Method for preparing an oat-based seasoning

Abstract

The present invention relates to a method for preparing an oat-based flavorful seasoning, the oat-based seasoning obtained by said method, and the use of said oat-based seasoning as such or as an intermediate in the manufacture of other food products. The method for preparing said oat-based seasoning comprises subjecting an aqueous oat suspension to at least one of high pressure homogenization, microfluidization and wet milling, and enzymatic hydrolysis.

Description

[Technical field]

[0001] The present invention relates to a method for preparing oat-based savoury condiments, the oat-based condiments obtained by said method and the use of said oat-based condiments as such or as intermediates in the manufacture of other food products. The method for preparing said oat-based condiments comprises subjecting an aqueous oat suspension to at least one of high pressure homogenization, microfluidization and wet milling, and enzymatic hydrolysis. [Background technology]

[0002] Oats (Avena sativa) are a type of cereal grain that provides various health benefits. The beneficial effects of oats are related to lowering blood cholesterol levels, suppressing blood sugar elevation, and intestinal health. Compared to other cereal grains, oats are high in lipids, proteins, and soluble fiber, and are especially rich in β-glucans. The main storage proteins in oats are globulins, while prolamins constitute the minor proteins in oats. Oats typically contain 55-70% starch on a dry matter basis.

[0003] In recent years, the consumption of oats has increased significantly. This is likely due to the health benefits mentioned above, as well as the fact that oats are more tolerable to celiac patients than other cereals. In addition, various new oat-based foods, such as oat-based meat substitutes, oat-based beverages, and dairy-free oat milk, have been developed and their production is rapidly increasing.

[0004] Oat milk or oat drink is produced by a process in which milled oat grains are soaked in water to extract their nutrients. In this process, enzymes are typically used to break down the gelatinized oat starch into dextrin and the dextrin into simpler sugars. The liquid fraction is separated from the solid by-product or residue fraction, for example by decantation, filtration or centrifugation. The solid by-product or residue fraction from oat milk production, also called "oat okara", is a protein and fiber rich fraction, currently used mainly for animal feed or energy production. The production of oat milk produces about 40-200 g (wet weight) of said solid residue fraction or by-product per liter of oat milk. Typically, the residue fraction resulting from oat milk production has a dry matter content of 15-50% and a very low starch content compared to whole oats.

[0005] In WO 2020 / 240095 A1, an oat fraction, which may be a residue fraction from oat milk production, is proposed for use in texturised food products. However, further uses of the residue fraction resulting from oat milk production, and other oat fractions with low starch content, would be desired.

[0006] Hydrolyzed vegetable protein (HVP) products are usually used as flavor enhancers in processed foods, and they are obtained by acid or enzymatic hydrolysis of vegetable proteins such as corn protein, wheat protein, pea protein, soy protein, and rice protein. Enzymatic hydrolysis processes often use a mixture of endo- and exo-proteases. However, enzymatic hydrolysis may not always be efficient enough to reach the level of free glutamic acid required to obtain the desired flavor, and may be associated with microbiological quality problems.

[0007] US Patent No. 9,259,018 B2 discloses a composition comprising partially hydrolyzed cereal proteins, in particular wheat gluten. This composition can be used to produce a protein supplement food for human consumption. US Patent No. 8,828,462 B2 relates to a method for preparing a proteinaceous vegetable flavor enhancer by two-stage enzymatic hydrolysis starting from vegetable material, in particular wheat gluten or soy protein. This method results in a solubilized vegetable substance, which can be used for flavoring or as a food additive. WO 2020 / 120737 A1 relates to a method for producing a flavor composition comprising free glutamic acid by contacting wheat gluten with a protease, an exopeptidase and a glutaminase to produce a flavor composition.

[0008] There is a need for a method for preparing oat-based condiments, sauces and seasonings that avoids the above-mentioned drawbacks and allows efficient enzymatic hydrolysis of oat raw materials.The method should also allow the production of oat-based condiments with a favorable flavor profile and prevent bacterial contamination and / or spoilage.In particular, it would be beneficial to provide a method that uses oat raw materials with a low starch content, such as by-products of oat milk production. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] U.S. Patent No. 8828462B2 [Patent Document 2] U.S. Patent No. 9259018B2 [Patent Document 3] International Publication No. 2020 / 025856A1 [Patent Document 4] International Publication No. 2020 / 120737A1 [Patent Document 5] International Publication No. 2020 / 240095A1

[0010] (Summary of the invention) The invention is defined by the features of the independent claims. Some particular embodiments are defined in the dependent claims.

[0011] The present invention is based on the concept of using oat raw material having a starch content of 5% or less and a protein content of at least 24% on a dry matter basis to prepare an oat-based flavorful seasoning by a process including pH adjustment, heat treatment, enzyme treatment, and at least one of high pressure homogenization, microfluidization, and wet milling. In the enzyme treatment, at least one endopeptidase, at least one exopeptidase, and glutaminase are used.

