Liquid oat base or oat beverage

Abstract

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

Description

Technical Field

[0001] This disclosure relates to a liquid oat base or oat beverage for whitening coffee or tea, and a method for preparing the same. Background Technology

[0002] Oat-based beverages are known in the art for use as dairy substitutes and as an ingredient in other non-dairy products (such as oat yogurt and oat flour paste), or as a general food additive. These oat-based dairy substitutes are favored by many consumers for various reasons, such as containing soluble beta-glucan fiber which is beneficial to health, being free of potentially allergenic proteins, and being free of lactose, which is indigestible for most of the world's population.

[0003] While the commercial success of these oat-based dairy substitutes is readily available in the market, there is still room for further improvement, particularly in providing an oat-based dairy substitute that offers stability and good taste when used for whitening coffee or tea.

[0004] Further improvements are expected in the manufacturing methods of such oat-based dairy products. Summary of the Invention

[0005] The purpose of this disclosure is to at least partially address at least one problem or need of the prior art.

[0006] Another object of this disclosure is to provide, wholly or in part, a liquid oat base or oat beverage for whitening coffee or tea, having improved stability and mouthfeel. Yet another object is to provide such a liquid oat base or oat beverage by an improved method.

[0007] According to a first aspect, a liquid oat base or oat beverage for whitening coffee or tea is provided, comprising oat-derived materials having a dry matter content of 5%-25% by weight based on the weight of the liquid oat base or oat beverage, characterized in that it has a deamidation degree of 15% or less of oat protein, wherein the oat-derived materials, based on the dry weight of the oat-derived materials, comprise: 20%-40% of DP1 to DP2 sugars and 15%-45% of DP3 to DP8 oligosaccharides.

[0008] The oat-derived material, based on the dry weight of the oat-derived material, may further include: starch containing partially degraded starch, present in an amount of 3% or less, as measured by a starch iodine test.

[0009] The liquid oat base or oat beverage can have a deamidation degree of 0%-11% for oat protein.

[0010] The degree of deamidation of oat protein can be 3%-11%, and the content of DP3 to DP8 oligosaccharides can be 15%-30% or 18%-28%.

[0011] The degree of deamidation of oat protein can be 0%-3%, and the content of DP3 to DP8 oligosaccharides can be 25%-45% or 26%-42%.

[0012] Liquid oat base or oat beverage may further contain one or more of potassium phosphate, calcium phosphate, and calcium carbonate.

[0013] 25% (by weight) or less of the DP1 to DP2 sugars may be glucose, and 75% or more of the DP1 to DP2 sugars may be one or both of maltose and sucrose.

[0014] Based on the weight of liquid oat base or oat beverage, oat-derived materials may have 7%-25% dry matter by weight.

[0015] Based on the dry weight of the liquid oat base or oat beverage, the liquid oat base or oat beverage may contain 5%-20% protein and 3%-35% fat.

[0016] Oat-derived materials may contain 0.5%-10% by weight of soluble fiber in the form of β-glucan, with a weight-average molecular weight of 10% or higher corresponding to whole or natural β-glucan.

[0017] In addition to oat-derived materials, the liquid oat base or oat beverage may further contain one or more additives or ingredients selected from the following: vegetable fats, salt, potassium carbonate, vitamins, flavorings (including natural flavorings and / or natural extracts), carboxymethyl cellulose, microcrystalline cellulose, gellan gum, and minerals.

[0018] 80% or more of DP1 to DP2 sugars present in liquid oat base or oat beverage; 80% or more of DP3-DP8 oligosaccharides present in liquid oat base or oat beverage; and optionally, 80% or more of any starch containing partially degraded starch (as measured by the starch iodine test) present in liquid oat base or oat beverage may be derived from said oat-derived material.

[0019] According to a second aspect, a method is provided for producing a liquid oat base or oat beverage for whitening coffee or tea, the liquid oat base or oat beverage comprising oat-derived material having a dry matter content of 5%-25% by weight of the liquid oat base or oat beverage, the method being characterized by: optionally subjecting oat proteins in the oat material to a protein-deamidase to achieve a degree of oat protein deamidation of 15% or less; subjecting starch in the oat material to an enzymatic treatment for starch degradation; and terminating the enzymatic treatment for starch degradation, wherein the liquid oat base or oat beverage comprises oat-derived material having a dry weight of 20%-40% of DP1 to DP2 sugars and a dry weight of 15%-45% of DP3 to DP8 oligosaccharides, thereby providing a liquid oat base or oat beverage.

[0020] The method, wherein the enzymatic treatment for terminating starch degradation may be wherein the liquid oat base or oat beverage contains oat-derived material and further comprises: starch containing partially degraded starch, for example 2% or less, as measured by a starch iodine test, present in an amount of 3% or less based on the dry weight of the oat-derived material.

[0021] Further, a method according to the second aspect is provided, wherein oat protein in liquid oat base or oat beverage can undergo 0%-3% or 3%-11% oat protein deamidation.

[0022] Protein-deamidases can be protein-glutaminases.

[0023] Enzymatic treatment for starch degradation can be performed using amylases, which can be α-amylases with predominant endo-activation, or a combination of α-amylases with predominant endo-activation and α-amylases with predominant exo-activation.

[0024] The method according to the second aspect may include an enzymatic treatment to terminate starch degradation, wherein the liquid oat base or oat beverage contains oat-derived material, and based on the dry weight of the oat-derived material, the oat-derived material contains: 20%-40% of DP1 to DP2 sugars and 15%-45% of DP3 to DP8 oligosaccharides.

[0025] According to the third aspect, a liquid oat beverage according to the first aspect is provided.

[0026] According to an alternative aspect, this document also discloses aspects relating to dry or dried oat bases or oat beverages. Dry oat bases or oat beverages can be described as—according to the first aspect—liquid oat bases or oat beverages, the difference being that dry oat bases or oat beverages have a substantially higher level of dry matter. The level of dry matter can be in the range of 70%-100% by weight of the dry oat base or oat beverage, for example, 75%-95% by weight of the dry oat base or oat beverage. Such dry oat bases or oat beverages can be used as is, or can be appropriately diluted, for example, with water to obtain—liquid oat bases or oat beverages as described with respect to the first aspect.

[0027] According to yet another alternative aspect, this document also discloses a liquid oat base or oat beverage comprising 5%-25% by weight of dry matter and having a degree of oat protein deamidation of 15% or less (e.g., 11% or less, e.g., 0%-3% or 3%-11%), wherein the dry matter, based on the dry weight of the dry matter, comprises: 15%-45% of DP3 to DP8 oligosaccharides and / or 20%-40% of DP1 to DP2 sugars, and optionally, also comprises 3% or less (e.g., 2.7% or less) of starch containing partially degraded starch, as measured by a starch iodine test.

[0028] The effects and features of the second, third, and alternative aspects are largely similar to those described in connection with the first aspect of the invention. The embodiments mentioned with respect to the first aspect of the invention are largely compatible with the other aspects of the invention.

[0029] Other objects, features, and advantages of the invention will become apparent from the following detailed disclosure, the appended claims, and the accompanying drawings. Note that the invention relates to all possible combinations of features.

[0030] Generally, unless otherwise expressly defined herein, all terms used in the claims will be interpreted according to their ordinary meaning in the art. Unless otherwise expressly stated, references to “a / an / the [element, device, component, means, step, etc.]” ​​will be openly interpreted as referring to at least one instance of an element, device, component, means, step, etc. As used herein, the term “comprising” and variations thereof are not intended to exclude other additives, components, wholes, or steps.

[0031] definition Definition of oat-derived materials: Oat-derived materials refer to materials derived from oats.

[0032] The oat-derived materials used herein can therefore be obtained, for example, from heat-treated oats, such as steamed oat grains. The oat grains can be further micronized, for example, by grinding or crushing. The oat-derived materials can be selected from heat-treated wet-milled oats, heat-treated dry-milled oats, heat-treated oat bran, or heat-treated dehulled or hulled / naked dry-milled oat flour. The oat-derived materials may contain oat protein, oat starch, oat fat, and oat fiber. The raw materials for the oat-derived materials can be prepared from oats by grinding dehulled oats with water to obtain a mixture containing 5%-25% (e.g., 5%-20%) dry matter by weight, based on the weight of the liquid oat base or oat beverage.

[0033] Fractions or compounds, such as insoluble fiber, can be removed from oats, for example, before, during, or after grinding or crushing.

[0034] Furthermore, oat-derived materials can be obtained by processing oats, including the hydrolysis, degradation, or decomposition of oat starch. For example, oat starch can be enzymatically hydrolyzed, such as by amylase hydrolysis. The amylase can possess α-amylase activity, or a combination of α-amylase and β-amylase activity, which can be achieved by an amylase that provides the combined α- and β-amylase activity. α-amylase can primarily possess endoamylase activity and / or primarily possess exoamylase activity.

[0035] The weight or content of oat-derived materials can be the weight of the oats used to manufacture the oat base or oat beverage. For example, if oats are hydrolyzed into oat-derived materials without removing oat-derived materials, the weight of the oat-derived materials can be the same as or similar to the weight of the oats. Other types of oat-derived materials can be those already obtained from the hydrolysis of oats, in which a portion of the oats has been removed, for example, by removing insoluble substances, such as insoluble fiber, for example by sedimentation, decantation, or filtration. For such oat-derived materials, the weight or amount of the oat-derived materials can be less than the weight or amount of oats. For practical reasons, the weight of oat-derived materials in oat bases or oat beverages can be determined or estimated from the dry matter content of the oat base or oat beverage, optionally deducting or taking into account non-oat-derived additives in the oat base or oat beverage.

[0036] Oat grains—for example, which can be used as a starting material to obtain oat-derived materials—may have, for example, 10% water or moisture content by weight, so that, for example, 1 kg of oat grains can contribute about 0.9 kg of dry oat material.

