METHOD OF PRODUCING FERMENTED PRODUCT FROM CEREAL CROP CONTAINING DIETARY FIBRES Russian patent published in 2017 - IPC A23L33/00 A23L7/10 A23L7/104 

FIELD: chemistry.

SUBSTANCE: whole grain of oat, wheat or barley is grinded to a particle size of 30-200 microns, its enzymatic hydrolysis is carried out in an aqueous medium by thermostable alpha-amylase and glucoamylase and then it is cooled. Daily Saccharomyces cerevisiae yeast culture is put into the fermentative and grown under conditions of aeration and stirring until exhaustion of the sugars in the medium. Yeast suspension is separated into a light fraction - culture fluid, an average fraction - yeast biomass, a heavy fraction - remainders of the grinded grain. Autolysis of the yeast biomass is carried out for 4-24 hours. Autolysate is mixed with the remainders of grinded grain and dried at a temperature of 100-105°C to a residual moisture of 8-9 wt % or autolysate is separated into water-soluble and water-insoluble fraction, which is removed, and the water-soluble fraction is mixed with the remainders of the grinded grain and dried at a temperature of 100-105°C to a residual moisture of 8-9 wt %. Autolysis is carried out in the presence of oleic acid and sodium hypochlorite.

EFFECT: improved nutritive properties of a fermented cereal product containing dietary fibres due to the yeast autolysate or water-soluble fraction of the yeast autolysate consisting mainly of digestible amino acids and peptides.

2 cl, 1 tbl, 2 ex