[0012] According to a first aspect of the present invention there is provided a method for preparing an oat based seasoning, the method comprising the steps of: a) providing an oat raw material having a starch content of less than or equal to 5% and a protein content of at least 24% on a dry matter basis; b) preparing an aqueous oat suspension of the oat raw material and, if necessary, adjusting the solid content of the aqueous oat suspension to 5-40%; c) subjecting the aqueous oat suspension to a heat treatment; d) subjecting the heat treated aqueous oat suspension to at least one of high pressure homogenization, microfluidization, and wet milling; e) cooling or allowing the aqueous oat suspension to cool to a temperature of 40-60°C; f) treating the aqueous oat suspension with enzymes comprising i) at least one endopeptidase, ii) at least one exopeptidase, and iii) glutaminase (EC 3.5.1.2); g) inactivating said enzyme to obtain an enzyme treated oat based mass; h) recovering the resulting oat-based mass, either as such or after seasoning, for use as an oat-based flavouring; or i) separating the resulting oat-based mass into a liquid and a solid portion for use as an oat-based seasoning; comprising or consisting essentially of the steps of wherein the method further comprises, prior to the enzyme treatment: adjusting the pH of the aqueous oat suspension to pH 4.0 to 6.2; or adjusting the pH of the aqueous oat suspension to pH 4.0 to 6.7 and optionally adding salt in an amount of 3 to 30% by weight of the oat suspension; Includes.

[0013] According to a second aspect of the present invention there is provided the use of the enzyme treated oat-based mass obtainable by the process of the present invention as a savoury seasoning or in the manufacture of a savoury seasoning or other food product.

[0014] An embodiment of the present invention includes an oat-based seasoning obtainable by the method of the present invention.

[0015] The present invention provides a number of advantages. Firstly, the process of the present invention provides an oat-based flavorful seasoning with umami-like flavor and taste and good microbiological quality. Moreover, the oat-based flavorful seasoning obtained by the process of the present invention is stable and provides a smooth mouthfeel.

[0016] Furthermore, in one preferred embodiment, the present invention utilizes underutilized or discarded residues from oat milk production in the preparation of value-added products.One advantage of at least one of high pressure homogenization, microfluidization, and wet milling in conjunction with enzyme treatment is that, if desired, the entire by-product from oat milk production can be used in the production of oat-based seasonings without separation of solids.

[0017] Further features and advantages of the present technology will become apparent from the following description of several embodiments.

[0018] (Embodiment) The present invention is based on the concept of using oat raw material having a starch content of 5% or less on a dry matter basis to prepare a tasty oat-based seasoning by a process including pH adjustment, heat treatment, enzyme treatment, and at least one of high pressure homogenization, microfluidization, and wet milling. Typically, the enzyme treatment uses at least one endopeptidase, at least one exopeptidase, and glutaminase.

[0019] "Condiments" include flavorful seasonings, spices, sauces, or preparations that are added to foods, usually after preparation, to impart a particular flavor, enhance flavor, or enhance a dish. Condiments may be added during preparation to impart flavor or texture, or may be added before serving, or may be served separately from the food and added by the diner to adjust the taste. As used herein, condiments typically include, but are not limited to, flavorful sauces, pastes, and the like.

[0020] Oat Ingredients

[0021] In the present specification, the term "oat raw material" includes oat raw material having a starch content of 5% or less, preferably 4% or less, more preferably 3% or less, even more preferably 2% or less, based on dry matter. Furthermore, the oat raw material has a protein content of at least 24%, preferably at least 30%, more preferably at least 40%, based on dry matter. In one embodiment, the oat raw material has a beta-glucan content of 10% or less, preferably 5% or less, more preferably 2% or less, based on dry matter. The oat raw material usually has a particle size D50 of 50-250 μm, preferably about 60-200 μm, more preferably 70-190 μm. Due to the low starch content, the term "destarched oats" may also be used for the raw material of the present invention.

[0022] Typically, the oat raw material for the purposes of the present invention is a by-product or residual fraction (oat okara) resulting from the production of oat milk, oat beverages or liquid oat-based products, but other oat fractions having the abovementioned starch contents are also applicable. Thus, the oat raw material is, for example, an oat suspension comprising oats and water, in which the starch content is reduced to less than or equal to 5% on a dry matter basis and the protein content is at least 24% on a dry matter basis.

[0023] As mentioned above, the oat raw material has a protein content of at least 24%, preferably at least 30%, more preferably at least 40% on a dry matter basis. In some embodiments, the oat raw material has a fiber content of at least 5%, preferably at least 10%, more preferably at least 15% on a dry matter basis.

[0024] "Particle size D50" refers to the median volume weighted particle size measured by laser diffraction. In practice, 50% of the particles in the volume are smaller than the value of D50. Similarly, the values ​​of D10 and D90 can be used to represent the particle size distribution of a product, where 10% or 90% of the particles are smaller than D10 or D90, respectively.

[0025] As mentioned above, the oat raw material may comprise or essentially consist of residues or by-products resulting from the production of oat milk, oat drinks, other oat beverages, or liquid oat base. As used herein, "liquid oat base" refers to an oat-based intermediate product that can be used in the preparation of oat drinks, other oat-based non-dairy products, or, for example, oat drink powders. Suitable methods for preparing liquid oat base are disclosed, for example, in WO2020 / 025856A1.

