Oligosaccharide oat liquid composition and powder composition and beverage with improved properties and immunomodulatory effects, four-enzyme micro-decomposition method and use thereof

Abstract

The present disclosure relates to an oligosaccharide oat liquid composition, an oligosaccharide oat powder composition and a micronized oligosaccharide oat beverage having improved properties and immunomodulatory effects (e.g., promoting immune cell proliferation), a four-fermentation micro-decomposition method thereof and uses thereof.

Description

Technical Field

[0001] The present disclosure relates to an oligosaccharide oat liquid composition, an oligosaccharide oat powder composition and a micronized oligosaccharide oat beverage having improved properties and immunomodulatory effects (e.g., promoting immune cell proliferation), a four-fermentation micro-decomposition method thereof and uses thereof. Background Art

[0002] Drinking coffee is a normal thing for modern people. To increase the flavor and nutritional value, you can choose to add milk products to your latte. However, for people with lactose intolerance, the lactose contained in animal milk can easily cause physical discomfort, such as gastrointestinal discomfort. Or, for consumers who avoid eating animal milk due to religious or personal reasons, they cannot drink latte drinks. For this reason, industry insiders try to find alternative foods to meet such needs.

[0003] For example, US Pat. No. 4,996,063 discloses a method for preparing water-soluble dietary fiber by hydrolyzing oats with α-amylase. The powdered dietary fiber prepared by the method can be used as a food additive and a fat substitute.

[0004] U.S. Patent No. 5,686,123 discloses a homogenous and stable cereal suspension and a method for preparing the same. U.S. Patent No. 6,451,369 discloses a non-dairy instant milk substitute and related products. Chinese Patent No. 1566161 discloses a method for preparing oat β-glucose. Although the water-soluble dietary fiber preparation methods disclosed in these prior arts can obtain oat β-glucose with a high yield, the preparation steps are complicated and the enzyme treatment time is long, resulting in a high production cost. In addition, some products obtained by the prior art preparation methods have lost the natural flavor of oats and cannot provide people with the flavor experience of eating natural oats.

[0005] In addition to oat β-glucose, isomalto-oligosaccharide is known to reduce intestinal pH and promote intestinal motility, inhibit the proliferation of harmful bacteria, and reduce toxic wastes produced by harmful bacteria metabolism, which has the effect of maintaining the internal environment and activating human functions. Patent TW I441600 discloses a method for producing oligosaccharide oat beverage by three-enzyme micro-decomposition, which includes first adding β-amylase to ground oat pulp, and then adding α-amylase and trans-glucosidase to it for enzyme treatment, thereby obtaining an oat beverage rich in functional ingredients.

[0006] In the prior art, there are also methods for improving product texture. For example, US2019 / 0110501 A1 discloses a method for preparing a non-dairy food product, which involves cross-linking glutamine and lysine in a protein isolate by transglutaminase to increase product viscosity. CN 102016057 A discloses a method for modifying protein using glutaminase and transglutaminase to improve the taste of protein-containing foods.

[0007] In addition, in the current situation of the prevalence of various emerging diseases, in addition to relying on the development of the pharmaceutical industry, if we provide different levels of protection from the perspective of preventive medicine, it may provide favorable support for the prevention and treatment of diseases. Therefore, there is a potential and non-negligible demand for improving one's own immunity. This type of plant-based dairy product has the potential to enhance immunity, and it is indeed necessary to continue research and development.

[0008] However, there is still a need in the art for oatmeal compositions and beverages that have better liquid uniformity, foaming properties, stability and emulsification properties, are rich in functional ingredients such as β-glucose and isomalto-oligosaccharides, and have the effect of enhancing immunity. Summary of the invention

[0009] The present disclosure proposes an oligosaccharide oat liquid composition, an oligosaccharide oat powder composition, and a micronized oligosaccharide oat beverage with improved properties and immunomodulatory effects (e.g., promoting immune cell proliferation), and a four-enzyme micro-decomposition method thereof, wherein oats are micronized, dried, ground, and pulverized to dissolve in water to form an oat raw material slurry, and α-amylase, β-amylase, transglutaminase, and transglucosidase are added for enzyme treatment, thereby obtaining an oat product rich in functional ingredients and having improved properties. The aforementioned method can completely retain the nutritional components of the whole oat, and omit the filtering operation, which is beneficial to improve the utilization rate of the raw materials, and complete the multi-stage enzymatic hydrolysis under the optimized short-time enzyme reaction and enzyme inactivation conditions. This step can avoid the possibility of product sourness of the oat slurry during the processing. The product prepared by the above method not only completely retains oat β-glucose, but also contains isomalto-oligosaccharide content higher than that of general oat products, and has improved liquid uniformity, foaming property, stability and emulsification property, and can be used as a plant-based milk foam oat drink to replace milk.

