The embodiments herein generally relate to food products. More particularly to a method for preparing puffed grain food products.
Background of the invention
Generally, ready-to-eat puffed food products are increasingly popular. The puffed rice products are commonly available in market. The grains such as wheat, rice, oats, corn, or barley are good sources of dietary fiber and are commonly puffed to prepare breakfast cereals. Routine consumption of the puffed food products prepared from the grains result in lowering of blood sugar levels in diabetic patients, reduction in cholesterol, and a reduction in body weight. However, in the conventional methods, preparing the puffed grain products lowers the nutritional value and fiber content of the grain, by destroying the heat-sensitive nutrients. Further, the presence of hull and husk content in the grains such as barley and buckwheat makes it difficult to cook due to the high fibrous structure.
Object of the invention
The principal object of the embodiments herein is to provide a method for preparing a puffed grain food product.
Another object of the embodiments herein is to provide a method for mixing grains by adding a rock salt or a sweetener to form a resultant grain mixture.
Another object of the embodiments herein is to provide a method for detecting temperature of the grain mixture is within a threshold criteria range, where the threshold criteria range is 20 - 25°C.
Another object of the embodiments herein is to provide a method for subjecting a predefined amount of grains from the grain mixture to a moisture testing to

compress the predefined amount of grains, where the predefined amount of grains are compressed at 288 reading of a moisture tester.
Another object of the embodiments herein is to provide a method for recording readings of the compressed predefined amount of grains.
Another object of the embodiments herein is to provide a method for detecting moisture content of the compressed predefined amount of grains is within a threshold criteria range, where the threshold criteria range 20 - 24%.
Another object of the embodiments herein is to provide a method for feeding the compressed predefined amount of grains to a popping machine in response to detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range.
Another object of the embodiments herein is to provide a method for setting a temperature of the popping machine at 240, a first pressure to 725 pounds per square inch (psi), a second pressure to 3625 psi, and a thickness from a thickness-setting switch.
Another object of the embodiments herein is to setting core depth of heating molds to adjust popping area and shape.
Another object of the embodiments herein is to provide a method for setting a feeding time, an opening time, and a closing time of the heating molds to increase and decrease popping time.
Another object of the embodiments herein is to provide a method for obtaining the puffed grain food product, where the puffed grain food product is in a round shape and size.
Summary of the Invention
Accordingly the embodiments herein provide a method for preparing a puffed grain food product. The method includes mixing the grains by adding a rock salt or a sweetener to form a resultant grain mixture. Further, the method includes

detecting temperature of the grain mixture is within a threshold criteria range, where the threshold criteria range is 20 - 25°C. Further, the method includes subjecting a predefined amount of grains from the grain mixture to a moisture testing to compress the predefined amount of grains in response to detecting the temperature is within the threshold criteria range, where the predefined amount of grains are compressed at 288 reading of a moisture tester. Further, the method includes recording readings of the compressed predefined amount of grains. Further, the method includes detecting the moisture content of the compressed predefined amount of grains is within a threshold criteria range, where the threshold criteria range 20 - 24%. Further, the method includes feeding the compressed predefined amount of grains to a popping machine in response to detecting the moisture content is within the threshold criteria range. Further, the method includes setting a temperature of the popping machine at 240°C, a first pressure to 725 pounds per square inch (psi), a second pressure to 3625 psi, and a thickness from a thickness-setting switch. Further, the method includes setting core depth of heating molds to adjust popping area and shape. Further, the method includes setting a feeding time, an opening time, and a closing time of the heating molds to increase and decrease popping time. Furthermore, the method includes obtaining the puffed grain food product, where the puffed grain food product is in a round shape and size.
In an embodiment, detecting the temperature of the grain mixture is within the threshold criteria range includes determining whether the temperature of the grain mixture is one of below the threshold criteria range and exceeds the threshold criteria range. Further, the method includes mixing the grain mixture with one of a hot air in response to determining that the temperature of the grain mixture is below the threshold criteria range and a cold air in response to determining the temperature of the grain mixture is above the threshold criteria range. Further, the method includes detecting the temperature of the grain mixture is within the threshold criteria range.

In an embodiment, detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range includes detecting the moisture content of the compressed predefined amount of grains is below the threshold criteria range. Further, the method includes adding a volume of water to increase the moisture level per kilogram (kg) of the compressed predefined amount of grains. Further, the method includes storing the compressed predefined amount of grains in a closed container, where the compressed predefined amount of grains are stored overnight in the closed container. Further, the method includes detecting temperature of the compressed predefined amount of grains is within the threshold criteria range, where the threshold criteria range is 20 - 25°C. Further, the method includes subjecting a predefined amount of grains from the compressed predefined amount of grains to the moisture testing to compress the predefined amount of grains in response to detecting that the temperature is within the threshold criteria range, where the predefined amount of grains are compressed at 288 reading of a moisture tester. Further, the method includes detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range.
In an embodiment, detecting the temperature of the compressed predefined amount of grains is within the threshold criteria range includes determining whether the temperature of the compressed predefined amount of grains is below the threshold criteria range or above (i.e., exceeds) the threshold criteria range. Further, the method includes mixing the compressed predefined amount of grains with the hot air in response to determining that the temperature of the compressed predefined amount of grains is below the threshold criteria range or the cold air in response to determining that the temperature of the compressed predefined amount of grains is above the threshold criteria range. Further, the method includes detecting the temperature of compressed predefined amount of grains is within the threshold criteria range.
In an embodiment, detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range includes detecting the

