A method of obtaining a composition containing a water-soluble- glucan, (options), and made of it products
Method for the production of compositions containing water-soluble-glucan having a large mass ratio-glucan/glucose, preferably the ratio of 15:1 or more, from fractions of oat flour, which is used-amylase in an amount sufficient to convert more than 50% by weight, preferably more than 65% by weight, of the starch contained in the fraction of oat flour, maltose. In combination withamylase can be applied enzymes pullulanase and/or protease. Also described respective compositions, which can be further processed, as well as containing their food. According to other variant selected one representative from the group consisting of oat varieties, rich-glucan and, possibly, low-fat, oat flour containing a specified variety of oats, subjected to dry grinding, and the fraction specified oat flour, rich-glucan. Inactivate glavtrassa enzymes in the selected representative, carry out their dry grinding, hold the enzymatic processing of the resulting aqueous suspensionWith, preferably 55With in a period of time sufficient to break down starch to oligosaccharides and maltose as the dominant disaccharide, inactivation of these enzymes and separating the water-insoluble material to form the composition containing a water-soluble-glucan. The invention provides an increase in the content of water-soluble-glucan and soluble oligosaccharides in the target product. 8 N., and 11 C.p. f-crystals, 1 Il.The scope of the inventionThe present invention relates to a method of allocating compositions containing water-soluble native-glucan from oats, corresponding to the composition as such and the products made from this composition.Background of the inventionWater-soluble native-glucan is a significant food safety concern. He is a chemical component of "soluble dietary fiber (SDF, soluble dietary fiber), which is reputed to be responsible for the link between the products of oats and reduced risk of coronary heart disease. In this context, the term "native" specify the time in the sale is a lot of rich SDF diet food. Barley and oats are rich in SDF. It is well documented that SDF oats is especially useful.A method of obtaining a composition containing SDF, oats are described in U.S. patent No. 4996063 (Inglett). The way Inglett includes gelation substrate ground oats before processing itamylase, which can give significant amounts of glucose. From subjected to hydrolysis mixture allocate water fraction SDF by separating water-insoluble material. The usefulness of the product containing-glucan obtained by the method according to U.S. patent No. 4996063, as a dietary Supplement however, is reduced due to the high content of glucose. High glucose promotes the formation of undesirable, that is painted and bitter foods when heated in the presence of amino acids (Maillard reaction). In addition, the Maillard reaction mainly spends lysine, which is a vital amino acid. In many applications a high glucose content is a disadvantage due to the sweetness of glucose.In the case of receiving and further processing of SDF is important to prevent the possible present-glycaemia values. It is also important to obtain a product containing-glucan, essentially free from-glucanase. The production of clean and sustainable SDF of oats makes quite a high content of fat, proteins and, in particular,-glucanase.The objective of the inventionThe present invention is to provide a method of the aforementioned type, which allows stable high-yielding composition containing-glucan from oats.The present invention also includes a method of production of sustainable high-yield compositions containing water-soluble-glucan from oats, which has a low sweetness and high temperature resistance in terms of cooking and processing of food.The present invention also is to provide the appropriate composition and obtained from them the products.Summary of the inventionIn accordance with the present invention described a method for the production of compositions containing water-soluble-glucan having a large mass Jana flour, when used-amylase in an amount sufficient to convert more than 50% by weight, preferably more than 65% by weight, of the starch contained in this fraction oat flour, maltose. In addition, the formation of significant amounts of water-soluble oligosaccharides.Preferably, in the method according to this invention in addition to applying-amylase is used to pullulanase, which "promotes the" action-amylase. Pullulanase is an enzyme that eliminates branching of starch, which also contributes to saccharification to oligosaccharides and maltose as the dominant monosaccharide, at the same time not contributing to the formation of glucose.In accordance with a preferred aspect of the present invention when the method according to this invention preferably additionally used in the protease. This is especially preferable if the cleaning compositions containing-glucan, in the present invention to increase the content of water-soluble-glucan.In accordance with another preferred aspect of the present invention in the method according to tentatively activity against-amylase) that can speed up the digestion of starch, but without the formation of significant quantities of glucose. It is preferable to add from 0 to 10%, more preferably from 1 to 5%-amylase in units of enzymatic activity-amylase. To a person skilled in the art will understand that the number of-amylase required for this purpose will vary in accordance with the reaction conditions (time, temperature, etc), but can easily be determined by simple experimentation.In particular, the method according to this invention includes the following stages, which are:- selected varieties of oats, rich-glucan and, possibly, low-fat;- make oatmeal dry grinding specified varieties of oats;- selected fraction of oat flour, rich-glucan by screening or other means of differentiation in size/mass of the particle;in the aquatic environment add a fraction of flour, which was subjected to a heat treatment as such or obtained from heat treated oat varieties or subjected to a heat treatment owsau thus the fraction of the flour-amylase and possibly pullulanase;- warm the thus obtained suspension at a temperature above 30With over a period of time sufficient to substantially break down starch;- inactivate added enzymes by further heating of the suspension and/or any other means;- forming composition comprising a water-soluble-glucan, by removing the water-insoluble material;possibly concentrate and/or dried specified composition containing-glucan.Preferably, the temperature at which the suspension is warm for splitting the larger part of the starch and protein ranges from 52With up to 65With, in particular, approximately 55C.The temperature at which the suspension is warm for inactivation of added enzymes, preferably ranges from approximately 80With up to approximately 95C.Preferably the composition comprising a water-soluble-glucan, is formed by removing by centrifugation and/or filtration of water-insoluble material.
