WO2015183138A1 - Integral whole oat grain based ready-to-eat product and a method for producing the same - Google Patents

Integral whole oat grain based ready-to-eat product and a method for producing the same Download PDF

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Publication number
WO2015183138A1
WO2015183138A1 PCT/RU2015/000335 RU2015000335W WO2015183138A1 WO 2015183138 A1 WO2015183138 A1 WO 2015183138A1 RU 2015000335 W RU2015000335 W RU 2015000335W WO 2015183138 A1 WO2015183138 A1 WO 2015183138A1
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Prior art keywords
grains
whole
water
temperature
oat
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PCT/RU2015/000335
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French (fr)
Inventor
Vera Semyonovna GRINCHENKO
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"Velle" Ltd
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Priority to RU2014121748 priority Critical
Priority to RU2014121748/13A priority patent/RU2558191C1/en
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Publication of WO2015183138A1 publication Critical patent/WO2015183138A1/en

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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

The group of inventions relates to food industry, namely to a a ready-to-eat product based on integral whole oat grains which are fermented with live lacto- and bifidobacteria in a continuous process and uniformly distributed in the food suspension, whereby the whole oat grains retain their integrity by way of producing a microporous surface of the whole grains according to the proposed method which includes cold soaking of the whole oat grains with prior circulation of a mixture of oat grains and water to produce microfissures in the outer layer of the whole grain, subsequent stepwise water treatment of the latter, heat treatment according to the selected modes up to 100% starch gelatinization degree.

Description

DESCRIPTION
INTEGRAL WHOLE OAT GRAIN BASED READY-TO-EAT PRODUCT AND A
METHOD FOR PRODUCING THE SAME
Field of invention The group of inventions relates to food industry, namely to a ready-to-eat product based on integral whole oat grains which are uniformly distributed in a food suspension and fermented with live lacto- and bifidobacteria, and to a production method thereof . Prior art
Nutrition is an essential health promoting and supporting factor. On the global scale, cereals are the main source of nutrients. Integral whole oat grains have a major nutritional value and a higher content of food fibers than steel cut oat grains, rolled oat flakes and oat flour. Integral whole oat grains have a high content of lipids from 3 to 11% and a high enzymatic activity, therefore they are susceptible to different degrees of oxidation when stored intact.
It should be noted that, for consumers' health, it is expedient to consume ready-to-eat integral whole oat grains, as they actually retain the smell, flavour and texture of oats while providing for minimal loss of nutrients in the process of preparation of an integral whole grain product. Fermentation is the simplest and most economic way of improving the nutritional value, sensory and functional properties of products. As a result of this process, products based on different grains or mixtures thereof, which are fermented with lactobacteria and other cultures become healthier. The following terminology which is commonly accepted in this field is used the present invention.
Whole oats are oats or derivatives thereof, in which grain components: starch endosperm, germ and bran, are present in the same proportions as in the original oat grain caryopsis. Integral whole grain is an oat grain which retains its integrity, with fine-pored oat grain surface and possibly minor cracks in the outer layers of whole grains .
Compulsory friction force is a process of efficient friction between grains with the weight proportion of water to oat grains of 3:1, involving the circulation of suspension in a ' tank-pump -combined diameters pipeline system' cycle for providing efficient friction.
'Starch gelatinization is a process which results in the swelling of inner structure of crystalline starch granules in water and their disintegration by thermal treatment for the most complete digestion of oats by means of human digestive enzymes. Mean temperatures of gelatinization for cereals are known to be 70-75°C, which provide for starch gelatinization [Determination of the gelatinization temperature of starch presented in maize flours d.f. Corall, P. Pineda-Gomez 1,2, A. Rosales-Riveral and M.E.Rodriguez-Garcia31 Laboratorio de Magnetismo y ateriales Avanzados, Facultad de Ciencias Exactasy Naturales, Universidad Nacional de Colombia, Manizales, Caldas, Colombia et.al.] .
85% starch pregelatinization is an incomplete starch gelatinization process which is identified under a microscope by means of counting the percentage of starch granules with remaining "crosses" in the field of view per 1 cm2 or by identifying the gelatinization degree by means of a iodine test .
A ready-to-eat product is a product in which the whole oat nutrients have undergone a sufficient water and heat treatment, which is suitable for immediate consumption, i.e. which is fully available for digestion by means of human enzymes with minimal losses of nutrients in the production process.
