WO2000030457A1 - Enzymatic preparation of cereal base - Google Patents
Enzymatic preparation of cereal base Download PDFInfo
- Publication number
- WO2000030457A1 WO2000030457A1 PCT/US1999/027389 US9927389W WO0030457A1 WO 2000030457 A1 WO2000030457 A1 WO 2000030457A1 US 9927389 W US9927389 W US 9927389W WO 0030457 A1 WO0030457 A1 WO 0030457A1
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- WO
- WIPO (PCT)
- Prior art keywords
- oat
- enzyme
- glucan
- amylase
- beta
- Prior art date
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01001—Alpha-amylase (3.2.1.1)
-
- 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
- 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
- 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
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
Definitions
- the pi esent invention is d ⁇ ected to pi oduction oface ⁇ eal base ⁇ ng ah ⁇ gh beta-glucan content, foods and be ⁇ ei ages including the base, and methods foi pi epa ⁇ ng the DC eal base
- the DC eal base is pi epai ed digesting a DC eal substi ate that contains beta-glucan w ith an enz me oi enz me mi ⁇ tui e that break down stai ch wherein the 1 esultmg enzyme oi enzyme mixtui e does not have substantial act ⁇ ity to bi eak the beta- 1 ,4-glycos ⁇ d ⁇ c bonds found in fibei to pi oduce the cereal base
- the cereal base may then be furthei p ⁇ ocessedto ⁇ ⁇ eld a concent ⁇ ate o ⁇ a dry pioduct or may be d ⁇ ectly incorpoiated with othei ingredients
- Dietary fiber has many health benefits, and is n to aid digestion, I educe serum cholesterol, and has been shown to reduce the risk of othei conditions and diseases, e g heart disease, diverticulitis, ulcers, and colon cancer (Burkitt et al Lancet 2 1408-141 1 , 1972) Reduction of total seium cholesteiol s very important, since hypei cholesteolemia is one of the three majoi ⁇ sk factois for lschemic heart disease and thei e is a sti ong posit ⁇ e con elation betw een blood cholesteiol le ⁇ els and the ⁇ sk of heart disease
- Beta-glucan is a soluble fiber with a proven cholestei ol lowering effect Beta-glucan is commonly found in giams such as barley and oats, yeast cell walls, and other natural sources Certain grains, particulaily oats, have a naturally high beta-glucan
- ⁇ -glucan and total dietary fiber (TDF) of the raw material is at least 5.5% and 16% (dry weight basis (dwb)) respectively for oat bran, or at least 4 and 10%o (dwb) respectively for both rolled oats and whole oat flour.
- Food products prepared from the above qualifying whole oat sources and having 0.75g or more of ⁇ -glucan soluble fiber per reference serving amount may be labeled to indicate that the product may help reduce the risk of coronary heart disease.
- suitable beverages, and many other food products meeting this requirement are difficult to prepare because the insoluble fiber in the oats yields a gritty product.
- Oats also have a distinct "oaty" aroma and flavor that is not compatible with many commonly consumed food products andthis aroma and flavor become distinctive at higher levels of oat content.
- oats have a high content of native lipase and oil that is susceptible to oxidative rancidity and this characteristic adversely affects the shelf-life of convenience foods prepared with high levels of oat.
- the protein component of oats can produce a bitter flavor and an undesirable opacity in certain foods such as beverages.
- U.S. Patent No. 4,996,063 to Inglett discloses a method to prepare water-soluble dietary fiber compositions. The process involves treating an aqueous dispersion of a gelatinized, milled, oat substrate, e.g. oat flour, with a thermostable ⁇ -amylase under conditions which hydrolyze the oat substrate and yield soluble and insoluble fractions.
