Application of inexpensive taste enhancer and sodium content reduction remedy represented by dried distillery slop and distillery slop extract (ddgs)

FIELD: food industry.

SUBSTANCE: present invention relates to application of distillery slop and distillery slop extracts as an flavouring agent or salty taste perception enhancer in food products compositions. The method for production of a flavoured food composition with usage of dried distillery slop involves grains fermentation and distillation to produce distillery slop containing grain remains and soluble substances, drying to produce dried distillery slop (DDGS), selecting particles of relatively lighter shade from the dried distillery slop, the particles having "L" value equal to at least 60 and "b" value equal to at least +40 as measured against L*a*b Hunter Instruments colour grade. The selected high quality distillery slop is added to the food product in an amount from nearly 0.1% to less than nearly 10% of the whole weight of the food composition.

EFFECT: one ensures an inexpensive alternative to sodium-containing and other taste additives; additionally, one creates an opportunity to reduce the total content of sodium in food products.

6 cl, 5 ex

 

The present invention relates to new uses of waste fermentation of grain, called stillage and stillage extract"or "DGS", and especially dry form, known as ' dried grains and dry extract (soluble substances) bards"or simply "DDGS". In addition, the present invention relates to the use of DDGS as a flavoring or flavor enhancer food for human consumption, and the use of DDGS as an alternative low cost to other, more expensive aromatic compounds.

DGS is the material remaining after the saccharification and fermentation of grain for ethanol production. After removing the alcohol by distillation get the remainder, consisting of grain components that do not contain carbohydrates, inactivated Osharova enzymes and yeast, hydrolyzed during fermentation. Also DGS contains useful nutrients derived from yeast during fermentation. DGS can be obtained by fermentation of any kind of grain, but particularly rich source of DGS is corn, because of the very rapid growth in fuel production based on corn. The ability to efficiently produce large quantities of ethanol from corn has led to the modern expansion of the industrial fermentation of corn and consequently expansion of the floor of the treatment DGS corn-based.

In the traditional process of ethanol production based on corn dry grind corn, mixed with water and enzymes for saccharification of corn starch and then mix with the yeast for fermentation of sugars with obtaining a mash containing ethanol. The produce ethanol by distillation from mash, and the remaining grain residue and the extract (mainly hydrolyzed yeast) can then be dried to obtain the DGS. To obtain dry DGS (DDGS) can be used various known from the prior art drying device including a drum dryer, spray dryer and rotary dryer. Not subjected to drying (wet) Barda and its not extract (wet DGS) contain up to 80% moisture and are unstable, not practical for transportation and prone to rapid deterioration. In addition, a large part of DGS dried to DDGS, while also stored and transported and wet DGS, but minimally. Although primarily described here is the use of DDGS, it should be understood that wet DGS can be used instead of DDGS, if it is not associated with the transportation and no problems with damage.

Considered only as waste in the production of ethanol, DDGS has potential for other applications, thus reducing the amount of waste associated with the process Fermentas is I. However, DDGS at the moment nothing more is used as animal feed. Although DDGS is rich in protein, fiber and essential minerals and vitamins, its use in food products for humans is difficult because of its difficult digestibility and/or prigoreloe taste.

However, we have described attempts to use DDGS as ingredients of the food product. Typically, these attempts were related to the use of DDGS as a material replacing grain ingredients, such as flour or corn flour, replacing anywhere from 10-50% of the grain DDGS or compositions containing DDGS. Since industrial fragrances category DDGS, generally considered to be out of line and unacceptable because they are too strong for use in most food, often these attempts have focused on ways to improve or taste masking and/or DDGS color change of the fermentation process or the introduction of additional ingredients.

Methods of obtaining faintly colored DDGS are also described. However, even these poorly colored DDGS have a strong taste and, therefore, as a rule, are not considered to be suitable for introduction in food suitable for human consumption, without changing or masking their taste. In addition, the means obtained the I faintly colored DDGS described in most of the references of the prior art require changes to standard processing steps by distillation.

