A process for manufacturing an OAT base, OAT drink or OAT product

Abstract

A process for manufacturing a liquid oat base, oat drink or oat product, the process comprises providing oat kernels, wherein the oat kernels each comprise at least two oat parts, comminuting the provided oat kernels, wherein the at least two parts are liberated, a first part comprising a major portion of the pericarp, and a second part comprising the rest of the oat kernel, processing at least the second part for manufacturing the liquid oat base, the oat drink or the oat product.

Description

[0001] A PROCESS FOR MANUFACTURING AN OAT BASE, OAT DRINK OR OAT PRODUCT

[0002] TECHNICAL FIELD

[0003] The present disclosure relates to a process for manufacturing of an oat base, an oat drink or an oat product from comminuted oat kernels.

[0004] BACKGROUND

[0005] Liquid oat bases and oat-based drinks for use as milk substitutes and as a raw material for other non-dairy products, such as oat yoghurt, oat spread, ice cream type of product, or as a food additive in general are known in the art. These oat-based milk substitutes are preferred by many customers for various reasons, such as for example taste, content of soluble [3-glucan fiber beneficial to health, lack of potentially allergenic milk proteins, and lack of lactose which cannot be digested by the majority of the global population.

[0006] When producing oat-based drinks, an aqueous suspension or slurry comprising degraded starch, proteins, fat and soluble fibres is obtained together with insoluble fibers, and other insoluble fractions or matter from the oats. It is a challenge to remove the large amounts of insoluble matter.

[0007] It is known to use sedimentation or decantation for this purpose. Since oat-based drinks has become appreciated by consumers, large volumes are produced and, thus, the amount of insoluble fiber obtained as a byproduct in its production is substantial. A process for preparing a liquid oat base is known e.g., from EP 2 953 482 B1 .

[0008] Handling of byproducts from and within production of oat-based drink production may be challenging.

[0009] SUMMARY OF THE INVENTION

[0010] It is an object of the present invention to provide an improvement over prior art, or to address at least one problem of prior art, and particularly to provide a process for manufacturing of an oat base, oat drink or oat product, where the pericarp, the hull and other undesired indigestible parts of the oat is liberated, while preferably maintaining the other nutritional parts of the oat. This is achieved, according to a first aspect by a process for manufacturing a liquid oat base, oat drink or oat product, the process comprises, providing oat kernels, wherein the oat kernels each comprise at least two oat parts, comminuting the provided oat kernels, wherein the at least two parts are liberated, a first part comprising a major portion of the pericarp, and a second part comprising the rest of the oat kernel, and processing at least the second part for manufacturing the liquid oat base, the oat drink or the oat product.

[0011] The comminuting of the oat kernels into at least two liberated parts unexpectedly results in more efficient separation of undesired insoluble material or parts from material or parts rich in nutritional components, of the oat. This further allows for maintained or even increased desirable nutritional values of the oat base, oat drink or oat product.

[0012] The parts comprised by the oat kernels, including the at least two parts, shall be understood as and may be selected to comprise, for example, from a list consisting of hull, bran, pericarp, seed coat, aleurone layer, subaleurone layer, endosperm, germ, depleted layer, and / or scutellum; or any combinations thereof.

[0013] Some of the parts may be comprised by another part. For example, the bran, which may be one of the parts, may comprise the pericarp and the seed coat. Hence, the second part may comprise further parts which then can be considered the third, fourth, fifth part and so on.

[0014] Thus, it will be appreciated that comminuting 12 the provided oat kernels, wherein the at least two parts are liberated, may result in, for example, liberating the bran from the germ, and / or liberating the pericarp from remaining part(s) of the oat kernel.

[0015] The oat kernels may also fully or almost fully be liberated into the different parts, including for example, hull, bran, pericarp, seed coat, aleurone layer, sub-aleurone layer, endosperm, germ, depleted layer, and / or scutellum.

[0016] With such liberation of the oat kernels, reduction of the presence of insoluble fibres in the production process can be achieved. For example, a liberated part of the oat kernels that is rich in insoluble fibre may be removed before processing the second part for manufacturing the liquid oat base, the oat drink or the oat product.

[0017] Comminuting may also have an effect on cell walls, such as cell walls between or around aleurone, sub-aleurone, and / or endo sperm. For example, the cell walls may be disrupted or disintegrated and components or compounds of the cell-walls or within the cells surrounded by the cell-walls may be made accessible in the process. Such components or compounds may be, for example, one or more of [3-glucan, proteins, and starch.