moisture content of the compressed predefined amount of grains exceeds the threshold criteria range. Further, the method includes reducing the moisture level per kilogram (kg) of the compressed predefined amount of grains by mixing the compressed predefined amount of grains with the hot air in a mixing roasting machine. Further, the method includes detecting the temperature of the compressed predefined amount of grains is within the threshold criteria range in response to reducing the moisture level, where the threshold criteria range is 20 -25°C. Further, the method includes subjecting the predefined amount of grains from the compressed predefined amount of grains to the moisture testing to compress the predefined amount of grains in response to detecting that the temperature is within the threshold criteria range, where the predefined amount of grains are compressed at 288 reading of the moisture tester. Further, the method includes detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range.
In an embodiment, detecting the temperature of the compressed predefined amount of grains is within the threshold criteria range includes determining whether the temperature of the compressed predefined amount of grains is below the threshold criteria range or above (i.e., exceeds) the threshold criteria range. Further, the method includes mixing the compressed predefined amount of grains with the hot air in response to determining that the temperature of the compressed predefined amount of grains is below the threshold criteria range or the cold air in response to determining that the temperature of the compressed predefined amount of grains is above the threshold criteria range. Further, the method includes detecting the temperature of compressed predefined amount of grains is within the threshold criteria range.
In an embodiment, the grain is at least one of hulled barley and a hulled buck wheat. In an embodiment, the heating molds are made of metal alloys.
Unlike the conventional methods, the proposed mechanism uses puff hulled barley and buckwheat to prepare a biscuit, which is helpful in reducing sugar and cholesterol in body.

These and other aspects of the embodiments herein will be better appreciated and understood when considered in conjunction with the following description and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
Brief description of the drawings
The accompanying drawings, which are incorporated in and constitute a part of this disclosure, illustrate exemplary embodiments and, together with the description, explain the disclosed principles. In the figures, the left-most digit(s) of a reference number identifies the figure in which the reference number first appears. The same numbers are used throughout the figures to reference like features and components. Some embodiments of system and/or methods in accordance with embodiments of the present subject matter are now described, by way of example only, and regarding the accompanying figures, in which:
FIG. 1 illustrates a high level process flow for preparing a puffed grain food product, according to an embodiment as disclosed herein; and
FIG. 2 is a flow chart illustrating a method for preparing a puffed grain food product, according to an embodiment as disclosed herein.
Detailed description of the invention
Various embodiments of the present disclosure will now be described in detail with reference to the accompanying drawings. In the following description, specific details such as detailed configuration and components are merely provided to assist the overall understanding of these embodiments of the present

disclosure. Therefore, it should be apparent to those skilled in the art that various changes and modifications of the embodiments described herein can be made without departing from the scope and spirit of the present disclosure. In addition, descriptions of well-known functions and constructions are omitted for clarity and conciseness.
Herein, the term "or" as used herein, refers to a nonexclusive or, unless otherwise indicated. The examples used herein are intended merely to facilitate an understanding of ways in which the embodiments herein can be practiced and to further enable those skilled in the art to practice the embodiments herein. Accordingly, the examples should not be construed as limiting the scope of the embodiments herein.
Accordingly the embodiments herein provide a method for preparing a puffed grain food product. The method includes mixing the grains by adding the rock salt or the sweetener to form the resultant grain mixture. Further, the method includes detecting the temperature of the grain mixture is within the threshold criteria range, where the threshold criteria range is 20 - 25°C. Further, the method includes subjecting the predefined amount of grains from the grain mixture to the moisture testing to compress the predefined amount of grains in response to detecting that the temperature is within the threshold criteria range, where the predefined amount of grains are compressed at 288 reading of the moisture tester. Further, the method includes recording the readings of the compressed predefined amount of grains. Further, the method includes detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range, where the threshold criteria range 20 - 24%. Further, the method includes feeding the compressed predefined amount of grains to the popping machine in response to detecting that the moisture content is within the threshold criteria range. Further, the method includes setting the temperature of the popping machine at 240°C, the first pressure to 725 pounds per square inch (psi), the second pressure to 3625 psi, and the thickness from the thickness-setting switch. Further, the method includes setting the core depth of heating molds to adjust the popping area