[0026] The residue or by-product obtained from the production of oat milk (oat okara) usually has a dry matter content of 20-40%, but said dry matter content may vary, for example, between about 15-50%. The above dry matter content ranges relate to the "wet form" of the by-product, which is usually obtained directly from the production of oat milk. For example, a "dry form" having a dry matter content of 90-97% can be obtained, for example, by flash-drying or mill-drying the wet form.

[0027] Said residues or by-products resulting from oat milk production have a very low starch content, usually below 5% on dry matter, preferably below 4% or 3%, more preferably below 2%.However, they are rich in fiber and protein, typically having a protein content of at least 20% on dry matter, preferably at least 30%, more preferably at least 40%.Their fiber content is usually at least 5% on dry matter, preferably at least 10%, more preferably at least 15%.Their beta-glucan content is rather low, usually below 10%, preferably below 5%, more preferably below 2% on dry matter.

[0028] In an embodiment of the invention, the oat raw material consists or essentially consists of a residual fraction or by-product resulting from the production of oat milk, oat drink, oat beverage, oat syrup or liquid oat-based, preferably resulting from the production of oat milk.

[0029] In one preferred embodiment, the oat raw material is oat okara having a particle size D50 of 50 to 250 μm, preferably 60 to 200 μm, a protein content of at least 24%, preferably at least 30%, on a dry matter basis, a starch content of 5% or less, preferably 2% or less, and a beta-glucan content of 10% or less, preferably 5% or less, more preferably 2% or less.

[0030] The oat raw material is prepared in the form of an aqueous suspension, the dry matter content of which is 5-40%, preferably about 10-30%, more preferably about 15-25%, usually about 20%. If necessary, the suitable dry matter content can be adjusted by adding water or a high moisture or high water product such as an oat drink. Depending on the specific treatment carried out in the step of subjecting the aqueous oat suspension to at least one of high pressure homogenization, microfluidization and wet milling, the suitable dry matter content can vary. For example, in the case of high pressure homogenization, the preferred dry matter content of the oat raw material is usually at least about 9% to about 22%, such as 16-20%, and the oat raw material is preferably in the form of an aqueous oat suspension.

[0031] Thus, prior to subjecting the aqueous oat suspension to at least one of high pressure homogenization, microfluidization and wet milling, the dry matter content of the oat raw material is adjusted, if necessary, to a desired level. Typically, this is achieved by mixing the oat raw material with water or a high moisture (oat) product to produce an aqueous suspension, the aqueous suspension having a dry matter content of 5-40%, preferably about 10-30%, more preferably about 15-25%, even more preferably about 20%.

[0032] If necessary, soluble components may be separated from the oat raw material before at least one of high pressure homogenization, microfluidization and wet milling. In embodiments in which the oat raw material comprises or is a residual fraction or by-product (oat okara) resulting from oat milk production, separation of the liquid fraction is usually carried out by decantation before mixing the residual fraction with water to obtain an aqueous oat suspension with a desired dry matter content. However, other known separation methods such as filtration and centrifugation are also applicable and known to those skilled in the art.

[0033] In one embodiment, the oat raw material is subjected to at least one enzymatic treatment prior to the step of reducing its particle size. Preferably, the enzymatic treatment comprises at least a treatment with an amylase, in particular an α-amylase.

[0034] In one embodiment, where the oat raw material comprises or is a residual fraction resulting from oat milk production, the enzyme treatment is often included in the oat milk preparation process.

[0035] The oat raw material can also be combined with other raw materials prior to subsequent process steps, in particular the enzymatic treatment step, which may be selected from the group consisting of other oat fractions such as oat base, other protein sources, vegetable fats, food grade hydrocolloid ingredients, vegetable starches, sweeteners, etc.

[0036] pH adjustment and optional salinity adjustment

[0037] The method of the invention includes adjusting the pH of the aqueous oat suspension, which in one embodiment is adjusted to a pH between 4.0 and 6.2, preferably between about pH 4.0 and 5.0, more preferably between about pH 5. Alternatively, the method of the invention may include adjusting the pH of the aqueous oat suspension to a pH between 4.0 and 6.7, and optionally adding salt in an amount between 3 and 30% by weight of the oat suspension. In one or more embodiments, the method of the invention may include adjusting the pH of the aqueous oat suspension to a pH between 4.0 and 6.7, and optionally adding salt in an amount between 3 and 30% by weight of the oat suspension. In one or more embodiments, the method of the invention may include adding salt in an amount between 3 and 30% by weight of the oat suspension when the pH of the aqueous oat suspension is between pH 6.2 and pH 6.7.

[0038] The pH adjusting step is carried out prior to the enzyme treatment step, and typically prior to the heat treatment step.