[0010] Accordingly, the present disclosure proposes a manufacturing method combining micronized grinding technology and enzyme hydrolysis technology, wherein oats are firstly ground to obtain micronized oatmeal powder, and then subjected to a two-stage enzyme treatment with β-amylase and transglucosidase, and α-amylase and transglutaminase, thereby obtaining a novel and improved oligosaccharide oatmeal liquid composition, oligosaccharide oatmeal powder composition and micronized oligosaccharide oatmeal beverage having liquid uniformity, foaming property, stability and emulsification property and rich in functional ingredients such as β-glucose and isomalto-oligosaccharide.

[0011] The present disclosure also relates to an oligosaccharide oat liquid composition, which is prepared according to the method of the present disclosure. The present disclosure also relates to an oligosaccharide oat powder composition, which is prepared according to the method of the present disclosure. The present disclosure also relates to an oligosaccharide oat powder composition, which is prepared according to the method of the present disclosure. The present disclosure also relates to a micronized oligosaccharide oat beverage, which comprises an oligosaccharide oat liquid composition or an oligosaccharide oat powder composition prepared according to the method of the present disclosure.

[0012] The present disclosure also relates to the use of the aforementioned oligosaccharide oat liquid composition, oligosaccharide oat powder composition or micronized oligosaccharide oat beverage as a milk replacement ingredient.

[0013] The present disclosure also relates to the use of the aforementioned oligosaccharide oat liquid composition, oligosaccharide oat powder composition or micronized oligosaccharide oat drink as a base for ice cream, oatmeal, yogurt, health drinks, flavored cereal drinks or snack foods.

[0014] The present disclosure also relates to the use of the aforementioned oligosaccharide oat liquid composition, oligosaccharide oat powder composition or micronized oligosaccharide oat drink for preparing health food for regulating immune function.

[0015] The present disclosure also relates to a health food, which comprises the oligosaccharide oat liquid composition, oligosaccharide oat powder composition or micronized oligosaccharide oat drink of the present disclosure.

[0016] The present disclosure also relates to the use of the aforementioned oligosaccharide oat liquid composition, oligosaccharide oat powder composition, micronized oligosaccharide oat drink or health food for regulating immune function.

[0017] The present disclosure also relates to a method for regulating immune function, which comprises administering the oligosaccharide oat liquid composition, oligosaccharide oat powder composition, micronized oligosaccharide oat drink or health food of the present disclosure to an individual in need. DETAILED DESCRIPTION

[0018] In one embodiment, the present disclosure provides a four-fermentation micro-decomposition method for preparing an oligosaccharide oat liquid composition having improved properties and immunomodulatory effects (e.g., promoting immune cell proliferation), which comprises micro-decomposing oat raw materials using β-amylase, transglucosidase, α-amylase, and transglutaminase to provide an oligosaccharide oat liquid composition. The micro-decomposition is performed in two stages, with β-amylase and transglucosidase used in the first stage and α-amylase and transglutaminase used in the second stage.

[0019] In one embodiment, the micro-decomposition method of the present invention includes the following steps:

[0020] (1) providing oats as a raw material, grinding the raw material to form a micronized powder with an average particle size of less than about 100 μm, and dissolving or dispersing the powder in an aqueous medium to form a raw material slurry;

[0021] (2) adding β-amylase and transglucosidase to the raw material slurry to perform a first-stage enzyme reaction to obtain a first-stage hydrolyzed raw material slurry;

[0022] (3) measuring the viscosity of the first-stage hydrolyzed raw material slurry, and when the measured viscosity is about 0.5 to about 0.1 Pa·s, adding α-amylase and transglutaminase to perform a second-stage enzyme reaction to obtain a second-stage hydrolyzed raw material slurry;

[0023] (4) measuring the viscosity of the second-stage hydrolyzed raw material slurry, and when the measured viscosity is about 0.05 to about 0.01 Pa·s, heating the second-stage hydrolyzed raw material slurry to inactivate the enzyme and then cooling it; and

[0024] (5) The raw material slurry of step (4) is sterilized by ultra-high temperature instantaneous sterilization to provide an oligosaccharide oat liquid composition.

