RU2342854C2 - Bio-oat food product (versions) - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: bio-oat food product contains 1.3-1.4-βD-glucan with molecular weight exceeding 2000000 Da, solids, lactic acid bacteria, bifidobacteria, water. The product is characterised by pH 3.2-4.5 and viscosity - 20000-80000 cP. The bio-oat product is manufactured by processing coarse oat meal, malted oat, raw oat and oat bran. A bio-oat product additionally containing food filling is proposed as well. A bio-oat product additionally containing vitamins and mineral substances is also proposed.

EFFECT: product is characterised by colloidal body and functional properties of a symbiotic product.

10 cl, 1 dwg, 2 tbl, 5 ex

Description

The group of inventions relates to the food industry, namely to a bio-oat symbiotic food product based on oat raw materials, characterized by a normalized content of soluble dietary fiber of oats -1.3-1.4 βD-glucan, which underwent a process of deep processing using two-stage fermentation, and containing a normalized amount of high molecular weight 1,3-1,4βD-glucan with maximum bioavailability, to give it non-specific biological properties.

The following terminology is used in the present invention.

Under the "normalized content of soluble dietary fiber of oats -1.3-1.4 βD-glucan" should be understood the standards of raw materials - oats and its derivatives, to be processed only if the oats have at least 5% high molecular weight 1.3-1.4 βD -glucan of oats, and in oat bran - at least 10% of the high molecular weight 1.3-1.4 βD-glucan of oats.

By "normalized amount of high molecular weight 1,3-1,4 βD-glucan" is meant the necessary and sufficient amount of high molecular weight 1,3-1,4 βD-glucan, regulated by food industry standards.

High molecular weight soluble dietary fiber of oats - 1.3-1.4 βD-glucan, extracted from the cell walls of the outer layers of oat kernels with a molecular weight of at least 2,000,000 Da.

By “fermentation” is meant the biochemical process of processing raw materials using microorganisms and their metabolic products (metabolites).

Two-stage fermentation refers to the use of primary fermentation with five microorganisms of oats malted and oat flour and secondary fermentation with probiotic bacteria of a common mixture of raw oat and oat bran and primarily fermented oat flour and malted oats.

By “bioavailability” is meant the presence in the product of extracted, hydrated, high molecular weight 1,3-1,4 βD-glucan, converted by selected physical and mechanical methods into a colloidal solution, which together with other gel-forming components of the product creates a normalized viscosity. The viscosity characteristics of the product lead to a layer-by-layer enveloping of living probiotic microorganisms, which, firstly, contributes to the survival of microorganisms in the upper gastrointestinal tract (hereinafter referred to as the gastrointestinal tract) and, secondly, are contact food for the introduced food product and its own probiotic microorganisms.

Prebiotics are compounds of various non-microbial origin that can have a positive effect on the human body through selective growth stimulation or increased metabolic activity of the normal intestinal microflora.

Probiotics are living cultures of microorganisms that come from food and have a beneficial effect on the human body through a normalizing effect on the physiological, biochemical and immune responses of the human body through stabilization and optimization of the function of its normal microflora.

Bio-oat product means a product based on oats and its derivatives, fermented by any microorganisms, but with the obligatory addition of probiotics, the concentration of which in a living state at the end of the shelf life of the product should be at least 10E7 CFU in 1 g.

Oat soluble dietary fiber is soluble and semi-soluble, that is, oat dietary fiber capable of being hydrated by water molecules is 1.3-1.4 βD-glucan.

A symbiotic food product means a product, in the composition of which prebiotics are rationally combined, that is, dietary fiber, including 1,3-1,4-βD-glucan, and probiotics, that is, probiotic cultures that mutually enhance the beneficial effect of the finished product.

By the “process of deep processing of oats and its derivatives" is meant the methods and modes of processing all types of oat raw materials, developed to achieve qualitative and quantitative characteristics of the product components, providing it with specified parameters and giving the finished product non-specific biological properties.

It is known that dietary fiber, both insoluble (fiber - cellulose - walls of plant cells) and soluble (capable of dissolving in water and increasing in volume) have useful properties and are of great importance in the nutrition process. The World Health Organization recommends consuming at least 30 g of dietary fiber, both insoluble and soluble, per day. In addition, it is known that soluble dietary fiber increases the binding and excretion of bile acids, neutral steroids, including cholesterol, and reduces the absorption of cholesterol and fats in the small intestine. They reduce the synthesis of cholesterol, lipoproteins and fatty acids in the liver, accelerate the synthesis of lipase in the adipose tissue - an enzyme under the influence of which the decomposition of fat occurs, that is, positively affect fat metabolism.

Theoretical and practical medicine believes that the regular use of dietary fiber plays a significant role in preventing a number of diseases, as it normalizes metabolism, gastrointestinal tract, pancreas, and immune responses of the body.

In this regard, it should be noted that, despite the popularity of the beneficial properties of dietary fiber, their enrichment of food products is an insufficiently studied area of science, and besides, little studied in practice. Dietary fiber enters the diet only from plant foods. For a long time, regulatory documents in the food industry set standards for the removal of fiber - refining products of plant origin, and food products with a normalized amount of natural soluble dietary fiber were not available on the Russian market. Thus, it is of great importance to obtain a food product containing natural dietary fiber, mainly oat, since oat contains a significant amount of soluble dietary fiber -1.3-1.4 βD-glucan. As you know, oat bran contains dietary fiber: insoluble - fiber and soluble - 1.3-1.4 βD-glucan.

