AU2017101745A4 - Applications of oat syrups - Google Patents

Abstract

Syrups comprising oat-derived carbohydrates, methods for making such syrups, and the uses of, and products comprising such syrups.

Description

Technical Field

The present invention relates to syrups comprising oat-derived carbohydrates, 5 methods for making such syrups, and the uses of, and products comprising such syrups.

Background

Syrups are widely used as ingredients in the food and beverage industries, as well as in the formulation of cosmetics and pharmaceutical products. In particular, syrups derived from grain, for example corn, rice and tapioca, are commonly used. Oat-derived syrups have been less commonly used, in part due to the difficulties in processing oats because of their comparatively high lipid content. Syrups with high lipid contents tend to have a shorter shelf life, due to their greater propensity to rancidity.

Summary

According to a first aspect of the present invention, there is provided a method of producing a syrup comprising (a) treating a solution comprising carbohydrates with at least one α-amylase; (b) heating said solution to inactivate said α-amylase; (c) physical separation so as to remove at least some protein and lipids from said solution; and (d) subjecting said solution to evaporation, wherein said solution comprising carbohydrates comprises carbohydrates derived from oats.

In an embodiment, the at least one α-amylase comprises a bacterial a-amylase.

In an embodiment, at least one α-amylase comprises a fungal a-amylase.

In an embodiment, at least one α-amylase comprises a bacterial α-amylase and a fungal α-amylase, and said bacterial α-amylase and fungal α-amylase are added sequentially to said solution comprising carbohydrates. Optionally, the solution comprising carbohydrates is treated with a bacterial α-amylase for a first pre30 determined period of time, and is treated with a fungal α-amylase for a second predetermined period of time. Optionally, the first and second pre-determined periods of time overlap.

2017101745 13 Dec 2017

In an embodiment, during said treatment with the at least one α-amylase the dextrose equivalent of said solution is measured.

In an embodiment, the solution comprising carbohydrates further comprises flour. Optionally, the flour comprises flour derived from oats. Optionally, prior to being treated with said at least one α-amylase, said solution comprising carbohydrates and flour is passed through a high shear mixer. Optionally, after said heating of said solution, and prior to said physical separation, at least some protein is removed from said solution.

Another aspect of the invention provides a syrup produced by any of the 10 methods described above.

In an embodiment, the syrup has a dextrose equivalent of about 20.

In an embodiment, the syrup has a dextrose equivalent of about 42.

In an embodiment, the syrup has a dextrose equivalent of about 63.

In an embodiment, the combined concentration of lipid and protein in said syrup is less than 5% on a dry solids basis.

Another aspect of the invention provides a syrup comprising oat-derived carbohydrates wherein the combined concentration of lipid and protein in said syrup is less than 5% on a dry solids basis.

In an embodiment, the syrup has a dextrose equivalent of about 20.

In an embodiment, the syrup has a dextrose equivalent of about 42.

In an embodiment, the syrup has a dextrose equivalent of about 63.

Another aspect of the invention provides a product comprising any of the syrups described above, wherein the product is selected from the group comprising: ambient desserts; amino acid products; antioxidant products; baby cereals and biscuits; baby drinks; baby formula and baby milk; baby meals; baking ingredients and mixes; beer; botanical and herbal supplements; flavoured bottled water; unflavoured bottled water; bouillons, stocks, seasonings and herbs; bread and bread products; breakfast cereals; cakes, pastries and sweet goods; carbonate products; cat food; cereal and energy bars; fresh cheese; cream cheese; processed cheese; semi-hard and hard cheese; soft and semi-soft cheese; soft cheese desserts; chilled desserts; chocolate bars; chocolate blocks; chocolate pieces; cider; coenzyme qlO products; coffee; concentrates; cooking sauces; cream and creamers; dairy alternative drinks;