and shape. Further, the method includes setting the feeding time, the opening time, and the closing time of the heating molds to increase and decrease the popping time. Further, the method includes obtaining the puffed grain food product, where the puffed grain food product is in the round shape and size.
In an embodiment, for the moisture testing of the grain, a certain volume of that grain is placed in a moisture-testing meter and the grain is compressed to a certain pressure. Further, the moisture-testing machine is equipped with three volume cups called Volume-A, Volume-B, and Volume-C. While measuring the moisture of the specific grain, one of the measuring the cup is always used for that grain. In an example, for Barley, Corn & Millet, Volume-B measuring cup is used. For Wheat, Volume-A measuring cup is used. For gram & peas, Volume-C measuring cup to find out the moisture.
Unlike the conventional methods, the proposed method is used to prepare a puffed barley or buckwheat biscuit to control sugar level and cholesterol. In an embodiment, barley and buckwheat grain are used as raw material for preparing the biscuit. Each of the grains are brought to a certain moisture level. After the moisture level is achieved, both the grains are mixed at a certain percentage in a mixer with the rock salt (i.e., natural salt) or stevia (i.e., natural sweetener) as per formulation. Further, the moisture level is tested once again. Once the desired moisture level is achieved, the mixture is processed. Further, the mixture is passed under certain temperature and pressure. Here, high temperature and pressure helps the grain to puff and provide the desire shape. The output is the puffed biscuit, which can be consumed by the user. With the above described process, the shelf life of the puffed biscuit is increased.
Unlike conventional systems and methods, This proposed method for preparing the "puffed barley/buckwheat biscuit", provides a majority of benefits to users as mentioned below:
• Lowers Blood Pressure And Cholesterol
• Helps to Lose Weight
8

• Reduces Symptoms Of Arthritis
• Promotes Healthy Bones And Teeth
• Combats Diabetes
• Promotes Cardiovascular Health
• Reduces Your Child's Risk Of Developing Asthma
• Prevents Gallstones
• Improves Digestion And Constipation
Referring now to the drawings, and more particularly to FIGS. 1 through 2, where similar reference characters denote corresponding features consistently throughout the figures, there are shown preferred embodiments.
FIG. 1 illustrates a high-level process flow 100 for preparing a puffed grain food product, according to an embodiment as disclosed herein.
• As step 102:- Raw material container contains Hulled Barley or Hulled Buckwheat.
• At step 104:- Moisture testing device to test the moisture level of grains.
• At step 106:-Adding water to get desired moisture level and salt or stevia for taste.
• At step 108:- Mixing of grain after adding water and salt or stevia to spread evenly and to control moisture level as well with air blower.
• At step 110:- Put the mixed grain in an air tight container that grain can absorb added water and salt or stevia.
9

• At step 112:- Moisture testing device to test the final moisture level of grains ready for production.
• At step 114:- Put the ready grain in Hopper installed at top of the machine for automatic grain feeding. And start the machine with desired setting for production.
• At step 116:-Product is final ready to eat product can be packed.
The FIG. 1 shows a limited number of steps but it is to be understood that another embodiment is not limited thereto.
FIG. 2 is a flow chart 200 illustrating a method for preparing the puffed grain food product, according to an embodiment as disclosed herein. At step 202, the method includes mixing the grains by adding one of the rock salt and the sweetener to form the resultant grain mixture. If it is determined, at step 204, that the temperature of the grain mixture is below the threshold criteria range then, at step 206, the method includes mixing the grain mixture with the hot water and looped back to step 204 as described above.
If it is determined, at step 204, that the temperature of the grain mixture is above (i.e., exceeds) the threshold criteria range then, at step 208, the method includes mixing the grain mixture with the cold air and looped back to step 204 as described above. If it is determined, at step 204, that the temperature of the grain mixture is within the threshold criteria range then, at step 210, the method includes subjecting the predefined amount of grains from the grain mixture to the moisture testing to compress the predefined amount of grains. In an embodiment, the predefined amount of grains are compressed at 288 reading of the moisture tester. In an embodiment, the threshold criteria range is 20 - 25°C.
10

At step 212, the method includes recording the readings of the compressed predefined amount of grains. At step 214, the method includes detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range, where the threshold criteria range 20 – 24%.If it is determined, at step 216, that the moisture content of the compressed grains meets the threshold criteria range then, at step 218, the method includes adding the volume of water to increase the moisture level per kilogram (kg) of the compressed grains. At step 220, the method includes storing the compressed predefined amount of grains in the closed container.
If it is determined, at step 222, that the temperature of the compressed predefined amount of grains is below the threshold criteria range then, at step 224, the method includes mixing the compressed predefined amount of grains with the hot air and looped back to step 222 as described above. If it is determined, at step 222, that the temperature of the compressed predefined amount of grains is above the threshold criteria range then, at step 226, the method includes mixing the compressed predefined amount of grains with the cold air and looped back to step 222 as described above. If it is determined, at step 222, that the temperature of the compressed predefined amount of grains meets the threshold criteria range then, at step 228, the method includes subjecting the predefined amount of grains from the compressed predefined amount of grains to the moisture testing to compress the predefined amount of grains. In an embodiment, the predefined amount of grains are compressed at 288 reading of the moisture tester and looped back to step 216 as described above.
If it is determined, at step 216, that the moisture content of the compressed grains is above the threshold criteria range then, at step 230, the method includes reducing the moisture level per kilogram (kg) of the compressed predefined amount of grains by mixing the compressed predefined amount of grains with the hot air in the mixing roasting machine and looped back to step 222 as described above. If it is determined, at step 216, that the moisture content of the compressed
11

