RU2446704C2 - Oat kissel production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves milling oat grains with shells, their steaming at a ratio of 70-110 g of the milled mass per 800 ml of boiling-hot water during 8-10 hours at a temperature maintained no lower than 60°C, twice grating the produced hot mass through a sieve.

EFFECT: method allows to maximally extract all the useful substances (vitamins, microelements) from oat grains and shells, preserve enzymes, simplify the technology and reduce the oat kissel production duration.

2 cl

Description

The invention relates to the food industry.

There is a method of preparing oat concentrate, from which jelly is obtained, including grinding oat groats, pouring cold boiled water and kefir in the ratio of water and kefir 20: 1 to obtain a suspension, its lactic acid fermentation at 28-32 ° C for 12:16 hours, filtering, washing the suspension with water, settling the filtrate for 16-18 hours, draining the upper layer, using the obtained concentrate to obtain kissel (RF patent No. 2007092, class A23C 23/00).

The disadvantages of the method are:

- the complexity and duration of manufacture associated with a long fermentation operation and subsequent long processing to obtain the concentrate used for the preparation of kissel;

- the use of oatmeal as a raw material, which reduces the biological value of the product.

The closest technical solution to the proposed method is a method for producing oat jelly, including grinding oat grains with shells, pouring water into a suspension, introducing additional acidophilic bacteria (lactobacillus acidophilus) into the suspension in a ratio of at least 1 dose of bacteria per 3 l of water at 30- 37 ° C. The resulting suspension is divided into two fractions, from one containing the shell, a decoction is prepared, and the other with crushed grain is heated until thickened and mixed with the decoction of the shells at 90-100 ° C until the jelly is obtained. (RU 2204265 C2, 05.20.2003, A23L 1/105).

The disadvantage of this method is the complexity and duration of the manufacture of the product associated with a long fermentation operation, followed by separation into fractions from the shells of grain and the remaining suspension for the preparation of kissel.

The objective of the invention is to simplify the technology and reduce the manufacturing time of oat jelly.

The problem is achieved in that in the method for producing oat jelly, including grinding oat grain with shells, according to the invention, the crushed oat grain with shells is steamed at the rate of 70-110 g of chopped grain mass per 800 ml of boiling water for 8-10 hours while maintaining the temperature not below 60 ° C, the resulting hot mass is rubbed twice through a sieve.

After the second wiping, the juice of oat seedlings based on 200-250 g of the rubbed mass of 20-30 g of juice of oat seedlings can be added to the resulting mass.

This method allows us to reduce the technology to a simple steaming of crushed oats grain with shells, to exclude high temperatures and additional operations for the preparation of kissel, which allows us to maximally extract from the grains and shells of oats all the nutrients they contain: vitamins, trace elements, and preserve enzymes.

The method is as follows.

Take 90 g of oat grain with shells, wash, dry, grind. The crushed mass is steamed in 800 ml of boiling water in a container like a thermos, keeping the temperature not lower than 60 ° C, and left for 9 hours. Then the resulting hot mass is wiped through a fine sieve, then the wiped mass is again wiped through the same sieve to more thoroughly remove the shells and increase the uniformity of the product. After the second wiping, the resulting product has a uniform jelly consistency and is ready for use. Kissel can be stored in the refrigerator for several days. The amount of ground oats with shells for steaming in 800 ml of boiling water is selected from the following considerations. In the range of 70-100 g per 800 ml of boiling water, the enveloping properties are most pronounced: less than 70 g - the product is liquid, the enveloping properties are weakly expressed; more than 100 g - the product is too thick and loses its enveloping properties. The time interval for steaming 8-10 hours is chosen in this way. When steaming for less than 8 hours, the crushed grain is not sufficiently steamed, there is little mucus, more useful product is wasted. When steaming for more than 10 hours, the product is completely ready and further steaming is impractical.

From a dietary and medical point of view, oatmeal jelly is of increased interest. Oats are the most popular dietary and medicinal cereal. Its composition is characterized by the optimal percentage of proteins, carbohydrates and fats. Proteins of oats are especially valuable biologically, because they contain all the essential amino acids in a ratio close to ideal. B ₁ , B ₂ , B ₆ , H (biotin), provitamin A, trace elements (copper, molybdenum, manganese, zinc, cobalt, nickel, fluorine, chromium, iodine), and also a silicon element unique in its properties are extracted from grains ( piercing the walls of blood vessels and lung tissue of healthy people).

Regular consumption of oatmeal jelly stimulates metabolism and blood formation, improves immunity, compensates for vitamin and mineral deficiency, normalizes acid-base balance, helps cleanse the body of toxins and efficient digestion, increases potency, slows down the aging process.

The waste after the second wiping of the steamed mass of oats can be used as a scrub to cleanse the skin, as well as a mask for exfoliating and nourishing the skin of the face.

The biological value obtained by the proposed method jelly can be improved by adding the juice of oat seedlings. To do this, green oat seedlings up to 15 cm long are cut, crushed and squeezed juice. Take 200 g of the obtained jelly and add 20 g of juice of oat seedlings. The dose of juice of oat seedlings of 20-30 g per 200-250 g of jelly is the most favorable for increasing the biological value of jelly and its effect on human health.

Oat seedlings are in many ways superior to seedlings of other cereals. The amount of vitamin C increases during germination from 0.88 to 2.37 mg / 100 g. The total content of antioxidants (CCA) in the process of seed germination of this plant increases 9.8 times and reaches 334 mg / 100 g on the fifth day.

The advantage of the proposed method for producing oat jelly in comparison with the known ones is the simplification of the technology, which boils down to simple steaming and elimination of high temperatures and additional operations, which makes it possible to extract from the grains and shells of oats all the nutrients contained in them, vitamins, trace elements and save enzymes.

Claims (2)

1. A method of producing oat jelly, including grinding oat grain with shells, characterized in that the crushed oat grain with shells is steamed at the rate of 70-110 g of chopped grain mass per 800 ml of boiling water for 8-10 hours while maintaining the temperature not lower than 60 ° C, then the resulting hot mass is rubbed twice through a sieve. 2. The method according to claim 1, characterized in that after the second rubbing in the resulting mass add the juice of oat seedlings based on 200-250 g of the rubbed mass of 20-30 g of juice of oat seedlings.