[0037] The content of sugars, as well as oligosaccharides, polysaccharides, and other starch degradation products, is described here as DP1, DP2, DP3-DP8, etc., where the number after "DP" indicates the number of saccharides in the carbohydrates (sugars, oligosaccharides, polysaccharides, etc.). Therefore, DP1 and DP2 sugars refer to both monosaccharides and disaccharides, and include sugars, while DP3 and above are not considered to include sugars, but are considered to include, for example, oligosaccharides and / or polysaccharides. DP3-DP8 are considered to include oligosaccharides, and DP9 and above are considered to include polysaccharides.

[0038] For example, DP1-DP2 carbohydrates can be glucose, maltose, and sucrose.

[0039] DP1-DP2, DP3-DP8, etc., as used herein, may include DP1, DP2, DP3 and DP8 respectively, as well as one or more sugars between them, namely DP4-DP7. Thus, for example, DP3-DP8 may include one or more of DP3, DP4, DP5, DP6, DP7 and DP8.

[0040] Materials and methods

[0041] Measurement of sugars, oligosaccharides, polysaccharides, and starch The contents of sugars, oligosaccharides, polysaccharides, and starch were analyzed and determined using the following methods: HPLC-RID (Zorbax carbohydrate analysis column, Agilent) HPLC-RID method has been used to determine the content of sugars and oligosaccharides.

[0042] As further described below, 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.

[0043] For a given sample, the starch content, including partially degraded starch, is analyzed using the starch iodine test, a simple semi-quantitative method to indicate the presence of starch. To perform the starch iodine test, the sample (preferably in duplicate) is diluted with water to within the calibration curve range, boiled (preferably for 2 minutes), and mixed with a triiodine solution (a mixture of I₂ and KI of appropriate concentration). Each sample is immediately analyzed at 600 nm using a spectrophotometer. Background color values ​​are subtracted, and the starch value is calculated using a standard curve (using corn starch standards from Megazyme International Ltd.).

[0044] If the material used in the standard curve perfectly represents the sample being analyzed, this method can be considered quantitative. However, because starch type and hydrolysis type (e.g., the α-amylase used) can vary, this method is considered semi-quantitative. Nevertheless, this method remains a simple, reproducible, and robust report—for the degree of starch hydrolysis (lower values ​​indicate higher degrees of hydrolysis).

[0045] Starch content can also be determined using the AOAC 996.11 total starch method (washed with 80% ethanol), but lower starch values ​​in liquid samples may be below the quantification limit.

[0046] β-glucan content and size

[0047] The content and size of β-glucan were analyzed and determined by the following methods: ICC Standard Method No. 166 – Determination of Cereal β-glucan, and the SEC method using fluorescent Calcoflull white detection.

[0048] oat protein deamidation degree

[0049] The degree of deamidation of oat protein is determined by comparing the enzymatic deamidation degree of liquid oat base or liquid oat beverage with that of fully deamidated liquid oat base or liquid oat beverage, wherein total deamidation is carried out through acid treatment. When determining the degree of deamidation of oat protein, the percentage of ammonia formed in the liquid oat base or liquid oat beverage relative to the total ammonia formed in the liquid oat base or liquid oat beverage is measured. The ammonia content in the liquid oat base or liquid oat beverage is the result of the deamidation process and is compared with the ammonia content when the liquid oat base or liquid oat beverage is treated to achieve complete deamidation.

[0050] Ammonia Analysis

[0051] To determine the ammonia content in liquid oat base or oat beverage (enzymatically deamidated), the liquid oat base or oat beverage was deproteinized using a 10 kDa rotary filter (Amicon Ultra), and the filtrate was used for the ammonia analysis described below.

[0052] To determine the total amount of ammonia formed in liquid oat base or oat beverage (complete deamidation via acid treatment), the liquid oat base or oat beverage was mixed with sulfuric acid to achieve 2N sulfuric acid. The sample was kept in a boiling water bath for 4 hours, cooled to room temperature, and neutralized with 4M NaOH. The sample was centrifuged (5000xg, 10 minutes), and the supernatant was diluted 10-fold and used directly for the ammonia analysis described below.

[0053] Ammonia was analyzed using the Megazyme Ammonia Rapid Assay Kit (K-AMIAR) according to the protocol provided by Megazyme (www.megazyme.com).

[0054] Coffee stability analysis

[0055] Unless otherwise specified in the examples below, the coffee used for testing the stability of the liquid oat composition according to this disclosure was medium-roasted coffee beans, prepared as espresso by mixing 7.9% ground coffee with boiling water and steeping for 4 minutes using a French press, with 150 ml of the prepared coffee used for each test. The stability of 50 ml of liquid oat composition poured into 150 ml of coffee was studied by visually observing the coffee in a glass beaker containing the liquid oat composition. The degree of skin formation was studied in particular. Slight skin formation could be described as small, light-colored fragments visible to the naked eye, while extensive skin formation could be described as light-colored fragments that appeared immediately and whose size or number increased in the first few minutes after the liquid oat composition was mixed with the coffee. Attached Figure Description

[0056] The above and 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 invention, referring to the accompanying drawings, wherein like reference numerals may be used for similar elements, and wherein:

[0057] Figure 1 This is a schematic diagram based on the method in the second aspect. Detailed Implementation

[0058] The inventive concept will now be described more fully below with reference to the accompanying drawings, in which presently preferred variations of the inventive concept are shown. However, the inventive concept can be implemented in many different forms and should not be construed as limited to the variations set forth herein; rather, these variations are provided for thoroughness and completeness and to fully convey the scope of the inventive concept to those skilled in the art.

[0059] Through extensive research and development, the inventors of this invention have discovered that even at low levels of protein deamidation, and with or without the use of buffers, by employing specific DP3 to DP8 oligosaccharide levels and DP1 and / or DP2 sugar levels, combined with oat protein deamidation to a degree as low as 15% or less as described in this aspect and its variations, it is possible to obtain liquid oat-based materials or oat beverages that exhibit stability when added to coffee and possess desired sensory properties. Low levels of protein deamidation allow for improvements in the manufacturing process of liquid oat-based materials or oat beverages.

[0060] By customizing the levels of DP3 to DP8 oligosaccharides and / or optionally including partially degraded starch, and even further combining DP1 to DP2 sugars, as described in this document and in the examples, while also considering the degree of deamidation, the mouthfeel of liquid oat bases and oat beverages can be desired and improved, while providing stability in coffee.

[0061] It is believed that the benefits are provided by the presence of appropriate levels of DP3 to DP8 oligosaccharides and / or partially degraded starch in oat-based products or oat beverages, as defined in the variations thereof, in combination with a low degree of deamidation of oat proteins. Surprisingly, the reduction in the level of large starch molecules, combined with a protein deamidation degree maintained at 15% or less (e.g., 11% or less), is thought to contribute to the stability of oat-based products or oat beverages—when added, for example, to coffee. Therefore, oat-based products or oat beverages can be prepared and used for "barista" applications. It should be recognized that when starch present in oats is degraded, for example by using one or more amylases, starch is converted into smaller starch fractions, such as DP3-DP8 fractions and DP9 and larger fractions. The presence of DP3-DP8 oligosaccharides as defined herein is obtained through starch degradation and can therefore be considered an effect of starch degradation. In other words, according to the aspects or variations thereof, the presence of DP3-DP8 is a marker of degradation, and therefore a marker of a reduction in larger starch molecules or larger starch polysaccharides derived from oat starch. The level of DP3-DP8 as defined in the aspects or variations thereof derives from the appropriate degradation of the larger polysaccharides—from starch degradation—to provide the benefits of the aspects thereof.

[0062] Liquid oat base or oat beverages can be used as is or with optional additives as beverages and whitening agents for, for example, coffee or tea. Furthermore, this oat base or oat beverage can be used as a starting material or ingredient in other food products, where carbohydrate content, sensory characteristics, and stability may also be important considerations.

[0063] The oat-derived materials in various aspects of this invention allow for the inclusion of desired phytonutrient sources, such as beta-glucan, in oat-based or oat beverage formulations. The oat-derived materials further allow for the inclusion of oat protein and oat fat along with, for example, any carbohydrates. Furthermore, the oat-derived materials in various aspects of this invention allow for the manufacture of non-dairy and vegan oat-based formulations and oat beverages.

[0064] According to a first aspect, a liquid oat base or oat beverage for whitening coffee or tea is provided, comprising oat-derived materials having a dry matter content of 5%-25% by weight based on the weight of the liquid oat base or oat beverage, characterized in that it has a deamidation degree of 15% or less of oat protein, wherein the oat-derived materials, based on the dry weight of the oat-derived materials, comprise: 20%-40% of DP1 to DP2 sugars and 15%-45% of DP3 to DP8 oligosaccharides.

[0065] Such a DP3 to DP8 oligosaccharide content provides a rich flavor and a mouthfeel associated with the desired taste in liquid oat bases or oat beverages. Furthermore, such a DP3 to DP8 oligosaccharide content can be obtained as a result of starch degradation during the manufacture of liquid oat bases or oat beverages. The DP1 to DP2 sugars, DP3-DP8 oligosaccharides, and optionally starch containing partially degraded starch described herein provide unique and unexpected properties to liquid oat bases or oat beverages, including surprisingly good stability when poured into coffee, and the desired mouthfeel even at relatively low levels or without protein deamidation. The minimum level of oat-derived dry matter—5% by weight of the liquid oat base or oat beverage—also contributes to the richness and mouthfeel. It should be recognized and understood that higher levels of protein deamidation also result in stability when poured into coffee; however, the manufacture of such oat bases or oat beverages may be accompanied by disadvantages, including, for example, the need for larger amounts of deamidase and / or longer contact times with the deamidase. In this respect, the ability to use a lower degree of deamidation and still obtain, for example, oat-based ingredients or oat beverages that are stable when poured into coffee and combine the desired richness and flavor is considered an advantage.

