Liquid OAT base or OAT drink with improved stability

Abstract

The present disclosure relates to a liquid oat base or oat drink for coffee or tea whitening, comprising an oat derived material with 5-20% by weight dry substance, based on the weight of the liquid oat base or oat drink, characterized in having an oat protein deamidation degree of at least 10%, wherein the oat derived material comprises, by dry weight of the oat derived material, starch comprising partially degraded starch in an amount of 0.3-1.8%, as measured by the starch iodine test.

Description

[0001] LIQUID OAT BASE OR OAT DRINK WITH IMPROVED STABILITY

[0002] Technical field

[0003] The present disclosure relates to a liquid oat base or oat drink for coffee or tea whitening, and a process for production thereof.

[0004] Background

[0005] Oat based drinks for use as milk substitutes and as a raw material for other non-dairy products, such as oat yoghurt, 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 content of soluble [3- glucan fibre beneficial to health, lack of potentially allergenic proteins, and lack of lactose which cannot be digested by the majority of the global population.

[0006] There is a high demand for oat based drinks for coffee or tea whitening and for barista applications, such as steaming and foaming. For such purposes, the oat base or oat drink may be manually mixed with coffee or tea by a consumer or a barista. It would be desirable to allow preparation of drinks of coffee mixed with oat drink using automated coffee machines or barista machines. It is known with coffee machines that can hold a volume of dairy milk, or be connected to a container of milk, and prepare a coffee drink by mixing the milk with coffee. It would be desirable to use such machines with oat based drink. However, it is a problem, at least with some sorts of oat drinks, that they may not be stable for longer period of times, such as during an entire day, but may result in for example sedimentation and / or separation. This is problematic as tubes and / or filters of an automated coffee machine may be clogged. This is further problematic as it results in uneven quality of the coffee drink. Furthermore, even for consumption of oat based drinks directly, or for manual preparation of coffee drinks with oat drink, for example, sedimentation of the oat drink is problematic, as it may be necessary to, for example, shake the oat drink before consumption.

[0007] It is a further problem to provide an oat based drink that is suitable for barista applications, and that provides desirable stability in coffee, mouthfeel and foaming capacity when used for coffee or tea whitening. For example, it is problematic to minimize feathering when an oat drink is mixed with coffee. Further, it would be desirable but problematic to combine such properties of the oat drink with stability over longer periods of time of storage of the oat drink, such as during a working day or longer. It would be desirable with an oat drink that allows use of with automated coffee machines.

[0008] Summary

[0009] It is an object of the present disclosure to, at least partly, solve at least one problem or need of prior art.

[0010] A further object of the present disclosure is to fully or partly provide a liquid oat base or oat drink for coffee or tea whitening with improved stability, both during storage of the liquid oat base or oat drink and after being mixed with coffee, and improved mouthfeel. In addition, maintaining foaming capacity would be desirable.

[0011] According to a first aspect, there is provided a liquid oat base or oat drink for coffee or tea whitening, comprising an oat derived material with 5-20% by weight dry substance, based on the weight of the liquid oat base or oat drink, characterized in having an oat protein deamidation degree of at least 10%, wherein the oat derived material comprises, by dry weight of the oat derived material, starch comprising partially degraded starch present in an amount of 0.3-1 .8%, as measured by the starch iodine test.

[0012] Such content of starch comprising partially degraded starch provides a liquid oat base or oat drink that is stable over time, at least during 12 hours, such as during 24 hours, for example in terms of reduced or absent flocculation and reduced or absent sedimentation, even without mixing or stirring. Further, such a liquid oat base or oat drink is rich in taste and associated with a desirable mouthfeel as compared to prior art products. Such content of starch comprising partially degraded starch may be obtained as a result of partially degraded starch during manufacturing of the liquid oat base or oat drink. The herein described content of starch comprising partially degraded starch, and, where relevant, DP3-DP8 oligosaccharides, and / or DP1-DP2 sugars provides the liquid oat base or oat drink with unique and unexpected properties, including stability over time, in terms of for example reduced or absent flocculation and / or sedimentation, and further a surprisingly good stability when poured into coffee and desirable mouthfeel. A minimum level of oat derived material dry substance of 5% by weight of the liquid oat base or oat drink, also adds to richness and mouthfeel. The stability over time allows the liquid oat base or oat drink to be used with coffee machines where the liquid oat base or oat drink may be kept or stored for longer periods of time, such as a working day, overnight, or, for example, during 12 hours or more, such as during 24 hours, or longer, without stirring or mixing. Stability over time relates to minimizing or avoiding flocculation and / or sedimentation in the liquid oat base or oat drink. Such stability may, at least in part, be related to emulsion stability within the oat base or oat drink, whereby compounds, such as one or more of starch, fat and proteins may be present in a dispersed or emulsified form in the oat base or oat drink, and therefore do not flocculate and / or sediment. During this period of time under which the oat base or oat drink is stable, no noticeable or undesired flocculation and / or sedimentation is observed.

[0013] By ensuring that the oat protein deamidation degree has reached a level of at least 10%, in combination with the level of starch comprising partially degraded starch as defined according to the first aspect, a liquid oat base or oat drink is, when poured into hot coffee or tea, more stable, has a better mouthfeel, and provides less feathering than prior art compositions, in addition to the improved stability over time with regard to eg. sedimentation and / or flocculation. It has even been found that the liquid oat base or oat drink may be stable even in absence of buffering agents, such as, for example, phosphate buffers. However, it may be desirable to add buffers, such as phosphate buffers, for improved mouthfeel, flavour and / or stability in coffee, and further, buffers provide improved stability in coffee when the oat base or oat drink is mixed with strong coffee.

[0014] At a lower end of the level of starch comprising partially degraded starch, such as, for example, in the range of 0.3-1 .0%, or 0.3-0.7%, the lower level of starch allows a lower level of protein deamidation degree, and still provide stability when poured in coffee and reduced or absent sedimentation and / or flocculation of the liquid oat base or oat drink over time, as compared to higher levels of starch.

[0015] Alternatively, starch comprising partially degraded starch may be a fraction of starch as detectable or quantifiable by the AOAC 996.11 Total starch method, as described herein. Starch comprising partially degraded starch, thus, may be fractions of degraded starch ranging from about DP10 polysaccharides and up to large starch molecules, and even intact starch molecules.

[0016] Starch comprising partially degraded starch may be starch consisting of partially degraded starch.

[0017] The oat derived material may comprise, by dry weight of the oat derived material, starch comprising partially degraded starch in an amount of 0.3-1.1 %, as measured by the starch iodine test.

[0018] The oat derived material may comprise, by dry weight of the oat derived material, DP3 to DP8 oligosaccharides present in an amount of 20-40%. For example, DP3 to DP8 oligosaccharides may be present in an amount of 23- 40%.

[0019] Such content of DP3 to DP8 oligosaccharides in combination with the defined levels of starch comprising partially degraded starch provides a liquid oat base or oat drink that in addition to being rich in taste and associated with a desirable mouthfeel show stability in coffee with reduced or no feathering, as well as providing stability over time, such as for up to 12 hours, without stirring or mixing and without having been added to coffee or tea.

