Sublimated snack product containing hydrolysed whole grains

FIELD: food industry.

SUBSTANCE: invention relates to a sublimated snack product with addition of whole grains which is especially intended for young children. The sublimated snack product contains a food component chosen from a milk component, a vegetable component, a fruit component or their mixtures, a composition of hydrolysed whole grains, α-amylase or its fragment, α-amylase or its fragment in an active condition having no hydrolytic activity with regard to food fibres, and an emulsifying component.

EFFECT: invention allows to manufacture a product easily dissolved in the oral cavity; in addition to the convenient form, dietary delivery of food fibres and reduction of the need for sweetener addition are important for consumers.

12 cl, 4 dwg, 4 tbl, 5 ex

 

The technical field to which the invention relates

The present invention relates to freeze-dried snack product with the addition of whole grains for younger children. In particular, the present invention relates to freeze-dried snack product in freeze-dried snack products added gidrolizovannogo whole grain, and it does not violate neither taste or viscosity nor organoleptic properties of freeze-dried snack product.

The level of technology

Currently there are numerous data mostly on the results of epidemiological studies indicating that daily consumption of three servings of whole grain products, i.e., 48 g of whole grain, a positive effect on reducing the risk of cardiovascular disease, improves insulin sensitivity and reduces the risk of developing type 2 diabetes, obesity (especially visceral obesity) and cancer of the digestive system. It is noted that these favorable health effects of whole grains due to the synergistic role of dietary fiber and other components, such as vitamins, minerals and bioactive phytochemicals (plant-based) compounds.

Administrative authorities in Sweden, USA and the United Kingdom have already adopted specific requirements on PR�ke heart disease on the basis of available scientific evidence.

Foods containing dietary fiber, also are becoming increasingly popular among consumers, not only because the consumption of whole grains is now included in some national dietary recommendations, but also because whole grain foods are considered healthy and natural. Recommendations for consumption have been set by the authorities and expert groups to attract consumers to use whole grains. For example, in the USA recommended to use 45-80 grams of whole grains per day. However, the data on national dietary surveys in the United Kingdom, the United States and China, showed that consumption of whole grains is from 0 to 30 g whole grains per day.

The lack of whole grain products on sale and poor organoleptic properties of the available whole grain products are generally considered an obstacle to the consumption of whole grains, and limit the amount of whole grain to add, for example, in snack foods/snacks for young children, because with increasing amount of added whole grains drastically change the physical and organoleptic properties of freeze-dried snack food product.

Whole grain is also a recognized source of dietary fiber, phytonutrients,antioxidants, of vitamins and minerals. In accordance with the definition given by the American Association of chemists for processing grain products (AACC), whole grains, and foods made from whole grains are whole seed of a cereal. Whole seed of a cereal that contains the germ, endosperm and bran. It is usually referred to as the caryopsis.

Further, in recent years has increased the attention of consumers on the labelling of food products for young children, and they think they made food should be as natural and healthy. Thus, it is necessary to develop technology of production of food and drinks, and the food and drinks, with limited application of non-natural dietary supplements, even when these are not completely natural food additive permitted by the health authority or control over food safety.

Given the beneficial health effects of whole grains, it is necessary to provide whole grain ingredient containing as much as possible intact dietary fiber. Freeze-dried snack product is a good source to provide whole grains, and to increase the content of whole grain in the product or portions, of course, you can increase the serving size. But this is undesirable, because it leads to a �velicanu calorie consumption. Another problem is that a simple increase in the content of whole grain in the product usually degrades the physical properties, such as taste, texture and overall appearance of the freeze-dried snack product (organoleptic properties), as well as the ability to process.

For the consumer it is undesirable to disturb the organoleptic properties of the product while increasing the daily intake of whole grains. Such organoleptic properties are taste, texture and overall appearance.

It is obvious that the efficiency of the production line is a mandatory requirement in the food industry. It includes the transportation and processing of raw materials, the formation of the freeze-dried snack product, the packaging and subsequent storage in warehouses, in shops or at home.

US 4,282,319 relates to a method of preparation of the hydrolyzed whole grain products, and the thus obtained products. The method includes enzymatic treatment in an aqueous medium protease and amylase. The resulting product can be added to various types of products. US 4,282,319 describes the complete degradation of proteins present in whole grains.

US 5,686,123 discloses a slurry of seeds, obtained by processing alpha-amylase and beta-amylase, with a specific generation of malt syrup ed�SIC, without glucanases effect.

Thus, the object of the present invention is to provide a freeze-dried snack product with a high content of whole grains and dietary fiber, providing excellent quality for the consumer, which can be easily obtained on an industrial scale at reasonable cost, without compromising the organoleptic properties.

Summary of the invention

Accordingly, in a first aspect the invention relates to freeze-dried snack product containing:

- food component is selected from a dairy component, a vegetable component, a fruit component, or mixtures thereof;

- the composition of the hydrolyzed whole grain;

- alpha-amylase or fragment, which alpha-amylase or fragment in the active state do not possess hydrolytic activity towards dietary fibers; and

- emulsifying component.

Brief description of the drawings

Figure 1 shows the results of the analysis using thin-layer chromatography of various enzymes in contact with dietary fiber. Signatures on different tracks indicate the following:

A0: spot clean arabinoxylan (control)

β0: spot clean beta-glucan (control)

A: the stain of arabinoxylan after incubation with the enzyme specified under the track (BAN, Validase HT 425 L and Alcalase AF 2.4 L)

β: spot beta-glucan after incubation with the enzyme, specified under the track (BAN, Validase HT 425 L and Alcalase AF 2.4 L)

E0: the stain of the enzyme (control)

Figure 2 shows the profile of molecular weight with gel permeation chromatography (GPC) for beta-glucans and arabinoxylan without the addition of enzyme (homogeneous line) and after incubation with Alcalase 2.4 L (dotted line). A) beta-glucan; (B) arabinoxylan wheat.

Figure 3 shows the profile of molecular weight with gel permeation chromatography (GPC) for beta-glucans and arabinoxylan without the addition of enzyme (homogeneous line) and after incubation with Validase HT 425 L (dotted line). A) beta-glucan; (B) arabinoxylan wheat.

Figure 4 shows the profile of molecular weight with gel permeation chromatography (GPC) for beta-glucans and arabinoxylan without the addition of enzyme (homogeneous line) and after incubation with MATS L (dotted line). A) beta-glucan; (B) arabinoxylan wheat.

Disclosure of the invention

The authors of the present invention unexpectedly found that by processing the whole grain component, alpha-amylase, and optionally, a protease, whole grain becomes less viscous, and then mixing with the composition for the preparation of freeze-dried snack product is simplified. This provides the possibility of increasing the amount of whole grain in the product. Furthermore, alpha-amyl�Zoe also leads to a reduction in the need to add sweetener such as sucrose, lyophilized snack foods.

Thus, in a first aspect the present invention relates to freeze-dried to a food product containing:

- food component is selected from a dairy component, a vegetable component, a fruit component, or mixtures thereof;

- the composition of the hydrolyzed whole grain;

- alpha-amylase or fragment, which alpha-amylase or fragment does not possess hydrolytic activity towards dietary fibers in the active state; and

- emulsifying component.

In particular, such a freeze-dried snack product can be adapted for younger children, especially from the point of view of dietary needs, such as enrichment with vitamins and minerals.

Some of the benefits of freeze-dried snack product containing hydrolyzed whole grain component according to the present invention, may include the following:

I. it is Possible to provide an increase in the content of whole grains and dietary fiber in the finished product, without any significant breaches of organoleptic parameters of the product;

II. You can save dietary fiber from whole grains;

III. Providing a greater feeling of satiety, essentially without affecting the organoleptic properties of the product, � slow splitting. Currently there are limitations for enriching sublimated eateries in whole grain products due to fluid viscosity, grainy texture, and taste issues. However, the use of hydrolyzed whole grain according to the present invention in lyophilized products allows Diners to provide the desired viscosity, a smooth texture, minimal effect on taste and aroma, and more conducive to health and well-being effects;

IV. An additional advantage may be to improve the carbohydrate profile of freeze-dried snack bars products by replacing traditional externally added sweeteners such as glucose syrup, corn syrup high fructose, invert syrup, maltodextrin, sucrose, concentrated fiber, inulin, etc., a more useful source of sweeteners.

