Soluble oat or barley meal and method of its production using enzymes

FIELD: food industry.

SUBSTANCE: present invention relates to production of soluble oat or barley meal. The method envisages mixing the initial meal mixture (containing whole oat or barley meal and at least one antioxidant) with a suitable enzyme solution, production of the initial mixture with the enzyme, its heating till the temperature is nearly 120°F - nearly 200°F during a period of time effective for beginning of starch molecules hydrolysis and extraction of the produced mixture for starch hydrolysis continuation and further for gelating and steaming of the mixture with production of oat or barley meal. Additionally, one describes a method for production of a beverage and a food product containing soluble oat or barley meal.

EFFECT: method, according to the invention, is easier, cheaper and less time-intensive in comparison with previously known methods.

17 cl

 

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

Oatmeal long are the staple in the human diet due to their health benefits. For example, many 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, oat flakes high in complex carbohydrates and dietary fiber, which 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 and the like.

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 the medicines. For example, 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 products, soda is containing barley.

The present invention relates to the use of enzymes for pre-conditioning flour from whole oats before extrusion (continuous steaming). Processed by enzymes oatmeal receive an amalgamation of the original mixture of flour from whole oats and a suitable enzyme, followed by heating the mixture. After a suitable amount of time begins cleavage and hydrolysis of oat or barley flour, then treated with the enzyme mixture is extruded to continue cleavage and hydrolysis of oat or barley flour and advanced to gelatinization and steaming mixture. Thus obtained soluble oat or barley flour has a lower cost and higher speed of production as compared with the methods of the prior art.

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 embodiment of the present invention are not mutually exclusive and can be obyedinenie and changed in various ways.

The present invention relates to soluble oat or barley flour and the way to obtain soluble oat or barley flour using the devices prior to the dicionary and extruder or other suitable device continuous steaming. Way easier, cheaper and requires less time as compared with the methods of the prior art.

Processed by enzymes oatmeal or barley flour receive the first integration, the whole oat or barley flour initial mixture and of the appropriate enzyme solution in the device for pre-conditioning of the mixture followed by heating the mixture. After a suitable amount of time begins cleavage and hydrolysis of oat or barley flour, then treated with the enzyme mixture is extruded to continue cleavage and hydrolysis of oat or barley flour and gelatinization and steaming mixture.

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 weight. % of 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 weight. % or from about 90% to about 95 weight. %.

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 sugar, know the design and engineering of the prior art, and combinations thereof. Generally, sugar is from about 0 to about 15 weight. % of the total mass of the original composition. In additional aspects of the sugar is from about 0% to about 7 weight. %.

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

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 weight. %. In additional aspects of the antioxidant is from about 0.25% to about 0.75 weight. %.

The enzyme may be any enzyme suitable for the hydrolysis of starch in oat or barley flour, which does not cause change or do not have a negative impact on beta-glucan present in oat or barley flour. Suitable enzymes include α-amylase. Changes in beta glucane can be defined using any suitable method, such as the analysis of the structure of beta-glucan. This can be done using mass spectroscopy scattering of laser radiation. The enzyme is added to the water to obtain an aqueous solution of enzyme. Then an aqueous solution of the enzyme is combined with the original mixture in the device is as for pre-conditioning.

The initial mixture and the enzyme solution is heated to a temperature of from about 120°F to 200°F, in particular from 140°F to 180°F for a time period effective for the beginning of the hydrolysis (splitting) of molecules of starch in oat or barley flour in a fraction of polysaccharides.

The initial mixture and the enzyme solution can be mixed in the device for pre-conditioning, such as high-speed mixer that allows you to add liquid in engineering flour. Get a mixture of hydrated engineering flour with a moisture content of from about 25 to about 40%. The exposure time is sufficient to obtain the given result.

Then treated with the enzyme mixture is fed to the extruder (with steaming continuous action) to continue cleavage and hydrolysis of starch gelatinization and steaming starch. The mixture is left in the extruder for a period of time sufficient for gelatinization and starch processing, usually at least 1 minute, preferably from about 1 to about 1.5 minutes. Typically, the material is heated from the initial temperature at the inlet to the final outlet temperature to provide energy for the gelatinization of starch.

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

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.