[0039] The pH adjustment can be performed by acids and / or bases conventionally used in the food industry. Usually, the pH adjustment is achieved by adding an aqueous solution containing an acid, including but not limited to citric acid, phosphoric acid, acetic acid, sulfuric acid, and nitric acid, or an alkali metal and alkaline earth metal hydroxide, including but not limited to NaOH, KOH, and Ca(OH)2, and combinations thereof. In one embodiment, the pH is adjusted by citric acid.

[0040] In some embodiments, the method of the present invention may include the step of adding salt to the aqueous oat suspension. The amount of salt is typically 3-30% by weight of the aqueous oat suspension, preferably 4-20% by weight, more preferably about 5% by weight. Typically, the salt includes NaCl, but other salts such as KCl and MgCl are also applicable.

[0041] The step of adding salt to the aqueous oat suspension, if present, usually occurs before the heat treatment step, and in some embodiments the step of adding salt may be combined with the step of adjusting the pH.

[0042] In addition to heat treatment and pH adjustment, the addition of salt may further enhance the preservation of the microbiological quality of the product.

[0043] Heat Treatment

[0044] Prior to reducing the particle size of the aqueous oat suspension by at least one of high pressure homogenization, microfluidization, and wet milling, the aqueous oat suspension is subjected to a heat treatment, which comprises heating the aqueous suspension to about 75-95°C, preferably about 90°C, for 30 seconds to 1 hour, preferably about 10 minutes.

[0045] In a preferred embodiment, the heat treatment is carried out prior to subjecting the aqueous oat suspension to at least one of high pressure homogenization, microfluidization, and wet-milling.

[0046] In some embodiments, the heat treatment may include pasteurization and / or UHT treatment. Pasteurization involves heat treating the aqueous oat suspension, typically at about 80-90° C. for a few minutes. UHT (ultra-high temperature process) typically involves heat treatment above 135° C. for a few seconds, such as 2-5 seconds.

[0047] High Pressure Homogenization

[0048] In the method, the aqueous oat suspension is subjected to at least one of high pressure homogenization, microfluidization and wet grinding. The treatment reduces the particle size of the aqueous oat suspension. The particle size of the aqueous oat suspension before applying at least one of high pressure homogenization, microfluidization and wet grinding is usually 50-250 μm (D50), or 60-200 μm, for example 70-190 μm. According to one preferred method of the present invention, the aqueous oat suspension obtained after applying at least one of high pressure homogenization, microfluidization and wet grinding has a particle size D50 of 5 to <50 μm, preferably 5 to 30 μm.

[0049] In one preferred embodiment of the invention, the process according to the invention comprises at least the step of high pressure homogenization of the aqueous oat suspension.

[0050] As used herein, high pressure homogenization includes homogenization at a pressure of at least 450 bar (45 MPa), preferably at least 700 bar (70 MPa). Typically, the applied pressure in the high pressure homogenization according to the method of the present invention is in the range of 450-1900 bar (45-190 MPa), preferably in the range of about 700-1000 bar (about 70-100 MPa), such as about 900 bar (about 90 MPa).

[0051] Both single-stage and double-stage high-pressure homogenizers can be used. In double-stage or two-stage homogenizers, the pressure in the first stage is at least 450 bar (45 MPa), such as 450-1900 bar (45-190 MPa), preferably at least 700 bar (70 MPa), and the pressure in the second stage is about 20-300 bar (about 20-30 MPa), usually about 50-200 bar (about 5-20 MPa).

[0052] The high pressure homogenization step may include passing the raw material through the high pressure homogenizer several times, for example 1-10 times, preferably 1-3 times, more preferably 1-2 times. In a preferred embodiment, one pass through the high pressure homogenizer (either a single stage homogenizer or a two stage homogenizer) may be sufficient, if the operating pressure is at least 450 bar (45 MPa), usually about 700-1000 bar (about 70-100 MPa). It has been found that normal homogenization pressures, such as 100-250 bar (10-25 MPa) commonly used in the dairy industry, are insufficient to obtain the desired results from the aqueous oat suspension used in the present invention. It has also been found that by using oat okara as raw material, adjusting its dry matter content to at least 17%, and using a pressure of at least 300 bar (30 MPa), a suspension suitable for use in further steps of the process can be obtained.

[0053] The temperature during high pressure homogenization and during microfluidization may vary within a temperature range of +0 to 99° C., preferably 40 to 80° C., more preferably 50 to 70° C. Heating the material prior to homogenization, e.g. pasteurization at about 80° C., does not affect the homogenization result.

[0054] In some embodiments, the high pressure homogenization step may be followed by homogenization at a pressure of 20-300 bar (20-30 MPa), preferably at a pressure of 100-250 bar (10-25 MPa). In one embodiment, the process includes a step of high pressure homogenization, preferably a single pass through a high pressure homogenizer, followed by a step of homogenization at a lower pressure, typically at a pressure of 20-300 bar (20-30 MPa). Alternatively, homogenization at a pressure of 20-300 bar (20-30 MPa) may be performed prior to the high pressure homogenization.

[0055] The dry matter content of the aqueous oat suspension prior to high pressure homogenization is adjusted, if not already within the aforementioned ranges, to 5-40%, preferably to about 10-30%, more preferably to about 15-25%, typically to about 20%.

