Method for processing legume seeds

Abstract

FIELD: food industry.SUBSTANCE: food industry, namely technology of processing the seeds of leguminous plants. Invention which can be used in the preparation of minced meat systems, in the production of sausages, semi-finished products and meat products, as well as beverages and confectionery. The method for processing legume seeds includes soaking the seeds while heating them in an aqueous solution of sodium chloride, then separating the seeds, grinding, replacing the aqueous solution of sodium chloride, hydrothermal treatment, cooling, and separating the resulting suspension into solid and liquid fractions by filtration. Duration of soaking in an aqueous solution of sodium chloride in a ratio of plant material and solution of 1:2…1:20 at 20…80° is 0.25…5 h, the concentration of the aqueous solution of sodium chloride is 0.1…1% by weight Hydrothermal treatment is carried out at a temperature of 50…90 °C for 10…180 min.EFFECT: enables production of legume seed processing products with a high concentration of protein substances.9 cl, 10 ex

Description

[0001] Field of technology to which the invention relates The present invention relates to the food industry, namely to the technology of processing the seeds of leguminous plants, and can be used in the preparation of minced meat systems, in the production of sausages, semi-finished products and meat products, as well as beverages and confectionery.

[0002] Technology Level

[0003] Invention RU 2232517 describes a method for preparing a soy food base, which is a soybean processing product obtained by mixing soybeans with water, followed by grinding them, producing a soy suspension, heating it to a temperature of at least 120°C, and then maintaining it at this temperature, deodorizing, and cooling. A disadvantage of this method is the use of high processing temperatures, leading to loss and significant degradation of protein substances.

[0004] Invention US 2024367176 proposes immersing soybeans in warm water at 40°C to produce primary pulp for processing high-starch beans. Grinding the primary pulp with warm water to produce heated secondary pulp. Heating the soybeans or primary pulp to a temperature of 70°C or higher before or simultaneously with grinding to deactivate enzymes with heat. Further separation into liquid and solid fractions occurs in a pressing device. A disadvantage is the resulting product has a high moisture content, which reduces shelf life.

[0005] Invention CN 1320861, to produce a soybean product, soybeans are soaked in seawater at a temperature above 50°C for at least 8 hours, dried, ground, mixed with seawater and freshwater, and then subjected to five repeated cycles of heating to 100°C, cooling in seawater at 50°C, and then heating to at least 80°C, drying, cleaning, and forming. A disadvantage is the resulting product has a high moisture content, which reduces shelf life, and the lengthy heating period also reduces the product's protein quality.

[0006] Invention RU 2264737 describes a method for producing a protein product by processing legume seeds. According to this method, chickpea grains are germinated for 3-4 days until the sprouts reach a length of 7-10 mm, then ground in hot water without air, fermented for 3 hours, then heated to 85-92°C for 3-5 minutes and separated by filtration into a protein emulsion product and an insoluble fraction. A disadvantage of this method is protein loss during fermentation.

[0007] Invention RU 2524540 discloses a method for enriching legume seeds, specifically chickpeas, with bioavailable forms of iodine and selenium by soaking the seeds in solutions of potassium iodide and sodium selenite at concentrations of 0.225 and 0.1 g / L, respectively, followed by germination at a temperature of 20-25°C for three days until the sprouts reach a length of 4-5 mm. A disadvantage of this method is that the concentration of these microelements in the resulting legume-processed products is insufficient for widespread use in the production of functional foods.

[0008] The method for processing chickpea raw materials described in invention RU 2355176 consists in that chickpea seeds are soaked in a buffered aqueous solution at a temperature of 30-35°C and a pH of 7.0-7.5, containing 0.5-1% ammonium sulfate and 0.10-0.35% hydrogen peroxide for 1.5 hours, then washed with running water, homogenized in a grinding and cooking apparatus, kept for 10 minutes at a temperature of 30-35°C until a suspension with a particle size of no more than 50 μm is obtained, after which the phases of the suspension are separated, and the solid fraction is subjected to sublimation to obtain a dry product. The disadvantages of this method include the oxidation of starch, the need to use tannin to stabilize proteins, and the high cost of freeze-drying used to obtain the dry product.

