Industrial production of oat bran based food preparation, comprises subjecting the food preparation to grain milling at a time of solubilization equal to the half the time of aqueous saturation of oat bran before cooking
The process comprises subjecting oat bran based food preparation to grain milling at a time of solubilization equal to the half the time of aqueous saturation of oat bran before cooking, where the cooking time is equal to half the time of vitrification of oat fibers and the surface temperature of cooking is required to seize and stiffen the surface of the preparation for cooking in low fat, in a dairy product and water content of which degree of hydration ensures half saturation of the fluid from oat bran fibers, and in a content of white egg sufficient to ensure drying of the preparation. The process comprises subjecting oat bran based food preparation to grain milling at a time of solubilization equal to the half the time of aqueous saturation of oat bran before cooking, where the cooking time is equal to half the time of vitrification of oat fibers and the surface temperature of cooking is required to seize and stiffen the surface of the preparation for cooking in low fat, in a dairy product and water content of which degree of hydration ensures half saturation of the fluid from oat bran fibers, and in a content of white egg sufficient to ensure drying of the preparation. The preparation is sweetened with a sweetener of which the sweetness is resistant to cooking. The oat bran of the preparation is associated with agar agar of which the content is 1-1.25% of the oat bran. The food preparation is flavored with defatted cocoa or herbs/spices.
