Method of biological active item production

FIELD: food products.

SUBSTANCE: method of biological active item production includes production of milled source oat slurry in water and homogenisation of the produced mixture. Pulped oat grain and milled bare-grained oats, oat flakes, oat shorts, oat flour and milled extruded seed are used as milled oat raw material. Produced homogenate is pasteurised or sterilised by thermal treatment, cooled until fermentation temperature. Lactic acid bacteria or biphidus bacteria are then introduced. Attenuation is conducted at 20-45°C during 3-96 hours. Filling agents, flavourings and colour, aroma or taste correctors, sweeteners and food acids may added to target product. Invention ensures production of item with improved organoleptical properties being preserved during three-month storage period.

EFFECT: high content of protein and prevention or removal of alcohol withdrawal syndrome.

17 cl, 9 ex

 

The invention relates to the food industry and can be used for cooking food medicinal purposes.

It is known that of the oat raw material is subjected to lactic fermentation, it is possible to obtain biologically active products used for prevention and treatment of diseases of the gastrointestinal tract (RF Patent No. 2230564, CL AC 35/78, publ. 2004) [1].

A method of producing biologically active product, comprising preparing a suspension of crushed oat raw material in water, the introduction of microorganisms into the prepared suspension, digestion (Patent RF №2007092, CL 23L 1/00, publ. 2002) [2].

In this known method in a suspension of crushed oat raw material as microorganisms for fermentation introduce kefir. The method involves performing additional procedures, complicating the process of making the target product.

A method of producing biologically active product, comprising preparing a suspension of crushed oat raw material in water, the introduction of microorganisms into the prepared suspension, digestion (Patent RF №2204265, CL 23L 1/00, publ. 2003) [3].

This known method also requires a large number of procedures, complicating the process of making the target product.

Known ismale the hydrated product extrusion grain raw materials, including oat grain (RF Patent No. 2212436, CL SS 5/00) [4].

This popular product is obtained by moistening the grain and transmission moistened grain through an extruder at an elevated pressure and elevated temperature. The resulting extrudate is dried and pulverized to obtain flour, called textured flour. It is used, for example, for the preparation of beer. However, this known raw materials for the preparation of biologically active product of the oats are described.

The closest analogue of the proposed method is a known method for the production of biologically active product, comprising preparing a suspension of crushed oat raw material in water, the introduction of microorganisms into the prepared suspension, fermentation her and obtain the desired product (RF Patent No. 2189153, CL 23L 1/00, publ. 2000) [5].

However, in the fermentation suspension oat raw data in a known manner to receive a product that contains a creamy precipitate and supernatant. The target product is separated creamy precipitate, which requires additional processing. The supernatant, containing biologically active components, is discarded or used as a standalone product. Thus, the components of the feedstock utilized in the target bi is logically active product fully. In addition, the method provides for the preparation of the target product with strictly defined protein content equal to 39,78% in terms of dry substance, which is technologically difficult to implement. Organoleptic characteristics of the food product, data prepared in a known manner, is not high enough: it has a distinct taste of oats, loose unstable consistency, continuously forming the supernatant, thereby limiting its shelf life and makes this known method is applicable for the manufacture of the product only at home and not applicable for industrial production. As treatment-and-prophylactic food this popular product is recommended only for the diet of patients with pathology of the gastrointestinal tract.

The technical result achieved by the present invention, is to provide full utilization of biologically active ingredients of raw materials, improvement of the organoleptic characteristics of the target product by giving it the taste and aroma of light tones bread kvass, forming a gentle creamy consistency, increased protein content in the target product, increase retention, giving the product properties tools for the prevention and removal of alcoholic syndrome when used crack the x alcoholic beverages.

This technical result in the production method of the biologically active product, comprising preparing a suspension of crushed oat raw material in water, the introduction of microorganisms into the prepared suspension, fermentation her to obtain the target product, is due to the fact that the prepared suspension optionally homogenized, the obtained homogenate pasteurized or sterilized by heat treatment, obtained the treated homogenate is cooled, and the microorganisms introduced into the cooled treated homogenate.

