Oat enzymatic treatment and its products

FIELD: food industry; oat enzymatic treatment.

SUBSTANCE: using this method it is possible to obtain new improved oat products containing modified starch, the products have increased glucose and β-glucan content. The present invention is also related to the food products and food compositions, including oat with modified starch or oat liquid containing modified starch.

EFFECT: use of enzymes at their optimal temperatures; efficiency and effectiveness.

24 cl, 1 dwg, 1 tbl, 3 ex

 

The present invention relates to a method of processing grain, in particular to a method of enzymatic processing of cereals for containing modified starch grain products, including liquid-to-eat cereals. The present invention also relates to food products and food compositions including these containing modified starch grains.

Grain products have wide application, and describes the many ways of their processing in a variety of materials suitable for the manufacture of other products, such as food.

In recent years there has been interest in grain, especially oats. Developed several ways to obtain grain suspensions, among which described a number of ways that are relevant to this application. Grains for different applications and purposes are usually treated with enzymes for the destruction of chemical components of grain into small particles to obtain grain products of different quality, suitable for different purposes.

Describes several ways in which enzymatic processing of source material as starch and proteins contained in grains, dissolved simultaneously or in any order. These methods often involve leading to the final product, with " the divided and volatile composition.

In EP 231729 described by way of enzymatic decomposition of whole wheat flour to starch-containing particles of grain. Flour processed α-amylase at a temperature of 80-95°or at a temperature of 100-110°and the processing β-amylase at a temperature of 55-60°C. inactivate Enzymes by adding hydrochloric acid to pH 4.5 and heated to 90-95°C.

In EP 731646 describes how to obtain a homogeneous and stable cereal suspension, in which oat meal treat β- and α-amylase.

In U.S. patent 4996063 describes a method for water-soluble composition of dietary fiber by treating oat meal or oat bran α-amylase for breaking oat starch.

In the Japan patent 3236787 described a method of obtaining a composition of saccharides, in which potato starch process α-amylase of the genus Bacillus, or splitting the branched structure of the enzyme pullulanase at 50-70°within 3-50 hours. The enzyme then inactivate, and potato starch is further treated β-amylase at 50-70°within 3-50 hours.

In U.S. patent 5458893 describes a method for processed β-glucanases water-soluble composition of dietary fibre, capable of handling α-amylase water dispersion containing β-glucan grain before processing the soluble fraction 2 -glucanases.

In WO 00/22938 describes a method for enzyme-modified grain suspension capable of handling the grain substrate enzymatic preparation which includes at least one hydrolase able to hydrolyze α-glucoside communication and not having glucanase or proteinase activity.

The above methods lead to different starch products, modified using one or more enzymes that break down starch and/or glucan in different ways and therefore provide different products with different properties. Enzymes are combined in accordance with various processing using various temperatures and for various periods of incubation.

However, there is still a need for new and improved ways that lead to new products with degraded starch, such as degraded cereals. Ways that can be played without any variability of the final product with the degraded starch, resulting from one or more uncontrolled stages of the method. Require efficient and economical ways of getting degraded starch products with a well-defined, stable and controlled composition.

To the capacity description of the drawings.

The drawing is a diagram of the process of obtaining oat liquid using the method according to the invention.

The present invention relates to a new improved method and resulting grain foods, including oats with modified starch. The method involves the degradation of corn starch in a controlled manner and, consequently, leads to modified starch having certain properties, such as composition of sugars, viscosity, sweetness and organoleptic properties such as taste. This method is an effective and economic way of producing modified starch.

In accordance with one implementation oats with modified starch is a glucose content of at least 2 g per 100 g of dry substance (DS) and content β-glucan is at least 4 g per 100 g of dry matter.

In accordance with another variant of the invention concerns of oat liquid containing the specified modified oat starch.

In accordance with a third variant of the invention relates to a method of enzymatic processing of cereals containing material to obtain containing modified starch grain fluid, providing for receiving grain and possibly wet or dry grinding grain, the suspension of grain in a liquid receiving suspension adding to the suspension one or more carbohydrase and/or one or more α -amylases and incubation at 55-70°With, exposure of the suspension of the first stage of inactivation at temperatures above 80°adding one or more β-amylases and incubation at 60-70°and exposure of the suspension of the second stage of inactivation at temperatures above 80°obtaining grain liquid containing modified starch.