2017101745 13 Dec 2017 dietary fiber; dietary supplements; dog food; drink concentrates and mixes; drinking yogurt; fermented beverages; egg and egg products; energy drinks; fats and spreads; finger foods; hors d'oeuvres; fish and seafood; flavoured alcoholic beverages; frozen desserts; fruit; fruit and vegetable concentrates; fruit based snacks; fruit flavoured snacks; fruit pouches; glucosamine products; gum; gummies/jellies; hair, skin and nails products; hard candy; homeopathic treatments; hot chocolate; ice cream; iced coffee; iced tea; juice and juice drinks; main dishes; mayonnaise, dressings and vinegar; meal kits; meal replacements; meat products; meat snacks; meat substitutes; melatonin products; milk and milk drinks; softgel capsules, tablets; oils; oral care products; chocolate confectionery; confectionery; dairy products; meal components; pet food; soft drinks; pickled condiments; chutney; pizza; plain pasta and noodles; plant based waters; popcorn; potato products; poultry; prepared pasta and noodles; prepared salads; probiotics; ready meals; rice; sandwiches; savory biscuits/crackers; savory/salty snacks; savoury spreads; snack nuts and seeds; soup; spirits and liqueurs;

spoonable dairy yogurt; spoonable non-dairy yogurt; sports bars; sports drinks RTD; sports powders; sports protein based RTD; sports supplements; sugar and sweeteners; sugar confectionery; sweet biscuits/cookies; sweet spreads; table sauces; tea; toffee and fudge; toppings; vegetables; vitamins/minerals; weight gain products; weight loss products; and wine.

In an embodiment, the product does not comprise an additional plasticizer.

Optionally, the product is a cereal bar.

Further features and advantages of the invention will become apparent from the following description of preferred embodiments of the invention, given by way of example only, which is made with reference to the accompanying drawings.

Brief Description of the Drawings

Figure 1 shows a process for producing a syrup comprising oat-derived carbohydrates.

Figure 2 shows the viscosity of a 42DE syrup of the present invention as 30 compared with a 42DE com syrup of the prior art.

2017101745 13 Dec 2017

Detailed Description

An aspect of the invention provides a method for producing a syrup from a solution comprising carbohydrates, in which at least some of the carbohydrates are derived from oats.

Solutions comprising oat-derived carbohydrates may be obtained by a number of means, for example by the processes set out in EP 1 363 504, EPI 706 001 and WO 2016/124608, each of which is incorporated herein by reference.

For example, methods for producing solutions comprising oat-derived carbohydrates may provide that de-hulled oat grains are dry milled to form an endosperm-starch rich flour fraction and a coarser endosperm-reduced fraction. In some instances, between 45%-55% of the milled grain is retained in the coarser endosperm reduced fraction.

The endosperm-reduced fraction is dispersed in water and treated with a starch degrading α-amylase enzyme. The α-amylase may be a thermostable α-amylase, and the enzymatic hydrolysis may be performed at temperatures of about 95°C or more. In some embodiments this may be followed by a second hydrolysis using an enzyme, or combination of enzymes, from the group amyloglucosidases and pullulanases. The second hydrolysis may be performed for up to 40 minutes and at a temperature of 55°C or greater. One or more of the enzyme treatments are optionally performed in combination with aqueous wet-milling.

This is followed by enzyme inactivation by wet heat treatment, followed by the spontaneous or centrifugal separation of the hydrolysate mix into an aqueous toplayer rich in β-glucans, and a lower layer containing proteins, oils and the insoluble fibrous portion of the grain. In some instances, the hydrolysate spontaneously separates, or is optionally separated centrifugally, into 3 distinct layers, a top-layer which is rich in soluble dietary fibres, particularly β-glucans, but containing little oil (< 2.5%) or protein (< 7%), a middle aqueous layer, and a lower phase containing most of the protein, oil and insoluble fibrous material from the milled grain.

The aqueous top layer can be removed via the use of a decanter, for example a

2-phase or 3-phase decanter or other suitable device, yielding a soluble fraction comprising β-glucans, carbohydrates (for example any of dextrins, maltodextrins and starch granules) and relatively low amounts of protein (<7%) and oils (< 2.5%). In

2017101745 13 Dec 2017 some instances, the separated top layer may comprise not more than 10 %, 7 % or 5% protein, and less than 2.5%, 2.0%, 1.5%, or 1.0% oil, on a dry solids basis.

