Bio-oat food product (versions)

FIELD: food products.

SUBSTANCE: bio-oat food product contains 1.3-1.4-βD-glucan with molecular weight exceeding 2000000 Da, solids, lactic acid bacteria, bifidobacteria, water. The product is characterised by pH 3.2-4.5 and viscosity - 20000-80000 cP. The bio-oat product is manufactured by processing coarse oat meal, malted oat, raw oat and oat bran. A bio-oat product additionally containing food filling is proposed as well. A bio-oat product additionally containing vitamins and mineral substances is also proposed.

EFFECT: product is characterised by colloidal body and functional properties of a symbiotic product.

10 cl, 1 dwg, 2 tbl, 5 ex

 

Group of inventions relates to the food industry, namely bio-Ovsyanka symbiotic food product based on ovsanna raw materials, characterized by the normalized content of soluble dietary fiber oats -1,3-1,4 βD-glucan, have undergone a process of deep processing using a two-stage fermentation, and containing a standardized amount of high molecular weight 1,3-1,4βD-glucan with maximum bioavailability, to give it a non-specific biological properties.

The present invention uses the following adopted in this area terminology.

Under "normalized content of soluble dietary fiber oats -1,3-1,4 βD-glucan" refers to the standards of raw oats and its derivatives to be processed only if the oats are not less than 5% high molecular weight 1,3-1,4 βD-glucan of oats and oat bran is not less than 10% high molecular weight 1,3-1,4 βD-glucan of oats.

Under standard amount of high molecular weight 1,3-1,4 βD-glucan" refers to a necessary and sufficient amount of high molecular weight 1,3-1,4 βD-glucans, are governed by the standards of the food industry.

High molecular weight soluble dietary fiber oat - 1,3-1,4 βD-glucan, extracted from the cell walls of the outer layers of the kernels of oats with the molecular is haunted by weight not less than 2000000 Yes.

Under the "fermentation" refers to the biochemical processing of raw materials with the help of microorganisms and their metabolic products (metabolites).

Under a two-stage fermentation refers to the use of primary fermentation five microorganisms oats solozhenko and oat flour and secondary fermentation with probiotic bacteria total mixture of raw oats and oat bran and initially fermented oat flour and oat solozhenko.

Under the "bioavailability" refers to the presence in the product extracted, hydrated macromolecular 1,3-1,4 βD-glucan, translated by selected physical and mechanical methods in a colloidal solution, which in combination with other gelling components of the product creates a normalized viscosity. Viscosity characteristics of the product lead to layered wrapping of live probiotic microorganisms that, firstly, it contributes to the survival of microogranisms in the upper gastrointestinal tract (hereinafter - the digestive tract) and, secondly, are to contact food for imported food product and own probiotic microorganisms.

Prebiotics connection of different nemikrobnoy origin, can have a positive effect on the human body through selective STI is ulatio growth or increased metabolic activity of intestinal microflora.

Probiotics are live cultures of microorganisms from food and beneficial to the human body by normalizing effect on the physiological, biochemical and immune reactions of the body through stabilizing and optimizing the functions of its normal microflora.

Bio-oat product means a product on the basis of oats and its derivatives, fermented any microogranisms, but with the mandatory addition of probiotics, the concentration of which in the live end of the shelf life of the product shall be not less than A CFU in 1 g

Soluble fiber oat - soluble and polurethane, that is able to hydrogenate itself with water molecules dietary fiber oat - 1,3-1,4 βD-glucan.

Symbiotic food product means a product, which efficiently combines prebiotics, i.e. dietary fiber, including 1,3-1,4-βD-glucan, and probiotics, that is, probiotic culture, mutually reinforcing the benefits of the finished product.

Under the "process of deep processing of oats and its derivatives" refers to methods and modes of processing all types of oat products, developed to achieve the qualitative and quantitative characteristics of the components of the product, providing it with the given parameters and giving the finished product bore ecificatio biological properties.

It is known that dietary fiber as insoluble (cellulose - cellulose in plant cell walls), and soluble (able to dissolve in water and increase in volume) have useful properties and are of great importance in the process of feeding. The world Health Organization recommends that you consume in a day not less than 30 g of dietary fiber as insoluble and soluble. In addition, it is known that soluble dietary fibers increase the binding and excretion of bile acids, neutral steroids, including cholesterol, reduce the absorption of cholesterol and fats in the small intestine. They reduce the synthesis of cholesterol, lipoproteins and fatty acids in the liver, increase the synthesis in adipose tissue lipase enzyme, under which the decomposition of fat, i.e. have a positive effect on fat metabolism.

Theoretical and practical medicine believes that regular consumption of dietary fiber plays a significant role in preventing a number of diseases, because it normalizes the metabolism, function of the gastrointestinal tract, the pancreas, the immune reactions of the organism.

In this regard, it should be noted that, despite the known beneficial properties of dietary fiber, enriching their food is not sufficiently investigated by field of science, to the same little understood practice the ICA. Dietary fiber comes in the diet only from plant foods. For a long time regulations in the food industry has established standards governing the removal of fiber - refinement of plant products and food products with the normalized number of natural soluble dietary fibers were absent in the Russian market. Thus, great importance is obtaining a food product containing natural dietary fiber, mainly oats because oats contain considerable amounts of soluble dietary fiber -1,3-1,4 βD-glucan. As is known, the composition of oat bran consists of dietary fiber: insoluble - fiber and soluble - 1,3-1,4 βD-glucan.