The invention also relates to food products and compositions comprising these crops with modified starch or grain liquid containing modified starch.

Through this way, you can use enzymes at optimal temperatures, which gives a more stable result, and the method is economical and efficient.

Additionally, using specific enzymes at their optimal temperatures, more or less eliminated nonspecific enzymatic activity, often resulting in non-specific terms.

In addition, due to the presence of phase inactivation after completion of the enzyme treatment, uncontrolled non-specific enzymatic activity is excluded, since enzymatic activity is eliminated at the stage of inactivation.

In addition, the method is flexible because it allows you to easily control separately each enzymatic stage.

For the detailed description of the invention

The enzymes used in this invention may be of natural origin, for example, from cereals or microbial sources, such as bacteria, fungi and yeast. Enzymes can also be obtained from recombinant bacteria, fungi and yeast cells. Enzymes can also be used as free enzymes or immobilized enzymes. For immobilization of enzymes can be used various materials solid phases. However, one common characteristic of the enzymes used in this way, is that they are thermally sensitive, allowing you to eliminate their activity through the introduction stage heat, which also helps to eliminate unwanted phase inactivation, which use chemicals. Therefore, the method and the final modified starch, and cereals fluid with modified starch are reproducible. It is important that you can use containing modified starch grains and liquids in the food industry to produce food products that have constant properties regardless of the accidents of production. Modified starch is improved in such a way that it contains an increased amount of glucose, i.e., obtained increased sweetness, as well as enhanced content β-glucan. The other is their important properties, as it was found, is the overall composition of sugars, viscosity and organoleptic properties such as taste. This - characteristics required for use of the modified starch in the food industry to produce new grain products with the above enhancements, and to have the opportunity again and again to repeat the process and get the same product.

The product

The invention relates to the modification of starch in cereals, such as oats. The starch is modified by using a specific combination of enzymes in the way as described below.

Oats with modified starch has a high content of glucose compared with normal oats or oats, obtained by a well-known means, such as the method according to example 3. Oats with modified starch contains at least 2 g per 100 g of dry substance (DS) (e.g., at least 2.5 g) glucose and content β-glucan is at least 4 g per 100 g dry matter (for example, at least 4.5 g). Glucose can be from about 2.0 or 2.5 g per 100 g of dry matter to about 3, about 3.5, or 4 g per 100 g of dry matter and content β-glucan from about 4 or 4.5 g per 100 g of dry matter to about 5.0 or 5.5 g per 100 g of dry matter.

Additionally, oats modified to what ahmylom has a sucrose content of at least 0.5 g per 100 g of dry matter or 0.8, 1.0 or more. For example, the sucrose content is from about 0.5 g per 100 g of dry matter to about 0.8 or 1.5 g per 100 g of dry matter. Oats with modified starch has a maltose content of at least 30 g per 100 g of dry matter, for example, from about 30 g per 100 g of dry matter to about 40 g per 100 g of dry matter. This unique modification of the starch in the oats increases the sweetness of the oats and allows you to get sweet food products. Oats with modified starch can be used in powder form, which can be used for various food products. In addition, the oats with modified starch can be in the form of oat liquid. Oatmeal liquid has a viscosity of at least 18 CP, or from about 18 centipoise to about 25 centipoise.

Way

The invention also relates to a method of enzymatic processing of cereals for grain liquid containing modified starch, such as oatmeal liquid containing modified starch.

In accordance with one implementation of the invention relates to a method of enzymatic processing of cereals for grain liquid containing modified starch, comprising the stage of grain, such as corn, selected from oats, barley, rye, wheat, rice, maize, sorghum, millet, triticale, etc., preferably oats. Cereals, optional, can be milled in a dry or wet method and suspended in a liquid to obtain a suspension.

In accordance with one variant to the suspension add one or more α-amylases and the suspension is incubated at 50-70°, 55-70°or 55-65°With, for example, at approximately 50, 55, 60, 65 or 70°C. Typically, the incubation is conducted for approximately 45 minutes to about 90 minutes with constant stirring. α-Amylase selected from the group consisting of temperature-sensitive α-amylases, such as Fungamyl®800L, available from Novozymes A/S. When using temperature-sensitive enzyme can be inactivated/suppress the activity using thermal stage inactivation before incubation with another enzyme. Thus, the method leads to grain liquid containing modified starch, which is easy to play and does not remain in the activity of the preceding enzyme that additional stages of incubation could result in non-specific enzymatic activity of such previously used enzyme, because the next stage of incubation is optimized for that later enzymes. α-Amylase may be added in two or Bo the stages in the ratio of 50/50% (stage I/stage II), 40/60% or 70/30%. This approach allows us to maintain low viscosity during incubation and to minimize the time of incubation. α-Amylase is subjected to phase inactivation by increasing the temperature to higher than 80°With, for example, in the range of 80-90°C.