[0066] In such oat-based materials or oat beverages, specific levels of DP3 to DP8 oligosaccharides and DP1 to DP2 sugars ensure stability when poured into, for example, coffee, even when the degree of deamidation is low (i.e., 15% or less, or even 11% or less, such as 3%-11% or 0%-3%). Stability when poured into, for example, coffee can be considered not only as an effect of appropriate levels of DP1-DP2 and DP3 to DP8, but also as an effect of reduced levels of starch containing partially degraded starch, which is obtained during the process of achieving desired, for example, DP3 to DP8 levels when manufacturing the oat-based material or oat beverage according to the example of the first aspect. As described in the embodiments herein, stability can be further improved by combining the levels of DP3 to DP8 oligosaccharides, the levels of DP1-DP2 sugars, the optional level of starch containing partially degraded starch, and the degree of deamidation with a suitable buffer salt content. By ensuring a deamidation degree of 15% or less for oat protein, combined with DP3 to DP8 oligosaccharide levels as defined in the first aspect, this liquid oat base or oat beverage—when poured into hot coffee or hot tea—is more stable, has a better mouthfeel, and produces less skin than prior art compositions. It will be understood and appreciated from the examples herein that the deamidation degree can be maintained well below 15%. Furthermore, it has been found that the liquid oat base or oat beverage can be stable even without buffers, particularly when the DP3 to DP8 oligosaccharide levels are at the upper limit of the range described herein.

[0067] The levels of DP3-DP8 oligosaccharides produced by the degradation of large starch molecules in oats, combined with other components of liquid oat base or oat beverages (such as levels of starch containing partially degraded starch), increase the stability of liquid oat base or oat beverages when poured into coffee or tea.

[0068] The DP1 to DP2 sugar levels allow for a reduction in the level of starch containing partially degraded starch during manufacturing, thereby providing stability when liquid oat base or oat beverages are poured into, for example, coffee, and also allowing for the desired sweetness to be delivered to the oat base or oat beverage.

[0069] Liquid oat bases or oat beverages may contain partially degraded starch, as measured by the starch iodine test, in an amount of 3% or less (e.g., 2.7% or less, or 2% or less). Alternatively, the partially degraded starch may be a starch fraction that can be detected or quantified by the AOAC 996.11 total starch method, as described herein.

[0070] Therefore, starch containing partially degraded starch can be a fraction of degraded starch ranging from about DP10 polysaccharides to large starch molecules and even intact starch molecules.

[0071] Starch containing partially degraded starch can be starch composed of partially degraded starch.

[0072] The amount of DP1 to DP2 sugars present can be 25%-40% based on the dry weight of oat-derived materials, for example, 30%-40%.

[0073] The carbohydrate content of a liquid oat base or oat beverage may be entirely comprised of oat-derived materials. Therefore, an oat base or oat beverage may have carbohydrates from oat-derived materials as its sole source of carbohydrates. However, the inclusion of carbohydrates from alternative sources in the liquid oat base or oat beverage is not excluded. For example, an oat base or oat beverage comprising oat-derived materials as specified in the aspects and variations thereof (which contain DP1-DP2 sugars, DP3-DP8 oligosaccharides, and any starch containing partially degraded starch) may further comprise one or more of DP1-DP2 sugars, DP3-DP8 oligosaccharides, and starch containing partially degraded starch obtained from sources other than oats, and still remain within the scope of the aspects and variations thereof disclosed herein.

[0074] While all the dry matter of a liquid oat base or oat beverage can be oat-derived, it should be recognized that a portion of the dry matter of a liquid oat base or oat beverage can be oat-derived. Examples of such oat bases or oat beverages may be oat bases or oat beverages to which other non-oat-derived ingredients, compounds, or additives have been added.

[0075] The liquid oat base or oat beverage contains 5%-25% (5%-20%) of dry matter by weight of oat-derived material, which may be, for example, an oat base having 50-250g (50-200g) of dry matter of oat-derived material per kg of oat base or oat beverage.

[0076] - The main portion (by weight) of the dry matter in oat-based ingredients or oat beverages, or more than 50% by weight, such as within 51%-100%, 75%-100%, or 80%-100%, may be oat-derived materials. For example, 51%-99%, 75%-99%, or 80%-99% or 80%-95%.

[0077] A DP1 to DP2 sugar level of 20%–40% provides the desired sweetness to impart to oat-based materials or oat beverages. Furthermore, such sugar levels appear to increase flavor richness and at least partially compensate for lower levels of starch containing partially degraded starch, as defined herein. It has also been found that sugar levels have little or no effect on the stability of oat-based materials or oat beverages in coffee, and the methods for manufacturing oat-based materials or oat beverages described in various aspects or variations thereof allow sugar levels to be set at desired levels within these ranges while maintaining improved stability in, for example, coffee or tea. Moreover, it has been found that the levels of DP3–DP8 oligosaccharides can be selected by choosing a suitable amylase to degrade starch.

[0078] Furthermore, the inventors have discovered that appropriate levels of DP3-DP8 oligosaccharides and appropriate levels of DP1-DP2 sugars, combined with appropriate and low levels of starch containing partially degraded starch, provide the desired sensory properties of oat beverages, such as those related to mouthfeel, and such oat beverages may be considered sufficiently rich even at low levels of starch containing partially degraded starch.

[0079] It is surprising to the inventors that low levels of starch containing partially degraded starch can produce oat-based ingredients or oat beverages with a desired mouthfeel, without being too thin or watery. It should be understood that low levels of starch containing partially degraded starch provide stability in coffee or tea even at the low deamidation degrees described in the examples and aspects herein, and it is believed that relatively high levels of DP3-DP8 oligosaccharides, together with the total amount of dry matter or oat-derived materials as disclosed herein, influence and improve the oat-based ingredients or oat beverages, for example, in terms of mouthfeel and aroma, thereby contributing to providing an oat-based ingredient or oat beverage that is not considered watery or thin. Therefore, an oat-based ingredient or oat beverage has been obtained that, in addition to providing stability (including, for example, reduced skinning) when used in coffee or tea, can be manufactured in a process with reduced or even no deamidation activity required, while still being considered flavorful and having a desired mouthfeel.

[0080] Other unexpected findings include the belief that specific levels of sugar, oligosaccharides, and any starch containing partially degraded starch, combined with β-glucan content, lead to further improved richness and reduced watery mouthfeel.

[0081] The content of DP1-DP2, DP3 to DP8 oligosaccharides and any starch containing partially degraded starch (i.e., starch included at the described degradation level) described herein provides unique properties regarding stability for liquid oat bases or oat beverages, while producing products with the desired taste and manufactured with reduced or no protein deamidation.

[0082] The analytical methods described in this paper have been used to characterize oat-based products and oat beverages, and have allowed for the identification of DP1 sugars and at most DP8 oligosaccharides. However, the individual DP9 and larger polysaccharides have not yet been identified.

[0083] 80%-95% or 75%-93% of liquid oat base or oat beverage can be water.

[0084] Liquid oat base or oat beverage may contain 5%-30% or 5%-25% dry matter by weight.

[0085] It should be understood that the entire dry matter of an oat-based product or oat beverage can be oat-derived material, produced by the degradation of starch within oat materials, with optional additions or other ingredients, or the removal of compounds, such as insoluble substances like insoluble fiber. Therefore, oat-based products or oat beverages can be produced with little or no additives or other ingredients. For example, oat-based products or oat beverages can be produced by the enzymatic degradation of oats. Simultaneously, it should be understood and appreciated that the oat-derived material of the oat-based product or oat beverage can be firstly prepared by, for example, the enzymatic degradation of oats, and secondly, can be compounds or ingredients derived from oats that have been added to or combined with the first portion. For example, oat-derived materials selected from the group consisting of: β-glucan, oat fat, oat protein, oat-derived carbohydrates, and soluble or insoluble fiber from oats, including or not including β-glucan. It should also be recognized that the oat-derived materials in liquid oat bases or oat beverages can be provided entirely from a combination of different separately obtained and / or supplied fractions of oat-derived materials. For example, any amount of sugars, oligosaccharides, polysaccharides, beta-glucans, proteins, etc., and combinations thereof can be combined at the levels or amounts described herein.

[0086] Therefore, although all sugars and / or starches present in liquid oat bases or oat beverages may be contained in oat-derived materials or derived from oats as discussed above, it is not excluded that sugars not present in oat-derived materials—such as oligosaccharides and starches containing partially degraded starch and DP1-DP2 sugars—may be present in oat bases or oat beverages.

[0087] Oat-based ingredients or oat beverages as described herein can be used directly as beverages or as ingredients or starting materials for other beverages or food products, and are particularly suitable as dairy substitutes in coffee or tea. Specifically, when the oat-based ingredient or oat beverage is an oat beverage (such as an oat beverage used in coffee), it may contain other ingredients, such as fats, vitamins, salts, minerals, fiber—which may be soluble and / or insoluble—and buffers. Although the additional ingredients may be oat-derived, for example involving fats—which may be oat oil, proteins—which may be oat protein, and fiber—which may be, for example, β-glucan from oats, one or more of these additional ingredients may alternatively be derived from sources other than oats. For example, canola oil may be added when formulating an oat beverage. It is desirable that the additional ingredients be non-dairy, vegan, plant-based, and / or non-animal-based. However, it should not be excluded that the additional ingredients may be, for example, animal-based, and still within the scope of these aspects of the invention.

[0088] By ensuring that the levels of oat-derived DP3-DP8 oligosaccharides remain relatively high, or the levels of oat-derived starch containing partially degraded starch remain relatively low (as defined according to the variant of the first aspect), liquid oat-based materials or oat beverages are stable when poured into hot coffee or hot tea, even at relatively low deamidation degrees, in the range of 15% or less (e.g., 11% or less). It has even been found that liquid oat-based materials or oat beverages can be stable even without buffers (e.g., phosphate buffers), particularly if the levels of DP3-DP8 oligosaccharides are kept within 15%–45% of the dry weight of the oat-derived material.

[0089] Starch containing partially degraded starch can be a starch fraction that can be detected or quantified by the starch iodine test. Starch can also be detected or quantified using the AOAC 996.11 total starch method.

[0090] Therefore, starch containing partially degraded starch can be a fraction of degraded starch ranging from about DP10 polysaccharides to large starch molecules and even intact starch molecules.