However, food products containing dietary fiber are known and are prepared on the basis of cereal bran or crushed cereal grains by their subsequent fermentation (fermentation). Thus, a biologically active food product is known (patent of the Russian Federation 2189153, 2000), which is an analogue of the proposed product in terms of cereal fermentation by lactobacilli and prepared by a method including grinding grain food grains, which use oats, millet, rice or a mixture of oatmeal with wheat bran , the introduction of starter culture, which is used lactobacilli, namely the drug "Lactobacterin", or "Acylact", or "Narine", ripening the mixture for 1-3 days, separating the supernatant and obtaining the target product containing 39.78% protein in dry matter. The disadvantages of the aforementioned biologically active food product include the fact that cereals having an average content of fiber and soluble dietary fiber, that is, characterized by an abnormal amount of soluble dietary fiber and their quality, which give the product guaranteed preventive health functions, are used in its manufacture. It should also be noted that the method for producing a biologically active food product is industrially non-reproducible and does not provide stable product quality over the intended shelf life. In addition, the method for producing a biologically active food product involves non-standardized (from the point of view of achieving uniform parameters of the finished product during reproduction) fermentation or fermentation, which can lead to a food product characterized by an unstable content of live lactobacilli both in quality and quantity. In addition, the method for producing a biologically active food product involves the separation of the supernatant, during which the soluble dietary fiber contained in this liquid, which gives the product a guaranteed high nutritional and biological value, is removed.

Known food product (international application WO 9117672, published November 28, 1991), obtained by fermentation of oat bran by microorganisms. This food product consists mainly of bran of cereals (barley, wheat, rice and millet), or partly of cereal bran, which are fermented as an aqueous mixture using living microorganisms, which use lactobacilli, in particular, species such as Lactobacillus or other lactic acid bacteria, propionic acid bacteria, or a mixture of such bacteria, or other similar bacteria: Lactobacillus GG, Lactobacillus acidophilus, Lactobacillus burglarious, Lactobacillus sp. (or another species of Lactobacillus), Streptococcus sp., or a mixture of microorganisms having two or more of the following microorganisms used for fermentation: Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus thermophlus and Lactobacillus casei. The food product described in WO 9117672 has a pH of from 3.5 ÷ 5 and is characterized by a basic composition containing a dry substance of 5 ÷ 25%; lactic acid 0.3 ÷ 1.0%; energy value 50 ÷ 150 kJ / 100 g; dietary fiber 10 ÷ 30 g / 100 g (in terms of dry matter); Lactobacilli 10E5 CFU / g. The food product described in WO 9117672 can also be characterized by a basic composition containing a dry substance of 5 ÷ 15%; lactic acid 0.3 ÷ 1.0%; energy value 50 ÷ 150 kJ / 100 g; dietary fiber 10 ÷ 30 g / 100 g (in terms of dry matter); Lactobacilli 10E 5-8 CFU / g. At the same time, the microorganisms used for fermentation are known per se and their choice is determined in terms of technology and product quality, and a mixture of oatmeal, barley, wheat, rice, millet or bran, vegetables, fruits, or berries is used as raw material. In a food product based on oat bran and prepared according to the method described in WO 9117672, it is possible to extract 1.3-1.4 βD-glucan from the bran and transfer them to the product only from the extreme damaged cells of the bran particles and from their surface. In this connection, the mass fraction of 1.3-1.4 βD-glucan, its colloidal properties and bioavailability will not be stable both in quality and quantity. Thus, the finished food product does not have a normalized amount of high molecular weight 1.3-1.4 βD-glucan, which gives the product a guaranteed high nutritional and biological value, which contributes to the provision of a therapeutic and preventive effect. It should also be noted that when preparing the product according to the method described in WO 9117672, the raw materials are heated in the usual way to 100 ° C without any pretreatment, during this process, after 68 ° C, inevitable dextrinization of starch molecules occurs, which blocks output 1, 3-1,4 βD-glucan from cell structures during further heat treatment and prevents the maximum hydration and colloidization of its molecules, contributing to the achievement of a normalized viscosity of the finished product, which enhances its symbiotic effect . In addition, during the preparation of the product, there is no stage of primary fermentation of oat ingredients, which creates a base of simpler food components and accumulated growth factors: vitamins and minerals - for secondary fermentation of cereal bran with the indicated lactobacilli.

Due to the above reasons, the food product described in WO 9117672 does not have a stably viscous consistency and therefore can be stratified during storage, which indicates an imperfect colloidal system of the product, and therefore an ambiguous level of its nutritional and biological value.

A well-known bio-oat product containing oat fiber, probiotics (lactobacilli and bifidobacteria) and dietary fiber of oats, characterized by a glycemic index of 40 and contains 42 kcal (The old recipe for health - bioactive product VELLE, 01.24.2006 http // www. gdeparfum.ru/news/news 5101.php>) by the combination of essential features is the closest analogue.

The above reasons necessitate the development of a new food product containing a normalized amount of high molecular weight soluble dietary fiber of oats - 1.3-1.4 βD-glucan with a molecular weight of at least 2,000,000 Da stably viscous consistency in combination with the nutritional value of metabolites of two-stage fermentation of raw ingredients and live probiotic bacteria at the end of their shelf life.

The present invention posed and solved the problem of creating a bio-oat food product containing a normalized amount of high molecular weight 1,3-1,4βD-glucan, stably viscous consistency, which contributes to its passage through the highly acidic part of the gastrointestinal tract without significant loss of viability of probiotic microorganisms contained in the product.

The technical result of the invention is to give a product containing a normalized amount of high molecular weight soluble dietary fiber of oats -1,3-1,4-βD-glucan, colloidal consistency by maximally extracting them from the cell structures, transferring them to the solution while creating a substance in which colloid-forming substances (including hydrated 1,3-1,4-βD-glucan) envelop cells of live probiotic bacteria, providing them with protection when passing through the digestive tract to the colon, being contact food for dried foods and their own probiotic microorganisms and, thereby, giving the product the functional properties of a symbiotic product.

