CZ18765U1 - Oatflakes products and apparatus for making the same - Google Patents

Description

Technical field

The technical solution concerns the food and feed industry, namely new food products from oat flakes and equipment for their production.

Background Art

The processing of oats in the production of oats in the manufacture of flakes is carried out by first purifying the oats, then proceeding to a vertical peeling machine where the plows are removed, and then to a special abrasion machine to remove the whisk. This creates so-called "oat rice", which is dried and steamed up to 100 ° C to remove the bitter taste. In this hydrothermal treatment, deep bio-chemical changes occur, denaturing proteins, partially hydrolysing starch and inactivating enzymes, mainly lipolitic, dangerous to sensitive oatmeal. After the moisture has been treated, the oats go into a flake mill which crushes the grain (flake), and the obtained flakes are dried and sorted and packaged after cooling.

The oat grains undergo this whole processing, including the packaging portions of the grain, i. including bran.

The term " bran " as used herein refers to recoverable wastes that are generated by the cleaning of the grain, but mainly to the packaging components of the grain having a proportion of about 20% by weight. corn.

The present invention relates to a method for producing nutritionally modified oat flakes with reduced β-glucan content, which is of increased nutritional value, and is suitable, for example, for athletes, physically hard-working, convalescent, etc. oat bran and oat groats, and then oatmeal with a reduced Bglucan content is produced from oatmeal meal on a flocking mill. At the same time, other valuable substances or mixtures can be produced from separate oat bran which are economically and economically viable.

Conventional oatmeal is currently used only as a final product for direct consumption or for the preparation of meals, such as slurries or shellfish.

Furthermore, oat products are known for consumers who are allergic to lactose or casein contained in cow's milk. These products are commonly referred to as "oat milk", such as soy milk rice milk, buckwheat milk, but under the Food Act the term "milk" cannot be accepted for these products and should be referred to as "drinks" they are intended for purposes other than drinking. Therefore, this kind of product will be referred to in the present application as "oat beverage".

Oat beverages are prepared from colloidal ground oatmeal which is dispersed in water using an emulsifier and a stabilizer (most commonly phosphates). The disadvantages of these known beverages lie in their high cost, and also in the fact that they contain a higher proportion of insoluble and lower proportion of soluble fiber and, in lower quality, fat components - they have more palmitic acid and less linoleic acid.

In addition, so-called "oats" are known to serve as a booster for sick, elderly, convalescent and children, and are prepared by producing hot oats with oats and cleaning and conditioning the leachate in various ways. Their disadvantage lies in the very unpleasant taste, so that it must usually be administered in a mixture with honey, which is not always appropriate in terms of sugar content. Other drawbacks are that the composition is highly non-uniform even when one variety is used, and that tastes and longer shelf life generally require additional additions of additional xenobiotic substances.

The object of the present invention is to provide such products from oats and their production equipment which overcome the above-mentioned drawbacks. The need for such a solution is based, among other things, on the declining sales of oats to the food industry and the need to preserve sowing areas suitable for oats.

CZ 1 18765 Ul

The essence of the technical solution

The essence of the technical solution consists in the creation of new food products from common oat flakes, from which oat drink, oat cream and other new products such as confectionery oat cream, oat fruit ice cream, oat fruit gel, oat dessert, oat mayonnaise, oat pudding and oat syrup. These products can be classified as so-called functional foods, ie foods favorably affecting human health, for their content of oat Bglukanes. These products are:

An oat beverage comprising a neutralized filtrate from the extracted oat flakes in an amount of 55 to 60% by weight, water in an amount of 30 to 40% by weight, vegetable oil in an amount of 10 to 0.1% by weight, and further comprising an emulsifier, thickener and salt.

Oat cream, which contains the same ingredients as oat drink, vegetable oil content ranges from 8 to 20% by weight.

Oatmeal confectionery cake containing oat cream in an amount of from 65 to 80% by weight, carboxylmethylcellulose in an amount of from 0.1 to 0.4% by weight, modified starch from starch phosphate pins of from 0.2 to 0 8% by weight of oat protein in an amount of 2 to 5% by weight, sugar in an amount of 5 to 14% by weight, vegetable fat in an amount of 10 to 25% by weight.

