Soluble oat or barley meal and method of its production using continuous action boiling apparatus

FIELD: food industry.

SUBSTANCE: invention relates to production of soluble oat or barley meal by way of a single-stage method using extrusion for oat meal gelatinisation and dextrinisation. The method involves production of original whole oat or barley meal mixture containing whole oat or barley meal, granulated sugar and at least one antioxidant, the original mixture hydration, delivery of hydrated original whole oat or barley meal mixture into the extruder, whole oat or barley meal gelatinisation and dextrinisation due to the extruder mechanical impact and heating to produce soluble oat or barley meal. Additionally, one has provided for addition of soluble oat or barley meal into a beverage and a food product.

EFFECT: invention is aimed at elaboration of a method that would be simpler, cheaper and less time-intensive.

17 cl, 3 ex

 

The invention relates to soluble oat or barley flour. More specifically the present invention relates to methods of producing soluble oat or barley flour.

For many years cereals are the staple in the human diet due to their health benefits. For example, numerous studies have shown that daily consumption of oatmeal can help lower blood cholesterol, reduce the risk of heart disease, promote healthy circulation, maintaining normal blood pressure. Additionally, the high content in oat flakes complex carbohydrates and fiber helps slow digestion and stable level of glucose in the blood.

With a modern active lifestyle consumers prefer convenience, such as compactness and speed of preparation. Consumers wish to get oats from various food sources, including beverages and ready-to-eat foods such as candy bars, cookies, crackers, fruit drinks, etc.

It is advisable to get products from whole oats with a sufficient content of dietary fiber in order to refer them to a healthy, these products meet the requirements of the Federal quality control of food products, beverages and medicines. Nab is emer, the product from whole oats should contain 0.75 g of soluble fiber beta-glucan per serving of the food product. To obtain oat drink containing at least 0.75 g of soluble fiber of oats per serving (about 18 grams of whole grain oats), you must use oat flour with a high degree of solubility. Traditionally oat flour with a high degree of solubility receive, using enzymes such as α-amylase. Then processed by the enzyme oatmeal dried using a drum or spray drying. This method of obtaining soluble oat flour consists of at least two stages, traditionally roads and has a low productivity. For example, the party of the suspension obtained from flour (oat) and water (moisture content of 70-90%). Then add the enzyme(s) and incubated at optimal conditions for the enzymatic reaction, followed by deactivation of the enzyme. Then the suspension is served or the spray dryer or drum dryer. Therefore, continues to exist a need for more efficient ways of producing the product of oatmeal.

Similarly, it is also desirable that barley was the main product of the human diet due to its positive influence on health and to create appropriate means for processing and receiving of products containing ACM the ery.

The present invention relates to the production of soluble oat or barley flour is the one-stage method using extrusion (continuous steaming) for gelatinization and dextrinization oat flour.

These and other aspects and advantages and features of the present invention will be clear from the following description. In addition, it should be understood that the features of various variants of the invention are not mutually exclusive and can be combined and modified in various ways.

The present invention relates to soluble oat or barley flour and one-step method to obtain soluble oat or barley flour using a device for steaming continuous gelatinization and dextrinization flour from whole oats or barley. The proposed method is easier, cheaper and requires less time as compared with the methods of the prior art.

Get the initial mixture containing the whole oat or barley flour, granulated sugar, optional maltodextrin and at least one antioxidant.

Flour from whole oats or barley is from about 50% to about 100 wt.% from the total mass of the original composition. In additional aspects of the flour from whole oats or barley is from about 80% to about 100 wt.% or from about 90% d is about 95 wt.%.

The sugar may be any suitable sugar, well-known specialist in the field of engineering that applies the present invention. Non-limiting examples of sugars include sucrose, fructose, glucose, other sugars, known from the prior art, and combinations thereof. Generally, sugar is from about 0 to about 15 wt.% from the total mass of the original composition. In additional aspects of the sugar is from about 0% to about 7 wt.%.

Maltodextrin is from about 0% to about 15 wt.% from the total mass of the original composition. In additional aspects maltodextrin is from about 3% to about 7 wt.%.

The antioxidant may be any suitable antioxidant, such as a mixture of natural Tocopherols, or synthetic antioxidant such as BHT and BHA. The antioxidant is from about 0.1% to about 2 wt.%. In additional aspects of the antioxidant is from about 0.25% to about 0.75 wt.%.

The mixture can be pre-gidratirovana in the device for pre-conditioning prior to extrusion. In the prior art it is well known that the device for pre-conditioning help to reduce the necessary mechanical force applied in the extruder for steaming mixture. A device for pre-conditioning can increase total output is. In a device for pre-conditioning supply water and steam to increase the moisture content in the mixture from about 25 to about 35%, more preferably from about 28 to about 30%. Before extrusion, the temperature of the mixture increases from about 140 to 160°F. the Mixture before extrusion has the characteristics of homogeneous free flowing wet material.

