AU2018271141B2

AU2018271141B2 - Beverage and process for production of a beverage

Info

Publication number: AU2018271141B2
Application number: AU2018271141A
Authority: AU
Inventors: Thu Hoa Thi McCann
Original assignee: Outback Grain Co Pty Ltd
Current assignee: Outback Grain Co Pty Ltd
Priority date: 2017-05-16
Filing date: 2018-05-16
Publication date: 2021-09-23
Anticipated expiration: 2038-05-16
Also published as: AU2019101319A4; WO2018209387A9; WO2018209387A1; AU2018271141A1

Abstract

The present disclosure relates to a process for the production of a foodstuff from ancient grain, the process comprising treating the ancient grain with at least two enzymes to provide a food product. The disclosure further relates to an ancient grain beverage comprising a cellulose and starch enzymatically degraded ancient grain product.

Description

B everage and P rocess for P roduction of a B everage

[0001 ] This application claims priority from Australian P rovisional Patent Application No. 201 7901 820 filed on 1 6 May 201 7, the contents of which are to be taken as incorporated herein by this reference.

Technical F ield

[0002] The invention relates to a process for the production of a foodstuff from ancient grain, particularly a beverage. The invention also relates to a foodstuff, particularly a beverage from ancient grain.

Bac kground of Invention

[0003] Ancient grains are a grouping of grains and pseudocereals that are considered to have been little changed by selective breeding over recent millennia, as opposed to more widespread cereals such as corn, rice and modern varieties of wheat, which are the product of thousands of years of selective breeding.

[0004] The origin of grains goes back the Neolithic Revolution about 10,000 years ago, when prehistoric communities started to make the transition from hunter- gatherer to farmer. Modern varieties of grains have been developed over time through mutation, selective cropping, breeding and research in biotechnology.

Ancient grains, however, are largely unchanged from their initial domesticated varieties.

[0005] Ancient grains include the cereal grains spelt, Khorasan wheat (kamut), millet, barley, teff, oats, freekeh, bulgur, sorghum, farro, einkorn, and emmer; and the pseudocereals quinoa, amaranth, buckwheat, and chia. Modern wheat is a hybrid descendant of three wheat varieties considered to be ancient grains: spelt, einkorn, and emmer.

[0006] Ancient grains are rich in fibre, protein, omega-3 fatty acids and

antioxidants. S ome, but not all, ancient grains are gluten-free. Amaranth, quinoa, buckwheat, millet, and teff are gluten-free, but oats and the ancient wheats, including spelt, einkorn, and Khorasan wheat are not. Ancient grains generally have smaller grain sizes than their modern counter parts.

[0007] Beverages from plants, such as plant milk, have been consumed for centuries in various cultures, both as a regular drink and as a substitute for dairy milk. There are several reasons for consuming plant milk: ethical and animal welfare reasons, environmental reasons, health reasons, including lactose intolerance, milk allergy and phenylketonuria; veganism and vegetarianism; religious reasons; and simple taste preference. G rowing consumer awareness of plant milks and

beverages from plants means there is a growing demand for such beverages in the market place.

[0008] F oodstuffs from ancient grains have been consumed in some parts of the world for millennia and their heath and nutritional properties are well-recognised. While rich in nutrients, especially fibre content many ancient grains can be difficult to process. Their generally small seed size leads to a lower ratio of endosperm to seed coat (or exosperm), meaning that it can be harder to access the nutritious part of the grain. F or modern grains which have a larger endosperm and more readily available starches, processing with an enzyme such as amylase can be useful. However, for many ancient grains, the starches are less readily available due to the higher proportion of exosperm and concomitant insoluble fibre. This means that processes for the production of foodstuffs from ancient grains can be inefficient and yields can be low. Additionally, the products produced may be less stable and can have an unfavourable flavour profile or mouthfeel.

[0009] F or example, barley milk is traditionally produced by soaking the grains for many hours in an acidic solution (usually water and lemon juice) and then straining the resultant mash through a fine sieve or muslin cloth. This process is not efficient on a large scale and often results in products with unfavourable flavour profiles and poor stability. Additionally, the resultant product is unsuitable for U HT and other sterilisation processes.

[0010] The mouthfeel and flavour of a foodstuff, particularly of a beverage, is very important in its customer acceptance. It is desirable to produce a beverage that has a positive flavour profile and good mouthfeel, with a smooth consistency and reduced bitter flavours. It is also desirable to avoid off flavours or gritty consistency as these have a negative impact on the mouthfeel of a beverage.

[001 1 ] In the face of growing customer demand for foodstuffs from ancient grains, it is desirable to have more efficient and more effective processes for the production of foodstuffs from these sources. There is also a need for processes which result in palatable products with good mouth feel, taste and stability.

S ummary of Invention

[0012] In one aspect, the present invention provides a process for the production of a foodstuff from ancient grain, the process comprising treating the ancient grain with at least two enzymes to provide a food product wherein the ancient grain is teff.

[0013] In a preferred embodiment, the food product will have a liquid

consistency.

[0014] In another preferred embodiment, the foodstuff is a beverage.

[001 5] In some embodiments, the process of the present invention comprises treating the ancient grain with at least two enzymes simultaneously or sequentially. In some embodiments, the process comprises treating the ancient grain with at least two enzymes simultaneously. In a preferred embodiment, the process comprises treating the ancient grain with at least two enzymes sequentially.

[001 6] P referably, the enzymes are selected from the group comprising cellulase, pectinase and amylase. More preferably, the ancient grain is treated with cellulase before amylase. This allows the cellulase to degrade the cellulose before the amylase degrades the starch. The two-enzyme process of the present invention is more efficient than previously described processes as it allows for breakdown of both the cellulose and starch in the ancient grain. P referably, the cellulose is broken down before the starch, allowing the second enzyme better access to the starch, meaning the breakdown of the starch is more efficient. [0017] In some embodiments, the ancient grain is provided in a form of seeds, processed grain or flour.

[001 8] In some embodiments, the process further comprises separating the food product into a plurality of phases wherein at least one phase is a liquid phase and another phase is a non-liquid phase.

[001 9] In some embodiments, the process further comprises the step of emulsifying the liquid phase to produce an emulsified beverage. P referably, the emulsification is conducted with a food grade oil, preferably selected from the group consisting of vegetable oil, coconut oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil, canola oil, soybean oil, sunflower oil, nut oils, citrus oils, seed oils, avocado oil, mustard oil, sesame oil, safflower oil, rice bran oil and mixtures thereof. This is advantageous as the emulsified beverage produced by the process of the present invention may be used as non-dairy milk.

[0020] In some embodiments, the process further comprises performing the treating with at least two enzymes under conditions sufficient to produce an amount of maltodextrin and/or soluble fibre to at least partially stabilise the emulsified beverage. This is useful as at least partial self-stabilisation means it may not be necessary to add additional surfactant in order to stabilise the emulsion.

[0021 ] In some embodiments, the process further comprises a step of stabilising the emulsified beverage by addition of a surfactant, preferably a surfactant selected from the group comprising lecithin, vegetable gum, acacia gum, guar gum, xantham gum, sodium stearoyl lactylate, sodium phosphates, diacetyl tartaric acid ester of mono- and diglycerides, polyethoxylate sorbitan, bis(2-ethylhexyl) sodium

sulfosuccinate, sodium mono- and dimethylnaphthalene sulfonate, nonionic polyethoxylate sorbitan monostearate, sorbitan monola urate, sorbitan monooleate and mixtures thereof. Addition of a surfactant is useful as it provides a more stable emulsified beverage.

[0022] In some embodiments, the process further comprises mixing the non- liquid phase with a diluent to produce a beverage. In preferred embodiments, the diluent is a sugar solution, and preferably the sugar is selected from the group consisting of sucrose, fructose, galactose, glucose, lactose, maltose, xylose and mixtures thereof. This is advantageous as it improves the flavour profile of the beverage.

[0023] In some embodiments, the process further comprises mixing the food product with a diluent to produce a beverage.

[0024] In preferred embodiments, the diluent is a sugar solution, and preferably the sugar is selected from the group consisting of sucrose, fructose, galactose, glucose, lactose, maltose, xylose and mixtures thereof. This is advantageous as it improves the flavour profile of the beverage.

[0025] In a further aspect the present invention provides a foodstuff produced by the process of the present invention. P referably, the foodstuff produced by the process of the present invention is a beverage.

[0026] In a further aspect the present invention provides an ancient grain beverage comprising a cellulose and starch enzymatically degraded ancient grain product wherein the ancient grain is teff.

[0027] In some embodiments, the degraded ancient grain product has been separated into a plurality of phases including a liquid phase and a non-liquid phase.

[0028] In some embodiments, the liquid phase further comprises a food grade oil, and the beverage is an emulsified beverage. This is advantageous as the emulsified beverage may be used as non-dairy milk.

[0029] In preferred embodiments, the oil is selected from the group comprising vegetable oil, coconut oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil, canola oil, soybean oil, sunflower oil, nut oils, citrus oils, seed oils, avocado oil, mustard oil, sesame oil, safflower oil and rice bran oil.

[0030] In some embodiments, the beverage is internally stabilized with

maltodextrin and/or soluble fibre by-products of the cellulose and starch. This is useful as at least partial self-stabilisation means it may not be necessary to add additional surfactant in order to stabilise the emulsion.

