US20170318841A1 - Liquid oat base - Google Patents

Liquid oat base Download PDF

Info

Publication number
US20170318841A1
US20170318841A1 US15/656,259 US201715656259A US2017318841A1 US 20170318841 A1 US20170318841 A1 US 20170318841A1 US 201715656259 A US201715656259 A US 201715656259A US 2017318841 A1 US2017318841 A1 US 2017318841A1
Authority
US
United States
Prior art keywords
protein
oat
oats
amylase
steamed
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US15/656,259
Inventor
Angeliki Triantafyllou
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Oatly AB
Original Assignee
Oatly AB
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Oatly AB filed Critical Oatly AB
Priority to US15/656,259 priority Critical patent/US20170318841A1/en
Publication of US20170318841A1 publication Critical patent/US20170318841A1/en
Priority to US17/386,167 priority patent/US20220015399A1/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/548—Vegetable protein
    • A23V2250/5484—Oat protein

Definitions

  • the present invention relates to a liquid oat base, in particular a liquid oat base for use as a milk substitute or a food additive, and to a method for its manufacture.
  • Oat drinks (“oat milk”) for use as cow milk substitutes (EP 731646 B1; EP 1124441 B1; U.S. Pat. No. 6,451,369 B1) and as a raw material for other non-dairy milk products (U.S. Pat. No. 7,160,564 B2) are known in the art. They are preferred by many customers for various reasons, such as for their content of soluble ⁇ -glucan fiber beneficial to health, their lack of potentially allergenic proteins and of lactose, which cannot be digested by the majority of the global population.
  • the soluble protein content of oat milk is about 0.5 to about 1.0% by weight.
  • the starting material such as oat flour or oat bran or the whole oats from which it is made or an aqueous suspending or mixture of it is heated to a temperature and for a time sufficient to substantially prevent the development of endogenous enzymatic activity, in particular lipase/lipoxygenase activity, but also ⁇ -glucanase activity, during the respective process.
  • Known oat drinks may be termed “oat bases” since, in addition to be used as drinks, in particular milk drinks, they can be used as a base for food other products, such as oat yogurt or oat batter, or be used as a food additive.
  • oat milk typically 0.5% by weight
  • fat in form of vegetable oil such as rapeseed oil
  • EP 976 829 A1 discloses a protein deamidating enzyme and a process for its production.
  • EP 1 371 734 A1 discloses a method of denaturating milk protein by a deamidating enzyme to improve its sensitivity to protease and its emulsifying, foaming and gelling characteristics.
  • EP 1 839 491 discloses a dairy product and a method of its production by contacting milk with a deamidating enzyme to suppress acidic and bitter taste.
  • WO 2008/138900 A2 discloses a method for producing an acidified milk drink by contacting raw or processed milk with a deamidating enzyme.
  • Another object of the invention is to provide said improvements while maintaining or even improving the organoleptic properties of the drink.
  • a further object of the invention is to provide a process for producing the improved oat drink or base.
  • an oat base of the aforementioned kind having an improved content of soluble oat protein.
  • “Improved protein content” is a higher protein content than obtainable by methods known in the art from a given oat raw material with the proviso that the improved content is not due to the use of protease (peptidase/proteinase).
  • the oat base of the invention is provided by degrading an oats material with one or more amylases and protein-deamidase.
  • the protein-deamidase is one capable of deamidating high-molecular oat protein, such as oat globulin.
  • the protein-deamidase does not comprise substantial protease (peptidase) activity.
  • the protein-deamidase of the invention is preferably free from protease activity. Examples for protein-deamidases useful in the invention are disclosed in EP 976829 B1. A preferred amount of protein-deamidase is from 0.5-20 U/g oat protein.
  • deamidation is carried out in parallel amidolysis, that is, with starch degradation by amylase(s). “In parallel with amidolysis” is understood as simultaneous with the enzymatic degradation of starch by amylase(s). In the process of the invention deamidation of oat protein may however be continued even after amidolysis has ceased or substantially ceased.
  • the process of the invention can be stopped at a desired viscosity, such as at a viscosity of from 100 cP to 200 cP or from 50 cP to 100 cP or from 25 cP to 50 cP or from 10 cP to 25 cP (sp2/60 rpm/25 ⁇ 2° C.).
  • the process of the invention is preferably stopped by heating to a temperature at which any enzymatic activity is destroyed within a short time, such as within ten seconds or one minute or five minutes, said temperature being >80° C., preferably greater than 90° C., in particular greater than 100° C., such as about 105° C., at which temperature heating for about 10 seconds is sufficient to destroy any enzymatic activity.
  • the improved oat base of the invention differs from prior art oat bases (oat drinks) by its increased content of soluble oat protein.
  • soluble signifies “water soluble”.
  • the improvement in soluble protein content obtainable by the method of the invention is 10 percent by weight and up to 20 percent by weight or more.
  • the content of soluble protein in the oat base is not one increased by addition of soluble protein to the base or to the raw material from which it is made or during the process by which it is manufactured but by use of an appropriate oat raw material and an appropriate protein solubilization process. It is preferable to use a raw material with a high content of protein preserved in its natural state. “Preserved in its (a) natural state” signifies that the protein in the raw material has not been denaturated or has only been denaturated to a minor extent, such as by 10% by weight or 20% by weight.
  • Oats used for producing oat drinks is dry- or wet-heated prior to use as starting material for producing oat bases or drinks.
  • the purpose with the heat treatment is twofold. On the one hand, the purpose is to destroy beta-glucanase present and/or to prevent it from being formed during starch hydrolysis so as to preserve water-soluble beta-glucans in their native state.
  • Beta-glucans in their native state are high-molecular beta-glucans, such as of a molecular weight of 50,000 D or more. High molecular beta-glucans are considered to constitute a valuable health-promoting component of oat drinks. Inactivation of beta-glucanase by heat treatment is however only indicated if the oat drink to be manufactures is desired to contain substantial amounts of beta-glucans.
  • the purpose with the traditional heat treatment is to inactivate lipase and lipoxygenase.
  • Inactivation of lipase and lipoxygenase is indicated to prevent the product from turning rancid.
  • the need of inactivating lipase and lipoxigenase can be avoided by removing the lipids of the raw material, such as by extraction with ethanol or supercritical carbon dioxide. Preferably at least 90% and even at least 95% of the lipids are removed.
  • water-soluble protein in untreated oats is about 60% to about 70% weight of total protein, it is only about 30% weight in microwave-treated oats (Sk ⁇ nemöllan, Sweden) and in steam-treated (102° C. for 50 min, then air-dried (110° C.-120° C. min for 50 min) oats.