- oat substrate e.g. oat flour
- the soluble fraction comprises soluble oat fibei and maltooligosaccharides, and the insoluble fiaction contains a high proportion of protein as well as insoluble fibei
- the enzyme is then inactivated, e g by passing the mixtuie thiough a steam injection cookei at a tempeiatuie of 140°C, oi by acidification
- the soluble fraction is then sepaiated fiom the insoluble fiaction by cent ⁇ fugation, and the watei -soluble dietary fibei is lecovered fiom the soluble fraction, e g by lemoving the ⁇ atei
- This mate ⁇ al does not qualify to make the FDA health claim regarding the i eduction of coi onary heart disease because it is lacking in insoluble fibei
- U S Patent No 4,377,602 to Coniad describes a hydi olyzed pi otein and starch pioduct prepared, in situ, by enzymatically hydiolyzmg piotem and starch pioducts fiom whole giam
- Whole giain is crushed in ordei to expose the endosperm and theieaftei the crushed giain is subjected to enzymatic treatment with an endopeptidase in an aqueous medium to tiansform water-insoluble proteins to watei -soluble protein products
- the watei -insoluble piotem pioducts ai e then filtei ed and recovei ed
- the remaining crushed gi am is then treated w ith ( ⁇ -amylase in an aqueous medium followed sequentially by an amyloglucosidase, so as to tiansform substantially all of the
- European PatentNo 231 729 B 1 discloses api ocess foi manufactu ⁇ ng foodstuffs starting from whole floui of a starch containing cereal grain The whole gi am floui may be dei lved fi om oats and is then suspended in water containing 40-150 ppm calcium ions
- the pi ocess described in this Eui opean patent includes the sequential treatment of gi am flour first with ⁇ -amylase and then with beta-amylase The resultant liquid can be used to make beveiages
- One embodiment in EP 729 is directed to a process pre-treating a barley-based flour with beta-glucanase to reduce viscosity prior to treatment with alpha-amylase.
- U.S. Patent No. 5,686,123 to Lindahl et al. discloses a method to prepare an oat based cereal suspension containing intact beta-glucans by suspending diy- or wet-ground rolled oats or otherwise heat-and water-treated oats, optionally centrifuging or decanting the suspension to remove coarse fiber particles.
- the suspension depleted in fiber is then treated first with a beta- amylase and then subsequently with an alpha-amylase, each enzyme step being performed to achieve a specific endpoint determined by viscosity.
- the suspension is then homogenized and subjected to an ultra high temperature (UHT) treatment to inactivate the added enzymes and obtain a sterile product.
- UHT ultra high temperature
- Enzymatic treatment of cereal grains has also been used to make fat substitutes, such as described in U.S. Patent No. 5,912,031 to Fitchett et al.
- Fitchett et al. describe preparation of a fatreplacerby enzymatic digestion of aground cereal with alpha-amylase by forming an aqueous slu ⁇ y of ground cereal, the slu ⁇ y having a dry solids content of 10 to 50 weight percent; enzymatically digesting the slurry at 60-95° C with an alpha-amylase enzyme capable of being deactivated by temperatures below 100 °C, whereby the enzymatic digestion is effected without any significant protein degredation, and thermally deactivating the alpha-amylase enzyme.
- the products of the process are reported to be useful as fat replacers in a wide variety of foods, including baked goods, dairy products, and meat products.
- the present invention relates in part to a cereal base having on a diy-weight basis (dwb), a beta-glucan content of from about 5 to 25%, and preferably a total dietary fiber content of from about 10% to 50% It is prefeired that the cereal base and final products prepared therefrom qualify to make the coronary heart disease health claim according to the proscriptions of the U S Food and Drug Administration
- the invention is directed to a method of preparing an oat base by preparing an aqueous slu ⁇ y containing 5 to 45% oat substrate on a diy weight basis and treating the slu ⁇ y with an enzyme, e g , alpha-amylase, having substantially no beta-glucanase activity to hydrolyze the starch
- an enzyme e g , alpha-amylase
- the resultant cereal base may be further processed, e g , by dehydrated sufficiently to yield a liquid concentrate or a solid
- an aqueous slurry of oat substrate is prepared by admixing an aqueous fluid or an emulsion having an aqueous component, e g water or milk, with an oat substrate containing beta-glucan
- the oat substrate may be, e g , whole gra oats, rolled oats, oat bi an, oat floui or the like
- Othei gram substrates having a beta glucan content, such as bailey, may also be used, but oat substi ates aie prefe ⁇ ed
- the oat souice is a qualifying oat souice m oidei to make the U S FDA appi oved health claim regarding reduction of the risk of coi onaiy heart disease, oi a co ⁇ espondmg claim in a given country Piefeiably the oat
- a particulaily prefe ⁇ ed oat substi ate is an oat substi ate that is subjected to one oi moie techniques that will sepaiate the oat fiaction rich in soluble and insoluble fibei fiom the oat fi action that is pooi in soluble and insoluble fiber, yielding a fraction that is l elatively highei in beta-glucan content
- Suitable techniques for preparing an oat substi ate fiaction having a l elatively high beta-glucan content include, but are not limited to sieving and air classification
- the amount of beta-glucan in such fiactionated oats typically langes fiom 5 to 25% by weight.