The present invention allows for consumers, especially younger children, a convenient way of consumption of source of dietary fiber. Freeze-drying and aerated texture of the product allow to ensure the product is easily soluble in the oral cavity. In addition to the convenient form, important and beneficial effect for the consumer is diet delivery food fibers. This source of dietary fiber supplements nutritional values�ü, provided milk, fruit or vegetable source.

"Freeze-drying" is a method of dehydration, which is carried out by freezing the material and then reducing the surrounding pressure to ensure sublimation of the frozen water contained in the material directly from the solid phase into the gas.

"Aeration" is the method of introduction of air to increase the concentration of gas in liquids. Aeration can be performed by blowing gas through the liquid, spraying the liquid into a gas, or mixing liquid to increase the surface of absorption.

"Solubility" is defined as the change in the hardness of the product in the transition from a dry to a wet condition.

"Hardness" is defined as the peak load before fracture of the material. Applied the Universal hardness analyzer, model 4465 with the cell for a static load of 100 N, the production Instron, Canton, Massachusetts. For analysis of the compression anvil No. 2830-11 as a sensor. Source installed the speed sensor 1 mm/sec to about 90% compression. The rate was based on data from J. Texture Studies, 36 (2005), p.p.157-173, "Effects of Sample Thickness of Bite Force for Raw Carrots and Fish Gels" ("Influence of sample thickness on the force for biting raw carrot and fish jellies"). The analysis was repeated for 10-15 repeat samples for each AC�by the auditors.

In the context of the present invention, the term "child" refers to the age group under 3 years. It covers the definition of the Code "infant" and "child of early age".

Quality freeze-dried snack product, and an important parameter from the viewpoint of workability of the product is the viscosity of the composition of the hydrolyzed whole grain. In the context of the present invention, the term "viscosity" is a measure of the "density" or fluidity of the liquid. Thus, viscosity is the measure of resistance of fluid, deformable under the action of shear forces or tensile stresses. Unless otherwise indicated, the viscosity is given in MPa·s.

"Viscosity" is defined as a measure of the resistance of a substance to flow. The viscosity was measured using using Brookfield viscometer with Helipath stand(R) with stand F-T before aeration of the composition. The viscosity helps to keep the shape of the substance during aeration and deposition.

Freeze-dried snack product according to the present invention can be enriched by more than one mineral and/or vitamin. Thus, in one embodiment of the freeze-dried snack product enriched in at least two, at least three, at least four, at least five minerals and/or vitamin�and, selected from the group consisting of calcium, vitamin A, vitamin D, zinc and iron in high concentration, or any combination thereof.

The concentration of minerals and vitamins may vary depending on specific age groups and type of product. Thus, in one embodiment of the freeze-dried snack product enriched in at least one component selected from the group consisting of vitamin A in the concentration range of 20-200 µg of retinol equivalent/100 g of vitamin D in the concentration range of 0.1-5 µg/100 g, zinc in the concentration range of 0.2-2 mg/100 g and iron in the concentration range of 0.5-5 mg/100 g

Since the product of the present invention is designed for younger children, it may be preferable to minimize the number of synthetic preservatives and synthetic dyes. Thus, in one embodiment of the freeze-dried product contains no synthetic preservatives or synthetic dyes.

Whole grain component may be obtained from a variety of sources. Examples of sources are whole grain semolina granules of flour, groats, flour and micronized cereals (micronized flour). Whole grain can be milled, preferably by dry milling. Such grinding can be performed before or after�e processing of the whole grain component with an enzyme composition in accordance with the present invention.

In one embodiment of the present invention, whole grain component may be subjected to heat treatment to limit the rancidity and content of microorganisms.

Whole grain is a grain monocotyledonous plants of the family of Rosaceae (family Gramineae) cultivated because of their edible, starchy seeds. Examples of whole grain seeds include barley, rice, black rice, brown rice, wild rice, buckwheat, bulgur, corn, millet, oats, sorghum, spelt, triticale, rye, wheat, kernels of wheat, Teff, reed Canary, bosonic ordinary (job's tears), and fonio. Plant species not belonging to the grass family, also giving the starchy seeds or fruits that you can apply in the same way as the grain seeds are called pseudo-cereals. Examples of pseudo-grains include amaranth, buckwheat, Tartar buckwheat, and quinoa quinoa. The term "cereals" means both the actual cereals and pseudo-cereals.

Thus, the whole grain component according to the present invention may be derived from cereals or pseudo-cereals. Thus, in one embodiment of the composition of the hydrolyzed whole grain derived from plants selected from the group consisting of barley, rice, brown rice, wild rice, black rice, buckwheat, bulgur, corn, millet, �ICA, sorghum, spelt, triticale, rye, wheat, kernels of wheat, Teff, Canary Canary, bucenica ordinary (job's tears, fonio, amaranth, buckwheat, Tartar buckwheat, quinoa quinoa, other grains and pseudo-cereals, and mixtures thereof. In General, the source of the grains depends on the type of product, as each grain provides its own taste profile.

Whole grain components are components that are made of untreated seeds of cereals. Whole grains contain all components of the edible part of the grain, i.e. the germ, endosperm and bran. Whole grain components can be provided in many different forms such as powdered, flaked, crushed, or other shapes, as is well known in the milling industry.

In the context of the present invention, the expression "composition of the hydrolyzed whole grain" and "hydrolyzed whole grain component" refers to whole grain components subjected to enzymatic processing, or whole grain component, the processed at least alpha-amylase alpha-amylase in the active state does not possess hydrolytic activity towards dietary fibers. The composition of the hydrolyzed whole grains may be subjected to additional processing protease, where the protease is active and not bladethecardinal activity against dietary fibers.

In the context of the present invention, it is also necessary to understand that the expression "the composition of the hydrolyzed whole grain" and "hydrolyzed whole grain component" also belongs to the enzymatic processing of flour and subsequent recovery of whole grains by mixing the flour, bran and germ. You also need to understand that recovery can be performed before use in the finished product or during mixing in the finished product. Thus, the recovery of whole grain after processing one or more individual parts of the whole grain is also part of the present invention.

Before or after grinding whole grains, whole grain component can be subjected to hydrolytic treatment for the destruction of polysaccharide structure and the optional whole grain protein structure of the component.

The composition of the hydrolyzed whole grains may be provided in the form of a liquid concentrate, powder, juice or puree. If used more than one type of enzymes, it is necessary to understand that enzymatic treatment of whole grains can be performed by sequential addition of enzymes, or by providing an enzyme composition containing more than one type of enzymes.

In the context of the present invention, the expression "enzyme does not possess�rd in the active form hydrolytic activity towards dietary fibers" need to understand as covering enzyme blend, which generated enzymes. For example, proteases, amylases, glucosinolate and amyloglucosidase described in the context of the present invention, can be provided as an enzyme mixture that is not completely cleaned before use, and therefore possesses enzymatic activity, for example, in relation to dietary fibers. However, the activity towards dietary fibers may also be associated with a specific enzyme if the enzyme is multifunctional. As applied here, the enzymes (or mixture of enzymes) do not possess hydrolytic activity towards dietary fibers.

The term "non-hydrolytic activity" or "devoid of hydrolytic activity towards dietary fibers" may include 5% destruction of dietary fiber, such as up to 3%, such as up to 2%, and such as the destruction of 1 per cent. Such destruction may be unavoidable if using high concentrations or prolonged incubation time.

The term "active" refers to the ability of the enzyme or mixture of enzymes to perform hydrolytic function, and is the state of the enzyme to its inactivation. Inactivation can occur due to the degradation and denaturation.

In General, the mass interest in the application are percentages based �assy dry matter if not specified otherwise.

Freeze-dried snack product in accordance with the invention may contain protease, non-active hydrolytic activity towards dietary fibers. The advantage of adding the protease according to the present invention is that the viscosity of the hydrolyzed whole grain can be further reduced, which can also lead to reduction of viscosity of the finished product. Thus, in one embodiment, the implementation in accordance with the present invention freeze-dried snack product contains the indicated protease or its fragment in a concentration of from 0.0001 to 5 wt.% of the total weight of whole grains, such as 0.01-3%, such as 0.01-1%, such as 0.05-1%, such as 0.1 to 1%, such as 0.1 to 0.7%, or such as 0.1 to 0.5%. The optimal concentration of added proteases depends on several factors. As it was found that the addition of protease in the production of hydrolyzed whole grains may lead to a bitter taste, addition of the protease can be considered as a compromise between low viscosity and adverse flavor. In addition, the added amount of protease may also depend on the incubation time during the production of the hydrolyzed whole grain. For example, you can use a lower concentration of protease, increases if the time Inka�ation.

