Ready-to-eat and ready-to-drink products

Abstract

The present invention relates to ready-to-eat and ready-to-drink products and methods for their production.The present invention further relates to a method for producing a flavour modifying ingredient, comprising subjecting dietary fibre and / or other edible components of a cereal to enzymatic hydrolysis and / or fermentation, the flavour modifying ingredient obtained by said method; flavour compositions and food products comprising said flavour modifying ingredient; uses of said flavour modifying ingredient.

Description

[Technical field]

[0001] The present invention generally relates to a method for producing a flavor modifying ingredient using dietary fiber and / or other edible cereal components, and the flavor modifying ingredient produced by the method.The present invention further relates to flavor compositions and food compositions comprising the flavor modifying ingredient, and the use of the flavor modifying ingredient in a food composition, for example, to improve the texture of the food composition, and / or to mask the off-notes of the food composition, and / or to improve the sweetness of the food composition, and / or to enhance the saltiness of the food composition.The present invention further relates to ready-to-eat and ready-to-drink products and methods for their production using at least one edible cereal component. [Background technology]

[0002] background There is a need in the food industry to provide ingredients that can modify the flavor of various foods, for example to improve mouthfeel, mask off-notes, improve sweetness, and / or enhance saltiness. In particular, there is a need to provide flavor modifying ingredients that are natural and / or suitable for vegans. Therefore, the present invention provides novel flavor modifying ingredients and methods for producing the flavor modifying ingredients. There is also a need in the food industry to provide clean label products that contain as few ingredients as possible and are generally recognized as natural, familiar, and simple ingredients. Typically, the addition of other ingredients such as proteins, gums, and stabilizers is required to provide ready-to-eat or ready-to-drink products with desired organoleptic properties. Therefore, such products are not considered clean label products. Therefore, the present invention provides novel clean label ready-to-eat and ready-to-drink products and methods for producing the products. Summary of the Invention

[0003] According to a first aspect of the present invention there is provided a method for producing a flavour modifying ingredient comprising subjecting dietary fibre to enzymatic hydrolysis and / or fermentation.

[0004] Excluded from the method of the first aspect of the present invention are the methods described in WO 2010 / 053653 and US 2009 / 0311376.

[0005] For example, the method of the first aspect of the invention may exclude a method comprising: (a) contacting a fiber-digesting enzyme with a suspension comprising a quantity of water and clarified whole oat flour, and (b) treating the suspension for a period of time sufficient to hydrolyze fiber particles such that modified whole oat flour is formed. For example, the method of the first aspect of the invention may exclude a method comprising: contacting a fiber-digesting enzyme with a suspension comprising a quantity of water and clarified whole oat flour.

[0006] For example, the method of the first aspect of the invention may exclude a method comprising combining a whole oat or barley flour starting mixture with a suitable enzyme to form an enzyme starting mixture, heating the enzyme starting mixture to about 120°F to about 200°F to initiate hydrolysis of the starch molecules, extruding the resulting mixture to continue hydrolysis of the starch, and further gelatinizing and cooking the mixture to form a soluble oat or barley flour. For example, the method of the first aspect of the invention may exclude a method comprising combining a whole oat or barley flour starting mixture with a suitable enzyme to form an enzyme starting mixture, and heating the enzyme starting mixture to about 120°F to about 200°F to initiate hydrolysis of the starch molecules.

[0007] For example, the dietary fiber may not be clarified whole grain oat flour. For example, the dietary fiber may not be whole oat flour and / or oat flour and / or barley flour. For example, the dietary fiber may not be oat flour and / or barley flour. For example, the dietary fiber may not be oat fiber and / or barley fiber.

[0008] In certain embodiments, the dietary fiber is an isolated dietary fiber, hi certain embodiments, the dietary fiber is an aqueous slurry of dietary fiber.

[0009] In certain embodiments, the dietary fiber is cereal fiber (eg, oat fiber), vegetable fiber (eg, pea fiber), or fruit fiber (eg, citrus fruit fiber, apple fiber, blueberry fiber, cranberry fiber, grape fiber).

[0010] In certain embodiments, the enzymatic hydrolysis uses one or more enzymes selected from carbohydrases and proteolytic enzymes. In certain embodiments, the enzymatic hydrolysis uses at least one or more enzymes selected from cellulases, pectinases, and other carbohydrases. In certain embodiments, the enzymatic hydrolysis excludes proteolytic enzymes.

[0011] In certain embodiments, the fermentation uses lactic acid bacteria (e.g., Lactobacillus plantarum, Lactiplantibacillus plantarum, L. delbrueckeii ssp. bulgaricus, Streptococcus thermophilus and / or Lactobacillus acidophilus) and / or Bifidobacterium and / or Aspergillus bacteria (e.g., Aspergillus oryzae).

[0012] In certain embodiments, the enzymatic hydrolysis is carried out at a temperature ranging from about 25°C to about 60°C.

[0013] In certain embodiments, the enzymatic hydrolysis is carried out for a period ranging from about 1 hour to about 48 hours.

[0014] In certain embodiments, the fermentation is carried out at a temperature ranging from about 20°C to about 45°C.

[0015] In certain embodiments, the fermentation is carried out for a period ranging from about 1 day to about 10 days.

[0016] In a particular embodiment, the method of the first aspect of the invention comprises subjecting the dietary fibre to enzymatic hydrolysis and fermentation.

[0017] In certain embodiments, the enzymatic hydrolysis occurs prior to and / or simultaneously with the fermentation.

[0018] In certain embodiments, the method of the first aspect of the invention comprises subjecting the dietary fibre to enzymatic hydrolysis and does not comprise subjecting the dietary fibre to fermentation.

[0019] In certain embodiments, the method of the first aspect of the invention comprises subjecting the dietary fibre to fermentation and does not comprise subjecting the dietary fibre to enzymatic hydrolysis.

[0020] In certain embodiments, the method of the first aspect of the invention further comprises heating the dietary fiber to a temperature of about 75° C. or greater prior to enzymatic hydrolysis and fermentation.

[0021] In certain embodiments, the method of the first aspect of the invention further comprises inactivating the enzymes and / or fermenting microorganisms after the enzymatic hydrolysis and / or fermentation.

[0022] In a particular embodiment, the method of the first aspect of the invention further comprises combining the flavour modifying ingredient with propylene glycol.

[0023] In a particular embodiment, the method of the first aspect of the invention further comprises spray drying the flavour modifying ingredient.

[0024] According to a second aspect of the present invention there is provided a flavour modifying ingredient obtainable and / or obtainable by the method of the first aspect of the present invention, including any embodiment thereof.

[0025] According to a third aspect of the invention there is provided a flavour composition comprising the flavour modifying ingredient of the second aspect of the invention.

[0026] According to a fourth aspect of the present invention there is provided a food product comprising the flavour modifying ingredient of the second aspect of the present invention.

[0027] According to a fifth aspect of the present invention there is provided the use of the flavour modifying ingredient of the second aspect of the present invention to improve the texture of a food product.

[0028] According to a sixth aspect of the present invention there is provided a method of providing a food product with improved eating texture comprising admixing a flavour modifying ingredient according to the second aspect of the present invention to a food product.

[0029] According to a seventh aspect of the present invention there is provided use of the flavour modifying ingredient of the second aspect of the present invention for masking off-notes in a food product.

[0030] According to an eighth aspect of the present invention there is provided a method of providing a food product with reduced off-notes comprising admixing a flavour modifying ingredient of the second aspect of the present invention to a food product.

[0031] According to a ninth aspect of the present invention there is provided the use of the flavour modifying ingredient of the second aspect of the present invention to improve the sweetness of a food product.

[0032] According to a tenth aspect of the present invention there is provided a method of providing a food product with improved sweetness comprising admixing a flavour modifying ingredient of the second aspect of the present invention to a food product.

[0033] According to an eleventh aspect of the present invention there is provided use of the flavour modifying ingredient of the second aspect of the present invention to enhance the saltiness of a food product.

[0034] According to a twelfth aspect of the present invention there is provided a method of providing an enhanced salty food product comprising admixing a flavour modifying ingredient of the second aspect of the present invention to a food product.

[0035] According to a thirteenth aspect of the present invention there is provided a method for producing a ready-to-eat or ready-to-drink product, the method comprising subjecting at least one edible component of a cereal to fermentation or fermentation and enzymatic hydrolysis, the fermentation being carried out with the aid of Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Bifidobacterium and / or Bifidobacterium species such as, for example, Bifidobacterium animalis lactis, also known as BB-12® from Chr. Hansen, or Bifidobacterium animalis lactis, also known as Probiotic BifidoBHN019 or DR10 or B019. animalis lactis, and the cereal is selected from the group consisting of oats, corn, rice, wild rice, wheat, barley, sorghum, millet, rye, triticale, fonio, or combinations thereof.

[0036] In certain embodiments of the method of the thirteenth aspect of the present invention, the at least one edible grain component is in the form of or derived from grains, whole grains, cereal groats, steel cut grains, rolled grains, cereal bran, flour, cereal kernels, cereal fiber, Irish oats or combinations thereof.

[0037] In certain embodiments, the method of the thirteenth aspect of the invention comprises an aqueous slurry of at least one food grain component.

[0038] In certain embodiments, the method of the thirteenth aspect of the invention comprises using one or more enzymes selected from carbohydrases and proteolytic enzymes.

[0039] In certain embodiments, the method of the thirteenth aspect of the invention comprises using at least one enzyme selected from cellulases, pectinases, and other carbohydrases.

[0040] In certain embodiments, the method of the thirteenth aspect of the invention comprises carrying out the enzymatic hydrolysis at a temperature in the range of about 25°C to about 60°C.

[0041] In certain embodiments, the method of the thirteenth aspect of the invention comprises carrying out the enzymatic hydrolysis for a period ranging from about 1 hour to about 48 hours.

[0042] In certain embodiments, the method of the thirteenth aspect of the invention comprises carrying out the fermentation at a temperature in the range of about 20°C to about 45°C.

[0043] In certain embodiments, the method of the thirteenth aspect of the invention comprises fermenting for a period ranging from about 10 hours to about 10 days.

[0044] In a particular embodiment of the process of the thirteenth aspect of the invention, the enzymatic hydrolysis occurs prior to and / or simultaneously with the fermentation.

[0045] In a particular embodiment, the method of the thirteenth aspect of the invention comprises subjecting at least one edible grain component to fermentation and does not comprise subjecting at least one edible grain component to enzymatic hydrolysis.

[0046] In certain embodiments, the method of the thirteenth aspect of the invention comprises heating at least one food grain component to a temperature of about 75° C. or greater prior to enzymatic hydrolysis and fermentation.

[0047] In a particular embodiment, the cereal of the thirteenth aspect of the invention comprises oats.

[0048] In a particular embodiment, the food grain component of the thirteenth aspect of the invention comprises oat flour.

[0049] In certain embodiments, the method of the thirteenth aspect of the invention further comprises spray drying the ready-to-eat product.

[0050] In certain embodiments of the method of the thirteenth aspect of the invention, the at least one cereal fiber comprises oat fiber, corn fiber, rice fiber, wild rice fiber, wheat fiber, barley fiber, sorghum fiber, millet fiber, rye fiber, triticale fiber, fonio fiber, or combinations thereof.

[0051] In certain embodiments of the method of the thirteenth aspect of the present invention, the at least one cereal fiber comprises oat fiber.

[0052] In certain embodiments of the method of the thirteenth aspect of the invention, the edible grain component is in the form of or derived from oat kernels, whole oats, oat groats, steel cut oats, rolled oats, oats, oat flour, oat kernels, oat fiber, or combinations thereof.

[0053] In a particular embodiment, the method of the thirteenth aspect of the invention comprises using three or more lactic acid bacteria selected from the group consisting of Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Bifidobacterium and / or Bifidobacterium animalis lactis, such as, for example, Bifidobacterium animalis lactis, also known as BB-12® from Chr. Hansen, or Bifidobacterium animalis lactis, also known as Probiotic BifidoBHN019 or DR10 or B019.

[0054] According to a fourteenth aspect of the present invention there is provided a ready-to-eat or ready-to-drink product obtainable and / or obtainable by the method of the thirteenth aspect of the present invention.

[0055] According to a fifteenth aspect of the present invention, the method comprises mixing in an aqueous solution at least one edible component, wherein the cereal is selected from the group consisting of oats, maize, rice, wild rice, wheat, barley, sorghum, millet, rye, triticale, fonio and combinations thereof, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Bifidobacterium and / or Bifidobacterium animalis lactis, also known as BB-12® from Chr. Hansen, or Probiotics. A ready-to-eat product is provided by adding two or more lactic acid bacteria selected from the group consisting of Bifidobacterium animalis lactis, such as Bifidobacterium animalis lactis, also known as BifidoBHN019 or DR10 or B019, to a mixture and incubating the mixture for a period of time sufficient to ferment at least a portion of at least one edible grain component to form the ready-to-eat product.

[0056] In a particular embodiment, the ready-to-eat product of the fifteenth aspect of the invention is of yoghurt type.

[0057] In certain embodiments of the ready-to-eat product of the fifteenth aspect of the invention, the edible cereal component is in the form of or derived from cereal grains, whole cereal grains, cereal groats, steel cut cereals, rolled cereals, cereal bran, flour, cereal kernels, cereal fiber, or combinations thereof.

[0058] In certain embodiments of the ready-to-eat product of the fifteenth aspect of the invention, the edible grain component is in the form of or derived from oat kernels, whole oats, oat groats, steel cut oats, rolled oats, oats, oat flour, oat kernels, oat fiber, or combinations thereof.

[0059] According to a sixteenth aspect of the present invention, the present invention comprises mixing in an aqueous solution at least one edible component of a cereal, wherein the cereal is selected from the group consisting of oats, maize, rice, wild rice, wheat, barley, sorghum, millet, rye, triticale, fonio and combinations thereof, adding a carbohydrase and / or a proteolytic enzyme to the mixture, followed by the addition of a protease selected from the group consisting of Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Bifidobacterium and / or Bifidobacterium animalis, also known as BB-12® from Chr. Hansen, for example. lactis, or Bifidobacterium animalis lactis, also known as Probiotic BifidoBHN019 or DR10 or B019, to a mixture and incubating the mixture for a period of time sufficient to ferment at least a portion of the at least one edible grain component to form a ready-to-drink product.

[0060] In a particular embodiment, the ready-to-drink product of the sixteenth aspect of the present invention is oat milk.

[0061] In certain embodiments of the ready-to-drink product of the sixteenth aspect of the invention, the edible cereal component is in the form of or derived from cereal grains, whole cereal grains, cereal groats, steel cut cereals, rolled cereals, cereal bran, flour, cereal kernels, cereal fiber, or combinations thereof.

[0062] In certain embodiments of the ready-to-drink product of the sixteenth aspect of the invention, the edible grain component is in the form of or derived from oat kernels, whole oats, oat groats, steel cut oats, rolled oats, oats, oat flour, oat kernels, oat fiber, or combinations thereof.

[0063] According to a seventeenth aspect of the present invention there is provided a consumable product obtainable and / or obtainable by the method of the thirteenth aspect of the present invention.

[0064] There is a consumer demand for foods that contain whole food ingredients and are processed as little as possible. Some consumers want to avoid wheat flour and other flours that contain gluten. Thus, there is a consumer demand for low-gluten or gluten-free products. In a particular embodiment of the method of the seventeenth aspect of the present invention, the consumable is a clean-label dairy alternative that is considered gluten-free because it has a gluten content of less than 5 ppm, which is significantly lower than the U.S. Food and Drug Administration (FDA) definition of "gluten-free" of less than 20 ppm. In a particular embodiment of the method of the seventeenth aspect of the present invention, the consumable is a clean-label dairy alternative that is considered gluten-free because it has a gluten content of less than 20 ppm. A gluten-free ready-to-drink oat product may be obtained from the method described herein in Examples 22 and 23. Without wishing to be bound by theory, it is believed that the aminopeptidase enzymes used in the amount according to Example 22, in particular Flavourzyme® from Novozymes, are useful in the preparation of gluten-free ready-to-drink products.

[0065] In certain embodiments of any of the aspects of the invention, the food product is a dairy product or dairy alternative or beverage or a flavoured food product.

[0066] In certain embodiments of any aspect of the invention, the food product further comprises one or more sweeteners, which in certain embodiments are selected from sucrose, fructose, glucose, arabinose, rhamnose, tagatose, allulose, trehalose, isomaltulose, steviol glycosides (e.g., rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside M, stevioside), stevia, trilobatin, rebusoside, aspartame, advantageously agar syrup, acesulfame potassium (AceK), neotame, saccharin, sucralose, high fructose corn syrup, starch syrup, Monk fruit extract, mogrosides, neohesperidin, dihydrochalcones, naringin, and sugar alcohols (e.g., sorbitol, xylitol, inositol, mannitol, erythritol).