- beta glucan and piefeiably fiom 15 to 20% by weight beta glucan It will be recognized that variations outside these i anges will occui due to many factors, including the starting content of beta-glucan in the starting oat substrate It is contemplated that genetically engmeei ed oats or cereal grains may be developed that will have a higher content of beta-glucan than m presently available souices, and it is anticipated that these will be suitable for use withm the scope of the present invention
- a particularly piefe ⁇ ed oat substrate is oat bran that has been milled to an aveiage particle size below 500 microns, and has been fractionated via an classification to remove the less dense particles and increase the percent soluble and insoluble fibei in the oat bran
- the final particle for the oat substrate depends on the final use For example, beverages require a relatively small particle size, e g less than 75 microns Baked goods typically do not have a particle size limitation, and oat bian that has been air classified without additional milling may be used
- the slu ⁇ y prefei ably contains 1 to 45 wt % oat substrate, preferably 15 to 25 wt %
- the substi ate may be added all at once pnor to addition of the enzyme, or may be added stepwise, allowing foi partial oi complete enzyme digestion p ⁇ oi to incorporation of additional portions Aftei the slu ⁇ y is pi epaied it is tieated with the enzyme to hydi olyze the stai ch in the oat substrate
- the oat substi ate may be gelatinized eithei p ⁇ oi to oi aftei the addition of the enzyme e g , by laising the tempeiature of the slu ⁇ y foi a sufficient penod of time to gelatinize the staiches Typically, a temperature above 65°C is maintained, piefeiably a tempeiatuie of 85 to
- Any enzyme oi mixture of enzymes capable of breaking down stai ch typically to dext ⁇ ns maltose, oi glucose and that does not exhibit substantial activity, and piefeiably exhibits no activity foi the bieak g of beta-l ,4-glycos ⁇ d ⁇ c bonds found m fibei can be used This is important because seveial available enzymes contain othei enzymes, which can be chai acte ⁇ zed as impuiities, that exhibit such activity and would hydi olyze beta-glucan, deci easing the beta- glucan content of the DC eal base
- An alternate method is to heat use thermostable enzymes that may have activity foi bieakmg down the beta-l ,4-glycos ⁇ d ⁇ c bonds, but the slurry oi liquid is heated to a high enough temperatui e to inactivate the enzymes or contaminants lesponsible foi the degiadation of the fibei , but not to inactiv
- a non-limiting list of enzymes which may be used in accordance with the piesent invention include G-Zyme® G995E and G990 (Enzyme Bio-systems Ltd ).
- Termamyl 120L Type L (Novo noisy disk)
- Maltogenase 4000L (Novo noisy disk)
- Canalpha 600,00L and 60P Quest International
- Fungamyl 800L Novo Nordisk
- AMG 300L Novo Nordisk
- G-zyme G995-E is also a thermostable alpha-amylase denved from Bacillus stearothermoplnlus G995-E is most active between pH 5 0 and 7 0 and at temperatures as high as 108°C While G-zyme G990 is a glucoamylase produced extiacellularly from Aspergilhis niger. G990 can hydrolyze both the alpha- 1 ,6 and alpha- 1,4 glucosidic bonds of starch
- Termamyl 120L is a thermostable alpha-amylase produced by a genetically modified Bacillus lichenifonnis . This enzyme is an endoamylase, which randomly hydrolyzes 1,4-alpha-glucosidic linkages in amylose and amylopectin of starch, and rapidly converts the starch to soluble dextrins and oligosaccharides.
- a particularly preferred alpha-amylase is Maltogenase 4000LO commercially available from Novo Nordisk. This enzyme is a moderately heat-stable thermostable maltogenic alpha- amylase derived from Bacillus stearothermophilus expressed in and produced by a genetically modified strain of Bacillus suhtilis.
- the optimal activity level for Maltogenase is between 55 and 75°C and may be inactivated at 95°C for 15 minutes.
- Canalpha 60P powder
- 6OO,O00L liquid
- This enzyme is a thermostable bacterial alpha-amylase derived from fermentation with aselectedstrain of Bacillus suhtilis.
- the optimal activity level is between about 65 and 85°C and may be inactivated at 95 °C for 15 minutes.