[0091] Starch containing partially degraded starch can be starch composed of partially degraded starch.

[0092] The oat-derived material, based on the dry weight of the oat-derived material, may further include: starch containing partially degraded starch, present in an amount of 3% or less, as measured by a starch iodine test.

[0093] The oat-derived material, based on its dry weight, may further comprise: starch containing partially degraded starch, present in an amount of 2.7% or less (e.g., 2% or less, 1% or less, or 0.5% or less) as measured by a starch iodine test. For example, the level of starch containing partially degraded starch may be 0%-3%, such as 0%-2%, 0%-1%, or 0%-0.5%, or such as 0.1%-3%, 0.1%-2%, 0.1%-1%, or 0.1%-0.5%.

[0094] Such a starch content containing partially degraded starch, combined with defined DP3 to DP8 oligosaccharide levels and defined DP1 to DP2 sugar levels, provides a liquid oat base or oat beverage that is not only flavorful and associated with the desired mouthfeel, but also exhibits stability in coffee, with reduced or no skin formation. This stability can be achieved even in the absence of buffer salts in the liquid oat base or oat beverage, particularly if the DP3 to DP8 oligosaccharide levels are at the higher end, or the content is 25%–45% or 26%–42%. Further observation shows that even at specified low deamidation levels, oat bases or oat beverages according to the first aspect can achieve reduced or no skin formation. If the starch content containing partially degraded starch is increased to a level higher than that of the variant in the first aspect, an increase in flavor richness can be expected; however, such products are generally unstable when poured into coffee or tea unless the level of protein deamidation is increased. The existing levels of compounds in liquid oat base or oat beverages, combined with the levels of protein deamidation, provide a beverage that is stable when poured into, for example, coffee, while providing the desired and appropriate richness and mouthfeel, and can be manufactured in reduced amounts or without deamidases in a time- and / or enzyme-saving manner.

[0095] The oligosaccharides from DP3 to DP8 may contain 90% or more by weight from the group consisting of maltotriose, maltotetraose, maltopentose, maltohexaose, maltoheptaose, maltooctaose, and combinations thereof.

[0096] The liquid oat base or oat beverage can have a deamidation degree of 0%-11% for oat protein.

[0097] Such a deamidation level encompasses a relatively low level of deamidation, thus allowing for efficient production of oat-based ingredients or oat beverages. While it should be understood that the inventors have found that high levels of deamidation do not negatively impact the stability of liquid oat-based ingredients or oat beverages when poured into, for example, coffee or tea, experiments have shown that at higher deamidation levels (e.g., 5%-15%, such as 5%-11%), the levels of DP3-DP8 oligosaccharides are appropriately maintained at a lower end, thereby achieving stability when poured into, for example, coffee. When DP3 to DP8 oligosaccharides are maintained at higher levels within their range, the deamidation degree can be maintained at the lower end of the range of 15% or below, for example, in the range of 0%-3%, thereby allowing for efficient production with low-activity deamidases and / or short enzyme-substrate contact times, while still providing stability of the oat-based ingredients or oat beverages when poured into, for example, coffee. As mentioned above, for relatively high levels of DP3 to DP8 oligosaccharides, a high level of deamidation can still be maintained, and stability in coffee can still be achieved.

[0098] Furthermore, it is understood that a higher degree of deamidation (e.g., 5%-15%) can be used with relatively high levels of starch containing partially degraded starch, while still achieving stability in coffee or tea, compared to a lower degree of deamidation (e.g., 0%-5%, or 0%-3%, e.g., 0%-2%), while the lower degree of deamidation is suitable for use with lower levels of starch containing partially degraded starch, or even with starch containing partially degraded starch that is not present.

[0099] The level of starch containing partially degraded starch, appropriately used in conjunction with the variant of the present first aspect, may be difficult to determine with sufficient accuracy or quantification by the starch iodine test to allow for detailed comparisons between lower and higher levels of starch containing partially degraded starch. Therefore, quantification and / or comparison of DP3-DP8 levels may be preferred.

[0100] In particular, a deamidation degree of oat protein in the range of 3%-15% or 3%-11% can be achieved by deamidating the oat protein with a protein-deamidase (preferably protein-glutaminase). This deamidation improves the solubility of the protein in aqueous solution. Furthermore, solubility can be improved accordingly without degrading the protein. Therefore, the use of a protein-deamidase in the context of this disclosure allows liquid oat-based materials or oat beverages to contain whole or undegraded protein in a water-soluble form. According to one example of using an enzyme to achieve protein deamidation, at least 0.7 U / g of oat protein was used. However, according to another example, a lower level of protein-deamidase can be used, where deamidation is carried out for a sufficient time to achieve an oat protein deamidation degree of 15% or less, such as 0%-11% or 3%-11%.

[0101] The degree of deamidation of oat protein can be 3%-11%, and the level of DP3 to DP8 oligosaccharides can be 15%-30%, for example, 18%-28%.

[0102] The degree of deamidation of the oat protein can be 3%-7%, for example 3%-6% or 4%-6%, and / or the level of DP3 to DP8 oligosaccharides can be present in an amount of 19%-27%.

[0103] The presence of such DP3 to DP8 oligosaccharides and deamidation levels, combined with other sugars in liquid oat bases or oat beverages, provides an oat base or oat beverage that is stable when poured into, for example, coffee.

[0104] The degree of deamidation of oat protein can be 0%-3%, and the content of DP3 to DP8 oligosaccharides can be 25%-45% or 26%-42%.

[0105] The degree of deamidation of oat protein can be 0%-2.5%, for example 0%-2% or 1%-2%, and / or the level of DP3 to DP8 oligosaccharides can be present in amounts of 27%-41%, for example 27%-39% or 29%-41%.

[0106] The presence of such DP3 to DP8 oligosaccharide and deamidation levels, combined with other sugars in liquid oat bases or oat beverages, provides an oat base or oat beverage that is stable when poured into, for example, coffee. It should be noted that these DP3 to DP8 oligosaccharide levels (e.g., 27%–41%) are relatively higher than DP3 to DP8 oligosaccharide levels (19%–27%) combined with a relatively high degree of deamidation (3%–11%).

[0107] The liquid oat base or oat beverage contains oat-derived materials, which, based on the weight of the liquid oat base or oat beverage, have a dry matter content of 5%-25%, characterized in that the degree of deamidation of oat protein is 15% or less, for example 14% or less, or 13% or less, for example 12% or less, or 11% or less, and may further contain, based on the dry weight of the oat-derived materials: starch comprising partially degraded starch in an amount of 3% or less, the amount of which is measured by a starch iodine test; oligosaccharides DP3 to DP8 in an amount of 15%-45%; and sugars DP1 to DP2 in an amount of 20%-40%.

[0108] This oat base or oat beverage may appropriately contain 7%-15% dry matter.

[0109] This oat base or oat beverage can be described as a drinkable oat beverage, optionally and suitably having additional amounts of one or more of the following: for example, protein, fat and beta-glucan, and suitably can be added to coffee, optionally containing one or more of potassium carbonate, calcium carbonate and phosphate buffer.

[0110] Liquid oat base or oat beverages may have a degree of oat protein deamidation of 15% or less, 14% or less, 13% or less, 12% or less, or 11% or less.

[0111] For example, liquid oat base or oat beverages may have a deamidation degree of 0%-15%, or 0%-11%, or 3%-11%, or 4%-6% of oat protein. Alternatively, the deamidation degree may be 5% or less, 4% or less, 3% or less, or 2% or less. For example, 0%-3%, 0%-2%, or 0.1%-2%.

[0112] A deamidation degree of 15% or less, particularly in the range of 2%-15% or 3%-11%, of oat protein can be achieved by deamidating the oat protein with a protein-deamidase (preferably protein-glutaminase). This deamidation improves the solubility of the protein in aqueous solution. Furthermore, solubility can be improved accordingly without degrading the protein. Therefore, the use of a protein-deamidase in the context of this disclosure allows liquid oat bases or oat beverages to contain intact or undegraded protein in a 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 can be used, wherein deamidation is carried out for a sufficient time to achieve an oat protein deamidation degree of 15% or less, 14% or less, 13% or less, 12% or less, or 11% or less, for example, 0%-3% or 3%-11%.

[0113] Lower degrees of protein deamidation, such as 0%-3% or 0%-2%, can be achieved in the manufacture of liquid oat-based products or oat beverages without enzymatic deamidation. Low degrees of protein deamidation, such as 2% or 1%, may result from the natural or spontaneous deamidation of oat proteins, or from the presence of other deamidated proteins, without the use of protein deamidases.

[0114] Surprisingly, it was found that low levels of protein deamidation can be used to manufacture oat-based ingredients or oat beverages when combined with specific levels of DP3-DP8 oligosaccharides and DP1-DP2 sugars, while still allowing for stability in coffee or tea. Stability can even be further improved by adding buffered salts to the oat-based ingredients or oat beverages.

[0115] According to one example, the degree of deamidation of oat protein can be 3%-11%, and the level of DP3-DP8 oligosaccharides can be 15%-30% or 18%-28%.

[0116] For such oat-based ingredients or oat beverages, the level of starch containing partially degraded starch can be maintained in a relatively high range, 3% or below. This increases benefits, including, for example, reducing the watery appearance of the liquid oat-based ingredients or oat beverages, while still providing stability in coffee or tea. This benefit is believed to be a result of relatively high levels (15% or below, particularly within the range of 3%–11% or 4%–7%) of protein deamidation.

[0117] According to another example, the degree of deamidation of oat protein can be even lower, in the range of 0%-3%, and the level of DP3-DP8 oligosaccharides can be 25%-45% or 26%-42%.

[0118] For such oat-based ingredients or oat beverages, the protein deamidation level (within 0%-3%, e.g., 0%-2%) remains relatively low. This increases the benefits in manufacturing liquid oat-based ingredients or oat beverages, including, for example, reducing or eliminating the need for deamidase, and / or reducing the contact time with the enzyme. This level of deamidation, combined with relatively low levels of starch containing partially degraded starch (e.g., 0.8% or less, e.g., 0%-0.5% or 0.1%-0.5%), helps provide stability when added to coffee or tea.

