WO2023018321A1 - A method of producing a drink from an oat material - Google Patents

A method of producing a drink from an oat material Download PDF

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Publication number
WO2023018321A1
WO2023018321A1 PCT/LV2022/050007 LV2022050007W WO2023018321A1 WO 2023018321 A1 WO2023018321 A1 WO 2023018321A1 LV 2022050007 W LV2022050007 W LV 2022050007W WO 2023018321 A1 WO2023018321 A1 WO 2023018321A1
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Prior art keywords
oat
range
protein
suspension
fibre
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PCT/LV2022/050007
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French (fr)
Inventor
Darius Sargautis
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Darius Sargautis
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Publication of WO2023018321A1 publication Critical patent/WO2023018321A1/en

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    • 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
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23L2/385—Concentrates of 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
    • 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
    • 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

Definitions

  • WO2014123466A1 discloses the process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has not been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means of protein- deamidase. Also disclosed is a corresponding liquid oat base and uses thereof.
  • the process undergo 1st mixing of the provided oat material with an aqueous liquid at the temperatures in the range of 0°C to 30°C, more preferably in the range of 0°C to 10°, most preferable in the range of 0°C to 5°C, so that by means of simultaneous or subsequent grinding the major components of the oat material such as starch, protein and fiber are separated and the swelling of oat nonstarch polysaccharides is reduced , in result of which an oat suspension is obtained.
  • the process passes filtration of the oat suspension at the temperatures in the range of 0°C to 30°C, more preferably in the range of 0°C to 10°, most preferable in the range of 0°C to 5 °C, so that a filtrate and a fibre cake are obtained, wherein major amount of starch of the oat material is passed into the filtrate and major amount of fiber is passed into the fiber cake;
  • the fiber cake then passes 2nd mixing, wherein the fibre cake is mixed with an aqueous liquid to produce a second suspension.
  • the process comprises hydrolysing the second suspension at a temperature of about 50 to 120°C, most preferably at a temperature of about 70 to 75°C, simultaneously extracting beta glucan and protein, producing a hydrolysed material, wherein at least one hydrolase enzyme selected from the group of alpha amylases, glucoamylases or mixtures thereof is added before or during the step of hydrolysing.
  • at least one hydrolase enzyme selected from the group of alpha amylases, glucoamylases or mixtures thereof is added before or during the step of hydrolysing.
  • the hydrolysed material follows separating fibre from the hydrolysed material so, that an overflow and an underflow phases are produced.
  • Fig. 1 is a process flow block diagram of the embodiments of present invention.
  • the disclosed process provides methods of producing a liquid comprising oat beta glucan and protein in which starchy carbohydrates are substantially reduced and mixtures with admixed components providing primarily oat protein a long with the components improving products functionality and shelf life.
  • aqueous liquid as a liquid substance, solvent, mixture, suspension, solution, stream or other form of liquid wherein the only or main ingredient, at least 80%, is made or naturally occurred from, of, by, with or pure water.
  • One characteristic of the invention is a process that comprises providing an oat material (102) which is selected from the group of rolled oats, rolled and cut oats, oat brans or mixtures thereof, in which lipase and beta-glucanase enzymes are prior inactivated and providing the aqueous liquid (101) so that the aggregated temperature of provided mixture of the oat material (102) and the aqueous liquid (101) is in the range of 0°C to 30°C, more preferably in the range of 0°C to 10°, most preferable in the range of 0°C to 5°C.
  • the process undergo 1st mixing (151) of the provided oat material (102) with an aqueous liquid (101) at the temperatures in the range of 0°C to 30°C, more preferably in the range of 0°C to 10°, most preferable in the range of 0°C to 5 °C, so that by means of simultaneous or subsequent grinding the major components of the oat material such as starch, protein and fiber are separated and the swelling of oat non-starch polysaccharides is reduced , in result of which an oat suspension (103) is obtained.
  • the process passes filtration (152) of the oat suspension (103) at the temperatures in the range of 0°C to 30°C, more preferably in the range of 0°C to 10°, most preferable in the range of 0°C to 5 °C, so that a filtrate (113) and a fibre cake (104) are obtained, wherein major amount of starch of the oat material (102) is passed into the filtrate (113) and major amount of fiber is passed into the fiber cake (104);
  • the fiber cake then passes 2nd mixing (153), wherein the fibre cake (104) is mixed with an aqueous liquid (105) to produce a second suspension (107).
  • the process comprises hydrolysing (154) the second suspension (107) at a temperature of about 50 to 120°C, most preferably at a temperature of about 70 to 75°C, simultaneously extracting beta glucan and protein, producing a hydrolysed material (108), wherein at least one hydrolase enzyme (106) selected from the group of alpha amylases, glucoamylases or mixtures thereof is added before or during the step of hydrolysing (154).
  • the hydrolysed material (108) follows separating (155) fibre from the hydrolysed material (108) so, that an overflow (110) and an underflow (109) phases are produced.
  • One aspect of the invention reveals the range of the temperatures of the provided oat material (102) and the aqueous liquid (101).
  • the aggregated temperature of the mixture of provided material is appropriate to run the filtration process of the obtained oat suspension, avoiding the blockage of sieves, as grain inherent components such as non-starch polysaccharides, starch, protein alone or their compounds swell in a relatively short time when contacting aqueous liquids at higher temperatures and make the filtration process inacceptable.
  • the 1st mixing step (151) is a mixing of the oat material with an aqueous solution (101) with simultaneous/consequent size reduction of the oat material. Size reduction might be achieved by means of grinding by any method known in art, as for example perforated disk or colloid mills. The mill can be installed directly into the mixing vessel wherein the mixing takes place, as well as the inline.
  • the embodiment also discloses a grinding process wherein the grinder is installed in a by-pass line; thus, the suspension could run through the installed mill repeatedly to achieve required particle size and desired compound separation level which is specified for designed following filtration process.