Proteases are enzymes that ensure the hydrolysis of proteins. They can be used to reduce the viscosity of the composition of the hydrolyzed whole grain. An example of a suitable enzyme is Alcalase 2.4 L (EC 3,4,21,62) from Novozymes.

Depending on incubation time and concentration of protease, a certain amount of proteins from the hydrolyzed whole grain component may be hydrolysed to amino acids and peptide fragments. Thus, in one embodiment, the implementation of hydrolysed 1-10% protein from whole grain composition, such amount as 2-8%, for example, 3-6%, 10-99%, such as 30-99%, such as 40-99%, such as 50 to 99%, such as 60-99%, such as 70-99%, such as 80-99%, such as 90-99%, such as 10-40%, 40-70% and 60-99%. Again, the degradation of the protein can lead to reduced viscosity and improved organoleptic properties.

In the context of the present invention, the expression "the content of hydrolyzed protein" refers to the content of hydrolyzed protein from whole grain composition, unless otherwise indicated. Protein can be broken at the big or small peptide units, or even on the amino acid components. Specialists in the art it is known that in the handling and storage there is a small degree of degradation, not due to external enzymatic degradation.

In General, it should be understood that Fe�cops, used in the manufacture of the composition of the hydrolyzed whole grain (and thus also present in the finished product), different from the corresponding enzymes, naturally present in whole grain component.

Because freeze-dried snack product according to the present invention may also comprise proteins from sources, different from the hydrolyzed whole grain component, which are not degraded, it may be appropriate to evaluate the protein degradation on more specific proteins present in the whole grain composition. Thus, in one embodiment of the degraded proteins are proteins from whole grains, such as gluten proteins, globulins, albumins, and glycoproteins.

Amylase (EC 3,2,1,1) is an enzyme classified as sharedata - enzyme that digests polysaccharides. It mainly is a component of pancreatic juice and saliva, necessary for the destruction of a carbohydrate long chain, such as starch, into units of smaller size. The alpha-amylase is used to hydrolyze gelatinizing starch to reduce the viscosity of the composition of the hydrolyzed whole grain. Examples of alpha-amylases suitable for the present invention are Validase HT 425L, Validase RA from Valley Research, Fungamyi from Novozymes and MATS on� DSM. These enzymes do not have activity towards dietary fibers used in the treatment conditions (duration, concentration of the enzyme). In contrast, for example, BAN from Novozymes destroys the dietary fiber in addition to starch, fiber low molecular weight or oligosaccharides, see also example 3.

In an embodiment of the present invention, the enzymes are not have activity towards dietary fibers when the concentration of enzyme is less than 5 mass%, such as less than 3 wt.%, for example, below about 1 wt.%, such as less than 0.75 wt.%, for example, below 0.5 mass%.

Some alpha-amylase generates malt syrup unit in the smallest form of carbohydrate compounds, while others are also able to produce a fraction of glucose units. Thus, in one embodiment of the alpha-amylase or fragments are alpha-amylase, producing mixed sugars, including glucose-producing activity, in the active state. It was found that some alpha-amylase have a glucose-producing activity, but do not possess hydrolytic activity towards dietary fibers in an active state. Using alpha-amylase having glucose-producing activity, it is possible to obtain enhanced sweetness, since glucose is almost twice as sweet as maltose. In one embodiment of�of westline of the present invention requires a reduced amount of external sugar source to add the freeze dried snack product if using a composition of the hydrolyzed whole grain according to the present invention. When alpha-amylase having glucose-producing activity, used in the composition of the enzymes, it is possible to cancel or at least reduce the use of other external sources of sugar or non-sugar sweeteners.

In the context of the present invention, the term "external source of sugar or no sugar sweetener" refers to sugars or sugar sweeteners, the original is not present, or the source is not generated in the composition of the hydrolyzed whole grain. Examples of such external Sugars or non-sugar sweetener may be sucrose, lactose and artificial sweeteners.

Amyloglucosidase (EC 3,2,1,3) is an enzyme that can release glucose residues from starch, maltodextrins and maltose by hydrolysis of the glucose units from the unreduced end of the polysaccharide chain. The sweetness of the drug increases with increasing concentration of released glucose. Thus, in one embodiment, freeze-dried snack product further comprises amyloglucosidase or its fragments. It may be preferable to add amyloglucosidase in the production of the composition of the hydrolyzed whole grain, because the sweetness of the drug grows�melts when the concentration of released glucose. Also, it may be preferable to amyloglucosidase had no effect on the favourable properties of whole grains, directly or indirectly. Thus, in one embodiment, amyloglucosidase in the active state does not show hydrolytic activity towards dietary fibers. An advantage of the invention, and in particular, the method of preparing freeze-dried snack product according to the present invention is that it reduces the content of sugar (e.g. sucrose) in freeze-dried snack product compared to products described in the prior art. When amyloglucosidase used in the composition of the enzymes, it becomes possible to cancel other external sources of sugar, such as adding sucrose.

However, as mentioned above, some alpha-amylase is able to generate glucose units, which can provide sufficient sweetness of the product, making optional the use of amyloglucosidase. Further, the use of amyloglucosidase also increases the production costs of the freeze-dried snack product, and therefore it may be necessary to restrict the application of amyloglucosidase. Thus, in one embodiment of the freeze-dried snack product in accordance with the invent�files contains no amyloglucosidase, such as exogenous amyloglucosidase.

Glucosinolate (D-glucose citizenerased) causes the isomerization of glucose with the formation of fructose. Thus, in one embodiment of the present invention, the freeze-dried snack product further comprises glucosinolate or its fragments, where glucosinolate or its fragments in the active state do not possess hydrolytic activity towards dietary fibers. Glucose has a sweetness equal to 70-75% of sladosti sucrose, while fructose is twice as sweet as sucrose. Thus, the methods of production of fructose are of great importance, because the sweetness of the product can be significantly increased without adding an external source of sugar (such as sucrose or artificial sweeteners).

A number of specific enzymes or mixtures of enzymes can be applied for production of the composition of the hydrolyzed whole grain according to the present invention. It is essential that they essentially did not possess hydrolytic activity in terms of the way in relation to dietary fiber. Thus, in one embodiment of the present invention the alpha-amylase may be selected from Validase HT 425 L and Validase RA from Valley Research, Fungamyi from Novozymes, and MATS from DSM; protease may be selected from the group consisting of Alcalase, iZyme � and iZyme G (Novozymes).

The concentration of the enzymes according to the present invention in a freeze-dried snack product can affect the organoleptic properties of freeze-dried snack product. In addition, the concentration of enzymes can also be adjusted by changing parameters such as temperature and time of incubation. Thus, in one embodiment of the freeze-dried snack product contains from 0.0001 to 5 wt.% of the total whole grain content in freeze-dried snack product of at least one of:

- alpha-amylase or fragment, which alpha-amylase or fragment in the active state do not possess hydrolytic activity towards dietary fibers;

- amyloglucosidase or its fragment, where amyloglucosidase in the active state does not possess hydrolytic activity towards dietary fibers;

- glucosinolate or its fragment, where glucosinolate in the active state does not possess hydrolytic activity towards dietary fibers.

In another embodiment of the freeze-dried snack product contains from 0.001 to 3 wt.% alpha-amylase from the overall content of whole grain in freeze-dried snack product, such amount as 0.01-3%, such as 0.01 to 0.1%, such as 0.01 to 0.5%, such as 0.01 to 0.1%, such as 0.03 to 0.1%, such as 0.04 to 0.1% In another embodiment, the implementation of the freeze-dried snack product contains from 0.001 to 3 wt.% amyloglucosidase of the total whole grain content in freeze-dried snack product this amount of 0.001-3%, such as 0.01 to 0.1%, such as 0.01 to 0.5%, such as 0.01 to 0.1%, such as 0.03 to 0.1%, such as 0.04 to 0.1 percent. In another embodiment of the freeze-dried snack product contains from 0.001 to 3 wt.% glucosinolate of the total whole grain content in freeze-dried snack product, such amount of 0.001-3%, such as 0.01 to 0.1%, such as 0.01 to 0.5%, such as 0.01 to 0.1%, such as 0.03 to 0.1%, such as 0.04 to 0.1 percent.