In accordance with a second embodiment of the one or more karbohidrat add or suspension of grain together with amylases, or inaktivirovannye the suspensions and incubated at 55-70°, 55-70°or 55-65°With, for example, at approximately 50, 55, 60, 65 or 70°to allow carbohydrates to show its activity. For activation may be followed by stage inactivation at temperatures above 80°With, for example, in the range of 80-90°C. Examples of suitable enzymes are β-glucanase, such as Cereflo®available from Novozymes A/S.

In accordance with another alternative, one or more β-amylases add or suspension of grain or inactivated suspension and incubated at 60-70°With, for example, approximately at 60, 65 or 70°C. Examples of suitable enzymes are Spezyme®BBA 1500, available from Genencor International, Inc. or another enzyme that has the same features as Spezyme®BBA 1500. The suspension is subjected to the second stage of inactivation at temperatures above 80°With, for example, at 140°C for 5-10 seconds, for example, within 8 seconds to be able to suppress all the activity β -amylases.

The described method leads to a homogeneous grain liquid containing modified starch, and the described method is stable and can be played without any significant changes in the manufactured product, see the results of example 1 and table 1.

The above described variants of the method can include one or more additional phases selected from the group consisting of decantation and homogenization.

Grain liquid containing modified starch may be dried to obtain a grain product with modified starch.

Obtained using the above described method containing modified starch grain product or liquid can be used for various food products and compositions. Examples of products are substitutes for milk, cream substitutes, ice cream, vanilla cream, margarine, pasty products, etc.

One of the embodiments of the present invention using oats next will be described with reference to figure 1.

Crushed in the mill oats were loaded into the metering screw 2, and then in device for grinding 3 and 4. For dosing and grinding, you can use any commercially available device known to specialists in this field. Thus, razmo needs what can be accomplished in any fractionation, using dry or wet grinding. Examples of devices for grinding are pin mill, hammer mill and roller mill. Another suitable device for grinding is, for example, disc mill and colloid mill, and grinding can be performed in one or more stages to achieve the desired degree of grinding expanded oats. This crushed oats in oatmeal dry or wet grinding. When dry grinding oat flour suspended in the water, suitable temperature which is 50-60°C. When wet grinding is presented in figure 1, also is suitable to used the water had a temperature of 50-60°C. In a specific embodiment, the used water is deionized water.

In the variant shown in figure 1, water from surge tank 18 is added through the heat exchanger 19, causing the water temperature to 50-60°C. During one of the stages of grinding and technical water, and oat flour are mixed with the formation of the oat suspension.

The suspension may have a weight ratio of flour to water in the range corresponding to the solids content of about 5-30 wt.%, specifically 10-25 wt.%, preferably 10-20 wt.% and more preferably 10-15 wt.%. Suspension may be essentially neutral pH, such as 6-6,5.

p> Stage 5 suspension dearyou.

At the stage of enzymatic processing 6 enter α-amylase or α-amylase. The amount of added enzyme depends on the type and quantity of the starch-containing material and may be determined by the person skilled in the art. Specific enzyme dictates the temperature conditions. The duration of reaction also depends on the type and quantity of the starch-containing material, as well as from the used enzyme. Usually the reaction time for processing using α-amylase is 45 minutes - 1.5 hours, and the typical reaction temperature is 50-70°Since, as noted above.

In another embodiment, a α-amylase or α-amylase may be added in two or more stages to maintain a low viscosity during incubation and minimizing thus the incubation time. Various portions α-amylase may be added during pumping grain slurry in the tank. In one example, 50% of the song α-amylase add during the pumping of oat suspension in the incubation tank. The remaining 50% then add, when 50% of the oat suspension is already loaded into the tank. You can use other ratios of the composition of enzymes, such as the initial ratio of 40%, with the following added the eat 60% or the initial ratio of 30%, followed by the addition of 70%.