Oat fruit ice cream, which contains a base consisting of oat beverage or oat cream, or a mixture of oat beverage with oat cream, in an amount of 60 to 70% by weight, water in an amount of 8 to 10% by weight, sugar in an amount of 10 to 12% by weight, citric acid in an amount of from 0.2 to 0.5% by weight, and fruit purée in an amount of at least 5% by weight.

An oat fruit gel containing an oat beverage in an amount of from 60 to 70% by weight, a sugar in an amount of from 10 to 15% by weight, citric acid in an amount of from 0.2 to 0.4% by weight, garden strawberries in an amount from 10 to 20 wt. and / or red dye and strawberry flavor.

Oatmeal, which contains an oatmeal in an amount of 13 to 20% by weight, steamed rice in an amount of 60 to 75% by weight, mixed apple puree with cloves and cinnamon in an amount of 4 to 15% by weight, sugar in the amount of 8 to 15 wt.

Oat mayonnaise, which contains a confectionery oatmeal decorating in an amount of 60 to 80% by weight, an oil in an amount of 15 to 40% by weight, and at least one flavoring agent of the salt, pepper, vinegar, lemon juice, worcester sauce, smooth mustard, onion, garlic.

Oat pudding, which contains an oat beverage in an amount of from 90 to 94% by weight. and powdered pudding in an amount of 6 to 10 wt.

Oat syrup containing the filtrate from the extracted oat flakes in an amount of 40 to 70% by weight, sugar in an amount of 25 to 60% by weight, citric acid in an amount of 0.3 to 0.8% by weight, food coloring agent and aroma.

The subject of the present invention is also a device for processing oat flakes and the production of oat beverage and other products, which consists in the fact that it consists of a technological line consisting of a first heated extraction vessel with a stirrer, a second heated extraction vessel with a stirrer, a sieve and from the packer. The individual parts of the technological line are connected by common transport routes for material transport.

In a preferred embodiment of the device according to the invention, a pellet press for producing biofuel from leached oat flakes is placed behind the sieve.

In another preferred embodiment of the device according to the invention, a dryer for drying the leached oat flakes is used downstream of the sieve and is used as feed with increased durability.

In a further preferred embodiment of the device according to the invention, a heated multifunctional kneader and beater machine with interchangeable heads for producing at least one product of the group oat cream, confectionery decorating is provided after the second heated extraction vessel with the stirrer.

- 9 CZ 18765 Ul Oat Cream, Oat Fruit Ice Cream, Oat Fruit Gel, Oat Dessert, Oat Mayonnaise, Oat Pudding, Oat Syrup.

A multifunction kneader and beater machine is preferably a filler for aseptically filling the products into containers.

In addition to the above-mentioned products, oat syrup may also be advantageously prepared on the apparatus, and for this purpose the apparatus comprises a heated mixing vessel for the production of oat syrup which is placed after the second heated extraction vessel.

It is preferred that the heated mixing vessel is connected to the filler so that the syrup can also be aseptically filled into containers.

The main advantages of oatmeal products according to the technical solution include:

1) Higher proportion of valuable soluble fiber and lower proportion of insoluble, less valuable fiber.

2) Fat content high in unsaturated fatty acids.

3) Delicious taste, without the typical "oat" flavor.

4) Presence of high-value phospholipid - soybean oil-free lecithin (improves memory, protects against cholesterol deposition mainly in the vessels of the brain).

5) The relatively low price (the price of oat beverage is lower than that of cow's milk).

BRIEF DESCRIPTION OF THE DRAWINGS

The technical solution will be explained in more detail by means of a drawing, in which FIG. 1 shows a block technology diagram of an apparatus for producing food products from oat flakes.

Examples of technical solutions

It is believed that the following examples of implementation of the invention are presented to illustrate but not to limit the possible embodiments of the invention to the examples. Those skilled in the art will find or will be able to determine, using routine experimentation, a greater or lesser number of equivalents to the specific embodiments of the invention specifically described herein. Even these equivalents will be included in the scope of protection claims.