[0031 ] In some embodiments, the beverage further comprises a surfactant, and preferably the surfactant is selected from the group comprising lecithin, vegetable gum, acacia gum, guar gum, xantham gum, sodium stearoyl lactylate, sodium phosphates, diacetyl tartaric acid ester of mono- and diglycerides, polyethoxylate sorbitan, bis(2-ethylhexyl) sodium sulfosuccinate, sodium mono- and

dimethylnaphthalene sulfonate, nonionic polyethoxylate sorbitan monostearate, sorbitan monolaurate, sorbitan monooleate and mixtures thereof.

[0032] In some embodiments, the emulsified beverage has a flavour profile low in odorous lipid oxidation volatiles. In some embodiments, the emulsified beverage has a brix value of 5-20 eBx. In some embodiments, the emulsified beverage has a particle size of less than 10 ι m (d 0.5). In some embodiments, the emulsified beverage has a protein content of 0.1 -2% (% N x 5.7).

[0033] In some embodiments, the non-liquid phase further comprises an aqueous diluent. In preferred embodiments, the aqueous diluent is a sugar solution, and preferably the sugar is selected from the group comprising fructose, galactose, glucose, lactose, maltose, sucrose and xylose.

[0034] In some embodiments, the degraded ancient grain product further comprises an aqueous diluent. In preferred embodiments, the aqueous diluent is a sugar solution, and preferably the sugar is selected from the group comprising fructose, galactose, glucose, lactose, maltose, sucrose and xylose.

[0035] In some embodiments, the beverage of the present invention may comprise additional flavour enhancers. This is advantageous as it improves the flavour profile of the beverage.

[0036] In some embodiments, the beverage has a flavour profile low in odorous lipid oxidation volatiles. In some embodiments, the beverage has a brix value of 10- 25 eBx. In some embodiments, the beverage has a particle size of less than 90 ι m (d 0.5). In some embodiments, the beverage has a protein content of 0.5-3% (% N x 5.7). In some embodiments, the beverage has a total solid content of 10-25 (%).

[0037] The present invention provides an efficient process for the production of a foodstuff from ancient grain. Advantageously, the foodstuff can be a beverage, and the beverage can be a milk or a non-milk drink. It is also beneficial as the process of the present invention reduces waste as the whole product stream can be used for production of the foodstuff. The process can also provide a product that at least partially self-stabilises. This is advantageous as it can reduce or even avoid the need to add additional stabilisers. As the inclusion of such additives can be considered unappealing to some consumers, a self-stabilising product can be beneficial. This is useful in providing new processes for the production of foodstuffs from ancient grain.

Des c ription of F igures

[0038] F igure 1 is a graph showing the Rapid Viscous Analysis (RVA) profile of the enzymatic hydrolysis of teff flour.

[0039] F igure 2 is a graph showing the impact of oil concentration and lecithin on the viscosity of teff milk.

[0040] F igure 3 is a flow chart diagram of the teff milk and teff drink production process.

[0041 ] F igure 4 is a graph showing the viscosity of the teff milk and teff drink samples.

[0042] F igures 5 and 6 show the headspace profiles of ivory teff milks and drinks, before and after canning / retort processing, by S P ME -GC MS .

Detailed Des cription of the Invention

[0043] In one aspect, the present invention provides a process for the production of a foodstuff from ancient grain, the process comprising treating the ancient grain with at least two enzymes to provide a food product wherein the ancient grain is selected from the group comprising teff, barley, quinoa, oats, chia and mixtures thereof. P referably, the ancient grain is teff.

[0044] F or the purposes of the present invention, the term oodstuff_ refers to any item of food that has been processed, partially processed, or unprocessed for consumption, including any substance intended to be, or reasonably expected to be, or capable of being ingested.

[0045] As used herein, the term ancient grain_, refers to the grouping of grains and pseudocereals that are considered to have been little changed by selective breeding over recent millennia and includes the cereal grains spelt, Khorasan wheat (kamut), millet, barley, teff, oats, freekeh, bulgur, sorghum, farro, einkorn, and emmer; and the pseudocereals quinoa, amaranth, buckwheat, and chia.

[0046] F or the purposes of the present invention, the term ood product_, refers to the degradation product produced by the enzyme treatment of the ancient grain which also has the capacity to provide nutritional support and is generally expected to be ingested by humans. The at least two enzymes in the process will act to break down the polysaccharides in the ancient grain and will release fibre,

oligosaccharides and simple sugars. In some preferred embodiments of the present invention, the degradation of polysaccharides in the ancient grain will be at least 30% of the total, depending on the enzymes employed. P referably, the degradation of polysaccharides in the ancient grain will be at least 40%. P referably, the degradation will be at least 50%. More preferably, the degradation will be at least 60%. Even more preferably, the degradation will be at least 70%. Still more preferably, the degradation will be at least 80%. Most preferably, the degradation will be at least 90%. As used herein, the terms clegrade _ and ^'break down _ will be used synonymously and interchangeably.

[0047] P referably, the food product will be of a liquid consistency. This is useful for the production of a beverage which is a liquid intended for consumption. For the purposes of the present invention, a substance having liquid consistency_, is able to flow, meaning that it has a viscosity that allows the food product to move steadily in a continuous stream. P referably, the food product will have a viscosity of less than 50,000 cP, or less than 20,000 cP, or less than 10,000 cP . More preferably, the food product will have a viscosity of less than 2000 cP . E ven more preferably, the food product will have a viscosity of 5-200 cP . Still even more preferably, the food product will have a viscosity of 10-100 cP .

[0048] P referably, the foodstuff of the present invention is a beverage. As used herein, the term ^'beverage _ refers to any liquid intended for consumption. While the present invention preferably relates to beverages, the foodstuff of the present invention could also be used as a foodstuff that is not typically considered a beverage such as a pudding or an ingredient in other food items. The foodstuff produced by the present invention may also be used as an ingredient to further produce a beverage when added to a liquid.

[0049] Ancient grains are rich in fibre, protein, omega-3 fatty acids and antioxidants. S ome, but not all, ancient grains are gluten-free. Amaranth, quinoa, buckwheat, millet, and teff are gluten-free, but oats and the ancient wheats, including spelt, einkorn, and Khorasan wheat are not.

[0050] The foodstuff of the present invention is preferably lactose-free and dairy- free. In some preferred embodiments, depending on the ancient grain used, the foodstuff of the present invention is gluten-free.

[0051 ] It is preferred that the foodstuff of the present invention is non-alcoholic. In the context of the present invention, the term ^'non-alcoholic _, means there are only trace amounts of ethanol present in the foodstuff. G enerally, the level will be less than 1 .5% ABV (alcohol by volume), preferably less than 0.5% ABV.

[0052] However, when produced along with fermentable sugars, the foodstuff produced by the process of the present invention may comprise alcohol.

[0053] In some embodiments, the ancient grain used for the present invention is selected from the group comprising teff, barley, quinoa, oats, chia and mixtures thereof. In preferred embodiments, selected from the group comprising teff, barley, and mixtures thereof. In a more preferred embodiment, the ancient grain is teff. [0054] Teff is advantageous for use in the present invention because it is high in protein and fibre, and is gluten free.

[0055] In some preferred embodiments, the ancient grain is provided in a form of seeds, processed grain or flour. P referably, the ancient grain is provided in a form of flour.

E nzyme treatment

[0056] C ommon use of enzymes in the food industry includes ingredient production and texture modification. Many food enzymes are used to degrade various biopolymers. Their specificity and high reaction rates under mild reaction conditions means they are often preferable to chemical treatments. Industrial food enzymes fall into three main groups: hydrolases, oxidoreductases, and isomerases. Bulk enzymes such as proteases, amylase, glucoamylase, pectinases, and cellulases (all hydrolases) have been produced using mainly two microbial genera: Bacillus and Aspergillus.

[0057] In some embodiments, the process of the present invention comprises treating the ancient grain with at least two enzymes simultaneously or sequentially. In some embodiments, the process comprises treating the ancient grain with at least two enzymes simultaneously. In preferred embodiments, the process comprises treating the ancient grain with at least two enzymes sequentially.

[0058] P referably, at least one of the enzymes will act to break down cellulose and at least one of the other enzymes will break down starch. This is advantageous as breaking down cellulose allows more efficient break down of starch within the grain.

[0059] In some embodiments, the enzymes are selected from the group comprising cellulase, pectinase and amylase. In preferred embodiments, the ancient grain is treated with cellulase before amylase. This provides the advantage of the cellulase breaking down the cellulose, which releases starch and allows the amylase to better access the starch, providing a more efficient breakdown of the grain than a single enzyme process. [0060] The present inventors have surprisingly found that treatment with at least two enzymes, particularly sequential treatment with first a cellulase followed by an amylase is effective at producing a food product having a liquid consistency suitable for the production of a foodstuff, such as a beverage.

[0061 ] As used herein, the term cellulase _, refers to any of several enzymes that catalyse the decomposition of cellulose and of some related polysaccharides into monosaccharides ("simple sugars") such as beta-glucose, or shorter

polysaccharides and oligosaccharides. The term cellulase _ also refers to any mixture or complex of various such enzymes, that act serially or synergistically to decompose cellulosic material. Viscamyl F low, available from E nzyme S olutions, Melbourne, is an example of a suitable enzyme for use with the present invention.