In addition, when making two or more additions may vary and be chosen differently, for example, when 30, 40 or 60% of the oat suspension was pumped into the tank for incubation.

After the first enzymatic reaction treated with enzyme grain slurry is subjected to the first stage 7 of inactivation, providing heating to inactivate α-amylase, for example, by introducing steam. Temperature inactivation is about 80-90°With, for example 85°C. After inactivating treatment α-amylase suspension may be subjected to stage 8 fast boiling and phase decanting 9, as shown in figure 1. On stage decanting insoluble fiber can be separated from the suspension, the soluble fiber is still in suspension.

Inactivated suspension is then treated β-amylase or a mixture of β-amylases in the tank for mixing. Processing time β-amylase depends on the final viscosity desired product.

By analogy with the treatment αamylase β-amylase may be added in two or more stages. Again, different portions β-amylase may be added at various stages during the pumping of oat suspension in the tank for mixing or other suitable reservoir. You can use different ratios compositions the AI β -amylase, for example, the initial addition of 40% followed by the addition of 60% or the initial addition of 30% followed by the addition of 70%, and to add, when different amounts of oat suspension, such as 30, 40, 50, or 60%, pumped by the pump at the specified tank for mixing.

Additionally, minerals, vitamins, flavorings, etc. can be added to the suspension in the tank for mixing 10. The suspension can then be homogenized at 11 and stage of inactivation of the enzyme is then carried out in the device 12 by increasing the temperature. In one embodiment, the phase of inactivation represents the TVC - ultra-high-temperature (UHT) processing, at a temperature of around 140°for inactivation of the enzyme and sterilization suspension. In another embodiment, the stage of inactivation represents a processing pasteurization as to inactivate the enzyme, and pasteurization suspension. Pasteurization is usually achieved in the temperature range of about 70-90° (70-80°With - low-temperature pasteurization, and approximately 80-90°With high-temperature pasteurization). If you do not require sterilization or pasteurization, the temperature was raised at least to a temperature inactivation β-amylase. For inactivation of many β-amylases required temperature is approximately 70-80°C.

After inactivation 2 -amylases(s) oat slurry may be subjected to a variety of known processing stages, depending on the type of final product. In figure 1, the final product is liquid oat product and to obtain a similar product oatmeal suspension after the second stage of inactivation of the enzyme is subjected to rapid evaporation, heat exchange 15, 16 and cooling aseptic storage 17.

Alternatively, carbohydrase, such as β-glucanase may be added to process water at the stage 18 along with α-amylase or after inactivation α-amylase.

Containing modified starch liquid according to the invention can be used by itself or as an ingredient for various food products and compositions. For example containing modified starch liquid can be used as the basis for products such as milk, vanilla cream, ice cream, margarine, pasty products, etc.

The present invention is illustrated below by means of the accompanying examples.

EXAMPLE

Example 1

Receipt of oat liquid using α-amylase and b-amylase

Expanded ("rolled") oats, 34 kg, from Frebaco Kvarn AB, Sweden, were loaded into the metering auger and crushed in two stages by a perforated disc mill (Fryma, Germany) with subsequent use is the use of the colloid mill (Fryma, Germany). During grinding was added 216 liters of water at a temperature of 59°to obtain a suspension of oats.

To the specified oat suspension or paste is immediately added to 5 ml of Fungamyl®800L when applying slurry pump in the tank for incubation and a second mixture of 5 ml of Fungamyl®800L conducted when the tank contained 125 kg of suspension. The total number of added Fungamyl®800L in this example constituted 0.004% by weight of the weight portion.

Of the oat suspension was sampled with a capacity of 50 ml, boiled and cooled to room temperature. The viscosity of the samples was evaluated on the equipment Bostwick. After 15 seconds the value must be of 18 cm or more to satisfy the required value for this stage of the process. The suspension was treated α-amylase for 55 minutes and the analysis Bostwick (Bostwick) received a value of 19.5 see

Then processing α-amylase was stopped by heat inactivation of the enzyme at a temperature of 85°by introducing steam. In the next stage of the rapid evaporation temperature was reduced to 65°With, then spent the separation of content of insoluble fiber. The liquid phase was transferred into a tank for mixing, which was added to 37.5 ml Spezyme®BBA 1500, when the tank contains 100 kg of oat suspension. Finally, the same amount of Spezyme®BBA 1500 is obavljale, when 175 kg of oat slurry contained in the tank for mixing. The total number of Spezyme®BBA 1500 amounted to 0.03% by weight based on the weight portion. Incubation was carried out for 45 minutes.