[0025] The raw materials used in step (1) include oats, including but not limited to oats produced from various origins, and various types of oat-based materials, such as whole oat grains, broken oat grains, rolled oats, instant oats, oat flakes, oat flour, oat flour containing bran, etc.

[0026] In step (1), the raw material is ground into a micronized powder having an average particle size of less than about 100 μm, preferably less than about 75 μm, and the powder is dissolved or dispersed in an aqueous medium to form a raw material slurry. In one embodiment, the aqueous medium comprises water, preferably deionized water.

[0027] Next, the raw material slurry obtained in step (1) is subjected to a two-stage enzyme treatment. In one embodiment, operation steps (2) and step (3) are performed to perform a two-stage enzyme treatment. Step (2) adds β-amylase and transglucosidase to the raw material slurry to perform a first-stage enzyme reaction to obtain a first-stage hydrolyzed raw material slurry. When the viscosity of the raw material slurry is reduced to about 0.5 to about 0.1 Pa·s, preferably less than about 0.3 Pa·s, step (3) is performed to add α-amylase and transglutaminase to the first-stage hydrolyzed raw material slurry for a second-stage enzyme reaction until the viscosity is about 0.05 to about 0.01 Pa·s, preferably less than about 0.03 Pa·s, to obtain a second-stage hydrolyzed raw material slurry.

[0028] According to one embodiment of the present disclosure, the β-amylase is selected from plant sources or microbial sources such as bacteria or fungi. The plant-derived β-amylase includes but is not limited to barley, wheat, sweet potato and the like, and the microbial-derived β-amylase includes but is not limited to Bacillus polymyxa, Bacillus cereus, Bacillus megaterium, Bacillus polymyxa, Clostridium thermosulfurogenes, Aspergillus oryzae, Aspergillus niger and the like. The α-amylase is selected from plant sources or microbial sources such as bacteria or fungi. The α-amylase of plant origin includes but is not limited to corn, sorghum, barley and other sources, and the α-amylase of microbial origin includes but is not limited to Bacillus licheniformis, Bacillus stearothermophilus, Bacillus amyloliquefaciens, Bacillus subtilis, Bacillus dipsosauri, Haloarcula hispanica, Halomonas meridiana, Aspergillus oryzae, Aspergillus niger, Thermomyces lanuginosus and other sources. The transglucosidase is selected from microbial sources such as bacteria or fungi, and the transglucosidase of microbial origin includes but is not limited to Debaryomyces hansenii, Talaromyces duponti, Aspergillus niger and other sources. The transglutaminase is selected from plant sources or microbial sources such as bacteria or fungi. Plant-derived transglutaminase includes but is not limited to soybeans, Jerusalem artichokes, etc., and microbial-derived transglutaminase includes but is not limited to Bacillus circulans, Streptoverticillium mobaraense, Streptomyces platensis, Streptomyces lividans, Streptomyces lydicus, Streptomyces platensis, Streptomyces sioyansis, Streptoverticillium griseocarneum, Streptoverticillium ladakanum, etc. All of the above enzymes can be obtained from AMANO TM 、DuPont TM 、SternEnzym TM or NovozymesTM etc. commercial methods or manufacturers.

[0029] As is understood by those skilled in the art, the amount of enzyme added, the operating temperature and the operating time during the enzyme treatment are affected by many factors, such as the raw materials used, the enzyme added and the viscosity of the final product. Those skilled in the art can optimize the operating conditions of the enzyme treatment according to the desired product properties.

