FI129490B - Förfarande för framställning av en flytande havrebas - Google Patents
Förfarande för framställning av en flytande havrebas Download PDFInfo
- Publication number
- FI129490B FI129490B FI20185662A FI20185662A FI129490B FI 129490 B FI129490 B FI 129490B FI 20185662 A FI20185662 A FI 20185662A FI 20185662 A FI20185662 A FI 20185662A FI 129490 B FI129490 B FI 129490B
- Authority
- FI
- Finland
- Prior art keywords
- oat
- suspension
- protein
- hydrolysed
- enzymes
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 60
- 239000007788 liquid Substances 0.000 title claims abstract description 57
- 238000002525 ultrasonication Methods 0.000 claims abstract description 61
- 239000002994 raw material Substances 0.000 claims abstract description 43
- 102000004190 Enzymes Human genes 0.000 claims abstract description 31
- 108090000790 Enzymes Proteins 0.000 claims abstract description 31
- 238000011282 treatment Methods 0.000 claims abstract description 31
- 239000000725 suspension Substances 0.000 claims description 52
- 102000004169 proteins and genes Human genes 0.000 claims description 40
- 108090000623 proteins and genes Proteins 0.000 claims description 40
- 239000012141 concentrate Substances 0.000 claims description 38
- 229940088598 enzyme Drugs 0.000 claims description 30
- 238000002604 ultrasonography Methods 0.000 claims description 21
- 229940025131 amylases Drugs 0.000 claims description 19
- 230000002255 enzymatic effect Effects 0.000 claims description 19
- 102000013142 Amylases Human genes 0.000 claims description 17
- 108010065511 Amylases Proteins 0.000 claims description 17
- 239000007900 aqueous suspension Substances 0.000 claims description 15
- 235000019418 amylase Nutrition 0.000 claims description 14
- 239000000835 fiber Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 6
- 230000000593 degrading effect Effects 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 102000005575 Cellulases Human genes 0.000 claims description 3
- 108010084185 Cellulases Proteins 0.000 claims description 3
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 3
- 102100022624 Glucoamylase Human genes 0.000 claims description 3
- 108050008938 Glucoamylases Proteins 0.000 claims description 3
- 101001122938 Homo sapiens Lysosomal protective protein Proteins 0.000 claims description 3
- 102100028524 Lysosomal protective protein Human genes 0.000 claims description 3
- 102000035195 Peptidases Human genes 0.000 claims description 3
- 101710118538 Protease Proteins 0.000 claims description 3
- 108060008539 Transglutaminase Proteins 0.000 claims description 3
- 239000012736 aqueous medium Substances 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 claims description 3
- 210000002421 cell wall Anatomy 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000011850 desserts Nutrition 0.000 claims description 3
- 239000006185 dispersion Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 3
- 102000003601 transglutaminase Human genes 0.000 claims description 3
- 235000013351 cheese Nutrition 0.000 claims description 2
- 235000011888 snacks Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 18
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000007319 Avena orientalis Nutrition 0.000 description 177
- 244000075850 Avena orientalis Species 0.000 description 167
- 235000007558 Avena sp Nutrition 0.000 description 165
- 235000018102 proteins Nutrition 0.000 description 35
- 230000007062 hydrolysis Effects 0.000 description 32
- 238000006460 hydrolysis reaction Methods 0.000 description 32
- 235000013312 flour Nutrition 0.000 description 30
- 229920002472 Starch Polymers 0.000 description 29
- 235000019698 starch Nutrition 0.000 description 29
