CA3168419A1 - Method of production of an oat-based protein beverage using hydrodynami c cavitation - Google Patents
Method of production of an oat-based protein beverage using hydrodynami c cavitation Download PDFInfo
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- CA3168419A1 CA3168419A1 CA3168419A CA3168419A CA3168419A1 CA 3168419 A1 CA3168419 A1 CA 3168419A1 CA 3168419 A CA3168419 A CA 3168419A CA 3168419 A CA3168419 A CA 3168419A CA 3168419 A1 CA3168419 A1 CA 3168419A1
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- 238000000034 method Methods 0.000 title claims abstract description 61
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 31
- 108090000790 Enzymes Proteins 0.000 claims abstract description 31
- 102000004190 Enzymes Human genes 0.000 claims abstract description 31
- 239000002245 particle Substances 0.000 claims abstract description 29
- 238000012545 processing Methods 0.000 claims abstract description 18
- 244000075850 Avena orientalis Species 0.000 claims description 92
- 235000007319 Avena orientalis Nutrition 0.000 claims description 73
- 239000000203 mixture Substances 0.000 claims description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 230000009849 deactivation Effects 0.000 claims description 15
- 235000013312 flour Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 238000003801 milling Methods 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 230000002255 enzymatic effect Effects 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 4
- 235000019418 amylase Nutrition 0.000 claims description 4
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 238000007865 diluting Methods 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 14
- 230000008569 process Effects 0.000 abstract description 14
- 235000013339 cereals Nutrition 0.000 abstract description 3
- 230000003247 decreasing effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 11
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- 238000012360 testing method Methods 0.000 description 6
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- 239000007787 solid Substances 0.000 description 3
- 241000283690 Bos taurus Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
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- 229910052791 calcium Inorganic materials 0.000 description 2
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- -1 for example Substances 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
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- 238000005191 phase separation Methods 0.000 description 2
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- 238000011282 treatment Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
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- 229920002774 Maltodextrin Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
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- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A method of production of an oat-based protein beverage using hydrodynamic cavitation is provided. An oat-based protein beverage is produced using a hydrodynamic cavitation (HC) process. The use of a closed HC system allows precise, controlled, homogenous temperatures within the entire processing medium. In addition, when creating oat beverage leveraging HC, oat particles are disintegrated more quickly increasing surface area allowing the enzymes to rapidly activate and digest the oat particulate. The HC processing results in a beverage with a higher degree of homogeneity in particles of decreased size. Protein beverages from other cereal-based feedstocks could also be produced in accordance with the same method.
Description
METHOD OF PRODUCTION OF AN OAT-BASED PROTEIN BEVERAGE USING
HYDRODYNAMIC CAVITATION
FIELD OF THE INVENTION
The present invention relates to cereal-based protein beverages, and more particularly to a method of production of an oat-based protein beverage using hydrodynamic cavitation.
BACKGROUND OF THE INVENTION
Oat beverage is one of the most nutritious plant beverage options available.
It is very low in fat, but contains more calcium per serving than bovine milk. It is also a great source of Vitamin A
and iron. One serving of oat beverage can contain 36% of the daily recommended calcium intake, whereas whole milk only provides 28%.
In commercial oat beverage, the production process starts with milling, followed by the addition of enzymes to break down the oat starches into smaller components. The bran is then separated from the oats, leaving behind the loose fibres. At this point, depending upon the product, other flavourings and ingredients may be added, such as vitamins. Finally, the beverage is sterilised before being packaged.
Date Recue/Date Received 2022-07-21 Because oat beverage is produced by the disintegration of plant materials, the resulting particle sizes are not as uniform as bovine milk. This variation in particle size results from the vastly different lipid and protein molecules. Decreasing particle size, improving particle solubility, and using hydrocolloids and emulsifiers are common ways to improve product quality via homogenization.
Another problem posed by the natural composition of oats is their high starch content. The starch content (50-60%) is challenging during UHT treatments because of starch's relatively low gelatinization temperature. To overcome this, producers use an enzymatic hydrolysis of starch by alpha- and beta-amylase, producing maltodextrins which gelatinize at higher, more suitable temperatures.
Typical processing vessels are heated externally by steam and result in hot surfaces and inconsistent product temperatures. This results in non uniform beverage viscosity, where the product contacts the hot surfaces resulting in caramelization of product sugars and a non homogenous beverage. In addition, the product in in the vessel may be subjected to minimal flow rates making the formation of agglomerates common.
Hydrodynamic cavitation is widely known as a method used to obtain free disperse systems, particularly lyosols, diluted suspensions, and emulsions. Such free disperse systems are fluidic systems wherein dispersed phase particles have no contacts, participate in random beat motion, and freely move by gravity. Such dispersion and emulsification effects are accomplished within the fluid flow due to cavitation effects produced by a change in geometry of the fluid flow.
Date Recue/Date Received 2022-07-21 With growing consumer demand, numerous food products require a range of processing steps to be able to meet food standards, tastes, etc. In addition, interest in implementing greener processing technologies has been on the rise, focusing on both the reduction of processing costs and the elimination of the usage of harmful chemicals. In this context, hydrodynamic cavitation has found its application in food processing in recent years.
Hydrodynamic cavitation is the formation of cavities and cavitation bubbles filled with a vapor-gas mixture inside the fluid flow or at the boundary of the baffle body resulting from a local pressure drop in the fluid. If during the process of movement of the fluid the pressure at some point decreases to a magnitude under which the fluid reaches a boiling point for this pressure, then a great number of vapor-filled cavities and bubbles are formed. Insofar as the vapor-filled bubbles and cavities move together with the fluid flow, these bubbles and cavities may move into an elevated pressure zone. Where these bubbles and cavities enter a zone having increased pressure, vapor condensation takes place withing the cavities and bubbles, almost instantaneously, causing the cavities and bubbles to collapse, creating very large pressure impulses. The magnitude of the pressure impulses within the collapsing cavities and bubbles may reach 150,000 psi. The result of these high-pressure implosions is the formation of shock waves that emanate from the point of each collapsed bubble. Such high-impact loads result in the breakup of any medium found near the collapsing bubbles.