To solve this problem and achieve the technical result, a bio-oat food product (options) is proposed, obtained by processing oats and its derivatives, having a pH of 3.2 to 4.5, a viscosity of 20,000 to 80,000 cP and characterized by the content of the following components:

1,3-1,4-β-D-glucan with molecular weight more than 2,000,000Da 0.4-0.8 wt.% Solids 6.0-40.0 wt.% Lactobacilli 10E7 CFU / g Bifidobacteria 10E7 CFU / g Water Rest

At the same time, in the bio-oat food product, the following components are used as oats and its derivatives: oatmeal, malted oats, raw oats and oat bran.

Moreover, the bio-oat product contains from 0.4 to 0.8 wt.% High molecular weight 1.3-1.4βD-glucan, extracted during the processing of oat bran, hydrated and stabilized with the formation of a colloidal solution, oatmeal and oats malted, primarily fermented with a mixture of lactobacilli, yeast and bacteria, with the addition of raw oats, with oatmeal, malted oats, raw oats and oat bran taken in a ratio of 1: 1: 5: 7 with the addition of water until dry substances from 6.0-40.0 wt.%, the resulting mixture is secondary fermented with probiotic bacteria.

At the same time, in the bio-oat food product, the raw oat component, characterized by a content of vegetable dietary fiber of oats of 1.3-1.4 βD-glucan, is not less than 5%, processed by purification from impurities, peeling, grinding, steaming, conditioning, drying, soaking in water at a temperature of not more than 15 ° C and a ratio of oats and water of 1: 1.5, followed by dispersion and heat treatment at a temperature above 100 ° C.

Moreover, in the bio-oat food product, the oat bran component, characterized by a content of vegetable dietary fiber of oats of 1.3-1.4 βD-glucan of at least 10%, is processed by dissolving in water at a ratio of oat bran to water of 1: 1.5, cold extraction with simultaneous dispersion followed by thermal extraction of vegetable dietary fiber of oats in the temperature range from 15 ° C to the temperature of dextrinization of oat starch, until a pH of 5.9 to 6.2 and a viscosity of 5000 to 35000 cP are reached.

At the same time, in the bio-oat food product, the oat component is malted, characterized by a content of vegetable dietary fiber of oats of 1.3-1.4 βD-glucan of at least 5%, obtained by soaking raw oats in water at a temperature of 10 to 16 ° C, germinating at a temperature of 13 to 16 ° C for 3-4 days, drying to a moisture content of 10% and further processed by peeling, grinding, sieving, grinding for further mixing with terminated oatmeal.

In the bio-oat food product, the component is coarse oat flour, characterized by a content of vegetable dietary fiber of oats of 1.3-1.4 βD-glucan of at least 5%, subjected to heat treatment, and then mixed with ground malted oats in a ratio of 1: 3 , the resulting mixture was diluted with water in a ratio of 1: 2.5, after which the aqueous mixture was inoculated with microorganisms: Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus cerevisiae, Saccharomyces cerevisiae and Bacillus subtilus, first fermented to a viscosity of the mixture from 2,000 to 20,000 cP, pH 3.2 to 4.5, and heat-dried d about humidity of 6% with the subsequent crushing.

At the same time, the processed components in the bio-oat food product are coarse oat flour, malted oats, raw oat and oat bran are taken in a ratio of 1: 1: 5: 7 with the addition of water to a dry matter content of 6.0 to 40.0 wt. .%, homogenized, subjected to heat sterilization, cooled to a temperature of not more than 43 ° C, inoculated with probiotic bacteria, fermented again, and then cooled to a temperature of +2 to + 6 ° C, viscosity from 20,000 to 80,000 cP and, mainly, to viscosity from 20,000 to 60,000.

A bio-oat food product (options) obtained by treating oats and its derivatives, having a pH from 3.2 to 4.5, a viscosity from 20,000 to 80,000 cP, and characterized by the content of the following components:

1,3-1,4-β-D-glucan with molecular weight more than 2,000,000Da 0.4-0.8 wt.% Solids 6.0-40.0 wt.% Lactobacilli 10E7 CFU / g Bifidobacteria 10E7 CFU / g Food filler 1-20 wt.% Water Rest

A bio-oat food product (options) obtained by treating oats and its derivatives, having a pH from 3.2 to 4.5, a viscosity from 20,000 to 80,000 cP, and characterized by the content of the following components:

Molecular weight 1,3-1,4-β-D-glucan more than 2,000,000Da 0.4-0.8 wt.% Solids 6.0-40.0 wt.% Lactobacilli 10 E7 CFU / g Bifidobacteria 10E7 CFU / g Vitamin E 0.1-0.6 mg / 100 g Vitamin D 0.1-0.4 mcg / 100 g Vitamin B1 0.01-0.1 mg / 100 g Vitamin B2 0.05-0.15 mg / 100 Vitamin PP 0.05-0.15 mg / 100 Folic acid 0.1-3.0 mcg / 100 g Iron 0.5-1.5 mg / 100 g Zinc 0.2-0.4 mg / 100 g Iodine 0.1-0.4 mg / 100 g Water Rest

It must be emphasized that in the process of creating the proposed bio-oat food product containing from 0.4 to 0.8 wt.% 1.3-1.4 RD - glucan, the importance of the following stages was established.

Preparation for the industrial production of a product of oat raw materials and its derivatives, which are used as: oat bran, characterized by a content of vegetable dietary fiber of oats 1.3-1.4 βD-glucan of at least 10%, oatmeal, characterized by a content of 1.3 -1.4 βD-glucan not less than 5%, raw oats, characterized by a content of vegetable dietary fiber of oats 1.3-1.4 βD-glucan not less than 5%; malated oats, characterized by a content of vegetable dietary fiber of oats of 1.3-1.4 βD-glucan of at least 5%, which is obtained by germinating raw oats, which allows weakening of intercellular bonds, increase the permeability of cell walls, obtain simpler carbohydrates, and process grain natural enzymes and get bacterial growth factors - easily digestible proteins, carbohydrates, minerals, vitamins and, thus, get raw materials - a substrate for primary fermentation.

