METHOD OF PREPARING OAT GEL Russian patent published in 2003 - IPC

FIELD: food industry. SUBSTANCE: oat grain with hulls is ground, and poured with water to formation of suspension. Acidophilic bacteria (Lactobacillus acidophilus) are additionally introduced in suspension in ratio of no less 1 dose of bacteria per 3 l of water at temperature 30-37 C. Prepared suspension is divided into two fractions, from one of which containing hulls, decoction is prepared, while the other with crushed grain is heated to thickening and mixed with hulls decoction at temperature 90-100 C for preparation of gel. Due to natural composition of components, gel produces comprehensive effect on man's organism. Regular using of oat gel increases immunity and stability of organism to harmful factors of environment, improves metabolism, and normalizes gastroenteric tract. EFFECT: higher biological value and prolonged storage life of product in ready-to use form. 1 ex