[0062] As used herein, the term amylase _, refers to an enzyme or enzymes that catalyse the hydrolysis of starch into sugars. The term includes - amylase, §- amylase, and .--amylase. Amylase Alpha C lassic, available from E nzyme S olutions, Melbourne, is an example of a suitable enzyme for use with the present invention.

[0063] As used herein, the term ^'pectinase_ refers to an enzyme or enzyme that breaks down pectin, a polysaccharide found in plant cell walls. Also referred to as pectic enzymes, they include pectolyase, pectozyme, and polygalacturonase.

P ectinase BioReagent, available from S igma Aldrich, is an example of a suitable enzyme for use with the present invention.

[0064] The optimal conditions for each enzyme of the present invention are likely to vary depending on the ancient grain being used and the form of the grain, the enzymes being used, water quality, and other factors. The skilled person would understand that it may be necessary to vary the temperature, concentration and other factors in order to optimise the enzyme treatment.

[0065] In certain preferred embodiments, a solution of ancient grain flour in water is used in the process of the present invention. P referably the solution is a 10-30% w/w solution. More preferably, the solution is a 15-25% w/w solution. Even more preferably, the solution is a 20% wA/v solution. P referably, the ancient grain flour is teff flour.

[0066] In some embodiments, the process comprises treating the ancient grain with at least two enzymes sequentially and the treatment with a first enzyme is carried out for a first period of time and the following treatment with a second enzyme is carried out for a second period of time. The first period of time and the second period of time will preferably be the optimum time for the enzyme being used to be most effective and produce the highest yield. P referably, the sequential treatment with first a cellulase is carried out for a first period of time and the following treatment with an amylase is carried out for a second period of time. In preferred embodiments, the optimum time may be determined by a suitable Brix value or when a suitable Brix value is reached. P referably, the first time period is in the range of 30-1 80 minutes. More preferably, the first time period is in the range of 45-120 minutes. E ven more preferably, the first time period is approximately 60 minutes. P referably, the second time period is in the range of 30-180 minutes. More preferably, the second time period is in the range of 45-120 minutes. E ven more preferably, the second time period is approximately 60 minutes. This is

advantageous as it allows for optimum conditions for each enzyme and can improve the yield of the desired product.

[0067] In certain preferred embodiments, the process comprises treating the ancient grain with at least two enzymes sequentially and the treatment with a first enzyme is carried out at a first temperature and the following treatment with a second enzyme is carried out at a second temperature. The first temperature and the second temperature will preferably be the optimum temperature for the enzyme being used to be most effective and produce the highest yield. P referably, the sequential treatment with first a cellulase is carried out at a first temperature and the following treatment with an amylase is carried out at a second temperature.

P referably, the first temperature is in the range of 25-65 1C . More preferably, the first temperature is in the range of 35-55 1C . Even more preferably, the first temperature is 45 1C . P referably, the second temperature is in the range of 65-95 1C . More preferably, the second temperature is in the range of 75-95 1C . E ven more preferably, the second temperature is 85 1C . In a preferred embodiment, the sequential treatment is performed with first a cellulase for 1 hour at 45 1C, and then with an amylase at 85 \C for 1 hour.

[0068] In some embodiments, the process of the present invention will be performed at a pH which is optimal for the enzymes being used. It may be necessary to vary the pH during the process as different enzymes work at different pH. P referably, the process of the present invention will be performed at a pH in the range pH 4 ^" pH 8. More preferably, the process of the present invention will be performed at a pH in the range pH 5 ^" pH 7. E ven more preferably, the process of the present invention will be performed at a pH of approximately pH 6.5.

[0069] In some embodiments, an optional heating step between the sequential treatment with first a cellulase followed by an amylase can be useful. This optional heating step may help to deactivate the cellulase as well as gelatinise the starch released during the cellulase treatment. This may increase the efficiency of the amylase treatment to produce a higher yield of food product.

[0070] In some embodiments, the process of the present invention further comprises separating the food product into a plurality of phases wherein at least one phase is a liquid phase and another phase is a non-liquid phase. The separation of the plurality of phases may be by any technique common in the art of food preparation, such as but not limited to filtration, centrifugation, decantation, flotation, clarification and extraction.

[0071 ] In some embodiments, the liquid phase of the present invention is the phase that is separated from the non-liquid phase. P referably, the liquid phase is an aqueous solution of soluble sugars and other ancient grain degradation products. In some embodiments, the liquid phase may be a multiphasic liquid.

[0072] In some embodiments, the non-liquid phase will comprise the particulate matter which is not soluble in the liquid phase. For the purposes of the present invention, the non-liquid phase will likely still comprise some liquid as it will still be wet following extraction. The skilled person will recognise that non-liquid foods are not necessarily completely dry.

[0073] In some embodiments, the process further comprises the step of emulsifying the liquid phase to produce an emulsified beverage. P referably, the emulsified beverage of the present invention is of a milky appearance. In preferred embodiments, the emulsified beverage is a plant milk.

[0074] As used herein, the term ^'plant milk_ refers to non-dairy milks which are made from plants. They often have a similar appearance and consistency to, and are often substituted for, dairy milks.

[0075] In preferred embodiments, the emulsification is conducted with a food grade oil, preferably selected from the group consisting of vegetable oil, coconut oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil, canola oil, soybean oil, sunflower oil, nut oils, citrus oils, seed oils, avocado oil, mustard oil, sesame oil, safflower oil, rice bran oil and mixtures thereof.

[0076] In preferred embodiments, the oil is added at a range of 1 -10% w/w of the liquid phase. P referably, the oil is added at 10% w/w, or at 9% w/w, or at 8 w/w, or at 7% w/w, or at 6% w/w, or at 5% w/w, or at 4% w/w, or at 3% w/w, or at 2% w/w, or at 1 % w/w. Even more preferably, the oil is added at 1 % w/w.

[0077] E mulsifying the liquid phase may be by any technique common in the art of food preparation, such as but not limited to blending, bead mills, ultrasonic treatment (also sonication), rotor-stator mechanical, high pressure, and other physical forces used to achieve emulsification of the oil in the liquid phase, preferably until the emulsion has a milky appearance. The milky appearance is generally achieved by use of the added oil which is emulsified with the liquid phase to provide oil droplets providing the milky appearance. P referably, emulsification is carried out until the oil droplets are homogeneous. More preferably, the oil droplets are in the order of 0.1 -10 mm in size. E ven more preferably, the oil droplets are in the order of 1 mm in size. [0078] In some embodiments, the process uses a two-stage high pressure homogenisation in a homogeniser first at 150-350 bar and then at 50-100 bar.

[0079] E mulsion stability refers to the ability of an emulsion to resist change in its properties over time. There are various types of instability in emulsions including flocculation, coalescence and creaming. F locculation occurs when there is an attractive force between the droplets, so they form floes, like bunches of grapes. C oalescence occurs when droplets bump into each other and combine to form a larger droplet, so the average droplet size increases over time. E mulsions can also undergo creaming, where the droplets rise to the top of the emulsion under the influence of buoyancy, or under the influence of the centripetal force induced when a centrifuge is used. An appropriate surfactant can increase the kinetic stability of an emulsion so that the size of the droplets does not change significantly with time. It is then said to be stable. F or the purposes of the present invention, a stabilised emulsified beverage will preferably retain homogeneity for a period of at least one day, more preferably at least one week.

[0080] P referably, the process of the present invention further comprises performing the enzyme treatment under conditions sufficient to produce an amount of maltodextrin and/or soluble fibre to at least partially stabilise the emulsified beverage. This is useful as it means that, in some preferred embodiments where there is internal stabilisation with maltodextrin and/or soluble fibre produced by the enzyme treatment it may not be necessary to add additional surfactant in order to stabilise the emulsion. In those embodiments where there is partial internal stabilisation as the beverage is just partially stabilised with maltodextrin and/or soluble fibre produced by the enzyme treatment, additional surfactant may be added to achieve stabilisation of the emulsion. In those embodiments where these is no internal stabilisation, additional surfactant may be added to achieve stabilisation of the emulsion.

[0081 ] Where the process further comprises a step of stabilising the emulsified beverage by addition of a surfactant, preferably the surfactant is selected from the group comprising lecithin, vegetable gum, acacia gum, guar gum, xantham gum, sodium stearoyl lactylate, sodium phosphates, diacetyl tartaric acid ester of mono- and diglycerides, polyethoxylate sorbitan, bis(2-ethylhexyl) sodium sulfosuccinate, sodium mono- and dimethylnaphthalene sulfonate, nonionic polyethoxylate sorbitan monostearate, sorbitan monolaurate, sorbitan monooleate and mixtures thereof. In preferred embodiments, the surfactant is selected from the group comprising lecithin, vegetable gum, acacia gum, guar gum, xantham gum and mixtures thereof.