Conducting primary fermentation using a mixture of: lactic acid bacteria - Lactobacillus plantarum and Leuconostoc mesenteroides, yeast - Pediococcus cerevisiae, Saccharomyces cerevisiae and bacteria - Bacillus subtilus, which makes it possible to obtain a dry semi-finished product rich in bacterial growth factors. It should be noted that the bio-fermentation used for primary fermentation contains all significant cultures, while the symbiotic effect of “cohabiting” these cultures and the qualitative composition of metabolites (products of their vital activity) were achieved during experimental studies. The resulting aqueous mixture is inoculated with the prepared yeast. Primary fermentation is carried out using strain yeast.

The process of obtaining a colloidal suspension (for its subsequent secondary fermentation using probiotic bacteria), which results in the destruction of the intercellular bonds and walls of the cellular structures of oat raw materials for maximum extraction, translation into solution, hydration of dietary fiber and bringing the colloidal suspension to a specified viscosity from 1000 to 10,000 cP. The molecules of 1.3-1.4 βD-glucan in the final suspension, which, like a prebiotic, do not ferment in the stomach and in the upper gastrointestinal tract, and in the colon have a synergistic effect on the pathogenic microflora and, being also food, for beneficial microorganisms, which, in turn, normalizes metabolism, gastrointestinal tract functions, pancreas, eliminates intestinal dysbiosis, improves the body's immune system and, thus, is effective for the prevention of a number of diseases.

Secondary fermentation using probiotic bacteria, which are selected from known probiotic cultures to obtain the symbiotic effect of the finished product, resulting in the accumulation of metabolites and living bacteria that remain alive until the end of the shelf life of the product in the amount of 10E7 CFU per 1 g and give the product useful properties of probiotics. Bacteria used for secondary fermentation are provided in the substrate with natural digestible nutrients and metabolites of the first fermentation. It is important to note that in the proposed product all the nutrients for the vital functions of microorganisms and the final nutrients are obtained through a natural biotechnological process, moreover, artificially added growth factors are not used, which contributes to the production of a natural product. In addition, the starter culture containing probiotic bacteria is used not only to directly enrich the product with probiotic cultures and thereby give the product health benefits, but also directly to the fermentation process of the base received at this stage of production to bring nutrients to easily digestible form, the development of adult probiotic bacteria that can remain active until the end of their shelf life, and also to give the product organoleptic properties: gentle acid sweet taste of fermented oat product.

The resulting homogeneous suspension is subjected to heat sterilization in a continuous tubular heat exchanger until a temperature of 135 ° C is reached, holding at this temperature for 45-60 seconds and then cooling to a temperature of not more than 43 ° C. To carry out secondary fermentation, ferment is prepared from known probiotic cultures. Inoculation of the mass for secondary fermentation is carried out with prepared fermentation from probiotic cultures.

The proposed bio-oat food product, created on the basis of normal in the process of industrial production content of high molecular soluble dietary fiber of oats - 1.3-1.4 βD-glucan (from 0.4 to 0.8 wt.%), In conjunction with metabolites primary fermentation, living probiotic bacteria and their metabolites of the second stage fermentation, has properties that are beneficial to human health. At the same time, the bioavailable colloidal form of 1.3-1.4 βD-glucan in the finished product gives it a functional role proved by clinical trials.

For the industrial production of the product, methods are used that allow the selection of raw materials with qualitative and quantitative characteristics of soluble oat fiber, effectively extract them from the cell walls of oat bran and from the outer layers of oat grains adjacent to them, transfer them to a colloidal solution to impart a normalized viscosity, combine in a product with live bacteria by two-stage fermentation and provide targeted preventive effect of the finished product on human health. Primary fermentation metabolites, bioavailable molecules of 1.3-1.4 βD-glucan and live probiotic cultures of secondary fermentation contribute to the restoration of microflora after any dysbacteriosis, improve colonial resistance of the intestine, improve the absorption of simpler nutrients and increase the body's immune responses.

Due to the fairly low calorie content and the normalized amount of 1.3-1.4 βD-glucan, the product has a glycemic index of 40-50 units, which is actively used in the prevention of diabetes, weight control, and lowering cholesterol in a modern diet. The proposed bio-oat food product containing a normalized amount of 1.3-1.4 βD-glucan is obtained by selecting raw materials and deep processing, including two-stage fermentation with two starter cultures of oats and its derivatives and use in primary fermentation of yeast, bacteria and lactocultures with increasing the efficiency of secondary fermentation by probiotic cultures due to metabolites of primary fermentation and ultimately increasing the nutritional value of the finished product.

The invention is illustrated in the graph and tables.

A graph showing the change in viscosity of a bio-oat food product over time is shown.

Table 1 summarizes the characteristics of the bio-oat food product. Table 2 shows the characteristics of a bio-oat food product containing a food filler.

The invention is illustrated by examples of obtaining a bio-oat food product, as well as examples of a food product with a filler.

Example 1. Obtaining a bio-oat food product

Preparation of oat raw materials and its derivatives for industrial production of the product.

In the manufacture of the product, oats and its derivatives are used as raw materials: raw oats, coarse oat flour and malted oats, characterized by a content of 1.3-1.4 βD-glucan of at least 5% and oat bran, characterized by a content of 1.3-1 , 4 βD-glucan not less than 10%.

Each of these components of raw materials before entering the main technological process is tested components of raw materials for content:

- mass fraction of solids / moisture in accordance with GOST 36161 GOST 26312.7-88 “Grains. Method for the determination of humidity ”The method is based on drying oats in an oven at a temperature of 140 ° C for 40 minutes.