In U.S. patent No. 5061497 issued Thacker, describes the saccharification of grain and separating the extract from the wort before fermentation in order, allegedly, to get DDGS with improved taste, suitable for use in food products consumed by humans. In U.S. patent No. 5225228 issued Reddy, describes the introduction of sodium carbonate, amino acids and potato starch in DDGS to improve its taste. Then this modified DDGS used to replace up to 50 percent of the flour in bread and other bakery products. In U.S. patent No. 4828846 issued by Rasco, describes receiving DDGS with improved taste by controlling this purpose, the pH and other conditions during fermentation and through the use of specific pagkikita and alkaline compounds. Rasco reports that controlled fermentation at pH 4-5 with organic acids and certain alkaline compounds improves the quality of DDGS.

However, in the prior art does not describe the use of taste DDGS to improve the taste of food compositions. Due to the high content of proteins, vitamins and minerals, many researchers have focused on the introduction : there is an arbitrarily large number of DDGS in foods as a filler and to this end sought to reduce the intensity of the fermented taste of DDGS. In addition, the patents of the prior art described above, aimed at "improving" or concealment of a taste of DDGS to its introduction into the food supply was out of line "acceptable".

As described here, it has been unexpectedly discovered that by itself DDGS has a useful aromatic properties, which can essentially improve the taste and to replace other aromatic ingredients, such as sodium, when used in reasonable quantities.

In addition, the best would be a new application of DDGS, which could serve to partially reduce the cost of ethanol production. In addition, it would be best to get a new, low-cost substitute for sodium or agent, reinforcing the action of the sodium (the"potentiator sodium").

The present invention mainly uses the DGS or DDGS, in particular, the high quality DDGS to improve the taste of the target products. In the present description high quality DDGS" refers to slightly coloured DDGS with the value "L"of at least about 60 and a b value of at least about +40, as measured Hunter instruments L*a*b with scale color, as described hereafter. Can be used DDGS from Barda any grain, including, but not limited to, corn, wheat, sorghum, rice and barley. Although the invention is described mainly by referring to DDGS on cos the ve corn, description does not imply limitations and specialist in the art it should be clear that can be used wet or dry DGS (or extracts DGS) and other crops can easily replace corn.

The present invention makes use of DDGS in amounts effective for use as a flavoring or flavor enhancer various foods. The present invention DDGS can be used as a flavoring or as potentiator sodium compounds that enhance the salty taste in food). Because of these properties, DDGS can be used as a substitute for salt in a large number of foods.

In another aspect, the present invention relates to the use of DDGS as a flavoring or flavor enhancer, representing high quality DDGS. High quality DDGS has a lighter color in comparison with the average DDGS and essentially free from burnt aftertaste and from visible dark particles. It was found that such slightly coloured or high-quality DDGS particles have a more pronounced special (spicy) taste and a more pronounced is the main taste, as painted in a darker color particles are less likely possess these requisite aromatic characteristics. Particles colored in breateny color, have a more bitter, astringent, primarely taste and visually can be undesirable in slightly coloured foods.

DDGS according to the present invention can be introduced into the food composition as an ingredient, flavor-enhancing in amount less than about 10% (by weight) of the formulation of the food product, preferably in the range from about 1-5% of the total formulation of a food product. The use of DDGS, even high-quality DDGS in high concentrations can affect the flavors, known from the prior art. DDGS can be put into food products as a flavoring, as a substitute for sodium in foods with low sodium and/or as agent for enhancing the taste of sodium in food products.

Wet or not subjected to drying in the wrong conditions DGS has more desirable characteristics of high-quality DDGS and, thus, can be used in foods instead of high-quality DDGS. However, since not DGS is microbiologically unstable and cannot be stored for a long period of time, it should be used in the immediate vicinity of the place of production and in a short period of time. Also containing high is their moisture not in the DGS (up to 80 wt.%) may be impractical in the manufacture of certain foods and it is impossible in the production of other (for example, dry cheese sauces).

