Liquid OAT base or OAT drink

Abstract

The present disclosure relates to a liquid oat base or oat drink for coffee or tea whitening, comprising an oat derived material with 5-25% by weight dry substance, based on the weight of the liquid oat base or oat drink, characterized in having an oat protein deamidation degree of 15% or below, wherein the oat derived material comprises, by dry weight of the oat derived material, DP1 to DP2 sugars in an amount of 20-40%, and DP3 to DP8 oligosaccharides present in an amount of 15-45%.

Description

[0001] LIQUID OAT BASE OR OAT DRINK

[0002] Technical field

[0003] The present disclosure relates to a liquid oat base or oat drink for coffee or tea whitening, and a process for production thereof.

[0004] Background

[0005] Oat based drinks for use as milk substitutes and as raw material for other non-dairy products, such as oat yoghurt, oat batter, or as food additive in general are known in the art. These oat-based milk substitutes are preferred by many customers for various reasons, such as for example content of soluble beta-glucan fiber beneficial to health, lack of potentially allergenic proteins, and lack of lactose which cannot be digested by the majority of a global population.

[0006] In spite of a commercial success of these oat based milk substitutes available on the market, there is room for further improvement. In particular in respect of providing an oat based milk substitute that provides stability and mouthfeel when used for coffee or tea whitening.

[0007] It is further desirable to improve a manufacturing process of such oat based milk substitutes.

[0008] Summary

[0009] It is an object of the present disclosure to, at least partly, solve at least one problem or need of prior art.

[0010] A further object of the present disclosure is to fully or partly provide a liquid oat base or oat drink for coffee or tea whitening with improved stability, and mouthfeel. A yet further object is to provide such a liquid oat base or oat drink with an improved process.

[0011] According to a first aspect, there is provided a liquid oat base or oat drink for coffee or tea whitening, comprising an oat derived material with 5-25% by weight dry substance, based on the weight of the liquid oat base or oat drink, characterized in having an oat protein deamidation degree of 15% or below, wherein the oat derived material comprises, by dry weight of the oat derived material, DP1 to DP2 sugars present in an amount of 20-40%, and DP3 to DP8 oligosaccharides present in an amount of 15-45%.

[0012] The oat derived material may further comprise, by dry weight of the oat derived material, starch comprising partially degraded starch in an amount of 3% or below, as measured by the starch iodine test.

[0013] The liquid oat base or oat drink may have an oat protein deamidation degree of 0-11 %.

[0014] The oat protein deamidation degree may be 3-11 %, and DP3 to DP8 oligosaccharides may be present in an amount of 15-30% or 18-28%.

[0015] The oat protein deamidation degree may be 0-3%, and DP3 to DP8 oligosaccharides may be present in an amount of 25-45% or 26-42%.

[0016] The liquid oat base or oat drink may further comprise one or more of potassium phosphates, calcium phosphates, and calcium carbonate.

[0017] 25% by weight or less of the DP1 to DP2 sugar may be glucose, and 75% or more of the DP1 to DP2 sugar may be one or both of maltose and sucrose.

[0018] The oat derived material may have 7-25% by weight dry substance, based on the weight of the liquid oat base or oat drink.

[0019] The liquid oat base or oat drink may comprise, based on a dry weight of the liquid oat base or oat drink, 5-20% protein, and 3-35% fat.

[0020] The oat derived material may comprise 0.5-10%, by weight, of soluble fibres in form of beta-glucans, of which a weight-average molecular weight and above corresponds to intact or native beta-glucans.

[0021] The liquid oat base or oat drink may further comprise, in addition to the oat derived material, additives or ingredients selected from one or more of vegetable fat, salt, potassium carbonate, vitamin, flavour, including natural flavour and / or natural extract, carboxymethyl cellulose, microcrystalline cellulose, gellan gum, and mineral. 80% or more of DP1 to DP2 sugars present in the liquid oat base or oat drink; 80% or more of DP3-DP8 oligosaccharides present in the liquid oat base or oat drink; and, optionally, 80% or more of any starch comprising partially degraded starch, as measured by the starch iodine test, present in the liquid oat base or oat drink, may be from the oat derived material.

[0022] According to a second aspect there is provided a method for production of a liquid oat base or oat drink for coffee or tea whitening, the liquid oat base or oat drink comprising an oat derived material with 5-25% dry substance by weight of the liquid oat base or oat drink, which method is characterized by optionally subjecting oat protein within an oat material for a protein- deamidase to reach a deamidation degree of the oat protein of 15% or below; subjecting starch within the oat material to starch degrading enzymatic treatment; and terminating the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material, DP1 to DP2 sugars present in an amount of 20-40%, and DP3 to DP8 oligosaccharides present in an amount of 15-45%, thereby providing a liquid oat base or oat drink.

[0023] The method, wherein the terminating the starch degrading enzymatic treatment may be wherein the liquid oat base or oat drink comprises oat derived material further comprising, by dry weight of the oat derived material, starch comprising partially degraded starch present in an amount of 3% or below, such as 2% or below, as measured by the starch iodine test.

[0024] Further provided is the method according to the second aspect, wherein the oat protein within the liquid oat base or oat drink may be subjected to an oat protein deamidation degree of 0-3% or 3-11 %.

[0025] The protein-deamidase may be protein-glutaminase.

[0026] The starch degrading enzymatic treatment may be conducted using amylases, wherein the amylases may be alpha amylases with mainly endo activity, or a combination of alpha amylases with mainly endo activity and alpha amylases with mainly exo activity. The method according to the second aspect may comprise terminating the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material, DP1 to DP2 sugars present in an amount of 20-40%, and DP3 to DP8 oligosaccharides present in an amount of 15-45%.

[0027] According to a third aspect, there is provided a liquid oat drink according to the first aspect.

[0028] According to an alternative aspect, there is also disclosed herein an aspect relating to a dry or dried oat base or oat drink. The dry oat base or oat drink may be described by the liquid oat base or oat drink according to the first aspect, with the difference that the dry oat base or oat drink has an essentially higher level of dry matter. The level of dry matter may be in the range of 70-100% by weight of the dry oat base or oat drink, for example 75- 95% dry matter by weight of the dry oat base or oat drink. Such dry oat base or oat drink may be used as is or may, for example, be diluted, suitably with water, to obtain a liquid oat base or oat drink as described with reference to the first aspect.

[0029] According to yet an alternative aspect, there is also disclosed herein a liquid oat base or oat drink comprising 5-25% by weight of dry substance, and having an oat protein deamidation degree of 15% or below, such as 11 % or below, for example 0-3% or 3-11%, wherein the dry substance comprises, by dry weight of the dry substance, DP3 to DP8 oligosaccharides present in an amount of 15-45% and / or DP1 to DP2 sugars present in an amount of 20-40%, and, optionally, further comprises starch comprising partially degraded starch present in an amount of 3% or below, such as 2.7% or below, as measured by the starch iodine test.

[0030] Effects and features of the second aspect, the third aspect and alternative aspects are largely analogous to those described in connection with the first aspect of the inventive concept. Embodiments mentioned in relation to the first aspect of the present invention are largely compatible with the further aspects of the invention.

[0031] Other objectives, features and advantages of the present invention will appear from the following detailed disclosure, from the attached claims, as well as from the drawings. It is noted that the invention relates to all possible combinations of features.

[0032] Generally, all terms used in the claims are to be interpreted according to their ordinary meaning in the technical field, unless explicitly defined otherwise herein. All references to “a / an / the [element, device, component, means, step, etc.]” are to be interpreted openly as referring to at least one instance of the element, device, component, means, step, etc., unless explicitly stated otherwise. As used herein, the term “comprising” and variations of that term are not intended to exclude other additives, components, integers or steps.

[0033] Definitions

[0034] Definition of oat derived material:

[0035] The oat derived material means material derived from oats.

[0036] An oat derived material as used herein, thus and for example, may be obtainable from or obtained from heat-treated oats, such as steamed oat kernels. The oat kernels may further be micronized, such as milled or crushed. The oat derived material may be selected from heat-treated wet milled oats, heat-treated dry milled oats, heat-treated oat bran, heat-treated dehulled or hulled / naked dry milled oat flour. The oat derived material may comprise oat proteins, oat starch, oat fats, and oat fibres. The raw material for the oat derived material may be prepared from oats by milling groats with water to obtain a mixture comprising 5-25%, such as 5-20%, by weight of dry substance, based on the weight of the liquid oat base or oat drink.

[0037] Fractions or compounds may be removed from the oats, such as, for example, insoluble fibres, which may be removed eg. before, during or after milling or crushing.

[0038] Further, the oat-derived material may be obtained by treatment of the oats comprising hydrolysis, degradation or break-down of starch of the oats. For example, starch of the oats may be subjected to enzymatic hydrolysis, such as hydrolysis by amylases. The amylases may have alpha amylase activity, or a combination of alpha amylase activity and beta amylase activity, which may be achieved by amylase providing a combined alpha- and beta amylase activity. The alpha amylases may have mainly endo-amylase activity and / or mainly exo-amylase activity. The weight or content of oat derived material may be the weight of oats used in the manufacturing of the oat base or oat drink. For example, if oats are hydrolysed into an oat derived material without removal of material originating from the oats, the weight of the oat derived material may be identical with or similar to the weight of the oats. Other types of oat derived material may have been obtained from hydrolysation of oats wherein part of the oats have been removed, for example removal of insoluble matter, eg. insoluble fibres, such as removal by sedimentation, decantation or filtration. For such oat derived materials, the weight or amount of oat derived material may be less than that of the oats. For practical reasons, the weight of oat derived material in an oat base or oat drink may be determined or estimated from the amount of dry matter of the oat base or the oat drink, optionally with deduction for, or taking into account of, non-oat derived additives to the oat base or oat drink.

[0039] Oat kernels, which, for example, may be used as starting material for obtaining oat derived material, may be provided with a water, or moisture, content of, for example, 10% by weight, thus and for example 1 kg of oat kernels may contribute to about 0.9 kg of dry oat material.

[0040] Contents of sugars, as well as oligosaccharides, polysaccharides and other starch degradation products is herein described with DP1 , DP2, DP3-DP8, etc., whereby the figure following “DP” denotes number of saccharides in the carbohydrate (sugar, oligosaccharide, polysaccharide etc.). DP1 and DP2 sugars, thus, refer to mono-and di-saccharides and comprises sugar, whereas DP3 and above is not considered to comprise sugar, but is considered to comprise eg. oligosaccharides and / or polysaccharides. DP3- DP8 are considered to comprise oligosaccharides and DP9 and larger polysaccharides are considered to comprises polysaccharides.