  • the oat material (102), such as rolled oats, is mixed with aqueous liquid (101) and simultaneous grinded, it assumes what after the oat material is reduced in size, the obtained suspension (103) is treated by intensive mixing, so that the major components of oat material, in particular starch, protein and fiber are liberated from one another.
  • an additional device as for example, blades or impellers might be installed inside the mixing vessel or inline, or in by-pass line.
  • One embodiment of the invention reveals the filtration process (152), wherein the major amount of starch passing into filtrate is in the range of 50-90 %, most preferably in the range of 70-85% of total starch passing the filtration (152); the major amount of fiber passing into the fiber cake (104) is at least 40 %, more preferable is in the range of 55-85 % of total fiber passing the filtration (152).
  • the filtration process might be performed by any means of commercial filtration equipment, preferably wherein self-cleaning sieves and cake discharging systems are implemented.
  • the filtrate (113) can further be separated (216) in two streams, 2nd overflow as a clarified filtrate (114) and an underflow as an insoluble matter (259).
  • the clarified filtrate is substantially free from starch, protein and fibre, which consequently remain in underflow phase.
  • the separation is preferably performed by means of centrifugation.
  • the clarified filtrate can optionally be used in the 2nd mixing step (153) wherein the fibre cake (104) is mixed with the aqueous liquid (105).
  • the clarified filtrate can be admixed in a whole volume or partially in combination with the aqueous liquid. The volume of admixed clarified filtrate depends on the designed quality of the end product.
  • the fibre (109) from the hydrolysed material (108) is removed by separation (155) wherein the separation is carried out by centrifugal means at G-force in the range of 500 to 3500 g, more preferably at G-force in the range of 700 to 2000 g, most preferably at G-force in the range of 850-1200 g for a time sufficient to cause hydrolysed material (108) to separate into an overflow phase (110) as clarified oat suspension, that is substantially free of fibre and an underflow phase (109).
  • Another aspect of the invention is that the fibre cake (104), in a desired amount can prior to or during hydrolysis finely be grinded and left in the suspension providing the grinded fibre as a nutritional ingredient. This processing step eliminates the separating (155) step.
  • the process relates to protein extraction from oat material which further enriches the clarified oat suspension (110) with protein.
  • the process comprises the following steps in which an oat material (201) is provided and mixed in the 3rd mixing (251) with an aqueous liquid (200) to produce a 3rd suspension (202).
  • the resulting 3rd suspension (202) is then hydrolysed (252) by contacting it with at least one hydrolase enzyme (203), selected from the group of alpha amylases, glucoamylases or mixtures whereof at a temperature about 50-100°C, more preferably at a temperature of about 70-90°C for about 15- 45 minutes producing a 2nd hydrolysed material (212).
  • at least one hydrolase enzyme selected from the group of alpha amylases, glucoamylases or mixtures whereof at a temperature about 50-100°C, more preferably at a temperature of about 70-90°C for about 15- 45 minutes producing a 2nd hydrolysed material (212).
  • the oat material can also be selected from the group of dehulled oats, naked oats or mixtures thereof in which the lipase and beta-glucanase enzymes are prior inactivated and wherein the said material is ground prior to or during the mixing step (251).
  • the filtrate (113) obtained through the filtration (152) as the aqueous liquid (200) can be used in 3rd mixing step wherein the oat material (201) is mixed with the aqueous liquid (200).
  • using the filtrate as an aqueous liquid reduces the amount of by-products formed in the invented process.
  • the resulting protein rich underflow (207) after the separation (254) of clarified 2nd hydrolysed material (204) could further be washed to increase the protein concentration, to decrease the content of carbohydrates and oil.
  • the method of said step is characterized in that the protein rich underflow (207) is subjected to at least one washing step which comprises following steps, wherein the protein rich underflow (207) contacts an aqueous liquid at the 4th mixing (208) to form a 4th suspension (209) and then passes recovering by separation (256), preferably by means of centrifugation, forming two streams, a washed protein rich underflow (211) and 3rd overflow (210).
  • the washed protein rich underflow (211) comprises at least about 65% protein on dry solids base, fat in the range of 3 to 20 wt% on a dry solid’s basis, and no more than 85 wt% moisture.
  • the resulting washed protein rich underflow (211) might be admixed (156) with the clarified oat suspension (110) described above. It is also clear that the amount of aqueous liquid used in washing step directly impacts the purity of protein, so that the desired content of carbohydrates could easily be determined in final composition. While the oil content is not so directly impacted by washing process due to its bonding to protein, its amount could be reduced by defatting, applying solvent treatment, preferably by ethanol, which is widely used in food production processes.
  • Another aspect of the embodiment discloses a method involving contacting hydrolase enzymes with the 3rd suspension, which reduces the viscosity of suspension, preferably by hydrolysing non-starch polysaccharides and improves protein releasing from bounded protein-saccharides matrix. Furthermore, temperature treatment after process have finished is desired to inhibit further actions of the enzyme in matter which further can contact with protein rich suspension.
  • the said method is characterized by step wherein prior to or during the hydrolysis (252), the 3rd suspension (202) contacts at least one hydrolase enzyme, selected from the group of xylanases, cellulases and beta glucanases or mixtures whereof, following further enzyme inactivation after the hydrolysis finishes, preferably by temperature treating.
  • the characteristics of oat materials used in the process are disclosed.
  • the oat material is selected from the group of rolled oats, rolled and cut oats, oat flour, or mixtures thereof in which the lipase and beta-glucanase enzymes are prior inactivated;
  • the method of invention also covers the oat material which is selected from the group of dehulled oats, naked oats or mixtures thereof in which the lipase and beta-glucanase enzymes are prior inactivated and wherein the said material is ground prior to or during the mixing step.
  • the oat material can be defatted.
  • the present invention comprises the step of admixing (156) protein rich underflow (207) and/or washed protein rich underflow (211) obtained in steps described above, so that the oat protein concentration in the mixture is in range from 1.0 to 6.0 % by weight.