[0119] While the level of partially degraded starch may have a significant impact on sensory properties, it is believed that the overall combination of partially degraded starch, DP1 to DP2 sugars, any D3 to D8 oligosaccharides, and the dry matter content (i.e., within 5%–25%) in the liquid oat base or beverage plays a crucial holistic role. Further enhancing the effect may be the presence of optional buffered salts and β-glucans in the oat base or oat beverage, which can increase richness and creaminess.

[0120] Liquid oat base or oat beverage may further contain one or more of potassium phosphate, calcium phosphate, and calcium carbonate.

[0121] These phosphates and carbonates can be used to improve the stability of liquid oat bases or oat beverages in coffee or tea.

[0122] Therefore, by using these compounds that can provide buffering effects, further improvements can be made to liquid oat bases or oat beverages. For example, improved mouthfeel / roundness can be achieved in oat bases or oat beverages, and improved flavor can be achieved when added to coffee. Furthermore, the presence of one or more of potassium phosphate, calcium phosphate, and calcium carbonate provides a pH-raising effect when added to beverages (e.g., coffee), although neither provides a strong buffering effect. This pH-raising effect may positively contribute to the stability of, for example, coffee or tea.

[0123] Liquid oat base or oat beverage may contain: 0%-1.0% or 0.4%-0.7% potassium phosphate, and / or 0%-0.5% or 0.1%-0.2% calcium phosphate, and / or 0%-1.0% or 0%-0.4% calcium carbonate, based on the weight of the liquid oat base or oat beverage.

[0124] Potassium phosphate can be dipotassium hydrogen phosphate.

[0125] It has been found that the presence of potassium salts can improve the foaming of liquid oat bases or oat beverages, which is useful for applications such as "barista" cooking. Potassium carbonate can be present in amounts of 0%-0.04%—based on the weight of the liquid oat base or oat beverage, for example, 0.02%-0.04%.

[0126] Further findings revealed that at high levels of DP3-DP8 oligosaccharides (e.g., 25%-45%, particularly within 26%-42%), the phosphate content in liquid oat bases or oat beverages can be omitted while still providing stability when poured into coffee or tea.

[0127] 30% (by weight) or less of the DP1 to DP2 sugars may be glucose, and 70% or more of the DP1 to DP2 sugars may be one or both of maltose and sucrose.

[0128] 25% (by weight) or less of the DP1 to DP2 sugars may be glucose, and 75% or more of the DP1 to DP2 sugars may be one or both of maltose and sucrose.

[0129] Compared to glucose, maltose can provide a more rounded sweetness to oat-based ingredients or oat beverages. Glucose can provide a sharper and more pronounced sweetness, which can achieve high or similar levels of sweetness at lower total sugar content.

[0130] In particular, 13% or less by weight (e.g., 11% or less) of DP1 to DP2 sugars may be glucose.

[0131] DP1 and / or DP2 sugars, DP3 to DP8 oligosaccharides, and any starch containing partially degraded starch may be included in this oat-derived material.

[0132] Based on the weight of liquid oat base or oat beverage, oat-derived materials may have 7%-25% dry matter by weight.

[0133] A higher dry matter content, such as 20%-25%, may be beneficial for production purposes and / or for use as an ingredient or starting material in food products, including oat beverages. For oat beverages, a dry matter content of 5%-15%, 7%-15%, or 8%-15% may be appropriate to provide, for example, suitable viscosity, texture, and mouthfeel.

[0134] A particularly advantageous aspect of the invention and its variations is the availability of oat-based ingredients or oat beverages with high levels of oat-derived dry matter (e.g., above 5%, such as 7% or higher, for example in the range of 7%-25%). This, combined with varying levels of starch or combinations of different levels of degradation, is considered to contribute to improved mouthfeel and flavor. It has been found that a combination of dry matter levels and starch levels containing partially hydrolyzed starch (as defined herein and expressed in dry weight of oat-derived material) provides beneficial properties compared to oat beverages—for example, oat beverages with similar levels of DP3 and higher oligosaccharides and any polysaccharides (expressed in dry weight of oat-derived material) but with lower total levels of oat-derived material in the oat-based ingredient or oat beverage.

[0135] Based on the dry weight of the liquid oat base or oat beverage, the liquid oat base or oat beverage may contain 5%-20% protein and 3%-35% fat.

[0136] Proteins can be selected from oat protein, and proteins from other plant sources, or combinations thereof.

[0137] The fat can be selected from: oat fat, and fats from other plant sources, and combinations thereof.

[0138] Therefore, the protein and / or fat may be wholly or partially derived from oats. This oat-derived protein and / or fat can be considered part of the oat-derived material.

[0139] Based on the dry weight of oat-derived materials, liquid oat base or oat beverages may contain 5%-20% protein and 3%-35% fat.

[0140] Based on the dry weight of oat-derived materials, liquid oat base or oat beverages may further contain 0.5%-10%, for example 2%-10%, of soluble fiber from oats, such as beta-glucan.

[0141] Oat-derived materials may contain 0.5%-10% by weight of soluble fiber in the form of β-glucan, with a weight-average molecular weight of 10% or higher corresponding to whole or natural β-glucan.

[0142] Therefore, at least a portion of the β-glucan content can be present in whole or natural form. For example, 50% or more of the β-glucan by weight can be whole or natural β-glucan.

[0143] β-glucan with a molecular weight of 50 kDa or higher can be considered intact or natural β-glucan.

[0144] Therefore, when present in oat-based ingredients or oat beverages, β-glucan can have a weight-average molecular weight of 50 kDa or higher.

[0145] Liquid oat base or oat beverages may further contain water-soluble beta-glucan with a molecular weight of 50,000 Da (50 kDa) or higher, such as 100,000 Da (100 kDa) or higher. Water-soluble beta-glucan may be included in oat-derived materials. Based on the dry weight of the oat-derived material, the oat-derived material may contain 2%–6% beta-glucan by weight.

[0146] Optionally, based on the dry weight of the oat-derived material, the liquid oat base or oat beverage may further contain 2%-25%, for example 2%-10%, of soluble fiber from oats, such as beta-glucan.

[0147] Based on the dry weight of oat-derived materials, oat-derived materials may contain 2%-10% or 2%-6% β-glucan by weight.

[0148] Therefore, in addition to nutritional benefits, it can also provide improved richness for liquid oat bases or oat beverages.

[0149] The presence of whole or natural forms of beta-glucan in oat-based or oat-beverage products provides high nutritional value and, combined with the defined carbohydrate levels in the oat-based or oat-beverage product, achieves desired sensory characteristics. The presence of whole or natural beta-glucan contributes to the improvement and enhanced flavor of oat-based or oat-beverage products. Furthermore, this increased flavor has been found to be particularly beneficial for liquid oat-based or oat-beverage products that have undergone more starch degradation (i.e., have lower levels of partially degraded starch).

[0150] Although beta-glucan can be included in oat bases or oat beverages along with other oat-derived materials and can form part of oat starting materials, beta-glucan can also be added separately or alternatively with other oat-derived materials.

[0151] In addition to oat-derived materials, liquid oat bases or oat beverages may further contain one or more additives or ingredients selected from the following: vegetable fats, salts, vitamins, flavorings (including natural flavorings and / or natural extracts), carboxymethyl cellulose, microcrystalline cellulose, gellan gum, and minerals.

[0152] Salt can be sodium chloride.

[0153] Vegetable fats can be, for example, rapeseed oil.

[0154] The minerals can be selected from calcium carbonate, potassium phosphate, and calcium phosphate, as well as combinations thereof.

[0155] Vitamins can be selected from D2, riboflavin, and B12, or combinations thereof.

[0156] For liquid oat-based ingredients or oat beverages containing DP3 to DP8 oligosaccharides in an amount of 25%-45%, the liquid oat-based ingredients or oat beverages may be free of phosphates and phosphate compounds, or free of any buffering compounds, and remain stable when poured into coffee or tea. Therefore, for example, the liquid oat-based ingredients or oat beverages may be free of phosphates and phosphate compounds. Therefore, the oat composition may be free of phosphate buffers or salts, for example, free of one or more phosphate buffers or salts selected from potassium phosphate and calcium phosphate.

[0157] Therefore, phosphate-free liquid oat base or oat beverages can be provided, thus allowing the provision of products without added phosphates, which may be desirable for, for example, certain organic and / or clean label products.

[0158] According to further variations, liquid oat bases or oat beverages containing 1% or less (e.g., 0.8% or less) of partially degraded starch (as measured by the starch iodine test) may be phosphate-free and still provide stability in coffee or tea.

[0159] Liquid oat base or oat beverage that does not contain phosphates and phosphate compounds may be an oat base or oat beverage that does not contain added phosphates and phosphate compounds. However, such liquid oat base or oat beverage may contain phosphates and / or phosphate compounds naturally. For example, oats may contain phosphates naturally and are still used in accordance with various aspects of this document and for the manufacture of liquid oat base or oat beverages containing all or part of the phosphates naturally present in oats.

[0160] For liquid oat base or oat beverage: 80% or more of DP1 to DP2 sugars present in the liquid oat base or oat beverage; 80% or more of DP3-DP8 oligosaccharides present in the liquid oat base or oat beverage; and 80% or more of any starch containing partially degraded starch (as measured by the starch iodine test) present in the liquid oat base or oat beverage, which may be derived from or be part of oat-derived materials.

[0161] According to variations of this article, the DP1-DP2 sugars, DP3-DP8 oligosaccharides, and optional starch containing partially degraded starch, such as as measured by the starch iodine test, of oat-derived materials may each constitute 80% or more, or 80%-100% by weight, of the DP1-DP2 sugars, DP3-DP8 oligosaccharides, and starch containing partially degraded starch, respectively, present in liquid oat base or oat beverage.

[0162] All DP1 to DP2 sugars, DP3 to DP8 oligosaccharides, and optionally partially degraded starch present in liquid oat bases or oat beverages may be included in oat-derived materials.