[0041] For example, DP1-DP2 carbohydrates may be glucose, maltose, and sucrose.

[0042] DP1-DP2, DP3-DP8, etc., as used herein, may include the DP1 , DP2, DP3 and DP8, respectively, as well as one or more of the saccharides therein between, i.e. DP4-DP7. Thus, for example, DP3-DP8 may comprise one or more of DP3, DP4, DP5, DP6, DP7, and DP8. Material and methodologies Measurement of sugars, oligosaccharides, polysaccharides and starch Content of sugar, oligosaccharides, polysaccharides and starch have been analysed and determined by the methods below:

[0043] HPLC-RID (Zorbax Carbohydrate Analysis Column, Agilent). The HPLC-RID method has been used for determining content of sugars and oligosaccharides.

[0044] A slightly modified version of the USDA Starch Factory method (Cole, Eggleston and Alexa (2017) New Starch Methodology to Measure Both Soluble and Insoluble Starch and How It Impacts Sugar Crop Production. Journal of Crop Production), was used as the starch iodine test as further described below.

[0045] Samples, as indicated, were analysed for content of starch comprising partially degraded starch using a starch iodine test, being a test that indicates the presence of starch in a simple, semi-guantitative method. For performing the starch iodine test, samples, preferably in duplicate, are diluted with water to be within the calibration curve, boiled for preferably 2 minutes and mixed with a tri-iodine solution (a mix of h and KI in suitable concentrations). Each sample is immediately analyzed by spectrophotometer at 600 nm. The values are subtracted for background color and the starch value is calculated using a standard curve (using maize starch standard from Megazyme International Ltd.).

[0046] If the material used for the standard curve is perfectly representative for the samples analyzed the method may be considered guantitative, but as the type of starch and type of hydrolysis (e.g. the alpha amylase used) change - the method is viewed as semi-guantitative. Still the method is a simple, reproducible and robust reporter on the degree of starch hydrolysis (with low numbers indicating higher degree of hydrolysis).

[0047] The starch content may also be determined using the AOAC 996.11 Total starch method with 80%-ethanol wash, but lower starch values in liguid samples may be below the limit of guantification. Beta-glucan content and size

[0048] Content and size of beta-glucans have been analysed and determined by ICC Standard Method No 166 Cereal beta-glucan determination and SEC with fluorometric calcofluor detection.

[0049] Oat protein deamidation degree

[0050] The oat protein deamidation degree is determined by comparing the enzymatically deamidation of the liquid oat base or liquid oat drink with totally deamidated liquid oat base or liquid oat drink, wherein the total deamidation is performed by acid treatment. When determining the oat protein deamidation degree, it is the % of formed ammonia within the liquid oat base or liquid oat drink in comparison with the total amount of formed ammonia of the liquid oat base or liquid oat drink, which is measured. The amount of ammonia within the liquid oat base or liquid oat drink is a result of the deamidation of the liquid oat base or liquid oat drink, and this amount is compared with the amount of ammonia within the liquid oat base or liquid oat drink when the liquid oat base or liquid oat drink has been treated to complete deamidation.

[0051] Ammonia analysis

[0052] To determine ammonia content in a liquid oat base or oat drink (deamidated enzymatically), the liquid oat base or oat drink is deproteinized by 10 kDa spin-filters (Amicon Ultra) and the filtrate is used for the ammonia analysis below.

[0053] For determining total amount of formed ammonia within a liquid oat base or oat drink (total deamidation by acid treatment), the liquid oat base or oat drink is mixed with sulphuric acid to reach 2N sulphuric acid, the sample is kept in a boiling water bath for 4 hours and cooled down to room temperature, and neutralized by 4M NaOH. The sample is centrifuged, 5000xg for 10 min, and the supernatant is diluted 10x and used directly for the ammonia analysis below.

[0054] Ammonia is analyzed by Megazyme Ammonia Assay Kit Rapid (K-AMIAR) following the provided protocol by Megazyme (www.megazyme.com). Coffee stability analysis

[0055] The coffee used for testing the stability of the liquid oat composition according to this disclosure was, unless otherwise identified in the examples below, medium roasted coffee beans, prepared as a strong coffee by mixing 7.9% ground coffee in boiling water using a French press for 4 min, and a volume of 150 ml prepared coffee was used for each test. The stability of 50 ml liquid oat compositions when poured into 150 ml coffee was investigated by ocular review of the coffee having liquid oat composition poured therein, in a glass beaker. Especially the degree of feathering was investigated. Minor feathering can be described as visually small, light-colored fragments while extensive feathering can be described as visually light-colored fragments that appear immediately, and that either grow in size or increase in number during the first minutes after combining liquid oat composition with coffee.

[0056] Brief description of the drawings

[0057] The above, as well as additional objects, features and advantages of the present invention, will be better understood through the following illustrative and non-limiting detailed description of embodiments of the present invention, with reference to the appended drawings, where the same reference numerals may be used for similar elements, and wherein:

[0058] Fig. 1 is a schematic illustration of a method according to the second aspect.

[0059] Detailed description

[0060] The present inventive concept will now be described more fully hereinafter with reference to the accompanying drawings, in which currently preferred variants of the inventive concept are shown. This inventive concept may, however, be implemented in many different forms and should not be construed as limited to the variants set forth herein; rather, these variants are provided for thoroughness and completeness, and fully convey the scope of the present inventive concept to the skilled person.

[0061] The present inventors have, after extensive research and development, found that a liquid oat base or oat drink associated with stability when added to coffee as well as having desirable organoleptic properties may be achieved even at low levels of protein deamidation, and with or without use of buffers, with particular levels of DP3 to DP8 oligosaccharides, and DP1 and / or DP2 sugars, in combination with an oat protein deamidation degree as low as 15% or below, according to aspects and variants of aspects herein. A low level of protein deamidation allows for improvements in manufacturing processes of the liquid oat base or oat drink.

[0062] By tailoring the levels of DP3 to DP8 oligosaccharides, and / or optionally levels of starch comprising partially degraded starch, and even further in combination with DP1 to DP2 sugars and as described herein with aspects and examples, together with the deamidation degree, the mouthfeel of the liquid oat base and oat drink can be desirable and improved, while at the same time providing stability in coffee.

[0063] It is believed that it is a presence of suitable levels of DP3 to DP8 oligosaccharides and / or starch comprising partially degraded starch in the oat base or oat drink that provides benefits in combination with the deamidation degree of oat proteins, which is kept low, as defined in variants of aspects herein. Reduced levels of large starch molecules in combination with the protein deamidation degree being kept at 15% or below, such as at 11% or below, are unexpectedly believed to contribute to the stability of the oat base or oat drink when added to, for example, coffee. Thus, the oat base or oat drink may be prepared and used in barista applications. It shall be realised that as starch present in oats is degraded, for example by use of one or more amylases, the starch is converted into small fractions of starch, such DP3- DP8 fractions and DP9 and larger fractions. The presence of DP3-DP8 oligosaccharides as defined herein is obtainable via the starch degradation and can, thus, be viewed as an effect of starch degradation. In other words, presence of DP3-DP8 according to present aspects or variants of aspects, is an indication of degradation, thus reduction of larger starch molecules or larger starch polysaccharides originating from starch of oats. The levels of DP3-DP8 as defined in aspects and variants of aspects herein originates from a suitable degradation of larger polysaccharides from starch degradation to provide the benefits of the present aspects.

[0064] The liquid oat base or oat drink can be used as such or with optional additional ingredients, as a beverage and as a whitener for eg. coffee or tea. In addition, such an oat base or oat drink may be used as starting material or ingredient for other food products, whereby the carbohydrate content, organoleptic properties and stability also may be appreciated. The content of oat-derived material of present aspects allows a source of desirable and vegetable nutrients to be included in the oat base or oat drink, such as, for example, beta-glucan. The oat-derived material further allows for oat protein and oat fat to be included, together with, for example, any carbohydrates. In addition, the oat derived material of present aspects allows for non-dairy and vegan oat bases and oat drinks to be manufactured.

[0065] According to a first aspect, there is provided a liquid oat base or oat drink for coffee or tea whitening, comprising an oat derived material with 5-25% by weight dry substance, based on the weight of the liquid oat base or oat drink, characterized in having an oat protein deamidation degree of 15% or below, wherein the oat derived material comprises, by dry weight of the oat derived material, DP1 to DP2 sugars present in an amount of 20-40%, and DP3 to DP8 oligosaccharides present in an amount of 15-45%.

[0066] Such content of DP3 to DP8 oligosaccharides provides a liquid oat base or oat drink that is rich in taste and associated with a desirable mouthfeel. Further, such content of DP3 to DP8 oligosaccharides may be obtained as a result of starch degradation during manufacturing of the liquid oat base or oat drink. The herein described content of DP1 to DP2 sugars, DP3-DP8 oligosaccharides, and, optional starch comprising partially degraded starch, provides the liquid oat base or oat drink with unique and unexpected properties, including a surprisingly good stability when poured into coffee and desirable mouthfeel at relatively low levels of, or even without, protein deamidation. A minimum level of oat derived material dry substance of 5% by weight of the liquid oat base or oat drink, also adds to richness and mouthfeel. It shall be realized and appreciated that also higher levels of protein deamidation results in stability when poured into coffee, however, manufacturing of such an oat base or oat drink may be associated with disadvantages, including, for example, a demand of higher amounts of deamidation enzymes and / or longer contact time with deamidation enzymes. It is considered a benefit for the present aspects that a lower deamidation degree can be used, and still that an oat base or oat drink that is eg. stable when poured in coffee is obtainable, combined with desirable richness and flavour.

[0067] The particular levels of DP3 to DP8 oligosaccharides, and the levels of DP1 to DP2 sugars in such an oat base or oat drink allows for stability when poured in eg. coffee even if the deamidation degree is low, i.e. at 15% or below, or even at 11 % or below, such as for example at levels of 3-11 % or 0- 3%. The stability when poured in eg. coffee may be seen as an effect of not just suitable levels of DP1-DP2 and DP3 to DP8 but also the reduced levels of starch comprising partially degraded starch that is obtained during the manufacturing of the oat base or oat drink according to examples of the first aspect when achieving the desired levels of eg. DP3 to DP8. The stability may be further improved, as described in examples herein, by combining the levels of DP3 to DP8 oligosaccharides, and the levels of DP1-DP2 sugars, and optionally, starch comprising partially degraded starch, and the deamidation degree with a content of suitable buffering salts. By ensuring an oat protein deamidation degree of 15% or below, in combination with the level of DP3 to DP8 oligosaccharides as defined according to the first aspect, a liquid oat base or oat drink is, when poured into hot coffee or tea, more stable, has a better mouthfeel, and provides less feathering than prior art compositions. As will be understood and appreciated from examples herein, the deamidation degree may be kept considerably lower that 15%. It has further been found that the liquid oat base or oat drink may be stable even in absence of buffering agents, in particular when the level of DP3 to DP8 oligosaccharides are at the higher end of the ranges described herein.