  • this kind of heat treatment in particular steaming, should be avoided or at least be kept as short as possible and/or carried out at a temperature as low as possible to keep oat protein denaturation low. If avoided, the lipids should be removed from the oats. If heating is the preferred method of preventing the product from turning rancid and from preventing substantial degradation of ⁇ -glucan, a compromise between heating temperature and/or length of heating, at the one hand, and completeness of inactivation of ⁇ -glucanase and lipase/lipoxygenase, at the other hand is attempted.
  • a preferred raw material for use in the invention is dehulled or hulless/naked, dry milled oat flour that has not been heat treated, in particular steamed.
  • dry milled oat flour that has not been heat treated or dry milled flour of any oats fraction can also be used.
  • Particularly preferred is the use of dry milled non-heat treated oats, non-heat treated oat bran, and non-steamed oats.
  • heating of oats in any form at a temperature of up to about 50° C. or even up to about 65° C. for a few hours, such as for one or two or even five hours, does not result in substantial denaturation.
  • heating such oats material for a corresponding time period at a temperature of 80° C. or more does result in a substantial reduction of soluble protein, in particular if the material is in a humid state.
  • Steaming of oats in any form results in substantial denaturation, such as denaturation of 30% or more and even of 50% of more. Consequently, steamed oats materials, such as, for instance, those disclosed in U.S. Pat. No. 6,165,365 A and U.S. Pat. No. 7,494,683 B2, are not preferred for use in the present invention.
  • the oat base of the invention is prepared by milling groats (dehulled oats) with water to obtain a mash containing from 8% by weight to 13% by weight dry substance, then adding amylase(s) and degrading the oat starch at a temperature of from 50° C. to 75° C.
  • the amylase may be beta- and alpha amylase or a mixture thereof, the amylases being added as a mixture or their mixture in the mash being formed by their simultaneous or sequential addition.
  • amylases are added in amount(s) sufficient for significant hydrolysis of starch over a time period of from 0.5 h to 4 hrs, in particular from about 1 h to about 2 hrs, hydrolysis of more than 50% by weight of the starch, in particular of more than 80% by weight or even more than 90% weight being considered significant.
  • amylase(s) are added in an amount to provide amylase activity of from 140 to 250 Betamyl-3 units and from 0.5 to 4 Ceralpha units per g of starch, in particular of about 180 Betamyl-3 units and about 1 Ceralpha unit per g of starch.
  • liquid oat base prepared by the process of the invention and a liquid oat base comprising oat protein deamidated by protein deamidase. It is preferred for the oat base protein to comprise 10% by weight or 20% by weight or more of protein deamidated by protein deamidase.
  • liquid oat base of the invention as a food, a food additive or a starting material for production of a food, all intended for human consumption.
  • composition Prepared from steam treated Swedish oat grain by grinding in a rolling mill.
  • Composition (% by weight): Protein 18, fat 7, carbohydrate 45, fiber 16%, water 9.5.
  • Protein-glutaminase “Amano 50”, 50 U/g (Amano Inc., Japan). Commercial alpha-amylase and beta-amylase are available from various commercial sources.
  • One Ceralpha unit is defined as the amount of enzyme required to release one micromole of p-nitrophenol from BPNPG7 (non-reducing end blocked p-nitrophenyl maltoheptaoside) in one minute under defined assay conditions: https://secure.megazyme.com/files/BOOKLET/K-BETA3_1010_DATA.pdf
  • BNP ⁇ -G3 p-nitrophenyl- ⁇ -D-maltotrioside unit is defined as the amount of enzyme required to release one micromole of p-nitrophenol from PNP ⁇ -G3 in one minute under defined assay conditions: https://secure.megazyme.com/files/BOOKLET/K-BETA3_1010_DATA.pdf
  • One activity unit (U) is defined as the quantity of enzyme producing one ⁇ mol of ammonia per min in the reaction with 10 mM aqueous benzylocarbonyl-L-glutaminylglycine (Cbz-Gln-Gly).
  • Dehulled, steam treated oat kernels (675 kg) were wet ground in a colloidal mill at a temperature of 54° C. and directly fed into a stainless steel enzyme treatment tank over a period of about 20 min. Stirring was started at a mash volume of about 100 L. About 7.5 L of an aqueous solution of alpha- and beta-amylase (1 Ceralpha unit per 180 Betamyl-3 units per g of starch) was used. Enzyme activity may vary depending on the commercial source of the enzymes; in this experiment the total weight of amylases was 432 g. The enzyme solution was fed into the tank in parallel with the mash over a period of about 12 min at the end of which about 3000 L of the mash had been fed into the tank. The rest of the mash was fed into the tank over a period of about 8 min to bring the total contents of the tank to about 5600 L. The temperature of the mash was kept constant at 56° C.
  • PG (687.5 g) was dissolved in 1.5 L water at room temperature.
  • the PG solution was added to the mash at a viscosity of 160.5 (sp2/60 rpm/25 ⁇ 2° C.).
  • Stirring was continued for about 120 min at a temperature of about 56° C. to reach a mash viscosity of 35 (sp2/60 rpm/25 ⁇ 2° C.) and a pH of 6.6. Any enzyme activity was then destroyed by heating the product to 95° C.
  • the mash was cooled to room temperature and decanted. Decantation can be omitted if a whole grain product is to be produced.
  • the thus produced oat base of the invention can be transferred into a formulation tank in which rapeseed oil, vitamins, sodium chloride, di- and tricalcium phosphate, and calcium carbonate is added.
  • the thus obtained enriched oat drink has a viscosity (sp2/60 rpm/25 ⁇ 2° C.) of 17.5 cP and a pH of 6.8.
  • the formulated oat drink or oat milk is transferred to a storage tank from which it is dispensed for UHT treatment and packaging.
  • dehulled steam treated oat kernels instead of dehulled steam treated oat kernels also corresponding naked kernels may be used, for instance, as a starting material.
  • Example 2 Modified and Down-Scaled (1:10 5 ) Process of Example 1
  • Example 3 Modified and Down-Scaled Process of Example 1
  • Example 4 Modified and Down-Scaled Process of Example 1
  • the oat base or drink used in the example was prepared according to the method disclosed in European patent no. 731 646.
  • This oat drink is a commercial product manufactured by Oatly A B, Landskrona, Sweden.
  • Table 1 important features of a number of products according to the invention are shown. Also shown are corresponding features of deamidation products obtained from dry-milled heat-treated oats. The products were obtained in absence of deamidase (0 U) and in presence of deamidase at two deamidase addition regimes (1 U; 2 ⁇ 0.5 U/g oat protein). From Table 1 it is evident that the content of total protein is substantially increased in the presence of deamidase. It is also evident that, at otherwise identical conditions, a non-heat treated starting material yields a product with higher protein content than a corresponding heat-treated starting material.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Cereal-Derived Products (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Grain Derivatives (AREA)