Fermented food products prepared using processed oat grains and methods of their production are known in the prior art.
A food product is known [W09117672] , which is produced by fermenting an aqueous mixture of cereal bran (from oats, barley, wheat, rice, millet) with lactic acid bacteria. The food product described in W09117672 does not have a stable viscous consistence, therefore it can decompose during storage, which points out the drawback of the product's colloidal system, and hence insufficient degree of its nutritional and biological value. The invention does not make use of integral whole grains in the final product.
A bio-oat food product fermented by bacteria is known [RU2332113] , which is produced by means of double fermentation where oats and their derivatives are turned into a suspension after several treatment steps, which suspension is pasteurized and fermented by yeast and lactic acid bacteria. According to the invention, oat derivatives are milled and pre-processed using different processes and then fermented, however fermentation of whole grains is not carried out.
The bio-oat product described in patent RU 2332113, is the closest to the proposed ready-to-eat product in terms of the method of fermenting the cereal containing suspension and the composition of lacto- and bifidobacteria.
A method for preparing a biologically active food product is known [RU2189153] , which consists in preparing food cereal grains, including oats, and their subsequent fermentation by lactic acid bacteria. The method includes a complicated process of preparing the fermented base with subsequent long-term fermentation (from one to three days) , which is a drawback of this method.
A method for enzymatic treatment of cereals is known [RU2323590] , which includes providing grain, suspending the grain in a liquid to produce a suspension, adding one or more carbohydrases and/or one or more amylases to the suspension and incubation at 55-70°C, subjecting the suspension to the first inactivation stage at a temperature of more than 80°C; adding one or several amylases and incubation at 60-70 °C, and subjecting the suspension to the second inactivation stage at a temperature of more than 80 °C to produce a cereal liquid which contains modified starch.
A method for producing ready-to-eat oat cereals is known, which includes pressure-cooking oat cereals, kneading cereal grains, forming a plastic cooked oat dough, forming flakes and drying to produce moisture of 2-10 wt.%, the final product being dry [US3345183] .
A method of producing cooked cereal grains is known, wherein the grains include a high proportion of whole oats for a shredded ready-to-eat cereal, in which whole cereals are first milled to expose flour, then mixed with water and boiled, wherein the final product, which is a milled flaky mass, is dried [WO 2009/045991] .
A method for producing quickly cooked whole oats is known [US4413018] . According to the invention, the process begins with conditioning oat grains with steam and simultaneously drying them, followed by tempering with indirect steam or boiling water, and then the grains are dried and roasted up to 5-8% moisture content. Prior art methods of using oat grains for the preparation of food products include different extents of pretreatment : inactivation of enzymatic activity and achieving readiness- to- eat of the grains. In the meantime, technologies aimed to provide for minimal loss of nutrients in the process of preparing a product from whole cereals are much more complicated than in the case of steel cut oat grains, oat flakes or flour. If ordinary boiling is used when preparing a product from whole oat grains, a very efficient heat treatment of the latter is necessary.
A method of preparing mixtures of different whole grains and also of products therefrom [US6287626] is the closest to the claimed method. According to the specification, the prior art method for preparing a food product includes: - boiling whole grains to achieve moisture content of 40 to
80% with water to grain proportion of 2:1 to 10:1 by weight at water temperature of 80 to 150°C for a period of 5 to 90 minutes to attain the moisture content in grain cores of 60 to 80%, wherein the grains are selected from the group consisting of soft grains, hard grains and/or mixture thereof; wherein boiling is carried out up to the complete or partial gelatinization of starch at an atmospheric pressure or at a pressure of up to 3 Atmospheres (Bars) ;
- rinsing the boiled grains with water at a temperature of less than 20° and for a period of time that is sufficient to remove excess starch which has come out from the grains, and to cool the grains down to the temperature of less than 60°C, whereby wash water is drained, i.e. removed from the surface of the grains and from the process;
- drying the grains for 5 to 20 minutes at a temperature of 185 to 235°C to produce dried grains;
- or freezing the grains;
- storing them at a temperature of -18°C to -30°C.
Whole grains of US 6287626 may be used as ready-to-eat snacks, cereals or, after additional treatment, as an ingredient for other food products.