[0068] The levels of DP3-DP8 oligosaccharides, present from degradation of larger starch molecules present in oats, in combination with other content of the liquid oat base or oat drink, such as the levels of starch comprising partially degraded starch, adds to stability of the liquid oat base or oat drink when poured in coffee or tea.

[0069] The levels of DP1 to DP2 sugars allows for decreasing levels of starch comprising partially degraded starch during manufacturing, thus providing stability when the liquid oat base or oat drink is poured in eg. coffee, and in addition allow desirable sweetness to be provided the oat base or oat drink.

[0070] The liquid oat base or oat drink may comprise starch comprising partially degraded starch present in an amount of 3% or below, such as 2.7% or below, or 2% or below, as measured by the starch iodine test. Alternatively, starch comprising partially degraded starch may be a fraction of starch as detectable or quantifiable by the AOAC 996.11 Total starch method, as described herein. Starch comprising partially degraded starch, thus, may be fractions of degraded starch ranging from about DP10 polysaccharides and up to large starch molecules, and even intact starch molecules.

[0071] Starch comprising partially degraded starch may be starch consisting of partially degraded starch.

[0072] DP1 to DP2 sugars may present in an amount of 25-40%, such as 30-40%, by dry weight of the oat derived material.

[0073] A carbohydrate content of the liquid oat base or oat drink may entirely be comprised by the oat derived material. Thereby, the oat base or oat drink may have as only source of carbohydrates the carbohydrates from the oat derived material. However, it is not excluded that carbohydrates from alternative sources additionally are comprised by the liquid oat base or oat drink. For example, an oat base or oat drink that comprises oat derived material as specified in aspects and variants of aspects herein, that comprises DP1-DP2 sugars, DP3 to DP8 oligosaccharides, and any starch comprising partly degraded starch, may further comprise compounds, including one or more of DP1-DP2 sugars, DP3-DP8 oligosaccharides, and starch comprising partially degraded starch, obtained from other sources than oats and still be within the scope of aspects and variants of aspects disclosed herein.

[0074] Although all dry substance of the liquid oat base or oat drink may be oat derived material, it shall be realised that a portion of the dry matter of the liquid oat base or oat drink may be oat derived material. An example of such an oat base or oat drink may be an oat base or oat drink to which other, nonoat derived, ingredients, compounds, or additives have been added.

[0075] A liquid oat base or oat drink comprising an oat derived material with 5-25%, such as 5-20%, by weight dry substance, based on the weight of the liquid oat base or oat drink, may, for example, be an oat base that has oat derived material dry matter within the interval 50-250 g per kg oat base or oat drink, such as 50-200 g per kg oat base or oat drink.

[0076] A major portion by weight, or above 50%, such as within 51-100%, 75-100%, or 80-100%, by weight of the dry substance of the oat base or oat drink may be oat derived material. For example, 51-99%, 75-99%, or 80-99%, or 80-95%. A level of DP1 to DP2 sugars of 20-40% provides desirable sweetness, to be provided the oat base or oat drink. Further, it seems that such sugar levels add to the richness in flavour and, at least to an extent, compensates for a lower level of starch comprising partially degraded starch as defined herein. It has also been found that the level of sugar provides low or no effect on the stability of the oat base or oat drink in coffee, and methods for manufacturing of the oat base or oat drink as described according to aspects or variants of aspects allow the sugar level to be set at a desirable level within those ranges, with maintained improved stability in eg. coffee or tea. Further, it has been found that by choosing suitable amylases for degrading the starch, the level of DP3-DP8 oligosaccharides may be selected.

[0077] Further, it has been found by the inventors that a suitable level of DP3-DP8 oligosaccharides and suitable levels of DP1 to DP2 sugars combined with suitable and low levels of starch comprising partially degraded starch provide desirable organoleptic properties of an oat drink, for example concerning mouthfeel, and such an oat drink may be perceived as having a sufficient richness even at the low levels of starch comprising partially degraded starch.

[0078] It was surprising to the inventors that the lower levels of starch comprising partially degraded starch, resulted in an oat base or oat drink with desirable mouthfeel, that did not appear too thin or watery in mouthfeel. It shall be appreciated that the low levels of starch comprising partially degraded starch provides stability in coffee or tea even at the low deamidation degree of examples and aspects herein, and it is believed that the relatively high levels of DP3-DP8 oligosaccharides together with the total amount of dry substance or oat derived material, as disclosed herein, have an effect and improves the oat base or oat drink, for example concerning mouthfeel and body and, thus, assists in providing an oat base or oat drink that is not perceived as watery or thin. Thus, an oat base or oat drink has been achieved that in addition to providing stability, including eg. reduced feathering, when used in coffee or tea, may be manufactured in a process having a reduced or even absent need of deamidating activity, while the oat base or oat drink still may be perceived as rich in taste and associated with a desirable mouthfeel.

[0079] Further unexpected realisations include that it is believed that a combination of the specific levels of sugars, oligosaccharides, and any starch comprising partially degraded starch together with a content beta-glucans that results in further improved richness and reduced watery mouthfeel.

[0080] Herein described content of DP1-DP2, DP3 to DP8 oligosaccharides, and any starch comprising partially degraded starch, i.e. including starch at described levels of degradation, provides the liquid oat base or oat drink with unique properties relating to stability, while at the same time resulting in a product that has a desirable mouthfeel and is manufactured with reduced degree of, or no, protein deamidation.

[0081] Analysis methods described herein have been used for characterisation of oat bases and oat drinks and have allowed identification of DP1 sugar and up to DP8 oligosaccharides. However, identification of each present polysaccharide of DP9 and larger have not been made.

[0082] 80-95%, or 75-93%, of the liquid oat base or oat drink may be water.

[0083] The liquid oat base or oat drink may comprise 5-30%, or 5-25% by weight dry substance, or dry matter.

[0084] It shall be appreciated that the entire dry matter of the oat base or oat drink may be oat derived material and manufactured from degradation of starch within the oat material, optionally with addition of additives or other ingredients, or removal of compounds, such as, for example, insoluble matter, such as insoluble fibres. Thereby an oat base or oat drink may be manufactured with no or little additives or other ingredients. For example, the oat base or oat drink may be manufactured from enzymatic degradation of oats. At the same time, it shall be understood and appreciated that the oat derived material of the oat base or oat drink may, to a first part, be made from eg. enzymatic degradation of oats, and to a second part may be compounds or ingredients from oats which has been added to or combined with the first part. For example, oat derived materials may be added that is selected from the list consisting of beta-glucans, oat fat, oat protein, oat derived carbohydrates, and soluble or insoluble fibres from oats including or being other than beta-glucan. It shall also be realised that the oat derived material of the liquid oat base or oat drink may entirely be provided from a combination of different separately obtained and / or provided oat derived material fractions. For example, any content of sugars, oligosaccharides, polysaccharides, betaglucan, protein, etc, and combinations thereof, may be combined at levels or amounts described herein.

[0085] Thus, although all of the saccharide and / or starch material present in the liquid oat base or oat drink may be comprised by the oat derived material, or have an origin from oats as discussed above, it is not excluded that saccharide material, for example oligosaccharides and starch comprising partially degraded starch and DP1-DP2 sugars, that is not comprised by the oat derived material are present in the oat base or oat drink.

[0086] The oat base or oat drink as described herein may be used as a beverage as it is or used as an ingredient or starting material for other beverages or food products, and is particularly suitable for use as milk substitute in coffee or tea. In particular, when the oat base or oat drink is an oat drink, such as an oat drink for use in coffee, the oat base or oat drink may comprise further ingredient, such as selected from fat, vitamins, salt, minerals, fibres, which may be soluble and / or insoluble, and buffering agents. Although additionally added ingredients may be oat derived, for example concerning fat, which may be oat oil, protein, which may be oat protein, and fibres, which may be, for example, beta-glucans from oats, one or more of such additionally added ingredients may alternatively be from other sources than oat. For example, rapeseed oil may be added when formulating oat drinks. It is desired that additionally added ingredients are non-dairy, vegan, vegetable and / or of nonanimal source. It shall, however, not be excluded that additionally added ingredients may be of eg. animal origin and still be within the scope of the present aspects.

[0087] By ensuring that the level of oat derived DP3-DP8 oligosaccharides is kept relatively high, or levels of oat derived starch comprising partially degraded starch is kept relatively low, as defined according to variants of the first aspect, a liquid oat base or oat drink is stable when poured into hot coffee or tea even at a relatively low deamidation degree within the range of 15% or below, such as 11 % or below. It has even been found that the liquid oat base or oat drink may be stable even in absence of buffering agents, such as, for example, phosphate buffers, in particular if the level of DP3-DP8 oligosaccharides is kept within 15-45% by dry weight of the oat derived material. Starch comprising partially degraded starch may be a fraction of starch as detectable or quantifiable by the starch iodine test. Starch may also be detected or quantified using AOAC 996.11 Total starch method.

[0088] Starch comprising partially degraded starch, thus, may be fractions of degraded starch ranging from about DP10 polysaccharides and up to large starch molecules, and even intact starch molecules.

[0089] Starch comprising partially degraded starch may be starch consisting of partially degraded starch.

[0090] The oat derived material may further comprise, by dry weight of the oat derived material, starch comprising partially degraded starch in an amount of 3% or below, as measured by the starch iodine test.

[0091] The oat derived material may further comprise, by dry weight of the oat derived material, starch comprising partially degraded starch, as measured by the starch iodine test, in an amount of 2.7% or below, such as 2% or below, 1 % or below or 0.5% or below, as measured by the starch iodine test. For example, the level of starch comprising partially degraded starch may be 0- 3%, such as 0-2% or 0-1 %, or 0-0.5%, for example or 0.1-3%, 0.1-2%, or 0.1- 1 %, or 0.1 -0.5%.

