RU2018123200A - OAT-BASED PRODUCT AND METHOD FOR PRODUCING IT - Google Patents

OAT-BASED PRODUCT AND METHOD FOR PRODUCING IT Download PDF

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RU2018123200A
RU2018123200A RU2018123200A RU2018123200A RU2018123200A RU 2018123200 A RU2018123200 A RU 2018123200A RU 2018123200 A RU2018123200 A RU 2018123200A RU 2018123200 A RU2018123200 A RU 2018123200A RU 2018123200 A RU2018123200 A RU 2018123200A
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Russia
Prior art keywords
pieces
weight
paragraphs
oat
oats
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RU2018123200A
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Russian (ru)
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RU2018123200A3 (en
Inventor
Пьер Жан ДЮПАР
Люка РУФФИНО
Жан-Луи САВОЙ
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Сосьете Де Продюи Нестле С.А.
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Publication of RU2018123200A publication Critical patent/RU2018123200A/en
Publication of RU2018123200A3 publication Critical patent/RU2018123200A3/ru

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products

Claims (22)

1. Способ получения кусков на основе овса, причем указанный способ включает стадии1. A method of producing pieces based on oats, wherein said method comprises the steps of a) подачи сухой смеси в варочный экструдер, причем указанная сухая смесь включает от 50% до 99,9% по массе овсяного компонента и от 0,1 до 2% по массе антиоксиданта,a) feeding the dry mixture into a cooking extruder, said dry mixture comprising from 50% to 99.9% by weight of the oat component and from 0.1 to 2% by weight of the antioxidant, b) впрыскивания воды в варочный экструдер в соотношении, находящемся в диапазоне от 10 до 25 частей по массе воды на 100 частей по массе сухой смеси, предпочтительно от 12 до 25 частей по массе воды на 100 частей по массе сухой смеси, с получением теста,b) injecting water into the cooking extruder in a ratio ranging from 10 to 25 parts by weight of water per 100 parts by weight of the dry mixture, preferably from 12 to 25 parts by weight of water per 100 parts by weight of the dry mixture, to obtain a dough, c) варки теста ниже по потоку от места впрыска воды при температуре цилиндра выше 120°C,c) cooking dough downstream of the injection site at a cylinder temperature above 120 ° C, d) экструзии теста с удельной механической энергией от 40 до 135 Вт·час/кг сухой смеси, предпочтительно от 60 до 135 Вт·час/кг сухой смеси и с расходом от 2,5 до 10 кг/час/мм2 сухой смеси и поверхности головки,d) extruding the dough with a specific mechanical energy of from 40 to 135 W · h / kg dry mix, preferably from 60 to 135 W · h / kg dry mix and with a flow rate of from 2.5 to 10 kg / h / mm 2 dry mix and head surface e) нарезания ленты теста на куски и обеспечения разбухания кусков, таким образом получая куски на основе овса.e) cutting the dough tape into pieces and ensuring the swelling of the pieces, thereby obtaining pieces based on oats. 2. Способ по п. 1, в котором указанная сухая смесь дополнительно включает от 2,5% до 15% по массе добавленного бета-глюкана.2. The method of claim 1, wherein said dry mixture further comprises from 2.5% to 15% by weight of added beta-glucan. 3. Способ по п. 1 или 2, в котором указанная сухая смесь дополнительно включает от 5% до 25% по массе инулина.3. The method according to p. 1 or 2, in which the specified dry mixture further comprises from 5% to 25% by weight of inulin. 4. Способ по любому из пп. 1-3, в котором разбухшие куски сушат до содержания воды от 3% до 4% по массе.4. The method according to any one of paragraphs. 1-3, in which the swollen pieces are dried to a water content of from 3% to 4% by weight. 5. Способ по любому из пп. 1-4, который включает стадию нанесения покрытия на куски на основе овса.5. The method according to any one of paragraphs. 1-4, which includes the step of coating the pieces based on oats. 6. Способ по любому из пп. 1-5, который включает стадию измельчения кусков на основе овса до среднего размера в диапазоне от 0,1 до 3 мм.6. The method according to any one of paragraphs. 1-5, which includes the stage of grinding pieces based on oats to an average size in the range from 0.1 to 3 mm 7. Способ по любому из пп. 1-6, в котором сухая смесь дополнительно включает по меньшей мере один ингредиент, выбранный из муки из зерновых, отличных от овса, овощного порошка, фруктового порошка, муки из бобовых, сухого молока, подсластителя, красителя, растворимых или нерастворимых волокон, витаминов, минеральных веществ.7. The method according to any one of paragraphs. 1-6, in which the dry mixture further includes at least one ingredient selected from flour from cereals other than oats, vegetable powder, fruit powder, flour from legumes, milk powder, sweetener, dye, soluble or insoluble fiber, vitamins, mineral substances. 