[0009] The closest method, considered a prototype, is described in invention RU 2629995. According to this method, chickpea seeds, pre-treated with a 0.01% potassium permanganate solution and ultraviolet radiation, are soaked in a water-salt solution for 16 hours at 45-50°C. The resulting solid fraction is kept for 2 hours at 50°C in a 0.25% sodium chloride solution, then filtered, covered with a fresh portion of the solution, kept for another 2 hours at 50°C, and combined with the previously obtained water-salt filtrate and liquid fraction. The resulting mixture is boiled with steam under pressure for 18 minutes at a temperature of 105°C, cooled to 20°C, and separated into liquid and solid fractions. The disadvantages of this method include the significant duration of the technological cycle and the use of high-temperature heating, which leads to the loss of protein substances.

[0010] Disclosure of the essence of the invention

[0011] The technical problem is the low concentration of protein substances and the lack of micronutrients in the protein ingredients of legumes.

[0012] The technical result of the invention is the production of legume seed processing products with a high concentration of protein substances and the possibility of enrichment with micronutrients.

[0013] The technical solution is achieved by soaking legume seeds (hereinafter, legumes refer to crops individually or in combination) in an aqueous solution of sodium chloride with a concentration of 0.1...1% by weight in a weight ratio of plant material to solution of 1:2...1:20, maintaining for 0.25...5 hours at a temperature of 20...80°C, followed by draining the solution, separating the seeds, grinding, adding new ones, and hydrothermal treatment at a temperature of 50...90°C for 10...180 min and separating by filtration into liquid and solid fractions. The resulting products are cooled to 10...30°C. There is no waste from legume seed processing.

[0014] One of the options for increasing shelf life and ensuring microbiological safety is pasteurization of the liquid fraction, which is a protein-carbohydrate complex of legumes, for 5...25 minutes at a temperature of 80...90°C.

[0015] The solid fraction is a legume structure of pasty consistency and to increase its shelf life and ensure microbiological safety, it is possible to use ultraviolet radiation treatment until the radiation dose reaches 70...120 kJ / m3. 2 .

[0016] The obtained legume processing products are stored at a temperature of 0…4°C for 7 days and during this time can be used in the production of food products.

[0017] Due to the impossibility of long-term storage and the need to strictly maintain transportation conditions for liquid and pasty legume processed products, spray and microwave drying are proposed as an option for their concentration and conversion into powder form. The protein-carbohydrate complex of legumes is spray-dried at an inlet air temperature of 120–200°C until a moisture content of no more than 11% is achieved. Microwave drying of legume structurates is carried out at temperatures from 60 to 110°C until particles with a moisture content of 4–15% are obtained.

[0018] Another option is to pre-treat the beans with ultraviolet radiation to achieve an irradiation dose of 80-150 kJ / m 2 .

[0019] Another option is to use microwave vacuum drying of legume structured products to accelerate moisture removal, rapidly cool the product after processing, and prevent microbial growth during cooling. In this case, microwave drying is carried out under vacuum at a vacuum level of 1–0.05 bar.

[0020] Another option is to pre-germinate legume seeds before soaking them in a sodium chloride solution to increase the protein content of the finished product. Germination is carried out using hydroponic systems at a temperature of 15-30°C for 2-4 days until the shoots reach a length of 3-8 mm.

[0021] The protein-carbohydrate complex and concentrated legume structure obtained in this way are powdered products with a protein content of 40-70% by weight and 15-25% by weight, respectively. These products are stored at a temperature of no more than 25°C and a relative humidity of no more than 75% for 12 months.

[0022] Another option is to soak legume seeds before germination in aqueous solutions of potassium iodide and sodium selenite at concentrations of 0.005–0.11% by weight and 0.004–1% by weight, respectively, for 0.5–72 hours. This option is intended to enrich legume products with iodine and selenium for subsequent use in the production of functional foods.

[0023] The protein-carbohydrate complex and enriched concentrated legume structure obtained in this way are powdered products with a protein content of 4-70% by weight and 15-25% by weight, respectively. These products are stored at a temperature of no more than 25°C and a relative humidity of no more than 75% for 12 months. Implementation of the invention

[0024] Example for option 1:

[0025] Pea seeds weighing 1 kg are placed in a uniform layer inside the working chamber of a belt-type ultraviolet treatment unit. Treatment is continued until a irradiation dose of 150 kJ / m is reached. 2 .