[0018] By comminuting, further parts being rich in nutrients, for example [3- glucan, may be liberated and allowed to be part of the liquid oat base, the oat drink or the oat product, as compared to a process that does not involve comminuting and liberating, where such nutrients instead may be removed with residual material in the process.

[0019] Thereby, the presence of insoluble fibres in the process may be reduced while allowing for maintaining or even increasing increased nutritional values of the oat base, oat drink or oat product.

[0020] The oat kernels may be whole grain oat kernels.

[0021] The oat kernels may be provided without a majority of the pericarp of the oat kernel. Thereby, oat kernels may be used for the process, from which a major portion of the pericarp already has been removed from the oat kernels, prior to being provided.

[0022] The process may further comprise comminuting the second part into further oat parts. For example, the second part may comprise the endosperm, which is comminuted into compound starch granules and other further parts of the endosperm.

[0023] The second and / or further parts may be selected from aleurone, subaleurone, endosperm, scutellum, compound starch granule, single starch granules, proteins, lipids and / or any combination thereof.

[0024] The process may further comprise separating of at least the two parts such that the pericarp, and / or hull, of the oat kernel is separated from the rest of the oat kernel. Thereby, for example, efficient removal of one of the parts such as the first part may be realised. Thereby, a part rich in insoluble fibres may be removed from the process.

[0025] The comminuting may be performed by use of mechanical, acoustical, electrical, and / or any fluids such as air or liquids.

[0026] The processing of at least the second part may further comprise treatment with amylase. Using amylase allows degradation of starch from the oat kernels. The amylase may be [3-amylase and / or a-amylase.

[0027] The process may further comprise enzymatic treatment of the oat parts using protein-deamidase. Thereby, insoluble oat protein may be converted to soluble oat proteins which may lend the oat base or oat drink desirable properties, such as improved stability in solution.

[0028] According to a second aspect there is provided a liquid oat base, oat drink or oat product prepared by the process according to the above.

[0029] According to a third aspect there is provided a use of the liquid oat base, oat drink or oat product as a food, a food additive or a starting material for the production of food, all of them intended for human consumption.

[0030] Comminution is to be understood as the process of reducing materials from one average particle size to a smaller average particle size by freeing or liberating particles embedded in a matrix particle structure, and to possibly concentrate the particles as well. For example, the pericarp can be liberated from the other oat parts such that at least the other oat parts are substantially intact but also liberated from each other. Thus, the pericarp may be fully or partially broken up into pieces while the other oat parts are also liberated.

[0031] Still other objectives, features, aspects and advantages of the invention will appear from the following detailed description as well as from the drawings.

[0032] BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Examples of the invention will now be described with reference to the accompanying schematic drawings, in which:

[0034] Fig. 1 illustrates structural features of an oat grain.

[0035] Fig. 2 illustrates a flowchart of an example of a process comprising comminution of an oat kernel for producing a liquid oat base, an oat drink or oat product.

[0036] Fig. 3 illustrates a flowchart of an example of a process comprising comminution of an oat kernel and with humidification of the oat kernel for producing a liquid oat base, an oat drink or oat product.

[0037] Fig. 4 illustrates a flowchart of an example of a process further comprising separation and treatment for producing a liquid oat base, an oat drink or oat product.

[0038] Fig. 5 illustrates a flowchart of an example of a process comprising a two-step comminution of an oat kernel for producing a liquid oat base, an oat drink or oat product.

[0039] DETAILED DESCRIPTION

[0040] The present disclosure will now be described more fully hereinafter. The present disclosure may, however, be embodied in many different forms and should not be construed as limited to the examples set forth herein; rather, these examples are provided for thoroughness and completeness, and to fully convey the scope of the disclosure to the skilled addressee.

[0041] Illustrated in Figure 1 is an oat grain 100 comprising of the protective hull 110 and the kernel 120. The hull 110 is the outer layer of the oat kernel 120, which at maturity is dry and brittle, and typically account for 25% of the total dry weight of the grain 100. Naked, hull-less, oat varieties do also exist, however these are less common.

[0042] The oat kernel 120 comprises the bran, the germ and the endosperm. For example approximately 12% by dry weight of each oat kernel 120 may be the bran portion 130, which is a coarse outer layer, consisting of the pericarp 132, the seed coat 134 and parts of the aleurone layer 136. The pericarp 132 and the seed coat 134 are thin layers of primarily insoluble polysaccharides, such as cellulose and arabinoxylan. The oat aleurone layer 136 is normally one cell thick, measuring 50-150 pm.