[0092] Such content of starch comprising partially degraded starch in combination with the defined levels of DP3 to DP8 oligosaccharides and the defined levels of DP1 to DP2 sugars, provides a liquid oat base or oat drink that in addition to being rich in taste and associated with a desirable mouthfeel show stability in coffee with reduced or no feathering. Such stability may be achieved even without buffering salts present in the liquid oat base or oat drink, in particular if the level of DP3 to DP8 oligosaccharides is present at the higher end, or in an amount of 25-45% or 26-42%. It has further been observed that reduced or no feathering is achievable with an oat base or oat drink according to the first aspect, even at the specified low levels of deamidation. An increase in richness in taste may be expected if the level of starch comprising partially degraded starch would be increased above the levels of the variants of the first aspect, however such a product would typically not be stable when poured in coffee or tea unless the level of protein deamidation would be increased. The present levels of compounds in the liquid oat base or oat drink combined with the protein deamidation levels provides a drink that is stable when poured in eg. coffee, as well as providing a desirable and suitable richness and mouthfeel and can be manufactured in a time saving process and / or enzyme saving process, with reduced amount or complete absence of deamidation enzymes.

[0093] 90% by weight or more of the DP3 to DP8 oligosaccharides may be selected from the group consisting of maltotriose, maltotetraose, maltopentaose, maltohexanose, maltoheptaose, maltooctaose, and combinations thereof.

[0094] The liquid oat base or oat drink may have an oat protein deamidation degree of 0-11 %.

[0095] Such levels of deamidation degree comprises relatively low levels of deamidation, thus allowing for efficient manufacturing of the oat base or oat drink. Although it shall be appreciated that it has been found by the inventors that high levels of deamidation does not impart negative effects on the stability of the liquid oat base or oat drink when poured into eg. coffee or tea, it has been found in experiments that at the higher end of the deamidation degree, eg. 5-15%, such as 5-11 %, the level of DP3-DP8 oligosaccharides is suitably kept at the lower end, whereby stability is achieved when poured in eg. coffee. When the DP3 to DP8 oligosaccharides are kept at higher levels within their interval, the deamidation degree may be kept at the lower end of the 15% or below level, such as within the interval 0-3%, thereby allowing efficient manufacturing at low activation of deamidation enzymes and / or at short enzyme-substrate contact time while still providing stability when the oat base or oat drink is poured in eg. coffee. As discussed above, for such relatively higher level of DP3 to DP8 oligosaccharides, the deamidation degree may still be kept high and still stability in coffee would be achieved.

[0096] In addition, it will be appreciated that higher deamidation degree, eg. 5- 15% may be used with a relatively higher level of starch comprising partially degraded starch, still achieving stability in coffee or tea, as compared to a lower deamidation degree, for example 0-5%, or 0-3%, such as 0-2%, which is suitably combined with a lower level of starch comprising partially degraded starch or even no presence of starch comprising partially degraded starch.

[0097] The levels of starch comprising partially degraded starch at levels that suitably may be used with variants of the present first aspect may be difficult to determine with sufficient accuracy or quantification to allow detailed comparing between the lower and higher levels of starch comprising partially degraded starch by the starch iodine test. Quantification and / or comparing of levels of DP3-DP8 may therefore be preferred.

[0098] The oat protein deamidation degrees, in particular within 3-15%, or 3-11 % may be achieved by subjecting the oat protein for deamidation with protein-deamidase, preferably protein-glutaminase. Such deamidation improves solubility of the protein in aqueous solution. In addition, solubility may be improved accordingly without degradation of the proteins. Therefore, use of protein-deamidase in the context of the present disclosure allows presence of intact, or non-degraded, proteins to be comprised by the liquid oat base or oat drink in water soluble form. According to one example of achieving deamidation of proteins using enzymes, at least 0.7 U / g of oat protein was used, However, according to another example, lower levels of protein-deamidase may be used, wherein the deamidation was performed during a sufficient time period to reach an oat protein deamidation degree of 15% or below, such 0-11 % or 3-11 %.

[0099] The oat protein deamidation degree may be 3-11 %, and the level of DP3 to DP8 oligosaccharides may be present in an amount of 15-30%, such as 18- 28%.

[0100] The oat protein deamidation degree may be 3-7%, such as 3-6% or 4- 6% and / or the level of DP3 to DP8 oligosaccharides may be present in an amount of 19-27%.

[0101] Such presences of DP3 to DP8 oligosaccharides and deamidation levels, in combination with other saccharides in the liquid oat base or oat drink, provides an oat base or oat drink that is stable when poured in eg. coffee.

[0102] The oat protein deamidation degree may be 0-3%, and DP3 to DP8 oligosaccharides may be present in an amount of 25-45% or 26-42%.

[0103] The oat protein deamidation degree may be 0-2.5%, such as 0-2% or 1-2%, and / or the level of DP3 to DP8 oligosaccharides may be present in an amount of 27-41 %, such as, for example, 27-39% or 29-41 %.

[0104] Such presences of DP3 to DP8 oligosaccharides and deamidation levels, in combination with other saccharides in the liquid oat base or oat drink, provides an oat base or oat drink that is stable when poured in eg. coffee. It shall be noticed that these levels of DP3 to DP8 oligosaccharides, eg. 27-41 %, is relatively higher than the level of DP3 to DP8 oligosaccharides of 19-27% that was combined with a relatively higher deamidation degree of 3-11 %.

[0105] The liquid oat base or oat drink comprising an oat derived material with 5-25% by weight dry substance, based on the weight of the liquid oat base or oat drink, characterized in having an oat protein deamidation degree of 15% or below, such as 14% or below, or 13% or below, for example 12% or below or 11 % or below, may further comprise, by dry weight of the oat derived material: starch comprising partially degraded starch present in an amount of 3% or below, as measured by the starch iodine test; DP3 to DP8 oligosaccharides present in an amount of 15-45%; and DP1 to DP2 sugars present in an amount of 20-40%.

[0106] Such oat bases or oat drinks may suitably have 7-15% dry substance.

[0107] Such an oat base or oat drink may describe an oat drink suitable for consumption, optionally and suitably with an additional content of one or more of, for example, protein, fat, and beta-glucans, and suitably may be added to coffee, optionally with a content of one or more of potassium carbonate, calcium carbonate, and phosphate buffer.

[0108] The liquid oat base or oat drink may have an oat protein deamidation degree of 15% or below, 14% or below, 13% or below, 12% or below, or 11 % or below.

[0109] For example, the liquid oat base or oat drink may have an oat protein deamidation degree of 0-15%, or 0-11 %, or 3-11 %, or 4-6%. Alternatively, the deamidation degree may be 5% or below, 4% or below, 3% or below, or 2% or below. For example, 0-3% , 0-2%, or 0.1 -2%.

[0110] Oat protein deamidation degrees of 15% or below, and in particular in the interval of 2-15% or 3-11 %, may be achieved by subjecting the oat protein for deamidation with protein-deamidase, preferably protein-glutaminase. Such deamidation improves solubility of the protein in aqueous solution. In addition, solubility may be improved accordingly without degradation of the proteins. Therefore, use of protein-deamidase in the context of the present disclosure allows presence of intact, or non-degraded, proteins to be comprised by the liquid oat base or oat drink in water soluble form. According to one example at least 0.7 U / g of oat protein was used, However, according to another example, lower levels of protein-deamidase may be used, wherein the deamidation was performed during a sufficient time period to reach an oat protein deamidation degree of 15% or below, 14% or below, 13% or below, 12% or below, or 11 % or below, for example 0-3% or 3-11 %.

[0111] A protein deamidation degree at the lower end, such as 0-3%, for example 0- 2%, may be achieved without enzymatic protein deamidation in the manufacturing of the liquid oat base or oat drink. A low protein deamidation degree, such as 2% or 1 %, may be a result of natural or spontaneous deamidation of oat proteins or other presence of deamidated proteins without invention of a protein deamidation enzyme.

[0112] It was surprisingly found that a low degree of protein deamidation could be used for manufacturing of the oat bases or oat drinks, when combined with provision of the specific levels of DP3-DP8 oligosaccharides and DP1-DP2 sugars, and still allowing stability in coffee or tea. The stability may even be further improved by addition of buffering salts to the oat base or oat drink.

[0113] According to an example, the oat protein deamidation degree may be 3-11 % and the level of DP3-DP8 oligosaccharides may be 15-30% or 18-28%.

[0114] For such an oat base or oat drink, the level of starch comprising partially degraded starch may be kept relatively high, within 3% or below, which adds to benefits including eg. less watery appearance of the liquid oat base or oat drink, while still providing stability in coffee or tea. Such benefits are believed to be the result of the relatively higher level of protein deamidation, within the 15% or below, and particularly within 3-11 %, or 4-7%.

[0115] According to another example, the oat protein deamidation degree may be even lower, and within 0-3% and the level of DP3-DP8 oligosaccharides may be 25-45% or 26-42%.

[0116] For such an oat base or oat drink, the level of protein deamidation, within the 0-3%, for example 0-2%, is kept relatively low, which adds benefits with regard to manufacturing of the liquid oat base or oat drink, including eg. reduced or absent need of deamidating enzymes, and / or reduced contact time with the enzymes. Such levels of deamidation in combination with the relatively low level of starch comprising partially degraded starch, eg. 0.8% or below, for example 0-0.5% or 0.1 -0.5% adds to providing stability when added to coffee or tea.

[0117] Although the level of starch comprising partially degraded starch may have an important influence on organoleptic properties, it is believed to be the over-all combination of starch comprising partially degraded starch, DP1 to DP2 sugars, any D3 to D8 oligosaccharides, and the amount of dry matter in the liquid oat base or drink, i.e. within 5-25%, that have an important overall effect. Further adding to the effect may be optional buffering salts and betaglucan present in the oat base or oat drink, which can add to richness and creaminess.

[0118] The liquid oat base or oat drink may further comprise one or more of potassium phosphates, calcium phosphates, and calcium carbonate.

[0119] Such phosphates and carbonate may be used for improving the stability of the liquid oat base or oat drink in coffee or tea.

[0120] Thereby, by using such compounds, which may provide a buffering effect, further improvements to the liquid oat base or oat drink may be achievable. For example, an improved mouthfeel / roundness of the oat base or oat drink may be achieved, and improved flavour when added to coffee may be achieved. Yet further, presence of one or more of potassium phosphates, calcium phosphates and calcium carbonate provides pH increasing effects when added to a drink, such as coffee, although neither may provide strong buffering effects. Such a pH increasing effect may contribute positively to stability in, for example, coffee or tea.