For gelatinization of starch requires water and heat. Temperature limits for gelatinization oats range from 127 to 138°F (53-59°C). If the moisture content is less than about 60%, higher temperature is required. Typically, the extrusion takes place at a temperature in the cylinder 140 to 250°F. the Temperature of the dough is from about 212 to 260°F.

The mixture was fed into the extruder. Can be used any suitable extruder, including any suitable screw or twin screw extruder. Typically, but without limitation, a screw rotation speed of 200-300 rpm

For example, gidratirovannuyu mixture at a temperature of from about 140 to 160°F fed into the extruder with steaming with low shear. Extrusion with steaming with low shear is characterized by a moisture content of from 20 to 35%, the shear force from 20 to 100-1supplied with mechanical energy from 0.02 to 0.05 kWh/kg and the maximum temperature of the test is less than or equal to 150°C (Extrusion of Foods, Judson M. arper CRC Press 1980).

Heat can be transferred through the walls of the cylinder of the extruder, such as a jacket around the cylinder, in which circulates hot medium, such as steam, water or oil, or the cylinder can be embedded electric heating elements. Also heat can be generated in the material due to friction when moving in the extruder. Shearing force is controlled by the design of the auger(s) of the extruder and the speed of the auger. The viscosity is a function of the structure of starch, temperature, moisture content, fat content and shearing forces. The force shift and passed starch extruder heat, in particular amylopectin, reduces the average molecular weight.

Extruded dough exits the extruder with steam. Immediately after its release water immediately evaporates, cooling the dough and reducing the moisture content from 25%to 30%.

Then the dough served in the second forming extruder in which it is further cooled below the boiling point of water is pushed through the opening of the extrusion head and is cut into pellets. Pellets with a moisture content of from 25 to 30% are served in the dryer and dehydration to the moisture content in the range of 7-10%, preferably 8-9%. Then the pellets granularit. Particle size can be from 50 to 250 microns. Essentially, the target particle size is within 178-250 ICRI is n; maximum 212 microns.

The granular product can be used in beverages such as ready-to-use drinks, fruit juices, dairy drinks and carbonated soft drinks, and in various food products such as bars, products from cereals, puddings, smoothies, powdered drinks, biscuits, crackers, etc. Soluble oat flour can also be used to produce food products with soft consistency, such as ice cream and yogurt. This list does not include all products and expert in the field of technology to which the present invention, it should be understood that the soluble oat or barley flour can be added to other beverages and food products, without leaving the scope of the present invention.

For example, the beverage contains from about 1% to about 25% of the soluble oat or barley flour and from about 70% to about 95% of the total moisture is typically from about 75% to about 90% by weight of the total beverage. The composition may include sweeteners, flavors, fruits and other materials, if required.

Water should be suitable for use in food products. Total moisture can be partly or entirely other parts of drinking food product, such as milk, juice or other water-containing components. For example, milk can be natural(for example, solid 2%, 1% or skim) or unnatural (e.g., soy). Milk can be obtained from powdered milk and water.

Also drink can include fruit component. Fruit component may include fruit juice, yogurt, containing fruit, fruit puree, fresh fruit, canned fruit, fruit sherbet, powdered dried fruits, and combinations thereof. Typically, the fruit component is sufficiently small particles, so that the component can be safely swallowed without chewing. the pH can be adjusted fruit component and/or added acidulant for a given pH, for example pH less than about 4.6.

Food products include products from cereals and ready-to-use Cracovie bars. A suitable quantity of granular product is added to the mixture of the food product.

In the beverage and food product can be added to additional ingredients. Such ingredients may include ingredients not on the basis of grain. For example, you can include flavorings, colorings, sweeteners, salt, along with vitamins and minerals. In one embodiment of the invention to enhance the taste of the product add flavorings, such as strawberry, chocolate or cinnamon. To provide different tastes of food product can be added ar is mitigatory, it gives taste and flavor of other fruits, such as strawberries, mangoes and bananas and mixtures thereof. Can be added spices, particularly cinnamon. Additionally, you can use any desirable flavor or flavors. To ensure the desired level of sweetness in the food product may be added suitable sweeteners: artificial or natural. For example, can be used brown sugar, maple sugar or fruit sugar. Nethernovas component of the food product can be added from about 10 to 75 wt.% from the total mass of the product.

Other optional ingredients, without limitation, are salt, hydrocolloids, polysaccharides, sugar, caffeine, dairy products, coffee solids, tea solids, herbs, nutraceutical compounds, electrolytes, vitamins, minerals, amino acids, preservatives, alcohol, dyes, emulsifiers and oils, known from the prior art prior to the invention.

Soluble oat or barley flour includes soluble fiber beta-glucan, such as beta-1, 3-glucan, beta-1, 6-glucan or beta-1, 4-glucan, or a mixture thereof. In addition to beta-glucan originally present in oats can also be added beta-glucan, approved by the Federal office for quality control of food products, beverages and Lakers the governmental funds. In specific embodiments of the invention oatmeal preferably contains at least about 3 to 5% or from about 3.7 to 4% beta-glucan. In specific embodiments of the invention oat flour contained in the liquid product contains from 0.1% to about 1.5% beta-glucan, or from about 0.8 to 1.3% beta-glucan. Can also be used for other quantities of beta-glucan.