A dispersion process takes place when, during cavitation, the collapse of a cavitation bubble near the boundary of the phase separation of a solid particle suspended in a liquid results in the Date Recue/Date Received 2022-07-21 breakup of the suspension particle. An emulsification and homogenization process takes place when, during cavitation, the collapse of a cavitation bubble near the boundary of the phase separation of a liquid suspended or mixed with another liquid results in the breakup of drops of the disperse phase.
Present-day commercially available oat beverages are produced using oat flour.
The oat flour is mixed with water and exposed to enzymatic treatment involving several heating and cooling steps, which is then post processed, for example, flavored, and packaged.
Unfortunately, this process is highly complex comprising numerous steps, energy intensive, and substantially compromises the quality of the end product due to: the external heating of the processing vessel resulting in non-uniform heating of the water flour mixture;
and the use of oat flour since the milling process for producing oat flour creates oxidization resulting undesirable flavors, smells, and bitter taste.
It is desirable to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation to substantially simplify the production process.
It is also desirable to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation that provides substantially uniform heating of the mixture.
Date Recue/Date Received 2022-07-21 It is also desirable to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation that enables substantially simultaneous milling of oat particles and enzymatic processing.
It is also desirable to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation that enables substantially prevents oxidization.
SUMMARY OF THE INVENTION
Accordingly, one object of the present invention is to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation to substantially simplify the production process.
Another object of the present invention is to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation that provides substantially uniform heating of the mixture.
Another object of the present invention is to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation that enables substantially simultaneous milling of oat particles and enzymatic processing.
Another object of the present invention is to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation that enables substantially prevents oxidization.
Date Recue/Date Received 2022-07-21 According to one aspect of the present invention, there is provided a method of production of an oat-based protein beverage. A hydrodynamic cavitation system is provided. The hydrodynamic cavitation system comprises hydrodynamic cavitation vessel, a hydrodynamic cavitation pump with an inlet thereof connected to a bottom end of the hydrodynamic cavitation vessel and an outlet thereof connected to an upper portion of the hydrodynamic cavitation vessel, and a hydrodynamic cavitation apparatus interposed between the outlet of the hydrodynamic cavitation pump and the upper portion of the hydrodynamic cavitation vessel. In the method oat groats feedstock is soaked for a predetermined period of time. A mixture of the soaked oat groats feedstock, a predetermined amount of water, and a first enzyme is provided to the hydrodynamic cavitation vessel. Using the hydrodynamic cavitation pump, circulating the mixture is circulated until a predetermined temperature of the mixture is reached. The predetermined temperature of the mixture is maintained for a predetermined period of time by intermittently pulsing the hydrodynamic cavitation pump. The mixture is then cooled to a predetermined saccharification temperature and a saccharification enzyme is added to the mixture. The predetermined saccharification temperature of the mixture is maintained for a predetermined saccharification period of time by intermittently pulsing the hydrodynamic cavitation pump.
Using the hydrodynamic cavitation pump, the mixture is circulated until a predetermined deactivation temperature of the mixture is reached. The predetermined deactivation temperature of the mixture is maintained for a predetermined deactivation period of time by intermittently pulsing the hydrodynamic cavitation pump and is then removed from the hydrodynamic cavitation vessel.
Date Recue/Date Received 2022-07-21 According to the aspect of the present invention, there is provided a method of production of an oat-based protein beverage. A hydrodynamic cavitation system is provided. The hydrodynamic cavitation system comprises hydrodynamic cavitation vessel, a hydrodynamic cavitation pump with an inlet thereof connected to a bottom end of the hydrodynamic cavitation vessel and an outlet thereof connected to an upper portion of the hydrodynamic cavitation vessel, and a hydrodynamic cavitation apparatus interposed between the outlet of the hydrodynamic cavitation pump and the upper portion of the hydrodynamic cavitation vessel. In the method oat particles feedstock is soaked for a predetermined period of time with the oat particles being larger than oat flour particles. A mixture of the soaked oat particles feedstock, a predetermined amount of water, and a first enzyme is provided to the hydrodynamic cavitation vessel. Using the hydrodynamic cavitation pump, circulating the mixture is circulated until a predetermined temperature of the mixture is reached. The predetermined temperature of the mixture is maintained for a predetermined period of time by intermittently pulsing the hydrodynamic cavitation pump. The mixture is then cooled to a predetermined saccharification temperature and a saccharification enzyme is added to the mixture. The predetermined saccharification temperature of the mixture is maintained for a predetermined saccharification period of time by intermittently pulsing the hydrodynamic cavitation pump. Using the hydrodynamic cavitation pump, the mixture is circulated until a predetermined deactivation temperature of the mixture is reached. The predetermined deactivation temperature of the mixture is maintained for a predetermined deactivation period of time by intermittently pulsing the hydrodynamic cavitation pump and is then removed from the hydrodynamic cavitation vessel.
Date Recue/Date Received 2022-07-21 The advantage of the present invention is that it provides a method of production of an oat-based protein beverage using hydrodynamic cavitation to substantially simplify the production process.
A further advantage of the present invention is that it provides a method of production of an oat-based protein beverage using hydrodynamic cavitation that provides substantially uniform heating of the mixture.
A further advantage of the present invention is that it provides a method of production of an oat-based protein beverage using hydrodynamic cavitation that enables substantially simultaneous milling of oat particles and enzymatic processing.
A further advantage of the present invention is that it provides a method of production of an oat-based protein beverage using hydrodynamic cavitation that enables substantially prevents oxidization.