[0020] The oat derived material may comprise, by dry weight of the oat derived material, DP3 to DP8 oligosaccharides present in an amount of 23- 40%, such as 23-38%, or 25-36%, such as around 26-35%, for example 26%, 27%, 28%, 29%, 30%, or 35%.

[0021] The liquid oat base or oat drink may have an oat protein deamidation degree of at least 11 %, for example 11 -20%, such as 11 -15%.

[0022] Such oat protein deamidation degrees may be achieved by subjecting the oat protein for deamidation with protein-deamidase, preferably proteinglutaminase. Such deamidation improves solubility of the protein in aqueous solution. In addition, solubility may be improved accordingly without degradation of the proteins. Therefore, use of protein-deamidase in the context of the present disclosure allows presence of intact, or non-degraded, proteins to be comprised by the liquid oat base or oat drink in water soluble form. According to one example at least 2.8 U / g of oat protein was used, However, according to another example, lower levels of protein-deamidase may be used, wherein the deamidation was performed during a sufficient time period to reach an oat protein deamidation degree of at least 10%, at least 11 %, at least 12%, at least 13%, at least 14%, or at least 15%, such as 16%.

[0023] The liquid oat base or oat drink may have an oat protein deamidation degree of 10-30%, or 10-20%, such as 10-16%, 11-15%, or about 11 %.

[0024] It was found for the liquid oat base or oat drink that being above a lower limit of deamidation degree is of importance for stability in coffee, in the sense that a too low degree of deamidation, in combination with the levels of starch comprising partially degraded starch as defined in aspects herein, may result in, for example, feathering in coffee. The liquid oat base or oat drink may have an oat protein deamidation degree of 10-90%; 11-90%; 12-90%; 13-90%; 14-90%; 15-90%, such as 15-17%; or 11-16%.

[0025] The liquid oat base or oat drink may further comprise one or more of potassium phosphates, calcium carbonates, calcium phosphates, and potassium carbonates. Thus, the liquid oat base or oat drink may comprise one or more of K2HPO4, CaCOs, CaHPCU, Ca3(PO4)2, and K2CO3.

[0026] The liquid oat base or oat drink may comprise one or more of dipotassium phosphate, calcium carbonate, potassium carbonate, dicalcium phosphate, and tricalcium phosphate.

[0027] Thereby, further improvements to the liquid oat base or oat drink may be achievable. For example, presence of dipotassium phosphate and / or calcium carbonate provides improved mouthfeel / roundness of the oat base or oat drink, and further may contribute to improved flavour when added to coffee.

[0028] Further, for example, presence of potassium carbonate may contribute to improved flavour when added to coffee and provides beneficial effects on foamability of the oat base or oat drinks in barista applications.

[0029] Yet further, presence of one or more of the buffers provides pH increasing effects when added to a drink, such as coffee, although all may not provide strong buffering effects. Such a pH increasing effect may contribute positively to stability in, for example, coffee or tea.

[0030] The liquid oat base or oat drink may comprise one or more of dipotassium phosphate in an amount of 0-1.0%, such as 0.3-1.0%; calcium carbonate in an amount of 0-1 .0%; and potassium carbonate in an amount of 0-0.1 % by weight of the liquid oat base or oat drink. Alternatively, or in addition, the liquid oat base or oat drink may comprise dicalcium phosphate in an amount of 0-0.1 %, and / or tricalcium phosphate in an amount of 0-0.2%, by weight of the liquid oat base or oat drink.

[0031] The oat derived material may comprise, by dry weight of the oat derived material, DP1 to DP2 sugars present in an amount of 5-40%.

[0032] Such levels of sugar allow desirable sweetness to be provided the oat base or oat drink. Further, low sugar versions of an oat base or oat drink may be achieved.

[0033] 10% by weight or less of the DP1 to DP2 sugar may be glucose, and 90% or more of the DP1 to DP2 sugar may be one or both of maltose and sucrose.

[0034] Maltose may provide the oat base or oat drink with a desirable rounder sweetness, as compared to glucose. Glucose may provide a sharper and less desirable sweetness.

[0035] The DP1 and / or DP2 sugars, the DP3 to DP8 oligosaccharides, and the starch comprising partially degraded starch may be comprised by the oat derived material.

[0036] The oat derived material may have 7-25% by weight dry substance, based on the weight of the liquid oat base or oat drink.

[0037] The liquid oat base or oat drink may comprise, based on a dry weight of the liquid oat base or oat drink, 5-20% protein, and 3-35% fat.

[0038] The oat derived material may comprise 0.5-10%, by weight, of soluble fibres in form of beta-glucans, of which a weight-average molecular weight and above corresponds to intact or native beta-glucans.

[0039] Thereby, high nutritional values are provided, and in combination with the defined levels of carbohydrates in the oat base or oat drink desirable organoleptic properties are achieved. Presence of intact or native betaglucans contributes to an improved and increased body of the oat base or oat drink.

[0040] The liquid oat base or oat drink may further comprise, in addition to the oat derived material, additives or ingredients selected from one or more of vegetable fat, salt, vitamin, flavour, preferably natural flavour and / or natural extract, and mineral.

[0041] The salt may be sodium chloride.

[0042] The liquid oat base or oat drink may be stable during 12 hours or more.

[0043] The liquid oat base or oat drink may be free from phosphate and phosphate compounds. Thus, for example, the oat composition may be free from phosphate buffers or phosphate salts, such as free from one or more phosphate buffers or salts selected from potassium phosphates and calcium phosphates, such as dipotassium phosphate, dicalcium phosphate, and tricalcium phosphate.

[0044] Thus, a liquid oat base or oat drink free from phosphate may be provided, thereby allowing provision of a product free from added phosphate, which may be desired for, for example, certain organic and / or clean-label products.

[0045] The liquid oat base or oat drink free from phosphate and phosphate compounds, may be an oat base or oat drink free from added phosphate and phosphate compounds. The liquid oat base or oat drink may, however, have a natural presence of phosphate and / or phosphate compounds. For example, oats may have a natural presence of phosphate and still be used in accordance with aspects herein and for manufacturing of a liquid oat based or oat drink containing all or part of that phosphate naturally present in the oats.

[0046] It may be beneficial with a presence of phosphate buffers, or other suitable buffers, for stability in coffee, particular for stability in strong coffee.

[0047] According to a second aspect there is provided a method for production of a liquid oat base or oat drink for coffee or tea whitening, the liquid oat base or oat drink comprising an oat derived material with 5-20% dry substance by weight of the liquid oat base or oat drink, which method is characterized by subjecting oat protein within an oat material for a protein-deamidase to reach a deamidation degree of the oat protein of at least 10%; subjecting starch within the oat material to starch degrading enzymatic treatment; and terminating the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material, starch comprising partially degraded starch present in an amount of 0.3-1 .8% The starch comprising partially degraded starch may be present in an amount of, for example, 0.3-1.5%, 0.3-1.1 %; or 0.4- 1 .0%, as measured by the starch iodine test, thereby providing a liquid oat base or oat drink.

[0048] The method according to the second aspect may be a method for production of a liquid oat base or oat drink according to the first aspect.