Can also be used extracts obtained from both dried and not the DGS. Water extracts DGS include along with a water-soluble flavoring DGS and also vitamins, peptides, minerals, but does not include insoluble fiber, protein or oil.

In addition, the extracts provide a more concentrated flavor without the introduction of large amounts of food.

As a rule, DDGS has a strong, usually too strong taste. Unexpectedly, it was found that DDGS, in particular high-quality DDGS can demonstrate a pleasant savory (salty) or main (meat) taste for economical use as a flavoring. This pleasant and desirable kusayama can be achieved by using relatively small quantities of high-quality DDGS (less than about 10 wt.%, preferably less than about 5 wt.% from the food product, in which he introduced as a flavoring). The ability of DDGS can be used as a flavoring was not previously known. Previous efforts on the introduction of DDGS in the composition of food products have thus been focused on the introduction of DDGS in food replacement for primary components such as flour. The taste of DDGS up to the present time been considered as undesirable side EF is known, which were required, or modify in the fermentation process or mask (if and when possible) flavors. The fact that under certain conditions it can have a positive impact, was really unexpected.

Thus, in one aspect the present invention relates to a method of improving the taste of food through the introduction of relatively small quantities of DDGS. Instead of using DDGS as a main ingredient of the food, as it was discussed in the prior art, the present invention using DDGS as a flavoring in the amount less than 10 wt.% the total weight of the food product, preferably less than about 5 wt.% the total weight of the food product. Special taste small amount of DDGS is especially desirable in some baked goods such as bread, pizza, crackers (yeast, no yeast, flavored or non-flavored), bakery products containing cheese, cereals, mixes for filling and the like), analogues of meat (soy and vegetable meat substitutes), cheese sauces, cheese, salad dressings, spices mixtures and the like). Recipes such food compositions can be modified by replacement of part of the sodium DDGS required by the recipe, creating, thus, variopedatus compositions with a low content of sodium.

The use of DDGS as a flavor enhancer that occur when fermentation has, in particular, the positive effect on baked goods, traditionally based on yeast fermentation or fermentation products for flavour development. The use of DDGS not only enhances the taste, resulting in the product during the fermentation, but also can reduce or eliminate the fermentation process in the production of such food products, reducing, thus, time or facilitating the production process of bakery products including bread, flat bread, pizza crust, crackers, mixes for filling and the like. The use of DDGS in these products can also reduce the use of other more expensive ingredients to ensure the taste of fermentation, including live yeast, inactivated yeast, podnikatel and natural and artificial flavorings.

The use of DDGS as a flavoring is particularly advantageous in the food compositions with low fat and low sodium. Most foods with low fat and low sodium have a significant lack of taste. Primarily the present invention provides a method with low cost, helping to overcome this deficiency taste the introduction of inexpensive DDGS in the food products instead of soda which I or substitutes sodium high value, such as hydrolyzed yeast, modified fermented cheese, fermented cheese concentrates, nucleotides and amino acids, aromatic mixtures and the like. This leads not only to reducing sodium, exerting a positive impact on health, as a rule, associated with a diet low in salt, but also to increase the total protein content, vitamins and minerals in the food product.

Unexpectedly, in addition to the properties to act as flavoring, DDGS is also able to act as agent, reinforcing sodium. In other words, it can increase the perception of salty taste in food compositions, in which he entered. Thus, DDGS can also act as a flavor enhancer, which allows to reduce the total sodium content in food products. At this point in time, the food industry is developing many options of foods with low salt content for reasons related to health, which is a market with huge potential for the use of DDGS as a flavor enhancer. In food formulation, typically requiring specified proportions of sodium relative to other ingredients, the amount of DDGS that can substitute for sodium, to a large extent depends on the type of food product and n is the initial level of sodium. Generally, however, from 5 to 50% of sodium, which, as a rule, should contain according to recipe can be substituted by the use of DDGS.