[0163] Therefore, although all sugars and / or starches present in liquid oat bases or oat beverages may be contained in oat-derived materials or derived from oats as discussed herein, the presence of sugars not present in oat-derived materials—such as oligosaccharides, starches containing partially degraded starch, and DP1-DP2 sugars—is not excluded in oat bases or oat beverages.

[0164] Therefore, in addition to oat-derived materials, DP1-DP2 sugars and oligosaccharides from sources other than oats (including, for example, other grains or legumes) and / or starches containing partially degraded starch are not excluded from oat-based materials or oat beverages, and are still within the scope of the embodiments and examples in this regard.

[0165] 90% or more, such as 90%-100%, or 95%-100% or 100%, of DP1 to DP2 sugars present in liquid oat base or oat beverage; 90% or more, such as 90%-100%, or 95%-100% or 100% (by weight), of any starch containing partially degraded starch (as measured by the starch iodine test) present in liquid oat base or oat beverage; and 90% or more, such as 90%-100%, or 95%-100% or 100% (by weight), of DP3-DP8 oligosaccharides present in liquid oat base or oat beverage may be derived from or contained in oat-derived materials. Specifically, all DP1 to DP2 sugars, all starch containing partially degraded starch, and all DP3-DP8 oligosaccharides may be derived from oat-derived materials; therefore, such materials from sources other than oats may not be added to liquid oat base or oat beverage.

[0166] Liquid oat base or oat beverage may contain carbohydrates, including DP1 to DP2 sugars, DP3 to DP8 oligosaccharides, and optionally starch containing partially degraded starch (as measured by the starch iodine test), wherein: 80% or more, 90% or more, such as 90%-100%, or 95%-100% or 100% (by weight) of DP1 to DP2 sugars present in liquid oat base or oat beverage. 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 liquid oat base or oat beverage; and 80% or more, 90% or more, such as 90%-100%, or 95%-100% or 100% (by weight) of any partially degraded starch (as measured by the starch iodine test) present in liquid oat base or oat beverage may be derived from or contained in oat-derived materials.

[0167] Liquid oat bases or oat beverages may be free of one or more of the following: DP1 to DP2 sugars, DP3 to DP8 oligosaccharides, and starch containing partially degraded starch, derived from soy, rice, and other grains other than oats.

[0168] Liquid oat bases or oat beverages may be free of one or more compounds derived from soy, rice, and other grains besides oats.

[0169] refer to Figure 1Now we will discuss method 1 according to the second aspect, which is used to produce liquid oat base or oat beverage for whitening coffee or tea according to the first aspect, the liquid oat base or oat beverage containing oat-derived material having a dry matter content of 5%-25% by weight of the liquid oat base or oat beverage. Method 1 is characterized by: optionally subjecting oat protein in oat material to protein-deamidase 2 to achieve a degree of oat protein deamidation of 15% or less (e.g., 0%-11%); subjecting starch in oat material to enzymatic treatment 4 for starch degradation; and terminating 6 the enzymatic treatment for starch degradation, wherein the liquid oat base or oat beverage contains oat-derived material, which, based on the dry weight of the oat-derived material, contains 20%-40% of DP1 to DP2 sugars and 15%-45% of DP3 to DP8 oligosaccharides, the amounts of which are measured by a starch iodine test, thereby providing a liquid oat base or oat beverage.

[0170] The optional protein-deamidase treatment of oat proteins within the oat material allows for a method that does not use protein deamidases, for example, when it may be desirable to provide oat-based ingredients or oat beverages with little or no deamidation. Such oat-based ingredients or oat beverages may have a DP3 to DP8 oligosaccharide level present in amounts of 25% to 45%, for example, 26% to 42%. Such a method may suitably incorporate a higher degree of enzymatic treatment for starch degradation, such that DP3 to DP8 oligosaccharides are present at the higher end of the range in the oat-based ingredients or oat beverages, and that partially degraded starch is present in low amounts, thereby ensuring stability when used in coffee or tea, even at lower deamidation levels.

[0171] The optional protein-deamidase treatment of oat protein in oat material can be used to produce liquid oat base or oat beverages containing, on a dry weight basis of oat-derived material, 0.8% or less (e.g., 0%-0.5% or 0.1%-0.5%) of partially degraded starch, as measured by a starch iodine test.

[0172] The method may further include a step of inactivating a protein-deamidase. The inactivation of the protein-deamidase may be performed separately from or simultaneously with the termination of the enzymatic treatment for starch degradation.

[0173] Specific DP3 to DP8 contents and / or the specific content of starch containing partially degraded starch can be obtained by partially hydrolyzing starch from oats, thus such oat bases or oat beverages can be considered to contain partially hydrolyzed or partially liquefied starch. It is believed that the presence of starch containing partially hydrolyzed starch, within the range of examples and variations according to the aspects herein, contributes to stability in coffee. When the DP3-DP8 oligosaccharide levels are too low and / or the starch containing partially hydrolyzed starch levels are too high, stability is impaired and results in skin formation, for example, in coffee; conversely, when the DP3-DP8 oligosaccharide levels are too high and / or the starch containing partially hydrolyzed starch levels are too low, desired flavor and other beneficial sensory-related properties, including improved richness, creaminess, and mouthfeel, may be impaired. According to the aspects herein, the combination of DP3 to DP8 oligosaccharide levels and / or starch containing partially degraded starch with protein deamidation contributes to stability and allows oat bases or oat beverages to be used, for example, in coffee or tea, without skin formation.

[0174] The enzymatic treatment to terminate starch degradation can be carried out in the presence of starch containing partially degraded starch in an amount of 3% or less (as measured by the starch iodine test).

[0175] When the aqueous suspension reaches the predetermined viscosity or maximum viscosity, enzymatic treatment to terminate starch degradation can be implemented.

[0176] It should be recognized that as starch degrades, the viscosity in aqueous suspensions decreases because lower molecular weight starch molecules (e.g., smaller polysaccharides) provide lower viscosity compared to higher molecular weight starch molecules (e.g., larger and less degraded polysaccharides).

[0177] The enzymatic treatment to terminate starch degradation can be carried out after a predetermined time or a minimum time, optionally within a predetermined temperature range. The predetermined time can be determined experimentally and based on, for example, prior viscosity measurements or analysis of carbohydrate content in the aqueous suspension.

[0178] For example, enzymatic treatment to terminate starch degradation can be carried out 0.5-4 hours, such as 1-3 hours after enzymatic treatment. Enzymatic treatment can be carried out at temperatures in the range of 40-80°C, such as 40-70°C or 50-80°C.

[0179] Termination or partial inactivation of the enzymatic treatment for starch degradation can be achieved by heating the aqueous suspension. For example, heating to above 70°C, such as 80-140°C, preferably above 140°C. Alternatively, termination of the enzymatic treatment for starch degradation can be the result of reduced or terminated enzyme activity—caused by reasons other than heating, such as inactivation due to insufficient amounts of enzyme substrate.

[0180] When the desired starch degradation profile is present in the suspension, an enzymatic treatment to terminate starch degradation can be implemented. This can be determined using several different methods, such as terminating after a sufficient time or when the suspension has reached a certain viscosity. Alternatively, for example, appropriate analysis of the suspension can be performed to investigate the levels of different carbohydrates, and the enzymatic treatment can be terminated based on this analysis. Batch reproducibility has shown that for desired oat-based feedstocks or oat beverages, once the process parameters, such as the carbohydrate levels—ranging from DP1 sugars to starch—have been determined, the process can be repeated using the same parameters (e.g., regarding time and temperature).

[0181] The method according to the second aspect can be a method for producing—according to the first aspect—liquid oat base or oat beverage.

[0182] Enzymatic treatment for starch degradation can be performed using one or more amylases—those with α-activity, β-activity, or both α- and β-activity. α- and β-activity can be obtained by using one type of amylase with both α- and β-activity, or by using two or more types of amylases, one with α-activity and the other with β-activity.

[0183] Enzymatic treatment for starch degradation can be carried out using an α-active amylase, selected from amylases that are primarily endo-active, or a combination of amylases that are primarily endo-active and amylases that are primarily exo-active.

[0184] Amylases with predominant endo-cleaving activity can be considered to include amylases that, when used according to the aspects and variations thereof, contribute at least a major portion of oligosaccharides and starch containing partially degraded starch, but contribute relatively little to the formation of DP1-DP2 sugars. Such amylases with predominant endo-cleaving activity can be α-amylases (which may be referred to as predominant endo-cleaving amylases), or amylases with predominant endo-cleaving amylase activity that act primarily by cleaving starch molecules within the starch molecule itself, i.e., not at the polysaccharide chain ends of the starch molecule.

[0185] Major exo-amylases can be considered to include those that contribute at least a major portion of the formed DP1-DP2 sugars and can form DP3. Typically, major exo-amylases, if their activity time is not too long and if used according to the aspects and variations thereof, will also provide larger starch molecules, such as polysaccharides, which can be contacted and degraded by any present major endo-amylase or endo-amylase. Such major exo-amylases can be α-amylases (which may be referred to as major exo-amylases) or amylases with major exo-amylase activity that act primarily by cleaving starch molecules at the polysaccharide ends to form DP1 and / or DP2 sugars. It has been found that such major exo-amylases can be used to set the desired sugar level in liquid oat bases or oat beverages, while starch levels containing partially degraded starch are set using major endo-amylases. Major exo-amylases typically leave relatively large starch molecules after removing sugars from starch molecules. The combination of two types of amylases allows liquid oat base or oat beverages to provide a desired flavor and mouthfeel at desired DP1-DP2 sugar levels and desired DP3-DP8 oligosaccharide levels and starch molecule levels containing partially degraded starch. The liquid oat base or oat beverage is also stable in, for example, coffee, with no skinning or reduced skinning, even without phosphate buffers, and allows, for example, the liquid oat base or oat beverage to foam.

