RU2558191C1 - Unground whole oat grain product ready for consumption and such product manufacture method - Google Patents

Unground whole oat grain product ready for consumption and such product manufacture method Download PDF

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RU2558191C1
RU2558191C1 RU2014121748/13A RU2014121748A RU2558191C1 RU 2558191 C1 RU2558191 C1 RU 2558191C1 RU 2014121748/13 A RU2014121748/13 A RU 2014121748/13A RU 2014121748 A RU2014121748 A RU 2014121748A RU 2558191 C1 RU2558191 C1 RU 2558191C1
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grains
whole
suspension
oat
water
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RU2014121748/13A
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Russian (ru)
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Вера Семёновна Гринченко
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Общество с ограниченной ответственностью "Велле"
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/143Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A23L7/148Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Abstract

FIELD: food industry.SUBSTANCE: grains are washed with cold water. One performs staged soaking in 20°C - 62°C water under atmospheric pressure with preliminary circulation of oat grains and water mixture till generation of microfissures on the outer shell of whole grains and till oat grains moisture content is equal to 33 - 38%. Whole oat grains are tempered in 80°C water under atmospheric pressure. One performs mixing with preliminarily prepared food taste and/or nutritional suspension. Whole oat grains are cooked in the suspension till the starches gelation level is equal to 100%. Grains are pasteurised in the suspension till complete elimination of vegetative microflora. The pasteurised suspension is cooled to the fermentation temperature. The cooled suspension is inoculated with a starter containing live bacteria. One performs fermentation with lacto- and bifidobacteria till pH value is equal to 3.8 - 4.4 and cooling. The unground whole oat grain product ready for consumption has the following physical-and-chemical and microbiological characteristics: dry substances weight fraction - 18-25%; unground whole oat grains weight fraction - 35-45%; Bostvik viscosity at 20°C - 4-11 cm; acidity - 15-45 °T; lactic acid microorganisms content - no less than 10×10CFU/in 1 g.EFFECT: method allows to obtain, in a continuous process, a product ready for consumption where fermented lacto- and bifidobacteria and oats grains uniformly distributed in the food suspension are preserved intact.13 cl, 4 tbl, 2 ex

Description

FIELD OF TECHNOLOGY
The group of inventions relates to the food industry, namely, a ready-to-eat product based on whole whole oat grains uniformly distributed in a food suspension, fermented with live lacto and bifidobacteria, and a method for its preparation.
BACKGROUND
Nutrition is an important factor in ensuring and maintaining health. Cereals are the main source of nutrients worldwide. Whole grains of oats have greater nutritional value and a higher content of dietary fiber than chopped oats, oatmeal and oatmeal. Whole oat cereals contain a high lipid content of 3 to 11% and high enzyme activity, as a result of which they undergo different degrees of oxidation during storage in their native form.
It should be noted that for the health of consumers it is advisable to use whole oat cereals in the diet that are ready to eat, since it is they that most retain the aroma of oats, taste, texture, while ensuring the minimum loss of nutrients during the preparation of a product from whole grains. Fermentation is the easiest and most economical way to improve nutritional value, sensory and functional properties of products. Products made on the basis of various cereals or their mixtures, fermented by lactobacilli and other cultures, as a result of this process become more healthy.
The following terminology is used in the present invention.
Whole oats are oats or their derivatives, in which the grain components: starch endosperm, germ and bran are present in the same proportions as in the original composition of the oat cereal grains.
Whole whole grain is oat grain, which has retained its integrity with the finely porous surface of the oat grain and, possibly, minor cracks in the outer shell.
Forced friction force is the process of effective friction of grains against each other at a ratio of water and oat grains by weight of water to grain of 3: 1 using suspension circulation in a cycle: tank-pump-piping system of combined diameters to create effective friction.
Starch gelatinization is a process whereby the internal structure of a crystalline starch granule is subject to swelling in water and is destroyed by heat for the most complete absorption of oats by human digestive enzymes. The average values of cereal gelatinization temperatures of 70-75 ° C are known, which determine the fact of gelatinization of starches [Determination of the gelatinization temperature of starch presented inmaize floursd. f. Corall, P. Pineda-Go′mez 1, 2, A. Rosales-Riveral and M.E. Rodriguez - Garcia 31 Laboratorio de Magnetismo by MaterialesAvanzados, Facultad de CienciasExactasy Naturales, Universidad Nacional de Colombia, Manizales, Caldas, Colombia et al.].