[0067] Particular embodiments of any of the aspects of the invention may provide one or more of the following advantages. · Production of natural products; · Foods with improved texture; · Foods with reduced off-notes; · Foods with improved sweetness; · Foods with enhanced saltiness; Dairy alternatives with improved dairy-like properties.

[0068] The details, examples, and preferences provided in relation to any particular one or more of the described aspects of the invention are explained further herein and apply equally to all aspects of the invention. Any combination of the embodiments, examples, and preferences described herein in all its possible variations is encompassed by the invention unless otherwise indicated herein or clearly contradicted by context. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0069] Detailed Description The present invention is based, at least in part, on the surprising discovery that subjecting dietary fiber to enzymatic hydrolysis and / or fermentation produces a product that can be used as a flavor modifying ingredient, for example to improve the texture of a food, mask off-notes in a food, improve the sweetness of a food, and / or enhance the saltiness of a food.

[0070] In particular, the present invention is based, at least in part, on the surprising discovery that the flavor-modifying ingredients described herein can be used to eliminate the unpleasant beany taste of dairy alternative products, provide a "fluffiness" to low-fat or non-fat dairy products similar to the corresponding full-fat dairy products, and enhance the saltiness of savory foods such as chips. Because dietary fiber has previously been used in foods for its leavening effect, it is surprising that the flavor-modifying ingredients described herein provide the beneficial taste and texture effects described herein.

[0071] In certain embodiments, the dietary fiber is subjected to enzymatic hydrolysis and is not subjected to fermentation. When the dietary fiber is subjected to enzymatic hydrolysis and is not subjected to fermentation, the dietary fiber may be, for example, a fruit fiber, such as grape fiber. In certain embodiments, the dietary fiber is subjected to fermentation and is not subjected to enzymatic hydrolysis. When the dietary fiber is subjected to fermentation and is not subjected to enzymatic hydrolysis, the dietary fiber may be, for example, a cereal fiber, such as oat fiber. In certain embodiments, the dietary fiber is subjected to enzymatic hydrolysis and fermentation, for example, the enzymatic hydrolysis occurs before and / or simultaneously with the fermentation.

[0072] The present invention is also based on the surprising discovery that subjecting at least one food grain component to fermentation or fermentation and enzymatic hydrolysis produces clean label ready-to-eat and ready-to-drink products with improved texture and / or flavor profile.

[0073] In particular, the present invention is based, at least in part, on the surprising discovery that the ready-to-eat and ready-to-drink products described herein can be used to provide clean label products with desirable organoleptic properties without the addition of other ingredients typically required in ready-to-eat and ready-to-drink products, such as proteins, gums, stabilizers, etc. Because edible grain components have previously been used in foods for their bulking effect, it is surprising that the ready-to-eat and ready-to-drink products described herein provide the advantageous taste and texture benefits described herein.

[0074] Dietary Fiber and Other Food Grain Components The term "dietary fiber" refers to a type of carbohydrate that cannot be completely broken down by human digestive enzymes. It is found in edible plant foods such as grains, fruits, vegetables, nuts, seeds, lentils, fungi and grains.

[0075] The term "dietary fiber" includes non-starch polysaccharides, resistant starch, cellulose, hemicellulose, psyllium, dextrin, inulin, lignin, lichenin, chitin, pectin, beta-glucan, and oligosaccharides. Dietary fiber can be, for example, soluble or insoluble fiber.

[0076] Dietary fiber may be, for example, cereal fiber, vegetable fiber, fruit fiber, nut fiber, seed fiber, lentil fiber, fungal fiber, or cereal fiber. Dietary fiber may be, for example, cereal fiber, vegetable fiber, or fruit fiber. The terms "cereal fiber," "vegetable fiber," and "fruit fiber" refer to types of fiber that are obtained and / or can be obtained from cereals, vegetables, or fruits, respectively.

[0077] The term "cereals" refers to members of the grass family, which determines nine species: wheat (Triticum), rye (Secale), barley (Hordeum), oats (Avena), rice (Oryza), millet (Pennisetum), maize (Zea), sorghum (Sorghum), and Triticale, a hybrid of wheat and rye.

[0078] A cereal is any grass cultivated (grown) for the edible components of its grain (botanically, a type of fruit called caryopsis), which consists of endosperm, germ and bran. The term may also refer to the resulting grain itself, the "grain."

[0079] The edible grain component may be in the form of or derived from, for example, grain, whole grain, cereal groat, steel cut grain, rolled grain, cereal bran, flour, cereal kernel, cereal fiber, Irish oatmeal, or combinations thereof.

[0080] The methods described herein may be applied to non-grain plant-based materials such as peas, fava beans, soybeans, lentils, chickpeas, rice, quinoa, etc., to produce non-dairy consumable products (e.g., flavor-modifying ingredients, ready-to-eat products, or ready-to-drink products) that closely mimic the flavor and texture of dairy products.

[0081] The dietary fiber and / or other edible grain components may, for example, be and / or be obtainable from one or more types of plants. The dietary fiber and / or other edible grain components may, for example, be and / or be obtainable from fresh, dried or rehydrated plant material.

[0082] The dietary fiber may be, for example, isolated dietary fiber. The term "isolated dietary fiber" refers to dietary fiber that is separate from the plant in which it is found.

[0083] The dietary fiber and / or other food grain components may, for example, be a side stream from an industrial process, such as a side stream from juice production. This may, for example, provide environmental benefits.

[0084] Cereal fiber includes, for example, oat fiber, corn fiber, rice fiber, wild rice fiber, wheat fiber, barley fiber, sorghum fiber, millet fiber, rye fiber, triticale fiber and fonio fiber. In a particular embodiment, the cereal fiber is oat fiber. Fiber may be obtained and / or obtainable, for example, from the seeds of plants. Plant fiber includes, for example, legume fiber, such as pea fiber, chickpea fiber, lentil fiber and soybean fiber; root vegetable fiber, such as potato fiber, sweet potato fiber, carrot fiber, celeriac fiber, parsnip fiber, radish fiber and onion fiber; broccoli fiber; cabbage fiber; green bean fiber; cauliflower fiber; roe; and celery fiber. In a particular embodiment, the plant fiber is legume fiber, such as pea fiber. Fiber may be obtained and / or obtainable, for example, from the flowers, fruits, stems, leaves, roots and / or seeds of plants.

[0085] Fruit fiber includes, for example, citrus fruit fiber, such as orange fiber, lemon fiber, lime fiber, clementine fiber, tangerine fiber, grapefruit fiber, kumquat fiber, yuzu fiber; apple fiber; grape fiber; tomato fiber; bell pepper fiber; cucumber fiber; berry fiber, such as blueberry fiber, cranberry fiber, strawberry fiber, raspberry fiber, blackberry fiber, red currant fiber, white currant fiber, black currant fiber; avocado fiber; fig fiber; plum fiber; prune fiber; banana fiber; pear fiber; and kiwi fiber. In a particular embodiment, the fruit fiber is cranberry fiber, grape fiber, or one or more combinations thereof. Fiber may be obtained, for example, from the fruit of a plant, or from waste streams from fruit processing, or from "pomass", which is the solid residue of grapes, olives, or other fruits after pressing the juice or oil. It contains the skin, pulp, seeds, and stems of the fruit.

[0086] When the dietary fiber is subjected to enzymatic hydrolysis but not fermentation, the dietary fiber can be a fruit fiber, such as citrus fruit fiber, apple fiber, blueberry fiber, cranberry fiber, grape fiber, etc.

[0087] When dietary fiber is subjected to fermentation but not to enzymatic hydrolysis, it may be cereal fiber, such as oat fiber.The dietary fiber described herein may take the form of or be derived from cereal groats, steel-cut cereals, rolled cereals, cereal bran, flour, cereal kernels, cereal fiber, or combinations thereof.In certain embodiments, dietary fiber may take the form of or be derived from oat groats, steel-cut oats, rolled oats, oat bran, oat flour, oat kernels, oat fiber, or combinations thereof.

[0088] Oat groats are the whole, uncracked inner kernel of oats with husk and are the source of nearly all other oat products available. They contain all three parts of the oat, making them, along with steel-cut oats, the most nutritious oat product available.

[0089] A large cylindrical steel cutter is typically used to chop the groats into several smaller pieces to make steel-cut groats (also called Irish oatmeal). With a quicker cooking time than whole wheat and a chewy texture, steel-cut oats retain much of their shape even after cooking. They can be used for a hearty breakfast, as a substitute for rice, or to add texture to stuffings and other foods. Examples of steel-cut oat products include steel-cut groats, no-saw steel-cut groats, quick-cooking steel-cut groats, and Scottish oatmeal.

[0090] To make rolled oats, whole grain wort is first steamed and then rolled flat into flakes. Rolled oats, sometimes called "old fashioned" oats, cook faster than steel-cut oats and are a great source of soluble fiber (beta-glucan) along with other phytochemicals such as avenanthramides. Rolled oats can provide flavor, texture, and nutrition, providing a rich oat flavor to a variety of common products such as granola bars, cookies, muffins, cereals, and beverages. Examples of rolled oat products include baby rolled oats, instant rolled oats, quick rolled oats, regular rolled oats, thick rolled oats, and oat crumbles.

[0091] Oats come from the outermost bran, or edible covering, of the oat grain. Rich in B vitamins and antioxidants, oat bran is also a good source of soluble fiber (beta-glucan) along with other phytochemicals such as avenanthramides. Examples of oat bran products include coarse oat bran, medium oat bran, fine oat bran, and finely milled bran.

[0092] Examples of oat bran that may be used in the present invention include SWEOAT™ bran such as SWEOAT™ Bran BG 14, SWEOAT™ Bran BG 14 Bakery, and SWEOAT™ Bran BG 22, and SWEOAT™ Bran BG 28 (all available from Naturex SA and Swedish Oat Fiber Ab of Bua, Sweden).

[0093] Oat flour may contain milled groats with the bran layer remaining intact, making whole oat flour a great source of soluble fiber (beta-glucan) along with essential minerals. Oat flour is an ideal ingredient when looking to add flavor, nutrition, and viscosity to a wide range of end products. Examples of oat flour products include whole oat flour, colloidal flow flour, and low viscosity whole oat flour.

[0094] Examples of oat flours that may be used in the present invention include SWEOAT™ flours such as SWEOAT™ flour P12, SWEOAT™ flour P14 whole meal, SWEOAT™ flour P16 and SWEOAT™ flour P19 (all available from Naturex SA and Swedish Oat Fiber Ab of Bua, Sweden).

[0095] SWEOAT™ Flour P12 is a fine powder (particle size less than 180 microns) with a moisture content of 7.5% and a shelf life of 12 months. SWEOAT™ Flour P12 has a very light yellowish color and a neutral oat cereal flavor.

[0096] SWEOAT™ Flour P14 Wholemeal is a fine powder (minimum 80% of the particles have a particle size less than 250 microns and minimum 90% of the particles have a particle size less than 355 microns). SWEOAT™ Flour P14 has a moisture content of 7% and a shelf life of 12 months. SWEOAT™ Flour P14 has a light yellow color and a neutral oat cereal flavor.

[0097] SWEOAT™ Powder P16 is a fine powder (particle size less than 180 microns), has a moisture content of less than 12% and is a very light tan color.

[0098] SWEOAT™ Flour P19 is a fine powder (particle size less than 180 microns), has a moisture content of 5% and a shelf life of 24 months. SWEOAT™ Flour P19 has a very light yellowish color and a neutral oat cereal flavor.

[0099] Oat fiber is a great source of insoluble fiber with many nutritional and functional benefits. Oat fiber also improves nutrition, yield and functionality for foods such as cereals, breads and snacks. Examples of oat fiber products include oat fiber BCS 20, oat fiber BCS 30, oat fiber BCS 30L, oat fiber BCS 30SS, oat fiber BCS 30SL and oat fiber BCS 30XS2 (all available from Grain Millers Inc., Iowa, USA). It has been found that enzyme treatment of oat flour, such as SWEOAT® flour P12, results in a gluten-free ready-to-drink product, as the final product contains less than 5 ppm gluten.

[0100] Enzymatic hydrolysis In certain embodiments, the dietary fiber and / or other edible grain components are subjected to enzymatic hydrolysis, in which the dietary fiber and / or other edible grain components are contacted with one or more enzymes under conditions suitable for the enzymes for a period of time to at least partially degrade the dietary fiber and / or other edible grain components. All enzymes should be food grade.

[0101] The enzyme(s) used in the enzymatic hydrolysis may be selected from, for example, one or more of carbohydrases and proteolytic enzymes. When more than one enzyme is used, the enzymes may be more than one class of enzymes and / or more than one enzyme within a single class. In certain embodiments, the enzyme(s) used in the enzymatic hydrolysis include at least one or more carbohydrases. In certain embodiments, the enzyme(s) used in the enzymatic hydrolysis include at least one or more of cellulases, pectinases, and other carbohydrases. In certain embodiments, the enzymes used in the enzymatic hydrolysis include at least one or more of cellulases and pectinases.

[0102] Carbohydrases catalyze the hydrolysis of carbohydrates. Carbohydrases may have specificity for either alpha- or beta-glycosidic bonds. Carbohydrases include, for example, cellulases, pectinases, mannanases, amylases, lactases, and beta-glucanases.

[0103] Examples of amylase enzymes include, but are not limited to, (i) alpha-amylase enzyme (Kleistase® SD-80, Amano Enzyme), useful for breaking down amylose and amylopectin into maltose and various dextrins, and / or (ii) glucoamylase (Amano Enzyme® NLP), useful for releasing, e.g., maltose and various glucose, and / or alpha-amylase enzymes from Novozymes A / S, useful for breaking down amylose and amylopectin into maltose and various dextrins, and / or endo-amylase enzymes from Novozymes A / S, useful for breaking down amylose and amylopectin into maltose and various dextrins.

[0104] In certain embodiments, alpha-amylase enzymes (from Novozymes at a concentration of about 0.05 to about 1.0%, particularly about 0.5%) and endo-amylase (from Novozymes BAN at a concentration of about 0.05 to 2.5%, particularly about 2%) are added to the oat flour and water mixture, and the mixture is then incubated at about 70° C. for 1 hour with continuous stirring to break down amylose and amylopectin into maltose and various dextrins.

[0105] In a particular embodiment, alpha-amylase enzyme (from Novozymes at a concentration of about 0.05 to about 1.5%, particularly about 1.0%) and endo-amylase enzyme (from Novozymes BAN at a concentration of about 0.05 to 3.5%, particularly about 3%) are added to a mixture of oat flour and water, and the mixture is then incubated at about 70° C. for 2 hours with continuous stirring to break down amylose and amylopectin into maltose and various dextrins.

[0106] In a particular embodiment, following the enzymatic treatment with alpha-amylase and / or endo-amylase enzymes, proteolytic enzymes (Protana® Prime from Novozymes at a concentration of 0.05 to about 2.0%, particularly about 1.0%) and proteolytic enzymes Protana® UBoost (from Novozymes at a concentration of 0.05 to about 1.0%, particularly about 0.5%), and Alcalase® 2.4 L FG (from Novozymes at a concentration of about 0.5 to about 2.0%, particularly about 1.0%) are added to the mixture and incubated at 50-55° C. for a further 2-3 hours. The mixture is then heated to 121° C. for 15 minutes to inactivate the enzymes and any microbial contaminants. The mixture is then cooled to 37° C.

[0107] Cellulases catalyze the hydrolysis of beta-1,4-glycosidic bonds found in cellulose, hemicellulose, lichenin, and cereal beta-glucans. Cellulases include, for example, hemicellulases, endo-1,4-beta-D-glucanases, xylanases, and carboxymethylcellulases.

[0108] Pectinases catalyze the hydrolysis of alpha-1,4-glycosidic bonds between galacturonic acid residues found in pectin. An example of a pectinase is polygalacturonase (EC 3.2.1.15).

[0109] Proteolytic enzymes catalyze the hydrolysis of proteins and peptides. Proteolytic enzymes include, for example, proteinases, which hydrolyze proteins to form small peptides, and peptidases, which further hydrolyze small peptides to form amino acids. The proteolytic enzyme(s) may have, for example, endopeptidase activity (attacking internal peptide bonds) and / or exopeptidase activity (attacking peptide bonds at the terminals of proteins or peptides, such as amino- or carboxypeptidases).

[0110] Proteolytic enzymes include, for example, proteases, peptidases, glutaminase (e.g., L-glutamine-amide-hydrolase (EC 3.5.1.2)), endoproteases, serine endopeptidases, subtilisin peptidases (EC 3.4.21.62), serine proteases, threonine proteases, cysteine ​​proteases, aspartic acid proteases, glutamic acid proteases, trypsin, chymotrypsin (EC 3.4.21.1), pepsin, papain, and elastase.