BRIEF DESCRIPTION OF THE DRAWINGS
A preferred embodiment of the present invention is described below with reference to the accompanying drawings, in which:
Figure 1 is a simplified block diagram illustrating in side view, a hydrodynamic cavitation system used for executing a method of production of an oat-based protein beverage according to a preferred embodiment of the invention;
Date Recue/Date Received 2022-07-21 Figure 2 is a simplified flow diagram illustrating the basic steps of the method of production of an oat-based protein beverage according to the preferred embodiment of the invention; and, Figure 3 is a simplified block diagram illustrating in a perspective view a velocity distribution inside the hydrodynamic cavitation system when executing the method of production of an oat-based protein beverage according to the preferred embodiment of the invention.
DESCRIPTION OF THE PREFERRED EMBODIMENT
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention belongs.
Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, the preferred methods and materials are now described.
While the description of the preferred embodiments hereinbelow is with reference to oat groats feedstock, it will become evident to those skilled in the art that the embodiments of the invention are not limited thereto, but are also adaptable for employing other oat particles feedstock with the oat particles being larger than oat flour particles such as, for example, steel cut oats or rolled oats.
Date Recue/Date Received 2022-07-21 Hydrodynamic Cavitation (HC) is induced by static pressure drops of the flowing liquid. When the flow passes through constricted parts or irregular geometries, the flow velocity increases and a corresponding decrease in static pressure can be caused. Once the pressure falls below the local saturated vapor pressure, cavitation nuclei existing in water begin to grow because their internal pressures become greater than the surface tension. When the flow pressure recovers, the growing nuclei become unstable and collapses. The resulting collapse results in creation of sonic waves which destroy solid matter and create internal heat in the medium.
The use of a closed HC system 10, as illustrated in Figure 1, allows precise, controlled, homogenous temperatures within the entire processing medium. In addition, when creating oat beverage leveraging HC, oat particles are disintegrated more quickly increasing surface area allowing the enzymes to rapidly activate and digest the oat particulate.
Referring to Figure 2 outlining the general steps a method of production of an oat-based protein beverage according to a preferred embodiment of the invention is provided.
The first step of the method of the present invention comprises the preparation or conditioning of the oat groats feedstock. The oat groats feedstock to be used could be cleaned as required but also it is explicitly contemplated that the oat groats feedstock would be soaked in water for a period of time to reach a particular level of moisture content or moisture-based conditioning in advance of further processing. In a test run of the process, 2 kg of oat groats were soaked for one hour in 2.5 L of water in hopper 12 of the HC system 10. It will be understood that the ratio of Date Recue/Date Received 2022-07-21 oats and water, and the soaking timeframe, could be very dependent upon desired process outcomes or even varied based upon a change in the nature of the feedstock.
All such approaches and changes or modifications are contemplated within the scope of the present invention.
The second step in the process as outlined in the flowchart above is the liquefaction of the conditioned oat groats feedstock. The soaked or conditioned oat groats feedstock is added to the HC vessel 14 along with an enzyme for use in the digestion, disintegration or other conditioning of the starches within the oat groats feedstock, along with a sufficient volume of water. It is explicitly contemplated that the enzyme could be an amylase, such as that commercially available under the brand name BAN480L. It will be understood however to those skilled in the art that any type of the food grade enzyme capable of the desired digestion or disintegration/other conditioning of the starches within the oat groats feedstock is contemplated within the scope of the present invention.
In the test run outlined above, 2 kg of the soaked oat groats feedstock were added to the HC
vessel 14 along with BAN480L amylase enzyme at a ratio of 2:2000 enzyme:groats (by weight) -
HYDRODYNAMIC CAVITATION
FIELD OF THE INVENTION
The present invention relates to cereal-based protein beverages, and more particularly to a method of production of an oat-based protein beverage using hydrodynamic cavitation.
BACKGROUND OF THE INVENTION
Oat beverage is one of the most nutritious plant beverage options available.
It is very low in fat, but contains more calcium per serving than bovine milk. It is also a great source of Vitamin A
and iron. One serving of oat beverage can contain 36% of the daily recommended calcium intake, whereas whole milk only provides 28%.
In commercial oat beverage, the production process starts with milling, followed by the addition of enzymes to break down the oat starches into smaller components. The bran is then separated from the oats, leaving behind the loose fibres. At this point, depending upon the product, other flavourings and ingredients may be added, such as vitamins. Finally, the beverage is sterilised before being packaged.
Date Recue/Date Received 2022-07-21 Because oat beverage is produced by the disintegration of plant materials, the resulting particle sizes are not as uniform as bovine milk. This variation in particle size results from the vastly different lipid and protein molecules. Decreasing particle size, improving particle solubility, and using hydrocolloids and emulsifiers are common ways to improve product quality via homogenization.
Another problem posed by the natural composition of oats is their high starch content. The starch content (50-60%) is challenging during UHT treatments because of starch's relatively low gelatinization temperature. To overcome this, producers use an enzymatic hydrolysis of starch by alpha- and beta-amylase, producing maltodextrins which gelatinize at higher, more suitable temperatures.
Typical processing vessels are heated externally by steam and result in hot surfaces and inconsistent product temperatures. This results in non uniform beverage viscosity, where the product contacts the hot surfaces resulting in caramelization of product sugars and a non homogenous beverage. In addition, the product in in the vessel may be subjected to minimal flow rates making the formation of agglomerates common.
Hydrodynamic cavitation is widely known as a method used to obtain free disperse systems, particularly lyosols, diluted suspensions, and emulsions. Such free disperse systems are fluidic systems wherein dispersed phase particles have no contacts, participate in random beat motion, and freely move by gravity. Such dispersion and emulsification effects are accomplished within the fluid flow due to cavitation effects produced by a change in geometry of the fluid flow.
Date Recue/Date Received 2022-07-21 With growing consumer demand, numerous food products require a range of processing steps to be able to meet food standards, tastes, etc. In addition, interest in implementing greener processing technologies has been on the rise, focusing on both the reduction of processing costs and the elimination of the usage of harmful chemicals. In this context, hydrodynamic cavitation has found its application in food processing in recent years.