Abstract

A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has not been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means of protein-deamidase. Also disclosed is a corresponding liquid oat base and uses thereof.

Description

    FIELD OF THE INVENTION
  • The present invention relates to a liquid oat base, in particular a liquid oat base for use as a milk substitute or a food additive, and to a method for its manufacture.
    • BACKGROUND OF THE INVENTION
  • Oat drinks (“oat milk”) for use as cow milk substitutes (EP 731646 B1; EP 1124441 B1; U.S. Pat. No. 6,451,369 B1) and as a raw material for other non-dairy milk products (U.S. Pat. No. 7,160,564 B2) are known in the art. They are preferred by many customers for various reasons, such as for their content of soluble β-glucan fiber beneficial to health, their lack of potentially allergenic proteins and of lactose, which cannot be digested by the majority of the global population. The soluble protein content of oat milk is about 0.5 to about 1.0% by weight. In the prior art processes for preparing oat milk the starting material, such as oat flour or oat bran or the whole oats from which it is made or an aqueous suspending or mixture of it is heated to a temperature and for a time sufficient to substantially prevent the development of endogenous enzymatic activity, in particular lipase/lipoxygenase activity, but also β-glucanase activity, during the respective process. Known oat drinks may be termed “oat bases” since, in addition to be used as drinks, in particular milk drinks, they can be used as a base for food other products, such as oat yogurt or oat batter, or be used as a food additive.
  • Due to the low fat content of oat milk (typically 0.5% by weight) fat in form of vegetable oil, such as rapeseed oil, is often added to the product.
  • In spite of the commercial success of oat drinks available on the market there is room for further improvement, in particular in respect of increasing the protein content of the drinks. Processes for producing oat drinks known in the art do not adequately access the protein in oat raw material.
  • It is known to increase the content of water soluble protein in oat drinks by the use of proteinase in addition to amylase(s) in the enzymatic degradation of oat raw material. The use of proteinase however results in the formation of low-molecular peptides, which may change the organoleptic properties of the drinks.
  • EP 976 829 A1 discloses a protein deamidating enzyme and a process for its production. EP 1 371 734 A1 discloses a method of denaturating milk protein by a deamidating enzyme to improve its sensitivity to protease and its emulsifying, foaming and gelling characteristics. EP 1 839 491 discloses a dairy product and a method of its production by contacting milk with a deamidating enzyme to suppress acidic and bitter taste. WO 2008/138900 A2 discloses a method for producing an acidified milk drink by contacting raw or processed milk with a deamidating enzyme.
  • In addition to/separate from deamidation by a deamidating enzyme glutamyl and asparagyl residues in peptides and proteins have been observed to undergo non-enzymatic deamidation in vitro and in vivo (Robinson N A, Protein Deamidation. Proc Nat Acad Sci, 99 (2002)5283-5288—https://www.pnas.org/content/99/8/5283.full and literature cited therein).
    • OBJECTS OF THE INVENTION
  • It is an object of the invention to provide an oat drink or base of the aforementioned kind, which has improved protein content.
  • Another object of the invention is to provide said improvements while maintaining or even improving the organoleptic properties of the drink.
  • A further object of the invention is to provide a process for producing the improved oat drink or base.
  • Additional objects of the invention will become evident from the following summary of the invention, a number of examples describing preferred embodiments thereof, and the appended claims.
    • SUMMARY OF THE INVENTION
  • According to the present invention is provided an oat base of the aforementioned kind having an improved content of soluble oat protein. “Improved protein content” is a higher protein content than obtainable by methods known in the art from a given oat raw material with the proviso that the improved content is not due to the use of protease (peptidase/proteinase).
  • The oat base of the invention is provided by degrading an oats material with one or more amylases and protein-deamidase.
  • According to one preferred aspect of the invention the protein-deamidase is one capable of deamidating high-molecular oat protein, such as oat globulin.
  • According to a preferred aspect of the invention the protein-deamidase does not comprise substantial protease (peptidase) activity. The protein-deamidase of the invention is preferably free from protease activity. Examples for protein-deamidases useful in the invention are disclosed in EP 976829 B1. A preferred amount of protein-deamidase is from 0.5-20 U/g oat protein.
  • According to another preferred aspect of the invention, deamidation is carried out in parallel amidolysis, that is, with starch degradation by amylase(s). “In parallel with amidolysis” is understood as simultaneous with the enzymatic degradation of starch by amylase(s). In the process of the invention deamidation of oat protein may however be continued even after amidolysis has ceased or substantially ceased.
  • The process of the invention can be stopped at a desired viscosity, such as at a viscosity of from 100 cP to 200 cP or from 50 cP to 100 cP or from 25 cP to 50 cP or from 10 cP to 25 cP (sp2/60 rpm/25±2° C.). The process of the invention is preferably stopped by heating to a temperature at which any enzymatic activity is destroyed within a short time, such as within ten seconds or one minute or five minutes, said temperature being >80° C., preferably greater than 90° C., in particular greater than 100° C., such as about 105° C., at which temperature heating for about 10 seconds is sufficient to destroy any enzymatic activity.
  • The improved oat base of the invention differs from prior art oat bases (oat drinks) by its increased content of soluble oat protein. In this application “soluble” signifies “water soluble”. The improvement in soluble protein content obtainable by the method of the invention is 10 percent by weight and up to 20 percent by weight or more.
  • Thus, according to the present invention, the content of soluble protein in the oat base is not one increased by addition of soluble protein to the base or to the raw material from which it is made or during the process by which it is manufactured but by use of an appropriate oat raw material and an appropriate protein solubilization process. It is preferable to use a raw material with a high content of protein preserved in its natural state. “Preserved in its (a) natural state” signifies that the protein in the raw material has not been denaturated or has only been denaturated to a minor extent, such as by 10% by weight or 20% by weight.
  • Oats used for producing oat drinks is dry- or wet-heated prior to use as starting material for producing oat bases or drinks. The purpose with the heat treatment is twofold. On the one hand, the purpose is to destroy beta-glucanase present and/or to prevent it from being formed during starch hydrolysis so as to preserve water-soluble beta-glucans in their native state. Beta-glucans in their native state are high-molecular beta-glucans, such as of a molecular weight of 50,000 D or more. High molecular beta-glucans are considered to constitute a valuable health-promoting component of oat drinks. Inactivation of beta-glucanase by heat treatment is however only indicated if the oat drink to be manufactures is desired to contain substantial amounts of beta-glucans.
  • On the other hand and, in a more general manner, the purpose with the traditional heat treatment is to inactivate lipase and lipoxygenase. Inactivation of lipase and lipoxygenase is indicated to prevent the product from turning rancid. According to a preferred aspect of the invention the need of inactivating lipase and lipoxigenase can be avoided by removing the lipids of the raw material, such as by extraction with ethanol or supercritical carbon dioxide. Preferably at least 90% and even at least 95% of the lipids are removed.
  • While the content of water-soluble protein in untreated oats is about 60% to about 70% weight of total protein, it is only about 30% weight in microwave-treated oats (Skånemöllan, Sweden) and in steam-treated (102° C. for 50 min, then air-dried (110° C.-120° C. min for 50 min) oats.
  • In the method of the invention this kind of heat treatment, in particular steaming, should be avoided or at least be kept as short as possible and/or carried out at a temperature as low as possible to keep oat protein denaturation low. If avoided, the lipids should be removed from the oats. If heating is the preferred method of preventing the product from turning rancid and from preventing substantial degradation of β-glucan, a compromise between heating temperature and/or length of heating, at the one hand, and completeness of inactivation of β-glucanase and lipase/lipoxygenase, at the other hand is attempted.
  • A preferred raw material for use in the invention is dehulled or hulless/naked, dry milled oat flour that has not been heat treated, in particular steamed. However, wet milled oat flour that has not been heat treated or dry milled flour of any oats fraction can also be used. Particularly preferred is the use of dry milled non-heat treated oats, non-heat treated oat bran, and non-steamed oats.
  • According to the invention it has been found that heating of oats in any form at a temperature of up to about 50° C. or even up to about 65° C. for a few hours, such as for one or two or even five hours, does not result in substantial denaturation. On the other hand, heating such oats material for a corresponding time period at a temperature of 80° C. or more does result in a substantial reduction of soluble protein, in particular if the material is in a humid state. Steaming of oats in any form results in substantial denaturation, such as denaturation of 30% or more and even of 50% of more. Consequently, steamed oats materials, such as, for instance, those disclosed in U.S. Pat. No. 6,165,365 A and U.S. Pat. No. 7,494,683 B2, are not preferred for use in the present invention.