  • the obtained mixture (111) might also be homogenized (215), treated, pasteurized (217) and packed to receive the final product form.
  • the desired method for pasteurization (217) is a commercial ultra-high- temperature pasteurisation.
  • the oat protein concentration in the final product, oat drink heavily depends on the amount of admixed protein rich underflow (207) and/or washed protein rich underflow (211), two streams which are rich in oat protein.
  • Example 1 The obtaining of the clarified oat suspension
  • the hydrolysed material (108) in the amount of 980 g was then centrifuged (155) into overflow phase (110) as a clarified oat suspension in the amount of 875 g (2.3% dry solids) and underflow phase (109) in the amount of 105 g (12% dry solids).
  • the underflow phase (109) comprised mostly fibre, protein, oil, dextrins and sugars.
  • the overflow (110) comprised oat beta glucan 0.5%, protein 0.5%, starchy dextrins and sugars 0.9%, while remaining dry solids were oil and arabinoxylan in the amount of 0.4%.
  • the overflow as the clarified oat suspension (110) was further used as a one of the components of oat drink.
  • the resulted 2nd hydrolysed material (212) was centrifuged (257) at G-force of 1350 g for 2 seconds by Heraeus Multifuge X3, then the obtained overflow as a clarified 2nd hydrolysed material (204), was centrifuged (254) at G-force of 4815 g for 4 minutes.
  • the weight of solids dried by air of obtained protein rich underflow (207) was 9.2 g. Protein concentration in protein rich underflow (207) recovered from the centrifuge was 49.1 % in dry solids.
  • the sample demonstrates the process wherein the oat filtrate (113) obtained by a method as in example 1 is used as a medium in the 3rd mixing (251) step instead of water.
  • the usage of filtrate (113) increased the yield of extracted oat protein.
  • the batch of the filtrate (113) obtained by the method described in example 1 in the amount of 1000 g was heated up (115) to about 70-75°C in the 3 litre batch tank equipped with agitator, rolled oats (201) in the amount of 100 g and endo-alpha-amylase (Sqzyme HSAL, Suntaq International Limited, China) enzyme (203) in the amount of 0.75 g were added and mixed (251) to obtain a suspension and initiate the hydrolysis (252).
  • the suspension was held at 75-80°C for 30 minutes.
  • the resulting 2nd hydrolysed material (212) was then separated by centrifugation (257) at G-force of 1350 g for 2 seconds to remove mainly insoluble fibre (213) in the amount of 133 g containing 23.5 % dry solids.
  • the overflow (204) as a clarified 2nd hydrolysed material then passed the second centrifugation (254) for 4 min at G-force of 4815 g.
  • Yield of protein rich underflow (207) was 72 g (abt. 19.5% dry solids), protein concentration reached 40.1 % in dry solids. Protein yield increased by about 20% when compared to the method illustrated in example 2.
  • the sample demonstrates the effect of ionic strength on oat protein extraction.
  • the initial process of oat protein extraction was performed the same method as described in example 2.
  • NaCl (206) was admixed to clarified 2nd hydrolysed material (204) to prepare 0.1 M NaCl solution.
  • the solution of clarified 2nd material was held still (retention) (253) for 4 hours at the temperature of about 70-75°C. Precipitation became noticeable after 2 hours and finished after 4 hours.
  • solution of clarified 2nd hydrolysed material (205) was centrifuged at G-force of 4815 g for 4 minutes.
  • the resulting protein rich underflow (207) (64.4 g) was air dried.
  • the amount of dry solids was 11.53 g.
  • the protein concentration was determined and reached about 48.12 % of protein in dry solids.
  • the sample illustrates the protein concentration increase after washing.
  • the protein rich underflow (207) was prepared the same method as in the example 4.
  • the batch of protein rich underflow (207) in the amount of 26 g was mixed (4th mixing) (255) with water (208) at 20°C in the ratio 1 to 10, and stirred for 2 minutes (255) and passed then the centrifugation (256).
  • the resulting underflow as a washed protein rich underflow (211), weighted 14 g, dry solids content was 2.52 g; the protein concentration was 81.37% in dry solids.
  • Example 6 The obtaining of the oat drink comprising protein about 1.6 %
  • the example demonstrates the production of the oat drink comprising protein about 1.6%, beta glucan about 0.5%, starchy dextrins and sugars about 1.5%.
  • the batch of clarified oat suspension overflow (110) in the amount of 1000 g which was prepared as in example 1 was mixed with 180 g of the protein rich underflow (207) which was prepared as in the example 2 and the 1.5 g of commercial NaCl (301) was admixed to form a mixture (111).
  • the mixture (111) then passes homogenisation (215) and ultrahigh- temperature (UHT) pasteurization (217) processes.
  • the example illustrates the obtaining of the oat protein drink.
  • the batch of clarified oat suspension overflow (110) in the amount of 1000 g which was prepared as in the example 1 was mixed with 150 g of washed protein rich underflow (211) prepared by the method as in the example 5 and 1.5 g of NaCl (301) commercial salt to obtain a mixture (111).
  • the mixture (111) then passes homogenisation (215) and ultra- high-temperature (UHT) pasteurization (217) processes.
  • UHT ultra- high-temperature

Abstract

The invention relates to a process for obtaining plant-based drink from an oat material. The drink is prepared by steps that comprise providing an oat material, in which the lipase and beta-glucanase enzymes are prior inactivated, then mixing the oat material with an aqueous liquid in result of which an oat suspension is obtained. Next step is a filtration of the mixed oat suspension so that a filtrate and a fibre cake is obtained. Then the fibre cake is mixed with an aqueous liquid to produce a second suspension wherein after that the second suspension passes hydrolysis. Simultaneously extract beta glucan and protein and hydrolysed material is obtained. At least one hydrolase enzyme is added before or during hydrolysis. After hydrolysis the fibre is separated from the hydrolysed material, producing a clarified oat suspension.