grains meets the threshold criteria range then, step 228 is performed as described above.
At step 232, the method includes feeding the compressed predefined amount of grains to the popping machine. At step 234, the method includes setting the temperature of the popping machine at 240°C, the first pressure to 725 pounds psi, the second pressure to 3625 psi, and the thickness from the thickness-setting switch. In an embodiment, the thickness of the product can be adjusted from 5 mm – 10 mm as per the requirement. Further, the control switch, which regulates the thickness, is called thickness-setting switch.
At step 236, the method includes setting the core depth of the heating molds to adjust the popping area and shape. In an embodiment, the core depth is the popping area between two moulds and shape of the product i.e. puffed Barley Biscuit depends on the core depth. At step 238, the method includes setting the feeding time, the opening time, and the closing time of the heating molds to increase and decrease the popping time. At step 240, the method includes obtaining the puffed grain food product, where the puffed grain food product is in the round shape and size. In an embodiment, the grain is at least one of the hulled barley and the hulled buckwheat. In an embodiment, the heating molds are made of metal alloys.
Unlike the conventional methods, a formulation is proposed which is used to create the natural puffed barley or buckwheat biscuit using the hulled barley grain and the hulled buckwheat grain, natural rock salt( natural salt ) or Stevia ( Natural Sweetener) as per formulation and as per requirement. By using the proposed formulation (i.e., method), the fiber content is kept intact and no oil or other ingredients are used.
The various actions, acts, blocks, steps, or the like in the flow chart 200 may be performed in the order presented, in a different order or simultaneously. Further, in some embodiments, some of the actions, acts, blocks, steps, or the like may be
12

omitted, added, modified, skipped, or the like without departing from the scope of the invention.
It is to be understood that the phraseology or terminology employed herein is for the purpose of description and not of limitation. Therefore, while the embodiments herein have been described in terms of preferred embodiments, those skilled in the art will recognize that the embodiments herein can be practiced with modification within the spirit and scope of the embodiments as described herein.

We claim:

1.A method for preparing a puffed grain food product, the method comprising the steps of:
a) mixing grains by adding one of a rock salt and a sweetener to form a resultant grain mixture;
b) detecting temperature of the grain mixture is within a threshold criteria range, wherein the threshold criteria range is 20 - 25°C;
c) subjecting a predefined amount of grains from the grain mixture to a moisture testing to compress the predefined amount of grains in response to detecting that the temperature is within the threshold criteria range, wherein the predefined amount of grains are compressed at 288 reading of a moisture tester;
d) recording readings of the compressed predefined amount of grains;
e) detecting moisture content of the compressed predefined amount of grains is within a threshold criteria range, wherein the threshold criteria range 20 – 24%;
f) feeding the compressed predefined amount of grains to a popping machine in response to detecting that the moisture content is within the threshold criteria range;
g) setting a temperature of the popping machine at 240°C, a first pressure to 725 pounds per square inch (psi), a second pressure to 3625 psi, and a thickness from a thickness-setting switch;
h) setting core depth of heating molds to adjust a popping area and a shape; setting a feeding time, an opening time, and a closing time of the heating molds to increase and decrease a popping time; and
i) obtaining the puffed grain food product, wherein the puffed grain food product is in a round shape and size.