Hydrodynamic cavitation is the formation of cavities and cavitation bubbles filled with a vapor-gas mixture inside the fluid flow or at the boundary of the baffle body resulting from a local pressure drop in the fluid. If during the process of movement of the fluid the pressure at some point decreases to a magnitude under which the fluid reaches a boiling point for this pressure, then a great number of vapor-filled cavities and bubbles are formed. Insofar as the vapor-filled bubbles and cavities move together with the fluid flow, these bubbles and cavities may move into an elevated pressure zone. Where these bubbles and cavities enter a zone having increased pressure, vapor condensation takes place withing the cavities and bubbles, almost instantaneously, causing the cavities and bubbles to collapse, creating very large pressure impulses. The magnitude of the pressure impulses within the collapsing cavities and bubbles may reach 150,000 psi. The result of these high-pressure implosions is the formation of shock waves that emanate from the point of each collapsed bubble. Such high-impact loads result in the breakup of any medium found near the collapsing bubbles.
A dispersion process takes place when, during cavitation, the collapse of a cavitation bubble near the boundary of the phase separation of a solid particle suspended in a liquid results in the Date Recue/Date Received 2022-07-21 breakup of the suspension particle. An emulsification and homogenization process takes place when, during cavitation, the collapse of a cavitation bubble near the boundary of the phase separation of a liquid suspended or mixed with another liquid results in the breakup of drops of the disperse phase.
Present-day commercially available oat beverages are produced using oat flour.
The oat flour is mixed with water and exposed to enzymatic treatment involving several heating and cooling steps, which is then post processed, for example, flavored, and packaged.
Unfortunately, this process is highly complex comprising numerous steps, energy intensive, and substantially compromises the quality of the end product due to: the external heating of the processing vessel resulting in non-uniform heating of the water flour mixture;
and the use of oat flour since the milling process for producing oat flour creates oxidization resulting undesirable flavors, smells, and bitter taste.
It is desirable to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation to substantially simplify the production process.
It is also desirable to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation that provides substantially uniform heating of the mixture.
Date Recue/Date Received 2022-07-21 It is also desirable to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation that enables substantially simultaneous milling of oat particles and enzymatic processing.
It is also desirable to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation that enables substantially prevents oxidization.
SUMMARY OF THE INVENTION
Accordingly, one object of the present invention is to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation to substantially simplify the production process.
Another object of the present invention is to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation that provides substantially uniform heating of the mixture.
Another object of the present invention is to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation that enables substantially simultaneous milling of oat particles and enzymatic processing.
Another object of the present invention is to provide a method of production of an oat-based protein beverage using hydrodynamic cavitation that enables substantially prevents oxidization.
Date Recue/Date Received 2022-07-21 According to one aspect of the present invention, there is provided a method of production of an oat-based protein beverage. A hydrodynamic cavitation system is provided. The hydrodynamic cavitation system comprises hydrodynamic cavitation vessel, a hydrodynamic cavitation pump with an inlet thereof connected to a bottom end of the hydrodynamic cavitation vessel and an outlet thereof connected to an upper portion of the hydrodynamic cavitation vessel, and a hydrodynamic cavitation apparatus interposed between the outlet of the hydrodynamic cavitation pump and the upper portion of the hydrodynamic cavitation vessel. In the method oat groats feedstock is soaked for a predetermined period of time. A mixture of the soaked oat groats feedstock, a predetermined amount of water, and a first enzyme is provided to the hydrodynamic cavitation vessel. Using the hydrodynamic cavitation pump, circulating the mixture is circulated until a predetermined temperature of the mixture is reached. The predetermined temperature of the mixture is maintained for a predetermined period of time by intermittently pulsing the hydrodynamic cavitation pump. The mixture is then cooled to a predetermined saccharification temperature and a saccharification enzyme is added to the mixture. The predetermined saccharification temperature of the mixture is maintained for a predetermined saccharification period of time by intermittently pulsing the hydrodynamic cavitation pump.
Using the hydrodynamic cavitation pump, the mixture is circulated until a predetermined deactivation temperature of the mixture is reached. The predetermined deactivation temperature of the mixture is maintained for a predetermined deactivation period of time by intermittently pulsing the hydrodynamic cavitation pump and is then removed from the hydrodynamic cavitation vessel.
Date Recue/Date Received 2022-07-21 According to the aspect of the present invention, there is provided a method of production of an oat-based protein beverage. A hydrodynamic cavitation system is provided. The hydrodynamic cavitation system comprises hydrodynamic cavitation vessel, a hydrodynamic cavitation pump with an inlet thereof connected to a bottom end of the hydrodynamic cavitation vessel and an outlet thereof connected to an upper portion of the hydrodynamic cavitation vessel, and a hydrodynamic cavitation apparatus interposed between the outlet of the hydrodynamic cavitation pump and the upper portion of the hydrodynamic cavitation vessel. In the method oat particles feedstock is soaked for a predetermined period of time with the oat particles being larger than oat flour particles. A mixture of the soaked oat particles feedstock, a predetermined amount of water, and a first enzyme is provided to the hydrodynamic cavitation vessel. Using the hydrodynamic cavitation pump, circulating the mixture is circulated until a predetermined temperature of the mixture is reached. The predetermined temperature of the mixture is maintained for a predetermined period of time by intermittently pulsing the hydrodynamic cavitation pump. The mixture is then cooled to a predetermined saccharification temperature and a saccharification enzyme is added to the mixture. The predetermined saccharification temperature of the mixture is maintained for a predetermined saccharification period of time by intermittently pulsing the hydrodynamic cavitation pump. Using the hydrodynamic cavitation pump, the mixture is circulated until a predetermined deactivation temperature of the mixture is reached. The predetermined deactivation temperature of the mixture is maintained for a predetermined deactivation period of time by intermittently pulsing the hydrodynamic cavitation pump and is then removed from the hydrodynamic cavitation vessel.
Date Recue/Date Received 2022-07-21 The advantage of the present invention is that it provides a method of production of an oat-based protein beverage using hydrodynamic cavitation to substantially simplify the production process.
