyme activity was 10.5% after radio frequency treatment. Therefore, the best treatment effect was achieved when the millet was dried to a moisture content of 14% to 16%. When the moisture content was too high, the energy used by radio frequency to remove moisture increased, thereby reducing the energy used to inactivate the enzyme, and high moisture content would also increase the activity of lipase.

[0080] Example 7

[0081] This example explores the effects of different temperatures on RF processing effects:

[0082] (1) Enzymatic treatment: a certain amount of dehulled millet was soaked in an alkaline protease solution with a solid-liquid ratio of 1:1.5; the amount of enzyme added was 20 mg / g; the enzymatic reaction time was 60 min;

[0083] (2) Drying treatment: removing the enzyme solution and drying the raw materials after enzyme removal, and the final moisture content of the millet is 14%;

[0084] (3) Radio frequency treatment: The dried millet is placed in a container and placed between radio frequency plates equipped with a hot air system for radio frequency treatment. After heating for 5 minutes, the hot air system is turned on to add hot air to remove moisture on the sample surface. The target temperature is set at 85°C, 95°C, 105°C, and 110°C and maintained at this temperature for 10 minutes through intermittent radio frequency heating.

[0085] (4) Cooling treatment: Immediately take out the millet after RF treatment, spread it flat, and quickly cool it to room temperature.

[0086] Table 5 Enzyme inactivation effect and storage stability after treatment with different radio frequency temperatures

[0087]

[0088] It can be seen from Table 5 that with the increase of RF temperature, the relative enzyme activity of millet gradually decreased to 17.03%, and the change was slow after 95°C, and the storage stability was significantly improved. Although the enzyme inactivation effect of millet will also increase with the increase of temperature, the water content of millet is too low after 105°C, the surface of millet is hard, easy to break, and the texture is poor. The best RF temperature is 85°C ~ 105°C.

[0089] Example 8

[0090] This example explores the effect of different holding times on the RF treatment effect, including 3 groups of experiments:

[0091] (1) Enzymatic treatment: a certain amount of dehulled millet was soaked in an alkaline protease solution with a solid-liquid ratio of 1:1.5; the amount of enzyme added was 20 mg / g; the enzymatic reaction time was 60 min;

[0092] (2) Drying treatment: removing the enzyme solution and drying the raw materials after enzyme removal, and the final moisture content of the millet is 14%;

[0093] (3) Radio frequency treatment: The dried millet was placed in a container and placed between radio frequency plates equipped with a hot air system for radio frequency treatment. After heating for 5 min, the hot air system was turned on to add hot air to remove moisture from the sample surface. The target temperature was set at 95 °C and maintained at this temperature for 0 min, 10 min, and 20 min respectively through intermittent radio frequency heating.

[0094] (4) Cooling treatment: Take out the grains after RF treatment immediately, spread them flat, and quickly cool them to room temperature.

[0095] Table 6 Enzyme inactivation effect and storage stability at different holding times under radio frequency

[0096]

[0097] It can be seen from Table 5 that with the increase of the insulation time, the relative enzyme activity of millet gradually decreased to 17.38%. When the insulation time was 0 min, the enzyme inactivation rate could reach 89.27%. When the insulation time was 10 min to 20 min, the enzyme inactivation effect of radio frequency was good, reaching about 95%.

[0098] Example 9

[0099] This example explores the treatment effect of this method on different grains, and selects common millet, oats and buckwheat, including 3 groups of experiments:

[0100] (1) Enzymatic treatment: a certain amount of shelled oats, buckwheat and millet were soaked in an alkaline protease solution with a solid-liquid ratio of 1:1.5; the amount of enzyme added was 20 mg / g; the enzymatic reaction time was 60 min;

[0101] (2) Drying treatment: removing the enzyme solution and drying the raw materials after enzyme removal until the moisture content of the grains is 14%;

[0102] (3) Radio frequency treatment: The dried grains are placed in a container and placed between radio frequency plates equipped with a hot air system for radio frequency treatment. After heating for 5 minutes, the hot air system is turned on to add hot air to remove moisture on the sample surface. When the sample reaches 95°C, it is kept at this temperature for 10 minutes by intermittent radio frequency heating.

[0103] (4) Cooling treatment: Immediately take out the millet after RF treatment, spread it flat, and quickly cool it to room temperature.

[0104] Table 7 Effect of enzyme method combined with radio frequency treatment on enzyme inactivation of different grains

[0105]

[0106] As shown in Table 7, this method is widely applicable and has good enzyme inactivation effects on millet, buckwheat and oats, with the enzyme inactivation rate reaching more than 90%.

[0107] Comparative Example 1

[0108] Take a certain amount of shelled millet and store it at room temperature in a ziplock bag without any processing.

