FIELD: food-processing industry.
SUBSTANCE: method involves producing composition containing water-soluble β-glucan and having high weight ratio of β-glucan'/glucase, preferably 15:1 or higher, from fraction of oat flour by using β-amilase in an amount sufficient for converting more than 50 wt%, preferably more than 65 wt%, of starch contained in fraction of oat flour into maltose. Pullulanase and/or protease ferments may be used in combination with β-amilase. Also described are respective compositions, which may be additionally processed, as well as food products containing the same. According to other version, method involves selecting one example from group consisting of oat sort rich in β-glucan and, possibly, with low fat content, oat flour containing said oat sort subjected to dry grinding, and fractions of said oat flour rich in β-glucan; inactivating hydrocarbon-splitting ferments in selected example; providing dry grinding and fermentative processing of resultant aqueous suspension with β-amilase and pullulanase; heating to temperature of from 520C to 650C, preferably 550C, for time sufficient to split starch into oligosaccharides and maltose as dominant disaccharide; inactivating said ferments and separating water-insoluble material with resultant formation of composition containing water-soluble β-glucan.
EFFECT: increased content of water-soluble β-glucan and water-soluble oligosaccharides in base product.
19 cl, 1 dwg
