DEVELOPING TECHNOLOGY FOR FOOD PRODUCTION ON A GERMINATED CORN BASE, DEVELOPING TECHNOLOGY FOR HEALTH FOOD PRODUCTION

Contract number: OMFB-02501/00 (BIO-038/2000)

Starting date: 11/07/2000

Duration: 36 months

Total cost: 80 M HUF

OM contribution: 40M HUF

Acronym: Product based on germinated corn

BACKGROUND

Germination of grains can be considered as a biotechnology procedure. Starting with the proper basic substance, by germination such a natural product or food basic substance can be obtained that combines the nourishment-physiologically valuable characteristics of organically grown grains and embryos, and from which additional special products can be produced. It is a low-energy basic substance that has a balanced and rich vitamin and mineral content. During germination, after the start of the enzyme activity and accordingly the hydrolytic decomposition of the extra nutrients, among the processes that take place in the embryo, vitamin synthesis can also be observed. Due to this process, several vitamins and minerals can be found in the grains that were germinated for a long time. Two oxidoreductive components have been isolated in wheat germs. Results of animal tests show that these two ingredients retard the growth of benign and malignant tumors. The preparation of the wheat germ extract is associated with the name of Albert Szent-Györgyi. He observed that vitamin C together with the quinones produced from wheat germs during fermentation show an anti-carcinogen effect. The base preparation contains all the proteins, carbohydrates, vitamins, minerals and trace materials as does the germinating wheat and wheat grain. Furthermore, the floral-green, the chlorophyll are valuable ingredients of the base preparation. It has no toxic effect, therefore it is an excellent food basic substance for the preparation of universal health-maintaining health-preserving foods and nutrition supplements. The organic quality basic substances of the products and the verification of the organic quality further increase their value and help both the domestic and foreign sales. For the preservation and enrichment of the biologically active materials present in the biomass, processing technologies that do not cause the decomposition and deactivation of those materials should be applied.

OBJECTIVES

Utilising and processing the bio-mass basic substance producing nutriment complements, food industry products in this way, improving and preserving its quality.

• Development of special quality natural food ingredients with the help of which the variety of new nutriments (nutriment complements) can be enlarged utilising high quality corn species and applying fine technological procedures.

• Creating and putting into circulation health caring, functional basic products rich in micro-components and with their assistance creating new products.

• Applying up-to-date qualifying methods and accomplishing improvement in the field of quality in this way (quality assurance)

• Creating such research and development accomplishments, which can be sold for the practice and the result of which can be shared with the customers

DESCRIPTION

Research and development for the determination, and assurance of the optimum conditions for the quality production of biomass based food products to be developed from culturing via processing to consumption.

Development of technology process and further application methods for products based on germinated grains (wheat) for food production and private household applications. Development and marketing of health-saving, functional basic products rich in microcomponents, and other new products on the basis of them. Development of natural food components of special quality and, on the basis of them, broaden the selection of new foods (nutrition supplements) by using high-quality organically cultivated grains and mild technological processing methods.

CURRENT SITUATION/RESULTS

Laboratory and pilot experiment produtions of biomass raw material for food industrial purpoces. Product development, production experiences.