UNGROUND WHOLE OAT GRAIN PRODUCT READY FOR CONSUMPTION AND SUCH PRODUCT MANUFACTURE METHOD Russian patent published in 2015 - IPC A23L1/10 A23L1/105 

FIELD: food industry.

SUBSTANCE: grains are washed with cold water. One performs staged soaking in 20°C - 62°C water under atmospheric pressure with preliminary circulation of oat grains and water mixture till generation of microfissures on the outer shell of whole grains and till oat grains moisture content is equal to 33 - 38%. Whole oat grains are tempered in 80°C water under atmospheric pressure. One performs mixing with preliminarily prepared food taste and/or nutritional suspension. Whole oat grains are cooked in the suspension till the starches gelation level is equal to 100%. Grains are pasteurised in the suspension till complete elimination of vegetative microflora. The pasteurised suspension is cooled to the fermentation temperature. The cooled suspension is inoculated with a starter containing live bacteria. One performs fermentation with lacto- and bifidobacteria till pH value is equal to 3.8 - 4.4 and cooling. The unground whole oat grain product ready for consumption has the following physical-and-chemical and microbiological characteristics: dry substances weight fraction - 18-25%; unground whole oat grains weight fraction - 35-45%; Bostvik viscosity at 20°C - 4-11 cm; acidity - 15-45 °T; lactic acid microorganisms content - no less than 10×10⁶ CFU/in 1 g.

EFFECT: method allows to obtain, in a continuous process, a product ready for consumption where fermented lacto- and bifidobacteria and oats grains uniformly distributed in the food suspension are preserved intact.

13 cl, 4 tbl, 2 ex