[0049] The starch degrading enzymatic treatment may be conducted using one or more amylases having alpha-activity, or beta-activity, or alpha- and betaactivity. The alpha- and beta-activity may be obtained by use of one type of amylase having both alpha- and beta-activity, or by two or more types of amylase, of which one has alpha-activity and another has beta-activity.

[0050] The alpha amylases may be selected from alpha amylases with mainly endo activity, or from a combination of alpha amylases with mainly endo activity and alpha amylases with mainly exo activity.

[0051] The alpha amylases with mainly endo activity may be selected from one or more of amylase [3.2.1 .1], Bacillus licheniformis', and amylase [3.2.1 .1 ], Bacillus stearothermophilus.

[0052] The alpha amylases with mainly exo activity may be selected from one or more of a mix of alpha- and beta- amylases including amylase [3.2.1 .1], Aspergillus oryzae', and amylase [3.2.1.1], Bacillus amyloliquefaciens.

[0053] The protein-deamidase may be protein-glutaminase.

[0054] Deamidation using the protein-deamidase may be conducted concurrently with the starch degrading enzymatic treatment.

[0055] The method may comprise terminating the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material, DP3 to DP8 oligosaccharides present in an amount of 20-40%.

[0056] Further provided is the method according to the second aspect, wherein the oat protein within the liquid oat base or oat drink may be subjected to an oat protein deamidation degree of at least 11 %.

[0057] The protein-deamidase may be protein-glutaminase. The method according to the second aspect may further comprise a step of subjecting the oat starch for partial hydrolysis by amylases.

[0058] The amylases may be starch degrading alpha amylases with mainly endo activity, or a combination of alpha amylases with mainly endo activity and alpha amylases with mainly exo activity.

[0059] The method according to the second aspect may comprise terminating the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material, DP1 to DP2 sugars present in an amount of 5-40%.

[0060] According to a third aspect, there is provided a liquid oat drink according to the first aspect. According to one example, the liquid oat drink may be described as comprising an oat derived material with 9-11 %, or about 10% by weight dry substance, based on the weight of the liquid oat base or oat drink, and further comprising rapeseed oil, optionally potassium carbonate and / or calcium carbonate, salt, and / or vitamins. Further according to the example, the fibre content may be 0.6-0.8%, or about 0.7%, the protein content, which may comprise or consist of oat protein, may be 0.8-1 .2%, or about 1%, and the fat content, which may comprise or consist of oat oil and / or rapeseed oil, may be 1 .2-1 .8%, or about 1 .5%; 0.2-0.8%, or about 0.5%; 2.7-3.5%, or about 3.2%, by weight of the oat drink.

[0061] The minerals may be selected from calcium carbonate and potassium iodide, and combinations thereof.

[0062] The vitamins may be selected from D2, riboflavin, and B12, and combinations thereof.

[0063] According to an alternative aspect, there is also disclosed herein an aspect relating to a dry or dried oat base or oat drink. The dry oat base or oat drink may be described by the liquid oat base or oat drink according to the first aspect, with the difference that the dry oat base or oat drink has an essentially higher level of dry matter. The level of dry matter may be in the range of 70-100% by weight of the dry oat base or oat drink, for example 75- 95% dry matter by weight of the dry oat base or oat drink. Such dry oat base or oat drink may be used as is or may, for example, be diluted, suitably with water, to obtain a liquid oat base or oat drink as described with reference to the first aspect. The dry oat base, or oat drink may, for example, be used dry as ingredient in food products. Examples of food products include coffee whiteners, dairy substitute products, eating chocolate, and chocolate drinks, such as hot or cold chocolate drinks.

[0064] The dry oat base, or oat drink may be provided in form of a powder.

[0065] The dry oat base or oat drink may be obtained by spray drying a liquid oat base or oat drink, respectively. Other means of obtaining a dried oat base or oat drink are also possible. For example, dry oat base or oat drink may be dried, followed by micronisation into a particulate or powderous dried oat base or oat drink.

[0066] According to yet an alternative aspect, there is also disclosed herein a liquid oat base or oat drink comprising 5-25% by weight of dry substance, and having an oat protein deamidation degree of at least 10%, wherein the dry substance comprises, by dry weight of the dry substance, starch comprising partially degraded starch present in an amount of 0.3-1 .8%, such as, for example, 0.3-1.5% or 0.3-1.1 % as measured by the starch iodine test. The dry substance further may comprise DP3 to DP8 oligosaccharides present in an amount of 20-40%, such as 23-40% and / or DP1 to DP2 sugars present in an amount of 5-40%. The dry substance may comprise an oat derived material. The dry substance may consist of an oat derived material. The liquid oat base or oat drink may be free from added phosphate. The oat derived material of this present aspect may be further described in analogy with variants of the first aspect, for example concerning optional content of protein, beta-glucan, and content of DP1-DP2 sugars, DP3-DP8 oligosaccharides, and any DP9 and larger polysaccharides. Levels of DP1-DP2 sugars etc. for this present aspect may be obtained from the first aspect, for example by converting the % by weight of oat derived material of the first aspect to % by weight of the dry matter of the oat base or oat drink of this present aspect.

[0067] In a further alternative aspect, described is also a liquid oat base or oat drink for coffee or tea whitening, comprising an oat derived material with 5-20% by weight dry substance, based on the weight of the liquid oat base or oat drink, characterized in having an oat protein deamidation degree of at least 10%, wherein the oat derived material comprises, by dry weight of the oat derived material, starch comprising partially degraded starch in an amount of 0.3-1.8%, such as 0.3-1.1 %, as measured by the starch iodine test. Thereby a liquid oat base or oat drink being stable over time, at least for 12 hours, for example in terms of reduced or absent flocculation and / or reduced or absent sedimentation, as well as stable when poured in coffee, in terms of, for example, reduced or absent feathering, is achieved, with similar effects as the first aspect.

[0068] The amounts of sugars (DP1-DP2), oligosaccharides (DP3-DP8) and polysaccharides (DP9 and larger) are not to exceed 100%.

[0069] According to a fourth aspect, there is provided a method for preparing a coffee drink comprising coffee and a liquid oat base or oat drink, the method comprising: providing a liquid oat base or oat drink as defined by the first aspect and variants thereof, wherein, optionally, the liquid oat base or oat drink is provided in a vessel, a compartment, or a container; and contacting the liquid oat base or oat drink with coffee, thereby providing a prepared coffee drink.

[0070] The contacting the liquid oat base or oat drink with coffee may take place by means of or in a coffee machine or an automated coffee machine.

[0071] The coffee machine or automated coffee machine may comprise a coffee providing section, a liquid oat base or oat drink storing vessel, compartment, or container, or means, such as tubings or pipings, for liquid connection with a carton or container holding liquid oat base or oat drink, and a mixing section for mixing of liquid oat base or oat drink with coffee.

[0072] The coffee machine or automated coffee machine may further comprise a section or means for foaming or frothing the liquid oat base or oat drink.

[0073] Effects and features of the second aspect, the third aspect, the fourth aspect and alternative aspects are largely analogous to those described above in connection with the first aspect of the inventive concept. Embodiments mentioned in relation to the first aspect of the present invention are largely compatible with the further aspects of the invention.