[0030] According to one embodiment of the present disclosure, the amount of β-amylase and transglucosidase added in the first stage enzyme reaction is about 0.1 to 1.0% (w / w), preferably about 0.2 to 0.5% (w / w), respectively, based on the weight of the raw material slurry, and the reaction is carried out at a temperature of about 40°C to 70°C, preferably about 50 to 65°C.

[0031] According to one embodiment of the present disclosure, the addition amount of α-amylase and transglutaminase in the second stage enzyme reaction is about 0.1 to 1.0% (w / w), preferably about 0.2 to 0.5% (w / w), respectively, based on the weight of the raw material slurry, and the reaction is carried out at a temperature of about 40 to 70°C, preferably about 50 to 65°C.

[0032] The entire two-stage enzyme treatment takes about 0.5 to 2 hours, preferably about 0.5 to 1 hour.

[0033] After completing the above-mentioned two-stage enzyme treatment, step (4) is then performed to heat the obtained hydrolyzed raw material slurry to inactivate the enzyme, and then cool it down. According to one embodiment of the present disclosure, the enzyme inactivation treatment is preferably carried out at a temperature of about 85 to 95°C, preferably about 90°C, for about 1 to 3 minutes, preferably about 2 minutes, and then the temperature is reduced to about 50 to 70°C. Next, step (5) of the method disclosed in the present disclosure is to sterilize the product after enzyme inactivation by UHT ultra-high temperature instant sterilization (about 130 to 140°C; 10 to 60 seconds), thereby obtaining an oligosaccharide oat liquid composition.

[0034] According to an embodiment of the present disclosure, the final product can be packaged using an aseptic cold filling system as needed, or the final product can replace milk to prepare a plant milk latte beverage.

[0035] Without being bound by theory, the disclosed method has at least the following characteristics:

[0036] (1) The two-stage enzyme reaction can optimize the reaction process and can shorten the reaction time to only about 0.5 to 1 hour, greatly reducing the process time and labor costs.

[0037] (2) Combined with aseptic cold filling technology, the product's storage period at room temperature can be extended to 12 months.

[0038] (3) After the raw material slurry is treated with transglutaminase, the processing properties (foaming, stability, and emulsification) of the protein in the product can be improved, so it can be used in plant milk latte drinks.

[0039] In addition to the above-mentioned process advantages, the oat particles contained in the oligosaccharide oat liquid composition prepared according to the method of the present invention have an average particle size of less than about 30 μm, preferably less than about 20 μm, and the oat particles contained in the micronized oligosaccharide oat beverage prepared by further processing (such as homogenization) have an average particle size of less than about 20 μm, preferably less than about 10 μm, so the filtration processing step can be omitted and the oat beverage can be directly filled into the packaging container, thereby completely retaining the whole grain nutrition.

[0040] On the other hand, the enzyme treatment process of the method disclosed in the present invention can produce isomalto-oligosaccharide products in addition to β-glucose, and its content is more than 3 times that of cereal oatmeal, making the protein bonds more stable and allowing the oatmeal pulp to have better foaming and stability and emulsification properties comparable to milk.

[0041] In one embodiment, the present disclosure provides a method for preparing an oligosaccharide oat powder composition, which comprises the steps of preparing an oligosaccharide oat liquid composition by any of the aforementioned methods, and processing the oligosaccharide oat liquid composition obtained in the step by a drying method to prepare the oligosaccharide oat powder composition. In one embodiment, the present disclosure provides an oligosaccharide oat powder composition obtained by the aforementioned method for preparing an oligosaccharide oat powder composition.

[0042] According to one embodiment of the present disclosure, the drying method includes but is not limited to drum drying, freeze drying, spray drying and other processing techniques known to those with ordinary knowledge in the technical field to which the present disclosure belongs. Drum drying dries materials such as solutions, slurries, mud, dehydrated blocks, dispersions, etc. into powdered, flake-like, and film-like materials, preferably dried into powdered materials. Freeze drying involves the process of converting ice into water vapor. Generally speaking, solid water (ice) is first melted (phase change from solid to liquid), and then converted into gaseous water (water vapor) through vaporization (phase change from liquid to gas). However, by appropriately changing the temperature or pressure, solid water can be directly converted into gaseous water by sublimation (phase change from solid to gas). For example, in a low temperature and high vacuum environment, the purpose of drying can be achieved by directly converting the water condensed in the substance by sublimation to remove the water. Spray drying utilizes a spray dryer to deliver heated and purified air into the machine body through an exhaust and air supply mechanism, and uses a high-speed rotating spray head to atomize the pumped-in liquid substances such as solutions and pastes into extremely small liquid droplets. When the air contacts the liquid droplets, the moisture in the liquid droplets is instantly taken away, and the solid components are collected by a collector to achieve the purpose of direct drying.