- normalized amount of soluble dietary fiber of oats 1.3-1.4 βD-glucan according to the American Association of Cereal Chemists (AACC) Method 32-23 [Approved Methods of the American Association of Cereal Chemists (AACC) - 10th Edition - Including 2001 , 2002 and 2003 Supplements]. The method (AACC) is based on the enzymatic cleavage of beta-glucan molecules - beta-glucosidase enzyme, followed by photometric measurement of the color intensity of the solution;

- acidity - in accordance with GOST 26971-86. The method is based on the titration of acidic substances in an aqueous suspension of oats.

In the manufacture of the product using:

- water according to San PiN 2.1.4.559-96 “DRINKING WATER. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control"; To check the quality of process water, the following standards are used: GOST 8.563-96 and GOST 8.556-91, established values of error indicators that do not exceed the error standards in accordance with GOST 27384-87; water was purified in the filtration unit from excessive content of calcium, iron, aluminum ions, since it was experimentally proved that a decrease in the content of these ions contributes to the formation of a more plastic and stable colloidal system, and the absence of coliform bacteria in 100 ml guarantees hygienic process parameters.

- bacterial starter culture from 5 cultures, namely: lactic acid bacteria Lactobacillus plantarum and Leuconostoc mesenteroides, yeast - Pediococcus cerevisiae, Saccharomyces cerevisiae and bacteria - Bacillus subtilus - diluting a predetermined amount in a solution of 0.5% fructose, the initial content of CFU in 1 g - from 10Е5 to 10Е10 CFU in 1g - MUK 4.2.577-96, GOST R. 52357-05, GOST R. 51331-99, GOST 10444.1-89;

- bacterial starter culture consisting of probiotic cultures, the initial content of CFU in 1 g is from 10Е5 to 10Е10 CFU in 1 g - MUK 4.2.577-96, GOST R. 52357-05, GOST R. 51331-99, GOST 10444.1-89.

The primary processing of prepared raw materials.

1. The rejuvenation of oats.

Raw oats are subjected to purification from impurities, sorting and soaking in sterile water with a temperature of 10-16 ° C. Germination takes place in special trays - malt houses at a temperature of 13-16 ° C. The process lasts 3-4 days. Next - drying to a moisture content of 10%, peeling using centrifugal peeling, grinding using a grinding machine, sieving on a vibrating screen, grinding in a hammer mill to a particle size of not more than 60 microns. Further, the raw materials are sent for subsequent mixing with terminated oat flour.

The process of rejuvenation occurs due to natural enzyme activation: the activation and functioning of own amylolytic and other enzymes, the creation of a special taste and consistency of oats for the production of nutrients necessary for the growth and development of probiotic bacteria used in secondary fermentation, and the improvement of the digestibility of the finished product nutrients. The enzymatic hydrolysis of starch grains during malting is carried out by amylases present in oat grain. The hydrolysis of starch grains is interrupted at the stage when, in a quantitative ratio, 80% of the grains are hydrolyzed, the remaining 20% of starch grains remain natural, and they undergo thermal modification in the following processes in order to create a given product consistency. In this case, the state of starch grains and their ratio are determined by microscopy of the samples.

Weakening of intercellular bonds, loosening of the structure of oat kernels, increasing access to the cellular content of nutrients leads to the conversion of proteins, carbohydrates, vitamins and minerals into forms more accessible to assimilation.

2. Oatmeal.

Oatmeal is subjected to dry heat treatment on a steam-thermal installation of contact action at a heating surface temperature of 180-200 ° C, sifted through a vibrating sieve, cooled with sterile air.

Mix with ground malted oats in a ratio of 1: 3.

Then mixed with boiled process water, cooled to 45 ° C in a ratio of 1: 2.5 with a final temperature of the mixture from 30 to 37 ° C. An initial starter culture is prepared from 5 cultures: lactic acid bacteria Lactobacillus plantarum and Leuconostoc mesenteroides, yeast Pediococcus cerevisiae, Saccharomyces cerevisiae and bacteria Bacillus subtilus by diluting a predetermined amount in a solution of 0.5% fructose.

The resulting aqueous mixture is inoculated with the prepared yeast.

Primary fermentation is carried out using strain yeast, observing the following parameters:

- Temperature - 30-37 ° C.

- The fermentation time is 10-36 hours.

- Viscosity of the primary fermented base: 1000 to 10,000 cP.

- The degree of modification of starches is 80%.

Primary fermentation is carried out to a viscosity of the mixture from 1000 to 10000 cP, pH from 3.2 to 4.5, the content of growth factors for probiotic bacteria of the second stage of fermentation - vitamins and minerals: E - from 0.1 to 0.6 mg / 100 g , D - from 0.1 to 0.4 μg / 100 g, B1 - from 0.01 to 0.1 mg / 100 g, B2 - from 0.05 to 0.15 mg / 100 g, PP - from 0 , 05 to 0.15 mg / 100 g, folic acid - from 0.1 to 3.0 μg / 100 g: iron - from 0.5 to 1.5 mg / 100 g, zinc - from 0.2 to 0.4 mg / 100 g, iodine - from 0.1 to 0.4 mg / 100 g.

After that, heat drying is carried out in a vibratory boiling layer at a temperature of no higher than 96-102 ° C, to a moisture content of 6%, cooling and grinding in a hammer mill to a particle size of not more than 60 microns.

3. Raw oats.

Preparation of raw oats for secondary fermentation is carried out in two stages. The first stage: obtaining heat-treated flattened oat flakes with the maximum possible destroyed intercellular structure, fried taste and a normalized degree of thermal modification of starch grains. The second stage: obtaining an aqueous suspension for thermal hydrolysis and supplying raw materials to the main process - secondary fermentation.