[0056] Typically, high pressure homogenization reduces the particle size but does not essentially change the viscosity of the aqueous oat suspension feedstock having a dry matter content of 5-40%, preferably about 10-30%, more preferably about 15-25%, typically about 20%.

[0057] Microfluidization

[0058] In one embodiment of the invention, the method according to the invention comprises at least a step of microfluidizing said aqueous oat suspension. Microfluidization subjects the suspension to high dynamic pressure, reducing its particle size. In microfluidization, the suspension is pumped into a fixed geometry interaction chamber where it is subjected to high shear rates and impact forces. Various chamber configurations are available and can be used in combination.

[0059] Typically, the microfluidization pressure applied in the method of the present invention is in the range of 100-2100 bar (10-210 MPa), preferably in the range of about 1000-1500 bar (about 100-150 MPa). The microfluidization step may include passing the raw material through the microfluidization chamber several times, for example 1-10 passes, preferably 1-3 passes, more preferably 1-2 passes.

[0060] The microfluidization step may also be combined with high pressure homogenization, wet milling, or both.

[0061] Wet grinding

[0062] Generally, in the wet milling or wet grinding process, the product is wet milled in the presence of a solvent such as water, possibly at different pH values, to break down the usually insoluble structures and reduce the particle size. Wet milling can be used to separate the grain into its main components, for example to produce protein concentrates, starch, and residual fractions. In this specification, wet milling refers to the treatment of oat raw material, in particular an aqueous oat suspension, with a superfine grinding mill equipped with two ceramic grinding wheels. Usually, the gap applied in the method of the present invention is in the range of 0.05-5 micrometers, preferably in the range of 0.1-0.3 micrometers. The step of wet milling can include passing the suspension through the milling unit several times, for example 1-10 passes, preferably 1-3 passes, more preferably 1-2 passes.

[0063] In some embodiments, at least two of the above-disclosed processing techniques may be combined.In one preferred embodiment, the step of wet-milling the aqueous oat suspension is followed by microfluidization or high-pressure homogenization, preferably microfluidization.The combination of wet-milling and microfluidization or high-pressure homogenization may result in smaller D50 particle size than wet-milling alone, and may provide benefits such as improved mouthfeel in end use.

[0064] In some embodiments, particularly where the oat starting material is in the dried form of a by-product resulting from oat milk production, wet milling may be replaced by dry milling followed by microfluidization or high pressure homogenization.

[0065] Enzyme treatment

[0066] As described above, the method for preparing an oat-based seasoning comprises treating said aqueous oat suspension with enzymes comprising i) at least one endopeptidase, ii) at least one exopeptidase, and iii) glutaminase (EC 3.5.1.2).

[0067] Thus, after the aqueous oat suspension has been subjected to at least one of high pressure homogenization, microfluidization and wet milling, the suspension is cooled or allowed to cool to a temperature suitable for the action of the selected enzyme, which is typically between 40 and 60°C, preferably around 50°C, depending on the nature of the enzyme used.

[0068] Prior to enzyme treatment, the pH of the aqueous oat suspension is adjusted as described above. In some embodiments, the step of adjusting the pH is performed prior to heat treatment. The adjustment of pH is achieved by adding a solution containing an acid or base as known to those skilled in the art, as described above.

[0069] Endopeptidases cleave intramolecular peptide bonds, i.e., cleave peptide bonds of non-terminal amino acids. The endopeptidase is preferably selected from the group consisting of serine endopeptidase, cysteine ​​endopeptidase, aspartic endopeptidase, metalloendopeptidase, and proline-specific endopeptidase, and more preferably selected from the group consisting of serine endopeptidase, aspartic endopeptidase, and proline-specific endopeptidase.

[0070] Exopeptidases cleave peptide bonds from terminal amino acids so that proteins can be further degraded into amino acids. Exopeptidases are preferably selected from aminopeptidases, carboxypeptidases, dipeptidases, dipeptidyl peptidases, and tripeptidyl peptidases, more preferably aminopeptidases and carboxypeptidases.

[0071] The process is preferably carried out with at least one endopeptidase and at least one exopeptidase, however, protease preparations having both endoprotease and exoprotease properties may also be used.

[0072] The enzyme also includes glutaminase. Glutaminase (EC 3.5.1.2) can catalyze the production of glutamic acid from glutamine. Thus, this enzyme converts glutamine to glutamic acid while releasing ammonia.

[0073] Suitable enzyme dosages may vary over a wide range. Typically, the enzyme dosage based on the total weight of the aqueous oat suspension is between 0.001% and 1% by weight, for example about 0.1% by weight. The enzymes may be administered in a single addition or multiple additions, preferably in a single addition, more preferably as an enzyme mixture, where the enzyme mixture comprises endopeptidase, exopeptidase, and glutaminase activity. The enzyme dosage and / or incubation time are adjusted depending on the enzyme used.

