CN109068684A - 粘度增加的燕麦基料和发酵的燕麦基料产品 - Google Patents
粘度增加的燕麦基料和发酵的燕麦基料产品 Download PDFInfo
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- CN109068684A CN109068684A CN201780026041.XA CN201780026041A CN109068684A CN 109068684 A CN109068684 A CN 109068684A CN 201780026041 A CN201780026041 A CN 201780026041A CN 109068684 A CN109068684 A CN 109068684A
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- protein isolate
- beverage
- viscosity
- oat base
- vegetable protein
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Classifications
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Abstract
一种生产粘度增加的非乳制食品的方法,包括提供脱酰胺基的燕麦基料和植物性蛋白质分离物的混合物,通过谷氨酰胺转移酶来交联蛋白质分离物的谷氨酰胺单元和赖氨酸单元以及燕麦基料所含的燕麦蛋白质,并且通过酸奶、酸奶油或奶酪起子培养物来发酵混合物。还公开了通过该方法可获得的产品及其用途。
Description
技术领域
本发明涉及粘度增加的燕麦基料以及由其制备的产品,比如非乳制酸奶。本发明也涉及相应的制造方法。
背景技术
燕麦饮料(“燕麦奶”)用作牛奶替代品(EP 731646 A1;US 5686123;US 6451369A)和作为其它非乳制乳制品的原料在本领域是公知的。由于各种原因,许多消费者偏爱燕麦饮料,例如因为它们含有有益于健康的可溶性β-葡聚糖纤维,它们不含不能被全球大多数人口消化的潜在的引起过敏症的蛋白质和乳糖。
在现有的燕麦奶制备工艺中,起始材料如燕麦粉或燕麦麸被加热至一定温度持续一段时间,这段时间足以充分防止内源性酶活性,特别是脂肪酶/脂氧合酶活性,还有β-葡聚糖酶活性的发展。本领域中已知的燕麦奶也可称为“燕麦基料”,因为除了其用作饮料,特别是牛奶饮料外,它还可用作其他食物产品的生产基料,如燕麦酸奶、燕麦奶油或燕麦糊,或用作食物添加剂。
由于燕麦奶中脂肪含量低(通常为0.5wt%),因此经常在产品中添加植物油(如菜籽油)形式的脂肪。
燕麦基料或燕麦奶可以用于通过添加糖、调味料、水果提取物等来制备燕麦饮料。期望这些饮料的味道、质地和粘度与由牛奶制备的相应饮料相似。就低粘度的饮料而言,也就是说,类似于牛奶的粘度,这是没有问题的。然而,在使用燕麦基料来制备与粘度增加的牛奶产品(如酸奶或酸奶油)相对应的产品时,出现了问题。使用德氏乳杆菌亚种、保加利亚菌和嗜热链球菌等,或与其他乳酸杆菌和双歧杆菌联合使用的培养物,通过发酵,制备粘度增加的牛奶制品如酸奶或酸奶油。在该过程中形成的乳酸降低了pH值,使乳蛋白质凝结,从而显著提高了产品的粘度。
燕麦基料和牛奶的蛋白质含量分别为约1wt%和约3.5wt%。
WO 2014/123466 A1公开了一种脱酰胺基的液体燕麦基料及其制备方法。