[0026] Ultraviolet-treated pea seeds are placed in a cooking apparatus and soaked in 20 kg of a 0.1% wt. aqueous sodium chloride solution at 80°C for 5 hours. The sodium chloride solution is then drained, and the remaining seeds are ground in a cutter, placed in a reactor, and soaked in a 0.1% wt. aqueous sodium chloride solution. The seeds are then boiled in the sodium chloride solution for 10 minutes at 90°C. After completion of the heat treatment, the product is spontaneously cooled to 20°C, and the liquid and solid fractions are separated by centrifugation.

[0027] The liquid fraction, namely the pea protein-carbohydrate complex, is dried by spray drying at a temperature of 200°C.

[0028] The solid fraction, namely pea structurate, is dried by microwave drying at a temperature of 110°C until the moisture content reaches 4% and is sent for storage in a sealed container at a temperature of 0-25°C.

[0029] Protein-carbohydrate complex and pea structure concentrated are powdered products with a protein content of 40% and 15%, respectively.

[0030] Example for option 2:

[0031] 4 kg of lentil seeds are placed in a cooking apparatus and soaked in 8 kg of a 1% sodium chloride aqueous solution at 30°C for 0.25 hours. The sodium chloride solution is then drained, and the remaining seeds are ground in a cutter, placed in a reactor, and soaked in a 1% sodium chloride solution. The mixture is then boiled for 10 minutes at 90°C. After completion of the heat treatment, the product is spontaneously cooled to 20°C, and the liquid and solid fractions are separated by centrifugation.

[0032] The liquid fraction, namely the lentil protein-carbohydrate complex, is dried by spray drying at a temperature of 120°C.

[0033] The solid fraction, namely lentil structurate, is dried by microwave drying at a temperature of 60°C until the moisture content reaches 15% and is stored at a temperature of 0-25°C.

[0034] Protein-carbohydrate complex and concentrated lentil structure are powdered products with a protein content of 42% and 16%, respectively.

[0035] Example for option 3:

[0036] Red bean seeds weighing 5 kg are placed in a uniform layer inside the processing chamber of a belt-type ultraviolet treatment unit. Treatment is continued until a irradiation dose of 80 kJ / m is reached. 2, placed in a cooking apparatus and filled with an aqueous solution of sodium chloride with a concentration of 1% by weight in an amount of 10 kg at a temperature of 30 ° C for 0.25 hours, after which the sodium chloride solution is drained, and the remaining seeds are crushed in a cutter, placed in a reactor, filled with a solution of sodium chloride with a concentration of 1% by weight, and boiled for 10 minutes at a temperature of 50 ° C. After completion of the heat treatment, the product is spontaneously cooled to 20 ° C, the liquid and solid fractions are separated by centrifugation.

[0037] The liquid fraction, namely the lentil protein-carbohydrate complex, is dried by spray drying at a temperature of 120°C.

[0038] The solid fraction, namely the lentil structure, is sent for storage at a temperature of 0-8°C.

[0039] Protein-carbohydrate complex and concentrated bean structure are powdered products with a protein content of 47% and 25%, respectively.

[0040] Example for option 4:

[0041] Soybean seeds weighing 10 kg are placed in a uniform layer inside the working chamber of a drum-type seed phytostimulation unit. Treatment is continued until a irradiation dose of 150 kJ / m3 is reached. 2 .

[0042] Soybeans treated with ultraviolet radiation are placed in the tank of a Soybean Cow grinding and cooking apparatus and poured with 80 kg of an aqueous solution of sodium chloride with a concentration of 0.25% by weight at a temperature of 20°C, and kept for 2 hours. Then, the sodium chloride solution is drained, after which they are crushed and dispersed in the Soybean Cow grinding and cooking apparatus. The dispersed soybeans are diluted with an aqueous solution of sodium chloride with a concentration of 0.25% by weight and kept in the tank of the Soybean Cow grinding and cooking apparatus for 180 minutes at a temperature of 50°C. After completion of the heat treatment, the product is spontaneously cooled to 20°C, and the liquid and solid fractions are separated using a mechanical filter press.

[0043] The liquid fraction, namely the soy protein-carbohydrate complex, is pasteurized in a tubular pasteurizer at a temperature of 86°C for 5 minutes, after which it is cooled to 20°C, packaged in a sealed container and sent for storage at a temperature of 0-4°C.