However, known foods containing dietary fiber, and prepared on the basis of the cereal bran or crushed grain crops by their subsequent fermentation (fermentation). Thus, the known biologically active food product (RF patent 2189153, 2000), which is similar to the proposed product of fermentation of cereals by lactobacilli and prepared by a process comprising grinding grains food grains, which are used oats, millet, rice or a mixture of oatmeal with wheat bran, the introduction of the leaven, as the cat is Roy used lactobacilli, namely, the drug "Lactobacterin", or "Atilekt", or "Narine", ripening the mixture within 1-3 days, separating the supernatant and obtain the desired product containing 39,78% protein in dry matter. The disadvantages of the above-mentioned biologically active food product should include the fact that the materials used grains having an average fiber content and soluble dietary fiber, that is characterized by irregular amount of soluble dietary fibers and their quality, which give the product guaranteed for preventive health functions. It should also be noted that the method of obtaining biologically active food product industrial newepoetin and does not provide stable quality of the product within the applicable expiration date. In addition, the method of obtaining biologically active food product provides non-standard (from the point of view of achieving uniform parameters of the finished product in the process of reproduction) fermentation or fermentation, which may result in a food product, characterized by a volatile content of live lactobacilli in quality and quantity. Furthermore, the method of obtaining biologically active food product provides the internal medicine supernatant, in the process which gives the product a guaranteed high nutritional and biological value of soluble dietary fiber contained in the liquid are removed.

Famous food (international application WO 9117672, published on November 28, 1991), obtained by fermentation of oat bran microorganisms. This food consists mainly of bran cereals (barley, wheat, rice and millet), or part of the cereal bran, which are fermented as an aqueous mixture with the use of living microorganisms, which use lactobacilli, in particular using species such as Lactobacillus or other lactic acid bacteria, propionate acid bacterium, or a mixture of such bacteria, or other similar bacteria: Lactobacillus GG, Lactobacillus acidophilus, Lactobacillus burglarious, Lactobacillus sp. (or other Lactobacillus strains), Streptococcus sp., or a mixture of microorganisms with two or more of the following microorganisms used for fermentation: Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus thermophlus and Lactobacillus casei. Food product described in WO 9117672, has a pH of 3.5÷5 and is characterized by a primary composition comprising a dry substance 5÷25%; lactic acid 0.3÷1.0%; energy value 50÷150 kJ/100 g; dietary fiber 10÷30 g/100 g (in terms of dry substance); Lactobacilli 10E5 CFU/g. Food product described in WO 9117672 can also ha acteristic main composition, containing the dry substance 5÷15%; lactic acid 0.3÷1.0%; energy value 50÷150 kJ/100 g; dietary fiber 10÷30 g/100 g (in terms of dry substance); Lactobacilli 10E 5-8 CFU/g. When the microorganisms used for fermentation, known in themselves and their choice is determined from the point of view of technology and product quality, and used as the raw material mixture of oats, barley, wheat, rice, millet or bran, vegetables, fruits, or berries. In the food product based on oat bran and prepared according to the method described in WO 9117672, it is possible to extract 1,3-1,4 βD-glucan from oat bran and translate them into product only at the damaged cells of the bran particles and their surface. Therefore, the mass fraction of 1,3-1,4 βD-glucan, its colloidal properties and bioavailability will not be stable both in quality and quantity. Thus, the finished food product has not normalized by the number of high molecular weight 1,3-1,4 βD-glucan, giving the product a guaranteed high nutritional and biological value, contributing to the provision of curative and preventive effect. It should also be noted that in the preparation of the product according to the method described in WO 9117672, raw materials without any pre-processing heat in the usual way to 100°With, in this process, after 6° Is inevitable dextrinization the starch molecules that blocks the exit to 1.3-1.4 βD-glucan from the cell structures in the further process of heat treatment and prevents maximum hydration and colloidial its molecules, contributing to the achievement of the normalized viscosity of the finished product, which increases its symbiotic effect. In addition, in the preparation of the product is missing the initial stage of fermentation of oat ingredients, which creates more simple food components and accumulated growth factors: vitamins and minerals for the secondary fermentation of bran cereals specified lactobacilli.

Due to the above reasons the food product described in WO 9117672, has no stable viscous consistency and therefore can delaminate during storage, indicating imperfect colloidal system product, and therefore ambiguous level of its nutritional and biological value.

Known bio-oat product, consisting of oat fiber, probiotics (lacto - and bifidobacteria) and fibre (oats, characterized by a glycemic index of 40 and contains 42 calories (an Old recipe for health - bioactive product VELLE, 24.01.2006 http : //www.gdeparfum.ru/news/news 5101.php>), the set of essential characteristics is the closest analogue.

These enter the reasons necessitate the development of a new food product, containing a standardized amount of high molecular weight soluble dietary fiber oat - 1,3-1,4 βD-glucan with a molecular weight of not less than 2 000000 Yes stable viscous consistency, combined with the nutritional value of the metabolites of a two-stage fermentation of raw ingredients and live probioticeski bacteria on the maturity date.

The present invention solves the problem of creating bio-oat food product that contains a standardized amount of high molecular weight 1,3-1,4βD-glucan, stable viscous consistency, which facilitates its passage through the high acid part of the gastrointestinal tract without significant loss of viability of probiotic micro-organisms contained in the product.

The technical result of the invention is to make the product containing the normalized number of high molecular weight soluble dietary fiber oats -1,3-1,4-βD-glucan, colloidal consistency by the maximum extraction from cellular structures, translation into the solution while creating substance, in which colloborative substances (including gidratirovannyi 1,3-1,4-βD-glucan) envelop cells of living probiotic bacteria, providing them with protection while passing through the digestive tract to the large intestine, as contact food for imported products and is the only probiotic microorganisms and, thus, giving the product the functional properties of symbiotic product.