The method as described in patent US6287626, which includes immediate introduction of raw grains in hot water at a temperature of 80-93 °C has the following shortcomings:
- very hard modes of boiling (from the start) , whereby the homogeneity of the texture of boiled grains would be unstable in the ready product, since while the core of the grain is still being boiled, outer layers would already be overgelatinized (the temperature at which oat starch begins gelatinizing is 62°C), whereby the starch would begin flowing out of the cells,-
- in the process of boiling, the risk of overgelatinization of outer layers of starch in the whole grain impedes water penetration inside the grains through the colloid layer of gelatinized starch therein;
- in order to remove the starch which comes out, the method includes rinsing the grains with cold water, during which the starch which has come out of the grains is removed, therefore the proportion of nutrients in the whole grain would no longer meet the requirements for the native proportion of endosperm, bran and germ; the process for producing the final product is characterized by discontinuity, which does not make it possible to start immediately consuming the product as a foodstuff, as according to the method aside from being combined with other ingredients the whole grains should be dried, crushed, milled and/or rehydrated. Thus, the method as described in patent US 6287626, which includes starting the boiling of the whole grains at a temperature of 80°C to 93°C and further heating up to 122°C and, preferably, boiling at the temperature of 90° C to 105 "C without prior soaking, in fact leads to overheating the outer layers of the caryopsis, which results in starch flowing out and inevitable partial loss of the nutritional value.
The object of the proposed invention is to provide an integral whole oat grain based ready-to-eat product and a method of producing the same, in which oat grains remain whole and retain their integrity and are processed with bacteria and their enzymes during fermentation. Integral whole oat grains are uniformly distributed in the food suspension of the final product . The technical result consists in producing an integral whole oat grain based ready-to-eat product by means of a continuous process, in which whole oat grains are fermented by lacto- and bifidobacteria and uniformly distributed in a food suspension, the whole oat grains retaining their integrity by means of producing a microporous surface in the whole grains by the proposed method which includes cold soaking of whole oat grains, circulating the oat grain mixture, subsequent stepwise water treatment of the oats, heat treatment according to the selected modes up to 100% starch gelatinization degree. In the course of developing the proposed method, numerous experiments related to the sequence of operations and modes of their performance it was found that an integral whole oat grain retains its shape when it reaches full readiness- o-eat , namely when 100% starch gelatinization degree is attained. Oat grain retains its integrity in the product by way of using stepwise treatment of oat grains according to the selected modes, including modes of circulation in water in the selected proportion of grains and water to provide microfissures in the protective layer of the bran - the pericarp, on the surface of the whole grain. This provides for a higher accessibility for water penetration inside the oat caryopsis already at the stage of cold water soaking and their further treatment with live bacteria enzymes in the course of fermentation so as to provide the integral whole grains with all properties of a fermented cereal product .
Summary of invention
To achieve the aforementioned object and the technical result as specified, a group of inventions is proposed, which are combined under one common inventive concept .
One of the aspects of the proposed group of inventions is directed to a method for producing an integral whole oat grain based ready-to-eat product which includes soaking the grains with water and boiling them, characterized in that the following steps are performed:
- rinsing the grains with cold water;
- stepwise soaking in water at a temperature of 20°C to 62°C and at an atmospheric pressure, with prior circulation of the mixture of oat grains and water until microfissures are formed in the outer layer of the whole grain and the moisture content in the oat grains becomes 33 to 38%;
- tempering whole oat grains in water at the temperature of 80 °C and atmospheric pressure; mixing with a premix flavor and/or nutrient food suspension;
- wherein the whole oat grains in the suspension are boiled up to 100% starch gelatinization;
- pasteurizing the whole oat grains in the suspension for complete destruction of vegetative microflora;
- cooling the pasteurized suspension to the temperature of fermentation; inoculating the cooled suspension with a starter that contains live bacteria; fermentation with lacto- and bifidobacteria up to pH values of 3.8 to 4.4;
- cooling the fermented product.
In a further aspect, the method is characterized in that whole oat grains are rinsed with cold water with a temperature of less than 20 °C to completely remove takeout flour dust and shells and to provide the moisture content in the oat grains of 25 to 27%.