The suspension is then homogenized at two levels at a pressure of 220 and 30 bar, respectively. Finally, the suspension was subjected to the action of the TVC - ultra high temperature treatment at 140°within 8 seconds to inactivate enzymes and obtain aseptic product.

Received oatmeal liquid can be used by itself or be used as the basis for various products.

The example was repeated three times and the resulting oat fluid was analyzed for viscosity and content of maltose, glucose, sucrose and β-glucans using the following method. The results are presented in the table.

Viscosity was determined using viscosimeter Brookfield LVDV-II+, the temperature was 5°S, spindle 61 and the rotation 60 rpm.

The composition of the sugars was determined using UV-method for maltose, sucrose and D-glucose (cat. No. 1113950)obtained from the R-Biofarm AG, Dolivostrasse 10, 64293 Darmstadt, Germany.

Content β-glucan was determined using a kit called Mixed-Linkage β-glucan is a test kit sold by Megazyme International Ireland Ltd., Bray Business Park, Bray, Co Wicklow, IRL the Diya. The method is based on the method maccleery (MS Cleary, Metoden ar baserad pa AACC Metod 32-23).

Example 2

Receipt of oat liquid using α-amylase, β-glucanase and β-amylase

Rolled oats, 34 kg, from Frebaco Kvarn AB, Sweden, were loaded into the metering auger and crushed in two stages using a perforated disc mill (Fryma, Germany) with subsequent use of the colloid mill (Fryma, Germany). During grinding was added 216 liters of water at a temperature of 59°to obtain a suspension of oats.

To the water before the formation of oat suspension was added 75 ml of Cereflo®. The total number of Cereflo®amounted to 0.03% by weight based on the weight portion. Incubation was carried out for 15 minutes. Then the enzymatic processing of the suspension was stopped by heat inactivation of the enzyme at a temperature of 85°due to the introduction of steam.

The suspension is then applied by the pump in the tank for incubation, which was immediately added to 5 ml of Fungamyl®800L as feed slurry pump in the tank for incubation and a second mixture of 5 ml of Fungamyl®800L conducted when the tank contained 125 kg of suspension. The total number of added Fungamyl®800L in this example was of 0.004% by weight, of the weight of the portion.

Of the oat suspension was sampled with a capacity of 50 ml, boiled and cooled to room temperature. Ascot samples were evaluated on Bostwick equipment. After 15 seconds the value must be of 18 cm or more to satisfy the required value for this stage of the process. Enzymatic processing of the suspension was carried out for 50 minutes and in the analysis Bostwick (Bostwick) received a value of 19.8 see

Then processing α-amylase was stopped by heat deactivation of the enzyme at a temperature of 85°by introducing steam. In the next stage of rapid evaporation temperature was reduced to 65°With, then passed the separation of content of insoluble fiber. The liquid phase was transferred into a tank for mixing, which was added to 37.5 ml Spezyme®BBA 1500, when the tank contains 100 kg of oat suspension. Finally, the same amount of Spezyme®BBA 1500 was added, when 175 kg of oat slurry contained in the tank for mixing. The total number of Spezyme®BBA 1500 amounted to 0.03% by weight based on the weight portion. Incubation was carried out for 45 minutes.

The suspension is then homogenized at two levels at a pressure of 220 and 30 bar, respectively. Finally, the suspension was subjected to the action of the TVC - ultra high temperature treatment at 140°within 8 seconds to inactivate enzymes and obtain aseptic product.

Received oatmeal liquid was analyzed using the methods specified in example 1 and the results from the ATA listed in the following table.

Received oatmeal liquid can be used as such or used as the basis for various products.

Example 3

Receipt of oat liquid with simultaneous use of α-amylase and β-amylase

Rolled in the mill oats, 34 kg, from Frebaco Kvarn AB, Sweden, were loaded into the metering auger and crushed in two stages using a perforated disc mill (Fryma, Germany) with subsequent use of the colloid mill (Fryma, Germany). During grinding was added 216 liters of water at a temperature of 59°to obtain a suspension of oats.