乳蛋白质交联和/或修饰酶如谷氨酰胺转移酶、漆酶、酪氨酸酶、过氧化物酶、巯基氧化酶和蛋白质谷氨酰胺酶用于乳品工业,以稳定乳基产品的结构。WO 2007/060288 A1公开了一种通过联合使用谷氨酰胺转移酶、具有氧化或还原性质的酶激活化合物如酵母提取物和谷胱甘肽以及以微生物起子培养物、化学酸化剂及其混合物形式的酸化剂来制造酸味新鲜乳制品的方法,当使用低蛋白质含量的牛奶时,能够补偿酸奶生产中的粘度损失。WO2013/064736 A1公开了一种液体酶制剂,其包括乳蛋白质交联和/或修饰酶比如谷氨酰胺转移酶的多元醇-水悬浮液。
发明目的
本发明的一个目的是提供一种粘度显著增加的上述种类的燕麦饮料或基料。
本发明的另一个目的是提供可通过发酵从所述燕麦基或饮料获得的粘度增加的产品。
本发明的又一个目的是提供相应的方法。
本发明的进一步目的将从以下发明内容、其优选实施方式的描述和所附权利要求中显而易见。
发明内容
根据本发明,提供一种改性的水性燕麦基料或饮料,在下文中称为粘度显著增加的上述种类的“改性燕麦基料”。改性燕麦基料的粘度是通过酶法获得的。
根据本发明的一个重要方面,改性燕麦基料的粘度不是通过添加一种或多种粘度改性剂或增稠剂(即形成高粘性水溶液的试剂,如黄原胶、海藻酸钠、羟丙基甲基纤维素、卡拉胶、琼脂、明胶等)而获得的。
本文使用的术语燕麦基料涉及低粘度且具有高麦芽糖含量的水性液体燕麦产品,其通过用淀粉降解酶如α-和/或β-淀粉酶处理从燕麦中获得或可获得。本文使用的术语燕麦饮料涉及即饮巴氏杀菌燕麦基料,其可以包含不显著影响其粘度的添加剂,如氯化钠、植物油(如例如菜籽油)、甜味剂、维生素和调味料。
本发明的粘度增加的燕麦基料或饮料是通过交联燕麦蛋白质获得的,所述燕麦蛋白质由补充以植物性蛋白质分离物,特别是变性的植物性蛋白质分离物的燕麦基料或饮料组成。
根据本发明,由补充以蛋白质的燕麦基料或饮料组成的蛋白质通过谷氨酰胺转移酶进行交联。
根据本发明的另一个重要方面,燕麦基料是脱酰胺基的燕麦基料。根据本发明的优选方面,在碳酸钙的存在下进行脱酰胺。
根据本发明的进一步优选方面,添加的植物性蛋白质分离物由变性的植物性蛋白质分离物组成或包括变性的植物性蛋白质分离物,特别是热变性的植物性蛋白质。
根据本发明的优选植物性蛋白质分离物包括豌豆蛋白质分离物、马铃薯蛋白质分离物、蚕豆蛋白质分离物、鹰嘴豆蛋白质分离物、扁豆蛋白质分离物,特别优选豌豆蛋白质分离物。
根据本发明,公开了一种生产粘度增加的非乳制品的方法,包括提供脱酰胺基的燕麦基料或饮料和植物性蛋白质分离物,特别是变性的植物性蛋白质分离物的混合物;通过谷氨酰胺转移酶使植物性蛋白质分离物的谷氨酰胺单元和赖氨酸单元交联。在加入谷氨酰胺转移酶之前,优选将脱酰胺基的燕麦基料或饮料的混合物加热至80℃或更高的温度。
特别地,根据本发明,公开了一种生产粘度增加的燕麦基料的方法,包括:提供任选地包含粘度促进剂的水性燕麦基料或饮料;提供天然植物性蛋白质分离物和/或变性的植物性蛋白质分离物;将水性燕麦基料或饮料与植物性蛋白质分离物组合;将水性燕麦基料或饮料和蛋白质分离物的组合物加热至80℃或以上的温度,并将其在该温度下保持足够的时间以形成水性燕麦基料或饮料和热处理的植物性蛋白质分离物的组合物;将水性燕麦基料或饮料与热处理的植物性蛋白质分离物的组合物的温度达到35℃至65℃;在水性燕麦基料或饮料与热处理的植物性蛋白质分离物的组合物中加入蛋白质交联量的谷氨酰胺转移酶,同时保持所述混合物在所述35℃至65℃温度下持续粘度增加2倍或更多所需要的时间,尤其是5倍或更多所需要的时间,以形成粘度增加的燕麦基料或饮料;通过加热粘度增加的燕麦基料或饮料至温度为80℃或更高,特别是90℃或更高,使谷氨酰胺转移酶灭活;将粘度增加的燕麦基料或饮料冷却至以下之一:室温或者如果需要储藏更长时间则低于室温,或者冷却到适合于进一步加工的温度;条件是从该加工中排除蛋白酶活性。