Description

A method of producing a drink from an oat material
Background of the invention
[001] The invention relates to a process for obtaining plant-based drink from an oat material.
[002] Consumers positively evaluate oat drink as a tasty product, although oat drinks produced conventionally are high in carbohydrates. This drawback prevents product being described as healthful. In addition, the concentration of oat protein in the drink produced conventionally is low and cannot compete with drinks rich in protein, like soy or pea. The invention describes the process of the production of oat drink which is low in carbohydrates and enriched with oat protein.
[003] Related international patent application publication No. W02017005987A1 provided a method of producing a natural oat drink comprising drinkable oat porridge, which serves consumers as an easily digestible bio booster for everyday life. Also, such oat drink, packed in a manner to guarantee at least 12 months shelf life, belongs to the scope of the present invention. International patent application publication No. W02009071737A1 relates to a drink, especially to a drink that is healthy and tasty and has a good stability, and to a method for improving the stability of a drink. Another yet patent publication No. CN102008107B discloses a healthy oat beverage and a preparation method thereof. The healthy oat beverage is prepared from the following steps: degreasing refined oat powder, drying, performing water phase extraction, enzymolyzing with cellulose enzyme, enzymolyzing with amylase, enzymolyzing with protease, inactivating enzyme, blending, sterilizing and filling to obtain the healthy oat beverage. In the healthy oat beverage obtained by the method, the content of oat dietary fibre is l%-4%, the content of oat polypeptide is 0.5%-2%, and the oat dietary fibre and the oat polypeptide are functional factors beneficial to human health. The invention has important significance in the aspects of improving human quality and promoting the deep processing and comprehensive utilization of oat. Other international patent application publication No. WO2014123466A1 discloses the process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has not been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means of protein- deamidase. Also disclosed is a corresponding liquid oat base and uses thereof.
Summary of the invention
[004] Present invention discloses a process of producing a drink from an oat material prepared by steps comprise providing an oat material which is selected from the group of rolled oats, rolled and cut oats, oat brans or mixtures thereof, in which lipase and beta-glucanase enzymes are prior inactivated and providing the aqueous liquid so that the aggregated temperature of provided mixture of the oat material and the aqueous liquid is in the range of 0°C to 30°C, more preferably in the range of 0°C to 10°, most preferable in the range of 0°C to 5°C. The process undergo 1st mixing of the provided oat material with an aqueous liquid at the temperatures in the range of 0°C to 30°C, more preferably in the range of 0°C to 10°, most preferable in the range of 0°C to 5°C, so that by means of simultaneous or subsequent grinding the major components of the oat material such as starch, protein and fiber are separated and the swelling of oat nonstarch polysaccharides is reduced , in result of which an oat suspension is obtained. Then the process passes filtration of the oat suspension at the temperatures in the range of 0°C to 30°C, more preferably in the range of 0°C to 10°, most preferable in the range of 0°C to 5 °C, so that a filtrate and a fibre cake are obtained, wherein major amount of starch of the oat material is passed into the filtrate and major amount of fiber is passed into the fiber cake; The fiber cake then passes 2nd mixing, wherein the fibre cake is mixed with an aqueous liquid to produce a second suspension. Then the process comprises hydrolysing the second suspension at a temperature of about 50 to 120°C, most preferably at a temperature of about 70 to 75°C, simultaneously extracting beta glucan and protein, producing a hydrolysed material, wherein at least one hydrolase enzyme selected from the group of alpha amylases, glucoamylases or mixtures thereof is added before or during the step of hydrolysing. After hydrolysis the hydrolysed material follows separating fibre from the hydrolysed material so, that an overflow and an underflow phases are produced.
Brief description of the drawings
[005] Fig. 1 is a process flow block diagram of the embodiments of present invention.
Detail description
[006] The disclosed process provides methods of producing a liquid comprising oat beta glucan and protein in which starchy carbohydrates are substantially reduced and mixtures with admixed components providing primarily oat protein a long with the components improving products functionality and shelf life.
[007] Current invention defines aqueous liquid as a liquid substance, solvent, mixture, suspension, solution, stream or other form of liquid wherein the only or main ingredient, at least 80%, is made or naturally occurred from, of, by, with or pure water.
[008] One characteristic of the invention is a process that comprises providing an oat material (102) which is selected from the group of rolled oats, rolled and cut oats, oat brans or mixtures thereof, in which lipase and beta-glucanase enzymes are prior inactivated and providing the aqueous liquid (101) so that the aggregated temperature of provided mixture of the oat material (102) and the aqueous liquid (101) is in the range of 0°C to 30°C, more preferably in the range of 0°C to 10°, most preferable in the range of 0°C to 5°C. The process undergo 1st mixing (151) of the provided oat material (102) with an aqueous liquid (101) at the temperatures in the range of 0°C to 30°C, more preferably in the range of 0°C to 10°, most preferable in the range of 0°C to 5 °C, so that by means of simultaneous or subsequent grinding the major components of the oat material such as starch, protein and fiber are separated and the swelling of oat non-starch polysaccharides is reduced , in result of which an oat suspension (103) is obtained. Then the process passes filtration (152) of the oat suspension (103) at the temperatures in the range of 0°C to 30°C, more preferably in the range of 0°C to 10°, most preferable in the range of 0°C to 5 °C, so that a filtrate (113) and a fibre cake (104) are obtained, wherein major amount of starch of the oat material (102) is passed into the filtrate (113) and major amount of fiber is passed into the fiber cake (104); The fiber cake then passes 2nd mixing (153), wherein the fibre cake (104) is mixed with an aqueous liquid (105) to produce a second suspension (107). Then the process comprises hydrolysing (154) the second suspension (107) at a temperature of about 50 to 120°C, most preferably at a temperature of about 70 to 75°C, simultaneously extracting beta glucan and protein, producing a hydrolysed material (108), wherein at least one hydrolase enzyme (106) selected from the group of alpha amylases, glucoamylases or mixtures thereof is added before or during the step of hydrolysing (154). After hydrolysis (154) the hydrolysed material (108) follows separating (155) fibre from the hydrolysed material (108) so, that an overflow (110) and an underflow (109) phases are produced.
