Method for production of fermented milk-containing oat food product

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely - methods for production of milk-containing food products. The method may be used for preparation of preventive-purpose products for improvement of immunity with individuals belonging to different age groups. During production of the fermented milk-containing oat food product the oat mixture to be fermented is prepared by way of mixing water-diluted milk with extruded oatmeal with particle size equal to (50-300)*10-6 cm in an amount of 100 g per 1000 ml of the milk-containing base with weight content of water in the mixture not in excess of 49%. The mixture to be fermented is pasteurised at a temperature of 75°C - 85°C during 8-10 min and cooled to a fermentation temperature. One introduces a starter into the mixture and proceeds with fermentation during 3-5 hours at a temperature of 32°C - 42°C and cooling to 6°C - 2°C. One performs food fillers introduction, stirring and cooling.

EFFECT: method allows to produce a product with pleasant taste and preventive medical properties, enriched with proteins containing highly bioavailable essential amino acids.

4 cl, 4 ex

 

The invention relates to food industry, and in particular to methods of production and dairy food. The method can be used for cooking preventive destination for people of different age groups, to boost the immune system.

Known fermented foods made with processed grains of oats, and methods for their production.

Famous food (international application WO 9117672 published 28.11.1991,), obtained by the fermentation of the aqueous mixture of bran cereals (oats, barley, wheat, rice, millet) lactic acid microorganisms.

The disadvantage of this method of production is that it includes no milk. Milk is a rich source of enzyme needed by the body substances and proteins high degree of bioavailability, including whey proteins. Milk proteins contain a large number of amino acids, including essential. No milk in this product makes it unlikely that the possibility of its use for feeding infants. In addition, when using milk product has a number of positive organoleptic properties.

Known method of preparing biologically active food product which consists in the preparation of food grains cereals (oats, millet, the IP or a mixture of oatmeal with wheat bran) and their subsequent fermentation of lactic acid by microorganisms (see RF patent 2189153, 2002).

When preparing the product this way as the grain component is used cereals cereals. The method involves time-consuming process of preparing skvashivaemoe bases long, followed by fermentation, which is a disadvantage of this method.

A method of producing a fermented milk product with flour from wheat germ "Vitser". The method involves the introduction of normalized milk pre-prepared flour "Vitser", after which the mixture is subjected to lactic acid fermentation by microorganisms and/or kefir fungi (see RF patent 2292146, 2005).

In this method of manufacturing a food product as the grain component is used wheat flour and as a starter culture starter for kefir fungi (natural symbiosis of microorganisms) or starter cultures for yoghurt (consisting of thermophilic Streptococcus and Bulgarian Bacillus), which is a disadvantage of the method.

Wheat flour contains less amount of fat, fiber and ash in comparison with oatmeal, which indicates a low content of amino acids and minerals, and less nutritional value. The use of yeast in kefir fungi can cause organoleptic defects in storage accounts for the presence in the composition of the fermentation of yeast. When using the product ferment on the basis of the Bulgarian Bacillus may increase the acidity in storage, which reduces the shelf life of the product, and can also lead to the deterioration of organoleptic characteristics.

Closest to the claimed method is production biogasanlage food product obtained by preparing oatmeal raw materials, preparation zakachivaemogo mixture, cooled to the fermentation temperature, making yeast, fermenting, homogenization, secondary fermentation, making food fillers, mixing and cooling (see RF patent 2342854, 2006).

In the manufacture of this product is used several types of oat raw material. Of oats solozhenko and oat flour prepare the substrate for the primary fermentation. As a starter, a mixture of microorganisms - Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus cerevisiae, Sacharomyces cerevisiae and Bacillus subtilis in the presence of 0.5%fructose solution. The fermentation is carried out 10-36 hours. Then conduct heat drying in librarybased layer to a moisture content of 6%, cooling and grinding.