Beta-amylases are enzymes that break sugars, however, the key smallest carbohydrate unit formed by beta-amylases is maltose. Thus, in one embodiment of the freeze-dried snack product according to the present invention does not contain beta-amylase, such as an exogenic beta-amylase. In the absence of beta-amylase most of the starch will be hydrolyzed to glucose units, since alpha-amylase will not compete with beta-amylases for the substrates. Thus, it is possible to obtain an improved sugar profile. This differs from US 5,686,123, where disclosed suspension cereals, obtained by processing and alpha-amylase and beta-amylase.

In some cases the action of the protease is not required to ensure a sufficiently low viscosity. Thus, in one embodiment, the implementation in accordance with the present invention su�limitowany snack product does not contain protease, such as an exogenic protease. As described earlier, the addition of protease can cause side bitter taste, which in some cases must be avoided. This differs from US 4,282,319, which discloses the way. comprising enzymatic treatment with protease and amylase.

In General, the enzymes used in accordance with the present invention to obtain the composition of the hydrolyzed whole grain, do not possess hydrolytic activity in the active state in relation to dietary fibers. Thus, in another embodiment of the composition of the hydrolyzed whole grain has essentially intact structure of beta-glucan, compared to the original material. In another embodiment of the composition of the hydrolyzed whole grain has essentially intact structure arabinoxylane, compared to the original material. With the use of one or more enzymes according to the present invention for manufacturing the composition of the hydrolyzed whole grain, you can save essentially intact structure of beta-glucan and arabinoxylan. The degree of degradation of the structure of beta-glucan and arabinoxylan can be determined using gel permeation chromatography (GPC). This technique GPC is described in more detail in the article "Determination of beta-Glucan Molecular Weight Using SEC with Calcofluor Deection in Cereal Extracts" Lena Rimsten, Tove Stenberg, Roger Andersson, Annica Andersson, and Per Åman. Cereal Chem. 80(4): 485-490 ("Determination of molecular weight beta-glucan with the use of GPC with detection by Calcofluor in extracts cereals"), incorporated by reference.

In the context of the present invention, the expression "essentially intact structure" should be understood that the main part of the structure remains intact. However, due to the natural degradation of any natural product, part structure (such as the structure of beta-glucan or structure arabinoxylan) can be destroyed, although the degradation may be due to added enzymes. Thus, the expression "essentially intact structure" you need to understand that the native structure is at least 95%, at least 97%, at least 98%, intact or at least 99%.

In the context of the present invention, such enzymes as protease, amylase, glucosinolate and amyloglucosidase indicate enzymes that have been previously cleared or partially cleared. Such proteins/enzymes can be produced by bacteria, fungi or yeasts, however, they may also be of plant origin. In General, these enzymes produced in the context of the present invention are classified as "exogenous enzymes". Such enzymes can be added to the product PR� production to ensure a certain enzymatic effect of the substance. Similarly, in the context of the present invention, when the enzyme of the present invention is excluded, it refers to exogenous enzymes. In the context of the present invention, such enzymes, for example, provide the enzymatic degradation of starch and proteins to reduce the viscosity. In connection with the method of the present invention should be understood that such enzymes can be in solution or may be attached to a surface, such as immobilized enzymes. In the latter method, proteins can not be a part of the finished product.

As mentioned earlier, the action of alpha-amylase leads to a suitable sugar profile, which can affect the taste and reduce the amount of sugar or sweetener that you want to add to the final product.

In one embodiment of the present invention, the composition of the hydrolyzed whole grain has a glucose content of at least 0.25 wt.% from the composition of the hydrolyzed whole grain, on the basis of dry weight, such as at least 0.35%, and for example, at least 0.5%.

Depending on the specific enzymes, the sugar profile of the finished product may vary. Thus, in one embodiment of the freeze-dried snack product has a ratio of maltose to glucose lower� 144:1, by weight of the product, such as below 120:1, such as below 100:1, e.g. below 50:1, such as below 30:1, such as below 20:1 or such as below 10:1.

If the only enzyme, starch processing, is generating glucose alpha-amylase, a large proportion of the finished product will be in the form of glucose, compared with the use of alpha-amylase, specifically generating malt syrup units. Since glucose has a greater sweetness than maltose, it can make it unnecessary to add an additional source of sugar (e.g. sucrose). This advantage is further enhanced if the ratio is reduced by converting the maltose present in the hydrolyzed whole grains into glucose (a single malt syrup unit turns into two glucose units).

The ratio of maltose to glucose can be further reduced if enable amyloglucosidase enzyme in the composition, since these enzymes also generate glucose units.

If the enzyme composition comprises glucosinolate, the fraction of glucose is changed to fructose, which has more sweetness than glucose. Thus, in one embodiment, freeze-dried snack product has a ratio of maltose to glucose + fructose below 144:1 by weight of the product, such as below 120:1, such as below 100:1, e.g. below 50:1, TA�OE as below 30:1, such as below 20:1 or such as below 10:1.

Further, in one embodiment of the present invention, the freeze-dried snack product has a ratio of maltose to fructose below 230:1 by weight of the product, such as below 144:1 by weight of the product, such as below 120:1, such as below 100:1, e.g. below 50:1, such as below 30:1, such as below 20:1 or such as below 10:1.

In the context of the present invention, the expression "total content of the whole grain" should be understood as a combination of the content "of the composition of the hydrolyzed whole grain" and "particulate whole grain". Unless otherwise stated, "the General content of whole grain" are listed in % by weight of the finished product. In one embodiment of the freeze-dried snack product has a total content of the whole grain in the range of 1-30% by weight freeze-dried snack product, such as 1-20%, such as 1-15%, such as 1-10%, and such as 1-7%.

In the context of the present invention, the expression "the content of the composition of the hydrolyzed whole grain" should be understood as expressed in % by weight of the hydrolyzed whole grain in the finished product. The content of the composition of the hydrolyzed whole grain is part of the total content of the composition from whole grains. Thus, in one embodiment of the freeze-dried snack� the product in accordance with the present invention has the content of the composition of the hydrolyzed whole grain in the range of 1-30% by weight of the freeze-dried snack product such as 1-20%, such as 1-10%, and such as 1-5%. The amount of the composition of the hydrolyzed whole grain in the final product may depend on the type of product. When using the composition of the hydrolyzed whole grain according to the present invention in a freeze-dried snack product for younger children, you can add a greater amount of hydrolyzed whole grains (compared with the composition not hydrolyzed whole grain), without significant effect on the organoleptic properties of the product, by increasing the amount of soluble fibers in gidrolizovannogo whole grains.

It is preferable to have a freeze-dried snack product with a high content of dietary fibers without breaking the organoleptic parameters of the product. Thus, in another embodiment of the freeze-dried snack product has a content of dietary fibers in the range of 0.1-10% by weight freeze-dried snack product, such as 0.1 to 5%, preferably in the range of 0.5-3%, even more preferably in the range of 1-2 wt.%. Freeze-dried snack product according to the present invention can be provided with high amounts of dietary fibers by the addition of the hydrolyzed whole grain component provided by the present invention. This can be �ostinato due to the unique structure of the method in accordance with the present invention.

Dietary fibers are the edible part of plants that is not destroyed by the digestive enzymes. Dietary fibers are fermented by microflora in the large intestine of man. There are two types of fiber: soluble fiber and insoluble fiber. Both soluble and insoluble dietary fiber can stimulate a number of positive physiological effects, including promotion through the intestinal tract, contributing to the prevention of constipation, or the feeling of fullness. Health authorities recommend consuming 20 to 35 g of fiber a day, depending on body mass, sex, age, and calorie consumption.

Soluble fiber are dietary fibers that undergo complete or partial fermentation in the large intestine. Examples of soluble fiber from cereals include beta-glucan, arabinoxylan, arabinogalactan, and resistant starch 2 and 3 type, and oligosaccharides derived from the latter. Soluble fiber from other sources include, for example, pectin, gum acacia, gum, alginate, agar, Polydextrose, inulin and galactooligosaccharides. Some soluble fiber called prebiotics, since they are a source of energy for beneficial bacteria (e.g. Bifidobacteria and Lactobacilli) present in the colon. Other beneficial effects of soluble fiber into�it include the control of blood sugar, what is important for the prevention of diabetes, control of cholesterol, or reducing the risk of cardiovascular disease.