To the mixture in the extruder exert low effort shift. Because through the use of the enzyme occurred preconditioning starch, this process does not require high shear. High shearing force can needless to dextrinizing starch, reducing its molecular weight. It can also unnecessarily increase the temperature of the test, which leads to perevary and getting digested flour from grain.

The process is balanced by the temperature limit of the test to avoid getting digested flour from grain and to preserve enzyme activity, and then the temperature was raised to de is Stivali enzyme. The extrusion process with low shear differs from the extrusion process with a high shear high moisture content and design of the screw, creating a low shearing force, compared with low moisture content and design of the screw, creating a high shearing force.

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.

The resulting product can be pelletisation using a forming extruder and drying, typically to a moisture content of from about 1.5 to about 10%, such as from 6.5 to 8.5%. Pellets can be granulated so that a maximum of 85% passed through a sieve of 30 the United States.

The granular product can be used in beverages such as ready-to-use drinks, fruit juices, dairy drinks and carbonated soft drinks and various food products such as bars, products from cereals, puddings, smoothies, powdered drinks, biscuits, crackers and the like. Soluble oat or barley 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 experts who have in the field of engineering, belongs to 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, usually from about 75% to about 90% of the total moisture of the total mass of the drink. 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, whole 2%, 1% or skim) or natural (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 otregulirovat the fruit component and/or added acidulant for a given pH, for example, a pH of 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 variant embodiment of the present 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 flavorings, 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 weight. % of the total mass of the product.

Other optional phrases which you 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 medicines. In specific embodiments, the embodiments of the present invention oatmeal preferably contains at least about 3% to 5% or from about 3.7% to 4% beta-glucan. In specific embodiments, the embodiments of the present 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 which makes it especially attractive for consumers with a modern active lifestyle.

Example 1

Prescription mixture of flour for the extrusion process.

Ingredient%
Flour from whole oats89,35
Sugar5,00
Maltodextrin5,00
A mixture of Tocopherols0,50
α-amylase0,15
Total100,00

Source α-amylase: Valley Research-Validase® BAA 1000L.

Example 2

Prescription composition of crackers usually contain flour whole wheat 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. Prescription composition 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

Prescription composition of oat ice cream.

Cocoa powder
Ingredient%
2% milkof 87.0
Oat flour hydrolyzed6,5
Sugarof 5.4
0,8
Flavor0,2
Modified starch0,1
Total100,0

The present invention may be embodied in other ways without going beyond it. The above variants of the embodiment of the present invention 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 scope of the present invention.

1. The method of obtaining soluble oat or barley flour, including:
merge flour initial mixture containing the whole oat or barley flour and at least one antioxidant, with a solution of a suitable enzyme with obtaining initial mixture with the enzyme;
heating the initial mixture with the enzyme to a temperature of from about 120°F (48,8°C) to 200°F (93,3°C) for the start of the hydrolysis of starch molecules; and
extruding the mixture to continue the hydrolysis of starch and next to gelatinization and steaming mixture to obtain soluble oat reconnai flour.

2. The method according to claim 1, in which the whole oat or barley flour initial mixture comprises whole oat or barley flour, granulated sugar and at least one antioxidant.

3. The method according to claim 2, in which the whole oat or barley flour initial mixture further includes maltodextrin.

4. The method according to claim 1, in which the whole oat or barley flour initial mixture comprises from about 50% to about 100 wt.% whole oat or barley flour, from 0 to about 15% granulated sugar, 0 to about 15% maltodextrin, and an effective amount of at least one antioxidant.

5. The method according to claim 4, in which the whole oat or barley flour initial mixture comprises from about 80% to about 100% whole oat or barley flour.

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

7. The method according to claim 1, additionally including forming politizirovannoe soluble oat or barley flour.

8. The method according to claim 7, further comprising granulating politizirovannoe soluble oat or barley flour.

9. The method according to claim 1, wherein the extrusion is carried out at a temperature within the extruder is from about 140°F to about 250°F.

10. The method according to claim 1, wherein the extrusion is carried out at a pace which the atur test from about 212°F to 260°F.

11. The method according to claim 1, in which the initial mixture with the enzyme is heated to a temperature from 140°F to about 180°F.