8. Продукт, состоящий из кусков на основе овса, полученных с помощью варочной экструзии, в котором указанные куски на основе овса включают от 0,1% до 1% по массе антиоксиданта, вплоть до 25% по массе инулина и от 50% до 99,9% по массе овсяного компонента, причем продукт включает от 2 до 16% по массе бета-глюкана, и при этом по меньшей мере 50% бета-глюкана имеют молекулярную массу по меньшей мере 106 г/моль.8. A product consisting of oat-based pieces obtained by cooking extrusion, wherein said oat-based pieces comprise from 0.1% to 1% by weight of an antioxidant, up to 25% by weight of inulin and from 50% to 99 , 9% by weight of the oat component, the product comprising from 2 to 16% by weight of beta-glucan, and at least 50% of beta-glucan has a molecular weight of at least 10 6 g / mol. 9. Продукт по п. 8, в котором указанные куски на основе овса имеют степень клейстеризации более 66%.9. The product of claim 8, wherein said oat based pieces have a gelatinization ratio of more than 66%. 10. Продукт по п. 8 или 9, в котором указанные куски на основе овса имеют активность воды Aw в диапазоне от 0,1 до 0,5.10. The product according to claim 8 or 9, in which these pieces based on oats have an Aw water activity in the range from 0.1 to 0.5. 11. Продукт по любому из пп. 8-10, в котором указанные куски на основе овса сохраняют свою общую форму после регидратации в жидкости.11. The product according to any one of paragraphs. 8-10, wherein said oat-based lumps retain their general shape after rehydration in a liquid. 12. Продукт по любому из пп. 8-11, в котором куски на основе овса дополнительно включают вплоть до 1% по массе карбоната кальция.12. The product according to any one of paragraphs. 8-11, in which the oat-based pieces further comprise up to 1% by weight of calcium carbonate. 13. Продукт по любому из пп. 8-12, в котором сухая смесь дополнительно включает по меньшей мере один ингредиент, выбранный из муки из зерновых, отличных от овса, овощного порошка, фруктового порошка, муки из бобовых, сухого молока, подсластителя, красителя, растворимых или нерастворимых волокон, витаминов, минеральных веществ.13. The product according to any one of paragraphs. 8-12, in which the dry mixture further includes at least one ingredient selected from flour from cereals other than oats, vegetable powder, fruit powder, flour from legumes, milk powder, sweetener, dye, soluble or insoluble fiber, vitamins, mineral substances. 14. Продукт по любому из пп. 8–13, который содержит14. The product according to any one of paragraphs. 8–13, which contains овсяный компонентoat component от 50 до 99,9 мас.%from 50 to 99.9 wt.% антиоксидантantioxidant от 0,1 до 2 мас.%, предпочтительно в виде комбинации токоферола и фосфата дикалияfrom 0.1 to 2 wt.%, preferably in the form of a combination of tocopherol and dipotassium phosphate добавленный бета-глюканadded beta glucan вплоть до 15 мас.%, предпочтительно от 2,5 до 15 мас.%up to 15 wt.%, preferably from 2.5 to 15 wt.% зерновые помимо овсаcereals besides oats вплоть до 49,9 мас.%, предпочтительно от 10 до 49 мас.%, предпочтительно в виде муки из зерновыхup to 49.9 wt.%, preferably from 10 to 49 wt.%, preferably in the form of cereal flour фрукт или овощfruit or vegetable вплоть до 49,9 мас.%, предпочтительно от 5 до 30 мас.%, предпочтительно в виде фруктового или овощного порошкаup to 49.9 wt.%, preferably from 5 to 30 wt.%, preferably in the form of fruit or vegetable powder молокоmilk вплоть до 49,9 мас.%, предпочтительно от 5 до 40 мас.%, предпочтительно в виде порошкаup to 49.9 wt.%, preferably from 5 to 40 wt.%, preferably in powder form подсластительsweetener вплоть до 15 мас.%, предпочтительно от 3 до 15 мас.% сахара или количество подсластителя или заменителя сахара, достаточное для обеспечения эквивалентного ощущения сладостиup to 15 wt.%, preferably from 3 to 15 wt.% sugar, or an amount of sweetener or sugar substitute sufficient to provide an equivalent sweetness sensation растворимые или нерастворимые волокнаsoluble or insoluble fiber вплоть до 30 мас.%, предпочтительно от 5 до 25 мас.% волокон, отличных от бета-глюкана, как например, от 5 до 25 мас.% инулинаup to 30 wt.%, preferably from 5 to 25 wt.% of fibers other than beta-glucan, such as from 5 to 25 wt.% inulin карбонат кальцияcalcium carbonate вплоть до 1 мас.%, предпочтительно от 0,1 до 0,9 мас.%.up to 1 wt.%, preferably from 0.1 to 0.9 wt.%.
15. Продукт по любому из пп. 8-14, получаемый с помощью способа по любому из пп. 1-7.15. The product according to any one of paragraphs. 8-14, obtained using the method according to any one of paragraphs. 1-7. 16. Композиция, включающая продукт по любому из пп. 8-15 и по меньшей мере один ингредиент, выбранный из сахара, кусков фруктов, кусков овощей, кусков орехов, кусков мяса, кусков рыбы, порошка на основе молока, ароматического вещества и их смесей.16. A composition comprising a product according to any one of paragraphs. 8-15 and at least one ingredient selected from sugar, pieces of fruit, pieces of vegetables, pieces of nuts, pieces of meat, pieces of fish, milk-based powder, flavor, and mixtures thereof.
RU2018123200A 2015-12-03 2016-12-02 OAT-BASED PRODUCT AND METHOD FOR PRODUCING IT RU2018123200A (en)