The first stage includes carrying out: purification from impurities, using triera, sieving; sorting using a sorting drum, peeling using a centrifugal peel; grinding using a grinding machine. Then carry out the steaming using a continuous steamer under a vapor pressure of 2.5 atm for 45 minutes; conditioning using a conditioning machine to a flake thickness of 0.3-0.5 mm with a normalized angle of advance of rotation of the rollers for shear destruction of intercellular structures; drying using a continuous dryer to a moisture content of not more than 10%.

The second stage includes: soaking in water with a temperature of not more than 15 ° C, with a ratio of oats and water of 1: 1.5; wet grinding using a colloidal mill to a particle size of not more than 50 microns and the implementation of hydrothermal treatment using a cooking apparatus at a temperature of 105 ° C for 30 minutes. Further, the raw material enters the main process for secondary fermentation.

4. Oat bran.

Oat bran is dissolved in water at a ratio of oats to water of 1: 1.5 and left for 40 minutes to soak the bran and obtain a suspension.

Subjected to cold extraction using simultaneous circulation and micro-grinding of the suspension by passing through a colloidal mill.

The mixture is then subjected to thermal extraction of 1.3-1.4 βD-glucan from bran by gradually raising the temperature from 15 degrees C to the dextrinization temperature of oat starch to avoid this process.

Subsequent processing of the suspension is carried out in an apparatus built in the circulation system with an ultrasonic generator UZGZ-4, in which molecules of 1.3-1.4 βD-glucan are continuously extracted and transferred to the solution under the influence of high-intensity mechanical vibrations of the ultrasonic range at the molecular level. The processing time, determined experimentally, ranges from 5 to 20 minutes.

The pH of the solution is adjusted to a pH of 5.9 to 6.2.

Homogenization is carried out on a homogenizer, where under the influence of high pressures (15-20 MPa), the solution is driven through narrow slots. As a result of such loads, high-molecular-weight molecules of heterogeneous size are elongated and finely distributed in each other, creating a stable colloidal solution system with stable viscosity.

Stabilization of the colloidal solution is achieved by homogenizing the solution for 7-15 minutes to a viscosity of 5,000 to 35,000 cP.

The process of secondary processing of raw materials.

Processed components: oatmeal, malted oats, raw oats, oat bran, are mixed in a ratio of 1: 1: 5: 7 with the addition of water to a dry matter content of 6.0 to 40.0 wt.%, After which they are homogenized to obtaining a homogeneous suspension.

The resulting homogeneous suspension is subjected to heat sterilization in a continuous tubular heat exchanger until a temperature of 135 ° C is reached, holding at this temperature for 45-60 seconds and then cooling to a temperature of not more than 43 ° C.

Prepare a starter culture from probiotic cultures: Lactobacillus acidophilus and Bifidobacterium.

Inoculation of the mass for secondary fermentation is carried out by prepared starter culture from probiotic cultures: Lactobacillus acidophilus and Bifidobacterium.

Secondary fermentation is carried out using the following regime parameters:

- The fermentation time is 9-16 hours.

- The remainder of the oxygen in the superfood space is 3-7%.

- The number of probiotic bacteria in 1 g of fermented base> 10E11.

- Viscosity of the secondary fermented base: 18000-45000 cP.

In the process of secondary fermentation, the development of probiotic bacteria to 10E11 CFU per 1 gram, the hydrolysis of carbohydrates and proteins to simpler compounds, the formation of exopolysaccharides, the accumulation of lactic acid to 20-100 Turner degrees, a decrease in pH from 3.2 to 4.5, the creation of viscosity for the product from 18,000 to 45,000 cP.

Cool the product to a temperature of +2 to + 6 ° C, to a viscosity of 20,000-80,000 cP and, mainly, to a viscosity of 20,000-60000 cP.

Thus, the viscosity of the finished product is due to three factors:

- a colloidal system of molecules of 1.3-1.4 βD-glucan,

- polysaccharides of fiber and starch, subjected to thermal modification,

- exopolysaccharides - fermentation products of a common mixture by microorganisms.

A graph showing the change in viscosity of the finished product over time. As can be seen from the graph, the viscosity remains stable for the intended shelf life of the product. The stability of the viscosity index confirms that the product does not stratify during the shelf life of the product (30 days).

The result is a bio-oat food product, the nutritional value and parameters of which are shown in Table 1, in which bacteria data are given on the last day of the shelf life of the product. The indicators characterizing the product shown in Table 1 confirm its high nutritional and biological value, which contributes to the provision of a preventive effect. In particular, a product having a viscosity of 20,000-80000 cP and, preferably, a viscosity of 20,000-60000 cP, providing it with enveloping properties, which in combination with a glycemic index of 40 to 60 units helps to reduce the rate of glucose into the blood and the manifestation of glucose peaks, extend a feeling of fullness, help reduce bad cholesterol, provide effective evacuation of metabolic products; low pH of the product provides an antimicrobial effect on pathogens of intestinal infections, promotes calcium ionization and its rapid absorption in the blood, as well as improve the absorption of phosphorus, potassium and other trace elements.

It should be noted that only the specified standards of raw materials and the observance of the recipe, including qualitative and quantitative component composition, make it possible to obtain a finished product with the specified standards (at least 0.4 wt.%) Of the content of high molecular weight soluble dietary fiber of oats -1.3-1.4 βD-glucan.

Example 2. Obtaining a bio-oat food product

The product is prepared analogously to Example 1, while for the secondary fermentation prepare a starter culture from probiotic cultures: Lactobacillus rhamnosus and Bifidobacterium. Inoculation of the mass for secondary fermentation is carried out by prepared starter culture from probiotic cultures: Lactobacillus rhamnosus and Bifidobacterium. The result is a bio-oat food product, nutritional value and parameters of which are shown in Table 1.