[0082] Where an additional surfactant is added, the surfactant is preferably added at a range of 0.1 -10% w/W of the oil that has been added. More preferably, the surfactant is added at a range of 0.1 -9.0% wA/v of the oil that has been added. More preferably, the surfactant is added at a range of 0.1 -8.0% wA/v of the oil that has been added. More preferably, the surfactant is added at a range of 0.1 -7.0% wA/v of the oil that has been added. More preferably, the surfactant is added at a range of 0.1 -6.0% wA/v of the oil that has been added. More preferably, the surfactant is added at a range of 0.1 -5.0% wA/ of the oil that has been added. More preferably, the surfactant is added at a range of 0.1 -4.0% wA/ of the oil that has been added. More preferably, the surfactant is added at a range of 0.1 -3.0% wA/ of the oil that has been added. More preferably, the surfactant is added at a range of 0.1 -2.0% wA/ of the oil that has been added. E ven more preferably, the surfactant is added at a range of 0.5-1 % wA/v of the oil that has been added.

[0083] In some embodiments, an additional surfactant is added where no oil is added to the food product. In these cases, the additional surfactant is preferably added at a range of 0.01 -1 % wA/ of the food product. P referably, the surfactant is added at 1 % wA/v, or at 0.9% wA/v, or at 0.8 wA/v, or at 0.7% wA/v, or at 0.6% w/w, or at 0.5% wA/v, or at 0.4% wA/v, or at 0.3% wA/v, or at 0.2% wA/v, or at 0.1 % wA/v, or at 0.05% wA/v, or at 0.01 % wA/v. Even more preferably, the surfactant is added at 0.01 % wA/v.

[0084] In some embodiments, the process further comprises mixing the non- liquid phase with a diluent to produce a beverage. In preferred embodiments, the diluent is a sugar solution, and preferably the sugar is selected from the group consisting of sucrose, fructose, galactose, glucose, lactose, maltose, xylose and mixtures thereof. In preferred embodiments, the sugar is sucrose.

[0085] In some embodiments, the process further comprises an optional particle size reduction step wherein the size of the particles in the non-liquid phase is reduced. The size reduction step may comprise a mechanical size reduction step. The mechanical size reduction step may include any technique common in the art of food preparation, such as but not limited to milling, colloidal milling, shearing, threshing, and blending or combinations thereof. The size reduction step may further comprise a chemical treatment step. In a preferred embodiment, the size reduction step comprises a chemical treatment step followed by a mechanical size reduction step. In a preferred embodiment, the chemical treatment step comprises treating the non-liquid phase with an alkaline agent. P referably, the alkaline agent used in the chemical treatment step is aqueous sodium hydroxide. P referably, the alkaline agent is at a pH of greater than 7, more preferably pH 10-14. In some embodiments, the chemical treatment step may comprise heating the mixture of the non-liquid phase and the alkaline agent for an amount of time. In a preferred embodiment, the chemical treatment step comprises heating the mixture of the non- liquid phase and the alkaline agent at a temperature of between 60 eC to 120 eC, for between 45 min to 3 hours. In some embodiments, the chemical treatment step may comprise neutralising the mixture of the non-liquid phase and the alkaline agent, preferably to pH to 6.0-7.0. This optional size reduction step is useful as chemical and mechanical degradation of the non-liquid phase may help with homogeneity and resulting mouthfeel of the foodstuff, particularly with ancient grains that have a hard husk such as teff.

[0086] Where the process further comprises the optional particle size reduction step, the particles in the non-liquid phase will preferably be reduced to less than 200 I m in size. More preferably, the particles in the non-liquid phase will be reduced to less than 150 ι m in size. More preferably, the particles in the non-liquid phase will be reduced to less than 100 ι m in size. Still more preferably, the particles in the non-liquid phase will be reduced to less than 90 ι m in size. S till more preferably, the particles in the non-liquid phase will be reduced to less than 80 ι m in size. S till more preferably, the particles in the non-liquid phase will be reduced to less than 70 ι m in size. Still more preferably, the particles in the non-liquid phase will be reduced to less than 60 ι m in size. E ven more preferably, the particles in the non-liquid phase will be reduced to less than 50 ι m in size.

[0087] In some embodiments, the process further comprises an optional food preservation step. This food preservation step may include any technique common in the art of food preparation, such as but not limited to pasteurization, thermisation, sterilisation, U HT, including retort sterilisation, high pressure processing (H P P), canning and other methods. This optional step is advantageous as it allows for product with a longer shelf life.

[0088] In some embodiments, the present invention provides a foodstuff produced by the process of the present invention. P referably, the foodstuff is a beverage.

[0089] In some embodiments, the present invention provides an ancient grain beverage comprising an enzymatically degraded ancient grain product, wherein the ancient grain is selected from the group comprising teff, barley, quinoa, oats, chia and mixtures thereof. In preferred embodiments, the ancient grain is selected from the group comprising teff, barley, and mixtures thereof. In a more preferred embodiment, the ancient grain is teff.

[0090] Teff is advantageous for use in the present invention because it is high in protein and fibre, a good source of vitamins and minerals and it is gluten free.

[0091 ] P referably, the ancient grain beverage comprises a cellulose and starch enzymatically degraded ancient grain product.

[0092] The foodstuffs and beverages of the present invention are preferably dairy free, animal free, alcohol free, and in some embodiments, gluten-free. These are all advantages as these are qualities that consumers appreciate in a beverage.

[0093] In some embodiments, the degraded ancient grain product has been separated into a plurality of phases including a liquid phase and a non-liquid phase. [0094] The separation of the plurality of phases may be by any technique common in the art of food preparation, such as but not limited to filtration,

centrifugation, decantation, flotation, clarification and extraction. P referably the plurality of phases is separated using centrifugation.

[0095] In some embodiments, the liquid phase further comprises a food grade oil, preferably the two are emulsified to provide an emulsified beverage. In preferred embodiments, the oil is selected from the group comprising vegetable oil, coconut oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil, canola oil, soybean oil, sunflower oil, nut oils, citrus oils, seed oils, avocado oil, mustard oil, sesame oil, safflower oil and rice bran oil. In more preferred embodiments, the oil is vegetable oil.

[0096] In preferred embodiments, the emulsified beverage of the present invention is of a milky appearance. Even more preferably, the emulsified beverage is a plant milk.

[0097] In some embodiments, the emulsified beverage is internally stabilized with maltodextrin and/or soluble fibre by-products of the cellulose and starch. This is useful as it means that in some embodiments, the emulsified beverage need not comprise additional surfactants or stabilisers as it is internally stabilised by the maltodextrin and/or soluble fibre by-products. In some embodiments, the beverage comprises additional surfactants as the beverage is only partially stabilised with maltodextrin and/or soluble by-products of the cellulose and starch. In some embodiments, where there is no internal stabilisation, the beverage may comprise further additional surfactants in order to achieve stabilisation of the emulsified beverage.

[0098] E mulsion stability refers to the ability of an emulsion to resist change in its properties over time. An appropriate surfactant may increase the kinetic stability of an emulsion so that the size of the droplets does not change significantly with time. It is then said to be stable. F or the purposes of the present invention, a stabilised emulsified beverage will preferably retain homogeneity for a period of at least one day, more preferably at least one week. [0099] In those embodiments where the emulsified beverage further comprises a surfactant, preferably the surfactant is selected from the group comprising lecithin, vegetable gum, acacia gum, guar gum, xantham gum, sodium stearoyl lactylate, sodium phosphates, diacety I tartaric acid ester of mono- and diglycerides, polyethoxylate sorbitan, bis(2-ethylhexyl) sodium sulfosuccinate, sodium mono- and dimethylnaphthalene sulfonate, nonionic polyethoxylate sorbitan monostearate, sorbitan monolaurate, sorbitan monooleate and mixtures thereof. In preferred embodiments, the surfactant is selected from the group comprising lecithin, vegetable gum, acacia gum, guar gum, xantham gum or mixtures thereof.

[0100] In some embodiments, the emulsified beverage has a flavour profile low in odorous lipid oxidation volatiles. Odorous lipid oxidation volatiles are the volatile products of the oxidation of lipids and include compounds from the classes aldehydes, ketones, alcohols, fatty acids and furans (2-pentyl furan). They have a negative impact on the flavour of foods and beverages. It is therefore advantageous to have a flavour profile which is low in these compounds. The level of hexanal in the headspace is commonly used as an indicator of oil oxidation. P referably, the emulsified beverage will have a headspace level of hexanal which is lower than 20 mg/kg. More preferably, the emulsified beverage will have a headspace level of hexanal which is lower than 10 mg/kg. Even more preferably, the emulsified beverage will have a headspace level of hexanal which is lower than 5 mg/kg.