Previous attempts at introducing DDGS in food products for human consumption were not focused on the positive reinforcing effects of DDGS on sodium. Instead of using DDGS as a substitute for sodium in the prior art DDGS was introduced in the composition of food products containing normal amounts of sodium, thus creating too strong a taste.

In the prior art it is known that certain other compounds are potentiators sodium (for example, monosodium glutamate, hydrolyzed soy protein, 5-primary salt nucleotides (e.g., GMP; IMP); sodium salt of 5'-Yasinovka acid or 5'-guanosine acid and yeast extract). However, all these agents potentiating sodium, are very expensive compared to DDGS. Another advantage DDGS is a natural product, labeled as harmless, and in accordance with applicable rules, it can be included in the list of food ingredients, labeled as "fermented grain, providing a more attractive name in comparison with the previously mentioned agents potentiating sodium. In addition, other agents potentiating sodium, usually do not bring in food product other is useful ingredients, contained in DDGS, such as fiber, proteins and vitamins.

The use of DDGS as a fragrance and flavor enhancer creates many new opportunities for the use of the connection, and provides a mechanism to reduce the cost of strengthening the special taste and the basic taste of the food product. In addition, the use of DDGS in the present invention implies traditionally received DDGS without separation of grain components before fermentation and does not require modification of the fermentation process. In addition, the present invention allows to reduce the cost and complexities associated with the changes in the fermentation process. However, the invention is not limited to the use of DDGS in its current form as a specialist in the art it should be clear that the invention can be used in conjunction with modifications DDGS both before and after treatment to regulate content in the composition of the fibers, lipids, proteins and/or taste or regulation of the particle size, or create a faction (such as extract) to obtain a product with a specific profile and taste. The present invention includes, but is not limited to, all these possible modifications.

In addition, the present invention may include modification of the drying process and/or methods selection of high-quality particles DDG (for example, slightly coloured particles) through a physical separation DDGS after receipt. In appearance DDGS derived from corn like corn flour, although the heat during saccharification and/or during drying can lead to fouling of some or all of the particles, which is the cause of their problems. Significant quantities darkened DDGS is not acceptable for use in certain food products consumed by humans, due to the fact that his dark appearance makes his introduction in the composition of food too noticeable. Indeed, some manufacturers of animal feed change the ways of getting DDGS to get slightly coloured DDGS used in products intended for animal nutrition.

The color of DDGS can be analyzed by any method, including visually or spectrophotometrically. A spectrophotometer is a device that analyzes the wavelength of light visible to the human eye, and expresses it in a numeric number green, yellow, blue and red contained in the sample relative to a certain standard, as well as the color (dark or light) of the sample. Information spectrophotometer can be expressed in numerical values in many ways, such as on a scale of color L*a*b"is used Hunter instuments and other vendors. Data spectrophotometry can also be expressed through "XYZ" scale, so how can they be described in the values of these components or axes, as in the 3-dimensional coordinate system XYZ. Hunter or XYZ or L*a*b method is a standard system of color analysis, as described by the American society for testing materials (ASTM) D6290, E1347 and E.

Scale L*a*b describes the sample color values of the three color parameters. Scale L is the coloring of the sample on a scale from 0 to 100, 100 is white and 0 is black. The scale "a" is a measure of the relative amount of green or red light reflected by the sample, positive values "and" represent the intensity of red, and negative values of "a" represent the intensity of green. Dial "b" is a measure of the relative amount of blue or yellow light reflected by the sample, positive values represent an increase in the intensity of yellow and negative values indicate an increase in the intensity of blue. ASTM or hardware manufacturer provides a standard color samples used for calibration of the instrument. High quality DDGS (dried DDGS)produced from corn, for use in the present invention preferably has a p is the index "L", equal to at least about 60, and preferably at least about 70, and the indicator "b" is equal to at least 40 and preferably above about +45. DDGS has a dark color (i.e. certain limits), was subjected to excessive heat, was thermally damaged during the heating and had preferred to a lesser extent aromatic characteristics for use in the present invention. However, the aromatic characteristics, remaining in this newsomejustin DDGS enough for most samples DGS or extract or fraction of DDGS to use only to ensure the taste or potentiating effects on sodium, described color preferences do not limit the DGS or DDGS, and any considered part of the present invention.