One aspect of the invention reveals the range of the temperatures of the provided oat material (102) and the aqueous liquid (101). The aggregated temperature of the mixture of provided material is appropriate to run the filtration process of the obtained oat suspension, avoiding the blockage of sieves, as grain inherent components such as non-starch polysaccharides, starch, protein alone or their compounds swell in a relatively short time when contacting aqueous liquids at higher temperatures and make the filtration process inacceptable.
Another yet aspect of the invention discloses the mixing process wherein the 1st mixing step (151) is a mixing of the oat material with an aqueous solution (101) with simultaneous/consequent size reduction of the oat material. Size reduction might be achieved by means of grinding by any method known in art, as for example perforated disk or colloid mills. The mill can be installed directly into the mixing vessel wherein the mixing takes place, as well as the inline.
The embodiment also discloses a grinding process wherein the grinder is installed in a by-pass line; thus, the suspension could run through the installed mill repeatedly to achieve required particle size and desired compound separation level which is specified for designed following filtration process.
One aspect of the invention is that the oat material (102), such as rolled oats, is mixed with aqueous liquid (101) and simultaneous grinded, it assumes what after the oat material is reduced in size, the obtained suspension (103) is treated by intensive mixing, so that the major components of oat material, in particular starch, protein and fiber are liberated from one another. To facilitate the following separation of major oat material components such as starch, protein, fiber from one another, an additional device, as for example, blades or impellers might be installed inside the mixing vessel or inline, or in by-pass line. [009] One embodiment of the invention reveals the filtration process (152), wherein the major amount of starch passing into filtrate is in the range of 50-90 %, most preferably in the range of 70-85% of total starch passing the filtration (152); the major amount of fiber passing into the fiber cake (104) is at least 40 %, more preferable is in the range of 55-85 % of total fiber passing the filtration (152). The filtration process might be performed by any means of commercial filtration equipment, preferably wherein self-cleaning sieves and cake discharging systems are implemented.
[010] In one embodiment of the invention the filtrate (113) can further be separated (216) in two streams, 2nd overflow as a clarified filtrate (114) and an underflow as an insoluble matter (259). The clarified filtrate is substantially free from starch, protein and fibre, which consequently remain in underflow phase. The separation is preferably performed by means of centrifugation. The clarified filtrate can optionally be used in the 2nd mixing step (153) wherein the fibre cake (104) is mixed with the aqueous liquid (105). The clarified filtrate can be admixed in a whole volume or partially in combination with the aqueous liquid. The volume of admixed clarified filtrate depends on the designed quality of the end product.
[Oil] Another embodiment of the invention provides a method wherein the fibre cake (104) is washed and recovered (157) to remove partially starch, saccharides, other inherent oats ingredients. Filter cake (104) washing ensures relatively low saccharides content in the final product. Aqueous liquid (117), preferably potable water, is used as a liquid to washout the said components. The fibre cake is preferably recovered by filtration. The washing and recovering might be implemented into a simultaneous process and depends on the process equipment selected.
[012] In another embodiment of the invention the fibre (109) from the hydrolysed material (108) is removed by separation (155) wherein the separation is carried out by centrifugal means at G-force in the range of 500 to 3500 g, more preferably at G-force in the range of 700 to 2000 g, most preferably at G-force in the range of 850-1200 g for a time sufficient to cause hydrolysed material (108) to separate into an overflow phase (110) as clarified oat suspension, that is substantially free of fibre and an underflow phase (109). Another aspect of the invention is that the fibre cake (104), in a desired amount can prior to or during hydrolysis finely be grinded and left in the suspension providing the grinded fibre as a nutritional ingredient. This processing step eliminates the separating (155) step.
[013] In yet other embodiment, the process relates to protein extraction from oat material which further enriches the clarified oat suspension (110) with protein. The process comprises the following steps in which an oat material (201) is provided and mixed in the 3rd mixing (251) with an aqueous liquid (200) to produce a 3rd suspension (202). The resulting 3rd suspension (202) is then hydrolysed (252) by contacting it with at least one hydrolase enzyme (203), selected from the group of alpha amylases, glucoamylases or mixtures whereof at a temperature about 50-100°C, more preferably at a temperature of about 70-90°C for about 15- 45 minutes producing a 2nd hydrolysed material (212). Then the insoluble fibre (213) is separated (257) from the 2nd hydrolysed material, producing a clarified 2nd hydrolysed material (204) substantially free of insoluble fibre (213). This clarified 2nd hydrolysed material (204) is then separated (254) in two streams, preferably a protein rich underflow (207) and an aqueous stream enriched with water soluble carbohydrates overflow (214). The said process is detailed in example 2. The mixing here represents the process of high shear mixing allowing to break down the oat material, like rolled oats, into the smaller particles so that the hydrolysis process could be completed at the desired range within the determined time. In addition, high shear mixing facilitates protein extraction. The enzyme in the said process might be added before, at or during hydrolysis. For those skilled in art, it is also clear that the steps of mixing and hydrolysis might be combined into the one step, wherein process of mixing and hydrolysis take place simultaneously and depends on the equipment involved in the process. The protein rich underflow (207) could optionally be dried by conventional drying systems, preferably spray or fluid bed drying. The oat material for said process is preferably selected from the group of rolled oats, rolled and cut oats, oat flour, or mixtures thereof in which the lipase and beta-glucanase enzymes are prior inactivated. The oat material can also be selected from the group of dehulled oats, naked oats or mixtures thereof in which the lipase and beta-glucanase enzymes are prior inactivated and wherein the said material is ground prior to or during the mixing step (251).