Example 3. Obtaining a bio-oat food product

The product is prepared similarly to Example 1, while for the secondary fermentation prepare a starter culture from probiotic cultures: Lactobacillus plantarum, and / or Lactobacillus paracasei, and / or Lactobacillus casei. Inoculation of the mass for secondary fermentation is carried out by prepared starter culture from probiotic cultures: Lactobacillus plantarum, and / or Lactobacillus paracasei, and / or Lactobacillus casei.

The result is a bio-oat drinking food product, nutritional value and parameters of which are shown in Table 1.

Example 4. Obtaining a bio-oat food product

The product is prepared analogously to Example 1, while for the secondary fermentation a starter is prepared from a mixture of probiotic cultures according to Example 3 and technological cultures: Streptococcus thermophilus and / or Lactobacillus bulgaricus and / or Streptococcus lactis and / or Streptococcus cremoris and / or Streptococcus diacetylactis, and / or Lactococcus lactis, Lactococcus cremoris, and / or Lactococcus diacetylactis, and / or Lactobacillus helveticus, and / or Lactobacillus lactis, and / or Lactobacillus delbruekii, and / or Propionibacterium lppis, or The result is a bio-oat drinking food product, nutritional value and parameters of which are shown in Table 1.

Example 5. Obtaining a bio-oat food product containing food filler

The product is prepared similarly to Example 1, while before the process of cooling the product in the refrigerator at a temperature of +2 to + 6 ° C, mixing is carried out with fillers (food fillers) used in the food industry, such as: vegetable and / or fruit puree (boiled, or boiled with sugar), or concentrated fruit and berry juices, or fruit and berry powders, or dry extracts of medicinal herbs, or liquid extracts of medicinal herbs, or nuts, or cereals, etc. The amount of food filler can be determined, for example, in the following ratio:

- vegetable and / or fruit puree 3-20 wt.%;

- concentrated fruit and berry juices 1-7 wt.%;

- fruit and berry powders 1-5 wt.%;

- dry extracts of medicinal herbs 1-3 wt.%;

- liquid extracts of herbs 1-7 wt.%;

- nuts 1-5 wt.%;

- cereals 1-5 wt.%.

As a result, a bio-oat drinking food product containing a filler is obtained, the nutritional value and parameters of which are shown in Table 2. Moreover, in Table 2, the bacteria data are given on the last day of the shelf life.

Table 1
BIO OAT FOOD PRODUCT No. Name of indicator unit of measurement Normative Determination method one Appearance Homogeneous dense mass with or without small inclusions of cereal pieces GOST 26809-86 2 Consistency From viscous, jelly-like to thick, jelly-like, holding shape GOST 26809-86 3 Product color (no fillers added) From milk to light brown and brown, in different shades GOST 26809-86 four The energy value kcal / 100 g 20-40 Calculation by the method of A.A. Pokrovsky 5 Mass fraction of solids wt.% 6.0-11.0 GOST 3626 6 pH 3.2-4.5 GOST R 51881-2002 7 1,3-1,4 βD-glucan with a molecular weight of more than 2,000,000 Da wt.% 0.5-0.8 AACC Method 32-23 8 Viscosity cp 20000-60000 Brookfield 9 Lactobacilli KOE / lr 10,000,000 GOST 10444.1-89 10 Bifidobacteria KOE / lr 10,000,000 MUK 4.2.577-96. GOST R 523 57-05 GOST R 51331-99 eleven Glycemic index units 40-60 Miller, J.B., Foster-Powell, K., Colagiuri, S., Leeds, A, 1998, "The GI" "The glucose revolution.", Hodder, Australia 12 Vitamin E mg / 100 g 0.1-0.6 “Guidance on Methods for Analysis of Quality and Food Safety”, ed. I.M. Skurikhina, V.A. Tutelyan, p. 340, M. Brandes-Medicine 13 Vitamin D mcg / 100 g 0.1-0.4 fourteen Vitamin B1 mg / 100 g 0.01-0.1 fifteen Vitamin B2 mg / 100 g 0.05-0.15 16 Vitamin PP mg / 100 g 0.05-0.15 17 Folic acid mcg / 100 g 1.0-3.0 eighteen Iron mg / 100 g 0.5-1.5 19 Zinc mg / 100 g 0.2-0.4 twenty Iodine mg / 100 g 0.1-0.4

table 2
BIO OAT FOOD PRODUCT No. Name of indicator unit of measurement Normative Determination method one Appearance Viscous product with or without pronounced uniformly distributed pieces of filler GOST 26809-86 2 Consistency From viscous to thick, jelly-like, holding shape GOST 26809-86 3 Product color (food grade) Corresponds to the color of the food filler GOST 26809-86 four The energy value kcal / 100 g 30-90 Calculation by the method of A.A. Pokrovsky 5 Mass fraction of solids wt.% 7.0-40.0 GOST 3626 6 pH 3.2-4.5 GOST R 51881-2002 7 1,3-1,4 βD-glucan with a molecular weight of more than 2,000,000 Da wt.% 0.4-0.7 AACC Method 32-23 8 Viscosity cp 20000-80000 Brookfield 9 Lactobacilli KOE / 1 g 10,000,000 GOST 10444.1-89 10 Bifidobacteria KOE / 1 g 10,000,000 MUK 4.2.577-96. GOST R 52357-05 GOST R 51331-99 eleven Glycemic index units 40-60 Miller, J.B., Foster-Powell, K., Colagiuri, S., Leeds, A., 1998, "The GI" "The glucose revolution.", Hodder, Australia 12 Vitamin E mg / 100 g 0.1-0.6 “Guidance on Methods for Analysis of Quality and Food Safety”, ed. I.M. Skurikhina, V.A. Tutelyan, p. 340, M. Brandes-Medicine. 13 Vitamin D mcg / 100 g 0.1-0.4 fourteen Vitamin B 1 mg / 100 g 0.01-0.1 fifteen Vitamin B2 mg / 100 g 0.05-0.15 16 Vitamin PP mg / 100 g 0.05-0.15 17 Folic acid mcg / 100 g 1.0-3.0 eighteen Iron mg / 100 g 0.5-1.5 19 Zinc mg / 100 g 0.2-0.4 twenty Iodine mg / 100 g 0.1-0.4

