RU2734461C2 - Oat product of functional purpose (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to oat products of functional purpose. Functional oat product is obtained by way of treatment of oat groats and oat coarse flour with content of 1,3-1,4-βD-glucan of not less than 10 % of lyophilised DVS culture of FD DVS ABY-series-Probio-Tec with a certain combination of strains of microorganisms: Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus. Milk, a wheat sprouts-based composite and water are used for the product preparation, and the ready product contains 0.5–0.7 wt % of 1,3-1,4-βD-glucan, has pH from 3.0 to 4.4 and viscosity in range from 20,000 to 70,000 cP. Alternatively, the product additionally contains stevioside, FD DVS YF-L811-Yo-Flex yoghurt based on: Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulg. Alternatively, the product includes wheat sprouts-based composite, FD DVS YF-L811-Yo-Flex based yoghurt from probiotic cultures: Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulg, fruit-and-berry filler blueberries and pectin.

EFFECT: invention enables to obtain new functional products with properties of a symbiotic product based on natural raw materials without using preserving agents.

3 cl, 9 dwg, 8 tbl, 3 ex

Description

The invention relates to the dairy and medical industry, for the production of functional products.

OAT PRODUCT OF FUNCTIONAL PURPOSE (variants) based on oats and its derivatives, enriched with biologically active compounds (BAS) is intended for nutrition of various contingents of people in order to increase the immune resistance of the human body.

The main component of the product is oat raw materials (high-quality oat flour TU 8-22-384) with a normalized content of oat dietary fiber -1.3-1.4 pD-glucan, which has undergone a pre-processing (fermentation) process using a lyophilized DVS culture FD DVS ABY -series-Probio-Tes (with a certain combination of microorganism strains: Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, Streptocooccus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus), which results in the formation of high molecular weight soluble 1,3-1 dietary fibers of oats in the form 4 pD-glucans.

Fermentation is a biochemical process that occurs under the influence of strains of microorganisms: Streptococcus thermophilus and Lactobacillus bulgaricus, as well as their metabolic products (metabolites), which increases the bioavailability and assimilation of the proposed product. Bioavailability means the presence in the product of an extracted, hydrated high molecular weight 1,3-1,4 pD-glucan, which forms complexes with other components of the target product that promote the enveloping of probiotic microorganisms Streptococcus thermophilus and Lactobacillus bulgaricus, etc., which prevents damage to the upper strains of microorganisms parts of the gastrointestinal tract (GIT) (Fig. 1.) and contributes to the normalization of the intestinal microbiota; due to the presence of antioxidants reduces the effects of singlet oxygen (oxidative stress in the human body), preventing the development of colon cancer [Functional foods. Current state and prospects. / Ed. V.A. Apeshkina. Collection of materials of the international conference. - M., June 2-4, 2004, p. 111-112 .; A.V. Bannikova New technological solutions for the creation of yoghurts with dietary fiber // Technics and technology of food production. - 2014. - No. 3. - S. 5-10 .; Orobinskaya V.N., Pisarenko O.N. Development of the science of functional food products in the countries of the European community. A new ingredient for the production of functional food products // Prospects for Science. - 2015. - No. 1 (64). - S. 83-88 .; Donchenko L.V., Limareva N.S. Innovative drinks based on functional vegetable juices // Polythematic network electronic scientific journal of the Kuban State Agrarian University. 2014. No. 95. S. 1.].

Prebiotics are plant-derived compounds that selectively stimulate growth or enhance the metabolic activity of normal intestinal microflora. The prebiotics in this symbiotic oat product are represented by soluble and semi-soluble oat dietary fiber (PS), capable of being rapidly hydrated by water molecules and highly digestible; The water-soluble polysaccharide complex (VRSA) of wheat germ contained in the functional oat product (options) has an immunomodulatory effect (Table 1) [Bannikova A.V. New technological solutions for the creation of yoghurts with dietary fiber // Technics and technology of food production. - 2014. - No. 3. - S. 5-10.].