[014] To increase the yield of the extracted oat protein in said process the filtrate (113) obtained through the filtration (152) as the aqueous liquid (200) can be used in 3rd mixing step wherein the oat material (201) is mixed with the aqueous liquid (200). This method when filtrate replaces water, increased yield of protein by about 20%. The said method was illustrated in Example 3 below. In addition, using the filtrate as an aqueous liquid reduces the amount of by-products formed in the invented process.
[015] The current invention further relates to a process which increases the recovery of protein from the clarified 2nd hydrolysed material (204) by subjecting, prior to separation (254), said material to retention (253) for at least 2 hours, more preferably for at least 4 hours at the temperature in the range of 20-90°C, more preferably at the temperature in the range of 70-75°C. In addition, the invention discloses an embodiment wherein at least one salt (206), acid, coagulant or mixtures whereof is admixed with clarified 2nd hydrolysed material (253) prior to or during the retention step. The said process stabilizes the protein, tends it to aggregate and precipitate, subsequently improving the efficiency of protein recovery. The example 4 below presents in detail the said step of invention wherein the clarified 2nd hydrolysed material (204) was treated by NaCl.
[016] The resulting protein rich underflow (207) after the separation (254) of clarified 2nd hydrolysed material (204) could further be washed to increase the protein concentration, to decrease the content of carbohydrates and oil. The method of said step is characterized in that the protein rich underflow (207) is subjected to at least one washing step which comprises following steps, wherein the protein rich underflow (207) contacts an aqueous liquid at the 4th mixing (208) to form a 4th suspension (209) and then passes recovering by separation (256), preferably by means of centrifugation, forming two streams, a washed protein rich underflow (211) and 3rd overflow (210). The washed protein rich underflow (211) comprises at least about 65% protein on dry solids base, fat in the range of 3 to 20 wt% on a dry solid’s basis, and no more than 85 wt% moisture. The resulting washed protein rich underflow (211) might be admixed (156) with the clarified oat suspension (110) described above. It is also clear that the amount of aqueous liquid used in washing step directly impacts the purity of protein, so that the desired content of carbohydrates could easily be determined in final composition. While the oil content is not so directly impacted by washing process due to its bonding to protein, its amount could be reduced by defatting, applying solvent treatment, preferably by ethanol, which is widely used in food production processes.
[017] Another aspect of the embodiment discloses a method involving contacting hydrolase enzymes with the 3rd suspension, which reduces the viscosity of suspension, preferably by hydrolysing non-starch polysaccharides and improves protein releasing from bounded protein-saccharides matrix. Furthermore, temperature treatment after process have finished is desired to inhibit further actions of the enzyme in matter which further can contact with protein rich suspension. The said method is characterized by step wherein prior to or during the hydrolysis (252), the 3rd suspension (202) contacts at least one hydrolase enzyme, selected from the group of xylanases, cellulases and beta glucanases or mixtures whereof, following further enzyme inactivation after the hydrolysis finishes, preferably by temperature treating.
[018] In some embodiments the characteristics of oat materials used in the process are disclosed. The oat material is selected from the group of rolled oats, rolled and cut oats, oat flour, or mixtures thereof in which the lipase and beta-glucanase enzymes are prior inactivated; The method of invention also covers the oat material which is selected from the group of dehulled oats, naked oats or mixtures thereof in which the lipase and beta-glucanase enzymes are prior inactivated and wherein the said material is ground prior to or during the mixing step. To produce final products disclosed in the present invention with less fat content, the oat material can be defatted.
[019] To produce the mixture rich in oat protein the present invention comprises the step of admixing (156) protein rich underflow (207) and/or washed protein rich underflow (211) obtained in steps described above, so that the oat protein concentration in the mixture is in range from 1.0 to 6.0 % by weight. The obtained mixture (111) might also be homogenized (215), treated, pasteurized (217) and packed to receive the final product form. The desired method for pasteurization (217) is a commercial ultra-high- temperature pasteurisation. The oat protein concentration in the final product, oat drink heavily depends on the amount of admixed protein rich underflow (207) and/or washed protein rich underflow (211), two streams which are rich in oat protein. The admixing steps, wherein the protein rich underflow and washed protein rich underflow are admixed with clarified oat suspension have been illustrated in examples 6 and 7. [020] For those skilled in art, it is clear that the oat protein, strachy dextrins and sugar composition in final oat drink can be easily achieved by mixing invented components in a desired ratio.
[021] Another aspect of the invention is a method for producing mixtures, which comprises a step of admixing ingredients selected from the group comprising salts, acidifiers, antioxidants, saccharides, sweeteners, vitamins, minerals, flavours, plant-based protein, including, but not limited to oat protein, dietary fibre, vegetable oils, components of vegetables, components of fruits or mixtures whereof with the clarified oat suspension (110) to produce a mixture (111). The obtained mixture might further be homogenized (215), passed through ultra-high-temperature pasteurisation (215) and packed.
Example 1. The obtaining of the clarified oat suspension
[022] Rolled oats (102) in the amount of 130 g and water (101) in the amount of 2000 g cooled to the temperature of about 5-7°C were mixed (151) and stirred for 3 minutes to obtain a suspension (103). The suspension (103) was filtered (152) by sieve with mesh size of 0.5 mm. The wet fibre cake (104) was formed in the amount of 80 g which contained 42 % of dry solids. The composition of wet fibre cake (104) contained fibre, starch, protein and oil in the amount of about 13 g, 11 g, 6 g and 3 g, respectively. Wet fibre cake (104) was further used to extract mainly beta glucan and protein. The amount of the obtained filtrate (113) was about 2050 g; it comprised mainly starch, protein and oil. The filtrate (113) might further optionally be used to obtain the protein rich underflow in the said steps below.