[0043] In one embodiment of the present disclosure, the oligosaccharide oat powder composition provided by the present disclosure is a real-time food powder, which is of edible grade and can be directly applied to food, for example, as a powder for brewing or a raw material for health food. The oligosaccharide oat powder composition prepared in this way has an oat flavor, which can give the user a more obvious smell / taste experience.

[0044] The oligosaccharide oat liquid composition prepared according to the method disclosed in the present invention is rich in β-polyglucose, isomalto-oligosaccharide and total protein content, and contains at least about 0.2% (w / w), preferably about 0.2% to 0.8% (w / w), more preferably about 0.3% to 0.7% (w / w) of β-polyglucose, and at least about 0.5% (w / w), preferably about 0.5% to 3% (w / w), more preferably about 1.0% to 2.5% (w / w) of isomalto-oligosaccharide, based on the weight of the oligosaccharide oat liquid composition.

[0045] Animal experiments have confirmed that the oligosaccharide oat liquid composition, oligosaccharide oat powder composition and micronized oligosaccharide oat beverage provided by the present disclosure help promote immune cell proliferation, enhance the activity of phagocytes and natural killer cells, increase the secretion of immune cell cytokines IL-2 and IFN-γ, inhibit the production of Th2 allergic reaction-specific IgG1 and IgE antibodies in serum, and increase the production of OVA-specific IgG2a antibodies in serum, so it has the health care effect of regulating nonspecific and specific immune capabilities. Therefore, the oligosaccharide oat liquid composition, oligosaccharide oat powder composition and micronized oligosaccharide oat beverage provided by the present disclosure have the potential for immune regulation, and have great potential for maintaining health and even protecting against emerging diseases.

[0046] In addition, the oligosaccharide oat liquid composition, oligosaccharide oat powder composition and micronized oligosaccharide oat beverage provided by the present disclosure not only retain the natural flavor of oats, but also have a mellow and smooth taste similar to milk and foaming, stability and emulsification comparable to milk, so they can be used to replace milk ingredients and are particularly suitable for lactose intolerance patients. The oligosaccharide oat liquid composition, oligosaccharide oat powder composition and micronized oligosaccharide oat beverage provided by the present disclosure can also be used as a base for ice cream, oatmeal, yogurt, milkshakes, health drinks or snack foods, or can be further added with red beans, peanuts, honey and other ingredients to make flavored cereal drinks. The present disclosure not only changes the traditional way of eating oats, but also greatly improves the nutritional and health value of oat processed products.

[0047] The following examples are used to further illustrate the present disclosure, but are not intended to limit the scope of the present disclosure. Any modifications and changes that can be easily achieved by a person with ordinary knowledge in this technical field are included in the scope of the disclosure of the present specification and the appended claims.

[0048] Example

[0049] Example 1

[0050] Process technology:

[0051] (a) Oats are used as raw materials and are pulverized by a dry ball mill to obtain fine oatmeal powder (with an average particle size of about 100 to 75 μm).

[0052] (b) oatmeal powder is dissolved in water (10 to 25% w / w; pH 5 to 8), and heated and stirred for 10 to 15 minutes (temperature 50 to 60° C.) to prepare a raw material slurry.

[0053] (c) treating the raw material slurry with enzymes: first, adding 0.2 to 0.5% (w / w) β-amylase and 0.2 to 0.5% (w / w) transglucosidase to carry out enzyme reaction (temperature 50 to 65°C). When the viscosity of the hydrolyzed raw material slurry reaches less than about 0.5 to 0.1 Pa·s, then adding 0.2 to 0.5% (w / w) α-amylase and 0.2 to 0.5% (w / w) transglutaminase to carry out enzyme reaction (temperature 50 to 65°C) until the viscosity of the hydrolyzed raw material slurry reaches less than about 0.05 to 0.01 Pa·s. It takes about 0.5 to 1 hour to complete the entire enzyme treatment.