Probiotics - cultures of microorganisms supplied with functional food, affecting the physiological, biochemical and immune responses of the human body through the stabilization and optimization of the function of its normal microflora [Functional food. Current state and prospects. / Ed. V.A. Apeshkina. Collection of materials of the international conference. - M., June 2-4, 2004, p. 111-112 .; A.V. Bannikova New technological solutions for the creation of yoghurts with dietary fiber // Technics and technology of food production. - 2014. - No. 3. - S. 5-10.].

The probiotics in this product are administered as a lyophilized DVS culture FD DVS ABY-series-Probio-Tes (with a specific combination of strains include Lactobacillus acidophilus LA-5,

Bifidobacterium BB-12, Streptocooccus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus), this culture is introduced in a certain ratio (Table 2).

The basis of this product is oats and its derivatives, fermented using a lyophilized DVS culture FD DVS ABY-series-Probio-Tes, with a certain combination of strains, include Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, Streptocooccus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus), the concentration of which in a live state at the end of the shelf life of the product is not less than 10 ⁸ CFU in 1 ml of the product, this composition, in addition to prebiotics in the form of PV and VRPSA, additionally contains phytohormones of wheat seedlings (Table 3).

All components of the oat symbiotic product synergistically enhance the immunomodulatory properties of Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, Streptocooccus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus.

GSh bind and remove from the body bile acids, neutral steroids, including cholesterol, and reduce the resorption of cholesterol and high density lipoproteins (HDL) in the small intestine, helping to prevent a number of diseases by normalizing metabolism and immune reactions of the body [Bannikova A.V. New technological solutions for the creation of yoghurts with dietary fiber // Technics and technology of food production. - 2014. - No. 3. - S. 5-10 .; Orobinskaya V.N., Pisarenko O.N. Development of the science of functional food products in the countries of the European community. A new ingredient for the production of functional food products // Prospects for Science. - 2015. - No. 1 (64). - S. 83-88 .; Donchenko L.V., Limareva N.S. Innovative drinks based on functional vegetable juices // Polythematic network electronic scientific journal of the Kuban State Agrarian University. 2014. No. 95. S. 1 .; Barashkina E.V., Barashkin D.A., Limareva N.S., Zayko G.M. The use of liquid pectin-containing products in the production of cereals for therapeutic and prophylactic purposes // deposited manuscript No. 1179 - B 2001 07.05.2001].

Phytoharmones (gibberilin and auxin) of wheat seedlings are non-protein bioregulators; under the influence of exogenous oxygen, enzymes and other factors, they are capable of converting in fat cells into antioxidants. These compounds (gibberilin and auxin) were determined using the method of thin layer chromatography (TLC) using witnesses (Table 3.).

An analogue of the proposed product is a biologically active food product (RF patent for invention 2189153), in the technological process of the production of this product, dietary fibers of cereal bran or crushed cereal grains are used, with their subsequent fermentation (fermentation) using strains of lactobacilli microorganisms.

The disadvantage of this method of obtaining a biologically active food product is the complexity of the reproduction of this product in industry and in ensuring the stable quality of the resulting product [Shchinov A.I. The method of preparation of a biologically active food product RF patent 2189153. Published on September 20, 2002 Bull. No. 26].