Insoluble fiber are dietary fibers that are not fermented in the colon, or only slowly digested by the intestinal microflora. Examples of insoluble fibers include cellulose, hemicellulose, resistant starch type 1 and lignins. Other beneficial effects of insoluble fibers include stimulation of bowel function through induction of peristalsis, which causes the bowel muscles to work more, to become stronger and function better. Also there is a proof that the consumption of insoluble fiber may be associated with a lower risk of colon cancer.

The total dry matter content of the freeze-dried snack product according to the present invention may vary. Thus, in another embodiment of the dry matter content is in the range of 1-50% by weight of the freeze-dried snack product, for example, less than 50%, such as less than 40%, such as less than 25%, or such as less than 10%. Example of factors affecting the dry matter content, may be the number of compositions of hydrolyzed whole grains, and the degree of hydrolysis in this composition. In the context of the present invention, the expression "total sumerianasoma substances" equal to 100 minus the moisture content (%) in the product.

It is preferable to obtain a freeze-dried snack product with good organoleptic parameters, such as sweetness, without adding large amounts of external sources of sugar. Thus, in another embodiment of the freeze-dried snack product has a sugar or non-sugar sweetener is less than 15% by weight of the freeze-dried snack product, such as less than 10%, less than 7%, less than 5%, less than 3%, less than 1%, such as 0%. Since the composition of the hydrolyzed whole grain supplements freeze-dried snack product is a source of carbohydrates, such as glucose and maltose, freeze-dried snack product is also sweetened with natural sugar source different from the external sugar source. Thus, the amount of added external sweetener may be limited. Sucrose is a widely used sweetener in food products, but other sugars can also be used. Thus, in another embodiment, the implementation of the sugar is a monosaccharide and/or disaccharide and/or oligosaccharide. In one embodiment of the monosaccharide is glucose, galactose, dextrose, fructose, or any combination of these. In another embodiment of the disaccharide is sucrose, maltose, lactose, or any combination of these.

Hygroscopicities often added to foods which should be in a dry or semi-dry condition. Thus, in one embodiment of the freeze-dried snack product does not contain hygroscopic substances. Approximate ingredients freeze-dried snack product may include vitamins; emulsifiers, such as lecithin; protein powders; fruit or vegetable puree, juice, or concentrate; cocoa powder; alkylresorcinol; phenolic compounds, and other active ingredients such as DHA, or prebiotics.

In another embodiment of the freeze-dried snack product can have the salt content in the range of 0-2% by weight of the freeze-dried snack product. In a more specific embodiment of the salt is sodium chloride.

Depending on the specific type freeze-dried snack product, different flavor components may be added to provide the desired taste. Thus, in one embodiment of the freeze-dried snack product further comprises a flavoring component. In an additional embodiment of the flavour components selected from the group consisting of cocoa, honey, vanilla; fruit and vegetable purees, juices or concentrates; flavor of the funds and their combinations.

Freeze-dried snack product may also contain PR�of biotic and/or probiotics. "Prebiotic" means nevereverever food ingredient that is beneficial to the organism-carrier due to selective stimulation of growth and/or activity of one or limited number of bacterial species in the colon, and thus improves the health of the organism-carrier/host (Gibson and Roberfroid "Dietary Modulation of the Human Colonic Microbiota: Introducing the Concept of Prebiotics" J. Nutr 125: 1401-1412; ("Dietary modulation of the intestinal flora of man: an introduction to the concept of prebiotics")). "Probiotic" means, in the context of bacterial strains, preparations of microbial cells or components of microbial cells that have a beneficial effect on health or the health of the body carrier (Salminen S, Ouwehand A. Benno Y. et al "Probiotics: how should they be defined" Trend Food Sci. Technol. 1999: 10 107-10 ("Probiotics: how they must be defined")).

In addition to the hydrolyzed whole grain component, a composition of the present invention contains a food component and an emulsifier.

The food component can be selected from a dairy component, a fruit component, a vegetable component, or mixtures thereof. In particular, the possible mixture of milk and fruit component of a component, and a mixture of a dairy component and a green component, a mixture of several fruit components, a mixture of several vegetable components, mixtures of vegetable and fruit component component. In one� embodiment of the nutritional component present in an amount of from 50% to 98%, preferably from 60% to 90%, and most preferably from 70% to 85% of the composition.

The present invention may include milk or a component of a milk substitute. Dairy component in accordance with the variants of implementation of the present invention may also be obtained from a variety of sources. Milk ingredient or ingredient of milk substitute is selected from a milk ingredient or ingredient of milk substitute products are well known in the art. In particular, a dairy ingredient selected from the group including milk, milk powder, yogurt, skim milk and milk proteins, and combinations thereof, but not limited to. Ingredient of milk substitute is selected from soy protein and rice protein, and combinations thereof, but not limited to. Milk ingredient or ingredient of milk substitute is present in an amount of from 50% to 98%, preferably from 60% to 90%, and most preferably from 70% to 85% of the composition. Thus, in an additional embodiment, the implementation of the dairy component selected from the group consisting of liquid or whole milk powder; liquid or powdered skim milk; cream; subsequent liquid or powder mixes, liquid or powdered milk for infants; liquid or powder whey fractions of liquid or powdered casein, liquid or powdered soy milk; and any combination thereof. In an additional embodiment, the implementation component contains milk fermented or cultured milk such as yogurt, kefir or similar products. This fermented milk may be provided in the form of liquid, semi-liquid or powder product. Milk in liquid or semi-liquid form may be fresh or cooked. Can be provided in combination fermented milk, cultured milk, or other milk ingredients. Add the milk component may improve factors such as taste, viscosity, and dietary profile.

Fruit or vegetable component in accordance with the variants of implementation of the present invention is selected from components well known in the art. Preferably, the fruit or vegetable ingredient is in the form of puree. Fruit or vegetable ingredient is present in an amount of from 60% to 98%, preferably from 70% to 90%, and most preferably from 60% to 80% of the composition.

Another component of the present invention includes an emulsifying component. Not wanting to delve into theory, it is believed that the emulsifying agent reduces the surface tension at the interface air-liquid, thus providing a stable dispersion PHOS�recov air in a viscous liquid matrix. The emulsifier is preferably Laktionova mono and diglycerides. Laktionova mono - and diglyceride is selected from the group consisting of lactic acid and citrate esters of mono - and diglycerides, purified by distillation of monoglycerides, and combinations thereof, but not limited to. Not wanting to delve into theory, it is believed that lactic acid component agent to facilitate whipping remains in the aqueous phase at the interface of the aqueous phase and a hydrophobic phase, while mono - and diglycerides remain in the hydrophobic phase whipped milk foam. Laktionova mono - and diglycerides are present in an amount of from 0.001 to 1%, preferably from 0.01 to 0.5%, and most preferably 0.1 to 0.4% of the composition. It is believed that Laktionova mono - and diglyceride component of the present invention stimulates the stabilization of the finished aerated composition.

The combination of the dietary component, an emulsifying component and the hydrolyzed whole grain component is then pasteurized by procedures well known in the industry. Pasteurization can take from 1 to 10 minutes, at a temperature from 170°F to 210°F, preferably from 180°F to 205°F. the Composition of the present invention may further contain optional ingredients such as starch, including corn starch, rice starch (�guidance, modified by physical or chemical), and tapioca starch, but not limited to; sugar/sweeteners, stabilizers, flavoring remedies, dyes, fruit puree, prebiotics, probiotics, vegetable puree, dietary fiber; supplements such as DHA, vitamins and minerals, and gelatin, such as pork, fish and bovine.

The composition of the present invention has a viscosity of from 1000 to 150000 SP, depending on temperature and speed of the viscometer used to measure viscosity. In a preferred embodiment of the viscosity of the crude composition is in the range from 30,000 to 60,000 CPS (at a speed of 10 rpm.min for spindle 6 on using Brookfield viscometer. Most preferred is the range from 35,000 to 50000 CPS. In an alternative embodiment of the viscosity in accordance with the present invention is from 1,000 to 700000 SP, depending on temperature and speed of the viscometer used to measure viscosity. In a preferred alternative embodiment of the viscosity of the crude composition is in the range from 100000 to 400000 SP at a speed of 5 rpm.min for spindle 6 on using Brookfield viscometer. The preferred range for alternative implementation is the range from 200,000 to 350,000 SP. It should be noted that the viscosity can be adjusted on �about Snov,./min and depending on the solubility of the stabilizer.