High quality DDGS can be used to increase the efficiency of DDGS as a fragrance and/or flavor enhancer. High quality DDGS can be obtained adjustable process of obtaining obtaining slightly coloured particles or selective removal of dark particles. Can be used with any method of physical separation of DDGS. For example, light particles DDGS can be physically separated from the less desirable particles based on color. Alternatively, light DDGS can be selectively removed from the dark particles through the your air separation in a stream of air, since it was found that there is an approximate correlation between the color of DDGS and density, painted in a darker color particles more dense than light particles. In addition, air separation in a stream of air for selection of less dense particles can be used to obtain a slightly coloured high quality DDGS. High quality DDGS can also be obtained with the use of controlled production steps, such as using a milder drying conditions compared to normal conditions, to avoid primarely DDGS particles. As explained above, can also be used wet DGS, as it does not need the above-mentioned step of drying with high-quality output DGS for use in situations where there will be transportation, and there are no conditions for rapid deterioration (i.e. where the DGS will be used within a short period of time and in a place located near the place of receipt).

Although the present invention is described herein with reference to particular situations embodiment of the present invention, specialists in the art should understand that the options changes, modifications and adaptations can be obtained on the basis of the present invention without deviating from the essence of the present invention.

Example 1.Two bread with low content in the model (1.3% of salt from the total amount of flour, where wheat flour plus corn flour or wheat flour plus DDGS is 100%) the bread was baked, one bread contained 6,75% wt. (Adkins Energy, Lena Illiois) instead of flour. Control bread contained 6,75% wt. wheat flour, yellow corn, DDGS replaces, for better comparison. Recipe two loaves to the following:

Control bread

IngredientsInterest
Flour from hard red winter wheat (14% moisture)93,25
Flour yellow corn meal6,75
Instant dry yeast0,85
Sol1,30
Sucrose6,00
Shortening Super Hymo3,00
Makeup water for dry yeast1,65
Cold water56,00

Bread containing DDGS

Ingredients Interest
Flour from hard red winter wheat
(14% /moisture)
93,25
DDGS (Adkins Energy)6,75
Instant dry yeast0,85
Sol1,30
Sucrose6,00
Shortening Super Hymo3,00
Makeup water for dry yeast1,65
Cold water56,00

Bread were obtained in accordance with the method of obtaining bezopasnoe test of the American Association of chemists of the seed vessel (AAS 10-10V). Bread were cut and tested for taste skilled tasting Commission. Although both the bread had a recipe with low sodium bread containing DDGS was rated higher had the salty taste more like bread with normal sodium, according to 25 out of 33 members qualified tasting fee. This result was defined as statistical significance of 95%.

Example 2.Two samples of DDGS, one sample slightly coloured fine the only DDGS and one sample dark-colored DDGS were used for baking comparative samples of bread.

There were analyzed two types of DDGS using spectrophotometry Hunter Ultrascan XE (Hunter Instruments). Slightly coloured sample had the following values L*a*b: L=70,18; a=+10,41; b=+46,08. In contrast, dark-colored sample had the following values L*a*b: L=44,18; a=+13,03; b=+31,30. Two types of DDGS were milled to a particle size less than 0.5 mm and used for baking individual loaves in the recipe of example 1. Was then conducted organoleptic comparison of the two loaves.