Example 1 An oat beverage of kg of oat flakes in a heated extraction vessel 1 consisting of a stirrer boiler is mixed with 60 liters of water basified with 2 liters of 5% NaOH to pH = 9.5 ± 0.1 pH. Since various oatmeal have quite different buffering properties, it is not the lye dose but the pH that is decisive. The water should have a temperature of 53 ° C, a temperature interval of ± 2 ° C is allowed. After filling the flakes, the temperature of the alkalized water is reduced and the temperature of the mixture in the boiler must be reheated to 53 ° C within 10 to 15 minutes and maintained for at least 1 hour while stirring slowly.

After this time, the mixture is pumped through a coarse screen 3 to capture the infused flakes into the second ex35 traction vessel 2 formed by the agitator boiler. An additional 60 liters of water of 55 ° C are added to the flasks collected and, after mixing, the mixture is filtered through a coarse screen 3 and the filtrate is combined with the first filtrate in the second boiler. The filtrate volume is about 100 L, leached flakes retain one sixth of the volume.

Flakes are largely free of anti-nutritional factor β-glucans and are therefore more suitable for fodder purposes than original flakes. Since they represent a very favorable soil for many microorganisms, they must be dried immediately in the drying oven 5, preferably vacuum, immediately after separation, but this is not a condition. However, the drying temperature must not exceed 105 ° C to avoid thermodegradation of the proteins present and to convert the remaining oat starch to dextrins. Dry leached flakes are a marketable raw material for animal feed production.

-3CZ 18765 Ul

The combined filtrates must be neutralized in the second extraction vessel 2. For this, dilute hydrochloric acid is used, with a concentration of 3.5%. Usually, 3 liters of this acid is required for neutralization, but since the extract of flakes also has quite a lot of buffering, it is neutralized exactly to pH = 6.5 regardless of the consumption of neutralizing agent. The allowable interval is ± 0.2 pH.

After neutralization, an amount of water of 55 ° C is added warm to a total volume of 150 liters. Then the stirrer is lowered and, while moving slowly, the contents of the second extraction vessel 2 are heated to 90 ° C (± 5 ° C) and 400 g of lecithin (STERNPUR PM or STERNPUR E from Neuber Brenntag, Prague) are added, mixing is started and 2 liters of sunflower oil. 200-300 ml of the flavor corrector LM 4647 from METAROM, Tabor and 200-250 g of the CMC thickeners (Akucell AF 2985 from Neuber Brenntag, Prague) are added, finally 150 g of salt is added.

The temperature is lowered to 80-85 ° C and left at this temperature for 30 minutes with slow stirring in a sealed kettle. The pasteurized oat beverage is aseptically filled into the packaging in the filler 8. Its shelf life in containers after cooling to 5 to 10 ° C and storage at up to 20 ° C is at least 7 days.

A substantial increase in the shelf life of this product is possible, as is the case with cow's milk by UHT treatment and storage in tetrapak packaging. By law, only milk products of mammalian glands can be labeled "milk". The product name should therefore not contain the word "milk".

The oat beverage produced contains 1.25% fat, unlike cow's milk, does not contain lactose or casein and is therefore particularly suitable for consumers who have a strong allergy to these components of cow's milk. The oat protein complex has the highest value in all cereals. Its amino acid composition is characterized by a higher proportion of globulins and lower prolamins and glutelines and thus significantly different from barley, which also contains the desired β-glucans.

However, the most important component of this oat product is β-glucans, which are among the non-toxic polysaccharides, hemicelluloses, ie soluble fiber, of which there is no doubt about its beneficial health effect. In humans, the positive effect of β-glucans on lowering blood cholesterol and lowering blood sugar levels has been confirmed in many scientific papers.

The use of β-glucans in terms of its action as an antinutritional factor is also promising. Because they reduce the use of nutrients, especially fats in the human body, this oat beverage can be considered a functional food because, in addition to its nutritional value, it can be used to combat obesity and fat accumulation in the consumer's body without dieting.