To solve the problem and achieve the technical result of the proposed bio-oat food product (options), obtained by processing oats and its derivatives, having a pH from 3.2 to 4.5, a viscosity of from 20 000 to 80 000 SP and characterized by the contents of the following components:

1,3-1,4-βD-glucan
with molecular weight
more 2000000Da0.4 to 0.8 wt.%
Solidsthe 6.0-40.0 wt.%
LactobacillusE CFU/g
BifidobacteriaE CFU/g
WaterRest

In bio-ovsanna food product as oats and its derivatives using the following ingredients: oat flour, oats orogeny, raw oats and oat bran.

When this bio-oat food product contains from 0.4 to 0.8 wt.% high molecular weight 1,3-1,4βD-glucan, extracted during the processing of oat bran, hydrated and stabilized to form a colloidal solution, oat flour and oat solozhenko, primarily fermented mixture sotoyama is of lactobacilli, yeast and bacteria, with the addition of oats raw, with oat flour, oats orogeny, raw oats and oat bran are taken in the ratio 1:1:5:7 by adding water to the dry matter content of from 6.0-40.0 wt.%, the resulting mixture is secondary fermented with probiotic bacteria.

In bio-ovsanna food product component oats raw, characterized by a content of vegetable dietary fiber oats to 1.3-1.4 βD-glucan of at least 5%, treated by purification from impurities, peeling, grinding, steaming, crushing, drying, soaking in water at a temperature of not more than 15°and the ratio of oats and water is 1:1.5, followed by dispersion and heat treatment at temperatures above 100°C.

In bio-ovsanna food product component oat bran, characterized by a content of vegetable dietary fiber oats to 1.3-1.4 βD-glucan of at least 10%treated by dissolving in water at a ratio of oat bran to water is 1:1.5, cold extraction with simultaneous dispersion with subsequent thermal extraction of vegetable dietary fiber oats in the temperature range from 15°With up to a temperature of dextrinization oat starch, to achieve a pH of 5.9 to 6.2 and a viscosity of from 5000 to 35000 SP.

In bio-ovsanna food product component oats orogeny, characterized by containing the receiving plant dietary fiber oats to 1.3-1.4 β D-glucan of at least 5%, obtained by soaking the raw oats in water at a temperature of from 10 to 16°C, germinate at a temperature of from 13 to 16°C for 3-4 days, drying to a moisture content of 10% and further processed by peeling, grinding, sifting, grinding for further mixing with terminational oat flour.

In bio-ovsanna food product component oat flour, characterized by a content of vegetable dietary fiber oats to 1.3-1.4 βD-glucan of at least 5%, heat treated, and then mixed with the milled orogeny oats in the ratio of 1:3, the resulting mixture is diluted with water in the ratio 1:2,5, after which the aqueous mixture is inoculated with microorganisms: Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus cerevisiae, Saccharomyces cerevisiae and Bacillus subtilus, fermented primarily to the viscosity of the mixture from 2 000 to 20 000 SP, pH from 3.2 to 4,5, and subjected to heat drying to a moisture content of 6% and then crushed.

In bio-ovsanna food product processed components, oat flour, oats orogeny, raw oats and oat bran are taken in the ratio 1:1:5:7 by adding water to the dry matter content of from 6.0 to 40.0 wt.%, homogenized, subjected to heat sterilization, cooled to a temperature of not more than 43°inoculated with probiotic bacteria, fermention the us again, then cooled to a temperature of from +2 to +6°C, viscosity of from 20000 to 80000 JV and, mainly, to viscosity of from 20000 to 60000.

Proposed bio-oat food product (options), obtained by processing oats and its derivatives, having a pH from 3.2 to 4.5, the viscosity of 20000 to 80000 JV and is characterized by the contents of the following components:

1,3-1,4-βD-glucan
with molecular weight
more 2000000Da
0.4 to 0.8 wt.%
Solidsthe 6.0-40.0 wt.%
LactobacillusE CFU/g
BifidobacteriaE CFU/g
Food filler1-20 wt.%
WaterRest

Proposed bio-oat food product (options), obtained by processing oats and its derivatives, having a pH from 3.2 to 4.5, the viscosity of 20000 to 80000 JV and is characterized by the contents of the following components:

1,3-1,4-βD-glucan with a molecular weight
more 2000000Da0.4 to 0.8 wt.%
Solidsthe 6.0-40.0 wt.%
is laktobakterii 10 E7 CFU/g
BifidobacteriaE CFU/g
Vitamin E0.1 to 0.6 mg/100 g
Vitamin Dof 0.1-0.4 µg/100 g
Vitamin B1of 0.01-0.1 mg/100 g
Vitamin B20.05-0.15 mg/100
Vitamin PP0.05-0.15 mg/100
Folic acid0,1-3,0 µg/100 g
Iron0.5-1.5 mg/100 g
Zinc0.2-0.4 mg/100 g
Iodine0.1-0.4 mg/100 g
WaterRest

It must be emphasized that in the process of creating the proposed bio-oat food product containing from 0.4 to 0.8 wt.% 1,3-1,4 RD - glucan, was established the importance of the following stages.

Preparation for the industrial production of the oat raw material and its derivatives, which is used as: oat bran, characterized by a content of vegetable dietary fiber oats to 1.3-1.4 βD-glucan of at least 10%, oat flour, meal, characterized by a content of 1,3-1,4 βD-glucan of at least 5%, raw oats, characterized by a content of vegetable dietary fiber oats to 1.3-1.4 βD-glucan of at least 5%; oats orogeny, characterized by a content of vegetable dietary fiber oats ,3-1,4 β D-glucan of at least 5%, which is obtained by germinating oats raw, which allows ease of intercellular communication, to increase the permeability of cell walls, get more simple carbohydrates, to make the processing of grain natural enzymes and gain factors for the growth of bacteria, easily digestible proteins, carbohydrates, minerals, vitamins and, thus, to obtain raw materials - substrate for primary fermentation.