Example 3.Were obtained samapalkkaisuus pizza bases using a test with 4% (by weight of flour) "Upper Class" DDGS (Chippewa Valley energy Company). Used a recipe similar recipes self-raising pizza bases of U.S. patent 6863915. The salt content in the test containing DDGS was reduced from 2.5% to 1.5% (by weight of flour), represents the total reduction in the sodium content of about 30% in basis. DDGS is a distillate fraction with a low density standard DDGS, which was subjected to heat treatment with hot air during circulation drying, this material has a lighter color, free from primarely particles and has criteria L*a*b high quality DDGS. Control of the pizza bases were obtained according to the same recipe, only with the substitution of DDGS for 4% cook rosnay flour (by weight of flour), and the total salt content was (2.5% of the total weight of flour in the recipe. On the basis of pizza was caused sauce and cheese, and then it was baked. Pizza derived from the framework with the introduction of DDGS showed great elevation, color and taste and according to the expert Commission had excellent taste in comparison with the control framework. Pizza derived from the framework with the introduction of DDGS were also subjected to the evaluation of the expert Committee and had a salty taste, comparable to the taste of regular basis, despite the fact that had 40% less sodium.

Example 4.Was obtained cheese powder to obtain a cheese sauce of cheddar with microwave treatment, as described in the table below. Control powder contained 3,05% put salt, while samples 1 and 2 contained 50% less put salt. Sample 2 also contained 2% CVEC "Upper Class" DDGS. Powdered cheese sauce was mixed with water and dry pasta and then processed by microwaves up until the pasta is tender. According to estimates by the expert Commission of the sample had a lower salt content and not having DDGS had a less salty taste in comparison with control, but the sample 2, in which some salt has been replaced by DDGS had a salty taste, is equal to the taste of the control sample.

Phrases is t Control sampleSample 1Sample 2
Cheese powder (a)34,7934,9734,62
hydrogenated soybean oil is sprayed on the powder32,4932,6632,33
Instant corn starch7,767,807,72
Soybean oil1,111,121,11
Dry whey18,5618,6518,46
Sol3,051,531,53
Tricalcium phosphate2,242,252,23
DDGS ("Upper Class")002
Total: 100,0100,0100,0

Example 5.Were obtained analogues of burgers from textured soy, as described in the table below. Samples containing DDGS were evaluated by the Commission and had the best taste and appearance compared to control.

IngredientControlExperimental
DDGS (Upper Class)0of 3.77
Concentrate, textured soy protein20,2919,1
Water68,1666,26
Flavors8,147,66
The thickening/binding agent3,413,21
Total:100100

1. The method of obtaining flavored food composition, including:
the fermentation and distillation of grain receiving stillage containing see the new balance and soluble substances, and drying to obtain dried stillage (DDGS);
the selection of DDGS particles with a relatively light color with high quality DDGS, and consisting essentially of particles having a value of L equal to at least 60, and the value "b"equal to at least +40 as measured on a scale color L*a*b Hunter Instruments; and
adding high-quality DDGS in the food product in an amount of from about 0.1% to less than about 10% by weight of the entire food composition.

2. The method according to claim 1, in which the selection of DDGS particles is performed using spectrophotometry.

3. The method according to claim 1 or 2, wherein the selecting further includes an air separation in the air stream.

4. The method of obtaining flavored food composition with reduced sodium content, comprising: obtaining food composition with reduced connection of sodium chloride, and
add to it the dried stillage containing grain residue and soluble solids (DDGS), in the amount of from about 0.1% to less than about 10% of the total weight of the food composition,
and DDGS consists essentially of particles having a value of L equal to at least 60, and the value "b"equal to at least +40 as measured on a scale color L*a*b Hunter Instruments.