[0101 ] In some embodiments, the emulsified beverage has a brix value of less than 30 eBx. In some preferred embodiments, the emulsified beverage has a brix value of less than 29 eBx, or less than 28 eBx, or less than 27 eBx, or less than 26 eBx, or less than 25 eBx, or less than 24 eBx, or less than 23 eBx, or less than 22 eBx, or less than 21 eBx, or less than 20 eBx, or less than 1 9 eBx, less than 1 8 eBx, or less than 17 eBx, or less than 1 6 eBx, or less than 15 eBx, or less than 14 eBx, or less than 13 eBx, or less than 12 eBx, or less than 1 1 eBx, or less than 10 eBx, or less than 9 eBx, or less than 8 eBx, or less than 7 eBx, or less than 6 eBx, or less than 5 eBx, or less than 4 eBx, or less than 3 eBx, or less than 2 eBx, or less than 1 eBx,. P referably, the emulsified beverage has a brix value of 5 to 20 eBx. [0102] In some embodiments, the emulsified beverage has a particle size of less than 20 I m (d 0.5). In some preferred embodiments, the emulsified beverage has a particle size of less than 1 9 ι m (d 0.5), or less than 1 8 ι m (d 0.5, or less than 17 ι m (d 0.5), or less than 1 6 ι m (d 0.5) , or less than 1 5 ι m (d 0.5) , or less than14 ι m (d 0.5) , or less than 13 ι m (d 0.5) , or less than 12 ι m (d 0.5), or less than 1 1 ι m (d 0.5), or less than 10 ι m (d 0.5), less than 9 ι m (d 0.5), or less than 8 ι m (d 0.5, or less than 7 ι m (d 0.5), or less than 6 ι m (d 0.5) , or less than 5 ι m (d 0.5) , or less than 4 I m (d 0.5) , or less than 3 ι m (d 0.5) , or less than 2 ι m (d 0.5) , or less than 1 I m (d 0.5). P referably, the emulsified beverage has a particle size of less than 10 I m (d 0.5). More preferably, the emulsified beverage has a particle size of less than 5 I m (d 0.5).

[0103] In some embodiments, the emulsified beverage has a protein content of less than 4.0% (% N x 5.7). In some further embodiments, the emulsified beverage has a protein content of less than 3.9% (% N x 5.7), or less than 3.8% (% N x 5.7), or less than 3.7% (% N x 5.7) or less than 3.6% (% N x 5.7), or less than 3.5% (% N x 5.7), or less than 3.4% (% N x 5.7), or less than 3.3% (% N x 5.7), or less than 3.2% (% N x 5.7), or less than 3.1 % (% N x 5.7), or less than 3.1 % (% N x 5.7), or less than 3.0 % (% N x 5.7), or less than 2.9% (% N x 5.7), or less than 2.8% (% N x 5.7), or less than 2.7% (% N x 5.7), or less than 2.6% (% N x 5.7), or less than 2.5% (% N x 5.7), or less than 2.4% (% N x 5.7), or less than 2.1 % (% N x 5.7). In some preferred embodiments, the emulsified beverage has a protein content of less than 2.0% (% N x 5.7), or less than 1 .9% (% N x 5.7), or less than 1 .8% (% N x 5.7), or less than 1 .7% (% N x 5.7), or less than 1 .6% (% N x 5.7), or less than 1 .5% (% N x 5.7), or less than 1 .4% (% N x 5.7), or less than 1 .3% (% N x 5.7), or less than 1 .2% (% N x 5.7), or less than 1 .1 % (% N x 5.7), or less than 1 .0% (% N x 5.7), or less than 0.9% (% N x 5.7), or less than 0.8% (% N x 5.7), or less than 0.7% (% N x 5.7), or less than 0.6% (% N x 5.7), or less than 0.5% (% N x 5.7), or less than 0.4% (% N x 5.7), or less than 0.3% (% N x 5.7), or less than 0.2% (% N x 5.7), or less than 0.1 % (% N x 5.7). In more preferred embodiments, the emulsified beverage has a protein content of less than 1 %, even more preferably less than 0.5% (% N x 5.7). P referably, the emulsified beverage has a protein content of 0.1 % (% N x 5.7). [0104] In some embodiments, the emulsified beverage has a total solid content of less than 30 (%). In some preferred embodiments, the emulsified beverage has a total solid content of less than 30 (%), or less than 29 (%), or less than 28 (%), or less than 27 (%), or less than 26 (%), or less than 25 (%), or less than 24 (%), or less than 23 (%),or less than 22 (%), or less than 21 (%), or less than 20 (%), or less than 1 9 (%),or less than 1 8 (%), or less than 17 (%), or less than 1 6 (%), or less than 1 5 (%), or less than 14 (%), or less than 13 (%), or less than 12 (%), or less than 1 1 (%), or less than 10 (%), or less than 9 (%), or less than 8 (%), or less than 7 (%), or less than 6 (%), or less than 5 (%), or less than 4 (%), or less than 3 (%), or less than 2 (%), or less than 1 (%). P referably, the emulsified beverage has a total solid content of 5 to 20 (%).

[0105] In some embodiments, the non-liquid phase further comprises an aqueous diluent. In preferred embodiments, the aqueous diluent is a sugar solution, and preferably the sugar is selected from the group comprising fructose, galactose, glucose, lactose, maltose, sucrose and xylose. In a preferred embodiment, the sugar is sucrose. A sugar solution is advantageous as it sweetens the beverage.

[0106] In some embodiments, the beverage of the present invention may comprise additional natural and artificial flavours. This is advantageous as it can further enhance the flavour of the beverage in response to different customer tastes. C ertain preferred embodiments of the present invention will comprise flavours selected from the group comprising vanilla, chocolate, strawberry and banana.

[0107] In some embodiments, the non-liquid phase has been subjected to an optional particle size reduction step. The size reduction step may comprise a mechanical size reduction step. The mechanical size reduction step may include any technique common in the art of food preparation, such as but not limited to milling, colloidal milling, shearing, threshing, and blending or combinations thereof. The size reduction step may further comprise a chemical treatment step. In a preferred embodiment the size reduction step comprises a chemical treatment step followed by a mechanical size reduction step. In a preferred embodiment, the chemical treatment step comprises treating the non-liquid phase with an alkaline agent. This optional step is useful as chemical and mechanical degradation of the non-liquid phase may help with homogeneity and resulting mouthfeel of the foodstuff, particularly with ancient grains that have a hard husk such as teff.

[0108] In some embodiments, the beverage has a flavour profile low in odorous lipid oxidation volatiles. Odorous lipid oxidation volatiles are the volatile products of the oxidation of lipids and include aldehydes, ketones, alcohols, fatty acids and furans (2-pentyl furan). The level of hexanal in the headspace is commonly used as an indicator of oil oxidation. P referably, the beverage will have a headspace level of hexanal which is lower than 20 mg/kg. More preferably, the beverage will have a headspace level of hexanal which is lower than 10 mg/kg. Even more preferably, beverage will have a headspace level of hexanal which is lower than 5 mg/kg.

[0109] In some embodiments, the beverage has a brix value of less than 35 eBx. In some preferred embodiments, the beverage has a brix value of 34 eBx, or the beverage has a brix value of 33 eBx, or the beverage has a brix value of 32 eBx, or the beverage has a brix value of 31 eBx, or the beverage has a brix value of 30 eBx, or the beverage has a brix value of 29 eBx, or the beverage has a brix value of 28 eBx, or the beverage has a brix value of 27 eBx, or the beverage has a brix value of 26 eBx, or the beverage has a brix value of 25 eBx, or the beverage has a brix value of 24 eBx, or the beverage has a brix value of 23 eBx, or the beverage has a brix value of 22 eBx, or the beverage has a brix value of 21 eBx, or the beverage has a brix value of 20 eBx, or the beverage has a brix value of 1 9 eBx, or the beverage has a brix value of 18 eBx, or the beverage has a brix value of 17 eBx, or the beverage has a brix value of 1 6 eBx, or the beverage has a brix value of 1 5 eBx, or the beverage has a brix value of 14 eBx, or the beverage has a brix value of 13 eBx, or the beverage has a brix value of 12 eBx, or the beverage has a brix value of 1 1 eBx, or the beverage has a brix value of 10 eBx, or the beverage has a brix value of 9 eBx, or the beverage has a brix value of 8 eBx, or the beverage has a brix value of 7 eBx, or the beverage has a brix value of 6 eBx, or the beverage has a brix value of 5 eBx, or the beverage has a brix value of 4 eBx, or the beverage has a brix value of 3 eBx, or the beverage has a brix value of 2 eBx, or the beverage has a brix value of 1 eBx,. P referably, the beverage has a brix value of 10 to 25 eBx. E ven more preferably, the beverage has a brix value of 10 to 20 eBx.

[01 10] In some embodiments, the beverage has a particle size of less than 1 50 I m (d 0.5). In some preferred embodiments, the beverage has a particle size of less than 140 I m (d 0.5), or less than 130 ι m (d 0.5, or less than 120 ι m (d 0.5), or less than 1 10 I m (d 0.5) , or less than 100 ι m (d 0.5) , or less than 90 ι m (d 0.5) , or less than 80 I m (d 0.5) , or less than 70 ι m (d 0.5) , or less than 60 ι m (d 0.5), or less than 50 I m (d 0.5), or less than 40 ι m (d 0.5), or less than 30 ι m (d 0.5), or less than 20 I m (d 0.5), or less than 10 ι m (d 0.5). P referably, the beverage has a particle size of less than 90 ι m (d 0.5). Even more preferably, the beverage has a particle size of less than 50 ι m (d 0.5).