In a further aspect the method is characterized in that the mixture of oat grains and water is circulated with water temperature of 20-25°C and the proportion of grain to water being 1:3 by weight, and subjected to compulsory friction force between grains to provide microfissures in the outer layer of the whole grains by passing the grains through a closed system which includes a tank with a frame mixer, a lobe pump and a combined pipeline with diameters of 5.08 - 3.81 - 5.08 cm for 25-35 minutes. In a further aspect, the method is characterized in that the whole oat grains are tempered in water at a temperature of 80°C and at atmospheric pressure for 25-35 minutes, the proportion of grains to water being 1:4 to 1:5 by weight, to achieve the state of 85% starch pre-gelatinization in oat grains and the final moisture content in oat grains of 52 to 56%.
In a further aspect, the method is characterized in that whole oat grains with final moisture content of 52 to 56% and having the temperature of 80°C are mixed with a premix flavor and/or nutrient food suspension having a temperature of 20- 22 °C.
In a further aspect, the method is characterized in that whole oat grains are boiled up to 100% starch gelatinization in the suspension in which the proportion of grains to water is 1:4,5 to 1:5,5 by weight at the temperature of 85 to 96°C. In a further aspect, the method is characterized in that the whole oat grains are pasteurized in suspension at the temperature of 96°C for 10—15 minutes for complete destruction of vegetative microflora. In a further aspect, the method is characterized in that the pasteurized suspension is cooled down to the fermentation temperature of 38 to 40°C for 40-50 minutes.
In a further aspect, the invention is characterized in that the cooled pasteurized suspension is inoculated with a starter that contains live bacteria selected from the group: B. animalis - BB-12- probiotic starter; B. infantis ; B. lactis; Lactobacillus spp. ,· L. fermentum; L. bulgaricus; L. hamnosus or GG ; L. Acidophilus La- 5-probiotic starter; L. reuteri; L. plantarum; L. Delbrueckii subsp . 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 the amount of 0.01%.
In a further aspect, the invention is characterized in that the fermented product is cooled down to the temperature of 10 to 15°C.
In a further aspect, the invention is characterized in that the product is packed in sterile unit containers and kept in a refrigerating chamber for 24 hours.
Another aspect of the proposed group of inventions is directed to an integral whole oat grain based ready-to-eat product which is produced by the proposed method and characterized in that it is a food suspension in which integral whole oat grains are uniformly distributed throughout the whole body, which are fermented with lacto- and bifidobacteria, said suspension having pH of 3.8 to 4.4 and the following physical and chemical and microbiological characteristics:
Dry matter content, % 18 - 25
Weight content of integral whole oat grains, % 35 - 45
Viscosity by Bostwick at 20 °C, cm 4 - 11
Acidity, T° 15 - 45
Lactic acid bacteria content, CFU per 1 g, not less than 10x106
Oat starch gelatinization degree in whole oat grains, %
100
In a further aspect, the invention is characterized in that the product further comprises flavor and nutrient fillers.
Unlike the prototype which includes immediate cooking and boiling the dry oats for not less than 28-30 minutes without prior soaking, which in practice results in the oat grain cores being still partly hard and the outer layers being partially boiled to a dough-like state. The proposed method provides for producing the integral whole oat grain based product by one continuous cycle from the time of rinsing the oats and till the ripening of the product in a refrigerating chamber without drying, freezing and other intermediate processes and products, which reduce the nutritional value of the final product. Besides, the ready- to-eat product produced by the proposed method contains integral whole oat grains without the extra costs of their separate cooking, packing, storing and transportation .
In the meantime, it is important to note that the temperature ranges of stepwise soaking in water at the temperature of 20 °C to 62 °C according to the proposed method were selected so as to maximize the moisture content in the oat grains with cold and warm water up to the temperature at which starch gelatinization begins, which is 62 °C in the average for oat grains. In this process, moisture gradually penetrates through the intercellular and cellular structures without changing the natural state of starches, proteins, fats and vitamins. Oat grain starches swell gradually and facilitate further heat and water treatment of the grains without disrupting the inner layers and disintegrating the oat grains. The total process time for stepwise soaking including the time of circulation is 40-60 minutes. Final moisture content in oat grains in the end of the stepwise soaking process is 33 to 38%.
In the course of circulating the grains in a predetermined amount of cold water in the beginning of the soaking process natural friction force between the oat grains occurs, which enables making a minor amount of micropores - microfissures in the protective bran layer (pericarp) on the surface of the integral whole oat grains, which provide favorable conditions for higher accessibility for water penetration inside to the center of the oat caryopsis already at the stage of cold soaking .