[0121] The liquid oat base or oat drink may comprise potassium phosphates in an amount of 0-1 .0% or 0.4-0.7%, and / or calcium phosphate in an amount of 0- 0.5% or 0.1 -0.2%, and / or calcium carbonate in an amount of 0-1 .0% or 0- 0.4%, by weight of the liquid oat base or oat drink.

[0122] The potassium phosphate may be di-potassium phosphate.

[0123] It has been found that a presence of potassium salts may improve foaming of the liquid oat base or oat drink, which is useful for eg. barista applications. Potassium carbonate may be present in an amount of 0-0.04% such as 0.02-0.04%, by weight of the liquid oat base or oat drink.

[0124] It has further been found that at high levels of DP3-DP8 oligosaccharides, such as 25-45%, in particular within 26-42%, a content of phosphate salt in the liquid oat base or oat drink may be omitted, and still provide stability when poured in coffee or tea.

[0125] 30% by weight or less of the DP1 to DP2 sugar may be glucose, and 70% or more of the DP1 to DP2 sugar may be one or both of maltose and sucrose. 25% by weight or less of the DP1 to DP2 sugar may be glucose, and 75% or more of the DP1 to DP2 sugar may be one or both of maltose and sucrose.

[0126] Maltose may provide the oat base or oat drink with a rounder sweetness, as compared to glucose. Glucose may provide a sharper and more prominent sweetness which allows for either a high sweetness, or a similar sweetness level with a lower total sugar content.

[0127] In particular, 13% by weight or less, such as 11 % or less, of the DP1 to DP2 sugar may be glucose.

[0128] The DP1 and / or DP2 sugars, the DP3 to DP8 oligosaccharides, and any starch comprising partially degraded starch may be comprised by the oat derived material.

[0129] The oat derived material may have 7-25% by weight dry substance, based on the weight of the liquid oat base or oat drink.

[0130] A higher level of dry substance, for example within 20-25% may be beneficial for manufacturing purposes, and / or for use as ingredient or starting material for food products, including oat drinks. For oat drinks, the dry substance may suitably be within 5-15%, 7-15%, or 8-15%, thereby providing eg. suitable viscosity, texture and mouthfeel.

[0131] It is particularly advantageous with the present aspects and variants thereof that an oat base or oat drink having large levels of oat derived material dry substance, eg. above 5%, such as 7% or above, for example, within the interval 7-25% may be achieved. This in combination with different levels of starch of various levels of degradation is believed to contribute to achieving improved mouthfeel and flavour. It has been found that the combination of the level of dry substance and the levels of the starch comprising partially hydrolysed starch, as defined herein and expressed by dry weight of the oat derived material, provide beneficial properties, as compared to for example an oat drink having similar levels of DP3 and higher oligosaccharides and any polysaccharides, expressed by dry weight of the oat derived material, but at a lower total level of oat derived material in the oat base or oat drink. The liquid oat base or oat drink may comprise, based on a dry weight of the liquid oat base or oat drink, 5-20% protein, and 3-35% fat.

[0132] The protein may be selected from oat protein and protein from other vegetable source, and combinations thereof.

[0133] The fat may be selected from oat fat and fat from other vegetable source, and combinations thereof.

[0134] Thus, the protein and / or fat may fully, or to a part, be oat derived. Such oat derived protein and / or fat may be considered part of the oat derived material.

[0135] The liquid oat base or oat drink may comprise, based on the dry weight of the oat derived material, 5-20% protein, and 3-35% fat.

[0136] The liquid oat base or oat drink may further comprise 0.5-10%, such as 2- 10% of soluble fibres from oats, for example beta-glucan, based on the dry weight of the oat derived material.

[0137] The oat derived material may comprise 0.5-10%, by weight, of soluble fibres in form of beta-glucans, of which a weight-average molecular weight and above corresponds to intact or native beta-glucans.

[0138] Thus, at least a fraction of a content of beta-glucans may be present in intact or native form. For example, 50% by weight or more of the beta-glucans may be intact beta-glucans or native beta-glucans.

[0139] Beta-glucans having a molecular weight of 50 kDa or above may be considered to be intact or native beta-glucans.

[0140] Thus, of the beta-glucans, when present in the oat base or oat drink, a weight-average molecular weight and above may have a molecular weight above 50 kDa.

[0141] The liquid oat base or oat drink may further comprise water soluble beta-glucans having a molecular weight of 50,000 Da (50 kDa) or more, such as 100,000 Da (100 kDa) or more. The water soluble beta-glucans may be comprised by the oat derived material. The oat derived material may comprise 2-6 % by weight of beta-glucans, based on dry weight of the oat derived material.

[0142] Optionally, the liquid oat base or oat drink may further comprise 2-25%, such as 2-10%, of soluble fibres from oats, for example beta-glucan, based on the dry weight of the oat derived material. The oat derived material may comprise 2-10%, or 2-6%, by weight, of betaglucans, based on dry weight of the oat derived material.

[0143] Thereby, in addition to nutritional benefits, improved richness may be provided the liquid oat base or oat drink.

[0144] With a presence of beta-glucans or beta-glucans in intact or native form in the oat base or oat drink, high nutritional values are provided, and in combination with the defined levels of carbohydrates in the oat base or oat drink desirable organoleptic properties are achieved. Presence of intact or native beta-glucans contributes to an improved and increased body of the oat base or oat drink. Further, it has been found that such an increased body of the oat base or oat drink may be particularly beneficial for the liquid oat based or oat drink which has been subjected to more starch degradation, i.e. having a lower level of starch comprising partially degraded starch.

[0145] Although the beta-glucans may be included in the oat base or oat drink together with other oat derived material and may form part of an oat starting material, the beta-glucan may also or alternatively be added separate from other oat derived material.

[0146] The liquid oat base or oat drink may further comprise, in addition to the oat derived material, additives or ingredients selected from one or more of vegetable fat, salt, vitamin, flavour, including natural flavour and / or natural extract, carboxymethyl cellulose, microcrystalline cellulose, gellan gum, and mineral.

[0147] The salt may be sodium chloride.

[0148] The vegetable fat may be, for example, rapeseed oil.

[0149] The mineral may be selected from calcium carbonate, potassium phosphate, and calcium phosphate, and combinations thereof.

[0150] The vitamins may be selected from D2, riboflavin, and B12, and combinations thereof.

[0151] For the liquid oat base or oat drink having a DP3 to DP8 oligosaccharides present in an amount of 25-45%, the liquid oat base or oat drink may be free from phosphate and phosphate compounds, or free from any buffering compounds and still be stable when poured in coffee or tea. Thus, for example, the liquid oat base or oat drink may be free from phosphate and phosphate compounds. Thus, the oat composition may be free from phosphate buffers or salts, such as free from one or more phosphate buffers or salts selected from potassium phosphates and calcium phosphates.

[0152] Thus, a liquid oat base or oat drink free from phosphate may be provided, thereby allowing provision of a product free from added phosphate, which may be desired for, for example, certain organic and / or clean-label products.

[0153] According to a further variant, the liquid oat base or oat drink having 1 % or below, such as 0.8% or below, of starch comprising partially degraded starch, as measured by the starch iodine test, may be free from phosphate, and still provide stability in coffee or tea.

[0154] The liquid oat base or oat drink free from phosphate and phosphate compounds, may be an oat base or oat drink free from added phosphate and phosphate compounds. The liquid oat base or oat drink may, however, have a natural presence of phosphate and / or phosphate compounds. For example, oats may have a natural presence of phosphate and still be used in accordance with aspects herein and for manufacturing of a liquid oat based or oat drink containing all or part of that phosphate naturally present in the oats.

[0155] For the liquid oat base or oat drink: 80% or more of DP1 to DP2 sugars present in the liquid oat base or oat drink; 80% or more of DP3-DP8 oligosaccharides present in the liquid oat base or oat drink; and 80% or more of any starch comprising partially degraded starch, as measured by the starch iodine test, present in the liquid oat base or oat drink, may be from or part of the oat derived material.

[0156] According to a variant of aspects herein, DP1-DP2 sugars, DP3 to DP8 oligosaccharides, and optionally starch comprising partially degraded starch as measured by the starch iodine test, of the oat derived material, may each constitute 80% by weight or more, or 80-100% by weight, of the DP1 to DP2 sugars, the DP3-DP8 oligosaccharides, and starch comprising partially degraded starch, respectively, present in the liquid oat base or oat drink.

[0157] All of DP1 to DP2 sugars, DP3 to DP8 oligosaccharides, and optionally starch comprising partially degraded starch present in the liquid oat base or oat drink may be comprised by the oat derived material.

[0158] Thus, although all of the sugar, saccharide and / or starch material present in the liquid oat base or oat drink may be comprised by the oat derived material, or have an origin from oats as discussed herein, it is not excluded that saccharide material, for example oligosaccharides, starch comprising partially degraded starch and DP1-DP2 sugars, that is not comprised by the oat derived material, are present in the oat base or oat drink.

[0159] Thus, it is not excluded that, for example, DP1-DP2 sugars and oligosaccharides, and / or starch comprising partially degraded starch, from other source than oats, including, for example other cereals or legumes, are included in the oat base or oat drink in addition to the oat derived material, and still be within embodiments and examples of the present aspect.

[0160] 90% or more, such as 90-100%, or 95-100% or 100% of DP1 to DP2 sugars present in the liquid oat base or oat drink; 90% or more, such as 90- 100%, or 95-100% or 100% by weight of any starch comprising partially degraded starch, as measured by the starch iodine test, present in the liquid oat base or oat drink; and 90% or more, such as 90-100%, or 95-100% or 100% by weight of DP3-DP8 oligosaccharides present in the liquid oat base or oat drink, may be from, or comprised by, the oat derived material. In particular, all of DP1 to DP2 sugars, all of starch comprising partially degraded starch, and all of DP3-DP8 oligosaccharides may be from the oat derived material, and, thus, no such material from other sources than oats may have been added the liquid oat base or oat drink.

[0161] The liquid oat base or oat drink may comprise carbohydrates comprising DP1 to DP2 sugars, DP3 to DP8 oligosaccharides, and, optionally, starch comprising partially degraded starch, as measured by the starch iodine test wherein

[0162] 80% or more, 90% or more, such as 90-100%, or 95-100% or 100% by weight of DP1 to DP2 sugars present in the liquid oat base or oat drink;

[0163] 80% or more, 90% or more, such as 90-100%, or 95-100% or 100% by weight of any DP3 to DP8 oligosaccharides present in the liquid oat base or oat drink; and

[0164] 80% or more, 90% or more, such as 90-100%, or 95-100% or 100% by weight of any starch comprising partially degraded starch, as measured by the starch iodine test, present in the liquid oat base or oat drink may be from, or comprised by, the oat derived material.