The initial fermentation using as biosequence mixture: lactic acid bacteria - Lactobacillus plantarum and Leuconostoc mesenteroides, yeast - Pediococcus cerevisiae, Saccharomyces cerevisiae and bacteria - Bacillus subtilus, allowing to obtain a dry cake mix, rich in growth factors for bacteria secondary fermentation. It should be noted that biosequence used for primary fermentation, contains all the important culture, with a symbiotic effect uzywane" these cultures and qualitative composition of metabolites (products of their life activity) were achieved in the process of conducting experimental studies. The resulting aqueous mixture inoculant prepared with leaven. Primary fermentation is conducted using a strain of yeast.

The process of obtaining colloidal suspension (for the subsequent secondary fermentation with the use of probiotic bacteria), resulting in atrustee intercellular connections and walls of the cell structures oat raw materials for maximum extraction transfer in solution, hydration, dietary fiber and bringing the colloidal suspension to the desired viscosity of from 1,000 to 10,000 CP. Molecules of 1,3-1,4 βD-glucan in the final suspension, which, as a prebiotic, does not get fermented in the stomach and upper GI tract and colon have a synergistic effect on pathogens and, as well as food for beneficial microorganisms, which, in turn, normalizes metabolism, and function of the gastrointestinal tract, pancreas, eliminates intestinal dysbiosis, improves the immune system and, thus, is effective for prevention of several diseases.

Conducting a secondary fermentation with the use of probiotic bacteria, which are selected from well-known probiotic cultures to obtain a symbiotic effect of the finished product, resulting in the accumulation of metabolites and live bacteria that remain alive until the end of the shelf life of the product in the quantity E CFU in 1 g and give the product the beneficial properties of probiotics. Bacteria used for the secondary fermentation, provided in the substrate naturally digestible food substances and metabolites of the first fermentation. It is important to note that the proposed product has all the nutrients for life microogranisms and end food substances obtained by natures who spent biotechnological process, moreover, it is not used artificially added growth factors, which contributes to production of the natural product. In addition, the leaven containing probiotic bacteria, is used not only for direct enrichment of the product probiotic cultures and, thereby, provide the product with properties that are useful for health, but also directly to the fermentation process received at this stage of production bases to bring nutrients in an easily absorbable form, the development of adult probiotic bacteria are able to retain their activity until the end of shelf life, and also to provide the product with organoleptic properties: sweet sweet-sour taste of fermented oat product.

The resulting homogeneous suspension is subjected to heat sterilization in a tubular heat exchanger with continuous action until the temperature reaches 135°C, holding at this temperature for 45-60 seconds and then cooling to a temperature of not more than 43°C. To carry out the secondary fermentation prepare the leaven of the well-known probiotic cultures. Inoculation mass for secondary fermentation of conduct prepared by the leaven of probiotic cultures.

The proposed bio-oat food product, created on the basis of standardized industrial production the possible content of high molecular weight soluble dietary fiber oats - 1,3-1,4 βD-glucan (from 0.4 to 0.8 wt.%), in conjunction with the primary metabolites of fermentation, live probiotic bacteria and their metabolites fermentation second stage has a healthy person properties. Thus bioavailable colloidal form 1,3-1,4 βD-glucan in the finished product gives proven clinical trials functional role.

For the industrial production methods are used, to allow the selection of raw materials with the qualitative and quantitative characteristics of the soluble dietary fiber of oats, effectively removing them from the cell walls of oat bran and adjacent the outer layers of oat grains, put them in a colloidal solution to give a normalized viscosity, to combine the product with live bacteria by two-stage fermentation and to provide directed the preventive effect of the finished product on human health. The primary metabolites of fermentation, bioavailable molecules to 1.3-1.4 βD-glucan and live probiotic culture secondary fermentation contribute to the restoration of microflora after any of the phenomena of a dysbacteriosis, to improve colonial resistance of the gut, improve digestion simpler nutrients and increase immune response.

Due to the rather bottom of the Oh calorie and normalized to the amount of 1,3-1,4 β D-glucan product has a glycemic index of 40-50 units, which in the modern diet is actively used in the prevention of diabetes, weight control, cholesterol reduction. The proposed bio-oat food product that contains a standardized amount of - to 1.3-1.4 βD-glucan, obtained by the selection of raw materials and its deep processing, including a two-stage fermentation two sourdough oat and its derivatives and use in primary fermentation yeast, bacteria and Lactococcus with improving the efficiency of secondary fermentation with probiotic cultures due to metabolites of primary fermentation and increase eventually, the nutritional value of the finished product.

The invention is illustrated by the graph and tables.

Given a graph showing the change with time in the viscosity biogasanlage food product.

Table 1 shows the characteristics of the bio-oat food product. Table 2 shows the characteristics of the bio-oat food product containing an edible filler.

The invention is illustrated in the examples to obtain the bio-oat food product, as well as examples of the food product with filler.

Example 1. Obtaining bio-oat food product

Preparation of the oat raw material and its derivatives for the industrial production of the product.

In the manufacture of the product is used as raw material oats and its derivatives: raw oats, oat flour and oats orogeny, characterized by a content of 1,3-1,4 βD-glucan of at least 5% and oat bran, characterized by a content of 1,3-1,4 βD-glucan of at least 10%.

