METHOD OF CONTROLLED DIFFERENTIAL HYDRATION OF FOOD GRAINS WITH COMPLETE RETENTION OF SOLUBLE SOLIDS, HYDRATION EQUIPMENT AND RESULTING PRODUCTS

摘要

The present invention relates to a method (10) and equipment (20) for hydrating, by means of wet processing, raw materials of plant origin, especially grains (Gr) such as soybeans, beans, chickpeas, peas, corn, etc., which are hydrated for the production of healthy convenience foods; said method (10) is comprised of a set of sequential procedures controlled by the equipment (20) by means of electro-electronic devices which regulate the main variables of the process, such as automatically regulating the temperature (T1) to 0-100 °C and speed (v1) to 0-30 rpm, enabling the grains (Gr) to be hydrated by means of a wet process in a reduced amount of time (t1), obtaining, as a result, greater bioavailability, both qualitatively by the activation of endogenous enzymes under the optimized hydration and incubation conditions and quantitatively by the complete retention of functional substances, as well as a synergistic effect resulting from the interaction among all of the nutritional and functional components that are present and in larger quantities.