Tempering the integral whole oat grains begins at the temperature of 80 °C when the grains are already soaked and swollen to the maximum and further heat treatment no longer disrupts the integral whole oat grains.
The stepwise treatment of oat grains and the selected modes of their treatment as described above provide that the product includes not merely ready-to-eat integral whole oat grains but cereals which were fermented with lacto- and bifidobacteria in a continuous process. The state of permeability of the whole oat grains before fermentation provides for a uniformly fermented body of integral whole oat grains in a premix suspension, which is facilitated by the microporous outer layer of the integral whole oat grains . Furthermore, the process is continuous, without intermediate semi -products, and includes stepwise soaking of the oat grains and stepwise heat treatment, which provides a ready-to-eat product in which oat grains retain their integrity until consumed; whole oat grains are fermented in a continuous process. This keeps the healthy properties of oats most completely, and cell structures and nutrients are not subjected to such stressing modes of extra treatment in a discontinuous process as in the prototype, namely to pressure, high temperatures of intermediate drying, crushing, milling etc. The invention is illustrated by Tables 1,2,3 and 4 which show the parameters and characteristics for the ready- to-eat food product .
Table 1 shows nutritional values of the integral whole oat grain based ready-to-eat product produced by the proposed method.
Table 2 shows nutritional values of the integral whole oat grain based ready-to-eat product produced by the proposed method, which contains flavor and nutrient fillers.
Table 3 shows physical and chemical and microbiological characteristics of the integral whole oat grain based ready-to- eat product produced by the proposed method.
Table 4 shows organoleptic characteristics of the integral whole oat grain based ready-to-eat product produced by the proposed method. The invention is illustrated by examples of producing the integral whole oat grain based ready-to-eat product by the proposed method, in which the grains are uniformly distributed in the food suspension and fermented with lacto- and bifidobacteria (Examples 1 , 2 ) .
It should be noted that the process is carried out only at atmospheric pressure, wherein the process is continuous from the rinsing of the oats and to the ripening of the product in the refrigerating chamber.
Example 1. Producing a ready-to-eat food product
The method is carried out as follows. First of all, 27 kg of integral whole oat grains are rinsed with running water at a temperature of less than 20 °C to completely remove takeout flour dust and shells. Water is drained. Moisture content in the oat grains becomes 25 - 27% .
After that 81 kg of water are added to the rinsed oats. The mass is heated from 20 to 25°C. Stepwise soaking in water is carried out at the temperature of 20°C to 62 °C and atmospheric pressure, which includes circulating the rinsed oats and subjecting them to compulsory friction force between grains to provide microfissures in the outer layer of the whole grains . Stepwise soaking begins with circulating the rinsed oats in water at the temperature of 20-25 °C with the proportion of the grains to water being 1 : 3 by weight and subjecting them to compulsory friction force between grains by passing the grains through a closed system which includes a tank with a frame mixer, a lobe pump and a combined pipeline with diameters of 5.08 - 3.81 - 5.08 cm, for 25-35 minutes. Total stepwise soaking time is 40-60 minutes. In the end of the stepwise soaking process the moisture content in the whole oat grains is up to 33-38%.
After that 27 kg of water are added.
Integral whole oat grains are tempered in water at the temperature of 80°C and at atmospheric pressure for 25-35 minutes to achieve the state of 85% pregelatinization of oat grain starch and the final moisture content of oat grains of 52 to 56%.
12 kg of a premix of whole cereal flakes of barley, wheat, rye and oat flour are prepared. 37.3 kg of sugar, fructose, natural starch, vegetable oil, natural aroma, salt, cinnamon, vanilla are added.
215 kg of water at the temperature of less than 20°C are added to the dry premix.
The obtained suspension is soaked for 30 minutes. Integral whole oat grains at the temperature of 80 °C are mixed with water suspension of the premix at the temperature of Integral whole oat grains with the water suspension of the premix are boiled at the temperature of 85°C to 96°C for 10-15 minutes .
The suspension is pasteurized at the temperature of 96°C for 10-15 minutes.
The suspension is cooled using a tubular heat exchanger and indirect cooling agent, i.e. ice cold water at the temperature of 4°C, down to the temperature of 38°C -40°C.
The suspension is inoculated with a mixture of lacto- and bifidobacteria in the amount of 0,01%.
The obtained product is held in a fermenter for 7-8 hours up to pH 3,8 to 4,4.
The obtained product is cooled down to the temperature of 10°C -15°C.