本发明还公开了通过本发明方法可获得的粘度增加的燕麦基料或饮料,以及燕麦基料或饮料作为食物、食物添加剂或用于生产食物的起始材料的用途,所有这些都用于人类消费,特别是用于生产酸奶、酸奶油和新鲜奶酪。
本发明基于这样的认识,即植物性蛋白质分离物优选地以变性形式使用,并且在加工过程中通过热处理另外变性。最优选的植物性蛋白质分离物是豌豆蛋白质分离物,特别是变性的形式。
添加的植物性蛋白质的优选量是从0.5wt%或1wt%到2wt%或更多,例如到3wt%或更多,甚至高达4wt%或5wt%或7wt%或更多。
本发明优选的水性燕麦基料的干物质含量为7-15wt%,优选约10wt%,燕麦基料干物质包括10wt%至50wt%的麦芽糖或麦芽糖和葡萄糖的混合物,30wt%至80wt%重量的麦芽糊精。
优选的热处理条件包括从80℃或更高,特别是90℃或更高,特别是约95℃的灭活温度与从5分钟至60分钟,特别是10分钟至30分钟的灭活周期的组合。
乳制酸奶的粘度为约2000Pa·s(搅拌型酸奶)至约5000Pa·s(希腊和土耳其酸奶)。本发明的方法使粘度提高2倍或5倍或以上,甚至提高10倍或以上,例如获得10000Pa·s或更高、甚至20000或更高的粘度,这相当于凝乳的粘度。相比之下,在本发明的方法中,通过省略蛋白质交联获得的相应发酵产物的粘度低于1000,通常在50Pa·s至500Pa·s的范围内。
优选的植物性蛋白质分离物含有约14wt%或更多,更优选15wt%或更多,如约17wt%甚至高达20wt%的谷氨酰胺/谷氨酸,以及约5wt%或更多,更优选约6wt%或更多,如约7wt%或8wt%的赖氨酸的组合。豌豆(Pisum sativum L.)蛋白质,如豌豆蛋白质分离物的形式,是在该方法中使用的最优选的蛋白质。实质上豌豆蛋白质比其他被研究的植物性蛋白质,如小扁豆、蚕豆、马铃薯、大麻、菜籽油和燕麦蛋白质更能显著提高粘度。优选的植物性蛋白质具有约4.0到约5.0的等电点,特别是约4.2到4.6,最优选约4.4。
添加的谷氨酰胺转移酶的优选量为0.1U/至5U/g,特别是0.2U/g至2U/g,最优选约1U/g。
除了提高粘度之外,本发明的方法还提高弹性模量,例如从100Pa以下提高到500Pa或1000Pa或以上。
此外,本发明方法的产品具有更高的屈服点,特别是高出1.5或2或更多倍(factor)的屈服点,屈服点是凝胶网络破裂的应变点。因此,本发明的方法提供了具有改进的凝胶特性的产品,即更强的凝胶。
本发明的粘度促进剂是不提高或只是不显著提高(比如以小于1.5或小于1.2或1.1倍的粘度提高)水性介质的粘度的粘度促进剂,其中该水性介质溶解了浓度高达5wt%的粘度促进剂。优选的粘度促进剂是碳酸钙。另一种优选的粘度促进剂是碳酸镁和碳酸钙的组合。
优选将谷物燕麦悬浮液加热到约50℃至约75℃的温度,使蛋白质交联,持续的时间足以产生所需组成的燕麦基料,同时通过改变添加的植物性蛋白质的量和/或种类和/或谷氨酰胺转移酶的量来控制其粘度。
根据本发明,通过使用来自不同来源的植物性蛋白质的组合,如例如豌豆蛋白质分离物、马铃薯蛋白质分离物、蚕豆蛋白质分离物、鹰嘴豆蛋白质分离物、扁豆蛋白质分离物的组合,这种控制也是可能的。
本发明的粘度增加的燕麦基料或饮料及由其制成的产品与现有技术的燕麦基料及由其制成的相应产品不同之处在于本发明的粘度显著提高。在本发明的方法中,谷氨酰胺转移酶的使用对产品的味道没有或仅有不显著的影响。
根据优选的方面,本发明的粘度增加的燕麦基料或饮料可用于生产非乳制奶酪。