[0074] Non-exhaustive examples of enzymes that may be used in the present invention include Umamizyme® Pulse, which contains a mixture of endopeptidase, exopeptidase, and glutaminase activity.

[0075] The enzyme and the aqueous oat suspension are incubated at the temperature of the enzyme reaction described above. The enzyme may then be inactivated. Preferably, the enzyme is inactivated 4 to 24 hours, such as 16 to 24 hours, after addition of the enzyme to the aqueous oat suspension, usually by a heat treatment (e.g. heating the suspension to about 90° C.).

[0076] Oat-based seasoning

[0077] After enzymatic treatment and enzyme inactivation, the resulting oat-based mass is recovered. The resulting product has a smooth mouthfeel and a pleasant, savory, umami-like taste due to the formation of glutamic acid during the process.

[0078] Thus, in one embodiment, the oat-based mass may be used as is or after seasoning as an oat-based flavouring.

[0079] Alternatively, the oat-based mass obtained may be separated into a liquid portion and a solid portion: the liquid portion may be used as such or after seasoning as an oat-based flavorful condiment, and the solid portion may be used as such or after seasoning as a miso-type paste.

[0080] In embodiments where the oat-based mass may be separated into a liquid and a solid portion, the separating step is preferably centrifugation, but may additionally or alternatively be decantation, filtration, membrane filtration, or other separation processes known to those skilled in the art, or combinations thereof.

[0081] The resulting oat-based mass typically has a dry matter content of 5-40%, preferably about 10-30%, more preferably about 15-25%, typically about 20%. The dry matter content of the oat-based mass is therefore essentially not different from the dry matter content of the aqueous oat suspension before subjecting the suspension to at least one of high pressure homogenization, microfluidization and wet milling, and to the enzymatic treatment.

[0082] The resulting oat-based products are typically added to foods after cooking to impart a particular flavor, enhance the flavor, or enhance the dish, and are used as flavorful condiments (seasonings, spices, sauces, pastes, etc.) The resulting oat-based products can also be included in various food or beverage products during their preparation process.

[0083] The present invention also relates to the use of the enzyme-treated oat suspension obtainable by the process of the present invention as a savory seasoning or in the manufacture of savory seasonings or other food products, and to the oat-based seasoning obtainable by the process of the present invention.

[0084] It is to be understood that the disclosed embodiments of the invention are not limited to the particular structures, process steps, or materials disclosed herein, but extend to equivalents thereof as recognized by one of ordinary skill in the relevant art. It is also to be understood that the terminology used herein is used only for the purpose of describing particular embodiments, and is not intended to be limiting.

[0085] Reference to one embodiment or an embodiment throughout this specification means that a particular feature, structure, or characteristic described in connection with an embodiment is included in at least one embodiment of the present invention. Thus, the appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification do not necessarily all refer to the same embodiment. Also, when referring to a numerical value using terms such as, for example, about, substantially, etc., the exact numerical value is also disclosed.

[0086] As used herein, a plurality of items, structural elements, components, and / or materials may be presented in a common list for convenience. However, these lists should be construed as if each member of the list were individually identified as a separate and unique member. Thus, the individual members of such lists should not be construed as de facto equivalents of any other members of the same list solely based on their presentation in a common group without indication to the contrary. Furthermore, various embodiments and examples of the present invention may be referred to herein along with alternatives of its various components. It is understood that such embodiments, examples, and alternatives are not to be construed as de facto equivalents of each other, but are to be considered as separate and autonomous representations of the present invention.

[0087] Furthermore, the described features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. In the following description, numerous specific details are provided, such as examples of lengths, widths, shapes, etc., to provide a thorough understanding of embodiments of the invention. However, one of ordinary skill in the relevant art will recognize that the invention can be practiced without one or more specific details, or with other methods, components, materials, etc. In other instances, well-known structures, materials, or operations are not shown or described in detail to avoid obscuring aspects of the invention. EXAMPLES

[0088] Unless otherwise stated, experimentally measured or determined properties herein are measured or determined at room temperature. Unless otherwise stated, room temperature is 25° C. Unless otherwise stated, experimentally measured or determined properties herein are measured or determined at atmospheric pressure.

[0089] "Particle size D50" refers to the median volume-weighted particle size as measured by laser diffraction. In practice, 50% of the particles in the volume are smaller than the value of D50. Similarly, the values ​​of D10 and D90 can be used to describe the particle size distribution of a product, where 10% or 90% of the particles are smaller than D10 or D90, respectively.

[0090] Protein analysis refers to Kjeldahl total nitrogen analysis (nitrogen-to-protein factor 6.25). Starch analysis refers to a spectrophotometric method in which starch is solubilized with DMSO and converted to glucose by the enzyme amyloglucosinase. Glucose quantification is performed using the hexokinase method.

[0091] Fiber analysis refers to the enzymatic gravimetric analysis of dietary fiber using AOAC 991.43 (Mod) method.

[0092] Dry matter analysis refers to gravimetric analysis of moisture using the NMKL23:1991(mod) method.