  • According to one preferred aspect of the invention the oat base of the invention is prepared by milling groats (dehulled oats) with water to obtain a mash containing from 8% by weight to 13% by weight dry substance, then adding amylase(s) and degrading the oat starch at a temperature of from 50° C. to 75° C. The amylase may be beta- and alpha amylase or a mixture thereof, the amylases being added as a mixture or their mixture in the mash being formed by their simultaneous or sequential addition.
  • The amylases are added in amount(s) sufficient for significant hydrolysis of starch over a time period of from 0.5 h to 4 hrs, in particular from about 1 h to about 2 hrs, hydrolysis of more than 50% by weight of the starch, in particular of more than 80% by weight or even more than 90% weight being considered significant.
  • Typically the amylase(s) are added in an amount to provide amylase activity of from 140 to 250 Betamyl-3 units and from 0.5 to 4 Ceralpha units per g of starch, in particular of about 180 Betamyl-3 units and about 1 Ceralpha unit per g of starch.
  • Also disclosed according to the invention is a liquid oat base prepared by the process of the invention and a liquid oat base comprising oat protein deamidated by protein deamidase. It is preferred for the oat base protein to comprise 10% by weight or 20% by weight or more of protein deamidated by protein deamidase.
  • According to the invention is furthermore disclosed the use of the liquid oat base of the invention as a food, a food additive or a starting material for production of a food, all intended for human consumption.
    • DESCRIPTION OF PREFERRED EMBODIMENTS Material and Methods
  • Oat Kernels:
  • Dehulled, steam treated, wet ground or dry ground.
  • Oat Bran (Frebaco Kvarn A B, Lidköping, Sweden):
  • Prepared from steam treated Swedish oat grain by grinding in a rolling mill. Composition (% by weight): Protein 18, fat 7, carbohydrate 45, fiber 16%, water 9.5.
  • Enzymes:
  • Protein-glutaminase “Amano 50”, 50 U/g (Amano Inc., Japan). Commercial alpha-amylase and beta-amylase are available from various commercial sources.
  • Alpha-Amylase Activity:
  • One Ceralpha unit is defined as the amount of enzyme required to release one micromole of p-nitrophenol from BPNPG7 (non-reducing end blocked p-nitrophenyl maltoheptaoside) in one minute under defined assay conditions: https://secure.megazyme.com/files/BOOKLET/K-BETA3_1010_DATA.pdf
  • Beta-Amylase Activity:
  • One BNPβ-G3 (p-nitrophenyl-β-D-maltotrioside) unit is defined as the amount of enzyme required to release one micromole of p-nitrophenol from PNPβ-G3 in one minute under defined assay conditions: https://secure.megazyme.com/files/BOOKLET/K-BETA3_1010_DATA.pdf
  • Protein-Glutaminase Activity:
  • One activity unit (U) is defined as the quantity of enzyme producing one μmol of ammonia per min in the reaction with 10 mM aqueous benzylocarbonyl-L-glutaminylglycine (Cbz-Gln-Gly).
  • Viscosity:
  • Measured with a Brookfield Visco DV-II+ instrument (https://www.brookfieldengineering.com/products/viscosimeters/laboratory-dv-ii.asp.
    • Example 1. Pilot Scale Process for Producing the Improved Oat Base of the Invention
  • Dehulled, steam treated oat kernels (675 kg) were wet ground in a colloidal mill at a temperature of 54° C. and directly fed into a stainless steel enzyme treatment tank over a period of about 20 min. Stirring was started at a mash volume of about 100 L. About 7.5 L of an aqueous solution of alpha- and beta-amylase (1 Ceralpha unit per 180 Betamyl-3 units per g of starch) was used. Enzyme activity may vary depending on the commercial source of the enzymes; in this experiment the total weight of amylases was 432 g. The enzyme solution was fed into the tank in parallel with the mash over a period of about 12 min at the end of which about 3000 L of the mash had been fed into the tank. The rest of the mash was fed into the tank over a period of about 8 min to bring the total contents of the tank to about 5600 L. The temperature of the mash was kept constant at 56° C.
  • Protein-Glutaminase (PG) Dosing.
  • PG (687.5 g) was dissolved in 1.5 L water at room temperature. The PG solution was added to the mash at a viscosity of 160.5 (sp2/60 rpm/25±2° C.). Stirring was continued for about 120 min at a temperature of about 56° C. to reach a mash viscosity of 35 (sp2/60 rpm/25±2° C.) and a pH of 6.6. Any enzyme activity was then destroyed by heating the product to 95° C. The mash was cooled to room temperature and decanted. Decantation can be omitted if a whole grain product is to be produced.
  • The thus produced oat base of the invention can be transferred into a formulation tank in which rapeseed oil, vitamins, sodium chloride, di- and tricalcium phosphate, and calcium carbonate is added. The thus obtained enriched oat drink has a viscosity (sp2/60 rpm/25±2° C.) of 17.5 cP and a pH of 6.8. The formulated oat drink or oat milk is transferred to a storage tank from which it is dispensed for UHT treatment and packaging.
  • Product Analysis.
  • Deamidation of product: 7.3% of total releaseable ammonia (by treatment with 2 N sulphuric acid at 100° C. for 4 h). Deamidation of control (non-enzymatic deamidation): 1.6% of total releaseable ammonia (same process in absence of PG). Soluble protein: 78% of total protein (product of the invention) v. 64% of total protein (control).
  • Instead of dehulled steam treated oat kernels also corresponding naked kernels may be used, for instance, as a starting material.
    • Example 2. Modified and Down-Scaled (1:105) Process of Example 1
  • Wet-milled oat slurry is heated to 60° C. under stirring. Alpha- and beta-amylase as well as protein glutaminase (1 U/g of oat protein) are added and reacted with the slurry under stirring at 60° C. for two hours. The slurry is the heated to 95° C. for 5 min. Insoluble matter is removed by pulse centrifugation (pulses of 1100 g) and analyzed.
  • Product Analysis.
  • Deamidation of product: 6.9% of total releaseable ammonia. Deamidation of control (non-enzymatic deamidation): 1.9% of total releaseable ammonia (same process in absence of PG). Soluble protein: 84% of total protein (product of the invention) v. 56% of total protein (control).
    • Example 3. Modified and Down-Scaled Process of Example 1
  • As Example 2 but with heat treated dry milled and sieved oat kernels, fraction size <0.5 mm mixed with water to a dry weight of 11%.
  • Product Analysis.
  • Deamidation of product: 6.1% of total releaseable ammonia. Deamidation of control (non-enzymatic deamidation): 1.5% of total releaseable ammonia (same process in absence of PG). Soluble protein: 59% of total protein (product of the invention) v. 48% of total protein (control).
    • Example 4. Modified and Down-Scaled Process of Example 1
  • As Example 2 but with non-heat treated dry milled and sieved oat kernels, fraction size <0.5 mm mixed with water to a dry weight of 11%.
  • Product Analysis.
  • Deamidation of product: 8.9% of total releaseable ammonia. Deamidation of control (non-enzymatic deamidation): 1.5% of total releaseable ammonia (same process in absence of PG). Soluble protein: 81% of total protein (product of the invention) v. 62% of total protein (control).
    • Example 5. Deamidation of Oat Drink at Laboratory and Pilot Plant Scale by Protein-Glutaminase
  • The oat base or drink used in the example was prepared according to the method disclosed in European patent no. 731 646. This oat drink is a commercial product manufactured by Oatly A B, Landskrona, Sweden. In Table 1 important features of a number of products according to the invention are shown. Also shown are corresponding features of deamidation products obtained from dry-milled heat-treated oats. The products were obtained in absence of deamidase (0 U) and in presence of deamidase at two deamidase addition regimes (1 U; 2×0.5 U/g oat protein). From Table 1 it is evident that the content of total protein is substantially increased in the presence of deamidase. It is also evident that, at otherwise identical conditions, a non-heat treated starting material yields a product with higher protein content than a corresponding heat-treated starting material.
  • It is furthermore evident that that, at otherwise identical conditions, sequential addition of deamidase (2×0.5 U) yields a product of higher protein content than obtained by a single addition of the same amount of amylase (1 U). A higher protein content of the product is paralleled by increased emulsion stability (reduced sedimentation rate) of the product.
  • TABLE 1
    Deamidation of oat drink at laboratory and pilot plant scale
    Protein-
    Glutaminase, Soluble protein, Total Droplet
    Oat raw U/g of Deamidation g/100 g (% of protein size (μm),
    material Oat Protein (%) total) g/100 g 1.5% fat Sedimentation
    Laboratory scale
    Wet-milled 0 U 19 0.71 (57%) 0.84 3.2 14% UPH**
    1 U 6.7 0.90 (72%) 0.92 1.7 2 white PH*
    2 × 0.5 U*** 6.9 1.06 (87%) 0.95 0.8 2 white PH
    Dry-milled, 0 U 1.5 0.59 (46%) 0.64 4.5 17% UPH
    heat treated 1 U 6.1 0.75 (59%) 0.81 3.6 No sediment
    2 × 0.5 U*** 8.6 0.80 (63%) 0.80 4.0 No sediment
    Dry milled, 0 U 1.5 0.88 (64%) 0.80 2.6 38% UPH
    non-heat 1 U 8.9 1.16 (81%) 0.92 1.2 30% UPH
    treated 2 × 0.5 U*** 9.5 1.26 (93%) 0.94 1.2 28% UPH
    Oat bran 0 U 1.8 0.41 (17%) 1.25 7.1 13% UPH
    1 U 5.9 1.05 (42%) 1.62 6.3 7% UPH
    2 × 0.5 U*** 6.1 1.09 (44%) 1.60 5.6 4% UPH
    Small pilot scale
    Wet-milled 0 U 2.3 0.65 (56%) 0.82 15.8 10% UPH
    1 U 7.9 0.70 (67%) 0.80 15.8 2 white PH
    2 × 0.5 U*** 13.0 0.83 (72%) 1.01 17.8 No sediment
    Large pilot scale
    Wet-milled 0 U 1.6 0.70 (64%) 0.75 7.9 63% UPH
    2 × 0.5 U*** 7.3 1.00 (78%) 0.91 10.0 2 white PH
    *PH = Phase;
    **UPH = Upper phase;
    ***0.5 U added to each of two amylase enzymation steps