one solution, which at higher concentrations, turns into a gel at room temperature, or in powder form, obtained, for example, drying by sublimation or by spraying aqueous solutions of the composition containing-glucan.The composition of-glucan according to this invention can be applied as an additive to food products, for example as an additive soft drinks and beer, the latter application is particularly preferred.In accordance with a preferred aspect the composition containing-glucan, according to this invention can be processed by a protease, in particular alkalaseto break down proteins to peptides and amino acids. This is especially preferable when you want to remove low molecular weight compounds, for example compounds having a molecular weight below 200.Suitable methods for removing low molecular weight components include ultrafiltration, reverse osmosis and gel filtration. In the scope of the present invention also includes the addition of such enzymes before or during the creation of compositions containing-glucan, in the present invention, nasraway foods enriched product containing-glucan, in the present invention. Enriched liquid products include fruit juices, beer, wort, milk and subjected to fermentation liquid and semi-liquid dairy products, substitutes for milk and cream, soft drinks, syrups, liquid honey, etc.,The product contains-glucan, in the present invention can also be used as a gelling additive in various food products. Dried by sublimation of the product is particularly suitable as an additive to solid or essentially solid foods, such as bread, biscuits, chips, etc.,Other advantages of the present invention disclosed in the claims, as well as apparent from the preferred non-limiting embodiment of the present invention, described in more detail below by reference to the drawing, represents a diagram illustrating the method according to this invention.Materials. Commercially available heat treated fraction oat flour, rich-glucan "HAVREMJL C45" received from the Skene-mollan (Tegarp, Sweden). Fractions of oat flour, rich-glucan can also get the Genencor International, Inc. (Rochester, NY, USA).-Amylase, pullulanase and proteases such as Alcalasewere obtained from Novo Nordisk (Valby, Denmark).The enzymatic degradation of starch and possibly proteinIn temperature-controlled, with a casing for the heat exchange tank 1 stainless steel 100 l, equipped with an efficient stirrer, containing 30 l of water at 55To add 54 g-amylase and 18 g pullulanase. Then for 20 min 6 kg heat treated oat flour coarse type by means of a screw feeder 2 thus, in order to maintain the viscosity below 128 MPawhen the shear velocity 697-1. The warm suspension under stirring at 55C. For the suspension viscosity is monitored with the help of the device Bohlin Visco 88 meter. The solids content in the suspension, thus, reaches approximately 20%. After 2 h, the viscosity drops to 40 MPawhen the shear velocity 697-1. Then add 5 g of Alcalaseand heated at 55To continue for another 30 minutes Through the weighing vessel 3, the suspension is pumped into the steam jet injector 4, Cotroceni from there, the suspension is cooled, preferably to a temperature below 40With, for example, by pumping it through a heat exchanger 5 in which it is brought to room temperature, and further, in dicontinuous centrifuge 6 (5000 rpm) to separate the remaining solids (13; approximately 1/3 by weight of the solids in the beginning) that you can use, for example, for the preparation of animal feed.Thus obtained transparent solution contains about 2% of native soluble-glucan. Solution-glucan is collected in the collector 7, from which it is drained portions and move on installation for pasteurization 8. After completing installation 8 it is cooled to ambient temperature in heat exchanger 9 and stored in the storage tank 10 from which it can be picked up for further processing, such as evaporation in the evaporator unit 11 to obtain a high-viscosity gel or drying by sublimation to obtain porous powder containing 17% by weight-glucan. Or pasteurized solution can be drained from the storage tank 10 for packing 12, and transportation to other places to use it to the other commercial, mainly products of the hydrolysis of starch and proteins.