[0074] Other objectives, features and advantages of the present invention will appear from the following detailed disclosure, from the attached claims, as well as from the drawings. It is noted that the invention relates to all possible combinations of features. Generally, all terms used in the claims are to be interpreted according to their ordinary meaning in the technical field, unless explicitly defined otherwise herein. All references to “a / an / the [element, device, component, means, step, etc.]” are to be interpreted openly as referring to at least one instance of the element, device, component, means, step, etc., unless explicitly stated otherwise. As used herein, the term “comprising” and variations of that term are not intended to exclude other additives, components, integers or steps.

[0075] Definitions

[0076] Definition of oat derived material:

[0077] The oat derived material means material derived from oats.

[0078] An oat derived material as used herein, thus and for example, may be obtainable from or obtained from heat-treated oats, such as steamed oat kernels. The oat kernels may further be micronized, such as milled or crushed. The oat derived material may be selected from heat-treated wet milled oats, heat-treated dry milled oats, heat-treated oat bran, heat-treated dehulled or hulled / naked dry milled oat flour. The oat derived material may comprise oat proteins, oat starch, oat fats, and oat fibres. The raw material for the oat derived material may be prepared from oats by milling groats with water to obtain a mixture comprising 5-25% by weight of dry substance, based on the weight of the liquid oat base or oat drink.

[0079] Fractions or compounds may be removed from the oats, such as, for example, insoluble fibres, which may be removed eg. before, during or after milling or crushing.

[0080] Further, the oat-derived material may be obtained by treatment of the oats comprising hydrolysis, degradation or break-down of starch of the oats. For example, starch of the oats may be subjected to enzymatic hydrolysis, such as hydrolysis by amylases. The amylases may have alpha amylase activity, or a combination of alpha amylase activity and beta amylase activity, which may be achieved by amylase providing a combined alpha- and beta amylase activity. The alpha amylases may have mainly endo-amylase activity and / or mainly exo-amylase activity.

[0081] The weight or content of oat derived material may be the weight of oats used in the manufacturing of the oat base or oat drink. For example, if oats are hydrolysed into an oat derived material without removal of material originating from the oats, the weight of the oat derived material may be identical with or similar to the weight of the oats. Other types of oat derived material may have been obtained from hydrolysation of oats wherein part of the oats have been removed, for example removal of insoluble matter, eg. insoluble fibres, such as removal by sedimentation, decantation or filtration. For such oat derived materials, the weight or amount of oat derived material may be less than that of the oats. For practical reasons, the weight of oat derived material in an oat base or oat drink may be determined or estimated from the amount of dry matter of the oat base or the oat drink, optionally with deduction for, or taking into account of, non-oat derived additives to the oat base or oat drink.

[0082] Oat kernels, which, for example, may be used as starting material for obtaining oat derived material, may be provided with a water, or moisture, content of, for example, 10% by weight, thus and for example 1 kg of oat kernels may contribute to about 0.9 kg of dry oat material.

[0083] Contents of sugars, as well as oligosaccharides, polysaccharides and other starch degradation products is herein described with DP1 , DP2, DP3-DP8, etc., whereby the figure following “DP” denotes number of saccharides in the carbohydrate (sugar, oligosaccharide, polysaccharide etc.). DP1 and DP2 sugars, thus, refer to mono-and di-saccharides and comprises sugar, whereas DP3 and above is not considered to comprise sugar, but is considered to comprise eg. oligosaccharides and / or polysaccharides. DP3- DP8 are considered to comprise oligosaccharides and DP9 and larger polysaccharides are considered to comprises polysaccharides.

[0084] For example, DP1-DP2 carbohydrates may be glucose, maltose, and sucrose.

[0085] DP1-DP2, DP3-DP8, etc., as used herein, may include the DP1 , DP2, DP3 and DP8, respectively, as well as one or more of the saccharides therein between, i.e. DP4-DP7. Thus, for example, DP3-DP8 may comprise one or more of DP3, DP4, DP5, DP6, DP7, and DP8.

[0086] Material and methodologies

[0087] Measurement of sugars, oligosaccharides, polysaccharides and starch Content of sugar, oligosaccharides, polysaccharides and starch have been analysed and determined by the methods below: HPLC-RID (Zorbax Carbohydrate Analysis Column, Agilent).

[0088] AOAC 996.11 Total starch with and without ethanol wash using 80% ethanol.

[0089] A slightly modified version of the USDA Starch Factory method (Cole, Eggleston and Alexa (2017) New Starch Methodology to Measure Both Soluble and Insoluble Starch and How It Impacts Sugar Crop Production. Journal of Crop Production), was used as the starch iodine test as further described below.

[0090] Samples, as indicated, were analysed for content of starch comprising partially degraded starch using a starch iodine test, being a test that indicates the presence of starch in a simple, semi-quantitative method. For performing the starch iodine test, samples, preferably in duplicate, are diluted with water to be within the calibration curve, boiled for preferably 2 minutes and mixed with a tri-iodine solution (a mix of h and KI in suitable concentrations). Each sample is immediately analyzed by spectrophotometer at 600 nm. The values are subtracted for background color and the starch value is calculated using a standard curve (using maize starch standard from Megazyme International Ltd.).

[0091] If the material used for the standard curve is perfectly representative for the samples analyzed the method may be considered quantitative, but as the type of starch and type of hydrolysis (e.g. the alpha amylase used) change - the method is viewed as semi-quantitative. Still the method is a simple, reproducible and robust reporter on the degree of starch hydrolysis (with low numbers indicating higher degree of hydrolysis) as for example seen in table 1 , example 1 .

[0092] The starch content may also be determined using the AOAC 996.11 Total starch method with 80%-ethanol wash, but lower starch values in liquid samples may be below the limit of quantification.

[0093] The HPLC-RID method has been used for determining content of sugars and oligosaccharides. The polysaccharides have been determined using the AOAC 996.11 Total starch method, without ethanol wash, by subtracting the values of starch, sugars, and oligosaccharides. Beta-glucan content and size

[0094] Content and size of beta-glucans have been analysed and determined by ICC Standard Method No 166 Cereal beta-glucan determination and SEC with fluorometric calcofluor detection.

[0095] Oat protein deamidation degree

[0096] The oat protein deamidation degree is determined by comparing the enzymatically deamidation of the liquid oat base or liquid oat drink with totally deamidated liquid oat base or liquid oat drink, wherein the total deamidation is performed by acid treatment. When determining the oat protein deamidation degree, it is the % of formed ammonia within the liquid oat base or liquid oat drink in comparison with the total amount of formed ammonia of the liquid oat base or liquid oat drink, which is measured. The amount of ammonia within the liquid oat base or liquid oat drink is a result of the deamidation of the liquid oat base or liquid oat drink, and this amount is compared with the amount of ammonia within the I liquid oat base or liquid oat drink when the liquid oat base or liquid oat drink has been treated to complete deamidation.

[0097] Ammonia analysis

[0098] To determine ammonia content in a liquid oat base or oat drink (deamidated enzymatically), the liquid oat base or oat drink is deproteinized by 10 kDa spin-filters (Amicon Ultra) and the filtrate is used for the ammonia analysis below.