[0111] Proteolytic enzymes (EC 3.4 and EC 3.5) are classified by EC number (Enzyme Commission Number), with each class containing a variety of known enzymes for a particular reaction type: EC 3.4 contains enzymes that act on peptide bonds (peptidases / proteinases), and EC 3.5 contains enzymes that act on carbon-nitrogen bonds other than peptide bonds.

[0112] Examples of EC 3.4 include, for example, the following: aminopeptidases (EC 3.4.11), dipeptidases (3.4.13), dipeptidyl peptidases (3.4.14), peptidyl-dipeptidases (3.4.15), serine carboxypeptidases (3.4.16), metallocarboxypeptidases (3.4.17), cysteine ​​carboxypeptidases (3.4.18), omega peptidases (3.4.19), serine endopeptidases (3.4.21), cysteine ​​endopeptidases (3.4.22), aspartic endopeptidases (3.4.23), metalloendopeptidases (3.4.24), and threonine endopeptidases (3.4.25).

[0113] Examples of EC 3.5 include, but are not limited to, proteolytic enzymes that cleave at linear amides (3.5.1), such as, but not limited to, glutaminase (EC 3.5.1.2) and protein glutaminase (e.g., Amano's Protein Glutaminase® 500).

[0114] A variety of proteolytic enzymes suitable for food applications are commercially available from suppliers such as Novozymes, Amano, Biocatalysts, Bio-Cat, Valley Research (now a subsidiary of DSM), and EDC (Enzyme Development Corporation). Some examples are Neutrase®, Alcalase®, Protamex®, Protana® Prime, Protana® UBoost, and Flavorzyme® (available from Novozymes); Promod® series: e.g., 215P, 278P, 279P, 280P, 192P, and 144P, Flavorpro® 192, Peptidase 433P, and Peptidase 436P (available from Biocatalysts); Protein PC10, Umamizyme®, Peptidase R (or 723), Peptidase A, Peptidase M, Peptidase N, Peptidase P, Peptidase S, Acid protease II, and Thermoase. Enzymes include GL30 (available from Amano); Peptidase 600 (available from Bio-Cat); Validase® AFP and Validase® FPII (available from Valey Research); fungal proteases, Exo-proteases, papain, bromelain, and the Enzeco® series of proteases and peptidases (available from EDC). In certain embodiments, the enzymes used in the enzymatic hydrolysis include cellulases, beta-glucanases, and aminopeptidases. In certain embodiments, the enzymes used in the enzymatic hydrolysis include cellulases, beta-glucanases, aminopeptidases, hemicellulases, and mannanases. In certain embodiments, the enzymes used in the enzymatic hydrolysis include carbohydrases (such as alpha-amylases and / or glucoamylases) and proteases and / or aminopeptidases (such as protein glutaminase).

[0115] The enzymes may be part of an enzyme mixture. Many enzyme preparations are commercially available, such as Celluclast™, Ceramix™, Alcalase™, Viscozyme™, Flavorzyme™, and Umamizyme™, and may be used in the enzymatic hydrolysis described herein.

[0116] The enzyme(s) may be obtained or derivable from, for example, microbial or plant sources, including, for example, Aspergillus oryzae, Bacillus licheniformis, pineapple, and papaya.

[0117] The amount of enzyme is selected to ensure sufficient activity and depends on the activity of the enzyme, the amount of substrate, and the conditions it is used in. The required amount of enzyme can be determined by testing different amounts and testing the effect of the resulting products in sensory evaluations as described herein.

[0118] The ratio of enzyme:substrate may range, for example, from about 0.05:20 to about 3:20, for example from about 0.5:20 to about 3:20, for example from about 1:20. The enzyme may be used, for example, in an amount ranging from about 0.1% to about 20% by weight, based on the total weight of the dietary fiber and / or other edible grain components. For example, the enzyme may be used in an amount ranging from about 0.5% to about 15% by weight, or from about 1% to about 10% by weight, or from about 0.5% to about 5% by weight, or from about 0.5% to about 1.5% by weight, or from about 1% to about 1.5% by weight, based on the total weight of the dietary fiber and / or other edible grain components.

[0119] (Ceremix™ (Novozymes, Bagsvaerd, Denmark) has an activity of 300 beta-glucanase units (BGU) per gram of enzyme, Viscozyme™ (Novozymes, Bagsvaerd, Denmark) has an activity of 100 fungal beta-glucanase units (FBG) per gram of enzyme, and Alcalase™ (Novozymes, Bagsvaerd, Denmark) has an activity of 2.4 Anson beta-glucanase units (FBG) per gram of enzyme. untis (AU), Celluclast™ (Novozymes, Bagsvaerd, Denmark) has an activity of 700 endo-glucanase units (EGU) per gram enzyme, Flavourzyme™ (Novozymes, Bagsvaerd, Denmark) has an activity of 1000 leucine aminopeptidase units (LAPU) per gram enzyme, Umamizyme (units according to the LGG method, LGG = L-leucyl-glycyl-glycine) (Amano, Nagoya, Japan) has an activity of 70 U, and Flavorpro 373™, glutaminase (Biocatalysts, Cardiff, UK) has an activity of 30 glutaminase units (GU).

[0120] Useful amounts of enzyme units per gram of starting material are given below for several types of enzymes.

[0121] Beta glucanase units (BGU) per gram of starting material (liquid celery slurry) 0.03-15 BGU, e.g., 0.1 to 3 BGU.

[0122] Fungal beta glucanase units FBG / gram starting material, 0.002-3 FBG, e.g. 0.01-1 FBG.

[0123] Anson Units (AU) per gram of starting material, 0.0002-0.02 AU, e.g. 0.0005-0.01.

[0124] 0.007-0.7 U per gram of starting material (units according to the LGG method, LGG = L-leucyl-glycyl-glycine), for example 0.01-0.1 U, is used.

[0125] Glutaminase units (GU) per gram of starting material, between 0.00075 and 0.075 GU, for example between 0.001 and 0.02 GU, are used.

[0126] Enzymatic hydrolysis is carried out under conditions suitable for all enzymes involved (and all microorganisms involved if occurring simultaneously with fermentation). As will be apparent to those skilled in the art, temperature and pH should be within suitable ranges for hydrolysis to occur to the desired extent. Incubation length varies accordingly, with shorter incubations being required the closer the conditions are to optimal conditions. Necessary ions may be present if necessary or beneficial for the selected enzymes. Hydrolysis may be improved by agitating the incubated mixture, for example by stirring (e.g., at 50-500 rpm or 100-200 rpm).

[0127] Enzymatic hydrolysis may be carried out, for example, at a temperature lower than the temperature at which the enzyme denatures. The temperature may be selected, for example, to provide a desired reaction rate. Enzymatic hydrolysis may be carried out, for example, at a temperature in the range of about 25°C to about 60°C. For example, enzymatic hydrolysis may be carried out at a temperature in the range of about 30°C to about 60°C, or about 35°C to about 55°C, or about 40°C to about 50°C, or about 50°C to about 55°C.

[0128] When the dietary fiber and / or other food grain components are subjected to enzymatic hydrolysis but not fermentation, the enzymatic hydrolysis may be carried out at a temperature ranging, for example, from about 40°C to about 60°C.

[0129] When dietary fiber and / or other edible grain components are subjected to enzymatic hydrolysis and fermentation, the enzymatic hydrolysis may be carried out at a temperature in the range of, for example, about 30°C to about 60°C, e.g., about 30°C to about 40°C or about 50°C to about 55°C.

[0130] Enzymatic hydrolysis may be carried out, for example, at a pH at which the enzyme is not denatured. The pH may be selected, for example, to give a desired reaction rate. Enzymatic hydrolysis may be carried out, for example, at a pH in the range of about 4 to about 8, for example, about 5 to about 8, for example, about 6 to about 8, for example, about 6.5 to about 7.5.

[0131] The enzymatic hydrolysis may be carried out for a period ranging from about 1 hour to about 48 hours, for example. For example, the enzymatic hydrolysis may be carried out for a period ranging from about 2 hours to about 48 hours, or from about 4 hours to about 36 hours, or from about 6 hours to about 24 hours, or from about 8 hours to about 16 hours, or from about 1 to 2 hours, or up to 5 hours.

[0132] When the dietary fiber and / or other edible grain components are subjected to enzymatic hydrolysis and not to fermentation, the enzymatic hydrolysis may occur for a longer period of time compared to the method in which the dietary fiber and / or other edible grain components are subjected to enzymatic hydrolysis and fermentation. For example, when the dietary fiber and / or other edible grain components are subjected to enzymatic hydrolysis and not to fermentation, the enzymatic hydrolysis may occur for a period of at least about 12 hours, such as at least about 18 hours or at least about 24 hours. For example, when the dietary fiber and / or other edible grain components are subjected to enzymatic hydrolysis and not to fermentation, the enzymatic hydrolysis may occur for a period ranging from about 12 hours to about 48 hours, or from about 18 hours to about 48 hours, or from about 24 hours to about 48 hours.

[0133] When the dietary fiber and / or other edible grain components are subjected to enzymatic hydrolysis and fermentation, the enzymatic hydrolysis may occur for a shorter period of time compared to methods in which the dietary fiber and / or other edible grain components are subjected to enzymatic hydrolysis only. For example, when the dietary fiber and / or other edible grain components are subjected to enzymatic hydrolysis and fermentation, the enzymatic hydrolysis may occur for a period ranging from about 1 hour to about 36 hours, or from about 2 hours to about 36 hours, or from about 4 hours to about 24 hours, or from about 1 to 2 hours, or up to 5 hours.

[0134] fermentation In certain embodiments, the dietary fiber and / or other food grain components are subjected to fermentation, where the dietary fiber and / or other food grain components are contacted with one or more fermenting microorganisms for a period of time under conditions suitable for the microorganisms to at least partially degrade / metabolize the dietary fiber. If the dietary fiber and / or other food grain components have been subjected to enzymatic hydrolysis prior to fermentation, the dietary fiber and / or other food grain components are the product of the enzymatic hydrolysis (dietary fiber hydrolysate and / or other food grain component hydrolysate).

[0135] Dietary fiber and / or other edible grain components that are the products of enzymatic hydrolysis may be referred to as hydrolyzed or partially hydrolyzed dietary fiber and / or other edible grain components.

[0136] Fermentation may, for example, use one or more species of microorganisms.

[0137] The fermentation may use one or more lactic acid bacteria, such as, for example, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Bifidobacterium, and / or Bifidobacterium animalis lactis, such as, for example, Bifidobacterium animalis lactis, also known as BB-12® from Chr. Hansen, or Bifidobacterium animalis lactis, also known as Probiotic BifidoBHN019 or DR10 or B019. In certain embodiments, the fermentation uses Lactobacillus plantarum or Lactiplantibacillus plantarum. For example, the fermentation may use Lactobacillus plantarum, ATCC 14917.

[0138] Fermentation may, for example, use the lactic acid bacteria Lactobacillus rhamnosus and Bifidobacterium animalis lactis (Bifidobacterium animalis lactis also known as LGG® and BB-12® or Probiotic BifidoBHN019 or DR10 or B019 from Chr. Hansen A / S, respectively).

[0139] Fermentation may, for example, use the lactic acid bacteria Streptococcus thermophilus and Lactobacillus bulgaricus (YOFLEX® YF-L02 DA from Chr. Hansen A / S).

[0140] Fermentation may use, for example, lactic acid bacteria Lactobacillus rhamnosus and Lactobacillus bulgaricus.

[0141] The fermentation may use, for example, lactic acid bacteria Bifidobacterium animalis lactis, such as Bifidobacterium animalis lactis, also known as BB-12® from Chr. Hansen, or Bifidobacterium animalis lactis, also known as Probiotic BifidoBHN 019 or DR 10 or B 019, and Lactobacillus bulgaricus.

[0142] Fermentation may use, for example, lactic acid bacteria Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium ssp (ABY 421 from Vivolac Cultures Corporation of Indiana, USA).

[0143] The fermentation may use one or more lactic acid bacteria, such as, for example, Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus and / or Lactobacillus acidophilus. The fermentation may use, for example, Bifidobacterium.

[0144] Fermentation may use fungi of the genus Aspergillus, such as, for example, Aspergillus oryzae (also known as koji) and Aspergillus saitoi. In a particular embodiment, the Aspergillus fungus is Aspergillus oryzae.

[0145] In a particular embodiment, the fermentation uses two or more lactic acid bacteria such as Lactobacillus paracasei, Lactobacillus rhamnosus and / or Bifidobacterium, preferably Bifidobacterium animalis lactis, such as, for example, Bifidobacterium animalis lactis, also known as BB-12® from Chr. Hansen, or Bifidobacterium animalis lactis, also known as Probiotic BifidoBHN019 or DR10 or B019.

[0146] In a particular embodiment, the fermentation uses three or more lactic acid bacteria such as Lactobacillus paracasei, Lactobacillus rhamnosus and Bifidobacterium, preferably Bifidobacterium animalis lactis, such as, for example, Bifidobacterium animalis lactis, also known as BB-12® from Chr. Hansen, or Bifidobacterium animalis lactis, also known as Probiotic BifidoBHN019 or DR10 or B019.

[0147] In a particular embodiment, the fermentation uses a combination of the following microbial strains: Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium ssp.

[0148] Suitable microbial cultures may include the ABY series, such as ABY 424 ND and ABY 421 ND, available from Vivolac Cultures Corporation of Indiana, USA.

[0149] The microbial culture designated ABY 421 ND has the following microbial strains: Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium ssp. The microbial culture designated ABY 424 ND has the following microbial strains: Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium ssp.

[0150] ABY 421 ND and ABY 424 ND were formulated using strains of the same genus and species, which have several strains (bacteria) that are classified according to their characteristics, but have differences in their plasmid profiles that determine some of their functional characteristics, such as viscosity production and ability to ferment lactose, phage sensitivity / resistance, etc.

[0151] A blend of two microbial cultures may provide different fermentation rates depending on the ratio of the strains inoculated.

[0152] In certain embodiments, the fermentation uses 100% ABY 421 ND, in other embodiments, the fermentation uses 100% and ABY 424 ND.

[0153] In a particular embodiment, the fermentation uses a combination of ABY 421 ND and ABY 424 ND in a ratio of about 50 / 50. In a particular embodiment, the fermentation uses a combination of ABY 421 ND and ABY 424 ND in a ratio of about 70 / 30, respectively.

[0154] In a particular embodiment, the fermentation uses a combination of ABY 421 ND and ABY 424 ND in a ratio of about 30 / 70, respectively.

[0155] Fermentation may use an overnight culture of the microorganism(s), or the dietary fiber and / or other edible grain components (or dietary fiber and / or other edible grain component hydrolysates, or obtained from an enzymatic hydrolysis process) may be directly inoculated with microbial clones, with the fermentation carried out for a slightly longer period accordingly.

[0156] An overnight culture (sometimes called a seed fermentation) may be prepared by methods well known in the art, which may be grown overnight, for example 12 hours, at a temperature suitable for the microorganism. About 37°C is a suitable temperature for many microorganisms, including Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Bifidobacterium, e.g. Bifidobacterium animalis lactis, also known as BB-12® from Chr. Hansen, or Bifidobacterium animalis lactis, also known as Probiotic BifidoBHN019 or DR10 or B019, and / or Aspergillus oryzae. Any suitable medium may be used, for example MRS broth (Difco, USA).

[0157] The microorganism may, for example, be administered on a carrier, for example, the microorganism (e.g., Aspergillus oryzae) may be coated onto rice grains.

[0158] For example, the microorganism(s) may be grown on rice grains and provided by a supplier in this form (e.g., available from Rhapsody Natural Foods, Cabot VT 05647). This may, for example, induce the production of certain endogenous enzymes and / or pathways, thereby providing the microorganism with desirable characteristics.

[0159] The amount of microorganism is selected to ensure sufficient activity and depends on the activity of the microorganism, the amount of substrate and the conditions under which it is used.

[0160] The amount of microorganism required can be determined by testing different amounts and testing the effect of the resulting products in sensory evaluations as described herein.

[0161] The amount of microorganism may range, for example, from about 0.1% to about 1% based on the total weight of the reaction mixture. For example, the amount of microorganism used may range from about 0.1% to about 0.5% or from about 0.3% to about 0.7% based on the total weight of the reaction mixture.

[0162] Fermentation is carried out under conditions suitable for all microorganisms involved (and all enzymes involved if enzymatic hydrolysis is occurring simultaneously). As will be apparent to one skilled in the art, temperature and pH should be within suitable ranges for fermentation to occur to the desired extent. Incubation length varies accordingly, with shorter incubations being required the closer the conditions are to optimal conditions. Necessary nutrients may be present if necessary or beneficial for the selected microorganism. Fermentation may be improved by agitating the incubated mixture, for example by stirring (e.g., at 50-500 rpm or 100-200 rpm). Some microorganisms, such as lactic acid bacteria, may grow faster under anaerobic conditions, so minimizing agitation may be preferred. In certain embodiments, aerotolerance may be manganese-dependent.