Pregelatinization of starches by 85% is an incomplete process of gelatinization of starches, which is determined under the microscope by counting the granules of starches in percent with the remaining “crosses” in the field of view per 1 cm 2 or determining the degree of gelatinization by iodine test.
A ready-to-eat product is a product that has undergone sufficient processing of whole oat nutrients with water and heat, suitable for direct consumption, that is, with complete accessibility to assimilation by human enzymes with minimal loss of nutrients during processing.
Fermented foods prepared using processed oat grains and methods for their production are known from the level.
Known food product [WO 9117672], obtained by fermentation of an aqueous mixture of bran of cereals (oats, barley, wheat, rice, millet) by lactic microorganisms. The food product described in WO 9117672 does not have a stably viscous consistency, therefore, it 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. According to the invention, whole grains are not used in the final product.
Known bio-oat food product, fermented by lactobacilli [RU 2332113], obtained by double fermentation, oats and its derivatives after several stages of processing turn into a suspension, which is pasteurized and fermented by yeast and lactic acid bacteria. According to the invention, oat derivatives are ground and pre-processed by different processes, and no whole grain fermentation is envisaged.
The bio-oat product described in patent RU 2332113 is the closest to the proposed finished product by the method of fermentation of cereal-containing suspension and the composition of lacto and bifidobacteria.
A known method of preparing a biologically active food product [RU 2189153], which consists in the preparation of grains of cereals, including oats, and their subsequent fermentation by lactic acid microorganisms. The method involves a time-consuming process of preparing a sour base with a long subsequent fermentation (from one to three days), which is a disadvantage of this method.
A known method of enzymatic processing of grain [RU 2323590], which includes obtaining grain, suspending grain in a liquid to obtain a suspension, adding one or more carbohydrases and / or one or more amylases to the suspension and incubating at 55-70 ° C, exposing the suspension to the first stage of inactivation at temperatures above 80 ° C, adding one or more amylases and incubating at 60-70 ° C and exposing the suspension to a second stage of inactivation at temperatures above 80 ° C to obtain a grain liquid containing modified starch.
A known method of producing ready-to-eat oatmeal includes cooking oatmeal under pressure, kneading cereal grains, forming a plastic cooked oatmeal, forming flakes and drying to a moisture content of 2-10% by weight, the final product is dry [US 3345183].
A known method for the production of cooked cereal grains, including a high level of whole oats for chopped ready-to-eat cereals in which whole grains are first crushed to release flour, then mixed with water and cooked, while the final product, which is a crushed puff mass, is dried [WO 2009 / 045991].
A known method of preparing instant oats in whole form [US 4413018]. According to the invention, the process begins by conditioning oat grains with steam while drying, then using tempering with indirect steam or boiling water, and then drying and roasting the grain to a moisture content of 5-8%.
Known from the prior art, methods of using oat grains for preparing food products provide for a different degree of pre-treatment: inactivation of enzyme activity and achieving culinary readiness of grains. At the same time, to ensure during the preparation of the product from whole grains the minimum loss of nutrients, the technology for their preparation is much more complicated than from chopped oat grains, oatmeal or flour. In the case of using conventional cooking when preparing a product from whole grains of oats, their very effective heat treatment is required.
Closest to the proposed method is a method of preparing mixtures of different whole grains [US6287626], as well as products from them. According to the description, a known method of preparing a food product provides:
- boiling whole grains until a moisture level of from 40 to 80% is reached with a ratio by weight of water to grain from 2: 1 to 10: 1 at a water temperature of 80 to 150 ° C for a period of 5 to 90 minutes to a moisture content of kernels from 60 to 80%, while the grains are selected from the group consisting of soft grains, hard grains and / or mixtures thereof; at the same time, cooking is carried out until the starches are fully or partially gelled at atmospheric pressure or under pressure up to 3 atmospheres;
- rinsing the cooked grains with water with a temperature of less than 20 ° and for a sufficient amount of time is carried out to wash off excess starch that has leaked from the grains and cool the grains to a temperature of less than 60 ° C, while the wash water is subjected to drainage - removal from the surface of the grains and from the process;
- drying the grains from 5 to 20 minutes at a temperature of from 185 to 235 ° C to obtain dry grains;
- or freezing grain;
- storing them at temperatures from -18 ° C to -30 ° C.