[0099] For determining total amount of formed ammonia within a liquid oat base or oat drink (total deamidation by acid treatment), the liquid oat base or oat drink is mixed with sulphuric acid to reach 2N sulphuric acid, the sample is kept in a boiling water bath for 4 hours and cooled down to room temperature, and neutralized by 4M NaOH. The sample is centrifuged, 5000xg for 10 min, and the supernatant is diluted 10x and used directly for the ammonia analysis below.

[0100] Ammonia is analyzed by Megazyme Ammonia Assay Kit Rapid (K-AMIAR) following the provided protocol by Megazyme (www.megazyme.com).

[0101] Coffee stability analysis

[0102] The coffee used for testing the stability of the liquid oat composition according to this disclosure was, unless otherwise identified in the examples below, medium roasted coffee beans, prepared as a mild coffee by mixing 5.2% (mild) or 7.9% (strong) grinded coffee in boiling water using a French press for 4 min, and a volume of 150 ml prepared coffee was used for each test. The stability of 20 or 50 ml liquid oat compositions when poured into 150 ml coffee was investigated by ocular review of the coffee having liquid oat composition poured therein, in a glass beaker. Especially the degree of feathering was investigated. Minor feathering can be described as visually small, light-coloured fragments while extensive feathering can be described as visually light-coloured fragments that appear immediately, and that either grow in size or increase in number during the first minutes after combining liquid oat composition with coffee.

[0103] Stability over time analysis

[0104] The ability of the liquid oat base or oat drink to be stored without stirring or mixing, or otherwise agitated, such as, for example, by shaking, and not be subjected to noticeable or disturbing flocculation or sedimentation was investigated by using the stability tests as described herein below.

[0105] The liquid oat base or oat drink without noticeable or disturbing flocculation or sedimentation may be considered to be emulsion stable over time.

[0106] Herein, sedimentation is intended to describe the action of particles falling to a bottom of a container holding an oat base or oat drink during stagnant storage, for example within a few hours, or longer, often measured after 24 hours or longer.

[0107] Herein, flocculation is intended to describe aggregation of emulsion droplets, thus forming larger clusters without merging. Flocculated emulsion droplets may sediment.

[0108] The stability, in terms of flocculation and / or sedimentation, of an oat base or oat drink was investigated by ocular review and measurements. 100 ml of mixed / homogeneous oat base or oat drink was poured in a 100 ml measuring cylinder, which was left at rest at approximately 7°C, starting at time t=0. Signs of flocculation and / or sedimentation was ocularly investigated after one or more periods of time. Flocculation and sedimentation can be seen as two, or sometimes more than two, phases appear, sometimes with a clear line / border between phases. The phases typically differs in colour and brightness. Formation of two or more phases after a certain time, may be interpreted as the oat base or oat drink not being stable over this time.

[0109] From the ocular review a sample may be considered to be unstable after a period of time if one phase can be occularly identifiable, or visible, from another phase. A sample for which no phase separation could be determined or seen may be considered stable.

[0110] For some experiments, flocculation and / or sedimentation, of an oat base or oat drink, was determined by measurements of the phase containing flocculants or the lower phase and calculating the percent by volume of this phase of the total volume (100 ml in experiments). Such a percent by volume of 0%, or 0-5%, may be considered to indicate a stable oat base or oat drink.

[0111] In case of more than one phases being identified to contain flocculants, the combined volume of these phase may be used to calculate the percent by volume.

[0112] Minor sedimentation and / or flotation of non-starch derived material, or nonoat derived material, in a sample may be considered acceptable and thus such a sample may be considered stable. For example, salt crystals, may form from buffers when present, which may sediment, and other solid matter may be present that sediment. Some compounds may flotate, which may be seen as phase at the top of the sample in the measuring cylinder.

[0113] For the present stability test, sedimentation and / or flotation was considered acceptable and the liquid oat base or oat drink considered stable as long as any phase(s) containing flocculants, sediment, and / or floatated material, constituted 5% or below, and / or that their combined volume of such phases was 5% or below, as measured by volume of total sample in the measuring cylinder.

[0114] The stability was also investigated by means of a stability analyzer Turbiscan (LAB, Formulaction). Results are given as Turbiscan Stability Index (TSI), both as a value and as a graph over time.

[0115] The stability of an oat drink or oat base in the sense that it does not show noticeable or disturbing flocculation or sedimentation over a period of time may be desirable for several purposes. For example, the stability may allow use of the oat base or oat drink in automated coffee machines with reduced, minimal or absent risk of clogging, for example, filters or tubings. In addition to avoiding or at least reducing risks of clogging, improved and / or even quality of the liquid oat base or oat drink is provided. Depending on the purpose, stability may be desirable over different lengths of time. For studies described herein, an oat base or oat drink for which there is no visible signs of sedimentation and / or flocculation during at least 12 hours or during at least 24 hours is considered to be stable. For some examples, the stability test has been conducted for longer periods of time than 12 hours, such as for over 24 hours, or longer.

[0116] Foaming of liquid oat base or oat drink

[0117] The ability of the liquid oat base or oat drink to form a foam, such as for barista applications, was investigated as foam height to obtain a quick estimation of foam volume. For measuring the foam height, 50 ml of liquid oat composition was added to an automatic frother (Nespresso Aeroccino), warm-frothed and poured into a glass beaker. To compare foam heights between samples, irrespective of the size of the beaker, the foam height is presented as percentage foam height of the total height of the coffee drink plus foam.

[0118] Brief description of the drawings

[0119] The above, as well as additional objects, features and advantages of the present invention, will be better understood through the following illustrative and non-limiting detailed description of embodiments of the present invention, with reference to the appended drawings, where the same reference numerals may be used for similar elements, and wherein:

[0120] Fig. 1 is a schematic illustration of a method according to the second aspect.

[0121] Fig. 2-6 illustrates stability tests.

[0122] Detailed description

[0123] The present inventive concept will now be described more fully hereinafter with reference to the accompanying drawings, in which currently preferred variants of the inventive concept are shown. This inventive concept may, however, be implemented in many different forms and should not be construed as limited to the variants set forth herein; rather, these variants are provided for thoroughness and completeness, and fully convey the scope of the present inventive concept to the skilled person.

[0124] The present inventors have, after extensive research and development, found that a liquid oat base or oat drink associated with stability when added to coffee and when stored for several hours, such as 12 hours or more, as well as having desirable organoleptic properties may be achieved, with particular levels of starch comprising partially hydrolysed starch, and further also with a presence of DP3 to DP8 oligosaccharides, and DP1 and / or DP2 sugars, in combination with an oat protein deamidation degree of at least 10%, according to aspects and variants of aspects herein.

[0125] By tailoring the levels of starch comprising partially degraded starch and even further in combination with DP3-DP8 oligosaccharides as described herein with aspects and examples, together with a deamidation degree, the mouthfeel of the liquid oat base and oat drink can be desirable and improved, while at the same time providing stability in coffee and over time.