- 239000008107 starch Substances 0.000 description 29
- 239000000047 product Substances 0.000 description 28
- 238000009210 therapy by ultrasound Methods 0.000 description 22
- 238000005119 centrifugation Methods 0.000 description 17
- 241000209761 Avena Species 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 235000020985 whole grains Nutrition 0.000 description 10
- 235000013365 dairy product Nutrition 0.000 description 9
- 238000000527 sonication Methods 0.000 description 9
- 239000000463 material Substances 0.000 description 7
- 239000006228 supernatant Substances 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 6
- 230000006872 improvement Effects 0.000 description 6
- 102000006395 Globulins Human genes 0.000 description 5
- 108010044091 Globulins Proteins 0.000 description 5
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- 108010084695 Pea Proteins Proteins 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000000295 complement effect Effects 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 229940038580 oat bran Drugs 0.000 description 3
- 238000010979 pH adjustment Methods 0.000 description 3
- 235000019702 pea protein Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 238000004062 sedimentation Methods 0.000 description 3
- 238000002415 sodium dodecyl sulfate polyacrylamide gel electrophoresis Methods 0.000 description 3
- 229940071440 soy protein isolate Drugs 0.000 description 3
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000006240 deamidation Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000416 hydrocolloid Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000020262 oat milk Nutrition 0.000 description 2
- 239000003223 protective agent Substances 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 230000035322 succinylation Effects 0.000 description 2
- 238000010613 succinylation reaction Methods 0.000 description 2
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000019917 Oatrim Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015496 breakfast cereal Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 239000007908 nanoemulsion Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000031787 nutrient reservoir activity Effects 0.000 description 1
- 235000019895 oat fiber Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 238000010951 particle size reduction Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 108060006613 prolamin Proteins 0.000 description 1
- XXRYFVCIMARHRS-UHFFFAOYSA-N propan-2-yl n-dimethoxyphosphorylcarbamate Chemical compound COP(=O)(OC)NC(=O)OC(C)C XXRYFVCIMARHRS-UHFFFAOYSA-N 0.000 description 1
- 238000002731 protein assay Methods 0.000 description 1
- 230000009145 protein modification Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000001248 thermal gelation Methods 0.000 description 1
- 125000003396 thiol group Chemical group [H]S* 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
- A23J1/125—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses by treatment involving enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable 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
- A23L2/52—Adding ingredients
- A23L2/66—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Microbiology (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI20185662A FI129490B (sv) | 2018-07-30 | 2018-07-30 | Förfarande för framställning av en flytande havrebas |
| PCT/FI2019/050562 WO2020025856A1 (en) | 2018-07-30 | 2019-07-26 | Method of preparing liquid oat base |
| EP19758789.2A EP3829322A1 (en) | 2018-07-30 | 2019-07-26 | Method of preparing liquid oat base |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI20185662A FI129490B (sv) | 2018-07-30 | 2018-07-30 | Förfarande för framställning av en flytande havrebas |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FI20185662A1 FI20185662A1 (sv) | 2020-01-31 |