- Fungamyl 120L is a fungal alpha-amylase obtained from a selected strain of Aspergillus oryzae. This enzyme hydrolyzes the alpha-1 ,4 glucosidic linkages of starch and a prolonged reaction results in the formation of large amounts of maltose.
- AMG is an exo-l ,4-alpha-D-glucosidase referred to as a glucoamylase or amyloglucosidase
- AMG is obtained from a selected strain of Aspergillus niger by submerged fermentation. This enzyme hydrolyzes both the 1 ,4 and 1 ,6-alpha linkages in starch, and removes glucose units in a stepwise manner from the non-reducing end of the starch molecule.
- the amount of enzyme added and the reaction time for the enzyme is determined, inter alia, by the desired texture of the final product and the percentage of grain solids, e.g. oat bran or barley flour, in the mixture.
- a suitable calcium source may be added to stabilize the enzyme.
- a suitable calcium source may be added to stabilize the enzyme.
- from about 20 to 50 ppm Ca+ ⁇ is added and the amount is dependent on the processing conditions and the type and amount of enzyme used.
- sucrose in amounts of from 1 to 10% by weight can be added to the enzyme prior to addition to the heated water or slu ⁇ y.
- the sucrose can be diy mixed with the enzyme or added to a liquid enzyme. After preparation of the slurry, the enzyme digestion of the starch is continued until the desired products and viscosity are obtained.
- the temperature is maintained or steadily raised to between 55 and 85 °C for about an 1 hour and usually less than 25 minutes
- the temperature is then raised for a sufficient length of time to gelatinize the starch, a temperature above 65°C is maintained, preferably a temperature of 85 to 90°C for about 5 to 10 minutes.
- These lengths and temperatures may be less than 1 minute and greater than 6 hours depending on the conditions of the slurry and enzyme used
- the slurry may optionally be cooled for the addition of the same enzyme(s) or different enzyme be added, and digestion may then be continued to reach the desired endpoint.
- the enzymes are inactivated by an appropriate method which depends upon the final use of the product. Methods of enzyme deactivation include heating, pH adjustment, and spray drying. For the prefe ⁇ 'ed enzymes, temperatures in excess of95°C for 10 minutes are generally sufficient to inactivate the enzymes. High temperature and short time inactivation can be achieved by several methods including jet cooking, preferably at temperatures between 138 and 176°C and ultra-high temperature (UHT) processing, preferably at 137 to 144°C for 2 to 10 seconds.
- UHT ultra-high temperature
- the product is to be dried, any number of drying techniques can be used, but it is preferred to use a technique that will also inactivate the enzymes, such as spray drying. It is preferred that the dried cereal base is in a powder form. In a preferred embodiment, the resulting liquid cereal base is subjected to high shear forces by using equipment such as a homogenizer, microfluidizer 1 (MFIC Coiporation), and jet cooker. Homogenization is earned out under suitable conditions, preferably at temperature of 55 to 70°C at pressures of 500/3500 to 1000/5000 psi.
- MFIC Coiporation microfluidizer 1
- jet cooker Homogenization is earned out under suitable conditions, preferably at temperature of 55 to 70°C at pressures of 500/3500 to 1000/5000 psi.
- the resultant oat base will have a minimum total dietary fiber content of between 10 and 30% (dwb), and a beta-glucan content of at least 4%. preferably at least 5%.
- the oat base is prepared by heating water to a temperature of from 70 to 95°C, adding an enzymatically effective amount of a thermostable alpha-amylase, adding from about 10 to about 30% by weight of a grain containing beta-glucan, e.g. oat bran or barley flour, cooling, adding other drink ingredients such as fruit and flavorants, preheating the mixture to a temperature above 65°C, and subjecting the mixture to an ultra high temperature step at a temperature of from 138 to 176°C, and optionally homogenizing the mixture to the desired consistency.
- a thermostable alpha-amylase adding from about 10 to about 30% by weight of a grain containing beta-glucan, e.g. oat bran or barley flour
- other drink ingredients such as fruit and flavorants
- the product is prepared as a dry solid by removing the water from the enzyme digested oat-liquid to yield a dry solid. This may be accomplished, e.g., by spray drying, drum drying or evaporation.
- the oat base can be used in either liquid or solid form for use in a variety of food products, including, but not limited to baked goods, cereals, and preferably beverages.
- the resultant food will qualify under FDA rules for a cholesterol lowering claim and therefore, whether the product is used as a liquid or solid, the product is preferred to contain 0.75 g of beta-glucan per RACC serving.