2. The method of claim 1, wherein detecting the temperature of the grain mixture is within the threshold criteria range comprises: determining whether the temperature of the grain mixture is one of: below the threshold criteria range and exceeds the threshold criteria range; mixing the grain mixture with one of: a hot air in response to determining that the temperature of the grain mixture is below the threshold criteria range and a cold air in response to determining that the temperature of the grain mixture is above the threshold criteria range; and detecting the temperature of the grain mixture is within the threshold criteria range.
3. The method of claim 1, wherein detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range comprises: detecting the moisture content of the compressed predefined amount of grains is below the threshold criteria range; adding volume of water to increase a moisture level per kilogram (kg) of the compressed predefined amount of grains; storing the compressed predefined amount of grains in a closed container, wherein the compressed predefined amount of grains are stored overnight in the closed container; detecting temperature of the compressed predefined amount of grains is within the threshold criteria range, wherein the threshold criteria range is 20 - 25°C;subjecting a predefined amount of grains from the compressed predefined amount of grains to a moisture testing to compress the predefined amount of grains in response to detecting that the temperature is within the threshold criteria range, wherein the predefined amount of grains are compressed at 288 reading of a moisture tester; and detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range.
4. The method of claim 3, wherein detecting the temperature of the compressed predefined amount of grains is within the threshold criteria range comprises: determining whether the temperature of the compressed predefined amount of grains is one of: below the threshold criteria range and exceeds the threshold criteria range; mixing the compressed predefined amount of grains with one of: a hot air in response to determining that the temperature of the compressed predefined amount of grains is below the threshold criteria range and a cold air in response to determining that the temperature of the compressed predefined amount of grains is above the threshold criteria range; and detecting the temperature of compressed predefined amount of grains is within the threshold criteria range.
5. The method of claim 1, wherein detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range comprises: detecting the moisture content of the compressed predefined amount of grains exceeds the threshold criteria range; reducing a moisture level per kilogram (kg) of the compressed predefined amount of grains by mixing the compressed predefined amount of grains with a hot air in a mixing roasting machine; detecting temperature of the compressed predefined amount of grains is within the threshold criteria range in response to reducing the moisture level, wherein the threshold criteria range is 20 - 25°C;subjecting a predefined amount of grains from the compressed predefined amount of grains to the moisture testing to compress the predefined amount of grains in response to detecting that the temperature is within the threshold criteria range, wherein the predefined amount of grains are compressed at 288 reading of the moisture tester; and detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range.
6. The method of claim 5, wherein detecting the temperature of the compressed predefined amount of grains is within the threshold criteria range comprises: determining whether the temperature of the compressed predefined amount of grains is one of: below the threshold criteria range and exceeds the threshold criteria range; mixing the compressed predefined amount of grains with one of: a hot air in response to determining that the temperature of the compressed predefined amount of grains is below the threshold criteria range and a cold air in response to determining that the temperature of the compressed predefined amount of grains is above the threshold criteria range; and detecting the temperature of compressed predefined amount of grains is within the threshold criteria range.

7. The method of claim 1, wherein the grain is at least one of hulled barley and hulled buckwheat.
8. The method of claim 1, wherein the heating moulds are made of metal alloys.
, Description:Technical field of the invention
The embodiments herein generally relate to food products. More particularly to a method for preparing puffed grain food products.

Background of the invention
Generally, ready-to-eat puffed food products are increasingly popular. The puffed rice products are commonly available in market. The grains such as wheat, rice, oats, corn, or barley are good sources of dietary fiber and are commonly puffed to prepare breakfast cereals. Routine consumption of the puffed food products prepared from the grains result in lowering of blood sugar levels in diabetic patients, reduction in cholesterol, and a reduction in body weight. However, in the conventional methods, preparing the puffed grain products lowers the nutritional value and fiber content of the grain, by destroying the heat-sensitive nutrients. Further, the presence of hull and husk content in the grains such as barley and buckwheat makes it difficult to cook due to the high fibrous structure.

Object of the invention
The principal object of the embodiments herein is to provide a method for preparing a puffed grain food product.
Another object of the embodiments herein is to provide a method for mixing grains by adding a rock salt or a sweetener to form a resultant grain mixture.
Another object of the embodiments herein is to provide a method for detecting temperature of the grain mixture is within a threshold criteria range, where the threshold criteria range is 20 – 25°C.
Another object of the embodiments herein is to provide a method for subjecting a predefined amount of grains from the grain mixture to a moisture testing to compress the predefined amount of grains, where the predefined amount of grains are compressed at 288 reading of a moisture tester.
Another object of the embodiments herein is to provide a method for recording readings of the compressed predefined amount of grains.
Another object of the embodiments herein is to provide a method for detecting moisture content of the compressed predefined amount of grains is within a threshold criteria range, where the threshold criteria range 20 – 24%.
Another object of the embodiments herein is to provide a method for feeding the compressed predefined amount of grains to a popping machine in response to detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range.
Another object of the embodiments herein is to provide a method for setting a temperature of the popping machine at 240, a first pressure to 725 pounds per square inch (psi), a second pressure to 3625 psi, and a thickness from a thickness-setting switch.
Another object of the embodiments herein is to setting core depth of heating molds to adjust popping area and shape.
Another object of the embodiments herein is to provide a method for setting a feeding time, an opening time, and a closing time of the heating molds to increase and decrease popping time.
Another object of the embodiments herein is to provide a method for obtaining the puffed grain food product, where the puffed grain food product is in a round shape and size.