Each of these components of the raw materials before entering into the main process is tested raw components for maintenance:

- mass fraction of dry matter/moisture in accordance with GOST 36161 GOST 26312.7-88 "Grits. Method of moisture determination Method based on the drying oats in a drying Cabinet at a temperature of 140°C for 40 minutes.

normalized amount of soluble dietary fiber of oats to 1.3-1.4 βD-glucan according to the method of American Association of Cereal Chemists (AACC) Method 32-23 [Approved Methods of the American Association of Cereal Chemists (AACC) - 10th Edition - Including 2001, 2002 and 2003 Supplements]. Method (AACC) is based on the enzymatic cleavage of molecules of beta-glucan - enzyme beta-glucosidase, followed by photometric measurement of the intensity of the staining solution;

- acidity - in accordance with GOST 26971-86. The method is based on the titration of acidic substances aqueous suspensions of oats.

In the manufacture of product use:

water and San Pin 2.1.4.559-96 "DRINKING WATER. Hygienic requirements to water quality of centralized drinking water supply systems. Quality control; quality assurance of process water used standards:GOST 8.563-96 and GOST 8.556-91, the set values of the error indicators, which do not exceed the limits of error according to GOST 27384-87; the water purified in the filter systems from excessive content of calcium ions, iron, aluminum, as experimentally proved that the reduction of the contents of these ions promotes the formation of more flexible and stable colloidal system, and the absence of coliform bacteria in 100 ml ensures hygienic process parameters.

bacterial leaven out of 5 crops, namely lactic acid bacteria Lactobacillus plantarum and Leuconostoc mesenteroides, yeast - Pediococcus cerevisiae, Saccharomyces cerevisiae and bacteria - Bacillus subtilus - dilution specified number in a solution of 0.5% fructose, the initial content of CFU in 1 g, from E to E CFU in 1 g - MUK 4.2.577-96, GOST R. 52357-05, GOST R. 51331-99, GOST 10444.1-89;

- bacterial starter culture consisting of probiotic cultures, the initial content of CFU in 1 g, from E to E CFU in 1 g - MUK 4.2.577-96, GOST R. 52357-05, GOST R. 51331-99, GOST 10444.1-89.

The process of primary processing of prepared raw materials.

1. Solaimani oats.

Oats crude purified from impurities, sorting and soaking in sterile water with a temperature of 10-16°C. Germination occurs in special trays - malt houses at a temperature of 13-16°C. the Process takes 3-4 days. Next - drying to a moisture content of 10%, the peeling using the-W centrifugal solosicily, grinding using a grinding machine, screening by vibrating screen, grinding in a hammer mill until the particle size is not more than 60 μm. Then the materials are sent for subsequent mixing with terminational oatmeal.

The process of solaimani occurs due to natural animirovanye: activation and operation of private amylase and other enzymes, creating special taste and texture of the oats to obtain the nutrients necessary for the growth and development of the probiotic bacteria used in the secondary fermentation, improve absorption of nutrients in the finished product. Enzymatic hydrolysis of starch grains in the process of solaimani is present in grain oats amylases. Hydrolysis of starch grains is interrupted at the stage when the quantitative ratio of 80% of the grains obtained, the remaining 20% starch grains remain natural, and they undergo thermal modification in the following processes in order to create a given consistency of the product. While determining the status of the starch grains and their correlation is performed by microscopy of samples.

The weakening of intercellular connections, loosening of the structure of the kernels of oats, increasing access to the cellular content of nutrients leads to the conversion of protein, carbohydrates, vitamins, the minerals more available for absorption form.

2. Oat flour.

Oat flour is subjected to dry heat treatment at paratergites installation contact action when the temperature of the heating surface 180-200°C, sieved through a vibrating screen, cool sterile air.

Mixed with milled orogeny oats in the ratio of 1:3.

After that is mixed with process water boiled, cooled to 45°With the ratio of 1:2.5 with the final temperature of the mixture is from 30 to 37°C. Prepare primary ferment of 5 crops: lactic acid bacteria Lactobacillus plantarum and Leuconostoc mesenteroides, yeast - Pediococcus cerevisiae, Saccharomyces cerevisiae and bacteria - Bacillus subtilus - dilution specified number in a solution of 0.5% fructose.

The resulting aqueous mixture inoculant prepared with leaven.

Primary fermentation is carried out with the use of stem ferment, keeping the following parameters modes:

Temperature - 30-37°C.

The time of fermentation-10-36 hours.

Viscosity is initially fermented basics: 1000 to 10000 CPS.

The degree of modification of the starch - 80%.

Primary fermentation is carried out until the viscosity of a mixture of from 1000 to 10000 CPS, a pH from 3.2 to 4.5, the content of growth factors for probiotic bacteria of the second stage of fermentation - vitamins and minerals: E is from 0.1 to 0.6 mg/100 g, D, from 0.1 to 0.4 μg/100 g, B1, is from 0.01 to 0.1 mg/100 g, B2 - 0.05 to 0.15 mg/100 g) from 0.05 to 0.15 mg/100 g, Valiev the Yu acid - from 0.1 to 3.0 mg/100 g iron (from 0.5 to 1.5 mg/100 g zinc from 0.2 to 0.4 mg/100 g iodine from 0.1 to 0.4 mg/100 g

Followed by heat drying in librarybased layer at a temperature not exceeding 96-102°C to a moisture content of 6%, cooling and grinding in a hammer mill until the particle size is not more than 60 μm.

3. Oats raw.

Preparation of raw oats to the secondary fermentation takes place in two steps. The first step: obtain a heat-treated rolled oat flakes with the greatest possible destroyed intercellular structure, roasted taste and normalized degree of thermal modification of starch grains. Second step: obtain a water suspension for thermal hydrolysis and supply of raw materials in the primary process, secondary fermentation.