Whole grains according to the patent US 6287626 can be used in the form of ready-to-eat snacks, cereals or, after additional processing, as an ingredient for other food products.
The disadvantages of the method described in patent US 6287626, providing for the supply of raw grain directly to hot water with a temperature of 80-93 ° C, include:
- very strict cooking modes (from the start), in which the uniformity of the texture of the cooked grains will be unstable in the finished product: since during the time the grain core is cooked, the outer layers already undergo gelatinization (the temperature of the start of gelatinization of oat starch is 62 ° C), in which starch begins to flow out of the cells;
- during cooking, the risk of gelatinization of the outer layers of whole grain starch makes it difficult for water to penetrate into the grains through the colloidal layer of gelatinized starch in them;
- in order to wash the starch out of the way, the method provides for rinsing the grains with cold water, during which the starch leaked from the grains is removed, due to which the ratio of whole grain nutrients will no longer meet the requirements of the native ratio of endosperm, bran and germ, i.e. requirements for the determination of whole grains;
- the process of production of the final product is characterized by discontinuity, which does not allow to start the immediate use of the product in food, because whole grains according to the method, in addition to combining with other ingredients, must be dried, crushed, ground and / or rehydrated.
Thus, the method described in US patent 6287626, involving the start of cooking whole grains at a temperature of from 80 ° C to 93 ° C and then heating to 122 ° C and mainly cooking at temperatures from 90 ° C to 105 ° C, without pre-soaking , in fact, leads to overheating of the upper layers of the grains, resulting in leakage of starches, which contributes to the inevitable loss of part of the nutritional value and loss of compliance with whole grains.
The invention solves the problem of creating a ready-to-use product based on whole whole oat grains in the proposed method, in which oat grains are kept whole and whole and processed by bacteria and their enzymes during fermentation. Whole whole oat grains are evenly distributed in the food suspension of the finished product.
The technical result consists in obtaining a ready-to-eat product based on whole whole oat grains in a continuous process in which whole oat grains fermented by lacto- and bifidobacteria and whole oats uniformly distributed in the food suspension are kept intact due to the microporous surface of whole grains of the proposed method, including cold soaking whole oat grain, circulating a mixture of oat grains, subsequent stage-by-stage treatment with water, heat treatment according to the selected mode am to the level of gelatinization of starch 100%.
When developing the proposed method during numerous experiments concerning the sequence of actions and the modes of their implementation, it was found that the whole whole oat grain retains its shape at the time of complete culinary readiness, namely when 100% gelatinization of starches is achieved.
In the product, oat grain remains the whole way through the step-by-step processing of oat grains with the selected modes, including circulation modes in water at a selected ratio of grain to water to obtain a protective layer of pericarp bran on the whole grain surface of microcracks.
This creates conditions for increased accessibility of water penetration into the oat grains already at the stage of soaking in cold water and then their treatment with live bacteria enzymes during fermentation to give whole whole grains all the properties of the fermented cereal product.
SUMMARY OF THE INVENTION
To solve the problem and achieve the technical result, a group of inventions is proposed, united by a common inventive concept.
One of the aspects of the proposed group of inventions is a method for producing a ready-to-eat product based on whole and whole oat grains, including moistening the grain with water and cooking, characterized in that the following stages are carried out:
- washing the grain with cold water;
- stepwise soaking in water with a temperature of from 20 ° C to 62 ° C and at atmospheric pressure with preliminary circulating a mixture of oat and water grains until microcracks form on the outer shell of the whole grain and the moisture content of oat grain is from 33 to 38%;
- tempering of whole oat grains is carried out in water with a temperature of 80 ° C and at atmospheric pressure;
- mixing with a pre-prepared food flavoring and / or nutritional suspension;
while cooking whole oat grains in suspension is carried out until gelatinization of starches 100%;
- pasteurization of whole oat grains in suspension until the complete destruction of the vegetative microflora;
- cooling the pasteurized suspension is carried out to a fermentation temperature;
- inoculation of the cooled suspension with a starter culture containing live bacteria;
- fermentation of lactobacilli and bifidobacteria to pH values from 3.8 to 4.4;
- cooling the fermented product.