根据本发明,通过本发明方法生产的粘度增加的燕麦基料或饮料可以用作发酵过程中的起始材料,用于生产发酵的非乳制品,如酸奶和奶酪,该方法包括:使粘度增加的燕麦基料或饮料的发酵温度为约35℃到约50℃,特别是约43℃;添加发酵起子培养物,特别是酸奶或奶酪发酵起子培养物;保持粘度增加的谷物悬浮液或燕麦基料在发酵温度下足以形成发酵产物(特别是非乳制酸奶样或奶酪样产品)的一段时间,如例如8小时至24小时,特别是12小时至15小时或至18小时。
根据本发明的优选方面,在酸奶培养物食物培养开始时或过程中加入少量糖,如0.2wt%或0.5wt%或0.7wt%且直至1wt%的干物质。根据本发明的另一个优选方面,在开始时或过程期间添加缓冲剂以稳定pH,特别是在小于6.0,特别是小于5.0,最优选在大约4.5的pH。
在发酵过程中,优选不要通过搅拌来搅动谷物悬浮液,以免危及产品的凝胶性质。
此外,根据本发明,公开了一种生产粘度增加的发酵非乳制品的方法,包括:提供任选包含粘度促进剂的脱酰胺基的燕麦基料或饮料;提供天然和/或变性的植物性蛋白质分离物;将燕麦基料或饮料和蛋白质分离物混合;将燕麦基料或饮料和蛋白质分离物的混合物加热到80℃或更高,特别是90℃或更高,最优选约95℃的温度下5分钟至60分钟,特别是10分钟至30分钟;冷却混合物;向混合物中添加谷氨酰胺转移酶和发酵培养物;将包括谷氨酰胺转移酶和发酵培养物的混合物保持在发酵温度下,如在35℃至50℃的温度下,特别是约43℃的温度下,持续足以形成发酵产物(特别是酸奶样或凝乳样产物)的一段时间,如8小时至24小时,特别是12小时至15小时或18小时;任选地通过加热发酵产物而破坏酶活性;将发酵产物冷却到室温或更低。
根据本发明的优选方面,在用谷氨酰胺转移酶孵育之前,通过将脱酰胺基燕麦基料和植物性蛋白质分离物的混合物的pH值调节和/或保持在显著高于植物性蛋白质分离物的等电点的pH值,比如高1.0pH单位,尤其是高1.5pH单位或2.0pH单位或更多,来控制本发明方法的pH。
由该方法可获得的优选发酵产品是非乳制酸奶、非乳制酸奶油和非乳制新鲜奶酪。
在下文中,将参照一些本发明的优选实施方式更详细地描述本发明。
优选实施方式的描述
材料与方法
燕麦仁:去皮,蒸汽处理,湿研磨或干研磨。
燕麦麸(Frebaco Kvarn AB,Sweden):由蒸汽处理的瑞典燕麦颗粒通过在轧机中碾磨来制备。成分(wt%):蛋白质18,脂肪7,碳水化合物45,纤维16wt%,水9.5。
酶:谷氨酰胺转移酶、α-淀粉酶、β-淀粉酶以及酸奶和新鲜奶酪产品,如酸奶油、夸克奶酪和奶油奶酪,可从各种商业来源获得,如Danisco DuPont(YomixTM,Denmark)和Christian Hansen(YoFlexTM,eXactTM;Denmark)。在使用前,谷氨酰胺转移酶和酸奶培养物溶解在自来水中(分别为15U/g和0.001~0.2g/g)。
α-淀粉酶活性:一个Ceralpha单位被定义为在规定试验条件下1分钟内释放1微摩尔的来自BPNPG7(非还原末端嵌段的对硝基苯基麦芽庚糖苷)的对硝基苯酚所需的酶量:http://secure.megazyme.com/files/BOOKLET/K-BETA3_1010_DATA.pdf
β-淀粉酶活性:一个BNPβ-G3(对硝基苯基-β-D-麦芽三糖苷)单元被定义为在规定试验条件下1分钟内从PNPβ-G3释放1微摩尔的对硝基苯酚所需的酶量:http:// secure.megazyme.com/files/BOOKLET/K-BETA3_1010_DATA.pdf.