Summary of the Invention
Accordingly the embodiments herein provide a method for preparing a puffed grain food product. The method includes mixing the grains by adding a rock salt or a sweetener to form a resultant grain mixture. Further, the method includes detecting temperature of the grain mixture is within a threshold criteria range, where the threshold criteria range is 20 - 25°C. Further, the method includes subjecting a predefined amount of grains from the grain mixture to a moisture testing to compress the predefined amount of grains in response to detecting the temperature is within the threshold criteria range, where the predefined amount of grains are compressed at 288 reading of a moisture tester. Further, the method includes recording readings of the compressed predefined amount of grains. Further, the method includes detecting the moisture content of the compressed predefined amount of grains is within a threshold criteria range, where the threshold criteria range 20 – 24%. Further, the method includes feeding the compressed predefined amount of grains to a popping machine in response to detecting the moisture content is within the threshold criteria range. Further, the method includes setting a temperature of the popping machine at 240°C, a first pressure to 725 pounds per square inch (psi), a second pressure to 3625 psi, and a thickness from a thickness-setting switch. Further, the method includes setting core depth of heating molds to adjust popping area and shape. Further, the method includes setting a feeding time, an opening time, and a closing time of the heating molds to increase and decrease popping time. Furthermore, the method includes obtaining the puffed grain food product, where the puffed grain food product is in a round shape and size.
In an embodiment, detecting the temperature of the grain mixture is within the threshold criteria range includes determining whether the temperature of the grain mixture is one of below the threshold criteria range and exceeds the threshold criteria range. Further, the method includes mixing the grain mixture with one of a hot air in response to determining that the temperature of the grain mixture is below the threshold criteria range and a cold air in response to determining the temperature of the grain mixture is above the threshold criteria range. Further, the method includes detecting the temperature of the grain mixture is within the threshold criteria range.
In an embodiment, detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range includes detecting the moisture content of the compressed predefined amount of grains is below the threshold criteria range. Further, the method includes adding a volume of water to increase the moisture level per kilogram (kg) of the compressed predefined amount of grains. Further, the method includes storing the compressed predefined amount of grains in a closed container, where the compressed predefined amount of grains are stored overnight in the closed container. Further, the method includes detecting temperature of the compressed predefined amount of grains is within the threshold criteria range, where the threshold criteria range is 20 - 25°C. Further, the method includes subjecting a predefined amount of grains from the compressed predefined amount of grains to the moisture testing to compress the predefined amount of grains in response to detecting that the temperature is within the threshold criteria range, where the predefined amount of grains are compressed at 288 reading of a moisture tester. Further, the method includes detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range.
In an embodiment, detecting the temperature of the compressed predefined amount of grains is within the threshold criteria range includes determining whether the temperature of the compressed predefined amount of grains is below the threshold criteria range or above (i.e., exceeds) the threshold criteria range. Further, the method includes mixing the compressed predefined amount of grains with the hot air in response to determining that the temperature of the compressed predefined amount of grains is below the threshold criteria range or the cold air in response to determining that the temperature of the compressed predefined amount of grains is above the threshold criteria range. Further, the method includes detecting the temperature of compressed predefined amount of grains is within the threshold criteria range.
In an embodiment, detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range includes detecting the moisture content of the compressed predefined amount of grains exceeds the threshold criteria range. Further, the method includes reducing the moisture level per kilogram (kg) of the compressed predefined amount of grains by mixing the compressed predefined amount of grains with the hot air in a mixing roasting machine. Further, the method includes detecting the temperature of the compressed predefined amount of grains is within the threshold criteria range in response to reducing the moisture level, where the threshold criteria range is 20 - 25°C. Further, the method includes subjecting the predefined amount of grains from the compressed predefined amount of grains to the moisture testing to compress the predefined amount of grains in response to detecting that the temperature is within the threshold criteria range, where the predefined amount of grains are compressed at 288 reading of the moisture tester. Further, the method includes detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range.
In an embodiment, detecting the temperature of the compressed predefined amount of grains is within the threshold criteria range includes determining whether the temperature of the compressed predefined amount of grains is below the threshold criteria range or above (i.e., exceeds) the threshold criteria range. Further, the method includes mixing the compressed predefined amount of grains with the hot air in response to determining that the temperature of the compressed predefined amount of grains is below the threshold criteria range or the cold air in response to determining that the temperature of the compressed predefined amount of grains is above the threshold criteria range. Further, the method includes detecting the temperature of compressed predefined amount of grains is within the threshold criteria range.
In an embodiment, the grain is at least one of hulled barley and a hulled buck wheat. In an embodiment, the heating molds are made of metal alloys.
Unlike the conventional methods, the proposed mechanism uses puff hulled barley and buckwheat to prepare a biscuit, which is helpful in reducing sugar and cholesterol in body.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in conjunction with the following description and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.

Brief description of the drawings
The accompanying drawings, which are incorporated in and constitute a part of this disclosure, illustrate exemplary embodiments and, together with the description, explain the disclosed principles. In the figures, the left-most digit(s) of a reference number identifies the figure in which the reference number first appears. The same numbers are used throughout the figures to reference like features and components. Some embodiments of system and/or methods in accordance with embodiments of the present subject matter are now described, by way of example only, and regarding the accompanying figures, in which:
FIG. 1 illustrates a high level process flow for preparing a puffed grain food product, according to an embodiment as disclosed herein; and
FIG. 2 is a flow chart illustrating a method for preparing a puffed grain food product, according to an embodiment as disclosed herein.