5. The method according to claim 4, in which DDGS is less than 5% by weight of the food composition.

6. The method of obtaining flavored PI is the eve of the composition, providing added to a food product dried stillage containing grain residue and soluble solids (DDGS) in an amount of from about 0.1 wt.% up to 10 wt.% the total weight of the food product, and DDGS consists essentially of particles having a value of L equal to at least 60, and the value "b"equal to at least +40 as measured on a scale color L*a*b Hunter Instruments.



 

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13 cl, 4 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to a food product main taste improver. The main taste improver contains a higher long-chain non-saturated fatty acid and/or an ether thereof produced of vegetable oil. The vegetable oil is selected from the group comprising borage oil, evening primrose oil, rosehip seed oil and Ribes Nigrum oil. Proposed is a vegetal oil-and-fat composition containing the above main taste improver or a higher long-chain non-saturated fatty acid and/or an ether thereof wherein the content of α-linolenic acid is 5% or less. Proposed is a food product with improved taste and a method for main taste improvement containing the above main taste improver or the above vegetal oil-and-fat composition.

EFFECT: invention enables improvement of the food product main taste.

13 cl, 4 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: present invention relates to food industry and may be used in pharmaceutical and cosmetological industries. The preliminarily fermented symbiotic matrix contains a suspension of grain products fermented with microorganisms immobilised in macrocapsules, encapsulated probiotics, free and/or encapsulated prebiotics as well as other ingredients. The symbiotic matrix production method envisages: stages of preliminary fermentation by way of placing grain products suspension into a reactor with immobilised microorganisms in macrocapsules; stages of separation of the macrocapsule from the matrix; stages of probiotic encapsulation by way of spray drying; emulgation or coacervation; addition of encapsulated probiotic and free and/or encapsulated prebiotic to the preliminarily fermented grain products suspension; addition of other food ingredients. The preliminarily fermented symbiotic matrix is intended, in particular, for cases when milk products intolerance and/or allergy occur.

EFFECT: invention allows to improve conditions of fermentative process at different levels, in particular, reduce fermentation period, decrease the risk of contamination, enhance metabolism and stability of microorganisms, produce a high quality product.

17 cl

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

FIELD: food industry.

SUBSTANCE: fermented food product based on linseed is produced by defatting linseed, its crushing and milling, blending crushed and milled linseed with water, probably with addition of other cereals or plant seeds or linseed fraction at a concentration of nearly 3 - nearly 8 wt % to produce a suspension. The suspension is fermented with a starter, i.e. Bifidobacterium lactis Bb12 strain, enriched and stabilised to produce a viscous or fermented drinkable snack product.

EFFECT: invention allows to produce a product enriched with probiotic bacteria and having low fat content.

15 cl, 15 tbl, 11 ex

Dietary mix-product // 2428054

FIELD: food industry.

SUBSTANCE: invention is related to processing agricultural products and intended for application in dietary alimentation. The dietary mix-product, according to the invention, includes biological active components as follows: oatmeal - 94.0-95.0 wt %, powder from dry stevia leaves - 1.5-2.0 wt %, "Biobakton" and "dry Bifidumbacterin" lyophilisate (at a ratio of 1:4) - 1.5-2.0 wt %, the rest is water.

EFFECT: oatmeal introduction into a dietary product composition allows to increase the protein part by 10,8%; stevia leaves powder replenishes the carbohydrate part of the product with a low-caloric digestible vegetable biologically active complex, probiotics recover the bowel normobiocenosis.

6 tbl, 4 ex

Dietary product // 2413431

FIELD: food industry.

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.

EFFECT: invention makes it possible to develop product balanced in nutrient and biological value, to reduce costs for production, to expand use of biologically active components: probiotics in the form of biologically active supplement "Biobaction" and vegetable ones in the form of dry stevia leaves.

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.

EFFECT: invention enables simplification of the target product production process, quality enhancement due to production of a product with a homogenous consistence, improvement of organoleptic properties, infusion of a light cherry kernel tone into the aroma, extension of storage life, protein content increase and survival of normal gastrointestinal microflora cells.