To the specified oat suspension or paste is immediately added to 5 ml of Fungamyl®800L and 37.5 ml of Spezyme®BBA 1500 when applying slurry pump in the tank for incubation and a second mixture of 5 ml of Fungamyl®800L and 37.5 ml of Spezyme®BBA 1500 conducted when the tank contained 125 kg of suspension. The total number of added Fungamyl®800L in this example was of 0.004% by weight, of the weight portion, and the total number of Spezyme®BBA 1500 amounted to 0.03% by weight, of the weight of the portion.

Of the oat suspension was sampled with a capacity of 50 ml, boiled and cooled to room temperature. The viscosity of the samples was evaluated on Bostwick equipment. After 15 seconds the value must be of 18 cm or more to satisfy the required value for this studiopress. Enzymatic processing of the suspension was carried out for 2 hours and in the analysis Bostwick (Bostwick) received a value of 18.5, see

Then processing α-amylase was stopped by heat inactivation of the enzyme at a temperature of 85°by introducing steam. In the next stage of the rapid evaporation temperature was reduced to 65°C, after which carried out the separation of content of insoluble fiber.

The suspension is then homogenized at two levels at a pressure of 220 and 30 bar, respectively. Finally, the suspension was subjected to the action of the TVC - ultra high temperature treatment at 140°within 8 seconds to inactivate enzymes and obtain aseptic product.

Received oatmeal liquid was analyzed using the methods noted in example 1 and the results are shown in the table below.

Received oatmeal liquid can be used as such or used as the basis for various products

36
Table
Viscosity (centipoise)Maltose (g/100 g dry matter)Sucrose (g/100 g dry matter)Glucose (g/100 g dry matter)β-glucan (g/100 g dry matter)
Example 1201,33,14,5
First
test
Example 119351,03,0the 4.7
The second test
Example 121331,23,04,6
Third
test
Example 219370,82,64,8
Example 3<15381,10,03,5

1. Oatmeal liquid containing oats with modified starch having a glucose content of at least 2 g per 100 g dry matter content of β-glucan is at least 4 g per 100 g of dry matter, the sucrose content of at least 0.5 of the 100 g of dry matter and the maltose content of at least 30 g per 100 g of dry matter.

2. Liquid according to claim 1, having a glucose content from about 2 g per 100 g of dry matter to about 4 g per 100 g of dry matter.

3. Liquid according to claim 1 or 2, with the content β-glucan from about 4 g per 100 g of dry matter to about 5.5 g per 100 g of dry matter.

4. Liquid according to claim 1, having a content of sucrose from about 0.5 g per 100 g of dry matter to about 1.5 g per 100 g of dry matter.

5. Liquid according to claim 1, having a content of maltose from about 30 g per 100 g of dry matter to about 40 g per 100 g of dry matter.

6. The liquid according to any one of claims 1 to 4, having a viscosity of at least 18 SP.

7. Method enzymatic processing of oats to get oat of the liquid containing modified starch oats, which includes the following stages:

a) receiving oat, b) the suspension of the oats in a liquid to obtain a suspension, (c) adding to the suspension one or more carbohydrase and/or one or more α-amylases and incubation at 55-70°C, d) exposure of the suspension of the first stage of inactivation of the enzymes at temperatures above 80°e) adding one or more β-amylases and incubation at 60-70°and (f) exposure of the suspension of the second stage of inactivation of the enzymes at temperatures above 80°With receipt of oat liquid containing modified starch oats.

8. The method according to claim 7, which additionally provides the most important or dry grinding oats before the stage of suspension.

9. The method according to claim 7, in which one or more karbohidrat added to the suspension at a separate stage between stages b) and C) and incubated at 55-70°followed by a stage of elimination of enzymatic activity at temperatures above 80°C.

10. The method according to claim 7, in which stage C) one or more α-amylase is added at the ratio of 50/50%, 40/60% or 70/30% in two or more stages.

11. The method according to claim 7, in which in stage (e) one or more β-amylase is added in two or more stages.

12. The method according to any of claims 7 to 11, in which the temperature in the second stage of the elimination of the enzymatic activity of approximately 140°to eliminate the activity of enzymes and sterilization suspension.

13. The method according to any of claims 7 to 12, which includes one or more stages selected from the group consisting of decantation and homogenization.

14. The method according to any of claims 7 to 13, in which oatmeal liquid containing modified starch oats, dried to a product from a modified oat starch.

