Sprouted Grains Vacuum Preservation Without Drying
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Solution Overview
Problem
Current methods for preparing sprouted cereal grains, oilseeds, or legumes for the food industry face challenges in maintaining nutritional value, durability, and sensory features without chemical preservatives, and require complex logistics such as freezing or drying, which are energetically costly and impractical for transportation and storage.
Innovation Solution
A method involving washing, swelling, and heat sterilization of grains in a vacuum package with a controlled liquid component to achieve sprouting and preservation, allowing for transportation and storage at ambient temperatures without drying or freezing, while maintaining nutritional benefits and sensory qualities.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If sprouted grains are dried to conserve them, then durability is improved, but nutritional value and sensory features deteriorate
Solution Approach 1:
The invention changes the conservation parameter from drying (low humidity) to controlled anaerobic conditions (high humidity, no oxygen). Grains are conserved in a liquid medium under vacuum or inert atmosphere, maintaining high moisture content while preventing microbial growth through oxygen exclusion, thus preserving nutritional value without requiring drying.
Solution Approach 2:
The invention uses an inert atmosphere (vacuum or nitrogen/CO2 atmosphere) to replace oxygen during conservation. This prevents oxidative degradation and microbial growth without removing water, allowing grains to be stored in a fresh, nutritious state with high moisture content for extended periods.
2Duration of action of stationary object
If sprouted grains are frozen to conserve them, then durability is improved, but device complexity and energy consumption increase
Solution Approach 1:
The invention changes the conservation parameter from low temperature (freezing) to ambient temperature storage. By creating anaerobic conditions and using liquid preservation media, grains can be stored at room temperature without freezing equipment, eliminating the need for freezing chains and complex temperature control logistics.
3Duration of action of stationary object
If sprouted grains are roasted to reduce humidity, then durability is improved, but sensory features and suitability for direct consumption deteriorate
Solution Approach 1:
The invention changes the conservation mechanism from thermal processing (roasting) to chemical/biological preservation through oxygen exclusion. Grains are preserved in liquid media under vacuum or inert atmosphere, maintaining their raw, edible state without the hardening and flavor changes caused by roasting, thus suitable for direct consumption while achieving durability.
4Duration of action of stationary object
If chemical preservatives are added to conserve sprouted grains, then durability is improved, but nutritional quality deteriorates
Solution Approach 1:
The invention uses physical preservation through oxygen exclusion (vacuum or inert gas atmosphere) instead of chemical preservatives. This creates an environment where microbial growth is prevented without adding any chemical substances, maintaining the natural nutritional quality of the sprouted grains while achieving long-term durability.
Solution Approach 2:
The invention introduces a liquid preservation medium as an intermediary between the grains and the external environment. This liquid barrier prevents microbial contamination and oxidation without requiring chemical preservatives within the grain structure, preserving nutritional quality while enabling durable storage.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in sprouted grains with enhanced nutritional content and sensory features, suitable for direct consumption or use in baking, offering a durable product with increased vitamins, fiber, and mineral availability, and improved taste, without chemical preservatives, and can be stored and transported easily.
Implementation Method 1
the sprouted grains are heat sterilized in the package
Implementation Method 2
the package is closed, vacuumed and subsequently the sprouted grains are heat sterilized in the package
Implementation Method 3
the amount of the liquid component is set in such a way that after the sterilization, cooling and storage before expedition a share of the separable liquid component decreases to zero
Implementation Method 4
the grains are for at least half an hour, preferably for 1,5 to 18 hours swelled in a drinkable water
Data Source
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AI summary
Cereal grains, oilseeds or legumes are left for 1,5 to 12 hours after the washing to swell in the drinkable water. After the swelling the non-absorbed water is separated and the grains are sprouted on the perforated grate. The grains are during sprouting repeatedly moistened. The sprouted grains can be pre-cooked at temperature 75°C to 85°C and subsequently closed in a package and the package is at least partially vacuumed; subsequently the sprouted grains in the package are heat sterilized. It is preferable if before the closing of the packages an exact amount of the liquid component is added to the sprouted grains, which during the sterilization, cooling and storage before expedition is absorbed into the sprouted grains in such a way that the share of the separable liquid component is basically zero. The liquid component can be flavouring. The food product contains non-milled, sprouted, heat sterilized grains without a separable liquid component of the pickle, whereby the grains are at least partially connected by a starch leached during the sterilization. In a preferable arrangement the product contains grains of wheat, rye, chickpeas, soy, linen, peeled sunflower kernels, spelled wheat, amaranth, this all either independently or in mutual combination.