谷氨酰胺转移酶活性:通过羟肟酸法测定。一个单位对应于在pH 6.0时每分钟产生1微摩尔的羟肟酸的酶量。
粘度:用Kinexus Pro+测量,Malvern Instruments,UK;http://www.malvern.com/en/producs/product-range/kinexus-range/kinexus-por-plus/。
实施例1.从目前技术水平的燕麦基料生产本发明的粘度改善的燕麦基料的方法
材料:根据EP 1124441 A1生产的燕麦基料,含有约1wt%的燕麦蛋白质,向其中加入菜籽油使总脂肪含量增加到约3wt%;谷氨酰胺转移酶ACTIVA TG-WMTM(100U/g),Ajinomoto(日本);豌豆蛋白质,含约80wt%的蛋白质的NutralysTM S85F和F85F(Roquette,法国);YoMixTM 511酸奶培养物,Danisco DuPont(丹麦);菜籽油(AAK,瑞典);砂糖。制备了用于在发酵过程中添加的水溶液:a)15U/g谷氨酰胺转移酶溶液,b)1.8wt%的YomixTM 511溶液。
将豌豆蛋白质(3.8克)加入到玻璃烧瓶中的94g燕麦基料中,并将混合物摇动以分散蛋白质。将烧瓶浸泡在95℃的沸水浴中,并在此温度下保持10分钟,然后通过将其浸泡在冷水中来冷却到室温。该混合物用作起始材料。
本发明的第一种方法:同时交联和发酵。将下列组分与起始材料混合:265μl谷氨酰胺转移酶溶液(1U/g蛋白质);340μl YoMix溶液(0.0006%);1.15g菜籽油(使总脂肪含量为约4wt%);0.69g砂糖。将混合物摇动以混合和溶解各组分,然后保持在43℃的水浴中过夜。通过将反应混合物在微波炉中煮沸,然后摇动并重新加热,使反应混合物达到沸点,来终止反应。将混合物冷却并储存在冰箱中用于分析。
本发明的第二种方法:连续交联和发酵。向起始材料(约100g)中加入谷氨酰胺转移酶溶液(265μl,1U/g蛋白质)。在50℃的水浴中储存混合物3小时,并每小时搅拌一次。将反应混合物在微波炉中煮沸,然后摇动并重新加热,使反应混合物在炉中达到沸点,来终止反应。冷却的产品是本发明的粘度增加的燕麦基料或燕麦饮料。它可以比如原样被用作一种食品或用在食品制造中或被发酵。如果用于发酵,向冷却的粘度增加的燕麦基料或燕麦饮料中加入以下试剂:340μl YoMix溶液(0.006%),1.15g菜籽油使总脂肪含量达到约4wt%;0.69g砂糖(0.69wt%);然而在工艺的早期阶段加入菜籽油和/或砂糖也在本发明的范围内。将混合物在43℃的水浴中孵育过夜。将如此生产的非乳制酸奶冷却并保存在冰箱中用于分析。
实施例2.不同蛋白质分离物的交联效果
包括一些植物性蛋白质分离物以显示它们在脱酰胺基的燕麦基料中以4wt%总蛋白质含量的交联特性。结果通过流变学测量得到确认,如表1(连续交联和发酵)和表2(同时交联和发酵)中所示。不添加蛋白质分离物的燕麦基料的零剪切粘度为约50Pa·s,弹性模量(G′)为约5Pa,且屈服点为约1。
表1.谷氨酰胺转移酶对蛋白质分离物与脱酰胺基的燕麦基料的组合物的发酵产物的交联作用,连续交联和发酵
添加至总蛋白质含量4%的蛋白质分离物 | 粘度Pa·s | 弹性模量Pa′ | 屈服点 |
豌豆(Nutralys S85F) | 2 000 | 300 | 0.9 |