[0109] Comparative Example 2

[0110] Compared with Example 1, this comparative example discards the enzymatic treatment step, directly replenishes water and performs radio frequency treatment:

[0111] For the shelled millet, no enzyme treatment is performed. The water in the ziplock bag is added to 14%, and after a period of balancing, it is placed in a container and placed between the radio frequency plates equipped with a hot air system for radio frequency treatment. After heating for 5 minutes, the hot air system is turned on to add hot air to remove the moisture on the sample surface. When the sample reaches 95°C, it is kept at this temperature for 10 minutes through intermittent radio frequency heating. The grains treated with radio frequency are immediately taken out, laid flat, and quickly cooled to room temperature.

[0112] Comparative Example 3

[0113] Microwave treatment: Weigh a certain amount of shelled millet for microwave treatment, with a power of 650 W and a heating time of 60 s.

[0114] Table 8 Enzyme inactivation effect and storage stability of millet under different treatments

[0115]

[0116] As shown in Table 8, by comparing Example 1, Example 2 and Comparative Example 2, it can be seen that it is difficult to achieve the best enzyme inactivation effect and storage stability by using either radio frequency or enzymatic treatment alone, and the added hot air auxiliary system can blow away the moisture on the surface of the raw materials, accelerate drying, improve the uniformity of radio frequency heating, and easily maintain a temperature to prevent damage to the raw materials caused by continuous temperature increases.

[0117] Comparing Example 1, Example 2, Comparative Example 2 and Comparative Example 3, it can be seen that the total phenol content in millet is almost unchanged after enzymatic treatment, but the enzyme inactivation rate is only 39.73%, which is a poor effect; after microwave heating treatment, the enzyme inactivation effect is good, but the total phenol content of millet decreases significantly, and the nutritional value of millet is greatly lost. This method can achieve a better enzyme inactivation effect and reduce the loss of beneficial substances. In addition, the present invention performs enzyme inactivation treatment on coarse grains twice in succession. After the enzyme is first inactivated by the enzyme method, the increase in acid value can be reduced in the subsequent heat treatment process, thereby protecting the quality of the raw materials to the greatest extent.

[0118] In summary, the present invention adopts enzymatic treatment combined with radio frequency technology and assisted by a hot air system, which can not only play a drying role, but also improve the heating efficiency and uniformity of radio frequency, enhance the enzyme inactivation effect of radio frequency, reduce the loss of raw material nutrients, and improve the storage stability of grains. The treatment method of the present invention can significantly reduce the lipase activity in grains, the enzyme inactivation rate reaches 95%, the fatty acid value after 30d storage is reduced by 32% to 73%, and the storage stability of grains is greatly improved. Compared with traditional heat treatment, this processing method can significantly reduce the loss of beneficial ingredients such as phenols in grains, and the process is simple, rapid, and the heating is uniform, avoiding local overheating or overcooling. With the assistance of a hot air system, the drying of raw materials can be accelerated, pests and microorganisms in grains can be killed, the residual moisture in grains can be further reduced, the possibility of mold growth can be reduced, and the shelf life of grains can be extended.

[0119] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A processing method for improving the storage stability of grains, characterized in that: The following steps are involved: S1. Enzymatic treatment: After shelling, the grains are soaked in a protease solution; S2. Drying treatment: solid-liquid separation to remove the enzyme solution, and drying the separated solid phase; S3 RF treatment: The grains after drying in step S2 are placed between RF plates for RF treatment; S4. Cooling treatment: cool the grains after radio frequency treatment to room temperature.

2. The processing method for improving the storage stability of grains according to claim 1, characterized in that: In step S1, the protease includes papain, alkaline protease and trypsin.

3. The processing method for improving the storage stability of grains according to claim 2, characterized in that: In step S1, the protease is alkaline protease.

4. The processing method for improving the storage stability of grains according to claim 1, characterized in that: In step S1, the enzymatic hydrolysis reaction time is 45 to 90 minutes.

5. The processing method for improving the storage stability of grains according to claim 1, characterized in that: In step S1, the enzyme content in the protease solution is 5 to 30 mg / g; And / or, the material-liquid ratio of the miscellaneous cereals to the protease solution is 1:1-1:

3.

6. The processing method for improving the storage stability of grains according to claim 1, characterized in that: In step S2, the moisture content is controlled at 11% to 16% during the drying process.

7. The processing method for improving the storage stability of grains according to claim 1, characterized in that: Step S3 includes a preheating step and a heat preservation step; During the preheating stage, heat to the target temperature of 85℃~115℃.

8. The processing method for improving the storage stability of grains according to claim 7, characterized in that: The heat preservation step of step S3 is maintained at the target temperature for 0 to 30 minutes.

9. The processing method for improving the storage stability of grains according to claim 1, characterized in that: The radio frequency system has a built-in hot air auxiliary system; hot air auxiliary processing is used during the radio frequency processing in step S3.

10. The processing method for improving storage stability of grains according to claim 1, characterized in that: The miscellaneous grains include but are not limited to one or a combination of millet, buckwheat, and oats.

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