| FI129490B true FI129490B (sv) | 2022-03-15 |
Family
ID=67742454
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FI20185662A FI129490B (sv) | 2018-07-30 | 2018-07-30 | Förfarande för framställning av en flytande havrebas |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP3829322A1 (sv) |
| FI (1) | FI129490B (sv) |
| WO (1) | WO2020025856A1 (sv) |
Families Citing this family (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111184183A (zh) * | 2020-03-02 | 2020-05-22 | 北京臻味坊食品有限公司 | 低升糖指数的混合麦片及其制备方法 |
| MX2022015528A (es) * | 2020-06-24 | 2023-01-24 | Nestle Sa | Un proceso para preparar una proteina vegetal que contiene liquido. |
| MX2022016269A (es) * | 2020-06-24 | 2023-02-15 | Nestle Sa | Metodo para el tratamiento de composiciones que contienen proteinas. |
| CN114259001B (zh) * | 2020-09-14 | 2023-07-28 | 统一企业(中国)投资有限公司昆山研究开发中心 | 复合酶制剂以及使用该复合酶制剂制得的饮料 |
| CN114304276A (zh) * | 2020-09-30 | 2022-04-12 | 天野酶制品株式会社 | 加工植物性奶的制造方法 |
| EP4005398A3 (en) * | 2020-11-06 | 2022-10-05 | Polar Glucan Oy | Instant colloidal whole oat flour applications |
| CN112401007A (zh) * | 2020-11-20 | 2021-02-26 | 谷之禅张家口食品有限公司 | 一种通过多酶组合制备燕麦植物基料的方法 |
| WO2022144452A1 (en) * | 2021-01-04 | 2022-07-07 | Roquette Freres | Oat protein composition of high solubility |
| EP4271196A1 (en) * | 2021-01-04 | 2023-11-08 | Roquette Freres | Low lipid content oat protein composition without traces of organic solvent or surfactant |
| US11771121B1 (en) | 2021-01-05 | 2023-10-03 | Chobani Llc | Plant-based zero sugar food product and associated method |
| CN113133516B (zh) * | 2021-01-20 | 2022-05-17 | 大闽食品（漳州）有限公司 | 一种高乳化性的纯植物燕麦乳及其制备方法 |
| TWI773271B (zh) * | 2021-04-23 | 2022-08-01 | 愛之味股份有限公司 | 具有改良之性質及免疫調節功效的寡醣燕麥液體組合物及粉末組合物與飲品、其四酵微分解製法及其用途 |
| CN115316439A (zh) * | 2021-04-23 | 2022-11-11 | 爱之味股份有限公司 | 具改良性质及免疫调节功效的寡醣燕麦液体及粉末组合物与饮品、其四酵微分解制法及用途 |
| CN117241672A (zh) * | 2021-04-30 | 2023-12-15 | 奥特丽有限公司 | 非乳制乳酪类似物 |
| LV15707A (lv) * | 2021-08-13 | 2023-02-20 | Darius Sargautis | Metode dzēriena pagatavošanas no auzu materiāla |
| FI130727B1 (sv) | 2021-08-16 | 2024-02-13 | Fazer Ab Oy Karl | Havre-baserade dispersioner, livsmedelsprodukter och förfaranden för framställning därav |
| US20240041075A1 (en) | 2021-12-02 | 2024-02-08 | Liquats Vegetals, Sa | Method for obtaining a liquid food product and liquid food product obtained thereof |
| WO2023126061A1 (en) * | 2021-12-30 | 2023-07-06 | Oatly Ab | Liquid oat composition and method for production thereof |
| CN116473126A (zh) * | 2022-01-13 | 2023-07-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | 一种燕麦乳及其制备方法 |
| FI130128B (sv) | 2022-01-24 | 2023-03-08 | Fazer Ab Oy Karl | Förfarande för att framställa havrebaserade kryddsåser |
| CN114868852A (zh) * | 2022-03-08 | 2022-08-09 | 武汉新华扬生物股份有限公司 | 一种用于液体燕麦基料的复配酶制剂及其使用方法 |
| CN115669852A (zh) * | 2022-12-27 | 2023-02-03 | 河北科技大学 | 一种冲调型水溶性燕麦粉的制备方法 |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE706115C (de) * | 1939-02-22 | 1941-05-19 | Hermann Plauson | Herstellung von Milcheiweiss enthaltenden Getreideextraktionsprodukten |
| SE502941C2 (sv) * | 1993-09-15 | 1996-02-26 | Lennart Lindahl | Homogen och stabil cerealiesuspension och förfarande för dess framställning |
| US6190708B1 (en) | 1998-10-19 | 2001-02-20 | Cereal Base Ceba Ab | Enzyme preparations for modifying cereal suspensions |
| EP1615958A1 (en) | 2003-03-27 | 2006-01-18 | The Governors of the University of Alberta | Preparation of high viscosity beta-glucan concentrates |