[01 1 1 ] In some embodiments, the beverage has a protein content of less than 4% (% N x 5.7). In some preferred embodiments, the emulsified beverage has a protein content of less than 3.9% (% N x 5.7), or less than 3.8% (% N x 5.7), or less than 3.7% (% N x 5.7) or less than 3.6% (% N x 5.7), or less than 3.5% (% N x 5.7), or less than 3.4% (% N x 5.7), or less than 3.3% (% N x 5.7), or less than 3.2% (% N x 5.7), or less than 3.1 % (% N x 5.7), or less than 3.1 % (% N x 5.7), or less than 3.0 % (% N x 5.7), or less than 2.9% (% N x 5.7), or less than 2.8% (% N x 5.7), or less than 2.7% (% N x 5.7), or less than 2.6% (% N x 5.7), or less than 2.5% (% N x 5.7), or less than 2.4% (% N x 5.7), or less than 2.1 % (% N x 5.7), less than 2.0% (% N x 5.7), or less than 1 .9% (% N x 5.7), or less than 1 .8% (% N x 5.7), or less than 1 .7% (% N x 5.7), or less than 1 .6% (% N x 5.7), or less than 1 .5% (% N x 5.7), or less than 1 .4% (% N x 5.7), or less than 1 .3% (% N x 5.7), or less than 1 .2% (% N x 5.7), or less than 1 .1 % (% N x 5.7), or less than 1 .0% (% N x 5.7), or less than 0.9% (% N x 5.7), or less than 0.8% (% N x 5.7), or less than 0.7% (% N x 5.7), or less than 0.6% (% N x 5.7), or 0.5% (% N x 5.7). P referably, the beverage has a protein content of 0.5 to 3% (% N x 5.7).

[01 12] In some embodiments, the beverage has a total solid content of less than 35 (%). In some preferred embodiments, the beverage has a total solid content of less than 34 (%), or less than 33 (%), or less than 32 (%), or less than 31 (%), less than 30 (%), or less than 29 (%), or less than 28 (%), or less than 27 (%), or less than 26 (%), or less than 25 (%), or less than 24 (%), or less than 23 (%),or less than 22 (%), or less than 21 (%), or less than 20 (%), or less than 1 9 (%),or less than 1 8 (%), or less than 17 (%), or less than 1 6 (%), or less than 15 (%), or less than 14 (%), or less than 13 (%), or less than 12 (%), or less than 1 1 (%), or less than 10 (%), or less than 9 (%), or less than 8 (%), or less than 7 (%), or less than 6 (%), or less than 5 (%), or less than 4 (%), or less than 3 (%), or less than 2 (%), or less than 1 (%). P referably, the beverage has a total solid content of 10 to 25 (%).

[01 13] In some embodiments, the beverage has been subjected to an optional food preservation step. This food preservation step may include any technique common in the art of food preparation, such as but not limited to pasteurization, thermisation, U HT, sterilisation, including retort sterilisation, high pressure

processing (H P P), canning and other methods. This optional step is advantageous as it allows for product with a longer shelf life. A further advantage of a food preservation step which involves heat is an increase in concentration of Maillard reaction products. S uch products are the consequence of a reaction between components of the beverage including sugars and amino acids of proteins. The Maillard products often have favourable aromas and tastes which may contribute to a more appealing flavour profile of the beverage.

As pects of the Invention

[01 14] The various aspects of the inventions are as follows:

1 . A process for the production of a foodstuff from ancient grain, the process comprising treating the ancient grain with at least two enzymes to provide a food product wherein the ancient grain is selected from the group comprising teff, barley, quinoa, oats, chia and mixtures thereof.

2. A process for the production of a foodstuff from ancient grain, the process comprising treating the ancient grain with at least two enzymes to provide a food product wherein the ancient grain is teff. 3. The process according to aspect 1 or aspect 2, wherein the food product has a liquid consistency.

4. The process according to any one of aspects 1 to 3, wherein the foodstuff is a beverage.

5. The process according to any one of aspects 1 to 4, wherein the treating with at least two enzymes occurs simultaneously or sequentially.

6. The process according to any one of aspects 1 to 5, wherein the treating with at least two enzymes occurs sequentially.

7. The process according to any one of aspects 1 to 6, wherein the enzymes are selected from the group comprising cellulase, pectinase and amylase.

8. The process according to any one of aspects 1 to 7, wherein the ancient grain is treated with cellulase before amylase.

9. The process according to any one of aspects 1 to 8 further comprising separating the food product into a plurality of phases wherein at least one phase is a liquid phase and another phase is a non-liquid phase.

10. The process according to aspect 9, further comprising a step of emulsifying the liquid phase to produce an emulsified beverage.

1 1 . The process according to aspect 10, wherein the emulsifying is conducted with a food grade oil, preferably selected from the group consisting of vegetable oil, coconut oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil, canola

011, soybean oil, sunflower oil, nut oils, citrus oils, seed oils, avocado oil, mustard oil, sesame oil, safflower oil, rice bran oil and mixtures thereof.

12. The process according to aspect 10 or aspect 1 1 , further comprising performing the treating with at least two enzymes under conditions sufficient to produce an amount of maltodextrin and/or soluble fibre to at least partially stabilise the emulsified beverage. 13. The process according to any one of aspects 10 to 12, further comprising a step of stabilising the emulsified beverage by addition of a surfactant, preferably a surfactant selected from the group comprising lecithin, vegetable gum, acacia gum, guar gum, xantham gum, sodium stearoyl lactylate, sodium phosphates, diacetyl tartaric acid ester of mono- and diglycerides, polyethoxylate sorbitan, bis(2- ethylhexyl) sodium sulfosuccinate, sodium mono- and dimethylnaphthalene sulfonate, nonionic polyethoxylate sorbitan monostearate, sorbitan monolaurate, sorbitan monooleate and mixtures thereof.

14. The process according to aspect 9, further comprising mixing the non- liquid phase with a diluent to produce a beverage.

1 5. The process according to any one of aspects 1 to 8, further comprising mixing the food product with a diluent to produce a beverage.

1 6. The process according to aspect 14 or aspect 1 5, wherein the diluent is a sugar solution, and preferably the sugar is selected from the group consisting of sucrose, fructose, galactose, glucose, lactose, maltose, xylose and mixtures thereof.

17. A beverage produced by the process according to any one of aspects 3 to 1 6.

1 8. An ancient grain beverage comprising a cellulose and starch

enzymatically degraded ancient grain product wherein the ancient grain is selected from the group comprising teff, barley, quinoa, oats, chia and mixtures thereof.

1 9. An ancient grain beverage comprising a cellulose and starch

enzymatically degraded ancient grain product wherein the ancient grain is teff.

20. The beverage according to aspect 18 or aspect 1 9, wherein the degraded ancient grain product has been separated into a plurality of phases including a liquid phase and a non-liquid phase.

21 . The beverage according to aspect 20, wherein the liquid phase further comprises a food grade oil, and wherein the beverage is an emulsified beverage. 22. The beverage according to aspect 21 , wherein the oil is selected from the group comprising vegetable oil, coconut oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil, canola oil, soybean oil, sunflower oil, nut oils, citrus oils, seed oils, avocado oil, mustard oil, sesame oil, safflower oil and rice bran oil.

23. The beverage according to any one of aspects 18 to 22, wherein the beverage is internally stabilized with maltodextrin and/or soluble fibre by-products of the cellulose and starch.

24. The beverage according to any one of aspects 18 to 23, wherein the beverage further comprises a surfactant, and preferably the surfactant is selected from the group comprising lecithin, vegetable gum, acacia gum, guar gum, xantham gum, sodium stearoyl lactylate, sodium phosphates, diacetyl tartaric acid ester of mono- and diglycerides, polyethoxylate sorbitan, bis(2-ethylhexyl) sodium

sulfosuccinate, sodium mono- and dimethylnaphthalene sulfonate, nonionic polyethoxylate sorbitan monostearate, sorbitan monolaurate, sorbitan monooleate and mixtures thereof.

25. The beverage according to any one of aspects 19 to 24, wherein the beverage has a flavour profile low in odorous lipid oxidation volatiles.

26. The beverage according to any one of aspects 19 to 25, wherein the beverage has a brix value of 5 to 20.

27. The beverage according to any one of aspects 19 to 26, wherein the beverage has a particle size of less than 10 ι m (d 0.5).

28. The beverage of any one of aspects 1 9 to 26, wherein the beverage has a protein content of 0.1 % to 2% (% N x 5.7).

29. The beverage according to aspect 18 or aspect 1 9, wherein the degraded ancient grain product further comprises an aqueous diluent.

30. The beverage according to aspect 20, wherein the non-liquid phase further comprises an aqueous diluent. 31 . The beverage according to aspect 29 or aspect 30, wherein the aqueous diluent is a sugar solution.

32. The beverage according to aspect 31 , wherein the sugar is selected from the group comprising fructose, galactose, glucose, lactose, maltose, sucrose and xylose.

33. The beverage according to any one of aspects 29 to 32, wherein the beverage has a flavour profile low in odorous lipid oxidation volatiles.

34. The beverage according to any one of aspects 29 to 33, wherein the beverage has a brix value of 10 to 25.

35. The beverage according to any one of aspects 29 to 34, wherein the beverage has a particle size of less than 90 ι m (d 0.5).

36. The beverage according to any one of aspects 29 to 35, wherein the beverage has a protein content of 0.5 to 3% (% N x 5.7).

37. The beverage according to any one of aspects 29 to 35, wherein the beverage has a total solid content of 10 to 25 (%).