Known food product (international application WO 9117672, published November 28, 1991), obtained by fermentation of oat bran with microorganisms. This food product consists mainly of cereal bran (barley, wheat, rice and millet), or partly cereal bran, which is fermented as an aqueous mixture using live microorganisms such as lactobacilli, in particular species such as Lactobacillus or other lactic acid bacteria, propionic acid bacteria, or a mixture of such bacteria, or other similar bacteria: Lactobacillus GG, Lactobacillus acidophilus, Lactobacillus is burglarious, Lactobacillus sp. (or another species of Lactobacillus), Streptococcus sp., or a mixture of microorganisms having two or more of the following microorganisms used for fermentation: Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus thermophlus, and Lactobacillus casei. The food product described in WO 9117672 has a pH of 3.5-5-5 and is characterized by a base composition containing 5-5-25% dry matter; lactic acid 0.3-I.0%; energy value 50-I 50 kJ / 100 g; dietary fiber 10-5-30 g / 100 g (in terms of dry matter); Lactobacilli 10E5 CFU / g. In a food product based on oat bran and prepared according to the method described in WO 9117672, it is possible to extract 1.3-1.4 pD-glucan from the bran and transfer them into the product only from the extreme damaged cells of the bran particles and from their surface. In this connection, the mass fraction of 1.3-1.4 pD-glucan, its colloidal properties and bioavailability will not be stable both in quality and quantity. In the production of the product according to the method described in WO 9117672, the raw material is heated in the usual way to 100 ° C, as a result, dextrinization of starch molecules occurs, which blocks the release of 1.3-1.4 pD-glucan from the cellular structures and prevents its maximum hydration and colloidization. molecules that contribute to the achievement of the normalized viscosity of the finished product, enhancing the symbiotic effect of the target product. The food product described in WO 9117672 may delaminate during storage, which indicates an imperfect colloidal system of the product, and an ambiguous level of its nutritional and biological value [WO 9117672].

A known method of preparation of oat concentrate, from which jelly is obtained, including grinding oatmeal, pouring cold boiled water and kefir in a ratio of water and kefir 20: 1 to obtain a suspension, its lactic acid fermentation at 28-32 ° C for 12:16 hours, filtration, washing the suspension with water, settling the filtrate for 16-18 hours, draining the top layer, using the resulting concentrate to obtain jelly.

The disadvantages of this method are the complexity and duration of manufacture associated with the long-term operation of fermentation and subsequent long-term processing to obtain a concentrate [Izotov V.K., Izotov S.V. The method of preparation of oat concentrate RF patent №2007092. Published: 15.02.1994.].

The closest technical solution to the proposed method is a method for producing oat jelly, including grinding oat grains with shells, filling with water until suspension is formed, adding acidophilic bacteria (lactobacillus acidophilus) to the suspension in a ratio of at least 1 dose of bacteria per 3 liters of water at 30- 37 ° C. The resulting suspension is divided into two fractions, from one containing the shells, prepare a decoction, and the other with crushed grain is heated to thickening and mixed with the decoction of the shells at 90-100 ° C to obtain jelly. The disadvantage of this method is the complexity and duration of the manufacture of the product associated with a prolonged operation of fermentation with subsequent separation into fractions from the shells of grain and the remaining suspension for the preparation of jelly [Yakin AN, Molokhova EI. A method for producing oat jelly RF patent 2204265. Published: 20.05.2003 Byull. No. 14.].

The objective of the invention is to simplify the technology, reduce the production time of a functional oat product (options) based on natural raw materials without the use of preservatives.

The task is achieved by the fact that a lyophilized DVS culture of probiotic strains, biologically active compounds of germinated cereals, stevia, fruit and berry composites is introduced into the oat product for functional purposes (variants).

Thus, the technological scheme consists of several stages (Fig. 2).

To solve the problem and achieve the specified technical result, a functional oat product (variants), obtained by processing oats and its derivatives, having a pH from 3.0 to 4.4, a viscosity in the range from 20,000 to 70,000 cP and characterized by the content of the following components :

1,3-1,4-pD-glucan 0.5-0.7 wt. % Streptococcus thermophilus 10E7KOE / G Lactobacillus delbrueckii 10E7KOE / G subspecies bulgaricus1 Lactobacillus acidophilus LA-5 10E7KOE / G Bifidobacterium BB-12 10E7KOE / G Powder composite made of 0.7-1 wt. % wheat germ Water rest

The ripening temperature ranges from 36-43 ° С. depending on the probiotic culture used ((ABY-series of the culture (Table 4., Figs. 3, 4, 5, 6)), and the dosage of the introduced lyophized culture in the production of yoghurt is regulated based on the units of culture activity in relation to liters of milk (Table 2.).