Claims (21)

1-23. (canceled)
24. A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material comprising starch and oat protein, optionally enriched with at least one member selected from the group consisting of vegetable oil, sodium chloride, dicalcium phosphate, tricalcium phosphate, calcium carbonate, and vitamin, comprising providing the oats material in an aqueous medium, and degrading starch of the oats material with at least one amylase and solubilizing oat protein by means of protein-deamidase without use of protease.
25. The process of claim 24, wherein the protein-deamidase is glutaminase.
26. The process of claim 25, wherein the amount of protein glutaminase used in the process is from 0.5 U/g of oat protein to 2 U/g of oat protein.
27. The process of claim 26, wherein the process is conducted to obtain a content of soluble protein of 10 percent by weight or more of protein solubilized in absence of protease.
28. The process of claim 27, wherein the amylase comprises j-amylase.
29. The process of claim 28, wherein the oat protein is solubilized by protein-deamidase concurrently with starch degradation.
30. The process of claim 29, wherein protein-deamidase is added in two or more portions during the process.
31. The process of claim 30, wherein a first portion is added during a starch hydrolysis by amylase and a second portion is added during a second starch hydrolysis by amylase.
32. The process of claim 31, wherein oat protein solubilization and starch degradation is carried out at a temperature of from 40° C. to 65° C.
33. The process of claim 32, further comprising UHT treating the resulting product.
34. The process of claim 31, wherein said additions are separated by a period extending from 30 minutes to 90 minutes.
35. The process of claim 27, wherein the process is conducted to obtain a content of soluble protein of not more than 20 percent by weight, and wherein the oat protein solubilization and starch degradation is carried out at a temperature of from 50° C. to 60° C.
36. The process of claim 24, wherein the amount of protein glutaminase used in the process is from 0.5 U/g of oat protein to 2 U/g of oat protein.
37. The process of claim 24, wherein the process is conducted to obtain a content of soluble protein of 10 percent by weight or more of protein solubilized in absence of protease.
38. The process of claim 24, wherein the amylase comprises β-amylase.
39. The process of claim 24, wherein the oats material is at least one member selected from the group consisting of non-steamed wet milled oats, non-steamed dry milled oats, non-steamed oat bran, and non-steamed dehulled or hulless/naked dry milled oat flour.
40. Liquid oat base prepared by the process of claim 24.
41. A process preparing a liquid oat base as a food, a food additive or a starting material for the production of food, for human consumption which comprises using the liquid oat base of claim 40 as said food, food additive, or starting material.
42. A liquid oat base or drink comprising an oats material comprising starch and oat protein, optionally enriched with at least one member selected from the group consisting of vegetable oil, sodium chloride, dicalcium phosphate, tricalcium phosphate, calcium carbonate, and vitamin, and containing at least 10% of protein deamidase solubilized oat protein without use of protease.
43. The liquid oat base or drink of claim 42, wherein the oats material is at least one member selected from the group consisting of non-steamed wet milled oats, non-steamed dry milled oats, non-steamed oat bran, and non-steamed dehulled or hulless/naked dry milled oat flour, and wherein the amount of protein deamidase solubilized oat protein is up to 20%.
US15/656,259 2013-02-05 2017-07-21 Liquid oat base Abandoned US20170318841A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
US15/656,259 US20170318841A1 (en) 2013-02-05 2017-07-21 Liquid oat base
US17/386,167 US20220015399A1 (en) 2013-02-05 2021-07-27 Liquid oat base

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
SE1300087 2013-02-05
SE1300087-2 2013-02-05
PCT/SE2014/000010 WO2014123466A1 (en) 2013-02-05 2014-01-28 Liquid oat base
US201514759449A 2015-07-07 2015-07-07
US15/656,259 US20170318841A1 (en) 2013-02-05 2017-07-21 Liquid oat base

Related Parent Applications (2)

Application Number Title Priority Date Filing Date
US14/759,449 Continuation US9743684B2 (en) 2013-02-05 2014-01-28 Liquid oat base
PCT/SE2014/000010 Continuation WO2014123466A1 (en) 2013-02-05 2014-01-28 Liquid oat base

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US17/386,167 Continuation US20220015399A1 (en) 2013-02-05 2021-07-27 Liquid oat base

Publications (1)

Publication Number Publication Date
US20170318841A1 true US20170318841A1 (en) 2017-11-09

Family

ID=51299970

Family Applications (3)