The method of preparing freeze-dried snack product comprising the following steps: (a) providing a food component; (b) adding an emulsifying component; (c) thermal treatment of the mixture; (d) the optional fermentation mixture; (e) adding a gas, such as nitrogen, to the mixture; (f) simultaneously aerating the gas and mix to obtain an aerated product; (g) cooling the product; and (h) sublimation of the product.

In one embodiment of the enzyme composition further comprises a protease, or its fragment, which protease or fragment in the active state do not possess hydrolytic activity towards dietary fibers. Similarly, the enzyme composition may contain amyloglucosidase and/or glucosinolate in accordance with the present invention.

Some properties of the method can be controlled to ensure freeze-dried snack product according to the present invention. Thus, in one embodiment, the implementation stage (1b) is carried out at 30-100°C, preferably at 50 to 85°C. In an additional embodiment, the implementation stage (1b) is carried out for a time such as from 1 minute to 24 hours, such as from 1 minute to 12 hours, such as from 1 minute to 6 hours, such as 5-120 minutes. In another embodiment, the implementation stage (1b) is carried out at 30-100°C for 5-120 minutes.

In other�Ohm version of the implementation stage (1c) is carried out at 70-150°C for a time as at least 1 second, such as 1-5 minutes, such as 5-120 minutes, such as 5-60 minutes. In an additional embodiment, the implementation stage (1c) is carried out by heating at least up to 90°C for 5-30 minutes.

In another embodiment of the reaction in stage (1) stop when the hydrolysate reaches a viscosity of 50 to 4000 MPa·s, such as from 50 to 3000 MPa·s, such as from 50 to 1000 MPa·s, such as from 50 to 500 MPa·s. In an additional embodiment of the viscosity measured at TS 50.

In another embodiment of the composition of the hydrolyzed whole grain at the stage (1) provide, when the specified hydrolysate reaches the total content of dry matter 25-60%. By controlling the viscosity and dry matter content can provide gidrolizovannogo whole grains in various forms.

In an additional embodiment of the hydrolyzed whole grain component on stage (1c) provide in the form of a liquid concentrate, powder, juice or puree. The advantage of having the composition of the hydrolyzed whole grain in various forms is that when it is used in food, it is possible to avoid dilution by applying a dry or semi-dry form. The above properties can be adapted for the regulation of degradation of starch, sugar profile, the total content� dry matter and for the regulation of the organoleptic properties of the finished product.

To improve the enzymatic processing of the whole grain component may be preferable to process the grain before or after enzymatic treatment.

During the grinding of grain large surface area is available for the enzymes, thus speeding up the process. In addition, it is possible to improve the organoleptic properties, through the use of smaller particle size of the grains. In an additional embodiment, the implementation of whole grain fried or podrumyanivayut before or after enzymatic treatment. Frying or Browning can improve the taste of the finished product.

For lengthening the storage time of the product can perform a number of processing product. Thus, in one embodiment of the method additionally includes at least one of the following types of processing: UHT, pasteurization, heat treatment, autoclaving, and any other thermal or non thermic kinds of processing, such as processing under pressure. In another embodiment of the freeze-dried snack product is sealed under aseptic conditions. In another embodiment of the freeze-dried snack product not pack in aseptic conditions, such as during autoclaving or storage in hot form.

N�necessary to note, what implementation options and features described in the context of one of the aspects or embodiments of the present invention, also apply to other aspects of the invention.

All patent and non-patent references cited in the present application, incorporated by reference in its entirety.

The invention is hereinafter described in more detail in the following non-limiting examples.

Examples

Example 1 - preparation of the composition of the hydrolyzed whole grain

Enzyme compositions containing Validase HT 425 L (alpha-amylase), optionally in combination with Alcalase 2.4 L, used for the hydrolysis of wheat, barley and oats.

Mixing can be carried out in the cooking apparatus with double shirt, though you can apply other General industrial equipment. Mixer with scrapers runs continuously, and cleans the inner surface of the mixer. This prevents sticking and helps maintain a uniform temperature. Thus, the enzymatic activity is better controlled. Couples can enter into a double jacket for temperature rise and cold water to decrease.

In one embodiment of the enzyme composition and water are mixed at room temperature, from 10 to 25°C. At this low temperature the enzymes from enzyme compositions exhibit very weak activity�Yu. Then add a component, and the ingredients are mixed for a short period of time, usually less than 20 minutes, to obtain a homogeneous mixture.

The mixture was heated gradually or stepwise manner, activation of enzymes and hydrolysis of whole grain component.

Hydrolysis leads to the decrease of the viscosity of the mixture. When a whole grain hydrolysate reaches a viscosity of 50 to 5000 MPa·s at 65°C, and the total content of dry substance, for example, from 25 to 60 mass%, enzymes inactivated by heating the hydrolysate at a temperature above 100°C, preferably by injection of steam at 120°C.

The dose of the enzyme is made in accordance with the total amount of whole grains. The number of enzymes vary depending on the type of whole grain component, because protein levels are different. The ratio of water/whole grain component can be adapted in accordance with the required humidity for liquid ready whole grain. Usually the ratio of water/whole grain component is 60/40. The percentages are mass.

The hydrolysed whole wheat
Whole wheat flourSubstrate
The enzyme amylase0,10% by weight substra�and
The protease enzymeof 0.05% by weight of substrate
Hydrolyzed whole barley
Whole barley flourSubstrate
The enzyme amylase0,10% by weight of substrate
The protease enzymeof 0.05% by weight of substrate

Hydrolyzed whole oats
Whole oat flourSubstrate
The enzyme amylase0,10% by weight of substrate
The protease enzymeof 0.05% by weight of substrate

Example 2 - sugar profile of the composition of the hydrolyzed whole grain

The composition of the hydrolyzed whole grain containing wheat, barley and oats, prepared according to the method of Example 1.

Carbohydrates according to VEOH

The composition of the hydrolyzed whole grain analyzed by WEAK (high performance anion exchange chromatography), to illustrate the sugar profile of the composition of gidrolizovat�tion of whole grains.

Carbohydrates were extracted with water, and were separated by ion chromatography on anion-exchange column. - Eluted compounds was determined electrochemically, using a pulsed amperometric detector, and counted the number by comparing the area of peaks of external standards.

Total dietary fiber

Double samples (low fat, if necessary) treated for 16 hours method of simulating the human digestive system with 3 enzymes (pancreatic alpha-amylase, protease and amyloglucosidase) for the removal of starch and protein. Ethanol was added to precipitate soluble dietary fiber with a high molecular weight. The resulting mixture was filtered and the residue dried and weighed. Protein was determined in the sediment sample taken from a double sample, in other identified mineral residue. The filtrate was collected, concentrated and analyzed by HPLC to determine the amount of soluble dietary fiber with low molecular weight (RWNM).

Whole wheat:

Standard wheatWheat, hydrolysed by alcalase/validate
Total sugar (wt.%)2,03 is 24, 36
Glucose0,11,43
Fructose0,10,1
Lactose (monohydrate)<0,1<0,1
Sucrose0,910,69
Maltose monohydrate0,91of 22.12
Mannitol<0,02<0,02
Fucose<0,02<0,02
Arabinose<0,020,02
Galactose<0,02<0,02
Xylose<0,02<0,02
Mannose<0,02<0,02
Ribose<0,02<0,02
Insoluble and soluble �Alekna 12,9012,94
Low molecular weight fiber2,632,96
General fiber15,5315,90

Whole oats:

Standard oatsOats, hydrolyzed by alcalase/validate
Total sugar (wt.%)1,405,53
Glucose0,10,58
Fructose0,10,1
Lactose (monohydrate)<0,1<0,1
Sucrose1,091,03
Maltose monohydrate0,113,83
Mannitol<0,02<0,02
Fucose<0,02 <0,02
Arabinose<0,02<0,02
Galactose<0,02<0,02
Xylose<0,02<0,02
Mannose<0,02<0,02
Ribose<0,02<0,02
Insoluble and soluble fiberthe 9.25about 11.28
Low molecular weight fiber0,671,21
General fiber9,9212,49

Whole barley:

Standard barleyBarley, hydrolyzed by alcalase/validate
Total sugar (wt.%)1,215,24
Glucose0,10,61
Fructose0,10,1
Lactose (monohydrate)<0,1<0,1
Sucrose0,900,88
Maltose monohydrate0,113,65
Mannitol<0,02<0,02
Fucose<0,02<0,02
Arabinose<0,02<0,02
Galactose<0,02<0,02
Xylose<0,02<0,02
Mannose<0,02<0,02
Ribose<0,02<0,02
Glucose0,10,61
Fructose0, 0,1
Insoluble and soluble fiber9,7010,44
Low molecular weight fiber2,232,63
General fiber11,9313,07

The results clearly showed a significant increase in the glucose provided by hydrolysis, where the content of glucose in gidrolizovannogo barley was 0.61 wt.% to the mass of dry matter; the content of glucose in gidrolizovannogo oats amounted to 0.58 wt.% by dry mass; and the content of glucose in the hydrolyzed wheat amounted to 1.43 wt.% by weight of dry substance.