[0126] It is believed that it is a presence of suitable levels of starch comprising partially degraded starch in the oat base or oat drink that provides benefits in combination with the deamidation degree of oat proteins, as defined in variants of aspects herein. Deamidated oat proteins and reduced levels of large starch molecules are unexpectedly believed to contribute to the stability of the oat base or oat drink during long term stagnant storage, for example 12 hours or more, and when added to, for example, coffee. Thus, the oat base or oat drink may be prepared for use in barista applications, including automated coffee machines wherein the liquid oat base or oat drink is kept in a container without mixing or agitation. It shall be realised that as starch present in oats is degraded, for example by use of one or more amylases, the starch is converted into small fractions of starch, such as DP3-DP8 fractions and DP9 and larger fractions. The presence of DP3-DP8 oligosaccharides as defined herein is obtainable via the starch degradation and can, thus, be viewed as an effect of starch degradation. In other words, presence of DP3- DP8 according to present aspects or variants of aspects, is an indication of degradation, thus reduction of larger starch molecules or larger starch polysaccharides originating from starch of oats. The levels of DP3-DP8 as defined in aspects and variants of aspects herein originates from a suitable degradation of larger polysaccharides from starch degradation to provide the benefits of the present aspects.

[0127] The liquid oat base or oat drink can be used as such or with optional additional ingredients, as a beverage and as a whitener for eg. coffee or tea. It may be particularly appreciated that the liquid oat base or oat drink may be mixed or otherwise blended with coffee in an automated coffee machine. In addition, such an oat base or oat drink may be used as starting material or ingredient for other food products, whereby the carbohydrate content, organoleptic properties and stability also may be appreciated.

[0128] Automated coffee machines as used herein is intended to comprise any suitable coffee machine that is intended and / or capable to produce a mix of coffee and whitener, such as liquid milk or oat drink. The automated coffee machine is connected or connectable to or comprises a container, or other suitable vessel, such as a carton of oat drink, from which the whitener is obtained. It shall be further appreciated that the stability of the liquid oat base or oat drink as described in aspects and variants or examples of aspects herein also provides benefits without being mixed with coffee or tea, or used with an automated coffee machine. To mention one example, it may be appreciated that an oat drink can be stored for several hours without separation, flocculation or sedimentation occurring, thereby providing a homogeneous oat drink ready for consumption without shaking, stirring or mixing.

[0129] Suitable automated coffee machines are commercially available.

[0130] Franke A600, Schaerer Coffee Skye, Melitta Cafina XT6 are just some examples out of several of such automated coffee machines.

[0131] The content of oat-derived material of present aspects allows a source of desirable and vegetable nutrients to be included in the oat base or oat drink, such as, for example, beta-glucan. The oat-derived material further allows for oat protein and oat fat to be included, together with, for example, any carbohydrates. In addition, the oat derived material of present aspects allows for non-dairy and vegan oat bases and oat drinks to be manufactured.

[0132] According to a first aspect, there is provided a liquid oat base or oat drink for coffee or tea whitening, comprising an oat derived material with 5-20% by weight dry substance, based on the weight of the liquid oat base or oat drink, characterized in having an oat protein deamidation degree of at least 10%, wherein the oat derived material comprises, by dry weight of the oat derived material, starch comprising partially degraded starch present in an amount of 0.3-1 .8%, , as determined by the starch iodine test.

[0133] A carbohydrate content of the liquid oat base or oat drink may entirely be comprised by the oat derived material. Thereby, the oat base or oat drink may have as only source of carbohydrates the carbohydrates from the oat derived material. However, it is not excluded that carbohydrates from alternative sources additionally are comprised by the liquid oat base or oat drink. For example, a base or a drink that comprises oat derived material as specified in aspects herein, may further comprise compounds, including one or more of DP1-DP2 sugars, DP3-DP8 oligosaccharides, and starch comprising partially degraded starch, obtained from other sources than oats and still be within the scope of aspects and variants of aspects disclosed herein.

[0134] The liquid oat base or oat drink may comprise 5-30%, or 5-25% by weight dry substance, or dry matter.

[0135] Although all dry substance of the liquid oat base or oat drink may be oat derived material, it shall be realised that a portion of the dry matter of the liquid oat base or oat drink may be oat derived material. An example of such an oat base or oat drink may be an oat base or oat drink to which other, nonoat derived, ingredients, compounds, or additives have been added.

[0136] A liquid oat base or oat drink comprising an oat derived material with 5-25% by weight dry substance, based on the weight of the liquid oat base or oat drink, may, for example, be an oat base that has oat derived material dry matter within the interval 50-250 g per kg oat base or oat drink.

[0137] A major portion by weight, or above 50%, such as within 51-100%, 75-100%, or 80-100%, by weight of the dry substance of the oat base or oat drink may be oat derived material. For example, 51-99%, 75-99%, or 80-99%, or 80-95%.

[0138] It has been found by the inventors that a suitable level of starch comprising partially degraded starch in combination with suitable level of DP3-DP8 oligosaccharides provide a positive impact on organoleptic properties of an oat drink, for example mouthfeel, and such an oat drink may be perceived eg. as rich. At lower levels of starch comprising partially degraded starch, the oat base or oat drink may appear thinner and watery or having a too sweet taste. Also, DP3-DP8 oligosaccharides, and the total amount of dry substance or oat derived material, as disclosed herein, may have an effect and improve the oat base or oat drink, for example concerning mouthfeel and body. An oat base or oat drink has been achieved that is rich in taste and associated with a desirable mouthfeel.

[0139] Herein described content of DP1-DP2, DP3 to DP8 oligosaccharides, and starch comprising partially degraded starch, i.e. including starch at described levels of degradation, provides the liquid oat base or oat drink with unique properties relating to stability and, while at the same time resulting in a product that has a desirable mouthfeel.

[0140] Analysis methods described herein have been used for characterisation of oat bases and oat drinks and have allowed identification of DP1 sugar and up to DP8 oligosaccharides. However, identification of each present polysaccharide of DP9 and larger have not been made. Quantification of larger polysaccharides have been made using the herein disclosed AOAC 996.11 Total starch method, which method allows quantification of polysaccharides above a certain size or threshold.

[0141] 80-95%, or 75-93%, of the liquid oat base or oat drink may be water.

[0142] It shall be appreciated that the entire dry matter of the oat base or oat drink may be oat derived material and manufactured from degradation of starch within the oat material, optionally with addition of additives or other ingredients, or removal of compounds, such as, for example, insoluble matter, such as insoluble fibres. Thereby an oat base or oat drink may be manufactured with no or little additives or other ingredients. For example, the oat base or oat drink may be manufactured from enzymatic degradation of oats. At the same time, it shall be understood and appreciated that the oat derived material of the oat base or oat drink may, to a first part, be made from eg. enzymatic degradation of oats, and to a second part may be compounds or ingredients from oats which has been added to or combined with the first part. For example, oat derived materials may be added that is selected from the list consisting of beta-glucans, oat fat, oat protein, oat derived carbohydrates, and soluble or insoluble fibres from oats including or being other than beta-glucan. It shall also be realised that the oat derived material of the liquid oat base or oat drink may entirely be provided from a combination of different separately obtained and / or provided oat derived material fractions. For example, any content of sugars, oligosaccharides, polysaccharides, betaglucan, protein, etc, and combinations thereof, may be combined at levels or amounts described herein.