15. The product of the modified oat starch obtained by the method according to 14.

16. Product 15 having a maltose content of at least 30 g per 100 g dry matter, glucose content of at least 2 g per 100 g dry matter content of β-glucan is at least 4 g per 100 g of dry matter and the content of sugars is at least 0.5 g per 100 g of dry matter.

17. The product according to clause 16, having a maltose content of about 30 g per 100 g of dry matter to about 40 g per 100 g dry matter, glucose from about 2 g per 100 g of dry matter to about 4 g per 100 g dry matter content of β-glucan from about 4 g per 100 g of dry matter to about 5.5 g per 100 g of dry matter and sucrose content from about 0.5 g per 100 g of dry matter to about 1.5 g per 100 g of dry matter.

18. Oatmeal liquid containing modified starch oats, obtained by the method according to any of claims 7 to 13.

19. The liquid b having a maltose content of at least 30 g per 100 g dry matter, glucose content of at least 2 g per 100 g dry matter content of β-glucan is at least 4 g per 100 g of dry matter and sucrose content of at least 0.5 g per 100 g of dry matter.

20. The liquid in claim 19, having a maltose content of about 30 g per 100 g of dry matter to about 40 g per 100 g dry matter, glucose from about 2 g per 100 g of dry matter to about 4 g per 100 g dry matter content of β-glucan from about 4 g per 100 g of dry matter to about 5.5 g per 100 g of dry matter and sucrose content from about 0.5 g per 100 g of dry matter to about 1.5 g per 100 g of dry matter.

21. Food composition containing oat product according to any one of p-17.

22. Food composition containing Osano the liquid according to any one of p-20.



 

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7 cl, 7 ex

FIELD: medicine, polymeric materials, pharmacy.

SUBSTANCE: invention describes biomaterial as a deposit comprising at least one suitable anion-active polymeric water-soluble component and amphiphilic component of ammonium type comprising a cationic surfactant. Deposit is prepared in the following steps: (1) contacting anion-active polymeric component and cyclodextrin component in aqueous medium, and (2) addition of the above said amphiphilic component of ammonium type to mixture prepared in the step (1) wherein components are taken in amounts providing formation of above said deposit. Biomaterial is used for preparing a depot-composition with regulated release and acceptable for prolonged feeding pharmaceutical substances. Also, invention describes a medicinal agent comprising biomaterial and representing a sheet material or film for closing and healing wounds, or surgery thread, and medicinal implant, or insert comprising the preliminary molded biomaterial.

EFFECT: improved preparing method, valuable properties of material.

27 cl, 34 ex

FIELD: chemistry of polymers.

SUBSTANCE: invention describes a composition for using as a conditioner and comprising water and at least one cationic polygalactomannan or derivative of cationic polygalactomannan. A lower limit of average molecular mass of these cationic substances is 5000 Da and the upper limit is 200000 Da, transparency value of 10% aqueous solution is above 80% at wavelength 600 nm. The protein content is less 1.0% as measured for polysaccharide mass and the content of aldehyde groups is at least 0.01 ml-eqiv./g. Residue for modification of cationic derivative of polygalactomannan is chosen from group comprising alkyl, hydroxyalkyl, alkylhydroxyalkyl and carboxymethyl wherein alkyl comprises in chain from 1 to 22 carbon atoms, Hydroxyalkyl is chosen from group comprising hydroxyethyl, hydroxypropyl and hydroxybutyl, and cation residue is chosen from compounds of quaternary ammonium but with exception of hydroxypropyl trimethyl ammonium chloride. Proposed compositions are used for preparing a clear final product, for example, for personal hygiene agent and household chemistry agent.

EFFECT: improved preparing method, improved and valuable properties of composition.

55 cl, 11 tbl, 14 ex

FIELD: chemical-pharmaceutical industry.

SUBSTANCE: invention relates to a method for synthesis of arabinogalactan-base sulfated biopolymers wherein arabinogalactan is the main polysaccharide from Siberian larch. Invention describes a method for preparing sulfated derivatives of arabinogalactan that involves interaction of arabinogalactant in dimethylsulfoxide medium in the ratio 1:3 with a sulfating agent representing complex SO3 - dimethylformamide in the concentration of SO3 ≥18%. The process is carried out at continuous stirring, at temperature 20°C for 30 min followed by isolation of product both in acid and saline forms. The substitution degree of biopolymer macromolecule is 8.1-12.65% as measured for the quantitative content of sulfur. Synthesized sulfated derivatives of arabinogalactan retain the structural organization, water-solubility and membranotropicity of natural polysaccharide, and elicit high physiological (anticoagulating and hypolipidemic) activity also.