E xamples

[01 1 5] Two different commercial food grade enzymes (Viscamyl flow and

Amylase Alpha C lassic) provided by E nzyme solutions (Melbourne, Australia) were used to break down cellulose and starch, respectively.

E xample 1 : S ingle enzyme hydrolys is of teff flour

[01 1 6] Brown teff flour (3.5 g flour and 25 g of water) containing 0 g and 0.0029 g enzyme was heated at 5, 10 and 30 min using Rapid Viscous Analysis (RVA).

F igure 1 shows that viscosity of the flour paste was up to 2000 cP where no enzyme was present. However, the viscosity of the flour paste dropped to 200 cP in the enzyme solution regardless of the heating time. [01 17] This indicates that enzymatic hydrolysis is effective to liquefy the starch slurry.

E xample 2.1 : E nzymatic treatment for teff beverage production

[01 1 8] The enzymatic treatment was applied for brown teff flour with different mechanical and enzymatic treatments. Details of treatments are illustrated in Table 1 . One-enzyme treatment was applied in Test B and Test D with different

concentrations of Amylase Alpha C lassic whilst a two-enzyme treatment was used for Test A and test C . Mechanical treatment using a blender was applied before and after Amylase Alpha C lassic treatment to further break down flour particles. The resultant slurry was then centrifuged and three different layers were obtained.

[01 1 9] Layer 1 was a liquid fraction and Layer 2+3 was a solid fraction. Results showed that a combination of 2 enzymes in the treatment always resulted in a higher yield of liquid compared to a one-enzyme treatment. The treatment with a higher concentration of Amylase Alpha C lassic (test e and D) produced a better yield compared to those with a lower level of Amylase Alpha C lassic (Test A and B).

[0120] Therefore, liquid fractions obtained from Tests A, C and D were used for the homogenisation study and a two-enzyme treatment was used for developing a procedure of teff beverage production.

Table 1 : Various treatments for Teff milk production

Test A Test B Test C Test D

B rown Teff flour (g) 50 50 100 100

Water (g) 450 450 900 900

Add Vis camyl F low 30 I L 0 I L 60 I L 0 I L

Inc ubate at 45eC 1 .5 h 0 h 1 h 0 h

C ook flour to thic k paste yes yes yes yes

B lend (15s x3) no yes yes yes

Add Amylas e Alpha C las s ic 37.5 I L 37.5 I L 100 I L 100 I L

Inc ubate at 85eC 1 .25 h 1 .25 h 1 h 1 h B oil to inactivate enzyme (min) 3 to 5 3 to 5 3 to 5 3 to 5

B lend (15s x 3) yes yes no no

C entrifuge 3500 x g, 5 min yes yes yes yes

Layer 1 (g) 348.23 284.93 81 7.86 802.61

Layers 2+3 (g) 88.9 147.6 137.5 1 51 .3

Y ield 57 % 45 % 70 % 68 %

E xample 2.2: Homogenisation

[0121 ] Liquid fractions obtained from Tests A, C and D were selected for a homogenisation study. The aim of homogenisation was to create a milky

appearance by forming an emulsion. Canola oil was used to produce an emulsion which was stabilised by an emulsifier such as lecithin. As can be seen from Table 2, the various samples were prepared using three different levels of oil (0, 1 and 2%) without lecithin and one level of oil (2%) with lecithin. Homogenisation was carried out using a lab scale homogeniser (C 5), operated at 300-500 bar. All samples were passed through the homogeniser 3 times. The sample evaluation is summarised in Table 2.

[0122] F ollowing oil addition and homogenisation, the milky appearance of all samples was developed with the particle size (d 0.5) ranging from 4.3 to of 6.8 =m.

[0123] No separation was observed with the Test A sample; however, separation was observed in the samples of both Test C and Test D. It is possible that the longer incubation with both enzymes produces a sufficient amount of soluble fibre and maltodextrin to stabilise the milky appearance (an emulsion). Therefore, longer incubation times appear favourable for the development of teff drink production processes.

Table 2: Vis ual observation, brix and partic le s ize determination:

# S ample B rix Partic le Vis ual obs ervation

s ize

(d 0.5, 1 m)

Test A-layer 1 8.2 3.4 Brownish liquid

Test C-layer 1 7.8 - Brownish liquid

Test D-layer 1 7.6 - Brownish liquid

Test A 0% oil - 1 .1 Brownish liquid, no phase separation

Test A 2% oil + Lecithin - 5.9 Milky appearance, no phase separation

Test e 0% oil - 0.4 Brownish liquid, no phase separation

Test e 1 % oil 5.2 Milky appearance with phase separation, obvious particulate, looks fibrous in top layer

Test e 2% oil - 6.8 Milky appearance with

definite phase separation.

Test e 2% oil + Lecithin - 4.5 Milky appearance with 3 phase separation

Test D 0% oil - 0.3 Brownish liquid, no phase separation

Test D 1 % oil 4.3 Milky appearance with phase separation, Obvious particulate, looks fibrous in top layer

Test D 2% oil - 5.7 Milky appearance with 3 phase separation

Test D 2% oil + Lecithin - 4.9 Milky appearance with 3 phase separation E xample 2.3: Vis cos ity determination

[0124] The viscosity of the homogenised samples was determined using a rheometer at 20 eC . The results of the viscosity measurements are shown in F igure 2 and compared with cow s milk. F igure 2 illustrates that cow s milk has a

significantly lower viscosity profile compared to all of the other samples. It was also Newtonian (independent of shear) whereas all of the other samples showed a decreasing viscosity with increasing shear.

[0125] As can be seen from F igure 2, apart from S ample #13, all of the other teff samples showed an approximately linear decrease in viscosity when plotted on a logarithmic scale versus shear rate. S ample #13 had a unique viscosity profile which could most likely be attributed to the combined lecithin and processing of the sample. Overall, the samples prepared from liquid fraction of Test D (Samples #10-13) showed significantly higher viscosities than those of Test e (S amples #6-9). The viscosities of those Test D (S amples #1 0-13) samples tended to decrease with increasing fat content. The Test C samples (S amples #6-9) showed little variation with fat content or addition of lecithin, although S ample #8 had a slightly higher viscosity profile than the others.

E xample 3.1 : P rocess trial for teff milk and teff drink

[0126] A laboratory scale trial was conducted to develop a concept product of a teff milk and a non-milk teff drink from teff flour using an enzymatic treatment. Both brown and ivory teff flour were tested.

[0127] Details of process conditions are displayed in F igure 3 and Table 3.

[0128] With an initial flour sample at 300 g, the liquefaction process could produce 2300 g of liquid and 700 g of solid from ivory teff flour and 2238 g of liquid and 762 g of solid from brown teff flour. This gave an average yield of liquid fraction at 64-67% and solid fraction at 31 -33%. Table 3: P rocess conditions of Teff milk and Teff drink production

S tep Definition E quipment and C ondition

1 Raw material storage At room temperature

2 E nzymatic treatment 1 Mixing 300 g flour + 2700 g water (45 eC) + 180 rrt. of Viscamyl F low

Incubate at 45 eC for 1 .5 hr

3 Pasting flour and C ook a flour slurry to be thicken and boiled for 5 inactivate enzyme 1 min, then cooled to 85 eC

4 E nzymatic treatment 2 Add 225 nt of Amylase Alpha C lassic, mix well and incubate at 85 eC for 1 .5 hr

5 Inactivate enzyme 2 Boiling flour solution for 5 min

6 Blending C ool the flour solution to 20 eC in refrigerator, adjust water to the original weigh and blend with Blend (3 x 1 5 s)

7 S eparation C entrifuge the flour solution at 3500 x g for 5 min, collecting liquid and solid fraction

8 Milky appearance Add oil at 1 % of liquid and lecithin at 5% of oil in formation the liquid fraction

Warm the liquid mixture to 50 eC and mix well using silverson (approx. 30 ^" 60 s)

Homogenise at 2 stages: 1 ) 150-200 bar and 2) 50-100 bar

9 Teff drink preparation Mix solid phase with 10% sucrose at ratio 1 :1

Blend (3 x 1 5 s)

10 Canning and retorting Warm up product to 50 eC

F illing milk product (350 g) into 12 x a 375 mL can then sealing the can

F illing drink product (350 g) into 10 x a 375 mL can then sealing the can

R etort all cans at 1 1 5-121 eC for 10-1 5 min

C ool and dry can in an air. Storage All cans are stored at room temperatur

months

E xample 3.2: S ample evaluation

[0129] In total, 8 samples were collected for a sample evaluation including ivory and brown teff liquid fractions, fresh ivory and brown teff milk, canned ivory and brown teff milk and canned ivory and brown teff drink. The sample evaluation covered a physical characterisation (visual observation, particle size distribution determined using a particle size analyser (Malvern Mastersizer 2000), viscosity measurement using rheometer, total solids determination using S artorius Moisture balance, soluble solid (Brix) measurement using a hand held refractometer), protein determination using a nitrogen analyser (LE C O combustion analysis) and a chemical flavour analysis using solid-phase micro-extraction-gas chromatography mass spectrometry (S P ME -G C MS ).