This oat beverage can be gently dried in facilities suitable for drying ordinary cow's milk. Its durability is then comparable to that of dried cow's milk.

Example 2

Oat cream

1 oat beverage prepared according to the first exemplary embodiment is heated to a temperature of 50 to 60 ° C and 40 g of oil-free soya lecithin from Neuber Brenntag, Prague of the type STERNPUR PM or STERNPUR E, or STERINSTANT (if no trace of dried cow's milk fails) Due to the consumer's allergy to lactose or casein), 3 liters of sunflower oil are poured in with a thin stream while stirring. The 30% fat cream is then pasteurized by heating to 80-85 ° C for 30 minutes and aseptically filled into the packer 8.

Example 3

Confectionery decorating oat cream

This cream is intended for confectionery products intended for allergy sufferers, lactose intolerant and casein, as well as for reducing diets, as the β-glucans present prevent the use of fats in the body.

To 1 liter of oat cream add 2 g of AKUCELL AF 2985 carboxymethylcellulose from Neuber Brenntag Praha, 4 g of modified starch E 1412 belonging to the phosphate diester family

-4CZ 18765 U1 starch. (These modified starches are intended for non-acidic and non-salted products; they form completely plastic pastes when cold; they are ideal for thickening of curds, for example.) For example, modified starch of Moravian starch factories MORAMYL ZB is suitable for Czech products. Next, add 20 g of isolated oat protein (from the production of β-glucan, see above in our PUV), 80 to 100 g of wheat sugar and 150 to 200 g of 75% vegetable spreadable fat grease HERA, of UNILEVER ČR, sro , Prague. With stirring, it is heated to 85-90 ° C, then cooled to 30-40 ° C and air is blown into the mass. The mass is then cooled in the refrigerator to a pasty state and is ready to be sprayed by extrusion or under the canvas bag with a metal forming sleeve.

Example 4

Oat fruit ice cream

A mixture of 300 ml oat beverage according to the first embodiment and 300 ml 30% fat oat cream according to the second embodiment is mixed with 100 ml water, 120 g sand sugar, 4 g citric acid and 2 g CMC AKUCELL 2985. 170 g of fruit pulp are mixed according to the type of ice cream: garden strawberries, raspberries, kiwi, apricots, compote pineapple, compote mandarins, etc. Since this ice cream should not contain problematic additives such as synthetic dyes, flavors and preservatives, it is necessary to use strongly aromatic forms of fruit For example: raw pineapple is less aromatic than stewed, fresh blueberries are less aromatic than blueberry blueberries, etc.

The mixture is pasteurized at a temperature of 80 to 85 ° C and aseptically filled into containers in a filler 8. Pouring the fruit pulp into the ice cream machines through a sieve to trap the particles.

The advantage of this oat ice cream is again nutritionally important β-glucans for those who are worried about being overweight. Against today's ice creams on the market, it is also a peculiar nut flavor and, above all, a relatively low cost of production, unmatched by conventional commercial ice cream blends.

Example 5

Oat fruit gel

A mixture of 300 g of sand sugar, 50 g of modified starch MIKROLYS 34 from the company is dissolved in 1400 ml of oat beverage according to the first example heated to 50-55 ° C.

CULLÍNAR, Horažďovice and 20 g CMC AKUCELL 2985 from Neuber Brenntag, Prague with 4 to 4.5 g of citric acid. After dissolution accelerated by vigorous stirring, 300 g of thawed garden strawberries are mixed into the mixture, 4 ml of red color No. 20042 from METAROM, Tábor (formerly ŽATEC) and 2 ml of strawberry flavor PE 11630 of the same company are added. The blended mixture, the temperature of which should be between 20 and 30 ° C, is poured into consumable forms and stored in the refrigerator until solidified. The product is a light juicy, pasty-like gel, decorated with oatmeal cream. It is aesthetically advantageous to add a red white whipped cream in Oetker powder to the decoration of the red gel with oat cream, which has a high durability in a beaten condition.