[0165] The liquid oat base or oat drink may be free from DP1 to DP2 sugars, DP3 to DP8 oligosaccharides, and starch comprising partially degraded starch from one or more of soy, rice, and other cereals than oat. The liquid oat base or oat drink may be free from compounds from one or more of soy, rice, and other cereals than oat.

[0166] With reference to figure 1 , a method 1 according to the second aspect, for production of a liquid oat base or oat drink for coffee or tea whitening comprising an oat derived material with 5-25% dry substance by weight of the liquid oat base or oat drink of the first aspect will now be discussed. The method 1 is characterized by, optionally, subjecting oat protein 2 within an oat material for a protein-deamidase to reach a deamidation degree of the oat protein of 15% or below, such as, for example, 0-11 %; subjecting starch 4 within the oat material to starch degrading enzymatic treatment; and terminating 6 the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material, DP1 to DP2 sugars present in an amount of 20-40%, and DP3 to DP8 oligosaccharides present in an amount of 15-45%, as measured by the starch iodine test, thereby providing a liquid oat base or oat drink.

[0167] The optionally subjecting oat protein within an oat material for a protein-deamidase allows for a method wherein no protein-deamidase is used, for example when it may be desired to provide an oat base or oat drink with little or none deamidation has occurred. Such an oat base or oat drink may have a level of DP3 to DP8 oligosaccharides present in an amount of 25- 45%, such as 26-42%. Such a process may suitably comprise higher starch degrading enzymatic treatment such that the DP3 to DP8 oligosaccharides are present in the oat base or oat drink at the higher end of the interval and starch comprising partially degraded starch are present in low amount, thereby allowing stability when used in coffee or tea even at lower level of deamidation.

[0168] The optionally subjecting oat protein within an oat material for a protein-deamidase may be for production of a liquid oat base or oat drink that comprises oat derived material comprising, by dry weight of the oat derived material, starch comprising partially degraded starch present in an amount of 0.8% or below, such as 0-0.5%, or 0.1 -0.5%, as measured by the starch iodine test.

[0169] The method may further comprise a step of deactivation of the protein- deamidase. The deactivation of the protein-deamidase may take place separately, or concurrently with, the termination of the starch degrading enzymatic treatment.

[0170] The specific content of DP3 to DP8 and / or content starch comprising partially degraded starch, may be achieved by partly hydrolysation of starch from oats, and such an oat base or oat drink therefore may be considered to comprise partly hydrolysed or partly liquified starch. Presence of starch comprising partly hydrolysed starch within ranges according to examples and variants of aspects herein is believed to contribute to stability in coffee. At too low levels of DP3-DP8 oligosaccharides and / or too high levels of starch comprising partly hydrolysed starch, the stability is compromised and results in eg. feathering in coffee, while at too high levels of DP3-DP8 oligosaccharides and / or too low levels of starch comprising partly hydrolysed starch, desirable flavours as well as other beneficial sensory related properties, including improved richness, creaminess, and mouthfeel, may be compromised. A combination of the levels of DP3 to DP8 oligosaccharides and / or starch comprising partially degraded starch and the deamidation of proteins, according to aspects herein, contributes to the stability and allowing the oat base or oat drink to be used with eg. coffee or tea without feathering.

[0171] The terminating the starch degrading enzymatic treatment may be conducted at a presence of starch comprising partially degraded starch in an amount of 3% or below, as measured by the starch iodine test.

[0172] The terminating the starch degrading enzymatic treatment may be conducted when the aqueous suspension has reached a predetermined viscosity, or maximum viscosity.

[0173] It shall be realised that the viscosity decreases in the aqueous suspension with starch degradation as a result of lower molecular weight starch molecules, eg. smaller polysaccharides, provide lower viscosity as compared to higher molecular weight starch molecules, eg. larger and less degraded polysaccharides.

[0174] The terminating the starch degrading enzymatic treatment may be conducted after a predetermined time, or minimum time, of enzymatic treatment, optionally within a predetermined temperature interval. The predetermined time may be decided experimentally and be based on eg. preceding viscosity measurements or analysis of content of carbohydrates in the aqueous suspension.

[0175] For example, the terminating the starch degrading enzymatic treatment may be conducted after 0.5-4 hours, for example 1-3 hours, of enzymatic treatment. The enzymatic treatment may be conducted at a temperature within the range of 40-80°C, such as 40-70°C, or 50-80°C.

[0176] The terminating 6 or partial deactivation of the starch degrading enzymatic treatment may be by heating the aqueous suspension. For example, heating to above 70°C, such as 80-140°C, preferably above 140°C. The terminating the starch degrading enzymatic treatment may alternatively be a result of decreased or terminated enzymatic activity caused by other reasons than heating, for example as the result of inactivation resulting from lack of sufficient amounts of substrate for the enzyme.

[0177] The terminating 6 the starch degrading enzymatic treatment may be conducted when a desirable profile of starch degradation products is present in the suspension. This may be determined using several different methodologies, such as terminating 6 after a sufficient amount of time, or when a certain viscosity of the suspension has been achieved. It is also possible, for example, to conduct suitable analysis of the suspension to investigate levels of different carbohydrates, and, based on the analysis, terminate the enzymatic treatment. Repeatability between different batches have shown that once process parameters have been determined for a desirable oat base or oat drink in terms of eg. levels of carbohydrates within a range from DP1 sugar and up to starch has been determined, the process may be repeated using same parameters, eg. concerning time and temperature.

[0178] The method according to the second aspect may be a method for production of a liquid oat base or oat drink according to the first aspect.

[0179] The starch degrading enzymatic treatment may be conducted using one or more amylases having alpha-activity, or beta-activity, or alpha- and betaactivity. The alpha- and beta-activity may be obtained by use of one type of amylase having both alpha- and beta-activity, or by two or more types of amylases, of which one has alpha-activity and another has beta-activity. The starch degrading enzymatic treatment may be conducted using amylases having alpha-activity and selected from amylases with mainly endo activity, or from a combination of amylases with mainly endo activity and amylases with mainly exo activity.

[0180] Amylases with mainly endo activity may be considered to comprise amylases that contribute to at least a major part of oligosaccharides and starch comprising partially degraded starch, but contributes comparably little to DP1-DP2 sugar formation, when used in according with aspects and variants of aspects herein. Such amylases with mainly endo activity may be alpha amylases which may be referred to as a mainly endo-amylase, or an amylase having a mainly endo-amylase activity, acting in cleaving starch molecules primarily within the starch molecule, i.e. not at the end of a polysaccharide chain of the starch molecule.

[0181] Amylases with mainly exo activity may be considered to comprise amylases that contribute to at least a major part of formed DP1-DP2 sugars and may form DP3. Typically, if the amylases with mainly exo activity are not active for too long time, and if they are used in according with aspects and variants of aspects herein, they will also provide larger starch molecules, such as polysaccharides, which may be contacted and degraded by any present amylase with mainly endo activity, or endo-amylase. Such amylases with mainly exo activity may be alpha amylases which may be referred to as a mainly exo-amylase, or an amylase having a mainly exo-amylase activity, acting in cleaving starch molecules primarily at an end of a polysaccharide chain of the starch molecule under formation of DP1 and / or DP2 sugars. It has been found that such amylases with mainly exo activity may be used to set a desired sugar level of the liquid oat base or oat drink, while the level of starch comprising partially degraded starch is set by use of the amylases with mainly endo activity. The amylases with mainly exo activity typically will leave relatively large starch molecules after having removed sugar from the starch molecule. A combination of the two types of amylases allows a liquid oat base or oat drink at desirable level of DP1-DP sugar and desirable level of DP3- DP8 oligosaccharides and starch comprising partially degraded starch molecules, to provide a liquid oat base or oat drink of desirable flavour and mouthfeel that at the same time is stable in eg. coffee, without or with reduced feathering, even without phosphate buffers, and that allows eg. foaming of the liquid oat base or oat drink. Amylases with mainly exo activity, or mainly exo-amylases, may be characterised by a relatively high alpha-1-4 exoamylase activity, which mainly generates DP1 , DP2 and DP3, combined with a relatively low alpha 1 -4 endoamylase activity, which generates DP4 and higher oligosaccharides.

[0182] The result of the use of such amylases with mainly exo activity in a method according to the second aspect may yield a liquid oat base or oat drink, under suitable dosages, reaction times and temperatures, may be hydrolysis products dominated by DP1 -DP2 sugars as well as DP9 and larger including starch comprising partially degraded starch,

[0183] Amylases with mainly endo activity, or mainly endo-amylases, may be characterized by a relatively low to moderate alpha 1 -4 exoamylase activity and a relatively high alpha 1-4 endoamylase activity.

[0184] The amylases with mainly endo activity may be selected from one or more of amylase [3.2.1.1 ], Bacillus licheniformis; and amylase [3.2.1.1 ], Bacillus stearothermophilus.

[0185] The amylases with mainly exo activity may be selected from one or more of a mix of alpha- and beta- amylases including amylase [3.2.1 .1 ], Aspergillus oryzae; and amylase [3.2.1.1], Bacillus amyloliquefaciens.

[0186] The enzymatic treatment with amylases may be conducted in a single step or in two or more consecutive steps, such as two steps.

[0187] The method may comprise terminating the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material, DP3 to DP8 oligosaccharides present in an amount of 15-45%.

[0188] Further provided is the method according to the second aspect, wherein the oat protein within the liquid oat base or oat drink may be subjected to an oat protein deamidation degree of 0-3% or 3-11 %. For example 0-2% or 0-1 %; or 3-7%, such as 3-6% or 4-6%.

[0189] The protein-deamidase may be protein-glutaminase.

[0190] Deamidation using the protein-deamidase may be conducted concurrently with the starch degrading enzymatic treatment.

[0191] Deamidation using the protein-deamidase may alternatively be conducted separated in time from the starch degrading enzymatic treatment, or the deamidation using the protein-deamidase may be conducted in part separated in time from the starch degrading enzymatic treatment, and in part overlapping with the starch degrading enzymatic treatment.

[0192] The starch degrading enzymatic treatment may be conducted using amylases, wherein the may be amylases with mainly endo activity, or a combination of alpha amylases with mainly endo activity and alpha amylases with mainly exo activity.

[0193] The method according to the second aspect may comprise terminating the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material, DP1 to DP2 sugars present in an amount of 20-40%, and DP3 to DP8 oligosaccharides present in an amount of 15-45%.