[0163] Fermentation may be carried out, for example, at a temperature below the temperature at which microorganisms are killed and / or reduced in number. The temperature may be selected, for example, to provide a desired reaction rate. Fermentation may be carried out, for example, at a temperature in the range of about 20°C to about 45°C. For example, fermentation may be carried out at a temperature in the range of about 25°C to about 40°C, or about 30°C to about 40°C, or about 34°C to about 40°C, or about 30°C to about 37°C, or about 30°C to about 35°C.

[0164] Useful temperature ranges for Lactobacilli, particularly Lactobacillus plantarum or Lactiplantibacillus plantarum, include, for example, about 20°C to about 40°C, or about 30°C to about 40°C, or about 35°C to about 40°C, with an optimum temperature of about 36°C to about 38°C.

[0165] Useful temperature ranges for Bifidobacteria or other lactic acid bacteria, particularly L. delbrueckeii ssp. bulgaricus, Streptococcus thermophilus and / or Lactobacillus acidophilus, include, for example, about 20°C to about 40°C, or about 30°C to about 40°C, or about 35°C to about 40°C, with optimal temperatures being about 36°C to about 38°C, or about 30°C to about 35°C, or about 30°C to about 37°C.

[0166] When the dietary fiber and / or other food grain components are subjected to fermentation rather than enzymatic hydrolysis, the fermentation may be carried out at a temperature ranging from about 30°C to about 45°C.

[0167] Fermentation may be carried out, for example, at a pH below the temperature at which the microorganism denatures. The pH is selected, for example, to provide a desired reaction rate. Fermentation may be carried out, for example, at a pH in the range of about 5 to about 8, such as about 5 to about 7 or about 6 to about 8 or about 6.5 to about 7.5.

[0168] The fermentation may be carried out for a period of time until the desired product is formed, for example, until the fermentation medium reaches a pH of about 5.5 or less, such as a pH of about 4.5 to about 5.5.

[0169] To produce a ready-to-eat and / or ready-to-drink product, the fermentation is carried out for a period ranging from, for example, about 5 hours to about 24 hours or more. For example, the fermentation may occur for a period ranging from about 6 hours to about 23 hours, or from about 7 hours to about 22 hours, or from about 8 hours to about 21 hours, or from about 9 hours to about 20 hours, or from about 10 hours to about 19 hours, or from about 11 hours to about 18 hours, or from about 12 hours to about 17 hours, or from about 13 hours to about 16 hours, or from about 14 hours to about 16 hours, or from about 15 hours to about 16 hours. In a particular embodiment, the fermentation occurs for about 16 hours.

[0170] When the dietary fiber and / or other edible grain components are subjected to fermentation but not enzymatic hydrolysis, the fermentation may occur for a longer period of time compared to methods in which the dietary fiber and / or other edible grain components are subjected to fermentation and enzymatic hydrolysis. For example, when the dietary fiber and / or other edible grain components are subjected to fermentation but not enzymatic hydrolysis, the fermentation may occur for at least about 1 hour, 2 hours, 3 hours, 4 hours, 5 hours, 6 hours, 7 hours, 8 hours, 9 hours, 10 hours, 11 hours, 12 hours, 13 hours, 14 hours, 15 hours, 16 hours, 17 hours, 18 hours, 19 hours, 20 hours, 21 hours, 22 hours, 23 hours, 1 day, 2 days, 3 days, or 4 days or more. For example, when the dietary fiber and / or other edible grain components are subjected to fermentation but not enzymatic hydrolysis, the fermentation may occur for a period of time ranging from about 5 hours to about 24 hours, or from about 10 hours to about 18 hours, or from about 14 hours to about 16 hours. In a particular embodiment, the fermentation occurs for about 16 hours.

[0171] When the dietary fiber and / or other edible grain components are subjected to fermentation and enzymatic hydrolysis, the fermentation may occur for a shorter period of time compared to methods in which the dietary fiber and / or other edible grain components are subjected to fermentation rather than enzymatic hydrolysis. For example, when the dietary fiber and / or other edible grain components are subjected to fermentation and enzymatic hydrolysis, the fermentation may occur for a period ranging from about 1 hour, 2 hours, 3 hours, 4 hours, 5 hours, 6 hours, 7 hours, 8 hours, 9 hours, 10 hours, 11 hours, 12 hours, 13 hours, 14 hours, 15 hours, 16 hours, 17 hours, 18 hours, 19 hours, 20 hours, 21 hours, 22 hours, 23 hours, 1 day to about 8 days, or from about 2 days to about 6 days, or from about 2 days to about 5 days, or from about 2 days to about 4 days, or from about 1 day to about 2 days. In a particular embodiment, the fermentation occurs for about 16 hours.

[0172] The products of fermentation, or fermentation and enzymatic hydrolysis, may be used directly as clean-label ready-to-eat or ready-to-drink products.

[0173] Further processing steps The products of the enzymatic hydrolysis and / or fermentation may, for example, be used directly as a flavour modifying ingredient. However, the method may, for example, comprise one or more additional steps.

[0174] The dietary fiber and / or other food grain components subjected to enzymatic hydrolysis and / or fermentation may be, for example, an aqueous slurry of dietary fiber and / or other food grain components. Thus, in certain embodiments, the method may include combining dietary fiber and / or other food grain components with water before enzymatic hydrolysis and / or fermentation. The aqueous slurry of dietary fiber and / or other food grain components may, for example, comprise at least about 5% by weight of dietary fiber and / or other food grain components, for example at least about 10% by weight of dietary fiber and / or other food grain components, for example at least about 15% by weight of dietary fiber and / or other food grain components. The aqueous slurry of dietary fiber and / or other food grain components may, for example, comprise up to about 90% by weight of dietary fiber and / or other food grain components, or up to about 50% by weight of dietary fiber and / or other food grain components, or up to about 30% by weight of dietary fiber and / or other food grain components.

[0175] The enzymatic hydrolysis and fermentation should be carried out in a sterile container, therefore the container may be sterilized prior to adding the dietary fiber and / or other edible grain components.

[0176] The dietary fiber and / or other edible cereal components (e.g., an aqueous slurry of the dietary fiber and / or other edible cereal components) may, for example, be heated prior to enzymatic hydrolysis and / or fermentation. For example, the dietary fiber and / or other edible cereal components may be heated to a temperature of about 50° C. or higher, for example, to a temperature in the range of 50° C. to about 55° C., or may be heated to a temperature of about 75° C. or higher, for example, about 100° C. or higher or about 110° C. or higher, prior to enzymatic hydrolysis and / or fermentation. For example, the dietary fiber and / or other edible cereal components may be heated to a temperature of about 140° C. or lower, for example, about 130° C. or lower, prior to enzymatic hydrolysis and / or fermentation. For example, the dietary fiber and / or other edible cereal components may be heated to a temperature of about 121° C. prior to enzymatic hydrolysis and / or fermentation. This may be to inactivate and / or kill any microbial contaminants and / or to hydrate and / or preheat the dietary fiber and / or other edible grain components (e.g., an aqueous slurry of the dietary fiber and / or other edible grain components) prior to enzymatic hydrolysis and / or fermentation. The dietary fiber and / or other edible grain components are then maintained at a suitable temperature for enzymatic hydrolysis and / or fermentation and / or cooled to a suitable temperature for enzymatic hydrolysis and / or fermentation before the enzyme(s) and / or microorganism(s) are added.

[0177] The enzyme(s) and / or microorganism(s) may be inactivated, for example, before incorporation into a flavor composition or food product. This may be done, for example, by heating to a temperature ranging from about 60° C. to about 121° C., for example about 100° C., for a period long enough to inactivate the enzyme(s) and / or microorganism(s). For example, any pasteurization or sterilization method known in the art may be used. For example, the enzyme and / or microorganism may be inactivated by heating to about 70° C., about 90° C., or above about 100° C. for 30 minutes or 45 minutes or 60 minutes. When heating above about 100° C., for example above about 121° C., for about 30 minutes, heating may be performed under pressure, for example at about 12 to about 15 psi. If aseptic conditions are used to prepare the product, the microbial inactivation step is optional. In particular, the disclosed lactic acid bacteria are generally considered to be safe for human food (GRAS) as defined or recognized by the U.S. Food and Drug Administration or the U.S. Department of Agriculture, and thus suitable for human consumption.

[0178] The products of enzymatic hydrolysis and / or fermentation (flavor modifying components) may be, for example, filtered or centrifuged to remove large particles. The products of enzymatic hydrolysis and / or fermentation (flavor modifying components) may be, for example, concentrated by evaporation, including boiling points up to about 100° C. The products of enzymatic hydrolysis and / or fermentation (flavor modifying components) may be, for example, spray dried using methods known in the art, for example, oat fiber, soluble corn fiber, and carriers such as maltodextrin and / or anti-caking agents.

[0179] Filtration may be performed by any suitable filtration method, such as by passing through felt filter bags in a filter centrifuge, which are well known in the art. The filtered culture (the remaining supernatant containing smaller solids minus the biomass containing the larger undigested proteins) may be concentrated, for example, 2x by evaporation / boiling at 100°C. The solids content of the resulting concentrate may be determined using a moisture analyzer, and may be, for example, spray-dried onto a suitable carrier. Many carriers are known in the art, such as, but not limited to, potato maltodextrin carriers (e.g., a ratio of about 1:1 solids of the 2x concentrate to the carrier may be suitable). Optionally, an anti-caking agent may be added, such agents being well known. A suitable anti-caking agent is, for example, tricalcium phosphate (TPC), and about 0.5% (wt / wt) based on the total weight of the 2x concentrate would be a suitable amount.

[0180] The flavour modifying ingredients may be used, for example, in a filtered and / or concentrated form.

[0181] The products of enzymatic hydrolysis and / or fermentation (flavor modifying ingredients) may be combined with one or more stabilizers, such as, for example, propylene glycol.

[0182] product The ready-to-eat and ready-to-drink products produced by fermentation as described herein, alone or in combination with enzymatic hydrolysis, may be used directly as a final food product without further processing. Ready-to-eat and ready-to-drink products may be considered natural clean label products, for example, for food labeling and / or food regulatory reasons.

[0183] The final form of the ready-to-eat and ready-to-drink products may be selected according to methods known in the art and depends on the specific food application.In the case of liquid foods, such as milk, the ready-to-drink products can be used in their liquid form without further processing.In the case of solid foods, such as non-dairy yogurt, the ready-to-eat products can be used in their solid form without further processing.

[0184] The flavor modifying ingredients produced by enzymatic hydrolysis and / or fermentation as described herein may be used directly in flavor compositions and / or food compositions, or may undergo further processing as described above. For example, the flavor modifying ingredients may be in filtered and / or concentrated and / or paste and / or spray-dried form. The flavor modifying ingredients may be combined with a stabilizer, such as propylene glycol, or may be combined with one or more carriers and / or anticaking agents used in the spray-drying process. The flavor modifying ingredients may be considered to be natural products, for example, for food labeling and / or food regulation reasons. For example, the flavor modifying ingredients may be considered to be, for example, ready-to-eat (RTE) or ready-to-drink (RTD) products.

[0185] The final form of the flavor modifying ingredient may be selected according to methods known in the art and depends on the particular food application. For liquid foods, such as soups, the flavor modifying ingredient may be used in its liquid form without further processing. For dry applications, such as crackers, spray-dried concentrated flavor modifying ingredients may be used.

[0186] The flavour modifying ingredients may be added directly to the food product or may be provided as part of a flavour composition for flavouring or seasoning the food product.

[0187] The flavor composition contains a flavor modifying component and, optionally, one or more food grade excipients. Excipients suitable for flavor compositions are well known in the art and include, for example, but are not limited to, solvents (including water, alcohol, ethanol, fats and oils, vegetable oils, migliol), binders, diluents, disintegrants, lubricants, flavoring agents, coloring agents, preservatives, antioxidants, emulsifiers, stabilizers, flavor enhancers, sweeteners, anti-caking agents, etc. Examples of such carriers or diluents for flavors may be found, for example, in “Perfume and Flavor Materials of Natural Origin”, S. Arctander, Ed., Elizabeth, NJ, 1960; in “Perfume and Flavor Chemicals”, S. Arctander, Ed., Vol. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; in “Flavourings”, E. Ziegler and H. Ziegler (ed.), Wiley-VCH Weinheim, 1998, and “CTFA Cosmetic Ingredient Handbook”, JM Nikitakis (ed.), 1st ed., The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

[0188] The flavour composition may contain flavour compounds, flavours from natural sources including botanical sources, and additional flavour ingredients including ingredients produced by fermentation.

[0189] The flavour composition may have any suitable form, for example liquid or solid, wet or dry, or encapsulated, bound to or coated on a carrier / particle, or as a powder.

[0190] The flavor composition may contain, for example, from about 0.02% to about 0.5% (wt / wt) based on the non-concentrated flavor modifying ingredients.

[0191] The term "food" is used broadly to include any product that is placed in the oral cavity but not necessarily ingested, including, for example, foods, beverages, dietary supplements, and dental care products, including mouthwashes.

[0192] Food products include cereal products, rice products, pasta products, ravioli, tapioca products, sago products, baker's products, biscuit products, confectionery products, bread products, confectionery products, sweet products, gum, chewing gum, chocolate, ice confectionery, honey products, dragee products, yeast products, salt and spice products, spiced foods, mustard products, vinegar products, sauces (condiments), processed foods, prepared fruit and vegetable products, meat and meat products, meat analogues / substitutes / alternatives, jellies, jams, fruit sauces, egg products, dairy products (including milk), cheese products, butter and butter substitutes, milk substitutes, soy products (e.g., soy "milk"), oils and fats products, pharmaceuticals, beverages, juices, fruit juices, vegetable juices, food extracts, plant extracts, meat extracts, dietary supplements, gelatins, tablets, lozenges, drops, emulsions, elixirs, syrups, and combinations thereof.

[0193] Processed foods include margarine, peanut butter, soups (clear, canned, cream, instant, UHT), gravies, canned juices, canned vegetable juices, canned tomato juice, canned fruit juices, canned juice drinks, canned vegetables, pasta sauces, frozen entrees, frozen entrees, dried packaged entrees (macaroni & cheese, dried dinners with meat, dried salad / prepared mixes, dried dinners with meat). Soups may be in a variety of forms including concentrated wet, ready-to-serve, ramen, dry, and bouillon, processed and pre-prepared low sodium foods.

[0194] Of particular interest are dairy products such as, for example, milk (e.g., cow's milk, goat's milk, sheep's milk, camel's milk), cream, butter, cheese, yogurt, ice cream, and custard. Dairy products may, for example, be sweetened or unsweetened. Dairy products (e.g., milk) may, for example, be full fat, low fat, or non-fat.

[0195] Dairy alternative products are also of particular interest. Dairy alternative products are plant-based products that do not contain true dairy products obtained from animals. For example, dairy alternative products include alternative "milk", "cream" and "yogurt" products that may be derived from, for example, soy, almond, rice, pea, coconut and nuts (e.g., cashews). Dairy alternative products may be, for example, sweetened or unsweetened.

[0196] Also of particular interest are beverages, including beverage mixes and concentrates, including, for example, alcoholic and non-alcoholic ready-to-drink beverages and dry powdered beverages, carbonated and non-carbonated beverages, such as sodas, fruit or vegetable juices, alcoholic and non-alcoholic beverages. The beverages may, for example, be sweetened or unsweetened.

[0197] Also of particular interest are, for example, condiments and sauces (cold, hot, instant, preserved, satay, tomato, BBQ sauce, ketchup, mayonnaise and similar, bechamel), gravies, chutneys, salad dressings (shelf stable, refrigerated), batter mixes, vinegar, pizza, pasta, instant noodles, french fries, croutons, salty snacks (potato chips, chips, nuts, tortilla tostadas, pretzels, cheese snacks, corn snacks, potato snacks, ready to eat popcorn, microwaveable popcorn, caramel corn, pork rinds, nuts), crackers (salt, "Ritz" type), "sandwich type" cracker snacks, breakfast cereals, cheese Foods that are traditionally high in sodium salts with reduced concentrations include cheese and cheese products including analogs (reduced sodium cheeses, pasteurized processed cheeses (foods, snacks and spreads), savory spreads, cold pack cheese products, cheese sauce products), meats, aspic, cured meats (ham, beacons), luncheon / breakfast meats (hot dogs, cold cuts, sausages), soy-based products, tomato products, potato products, dry spices or seasonings, liquid spices or seasonings including pesto, marinades, and soup-type / meal replacement beverages, and vegetable juices including tomato juice, carrot juice, mixed vegetable juice and other vegetable juices.