[0130] Results of physical characterisation of teff milk and drink are summarised in Table 4. The protein content of the teff milk and drink was quite low, which was only 0.2% for milk and 2% for drink. The protein content of ivory and brown teff flour was 9.13 and 8.96%, respectively. G iven that the flour was diluted at 10% solid content in a process of milk production. Increased solid content in starch slurry before enzyme treatment could increase the protein content of teff milk. Milky appearance was formed after homogenising the mixture of liquid fraction, oil and lecithin.

Table 4: Visual observation, particle size, brix, total solids and protein determination:

Sample Brix Particle size Total solids Protein (%)

(d 0.5) N x 5.7

Brown teff liquid 8.1 - - - fraction

4.539

Fresh brown teff milk 7.9 8.63 -

Canned brown teff 10.043

8.2 8.37 0.16 milk

Canned brown teff 70.682

9.6 12.2 1.79 drink

Ivory teff liquid 8.2 - - - fraction

3.247

Fresh ivory teff milk 8.4 8.84 -

Canned ivory teff 8.785

8.2 9.69 0.25 milk

Canned ivory teff 80.678

9.7 12.00 2.14 drink

Example 3.3: Viscosity determination

[0131] The viscosities of the teff products were determined using a rheometerat 20 eC. The viscosity results shown in Figure 4 illustrate that the brown teff products had slightly higher viscosities compared to the ivory teff products. The viscosities of the different type of products increased in the order: teff liquid < fresh teff milk < teff milk « teff drink.

Most samples had lower viscosities at higher shear rates which decreased to almost Newtonian in the samples with the very lowest viscosities. Example 4 : Chemical flavour analysis

Headspace analysis by solid phase micro-extraction-gas chromatography mass spectrometry (SPME -GCMS)

[0132] The headspace /volatile compounds of Teff milk and drink samples (~2 g) were analysed by solid-phase micro-extraction-gas chromatography mass

spectrometry (SPME-GCMS). Teff milk and drink volatiles were sampled onto SPME fibre (coated with polydimethylsilaxoane and carboxen) and were analysed by a GCMS (6890N GC, 5975B MSD; AgilentTechnologies) system equipped with CTC CombiPal robotic autosampler. Volatiles adsorbed on the SPME fibre were thermally desorbed in the GC inlet and chromatographed on a wax column using a temperature gradient. E luted compounds were analysed by MS detector.

[0133] Ivory and brown teff milk and drink samples were analysed, both before and after canning/retort processing, for their volatile compound profile by SPME- GCMS.

[0134] Compounds were identified by comparison of mass spectra with the spectra in the NIST11 database (National Institute of Standards Technology mass spectral search program; NIST, United States of America) and linear retention indices (determined using a set of saturated alkanes C₇ to C22). Each sample was analysed in duplicate.

[0135] Major finding from headspace analysis are shown in Figures 5 and 6. As can be seen from these figures, there was remarkable similarity in headspace volatile profiles of the set of products manufactured from ivory and brown teff flours.

[0136] As Figure 5 shows, a total of 35 compounds were identified in the headspace of the teff milk and drink samples analysed by SPME-GCMS. These compounds were from following chemical classes:

I Alkane ^" e.g. octane I Aldehyde ^"e.g. pentanal, 2-pentenal, hexanal, 2-hexenal, octanal, 2-heptenal, 2,4-heptadienal, nonanal, 2-decenal, 2,4-decadienal

I Ketone - e.g. acetone, 2,3-butanedione, 3-hydroxy-2-butanone, (E ,E )-3,5- octadien-2-one

I Alcohol - e.g. 1 -hexanol, 1 -nonen-3-ol

I E ster - e.g. methyl butanoate

I Acid - e.g. acetic acid, nonanoic acid

I S ulfide - e.g. dimethyl sulfide

I F uran - e.g. furan, furfural, 2-furan methanol, 2-(2-propenyl)-furan, 2-pentyl furan

I Benzenoid- compound - e.g. benzaldehyde, benzeneacetaldehyde

I Terpenoid- compounds - e.g. 3,7-dimethyl-1 ,6-octadien-3-ol (linalool), 6- methyl-5-hepten-2-one

[0137] As can be seen from F igures 5 and 6, the majority of volatile compounds detected and identified were from the teff milk samples. It was also found that the teff drink samples contained two specific volatiles: 2,3-butanedione (diacetyl) and 3- hydroxy-2-butanone (acetoin) which is a reduced form of diacetyl and a less potent odorant.

[0138] Without being bound by theory, it is speculated that the origin of the majority of the volatile compounds detected and identified in the samples, both before and after the canning/retort step, can potentially be explained by two biochemical pathways: lipid oxidation of native teff lipids and supplemented vegetable oil and the Maillard reaction. E xample 5 : A lkaline treatment of non-liquid phase to produce a beverage

[0139] A sample of teff solid (solid phase from S tep 7 in Table 3) was treated with aqueous sodium hydroxide at pH 10-14 for 45 min to 3 hours at the temperature ranged from 80eC to 120eC . The treated teff slurry was then mixed with sugar and vitamin premix solution then adjusted pH to 6.2-6.8 before applying a high shearing treatment (colloid mill). The pH adjusted mixture was then mixed with flavour solution containing thickener agent (carboxymethyl cellulose) and flavourings to form a teff beverage. The teff beverage was then U HT treated to provide a shelf-stable teff beverage with reduced grittiness and improved mouthfeel.

[0140] The discussion of documents, acts, materials, devices, articles and the like is included in this specification solely for the purpose of providing a context for the present invention. It is not suggested or represented that any or all of these matters formed part of the prior art base or were common general knowledge in the field relevant to the present invention as it existed before the priority date of each claim of this application.

[0141 ] Where the terms "comprise", "comprises", "comprised" or "comprising" are used in this specification (including the claims) they are to be interpreted as specifying the presence of the stated features, integers, steps or components, but not precluding the presence of one or more other features, integers, steps or components, or group thereof.

Claims

C laims:

1 . A process for the production of a foodstuff from ancient grain, the process comprising treating the ancient grain with at least two enzymes to provide a food product, wherein the ancient grain is teff.

2. The process according to claim 1 , wherein the food product has a liquid consistency.

3. The process according to claim 1 or claim 2, wherein the foodstuff is a beverage.

4. The process according to any one of claims 1 to 3, wherein the treating with at least two enzymes occurs simultaneously or sequentially.

5. The process according to any one of claims 1 to 4, wherein the treating with at least two enzymes occurs sequentially.

6. The process according to any one of claims 1 to 5, wherein the enzymes are selected from the group comprising cellulase, pectinase and amylase.

7. The process according to any one of claims 1 to 6, wherein the ancient grain is treated with cellulase before amylase.

8. The process according to any one of claims 1 to 7, further comprising separating the food product into a plurality of phases wherein at least one phase is a liquid phase and another phase is a non-liquid phase.

9. The process according to claim 8, further comprising a step of emulsifying the liquid phase to produce an emulsified beverage.

10. The process according to claim 9, further comprising performing the treating with at least two enzymes under conditions sufficient to produce an amount of maltodextrin and/or soluble fibre to at least partially stabilise the emulsified beverage.

1 1 . The process according to claim 9 or claim 10, further comprising a step of stabilising the emulsified beverage by addition of a surfactant preferably a surfactant selected from the group comprising lecithin, vegetable gum, acacia gum, guar gum, xantham gum, sodium stearoyi lactylate, sodium phosphates, diacetyl tartaric acid ester of mono- and diglycerides, polyethoxylate sorbitan, bis(2-ethylhexyl) sodium sulfosuccinate, sodium mono- and dimethylnaphthalene sulfonate, nonionic polyethoxylate sorbitan monostearate, sorbitan monolaurate, sorbitan monooleate and mixtures thereof.

12. The process according to claim 8, further comprising mixing the non-liquid phase with a diluent to produce a beverage.

13. The process according to any one of claims 1 to 7, further comprising mixing the food product with a diluent to produce a beverage.

14. An ancient grain beverage comprising a cellulose and starch enzymatically degraded ancient grain product, wherein the ancient grain is teff.

1 5. The beverage according to claim 14, wherein the degraded ancient grain product has been separated into a plurality of phases including a liquid phase and a non-liquid phase.

1 6. The beverage according to claim 1 5, wherein the liquid phase further comprises a food grade oil, and wherein the beverage is an emulsified beverage.

17. The beverage according to any one of claims 14 to 1 6, wherein the beverage is internally stabilized with maltodextrin and/or soluble fibre by-products of the cellulose and starch.

1 8. The beverage according to any one of claims 14 to 17, wherein the beverage further comprises a surfactant, and preferably the surfactant is selected from the group comprising lecithin, vegetable gum, acacia gum, guar gum, xantham gum, sodium stearoyl lactylate, sodium phosphates, diacetyl tartaric acid ester of mono- and diglycerides, polyethoxylate sorbitan, bis(2-ethylhexyl) sodium sulfosuccinate, sodium mono- and dimethylnaphthalene sulfonate, nonionic polyethoxylate sorbitan monostearate, sorbitan monolaurate and sorbitan monooleate, and mixtures thereof.

1 9. The beverage according to claim 14, wherein the degraded ancient grain product further comprises an aqueous diluent.

20. The beverage according to claim 1 5, wherein the non-liquid phase further comprises an aqueous diluent.