[0186] Amylases that are primarily exoamylases, or predominantly exoamylases, are characterized by relatively high α-1,4-exoamylase activity (primarily generating DP1, DP2, and DP3) combined with relatively low α-1,4-endoamylase activity (generating DP4 and higher oligosaccharides).

[0187] Using this amylase, which is primarily exoglucanase, in the method according to the second aspect, at appropriate dosage, reaction time, and temperature, may produce a liquid oat base or oat beverage that is primarily composed of hydrolysates of DP1-DP2 sugars and DP9 and larger (including starches containing partially degraded starch).

[0188] Amylases that are primarily endoamylases, or predominantly endoamylases, are characterized by relatively low to moderate α-1,4-exoamylase activity and relatively high α-1,4-endoamylase activity.

[0189] The amylases with endoglucanase activity can be selected from one or more of the following: amylase [3.2.1.1], Bacillus licheniformis; and amylase [3.2.1.1], Bacillus stearothermophilus.

[0190] The amylases with exoglucanase activity can be selected from one or more of the following: a mixture of α- and β-amylases, including amylase [3.2.1.1], Aspergillus oryzae; and amylase [3.2.1.1], Bacillus amyloliquefaciens.

[0191] Enzymatic treatment using amylase can be carried out in a single step or in two or more consecutive steps (e.g., two steps).

[0192] The method may include an enzymatic treatment to terminate starch degradation, wherein the liquid oat base or oat beverage contains oat-derived material, which, based on the dry weight of the oat-derived material, contains DP3 to DP8 oligosaccharides present in an amount of 15% to 45%.

[0193] The method according to the second aspect is further provided, wherein the oat protein in the liquid oat base or oat beverage can undergo a degree of oat protein deamidation of 0%-3% or 3%-11%. For example, 0%-2% or 0%-1%; or 3%-7%, for example 3%-6% or 4%-6%.

[0194] Protein-deamidases can be protein-glutaminases.

[0195] The deamidation process using protein-deamidases can be carried out simultaneously with the enzymatic treatment of starch degradation.

[0196] Deamidation using protein-deamidases can alternatively be carried out separately in time from the enzymatic treatment of starch degradation, or deamidation using protein-deamidases can be carried out partially separately in time from the enzymatic treatment of starch degradation and partially overlap with the enzymatic treatment of starch degradation.

[0197] Enzymatic treatment for starch degradation can be performed using amylases, which can be α-amylases with predominant endo-activation, or a combination of α-amylases with predominant endo-activation and α-amylases with predominant exo-activation.

[0198] The method according to the second aspect may include an enzymatic treatment to terminate starch degradation, wherein the liquid oat base or oat beverage contains oat-derived material, and based on the dry weight of the oat-derived material, the oat-derived material contains: 20%-40% of DP1 to DP2 sugars and 15%-45% of DP3 to DP8 oligosaccharides.

[0199] As measured by the starch iodine test, starch containing partially degraded starch may be present in amounts of 3% or less, or for example, 0.1% to 2%.

[0200] Examples of how to prepare oat-based ingredients or oat beverages are described above and can be found in the references. Figure 1Oat-based ingredients or oat beverages can be prepared in other ways without departing from the subject matter for which protection is sought.

[0201] The raw material for oat-derived materials can be provided in the form of heat-treated hulled oats, prepared by milling hulled oats with water to obtain a mixture containing 5%–25% dry matter by weight. Amylase and protein-deamidase can be added to the mixture in sufficient amounts and for a sufficient time to achieve the desired partial liquefaction and optional protein deamidation.

[0202] Amylase can be added simultaneously with, before or after, protein-deamidase, and oat starch can be partially degraded / hydrolyzed at 50-75°C for a period of time to provide desired levels of monosaccharides and / or disaccharides (e.g., maltose), desired levels of DP3-DP8 oligosaccharides, and desired levels of starch containing partially degraded starch.

[0203] After starch degradation, enzyme activity can be terminated by heating the product. The mixture can then be cooled. The mixture can optionally be decanted or subjected to decanting. Decanting can be performed before, during, or after the termination of enzyme activity, or a combination thereof. If producing whole grain products, decanting can be omitted. Decanting can be replaced by other suitable methods, such as sedimentation, filtration, or centrifugation. Subsequently, the mixture or supernatant—after, for example, decanting the mixture—can be formulated into an oat beverage, for example by adding one or more vegetable oils, vitamins, salts (e.g., sodium chloride), one or more buffers, and one or more mineral supplements, and optionally by diluting with water or an aqueous liquid to the desired dry matter level. Oat base can alternatively be used as is without further formulation as an oat beverage, or diluted with water as the only further treatment.

[0204] According to a third aspect, a liquid oat beverage according to the first aspect is provided. According to one example, the liquid oat beverage may be described as containing oat-derived material, wherein, based on the weight of the liquid oat base or oat beverage, the oat-derived material has 8%-11% or about 9%-10% or about 10%-11% dry matter by weight, and also contains rapeseed oil, optionally potassium phosphate and / or calcium carbonate, salt, and vitamins. Further according to this example, the fiber content may be 0.6%-0.8%, or about 0.7%; the protein content—which may include oat protein or be composed of oat protein—may be 0.8%-1.2%, or about 1%; and the fat content—which may include oat oil and / or rapeseed oil or be composed of it—may be 1.2%-1.8%, or about 1.5%; 0.2%-0.8%, or about 0.5%; or 2.7%-3.3%, or about 3.0%, based on the weight of the oat beverage.

[0205] The minerals can be selected from calcium carbonate, potassium phosphate, calcium phosphate and potassium iodide, as well as combinations thereof.

[0206] Vitamins can be selected from D2, riboflavin, and B12, or combinations thereof.

[0207] According to an alternative aspect, this document also discloses aspects relating to dry or dried oat bases or oat beverages. Dry oat bases or oat beverages can be described as—according to the first aspect—liquid oat bases or oat beverages, the difference being that dry oat bases or oat beverages have a substantially higher level of dry matter. The level of dry matter can range from 70% to 100% by weight of the dry oat base or oat beverage, for example, 75% to 95% by weight of the dry oat base or oat beverage. Such dry oat bases or oat beverages can be used as is, or can be appropriately diluted, for example, with water to obtain—as described with respect to the first aspect—liquid oat bases or oat beverages. Dry oat bases or oat beverages can be used, for example, as dry ingredients in food products. Examples of food products include coffee brighteners, dairy substitutes, edible chocolate, and chocolate beverages, such as hot or cold chocolate beverages.

[0208] Dry oat base or oat beverages may be provided in powder form.

[0209] Dry oat base or oat beverage can be obtained by spray drying liquid oat base or oat beverage, respectively. Other methods of obtaining dry oat base or oat beverage are also possible. For example, the dry oat base or oat beverage can be dried and then micronized into granular or powdered dry oat base or oat beverage.

[0210] According to another alternative aspect, this document also discloses a liquid oat base or oat beverage comprising 5%-25% by weight of dry matter and having a degree of oat protein deamidation of 15% or less (e.g., 11% or less, e.g., 0%-3% or 3%-11%), wherein the dry matter—based on dry weight—contains: 15%-45% of DP3 to DP8 oligosaccharides and / or 20%-40% (e.g., 25%-40%) of DP1 to DP2 sugars, and optionally, 3% or less (e.g., 2.7% or less) of starch comprising partially degraded starch, as measured by a starch iodine test. The dry matter may contain oat-derived materials. The dry matter may be composed of oat-derived materials. The liquid oat base or oat beverage may contain added phosphates and / or carbonates, although the liquid oat base or oat beverage may alternatively be free of phosphates and / or carbonates. The oat-derived materials of this aspect may be further described in a similar manner to variations of the first aspect, for example, regarding the optional content of protein, β-glucan, and the content of DP1-DP2 sugars, DP3-DP8 oligosaccharides, and any DP9 and larger polysaccharides. The levels of DP1-DP2 sugars, etc., used in this aspect may be obtained from the first aspect, for example, by converting a percentage by weight of the oat-derived materials of the first aspect to a percentage by weight of the dry matter of the oat base or oat beverage of this aspect.

[0211] The amount of sugars (DP1-DP2), oligosaccharides (DP3-DP8), and polysaccharides (DP9 and above) or starch containing partially degraded starch does not exceed 100%.

[0212] The effects and features of the second and third aspects are largely similar to those described above in conjunction with the first aspect of the inventive concept. The embodiments mentioned with respect to the first aspect of the invention are largely compatible with other aspects of the invention.

[0213] Other objects, features, and advantages of the invention will become apparent from the following detailed disclosure, the appended claims, and the accompanying drawings. Note that the invention relates to all possible combinations of features.

[0214] Generally, unless otherwise expressly defined herein, all terms used in the claims will be interpreted according to their ordinary meaning in the art. Unless otherwise expressly stated, references to “a / an / the [element, device, component, means, step, etc.]” ​​will be openly interpreted as referring to at least one instance of an element, device, component, means, step, etc. As used herein, the term “comprising” and variations thereof are not intended to exclude other additives, components, wholes, or steps.

[0215] Example

[0216] The liquid oat-based samples described in this paper were prepared in the laboratory and pilot-scale, and the ammonia / deamidation degree, starch iodine test, DP1-DP2 sugars and DP3-DP8 oligosaccharides of the samples were analyzed.

[0217] These oat-based ingredients were formulated and homogenized into oat beverages, and their coffee stability was tested. In these tests, 50 ml of the oat beverage was added to 150 ml of espresso, and stability was categorized as excellent, good, or not OK. "Excellent" meant that no obvious skin formed within 4 minutes of the sample being poured into the coffee; "good" meant that a slight skin might form within 4 minutes of the sample being poured into the coffee; and "not OK" meant that an extensive skin formed when the sample was poured into the coffee.

[0218] Example 1 – Effect of starch content on the stability of coffee

[0219] Oat-based samples formulated as oat beverages were analyzed. These samples had varying starch contents containing partially degraded starch, the content of which, as explained above, depends on the amount and type of α-amylase selected. All samples had a 6% degree of oat protein deamidation and, based on the total weight of the composition, also contained 0.48% dipotassium hydrogen phosphate and 0.32% calcium carbonate by weight.