[023] The wet fibre cake (104) in the amount of 80 g, water (105) in the amount of 900 g and endo-alpha- amylase (Sqzyme HSAL, Suntaq International Limited, China) enzyme (106) in the amount of 0.3 g were mixed (153) to obtain the 2nd suspension (107) and initiate the hydrolysis (154) of starch with simultaneous beta glucan and protein extraction. The 2nd suspension was heated to about 70-75°C, held for 25 minutes, stirred periodically and resulted in the hydrolysed material (108). Oil and arabinoxylan extracted along with beta glucan and protein.
[024] The hydrolysed material (108) in the amount of 980 g was then centrifuged (155) into overflow phase (110) as a clarified oat suspension in the amount of 875 g (2.3% dry solids) and underflow phase (109) in the amount of 105 g (12% dry solids). The underflow phase (109) comprised mostly fibre, protein, oil, dextrins and sugars. The overflow (110) comprised oat beta glucan 0.5%, protein 0.5%, starchy dextrins and sugars 0.9%, while remaining dry solids were oil and arabinoxylan in the amount of 0.4%. The overflow as the clarified oat suspension (110) was further used as a one of the components of oat drink.
Example 2. Oat protein extraction in water medium
[025] The batch of rolled oats (201) in the amount of 100 g, 1000 ml of water (200) at temperature of about 75-80°C and 0.5 g of endo-alpha-amylase (Sqzyme HSAL, Suntaq International Limited, China) enzyme (203) were mixed (251) by blender Philips HR1603/00, 550 W for 3 minutes and held for 30 minutes (252) at the temperature of about 75-80°C stirring periodically. The resulted 2nd hydrolysed material (212) was centrifuged (257) at G-force of 1350 g for 2 seconds by Heraeus Multifuge X3, then the obtained overflow as a clarified 2nd hydrolysed material (204), was centrifuged (254) at G-force of 4815 g for 4 minutes. The weight of solids dried by air of obtained protein rich underflow (207) was 9.2 g. Protein concentration in protein rich underflow (207) recovered from the centrifuge was 49.1 % in dry solids.
Example 3. Oat protein extraction in filtrate medium
[026] The sample demonstrates the process wherein the oat filtrate (113) obtained by a method as in example 1 is used as a medium in the 3rd mixing (251) step instead of water. The usage of filtrate (113) increased the yield of extracted oat protein. The batch of the filtrate (113) obtained by the method described in example 1 in the amount of 1000 g was heated up (115) to about 70-75°C in the 3 litre batch tank equipped with agitator, rolled oats (201) in the amount of 100 g and endo-alpha-amylase (Sqzyme HSAL, Suntaq International Limited, China) enzyme (203) in the amount of 0.75 g were added and mixed (251) to obtain a suspension and initiate the hydrolysis (252). The suspension was held at 75-80°C for 30 minutes. The resulting 2nd hydrolysed material (212) was then separated by centrifugation (257) at G-force of 1350 g for 2 seconds to remove mainly insoluble fibre (213) in the amount of 133 g containing 23.5 % dry solids. [027] The overflow (204) as a clarified 2nd hydrolysed material then passed the second centrifugation (254) for 4 min at G-force of 4815 g. Yield of protein rich underflow (207) was 72 g (abt. 19.5% dry solids), protein concentration reached 40.1 % in dry solids. Protein yield increased by about 20% when compared to the method illustrated in example 2.
Example 4. Salt treated Oat protein extraction in water medium
[028] The sample demonstrates the effect of ionic strength on oat protein extraction. The initial process of oat protein extraction was performed the same method as described in example 2. To initiate the protein precipitation NaCl (206) was admixed to clarified 2nd hydrolysed material (204) to prepare 0.1 M NaCl solution. Then the solution of clarified 2nd material was held still (retention) (253) for 4 hours at the temperature of about 70-75°C. Precipitation became noticeable after 2 hours and finished after 4 hours. Then solution of clarified 2nd hydrolysed material (205) was centrifuged at G-force of 4815 g for 4 minutes. The resulting protein rich underflow (207) (64.4 g) was air dried. The amount of dry solids was 11.53 g. The protein concentration was determined and reached about 48.12 % of protein in dry solids.
Example 5. Washing of extracted oat protein
[029] The sample illustrates the protein concentration increase after washing. The protein rich underflow (207) was prepared the same method as in the example 4. The batch of protein rich underflow (207) in the amount of 26 g was mixed (4th mixing) (255) with water (208) at 20°C in the ratio 1 to 10, and stirred for 2 minutes (255) and passed then the centrifugation (256). The resulting underflow as a washed protein rich underflow (211), weighted 14 g, dry solids content was 2.52 g; the protein concentration was 81.37% in dry solids. Example 6. The obtaining of the oat drink comprising protein about 1.6 %
[030] The example demonstrates the production of the oat drink comprising protein about 1.6%, beta glucan about 0.5%, starchy dextrins and sugars about 1.5%. The batch of clarified oat suspension overflow (110) in the amount of 1000 g which was prepared as in example 1 was mixed with 180 g of the protein rich underflow (207) which was prepared as in the example 2 and the 1.5 g of commercial NaCl (301) was admixed to form a mixture (111). The mixture (111) then passes homogenisation (215) and ultrahigh- temperature (UHT) pasteurization (217) processes.
Example 7. The obtaining of the oat drink comprising protein about 2.3 %
[031] The example illustrates the obtaining of the oat protein drink. The batch of clarified oat suspension overflow (110) in the amount of 1000 g which was prepared as in the example 1 was mixed with 150 g of washed protein rich underflow (211) prepared by the method as in the example 5 and 1.5 g of NaCl (301) commercial salt to obtain a mixture (111). The mixture (111) then passes homogenisation (215) and ultra- high-temperature (UHT) pasteurization (217) processes.
[032] Resulting product as an oat drink pasteurized (112) contained following composition: protein 2.3 %, beta glucan 0.5%, starchy dextrins and sugar about 0.9 %, NaCl 0.15%.