Application Number Title Priority Date Filing Date
US14/759,449 Active US9743684B2 (en) 2013-02-05 2014-01-28 Liquid oat base
US15/656,259 Abandoned US20170318841A1 (en) 2013-02-05 2017-07-21 Liquid oat base
US17/386,167 Pending US20220015399A1 (en) 2013-02-05 2021-07-27 Liquid oat base

Family Applications Before (1)

Application Number Title Priority Date Filing Date
US14/759,449 Active US9743684B2 (en) 2013-02-05 2014-01-28 Liquid oat base

Family Applications After (1)

Application Number Title Priority Date Filing Date
US17/386,167 Pending US20220015399A1 (en) 2013-02-05 2021-07-27 Liquid oat base

Country Status (19)

Country Link
US (3) US9743684B2 (en)
EP (1) EP2953482B1 (en)
JP (2) JP6511400B2 (en)
KR (1) KR101773155B1 (en)
CN (2) CN105007757A (en)
AU (1) AU2014215729B2 (en)
CA (1) CA2899717C (en)
DK (1) DK2953482T3 (en)
ES (1) ES2719698T3 (en)
HK (1) HK1212562A1 (en)
HR (1) HRP20190518T1 (en)
MY (1) MY181577A (en)
NZ (1) NZ709990A (en)
PL (1) PL2953482T3 (en)
PT (1) PT2953482T (en)
RS (1) RS58501B1 (en)
RU (1) RU2616802C2 (en)
SG (1) SG11201504862QA (en)
WO (1) WO2014123466A1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020150583A1 (en) * 2019-01-18 2020-07-23 Ripple Foods, Pbc Non-dairy analogs and beverages with deamidated plant proteins and processes for making such products
WO2023126061A1 (en) * 2021-12-30 2023-07-06 Oatly Ab Liquid oat composition and method for production thereof
US11771121B1 (en) 2021-01-05 2023-10-03 Chobani Llc Plant-based zero sugar food product and associated method
EP4238422A4 (en) * 2020-10-30 2024-10-09 Amano Enzyme Inc Method for manufacturing processed article of vegetable protein food/beverage product in which aroma is enhanced
EP4238421A4 (en) * 2020-10-30 2024-10-16 Amano Enzyme Inc Method for producing vegetable protein-processed product having improved food texture

Families Citing this family (53)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9510614B2 (en) 2008-11-04 2016-12-06 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US9504272B2 (en) 2008-11-04 2016-11-29 The Quaker Oats Company Method of processing oats to achieve oats with an increased avenanthramide content
US10689678B2 (en) 2008-11-04 2020-06-23 The Quaker Oats Company Method and composition comprising hydrolyzed starch
US10980244B2 (en) 2008-11-04 2021-04-20 The Quaker Oats Company Whole grain composition comprising hydrolyzed starch
US9622500B2 (en) 2008-11-04 2017-04-18 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
ES2567315T3 (en) 2011-03-21 2016-04-21 Pepsico, Inc. Preparation procedure of acid-rich whole grain LPB beverages
US10092016B2 (en) 2011-07-12 2018-10-09 Pepsico, Inc. Method of preparing an oat-containing dairy beverage
JP6511400B2 (en) * 2013-02-05 2019-05-15 オートリー エービー Liquid oat base
US10182581B2 (en) 2014-11-21 2019-01-22 The Quaker Oats Company Reduced water activity yogurt
US10206410B2 (en) 2014-11-21 2019-02-19 The Quaker Oats Company Reduced water activity yogurt
JP2018520693A (en) * 2015-07-30 2018-08-02 オートリー・エービーＯａｔｌｙ ＡＢ Vegetable health drink
US20170275662A1 (en) 2016-03-22 2017-09-28 The Quaker Oats Company Method and Apparatus for Controlled Hydrolysis
US11172695B2 (en) 2016-03-22 2021-11-16 The Quaker Oats Company Method, apparatus, and product providing hydrolyzed starch and fiber
AU2017244728B2 (en) 2016-04-01 2021-09-23 Oatly Ab Enhanced viscosity oat base and fermented oat base product
SE540993C2 (en) * 2017-05-29 2019-02-26 Creal Food Ab A process for preparation of cereal fractions
FI128699B (en) * 2017-12-22 2020-10-30 Valio Ltd Plant-based food product and process
US11051536B2 (en) * 2018-07-19 2021-07-06 The Quaker Oats Company Oat bran composition comprising beta glucan and method of making
SE542822C2 (en) * 2018-11-29 2020-07-14 Creal Food Ab A process for preparation of cereal fractions
BR112021016616A2 (en) * 2019-02-21 2021-11-03 Amano Enzyme Europe Ltd Prevention of aggregation in plant-based milk
WO2020191410A1 (en) * 2019-03-21 2020-09-24 Plant Tap, LLC Food and beverage product
CN111772108A (en) * 2019-04-03 2020-10-16 内蒙古伊利实业集团股份有限公司 Natural black bean extract and preparation method thereof
CN115867144A (en) * 2020-06-08 2023-03-28 天野酶制品株式会社 Taste improvement of protein
MX2022016269A (en) 2020-06-24 2023-02-15 Nestle Sa Method for the treatment of protein-containing compositions.
MX2022015528A (en) 2020-06-24 2023-01-24 Nestle Sa A process for preparing a plant protein containing liquid.
US12035723B1 (en) 2020-07-22 2024-07-16 Chobani Llc Oat flour based food composition and method of manufacture
JPWO2022045152A1 (en) * 2020-08-24 2022-03-03
CN114259001B (en) * 2020-09-14 2023-07-28 统一企业(中国)投资有限公司昆山研究开发中心 Complex enzyme preparation and beverage prepared by using same
AU2021350081A1 (en) 2020-09-25 2023-03-16 Société des Produits Nestlé S. A. A process for preparing a protein containing fermented plant based product
CN114304276A (en) * 2020-09-30 2022-04-12 天野酶制品株式会社 Method for producing processed vegetable milk
CN114521593A (en) * 2020-11-05 2022-05-24 天野酶制品株式会社 Method for producing processed plant milk with improved dispersion stability and/or solubility
EP4005398A3 (en) 2020-11-06 2022-10-05 Polar Glucan Oy Instant colloidal whole oat flour applications
CN112806527A (en) * 2021-01-06 2021-05-18 上海金山德乐食品配料有限公司 Production method of oat pulp with good stability and long shelf life
CN113133516B (en) * 2021-01-20 2022-05-17 大闽食品（漳州）有限公司 High-emulsibility pure plant oat milk and preparation method thereof
CN112956540A (en) * 2021-03-23 2021-06-15 北京植本乐食品科技有限公司 Preparation method of high-protein plant-based oat milk with good stability
CN113180247A (en) * 2021-04-22 2021-07-30 山东大树达孚特膳食品有限公司 Preparation method of charcoal-roasted oat milk containing polypeptide
CN115316439A (en) * 2021-04-23 2022-11-11 爱之味股份有限公司 Oligosaccharide oat liquid and powder composition and beverage with improved properties and immunoregulation function, and four-fermentation micro-decomposition preparation method and application thereof
WO2022244875A1 (en) * 2021-05-21 2022-11-24 天野エンザイム株式会社 Method for manufacturing processed oat food, beverage or food material
CN115486504A (en) * 2021-06-18 2022-12-20 内蒙古伊利实业集团股份有限公司 Oat grain thick pulp product and preparation method thereof
LV15707A (en) * 2021-08-13 2023-02-20 Darius Sargautis A method of producing a drink from an oat material
WO2023095840A1 (en) 2021-11-25 2023-06-01 天野エンザイム株式会社 Production method for vegetable beverage and food, and enzymatic agent for lessening sugars
CA3202627C (en) 2021-12-02 2024-04-16 Josep M. Erra Serrabasa Method for obtaining a liquid food product and liquid food product obtained thereof
BE1030280B1 (en) 2022-02-18 2023-09-18 Meura S A Process for producing substitute products for dairy products
EP4242303A1 (en) 2022-03-08 2023-09-13 Novozymes A/S Fusion polypeptides with deamidase inhibitor and deamidase domains
CN114868852A (en) * 2022-03-08 2022-08-09 武汉新华扬生物股份有限公司 Compound enzyme preparation for liquid oat base material and use method thereof
AU2023231428A1 (en) 2022-03-08 2024-07-11 Novozymes A/S Fusion polypeptides with deamidase inhibitor and deamidase domains
JPWO2023190734A1 (en) * 2022-03-31 2023-10-05
DE102023109092A1 (en) 2022-04-20 2023-10-26 Steinecker GmbH PRODUCTION OF MILK SUBSTITUTE PRODUCTS
CN115413712B (en) * 2022-09-15 2023-08-04 草根知本集团有限公司 Oat milk and preparation method thereof
CN115363100B (en) * 2022-09-15 2023-08-04 草根知本集团有限公司 Plant protein beverage rich in beta-glucan and preparation method thereof
WO2024084055A1 (en) * 2022-10-21 2024-04-25 Société des Produits Nestlé S.A. LIQUID FOODSTUFF COMPRISING β-GLUCAN; HYDROLYSATE FROM AN OAT-BASED MATERIAL; AND RELATED METHODS
BE1031148B1 (en) * 2022-12-16 2024-07-15 Meurens Natural METHOD FOR PRODUCING A HYDROLYZATE
CN115669852A (en) * 2022-12-27 2023-02-03 河北科技大学 Preparation method of brewing type water-soluble oat flour
WO2024181555A1 (en) * 2023-03-02 2024-09-06 天野エンザイム株式会社 ENZYME PREPARATION FOR PRODUCING β-GLUCAN-CONTAINING PLANT-BASED LIQUID COMPOSITION