[0220] Table 1: , *Each sample also contained amylase with exoglucanase activity at a concentration of 3 U / g oat starch.

[0221] As can be clearly seen from Table 1 above, a deamidation degree of 6% (i.e., within 3%-11%) of oat protein, combined with a starch level of 0%-3%, more precisely 0.2%-2.7% (expressed as starch containing partially degraded starch, as measured by the starch iodine test), will provide a liquid oat composition with improved stability when added to coffee. It is further concluded that at the current deamidation degree of 6% (i.e., within 3%-11%), the presence of 19%-24% (i.e., within 15%-30%) of DP3 to DP8 oligosaccharides provides stability when added to coffee.

[0222] The expected foaming capacity was also found in the sample.

[0223] Example 2 – Effects of starch content and degree of deamidation on the stability of coffee

[0224] Oat-based samples were formulated into oat beverages with varying degrees of oat protein deamidation, as shown in Table 2. All samples contained 13 U of predominantly endoglucanase per gram of oat starch (each sample also contained predominantly exoglucanase at a rate of 3 U / g oat starch), and, based on the total weight of the composition, also contained 0.48% by weight of dipotassium hydrogen phosphate and 0.32% by weight of calcium carbonate.

[0225] Table 2: , *Each sample also contained amylase with exoglucanase activity at a concentration of 3 U / g oat starch.

[0226] As a comparative test, liquid oat-based samples with the same starch profile as α-amylase sample 1 (primarily endo-amylase) but with a deamidation degree of 2% or 3% for oat protein were tested. Notably, the DP3 to DP8 oligosaccharide levels in those comparative tests were 22% and 20%, respectively. It can be concluded that the stability of both comparative samples in coffee was rated "unsatisfactory," compared to samples with the same DP3 to DP8 levels but higher deamidation degrees (both were rated "excellent"). The experiment concludes that the combination of protein deamidation degree and starch profile is crucial to achieving the desired effects in all aspects of this application. For example, if the deamidation degree is sufficiently high, stability in coffee can be achieved at specific levels of, for example, DP3 to DP8 oligosaccharides. In other words, oat-based materials or oat beverages are not necessarily stable—when poured into, for example, coffee—simply by having a certain minimum level of oligosaccharides without a certain minimum level of protein deamidation. The results clearly show that when the protein deamidation degree is approximately 3% or higher, a DP3 to DP8 oligosaccharide level above 15% or 20% provides stability when poured into, for example, coffee. The results also conclude that even at relatively low DP3 to DP8 oligosaccharide levels (13%), excellent stability can be achieved at a protein deamidation level of 11%; however, such oat-based ingredients or oat beverages would require larger amounts of protein deamidase and / or longer processing times during manufacturing.

[0227] The experiments concluded that the desired stability was achieved when the degree of deamidation of oat protein was 3%–11% or 4%–11%, and the DP3–DP8 oligosaccharides were present in amounts of approximately 15%–30% or 20%–30%. It should be understood that the DP3–DP8 levels can be further increased without compromising stability by further degrading larger starch particles. Experiments were conducted, and the results are shown in Table 3, where the degree of deamidation remained at a low level of 2%, and the levels of DP3–DP8 oligosaccharides remained higher—compared to the 2%–3% deamidation levels in Table 2. All samples contained 50 U of predominantly endo-active amylase per gram of oat starch (with predominantly exo-active amylase also present at 3 U / g oat starch per sample), and also contained 0.48% by weight of dipotassium hydrogen phosphate and 0.32% by weight of calcium carbonate, based on the total weight of the composition.

[0228] Table 3: , *Each sample also contained amylase with exoglucanase activity at a concentration of 3 U / g oat starch.

[0229] The experiments concluded that the desired stability was achieved when the degree of deamidation was kept low, either 0%-3%, 0%-2%, or about 2%, and the DP3 to DP8 oligosaccharides were present in amounts of 25%-45% or 26%-42%.

[0230] The DP1-DP2 sugars in the sample were present in amounts of 16%-40%. Therefore, the DP1-DP2 sugars in the sample—based on the dry weight of oat-derived material—were present in amounts of 20%-40% or 30%-40%.

[0231] Example 3 – Effect of buffers on the stability of coffee

[0232] Liquid oat compositions containing calcium carbonate or dipotassium hydrogen phosphate, or both, or without buffers, were analyzed. For all samples, α-amylase 2 with predominantly endoglucanase activity (50 U amylase per gram of oat starch, with an additional 3 U / g oat starch of predominantly exoglucanase activity present in each sample) was used for this purpose, and all samples exhibited a 2% degree of oat protein deamidation. All samples contained 0.1% sodium chloride based on the total weight of the composition.

[0233] Table 4: Note: DiKPhos represents dipotassium hydrogen phosphate, and CaCarb represents calcium carbonate. .

[0234] As can be seen from the results in Table 4, excellent stability in coffee can be achieved at a deamidation degree of 2%, regardless of the presence or absence of buffers, including potassium phosphate and calcium carbonate alone or in combination.

[0235] Samples with and without added buffers were tested. It was found that buffers may affect flavor characteristics; for example, using buffers reduces acidity. Furthermore, buffers may be effective in improving stability, although experimental results indicate that excellent stability can be achieved for the liquid oat-based mix described in this paper even without buffers.

[0236] The experiment found that, by weight, the liquid oat base or oat beverage may contain, for example, 0%-1.0% or 0.4%-0.7% potassium phosphate, and / or 0%-0.5% or 0.1%-0.2% calcium phosphate, and / or 0%-1.0% or 0%-0.4% calcium carbonate.

[0237] Potassium carbonate can be used in combination with other buffers or alone, in an amount of 0%-0.04% (e.g., 0.02%-0.04%) based on the weight of liquid oat base or oat beverage.

Claims

1. A liquid oat base or oat beverage for whitening coffee or tea, comprising oat-derived materials, wherein the oat-derived materials have a dry matter content of 5%-25% by weight, based on the weight of the liquid oat base or oat beverage, characterized in that... The degree of deamidation of oat protein is even lower at 15%. The oat-derived material, based on its dry weight, comprises: DP1 to DP2 sugars, which exist in amounts of 20%-40%, and Oligosaccharides from DP3 to DP8 exist in amounts of 15% to 45%.

2. The liquid oat base or oat beverage according to claim 1, wherein, Based on the dry weight of the oat-derived material, the oat-derived material further comprises: Starch containing partially degraded starch, as measured by the starch iodine test, is 3% or less.

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

4. The liquid oat base or oat beverage according to any one of claims 1 to 3, wherein... The oat protein has a deamidation degree of 3%-11%, and The content of DP3 to DP8 oligosaccharides is 15%-30% or 18%-28%.

5. The liquid oat base or oat beverage according to any one of claims 1 to 3, wherein... The oat protein has a deamidation degree of 0%-3%, and The content of DP3 to DP8 oligosaccharides is 25%-45% or 26%-42%.

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

7. The liquid oat base or oat beverage according to any one of claims 1 to 6, wherein... DP1 to DP2 sugars are 25% or less by weight glucose, and 75% or more of the sugars in DP1 to DP2 are maltose and sucrose, or both.

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

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

10. The liquid oat base or oat beverage according to any one of claims 1 to 9, wherein, The oat-derived material contains 0.5%-10% by weight of soluble fiber in the form of β-glucan, with a weight-average molecular weight of 1 or higher corresponding to intact or natural β-glucan.

11. The liquid oat base or oat beverage according to any one of claims 1 to 10, further comprising, in addition to the oat-derived material, one or more additives or ingredients selected from: vegetable fats; salt; potassium carbonate; vitamins; flavorings, including natural flavorings and / or natural extracts; carboxymethyl cellulose; microcrystalline cellulose; gellan gum; and minerals.

12. The liquid oat base or oat beverage according to any one of claims 1 to 11, wherein... 80% or more of DP1 to DP2 sugars present in the liquid oat base or oat beverage 80% or more of any DP3-DP8 oligosaccharides present in the liquid oat base or oat beverage. Optionally, 80% or more of the partially degraded starch present in the liquid oat base or oat beverage, as measured by the starch iodine test. Derived from the oat-derived material.

13. A method for producing a liquid oat base or oat beverage for whitening coffee or tea, wherein, The liquid oat base or oat beverage contains oat-derived materials, which, by weight, have 5%-25% dry matter. The method is characterized by: Optionally, the oat protein in the oat material is treated with a protein deamidase to achieve a deamidation degree of 15% or less. The starch in the oat material is subjected to enzymatic treatment that degrades starch, and The enzymatic treatment to terminate starch degradation, wherein the liquid oat base or oat beverage contains oat-derived materials, and the oat-derived materials, based on their dry weight, comprise: DP1 to DP2 sugars, which exist in amounts of 20%-40%, and Oligosaccharides from DP3 to DP8, present in amounts of 15% to 45%. This provides liquid oat base or oat beverages.

14. The method according to claim 13, wherein, The enzymatic treatment to terminate the starch degradation is carried out in the presence of starch containing partially degraded starch, wherein the amount of starch containing partially degraded starch is 3% or less, as measured by a starch iodine test.

15. The method according to any one of claims 13 or 14, wherein, The oat protein in the liquid oat base or oat beverage undergoes a 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 a protein-glutaminase.

17. The method according to any one of claims 13 to 16, wherein, The enzymatic treatment for starch degradation is carried out using amylase, wherein the amylase is an α-amylase that is mainly endoglucanase, or a combination of an α-amylase that is mainly endoglucanase and an α-amylase that is mainly exoglucanase.

18. The method according to any one of claims 13 to 17, the method comprising an enzymatic treatment to terminate starch degradation, wherein the liquid oat base or oat beverage comprises oat-derived material, the oat-derived material comprising, on a dry weight basis: DP1 to DP2 sugars, which exist in amounts of 20%-40%, and Oligosaccharides from DP3 to DP8 exist in amounts of 15% to 45%.

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

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