The first stage involves performing: purification from impurities, using Trier, sieving; sorting using sorting drum, peeling using centrifugal peeler; grinding using a grinding machine. Followed by steaming using propriately continuous steam pressure of 2.5 ATM for 45 minutes; crushing using flatting machine to the thickness of the flakes of 0.3-0.5 mm with normalized firing angle of rotation of the rolls for the shear fracture intercellular structures; drying using the ushiki continuous action to a moisture content of not more than 10%.

The second stage includes: soaking in water with a temperature of not more than 15°Since, when the ratio of oats and water is 1:1.5; wet grinding using a colloid mill until a particle size of not more than 50 μm and implementation of hydrothermal processing using the cooking apparatus at a temperature of 105°C for 30 minutes. Then the materials are sent to the main process for secondary fermentation.

4. Oat bran.

Oat bran is dissolved in water at a ratio of oats to water is 1:1.5, and leave for 40 minutes to soak bran and obtain a suspension.

Subjected to cold extraction using simultaneous circulation and micromelia suspension by passing through a colloid mill.

The mixture is subjected to heat extraction to 1.3-1.4 βD-glucan from oat bran gradually raising the temperature from 15 ° C to the temperature of dextrinization oat starch, in order to avoid this process.

Further processing of the suspension produced in the internal circulation system of the apparatus with an ultrasonic generator USGS-4, in which the molecules of 1,3-1,4 βD-glucan under continuous exposure to high-intensity mechanical vibrations in the ultrasonic range at the molecular level intensively extracted and transferred into the solution. Processing time, certain experimental the way ranges from 5 to 20 minutes.

Correction of the pH of the solution to a pH of 5.9 to 6.2.

Homogenization is carried out homogenizer, where under the action of the high pressure (15-20 MPa) solution is passed through a narrow slit. As a result of such loads heterogeneous in size isomolecular molecules stretch and thinly distributed in each other, creating a stable colloidal system solution with a stable viscosity.

Stabilization of the colloidal solution is achieved by homogenization of the solution within 7-15 minutes before the viscosity from 5 000 to 35 000 SP.

The process of secondary raw material processing.

Processed ingredients: oat flour, oats orogeny, raw oats, oat bran, mixed in the ratio 1:1:5:7 by adding water to the dry matter content of from 6.0 to 40.0 wt.%, and then homogenized to obtain a homogeneous suspension.

The resulting homogeneous suspension is subjected to heat sterilization in a tubular heat exchanger with continuous action until the temperature reaches 135°C, holding at this temperature for 45-60 seconds and then cooling to a temperature of not more than 43°C.

Prepare the leaven of probiotic cultures: Lactobacillus acidophilus and Bifidobacterium.

Inoculation mass for secondary fermentation of conduct prepared by the leaven of probiotics the x cultures: Lactobacillus acidophilus and Bifidobacterium.

Conduct secondary fermentation, using the following parameters:

The fermentation time is 9-16 hours.

- The balance of oxygen in midproduction space - 3-7%.

The number of probiotic bacteria in 1 g of fermented bases >E.

- Viscosity is secondary fermented basics: 18000-45000 SP.

In the process of secondary fermentation is the development of probiotic bacteria to A CFU per 1 gram, hydrolysis of carbohydrates and proteins to simpler compounds, the formation of exopolysaccharides, the accumulation of lactic acid 20-100 deg Turner, a decrease in pH from 3.2 to 4.5, the creation of viscosity for the product from 18 000 to 45 000 SP.

Cool the product to a temperature of from +2 to +6°With, before the viscosity 20000-80 000 SP and, mainly, to the viscosity 20000-60000 SP.

Thus, the viscosity of the finished product due to three factors:

- colloidal system of molecules to 1.3-1.4 βD-glucan,

the polysaccharides cellulose and starch subjected to thermal modification,

- exopolysaccharide - products of the fermentation of the total mixture of microorganisms.

Given a graph showing the change in viscosity of the finished product in time. As can be seen from the graph, the viscosity remains stable during the expected shelf life of the product. The stability of the viscosity index confirms that the product does not separate during Wed the ka of the shelf life of the product (30 days).

The result is a bio-oat food product, nutritional value and whose parameters are given in Table 1, in which the data bacteria is given on the last day of shelf life of the product. Indicators of the product are shown in Table 1, confirm its high nutritional and biological value, contributing to the provision of preventive effect. In particular, the product having a viscosity 20000-80000 JV and, mainly, the viscosity 20000-60000 JV, providing him enveloping properties that in combination with a glycemic index of 40 to 60 units contributes to reducing the rate of supply of glucose in the blood and symptoms glucose peaks, prolong the feeling of fullness, reduce the level of bad cholesterol, ensure effective evacuation of the products of metabolism; low pH product provides antimicrobial effect against the causative agents of intestinal infections, promotes ionization of calcium and its rapid absorption into the blood, and improves the absorption of phosphorus, potassium and other trace elements.

It should be noted that only the specified standards of raw materials and adherence to recipes, including qualitative and quantitative composition, allow you to get the finished product required (not less than 0.4 wt.%) the content of high molecular weight soluble dietary of filaments is oats -1,3-1,4 β D-glucans.

Example 2. Obtaining bio-oat food product

The product is prepared analogously to Example 1, while for secondary fermentation prepare the leaven of probiotic cultures: Lactobacillus rhamnosus and Bifidobacterium. Inoculation mass for secondary fermentation of conduct prepared by the leaven of probiotic cultures: Lactobacillus rhamnosus and Bifidobacterium. The result is a bio-oat food product, nutritional value and whose parameters are given in Table 1.