Detailed description of the invention
Various embodiments of the present disclosure will now be described in detail with reference to the accompanying drawings. In the following description, specific details such as detailed configuration and components are merely provided to assist the overall understanding of these embodiments of the present disclosure. Therefore, it should be apparent to those skilled in the art that various changes and modifications of the embodiments described herein can be made without departing from the scope and spirit of the present disclosure. In addition, descriptions of well-known functions and constructions are omitted for clarity and conciseness.
Herein, the term “or” as used herein, refers to a nonexclusive or, unless otherwise indicated. The examples used herein are intended merely to facilitate an understanding of ways in which the embodiments herein can be practiced and to further enable those skilled in the art to practice the embodiments herein. Accordingly, the examples should not be construed as limiting the scope of the embodiments herein.
Accordingly the embodiments herein provide a method for preparing a puffed grain food product. The method includes mixing the grains by adding the rock salt or the sweetener to form the resultant grain mixture. Further, the method includes detecting the temperature of the grain mixture is within the threshold criteria range, where the threshold criteria range is 20 - 25°C. Further, the method includes subjecting the predefined amount of grains from the grain mixture to the moisture testing to compress the predefined amount of grains in response to detecting that the temperature is within the threshold criteria range, where the predefined amount of grains are compressed at 288 reading of the moisture tester. Further, the method includes recording the readings of the compressed predefined amount of grains. Further, the method includes detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range, where the threshold criteria range 20 – 24%. Further, the method includes feeding the compressed predefined amount of grains to the popping machine in response to detecting that the moisture content is within the threshold criteria range. Further, the method includes setting the temperature of the popping machine at 240°C, the first pressure to 725 pounds per square inch (psi), the second pressure to 3625 psi, and the thickness from the thickness-setting switch. Further, the method includes setting the core depth of heating molds to adjust the popping area and shape. Further, the method includes setting the feeding time, the opening time, and the closing time of the heating molds to increase and decrease the popping time. Further, the method includes obtaining the puffed grain food product, where the puffed grain food product is in the round shape and size.
In an embodiment, for the moisture testing of the grain, a certain volume of that grain is placed in a moisture-testing meter and the grain is compressed to a certain pressure. Further, the moisture-testing machine is equipped with three volume cups called Volume-A, Volume-B, and Volume-C. While measuring the moisture of the specific grain, one of the measuring the cup is always used for that grain. In an example, for Barley, Corn & Millet, Volume-B measuring cup is used. For Wheat, Volume-A measuring cup is used. For gram & peas, Volume-C measuring cup to find out the moisture.
Unlike the conventional methods, the proposed method is used to prepare a puffed barley or buckwheat biscuit to control sugar level and cholesterol. In an embodiment, barley and buckwheat grain are used as raw material for preparing the biscuit. Each of the grains are brought to a certain moisture level. After the moisture level is achieved, both the grains are mixed at a certain percentage in a mixer with the rock salt (i.e., natural salt) or stevia (i.e., natural sweetener) as per formulation. Further, the moisture level is tested once again. Once the desired moisture level is achieved, the mixture is processed. Further, the mixture is passed under certain temperature and pressure. Here, high temperature and pressure helps the grain to puff and provide the desire shape. The output is the puffed biscuit, which can be consumed by the user. With the above described process, the shelf life of the puffed biscuit is increased.
Unlike conventional systems and methods, This proposed method for preparing the "puffed barley/buckwheat biscuit”, provides a majority of benefits to users as mentioned below:
• Lowers Blood Pressure And Cholesterol
• Helps to Lose Weight
• Reduces Symptoms Of Arthritis
• Promotes Healthy Bones And Teeth
• Combats Diabetes
• Promotes Cardiovascular Health
• Reduces Your Child’s Risk Of Developing Asthma
• Prevents Gallstones
• Improves Digestion And Constipation

Referring now to the drawings, and more particularly to FIGS. 1 through 2, where similar reference characters denote corresponding features consistently throughout the figures, there are shown preferred embodiments.

FIG. 1 illustrates a high-level process flow 100 for preparing a puffed grain food product, according to an embodiment as disclosed herein.
• As step 102:- Raw material container contains Hulled Barley or Hulled Buckwheat.

• At step 104:- Moisture testing device to test the moisture level of grains.

• At step 106:-Adding water to get desired moisture level and salt or stevia for taste.

• At step 108:- Mixing of grain after adding water and salt or stevia to spread evenly and to control moisture level as well with air blower.

• At step 110:- Put the mixed grain in an air tight container that grain can absorb added water and salt or stevia.