[0194] The starch comprising partially degraded starch may be present in an amount of 3% or below, or, for example, 0.1-2%, as measured by the starch iodine test.

[0195] Examples of how the oat base or oat drink may be prepared is described above and with reference to figure 1. The oat base or oat drink may be prepared in other ways as well, without departing from claimed subject matter.

[0196] The raw material for the oat derived material may be provided in form of heat-treated dehulled oats prepared by milling groats with water to obtain a mixture comprising 5-25% by weight of dry substance. Amylases, and protein- deamidase may be added to the mixture in an amount and during a period of time sufficient to reach desirable partial liquification, and optional protein deamidation.

[0197] Amylases may be added simultaneously with the protein-deamidase or before or thereafter, and the oat starch may be partially degraded / hydrolysed at 50-75 °C during a period of time to provide mono- and / or disaccharides, such as maltose, at the desired levels, and DP3-DP8 oligosaccharides, at the desired levels, and starch comprising partially degraded starch, at desirable level.

[0198] After starch degradation, enzyme activity may be terminated by heating the product. Thereafter, the mixture may be cooled. The mixture may optionally be decanted or subjected to decantation. Decantation may be conducted before, during or after, or a combination thereof, terminating the enzyme activity. Decantation may be omitted if a whole grain product is to be produced. Decantation may be replaced by other suitable methodology, such as sedimentation, filtration, or centrifugation. Thereafter, the mixture or the supernatant after eg. decanting the mixture may be formulated into an oat drink, for example by adding one or more of vegetable oil, vitamins, salt, for example, sodium chloride, one or more buffering agents and one or more of mineral supplements, and optionally by dilution with water or aqueous liquid, to a desirable level of dry matter. The oat base may alternatively be used as an oat drink as it is without further formulation, or by dilution with water as only further treatment.

[0199] According to a third aspect, there is provided a liquid oat drink according to the first aspect. According to one example, the liquid oat drink may be described as comprising an oat derived material with 8-11 %, or about 9-10%, or about 10-11 % by weight dry substance, based on the weight of the liquid oat base or oat drink, and further comprising rapeseed oil, optionally potassium phosphates and / or calcium carbonate, salt, and vitamins. Further according to the example, the fibre content may be 0.6-0.8%, or about 0.7%, the protein content, which may comprise or consist of oat protein, may be 0.8- 1 .2%, or about 1%, and the fat content, which may comprise or consist of oat oil and / or rapeseed oil, may be 1 .2-1 .8%, or about 1 .5%; 0.2-0.8%, or about 0.5%; 2.7-3.3%, or about 3.0%, by weight of the oat drink.

[0200] The minerals may be selected from calcium carbonate, potassium phosphate, calcium phosphate and potassium iodide, and combinations thereof.

[0201] The vitamins may be selected from D2, riboflavin, and B12, and combinations thereof.

[0202] According to an alternative aspect, there is also disclosed herein an aspect relating to a dry or dried oat base or oat drink. The dry oat base or oat drink may be described by the liquid oat base or oat drink according to the first aspect, with the difference that the dry oat base or oat drink has an essentially higher level of dry matter. The level of dry matter may be in the range of 70-100% by weight of the dry oat base or oat drink, for example 75- 95% dry matter by weight of the dry oat base or oat drink. Such dry oat base or oat drink may be used as is or may, for example, be diluted, suitably with water, to obtain a liquid oat base or oat drink as described with reference to the first aspect. The dry oat base, or oat drink may, for example, be used dry as ingredient in food products. Examples of food products include coffee whiteners, dairy substitute products, eating chocolate, and chocolate drinks, such as hot or cold chocolate drinks.

[0203] The dry oat base, or oat drink may be provided in form of a powder.

[0204] The dry oat base or oat drink may be obtained by spray drying a liquid oat base or oat drink, respectively. Other means of obtaining a dried oat base or oat drink are also possible. For example, dry oat base or oat drink may be dried, followed by micronisation into a particulate or powderous dried oat base or oat drink.

[0205] According to yet an alternative aspect, there is also disclosed herein a liquid oat base or oat drink comprising 5-25% by weight of dry substance, and having an oat protein deamidation degree of 15% or below, such as 11 % or below, for example 0-3% or 3-11 %, wherein the dry substance comprises, by dry weight of the dry substance, DP3 to DP8 oligosaccharides present in an amount of 15-45% and / or DP1 to DP2 sugars present in an amount of 20- 40%, such as 25-40%, and, optionally, further comprises starch comprising partially degraded starch present in an amount of 3% or below, such as 2.7% or below, as measured by the starch iodine test. The dry substance may comprise an oat derived material. The dry substance may consist of an oat derived material. The liquid oat base or oat drink may comprise added phosphate and / or carbonate, although the liquid oat base or oat drink alternatively may be free from phosphate and / or carbonate. The oat derived material of this present aspect may be further described in analogy with variants of the first aspect, for example concerning optional content of protein, beta-glucan, and content of DP1 -DP2 sugars, DP3-DP8 oligosaccharides, and any DP9 and larger polysaccharides. Levels of DP1 -DP2 sugars etc. for this present aspect may be obtained from the first aspect, for example by converting the % by weight of oat derived material of the first aspect to % by weight of the dry matter of the oat base or oat drink of this present aspect.

[0206] The amounts of sugars (DP1 -DP2), oligosaccharides (DP3-DP8), and polysaccharides (DP9 and larger) or starch comprising partially degraded starch, are not to exceed 100%. Effects and features of the second aspect and the third aspect are largely analogous to those described above in connection with the first aspect of the inventive concept. Embodiments mentioned in relation to the first aspect of the present invention are largely compatible with the further aspects of the invention.

[0207] Other objectives, features and advantages of the present invention will appear from the following detailed disclosure, from the attached claims, as well as from the drawings. It is noted that the invention relates to all possible combinations of features.

[0208] Generally, all terms used in the claims are to be interpreted according to their ordinary meaning in the technical field, unless explicitly defined otherwise herein. All references to “a / an / the [element, device, component, means, step, etc.]” are to be interpreted openly as referring to at least one instance of the element, device, component, means, step, etc., unless explicitly stated otherwise. As used herein, the term “comprising” and variations of that term are not intended to exclude other additives, components, integers or steps.

[0209] EXAMPLES

[0210] Samples of liquid oat bases as described herein, prepared in lab and pilot scale, were analyzed for ammonia / deamidation degree, starch iodine test, DP1-DP2 sugars and DP3-DP8 oligosaccharides.

[0211] The oat bases were formulated and homogenized into oat drinks that were tested for coffee stability. During these tests, 50 ml of oat drink was added to 150 ml strong coffee, and the stability was classified as excellent, good, or not OK. “Excellent” means that no feathering was evident within 4 minutes after the sample was poured into the coffee, “Good” means that minor feathering might occur within 4 minutes after the sample was poured into the coffee, and “Not OK” means that extensive feathering occurred when the sample was poured into the coffee.

[0212] Example 1 - Effect of starch content on the stability in coffee

[0213] Samples of oat bases formulated into oat drinks, having different contents of starch comprising partially degraded starch, where the content of starch comprising partially degraded starch depends on the selected amount and type of alpha amylase as explained above, were analyzed. All samples had an oat protein deamidation degree of 6% and further comprised 0.48% by weight dipotassium phosphate and 0.32% by weight calcium carbonate, based on the total weight of the composition.

[0214] Table 1 :

[0215] Amylase sample Unit of Starch % of DP3-8 % DP 1-2% 50 ml amylase, dry weight of dry of dry added to having of the oat weight of weight 150 ml mainly endo derived the oat of the strong activity, per material derived oat coffee g oat starch (Iodine) material derived material

[0216] Amylase 1 , mainly endo* (pilot) 13 0.3 21 40 Excellent

[0217] Amylase 1, mainly endo* (lab) 13 0.5 24 34 Excellent

[0218] Amylase 1, mainly endo* (lab) 9 0.2 24 36 Excellent

[0219] Amylase 1, mainly endo* (lab) 6 0.4 21 32 Excellent

[0220] Amylase 1, mainly endo* (lab) 2 2.7 19 33 Excellent

[0221] Amylase, mainly exo only (lab) 0 6.6 13 30 Not OK

[0222] *Amylase having mainly exo activity also present at 3 U / g oat starch in each sample

[0223] From Table 1 above it is evident that a degree of oat protein deamidation at 6%, i.e. within 3-11 %, combined with a level of starch of 0-3%, more precisely 0.2-2.7 %, expressed as starch comprising partially degraded starch as measured by the starch iodine test, will provide a liquid oat composition with an improved stability when added to coffee. Further concluded is that DP3 to DP8 oligosaccharides present in an amount of 19-24%, i.e. within 15-30%, provides stability when added to coffee at the present deamidation degree of 6%, i.e. within 3-11 %.

[0224] A desirable foaming capacity was also found for the samples.

[0225] Example 2 - Effect of starch content and deamidation degree on the stability in coffee

[0226] Samples of oat bases were formulated into oat drinks, having different oat protein deamidation degree, demonstrated in Table 2. All samples had 13 U of amylase, having mainly endo activity, per gram oat starch (amylase having mainly exo activity was also present at 3 U / g oat starch in each sample) and further comprised 0.48% by weight dipotassium phosphate and 0.32% by weight calcium carbonate, based on the total weight of the composition.