Claims (10)

1. Bio-oatmeal food product obtained by processing oats and its derivatives, characterized in that it has a pH of from 3.2 to 4.5, a viscosity of from 20,000 to 80,000 cP and is characterized by the content of the following components:
1,3-1,4-βD-glucan with a molecular weight of more than 2,000,000Da 0.4-0.8 wt.% solids 6.0-40.0 wt.% lactobacilli 10E7 CFU / g bifidobacteria 10E7 CFU / g water rest 2. Bio-oatmeal food product according to claim 1, characterized in that the following components are used as oats and its derivatives: oatmeal, malted oats, raw oats and oat bran. 3. Bio-oatmeal food product according to one of claims 1 or 2, characterized in that it contains from 0.4 to 0.8 wt.% High molecular weight 1.3-1.4 βD-glucan, extracted during the processing of oat bran, hydrated and stabilized with the formation of a colloidal solution, coarse oat flour and malted oats, primarily fermented with a mixture of lactobacilli, yeast and bacteria, with the addition of raw oat, coarse oat flour, oat malted, raw oat and oat bran in the ratio 1: 1: 5: 7 with the addition of rows to a solids content of 6,0-40,0 wt.%, the resulting mixture was again fermented by probiotic bacteria. 4. Bio-weighted food product according to one of claims 1 or 2, characterized in that it is obtained by processing raw oats, characterized by a content of 1.3-1.4 βD-glucan of at least 5%, purified and peeled, ground, steamed, steamed, flattening, drying, soaking in water at a temperature of not more than 15 ° C and a ratio of oats and water of 1: 1.5, followed by dispersion and heat treatment at temperatures above 100 ° C. 5. Bio-oatmeal food product according to one of claims 1 or 2, characterized in that it is obtained by processing oat bran, characterized by a content of 1.3-1.4 βD-glucan of at least 10%, processed by dissolving in water at a ratio of oat bran to water 1: 1.5, cold extraction with simultaneous dispersion followed by thermal extraction of vegetable dietary fiber of oats in the temperature range from 15 ° C to the temperature of dextrinization of oat starch, until a pH of 5.9 to 6.2 and a viscosity of 5000 to 35000 cp. 6. Bio-oatmeal food product according to one of claims 1 or 2, characterized in that it is obtained by treating malted oats, characterized by a content of 1.3-1.4 βD-glucan of at least 5%, obtained by soaking raw oats in water at a temperature of 10 to 16 ° C, germinating at a temperature of 13 to 16 ° C for 3-4 days, drying to a moisture content of 10% and subjected to peeling, grinding, sieving, grinding for further mixing with terminated oatmeal coarse flour. 7. Bio-oatmeal food product according to one of claims 1 or 2, characterized in that it is obtained by processing oatmeal, characterized by a content of 1.3-1.4 βD-glucan of at least 5%, subjected to heat treatment, mixed with ground milled oats in a ratio of 1: 3, the resulting mixture was diluted with water in a ratio of 1: 2.5, after which the aqueous mixture was inoculated with microorganisms: Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus cerevisiae, Saccharomyces cerevisiae and Bacillus subtilus, first fermented to a viscosity of 200 to 2000 from 2000 cP, pH 3.2 to 4.5 and heat-dried to a moisture content of 6%, followed by grinding. 8. Bio-oatmeal food product according to one of claims 1 or 2, characterized in that it is obtained by adding water to the components - oatmeal, malted oats, raw oats and oat bran processed as described in paragraphs 3-6 and 7, and taken in a ratio of 1: 1: 5: 7 with subsequent homogenization, heat sterilization, cooling to a temperature of not more than 43 ° C, inoculation with probiotic bacteria, secondary fermentation, cooling to a temperature of +2 to + 6 ° C, viscosity from 20,000 to 80,000 cP and, mainly, to a viscosity of from 20,000 to 60,000 cP. 9. Bio-oatmeal food product obtained by processing oats and its derivatives, characterized in that it has a pH of from 3.2 to 4.5, a viscosity of from 20,000 to 80,000 cP and is characterized by the content of the following components:
1,3-1,4-βD-glucan with a molecular weight of more than 2,000,000Da 0.4-0.8 wt.% solids 6.0-40.0 wt.% lactobacilli 10E7 CFU / g bifidobacteria 10E7 CFU / g food filler 1-20 wt.% water rest 10. Bio-oatmeal food product obtained by processing oats and its derivatives, characterized in that it has a pH of from 3.2 to 4.5, a viscosity of from 20,000 to 80,000 cP and is characterized by the content of the following components:
1,3-1,4-βD-glucan with a molecular weight of more than 2,000,000Da 0.4-0.8 wt.% solids 6.0-40.0 wt.% lactobacilli 10E7 CFU / g bifidobacteria 10E7 CFU / g vitamin e 0.1-0.6 mg / 100 g vitamin D 0.1-0.4 mcg / 100 g vitamin b1 0.01-0.1 mg / 100 g vitamin B2 0.05-0.15 mg / 100 g vitamin PP 0.05-0.15 mg / 100 g folic acid 0.1-3.0 mcg / 100 g iron 0.5-1.5 mg / 100 g zinc 0.2-0.4 mg / 100 g iodine 0.1-0.4 mg / 100 g water rest

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