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040166558A1 (en) * 1998-06-04 2004-08-26 Amano Pharmaceutical Co., Ltd. Novel protein-deamidating enzyme, gene encoding the same, production process therefor, and use thereof
US20090123598A1 (en) * 2005-07-07 2009-05-14 Amano Enzyme Inc. Process for Production of Beer or Beer-Like Beverage
US20120003434A1 (en) * 2010-06-30 2012-01-05 Nec Lcd Technologies, Ltd. Optical sheet laminating method, optical sheet laminating device and program used therewith, and display device

Family Cites Families (36)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3857967A (en) 1971-05-10 1974-12-31 Kikkoman Shoyu Co Ltd Preparation of food and beverages with peptidoglutaminase
DE68929424T2 (en) 1988-06-29 2003-04-30 The Pillsbury Co., Minneapolis Starch based products for microwave cooking or heating
US5082672A (en) 1989-06-21 1992-01-21 The United States Of American As Represented By The Secretary Of Agriculture Enzymatic deamidation of food proteins for improved food use
US4996063A (en) 1989-06-30 1991-02-26 The United States Of America, As Represented By The Secretary Of Agriculture Method for making a soluble dietary fiber composition from oats
CN1099839A (en) * 1993-08-31 1995-03-08 韩国布鲁克斯维奇公司 Door locking apparatus
SE502941C2 (en) * 1993-09-15 1996-02-26 Lennart Lindahl Homogeneous and stable cereal suspension and process for its preparation
GB9407104D0 (en) 1994-04-11 1994-06-01 Dalgety Plc Process for the preparation of food ingredients
US6036983A (en) * 1996-05-20 2000-03-14 Novo Nordisk A/S Method of obtaining protein hydrolysates
JP2000515003A (en) * 1996-05-20 2000-11-14 ノボ ノルディスク アクティーゼルスカブ Method for obtaining protein hydrolyzate
JP2000513231A (en) 1996-07-01 2000-10-10 ノボ ノルディスク アクティーゼルスカブ Use of deamidase in baking
FR2771600B1 (en) * 1997-11-28 2000-06-09 Gervais Danone Co PREPARATION OF FOOD PRODUCTS BY FERMENTATION OF A MIXTURE OF SOY JUICE AND CEREAL HYDROLYSAT BY STREPTOCOCCUS THERMOPHILUS
JP3609648B2 (en) 1998-06-04 2005-01-12 天野エンザイム株式会社 Novel protein deamidase, gene encoding it, production method thereof and use thereof
US6451369B1 (en) * 1998-10-19 2002-09-17 Cereal Base Ceba Ab Non-dairy, ready-to-use milk substitute, and products made therewith
US6190708B1 (en) * 1998-10-19 2001-02-20 Cereal Base Ceba Ab Enzyme preparations for modifying cereal suspensions
ES2296417T3 (en) 1998-10-26 2008-04-16 Oatly Ab METHOD FOR THE ISOLATION OF A BATEGLUCAN COMPOSITION FROM AVENA AND PRODUCTS PRODUCED FROM THE SAME.
WO2000030457A1 (en) 1998-11-20 2000-06-02 Kellogg Company Enzymatic preparation of cereal base
JP2000354498A (en) * 1999-06-14 2000-12-26 Ajinomoto Co Inc Production of sugar from cereal flour material by transglutaminase treatment
JP3696500B2 (en) 1999-12-03 2005-09-21 天野エンザイム株式会社 Novel protein deamidase, microorganism producing it, gene encoding it, production method and use thereof
SE0004107D0 (en) 2000-11-10 2000-11-10 Ceba Ab Fermented product based on an oat suspension
CN1304592C (en) 2001-02-27 2007-03-14 天野酶株式会社 Method of deamidation of milk protein and method of denaturation of milk protein
SE0200735D0 (en) * 2002-03-13 2002-03-13 Raisio Group Plc Food and feed composition and process
JP2005192457A (en) * 2004-01-06 2005-07-21 Minoru Hishinuma Processed rice food and method for producing the same
KR100554482B1 (en) 2004-08-25 2006-03-03 씨제이 주식회사 A method for untrafinely pulverizing oat bran and a beverage composition comprising an extract extracted from an ultrafine oat bran powder obtained by the method
CN101090644A (en) 2005-01-13 2007-12-19 味之素株式会社 Processed meat product or fish paste product and process for producing the same
HUE033091T2 (en) 2005-01-13 2017-11-28 Ajinomoto Kk Dairy product and process for production thereof
JP2006238758A (en) * 2005-03-02 2006-09-14 Minoru Hishinuma Cereal processed food and method for producing the same
RU2342854C2 (en) * 2006-12-25 2009-01-10 Веллеоутс Лимитед Bio-oat food product (versions)
CN101784196B (en) 2007-05-11 2018-01-12 克尔.汉森公司 For the method for the milk beverage for producing acidifying
JP4964710B2 (en) * 2007-08-29 2012-07-04 群栄化学工業株式会社 Process for producing β-glucan-containing cereal saccharified product
EP2305047B1 (en) 2008-06-19 2012-08-15 Ajinomoto Co., Inc. Processed food and method of producing the same
JP5882063B2 (en) * 2009-01-16 2016-03-09 デュポン ニュートリション バイオサイエンシーズ エーピーエスＤｕＰｏｎｔ Ｎｕｔｒｉｔｉｏｎ Ｂｉｏｓｃｉｅｎｃｅｓ ＡｐＳ Enzymatic production of functional lipids from cereals or cereal by-products
TWI441600B (en) * 2009-08-10 2014-06-21 V Products Corp Ag Oligo-saccharide enhanced oat-based drink for treating hyperlipidaemia and hyperglycemia and improving gastrointestinal function and process for preparing the same by tri-enzyme hydrolysis and micro-particle milling
WO2012018775A1 (en) * 2010-08-02 2012-02-09 Novozymes North America, Inc. Process of producing a fermentation product
CO6480105A1 (en) * 2011-01-04 2012-07-16 Promotora De Innovacion En Biotecnologia S A S Promitec Santander S A S PROCESS WITH DOSED ADDITION OF RAW MATERIAL AND ENZYME FOR THE PRODUCTION OF MALTO DEXTRINES AND GLUCOSE SYRUPES HIGHLY CONCENTRATED FROM ALMIDONES.
US8828462B2 (en) 2011-05-12 2014-09-09 Griffith Laboratories International, Inc. Method for preparing a proteinaceous vegetable flavor enhancer
JP6511400B2 (en) * 2013-02-05 2019-05-15 オートリー エービー Liquid oat base