| US20090311376A1 (en) * | 2008-06-11 | 2009-12-17 | 21St Century Grain Processing | Method of producing modified whole grain oat flour and products containing modified whole grain oat flour |
| US8574644B2 (en) | 2008-11-04 | 2013-11-05 | The Quaker Oats Company | Soluble oat flour and method of making utilizing enzymes |
| TWI441600B (zh) | 2009-08-10 | 2014-06-21 | V Products Corp Ag | 具有治療高血脂症、高血糖症及改善腸胃道機能的寡醣燕麥飲品及其三酵微分解製造方法 |
| CN101849606B (zh) | 2010-05-28 | 2012-08-15 | 江苏大学 | 一种超声辅助酶解制备燕麦降血压肽的方法 |
| CN103547171A (zh) * | 2011-03-24 | 2014-01-29 | 雀巢产品技术援助有限公司 | 提供基于全谷粒谷物的提取物的方法 |
| PL2996492T3 (pl) | 2013-04-30 | 2017-12-29 | Glucanova Ab | Sposób otrzymywania płynnej bazy z owsa i produkty otrzymywane tym sposobem |
| CN108135224A (zh) | 2015-07-30 | 2018-06-08 | 奥特丽公司 | 植物保健饮料 |
| CN105166645B (zh) | 2015-09-09 | 2016-11-30 | 宁夏五朵梅食品股份有限公司 | 一种杂粮高纤面粉及其制备方法 |
| CN105399855A (zh) * | 2015-12-31 | 2016-03-16 | 桂林西麦生物技术开发有限公司 | 一种球磨制备燕麦β-葡聚糖的方法 |
| CN105725056A (zh) | 2016-02-06 | 2016-07-06 | 北京农品堂食品有限公司 | 一种藜麦粉及其制备方法 |
-
2018
- 2018-07-30 FI FI20185662A patent/FI129490B/sv active IP Right Grant
-
2019
- 2019-07-26 WO PCT/FI2019/050562 patent/WO2020025856A1/en unknown
- 2019-07-26 EP EP19758789.2A patent/EP3829322A1/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| FI20185662A1 (sv) | 2020-01-31 |
| WO2020025856A1 (en) | 2020-02-06 |
| EP3829322A1 (en) | 2021-06-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| FI129490B (sv) | Förfarande för framställning av en flytande havrebas | |
| AU2016250840B2 (en) | Legume-based dairy substitute and consumable food products incorporating same | |
| Levy et al. | Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product | |
| JP3657003B2 (ja) | 均一で安定な穀類の懸濁液 | |
| Fuhrmeister et al. | Impact of processing on functional properties of protein products from wrinkled peas | |
| CN116420790A (zh) | 液体燕麦基料 | |
| Meletharayil et al. | Influence of hydrodynamic cavitation on the rheological properties and microstructure of formulated Greek-style yogurts | |
| CN111066987A (zh) | 一种燕麦饮品及其制备工艺 | |
| JP2019513380A (ja) | マメ科植物又は脂肪種子由来の技術機能的な植物タンパク質画分 | |
| Li et al. | Physicochemical properties of different pea proteins in relation to their gelation ability to form lactic acid bacteria induced yogurt gel | |
| EP1657300A1 (de) | Prolamin-reduzierte Getränke und Verfahren zur Herstellung | |
| WO2023021240A1 (en) | Oat-based dispersions, food products, and processes for making the same | |
| SE542822C2 (en) | A process for preparation of cereal fractions | |
| CN106714579A (zh) | 含有羽扇豆蛋白质的乳剂 | |
| JP2001211851A (ja) | アレルゲン低減化大豆蛋白食品の製造方法 | |
| Vyrova et al. | Isolation of beta-glucan from yeast and its use as a dietary supplement for low-fat yoghurt manufacturing | |
| Kizzie-Hayford | Development of strategies for the successful production of yogurt-like products from tiger nut (Cyperus esculentus L) milk | |
| FI20216122A1 (sv) | Ett växtbaserat proteinkoncentrat och metod för framställning av samma | |
| EP4186369A1 (en) | Plant-based fermented dairy analogue comprising oat proteins and process for preparing the same | |
| Byanju | Sonication assisted protein extraction from some legumes, and improvement of nutritional profile of ingredients through fermentation | |
| WO2023283435A1 (en) | Non-dairy milk | |
| Wang | Studies on the gastric digestion of plant-based alternative milks: a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatū, New Zealand | |
| JPH104905A (ja) | 大豆加工食品 | |
| SE2130013A1 (en) | Oat drink with improved foaming properties and method for its production | |
| WO2023139314A1 (en) | Method for preparing oat-based condiments |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Patent granted |
Ref document number: 129490 Country of ref document: FI Kind code of ref document: B |