[0044] The solid fraction, namely the soybean structurate, is dried by microwave drying at a temperature of 60°C until the moisture content reaches a mass fraction of no more than 5% under vacuum at a vacuum level of 0.05 bar.

[0045] The solid fraction, namely soybean structurate, is sent for storage at a temperature of 0-25°C.

[0046] Concentrated soybean structured product is a powder product with a protein content of 70%.

[0047] Example for option 5:

[0048] Soybean seeds weighing 10 kg are placed in a uniform layer inside the working chamber of a drum-type seed phytostimulation unit. Treatment is continued until a irradiation dose of 150 kJ / m3 is reached. 2 .

[0049] Soybeans treated with ultraviolet radiation are placed in the tank of a Soybean Cow type grinding and cooking apparatus and filled with 80 kg of an aqueous solution of sodium chloride with a concentration of 0.25% by weight at a temperature of 20°C, and kept for 2 hours.

[0050] Next, the sodium chloride solution is drained, followed by grinding and dispersion in a Soybean Cow grinding and cooking apparatus. The dispersed soybeans are diluted with a 0.25% sodium chloride aqueous solution and maintained in the Soybean Cow grinding and cooking apparatus for 180 minutes at 50°C. After thermal processing, the product is cooled to 20°C, and the liquid and solid fractions are separated using a mechanical filter press.

[0051] The liquid fraction, namely the soy protein-carbohydrate complex, is pasteurized in a tubular pasteurizer at a temperature of 86°C for 15 minutes, after which it is cooled to 20°C, packaged in a sealed container and sent for storage at a temperature of 0°C.

[0052] The solid fraction, namely the soybean structurate, is dried by microwave drying at a temperature of 60°C until the moisture content reaches 15%.

[0053] The solid fraction, namely the soybean structurate, is sent for storage at a temperature of 0-25°C.

[0054] Concentrated soybean structured product is a powder product with a protein content of 61%.

[0055] Example for option 6:

[0056] Soybean seeds weighing 10 kg are placed in a uniform layer inside the working chamber of a drum-type seed phytostimulation unit. Treatment is continued until a irradiation dose of 150 kJ / m3 is reached. 2 .

[0057] Soybeans treated with ultraviolet radiation are placed in the tank of a Soybean Cow grinding and cooking apparatus and poured with 80 kg of an aqueous solution of sodium chloride with a concentration of 0.25% by weight at a temperature of 20°C, and kept for 2 hours. The sodium chloride solution is then drained, after which they are crushed and dispersed in the Soybean Cow grinding and cooking apparatus. The dispersed soybeans are diluted with an aqueous solution of sodium chloride (0.25% by weight) and kept in the tank of the Soybean Cow grinding and cooking apparatus for 180 minutes at a temperature of 50°C. After completion of the heat treatment, the product is spontaneously cooled to 20°C, and the liquid and solid fractions are separated using a mechanical filter press.

[0058] The liquid fraction, namely the soy protein-carbohydrate complex, is pasteurized in a tubular pasteurizer at a temperature of 86°C for 15 minutes, after which it is cooled to 20°C, packaged in a sealed container and sent for storage at a temperature of 0°C.

[0059] The solid fraction, namely the soybean structurate, is dried by microwave drying at a temperature of 60°C until the moisture content reaches 14% by mass under vacuum at a vacuum level of 1 bar.

[0060] The solid fraction, namely the soybean structured product, is sent for storage at a temperature of 0-25°C.

[0061] Concentrated soybean structured product is a powder product with a protein content of 70%.

[0062] Example for option 7:

[0063] Chickpea seeds weighing 5 kg and soybean seeds weighing 5 kg are placed in a uniform layer inside the working chamber of a drum-type UFO-S seed phytostimulation unit. Treatment is carried out until a irradiation dose of 120 kJ / m3 is reached. 2 .

[0064] UV-treated chickpea and soybean seeds are soaked in aqueous solutions of potassium iodide and sodium selenite at concentrations of 0.11% by weight and 1% by weight. The soaked raw materials are then kept for 0.5 hours.

[0065] After soaking, the seeds are germinated at room temperature for 2 days until shoots reach 8 mm in length. During germination, the seeds are sprayed with fine mist four times an hour throughout the entire germination period. The solution in the solution compartment is changed daily.