[0093] Example 1: Seasoning sauce from wet ingredients by HPH

[0094] Destarched oat raw material, containing approximately 50% protein, 2% starch, and 1.4% beta-glucan on a dry matter basis, with a D50 particle size of 188 μm, was diluted with water to a dry matter content of 20%. The pH of the sample was adjusted to 5 with citric acid to prevent microbial spoilage. The sample was heated to 90° C. and subjected to a two-stage high-pressure homogenizer. The operating pressure was 900 / 100 bar (90 / 10 MPa). For enzyme treatment, the mass was cooled to 50° C. Umamizyme® Pulse was added at 0.1% based on the total mass and reacted at 50° C. for 24 hours. After enzyme treatment, the mass was heated to 90° C. to inactivate the enzyme. The resulting mass can be used as is or as a flavoring for any kind of flavor product. The resulting mass can also be separated into a liquid portion and a solid portion.

[0095] Example 2: Seasoning sauce from dry ingredients using HPH

[0096] Destarched oat raw material, containing approximately 50% protein, 2% starch, and 1.4% beta-glucan on a dry matter basis, with a D50 particle size of 73 μm, was diluted with water to a dry matter content of 20%. The pH of the sample was adjusted to 5 with citric acid to prevent microbial spoilage. The sample was heated to 90° C. and subjected to a two-stage high-pressure homogenizer. The operating pressure was 900 / 100 bar (90 / 10 MPa). For enzyme treatment, the mass was cooled to 50° C. Umamizyme® Pulse was added at 0.1% based on the total mass and reacted at 50° C. for 24 hours. After enzyme treatment, the mass was heated to 90° C. to inactivate the enzyme. The resulting mass can be used as is or as a flavoring for any kind of flavor product. The resulting mass can also be separated into a liquid portion and a solid portion.

[0097] Example 3: Wet milling and microfluidization of oat raw material (wet form)

[0098] Destarched oat raw material (wet form) containing approximately 50% protein, 2% starch and 1.4% beta-glucan on a dry matter basis, with a D50 particle size of 188 μm, was diluted with water to a dry matter content of 20%. The pH of the sample was adjusted to 5 with citric acid to prevent microbial spoilage. The sample was heated to 60°C and wet-milled using an ultrafine grinder equipped with two grinding wheels made of aluminum oxide and resin. The raw material was diluted with water to a dry matter content of 10% and passed through the grinder twice at a rotation speed of 1500 rpm. The gap width 25 between the grinding wheels was 0.2-0.22 mm for the first pass and 0.25 mm for the second pass. The wet-milled raw material was subjected to microfluidization in two further passes. The operating pressure was 1000 bar (100 MPa) for the first pass and 1500 bar (150 MPa) for the second pass, with a chamber combination of 400 + 200 μm. The mass was cooled to 50° C. for enzyme treatment. Umamizyme® Pulse was added at 0.1% based on the total mass and reacted at 50° C. for 24 hours. After enzyme treatment, the mass was heated to 90° C. to inactivate the enzyme. The resulting mass can be used as it is or as a flavoring for any kind of flavor product. The resulting mass can also be separated into a liquid portion and a solid portion.

[0099] Example 4: Effect of salt and pH on microbiological quality

[0100] Defatted oat raw material, containing approximately 50% protein, 2% starch and 1.4% beta-glucan on a dry matter basis, with a D50 particle size of 188 μm, was diluted with water to a dry matter content of 20%. The pH of the sample before pH adjustment was 6.7. The pH and salt content of the sample were adjusted according to Table 1 using citric acid and NaCl. The sample was heated to 90° C. and subjected to a two-stage high-pressure homogenizer. The operating pressure was 900 / 100 bar (90 / 10 MPa). The mass was cooled to 50° C. for enzyme treatment. Umamizyme® Pulse was added at 0.1% based on the total mass and reacted at 50° C. for 24 hours. After enzyme treatment, the mass was heated to 90° C. to inactivate the enzymes. The optimal pH range for Umamizyme® Pulse is 4.0-5.0, which explains the umami flavor intensity results in Table 1.

[0101] [Table 1]

[0102] While the foregoing examples illustrate the principles of the present invention in one or more particular applications, it will be apparent to those skilled in the art that numerous changes in form, application and details of implementation may be made without the exercise of the inventive faculty and without departing from the principles and concepts of the present invention. Accordingly, it is not intended that the invention be limited, except as by the claims which follow.

[0103] The verbs "to comprise" and "to include" are used in this document as open limitations that neither exclude nor require the presence of features not recited in the same. Features recited in the dependent claims are mutually freely combinable, unless otherwise expressly stated. Furthermore, it is to be understood that the use of "a" or "an", i.e. the singular, throughout this document does not exclude a plurality. [Industrial Applicability]

[0104] At least some embodiments of the present invention find industrial applicability in the food industry, typically in the preparation of condiments (seasonings, spices, sauces, pastes, etc.) for addition to food products, typically after cooking, to impart a particular flavor, enhance flavor, or complement a dish.