Example 3. Obtaining bio-oat food product

The product is prepared analogously to Example 1, while for secondary fermentation prepare the leaven of probiotic cultures: Lactobacillus plantarum, and/or Lactobacillus paracasei, and/or Lactobacillus casei. Inoculation mass for secondary fermentation of conduct prepared by the leaven of probiotic cultures: Lactobacillus plantarum, and/or Lactobacillus paracasei, and/or Lactobacillus casei.

The result is a bio-oat drinkable food product, nutritional value and whose parameters are given in Table 1.

Example 4. Obtaining bio-oat food product

The product is prepared analogously to Example 1, while for secondary fermentation prepare the leaven of a mixture of probiotic cultures in Example 3, and technological cultures: Streptococcus thermophilus and/or Lactobacillus bulgaricus and/or Streptococcus lactis, and/or Sreptococcus cremoris, and/or Streptococcus diacetylactis, and/or Lactococcus lactis, Lactococcus cremoris, and/or Lactococcus diacetylactis, and/or Lactobacillus helveticus and/or Lactobacillus lactis, and/or Lactobacillus delbruekii, and/or Propionibacterium spp, and/or Kluyveromyces lactis. The result is a bio-oat drinkable food product, nutritional value and whose parameters are given in Table 1.

Example 5. Obtaining bio-oat food product containing an edible filler

The product is prepared analogously to Example 1, in this case, before the cooling process of the product in a refrigerated chamber at a temperature of from +2 to +6°To carry out mixing with used in the food industry fillers (food fillers), such as mashed vegetables and/or fruit (boiled, or boiled with sugar), or concentrated fruit and berry juices, or fruit and berry powders or dry extracts of medicinal herbs, or liquid extracts of herbs, or nuts, or grains, etc. the number of food filler can be determined, for example in the following ratio:

puree vegetable and/or fruit 3-20 wt.%;

- concentrated fruit and berry juices 1-7 wt.%;

- fruit and berry powders 1-5 wt.%;

- dry herbal extracts 1-3 wt.%;

liquid herbal extracts 1-7 wt.%;

- nuts 1-5 wt.%;

- cereals 1-5 wt.%.

The result contains the filler bio-oat drinkable food product is CT, the nutritional value and the parameters given in Table 2. In Table 2 the data on bacteria are given on the last day of the expiry date.

µg/100 g
Table 1

BIO-OAT FOOD PRODUCT
No.Name of indicatorUnitStandardMethod for determining
1AppearanceHomogeneous dense mass with small inclusions of cereal pieces or without themGOST 26809-86
2ConsistencyFrom a viscous, kiseleobraznogo to a thick jelly-like, retaining the formGOST 26809-86
3Product color (without added fillers)From milk to light brown and brown, different shadesGOST 26809-86
4Energy valuekcal/100 g20-40The calculation according to method AA Pokrovsky
5Mass fraction of dry substanceswt.%6,0-11,0GOST 3626
6pH3,2-4,5 GOST R 51881-2002
71,3-1,4 βD-glucan with a molecular weight of more than 2000000 Dawt.%0,5-0,8AAS Method 32-23
8ViscositySP20000-60000The o'hare Chicago MARRIOTT
9LactobacillusCFU/lr10000000GOST 10444.1-89
10BifidobacteriaCFU/lr10000000MUK 4.2.577-96. GOST R 523 57-05 GOST R 51331-99
11The glycemic indexed40-60Miller, J.B., Foster-Powell, K., Colagiuri, S., Leeds,A, 1998, "The GI" "The glucose revolution.", Hodder, Australia
12Vitamin Emg/100 g0,1-0,6"No manual methods of analysis of the quality and safety of food products", edited by Imikulina, Vasodilan, s, M. Brandes-Medicine
13Vitamin Dµg/100 gof 0.1-0.4
14Vitamin B1mg/100 gof 0.01-0.1
15Vitamin B2mg/100 g0,05-0,15
16Vitamin PPmg/100 g0,05-0,15
17Folic acid1,0-3,0
18Ironmg/100 g0.5 to 1.5
19Zincmg/100 g0,2-0,4
20Iodinemg/100 gof 0.1-0.4

Table 2

BIO-OAT FOOD PRODUCT
No.Name of indicatorUnitStandardMethod for determining
1AppearanceThe viscous product with pronounced evenly distributed pieces of filler or without themGOST 26809-86
2ConsistencyFrom a viscous to a thick jelly-like, retaining the formGOST 26809-86
3Product color (with food filler)Matches the color of the food fillerGOST 26809-86
4Energy valuekcal/100 g30-90The calculation according to method AA Pokrovsky
5Mass fraction of dry substanceswt.%7,0-40,0 GOST 3626
6pH3,2-4,5GOST R 51881-2002
71,3-1,4 βD-glucan with a molecular weight of more than 2000000 Dawt.%0,4-0,7AAS Method 32-23
8ViscositySP20000-80000The o'hare Chicago MARRIOTT
9LactobacillusCFU/1 g10000000GOST 10444.1-89
10BifidobacteriaCFU/1 g10000000MUK 4.2.577-96. GOST R 52357-05 GOST R 51331-99
11The glycemic indexunits40-60Miller, J.B., Foster-Powell, K., Colagiuri, S., Leeds,A., 1998, "The GI" "The glucose revolution.", Hodder, Australia
12Vitamin Emg/100 g0,1-0,6"No manual methods of analysis of the quality and safety of food products", edited by Imikulina, Vasodilan, s, M. Brandes-Medicine.
13Vitamin Dµg/100 gof 0.1-0.4
14Vitamin b 1mg/100 gof 0.01-0.1
15Vitamin B2mg/100 g0,05-0,15
16 Vitamin PPmg/100 g0,05-0,15
17Folic acidµg/100 g1,0-3,0
18Ironmg/100 g0.5 to 1.5
19Zincmg/100 g0,2-0,4
20Iodinemg/100 gof 0.1-0.4