[0043] Inwards, from the aleurone layer 136 as measured towards a centre of the kernel 120, is a sub-aleurone layer 138 comprising sub-aleurone cells that are surrounded by thick cell walls that are quite resistant to enzymatic digestion. Within the aleurone and sub-aleurone cells there is a dense matrix of mostly lipids and protein bodies. Unlike many other types of grains, from other cereals than oat, the bran 130 from oat is not easily separated from its endosperm 140 using conventional milling. Commercially available oat bran 130 therefore typically consists of pericarp 132, seed coat 134, the aleurone layer 136 and a larger portion of sub-aleurone starchy endosperm.

[0044] The oat endosperm 140 is the largest part of the oat kernel 120 and this is very rich in starch, but also contains lipids, proteins and [3-glucans. The oat endosperm 140 cell walls are thinner compared to the cell walls of the aleurone 136 and sub-aleurone 138, and are rich in [3-glucan, and with smaller amounts of arabinoxylan and cellulose. The oat starch is found in either compound grains (20-150 pm) or as single granules (4-10 pm).

[0045] The oat kernel 120 also comprises [3-glucan, proteins, lipids and other constituents that are beneficial for human consumption.

[0046] Figure 2 illustrates a process for manufacturing 10 an oat base, oat drink or oat product. The manufacturing process 10 aims to, at least partly, reduce insoluble material, which may be from a part of the oat comprising insoluble material.

[0047] The process for manufacturing 10 the oat base, oat drink or oat product comprises providing 11 oat kernels 120, wherein the oat kernels 120 comprise at least two oat parts 132 and 134, 136, 138, 140 and comminuting 12 the provided oat kernels 120, wherein the at least two parts are liberated. The first part comprises a major portion of the pericarp 132 of the oat kernel 120, and the second part 134, 136, 138, 140 comprises the rest of the oat kernel 120. Finally, the manufacturing process 10 comprises, processing 13 the second part 134,136, 138, 140 comprising the rest of the oat kernel 120, for manufacturing the liquid oat base, the oat drink or the oat product.

[0048] Hence, the resulting comminuted oat kernel 120 in the process 10 is preferably comminuted so that at least a major portion of the pericarp 132, has been liberated and / or removed from the oat kernel 120. Preferably between 50 - 100 % by weight, such as 50 %, 55 % 60 %, 65 %, 70 %, 75 %, 80 %, 85 %, 90 %, 95 %, or 100 %, by weight, of the pericarp is removed.

[0049] Comminuting 12 may be performed by various techniques based alone and / or combination such as mechanical, acoustical, electrical, and / or fluid. For example, mechanical comminution may be done by various methods such as crushing, grinding, cutting, vibrating, by use of an air flow, vortex, or other techniques. Normally, there are three forces which typically are used to affect the comminution of particles, or in this disclosure, oat kernels 120: impact, shear, and / or compression.

[0050] Comminuting 12 may be performed in one step to liberate the at least two parts as illustrated in figure 2, or alternatively in further steps, exemplified in figure 5. In one example, the oat kernels 120 are comminuted 12 into at least two parts and then the second part is further comminuted to further liberate the second part into further parts, third, fourth, fifth and so on parts. Hence, the comminution 12 may be performed in a single step or in multiple steps during the process 10.

[0051] The process 10 may use as mainly described in this disclosure, oat kernels 120 but oat grains 100 comprising oat kernels 120 with hull 110 may also be used, or a combination of the two 100, 120. The oat kernels 120 may in some examples be whole grain oat kernels 120.

[0052] The oat kernels 120 in the process 10 comprises [3-glucan. The [3- glucan present in the oat kernels 120 may be associated with beneficial health properties, for example relating to lowering cholesterol levels in blood. By comminuting 12 oat kernels 120, wherein the at least two parts are liberated, available [3-glucans in the process 10 may be increased compared to when not comminuted and used in a similar process.

[0053] The comminution 12 of the provided oat kernels 120 may be conducted on dry oat kernels 120. Dry oat kernels 120 may have a natural moist content, for example 4-15% of water by weight of the oat kernels 120. The comminution 12, thus, may be dry comminution. Alternatively, or in addition, the oat kernels 120 can be humidified 14 to increase the moist content of the oat kernel 120, illustrated in figure 3. In particular, the surface or outer layer of the oat kernel 120 may thereby obtain an increased moist content, for example increased with at least 2-3% by weight of the oat kernel. Thereby, the pericarp may become more elastic, which allows liberation and / or removal of a more intact pericarp.