The β-glucan is then separated from other carbohydrates in the light fraction, to produce a solution comprising oat-derived carbohydrates. This may be done by means of centrifugation, for example by means of one or more disc centrifuges. Other means for separating the β-glucan may be used, for example solvent extraction, and membrane filtration. This results in a solution comprising oat-derived carbohydrates; the carbohydrates may comprise any of: dextrins; maltodextrins; and starch granules derived from oats.

Solutions comprising carbohydrates in which all or substantially all of the carbohydrates are derived from oats may be used to produce syrups in accordance with the invention. Alternatively, a solution comprising oat-derived carbohydrates may be combined with carbohydrates from sources other than oats in order to provide a solution comprising carbohydrates in which at least some of the carbohydrates are derived from oats, from which a syrup can be made.

Suitable solutions may have a range of concentrations of carbohydrates.

Optionally, the concentration of carbohydrates may be between 2% and 35% on a dry solids basis. Optionally, the concentration may be between 5% and 20%. Optionally, these concentrations are for a combination of dextrins and maltodextrins, a combination of maltodextrins and starch granules, or a combination of dextrins, maltodextrins and starch granules.

In some embodiments, the solution comprising oat-derived carbohydrates may be mixed with flour. The flour can be derived from oats, or from one or more other grains, or can be a mixture of flours derived from oats and other grains. The addition of flour can provide an increased yield of syrup, by increasing the amount of dry solids in solution. For example, following the addition of flour, the concentration of the combination of flour and carbohydrates in solution may be between 5% and 40% on a dry solids basis.

Where flour is added to the solution comprising carbohydrates, this can result in the production of a slurry. Consequently, when flour is added to a solution comprising carbohydrates, the combination may be passed through a homogeniser, such as a high shear mixer, to provide a solution.

2017101745 13 Dec 2017

The solution may then be passed to a reactor tank, to which at least one aamylase) is added. The enzymatic treatment of the solution is allowed to proceed for a period of time (the residency time), before the solution is heated to inactivate the enzyme.

In some embodiments, more than one α-amylase may be used. For example, in some embodiments a bacterial α-amylase and a fungal α-amylase may be used. Where different enzymes are used, these may be added to the solution at the same time, or may be added sequentially. For example, where a bacterial a-amylase and a fungal aamylase are used, the bacterial α-amylase and the fungal α-amylase may be added sequentially. In some embodiments, the bacterial α-amylase will be added first. Where the enzymes are added sequentially, the residency times of the enzymes may overlap. Alternatively, the first enzyme may be inactivated prior to the addition of the second enzyme. By controlling the residency times of the enzymes it is possible to produce syrups with specific dextrose equivalents (DE), for example syrups with about 42DE or 63DE. The residency times may be predetermined in order to produce a syrup with a desired DE. Alternatively, or in addition, the DE of the solution may be measured during the enzymatic treatment in order to prepare a syrup with the desired DE.

Following completion of the enzymatic treatment and inactivation of the enzyme(s), the solution may be subjected to a physical separation process to remove protein and lipids.

The light phase produced following centrifugation may then be evaporated to make a syrup. The syrup may have up to 60% dry solids. The syrup may have up to 70% dry solids. The syrup may have up to 80% dry solids. The combined concentration of lipid and protein in said syrup may be less than about 5% on a dry solids basis, and optionally may be less than 3%. A particular syrup may have a DE of about 42. A particular syrup may have a DE of about 63.

A process for producing such a syrup is set out in Figure 1. Flour and a carbohydrate solution in which at least some of the carbohydrates are derived from oats are combined in a high shear mixer at 2. This produces a new solution, which is then passed, at 4, to a reaction tank, before a bacterial α-amylase is first added, at 6, followed by a fungal α-amylase, at 8. Heat is then applied to deactivate the enzymes, at 10. In figure 1, the heat is applied directly to the reaction vessel, but in other

2017101745 13 Dec 2017 alternatives the solution could be passed to a heat exchanger or other means for heating the solution sufficiently to inactivate the enzymes.