In an additional aspect, the method is characterized in that whole oat grains are washed with cold water at a temperature below 20 ° C until there is no flour, flower films and the moisture content of oats is reached from 25 to 27%.
In an additional aspect, the method is characterized in that the mixture of oat and water grains is circulated in water at a temperature of 20-25 ° C with a grain to water ratio of 1: 3 and the coercive force of friction of the grains against each other until microcracks form on the outer shell of the whole grain by passing grain through a closed system, including a tank with a frame type mixer, a cam pump and a combined pipeline with diameters corresponding to 5.08-3.81-5.08 cm for 25-35 minutes.
In an additional aspect, the method is characterized in that the tempering of whole oat grains is carried out in water at a temperature of 80 ° C and at atmospheric pressure for 25-35 minutes with a ratio by weight of grain to water from 1: 4 to 1: 5 to the state of gelatinization of grain starches oats by 85% and final moisture content of oats from 52 to 56%.
In an additional aspect, the method is characterized in that whole oat grains with a final moisture content of 52 to 56% and a temperature of 80 ° C are mixed with a pre-prepared food flavoring and / or nutritional suspension with a temperature of 20-22 ° C.
In an additional aspect, the method is characterized in that the cooking of whole oat grains is carried out until gelatinization of the starches 100% in the suspension at a ratio by weight of grain to water from 1: 4.5 to 1: 5.5 at a temperature of from 85 to 96 ° C.
In an additional aspect, the method is characterized in that the pasteurization of whole oat grains in suspension is carried out until the complete destruction of the vegetative microflora at a temperature of 96 ° C for 10-15 minutes.
In an additional aspect, the method is characterized in that the pasteurized suspension is cooled to a fermentation temperature from 38 to 40 ° C for 40-50 minutes.
In an additional aspect, the invention is characterized in that the cooled pasteurized suspension is inoculated with a starter culture containing live bacteria selected from the group: B. animalis — BB-12 — probiotic starter culture; B. infantis; B. lactis; Lactobacillus spp .; L. fermentum L. bulgaricus; L. Rhamnosus or GG; L. Acidophilus La-5 - probiotic sourdough; L. reuteri L. plantarum; L. Delbrueckii sub sp. Bulgaricus; L. lactis L. thamnosus; L. casei shirota Propionibacterium freudenreichii Lactoccus lactis sub sp .; lactis and cremoris; Enterococcus faecium Enterococcus faecalis; Streptococcus diacetilactis Streptococcus salivarius sub sp .; Streptococcus thermophilus; Streptococcus cremoris Streptococcus faecium; Streptococcus lactis Streptococcus equines in an amount of 0.01%.
In an additional aspect, the invention is characterized in that the cooling of the fermented product is carried out to a temperature of from 10 to 15 ° C.
In an additional aspect, the invention is characterized in that the product is packaged in sterile portioned containers and kept in a refrigerator for 24 hours.
Another aspect of the proposed group of inventions is a ready-to-eat product based on whole and whole oat grains, obtained by the proposed method and characterized in that it is a food suspension in which whole whole oats grains fermented with lacto and bifidobacteria are uniformly distributed over the whole mass, having pH from 3.8 to 4.4 and the following physicochemical and microbiological characteristics:
Mass fraction of solids,% 18-25
Mass fraction of whole whole oat grains,% 35-45
Bostwick viscosity at 20 ° C, cm 4-11
Acidity, ° T 15-45
The content of lactic microorganisms, CFU in 1 g not less than 10 × 10 6
The level of gelatinization of oat starches in whole oat grains,% one hundred
In an additional aspect, the invention is characterized in that the product further comprises flavoring and nutritional excipients.