[0054] It is believed that comminuting 12 the oat kernels 120 may be conducted with no or very low energy being transferred to surfaces of the different parts of the oat kernel 120. Instead, most energy is believed to be directed to boarders between the different parts of the oat kernel 120. The energy distribution towards the borders therefore results in that the different parts such as the endosperm, bran, germ, aleurone and / or sub-aleurone, are less or not at all affected or treated by energy. Thereby, oat kernels may be provided as heat treated or non-heat treated. In manufacturing 10 of oat bases or oat drinks, heat treatment of the oat kernels 120 may be desired as heating, in addition to deactivation of enzymatic activity, has an effect on the flavour profile of the oat kernels 120 and thereby the resulting oat base or oat drink. Thereby, even if heat treatment of the oat kernels 120 may be avoided with the present comminution, heat treatment of the liberated second part may, optionally, be conducted.

[0055] It has been realised that heat treatment of the two comminuted parts, such as the second part, may be conducted in considerably more efficient manner as compared to heat treatment of the whole oat kernels 120. For example, heat treatment of comminuted and smaller parts may be conducted faster and / or at lower temperatures as compared to heat treatment of whole oat kernels 120. Thereby, the heat treatment may be less energy consuming, and proteins of the oat kernels 120 may be less affected with reduced risk of denaturation.

[0056] Additionally, since oat-based drinks for use as milk substitutes and as a raw material for other non-dairy products have become extremely popular and resulted in an increased manufacturing of oat drinks, also residue material from the oat drink manufacturing has increased. The residue material is typically rich in insoluble fiber, originating from the pericarp 132, seed coat 134 and aleurone, that typically is not desired in the oat drink and so intended to be removed with a residue product. However, the residue material is also rich in for example oat protein, [3-glucan and oat fat, which typically are desirable components in the oat drink, and, thus, undesirably removed with the residue material as discussed above. Separation of the residue material from the oat base or oat drink is normally done via e.g., decantation, filtration and / or sedimentation.

[0057] The process 10, may optionally further comprise separating 15 the two parts such that the pericarp 132 of the oat kernel 120 is separate from the rest of the oat kernel 120, and then processing the second part only, illustrated in figure 4. By separating 15 the two parts it is possible to reduce the amount of pericarp 132 and / or indigestible fiber of the oat kernel 120 that is introduced into the processing 13 and manufacturing of the oat base, oat drink or oat product.

[0058] Thereby, the amount of desirable nutrients, including, for example, oat protein, [3-glucan and oat fat that is removed with the residue material in manufacturing of oat drinks can be reduced or minimized. Instead, those nutrients are allowed to remain in the oat drink to a higher degree.

[0059] Further, by removing the pericarp 132 upstream and early in the process 10, it would be possible to increase for example the oat base output since the pericarp 132 would otherwise be a part of the oat base process and when the pericarp 132 is removed downstream, there would to some degree also be removed some of the oat base since the pericarp 132 is partially dissolved in the oat base. Thus, for example the downstream decanter would remove the pericarp 132 and some oat base. Therefore, in some examples the output of the oat base for this process 10 would increase with for example a to a 1 / 3.

[0060] Additionally, by being able to separate the second part of the oat kernel 120 early in the manufacturing process 10 of for example the liquid oat base, any further downstream processing can be removed, contrary to an example wherein the two parts are used in the process 10 for producing for example an oat base and wherein the separation of the residue material is removed downstream by use of a decanter. Thus, the complexity of the processing 13 is reduced and simplified, which also lower costs, when the two parts are separated 15.

[0061] Additionally, if further separation or further removal of the pericarp 132, or other parts, is desired, the separation could be done after the comminuting 12, but before processing 13 the second part for manufacturing liquid the oat base, oat drink or oat product. Further separation may be conducted on dry material, for example by separation of comminuted material by air, mechanical, and / or electrostatic techniques, and so on. The further separation may also be done on wet comminuted material, downstream in the processing 13, such as, for example, by decanting, filtering, and / or sedimentation.

[0062] Thus, the processing 13 of only the second part for manufacturing 13 the liquid oat base, oat drink or oat product is quicker, easier, and cheaper, while leaving a reduced amount of insoluble fibers to handle.

[0063] As a further benefit, the separation of the pericarp 132 and the insoluble fibers upstream, before processing 13 the second part, makes it possible to adjust the texture of the oat base, oat drink or oat product.