1. Bioassay food product obtained by processing oats and its derivatives, characterized in that it has a pH from 3.2 to 4.5, the viscosity of 20000 to 80000 JV and is characterized by the contents of the following components:

1,3-1,4-βD-glucan with a molecular weight of more than 2000000Da0.4 to 0.8 wt.%
solidsthe 6.0-40.0 wt.%
LactobacillusE CFU/g
bifidobacteriaE CFU/g
waterrest

2. Bioassay food product according to claim 1, characterized in that as oats and its derivatives using the following ingredients: oat flour, oats orogeny, raw oats and oat bran.

3. Bioassay food product according to one of claims 1 or 2, characterized in that it contains from 0.4 to 0.8 wt.% high molecular weight 1,3-1,4 βD-glucan, Izv uchenogo in the processing of oat bran, hydrated and stabilized to form a colloidal solution, oat flour and oat solozhenko, primarily fermented mixture consisting of Lactobacillus, yeast and bacteria, with the addition of oats raw, with oat flour, oats orogeny, raw oats and oat bran are taken in the ratio 1:1:5:7 by adding water to the dry matter content of from 6.0-40.0 wt.%, the resulting mixture is secondary fermented with probiotic bacteria.

4. Bioassay food product according to one of claims 1 or 2, characterized in that it is obtained by processing raw oats, characterized by a content of 1,3-1,4 βD-glucan of at least 5%, purified and subjected to peeling, grinding, steaming, means, drying, soaking in water at a temperature of not more than 15°and the ratio of oats and water is 1:1.5, with subsequent dispersion and heat treatment at temperatures above 100°C.

5. Bioassay food product according to one of claims 1 or 2, characterized in that it is obtained by processing oat bran, characterized by a content of 1,3-1,4 βD - glucan of at least 10%treated by dissolving in water at a ratio of oat bran to water is 1:1.5, cold extraction with simultaneous dispersion with subsequent thermal extraction of vegetable dietary fiber oats in the temperature range from 15#x000B0; With up to a temperature of dextrinization oat starch, to achieve a pH of 5.9 to 6.2 and a viscosity of from 5000 to 35000 SP.

6. Bioassay food product according to one of claims 1 or 2, characterized in that it is obtained by processing oats solozhenko, characterized by a content of 1,3-1,4 βD - glucan of at least 5%, obtained by soaking raw oats in water at a temperature of from 10 to 16°C, germinate at a temperature of from 13 to 16°C for 3-4 days, drying to a moisture content of 10% and subjected to peeling, grinding, screening, grinding for further mixing with terminational oat flour.

7. Bioassay food product according to one of claims 1 or 2, characterized in that it is obtained by processing oat flour, characterized by a content of 1,3-1,4 βD-glucan of at least 5%, heat treated, mixed with milled orogeny oats in the ratio of 1:3, the resulting mixture is diluted with water in the ratio 1:2,5, after which the aqueous mixture is inoculated with microorganisms: Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus cerevisiae, Saccharomyces cerevisiae and Bacillus subtilus, fermented primarily to the viscosity of a mixture of from 2,000 to 20,000 CPS, a pH of 3.2 to 4.5 and subjected to heat drying to a moisture content of 6%, with subsequent grinding.

8. Bioassay food product according to one of claims 1 or 2, characterized in that it is obtained by adding water to ingredients - oatmeal which I coarse flour, oats orogeny, raw oats and oat bran, processed as described in PP 6 and 7, and is taken in the ratio 1:1:5:7 with subsequent gomogenizirovannom, heat sterilization, cooled to a temperature of not more than 43°C, inequilibrium probiotic bacteria, secondary enzymes, cooled to a temperature of from +2 to +6°C, viscosity of from 20000 to 80000 JV and, mainly, to viscosity of from 20000 to 60000 SP.

9. Bioassay food product obtained by processing oats and its derivatives, characterized in that it has a pH from 3.2 to 4.5, the viscosity of 20000 to 80000 JV and is characterized by the contents of the following components:

1,3-1,4-βD-glucan with a molecular weight of more than 2000000Da0.4 to 0.8 wt.%
solidsthe 6.0-40.0 wt.%
LactobacillusE CFU/g
bifidobacteriaE CFU/g
food filler1-20 wt.%
waterrest

10. Bioassay food product obtained by processing oats and its derivatives, characterized in that it has a pH from 3.2 to 4.5, the viscosity of 20000 to 80000 JV and is characterized by the contents of the following components:

1,3-1,4-#x003B2; D-glucan with a molecular weight of more than 2000000Da0.4 to 0.8 wt.%
solidsthe 6.0-40.0 wt.%
LactobacillusE CFU/g
bifidobacteriaE CFU/g
vitamin E0.1 to 0.6 mg/100 g
vitamin Dof 0.1-0.4 µg/100 g
vitamin B1of 0.01-0.1 mg/100 g
vitamin B20.05-0.15 mg/100 g
vitamin PP0.05-0.15 mg/100 g
folic acid0,1-3,0 µg/100 g
iron0.5-1.5 mg/100 g
zinc0.2-0.4 mg/100 g
iodine0.1-0.4 mg/100 g
waterrest



 

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