Claims

CLAIMS A process for producing a drink from a material containing an oat material prepared by the following steps: providing an oat material (102) which is selected from the group of rolled oats, rolled and cut oats, oat brans or mixtures thereof, in which lipase and beta-glucanase enzymes are prior inactivated and providing the aqueous liquid (101) so that the aggregated temperature of provided mixture of the oat material (102) and the aqueous liquid (101) is in the range of 0°C to 30°C, more preferably in the range of 0 °C to 10°, most preferable in the range of 0 °C to 5 °C;
1st mixing (151) of the provided oat material (102) with an aqueous liquid (101) at the temperatures in the range of 0°C to 30°C, more preferably in the range of 0°C to 10°, most preferable in the range of 0°C to 5 °C, so that by means of simultaneous or subsequent grinding the major components of the oat material such as starch, protein and fiber are separated and the swelling of oat non-starch polysaccharides is reduced , in result of which an oat suspension (103) is obtained; filtration (152) of the oat suspension (103) at the temperatures in the range of 0°C to 30°C, more preferably in the range of 0°C to 10°, most preferable in the range of 0°C to 5°C, so that a filtrate (113) and a fibre cake (104) are obtained, wherein major amount of starch of the oat material (102) is passed into the filtrate (113) and major amount of fiber is passed into the fiber cake (104);
2nd mixing (153), wherein the fibre cake (104) is mixed with an aqueous liquid (105) to produce a second suspension (107); hydrolysing (154) the second suspension (107) at a temperature of about 50 to 120°C, most preferably at a temperature of about 70 to 75°C, simultaneously extracting beta glucan and protein, producing a hydrolysed material (108), wherein at least one hydrolase enzyme (106) selected from the group of alpha amylases, glucoamylases or mixtures thereof is added before or during the step of hydrolysing (154); and separating (155) fibre from the hydrolysed material (108) so, that an overflow (110) and an underflow (109) phases are produced. The process of claim 1, wherein the major amount of starch passing into filtrate is in the range of 50- 90 %, most preferably in the range of 70-85% of total starch passing the filtration (152); the major amount of fiber passing into the fiber cake (104) is at least 40 %, more preferable is in the range of 55-85 % of total fiber passing the filtration (152). The process according to claim 1 or 2, wherein the filtrate (113) is separated (216) from a insoluble matter (259), primarily starch, protein and fibre, producing a second overflow (114), which is further admixed at the step of the 2nd mixing (153) with or instead of the aqueous liquid (105). The process according to any of claims 1 to 3, wherein the separation (155) is carried out by centrifugal means at G-force in the range of 500 to 3500, more preferably at G-force in the range of 700 to 2000, most preferably at G-force in the range of 850-1200 for a time sufficient to cause the hydrolysed material (108) to separate into overflow (110) that is substantially free of fibre and underflow phase (109). The process according to anyone of claims 1 to 4, wherein the fibre cake (104) is subjected to additional, at least one, step of washing (157), in which an aqueous liquid (117) is added to the fibre cake ( 104) and subsequent filtration is performed to separate a washing liquid (118) from the washed fibre cake (104). The process according to any of claims 1 to 5, wherein the process further comprises the following steps: providing an oat material (201);
3rd mixing (251), wherein the provided oat material (201) is mixed with an aqueous liquid (200) to produce a third suspension (202); hydrolysing (252) the third suspension (202) by contacting it with at least one hydrolase enzyme (203), selected from the group of alpha amylases, glucoamylases, or mixtures whereof at a temperature of about 50-100°C, more preferably at a temperature of about 70-90°C for about 5-60 minutes, more preferable for about 15-45 minutes producing a second hydrolysed material (212). separating (257) an insoluble fibre (213) from the second hydrolysed material (212), producing a clarified second hydrolysed material (204) substantially free from the insoluble fibre (213). separating (254) the clarified second hydrolysed material (204) in two streams, wherein a first stream is a protein rich underflow (207) and a second stream is an aqueous stream enriched with water soluble carbohydrates overflow (214). The process according to claim 6, wherein the aqueous liquid is the filtrate (113) obtained by the method according to claim 1. The process according to claim 6 or 7, wherein the clarified second hydrolysed material (204) prior to separation (254) is subjected to retention (253) preferably for at least 2 hours, more preferably for at least 4 hours at the preferable temperature in the range of 20 - 90°C, more preferably at the temperature in the range of 70-75 °C. The process according to any of claims 6 to 8, wherein at least one salt, acid, coagulant or mixtures thereof is admixed with the clarified second hydrolysed material (204) prior to or during the step of retention (253). The process according to claim to any of claims 6 to 9, wherein the protein rich underflow (207) is subjected to at least one washing process which comprises the following steps: 4th mixing (255) of the protein rich underflow (207) with an aqueous liquid (208) forming a forth suspension (209), recovering rich in protein solids, by a step of separation (256) the forth suspension (209), producing a washed protein rich underflow (211) comprising at least about 65 % by weight protein on dry solids base, fat in the range of 3 to 20 % by weight on a dry solids basis, and not more than 85 % by weight moisture. The process according to claim 6 or 7, wherein prior to or during the hydrolysis (252), the third suspension (202) contacts at least one hydrolase enzyme, selected from the group of xylanases, celluloses and beta glucanases or mixtures thereof, following further enzyme inactivation after the hydrolysis (252) is finished, preferably by temperature treating. The process according to any of claims 1 to 5, further comprising a step of admixing (156) the protein rich underflow (207) and/or the washed protein rich underflow (211) obtained according to any of claims 6 to 11 , so that the oat protein concentration in the obtained mixture ( 111 ) is in the range from 1.0 to 6.0 % by weight. The process according to any of claims 1 to 5 or 12, further comprising a step of admixing ingredients selected from the group comprising salts, acidifiers, antioxidants, saccharides, sweeteners, vitamins, minerals, flavours, plant-based protein, dietary fibre, vegetable oils, components of vegetables, components of fruits or mixtures thereof with the overflow (110) and/or the protein rich underflow (207) and/or the washed protein rich underflow (211) to produce the mixture (111).
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