The ready product is aseptically packed in sterile containers .
The product is placed in a refrigerating chamber to ripen for 24 hours. Nutritional values of the resulting product are shown in Table 1.
Table 1
Nutrients Units Parameters Methods
1 2 3 4
Energy Kcal 84-118 Calculated 1 2 3 4
Protein g 1-1,7 Quality and Safety
Fat g 3,0-5,0 Control Guidelines
Carbohydrates g 13-16 4.1 1672-03
Saccharose g 5,0-8,0
Total dietary fibers g 0,6-1,2
Incl . soluble g 0,3-0,6
Incl. beta-glucan g 0,3-0,6
AOAC 995.16
Example 2. Producing a ready-to-eat food product which contains flavor and nutrient fillers
The product is prepared in the same way as in Example 1, however prior to the process of aseptically packing the product in sterile containers the product is mixed with fillers which are used in food industry (food fillers) , such as fruit and/or vegetable purees (concentrated, or concentrated with sugar and other flavoring agents) and/or concentrated fruit and berry juices or liquid extracts of medicinal herbs etc.
Here the amount of food filler may be defined e.g. in the following proportion:
- fruit and/or vegetable purees 7-20 wt.%;
- concentrated fruit and berry juices 7-15 wt.%; - liquid extracts of medicinal herbs 3-7 wt.%. Nutritional values of the resulting product are shown in Table 2.
Table 2
Figure imgf000023_0001
The product produced by the proposed method is characterized by parameters shown in Tables 3 and 4.
Table 3
Physical and Parameters
chemical and
microbiologica
Units Method of evaluation
1 Min Max
characteristic
s
1 2 3 4
Dry matter 18 25 IR moisture meter, content drying at the temperature of 105 °C, 25-30 minutes Viscosity by cm 4 11 Bostwick consistometer Bostwick at by measuring the 20°C distance covered by a sample of the ready product under own weight at the temperature of 20 "C in 60 seconds
pH 3,8 4,4 Potentiometrically
Acidity Turner 15 45 Potentiometric method degrees of titration with 0,1N , T° sodium hydroxide
solution according to GOST 3624-92 up to the predefined pH value of 8, 75
Lactic acid CFU in Not less than GOST 10444.11-89 - bacteria i g lOxlO6 Food products . Methods content for determination of the lactic acid bacteria
Oat starch 100 1. Microscopically gelatinization in polarized light degree in under Nicol prisms whole oat absence of the grains characteristic
polarization cross.
2. Iodine staining - several drops of 0,1N potassium triiodide in the sample water suspension. Dark red colour . 3. Cereal
Chemistry, 33 : 315-319 (1956) , Halock, J.V and Keneaster, K.K
Cereal Chemistry, 36:91-98 (1959) "Gelatinization and pasting
characteristics of rice varieties as related to cooking behavior" - Changing intensity of blue light in a 0,5 inch burette observed by photocolorimetry at 600 nm.
4. Crushing between microscope slides and viewing with magnification.
Table 4
Organoleptic Parameters Method of characteristics evaluation
1 2 3
Body Whole oat grains are Visually uniformly distributed
throughout the body of
the ready product .
Whole oat grain texture Whole oat grains provide Sensory in the ready product an elastic mouthfeel . analysis 1 2 3
Taste Moderately sour sweet, Sensory
whereby the taste of analysis whole oat grains is
identical to the profile
of the ready product in
terms of acidity and
sugar.
Colour Typical for ingredients Visually included in the product.
The proposed method results in a ready-to-eat product which contains whole oats fermented with live lacto- and bifidobacteria and treated with their metabolites. Final moisture content in the oat grains is 50-80%, preferably 70-75% by weight; integrity of the whole oat grains is retained by 80- 95%, preferably by not less than 80% of oat grains by wet weight; weight content of integral whole oat grains in the ready product is not less than 35% by weight. The Examples provided above confirm the possibility of achieving the technical result as the oat grains retain their integrity in the ready-to-eat product by means of stepwise water and heat treatment of the rinsed oat grains in the selected modes, including modes of circulation in water in a selected proportion of grains and water to provide microfissures in the natural protective layer of the bran - the pericarp, on the surface of the whole grain. This provides for a higher accessibility for water penetration inside the oat caryopsis already at the stage of cold water soaking and their further treatment with live bacteria enzymes in the course of fermentation so as to provide the integral whole oat grains with all properties of a fermented cereal product.