鹰嘴豆(FCPP40) | 3 000 | 200 | 1.1 |
豌豆(Pisane C9)结合脱酰胺基的燕麦饮料 | 8 000 | 800 | 1 |
表2.谷氨酰胺转移酶对蛋白质分离物与脱酰胺基的燕麦基料的组合物的发酵产物的交联作用,同时交联和发酵
实施例3.不同起始材料的交联效果
交联性质的一个重要因素是蛋白质分离物的性质,如实施例2中所示。另一个重要因素是蛋白质分离物是否在交联前经过热处理,如表3中所示。然而,热处理的效果似乎不具有一般性质,而是局限于某些蛋白质分离物,例如豌豆蛋白质分离物。根据本发明,所得到的凝胶或凝乳的性质可以通过改变热处理的时间和/或温度来调节。更高的温度和/或更长的处理周期使得粘度和凝胶强度增加。
包含脱酰胺基的燕麦基或燕麦饮料以及添加粘度促进剂是影响交联性能和粘度的另外的因素。在谷氨酰胺转移酶孵育前未经热处理的燕麦基料和豌豆蛋白质的组合物没有增厚,而热处理导致粘度略有增加。
表3.谷氨酰胺转移酶对热处理的(10min,95℃)和非热处理的蛋白质分离物与脱酰胺基的燕麦饮料的组合物的发酵产物的交联作用,连续/同时交联和发酵
在没有热处理的情况下,将相同的处理应用于脱酰胺基的燕麦饮料和豌豆蛋白质的组合物导致有点厚的凝胶,而热处理提供了强的凝胶或凝乳。通过流变学测量确认了脱酰胺基的燕麦饮料的效果,如表4中所示。包含碳酸钙(对应于约120mg/100ml的钙含量)作为燕麦基料的粘度促进剂增加了粘度,并提供了甚至更强的凝胶或凝乳。
表4.谷氨酰胺转移酶对豌豆蛋白质分离物与燕麦饮料的组合物的发酵产物的交联作用,连续/同时交联和发酵
实施例4
在用谷氨酰胺转移酶孵育的过程中,调节pH至/保持pH在与等电点的pH值基本上不同的pH值,增加粘度并提供更强的凝胶或凝乳。
植物性蛋白质分离物的等电点在约pH 4.5;豌豆蛋白质分离物的等电点在约pH4.4。表5说明在用谷氨酰胺转移酶孵育和发酵之前,将含有豌豆蛋白质分离物的燕麦饮料的pH值调整到pH 6.5和7.5后,粘度的增加。用氢氧化钠水溶液和盐酸调节pH值。
表5.谷氨酰胺转移酶对具有调节至与等电点不同的pH值的发酵产物的交联作用,连续交联和发酵
Claims (34)
1.一种生产粘度增加的非乳制食品的方法,包括提供脱酰胺基的燕麦基料和植物性蛋白质分离物的混合物;通过谷氨酰胺转移酶使所述蛋白质分离物的谷氨酰胺单元和赖氨酸单元交联。
2.权利要求1所述的方法,其中所述混合物在加入谷氨酰胺转移酶之前被加热到80℃或更高的温度。
3.权利要求1所述的方法,其中所添加的植物性蛋白质分离物由变性的植物性蛋白质组成或包括变性的植物性蛋白质。
4.权利要求3所述的方法,其中所述植物性蛋白质分离物包括以下或由以下组成:豌豆蛋白质分离物、马铃薯蛋白质分离物、蚕豆蛋白质分离物、鹰嘴豆蛋白质分离物、扁豆蛋白质分离物,特别是由豌豆蛋白质分离物组成。
5.权利要求1所述的方法,包括:在用谷氨酰胺转移酶孵育之前,将所述混合物的pH值调节和/或保持在基本上高于所述植物性蛋白质分离物的等电点的pH值,比如高1.0pH单位,尤其是高1.5pH单位或2.0pH单位或更多。
6.一种生产粘度增加的燕麦基料或燕麦饮料的方法,包括:
a)提供燕麦基料或饮料,任选地包括粘度促进剂;
b)提供天然的植物性蛋白质分离物和/或变性的植物性蛋白质分离物;