[0054] (d) The hydrolyzed raw material slurry of the above step (c) was heated to inactivate the enzyme for 2 minutes (temperature 90°C), and then cooled to 50 to 70°C.

[0055] (e) The hydrolyzed raw material slurry of the above step (d) is subjected to UHT ultra-high temperature instantaneous sterilization (temperature 140° C., 30 seconds) and aseptic cold filling technical process to obtain an oligosaccharide oat liquid composition rich in β-polyglucose (about 0.4% w / w) and isomalto-oligosaccharide (about 2.0% w / w).

[0056] (f) The oat oligosaccharide liquid composition of the aforementioned step (e), which contains oat particles with an average particle size of less than about 30 μm, can be further prepared into a micronized oat oligosaccharide beverage; or the oat oligosaccharide liquid composition of the aforementioned step (e) can be further dried to prepare an oat oligosaccharide powder composition.

[0057] (g) One or more of the oligosaccharide oat liquid composition, oligosaccharide oat powder composition and micronized oligosaccharide oat beverage of the aforementioned step (f) can be used to replace milk to make plant milk latte for consumption by those in need (e.g., patients with lactose intolerance).

[0058] (h) The plant milk latte of the aforementioned step (g) may be further added with canola oil, sodium chloride, calcium phosphate, calcium carbonate, dipotassium hydrogen phosphate and other food additives to further produce a product with a smooth texture and good palatability.

[0059] Example 2

[0060] Oat pulp was prepared according to three different processes and then further processed into latte drinks. The components and properties of the three processes were then determined.

[0061] Experimental group 1: Two-stage enzyme treatment according to TW I441600.

[0062] Experimental Group 2: Two-stage enzyme treatment was performed according to the method disclosed in the present invention.

[0063] Experimental group 3: Two-stage enzyme treatment using β-amylase in the first stage and α-amylase in the second stage.

[0064] Latte beverage preparation process: about 30g of coffee concentrate was mixed with about 300g of oat pulp of experimental group 1, experimental group 2 and experimental group 3 respectively, and then frothed using a commercially available frothing machine; it was allowed to stand for 90 minutes and the frothing height was measured at a specific time point.

[0065] Foamability evaluation standard: The height of the foam from the liquid surface at 0 minutes of standing time.

[0066] Stability evaluation criteria: Change in foam height after 30, 60, and 90 minutes of standing time.

[0067] Emulsification evaluation criteria: The standing time when marbling and / or stratification occurs; marbling and stratification indicate possible changes in protein structure or properties.

[0068] Liking: 10 subjects conducted a blind taste test and evaluated the flavor of the three drinks.

[0069] Table 1. Composition and properties of oat pulp obtained by different processes

[0070]

[0071] Table 2. Properties of latte drinks obtained by different processes

[0072]

[0073] *No marbling or delamination was observed after 90 minutes.

[0074] From the above results, it can be seen that the total isomalto-oligosaccharide, β-glucose, total protein content and free amino acid content of the oligosaccharide oat liquid composition prepared by the method provided in the present invention are significantly improved compared with the most traditional two-fermentation method (experimental group three), and are equivalent to the three-fermentation method (experimental group one); in terms of physical properties, the particle size is significantly reduced compared with the most traditional two-fermentation method, and is equivalent to the three-fermentation method, and the viscosity is equivalent to that obtained by the two-fermentation method, and is significantly lower than that of the three-fermentation method. These improvements in physical properties are beneficial to subsequent processes.

[0075] Regarding the physical properties of the prepared latte drinks, the comprehensive evaluation of the foaming property, foam stability and emulsification of the oatmeal latte drinks provided by the present disclosure are higher than the other two, and have significant advantages in preservation and application as plant-based dairy products. In particular, in terms of foaming property, the foaming property of the oatmeal latte drinks provided by the present disclosure is significantly better than that of the oatmeal latte drinks prepared by the three-fermentation method, and is equivalent to that of the oatmeal latte drinks prepared by the two-fermentation method. In terms of stability, the foam stability of the oatmeal latte drinks provided by the present disclosure is significantly better than that of the oatmeal latte drinks prepared by the three-fermentation method. Foaming property and foam stability are conducive to providing latte drinks with excellent taste. In terms of emulsification, the oatmeal latte drinks provided by the present disclosure did not show any marble patterns or stratification within the test time of 90 minutes, indicating that it has the advantage of long-term storage, and the taste and flavor are more integrated. Consumers' subjective scores also show the excellent effects of the present disclosure.