Example 6

Oat dessert

An apple ingredient is prepared: 1 kg of washed apples are peeled, stripped of their kernels and divided into quarters. These are choked in a covered dish with 250 ml of water, 15 cloves and 4 to 5 pieces of cinnamon into a soft one. Then the cloves and cinnamon are removed from the puree. The puree is then blended.

Next, prepare the rice ingredient:

2 g of rice is washed several times in hot water and the rice is left in the last hot water. In a sealed container, boil water with 5 to 7 teaspoons of salt, pour the washed rice in hot water and add hot water to the container so that it reaches 1 to 2 cm above the surface of the rice. Warms up

With stirring, the water and rice will start to boil again. Then it stops stirring, the container is covered with a lid and the rice is choked for 20 to 25 minutes. The container is then removed from the heat source and covered for 10 to 15 minutes.

Add 1 kg of stew to the mixer, drip warm, 200 g of apple ingredient,

150 g of sand sugar, 4 g of citric acid and 200 to 250 ml of oat beverage according to the first embodiment according to the desired consistency of the product. It is mixed, then pasteurized at 80-85 ° C for half an hour and aseptically filled into containers.

Example 7 Oat Pudding io It is prepared from a pudding powder with different flavors and from an oat beverage, a procedure exactly the same as the preparation of ordinary cow's milk pudding.

Example 8

Oatmeal mayonnaise

It is prepared by diluting oatmeal confectionery with oil followed by the addition of salt, pepper, vinegar or lemon juice and Worcester sauce to taste and with the possible addition of plain mustard, onion and garlic.

Example 9 Oat Syrup

It is prepared from a basic oat beverage instead of water, by adding sugar or non-sugar sweeteners, citric acid, food flavorings and colorants in exactly the same way as conventional syrups.

Example 10 Equipment

The apparatus for producing oatmeal food products set forth in the foregoing embodiments consists of a process line, which is schematically shown in FIG. 1, and which consists of individual machines interconnected by conventional conveying paths such as belt conveyors, screw conveyors, piping, pallet lines, etc. The main part of the line are two heated extraction vessels 1, 2, between which a line 3 is placed in the line. If heated extraction vessels i, 2 can be formed by eg simple double-shell boilers with hot-water heating as rotary arm mixer, respectively. it may be a countercurrent extraction device, or another known and sufficiently effective extraction device. An oat beverage wrapper 6 is placed downstream of the second extraction vessel 2. The function of the oat beverage production device is described in detail in Example 1. The pelletizing press 4 for the production of biofuels from the oat flakes is further downstream of the sieve 3 in the line and the drying oven 5 for drying the oat flakes. Behind the second heated agitator extraction vessel 2 is included a heated multifunction kneader and beater machine 7 with interchangeable heads for producing at least one product from the group of oat cream, oatmeal confectionery, oat fruit ice cream, oat fruit gel, oatmeal, oat mayonnaise, oat pudding, oat syrup. An oat beverage from the heated extraction vessel 2 is fed to the machine 7 and the products described in Examples 2 to 8 are produced using various exchangeable heads and extensions. A filler 8 is preferably included as a multifunction kneader and beater machine 7 for aseptically filling the products into containers. , for their longer durability and easier transport to the consumer. The apparatus further comprises a heated mixing vessel 9 for the production of oat syrup according to Example 9, which is also downstream of the second extraction vessel 2. Also, the heated mixing vessel 9 is connected to the filler 8.

Industrial usability

-6CZ 18765 Ul

Oatmeal food products according to the technical solution can be used as so-called functional foods favorably affecting human health and suitable for allergy sufferers of lactose and casein.