3 cl, 4 ex

FIELD: medicine.

SUBSTANCE: method involves preparation of nutrient medium including plant material, plant material fermentation with anaerobic gram-negative bacterium with simultaneous bacterium cultivation in the medium to obtain extracts of fermented plant material. Extraction is performed by water or salt buffer. Also the extract can be optionally dried to obtain extract powder. Edible plant material containing carbohydrates, mainly polysaccharides, is used as plant material. Gram-negative bacterium lives only in symbiosis with given plant material. Additionally invention claims application of extracts and powder of fermented plant material in obtainment of medicines, veterinary medicines, quasi medicines, cosmetics, food products, including functional food, forage and detergents.

EFFECT: obtaining products with immunostimulating effect.

17 cl, 1 dwg, 23 tbl, 23 ex

FIELD: food industry.

SUBSTANCE: invention relates to soluble food fibers (made of oat or barley grain) extraction method and treatment by fermentative hydrolysis. Milled oat or barley grain and any of its fractions combined by endosperm which are enriched by β-glucans are combined and dispersed in water without additional thermal treatment. After that it is fermentative process using enzymes which decompose starch with following possible stage of deactivation of enzymes by wet thermal treatment. After that hydrolysate mixture inadvertently or by centrifugal processing is divided into at least 3 separate fractions. The first fraction contains soluble food fibers complex, contains more than 20% of β-glucans as dry substance, second water fraction and third fraction containing most part of protein and oil together with dissoluble fiber material of milled grain. Besides the real invention relates to usage of obtained β-glucans.

EFFECT: proposed method allows to separate clean fraction, enriched with β-glucans.

28 cl, 22 ex

FIELD: food production technology.

SUBSTANCE: method includes cleaning of grain from foreign matters, grinding and sorting according to the size. One uses whole unhulled oat or barley grain. This grain is steeped in ratio 1:3 in water acidated with citric acid with media pH 3.0 at the temperature 40°C during 1 hour. Then it is washed and repeatedly steeped at the temperature 40-50°C with media pH 4.0-5.0 during 1-2 hours. Oat is repeatedly steeped in solution of an enzymatic agent "Biobake 721", and barley is repeatedly steeped in solution of an enzymatic agent "Fungamyl 2500 SG" in ratio 1:3. Concentration is 0.01-0.02% of grain weight as dry substance. After that, the grain is dispersed to get homogenous mass and dry it at the temperature 180°C to humidity 6%. The invention allows to obtain oat and barley food products.

EFFECT: high food value, decrease of technological process time, expansion of raw material resources, product yield increase and decrease of its price cost.

2 tbl, 6 ex

FIELD: food products.

SUBSTANCE: method for production of grain concentrate includes cleaning of triticale grain from foreign matters, steeping, drying, milling. Tripicale grain is soaked in buffer solution, that consists of citric acid and sodium citrate at pH 4.5, containing enzyme preparation Celloviridine G20h or complex enzyme preparation based on F-4.2 B FD-UF phytase in quantity of 0.05-0.1% dry substances of grain. Grain is soaked in buffer solution at ration of grain and buffer 2:1 and temperature of 40-50°C during 9-12 hours to grain humidity value 40-43%, not allowing the grain to germinate. Milling of grain is performed after drying to moisture content 11-14% and particles size 0.05-0.08 mm.

EFFECT: reducing of soaking time, slowdown of bakery products hardening time, producing of concentrate with increased biological value, which has advanced antimicrobical characteristics

2 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, cutting, frying in vegetable oil and milling lagenaria, carrots, bulb onions and white vegetables, frying in vegetable oil and milling sweet pepper, milling greens, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with tomato paste, sugar, salt, hot black pepper and allspice, packing, sealing and sterilisation.

EFFECT: invention allows to produce appetiser preserves with low adhesion to container walls from non-traditional raw materials.

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