The subject of invention is a new procedure for the preparation of the long-chain beta-glucan-rich product on the basis of the barley flour suitable for use in the manufacture of food as the source of barley beta- glucans. A new procedure for the preparation of the long-chain beta-glucan-rich product on the basis of the barley flour characterized by that, beside normally conventional mechanical shake procedures also ultrasound shaking of sieves are used. In this way the method of fractionation of barleyflour is possible to use even under conditions of increased moisture and with its help quickly and efficient fractionations of barley flour and produce fractions with sufficiently high content of beta-glucans that are useful for production of beta-glucan rich food with suitable organoleptic properties. The content of beta-glucans in the raw meal can be arbitrary, preferably at least 5%, more preferably at least 3%. The method enables the enrichment of the individual fraction with beta- glucans at least for100%, preferably at least for 80%, and more preferably for 50%. The raw material can be meal of whichever barley intended for human use, preferably from the varieties of uncovered barley.Predmet izuma je nov postopek priprave z dolgo-verižnimi beta-glukani bogatega proizvoda na osnovi ječmenove moke, primernega za uporabo pri proizvodnji živil kot vir ječmenovih beta-glukanov. Nov postopek priprave z dolgo-verižnimi beta-glukani bogatega proizvoda na osnovi ječmenove moke je značilen po tem, da je ob sicer običajnih mehanskih postopkih stresanja uporabljena tudi ultrazvočno stresanje sit. Na ta način je metodo delčnega frakcioniranja ječmenove moke mogoče uporabiti tudi ob pogojih povišanevlage in z njeno pomočjo hitro in učinkovito frakcionirati ječmenovo moko in proizvesti frakcije z dovolj visoko vsebnostjo beta-glukanov, da so uporabne za proizvodnjo z beta-glukani bogatih živil primernih organoleptičnih lastnosti. Vsebnost beta-glukanov v surovi moki je lahko po