Further, the results also showed that the ratio of maltotetraose is in the range of from about 15:1 to 6:1.

Thus, on the basis of these results provided new sugar profile with increased sweetness, compared to the prior art.

In conclusion, increased sweetness can be obtained by applying the composition of the hydrolyzed whole grain according to the present invention, and thus, it is possible to eliminate or restrict the need for additional sources of sweeteners.

In addition, Reza�Italy demonstrated that dietary fibre content remains unchanged, and the ratio and amount of soluble and insoluble fiber remains essentially the same in not hydrolyzed whole grains and the composition of the hydrolyzed whole grain.

Example 3 - Determination of the activity in dietary fiber

Enzymes Validase HT 425L (Valley Research), Alcalase 2.4 L (Novozymes) and BAN (Novozymes) was analyzed using thin-layer chromatography on activity against arabinoxylan and beta-glucan from extracts of dietary fiber from whole grains.

The results of thin-layer chromatography showed that amylase Validase HT and protease Alcalase showed no hydrolytic activity towards beta-glucan or arabinoxylan, while the commercial preparation of alpha-amylase BAN caused hydrolysis and beta-glucan, and arabinoxylan, see Figure 1.

Cm. also Example 4)

Example 4 - the Profile of molecular weight beta-glucan and arabinoxylan oats after enzymatic hydrolysis

Hydrolysis:

Prepared solution of 0.5% (m/o) beta glucan medium viscosity (Megazyme) or arabinoxylan wheat medium viscosity (Megazyme) in water.

Added enzyme with the ratio of enzyme to substrate (f/C) 0.1 wt.%. The reaction was carried out at 50°C for 20 minutes, then the sample was placed in conditions with a temperature of 85°C for 15 minutes to ensure gelatinization and hydro�iza starch. Finally, the enzymes are inactivated at 95°C for 15 minutes. Evaluated various series of the following enzymes.

Alcalase 2.4 L (Valley Research):BN series 00013
series 62477
series 75039
Validase HT 425L (Valley Research):series RA 8303 A
series 72044
MATSL(DSM):series 408280001

Analysis of molecular mass

The hydrolyzed samples were filtered using a filter syringe (0.22 μm), and 25 µl was injected into the system for high performance liquid chromatography Agilent 1200 equipped with 2 columns TSKgel (G3000PWXL of 7.8×300 mm), (GMPWXL of 7.8×30 mm) and precolonial (PWXL 6×44 mm) (Tosoh Bioscence). As the washing buffer solution used a solution of sodium nitrate 0.1 M, at a rate of 0.5 ml/min. Detection was performed with the use of the index of refraction.

Results

In the Figures 2-4 shows plots for the control (without enzyme) and analysis with enzymes. However, because essentially there is no difference between the graphs, it is difficult to distinguish graphs from each other.

Conclusions

Not marked shift in the profile of molecular weight beta-glucan and arabinoxylan oats n�after hydrolysis with Alcalase 2.4 L (Figure 2), Validase HT 425 L (Figure 3) or MATS L (Figure 4).

Example 5 - freeze-Dried snack product containing gidrolizovannogo whole grain

Freeze-dried snack product can be prepared as follows: gidrolizovannogo whole grain in accordance with example 1 is mixed with milk powder and/or fruit puree, vitamins, minerals, and texturizing agent such as pectin, and/or gum, and/or gelatin. In the mix you can add an emulsifying component. The suspension can be mixed in a mixer with high shear force, or submit pumped through a homogenizer at high pressure. Then the mixture can be subjected to the step of heat treatment for pasteurization of the product and activation texturizing agent. After heat treatment the product can be cooled, and you can spend the additional step of adding probiotics. The suspension viscosity is a key factor for the transition to the next stages of the method. The viscosity of the product at this point should be approximately between 150,000 CP to 450000 SP. The raw material then can be fed into the hopper of the aerator. The cooling unit can be connected with the line of aeration to save the product cold. Slurry can be aerated by mixing with gaseous nitrogen with the use of the Mondomix, then aerated to precipitate the product, with optional primenenie.smeshanny form. The product is then frozen to stabilize the shape and preparation for sublimation. Then frozen, optional molded product is dried using freeze dryer. Then the finished product can be Packed.

The method is described in more detail in WO 2008141229 A1 and WO 2008141233 A1, the contents of which are hereby incorporated by reference in its entirety.

The composition may contain from 60 wt.% to 80 wt.% food component, from 20 wt.% to 40 wt.% hydrolyzed whole grain component, and from about 0.001 wt.% up to 1 wt.% Laktionova mono - and diglycerides.

1. Freeze-dried snack product that does not contain beta-amylase, including:
food component is selected from a dairy component, a vegetable component, a fruit component, or mixtures thereof,
the composition of the hydrolyzed whole grain,
alpha-amylase or fragment, which alpha-amylase or fragment in the active state do not possess hydrolytic activity towards dietary fibers, and
emulsifying component.

2. Freeze-dried snack product according to claim 1, further comprising a protease or its fragments, in a concentration of 0.001-5% by weight of the total whole grain content, where the protease or its fragment in the active state do not possess hydrolytic activity towards dietary fibers.

3. Freeze-dried snack n�keep this product according to claim 1, not contains protease.

4. Freeze-dried snack product according to claim 1, wherein the emulsifying component selected from the group consisting of Laktionova mono - and diglycerides, polysorbates, Caseinate, whey proteins, egg protein protein, and combinations thereof.

5. Freeze-dried snack product according to claim 4, in which Laktionova mono - and diglycerides are present in amounts of from 0.001% to 1% of the composition.

6. Freeze-dried snack product according to claim 5, where the freeze-dried snack product further comprises amyloglucosidase or its fragment, which do not have active hydrolytic activity towards dietary fibers.

7. Freeze-dried snack product according to claim 5, where the freeze-dried snack product further comprises glucosinolate or its fragment, which do not have active hydrolytic activity towards dietary fibers.

8. Freeze-dried snack product according to claim 5, with the total content of the whole grain in the range of 1-30 wt.% by weight of the freeze-dried snack product.

9. Freeze-dried snack product according to claim 5, in which the composition of the hydrolyzed whole grain has essentially intact structure of beta-glucan relative to the source material.

10. Freeze-dried snack product according to claim 5, in which to�notice from the hydrolyzed whole grain has essentially intact structure arabinoxylan relative to the source material.

11. Freeze-dried snack product according to claim 5, in which the ratio of maltose to glucose is less than 144:1, such as below 120:1, such as less than 100:1, such as less than 50:1, such as less than 30:1, such as less than 20:1, such as less than 10:1.

12. Freeze-dried snack product according to any one of claims.1-11, in which food component is present in an amount of from 60% to 98% of the composition.



 

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5 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Milled food product (in a 5-70 mm thick layer) is put into a vacuum chamber. A residual pressure (2-3) kPa is built in the vacuum chamber. The product is heated until a temperature is 70-80°C with thermal capacity 9.0-9.5 kW/m2. Vaporised moisture condensation is performed by the evaporator of a refrigerating machine, temperature on the surface minus 25-30°C.

EFFECT: method allows to produce dry food products having high quality properties and reduced drying time along with reduced energy costs.

