Öste Triantafyllou, Angeliki,Tollmar, Carina Jeanette,Böök, Carl Olof
申请号：
ES09173476
公开号：
ES2617428T3
申请日:
2001.11.09
申请国别(地区):
ES
年份:
2017
代理人:
摘要：
Procedure for preparing a product fermented with lactic acid bacteria based on a suspension of oats substantially free of soy and cow's milk, the fermented product being selected from yogurt product, drinkable yogurt product, smoothie, cold cream, cream acid and paste, the process comprising the following steps: (a) providing an oat base in the form of an aqueous suspension of oats having a dry matter content of approximately 10%, comprising the dry matter of oat base 5 at 15% by weight protein； (b) if necessary, stir the oatmeal suspension in one or more of the following steps to prevent it from settling； (c) heating the suspension at a first temperature above 80 ° C； (d) maintain the suspension at this first temperature for a period of time sufficient to pasteurize the product； (e) cooling the suspension to a second temperature of the order of 30 to 50 ° C； (f) inoculate the suspension with a starter culture at the second temperature； (g) incubating the suspension at the second temperature for a period of time sufficient for the suspension to ferment to the desired fermented product； (h) cooling the fermented product thus obtained at a temperature below 8 ° C for storage. wherein the product comprises more than 0.3% by weight of soluble β-glucan, with the proviso that (i) the oatmeal suspension used for a yogurt-like product contains approximately 20% dry weight of maltose, the rest of carbohydrates substantially constituted by maltodextrin of variable molecular weight； (ii) the oatmeal suspension used for cold cream or sour cream contains approximately 20% dry weight of maltose, the rest of carbohydrates substantially consisting of maltodextrin capable of forming a gel； (iii) the suspension of oats used for a product or smoothie similar to a yogurt beverage contains approximately 40% dry weight of maltose, the rest of carbohydrates being substantially constituted by maltodextrin of variable molecular weight； (iv) the suspension of oatmeal used for pasta contains
