METHOD OF CONTROLLED DIFFERENTIAL HYDRATATION OF FOOD GRAIN WITH FULL SOLID SOLID RETAINMENT, HYDRATION EQUIPMENT AND RESULTING PRODUCTS

摘要

These are method (10) and equipment (20) for hydration through wet processing of plant-based raw materials, especially grains (gr) such as soybeans, beans, chickpeas, peas, corn, etc. that are hydrated for the development of healthy convenience foods; This method (10) is comprised of a set of sequential procedures controlled by the equipment (20) by means of electronic devices regulating the main processing variables, such as automatic temperature control (t1) from 0 ° to 100 ° c (v1) from 0 to 30 rpm, enabling wet hydration of grains (gr) in short time (t1), resulting in increased bioavailability, both qualitative by activation of endogenous enzymes under optimal conditions of hydration and incubation, as quantitative due to the total retention of functional substances, besides the synergistic effect resulting from the interaction between all the nutritional and functional components present and in larger quantities.