A further advantage of the present invention is that it provides a method of production of an oat-based protein beverage using hydrodynamic cavitation that provides substantially uniform heating of the mixture.
A further advantage of the present invention is that it provides a method of production of an oat-based protein beverage using hydrodynamic cavitation that enables substantially simultaneous milling of oat particles and enzymatic processing.
A further advantage of the present invention is that it provides a method of production of an oat-based protein beverage using hydrodynamic cavitation that enables substantially prevents oxidization.
BRIEF DESCRIPTION OF THE DRAWINGS
A preferred embodiment of the present invention is described below with reference to the accompanying drawings, in which:
Figure 1 is a simplified block diagram illustrating in side view, a hydrodynamic cavitation system used for executing a method of production of an oat-based protein beverage according to a preferred embodiment of the invention;
Date Recue/Date Received 2022-07-21 Figure 2 is a simplified flow diagram illustrating the basic steps of the method of production of an oat-based protein beverage according to the preferred embodiment of the invention; and, Figure 3 is a simplified block diagram illustrating in a perspective view a velocity distribution inside the hydrodynamic cavitation system when executing the method of production of an oat-based protein beverage according to the preferred embodiment of the invention.
DESCRIPTION OF THE PREFERRED EMBODIMENT
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention belongs.
Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, the preferred methods and materials are now described.
While the description of the preferred embodiments hereinbelow is with reference to oat groats feedstock, it will become evident to those skilled in the art that the embodiments of the invention are not limited thereto, but are also adaptable for employing other oat particles feedstock with the oat particles being larger than oat flour particles such as, for example, steel cut oats or rolled oats.
Date Recue/Date Received 2022-07-21 Hydrodynamic Cavitation (HC) is induced by static pressure drops of the flowing liquid. When the flow passes through constricted parts or irregular geometries, the flow velocity increases and a corresponding decrease in static pressure can be caused. Once the pressure falls below the local saturated vapor pressure, cavitation nuclei existing in water begin to grow because their internal pressures become greater than the surface tension. When the flow pressure recovers, the growing nuclei become unstable and collapses. The resulting collapse results in creation of sonic waves which destroy solid matter and create internal heat in the medium.
The use of a closed HC system 10, as illustrated in Figure 1, allows precise, controlled, homogenous temperatures within the entire processing medium. In addition, when creating oat beverage leveraging HC, oat particles are disintegrated more quickly increasing surface area allowing the enzymes to rapidly activate and digest the oat particulate.
Referring to Figure 2 outlining the general steps a method of production of an oat-based protein beverage according to a preferred embodiment of the invention is provided.
The first step of the method of the present invention comprises the preparation or conditioning of the oat groats feedstock. The oat groats feedstock to be used could be cleaned as required but also it is explicitly contemplated that the oat groats feedstock would be soaked in water for a period of time to reach a particular level of moisture content or moisture-based conditioning in advance of further processing. In a test run of the process, 2 kg of oat groats were soaked for one hour in 2.5 L of water in hopper 12 of the HC system 10. It will be understood that the ratio of Date Recue/Date Received 2022-07-21 oats and water, and the soaking timeframe, could be very dependent upon desired process outcomes or even varied based upon a change in the nature of the feedstock.
All such approaches and changes or modifications are contemplated within the scope of the present invention.
The second step in the process as outlined in the flowchart above is the liquefaction of the conditioned oat groats feedstock. The soaked or conditioned oat groats feedstock is added to the HC vessel 14 along with an enzyme for use in the digestion, disintegration or other conditioning of the starches within the oat groats feedstock, along with a sufficient volume of water. It is explicitly contemplated that the enzyme could be an amylase, such as that commercially available under the brand name BAN480L. It will be understood however to those skilled in the art that any type of the food grade enzyme capable of the desired digestion or disintegration/other conditioning of the starches within the oat groats feedstock is contemplated within the scope of the present invention.
In the test run outlined above, 2 kg of the soaked oat groats feedstock were added to the HC
vessel 14 along with BAN480L amylase enzyme at a ratio of 2:2000 enzyme:groats (by weight) -
2% or 4 g of the enzyme were added. Approximately 5.3 L of water was also added on to sufficiently fill: the HC vessel 14; HC pump 18; HC apparatus 20; and associated piping 16A, connected to bottom end 14C of hopper type bottom 14B and inlet 18A of the HC
pump 18, and 16b, connected to outlet 18B of the HC pump 18 and to the recirculation location, 14D.
The HC system 10 can then be operated to reach a desired temperature within the HC vessel 14 without delaying or deactivating the enzymes. For example, the HC pump 18 could be operated Date Recue/Date Received 2022-07-21 continuously until a predetermined temperature of, for example 85 C, for the enzymatic process is reached inside the HC vessel 14. The precise temperature control afforded by the HC approach is one of the key elements to the success of the present invention insofar as enzyme deactivation or the degradation of the processed feedstock is avoided. In operation, the HC
pump 18 circulates the contents of the HC vessel 14 from the bottom end 14C of the hopper type bottom 14B to the recirculation location, 14D via the HC apparatus 20, as indicated by the block arrows in Figure 3. The Following reaching the predetermined temperature, in the case of the test run at 85 C, a predetermined holding temperature can be maintained within the HC vessel 14 by periodically pulsing the electric motor 22 driving the HC pump 22. For example, holding the predetermined temperature at 85 C for a predetermined time of, for example, 30 minutes, by intermittently pulsing the HC pump 18. The HC pump 18 provides the velocity and pressure for creating the desired cavitation process in the HC apparatus 20, in order to mill the oat groats feedstock and heat the contents of the HC vessel 14. The recirculation location 14D is placed offset from a center of the HC vessel 14 and the associated piping is oriented downwardly for generating a cyclone type movement of the contents inside the HD vessel 14, as illustrated in Figure 3.
Following the liquefaction step 2 in the flowchart is saccharification step 3.