Claims1. A method of obtaining a composition containing a water-soluble-glucan having a mass ratio of-glucan:glucose, preferably 15:1 or more, characterized by the fact that preparing aqueous suspension using fractions of oat flour containing inactivated glavtrassa enzymes that carry out enzymatic processingamylase in an amount sufficient to convert more than 50% by weight, preferably more than 65% by weight, of the starch contained in this fraction oat flour, maltose.2. The method according to p. 1, wherein the enzymatic treatment is additionally used to pullulanase and/or protease.3. The method according to p. 1, characterized in that optionally use the-amylase in the number of contributing action-amylase, but allowing, essentially, to avoid the formation of glucose.4. The method according to p. 3, characterized in that the number of-amylase corresponds to 0-10%, preferably 1-5%, of the enzymatic activity "https://img.russianpatents.com/chr/946.gif">-glucan having a mass ratio of-glucan:glucose, preferably 15:1 or more, characterized in that the selected at least one member of the group consisting of (a) oat varieties, rich-glucan and, possibly, low-fat, (b) oat flour containing a specified variety of oats, subjected to dry grinding, and (C) fractions of the indicated oat flour, rich-glucan; inactivate digestive carbohydrates enzymes in the specified selected representative; carry out dry grinding specified inactivated representative; combine this representative subjected to dry grinding, with the aqueous medium, andamylase and possibly pullulanase with the formation of the suspension; warm thus obtained suspension at a temperature above 30With over a period of time sufficient to substantially break down starch to oligosaccharides and maltose as the dominant disaccharide; inactivate these enzymes-amylase and pullulanase, if present; remove insoluble material to form a composition containing EUT for splitting the larger part of the starch and proteins is 52-65With, preferably approximately 55C.7. The method according to p. 5 or 6, characterized in that the inactivation of added enzymes is carried out at a temperature of approximately 80-95C.8. The method according to any of paragraphs.5-7, characterized in that the water-insoluble material removed by centrifugation and/or filtration.9. The method according to any of paragraphs.5-8, characterized in that the composition containing water-soluble-glucan, is dried by spraying or by sublimation.10. The method according to any of paragraphs.5-9, characterized in that the low molecular weight compounds such as amino acids and sugars are removed by ultrafiltration.11. Composition, representing an additive to food products containing water-soluble-glucan obtained by the method according to any of paragraphs.1-10.12. The composition according to p. 11, characterized in that the content of water-soluble-glucan is 15 mass% or more.13. Food product enriched composition containing-glucan obtained by the method according to any of paragraphs.1-10.14. Food product enriched composition, the soda is-glucans, as described in any of paragraphs.1-12.16. Beer or wort, enriched composition containing-glucans, as described in any of paragraphs.1-12.17. The product contains-glucan, characterized in that it is obtained by processing composition containing-glucan according to any one of paragraphs.11-12 enzyme that promotes the breakdown of poly - and oligosaccharides to maltose, such as pullulanase and/or alcalase for the breakdown of proteins to peptides and amino acids.18. The product under item 17, characterized in that it is purified from components having a molecular weight less than 200, one or more methods selected from the following: reverse osmosis, ultrafiltration and gel filtration.19. The product under item 17, characterized in that the enzyme that promotes cleavage of poly - and oligosaccharides to maltose, represents pullulanase.
FIELD: food industry, BIOTECHNOLOGY.
SUBSTANCE: invention relates to a method for preparing modified suspensions from grains eliciting aroma and/or taste of natural grains, and/or modification of viscosity and/or sugar forms in suspensions consisting of grains. Suspensions consisting of the grain substrate are treated with the enzyme preparation composition including β-amylase and α-amylase. Enzymes are added simultaneously in amounts that are less as compared with addition of these separately added enzymes that are necessary in the case when enzymes are used separately. The enzymatically modified oat grain suspension comprises residues of maltose and maltodextrin, intact β-glucans and proteins. Suspension is prepared by method including at least one stage for treatment of enzymatic suspension, such as homogenization and so on. Invention provides preparing the grain homogenous and stable suspension eliciting aroma and/or taste of natural grains.
EFFECT: improved preparing method, valuable properties of suspension.
12 cl, 8 ex
FIELD: processes for extraction of valuable fractions from grits of cereals such as wheat, barley, oats, and from rice shells.
SUBSTANCE: method involves two-staged process including first stage of subjecting grits to enzymatic processing combined with wet milling process; centrifuging and exposing to ultrafiltration process for physical separation of main grits fractions, i.e., insoluble phase (pericarp and aleuronic layer), germ-enriched fraction, residual endosperm fraction and soluble saccharides; second stage including fractionation of cereal grits substantially free from soluble substances, i.e., insoluble phase produced at first stage through enzymatic processing by means of xylanazes and/or beta-glucans and wet milling; centrifuging and exposing to ultrafiltration for physical separation of basic fractions, i.e., insoluble phase (residual component of cellular walls), protein-enriched fraction, soluble hemi-cellulose and oligosaccharide.
EFFECT: increased extent of extraction of valuable components from cellular walls and aleuronic cells from preliminarily cleaned grits.
25 cl, 2 dwg, 3 tbl, 10 ex
FIELD: food processing industry.
SUBSTANCE: claimed method includes application of foodstuff ingredient containing free asparagine, asparagine inactivation in foodstuff ingredient by contacting of asparagine-containing foodstuff ingredient with asparaginase. Said foodstuff ingredient is used as component in mixture for foodstuff production. Mixture is heated to produce foodstuff. Method of present invention makes it possible to reduce acrylamide content in foodstuff by 99.9 % or more.
EFFECT: foodstuff of decreased acrylamide content.
17 cl, 1 tbl, 5 ex