The solution is then passed to a physical separation means, at 12, which enables the removal of protein and lipids, at 14, with the solution then being passed to an evaporator at 16. The solution is then evaporated to a degree sufficient to produce the desired syrup 18.

Another aspect of the invention provides syrups produced by any of the herein described processes.

Another aspect of the invention provides a syrup comprising oat-derived carbohydrates and having a dextrose equivalent of about 20.

Another aspect of the invention provides a syrup comprising oat-derived carbohydrates and having a dextrose equivalent of about 42.

Another aspect of the invention provides a syrup comprising oat-derived carbohydrates and having a dextrose equivalent of about 63.

Syrups as disclosed herein may comprise a combined concentration of lipid and protein of less than 5% on a dry solids basis.

Syrups as disclosed herein may be used in a variety of processes. In particular, such syrups may be used in combination with or as a replacement for refiner's syrup, maple syrup, corn syrup, inulin syrup, malt syrup, sorghum syrup, rye syrup, wheat syrup, maize syrup, rice syrup (for example brown rice syrup), barley syrup and tapioca syrup. Syrups as disclosed herein may in particular be used as a replacement for corn syrup, brown rice syrup and tapioca syrup. For example, as seen in Figure 2, a 42DE syrup of the present invention has a similar viscosity to that of a 42DE corn syrup. The viscosity as depicted in Figure 2 was measured using a stress control (DHR-3) rheometer from TA Instruments, equipped with a lower Peltier plate and an upper parallel plate (40 mm in diameter) with solvent trap (the upper parallel plate geometry was a leftover from the previous rheometers (AR-2000); in order to make it compatible with current rheometer, a drawdown rod and an adaptor were used). Both frequency sweep test (100-0.1 Rad/s) and flow curves (shear rates from 100-0.1 s-1) were carried out at 25°C, 50°C, 65°C, and 80°C. DI water was added into the solvent trap and a cover was used to prevent evaporation.

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Syrups as disclosed herein may be used in a wide variety of applications. For example, the syrups may be used: as a binding syrup (for example, as an alternative or compliment to honey or agave (i.e. nectares); in cereal bars, baked bars, granola bars, and nut clusters; in cold formed protein bars; in snack toppings and cereal toppings; in yoghurts; in parfaits; in coating or extruded cereals, in bread and sweet baked goods, for example, as a sugar base for bread, scones, muffins, strudels, and cakes; in nondairy products such as oat milk, almond milk, rice milk, cashew milk, soy milk, hemp milk and coconut milk; as a sweetener in fermented nut-based drinks; in breakfast bars; in soft baked bars and biscuits; in aerated protein bars; in low moisture biscuits;

as a cookie or bakery filing, for example in sandwich cookies; in fruit snacks and fruit leathers; in sweetened sauces, for example ketchups and salad dressings; as speciality sweeteners for use as condiments (for example to put on pancakes or ice creams, or in hot drinks); in ice cream and frozen yoghurt; in frostings, icings and glazes; in milkshakes; in smoothies; in beers, whether as a fermentation source or as a sweetening agent; in malted beverages; in pet foods and treats; in ingredient compositions such as spray dried flavours, dry blends and plated products; in confectionery applications; dietary supplement products, powders and chews; in gelcaps, tablets, and pharmaceutical capsules; and in fruit fillings, fruit preparations and flavour preparations.

In particular, syrups as disclosed herein may be used in one or more of the following products: ambient desserts; amino acid products; antioxidant products; baby cereals and biscuits; baby drinks; baby formula and baby milk; baby meals; baking ingredients and mixes; beer; botanical and herbal supplements; flavoured bottled water; unflavoured bottled water; bouillons, stocks, seasonings and herbs; bread and bread products; breakfast cereals; cakes, pastries and sweet goods; carbonate products; cat food; cereal and energy bars; fresh and cream cheese; processed cheese; semi-hard and hard cheese; soft and semi-soft cheese; soft cheese desserts; chilled desserts; chocolate bars; chocolate blocks; unwrapped chocolate pieces; wrapped chocolate pieces; cider; coenzyme qlO products; coffee; concentrates; cooking sauces;

cream and creamers; dairy alternative drinks; dietary fiber; dog food; drink concentrates and mixes; drinking yogurt and fermented beverages; egg and egg products; energy drinks; fats and spreads; finger foods and hors d'oeuvres; fish and