Cooling is provided to the HC vessel 14, for example, via a cooling jacket (not shown) disposed around the HC
vessel 14, and activated along with intermittent pulsing of the HC pump 18 to circulate the contents. The HC vessel contents are cooled to a predetermined saccharification temperature, in the example of the test run outlined, to 55 C. Having reached the predetermined saccharification Date Recue/Date Received 2022-07-21 temperature, which might be varied depending upon the desired outcome or qualities and attributes of the finished product, the cooling jacket and the HC pump 18 can be deactivated.
A saccharification enzyme is added, such as, for example, that sold under the commercial brand Amylase AG300L, at a particular selected percentage or ratio depending upon the desired outcome. In the test run outlined, the saccharification enzyme is added to the vessel at a 0.1% oat basis % (2g) and the HC pump 18 can then again be operated as required or desired until a particular desired temperature is reached within the HC vessel 14 or a desired blended process contents and enzyme profile is reached. The saccharification temperature is maintained in the vessel for a predetermined period of time. For example, in the case outlined, the temperature within the vessel can be held at 55 C for approximately 30 minutes by intermittently pulsing the HC pump 18. As in the case of the liquefaction step 2, the process parameters of the saccharification step 3 could also be varied dependent upon the feedstock, the enzymes used and the desired attributes or qualities of the finished product. Any modifications or variations within the process of selection of particular liquefaction or saccharification enzymes will be understood within the scope of the present invention.
Following the completion of the saccharification step 3, the enzymes will be deactivated in a deactivation step 4. Enzymes are deactivated within the HC vessel contents by raising the temperature thereof to a predetermined deactivating temperature. For example, in the case of the liquefaction and saccharification enzymes outlined above, running the HC pump 18 until the HC
process results in a temperature within the vessel of 90 C, which can be held for a predetermined period of time by periodically pulsing the HC pump 18, will deactivate the enzymes.
Date Recue/Date Received 2022-07-21 Following the deactivation of the enzymes, the finishing step 5 consists of the dilution, sheer mixing and sieving of the product before packaging etc. In an example implementation of the finishing step, the following steps are performed:
= Remove the HC vessel contents via front butterfly valve 24.
= Provide the following into Agitation Tank, so a ratio of 1 part oats solids: 8 parts water is attained:
o HC vessel contents o Full HC system of water (6.83L) o 4L of water = Drain the Agitation Tank contents into Recirculation Tank by passing once through the shear mixer.
= Recirculate contents through shear mixer and Recirculation Tank for 10 minutes, ensuring back pressure is set to 30 psi.
= Take Recirculation Tank contents off via back takeoff valve.
= Sieve contents using 90 micrometer (No. 170) sieve.
It is noted that the valve 24 for removing the contents is preferably placed in proximity to the HC
apparatus 20, as illustrated in Figure 1, but may be placed at other locations along piping 16B
between the outlet 18B of HC pump 18 and the HC apparatus 20.
Following the completion of the finishing step, the product yielded will be a finished and conditioned oat-based protein beverage, which can be packaged or used in food applications.
Date Recue/Date Received 2022-07-21 The above method of production of an oat-based protein beverage substantially simplifies the production process by simultaneously milling the oat groats feedstock, heating the contents of the HC vessel, and enzyme processing the contents of the HC vessel. The product quality of the oat-based protein beverage is substantially increased by providing substantially uniform heating of the contents of the HC vessel and by substantially preventing oxidization since the milling process is performed while the oat particles are suspended in water.
As is evident to those skilled in the art, the above method of production of an oat-based protein beverage is not limited to processing oat groats feedstock, but may also be used for processing oat particles feedstock with the oat particles being larger than oat flour particles such as, for example, steel cut oats or rolled oats.
In addition to the method of processing yielding the enhanced oat-based beverage of the present invention, any oat or cereal based beverage produced in accordance with the method outlined is also intended to be within the scope of the present invention.
The present invention has been described herein with regard to preferred embodiments.
However, it will be obvious to persons skilled in the art that a number of variations and modifications can be made without departing from the scope of the invention as described herein.
Date Recue/Date Received 2022-07-21
pump 18, and 16b, connected to outlet 18B of the HC pump 18 and to the recirculation location, 14D.
The HC system 10 can then be operated to reach a desired temperature within the HC vessel 14 without delaying or deactivating the enzymes. For example, the HC pump 18 could be operated Date Recue/Date Received 2022-07-21 continuously until a predetermined temperature of, for example 85 C, for the enzymatic process is reached inside the HC vessel 14. The precise temperature control afforded by the HC approach is one of the key elements to the success of the present invention insofar as enzyme deactivation or the degradation of the processed feedstock is avoided. In operation, the HC
pump 18 circulates the contents of the HC vessel 14 from the bottom end 14C of the hopper type bottom 14B to the recirculation location, 14D via the HC apparatus 20, as indicated by the block arrows in Figure 3. The Following reaching the predetermined temperature, in the case of the test run at 85 C, a predetermined holding temperature can be maintained within the HC vessel 14 by periodically pulsing the electric motor 22 driving the HC pump 22. For example, holding the predetermined temperature at 85 C for a predetermined time of, for example, 30 minutes, by intermittently pulsing the HC pump 18. The HC pump 18 provides the velocity and pressure for creating the desired cavitation process in the HC apparatus 20, in order to mill the oat groats feedstock and heat the contents of the HC vessel 14. The recirculation location 14D is placed offset from a center of the HC vessel 14 and the associated piping is oriented downwardly for generating a cyclone type movement of the contents inside the HD vessel 14, as illustrated in Figure 3.
Following the liquefaction step 2 in the flowchart is saccharification step 3.
Cooling is provided to the HC vessel 14, for example, via a cooling jacket (not shown) disposed around the HC
vessel 14, and activated along with intermittent pulsing of the HC pump 18 to circulate the contents. The HC vessel contents are cooled to a predetermined saccharification temperature, in the example of the test run outlined, to 55 C. Having reached the predetermined saccharification Date Recue/Date Received 2022-07-21 temperature, which might be varied depending upon the desired outcome or qualities and attributes of the finished product, the cooling jacket and the HC pump 18 can be deactivated.
