RU2399343C1 - Receiving method of dry oat kissel concentrate - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to production of dry oat kissel concentrate. The method envisages mixing the oat component with a filler serving to improve the product palatability and biological value and thermal treatment. The oat component is represented by oat flour taken in an amount of 27-28% of the finished product total weight. Thermal treatment consists in dextrinising oat flour with IR rays at a temperature of 80-90°C during 4-7 minutes; after thermal treatment oat flour is chilled to 20-25°C and mixed with the filler. The filler is represented by ground dry red bilberries or sea-buckthorn berries or cranberries or whortleberries or rosehip fruits preliminarily mixed with sugar.

EFFECT: invention enables reduction of production costs and manufacture of a product wit extended storage life and improved organoleptic properties.

2 tbl, 1 ex

Description

The invention relates to the field of food industry and can be used to obtain oat jelly.

A known method of producing oat jelly, which consists in the fact that the oat raw component, which is used as the grain of oats with shells, crushed and poured with water to obtain a suspension. Dry bifidumbacterin or a mixture of bifidumbacterin and dry lactobacterin in equal proportions in a ratio of 0.2-0.4 doses of bacteria per 1 liter of water are added to the resulting suspension for fermentation and subjected to heat treatment at a temperature of 30-37 ° C for 24-48 hours fermentation. Then the shells are separated from the suspension, poured with a solution containing a mixture of whey and water in a ratio of 1: 3 or 1: 2, and heat treated by preparing a decoction. The remainder with the crushed oat grain is also subjected to heat treatment by boiling until a paste is obtained and mixed with a decoction of the shells at 90-100 ° C until the jelly is obtained, the shelf life of which is no more than 25 days. The finished product is poured into consumer packaging and stored in a refrigerator (patent RU 2218814, IPC7 A23L 1/00, A23L 1/105, A23C 21/00).

The main disadvantages of this method are the high cost of production due to the increased energy intensity and the complexity of obtaining the product due to the use of a number of complex technological operations associated with the long time of suspension fermentation and observing the predetermined temperature conditions for 24-48 hours, and the inability to use it for production oatmeal concentrate due to the characteristics of the input components for fermentation. In addition, the product obtained by the described method has a short shelf life of not more than 25 days and is not convenient for transportation, since it becomes necessary to pack jelly into bottles that take up a lot of space, and its cost increases significantly due to the need to be stored in the refrigerator in trading network conditions.

Closest to the proposed invention (prototype) is a method for producing oat jelly, which consists in the fact that the oat raw material component, which is used as oat grain with shells, is ground and poured with water until a suspension is formed. Acidophilic bacteria (Lactobacillus acidophilus) are additionally introduced into the suspension in the ratio of at least 1 dose of bacteria per 3 L of water and subjected to heat treatment at a temperature of 30-37 ° C for 24 hours for lactic acid fermentation. The resulting suspension is divided into two fractions, one of the fractions containing shells being thermally treated by preparing a decoction, and the other fraction with crushed oat grain, which can be mixed with a filler that improves the taste and biological value of the product, is also subjected to heat treatment by heating to thickening and mixed with a decoction of the shells at 90-100 ° C to obtain jelly. As a filler that improves the taste and biological value of the product, it is preferable to use berry or vegetable juice, or syrup, or herb extract. The resulting product is filtered, poured under aseptic conditions into consumer containers and stored in a refrigerator (patent RU 2204265, IPC A23L 1/105).

The main disadvantages of this method are the high cost of production due to the increased energy intensity of the product, associated with the observance of the necessary temperature for a long time - 24 hours, and the high complexity associated with the implementation of a large number of technological operations, such as grinding oat component, pouring water, introduction acidophilic bacteria, fermentation, fractionation, heat treatment; the inability to use oatmeal jelly for the production of concentrate due to the characteristics of the introduced components for fermentation. In addition, the product obtained by the described method has a short shelf life, about 20 days, has insufficiently high organoleptic characteristics, since this technology does not involve the introduction of stabilizers, which degrades the characteristics of the product during storage due to liquid separation and separation of the suspension, and the cost of the product increases significantly due to the need for storage in a refrigerator in a distribution network.

The objective of the invention is to reduce the cost of production and obtaining a product with a long shelf life and with high organoleptic characteristics.

This problem is solved by the fact that in the method for the production of dry concentrate of oat jelly, comprising mixing the oat component with a filler that improves the taste and biological value of the product, and heat treatment, according to the invention, oat flour in an amount of 27-28% of the total mass of the finished product, heat treatment is carried out by dextrinization of oatmeal with infrared rays at a temperature of 80-90 ° C for 4-7 minutes, and after heat treatment of flour yanuyu cooled to 20-25 ° C and mixed with an excipient. At the same time, crushed dried berries of lingonberry, or sea buckthorn, or cranberries, or blueberries, or rose hips are used as filler, after mixing them with sugar.

The reduction in production costs is due to a decrease in the complexity of the process due to a reduction in the time required to carry out a complex of technological operations, such as dextrinization of oatmeal flour with infrared rays, its cooling and mixing with a filler, and a reduction in the energy spent on technological operations of the method. In addition, the cost of the product is significantly reduced due to the absence of the need for storage in the refrigerator in a trading network, and the shelf life is increased to six months, since the product is a dry concentrate.