[0198] The food product may, for example, contain from about 0.001% to about 0.5% (wt / wt) based on the non-concentrated flavor modifying ingredients, such as from about 0.001% to about 0.02% (wt / wt) based on the non-concentrated flavor modifying ingredients.

[0199] When the flavor modifying ingredient is added as a non-concentrated liquid, for example and without limitation, in soups and topical food applications such as chips, crisps and snacks, about 0.005 to about 0.5% (w / w) is usually sufficient.

[0200] Depending on the food, more may be required. For most topical applications, about 0.1% to about 0.5% (wt / wt) is sufficient. When using concentrates (e.g., by distillation) or spray-dried salt-enhancing ingredients, the concentrations indicated should be adjusted by an appropriate factor to take into account the changing concentration of the salt-enhancing ingredient.

[0201] For foods that contain about 10-100%, e.g., 25-50%, less sodium than comparable foods, depending on the food (e.g., 25% reduced "reduced sodium" products, or 50% reduced "light in sodium" products), the flavor modifying ingredient may be used as follows: Concentrations useful for most food applications may be, for example, about 0.001% to about 0.015% (wt / wt) based on the non-concentrated flavor modifying ingredient. Alternatively, for example, 25-300 ppm or 0.002% to 0.03% (wt / wt) based on a spray-dried 2x concentrate may be used.

[0202] The flavour modifying ingredients may be used in unconcentrated or concentrated form, or the concentrates may be formulated into pastes or powders by methods known in the art. In this case, the amounts used must be adjusted accordingly. Flavour compositions such as spices are often more concentrated, e.g. 10x concentrates, and the concentrations are adjusted accordingly higher (250 ppm to 3000 ppm).

[0203] The NaCl concentration in common foods with regular NaCl concentrations varies in the range of about 0.5% to about 5% (wt / wt) NaCl for most products. Products used as condiments or seasonings, such as croutons, sauces or salad dressings used in small amounts (e.g., applied to salads or noodles), have a concentration of NaCl of, for example, about 2% to about 5% (wt / wt). Soups usually contain about 0.6% to about 1.25% (wt / wt) NaCl. Salt crackers and meat products (e.g., salami, ham, and bacon) usually contain about 2% to about 4% (wt / wt) NaCl. Cereals usually contain about 0.6 to 3% (wt / wt) NaCl. Products that need to be reconstituted (dry soups) usually span the concentration range indicated after reconstitution.

[0204] For low sodium products that contain even less NaCl than products with reduced sodium content (eg, 353 mg per serving), the amount of salt enhancing ingredient may have to be increased.

[0205] For foods with KCI added, depending on the food and the ingredients, the concentration of KCI may be about 0.1% or about 0.2%, up to about 1%, up to about 1.5%, up to about 2% (wt / wt), or more, depending on how much the sodium concentration is reduced. A KCI concentration of about 0.25% to about 1.5% (wt / wt), for example about 0.5% to about 1.5% (wt / wt), will be useful for most low-sodium products. The range in which the NaCl concentration may be usefully reduced for most applications is, for example, about 0.25% (wt / wt) to about 2.5% (wt / wt), or about 0.125% to about 1.25% (wt / wt). The amount of flavor-modifying ingredient added as an ingredient to a food depends on the concentration of KCI used, as well as the particular food, including the particular base and flavor. Useful concentrations for most food applications may be, for example, about 0.001% to about 0.015% (wt / wt) based on the non-concentrated flavor modifying ingredient, or, for example, 25-300 ppm or 0.002% to 0.03% (wt / wt) based on a spray-dried 2x concentrate may be used.

[0206] The flavor modifying ingredients may be used in non-concentrated form, or the concentrates may be formulated into pastes or powders or spray-dried salt-enhancing ingredients by methods known in the art, in which case the amounts used should be adjusted accordingly.

[0207] Appropriate concentrations of the flavour modifying ingredients can be easily tested by organoleptic titration, a technique well known in the field of sensory analysis.

[0208] The flavor composition and food product may, for example, comprise one or more sweeteners. Examples of sweeteners that may be used in the sweetening composition are, for example, disclosed in WO 2016 / 038617, the contents of which are incorporated herein by reference.

[0209] The one or more sweeteners may be, for example, sucrose, fructose, glucose, xylose, arabinose, rhamnose, tagatose, allulose, trehalose, isomaltulose, steviol glycosides (including, for example, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, dulcoside B, rubusoside, naringin dihydrochalcone, stevioside), mogrosides (e.g., globenolin II, globenolin I, 11-O-mogroside II(I), 11-O-mogroside II(II), 11-O-mogroside II(III), mogroside II(I), mogroside II(III), 11-dehydroxy-mogroside III, 11-O-mogroside III, mogroside III(I), mogroside III(II), mogrosa Id IIIe, mogroside IIIx, mogroside IV(I) (siromenoside), mogroside IV(II), mogroside IV(III), mogroside IV(IV), deoxymogroside V(I), deoxymogroside V(II), 11-O-mogroside V(I), mogroside V isomer, mogroside V, isomogroside V, 7-O-mogroside V, 11-O-mogroside VI, mogroside VI(I), mogroside VI(II), mogroside VI(III) (neomogroside) and mogroside VI(IV)), stevia, trilobatin, levusoside, aspartame, advantame, agarb syrup, acesulfame potassium (AceK), high fructose corn syrup, neotame, saccharin, sucralose, high fructose corn syrup, starch syrup, Monk fruit extract, neohesperidin, dihydrochalcones, naringin, sugar alcohols (e.g., sorbitol, xylitol, inositol, mannitol, erythritol), cellobiose, psicose, and cyclamate.

[0210] use The flavour modifying ingredients obtained and / or obtainable by the methods described herein may be added to a food product (e.g., as part of a flavour composition) to, for example, modify the flavour or texture of the food product.

[0211] The flavour modifying ingredients obtained and / or obtainable by the methods described herein may be used, for example, to improve the texture of a food product, and / or to mask off-notes in a food product, and / or to improve the sweetness of a food product, and / or to enhance the saltiness of a food product, and / or to act as a prebiotic in a food product.

[0212] Thus, also provided herein is a method of providing a food product having improved texture and / or reduced off-notes and / or improved sweet taste and / or enhanced salty taste and / or use as a prebiotic, comprising mixing with the food product a flavour modifying ingredient obtained and / or obtainable by the method described herein.

[0213] In general terms, "texture" refers to the complexity of sensations experienced in the mouth as influenced by the aroma, taste, and eating quality of food and beverage products. However, from a technical point of view, mouthfeel sensations relate specifically to the physical (e.g., touch, temperature) and / or chemical (e.g., pain) properties perceived in the mouth via the trigeminal nerve. They are therefore the result of oral tactile stimulation, engaging mechanical, pain and temperature receptors located in the oral mucosa, lips, tongue, cheeks, palate and throat.

[0214] Mouthfeel perceptions include, for example, one or more of texture-astringent, burning, cold, stinging, thick, chewy, fatty, oily, slimy, foaming, melting, sandy, chalky, watery, acidic, lactic, ringing, metallic, body, body sweet, carbonation, cooling, warming, hot, juicy, dry mouth, numbing, hot, salivating, spongy, sticky, fluffy, cohesive, density, friable, grainy, granular, rubbery, hardness, weight, hygroscopic, moisture release, texture, texture, roughness, slipperiness, smoothness, creamy, creamy texture, buttery, uniformity, uniformity of bite, uniformity of wicking, viscosity, fast spreading, full body, salivation and retention.

[0215] As mentioned above, the perceived texture of a food or beverage can be widely influenced by the presence of aroma and taste attributes in addition to textural characteristics. Thus, numerous other attributes may affect the overall experienced texture of the product, including, for example, one or more of the following tastes or aromas: sweet, salty, umami, sour, bitter, creamy, creamy texture, creamy sour, acidic, acidic dairy, green onion, roasted onion, and parsley.

[0216] "Improved texture" means that any one or more desirable texture perceptions are enhanced and / or any one or more undesirable texture perceptions are reduced compared to a non-dairy, unfermented base. In particular, one or more of the following perceptions may be enhanced by the products and methods described herein: good texture, less gumminess, creamy, creamy texture, creamy sour, buttery, acidic, acidic dairy, sweet, salty, umami.

[0217] "Off-note masking" means that the intensity and / or duration of the perception of an undesirable attribute in a food is reduced when a food containing an ingredient with off-note masking is compared to a food that does not contain the added off-note masking ingredient, as analyzed by trained panelists.

[0218] "Sweet taste improvement" means the effect of a flavor modifying ingredient on the sweetness characteristics of a food product that is found to be more preferable as analyzed by trained panelists when a food product containing an ingredient having a sweet taste improving effect is compared to a food product without the added sweet taste improving ingredient.

[0219] The sweetness improvement may, for example, provide a sweetness profile that is more similar to that of sucrose.

[0220] Sweetness characteristics can refer to a flavor profile, which may refer to the intensity of the flavor and sensory attributes of a given compound. Exemplary flavor attributes of sweetness are sweetness intensity, bitterness, black licorice, etc.

[0221] Sweetness profile may refer to a time profile, which refers to the change in sweetness perception over time. All sweeteners exhibit a characteristic appearance time (AT) and disappearance time (ET). Most high-potency sweeteners, in contrast to carbohydrate sweeteners, exhibit an extended ET (retention). In general, the detected sucrose equivalent spikes to a maximum response level and then tapers off over time. The longer the taper, the greater the detected sweetness ringer of the compound.

[0222] Sweet taste improvement may be particularly obtained, for example, when the flavor modifying ingredient is used in a sweet food product. Sweet taste improvement may be particularly obtained, for example, in a dairy product or beverage, such as a sweet dairy product or beverage.

[0223] In certain embodiments, the flavor modifying component may be used to reduce the lingering sweetness of a food product (e.g., a sweetened food product). In other words, the flavor modifying component may be used to reduce the extinction time (ET) of a food product (e.g., a sweetened food product). This relates to the undesirable persistence of sweetness in the mouth after the food product is first ingested or spat out. Lingering sweetness may refer, for example, to the length of time that sweetness remains after it is first detected, how quickly the intensity of sweetness decreases or disappears after it is first detected, and the intensity of sweetness after it is first detected. The flavor modifying component may, for example, decrease the length of time that sweetness remains after it is first detected, and / or increase the rate at which sweetness decreases after it is first detected, and / or decrease the intensity of sweetness after it is first detected.

[0224] In certain embodiments, the flavour modifying components may be used to reduce the bitter and / or astringent and / or metallic and / or liquorice taste of a food product (eg, a sweet food product).

[0225] In certain embodiments, the flavor modifying component may be used to enhance the sweetness impact of a food product (e.g., a sweet food product). Sweetness impact relates to the length of time it takes for sweetness to be first detected and the intensity at which sweetness is first detected. The flavor modifying component may, for example, decrease the time it takes for sweetness to be first detected and / or increase the intensity at which sweetness is first detected.

[0226] Sweetness intensity and other sweetness attributes described herein may be evaluated by a trained expert taste panel, for example as described in the examples below.

[0227] "Salt enhancing" refers to the effect of a flavor modifying ingredient on the salt taste of a food product in which the intensity of the taste is more pronounced (stronger, enhanced) and / or of longer duration as analyzed by trained panelists sensitive to the taste of salt, when a food product containing an ingredient having a salt enhancing effect is compared to a food product without the added salt enhancing ingredient.

[0228] "Prebiotic" refers to the effect of a flavor modifying ingredient, ready-to-eat product and / or instant beverage product to improve the effect of the gut flora, for example by increasing the activity of the gut flora and / or by increasing the population of the gut flora. "Probiotic" refers to live bacteria, for example a microbial strain or blend of strains as described herein, fermented substances, for example plant-based products.

[0229] The ready-to-eat and ready-to-drink products produced by the methods described herein may, for example, be used directly as a final food product and may not undergo further processing. The sensory evaluation of such products may be performed by trained panelists. The use of trained panelists is a widely recognized analytical tool for evaluating the sensory profile of a compound in a statistically significant manner. See, for example, "EFFA Guidance Document on the EC Regulation on Flavorings", European Flavor Association, 2015. Sensory profiling is based on the concept that the overall sensory impression obtained from a sample is composed of several identifiable sensory attributes (descriptors), each of which is present to a greater or lesser extent. Panelists are trained to recognize each descriptor by evaluating a typical molecule or blend of molecules that corresponds to that particular descriptor. As demonstrated by the examples, the ready-to-eat and ready-to-drink products produced by the methods described herein provide a pleasant taste with good texture.

[0230] The above broadly describes certain embodiments of the present invention without limitation. Variations and modifications that will be readily apparent to those skilled in the art are intended to be within the scope of the present invention as defined in and by the appended claims.

[0231] Throughout this specification and the claims that follow, unless the context requires otherwise, the word "comprising" and variations such as "comprising" and "including" are understood to mean including the recited integer or step or group of integers or steps, but not excluding any other integer or step or group of integers or steps. The term "comprising" also means "including" as well as "consisting of," and by way of example, a composition "comprising" X may consist only of X, or may include some additional, e.g., X+Y. It should also be noted that as used in this specification and the appended claims, the singular forms "a," "a," and "" include plural referents unless the content clearly dictates otherwise. By way of example, a reference to "a gene" or "an enzyme" is a reference to "one or more genes" or "one or more enzymes."

[0232] In this specification and the claims, the verb "comprise" and its conjugations are used in its open-ended sense to mean that the items following the word are included, but items not specifically mentioned are not excluded. In addition, the verb "consisting of" may be replaced with "consisting essentially of," which means that the compositions described herein may include additional components other than those specifically identified, which do not change the inherent characteristics of the invention. Furthermore, the verb "consisting of" may be replaced with "consisting essentially of," which means that the methods or uses described herein may include additional steps other than those specifically identified, which do not change the inherent characteristics of the invention. Furthermore, the verb "consisting of" may be replaced with "consist essentially of," which means that the nucleotide or amino acid sequences described herein may include additional nucleotides or amino acids than those specifically identified, which do not change the inherent characteristics of the invention.

[0233] As used herein, "at least" a particular value means greater than or equal to the particular value. For example, "at least 2" is understood to be the same as "2 or more," i.e., 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, ... etc.

[0234] The terms "about" or "approximately" when used in connection with a numerical value (for example, about 10) preferably mean that the value can be 1% more or less than the given value (out of 10).

[0235] As used herein, the term "and / or" is understood to mean that all members of the group connected by the term "and / or" are represented cumulatively with respect to each other in any combination or are represented cumulatively with respect to each other. For example, with respect to the expression "A, B and / or C", the following disclosure should be understood accordingly: i) (A or B or C), or ii) (A and B), or iii) (A and C), or iv) (B and C), or v) (A and B and C), or vi) (A and B or C), or vii) (A or B and C), or viii) (A and C or B).

[0236] Various embodiments are described herein. Each embodiment specified herein may be combined together unless otherwise specified. It should be understood that the present disclosure is not limited to the specific methodology, protocol and reagent described herein, which may vary. It should also be understood that the terms used herein are only for describing specific embodiments, and are not intended to limit the scope of the present disclosure, which is limited only by the scope of the appended claims. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. According to the present disclosure, conventional molecular biology, microbiology and recombinant DNA techniques within the skill of the art may be used.

[0237] The present disclosure is not limited in its application to the details of construction and arrangement of components set forth in the following description or illustrated in the drawings. The present disclosure is capable of other embodiments and can be practiced or carried out in various ways. Furthermore, the phraseology and terminology used herein are for the purpose of explanation and should not be considered as limiting. Preferably, the terms used herein are defined as set forth in "A multilingual glossary of biotechnological terms: (IUPAC Recommendations)", Leuenberger, HGW, Nagel, B. and Kolbl, H. eds. (1995), Helvetica Chimica Acta, CH-4010 Basel, Switzerland).

[0238] Throughout the text of this specification, several documents are cited. Each document cited in this specification (including all patents, patent applications, scientific publications, manufacturer's specifications, instructions, GenBank accession number sequence submissions, etc.), whether above or below, is incorporated herein by reference in its entirety. The examples described herein are intended to illustrate, but not to limit, this disclosure. Various embodiments of this disclosure have been described according to this disclosure. Many modifications and variations may be made to the technology described and illustrated herein without departing from the spirit and scope of this disclosure. Therefore, it should be understood that the examples are merely illustrative and do not limit the scope of this disclosure.

[0239] Aspects 1. A method for producing a ready-to-eat or ready-to-drink product, the method comprising subjecting at least one edible component of a cereal to fermentation, enzymatic hydrolysis, or fermentation and enzymatic hydrolysis, the fermentation being selected from the group consisting of Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Bifidobacterium, and / or Bifidobacterium animalis. lactis, and the cereal is selected from the group consisting of oat, corn, rice, wild rice, wheat, barley, sorghum, millet, rye, triticale, fonio and combinations thereof.