In contrast to the prototype, which provides for the immediate cooking and boiling of dry oats for at least 28-30 minutes without preliminary soaking, in practice, in the center, the oat grains can partially remain still rigid, and the outer layers can partially boil to a pasty state . The proposed method involves obtaining a product based on whole and whole oat grains in one continuous cycle from the moment of washing the oats until the product ripens in the refrigerator without drying, freezing and other intermediate processes and products that reduce the nutritional value of the final product. In addition, the ready-to-eat product obtained by the proposed method contains whole whole oat grains without the cost of their separate preparation, packaging, storage and transportation.
It is important to note that in the proposed method, the temperature ranges of stepwise soaking in water with a temperature of from 20 ° C to 62 ° C are selected in such a way as to maximize the moisture content of oat grains with cold and warm water to the temperature of the start of gelatinization of starches, which constitutes for oat grains in average 62 ° C. In this process, moisture gradually penetrates into the intercellular and cellular structures without changing the natural state of starches, proteins, fats and vitamins. Oat grain starches gradually swell and facilitate further processing of the grains with heat and water without undermining the inner layers and without violating the integrity of the oat grains. The total time of the stepwise soaking process, including the circulation time, is 40-60 minutes. The final moisture content of oat grains is at the end of the stepwise soaking process from 33 to 38%.
When grain is circulated in a predetermined amount of cold water, at the beginning of the soaking process, the natural friction force of the grain against the oat grain is created, which allows applying a small amount of micropores to the surface of the whole whole oat - microcracks of the bran protective layer (pericarp), which already create favorable conditions for increasing the accessibility of water penetration inward to the center of the oat grain.
Tempering of whole whole oat grains begins at a temperature of 80 ° C, when all the grains are already moistened as much as possible, swollen as much as possible, and further heat treatment no longer leads to destruction of the whole whole oat.
The step-by-step processing of oat grains described above and the selected modes of its processing allow us to achieve the fact that the product includes not just whole whole oats ready to eat, but cereals fermented in a continuous process by lactobacilli and bifidobacteria. The permeability state of whole oat grains before fermentation allows to obtain a uniformly fermented consistency of whole oat grains in a premix suspension, which is facilitated by the microporosity of the outer layer of whole oat grains.
At the same time, the process takes place continuously, without intermediate products - semi-finished products and provides for stage-by-stage moistening of oat grain and stage-by-stage temperature treatment, which makes it possible to obtain a ready-to-eat product in which the oat grain is kept whole until it is consumed; whole oat grains are fermented in a continuous process. This most fully preserves the useful properties of oats, cellular structures and food substances do not undergo such stressful regimes of additional processing of the intermittent prototype process: pressure, high temperatures of intermediate drying, crushing, grinding, etc.
The invention is illustrated in tables 1, 2, 3 and 4, which presents the indicators and characteristics of the ready-to-eat food product obtained by the proposed method.
Table 1 shows the nutritional values of a ready-to-eat product based on whole whole oat grains.
Table 2 presents the nutritional values of a ready-to-eat product based on whole whole oat grains and containing flavoring and nutritional supplements.
Table 3 shows the physicochemical and microbiological characteristics of a ready-to-eat product based on whole whole oat grains.
Table 4 presents the organoleptic characteristics of the ready-to-eat product obtained by the proposed method based on whole whole oat grains obtained by the proposed method.
The invention is illustrated by examples of the preparation of a ready-to-eat product based on whole whole oat grains uniformly distributed in a food suspension and fermented by lacto and bifidobacteria by the proposed method (examples 1, 2).
It should be noted that the process is carried out only at atmospheric pressure, while the process is continuous from washing the oats to ripening the product in the refrigerator.
Example 1. Obtaining the finished food product
The method is as follows. First, 27 kg of whole whole oat grains are washed with running water with a temperature of less than 20 ° C until the flour and flower films are completely removed. Drain the water. The moisture content of oat grains reaches 25-27%. Then add 81 kg of water to the washed oats. Heat the mass from 20 to 25 ° C.
Phased soaking is carried out in water with a temperature from 20 ° C to 62 ° C and at atmospheric pressure, which includes circulating the washed oats and the effect of forced friction of the grains against each other until microcracks form on the outer shell of the whole grain.