[0227] Table 2:

[0228] Alpha amylase sample Oat Starch % DP3-8 % DP1-2 % 50 ml protein of dry of dry of dry added deamidati weight of weight weight to 150 on degree the oat of the of the ml

[0229] % derived oat oat strong material derived derived coffee

[0230] (Iodine) material material

[0231] Amylase 3, mainly endo* (lab) 11 0.6 27 39 Excellent

[0232] Amylase, mainly exo (pilot) 11 8.0 13 37 Excellent

[0233] Amylase 1 , mainly endo* (pilot) 6 0.3 21 40 Excellent

[0234] Amylase 1, mainly endo* (lab) 6 0.3 20 38 Excellent

[0235] Amylase 1, mainly endo* (lab) 6 0.5 24 34 Excellent

[0236] Amylase, mainly exo (lab) 6 6.6 13 30 Not OK

[0237] Amylase 1, mainly endo* (lab) 4 0.5 22 37 Excellent

[0238] Amylase 1, mainly endo* (lab) 4 0.0 23 36 Good

[0239] Amylase, mainly exo (lab) 4 7.2 13 29 Not OK

[0240] Amylase 1, mainly endo* (lab) 3 0.4 20 31 Not OK

[0241] Amylase 1, mainly endo* (lab) 2 0.2 22 32 Not OK *Amylase having mainly exo activity also present at 3 U / g oat starch in each sample

[0242] As a comparison test, samples of liquid oat base, having the same starch profile as alpha amylase 1 (mainly endo), but with an oat protein deamidation degree of 2% or 3%, were tested. Notably, the level of DP3 to DP8 oligosaccharides for those comparing tests was 22% and 20%, respectively. It can be concluded that both of the comparing samples resulted in the stability in coffee rated as “not OK”, which shall be compared to the samples of the same DP3 to DP8 levels but at higher deamidation degree, which all were rated as Excellent. It can be concluded from the experiments, that the combination of the protein deamidation degree and the starch profile is essential for achieving the desired effects of present aspects. For example, stability in coffee can be achieved at certain levels of eg. DP3 to DP8 oligosaccharides if the deamidation degree is sufficiently high. Put differently, oat bases or oat drinks are not necessarily stable when poured in eg. coffee only by only having a certain minimum level of oligosaccharides, without also having a certain minimum level of protein deamidation degree. It is evident from the results that at protein deamidation degree of about 3% or above provides stability when poured in eg. coffe, if levels of DP3 to DP8 oligosaccharides are above 15%, or above 20%. From the results it may also be concluded that even at relatively low levels of DP3 to DP8 oligosaccharides (13%), excellent stability is achieved at a protein deamidation level of 11 %, however, such an oat base or oat drink requires larger amount of protein deamidation enzymes and / or longer processing times during manufacturing.

[0243] It has been concluded from experiments that at an oat protein deamidation degree of 3-11 %, or 4-11 % and DP3 to DP8 oligosaccharides being present in an amount of about 15-30% or 20-30%, desirable stability is achieved. It shall be appreciated that the DP3 to DP8 level may be further increased, by degrading larger starch even further, without compromising the stability. Experiments were conducted with results shown in table 3, where the deamidation degree was kept low at 2% and where the levels of DP3 to DP8 oligosaccharides were kept higher as compared to the experiments at 2- 3% deamidation degree of table 2. All samples had 50 U of amylase, having mainly endo activity, per gram oat starch (amylase having mainly exo activity was also present at 3 U / g oat starch in each sample) and further comprised 0.48% by weight dipotassium phosphate and 0.32% by weight calcium carbonate, based on the total weight of the composition.

[0244] Table 3:

[0245] Alpha amylase sample Oat Starch % DP3-8 % DP 1-2% 50 ml protein of dry of dry of dry added deamidati weight of weight weight to 150 on degree the oat of the of the ml % derived oat oat strong material derived derived coffee

[0246] (Iodine) material material

[0247] Amylase 1 , mainly endo* (pilot) 2 0.3 25 40 Excellent

[0248] Amylase 2, mainly endo* (pilot) 2 0.3 30 40 Excellent

[0249] Amylase 2, mainly endo* (pilot ) 2 0.8 37 16 Excellent

[0250] Amylase 2, mainly endo* (lab) 2 0.2 29 33 Excellent

[0251] Amylase 3, mainly endo* (lab) 2 0.3 27 33 Excellent

[0252] *Amylase having mainly exo activity also present at 3 U / g oat starch in each sample From experiments conducted it has been concluded that if the deamidation degree is kept low, or at 0-3%, or 0-2%, or around 2%, and the DP3 to DP8 oligosaccharides are present in an amount of 25-45%, or 26-42%, desirable stability is achieved when poured in coffe.

[0253] DP1 -DP2 sugars in the samples were present in an amount of 16-40%. Thus, DP1 -DP2 sugars of samples have been present in an amount of 20- 40%, or 30-40%, by dry weight of the oat derived material.

[0254] Example 3 - Effect of buffer on the stability in coffee

[0255] Samples of liquid oat compositions having either calcium carbonate or dipotassium phosphates or both or no buffer, were analyzed. For all samples, alpha amylase 2 with mainly endo activity (50 U of amylase per gram oat starch, amylase having mainly exo activity was also present at 3 U / g oat starch in each sample) was used for the purpose, and all samples had an oat protein deamidation degree of 2%. All samples contained 0.1 % sodium chloride based on the total weight of the composition.

[0256] Table 4:

[0257] Note: DiKPhos denotes dipotassium phosphate, CaCarb denotes calcium ca rbo n ate

[0258] Buffer type Buffer pH in 50 ml amount % by drink added to weight, 150 ml based on the strong total weight coffee of the composition

[0259] DiKPhos / CaCarb (pilot) 0.66 / 0.32 7.7 Excellent

[0260] DiKPhos / CaCarb (lab) 0.66 / 0.32 7.9 Excellent

[0261] DiKPhos / CaCarb (pilot) 0.48 / 0.32 7.7 Excellent

[0262] DiKPhos / CaCarb (lab) 0.48 / 0.32 7.8 Excellent

[0263] DiKPhos (lab)0 48 7 8Excellent

[0264] CaCarb (lab)0 :32 7 6Excellent

[0265] No buffer (pilot)0 7 7Excellent

[0266] No buffer (lab)0 6 8Excellent As can be seen from the results of table 4, an excellent stability in coffee was achievable at 2% deamidation degree, with or without buffer, including potasium phosphate and calcium carbonate, alone or in combination.

[0267] Samples were tested with and without added buffer. It was found that buffer may have effects on the flavour profile, for example in that use of buffer decreases acidic flavours. In addition, buffers may have an effect on improving stability, although experimental results show that excellent stability may be achieved even without use of buffers for liquid oat bases described herein. It has been found in experiments that the liquid oat base or oat drink may comprise, for example, potassium phosphates in an amount of 0-1 .0% or 0.4-0.7%, and / or calcium phosphate in an amount of 0-0.5% or 0.1 -0.2%, and / or calcium carbonate in an amount of 0-1 .0% or 0-0.4%, for example by weight of the liquid oat base or oat drink. Potassium carbonate may be present, in combination with other buffers or alone, in an amount of 0-0.04% such as 0.02-0.04%, by weight of the liquid oat base or oat drink.

Claims

CLAIMS1 . A liquid oat base or oat drink for coffee or tea whitening, comprising an oat derived material with 5-25% by weight dry substance, based on the weight of the liquid oat base or oat drink, characterized in having an oat protein deamidation degree of 15%, or below, wherein the oat derived material comprises, by dry weight of the oat derived material,DP1 to DP2 sugars present in an amount of 20-40%, and DP3 to DP8 oligosaccharides present in an amount of 15-45%.

2. The liquid oat base or oat drink according to claim 1 , wherein the oat derived material further comprises, by dry weight of the oat derived material, starch comprising partially degraded starch in an amount of 3% or below, as measured by the starch iodine test.

3. The liquid oat base or oat drink according to claim 1 or 2, having an oat protein deamidation degree of 0-11 %.

4. The liquid oat base or oat drink according to any one of claims 1 to 3, wherein the oat protein deamidation degree is 3-11 %, andDP3 to DP8 oligosaccharides are present in an amount of 15-30% or 18-28%.

5. The liquid oat base or oat drink according to any one of claims 1 to 3, wherein the oat protein deamidation degree is 0-3%, andDP3 to DP8 oligosaccharides are present in an amount of 25-45% or 26-42%.

6. The liquid oat base or oat drink according to any one of claims 1-5, further comprising one or more of potassium phosphates, calcium phosphates, and calcium carbonate.

7. The liquid oat base or oat drink according to any one of claims 1 to 6, wherein25% by weight or less of the DP1 to DP2 sugar is glucose, and75% or more of the DP1 to DP2 sugar is one or both of maltose and sucrose.

8. The liquid oat base or oat drink according to any one of claims 1 to 7, wherein the oat derived material has 7-25% by weight dry substance, based on the weight of the liquid oat base or oat drink.

9. The liquid oat base or oat drink according to any one of claims 1 to 8, comprising, based on a dry weight of the liquid oat base or oat drink,5-20% protein, and 3-35% fat.

10. The liquid oat base or oat drink according to any one of claims 1 to 9, wherein the oat derived material comprises 0.5-10%, by weight, of soluble fibres in form of beta-glucans, of which a weight-average molecular weight and above corresponds to intact or native beta-glucans.11 . The liquid oat base or oat drink according to any one of claims 1 to 10, further comprising, in addition to the oat derived material, additives or ingredients selected from one or more of vegetable fat, salt, potassium carbonate, vitamin, flavour, including natural flavour and / or natural extract, carboxymethyl cellulose, microcrystalline cellulose, gellan gum, and mineral.

12. The liquid oat base or oat drink according to any one claims 1 to 11 , wherein80% or more of DP1 to DP2 sugars present in the liquid oat base or oat drink80% or more of any DP3-DP8 oligosaccharides present in the liquid oat base or oat drink, and, optionally, 80% or more of the starch comprising partially degraded starch, as measured by the starch iodine test, present in the liquid oat base or oat drink are from the oat derived material.

13. A method for production of a liquid oat base or oat drink for coffee or tea whitening, the liquid oat base or oat drink comprising an oat derived materialwith 5-25% dry substance by weight of the liquid oat base or oat drink, which method is characterized by optionally subjecting oat protein within an oat material for a protein- deamidase to reach a deamidation degree of the oat protein of 15% or below, subjecting starch within the oat material to starch degrading enzymatic treatment, and terminating the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material,DP1 to DP2 sugars present in an amount of 20-40%, andDP3 to DP8 oligosaccharides present in an amount of 15-45%, thereby providing a liquid oat base or oat drink.

14. The method according to claim 13, wherein the terminating the starch degrading enzymatic treatment, is conducted at a presence of starch comprising partially degraded starch in an amount of 3% or below, as measured by the starch iodine test.

15. The method according to any one of claims 13 or 14, wherein the oat protein within the liquid oat base or oat drink is subjected to an oat protein deamidation degree of 0-3%, or 3-11 %.

16. The method according to any one of claims 13 to 15, wherein the protein- deamidase is protein-glutaminase.

17. The method according to any one of claims 13 to 16, wherein the starch degrading enzymatic treatment is conducted using amylases, wherein the amylases are alpha amylases with mainly endo activity, or a combination of alpha amylases with mainly endo activity and alpha amylases with mainly exo activity.

18. The method according to any one of claims 13 to 17, the method comprising terminating the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material,DP1 to DP2 sugars present in an amount of 20-40%, and DP3 to DP8 oligosaccharides present in an amount of 15-45%.

19. A liquid oat drink according to any one of claims 1 -13.

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