The invention is illustrated by examples of obtaining a product of oat functional purpose (options), as well as examples of a product with food filler.

Example 1. Obtaining a functional oat product (options) (with sugar-free yogurt) - an antidiabetic product.

In the manufacture of the product, oats and their derivatives are used as raw materials: raw oats, coarse oat flour, characterized by a content of 1.3-1.4 pD-glucan of at least 10%.

On the basis of coarse oat flour (OM) prepared (fermented) with the help of lyophilized DVS culture (the fermentation process includes the following stages: OM is subjected to heat treatment at t = 190-195 ° С, sieved, cooled, combined with water at t = 40-44 ° C in a ratio of 1: 3, t = 37 C °, prepare a DVS culture starter, combine with OM and inaculate under the following technological processing modes: t = 33-38 ° C, the fermentation process is carried out within 24 hours, then the resulting mixture is dried to humidity 5-6.9% (t = 95 ° C), cooled, crushed to a homogeneous mass, prepare oatmeal jelly.

Each of the listed components of raw materials, before entering the main technological process, is tested for the content of raw materials:

- mass fraction of dry matter / moisture in accordance with GOST 36161 GOST 26312.7-88 “Groats. Method for determining moisture content "The method is based on drying oats in an oven at 140 ° C for 40 minutes;

- the normalized amount of soluble dietary fiber in oats 1.3-1.4 pD-glucan according to the American Association of Cereal Chemists (AACC) Method 32-23 [Approved Methods of the American Association of Cereal Chemists (AACC) - 10th Edition - Including 2001 , 2002 and 2003 Supplements]. The method (AACC) is based on the enzymatic cleavage of beta-glucan molecules by the enzyme beta-glucosidase, followed by photometric measurement of the color intensity of the solution;

- acidity - in accordance with GOST 26971-86. The method is based on titration of acidic substances in an aqueous suspension of oats.

In the manufacture of the product use:

- water according to San PiN 2.1.4.559-96 “DRINKING WATER. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control"; to check the quality of process water, the following standards are used: GOST 8.563-96 and GOST 8.556-91, the established values of the error indicators, which do not exceed the error standards according to GOST 27384-87; at the same time, the water is purified in the filtration unit from excess content of calcium, iron, aluminum ions, since it has been experimentally proven that a decrease in the content of these ions contributes to the formation of a more plastic and stable colloidal system, and the absence of coliform bacteria in 100 ml guarantees the hygienic parameters of the process.

- lyophilized DVS culture FD DVS ABY-series-Probio-Tes and introduced in doses of Table 2.

- a powdery composite based on wheat germ, containing antioxidants (gibberilins and auxins), introduced during the preparation of the oat base.

The recipe does not include sugar. Ratio of ingredients (recipe for a functional oat product (options) in kg / 1000 kg, excluding losses):

Functional oat product (options) with sugar-free yogurt

Raw materials, quantity, kg

Oat groats 25.9 Oat flour 12.6 Milk 3.6% 400 Wheat sprouts (composite) ten Drinking water 551.5

Oatmeal jelly and yoghurt culture are combined, homogenized to a homogeneous mass, packed in an environmentally friendly container, in accordance with the requirements for packaging within the European Community. The production flow chart of FIG. 7.

Example 2. Obtaining a functional oat product (options) (with yoghurt and natural sweetener based on stevia (stevioside).

The product is prepared similarly to Example 1, using the starter D DVS YF-L811 - Yo-Flex from cultures: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus for the preparation of yoghurt. Oatmeal jelly is prepared, during the preparation of which crushed sprouted wheat and stevioside are introduced (technological scheme of production (Fig. 8.).