Phased soaking begins with the circulation of washed oats in water with a temperature of 20-25 ° C with a ratio of grain to water weight 1: 3 and the effect of forced friction of grains against each other by passing grain through a closed system, including a tank with a frame type mixer, cam pump and piping combined with diameters corresponding to 5.08-3.81-5.08 cm, for 25-35 minutes. The total phased soaking time is 40-60 minutes. Upon completion of the stepwise soaking process, the moisture content of whole oat grains reaches 33-38%. Then add 27 kg of water.
Whole oat grains are tempered in water at a temperature of 80 ° C and at atmospheric pressure for 25-35 minutes until the pre-gelatinization of oat grain starches by 85% and a final moisture content of oat grains from 52 to 56%.
Prepare a premix of whole cereal from barley, wheat, rye and oat flour weighing 12 kg. Add sugar, fructose, natural starch, vegetable oil, natural aroma, salt, cinnamon, vanilla - 37.3 kg. Add to the dry premix mix - 215 kg of water with a temperature of less than 20 ° C. Soak the resulting suspension for 30 minutes. Mix whole oat grains with a temperature of 80 ° C with an aqueous suspension of premix with a temperature of 20 ° C.
Whole oat grains are cooked with an aqueous premix suspension at a temperature of 85 ° C-96 ° C for 10-15 minutes. Pasteurize the suspension at a temperature of 96 ° C for 10-15 minutes. The suspension is cooled using a tubular heat exchanger system and indirect cooling agent is ice water with a temperature of 4 ° C to a temperature of 38 ° C-40 ° C. Inoculate the suspension with a mixture of lacto and bifidobacteria in an amount of 0.01%. Maintain the resulting product in the fermenter for 7-8 hours to a pH of from 3.8 to 4.4.
Cool the resulting product to a temperature of 10 ° C-15 ° C.
The finished product is Packed under aseptic conditions in sterile containers. The product is placed in a refrigerator for maturation for 24 hours.
Indicators of nutritional value of the resulting product are presented in Table 1.
Figure 00000001
Example 2. Obtaining a finished food product containing flavoring and nutritional excipients
The product is prepared similarly to Example 1, and before the process of filling the product under aseptic conditions in sterile containers, they are mixed with excipients (food excipients) used in the food industry, such as fruit and / or vegetable purees (boiled or boiled with sugar and other flavoring additives) , and / or concentrated fruit and berry juices, or liquid extracts of medicinal herbs, etc.
The amount of food filler can be determined, for example, in the following ratio:
- fruit and / or vegetable puree 7-20 wt.%;
- concentrated fruit and berry juices 7-15 wt.%;
- liquid extracts of herbs 3-7 wt.%.
Indicators of nutritional value of the obtained product containing flavoring and nutritional excipients are presented in Table 2.
Figure 00000002
The product obtained by the proposed method is characterized by the indicators presented in tables 3 and 4.
Figure 00000003
Figure 00000004
Figure 00000005
As a result of the implementation of the proposed method, a ready-to-eat product is obtained containing whole oats, fermented with live lacto and bifidobacteria and processed with their metabolites. In this case, the final moisture content of oat grains is 50-80%, mainly 70-75% by weight; whole oats maintain grain integrity by 80-95%, mainly not less than 80% of oat grains by wet weight; the mass fraction of whole oat grains in the finished product is at least 35% by weight.
The given examples confirm the achievement of the technical result, since the oat grain in the ready-to-eat product remains the whole by applying the stepwise treatment of washed oat grains with water and heat in the selected modes, including the modes of circulation in water at the selected ratio of grain to water for applying natural protective microcracks to the surface of the whole grain pericarp bran layer. This creates conditions for increased accessibility of water penetration into the oat grains already at the stage of soaking in cold water and then their processing with enzymes to give whole whole oat grains all the properties of the fermented cereal product.

Claims (13)

1. A method of obtaining a ready-to-eat product based on whole and whole oat grains, comprising wetting the grain with water and cooking, characterized in that the following stages are carried out:
- washing the grain with cold water;
- stepwise soaking in water with a temperature of from 20 ° C to 62 ° C and at atmospheric pressure with preliminary circulating a mixture of oat and water grains until microcracks form on the outer shell of the whole grain and the moisture content of oat grain is from 33 to 38%;
- tempering of whole oat grains is carried out in water with a temperature of 80 ° C and at atmospheric pressure;
- mixing with a pre-prepared food flavoring and / or nutritional suspension;
- while cooking whole oat grains in suspension is carried out to a level of gelatinization of starches 100%;
- pasteurization of whole oat grains in suspension until the complete destruction of the vegetative microflora;
- cooling the pasteurized suspension is carried out to a fermentation temperature;
- inoculation of the cooled suspension with a starter culture containing live bacteria;
- fermentation of lactobacilli and bifidobacteria to pH values from 3.8 to 4.4;
- cooling the fermented product.