[0240] 2. The method of embodiment 1, wherein the at least one edible grain component is in the form of or derived from grains, whole grains, cereal groats, steel cut grains, rolled grains, cereal bran, flour, cereal kernels, cereal fiber, or combinations thereof.

[0241] 3. The method of embodiment 1 or embodiment 2, wherein at least one edible component of the grain is in an aqueous slurry.

[0242] 4. The method according to embodiment 1 or embodiment 2 or embodiment 3, wherein the enzymatic hydrolysis uses one or more enzymes selected from carbohydrases and proteolytic enzymes.

[0243] 5. The method according to any one of aspects 1 to 4, wherein the enzymatic hydrolysis uses at least one enzyme selected from cellulases, pectinases and other carbohydrases.

[0244] 6. The method according to any one of aspects 1 to 5, wherein the enzymatic hydrolysis uses at least one enzyme selected from alpha-amylases and endoamylases.

[0245] 7. The method according to any one of aspects 1 to 6, wherein the enzymatic hydrolysis uses alpha-amylase, endoamylase and proteolytic enzymes.

[0246] 8. The method according to any one of aspects 1 to 7, wherein the enzymatic hydrolysis uses alpha-amylases, endoamylases, proteases and peptidases.

[0247] 9. The method of embodiment 8, wherein the peptidase is a serine endopeptidase.

[0248] 10. The method according to any one of aspects 1 to 9, wherein the enzymatic hydrolysis is carried out using alpha-amylase and endoamylase at a temperature in the range of about 50°C to about 70°C for about 1 hour, followed by addition of at least one proteolytic enzyme and at least one bacterial enzyme and incubation at about 50°C to about 60°C for an additional 2 to 3 hours.

[0249] 11. The method according to any one of aspects 1 to 10, wherein the enzymatic hydrolysis is carried out at a temperature in the range of about 25°C to about 60°C.

[0250] 12. The method according to any one of aspects 1 to 11, wherein the enzymatic hydrolysis is carried out for a period ranging from about 1 hour to about 48 hours.

[0251] 13. The method according to any one of aspects 1 to 12, wherein the fermentation is carried out at a temperature in the range of about 20°C to about 45°C.

[0252] 14. The method of any one of aspects 1 to 13, wherein the fermentation occurs over a period ranging from about 1 day to about 2 days.

[0253] 15. The method according to any one of aspects 1 to 14, wherein the enzymatic hydrolysis occurs prior to and / or simultaneously with the fermentation.

[0254] 16. The method of any one of aspects 1-15, wherein the method comprises subjecting at least one edible grain component to fermentation and does not comprise subjecting at least one edible grain component to enzymatic hydrolysis.

[0255] 17. The method of any one of aspects 1-16, comprising heating at least one food grain component to a temperature of about 75° C. or higher prior to enzymatic hydrolysis and fermentation.

[0256] 18. The method of any one of aspects 1-17, wherein the cereal comprises oats.

[0257] 19. The method of claim 18, wherein the oats comprise oat flour.

[0258] 20. The method of any one of the preceding aspects, wherein the method further comprises spray drying the ready-to-eat product.

[0259] 21. The method of any one of aspects 1-20, wherein the food grain component comprises oat fiber, corn fiber, rice fiber, wild rice fiber, wheat fiber, barley fiber, sorghum fiber, millet fiber, rye fiber, triticale fiber, fonio fiber, or a combination thereof.

[0260] 22. The method of embodiment 21, wherein the food grain component comprises oat fiber.

[0261] 23. The method of embodiment 22, wherein the edible grain component is in the form of or derived from oat kernels, whole oats, oat groats, steel cut oats, rolled oats, oats, oat flour, oat kernels, oat fiber, Irish oatmeal, or combinations thereof.

[0262] 24. The method of any one of aspects 1 to 23, wherein the fermentation uses three or more lactic acid bacteria selected from the group consisting of Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Bifidobacterium, and / or Bifidobacterium animalis lactis.

[0263] 25. Mixing at least one edible component of a cereal in an aqueous solution, wherein the cereal is selected from the group consisting of oats, corn, rice, wild rice, wheat, barley, sorghum, millet, rye, triticale, fonio and combinations thereof, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Bifidobacterium and / or Bifidobacterium animalis. lactis to a mixture and incubating the mixture for a period of time sufficient to ferment at least a portion of at least one edible grain component to form a ready-to-eat product.

[0264] 26. The ready-to-eat product according to embodiment 25, wherein the ready-to-eat product is yogurt.

[0265] 27. Mixing at least one edible component of a cereal in an aqueous solution, where the cereal is selected from the group consisting of oats, corn, rice, wild rice, wheat, barley, sorghum, millet, rye, triticale, fonio and combinations thereof, adding carbohydrase and / or proteolytic enzymes to the mixture, followed by addition of Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Bifidobacterium and / or Bifidobacterium animalis. lactis to a mixture and incubating the mixture for a period of time sufficient to ferment at least a portion of at least one edible grain component to form a ready-to-drink product.

[0266] 28. The ready-to-drink product of embodiment 27, wherein the ready-to-drink product is oat milk.

[0267] 29. The ready-to-drink product according to embodiment 27, wherein the ready-to-drink product has a gluten content of less than 5 ppm.

[0268] 30. The ready-to-drink product according to embodiment 27, wherein the ready-to-drink product has a gluten content of less than 20 ppm.

[0269] 31. A consumable product obtained by the method according to any one of aspects 1 to 19 or comprising a product according to any one of claims 25 to 30.

[0270] 32. The consumable of aspect 31, wherein the consumable is a clean label dairy alternative.

[0271] 33. The ready-to-eat product according to aspect 25 or aspect 26, wherein the edible grain component is in the form of or derived from oat kernels, whole oats, oat fiber, oat groats, steel cut oats, rolled oats, oats, oat bran, oat flour, oat kernels, Irish oatmeal or combinations thereof.

[0272] 34. The ready-to-drink product according to aspect 27 or aspect 28, wherein the edible grain component is in the form of or derived from oat kernels, whole oats, oat fiber, oat groats, steel cut oats, rolled oats, oats, oat bran, oat flour, oat kernels, Irish oatmeal or combinations thereof.

[0273] 35. The method of any one of aspects 1-24, wherein the at least one edible grain component is present in an amount of about 5-20% by weight, based on the total weight of the aqueous slurry.

[0274] example Example 1 – Fermented oat fibre The flavour modifying ingredient was made by fermenting oat fibre by the following process.

[0275] 831 g of water was added to a clean sanitized tank. 166 g of oat fiber (AvenOLait™ oat fiber available from Axiom Foods Inc.) was added to the water. The mixture was heated to 121° C. with continuous mixing within 1 hour. The temperature of the mixture was held at 121° C. for 30 minutes. Then, 3 g of seed ferment was added after the mixture was cooled to 37° C. The mixture was incubated at 37° C. for 4 days with slow stirring. The mixture was then pasteurized at 100° C. for 45 minutes. The product was stored at 4° C.

[0276] The seed fermentations used were rice coated with Aspergillus oryzae obtained from Rhapsody Natural Foods, Cabot VT 05647 (flavor modifying ingredient (FMI)-A) or either Lactobacillus plantarum or Lactiplantibacillus plantarum ATCC 14917 (FMI-B).

[0277] Sensory evaluations were conducted using each flavor-modifying ingredient in various foods at a concentration of approximately 0.1% (pea yogurt, nonfat yogurt, soy yogurt, and 2% fat milk).

[0278] The flavor modifying ingredients were used in sour cream and onion-based seasoning at a concentration of 0.1% and sour cream and onion-based seasoning was added to the potato chips at a concentration of 7%.

[0279] The various foods were as follows: Pea yogurt (Ripple, the original dairy alternative) Non-fat yogurt (from Danone - unsweetened non-fat dairy) Soy Yogurt (Silk, Plain - Dairy Alternative) 2% fat milk (obtained from Kroger - unsweetened, low fat dairy) Potato Chips (Mike Sells Original Unsalted Chips) + 7% sour cream and onion based flavor

[0280] Sensory evaluation of pea yoghurt, non-fat yoghurt, soy yoghurt and 2% fat milk was carried out by flavourists (descriptive analysis).

[0281] The sensory evaluation of the sour cream and onion chips was performed by a paired comparison strategy comparing potato chips with sour cream and onion based flavors with potato chips with sour cream and onion based flavors without FMI-A. Eleven panelists performed pre-evaluation studies and training with the sour cream and onion potato chips. For the organoleptic evaluation, samples were presented to the panelists in pairs as blind samples in a randomized, fully balanced order. For each pair of products, the panelists were instructed to select the larger sample for each attribute (creamy sour, green onion, grilled onion, parsley, acidic dairy, sweet, salty, umami). Four replicates of each pair were evaluated.

[0282] The definitions of the attributes tested for the sensory evaluation of the sour cream and onion chips were as follows: Creamy Sour: Sour dairy aromas associated with sour cream, butter, and yogurt. Green onion: Herbal, green, iridescent scent reminiscent of green onions Roasted onion: Sweet, brown, and sweet smell associated with onion powder Parsley: Green, leafy, and woody aromas associated with fresh parsley leaves Acidic dairy products: the basic taste on the tongue associated with lactic acid in solution, similar to fermented milk sweetness: the basic taste sensation associated with sugars in solution and with high-potency sweeteners Salt: The basic taste of table salt (NaCl) diluted with water umami basic taste sensation often found in bouillon, soy sauce, and mushrooms, characterized by a flavor fullness in the mouth and associated with MSG The results are shown below.

[0283] Pea yogurt FMI-A Taste Rating: Masking washed pea notes, astringent, good cultured note profile, cleaner, sour (favourable compared to FMI-B).

[0284] FMI-B Taste Rating: Sweet, less astringent, masking pea notes, creamy, masking acid, sweet, less harsh.

[0285] Non-fat yogurt FMI-A Taste Rating: Very acidic, more sour, best culture notes, clean, more cultured.

[0286] FMI-B Taste Rating: Creates a more balanced yogurt profile, more clean sour notes, more cultured notes, more dairy notes, very acidic sharp notes, a balanced clean finish, more cultured notes, more sour notes (favourable compared to FMI-A).

[0287] Soy yogurt FMI-B Taste Rating: Good yogurt profile, not too astringent, masking beanie, creamy, sweet, nice up front, acidic mid end, slightly cultured, very smooth and balanced acidity.

[0288] 2% fat milk FMI-B Taste Rating: Fatty, almost like whole milk, yogurt-like, creamy, cultured at the end, clean profile.

[0289] Sour Cream & Onion Chips FMI-A taste assessment: enhanced creamy notes, more salt than base alone (p<0.05), less nutritional notes (parsley) than base alone (p<0.05), increased perception of umami, acidic dairy, and roasted onion than base alone (p<0.1).

[0290] Surprisingly, it has been found that the flavour modifying ingredients eliminate the unpleasant beany taste of dairy alternative products (pea yoghurt and soy yoghurt).

[0291] Furthermore, it has surprisingly been found that the flavour modifying ingredients provide low-fat or non-fat dairy products (non-fat yogurt and 2% fat milk) with a "fluffiness" that gives the impression of a corresponding full-fat dairy product.

[0292] Even more surprisingly, it was found that the flavor modifying ingredient FMI-A provides a salty taste in savory products (sour cream and onion chips).

[0293] Example 2 – Enzymatic hydrolysis of grape fibre Flavor-modifying ingredients were produced by enzymatic hydrolysis of grape fiber.

[0294] The flavor modifying ingredient (FMI-C) was made by mixing 70g of Concord Grape Fiber (obtained from FruitSmart) with 623.35g of water in a clean, sanitized tank. The following enzymes were then added to the mixture: 3.5g of Celluclast® (from Novozyme), 1.4g of Viscozyme® (from Novozyme), 0.7g of Flavorzyme® (from Novozyme), 0.35g of Umamizyme® (from Amano Enzymes), and 0.7g of Ceramix® (from Novozyme). The mixture was incubated at 50°C for 24 hours with continuous stirring.

[0295] The FMI-C was then filtered through a felt filter bag at 1000 rpm for 10 min to remove large solids. 532 g of the filtrate was heated at 100° C. for 1 h to inactivate the enzyme. The FMI-C was then stabilized by mixing with 228 g of propylene glycol and stored at 4° C.

[0296] Sensory evaluations were conducted using FMI-C at concentrations of 0.07% and 0.09% in a variety of Reb A-, sucralose-, and sugar-sweetened beverage bases.

[0297] The Reb A-, sucralose- and sugar-sweetened bases were as follows: Hybrid RebA / stevioglycoside-sugar based (still neutral beverage sweetened with RebA / stevioglycoside sugar for 30% sugar reduction - 7.3% sugar + 0.1% citric acid) Reducing sugar base (5% sucrose in water + 0.03% citric acid; Benchmark: 5.5% sucrose in water + 0.03% citric acid) Hybrid sucrose-glucose-fructose-RebA base (0.9% sucrose, 0.45% glucose, 0.45% fructose and 180 ppm RebA in water + 0.05% citric acid; benchmark: 1.4% sucrose, 0.7% glucose, 0.7% fructose and 120 ppm RebA in water + 0.05% citric acid) Hybrid Sucralose-AceK Base (70 ppm sucralose and 21 ppm AceK in water + 0.05% citric acid; Benchmark: 35 ppm sucralose, 21 ppm AceK and 2.5% sucrose in water + 0.05% citric acid)

[0298] Sensory evaluations were performed by a group of 2–4 flavorists comparing samples containing FMI-C with their corresponding base and benchmark (pairwise comparisons).

[0299] It was found that the addition of FMI-C at a concentration of 0.09% improved the initial sweetness and reduced Ringer's of the hybrid RebA / stevioglycoside-sugar sweetener base.

[0300] When FMI-C was added at a concentration of 0.07%, the sweetness of a reducing sugar base containing 5% sucrose was increased by approximately 1 / 2 Brix.

[0301] Example 3 - Enzymatic hydrolysis and fermentation of cranberry fiber A flavor-modifying ingredient was produced by enzymatic hydrolysis of cranberry fiber followed by fermentation.

[0302] The flavor modifying ingredient (FMI-D) was made by mixing 105g of cranberry fiber (obtained from FruitSmart) with 589.4g of water in a clean, sanitized tank. The following enzymes were then added to the mixture: 3.5g of Celluclast® (from Novozyme), 1.4g of Viscozyme® (from Novozyme), 0.7g of Flavorzyme® (from Novozyme), 0.35g of Umamizyme® (from Amano Enzyme), and 0.7g of Ceramix™ (from Novozyme), which was then incubated at 50°C for 24 hours with continuous stirring. The mixture was then cooled to 37°C and 3.5g of Aspergillus oryzae (Koji) culture was added (obtained from Rhapsody Natural Foods). The mixture was stirred and incubated at 37° C. with the port open for 96 hours.

[0303] The slurry was then diluted with water to 15%-10% solids and filtered through a felt filter bag at 1000 rpm for 10 minutes to remove large solids. The filtrate (511 g) was then heated at 100° C. for 1 hour to inactivate the enzymes. The FMI-D was then stabilized by mixing with 219 g of propylene glycol and stored at 4° C.

[0304] Sensory evaluation was performed using FMI-D at a concentration of 0.05% in a zero calorie base containing 180 ppm Reb A and 0.05% citric acid (descriptive analysis).

[0305] The sensory evaluation was carried out by six panelists (flavorists and scientists).

[0306] The addition of FMI-D to a zero calorie base was found to result in reduced retention, masked bitter and metallic tastes, and a sugarier mouthfeel.

[0307] Sensory evaluation was also conducted using 0.075% FMI-D in plain pea yogurt from Ripple Foods sweetened with 180 ppm Reb A.

[0308] FMI-D provided sweetness, creaminess, and a cleaner taste profile compared to the blind blank base.

[0309] Example 4 – Enzymatic hydrolysis of grape fibre Flavor-modifying ingredients were produced by enzymatic hydrolysis of grape fiber.

[0310] The flavor modifying ingredient (FMI-E) was made by mixing 140 g of Concord grape fiber (obtained from FruitSmart) with 547.9 g of water in a clean, sanitized tank. The following enzymes were then added to the mixture: 5.25 g of Celluclast® (from Novozyme), 2.1 g of Viscozyme® (from Novozyme), 1.05 g of Flavorzyme® (from Novozyme), 0.525 g of Umamizyme® (from Amano Enzymes), 1.05 g of Ceramix™ (from Novozyme), 1.4 g of hemicellulase (from Amano Enzymes), and 0.7 g of mannanase (from Amano Enzymes). The mixture was incubated at 50° C. for 24 hours with continuous stirring.

[0311] The slurry was then filtered through a felt filter bag at 1000 rpm for 10 min to remove large solids. The filtrate (429 g) was heated at 100° C. for 1 h to inactivate the enzymes, stabilized by mixing the components with 184 g propylene glycol, and stored at 4° C.