As the microorganisms can be used lactic acid bacteria or bifidobacteria.

As crushed oatmeal raw materials you can use cleaned from the husk of the crushed grain oats, milled grain they oats, oatmeal, oat bran, oatmeal or shredded product extrusion of the oat grain.

Oatmeal raw materials can be prepared from germinated seeds.

Additionally you can use other grain raw materials.

As other grain raw material you can use raw materials from rice, wheat, buckwheat, rye, millet, corn or flax.

Other grain raw materials can be prepared from germinated seeds.

Oatmeal or other grain raw materials can be prepared from germinated seeds.

In suspension, in the homogenate or in the treated homogenate can BBO is whether the aqueous extract of grains of oats or husk of grains of oats.

This water infusion is recommended to introduce in the ratio of 1:(0.01 to 3), i.e. 1 part of the sediment homogenate or treated homogenate injected from 0.01 to 3 parts corresponding infusion.

In suspension, in the homogenate or in the treated homogenate you can enter the milk or the whey.

They should be entered in the ratio of 1:(0.01 to 3), i.e. 1 part of the sediment homogenate or treated homogenate injected from 0.01 to 3 parts milk or whey.

Microorganisms recommended to introduce in the form of the target product, lactic acid product, pure cultures or preparations of them.

The fermentation can be performed at a temperature of 20-45°for 3-18 hours.

In suspension, the homogenate was treated homogenate or in the target product, you can enter fillers, perfumes, correctors color, aroma or flavor, sweeteners, food acids.

As filler, you can use fruits, vegetables, grains, cells of the normal microflora of the gastrointestinal tract.

As grain products, you can use the products of grain processing, its germ, bran, sprouted grain.

As cells of the normal microflora is possible to use cells of lactic acid bacteria and/or bifidobacteria.

When designing method according to the invention it was found that the yield of protein in the target is the product and its organoleptic characteristics can be improved, if the digestion to expose not the original suspension of the oat raw material and suspended previously subjected to homogenization with subsequent thermal treatment of the homogenate. Using a method of heat treatment in the preparation of the homogenate feedstock for fermentation is accompanied not only by pasteurization or sterilization of the homogenate, but partial or complete gelatinization, which has a positive effect on the digestion process, at the level of protein in the target product, its consistency, the organoleptic characteristics of the target product, the stability properties when stored.

Below are examples illustrating the invention.

Example 1. The oat flour (flour made from oats) pour water in a volume ratio of 1:2 and mixed. Prepared suspension insist 1 day at a temperature of 18°With, then it is homogenized. Prepared homogenate sterile: it is heated to the boil and boil for 7 minutes While there is a partial or complete gelatinization of the original grain. The result is heat-treated homogenate, which is cooled to 28°and then injected into him microorganisms: lactic acid bacteria in the form of the drug "Lactobacterin". The fermentation is carried out at a temperature of 28°C for 3 hours. Get the product of delicate creamy with a gentle tone of bread the Vasa in taste and aroma. The protein content in the product 44,2% in terms of dry substance. The product retains its organoleptic properties, delaminate, does not form a supernatant and does not lose marketable within three months of storage.

Example 2. According to the method of example 1 to prepare the homogenate of suspended solids in the water crushed product extrusion of the oat grain. Prepared homogenate was pasteurized in the stream at 78°C for 15 sec. Thus there is a partial or complete gelatinization of the original grain. The obtained heat-treated homogenate is cooled to a temperature of 20°give him microorganisms: lactic acid bacteria in the form of a finished product obtained by the method according to the invention in example 1. The fermentation is carried out at 20°C for 96 hours. In the cooked product is injected cells of bifidobacteria. Get the product of delicate creamy with a gentle tone of bread kvass in taste and aroma. The protein content in the product to 45.5% in terms of dry substance. The product retains its organoleptic properties, delaminate, does not form a supernatant and does not lose marketable within three months of storage.