Applications Claiming Priority (3)

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EP15197893.9 2015-12-03
EP15197893 2015-12-03
PCT/EP2016/079674 WO2017093538A1 (en) 2015-12-03 2016-12-02 Oat-based product and process of manufacture

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RU2018123200A3 RU2018123200A3 (en) 2020-04-17

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EP (1) EP3383198A1 (en)
CN (1) CN108347975A (en)
BR (1) BR112018009295A8 (en)
MX (1) MX2018006539A (en)
PH (1) PH12018500666A1 (en)
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DE102019111860A1 (en) * 2019-05-07 2020-11-12 Karlchen's Beratungs- und Beteiligungsgesellschaft mbH Process for producing a dry product for a cereal puree
FI129262B (en) 2019-05-31 2021-10-29 Fazer Ab Oy Karl A texturized food product and a method for producing it
US20220264930A1 (en) * 2019-07-23 2022-08-25 H.J. Heinz Company Brands Llc Shelf-stable, extruded food products
GB2586982B (en) * 2019-09-10 2021-11-17 Mr Lees Pure Foods Co Ltd Food products
CN112273575A (en) * 2020-11-10 2021-01-29 广州维汝堂营养健康咨询有限公司 Preparation method of Chinese yam and red date nutritional breakfast powder
CN114424814A (en) * 2022-02-14 2022-05-03 安徽燕之坊食品有限公司 Instant oatmeal with preserved nutrition and preparation method thereof
CN114794382A (en) * 2022-05-05 2022-07-29 桂格燕麦公司 Method for producing a cereal mixture and cereal mixture produced thereby
DE102022112627A1 (en) * 2022-05-19 2023-11-23 Ivan Mallinowski Tablet and process for making the same

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SE534934C2 (en) * 2009-06-01 2012-02-21 Biovelop Ab Cereal product of oats and method of making the same

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WO2017093538A1 (en) 2017-06-08
CN108347975A (en) 2018-07-31
EP3383198A1 (en) 2018-10-10
BR112018009295A8 (en) 2019-02-26
PH12018500666A1 (en) 2018-10-01
MX2018006539A (en) 2018-08-15
SG11201803882PA (en) 2018-06-28
RU2018123200A3 (en) 2020-04-17
BR112018009295A2 (en) 2018-11-06

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