c)组合所述燕麦基料或饮料和植物性蛋白质分离物;
d)加热燕麦基料和植物性蛋白质分离物的组合物至80℃或更高的温度,并保持在该温度下持续足以形成燕麦基料或饮料和热处理的植物性蛋白质分离物的组合物的时间;
e)使燕麦基料或饮料和热处理的植物性蛋白质分离物的所述组合物的温度到达35℃至65℃;
f)向燕麦基料或饮料和热处理的植物性蛋白质分离物的所述组合物添加蛋白质交联量的谷氨酰胺转移酶,同时保持所述混合物在所述35℃至65℃温度下持续粘度增加2倍或更多所需要的时间,尤其是5倍或更多所需要的时间,以形成粘度增加的燕麦基料;
g)通过加热所述粘度增加的燕麦基料或饮料到80℃或更高的温度,尤其是90℃或更高的温度来灭活谷氨酰胺转移酶;
h)冷却所述粘度增加的燕麦基料或饮料到以下之一:室温或者如果需要储藏更长时间则低于室温,或者冷却到适合于进一步加工的温度;条件是从该加工中排除蛋白酶活性。
7.权利要求6所述的方法,其中所述燕麦基料或饮料是脱酰胺基的燕麦基料或饮料。
8.权利要求6或7所述的方法,其中所述植物性蛋白质分离物是豌豆蛋白质分离物或者包括豌豆蛋白质分离物。
9.权利要求6或7所述的方法,其中所述豌豆蛋白质分离物是变性的豌豆蛋白质分离物或者包括变性的豌豆蛋白质分离物。
10.权利要求6所述的方法,其中所述植物性蛋白质分离物的添加量使得所述燕麦基料的总蛋白质含量提高至2wt%或更高,尤其是3wt%或更高,最优选4wt%或者5wt%或更高。
11.权利要求6所述的方法,其中所述粘度增加的燕麦基料或饮料的干物质含量为8wt%至15wt%,更优选9wt%至12wt%,最优选约10wt%或11wt%。
12.权利要求11所述的方法,其中所述粘度增加的燕麦基料或饮料干物质包括10wt%至50wt%的麦芽糖或者麦芽糖和葡萄糖的混合物、30wt%至80wt%的麦芽糊精。
13.权利要求6所述的方法,其中所述灭活的时间段为5min至60min,尤其是10min至30min,其中所述灭活的温度为80℃至95℃。
14.权利要求6所述的方法,其中所述粘度增加的燕麦基料或饮料的粘度为2000Pa·s或者更高,尤其是5000Pa·s或者更高,甚至10000Pa·s或者更高。
15.权利要求6所述的方法,其中所述粘度增加的燕麦基料或饮料的弹性模量为100Pa至500Pa或者高达1000Pa或者更高。
16.权利要求6所述的方法,其中所述粘度增加的燕麦基料或饮料的屈服点比相应的未增加的燕麦基料大1.5或2倍或者更高。
17.权利要求6所述的方法,其中所述粘度促进剂是碳酸钙。
18.权利要求6所述的方法,包括,在用谷氨酰胺转移酶进行孵育之前和/或期间,将所述混合物的pH值调节和/或保持在基本上高于所述植物性蛋白质分离物的等电点的pH值,比如高1.0pH单位,尤其是高1.5pH单位或2.0pH单位或更多。
19.一种粘度增加的燕麦基料或饮料,根据权利要求6-18中任一项所述的方法获得。
20.根据权利要求6-18中任一项所述的方法获得的或可获得的粘度增加的燕麦基料或饮料作为所有预期用于人类消费的食物、食物添加剂或生产食物的起始材料的用途。
21.如权利要求20所述的用途,用于生产发酵的食品比如酸奶、酸奶油或者新鲜奶酪。
22.一种使权利要求19所述的粘度增加的燕麦基料或饮料发酵的方法,包括:
a)使所述燕麦基料或饮料达到约35℃至约50℃尤其是约43℃的发酵温度;