Example 3. Prepare a suspension in water of a mixture of oatmeal and corn meal, taken in the ratio of 10:1. Prepared suspension insist 22 hours at a temperature of 20 C. Then milk is added in a ratio of 1:3, and pieces of fresh fruit and nuts. The mixture homogenized, and the resulting homogenate was sterilized: it is heated to the boil and boil for 15 minutes Obtained heat-treated homogenate is cooled to a temperature of 45°and into it the leaven of thermophilic lactic acid bacteria. The fermentation is carried out at a temperature of 45°C for 10 hours. Get the product of delicate creamy with a pleasant gentle tone of bread kvass in taste and aroma. The protein content in the product 44.6% in terms of dry substance. The product retains its organoleptic properties, delaminate, does not form a supernatant and does not lose marketable within three months of storage.

Example 4. Prepare a mixture of crushed grains cleaned from the husk of oats, oat bran, sprouted flax seeds and sprouted grains buckwheat. The mixture is poured with water and stirred to obtain a suspension, which was infused for 20 hours at a temperature of 22°and then homogenized. Prepared homogenate was pasteurized at a temperature of 80°C for 30 min and get heat-treated homogenate, which is cooled to a temperature of 30°and introducing him bifidobacteria in the form of ready lactic acid product is yogurt. The fermentation is carried out at 30° C for 12 hours. In the cooked product is injected sweetener, lactic acid, correctors of taste and aroma and cells of lactobacilli and bifidobacteria. Get the product of a delicate creamy texture with a delicate pleasant tone of bread kvass in taste and aroma. The protein content in the product 46.2% in terms of dry substance. The product retains its organoleptic properties, delaminate, does not form a supernatant and does not lose marketable within three months of storage.

Example 5. Prepare a mixture of crushed grains they oats, they sprouted oats, crushed grains of rice and millet. The mixture is mixed with whey and water, taken in the ratio 1:3, to obtain a suspension, to which add the sweetener, and then prepared suspension homogenized, pasteurized in the stream at 80°C for 5 min to obtain heat-treated homogenate, which is cooled to a temperature of 26°add it infusion grains of oats in the ratio of 1:0.01 and lactic acid microorganisms in the form of the "Narine"drug. The fermentation is carried out at a temperature of 26°C for 24 hours. Get the product of delicate creamy with a gentle tone of bread kvass in taste and aroma. The protein content in the product 43.9% in terms of dry substance. The product saves out of line the property, not stratified, does not form a supernatant and does not lose marketable within three months of storage.

Example 6. Prepare a suspension in water of crushed grains they oats, shredded they sprouted oats, crushed grains of rice and millet. After soaking for 18 hours at a temperature of 25°in the prepared suspension add water infusion husk of grains of oats in the ratio of 1:3 and whey in a ratio of 1:0,01. Then add the sweetener. The resulting mixture is homogenized, bring to a boil and boil for 2 min to obtain heat-treated homogenate, which is cooled to a temperature of 26°add the preparation of lactic acid microorganisms "Atilekt" and is fermented at a temperature of 26°C for 12 hours. Get the product of delicate creamy with a gentle tone of bread kvass in taste and aroma. The protein content in the product 44.9% in terms of dry substance. The product retains its organoleptic properties, delaminate, does not form a supernatant and does not lose marketable within three months of storage.

Example 7. Prepare a mixture of crushed grains they oats, crushed grains they sprouted oats, crushed grain rye, corn and wheat. The mixture is mixed with milk whey and water, taken in the ratio 1:1, the receiving suspensions, you insist 1 hour at a temperature of 20°after which it add the chopped prunes. Then the prepared suspension is homogenized, pasteurized in the stream at a temperature of 76°C for 18 sec. Prepared heat-treated homogenate is cooled to a temperature of 26°To give him an infusion of grains of oats in the ratio of 1:3 and pure culture of lactic acid bacteria Lactobacillus acidophilus. The fermentation is carried out at a temperature of 26°C for 22 h. In the cooked product is injected sweetener, correctors of taste, aroma and color. Get the product of delicate creamy with a gentle tone of bread kvass in taste and aroma. The protein content in the product to 44.7% in terms of dry substance. The product retains its organoleptic properties, delaminate, does not form a supernatant and does not lose marketable within three months of storage.