12. A method of producing a beverage containing soluble oat or barley flour, including:
merge flour initial mixture containing the whole oat or barley flour and at least one antioxidant, with a solution of a suitable enzyme with obtaining initial mixture with the enzyme;
heating the initial mixture with the enzyme to a temperature of from about 120°F to 200°F for the start of the hydrolysis of starch molecules;
extruding the mixture to continue the hydrolysis of starch and next to gelatinization and steaming mixture to obtain soluble oat or barley flour; and
adding soluble oat or barley flour in the drink.

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

14. The method according to item 13, 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 soluble oat or barley flour, including:
merge flour initial mixture containing the whole oat or barley flour and at least one and deoxidant, with a solution of a suitable enzyme with obtaining initial mixture with the enzyme;
heating the initial mixture with the enzyme to a temperature of from about 120°F to 200°F for the start of the hydrolysis of starch molecules;
extruding the mixture to continue the hydrolysis of starch and additionally for gelatinization and steaming mixture 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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6 tbl, 4 ex

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6 tbl, 4 ex

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1 tbl, 2 ex

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SUBSTANCE: invention relates to production, processing and biotechnology of agricultural produce, is intended for use in dietary nutrition and development of biotechnological methods to produce functional products of new generation for animals. Substance of invention consists in mixing of the following components in dry form, wt %: oat flour 93.0-96.0, biologically active supplement "Biobaction" - 3.0-4.0, powder of dry stevia leaves - 1.0-3.0.

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5 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for preparation of food products for medical and preventive purposes. The method envisages preparation of a mixture of oatmeal and water or oatmeal and water and dairy whey or oatmeal and water and milk taken at a ratio of (3-6):1. For the mixture preparation one uses water heated to 39 - 50°C. Then lactic acid bacteria and/or bifidobacteria are added to the mixture and the latter is fermented to produce a fermentation product. The fermentation product is diluted with water till the fermentation product to water ratio is 1:(8-12). Then one proceeds with thermal treatment of the diluted product at a temperature of 76 - 100°C to produce a thermally treated fermentation product which is chilled; then normal gastrointestinal microflora cells are added to the chilled thermally treated fermentation product.

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3 cl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. For production of the cereal product grain is washed with inorganic impurities removal, dried till internal moisture content is 13-15 %; then one proceeds with thermal treatment of a grain portion that is heated-through within the working chamber volume, compressed between two heated surfaces and a cup till pressure is 31.3-33.5 kg/cm2. Then one proceeds with maintenance during 5-9 sec for the grain internal moisture evaporation, an abrupt increase of the working chamber volume and pressure droop so that to enable grain vapour explosion across the whole mass, a grain slice formation and subsequent grain slice crushing. After grain slice crushing one adds flavouring supplements represented by dried and pounded or crushed particles of vegetal food products; then instant kasha is stirred and packaged into single-portion containers.

EFFECT: invention enable production of a prophylactic alimentation product by way of the components quality structure optimisation.

2 cl, 2 tbl

FIELD: food industry.

SUBSTANCE: invention relates to a method for production of a baked snack food product of whole grain of different cereals which product has a soft, crispy texture similar to that of a cracker. Ingredients are mixed with water and oil to produce dough which is then rolled out into a sheet and cut to pieces. The pieces are baked to produce a snack food product of whole grain of different cereals.

EFFECT: increase of the quantity of whole grain nutrient substances which grain is contained in the food product; preservation of the soft and crispy texture and acceptable taste and smell.

10 cl, 1 dwg, 2 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Storage stabile composite food products containing whole grains such as spicy and sweet snacks and grain snacks are produced continuously through a dough preparation stage involving a) cooking whole grains particles in presence of water effective for gelating starch in whole grains particles, for production of gelated particles of whole grains and b) mixing whole grains gelated particles with starch, whole grain flour, optional ingredients added into the dough in small quantities such as baking powder, and with a food component chosen from the group consisting of vegetables and fruit which mixing is effective for dough production. The dough is moulded in the form of separate dough portions baked or fried for production of a composite food product containing whole grains.

EFFECT: invention allows to produce a nutritious product with rich taste and low fat content; this product represents a good source of dietary fibre.

37 cl, 4 dwg, 7 tbl, 3 ex

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