The ratio of ingredients (recipe for a functional oat product (options)) in kg / 1000 kg excluding losses):

Functional oat product (options) with yogurt and stevia

Raw materials, quantity, kg

Oat groats 25.9 Oat flour 12.6 Milk 3.6% 400 Stevioside 0.8 Wheat sprouts (composite) ten Drinking water 550.7

Oatmeal jelly and yoghurt culture are combined, homogenized to a homogeneous mass, packed in environmentally friendly containers, in accordance with the requirements for packaging within the European Community.

As a result, a functional oat product (options) is obtained, the nutritional value and parameters of which are given in table. five.

Example 3. Obtaining oat food product (options) (with yogurt and fruit and berry filler)

The product is prepared analogously to Example 1, in the process of preparing oatmeal jelly, crushed sprouted wheat enriched with phytohormones and biologically active compounds of antioxidant action is introduced (production scheme (Fig. 9.)).

Oatmeal jelly is combined with wheat germs, a yoghurt culture and a fruit and berry filler (FYAN), the main component of which is blueberries containing the antioxidant dehydroquercetin, which normalizes the work of the cardiovascular system, sugar and modified pectin are added as a stabilizer), homogenized until smooth, packed in environmentally friendly containers, in accordance with the requirements for packaging within the European Community. The ratio of ingredients (recipe for a functional oat product (options)) in kg / 1000 kg excluding losses:

Functional oat product (options) with yogurt and blueberries

Raw materials, quantity, kg

Oat groats 21.0 Oat flour ten Milk 3.6% 400 FYAN blueberry 94 Sugar thirty Stabilizer 20 Wheat sprouts (composite) ten Drinking water 415

The nutritional value of oat products for functional purposes (options) is given in table. five.

In terms of physical and chemical indicators and safety indicators for functional products, oat products for functional purposes meet the requirements given in Table 6-7.

The content of toxic elements, mycotoxins, pesticides, radionuclides does not exceed the permissible levels in Table 8.

Claims (4)

1. A functional oat product, characterized by the fact that it is obtained by processing oat groats and coarse oat flour with a 1,3-1,4-βD-glucan content of at least 10% by a lyophilized DVS culture FD DVS ABY-series-Probio- Tec with a specific combination of microorganism strains: Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, Streptocooccus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus, while the finished product contains 0.5-0.7 wt.% 1.3-1.4-βD-glucan, has a pH of 3.0 to 4.4, a viscosity in the range from 20,000 to 70,000 cP and contains the following recipe components, kg per 1000 kg excluding losses: oat groats 25.9 coarse oat flour 12.6 milk 3.6% 400 wheat germ composite ten drinking water 551.5 2. Oat product for functional purposes, characterized in that it contains 0.5-0.7 wt.% Of 1,3-1,4-βD-glucan extracted during the processing of oat groats and coarse oat flour with lyophilized DVS culture FD DVS ABY-series-Probio-Tec with a specific combination of microorganism strains: Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, Streptocooccus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus, as well as a composite based on wheat seedlings, stevioside, yoghurt based on FD DVS YF-L811 - Yo-Flex from cultures: Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulg, while the product has a pH from 3.0 to 4.3, viscosity in the range from 20,000 to 70,000 cP. 3. A functional oat product, characterized by the fact that it is obtained by processing oat groats and coarse oat flour with a 1,3-1,4-βD-glucan content of at least 10% by a lyophilized DVS culture FD DVS ABY-series-Probio- Tec with a specific combination of microorganism strains: Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, Streptocooccus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus, and also includes a composite based on wheat seedlings containing phytohormones, yogurt based on FD DVS YF-L811 - Yo-Flex from probiotic cultures: Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulg, fruit and berry filler blueberries and modified pectin to stabilize the structure, the product has a pH of 3.0 to 4.4, a viscosity in the range of 20,000 to 70,000 cps.

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