The use of oatmeal as an oat component in an amount of 27-28% of the total weight of the finished product is optimal, since an increase in the amount of oatmeal more than 28% of the total weight of the finished product leads to an increase in the viscosity of the finished oatmeal jelly, and a decrease in the amount of flour oatmeal less than 27% of the total mass of the finished product - to reduce the viscosity of the finished oatmeal jelly and its nutritional value (see table 1, 2).

Dextrinization of oatmeal with infrared rays at a temperature of 80-90 ° C is optimal, since processing at a temperature above 90 ° C leads to the appearance of a burnt taste and loss of the necessary viscosity of the finished oat jelly due to an increase in the content of dextrins and protein denaturation, and processing at a temperature lower 80 ° C does not eliminate the raw flavor of the flour and does not lead to the required viscosity value of the finished oat jelly.

The period of dextrinization of oatmeal flour with infrared rays for 4-7 minutes is optimal, since processing more than 7 minutes leads to a loss of the necessary viscosity of the finished oat jelly, and processing for less than 4 minutes does not eliminate the raw flavor of the flour and does not lead to the required viscosity value of the prepared oat jelly .

The proposed invention is illustrated in table 1, which shows the components of the dry concentrate of oat jelly and finished oat jelly obtained by the method selected as a prototype, and table 2, which shows the influence of cooking processes on the organoleptic characteristics of the finished oat jelly obtained by the proposed the method, and the finished oat jelly obtained by the method selected as a prototype.

A method for the production of dry concentrate of oat jelly consists in the heat treatment of the oat component, which is used as oat flour in an amount of 27-28% of the total mass of the finished product, by dextrinization of oat flour with infrared rays at a temperature of 80-90 ° C for 4-7 minutes , subsequent cooling to 20-25 ° C and mixing with a filler that improves the taste and biological value of the product. In this case, as used crushed dried berries of lingonberry, or sea buckthorn, or cranberries, or blueberries, or rose hips, pre-mixing them with sugar.

Concrete example

The oat component, which is used as an oatmeal in an amount of 27.5% of the total mass of the finished product, was sieved, passed through a magnetic separator, and then sent for dextrinization with infrared rays in a drying apparatus. Dextrinization was carried out for 5 minutes at a temperature of 85 ° C. After dextrinization, oatmeal was cooled to 22 ° C and loaded into a storage hopper.

A filler that improves the taste and biological value of the product was mixed with sugar, sieved and passed through a magnetic separator. In this case, alternately crushed dried berries of lingonberry, sea buckthorn, cranberries, blueberries, as well as rose hips were used as filler (see Tables 1, 2). Each component used as a filler — berries of lingonberry, sea buckthorn, cranberries, blueberries, rose hips — was loaded into a separate hopper.

After that, the cooled oatmeal flour and the filler from the storage hopper were sent for mixing into the mixer. Then, the prepared dry concentrate of oat jelly was sent to the packaging through magnetic shielding.

To prepare oatmeal jelly, the dry concentrate is poured with cold water and, when stirring, boiled until tender.

The shelf life of the dry concentrate of oat jelly is at least six months.

As can be seen from tables 1 and 2, the best organoleptic characteristics have oat jelly prepared according to the proposed method, while oat jelly prepared according to the prototype method has low organoleptic characteristics due to the starch dehydration that occurs during storage of starch-containing product and results to stratification of the drink.

Thus, the use of the proposed method for the production of dry jelly concentrate will reduce its cost by reducing the number of technological operations and reducing their energy consumption, expand the range of existing drinks and increase the shelf life of the product.

Method for the production of dry concentrate of oat jelly

Table 1 The components of the dry concentrate of oat jelly and finished oat jelly obtained by the method selected as a prototype Composition number Components,% of the total mass of the finished product A filler that improves the taste and biological value of the product Oat flour Oat kernels with shells Acidophilus bacteria Sugar Water one 14.8 26,4 - - Rest - 2 14.2 27.0 - - Rest - 3 13.6 27.5 - - Rest - four 13,2 28.0 - - Rest - 5 12.8 28,4 - - Rest - 6 (prototype) 12.0 15.0 2.0 Rest

table 2 The influence of cooking processes on the organoleptic characteristics of the finished oat jelly obtained by the proposed method, and the finished oat jelly obtained by the method selected as a prototype No. of composition in accordance with table 1 Organoleptic characteristics Taste Smell Color Appearance one Inherent to filler Inherent to filler Inherent to filler Liquid drink with sediment filler 2 Inherent to filler Inherent to filler Inherent to filler Thick enough homogeneous
filler beverage 3 Inherent to filler Inherent to filler Inherent to filler A sufficiently thick homogeneous drink with filler inclusions four Inherent to filler Inherent to filler Inherent to filler A sufficiently thick homogeneous drink with filler inclusions 5 Mild Mild Inherent to filler Too thick heterogeneous drink 6 Prototype Powdery aftertaste Sour-milk Creamy with a pink tint Thick heterogeneous drink with separated liquid layer

Claims (1)

A method of manufacturing a dry concentrate of oat jelly, comprising mixing the oat component with a filler that improves the taste and biological value of the product, and heat treatment, characterized in that the oat component uses oat flour in an amount of 27-28% of the total weight of the finished product, thermal processing is carried out by dextrinization of oatmeal with infrared rays at a temperature of 80-90 ° C for 4-7 minutes, and after heat treatment, oatmeal is cooled to 20-25 ° C and mixed with filler, while as a filler used crushed dried berries of lingonberry or sea buckthorn, or cranberries, or blueberries, or rose hips, pre-mixing them with sugar.