Claims

1. 1. A method for preparing an oat-based seasoning, comprising: a) providing an oat raw material having a starch content of not more than 5% and a protein content of at least 24% on a dry matter basis; b) preparing an aqueous oat suspension of the oat raw material and, if necessary, adjusting the solids content of the aqueous oat suspension to 5 to 40%; c) subjecting said aqueous oat suspension to a heat treatment; d) subjecting the heat-treated aqueous oat suspension to at least one of high pressure homogenization, microfluidization, and wet-milling; e) cooling or allowing the aqueous oat suspension to cool to a temperature of 40-60°C; f) treating the aqueous oat suspension with enzymes comprising i) at least one endopeptidase, ii) at least one exopeptidase, and iii) glutaminase (EC 3.5.1.2); g) inactivating the enzyme to obtain an enzyme-treated oat-based mass; h) recovering the resulting oat-based mass, either as such or after seasoning, for use as an oat-based flavorful seasoning; or i) separating the resulting oat-based mass into a liquid portion and a solid portion for use as an oat-based seasoning; wherein the method further comprises, prior to the enzyme treatment: adjusting the pH of the aqueous oat suspension to pH 4.0 to 6.2; or adjusting the pH of the aqueous oat suspension to a pH of 4.0 to 6.

7.

2. 2. The method of claim 1, comprising adjusting the pH of the aqueous oat suspension to a pH of 4.0 to 6.

2.

3. 10. The method of claim 1, comprising adjusting the pH of the aqueous oat suspension to a pH of between 4.0 and 6.7 and adding salt in an amount of between 3 and 30% by weight of the aqueous oat suspension.

4. A method as described in claim 1 or 3, comprising the steps of adjusting the pH of the aqueous oat suspension to pH 6.2 to 6.7, and adding salt in an amount of 3 to 30% by weight of the aqueous oat suspension.

5. 4. The method according to any one of claims 1 to 3, wherein the oat raw material has a particle size D50 of 50 to 250 μm.

6. 4. The method of claim 1, wherein the oat raw material has a protein content of at least 30% on a dry matter basis.

7. 4. The method of claim 1, wherein the oat raw material has a fiber content of at least 5% on a dry matter basis.

8. 4. The method of claim 1, wherein the oat raw material has a beta-glucan content of 10% or less on a dry matter basis.

9. 4. The method according to any one of claims 1 to 3, wherein the oat raw material is an aqueous oat suspension treated with amylase.

10. 4. The method of any one of claims 1 to 3, wherein the oat raw material comprises or is a residual fraction or by-product resulting from the production of oat milk, oat drinks, other oat beverages, oat syrup, or liquid oat-based products.

11. 4. The method according to any one of claims 1 to 3, wherein the oat raw material is a by-product resulting from the production of oat milk and has a dry matter content of 15 to 50%, such as 20 to 40%, in wet form, or a dry matter content of 90 to 97% in dry form.

12. The method described in claim 11, further comprising adjusting the dry matter content of the oat raw material to obtain an aqueous oat suspension having a dry matter content of 5 to 40%.

13. 4. The method of any one of claims 1 to 3, wherein the heat treatment comprises heating the aqueous suspension to 75 to 95°C for 30 seconds to 1 hour.

14. 4. The method of any one of claims 1 to 3, comprising high pressure homogenizing the oat raw material at a pressure of at least 450 bar (45 MPa), such as 450 to 1900 bar (45 to 190 MPa).

15. 4. The method of any one of claims 1 to 3, wherein the high pressure homogenization comprises passing the oat raw material through a high pressure homogenizer 1 to 10 times.

16. A method according to any one of claims 1 to 3, comprising a step of microfluidising at a pressure of 100 to 2100 bar (10 to 210 MPa).

17. 4. The method of claim 1, further comprising the step of wet-milling the oat raw material.

18. The method described in claim 17, comprising a step of wet-milling the oat raw material followed by microfluidization.

19. 4. The method according to any one of claims 1 to 3, wherein after step e) the aqueous oat suspension has a particle size D50 of 5 to <50 μm.

20. 4. The method of claim 1, wherein the at least one endopeptidase is selected from serine endopeptidases, cysteine ​​endopeptidases, aspartic endopeptidases, metalloendopeptidases, and proline-specific endopeptidases.

21. 4. The method of claim 1, wherein the at least one exopeptidase is selected from aminopeptidases, carboxypeptidases, dipeptidases, dipeptidyl peptidases, and tripeptidyl peptidases.

22. 4. The method according to any one of claims 1 to 3, comprising the steps of separating the obtained oat-based mass into a liquid portion and a solid portion; recovering the liquid portion and using it as a flavorful sauce; recovering the solid portion and using it as a paste such as miso paste.

23. The method of claim 22, wherein the liquid portion is used as a flavorful sauce after seasoning.

24. The method of claim 22, wherein the solid portion is used as a paste such as miso paste after seasoning.

25. 4. Use of the enzyme treated oat-based mass obtained by the method according to any one of claims 1 to 3 as a seasoning or in the manufacture of seasonings or other food products.

26. 4. An oat-based seasoning obtainable by the method according to any one of claims 1 to 3.