4 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. In accordance with the method proposed evaporation of a liquid hydrophobic working medium is performed. The working medium vapours, moving as a result of differential pressure, are heated and passed through a layer of frozen product being dried. This process is performed one or several times, passing heated working medium vapours through, accordingly, one or several layers of frozen product being dried. The produced mixture of water vapours and working medium vapours is passed through one or more desublimators/absorbers where desublimation/absorption of water vapours from the mixture is performed. One performs condensation of working medium vapours and liquid working medium return to the process beginning. The working medium is represented by a low-boiling liquid or an easily liquefied gas. Proposed is a device for the method implementation.

EFFECT: usage of this group of inventions enables drying time reduction and prevention of contact of the product being dried with atmospheric oxygen.

10 cl, 1 dwg

FIELD: biotechnology.

SUBSTANCE: method includes pouring the preparation into a vessel, its freezing, sublimation and finish drying on the shelves of sublimation plant. Freezing of the preparation is performed at inclined position of vessel axis relatively to vertical line for angle of 45÷75 degrees, and sublimation process is conducted during heating of shelves at the speed of 10÷15°C per hour up to temperature of 30÷35°C.

EFFECT: claimed method makes it possible to accelerate the process of drying with simultaneous reduction of energy flow.

2 dwg, 3 ex

FIELD: food-processing, microbiological and chemical industry, in particular, removal of liquid or frozen agent from product, more particular, sublimation concentration and drying of frozen solutions or suspensions, sublimation drying of frozen food products, and also concentration or drying of liquid solutions and suspensions.

SUBSTANCE: method involves providing reaction of product with absorbing solution in vacuumizer by mass exchange through gaseous phase; providing heating of product to be dried using absorption heat of vapors of agent to be removed, said absorption being provided by means of absorbing solution and said heat being transmitted through heat transmitting device or through heat conducting walls which separate product to be dried from absorbing solution. In order to heat said product, heat of condensation vapors of agent removable from absorbing solution during regeneration thereof may be also utilized. Freezing of product and keeping of temperature mode in drying chamber are provided by means of refrigerating unit. Utilization of absorbing solution for creating hydraulic gates in processing pipelines provides for increased pressurization of vacuumizer and reduced loading of vacuum pump.

EFFECT: reduced consumption of power for sublimation or evaporation of agent to be removed from product by drying procedure.

13 cl, 4 dwg

FIELD: food-processing industry, in particular, processes for preservation of animal food products.

SUBSTANCE: method involves removing about 60-70% of moisture from product to be dried by stepped reduction of pressure accompanied by freezing of product at each stage to minimum temperature corresponding to pressure at the given stage, and heating product between steps by means of working fluid to -5, -4 C; providing holding of product in frozen state at minimum temperature at each stage. Heating of product between stages is carried out with the use of inert gas, such as carbon dioxide or nitrogen. Frozen product holding time at minimum temperatures is increased with decrease of pressure at stages.

EFFECT: improved quality of end product.

2 cl

FIELD: food-processing industry.

SUBSTANCE: method involves forming basic product by extruding it immediately into sublimation chamber zone with pressure above triple point; providing evaporative freezing of product with pressure below triple point and sublimation drying thereof in superhigh frequency energy field, with following removal through sluice gate; providing additional extrusion of product through coaxial channel peripheral with respect to central channel; introducing product with increased content of dry substance via peripheral coaxial channel for further forming of slightly dried carcass of product; feeding product with low dry substance content via central channel.

EFFECT: improved quality of product and reduced power consumption.

2 cl, 2 dwg

FIELD: food industry.

SUBSTANCE: children alimentation product contains at least one food ingredient chosen from the group consisting of vegetables, fruit, meat, fish, eggs, beans, aromatic herb, nuts and any their combination, a composition of hydrolysed whole grains, α-amylase or its fragment. α-amylase or its fragment in an active condition has no hydrolytic activity with regard to food fibres. The children alimentation product has viscosity within the range of 301-1000 MPa·s.

EFFECT: invention allows to manufacture a product with increased content of whole grains and food fibres with preservation of low calorie consumption and organoleptic indices.

15 cl, 4 dwg, 5 ex

FIELD: food industry.

SUBSTANCE: invention relates to a fermented natural product manufacture method. The method envisages production of the first enzyme extract in the main fermenter by way of fermentation of raw materials chosen from fruit, vegetables, leguminous crops, mushrooms, nuts, wheat, rice, herbs, roots, leaves, flowers, separately or in combination, in the presence of microorganisms in an amount of 106 - 1012 cells/ml, preferably, in an amount of 108 - 1010 cells/ml. At least one part of the first enzyme extract is retrieved; the said part is transferred into at least one additional accessory fermenter. The said part of the enzyme extract is fermented in the presence of microorganisms in an amount of 106 - 1012 cells/ml, preferably, in an amount of 108 - 1010 cells/ml to produce at least one particulate enzyme extract. At least one partial enzyme extract is transferred into the main fermenter and mixed with the remaining first enzyme extract. The microorganisms propagated mass is cultivated till concentration in the starter culture in the propagator is equal to 1012 - 1016 CFU/ml. One adds the said propagated mass of microorganisms to the combined enzyme extracts in an amount so that at least approximately to double the microorganisms quantity.

EFFECT: method allows to manufacture a product strengthening immunity and having very high antioxidant potential.

16 cl, 5 dwg

FIELD: food industry.

SUBSTANCE: inventions group relates to whole grain flour production. According to one version, the method for highly dispersed whole grain flour preparation involves whole grain flour hydrolysis with at least one enzyme. The said enzyme hydrolyses whole grain flour and at the same time - maintains the endosperm, germ and offal quantities identical to those to be observed in an integral caryopsis. According to the second version, the method involves hydrolysed whole grain flour milling and agglomeration The third version of the method implementation envisages blending of the whole grain flour mixture with at least one enzyme to produce the source enzymic mixture. Then the source enzymic mixture is fed into the extruder with flour gelatinised through mechanical impact and the extruder heating to produce dough of hydrolysed whole grain flour. The dough is granulated to produce hydrolysed whole grain granules that are milled to produce hydrolysed whole grain particles that are subjected to agglomeration. The fourth and the fifth versions involve milling of, correspondingly, natural whole and pre-gelatinised grains to produce fine whole grain flour with particle size equal to 50-420 micron. Then the flour is agglomerated to produce highly dispersed whole grain flour with particle size equal to 400-1000 micron.

EFFECT: produced product is well dispersed in liquid and semisolid media.

31 cl, 2 dwg, 2 tbl

FIELD: food industry.

SUBSTANCE: invention relates to the field of grains and flour treatment as well as to flour semi-products and ready flour goods. The grain concentrate production method envisages triticale grains cleaning from impurities, soaking, drying, milling. Triticale grains are soaked in a buffer solution consisting of amber acid and sodium hydroxide with pH equal to 4.6 and containing Pentopan 500 BG enzyme preparation at a concentration of 0.02-0.05 % of the grains dry substances weight at a ratio of grains to: buffer being 1:1.5 and at a temperature of 45-50 °C during 7-9 hours. One performs grains milling into particles sized 0.06-0.09 mm after grains drying till moisture content is equal to 12-14 %.

EFFECT: invention allows to reduce the soaking process, slower the bakery goods hardening process, produce a concentrate with enhanced nutritive value and antibacterial properties.

2 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to a fermented product and such fermented product production method and may be used for metabolic syndrome prevention. The fermented product produced by way of addition of food microorganisms into grains of a crop selected from among barley, oat, rye, triticale, sorghum or a mixture thereof and the grains fermentation with such food microorganisms.

EFFECT: method allows to reduce carbohydrates content and increase that of beta-glucan in the fermented product.

17 cl, 3 tbl, 1 ex

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

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

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

FIELD: food industry.

SUBSTANCE: invention is related to food industry and may be used during production of syrups and beverages with preventive effect. The method envisages mixing of sugar syrup, citric acid water solution and blooming sally water solution for preparation whereof (depending on antioxidant substances total content in the representative sample water extract) one uses 7 - 12 wt % of blooming sally herb, water - balance. To manufacture a syrup with standardised antioxidant substances content equal to 120-125 mg in 100 g in conversion to reference antioxidant dihydroquercitin one uses the following components: 65 wt % of sugar, 1.2 wt % of citric acid, 16.2 wt % of blooming sally water extract and water - balance.

EFFECT: invention allows to increase accuracy of adequate and maximum permissible standard of the syrup safe consumption.

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