A saccharification enzyme is added, such as, for example, that sold under the commercial brand Amylase AG300L, at a particular selected percentage or ratio depending upon the desired outcome. In the test run outlined, the saccharification enzyme is added to the vessel at a 0.1% oat basis % (2g) and the HC pump 18 can then again be operated as required or desired until a particular desired temperature is reached within the HC vessel 14 or a desired blended process contents and enzyme profile is reached. The saccharification temperature is maintained in the vessel for a predetermined period of time. For example, in the case outlined, the temperature within the vessel can be held at 55 C for approximately 30 minutes by intermittently pulsing the HC pump 18. As in the case of the liquefaction step 2, the process parameters of the saccharification step 3 could also be varied dependent upon the feedstock, the enzymes used and the desired attributes or qualities of the finished product. Any modifications or variations within the process of selection of particular liquefaction or saccharification enzymes will be understood within the scope of the present invention.
Following the completion of the saccharification step 3, the enzymes will be deactivated in a deactivation step 4. Enzymes are deactivated within the HC vessel contents by raising the temperature thereof to a predetermined deactivating temperature. For example, in the case of the liquefaction and saccharification enzymes outlined above, running the HC pump 18 until the HC
process results in a temperature within the vessel of 90 C, which can be held for a predetermined period of time by periodically pulsing the HC pump 18, will deactivate the enzymes.
Date Recue/Date Received 2022-07-21 Following the deactivation of the enzymes, the finishing step 5 consists of the dilution, sheer mixing and sieving of the product before packaging etc. In an example implementation of the finishing step, the following steps are performed:
= Remove the HC vessel contents via front butterfly valve 24.
= Provide the following into Agitation Tank, so a ratio of 1 part oats solids: 8 parts water is attained:
o HC vessel contents o Full HC system of water (6.83L) o 4L of water = Drain the Agitation Tank contents into Recirculation Tank by passing once through the shear mixer.
= Recirculate contents through shear mixer and Recirculation Tank for 10 minutes, ensuring back pressure is set to 30 psi.
= Take Recirculation Tank contents off via back takeoff valve.
= Sieve contents using 90 micrometer (No. 170) sieve.
It is noted that the valve 24 for removing the contents is preferably placed in proximity to the HC
apparatus 20, as illustrated in Figure 1, but may be placed at other locations along piping 16B
between the outlet 18B of HC pump 18 and the HC apparatus 20.
Following the completion of the finishing step, the product yielded will be a finished and conditioned oat-based protein beverage, which can be packaged or used in food applications.
Date Recue/Date Received 2022-07-21 The above method of production of an oat-based protein beverage substantially simplifies the production process by simultaneously milling the oat groats feedstock, heating the contents of the HC vessel, and enzyme processing the contents of the HC vessel. The product quality of the oat-based protein beverage is substantially increased by providing substantially uniform heating of the contents of the HC vessel and by substantially preventing oxidization since the milling process is performed while the oat particles are suspended in water.
As is evident to those skilled in the art, the above method of production of an oat-based protein beverage is not limited to processing oat groats feedstock, but may also be used for processing oat particles feedstock with the oat particles being larger than oat flour particles such as, for example, steel cut oats or rolled oats.
In addition to the method of processing yielding the enhanced oat-based beverage of the present invention, any oat or cereal based beverage produced in accordance with the method outlined is also intended to be within the scope of the present invention.
The present invention has been described herein with regard to preferred embodiments.
However, it will be obvious to persons skilled in the art that a number of variations and modifications can be made without departing from the scope of the invention as described herein.
Date Recue/Date Received 2022-07-21
Claims (14)
OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method of production of an oat-based protein beverage comprising:
providing a hydrodynamic cavitation system comprising a hydrodynamic cavitation vessel, a hydrodynamic cavitation pump with an inlet thereof connected to a bottom end of the hydrodynamic cavitation vessel and an outlet thereof connected to an upper portion of the hydrodynamic cavitation vessel, and a hydrodynamic cavitation apparatus interposed between the outlet of the hydrodynamic cavitation pump and the upper portion of the hydrodynamic cavitation vessel;
soaking oat groats feedstock for a predetermined period of time;
providing a mixture of the soaked oat groats feedstock, a predetermined amount of water, and a first enzyme to the hydrodynamic cavitation vessel;
using the hydrodynamic cavitation pump, circulating the mixture until a predetennined temperature of the mixture is reached;
holding the predetennined temperature of the mixture for a predetermined period of time by intennittently pulsing the hydrodynamic cavitation pump;
cooling the mixture to a predetermined saccharification temperature;
adding a saccharification enzyme to the mixture;
holding the predetermined saccharification temperature of the mixture for a predetermined saccharification period of time by intermittently pulsing the hydrodynamic cavitation pump;
using the hydrodynamic cavitation pump, circulating the mixture until a predetennined deactivation temperature of the mixture is reached;
holding the predetennined deactivation temperature of the mixture for a predetennined deactivation period of time by intennittently pulsing the hydrodynamic cavitation pump; and, removing the mixture from the hydrodynamic cavitation vessel.
providing a hydrodynamic cavitation system comprising a hydrodynamic cavitation vessel, a hydrodynamic cavitation pump with an inlet thereof connected to a bottom end of the hydrodynamic cavitation vessel and an outlet thereof connected to an upper portion of the hydrodynamic cavitation vessel, and a hydrodynamic cavitation apparatus interposed between the outlet of the hydrodynamic cavitation pump and the upper portion of the hydrodynamic cavitation vessel;
soaking oat groats feedstock for a predetermined period of time;
providing a mixture of the soaked oat groats feedstock, a predetermined amount of water, and a first enzyme to the hydrodynamic cavitation vessel;
using the hydrodynamic cavitation pump, circulating the mixture until a predetennined temperature of the mixture is reached;
holding the predetennined temperature of the mixture for a predetermined period of time by intennittently pulsing the hydrodynamic cavitation pump;
cooling the mixture to a predetermined saccharification temperature;
adding a saccharification enzyme to the mixture;
holding the predetermined saccharification temperature of the mixture for a predetermined saccharification period of time by intermittently pulsing the hydrodynamic cavitation pump;
using the hydrodynamic cavitation pump, circulating the mixture until a predetennined deactivation temperature of the mixture is reached;
holding the predetennined deactivation temperature of the mixture for a predetennined deactivation period of time by intennittently pulsing the hydrodynamic cavitation pump; and, removing the mixture from the hydrodynamic cavitation vessel.