2017101745 13 Dec 2017 seafood; flavoured alcoholic beverages; frozen desserts; fruit; fruit and vegetable concentrates; fruit based snacks; fruit flavoured snacks; fruit pouches; glucosamine products; gum; gummies/jellies; hair, skin and nails products; hard candy; homeopathic treatments; hot chocolate; single serve ice cream; take home ice cream;

iced coffee; iced tea; juice and juice drinks; main dishes; mayonnaise, dressings and vinegar; meal kits; meal replacements; meat products; meat snacks; meat substitutes; melatonin products; milk and milk drinks; miscellaneous softgels, capsules, tablets and powders, for example for use in pharmaceutical or dietary products; oils; oral care products; chocolate confectionery; confectionery; dairy products; meal components;

pet food; soft drinks; pickled condiments and chutneys; pizza; plain pasta and noodles; plant based waters; popcorn; potato products; poultry; prepared pasta and noodles; prepared salads; probiotics; ready meals; rice; sandwiches; savory biscuits/crackers; savory/salty snacks; savoury spreads; snack nuts and seeds; soup; speciality men's products; speciality women's products; spirits and liqueurs; spoonable dairy yogurt; spoonable non-dairy yogurt; sports bars; sports drinks RTD; sports powders; sports protein based RTD; sports supplements; sugar and sweeteners; sugar confectionery; sweet biscuits and cookies; sweet spreads; table sauces; tea; toffee and fudge; toppings; vegetables; vitamins and minerals; weight gain products; weight loss products; and wine.

The syrups disclosed herein may in particular be useful as a binding agent and/or a sweetening agent in cereals and cereal bars. The syrups disclosed herein may be used to replace the syrups commonly used in such products, such as corn syrup. In particular, the syrups of the present invention may reduce the need for a plasticizer to be added to soft bars such as chewy cereal bars, when compared with a corn syrup. It has been found that when making soft cereal bars using com syrup but omitting the plasticizer which would normally be used, the cereal bars is unacceptably hard; in contrast, a cereal bar made to the same recipe but in which the com syrup is replaced by a 42DE syrup of the present invention, produces a cereal bar which is acceptably soft and chewy.

The above embodiments are to be understood as illustrative examples of the invention. Further embodiments of the invention are envisaged. For example, syrups comprising carbohydrates comprising a combined concentration of lipid and protein ίο

2017101745 13 Dec 2017 of less than 5% on a dry solids basis. It is to be understood that any feature described in relation to any one embodiment may be used alone, or in combination with other features described, and may also be used in combination with one or more features of any other of the embodiments, or any combination of any other of the embodiments.

Furthermore, equivalents and modifications not described above may also be employed without departing from the scope of the invention, which is defined in the accompanying claims.

2017101745 13 Dec 2017

Claims (23)

1. A method of producing a syrup comprising:

a) treating a solution comprising carbohydrates with at least one aamylase;

b) heating said solution to inactivate said a-amylase;

c) physical separation so as to remove at least some protein and lipids from said solution; and

d) subjecting said solution to evaporation.

wherein said solution comprising carbohydrates comprises carbohydrates derived from oats.

2. The method according to claim 1 wherein said at least one a-amylase comprises a bacterial a-amylase.

3. The method according to claim 1 or claim 2 wherein said at least one aamylase comprises a fungal a-amylase.

4. The method according to claim 1, wherein said at least one a-amylase comprises a bacterial α-amylase and a fungal α-amylase, and said bacterial aamylase and fungal α-amylase are added sequentially to said solution comprising carbohydrates.

5. The method of claim 4, wherein said solution comprising carbohydrates is treated with a bacterial α-amylase for a first pre-determined period of time, and is treated with a fungal α-amylase for a second pre-determined period of time.