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040166558A1 (en) * 1998-06-04 2004-08-26 Amano Pharmaceutical Co., Ltd. Novel protein-deamidating enzyme, gene encoding the same, production process therefor, and use thereof
US20090123598A1 (en) * 2005-07-07 2009-05-14 Amano Enzyme Inc. Process for Production of Beer or Beer-Like Beverage
US20120003434A1 (en) * 2010-06-30 2012-01-05 Nec Lcd Technologies, Ltd. Optical sheet laminating method, optical sheet laminating device and program used therewith, and display device

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
NPL Tang et al. (in J Food Sci. 68 (2): pages 471-475, 2003. (Year: 2003) *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020150583A1 (en) * 2019-01-18 2020-07-23 Ripple Foods, Pbc Non-dairy analogs and beverages with deamidated plant proteins and processes for making such products
EP4238422A4 (en) * 2020-10-30 2024-10-09 Amano Enzyme Inc Method for manufacturing processed article of vegetable protein food/beverage product in which aroma is enhanced
EP4238421A4 (en) * 2020-10-30 2024-10-16 Amano Enzyme Inc Method for producing vegetable protein-processed product having improved food texture
US11771121B1 (en) 2021-01-05 2023-10-03 Chobani Llc Plant-based zero sugar food product and associated method
WO2023126061A1 (en) * 2021-12-30 2023-07-06 Oatly Ab Liquid oat composition and method for production thereof

Also Published As

Publication number Publication date
CN116420790A (en) 2023-07-14
JP6511400B2 (en) 2019-05-15
SG11201504862QA (en) 2015-08-28
AU2014215729A1 (en) 2015-07-09
US9743684B2 (en) 2017-08-29
CA2899717A1 (en) 2014-08-14
EP2953482A1 (en) 2015-12-16
NZ709990A (en) 2019-06-28
JP2016506732A (en) 2016-03-07
JP2018075029A (en) 2018-05-17
US20150351432A1 (en) 2015-12-10
CN105007757A (en) 2015-10-28
CA2899717C (en) 2017-05-30
EP2953482B1 (en) 2019-01-16
PT2953482T (en) 2019-05-13
WO2014123466A1 (en) 2014-08-14
EP2953482A4 (en) 2016-11-09
RU2015125371A (en) 2017-03-13
US20220015399A1 (en) 2022-01-20
DK2953482T3 (en) 2019-04-23
PL2953482T3 (en) 2019-07-31
RU2616802C2 (en) 2017-04-18
ES2719698T3 (en) 2019-07-12
MY181577A (en) 2020-12-29
AU2014215729B2 (en) 2015-11-26
HK1212562A1 (en) 2016-06-17
KR101773155B1 (en) 2017-08-30
HRP20190518T1 (en) 2019-05-03
KR20150113200A (en) 2015-10-07
RS58501B1 (en) 2019-04-30

Similar Documents

Publication Publication Date Title
US9743684B2 (en) Liquid oat base
JP7047227B2 (en) Viscosity-enhanced oat-based and fermented oat-based products
ES2367621T3 (en) SOLUBLE DIETETIC FIBER OF GRAINS OF AVENA AND CEBADA, METHOD FOR PRODUCING A FRACTION RICH IN BETA-GLUCANO AND USE OF FRACTION IN FOOD, PHARMACEUTICAL AND COSMETIC PRODUCTS.
CN105208877B (en) Method for preparing liquid oat base and product prepared by the method
CN109414043B (en) Process for preparing hydrolyzed starch having reduced sugar content
Stone et al. Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality
CN102781246A (en) Coffee whitener, process for producing same, and process for producing beverage
EP4241571A1 (en) Method for producing processed plant-based milk having increased dispersion stability and/or solubility
Scanlon et al. Factors affecting enzyme activity in food processing
CN117837642A (en) High-emulsibility pure plant rice milk and preparation method thereof
Gomes et al. Enzymes and food industry: A consolidated marriage
US20220007693A1 (en) A process for preparation of cereal fractions
CA3202627C (en) Method for obtaining a liquid food product and liquid food product obtained thereof
Karve Impact of germination on yellow Pea flour functionality
ES2359490T3 (en) SUSPENSIONS OF ENZYMATICALLY MODIFIED CEREALS.
JP2023531711A (en) Whole-grain soybean food material and method for preparing the same
Cao Development of foxtail millet (Setaria italica) milk: a novel beverage: a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food Technology, Massey University, Albany, New Zealand
WO2023041762A1 (en) Modified liquid oat base
CN115334900A (en) Combined use of a plant based drink with improved phytase and PAD
KR20190069948A (en) Foods using rice embryos and method for manufacturing the same

Legal Events

Date Code Title Description
STPP Information on status: patent application and granting procedure in general

Free format text: FINAL REJECTION MAILED

STPP Information on status: patent application and granting procedure in general

Free format text: RESPONSE AFTER FINAL ACTION FORWARDED TO EXAMINER

STPP Information on status: patent application and granting procedure in general

Free format text: ADVISORY ACTION MAILED

STCV Information on status: appeal procedure

Free format text: NOTICE OF APPEAL FILED

STCV Information on status: appeal procedure

Free format text: APPEAL BRIEF (OR SUPPLEMENTAL BRIEF) ENTERED AND FORWARDED TO EXAMINER

STCV Information on status: appeal procedure

Free format text: EXAMINER'S ANSWER TO APPEAL BRIEF MAILED

STCV Information on status: appeal procedure

Free format text: APPEAL READY FOR REVIEW

STCV Information on status: appeal procedure

Free format text: ON APPEAL -- AWAITING DECISION BY THE BOARD OF APPEALS

STCV Information on status: appeal procedure

Free format text: BOARD OF APPEALS DECISION RENDERED

STCB Information on status: application discontinuation

Free format text: ABANDONED -- AFTER EXAMINER'S ANSWER OR BOARD OF APPEALS DECISION