[0064] Illustrated in Figure 4 is an example of the process 10 that further comprises treating 16 at least the second part to starch degrading enzymes. The enzymatic treatment 16 may comprise treatment with one or more amylase. The amylase may be [3-amylase and / or a-amylase.

[0065] The treated 16 at least second part with amylase may comprise monosaccharides, disaccharides, for example, maltose, oligosaccharides and larger polysaccharides, and, optionally, soluble fibres, for example [3-glucans.

[0066] During the treatment 16 with amylase, or degradation of starch, starch of the oat kernel 120 may be converted to lower types of starch, including sugars, such as, for example, maltose.

[0067] The oat base, oat drink or oat product may comprise, by dry weight of the oat base or oat drink, 5-20% protein, 3-15% fat, and optionally 10-80% carbohydrates, including sugars.

[0068] The processing 13 of the process 10 may provide an oat base, an oat drink or an oat product for use as it is. The, thus obtained, oat base, oat drink or oat product may also be used as an ingredient or starting material for other beverages or food products. In particular when an oat drink is desired, the processing 13 may either comprise addition of ingredients for formulating the oat drink or be followed by addition of ingredients for formulating the oat drink, either as part of the process 10, or in downstream processing, which downstream processing may take place in same location as the process 10 or elsewhere.

[0069] Further ingredients, in addition to components from the provided oat kernels, may be, for example, selected from fat, vitamins, salt, minerals, fibres, which may be soluble and / or insoluble, and buffering agents. Although additionally added ingredients may be oat derived, for example concerning fat, which may be oat oil, protein, which may be oat protein, and fibres, which may be beta-glucans, one or more of such additionally added ingredients may alternatively be from other sources than oat. For example, rapeseed oil may be added when formulating oat drinks. It is desired that additionally added ingredients are non-dairy, vegan, vegetable and / or of non-animal source. It shall, however, not be excluded that additionally added ingredients may be of e.g. animal origin and still be within the scope of the present aspects.

[0070] The process 10 may be for manufacturing of an oat base, which may serve as starting material for manufacturing of an oat drink, or, for example, as starting material for other oat-based food products, such as cheese analogues, spreads, whippable products, ice cream, such a soft serves, etc.

[0071] According to an example, the liquid oat base, oat drink or oat product may comprise 0.05-8% sugars, such as 0.05-1 % or 1 -8%, 0.09-3% fibres (out of which about 0.02-1 %, eg. 0.1 -1 %, of the oat base, oat drink or oat product may be [3-glucans), 0.1 -2.5% may be fat, and 0.2-2.5, such as 0.5-2.5%, may be proteins, by weight of the oat base, oat drink or oat product. For example concerning the oat base or the oat drink, the amount of dry matter, may be, 2- 25%, such as 2-5%, 5-15%, or 10-20%, for example 2-4%, 8-12%, or 13% or 14%, by weight of the liquid oat base or oat drink.

[0072] The treatment 16 of the at least second part may comprise using protein-deamidase, or protein glutaminase. Such a deamidated second part may be a part wherein oat proteins have been subjected to deamidation and thereby converted to more water-soluble proteins.

[0073] The treatment 16 described above may be performed at a temperature between 35-110 Degrees Celsius.

[0074] In some examples, the oat kernel 120, or the second part is comminuted 12 into further oat parts, illustrated in Figure 5. These further oat parts may be one or more of the aleurone, sub-aleurone endosperm, scutellum, compound starch granule, single starch granules, proteins, lipids, and / or phytins of the oat kernel 120.

[0075] For example, the comminuting will liberate at least a major portion of the sub-aleurone layer of the oat kernels. Preferably, between 50 - 100 % by weight of the sub-aleurone layers is liberated, such as 55 %, 60 %,65 %,70 %, 75 %, 80 %, 85 %, 90 %, 95 %, or 100 %, by weight of the sub-aleurone layers. The reason for keeping liberated further oat part comprising a major portion of the sub-aleurone layer is that the resulting oat base, oat drink or oat product may have increased nutritional values with regard to, for example, protein and [3-glucan, which are beneficial to keep in the end product, and believed to be the result of an intact sub-aleurone layer.

[0076] Provided by the present invention is also an end product of a liquid oat base, oat drink or oat product prepared by the process 10 as described above. The liquid oat base, oat drink or oat product may be used as a food, a food additive, or a starting material for the production of food. These uses are intended for human consumption.