As indicated above, the present invention relates to healthy drinking the product, which can be prepared quickly and easily, it is convenient for consumption on the go, making it especially attractive to consumers with a modern active lifestyle.

Example 1

Recipe flour mixture to the extrusion process
Ingredient%
Flour from whole oats86,5
Sugar5
Maltodextrin5
A mixture of Tocopherols0,5
Starch is waxy maize3
Total100,00

Example 2

Formulation composition of crackers usually contain whole wheat flour or wheat gluten. The last prescription in the composition replaces the hydrolyzed oat flour to improve the nutritional properties (good for the heart) along with ensuring adequate strength of the dough when rolling and cutting on crackers. The recipe may include:

Ingredient%
Modified corn starch10,00
Oat flour hydrolyzed48,00
Oatmeal, traditional17,00
Brown sugar12,00
Powdered malt, Briess #100014,00
Powdered lecithin, Centrolex F2,00
Sodium phosphate - aluminum0,80
Sodium bicarbonate0,70
Salt fine ground0,60
Corn oil with TBHQ, ADM5,00
Total100,00

Example 3

The formulation of the composition of the oat ice cream
Ingredient%
2% milkof 87.0
Oat flour hydrolyzed6,5
Sugarof 5.4
Cocoa powder0,8
Flavor0,2
Modified starch0,1
Total100,00

The present invention can be performed in modified embodiments without leaving the scope of the invention. The above options are not restricted, and only illustrate the present invention. The amount of the claims of the present invention set forth in the attached claims is not limited by the description, and all changes that can be made with regard to theory of equivalents, are also included in the volume is altoadige of the invention.

1. The method of obtaining soluble oat or barley flour, including:
the education of the whole oat or barley flour initial mixture containing the whole oat or barley flour, granulated sugar and at least one antioxidant,
hydrating the initial mixture,
introduction hydrated whole oat or barley flour initial mixture in the extruder,
the gelatinization and dextrinization whole oat or barley flour due to mechanical and heat the extruder to obtain soluble oat or barley flour,
and to the original mixture in the extruder or before its introduction into the extruder add water.

2. The method according to claim 1, in which the whole oat or barley flour additionally includes maltodextrin.

3. The method according to claim 2, in which the whole oat or barley flour initial mixture comprises from about 50 to about 95 wt.% whole oat or barley flour, from about 3 to about 15 wt.% granulated sugar, 0 to about 15 wt.% maltodextrin and an effective amount of at least one antioxidant.

4. The method according to claim 3, in which the whole oat or barley flour initial mixture comprises from about 80 to about 95 wt.% whole oat or barley flour.

5. The method according to claim 4, in which the whole oat or barley flour initial mixture comprises from about 90 to about 95 in the S.% whole oat or barley flour.

6. The method according to claim 1, further comprising granulating the soluble oat or barley flour, coming out of the extruder.

7. The method according to claim 1, wherein the extruder is heated to a temperature in the cylinder from 140°F to about 250°F.

8. The method according to claim 1, wherein the extrusion is carried out at a temperature of the test from about 212°F to 260°F.

9. The method according to claim 1, in which the initial mixture hydratious water or steam.

10. The method according to claim 9, in which the initial mixture hydratious to a moisture content of from about 25 to about 35%.

11. The method according to claim 1, in which before the introduction of the initial mixture in the extruder, it is heated to a temperature of from about 140°F to about 250°F.

12. A method of producing a beverage containing soluble whole oat or barley flour, including:
the education of the whole oat or barley flour initial mixture containing the whole oat or barley flour, granulated sugar and at least one antioxidant,
hydrating the initial mixture,
introduction hydrated whole oat or barley flour initial mixture in the extruder,
the gelatinization and dextrinization whole oat or barley flour due to mechanical and heat the extruder to obtain soluble oat or barley flour and
adding soluble oat or barley flour in the drink.

13. The method according to item 12, which naphthoquinones from the group consisting of fruit juices, dairy beverages and carbonated soft drinks.

14. The method according to item 12, in which the soluble oat flour is added to obtain a drink containing from 1 to 25% soluble fiber from the total mass of the drink.

15. The drink obtained by the method according to item 12.

16. A method of obtaining a food product containing a soluble whole oat or barley flour, including:
the education of the whole oat or barley flour initial mixture containing the whole oat or barley flour, granulated sugar and at least one antioxidant,
hydrating the initial mixture,
introduction hydrated whole oat or barley flour initial mixture containing the whole oat or barley flour, granulated sugar and at least one antioxidant in an extruder,
the gelatinization and dextrinization whole oat or barley flour due to mechanical and heat the extruder to obtain soluble oat or barley flour and
adding soluble oat or barley flour in the mixture for the product.

17. The method according to clause 16, in which the food product is selected from the group consisting of bars, products from cereals, puddings, fruit smoothies, ice cream, cookies and crackers.



 

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