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METHOD OF PREPARATION OF SPROUTED CEREAL GRAINS, OILSEEDS OR LEGUMES, FOOD PRODUCT CONTAINING SPROUTED GRAINS AND ITS USE
METHOD OF PREPARATION OF SPROUTED CEREAL GRAINS, OILSEEDS OR LEGUMES, FOOD PRODUCT CONTAINING SPROUTED GRAINS AND ITS USE
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机译：制备发芽谷物，油籽或豆类，含有发芽颗粒的食品的方法及其使用
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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.
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