EFFECT: improved method of synthesis.

2 cl, 3 dwg, 3 ex

FIELD: fish processing industry.

SUBSTANCE: invention relates to method for production of chitin from raw materials belonging to class Crustacea. Claimed method includes maxillopod grinding, enzymatic hydrolysis of proteins, hydrolyzate separation followed by drying, demineralization deproteinization. Enzymatic hydrolysis is carried out by using own maxillopod enzymes. Autoenzymolisis is carried out in aqueous medium with addition of bioconserving agents in raw/bioconserving agent solution of 1:(3-4) for 21 h at 35°C. As bioconserving agent milky whey or aloe juice is used. After protein hydrolyzate separation chitin semi-product is demineralized.

EFFECT: decreased product cost, product of improved quality, environmentally friendly method.

3 cl, 7 ex, 2 tbl

FIELD: medicine, pharmacology.

SUBSTANCE: invention relates to method for production of modified Dermathane sulfate (DS) by interaction thereof with animo-containing compounds in aqueous medium at pH 4.7-4.8 in presence of condensing agent such as 1-ethyl-3[3-(dimethylamino)propyl]carbodiimide (EDC). As animo-containing compounds substances of general formula RNH2 are used, wherein R is C6H4OH (p- or o-aminophenol residues), C6H4COOH (p-aminobenzoic or anthranilic acid residues), C6H3(OH)COOH (4- or 5-aminosalicilic acid residues), etc., such as defined in specification, in molar component ratio of DS:RNH2:EDC = 1:1:(0.75-1.50) followed by purification from low molecular components.

EFFECT: dermathane sulfate derivatives useful in medicine and pharmacology.

1 tbl, 2 ex

FIELD: polymers, chemical and biochemical technology.

SUBSTANCE: method for preparing oligomers of chitosan is carried out by enzymatic hydrolysis of chitosan in an aqueous solution at pH 3.0-4.4. Hydrolysis is carried out in the presence of chitosanase and papain taken in the ratio = 1:(1-1.2) by mass. Hydrolyzate is treated with anion-exchange resin, filtered, concentrated to the content of water 62-80% and dried. Method provides decreasing losses by 50-70% and enhancing quality of the end product. Invention can be used in food industry and medicine.

EFFECT: improved preparing method.

2 cl, 4 ex

FIELD: organic chemistry, chemical technology.

SUBSTANCE: invention describes chitosanium perchlorate of the following formula: C6O4H9NH3ClO4. This compound shows such properties as explosion-proof, absence of toxicity, resistance to moisture and heating, mechanical effects and possesses high oxidizing and binding properties. This allows its using in power-consuming compositions in mixture with chitosanium dodecahydro-clozododecaborate wherein it functions as a binding agent. The quantitative ratio between chitosanium dodecahydro-clozododecaborate in the composition is determined by required regimen of combustion: the more content of chitosanium perchlorate the higher activity of the composition.

EFFECT: improved preparing method, valuable properties of composition.

3 cl, 1 dwg, 4 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

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 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

The invention relates to the food industry

The invention relates to the food industry and can be used to enrich the protein components of raw meat main macro - and microcomponents by fermentation using multishtammovye combinations of microorganisms that contribute to the improvement of its functional and technological properties and nutritional value
The invention relates to the food industry
The invention relates to the production of flavoring base and its use for food preparation

The invention relates to the food industry and can be used in technology of meat and other food products

The invention relates to the food and feed industry and can be used in the manufacture of food supplements and animal feed, with curative properties in the treatment of gastrointestinal diseases
Grain breakfasts // 2316975

FIELD: food-processing industry, in particular, grain-based product changing or losing its color upon adding of water-containing liquid, process for producing such products, and grain breakfast containing two kinds of grains.

SUBSTANCE: grain base may be prepared by applying various coatings onto standard extruded grain base. Outer coating provides predetermined color and is mainly washed out upon adding of milk.

EFFECT: provision for obtaining of product based on natural food sources and having changed color which makes food product consumption more exciting for children and grownups.

9 cl, 2 ex

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