Claims

1. A method for producing an integral whole oat grain based ready-to-eat product which includes soaking the grains with water and boiling, characterized in that the following steps are performed:
- rinsing the grains with cold water;
- stepwise soaking in water at a temperature of 20°C to 62°C and at an atmospheric pressure, with prior circulation of the mixture of oat grains and water until microfissures are formed in the outer layer of the whole grain and the moisture content in the oat grains becomes 33 to 38%;
- tempering whole oat grains in water at the temperature of 80 °C and atmospheric pressure; mixing with a premix flavor and/or nutrient food suspension;
- wherein the whole oat grains in the suspension are boiled up to 100% starch gelatinization;
- pasteurizing the whole oat grains in the suspension for complete destruction of vegetative microflora; - cooling the pasteurized suspension to the temperature of fermentation ; inoculating the cooled suspension with a starter that contains live bacteria; fermentiation with lacto- and bifidobacteria up to pH values of 3.8 to 4.4;
- cooling the fermented product.
2. The method of claim 1, characterized in that whole oat grains are rinsed with water at a temperature of less than 20 °C to completely remove takeout flour dust and shells and to provide the moisture content in the oat grains of 25 to 27%.
3. The method of 1, characterized in that the mixture of oat grains and water is circulated with water temperature of 20- 25 °C and the proportion of grains to water being 1:3 by weight, and subjected to compulsory friction force between grains to provide microfissures in the outer layer of the whole grains by passing the mixture through a closed system which comprises a tank with a frame mixer, a lobe pump and a combined pipeline with diameters of 5.08 - 3.81 - 5.08 cm for 25-35 minutes.
4. The method of claim 1, characterized in that the whole oat grains are tempered in water at a temperature of 80°C and at atmospheric pressure for 25-35 minutes, the proportion of grains to water being 1:4 to 1:5 by weight, to achieve the state of 85% starch pre-gelatinization in oat grains and the final moisture content in oat grains of 52 to 56%.
5. The method of claim 1, characterized in that whole oat grains with final moisture content of 52 to 56% and the temperature of 80 °C are mixed with a premix flavor and/or nutrient food suspension having a temperature of 20-22°C.
6. The method of 1, characterized in that whole oat grains are boiled up to 100% starch gelatinization in the suspension in which the proportion of grains to water is 1:4,5 to 1:5,5 by weight at the temperature of 85 to 96 °C.
7. The method of claim 1, characterized in that the whole oat grains are pasteurized in suspension at the temperature of
96 °C for 10—15 minutes for complete destruction of vegetative microflora .
8. The method of claim 1, characterized in that the pasteurized suspension is cooled down to the fermentation temperature of 38 to 40°C for 40-50 minutes.
9. The method of claim 1, characterized in that the cooled pasteurized suspension is inoculated with a starter that contains live bacteria selected from the group: B. animalis - BB-12- probiotic starter; B. infantis ; B. lactis; Lactobacillus spp . ; L. fermentum L. bulgaricus; L. Rhamnosus or GG ; L. Acidophilus La- 5-probiotic starter; L. reuteri L. plantarum; L. Delbrueckii subsp . 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 the amount of 0.01%.
10. The method of claim 1, characterized in that the fermented product is cooled down to the temperature of 10 to 15°C.
11. The method of claim 1, characterized in that the product is packed in sterile unit containers and kept in a refrigerating chamber for 24 hours.
12. An integral whole oat grain based ready-to-eat product produced by the method of claims 1 to 11, characterized in that it is a food suspension in which integral whole oat grains are uniformly distributed throughout the whole body, which are fermented with lacto- and bifidobacteria, said suspension having pH of 3.8 to 4.4 and the following physical and chemical and microbiological characteristics:
Dry matter content, % 18 - 25
Weight content of integral whole oat grains, % 35 - 45 Viscosity by Bostwick at 20°C, cm 4 - 11
Acidity, T° 15 - 45
Lactic acid bacteria content, CFU per 1 g, not less than
10x106 Oat starch gelatinization degree in whole oat grains, %
100
13. The ready product of claim 12, characterized in that the product further comprises flavor and nutrient fillers.
PCT/RU2015/000335 2014-05-28 2015-05-27 Integral whole oat grain based ready-to-eat product and a method for producing the same WO2015183138A1 (en)

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