The raw oats and oat bran prepare, while receiving the suspension, which is mixed with the primary fermented mixture. The resulting solution is secondary fermented using selected combinations of cultures of microorganisms the isms: Bifidobacterium and Lactobacillus acidophilus, and/or Lactobacillus rhamnosus, and/or Lactobacillus plantarum, and/or Lactobacillus paracasei, and/or Lactobacillus casei and/or Streptococcus thermophilus and/or Lactobacillus bulgaricus and/or Streptococcus lactis and/or Streptococcus 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, for 9-16 hours, followed by mixing with food fillers.

The disadvantage of the method of production of this product is time-consuming preparation zakachivaemogo mixture, as well as multi-stage and long fermentation.

The present invention is the creation of a new method of production of fermented milk-oat food product, providing product a pleasant taste and curative properties due to the used probiotic types of starter cultures, proteins and amino acids, including essential, a high degree of bioavailability.

The problem is solved by creating a method for the production of oat food product, including the preparation zakachivaemogo milk oat mixture, pasteurization zakachivaemogo mixture, cooled to the fermentation temperature, add the starter culture, fermentation, making food fillers and cooling, a difference which, according to the invention, is that Takashi emuu oatmeal mixture prepared by mixing diluted with water, milk, in this case, the mass fraction of water in the mixture does not exceed 49%, with extruded oat flour, pasteurized zakachivaemogo mixture is performed at a temperature of from 75 to 85°C for 8-10 min and then cooled to the fermentation temperature, fermentation in 3-5 hours at a temperature of from 32 to 42°C and cooling to a temperature of from 6 to 2°C.

It is advisable that as a starter culture was used symbiotic leaven "Tone", and the ripening was carried out for 3-5 hours at a temperature of from 32 to 37°C.

It is advisable that as a starter culture was used Lactobacillus acidophilus, and the ripening was carried out for 3-5 hours at a temperature of from 37 to 42°C.

It is desirable that after fermenting the mixture was cooled to a temperature of from 10 to 15°C, then it has food fillers (syrups fruit or other used in the food industry is allowed to use the CPS fruit syrups with sugar or sweeteners, fruit puree (cooked or boiled with sugar or sugar substitutes), concentrated fruit juices or fruit powders, sugar or other used in the food industry sugar substitutes), then the mixture is stirred until homogeneous and cooled to a temperature of from 6 to 2°C.

If IP is the use of the claimed method is achieved technical result namely, that when using the leaven of the "Tone" or Lactobacillus acidophilus product is enriched with several vitamins, including vitamin b12. Used starter culture have probiotic properties, normalize digestive activity of the gastrointestinal tract, improve metabolism, help to restore the natural immunity. In the present invention is used extruded flour. Extrusion processing improves the digestibility of proteins, making it more available amino acids, increases the digestibility of starch. Due to a rupture of the walls of fat cells increases the energy value of the product. In bartering impacts that occur during extrusion, is sterilization of grain and inactivation in it of toxic substances. Using the proposed method of production of the product mix milk with water reduces the likelihood of food allergies to the components of milk and lactose intolerance due to a reduced content of milk compared to fermented products, as skvashivaemoe basis using 100%milk.

The proposed method provides for the preparation of milk zakachivaemogo mixture, pasteurization, cooling to a temperature zakalivanie is, add the starter culture, fermentation, making berry syrup or fruit and berry fillers, mixing and cooling.

The proposed method is implemented as follows: prepare the original milk mixture to which the milk is diluted with water so that the mass fraction of water in the mixture did not exceed 49%, then in milk mixture contribute extruded oat flour with a particle size (50-300)·10-6cm 100 g of flour per 1000 ml milk mixture and mix thoroughly, thereby obtaining skvashivaemoe the base, and then subjecting the mixture is pasteurized at (80±5)°C with a holding time of 8-10 minutes, then cooled to the fermentation temperature (32-35°C for symbiotic yeast "Tone", consisting of a mixture of lactic acid - Lactococcus lactis subsp. lactis biovar diacetilactis, propionic acid - Propionobacterium freudenreichii subsp. shermani, and acetic acid - Acetobacter aceti, microorganisms, or (37-42)°C for fermentation on the basis of Lactobacillus acidophilus - Lactobacillus acidophilus, after which the mixture contribute 5% of symbiotic yeast "Tone" or 5% of the starter culture on the basis of Lactobacillus acidophilus, the mixture is then subjected to ripening at a temperature (32-35°C for fermentation "Tone" or (37-42)°C for fermentation on the basis of Lactobacillus acidophilus in 3-5 hours to values of active acidity pH (5,00±0,20), after which the fermented mixture is cooled to a temperature of 10-15°To make 100 ml of the food n the of fillers, stir until smooth and cool to the temperature (4±2)°C.