6. The method of claim 5, wherein said first and second pre-determined periods of time overlap.

7. The method of any of claims 1-6, wherein during said treatment with said at least one α-amylase the dextrose equivalent of said solution is measured.

8. The method according to any of claims 1-7, wherein said solution comprising carbohydrates further comprises flour.

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9. The method according to claim 8, wherein said flour comprises flour derived from oats.

10. The method according to 8 or claim 9, wherein prior to being treated with said at least one α-amylase, said solution comprising carbohydrates and flour is passed through a high shear mixer.

11. The method according to any of claims 8, 9 or 10, wherein after said heating of said solution, and prior to said physical separation, at least some protein is removed from said solution.

12. A syrup produced by a method of any of claims 1-11.

13. A syrup according to claim 12, wherein said syrup has a dextrose equivalent of about 20.

14. A syrup according to claim 12, wherein said syrup has a dextrose equivalent of about 42.

15. A syrup according to claim 12, wherein said syrup has a dextrose equivalent of about 63.

16. A syrup according to any of claims 12-15, wherein the combined concentration of lipid and protein in said syrup is less than 5% on a dry solids basis.

17. A syrup comprising oat-derived carbohydrates wherein the combined concentration of lipid and protein in said syrup is less than 5% on a dry solids basis.

18. A syrup according to claim 17, wherein said syrup has a dextrose equivalent of about 20.

19. A syrup according to claim 17, wherein said syrup has a dextrose equivalent of about 42.

20. A syrup according to claim 17, wherein said syrup has a dextrose equivalent of about 63.

21. A product comprising the syrup of any of claims 12-20, wherein said product is selected from the group comprising: ambient desserts; amino acid products; antioxidant products; baby cereals and biscuits; baby drinks; baby formula and baby milk; baby meals; baking ingredients and mixes; beer; botanical and herbal supplements; flavoured bottled water; unflavoured bottled water;

2017101745 13 Dec 2017 bouillons, stocks, seasonings and herbs; bread and bread products; breakfast cereals; cakes, pastries and sweet goods; carbonate products; cat food; cereal and energy bars; fresh cheese; cream cheese; processed cheese; semi-hard and hard cheese; soft and semi-soft cheese; soft cheese desserts; chilled desserts; chocolate bars; chocolate blocks; chocolate pieces; cider; coenzyme qlO products; coffee; concentrates; cooking sauces; cream and creamers; dairy alternative drinks; dietary fiber; dietary supplements; dog food; drink concentrates and mixes; drinking yogurt; fermented beverages; egg and egg products; energy drinks; fats and spreads; finger foods; hors d'oeuvres; fish and seafood; flavoured alcoholic beverages; frozen desserts; fruit; fruit and vegetable concentrates; fruit-based snacks; fruit flavoured snacks; fruit pouches; glucosamine products; gum; gummies/jellies; hair, skin and nails products; hard candy; homeopathic treatments; hot chocolate; ice cream; iced coffee; iced tea; juice and juice drinks; main dishes; mayonnaise, dressings and vinegar; meal kits; meal replacements; meat products; meat snacks; meat substitutes; melatonin products; milk and milk drinks; softgel capsules, tablets; oils; oral care products; chocolate confectionery; confectionery; dairy products; meal components; pet food; soft drinks; pickled condiments; chutney; pizza; plain pasta and noodles; plant based waters; popcorn; potato products; poultry; prepared pasta and noodles; prepared salads; probiotics; ready meals; rice; sandwiches; savory biscuits/crackers; savory/salty snacks; savoury spreads; snack nuts and seeds; soup; spirits and liqueurs; spoonable dairy yogurt; spoonable non-dairy yogurt; sports bars; sports drinks RTD; sports powders; sports protein based RTD; sports supplements; sugar and sweeteners; sugar confectionery; sweet biscuits/cookies; sweet spreads; table sauces; tea; toffee and fudge; toppings; vegetables; vitamins/minerals; weight gain products; weight loss products; and wine.

22. A product according to claim 21, wherein said product does not comprise an additional plasticizer.

23. A product according to claim 22, wherein said product is a cereal bar.

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