2. The method according to p. 1, characterized in that the whole oat grains are washed with water with a temperature below 20 ° C until there is no flour, flower films and the moisture content of the oat grain reaches 25 to 27%.
3. The method according to p. 1, characterized in that the circulation of the mixture of grains of oats and water is carried out in water with a temperature of 20-25 ° C with a ratio by weight of grain to water 1: 3 and the impact of the forced friction of the grains against each other until microcracks on the outer shell of whole grains by passing the mixture through a closed system, including a tank with a frame type mixer, a cam pump and a combined pipeline with diameters corresponding to 5.08-3.81-5.08 cm, for 25-35 minutes.
4. The method according to p. 1, characterized in that the tempering of whole oat grains is carried out in water with a temperature of 80 ° C and at atmospheric pressure for 25-35 minutes with a ratio by weight of grain to water from 1: 4 to 1: 5 to the state of pre-gelatinization of oat grain starches by 85% and the final moisture content of oat grain from 52 to 56%.
5. The method according to p. 1, characterized in that whole oat grains with a final humidity of 52 to 56% at a temperature of 80 ° C are mixed with a pre-prepared food flavoring and / or nutritional suspension with a temperature of from 20 to 22 ° C.
6. The method according to p. 1, characterized in that the cooking of whole oat grains is carried out until gelatinization of starches 100% in the suspension at a ratio by weight of grain to water from 1: 4.5 to 1: 5.5 at a temperature of from 85 to 96 ° C.
7. The method according to p. 1, characterized in that the pasteurization of whole oat grains in suspension is carried out until the complete destruction of the vegetative microflora at a temperature of 96 ° C for 10-15 minutes.
8. The method according to p. 1, characterized in that the cooling of the pasteurized suspension is carried out to a fermentation temperature from 38 to 40 ° C for 40-50 minutes.
9. The method according to p. 1, characterized in that the cooled pasteurized suspension is inoculated with a starter culture containing live bacteria selected from the group: B. animalis - BB-12 - probiotic starter culture; B. infantis; B. lactis; Lactobacillus spp .; L. fermentum; L. bulgaricus; L. rhamnosusor GG; L. acidophilus La-5 - probiotic sourdough; L. reuteri; L. plantarum; L. Delbrueckii subsp .; Bulgaricus; L. lactis; L. thamnosus; L. casei shirota; Propionibacterium freudenreichii; Lactoccuslactis sub sp .; lactisand cremoris; Enterococcus faecium; Enterococcus faecalis; Streptococcus diacetilactis; Streptococcus salivarius subsp .; Streptococcus thermophilus; Streptococcus cremoris; Streptococcus faecium; Streptococcus lactis; Streptococcus equinus in an amount of 0.01%.
10. The method according to p. 1, characterized in that the cooling of the fermented product is carried out to a temperature of from 10 to 15 ° C.
11. The method according to p. 1, characterized in that the product is packaged in sterile portioned containers and kept in a refrigerator for 24 hours.
12. Ready-to-eat product based on whole and whole grain oats, obtained by the method according to paragraphs. 1-11, characterized in that it is a food suspension in which whole whole oat grains fermented by lacto and bifidobacteria are distributed evenly throughout the mass, having a pH of from 3.8 to 4.4 and the following physicochemical and microbiological characteristics:
Mass fraction of solids,% 18-25 Mass fraction of whole whole oat grains,% 35-45 Bostwick viscosity at 20 ° C, cm 4-11 Acidity, ° T 15-45 The content of lactic microorganisms, CFU in 1 g not less than 10 × 10 6 The level of gelatinization of oat starches in whole oat grains,% one hundred
13. The finished product according to p. 12, characterized in that it further comprises flavoring and nutritional excipients.
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