• At step 112:- Moisture testing device to test the final moisture level of grains ready for production.

• At step 114:- Put the ready grain in Hopper installed at top of the machine for automatic grain feeding. And start the machine with desired setting for production.

• At step 116:-Product is final ready to eat product can be packed.

The FIG. 1 shows a limited number of steps but it is to be understood that another embodiment is not limited thereto.

FIG. 2 is a flow chart 200 illustrating a method for preparing the puffed grain food product, according to an embodiment as disclosed herein. At step 202, the method includes mixing the grains by adding one of the rock salt and the sweetener to form the resultant grain mixture. If it is determined, at step 204, that the temperature of the grain mixture is below the threshold criteria range then, at step 206, the method includes mixing the grain mixture with the hot water and looped back to step 204 as described above.
If it is determined, at step 204, that the temperature of the grain mixture is above (i.e., exceeds) the threshold criteria range then, at step 208, the method includes mixing the grain mixture with the cold air and looped back to step 204 as described above. If it is determined, at step 204, that the temperature of the grain mixture is within the threshold criteria range then, at step 210, the method includes subjecting the predefined amount of grains from the grain mixture to the moisture testing to compress the predefined amount of grains. In an embodiment, the predefined amount of grains are compressed at 288 reading of the moisture tester. In an embodiment, the threshold criteria range is 20 - 25?.

At step 212, the method includes recording the readings of the compressed predefined amount of grains. At step 214, the method includes detecting the moisture content of the compressed predefined amount of grains is within the threshold criteria range, where the threshold criteria range 20 – 24%.If it is determined, at step 216, that the moisture content of the compressed grains meets the threshold criteria range then, at step 218, the method includes adding the volume of water to increase the moisture level per kilogram (kg) of the compressed grains. At step 220, the method includes storing the compressed predefined amount of grains in the closed container.

If it is determined, at step 222, that the temperature of the compressed predefined amount of grains is below the threshold criteria range then, at step 224, the method includes mixing the compressed predefined amount of grains with the hot air and looped back to step 222 as described above. If it is determined, at step 222, that the temperature of the compressed predefined amount of grains is above the threshold criteria range then, at step 226, the method includes mixing the compressed predefined amount of grains with the cold air and looped back to step 222 as described above. If it is determined, at step 222, that the temperature of the compressed predefined amount of grains meets the threshold criteria range then, at step 228, the method includes subjecting the predefined amount of grains from the compressed predefined amount of grains to the moisture testing to compress the predefined amount of grains. In an embodiment, the predefined amount of grains are compressed at 288 reading of the moisture tester and looped back to step 216 as described above.
If it is determined, at step 216, that the moisture content of the compressed grains is above the threshold criteria range then, at step 230, the method includes reducing the moisture level per kilogram (kg) of the compressed predefined amount of grains by mixing the compressed predefined amount of grains with the hot air in the mixing roasting machine and looped back to step 222 as described above. If it is determined, at step 216, that the moisture content of the compressed grains meets the threshold criteria range then, step 228 is performed as described above.

At step 232, the method includes feeding the compressed predefined amount of grains to the popping machine. At step 234, the method includes setting the temperature of the popping machine at 240°C, the first pressure to 725 pounds psi, the second pressure to 3625 psi, and the thickness from the thickness-setting switch. In an embodiment, the thickness of the product can be adjusted from 5 mm – 10 mm as per the requirement. Further, the control switch, which regulates the thickness, is called thickness-setting switch.

At step 236, the method includes setting the core depth of the heating molds to adjust the popping area and shape. In an embodiment, the core depth is the popping area between two moulds and shape of the product i.e. puffed Barley Biscuit depends on the core depth. At step 238, the method includes setting the feeding time, the opening time, and the closing time of the heating molds to increase and decrease the popping time. At step 240, the method includes obtaining the puffed grain food product, where the puffed grain food product is in the round shape and size. In an embodiment, the grain is at least one of the hulled barley and the hulled buckwheat. In an embodiment, the heating molds are made of metal alloys.

Unlike the conventional methods, a formulation is proposed which is used to create the natural puffed barley or buckwheat biscuit using the hulled barley grain and the hulled buckwheat grain, natural rock salt( natural salt ) or Stevia ( Natural Sweetener) as per formulation and as per requirement. By using the proposed formulation (i.e., method), the fiber content is kept intact and no oil or other ingredients are used.
The various actions, acts, blocks, steps, or the like in the flow chart 200 may be performed in the order presented, in a different order or simultaneously. Further, in some embodiments, some of the actions, acts, blocks, steps, or the like may be omitted, added, modified, skipped, or the like without departing from the scope of the invention.

It is to be understood that the phraseology or terminology employed herein is for the purpose of description and not of limitation. Therefore, while the embodiments herein have been described in terms of preferred embodiments, those skilled in the art will recognize that the embodiments herein can be practiced with modification within the spirit and scope of the embodiments as described herein.