[0077] Effects of comminution on oat base manufacturing

[0078] As discussed herein above, it is advantageous to comminute the oat kernels and thereby allowing the oat base to be manufactured from at least the second part, which may be rich in starch but depleted of insoluble fibres. Thus, less separation, for example by sedimentation, decantation or filtering, of insoluble fibres is necessary in the oat base manufacturing process. Although insoluble fibres may be desired in food and drinks, it is also known to result in e.g. unpleasant sandiness in an oat drink.

[0079] By comminuting 12 the oat kernels 120 into sufficiently fine parts, such as parts having an average particle size (D90) within the range of less than 25-100 pm, disadvantages from insoluble fibres, for example sandiness, may be reduced or eliminated, which may reduce or eliminate need of e.g. decantation or sedimentation downstream in the oat base manufacturing process. For example, removal of comminuted oat kernel 120 parts having a particle size of more than 100 pm may be removed directly after the comminution 12 in a dry state and the early removal in the dry state will then preferably allow for removal of a decanter, downstream in the processing 13, wherein the decanter would remove the comminuted oat kernel 120 parts having a particle size of more than 100 pm but in a wet state.

[0080] A further advantage is that degradation of starch has been found to be more efficient. This is believed to be a result of improved and increased degree of gelatinisation of starch present in the comminuted at least second part. The improved and increased degree of gelatinisation of starch is believed to, at least in part, be a result of increased surface area to volume of comminuted second part, and, thereby, increased accessibility for water. Increased degree of gelatinisation increases accessibility by the starch degrading enzymes. Thereby, a more efficient manufacturing process for an oat base or oat drink may be realised.

[0081] Experiments have indicated that the comminution as described herein may be conducted such that parts of the oat kernels that is rich in starch are liberated under disruption of cell walls, which is further believed to add to improved starch gelatinisation and enzymatic degradation of the starch in the oat base or oat drink manufacturing process.

[0082] Specific examples of the invention have been described. This invention may, however, be embodied in many different forms and should not be construed as limited to the examples set forth herein; rather, these examples are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. The terminology used in the detailed description of the examples is not intended to be limiting of the invention. The terminology used herein is for the purpose of describing particular aspects of the disclosure only, and is not intended to limit the disclosure. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise.

[0083] It should be noted that the word “comprising” does not necessarily exclude the presence of other elements or steps than those listed and the words “a” or “an” preceding an element do not exclude the presence of a plurality of such elements.

[0084] The different aspects, alternatives and examples of the invention disclosed herein can be combined with one or more of the other aspects, alternatives and embodiments described herein. Two or more aspects can be combined.

Claims

CLAIMS1 . A process for manufacturing a liquid oat base, oat drink or oat product, the process comprises,- providing oat kernels, wherein the oat kernels each comprise at least two oat parts,- comminuting the provided oat kernels, wherein the at least two parts are liberated, a first part comprising a major portion of the pericarp, and a second part comprising the rest of the oat kernel,- processing at least the second part for manufacturing the liquid oat base, the oat drink or the oat product.

2. A process according to claim 1 , wherein the oat kernels are whole grain oat kernels.

3. A process according to claim 1 , further comprising comminuting the second part into further oat parts.

4. A process according to claims 1-3, wherein the second and / or further parts are selected from aleurone, sub-aleurone, endosperm, scutellum, compound starch granule, single starch granules, proteins, lipids, phytins, and / or any combination thereof.

5. A process according to claim 1 , wherein the comminuting is performed by use of mechanical, acoustical, electrical, and / or fluid comminution.

6. A process according to claim 5, wherein the mechanical comminuting comprises milling, bashing, comminuting, peeling, polishing, abration and / or grinding.

7. A process according to any one of claims 1-6, wherein the processing of the second part further comprises treatment with amylase.

8. A process according to claim 7, wherein the amylase is an [3-amylase and / or a-amylase.

9. A process according to any one of claims 1-8, wherein the processing ofthe second part further comprises enzymatic treatment using protein- deamidase.

10. A process according to any one of claims 1-9, wherein processing is provided at a temperature between 35-110 Degrees Celsius.11 . A process according to claim 1 further comprising- separating the two parts such that the pericarp and / or hull of the oat kernel is separate from the rest of the oat kernel.

12. A liquid oat base, oat drink or oat product prepared by the process according to any one of claims 1-11.

13. Use of the liquid oat base, oat drink or oat product of claim 12 as a food, a food additive or a starting material for the production of food, all of them intended for human consumption.