Example 8. Prepare biologically active product according to the method of example 1, but exclude the homogenization of the suspension of crushed oat raw material in water, and its pasteurization or sterilization by heat treatment. Get the product of uneven and unstable consistency, see the permanent separation of the liquid phase. The protein content in the cooked product is 39.8%, which is 10% below its content in the biologically active product is, obtained by the method of example 2.

Example 9. A group of men who regularly drink spirits and suffering from a hangover syndrome were divided into two subgroups: control, consisting of 5 people, and experienced, consisting of 10 people. Persons in the experimental group, was recommended to take 50-150 g of the product according to the invention before or after consuming alcoholic beverages. The persons in the control group did not consume the product according to the invention. Within three months of observation of all the individuals of the experimental group was encouraged by the lack of a hangover after drinking alcoholic beverages. All persons of the control group expressed complaints malaise and headache after drinking alcoholic beverages.

Thus, the method according to the invention allows to prepare biologically active product of the oats are high in protein, utilizing all the useful components of the feedstock, not stratifying during long-term storage, long-keeping improved organoleptic properties and appearance.

1. Method for the production of biologically active product, comprising preparing a suspension of crushed oat raw material in water, the introduction of microorganisms into the prepared suspension, spaziani is it to obtain the target product, characterized in that the prepared suspension optionally homogenized, the obtained homogenate pasteurized or sterilized by heat treatment, obtained the treated homogenate is cooled, and the microorganisms introduced into the cooled treated homogenate.

2. The method according to claim 1, characterized in that the microorganisms use the lactic acid bacteria or bifidobacteria.

3. The method according to any one of claims 1 or 2, characterized in that as crushed oatmeal raw materials use purified from the skins of the crushed grain oats, milled grain they oats, oatmeal, oat bran, oatmeal or shredded product extrusion of the oat grain.

4. The method according to any one of claims 1 or 2, characterized in that the oat raw material is prepared from germinated seeds.

5. The method according to claim 1, characterized in that additionally they use a different grain raw materials.

6. The method according to claim 5, characterized in that as other grain raw materials used raw materials from rice, wheat, buckwheat, rye, millet, corn or flax.

7. The method according to claim 5, characterized in that different grain raw material is prepared from germinated seeds.

8. The method according to claim 1, characterized in that the suspension in the homogenate or in the treated homogenate injected aqueous extract of grains of oats or husk of grains of oats.

9. The method according to claim 8, characterized in that the aqueous extract of see the Yong oats or husk of grains of oats injected in a ratio of 1:(0,01-3).

10. The method according to claim 1, characterized in that the suspension in the homogenate or in the treated homogenate injected milk or whey.

11. The method according to claim 10, characterized in that the milk or the whey enter the value 1:(0,01-3).

12. The method according to any one of claims 1 or 2, characterized in that the microorganism is administered in the form of the target product, lactic acid product, pure cultures or preparations of them.

13. The method according to any one of claims 1 or 2, characterized in that the fermentation is carried out at a temperature of 20-45°for 3-96 hours

14. The method according to claim 1, characterized in that the suspension, the homogenate was treated homogenate or in the target product is injected fillers, perfumes, correctors color, aroma or flavor, sweeteners, food acids.

15. The method according to 14, characterized in that the filler used fruits, vegetables, grains, cells of the normal microflora of the gastrointestinal tract.

16. The method according to item 15, characterized in that the quality of grain products, using products of grain processing, its germ, bran, sprouted grain.

17. The method according to item 15, wherein in cells of the normal microflora using cells of lactic acid bacteria and/or bifidobacteria.



 

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