[0066] Sprouted legume seeds are placed in the tank of a Soybean Cow grinding and cooking apparatus and filled with 80 liters of an aqueous solution of sodium chloride with a concentration of 0.25% by weight at a temperature of 20°C, and kept for 2 hours. The sodium chloride solution is then drained, after which they are ground and dispersed in the Soybean Cow grinding and cooking apparatus. The dispersed soybean and chickpea seeds are diluted with an aqueous solution of sodium chloride (0.25% by weight) and kept in the tank of the Soybean Cow grinding and cooking apparatus for 180 minutes at a temperature of 50°C. After completion of the heat treatment, the product is spontaneously cooled to 20°C, and the liquid and solid fractions are separated using a mechanical filter press.

[0067] The liquid fraction, namely the soybean-chickpea protein-carbohydrate complex, is pasteurized in a tubular pasteurizer at a temperature of 86°C for 25 minutes, after which it is cooled to 20°C, packaged in a sealed container and sent for storage at a temperature of 0-4°C.

[0068] The solid fraction, namely the soybean-chickpea structurate, is dried by microwave drying at a temperature of 60°C until the moisture content reaches 15% and is stored at a temperature of 0-25°C.

[0069] Concentrated soybean-chickpea structured product is a powder product with a protein content of 56%.

[0070] Example for option 8:

[0071] Soybean seeds weighing 10 kg are placed in a uniform layer inside the working chamber of a drum-type seed phytostimulation unit. Treatment is continued until a irradiation dose of 120 kJ / m3 is reached. 2 .

[0072] Soybean seeds treated with ultraviolet radiation are soaked in aqueous solutions of potassium iodide and sodium selenite at concentrations of 0.005% by weight and 0.004% by weight. The soaked raw materials are kept for 72 hours.

[0073] After soaking, the seeds are germinated at room temperature for 4 days until shoots reach 8 mm in length. During germination, the seeds are sprayed with fine mist four times an hour throughout the entire germination period. The solution in the solution compartment is changed daily.

[0074] Sprouted soybeans are placed in the tank of a Soybean Cow grinding and cooking apparatus and poured with 80 kg of a 0.25% aqueous sodium chloride solution at a temperature of 20°C, and held for 2 hours. The sodium chloride solution is then drained, after which they are ground and dispersed in the Soybean Cow grinding and cooking apparatus. The dispersed soybeans are diluted with a 0.25% aqueous sodium chloride solution and held in the tank of the Soybean Cow grinding and cooking apparatus for 180 minutes at a temperature of 50°C. After thermal treatment, the product is spontaneously cooled to 20°C, and the liquid and solid fractions are separated using a mechanical filter press.

[0075] The liquid fraction, namely the soy protein-carbohydrate complex, is pasteurized in a tubular pasteurizer at a temperature of 70°C for 15 minutes, after which it is cooled to 20°C, packaged in a sealed container and sent for storage at a temperature of 0-4°C.

[0076] The solid fraction, namely, the soybean structured product, is dried by microwave drying at a temperature of 60°C until the moisture content reaches 15%. The solid fraction, namely, the soybean structured product, is stored at a temperature of 0-25°C.

[0077] Concentrated soybean structured product is a powder product with a protein content of 61%.

[0078] Example for option 9:

[0079] Soybean seeds weighing 10 kg are placed in a uniform layer inside the working chamber of a drum-type seed phytostimulation unit. Treatment is continued until a irradiation dose of 120 kJ / m3 is reached. 2 .

[0080] After soaking, the seeds are germinated at room temperature for 2 days until shoots reach 3 mm in length. During germination, the seeds are sprayed with fine mist four times an hour throughout the entire germination period. The liquid in the solution compartment is changed daily.

[0081] Sprouted soybeans are placed in the tank of a Soybean Cow grinding and cooking apparatus and poured with 80 kg of an aqueous solution of sodium chloride with a concentration of 0.25% by weight at a temperature of 20°C, and kept for 2 hours. The sodium chloride solution is then drained, after which they are ground and dispersed in the Soybean Cow grinding and cooking apparatus. The dispersed soybeans are diluted with an aqueous solution of sodium chloride (0.25% by weight) and kept in the tank of the Soybean Cow grinding and cooking apparatus for 180 minutes at a temperature of 50°C. After completion of the heat treatment, the product is spontaneously cooled to 20°C, and the liquid and solid fractions are separated using a mechanical filter press.