[0312] Sensory evaluations were conducted using FMI-E at concentrations ranging from 0.02% to 0.09% in a variety of Reb A-, sucralose-, and sugar-sweetened beverage bases.

[0313] The Reb A-, sucralose- and sugar-sweetened bases had the same composition as the bases used in Example 2 and were as follows: Reducing sugar base (5% sucrose + 0.03% citric acid) Hybrid sucrose-glucose-fructose-RebA based Hybrid Sucralose - AceK Based

[0314] The sensory evaluation was carried out by six flavorists.

[0315] At a 0.09% concentration, FMI-E was found to increase the sweetness of the reducing sugar base (containing 5% sucrose) by more than ½ Brix. At a 0.045% concentration, the sweetness of the reducing sugar base (containing 5% sucrose) increased by about ½ Brix. At a 0.03% concentration, FMI-E added body to the sweetness midpoint and modulated (reduced) the metal ringer of sucralose in the hybrid sucralose-AceK-sugar base.

[0316] Example 5 - Enzymatic hydrolysis and fermentation of oat fibre Flavor-modifying ingredients or probiotic beverages have been produced by subjecting oat fiber to enzymatic hydrolysis and fermentation.

[0317] The flavour modifying ingredients or probiotic beverages were produced by mixing oat flour (code name P12 or BG28 from Naturex) or oat kernels (from Grain Millers Inc US) with water to form a slurry with 20-30% solids. Prior to enzymatic hydrolysis, the aqueous slurry was heated to a temperature ranging from 50°C to about 55°C. Alpha-amylase enzyme (Kleistase® SD-80 from Amano Enzyme, at a concentration of 1 to 1.5%) was then added and the mixture was incubated at 50-55°C for 2 hours to break down amylose and amylopectin into maltose and various dextrins. Glucoamylase (Gluczyme® NLP from Amano Enzyme, at a concentration of 0.5-1.5%, at 50-55°C for an additional 1-2 hours) was then added for further breakdown to release glucose. Protease / aminopeptidase enzymes (Protein Glutaminase® 500 from Amano) were also added to hydrolyze the proteins at 50°C-55°C for 1-2 hours. The mixture was pasteurized at 100°C for 45 minutes to inactivate all the enzymes. It was then fermented at 30-35°C for 24-48 hours with lactic acid bacteria (L. delbrueckeii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, etc.) and / or Bifidobacterium at a concentration of 0.3-0.7%. Cultures were obtained from commercial suppliers (e.g., Vivolac, USA) as frozen concentrates. The resulting flavor-modifying ingredient was then kept refrigerated or further processed by spray drying.

[0318] Sensory evaluation was carried out by adding the flavor modifying ingredient to GoodBelly® dairy-free probiotic shot at a concentration of 0.05%. Six panelists performed the sensory evaluation. All panelists found that the flavor modifying ingredient provided good body and improved texture, as well as off-note masking and some sweetness improvement. The results are provided in the following table.

[0319] [Table 1]

[0320] Example 6 - Ready-to-eat yogurt-type products obtained from edible grain components The edible grain components were fermented to create a ready-to-eat yogurt product. The ready-to-eat yogurt product was produced by mixing 100 grams of oat flour (code name P12 from Naturex SA and Swedish Oat Fiber Ab, Bua, Sweden) with 900 grams of water to form a slurry of 10% solids in a glass reactor. Prior to fermentation, the aqueous slurry was heated to a temperature of about 121°C for 15 minutes to remove initial microbial contaminants. The aqueous slurry was then cooled to about 37°C. Lactobacillus rhamnosus and Bifidobacterium animalis lactis (LGG® and BB-12®, respectively, Chr. Hansen A / S in a 1:1 ratio for a total inoculum level of 0.1-1%, specifically about 0.3%) were then added and the mixture was incubated with low levels of continuous mixing at about 37°C for about 16 hours. The initial pH of the mixture was 6.16 and as incubation continued the pH began to decrease until after 16 hours of incubation the pH was 4.27, at which stage the fermentation was terminated by heating for about 15 minutes at about 121° C. This heat treatment is optional, as the low pH and refrigerated temperatures of storage will be sufficient to keep the ready-to-eat product safe and prevent further microbial growth.

[0321] An organoleptic evaluation of the ready-to-eat yogurt products was conducted by five to seven sensory trained expert panelists. All panelists found the ready-to-eat yogurt products to provide a pleasant taste with a creamy and smooth texture. The sensory descriptors used by the panelists were good texture, acidic, lactose-lactic type notes, good creamy texture. A dairy-type taste is highly desirable in a dairy alternative consumable product.

[0322] Example 7 - Ready-to-eat yogurt-type products obtained from edible cereal components A ready-to-eat yogurt product was produced with the same process as in Example 6, except a blend of Streptococcus thermophilus and Lactobacillus bulgaricus (YOFLEX® YF-L02 DA from Chr. Hansen A / S at a concentration of 0.1-1%, specifically about 0.3%) was used for fermentation. The initial pH of the mixture was 6.21, and as incubation continued the pH started to decrease until after 16 hours of incubation the pH was 4.21, at which stage the fermentation was terminated by heating at about 121° C. for about 15 minutes. This heat treatment was optional as the low pH and refrigerated temperature of storage were sufficient to keep the product safe and prevent further microbial growth.

[0323] An organoleptic evaluation of the ready-to-eat yogurt products was performed by five to seven sensory trained expert panelists. All panelists found the ready-to-eat yogurt products to provide a pleasant taste with a creamy and smooth texture. The sensory descriptors used by the panelists were very good texture with low gumminess. The panelists determined that the microbial culture containing Streptococcus thermophilus and Lactobacillus bulgaricus provided an excellent texture.

[0324] Example 8 - Ready-to-eat yogurt-type products obtained from edible cereal components Ready-to-eat yogurt products were produced with the same process as in Example 6, except that a combination of Streptococcus thermophilus and Lactobacillus bulgaricus (YOFLEX® YF-L02 from Chr. Hansen A / S) and Lactobacillus rhamnosus (LGG® from Chr. Hansen A / S) were used for fermentation. Organoleptic evaluation of the ready-to-eat yogurt products was performed by 5-7 sensory trained expert panelists. All panelists found that the ready-to-eat yogurt products provided a pleasant taste with a creamy and smooth texture.

[0325] Example 9 - Ready-to-eat yogurt-type products obtained from edible cereal components Ready-to-eat yogurt products were produced with the same process as in Example 6, except that a combination of Streptococcus thermophilus and Lactobacillus bulgaricus (YOFLEX® YF-L02 from Chr. Hansen A / S) and Bifidobacterium animalis lactis (BB-12® from Chr. Hansen A / S) was used for fermentation. Organoleptic evaluation of the ready-to-eat yogurt products was performed by 5-7 sensory trained expert panelists. All panelists found that the ready-to-eat yogurt products provided a pleasant taste with a creamy and smooth texture.

[0326] Example 10 - Ready-to-drink fermented oat products obtained from edible grain components A ready-to-drink oat milk product was made by subjecting edible grain components to enzymatic hydrolysis and fermentation. The ready-to-drink product was made by mixing 100 grams of oat flour (code name P12 from Naturex and Swedish Oat Fiber Ab of Bua, Sweden) with 900 grams of water to form a slurry. The aqueous slurry was heated to a temperature of about 55°C. Alpha-amylase enzyme (Kleistase® SD-80, Amano Enzyme, at a concentration of about 0.05 to about 1.0%, specifically about 0.1%) was then added to the mixture, which was then incubated at about 55°C for 1 hour with continuous stirring to break down amylose and amylopectin into maltose and various dextrins. Glucoamylase (Gluczyme® NLP from Amano Enzyme at a concentration of 0.05 to about 1.0%, particularly about 0.1%) and the proteolytic enzymes Thermoase GL-30 (from Amano Enzyme at a concentration of 0.05 to about 1.0%, particularly about 0.1%), and Umamizyme (from Amano Enzyme at a concentration of about 0.005 to about 1.0%, particularly about 0.01%) were added and incubated at 50-55°C for a further 2-3 hours. The mixture was then heated to 121°C for 15 minutes to inactivate the enzymes and any microbial contaminants. The mixture was then cooled to 37°C. Lactobacillus rhamnosus (YOFLEX® YF-L02 DA from Chr. Hansen A / S at a concentration of 0.1-1%, specifically about 0.3%) was added and the mixture was incubated at 37° C. for 16 hours. The initial pH was 5.79 and the final pH was 3.16. The final mixture was heated to 121° C. for 15 minutes and then cooled to 30° C. This heat treatment was optional as the low pH and refrigeration temperatures of storage were sufficient to keep the ready-to-drink product safe and prevent further microbial growth.

[0327] A sensory evaluation of the ready-to-drink oat milk products was conducted by five to seven sensorily trained expert panelists. All panelists found the ready-to-drink oat milk products to provide a pleasant sweet taste with good mouthfeel. The sensory descriptors used by the panelists were very liquid with a fermented sweet taste. The gluten content was less than 5 ppm, so the product is considered a "gluten-free" product.

[0328] Example 11 - Ready-to-drink fermented oat products derived from whole oats A ready-to-drink product was made by subjecting whole oats to enzymatic hydrolysis and fermentation. A ready-to-drink product was made by mixing 80 grams of whole oats (thick rolled oats from Grain Millers Inc., Iowa, USA) with 320 grams of water to form a slurry. The aqueous slurry was heated to a temperature of about 50°C. Alpha-amylase enzyme (Kleistase® SD-80 from Amano Enzyme, at a concentration of about 0.1 to about 1.5%, specifically about 0.4%) was then added and the mixture was incubated at 50 to 55°C for 30 minutes. Glucoamylase (Gluczyme® NLP from Amano Enzyme, at a concentration of about 0.1 to about 1.5%, specifically about 0.4%) was then added and incubated for 1 hour. The proteolytic enzyme glutaminase (at a concentration of 0.05-1.0%, specifically about 0.1%) was added and incubated at 50-55°C for another 3 hours. The mixture was then centrifuged to remove undigested solids. The mixture was then pasteurized at about 100°C for 30 minutes to inactivate the enzymes and any microbial contaminants. Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium ssp (ABY 421 from Vivolac) were added at a total inoculum level of 0.1-1%, specifically about 0.3%, and the mixture was incubated at about 30°C for 16 hours. The initial pH was 5.84 and the final pH was 4.56. Sensory evaluation was performed by 5-7 trained expert panelists. All panelists found that the ready-to-drink oat milk product provided a pleasant taste with a creamy and smooth texture. The sensory descriptors used by the panelists were creamy and dairy-type flavor and mouthfeel. The gluten content of the ready-to-drink product was less than 5 ppm and was therefore considered a "gluten-free" product.

[0329] Example 12 - Ready-to-drink fermented oat products derived from whole oats A ready-to-drink product was made by subjecting whole oats to enzymatic hydrolysis and fermentation. The ready-to-drink product was made by mixing 80 grams of whole oats (thick rolled oats from Grain Millers Inc., Iowa, USA) with 320 grams of water to form a slurry. The aqueous slurry was heated to a temperature of about 50°C.

[0330] Alpha-amylase enzyme (Kleistase® SD-80, Amano Enzyme, at a concentration of 0.1 to 1.5%, specifically about 0.4%) was then added and the mixture was incubated at about 50°C for 30 minutes. Glucoamylase (Gluczyme® NLP, Amano Enzyme, at a concentration of 0.1 to 1.5%, specifically about 0.4%) was added and incubated for 1 hour. The proteolytic enzyme glutaminase (at a concentration of 0.05-1.0%, specifically about 0.1%) was added and incubated for a further 3 hours at 50-55°C. The mixture was then centrifuged to remove undigested solids. The mixture was then pasteurized at 121°C for 15 minutes to inactivate the enzyme and any microbial contaminants. A microbial culture containing Streptococcus thermophilus and Lactobacillus bulgaricus (YOFLEX® YF-L02 DA from Chr. Hansen A / S), Bifidobacterium animalis lactis (BB-12® from Chr. Hansen A / S), Streptococcus thermophilus (YOFLEX® YF-L01 DA from Chr. Hansen A / S), or Bifidobacterium animalis lactis, Streptococcus thermophilus and Lactobacillus bulgaricus (BB-12® and YOFLEX® YF-L02 DA both from Chr. Hansen A / S) was added at a total inoculum level of 0.1-1%, specifically about 0.3, and the mixture was incubated at about 30-37° C. for 16 hours. Depending on the microbial culture used, the initial pH was 5.24 and the final pH was 3.47-4.81. The mixture was optionally pasteurized to remove any microbial contaminants. Sensory evaluation was performed by 5-7 trained expert panelists. All panelists found that the ready-to-drink oat milk products offered a pleasant taste with a very distinctive dairy-type flavor with a creamy and smooth texture.The ready-to-drink product contained less than 5 ppm gluten and was therefore considered a "gluten-free" product.

[0331] Example 13 Fermentation test Fermentation tests were performed on a non-dairy yogurt base, namely a pea protein base, using different microbial cultures. The aim of the test was to determine the correct pH range with a good timeline. The non-dairy base contained, by weight % (g), 75.74% water, 13.30% pea protein isolate (PURIS® P870), 9.00% UHT coconut cream, 1.00% sucrose, 0.50% calcium complex, 0.050% citrus fiber (CITRI-FI 100M40; 200MESH), and 0.010% pea protein binder flavor. A non-dairy base was prepared according to the following steps: i) adding pea protein isolate and pea protein binder flavor to water at 55-60°C; ii) hydrating the protein with water at 55-60°C at high shear for 30 minutes; iii) mixing all dry ingredients and adding while hydrating the protein; iv) melting and adding coconut fat and continuing mixing for 15 minutes; v) heating the slurry to 62°C; vi) homogenizing at 2500 / 500 psi; vii) heat treating at 95°C for 8 minutes; and viii) cooling to 40°C.

[0332] The two cultures were formulated with the following microbial strains: Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium ssp. strains were classified according to their characteristics, but with differences in their plasmid profiles that determined some of their functional characteristics such as viscosity production and ability to ferment lactose, as well as phage sensitivity / resistance. Culture 1 (C1-ABY 421 from Vivolac) is very slow to ferment, giving a high viscosity with a very mild almost neutral flavor. Culture 2 (C2-ABY 424 from Vivolac) is a faster acid producer with a high viscosity and slightly stronger acetaldehyde (yogurt flavor).

[0333] Tests carried out Basal Testing - The pH of the basal was tested to be 6.87 at refrigerated temperature. The basal was also plated for the presence of E. coli and standard plate counts.

[0334] The percent solids was determined to be 18.43%.

[0335] Overnight Fermentation Instructions: Ten 150mL samples of non-dairy yogurt based were allocated into sterile jars. Two 150mL samples of Ultra High Temperature (UHT) milk (shelf stable) were allocated into sterile jars. One set of five non-dairy yoghurt base samples and one UHT milk sample was tempered at 40°C and the other set at 42°C. · Samples were inoculated at the rate of 0.4% as given in Table 1, stirred and a small amount of each of UHT milk and non-dairy yoghurt base was added to sterile jars as uninoculated controls. Samples were incubated for 16 hours. At the end of the 16 hours the pH was measured.

[0336] [Table 2]

[0337] Uninoculated controls of both the UHT dairy and non-dairy yoghurt based did not acidify after 16 hours of incubation.

[0338] Day fermentation procedure: · Two 150mL samples of non-dairy yogurt base were allocated into sterile jars. ·One 150mL sample of UHT milk was allocated into a sterile jar. The sample was heated to 40°C. · Samples were inoculated at 0.4% with the ratios listed in Table 2 and blended by stirring. As uninoculated controls, small amounts of each of UHT milk and non-dairy yoghurt base in sterile jars were added. The samples were incubated at 40°C for 7.5 hours. pH levels were measured every 5 and 30 minutes for 7 and a half hours or until a pH of 4.4 was reached.

[0339] [Table 3] [Table 4]

[0340] The activity of 50% / 50% C1-C2 in UHT milk reached pH 4.4 within 5 hours, whereas in non-dairy yoghurt base the activity at the same inoculation ratio reached pH 4.66 in 7.5 hours. 100% C2 inoculation into non-dairy yoghurt base reached pH 4.55 in 7.5 hours. Uninoculated controls in both UHT milk and non-dairy yoghurt base did not acidify after 7.5 hours of incubation.

[0341] conclusion The uninoculated control base sample did not experience a drop in pH in any of the fermentations, indicating that there were no acid-producing bacteria present in the base itself. Culture activity was slower when inoculated at the same rate into the non-dairy yogurt base compared to UHT milk. Activity in samples fermented at 42°C was faster than samples fermented at 40°C. 100% C2 activity was faster than 100% C1 activity. Blends of the two cultures gave different fermentation rates depending on the ratio of microbial strains inoculated. Blends with a higher proportion of C2 were faster than blends with less C2 (and more C1). The sample that reached pH 4.4 was the 16-hour fermentation of 100% C2 at both temperatures. The next closest sample to reaching pH 4.4 in 16 hours was the 30% / 70% C1 / C2 fermented at 42°C. Some differences in curd size were observed. C1 produced a smooth curd with small size and good texture.

