OAT GEL PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves grinding coated oat grains; pouring water until suspension state is provided; adding into suspension of fermenter, such as dry bifidumbacterin or mixture of bifidumbacterin and lactobacterin used in equal amounts, said fermenter being used in the ratio of 0.2-0.4 of bacteria dose per 1 l of water at temperature of 30-37 C; separating coats from suspension and pouring thereon solution comprising mixture of lactoserum and water used in the ratio of 1:3 or 1:2 and preparing concoction; cooking remaining part until obtaining of pasty mass and mixing with concoction at temperature of 90-100 C until obtaining of oat gel product. EFFECT: increased biological value and prolonged shelf life of oat gel product, and provision for series production of oat gel.