Claims (16)

PROTECTION REQUIREMENTS 1. Oatmeal food product, characterized in that the product is 5 an oat drink comprising neutralized filtrate of extracted oatmeal in an amount of from 55 to 60 wt%, water in an amount of from 30 to 40 wt%, vegetable oil in an amount of at least 0.1 wt%, and further comprising an emulsifier, thickener and salt. 2. Oatmeal food product, characterized in that the product is oatmeal containing neutralized filtrate of extracted oatmeal in an amount of 55 to 60% by weight, water in an amount of 30 to 40% by weight, vegetable oil in an amount of from 8% to 20% by weight, and further comprises an emulsifier, a thickener and a salt. Oatmeal food product, characterized in that the product is a confectionery decorating oat cream comprising oat cream according to claim 2 in an amount of from 65 to 80 wt%, carboxylmethylcellulose in an amount of from 0.1 to 0.4 wt% ., modified 15 starch from the group of phosphate diesters of starch in an amount of 0.2 to 0.8% by weight, oat protein in an amount of 2 to 5% by weight, sugar in an amount of 5 to 14% by weight, vegetable fat in an amount of 10 % to 25 wt. Oatmeal food product, characterized in that the product is oat fruit ice cream comprising an oat beverage base according to claim 1, or Oat cream according to claim 2, or a mixture of oat drink with oat cream, in an amount of from 60 to 70% by weight, water in an amount of from 8 to 10% by weight, sugar in an amount of from 10 to 12% by weight, citric acid in from 0.2 to 0.5% by weight, and fruit pulp in an amount of at least 5% by weight. 5. Oatmeal food product, characterized in that the product is 25 oat fruit gel comprising oat beverage according to claim 1 in an amount of from 60 to 70% by weight, sugar in an amount of from 10 to 15% by weight, citric acid in an amount of from 0.2 to 0.4% by weight, garden strawberry in an amount of 10 to 20 wt. and / or a red colorant and strawberry flavor. 6. Oatmeal food product, characterized in that the product is Oat dessert comprising oat beverage according to claim 1 in an amount of from 13 to 20% by weight, steamed rice in an amount of from 60 to 75% by weight, mixed apple puree with cloves and cinnamon in an amount of from 4 to 15% by weight, sugar in an amount of 8 to 15 wt. Oatmeal food product, characterized in that the product is oat mayonnaise, which comprises a confectionery decorating oat cream according to claim 3 in an amount of 35 to 60 wt.%, Oil in an amount of from 15 to 40 wt.%, And at least one flavoring agent selected from the group of salt, pepper, vinegar, lemon juice, worcester sauce, plain mustard, onion, garlic. Oatmeal food product, characterized in that the product is oat pudding, comprising the oat beverage of claim 1 in an amount of from 90 to 94% by weight. and powdered pudding in an amount of from 6 to 10 wt. 40 Oatmeal food product, characterized in that the product is oat syrup, which contains the extracted oatmeal filtrate in an amount of 40 to 70% by weight, a sugar in an amount of 25 to 60% by weight, citric acid in an amount of from 0.3 to 0.8% by weight, food coloring and flavoring. -7EN 18765 Ul Apparatus for producing a food product from oatmeal according to at least one of Claims 1 to 9, characterized in that it consists of a technological line, the individual parts of which are interconnected by transport routes, and which consists of a first heated extraction vessel (1) with a stirrer. a second heated extraction vessel (2) with a stirrer arranged in a line 5 after the first container (1), from a sieve (3) arranged in a line between the first container (1) and the second container (2), and from a packer (6) arranged in a line behind the second container (2) . Apparatus according to claim 10, characterized in that a pellet press (4) for the production of biofuel from leached oatmeal is downstream of the sieve (3). Apparatus according to claim 10, characterized in that a sieve (5) for drying the extracted oatmeal is placed downstream of the sieve (3). Apparatus according to at least one of claims 10 to 12, characterized in that a heated multifunctional kneader and beater (7) with interchangeable heads for the production of at least one oat cream product is arranged downstream of the second heated stirrer (2) with stirrer. , confectionery decorating oat cream, oat fruit ice cream, oat fruit gel, oat Desert, oat mayonnaise, oat pudding, oat syrup. Apparatus according to claim 13, characterized in that a filler (8) for the aseptic filling of the products into packages is arranged downstream of the multifunctional kneader and beater (7). Apparatus according to at least one of claims 10 to 14, characterized in that it comprises a heated mixing vessel (9) for the production of oat syrup, which is arranged after the second 20 with a heated extraction vessel (2). Apparatus according to claims 14 and 15, characterized in that the heated mixing vessel (9) is connected to the filler (8).