- the oat base is mixed with other food ingredients such as flavors, colorants and the like and are finally prepared according to art-known techniques.
- other food ingredients such as flavors, colorants and the like
- the present invention also relates to treating hypercholesterolemia in a patient by administering a sufficient amount of the oat base or a food containing the oat base. Treatment includes aiding in the control of, or alleviating the effects associated with hypercholesterolemia, including reducing the risks or effects of coronary artery disease.
- Fine Oat Bian 25 7 lbs, 6 7% ⁇ -glucan and 15 8% TDF (dwb)) w as added to watei (94 3 lbs, 130°F) containing calcium ( 100 ppm pei giam of staich) and Fungam ⁇ l ( 15un ⁇ ts ; g starch) and Amyloglucosidase (5 units/g starch) such that the solids content was 20%.
- the fine oat bian has a mean particle size of 48 ⁇ m with 50% of mate ⁇ al ⁇ 30 ⁇ m and 90% ⁇ 1 18 ⁇ m
- This oat material was added to w atei that contained staich hydiolyzing enzymes at a constant rate (1/7" 1 every 5 minutes ovei 30 mm pe ⁇ od) such that, at no point of time, the viscosity ofthe slurry was excessively high
- the slum w as maintained at a temperature of 131 °F and the hydiolysis continued foi anothei 20 minutes (total time, 1 houi) and the viscosity of lesultant slu ⁇ y was between 6 and 360 cp
- the slum was then heated to about 185°F to gelatinize the partially hydrolyzed oat starch
- the viscosity ofthe resultant liquid was between 75 and 6,000 cp dunng gelatimzation
- the slurry was then
- Fine Oat Bran (1 1 1 lbs, 6 7% ⁇ -glucan and 15 8% TDF (dwb)) was added to watei (88 9 lbs, 130°F) containing 100 ppm calcium such that the solids content was 10% and pH ofthe slurry 6 3
- the slurry was heated to about 185°F to gelatinize the starch
- the viscosity of the l esultant liquid was between 300 and 105,000 cp during gelatimzation
- the slurry was then cooled to 131 °F and Fungamyl (30 units/g of starch) and Amyloglucosidase ( 10 units/g of starch) were added to the slu ⁇ y
- the enzyme hydrolysis was continued foi ⁇ 40 minutes at 131 °F until the viscosity of the liquid reached about 25 - 40 cp
- the tempeiature of slu ⁇ y was brought up to 170°F and held for 20-30 minutes to inactiv ate the enzyme
- Concentiated Oat Bian (26 7 lbs, 14 0% ⁇ -glucan and 31 8% TDF (dwb)) was added to watei (93 3 lbs, 130°F) containing 100 ppm calcium and Amyloglucosidase (40 units/ g of starch) such that the solids content was 20% and pH ofthe slurry 6 3
- the mean particle size of concentiated oat bian was 80 ⁇ m with 50% of material ⁇ 83 ⁇ m and 90% ⁇ 180 ⁇ m
- the oat matenal was added to water that contained staich hydrolyzmg enzyme at a constant late ( 1/7* every 5 minutes ovei 30 mm pe ⁇ od) such that, at no point of time the viscosity ofthe slurry was excessively high It was obsei ved that the oat mate ⁇ als that contain high amounts of ⁇ -glucan build excessively high viscosities and is important to keep the viscosity down foi ease of processing The
- Fine Whole Oat Flour (4 6% ⁇ -glucan and 15 7% TDF (dwb)) at 20% solids was used as a starting raw mate ⁇ al and processed exactly as described m
- Example 1 The mean particle size of raw whole oat flour was 26 ⁇ m with 50% of matenal ⁇ 17 ⁇ m and 90%> ⁇ 60 ⁇ m
- Table I The chemical characteristics and particle size distribution of finished spiay-d ⁇ ed oat materials produced in Examples 1 through 4 are given in Table I The results in the table demonstrate that there was no or very little loss of beta-glucan and total dietary fiber content m the finished material
- Fine Oat Bran (333.3 g, 6 7% ⁇ -glucan and 15.8% TDF (dwb)) was added to water (1 166 7 g, 180 C F) containing calcium (100 ppm per gram of starch) and
- Termamyl (diluted 1 ml in 100 with water, 30 units/g starch) such that the solids content was
- the fine oat bran has a mean particle size of 48 ⁇ m with 50% of material ⁇ 30 ⁇ m and 90% ⁇ 118 ⁇ m.