b)向粘度增加的所述燕麦基料或饮料添加发酵起子培养物,尤其是酸奶或者奶酪起子培养物;
c)保持所述粘度增加的燕麦基料或饮料在所述发酵温度持续足以形成发酵产物,尤其是非乳制酸奶样或者凝乳样产物的一段时间,比如8h至24h,尤其是12h至15h或者18h的一段时间。
23.一种发酵食品,根据权利要求22所述的方法可获得,尤其是以2000Pa·s或者更高、尤其是5000Pa·s或者更高的粘度的植物酸奶、酸奶油或者新鲜奶酪的形式。
24.一种发酵食品,根据权利要求22所述的方法可获得,尤其是以大于5000Pa·s、尤其是大于10000Pa·s或者更高或者20000Pa·s或者更高的粘度的植物凝乳的形式。
25.权利要求22所述的发酵食品,具有100Pa至500Pa或者至1000Pa或者更高的弹性模量。
26.一种由脱酰胺基的燕麦基料或饮料生产粘度增加的非乳制发酵食品的方法,包括:
a)提供脱酰胺基的燕麦基料或饮料,任选地包括粘度促进剂;
b)提供植物性蛋白质分离物或者变性的植物性蛋白质分离物;
c)混合所述脱酰胺基的燕麦基料或饮料和所述蛋白质分离物;
d)加热步骤c)的所述混合物至80℃或者更高,尤其是90℃或者更高,最优选约95℃的温度,持续5min至60min,尤其是10min至30min;
e)冷却所述混合物;
f)添加谷氨酰胺转移酶和酸奶或者奶酪起子培养物至所述混合物;
g)保持所述混合物在发酵温度,比如35℃至50℃,尤其是约43℃的温度,持续足以形成发酵产物,尤其是酸奶样或者奶酪样产物的一段时间,比如8h至24h,尤其是12h至15h或者18h的一段时间;
h)任选地通过加热所述发酵产物来破坏酶活性;
i)冷却所述发酵产物至室温或者更低。
27.权利要求26所述的方法,其中所述植物性蛋白质分离物包括以下或由以下组成:豌豆蛋白质分离物、马铃薯蛋白质分离物、蚕豆蛋白质分离物、鹰嘴豆蛋白质分离物、扁豆蛋白质分离物,尤其是由豌豆蛋白质分离物组成;并且其中所述植物性蛋白质分离物任选地包括变性的植物性蛋白质分离物或由变性的植物性蛋白质分离物组成。
28.权利要求26所述的方法,其中所述植物性蛋白质分离物的添加量使得所述燕麦基料或饮料的总蛋白质含量提高至2wt%或更高,尤其是3wt%或更高,最优选4wt%或更高。
29.权利要求26所述的方法,包括:在用谷氨酰胺转移酶和酸奶或者奶酪起子培养物孵育之前和/或期间,将所述混合物的pH值调节和/或保持在基本上高于植物性蛋白质分离物的等电点的pH值,比如高1.0pH单位,尤其是高1.5pH单位或2.0pH单位或更多。
30.权利要求26所述的方法,其中所述粘度促进剂是碳酸钙。
31.权利要求26所述的方法,其中所述发酵食品是非乳制酸奶、非乳制酸奶油或者非乳制新鲜奶酪。
32.一种发酵食品,根据权利要求26-31中任一项所述的方法可获得,其粘度为2000Pa·s或更高,尤其是5000Pa·s或者更高,最优选10000Pa·s或者更高。
33.权利要求32所述的发酵食品,其弹性模量为100Pa至500Pa或者至1000Pa或者更大。
34.权利要求32所述的发酵食品,其为非乳制酸奶、非乳制酸奶油或者非乳制新鲜奶酪或者凝乳的形式。
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