[0143] The oat base or oat drink as described herein may be used as a beverage as it is or used as an ingredient or starting material for other beverages or food products, and is particularly suitable for use as milk substitute in coffee or tea. In particular, when the oat base or oat drink is an oat drink, such as an oat drink for use in coffee, the oat base or oat drink may comprise further ingredient, such as 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, for example, beta-glucans from oats, 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 eg. animal origin and still be within the scope of the present aspects.

[0144] By ensuring that the oat protein deamidation degree has reached a level of at least 10%, in combination with the starch comprising partially degraded starch as defined according to the first aspect, and variants thereof, a liquid oat base or oat drink is more stable, or has less sedimentation and / or flocculation, than prior art compositions, and, when poured into hot coffee or tea, is more stable, has a better mouthfeel, and provides less feathering than prior art compositions. It has even been found that the liquid oat base or oat drink may be stable even in absence of buffering agents, such as, for example, phosphate buffers.

[0145] Starch comprising partially degraded starch may be a fraction of starch as detectable or quantifiable by the starch iodine test. Starch may also be detected or quantified using AOAC 996.11 Total starch method, as discussed herein. Starch comprising partially degraded starch, thus, may be fractions of degraded starch ranging from about DP10 polysaccharides and up to large starch molecules, and even intact starch molecules.

[0146] Starch comprising partially degraded starch may be starch consisting of partially degraded starch.

[0147] The liquid oat base or oat drink for coffee or tea whitening according to the first aspect, may be a liquid oat base or oat drink for coffee or tea whitening with decreased sedimentation and / or decreased flocculation as compared to prior art oat drinks.

[0148] The liquid oat base or oat drink for coffee or tea whitening according to the first aspect, may be a liquid oat base or oat drink for coffee or tea whitening that is stable during 12 hours or more, such as during 24 hours or more.

[0149] The liquid oat base or oat drink may be characterized by being stable towards flocculation during at least 12 hours. Being stable may be wherein any phase(s) containing flocculants, sediment, and / or floatated material, together constitute 5% or below, for example 0-1 %, or 0%, as measured by volume of total sample during storage in a measuring cylinder without stirring, mixing, shaking, or other type of agitation, at around 7°C or below, as described herein. During at least 12 hours may be during 24 hours, or more.

[0150] The liquid oat base or oat drink may be a liquid oat base or oat drink characterized by being stable or having improved stability towards sedimentation and / or flocculation. The liquid oat base or oat drink may be a liquid oat base or oat drink characterized by being stable during 12 hours or more, or during 24 hours or more.

[0151] Further, the liquid oat base or oat drink for coffee or tea whitening according to the first aspect, and variants thereof, may be described as a liquid oat base or oat drink for coffee or tea whitening that is absent of, or at least results in decreased, flocculation and / or sedimentation after 12 hours, or more, of storage without stirring, mixing, shaking, or other type of similar agitation. In particular when the temperature is 7°C or below. The liquid oat base or oat drink may be characterized by being stable towards phase separation for at least 12 hours. The liquid oat base or oat drink may be characterized by being stable towards phase separation or sedimentation for at least 12 hours.

[0152] The liquid oat base or oat drink with no indications of flocculation and / or sedimentation during at least 12 hours, such as, for example for at least 24 hours, or for example, 36 hours, such as for 12-36 hours, 12- 24 hours, or 24-36 hours, may be characterized by being stable towards sedimentation and or flocculation.

[0153] The oat derived material may comprise, by dry weight of the oat derived material, starch comprising partially degraded starch in an amount of 0.3- 1.1 %, as measured by the starch iodine test.

[0154] The oat derived material may further comprise, by dry weight of the oat derived material, DP3 to DP8 oligosaccharides present in an amount of 20-40%. In particular, the DP3-DP8 oligosaccharides may be present in an amount of 25-36%.

[0155] Such content of DP3 to DP8 oligosaccharides in combination with the defined levels of starch comprising partially degraded starch provides a liquid oat base or oat drink that in addition to being rich in taste and associated with a desirable mouthfeel show stability in coffee with reduced or no feathering, and further provides stability towards sedimentation and / or flocculation.

[0156] 90% by weight or more of the DP3 to DP8 oligosaccharides may be selected from the group consisting of maltotriose, maltotetraose, maltopentaose, maltohexanose, maltoheptaose, maltooctaose, and combinations thereof.

[0157] The liquid oat base or oat drink comprising an oat derived material with 5- 20% by weight dry substance, based on the weight of the liquid oat base or oat drink, characterized in having an oat protein deamidation degree of at least 10%, may further comprise, by dry weight of the oat derived material: starch comprising partially degraded starch present in an amount of 0.3-1 .8%, as measured by the starch iodine test; DP3 to DP8 oligosaccharides present in an amount of 20-40%; and DP1 to DP2 sugars present in an amount of 5-40%.

[0158] Such oat bases or oat drinks may have 7-15% dry substance.

[0159] Such an oat base or oat drink may describe an oat drink suitable for consumption, optionally and suitably with an additional content of one or more of, for example, protein, fat, and beta-glucans, and suitably may be added to coffee, optionally with a content of one or more of potassium carbonate and calcium carbonate but without use of phosphate buffer.

[0160] The liquid oat base or oat drink may have an oat protein deamidation degree of at least 11 %, for example 11 -90%.

[0161] Such oat protein deamidation degree may be achieved by subjecting the oat protein for deamidation with protein-deamidase, preferably proteinglutaminase. Such deamidation improves solubility of the protein in aqueous solution. In addition, solubility may be improved accordingly without degradation of the proteins. Therefore, use of protein-deamidase in the context of the present disclosure allows presence of intact, or non-degraded, proteins to be comprised by the liquid oat base or oat drink in water soluble form. According to one example at least 2.8 U / g of oat protein was used, However, according to another example, lower levels of protein-deamidase may be used, wherein the deamidation was performed during a sufficient time period to reach an oat protein deamidation degree of at least 10%, at least 11 %, at least 12%, at least 13%, at least 14%, or at least 15%, such as 16%.

[0162] The liquid oat base or oat drink may have an oat protein deamidation degree of 10-20%, such as 11-20%, or 15-20%, or about 11 % or 16%.

[0163] It was found for the liquid oat base or oat drink, and stability in coffee, that it is above a lower limit of deamidation degree that is of importance for stability, in the sense that at too low degree of deamidation, in combination with the levels of starch comprising partially degraded starch as defined in aspects herein, may result in, for example, feathering in coffee. The liquid oat base or oat drink may have an oat protein deamidation degree of 10-90%; 11- 90%; 12-90%; 13-90%; 14-90%; 15-90%, or 16-90%, for example 10-20% or 11-16%.

[0164] The liquid oat base or oat drink may further comprise one or more of potassium phosphates, calcium carbonates, calcium phosphates, and potassium carbonates. Thus, the liquid oat base or oat drink may comprise one or more of K2HPO4, CaCOs, CaHPCU, Ca3(PO4)2, and K2CO3.

[0165] The liquid oat base or oat drink may comprise one or more of dipotassium phosphate, calcium carbonate, potassium carbonate, dicalcium phosphate, and tricalcium phosphate. Monopotassium phosphate may be added to this list. Thereby, further improvements to the liquid oat base or oat drink may be achievable. For example, presence of dipotassium phosphate and / or calcium carbonate provide improved mouthfeel / roundness of the oat base or oat drink, and further may contribute to improved flavour when added to coffee.