[0076] Example 3

[0077] Immunomodulatory effect of oligosaccharide oat liquid composition

[0078] (1) Nonspecific

[0079] This experiment mainly explores the non-specific immunomodulatory effect of the oligosaccharide oat liquid composition disclosed in the present invention. During the entire experimental period, the weight changes of the test animals were normal; each group of test animals were able to grow stably and had no symptoms such as hair loss and decreased activity. After the test substance was tested in this experiment, the results showed that it has the ability to promote the proliferation of immune cells and enhance the activity of phagocytes and natural killer cells; under the stimulation of kinetin, it can also increase the secretion of immune cell cytokines IL-2 and IFN-γ, and reduce the secretion of IL-4 and IL-5; in addition, it can also promote the content of immunoglobulin IgG in serum and reduce the content of immunoglobulin IgE in serum (Table 3). Based on the above results, the oligosaccharide oat liquid composition, oligosaccharide oat powder composition and micronized oligosaccharide oat beverage disclosed in the present invention have the effect of regulating non-specific immune function.

[0080] Table 3. Summary of nonspecific immunomodulatory test results

[0081]

[0082]

[0083] -: indicates no significant difference compared with the negative control group; p<0.05 indicates a significant increase or a significant decrease compared with the negative control group.

[0084] (2) Specificity

[0085] This experiment uses an ovalbumin-sensitized mouse model to explore the effect of the oligosaccharide oat liquid composition disclosed in the present invention on specific immunomodulation. The test mice were orally administered with the test substance at 3.8 g / kg (low-dose group), 7.7 g / kg (medium-dose group), and 15.4 g / kg (high-dose group) for 8 consecutive weeks, and the changes in indicators such as the OVA-specific antibody content in the serum, the proliferation ability of spleen immune cells, the secretion of cytokines, and the spleen immune cell population were detected to understand the efficacy of the test substance on specific immunomodulation. During the experiment, the weight of the test animals changed normally, grew steadily, and had no symptoms such as hair loss and decreased activity. The spleen weight percentage did not change among the groups of OVA-sensitized mice. After testing in this experiment, it is shown that the oligosaccharide oat liquid composition disclosed in the present invention can promote the proliferation of immune cells, increase the content of serum antibody Anti-OVA IgG2a and reduce the content of serum antibody Anti-OVA IgG1 and Anti-OVA IgE; under the stimulation of ConA or OVA, it can increase the secretion of IL-2 and IFN-γ by immune cells; and reduce the secretion of IL-4, IL-5 and TNF-α (Table 4). Based on the above results, the oligosaccharide oat liquid composition, oligosaccharide oat powder composition and micronized oligosaccharide oat beverage disclosed in the present invention have the effect of regulating specific immune function.

[0086] Table 4. Summary of specific immunomodulatory test results

[0087]

[0088]

[0089] -: indicates no significant difference compared with the negative control group; p<0.05: indicates a significant increase or a significant decrease compared with the negative control group.

[0090] The aforementioned animal experiments confirm that the oligosaccharide oat liquid composition, oligosaccharide oat powder composition and micronized oligosaccharide oat beverage disclosed in the present invention can regulate immune function, including promoting the proliferation of immune cells, increasing the activity of phagocytes and natural killer cells, etc.