- This oat material was added to water that contained starch hydrolyzing enzymes at a constant rate ( l/3 rd every 15 minutes over 45 min period) such that, at no point of time, the viscosity ofthe slurry was excessively high
- the slurry was maintained at a temperature of 180°F and the hydrolysis continued for another 15 minutes (total time, 1 hour) and the viscosity of resultant slurry was between 6 and 3200 cp
- the sluny was then cooled to about 131 °F, and Amyloglucosidase (10 units/g starch) was added to the slu ⁇ y.
- This enzyme treatment was continued for 1 h at 131 °F until the viscosity ofthe liquid reached -300 cp.
- This twice-enzyme treated slurry was adjusted to pH 4 with 1 N HCI and then heated to 185 °F for 20 minutes to inactivate the enzymes.
- the slurry was then homogenized twice by passing through a Gaulin Homogenizer at 1 ,000/5,000 psi, cooled and the pH adjusted to 6 3 with 1 N NaOH to yield a liquid oat base.
- An orange-cream beverage were prepared from: 800-850 g of water, 20-75 g of oat-base made from Example 1 using 4.62 g of high fructose corn syrup, 37 g of orange juice concentrate, 17 g of sugar, 2 g of gum, 2 g of citric acid and colors and flavors.
- the ingredients were mixed together, homogenized at 500/2,500 psi, bottled, and batch pasteurized by holding 1 minute at 180°F, and cooled immediately to 60 °F.
- the beverages had a pH of 3.8, brix (soluble sugar solids) of 12-14° and viscosity of 30-40 cp.
- These orange-cream beverages have a good taste, pleasant aroma, no grittiness, and provide 0.75 g of ⁇ -glucan per 8 fl.oz serving and qualify for U. S. FDA coronary heart disease health claim.
- the material was extruded though a masticating juicer equipped with 40 mesh screen three times with slow speed to separate out the insoluble coarse fiber fraction.
- the final product (filters through 40 mesh) had a pleasant sweet oat taste and creamy smooth texture like chocolate moose.
- the b-glucan content, pH and viscosity ofthe product are 0.5-0.9 %, 6.3, and 10,000-35,000cp respectively.
- the product was cooled down to 40-50F and stored in Steritank before aseptic packaging.
- the final product was packed in 250 ml Tetra-Pak container.
- the product has a smooth texture and fruity clean oat taste.
- the b-glucan content of the final product was about 0.3-0.4%>.
- One serving of above product provides 25%
Abstract
Description
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AU17362/00A AU1736200A (en) | 1998-11-20 | 1999-11-18 | Enzymatic preparation of cereal base |
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US10918398P | 1998-11-20 | 1998-11-20 | |
US10935898P | 1998-11-20 | 1998-11-20 | |
US60/109,358 | 1998-11-20 | ||
US60/109,183 | 1998-11-20 | ||
US12667299P | 1999-03-29 | 1999-03-29 | |
US60/126,672 | 1999-03-29 |
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WO2000030457A1 true WO2000030457A1 (en) | 2000-06-02 |
WO2000030457A9 WO2000030457A9 (en) | 2001-05-17 |
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Cited By (30)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2002065855A2 (en) * | 2001-02-15 | 2002-08-29 | Cereal Base Ceba Ab | Non-dairy containing milk substitute products |
WO2003075683A1 (en) * | 2002-03-13 | 2003-09-18 | Raisio Group Plc | ENZYMATIC TREATMENT OF CEREALS AND AN OAT PRODUCT WITH INCREASED GLUCOSE AND β-GLUCAN CONTENT |
WO2006040395A1 (en) | 2004-10-11 | 2006-04-20 | Ravintoraisio Oy | Fiber composition in liquid form |
WO2007003688A1 (en) * | 2005-07-04 | 2007-01-11 | Avenly Oy | Food suspension comprising beta-glucan and a method of preparing the same |
WO2009023431A1 (en) * | 2007-08-15 | 2009-02-19 | The Quaker Oats Company | Natural oat-derived sweetener |
WO2010023351A1 (en) * | 2008-09-01 | 2010-03-04 | Raisio Nutrition Ltd | Improved edible composition and method for preparing it |
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US9510614B2 (en) | 2008-11-04 | 2016-12-06 | The Quaker Oats Company | Food products prepared with soluble whole grain oat flour |
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