[0082] The liquid fraction, namely the soy protein-carbohydrate complex, is pasteurized in a tubular pasteurizer at a temperature of 70°C for 15 minutes, after which it is cooled to 20°C, packaged in a sealed container and sent for storage at a temperature of 0-4°C.

[0083] The solid fraction, namely, the soybean structured product, is dried by microwave drying at a temperature of 60°C until the moisture content reaches 15%. The solid fraction, namely, the soybean structured product, is stored at a temperature of 0-25°C.

[0084] Concentrated soybean structured product is a powder product with a protein content of 62%.

[0085] Example for option 10:

[0086] Soybean seeds weighing 10 kg are placed in a uniform layer inside the working chamber of a drum-type seed phytostimulation unit. Treatment is continued until a irradiation dose of 100 kJ / m3 is reached. 2 .

[0087] After soaking, the seeds are germinated at room temperature for 4 days until shoots reach 8 mm in length. During germination, the seeds are sprayed with fine mist four times an hour throughout the entire germination period. The liquid in the solution compartment is changed daily.

[0088] Sprouted soybeans are placed in the tank of a Soybean Cow grinding and cooking apparatus and poured with 80 kg of an aqueous solution of sodium chloride with a concentration of 0.25% by weight at a temperature of 20°C, and kept for 2 hours. The sodium chloride solution is then drained, after which they are ground and dispersed in the Soybean Cow grinding and cooking apparatus. The dispersed soybeans are diluted with an aqueous solution of 0.25% sodium chloride and kept in the tank of the Soybean Cow grinding and cooking apparatus for 180 minutes at a temperature of 50°C. After completion of the heat treatment, the product is spontaneously cooled to 20°C, and the liquid and solid fractions are separated using a mechanical filter press.

[0089] The liquid fraction, namely the soy protein-carbohydrate complex, is pasteurized in a tubular pasteurizer at a temperature of 70°C for 15 minutes, after which it is cooled to 20°C, packaged in a sealed container and sent for storage at a temperature of 0-4°C.

[0090] The solid fraction, namely, the soybean structured product, is dried by microwave drying at a temperature of 60°C until the moisture content reaches 15%. The solid fraction, namely, the soybean structured product, is stored at a temperature of 0-25°C.

[0091] Concentrated soybean structured product is a powder product with a protein content of 61%.

[0092] The specified embodiments of methods 1-10 are not the only ones; various combinations of technical solutions are possible, in accordance with the claims of the invention.

Claims

1. A method for processing legume seeds, which includes soaking the seeds while heating them in an aqueous solution of sodium chloride, then separating the seeds, grinding them, replacing the aqueous solution of sodium chloride, hydrothermal treatment, cooling and separating the resulting suspension into solid and liquid fractions by filtration, wherein the duration of soaking in an aqueous solution of sodium chloride in a ratio of plant material and solution of 1:2...1:20 at a temperature of 20...80°C is 0.25...5 h, the concentration of the aqueous solution of sodium chloride is 0.1...1% by weight, and the hydrothermal treatment is carried out at a temperature of 50...90°C for 10...180 min.

2. The method according to paragraph 1, in which the seeds of leguminous crops are treated with ultraviolet radiation before soaking until a radiation dose of 80...150 kJ / m3 is reached. 2 .

3. The method according to item 1 or 2, in which the obtained liquid fraction is pasteurized for 5...25 minutes at a temperature of 80...90°C.

4. The method according to item 1 or 2, in which the obtained solid fraction is subjected to ultraviolet radiation treatment until a radiation dose of 70...120 kJ / m3 is reached. 2 .

5. The method according to item 1 or 2, in which the obtained liquid fraction is dried by spray drying at a temperature of 120...200°C.

6. The method according to paragraph 1 or 2, in which the obtained solid fraction is dried by microwave drying at a temperature of 60-110°C until the moisture mass fraction reaches 4...15%.

7. The method according to claim 6, wherein microwave drying is carried out under vacuum at a vacuum level of 1...0.05 bar.

8. The method according to any one of paragraphs 1-7, in which the seeds are pre-germinated for 2...4 days until the sprouts reach a length of 3...8 mm.

9. The method according to claim 8, characterized in that the seeds are soaked for 0.5...72 hours before germination in aqueous solutions of potassium iodide at a concentration of 0.005...0.11% by weight and sodium selenite at a concentration of 0.004...1% by weight.