Example 1

To obtain fermented milk oat product with berry syrup as raw materials use cow's milk (or powdered milk cow), corresponding to the requirements of normative-legal documents, drinking water, flour oatmeal extruded with a particle size (50-300)·10-6see, sourdough symbiotic "Tone"used in the food industry, fruit syrups with sugar or sweeteners, fruit puree (boiled, or boiled with sugar, or boiled with sugar substitutes), concentrated fruit juices with sugar or other used in the food industry berry or fruit and berry fillers.

To obtain a product prepared skvashivaemoe milk basis. For this 510 ml of milk diluted with 490 ml of water at a temperature of 20-25°C, after which the obtained milk and water make 100 g of extruded oat flour with a particle size (50-300)·10-6see, thoroughly mixed, after which skvashivaemoe basis subjected to pasteurization at a temperature of (80±5)°C for 8-10 minutes

After pasteurization, the mixture is cooled to the fermentation temperature (32-35°C, after which the mixture contribute 5% of symbiotic yeast "Tone", then the mixture is subjected to ripening the ri temperature (32-35)°C for 3-5 hours until the values of active acidity pH (5,00±0,20), then the product is thoroughly mixed until homogeneous and cooled to a temperature (4±2)°C.

Example 2

The product is prepared analogously to Example 1, at the same time as the yeast used Lactobacillus acidophilus. The temperature of fermentation and souring the basis for this is (37-42)°C.

Example 3

The product is prepared analogously to Example 1, after fermenting the mixture is cooled to a temperature of 10-15°C and make 100 ml of fruit syrup, or a mixture of syrups or fruit filler, or a mixture of fruit and berry fillers, etc., mix until smooth and cool to the temperature (4±2)°C.

Example 4

The product is prepared analogously to Example 2, after fermenting the mixture is cooled to a temperature of 10-15°C and make 100 ml of fruit syrup, or a mixture of syrups or fruit filler, or a mixture of fruit and berry fillers, etc., mix until smooth and cool to the temperature (4±2)°C.

1. Method for the production of fermented milk-oat food product, including the preparation zakachivaemogo oat mixture, pasteurization zakachivaemogo mixture, cooled to the fermentation temperature, add the starter culture, fermentation, making food fillers, mixing and cooling, characterized in that zakachivaemyh oatmeal mixture p is thatabout by mixing milk diluted with water, in this case, the mass fraction of water in the mixture does not exceed 49%, with extruded oat flour with a particle size (50-300)·10-6cm in the amount of 100 g per 1000 ml of milk basis, pasteurization zakachivaemogo mixture is carried out at a temperature from 75°C to 85°C for 8-10 min and then cooled to the fermentation temperature, fermentation in 3-5 hours at a temperature of from 32°C to 42°C and cooling to a temperature from 6°C to 2°C.

2. The method according to claim 1, characterized in that the quality of the leaven of the use of symbiotic yeast "Tone", and the fermentation is carried out for 3-5 hours at a temperature of from 32°C to 37°C.

3. The method according to claim 1, characterized in that as fermentation using Lactobacillus acidophilus, and the fermentation is carried out for 3-5 hours at a temperature of from 37°C to 42°C.

4. The method according to claim 2 or 3, characterized in that after fermenting the mixture is cooled to a temperature of from 10°C to 15°C, then bring food fillers, mix until smooth and cooled to a temperature from 6°C to 2°C.



 

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