Claims

1. A method for producing an oligosaccharide oat liquid composition with improved emulsification, foaming and stability, comprising a two-stage micro-decomposition step of oat raw materials to provide the oligosaccharide oat liquid composition with improved emulsification, foaming and stability, wherein β-amylase and transglucosidase are used in the first stage, and α-amylase and transglutaminase are used in the second stage, wherein the method comprises the following steps: (1) providing oats as a raw material, grinding the raw material to form a micronized powder with an average particle size of less than 100 μm, and dissolving or dispersing the powder in an aqueous medium to form a raw material slurry; (2) adding β-amylase and transglucosidase to the raw material slurry to perform a first-stage enzyme reaction to obtain a first-stage hydrolyzed raw material slurry; (3) measuring the viscosity of the first-stage hydrolyzed raw material slurry, and when the measured viscosity is 0.5 to 0.1 Pa·s, adding α-amylase and transglutaminase to carry out a second-stage enzyme reaction to obtain a second-stage hydrolyzed raw material slurry; (4) measuring the viscosity of the second-stage hydrolyzed raw material slurry, and when the measured viscosity is 0.05 to 0.01 Pa·s, heating the second-stage hydrolyzed raw material slurry to inactivate the enzyme and then cooling it; and (5) The raw material slurry of step (4) is sterilized by ultra-high temperature instantaneous sterilization to provide the oligosaccharide oat liquid composition with improved emulsification, foaming and stability.

2. The method for producing an oligosaccharide oat liquid composition with improved emulsification, foaming and stability according to claim 1, wherein the aqueous medium in step (1) comprises deionized water.

3. The method for producing an oligosaccharide oat liquid composition with improved emulsification, foaming and stability according to claim 1, wherein the raw material slurry in step (1) has a pH value of 5 to 8.

4. A method for producing an oligosaccharide oat liquid composition with improved emulsification, foaming and stability according to any one of claims 1 to 3, wherein the addition amount of the α-amylase, the β-amylase, the transglucosidase and the transglutaminase is 0.1 to 1.0% w / w respectively, and the operating temperature of the enzyme reaction is 40°C to 70°C.

5. The method for producing an oligosaccharide oat liquid composition with improved emulsification, foaming and stability according to claim 1, further comprising step (6): packaging the oligosaccharide oat liquid composition with improved emulsification, foaming and stability by aseptic cold filling technology.

6. An oligosaccharide oat liquid composition with improved emulsification, foaming and stability, obtained by the method according to any one of claims 1 to 5.

7. A method for preparing an oligosaccharide oat powder composition, comprising the following steps: (a) preparing an oligosaccharide oat liquid composition with improved emulsification, foaming and stability by the method according to any one of claims 1 to 5, and (b) a step of processing the oligosaccharide oat liquid composition with improved emulsification, foaming and stability obtained in step (a) by a dry method to prepare the oligosaccharide oat powder composition.

8. An oligosaccharide oat powder composition prepared by the method according to claim 7.

9. A micronized oligosaccharide oat beverage with improved emulsification, foaming and stability, comprising the oligosaccharide oat liquid composition with improved emulsification, foaming and stability according to claim 6 or the oligosaccharide oat powder composition according to claim 8.

10. The micronized oligosaccharide oat beverage with improved emulsification, foaming and stability according to claim 9, wherein the oat particles contained therein have an average particle size of less than 30 μm.

11. Use of the oligosaccharide oat liquid composition with improved emulsification, foaming and stability according to claim 6, the oligosaccharide oat powder composition according to claim 8 or the micronized oligosaccharide oat beverage with improved emulsification, foaming and stability according to any one of claims 9 and 10 as a milk replacement ingredient.

12. Use of the oligosaccharide oat liquid composition with improved emulsification, foaming and stability according to claim 6, the oligosaccharide oat powder composition according to claim 8 or the micronized oligosaccharide oat drink with improved emulsification, foaming and stability according to any one of claims 9 and 10 as a base for ice cream, oatmeal, yogurt, health drink, flavored cereal drink or snack food.

13. Use of the oligosaccharide oat liquid composition with improved emulsification, foaming and stability according to claim 6, the oligosaccharide oat powder composition according to claim 8 or the micronized oligosaccharide oat drink with improved emulsification, foaming and stability according to any one of claims 9 and 10 for preparing health food for regulating immune function.

14. The use according to claim 13, wherein the immune function is selected from the group consisting of nonspecific immune function and specific immune function.

15. A health food comprising the oligosaccharide oat liquid composition with improved emulsification, foaming and stability according to claim 6, the oligosaccharide oat powder composition according to claim 8 or the micronized oligosaccharide oat drink with improved emulsification, foaming and stability according to any one of claims 9 and 10.

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