[0342] [Table 5]

[0343] The first five microbial cultures listed in Table 4 (i.e., 716593, 716594, 720758, 704993 and 716628) were obtained from Chr. Hansen A / S, Horsholm, Denmark.

[0344] The remaining two microbial cultures listed in Table 4 (i.e., ABY 421 ND and ABY 424 ND) were obtained from Vivolac Cultures Corporation of Indiana, USA. The cell surface structures of Bifidobacterium animalis lactis (BB-12®) and Lactobacillus rhamnosus (LGG®) have been found to provide good texture and mouthfeel in savory applications.

[0345] Example 14 - Further sensory evaluation of strains or strain blends Fermentation continued with strains or strain blends for samples 7, 8, 9 and 11 (detailed in Table 1). Two to three samples of each strain or strain blend were taken at different pH levels and the sensory properties were evaluated to find the optimum solution close to dairy replacement. Pre-acidify the water at 5-6 pH before fermentation and study the sensory properties. Increase sugar and culture to find out how it affects pH and sensory properties.

[0346] Example 15 - Fermentation of oat flour Oat flour (SWEOAT™ Flour P12) was mixed with water to prepare a slurry containing 10% solids. The slurry was mixed well and heated to approximately 50-55°C. Thermoase GL-30 was then added to the mixture at a level of 0.05-1.0% and incubated for approximately 2 hours. The mixture was then heated to approximately 121°C for 15 minutes and cooled to 37°C. The mixture was then inoculated with cultures LGG® (Lactobacillus rhamnosus) and BB-12® (Bifidobacterium animalis lactis) (total inoculum level of 0.1 to 1.0%) and incubated at 30-37°C with very low continuous agitation for approximately 16 hours. The initial pH was 6.18 and the final pH was 3.84. Alpha-amylase enzyme (Kleistase® SD-80) was then added to the mixture at levels ranging from 0.05-1.0% and incubated for 1 hour at 50-55° C. Glucoamylase (Gluczyme® NLP) and Glutaminase SD-C-100 were then added to the mixture at levels ranging from 0.05-1.0%, respectively, and incubated for approximately another 2 hours at 55° C. The final mixture was then heated to 121° C. for 15 minutes and cooled to 30° C.

[0347] The final mixture was then subjected to a distillation process and the distillate (20%) was recovered. Both the distillate and pot residue (left after distillation) were evaluated as flavor modifiers in vegan cheese sauce base. Both samples showed good texture, creamy texture, and off-note masking in the vegan cheese sauce base. The distillate and pot residue were used at 0.1%. These flavor modifiers can be used in any dairy alternative product as flavor modifiers. The pot residue can be spray dried using any suitable carrier such as oat fiber or maltodextrin. These flavor modifiers can be formed into ready-to-eat and / or ready-to-drink products by modifying the level of solid starting material (e.g., edible grain components) and adjusting the process to ensure that microbial inactivation is optional but enzymes are inactivated.

[0348] Example 16 - Fermentation of pea protein isolate A slurry was prepared with 15% pea protein isolate in water. The pea protein in the slurry was then partially hydrolyzed by Umamizyme (Amano) added at 0.1 to 1% level at 50°C for about 4 hours. The slurry was then heated to 121°C for 45 minutes to remove microbial contamination from the starting material and to inactivate the enzymes, and then fermented with cultures BB-12® (Bifidobacterium animalis lactis) or LGG® (Lactobacillus rhamnosus) for about 24 hours. The initial pH of 6.18 was reduced to 5.35 for LGG® and 4.9 for BB-12®. The final heat treatment of the samples was performed at 121°C for 15 minutes. Sensory evaluation was performed at 0.15% in a non-dairy yogurt base by trained expert panelists. Both samples were considered to provide a pleasant flavor and good texture properties. These flavor modifiers can be formulated into ready-to-eat and / or ready-to-drink products by modifying the levels of solid starting materials and adjusting the process to ensure that enzymes are inactivated, although microbial inactivation is optional.

[0349] Example 17 - Fermentation of chickpea flour A slurry was prepared using 10% chickpea flour (Organic Chickpea Flour obtained from Cambridge Commodities Inc., California, USA or Organic Chickpea Flour obtained from Firebird Artisan Mills, North Dakota, USA) in water. The slurry was sterilized at 121°C for 45 minutes to remove microbial contamination from the starting material and cooled to 37°C. The slurry was then inoculated with LGG® (Lactobacillus rhamnosus) or BB-12® (Bifidobacterium animalis lactis) or YOFLEX® YF-L01 DA (Streptococcus thermophilus) or YOFLEX® YF-L02 DA (Lactobacillus bulgaricus) or L.Casei 431 (Lactobacillus paracasei) added at 0.4% and incubated at 30-37°C for 24 hours with minimal agitation. The final slurry was then heated at 121°C for 15 minutes. The initial pH of about 6 was reduced to below 4 in all cases except when LGG® was used, and the final pH was about 5. Sensory evaluation of the fermented chickpea flour at 0.15% was performed with expert panelists trained in vegan Alfredo sauce and bland non-dairy sauces. The sensory descriptors used by the panelists for the vegan Alfredo sauce were: creamy dairy notes, as well as adding salt, umami, brothy; masking beany-off notes from the base. The sensory descriptors used by the panelists for the bland, dairy-free sauce were creamy, pleasant texture with a cultured / dairy impression. These flavor modifiers can be formulated into ready-to-eat and / or ready-to-drink products by modifying the levels of solid starting materials and adjusting the process so that final inactivation of microorganisms is optional.

[0350] Example 18 - Ready-to-drink oat products obtained from edible grain components A ready-to-drink oat milk product was made by enzymatic hydrolysis of edible grain components. The ready-to-drink product was made by mixing 125 grams of oat flour (code name P16 from Naturex and Swedish Oat Fiber Ab of Bua, Sweden) with 875 grams of water to form a slurry. The aqueous slurry was heated to a temperature of about 70°C. Alpha-amylase enzymes (from Novozyme at a concentration of about 0.05 to about 1.0%, specifically from Novozyme BAN at a concentration of about 0.5%) and endo-amylase (from Novozyme BAN at a concentration of about 0.05 to 2.5%, specifically from Novozyme BAN at a concentration of about 2%) were then added to the mixture, and the mixture was then incubated at about 70°C for 1 hour with continuous stirring to break down amylose and amylopectin into maltose and various dextrins, and then cooled to 50°C.

[0351] Protease (Protana Prime from Novozymes at a concentration of 0.05 to about 2.0%, particularly about 1.0%) and protease Protana U Boost (from Novozymes at a concentration of 0.05 to about 1.0%, particularly about 0.5%) and Alcalase (from Novozymes at a concentration of about 0.5 to about 2.0%, particularly about 1.0%) were added and incubated at 50-55°C for a further 2-3 hours. The mixture was then heated to 121°C for 15 minutes to inactivate the enzymes and any microbial contaminants. The mixture was then cooled to 37°C.

[0352] The final mixture was heated to 121°C for 15 minutes and then cooled to 30°C.

[0353] A sensory evaluation of the ready-to-drink oat milk products was conducted by a sensory trained expert panel. All panelists found the ready-to-drink oat milk products to provide a pleasant sweet taste, but with a slight bitterness.

[0354] Example 19 - Ready-to-drink oat products obtained from edible grain components A ready-to-drink oat milk product was made by enzymatic hydrolysis of edible grain components. The ready-to-drink product was made by mixing 125 grams of oat flour (code name P16 from Naturex and Swedish Oat Fiber Ab of Bua, Sweden) with 875 grams of water to form a slurry. The aqueous slurry was heated to a temperature of about 70°C. Alpha-amylase enzymes (from Novozyme at a concentration of about 0.05 to about 1.5%, specifically about 1.0%) and endo-amylase (from Novozyme BAN at a concentration of about 0.05 to 3.5%, specifically about 3%) were then added to the mixture, and the mixture was then incubated at about 70°C for 2 hours with continuous stirring to break down amylose and amylopectin into maltose and various dextrins.

[0355] The final mixture was heated to 100°C for 30 minutes and then cooled to 30°C.

[0356] A sensory evaluation of the ready-to-drink oat milk products was conducted by a sensory trained expert panel. All panelists found that the ready-to-drink oat milk products provided an oat-based note with a pleasant sweetness and a pleasant texture.

[0357] Example 20 - Ready-to-drink fermented oat products obtained from edible grain components An additional fermentation step was added to the enzyme treatment step of Example 18 using one or more of the microbial strains or microbial cultures disclosed in Table 4 of Example 13, such as B019 and / or ABY 421, typically at a concentration of about 0.1-1%, particularly about 0.3%, and the mixture was then incubated at 37° C. for 16 hours. The initial pH was 5.79 and the final pH was 3.16.

[0358] The final mixture was heated to 121° C. for 15 minutes and then cooled to 30° C. This heat treatment was optional, as the low pH and refrigeration temperatures of storage were sufficient to keep the ready-to-drink product safe and prevent further microbial growth.

[0359] A sensory evaluation of the ready-to-drink oat milk products was conducted by a sensory trained expert panel. The ready-to-drink oat milk products were considered to provide a pleasant flavor and good textural characteristics.

[0360] Example 21 - Ready-to-drink fermented oat products obtained from food grain components An additional fermentation step was added to the enzyme treatment step of Example 19 using one or more of the microbial strains or microbial cultures disclosed in Table 4 of Example 13, typically at a concentration of about 0.1-1%, particularly about 0.3%, and the mixture was then incubated at 37° C. for 16 hours. The initial pH was 5.79 and the final pH was 3.16.

[0361] The final mixture was heated to 121° C. for 15 minutes and then cooled to 30° C. This heat treatment was optional, as the low pH and refrigeration temperatures of storage were sufficient to keep the ready-to-drink product safe and prevent further microbial growth.

[0362] A sensory evaluation of the ready-to-drink oat milk products was conducted by a sensory trained expert panel. The ready-to-drink oat milk products were considered to provide a pleasant flavor and good textural characteristics.

[0363] Example 22 - Gluten-free ready-to-drink oat food and beverage products derived from edible grain components A gluten-free ready-to-drink oat milk product was created by enzymatic hydrolysis of edible grain components. The gluten-free ready-to-drink oat milk product is a clean-label dairy alternative that is considered gluten-free because it has a gluten content of less than 5 ppm, which is significantly lower than the U.S. Food and Drug Administration (FDA) definition of "gluten-free" of less than 20 ppm.

[0364] The ready-to-drink product was made by mixing 125 grams of oat flour (code name P16 from Naturex and Swedish Oat Fiber Ab of Bua, Sweden) with 875 grams of water to form a slurry. The aqueous slurry was heated to a temperature of about 70°C.

[0365] Endo alpha-amylase enzyme (BAN® from Novozymes) in an amount of about 3 grams and Amylase 300 L from Novozymes in an amount of about 1 gram were then added to the mixture, which was then incubated at about 70°C for 2 hours with continuous stirring to break down amylose and amylopectin into maltose and various dextrins, and then cooled to 55°C.

[0366] A 1 gram quantity of aminopeptidase enzyme (Flavourzyme® from Novozymes) was then added and incubated for an additional hour at 50-55° C. The mixture was then heated to 121° C. for 15 minutes to inactivate the enzyme and any microbial contaminants. The mixture was then cooled to 37° C.

[0367] A sensory evaluation of the gluten-free ready-to-drink oat milk products was conducted by sensory trained expert panelists. All panelists found the gluten-free ready-to-drink oat milk products to provide a pleasant sweet taste with only slight bitterness.

[0368] Example 23 - Gluten-free ready-to-drink fermented oat product obtained from food grain components An additional fermentation step was added to the enzyme treatment step of Example 22 using approximately 0.15 grams of a microbial culture called ABY 421 (Vivolac Cultures Corporation of Indiana, USA) with the following microbial strains: Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium ssp, and / or 0.15 g of Bifidobacterium animalis lactis, also known as Probiotic BifidoBHN019 or DR10 or B019, after which the mixture was incubated at 37° C. for 12 hours. The initial pH was 5.95 and the final pH was 4.8.

[0369] The final mixture was heated to 100° C. for 30 minutes and then cooled to 30° C. This heat treatment was optional, as the low pH and refrigeration temperatures of storage were sufficient to keep the ready-to-drink product safe and prevent further microbial growth.

[0370] A sensory evaluation of the gluten-free ready-to-drink oat milk products was conducted by sensory trained expert panelists. The sensory descriptors used by the panelists for the gluten-free ready-to-drink oat milk products were good sweetness, oat milk, good texture.

[0371] The above broadly describes certain embodiments of the present invention without limitation. Variations and modifications that will be readily apparent to those skilled in the art are intended to be within the scope of the present invention as defined in and by the appended claims.

Claims

**Claim 1**: A method for producing a gluten-free ready-to-drink product, the method comprising subjecting at least one edible component of a cereal to enzymatic hydrolysis and fermentation, the fermentation using two or more lactic acid bacteria selected from the group consisting of Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Bifidobacterium, and / or Bifidobacterium animalis lactis, the cereal being selected from the group consisting of oats, corn, rice, wild rice, wheat, barley, sorghum, millet, rye, triticale, fonio, and combinations thereof, and the enzyme used for enzymatic hydrolysis comprising a carbohydrase and a protease and / or an aminopeptidase (EC 3.4), said method. **Claim 2** The method according to claim 1, wherein at least one edible cereal component is in the form of or derived from cereal grains, whole cereal grains, cereal groats, steel-cut cereals, rolled cereals, cereal bran, flours, cereal kernels, cereal fibers, or combinations thereof, preferably wherein at least one edible component of the cereal is in an aqueous slurry, and preferably wherein at least one edible cereal component is present in an amount of about 5 to 20% by weight based on the total weight of the aqueous slurry. **Claim 3** The method according to claim 1, wherein the enzymatic hydrolysis is carried out at a temperature in the range of about 25°C to about 60°C, preferably wherein the enzymatic hydrolysis occurs over a period in the range of about 1 hour to about 48 hours, and preferably wherein the fermentation is carried out at a temperature in the range of about 20°C to about 45°C. **Claim 4** The method according to claim 1, wherein the fermentation occurs over a period in the range of about 1 day to about 2 days. **Claim 5** The method according to claim 1, wherein the enzymatic hydrolysis occurs before and / or simultaneously with the fermentation. **Claim 6**: The method according to claim 1, wherein the enzymatic hydrolysis occurs before fermentation. **Claim 7** The method according to claim 1, wherein the method comprises heating at least one edible cereal component to a temperature of about 75 °C or higher before enzymatic hydrolysis and fermentation. **Claim 8** The edible cereal component comprises oats, preferably the oats comprise oat flour, preferably the edible cereal component comprises oat fiber, corn fiber, rice fiber, wild rice fiber, wheat fiber, barley fiber, sorghum fiber, millet fiber, rye fiber, triticale fiber, fonio fiber, or a combination thereof, preferably the edible cereal component comprises oat fiber, preferably the edible cereal component is in the form of or derived from oat hull particles, whole oats, oat groats, steel cut oats, rolled oats, oat bran, oat flour, oat kernels, oat fiber, Irish oatmeal, or a combination thereof, the method according to claim 1. **Claim 9** The method according to claim 1, wherein the fermentation uses three or more lactic acid bacteria selected from the group consisting of Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Bifidobacterium, and / or Bifidobacterium animalis lactis. **Claim 10** Mixing at least one edible component of the cereal in an aqueous solution, where the cereal is selected from the group consisting of oats, corn, rice, wild rice, wheat, barley, sorghum, millet, rye, triticale, fonio and combinations thereof, adding carbohydrase and protease and / or aminopeptidase (EC 3.4) to the mixture, followed by adding two or more lactic acid bacteria selected from the group consisting of Lactobacillus paracasei, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactiplantibacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Bifidobacterium and / or Bifidobacterium animalis lactis to the mixture, incubating the mixture for a period sufficient to ferment at least a portion of at least one edible cereal component to form a ready-to-drink product, a gluten-free ready-to-drink product obtained by.

11. The ready-to-drink product is oat milk, and preferably the ready-to-drink product has a gluten content of less than 5 ppm, the ready-to-drink product according to claim 10.

12. A consumable obtained by the method according to any one of claims 1 to 9, preferably the consumable is a clean label dairy product substitute, said consumable.

13. The edible cereal component is in the form of or derived from oat hulls, whole oats, oat fiber, oat groats, steel cut oats, rolled oats, oat bran, oat flour, oat kernels, Irish oatmeal or combinations thereof, the ready-to-drink product according to claim 10 or 11.