2. The method of Claim 1 comprising diluting, shear mixing, and sieving of the removed mixture.
3. The method of Claim 1 wherein the mixture is removed at a location between the outlet of the hydrodynamic cavitation pump and the hydrodynamic cavitation apparatus.
4. The method of Claim 3 wherein the mixture is removed at a location in close proximity to the hydrodynamic cavitation apparatus.
5. The method of Claim I wherein the first enzyme is an amylase for enzymatic processing of starches within the oat groats feedstock.
6. The method of Claim I wherein the saccharification enzyme is an amylase.
7. The method of Claim I wherein solely hydrodynamic cavitation occurring in the hydrodynamic cavitation apparatus during operation of the hydrodynamic cavitation pump is used for heating the mixture in order to reach and hold the predetermined temperatures.
8. The method of Claim I wherein solely hydrodynamic cavitation occurring in the hydrodynamic cavitation apparatus during operation of the hydrodynamic cavitation pump is used for milling the soaked oat groats.
9. The method of Claim 1 wherein the mixture is recirculated into the hydrodynamic cavitation vessel at a recirculation location offset from a center thereof and oriented downwardly for generating a cyclone type movement of the mixture inside the hydrodynamic cavitation vessel.
10. The method of Claim 9 wherein the hydrodynamic cavitation vessel comprises a hopper type bottom and wherein the mixture is circulated from the bottom end of hopper type bottom to the recirculation location.
11. An oat-based protein beverage produced using the method of Claim 1.
12. A method of production of an oat-based protein beverage comprising:
providing a hydrodynamic cavitation system comprising a hydrodynamic cavitation vessel, a hydrodynamic cavitation pump with an inlet thereof connected to a bottom end of the hydrodynamic cavitation vessel and an outlet thereof connected to an upper portion of the hydrodynamic cavitation vessel, and a hydrodynamic cavitation apparatus interposed between the outlet of the hydrodynamic cavitation pump and the upper portion of the hydrodynamic cavitation vessel;
soaking oat particles feedstock for a predetermined period of time with the oat particles being larger than oat flour particles;
providing a mixture of the soaked oat particles feedstock, a predetermined amount of water, and a first enzyme to the hydrodynamic cavitation vessel;
using the hydrodynamic cavitation pump, circulating the mixture until a predetennined temperature of the mixture is reached;
holding the predetermined temperature of the mixture for a predetermined period of time by intermittently pulsing the hydrodynamic cavitation pump;
cooling the mixture to a predetermined saccharification temperature;
adding a saccharification enzyme to the mixture;
holding the predetennined saccharification temperature of the mixture for a predetermined saccharification period of time by intermittently pulsing the hydrodynamic cavitation pump;
using the hydrodynamic cavitation pump, circulating the mixture until a predetermined deactivation temperature of the mixture is reached;
holding the predetennined deactivation temperature of the mixture for a predetennined deactivation period of time by intennittently pulsing the hydrodynamic cavitation pump; and, removing the mixture from the hydrodynamic cavitation vessel.
providing a hydrodynamic cavitation system comprising a hydrodynamic cavitation vessel, a hydrodynamic cavitation pump with an inlet thereof connected to a bottom end of the hydrodynamic cavitation vessel and an outlet thereof connected to an upper portion of the hydrodynamic cavitation vessel, and a hydrodynamic cavitation apparatus interposed between the outlet of the hydrodynamic cavitation pump and the upper portion of the hydrodynamic cavitation vessel;
soaking oat particles feedstock for a predetermined period of time with the oat particles being larger than oat flour particles;
providing a mixture of the soaked oat particles feedstock, a predetermined amount of water, and a first enzyme to the hydrodynamic cavitation vessel;
using the hydrodynamic cavitation pump, circulating the mixture until a predetennined temperature of the mixture is reached;
holding the predetermined temperature of the mixture for a predetermined period of time by intermittently pulsing the hydrodynamic cavitation pump;
cooling the mixture to a predetermined saccharification temperature;
adding a saccharification enzyme to the mixture;
holding the predetennined saccharification temperature of the mixture for a predetermined saccharification period of time by intermittently pulsing the hydrodynamic cavitation pump;
using the hydrodynamic cavitation pump, circulating the mixture until a predetermined deactivation temperature of the mixture is reached;
holding the predetennined deactivation temperature of the mixture for a predetennined deactivation period of time by intennittently pulsing the hydrodynamic cavitation pump; and, removing the mixture from the hydrodynamic cavitation vessel.
13. The method of Claim 12 wherein the oat particles feedstock comprises steel cut oats or rolled oats.
14. An oat-based protein beverage produced using the method of Claim 12.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA3168419A CA3168419A1 (en) | 2022-07-21 | 2022-07-21 | Method of production of an oat-based protein beverage using hydrodynami c cavitation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA3168419A CA3168419A1 (en) | 2022-07-21 | 2022-07-21 | Method of production of an oat-based protein beverage using hydrodynami c cavitation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA3168419A1 true CA3168419A1 (en) | 2024-01-21 |
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ID=89573474
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA3168419A Pending CA3168419A1 (en) | 2022-07-21 | 2022-07-21 | Method of production of an oat-based protein beverage using hydrodynami c cavitation |
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| Country | Link |
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| CA (1) | CA3168419A1 (en) |
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2022
- 2022-07-21 CA CA3168419A patent/CA3168419A1/en active Pending
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