[0166] Further, presence of potassium carbonate may contribute to improved flavour when added to coffee and provides beneficial effects on foamability of the oat base or oat drinks in barista applications.

[0167] Yet further, presence of one or more of potassium carbonate, calcium carbonate, and dipotassium phosphate provides increased pH, although the carbonates may not provide as strong buffering effect as the phosphate. Such a pH increasing effect may contribute positively to stability in eg. coffee, or tea, as well as providing improved mouthfeel.

[0168] The liquid oat base or oat drink may comprise one or more of dipotassium phosphate in an amount of 0-1 .0%, such as 0.3-1 .0%; calcium carbonate in an amount of 0-1 .0%; and potassium carbonate in an amount of 0-0.1 %, by weight of the liquid oat base or oat drink.

[0169] The liquid oat base or oat drink may comprise dipotassium phosphate in an amount of 0-0.5, such as 0.3-0.5%, and / or calcium carbonate in an amount of 0-0.4, such as 0.2-0.4%, and / or potassium carbonate in an amount of 0-0.04%, such as 0.02-0.04%, by weight of the liquid oat base or oat drink.

[0170] Alternatively, or in addition, the liquid oat base or oat drink may comprise dicalcium phosphate in an amount of 0-0.1 %, and / or tricalcium phosphate in an amount of 0-0.2%, by weight of the liquid oat base or oat drink.

[0171] The oat derived material may comprise, by dry weight of the oat derived material, DP1 to DP2 sugars present in an amount of 5-40%. For example, the DP1 to DP2 sugars may be present in an amount of 30-40%, such as 20-40% or 25-35%.

[0172] Such levels of sugar allow desirable sweetness, not too high and not too low, to be provided the oat base or oat drink. Further, low sugar versions of an oat base or oat drink may be provided. It has been found that the level of sugar, provides low or no effect on the stability of the oat base or oat drink in coffee or on the stability related to flocculation and / or sedimentation during stagnant storing, and methods for manufacturing of the oat base or oat drink as described according to aspects or variants of aspects allow the sugar level to be set at a desirable level within those ranges, with maintained improved stability in eg. coffee or tea. In particular, it has been found that by choosing suitable amylases for degrading the starch, the level of DP3-DP8 oligosaccharides may be selected, dependent on the levels of sugar achieved.

[0173] 10% by weight or less of the DP1 to DP2 sugar may be glucose, and 90% or more of the DP1 to DP2 sugar may be one or both of maltose and sucrose.

[0174] In particular, the DP1-DP2 sugars may comprise less than 1 % glucose, or the oat derived material may be free of glucose.

[0175] The DP1 and / or DP2 sugars, the DP3 to DP8 oligosaccharides, and the starch comprising partially degraded starch may be comprised by the oat derived material.

[0176] The oat derived material may have 7-25% by weight dry substance, based on the weight of the liquid oat base or oat drink.

[0177] A higher level of dry substance, for example within 20-25% may be beneficial for manufacturing purposes, and / or for use as ingredient or starting material for food products, including oat drinks. For oat drinks, the dry substance may suitably be within 7-15%, or 8-15%, thereby providing eg. suitable viscosity, texture and mouthfeel.

[0178] It is particularly advantageous with the present aspects and variants thereof that an oat base or oat drink having large levels of oat derived material dry substance, eg. above 5%, such as 7% or above, for example, within the interval 7-25% may be achieved. This in combination with different levels of starch of various levels of degradation is believed to contribute to achieving improved mouthfeel and flavour. It has been found that the combination of the level of dry substance and the levels of the starch comprising partially hydrolysed starch, as defined herein and expressed by dry weight of the oat derived material, provide beneficial properties, as compared to for example an oat drink having similar levels of DP3 and higher oligosaccharides and any polysaccharides, expressed by dry weight of the oat derived material, but at a lower total level of oat derived material in the oat base or oat drink. The liquid oat base or oat drink may comprise, based on a dry weight of the liquid oat base or oat drink, 5-20% protein, and 3-35% fat.

[0179] The protein may be selected from oat protein and protein from other vegetable source, and combinations thereof.

[0180] The fat may be selected from oat fat and fat from other vegetable source, and combinations thereof.

[0181] Thus, the protein and / or fat may fully, or to a part, be oat derived. Such oat derived protein and / or fat may be considered part of the oat derived material.

[0182] The liquid oat base or oat drink may comprise, based on the dry weight of the oat derived material, 5-20% protein, and 3-35% fat.

[0183] Optionally, the liquid oat base or oat drink may further comprise 0.5-10%, such as 2-10% of soluble fibres from oats, for example beta-glucan, based on the dry weight of the oat derived material.

[0184] The oat derived material may comprise 0.5-10%, by weight, of soluble fibres in form of beta-glucans, of which a weight-average molecular weight and above corresponds to intact or native beta-glucans.

[0185] The oat derived material may comprise 0.5-10%, by weight, of soluble fibres in form of beta-glucan, of which a weight-average molecular weight and above corresponds to intact or native beta-glucans.

[0186] Thus, at least a fraction of a content of beta-glucans may be present in intact or native form. For example, 50% by weight or more of the beta-glucans may be intact beta-glucans or native beta-glucans.

[0187] Beta-glucans having a molecular weight of 50 kDa or above may be considered to be intact or native beta-glucans.

[0188] Thus, of the beta-glucans, when present in the oat base or oat drink, a weight-average molecular weight and above may have a molecular weight above 50 kDa.

[0189] The liquid oat base or oat drink may further comprise water soluble betaglucans having a molecular weight of 50,000 Da (50 kDa) or more, such as 100,000 Da (100 kDa) or more. The water soluble beta-glucans may be comprised by the oat derived material. The oat derived material may comprise 2-6 % by weight of beta-glucans, based on dry weight of the oat derived material.

[0190] Optionally, the liquid oat base or oat drink may further comprise 2-25%, such as 2-10%, of soluble fibres from oats, for example beta-glucan, based on the dry weight of the oat derived material.

[0191] The oat derived material may comprise 2-10%, or 2-6%, by weight, of betaglucans, based on dry weight of the oat derived material.

[0192] Although the beta-glucans may be included in the oat base or oat drink together with other oat derived material and may form part of an oat starting material, the beta-glucan may also or alternatively be added separate from other oat derived material.

[0193] The liquid oat base or oat drink may further comprise, in addition to the oat derived material, additives or ingredients selected from one or more of vegetable fat, salt, vitamin, flavour, preferably natural flavour and / or natural extract, and / or mineral.

[0194] The salt may be sodium chloride.

[0195] The vegetable fat may be, for example, rapeseed oil.

[0196] The liquid oat base or oat drink may be free from phosphate and phosphate compounds. Thus, for example, the oat composition may be free from phosphate buffers or salts, such as free from one or more phosphate buffers or salts selected from potassium phosphates and calcium phosphates.

[0197] Thus, a liquid oat base or oat drink free from phosphate may be provided, thereby allowing provision of a product free from added phosphate, which may be desired for, for example, certain organic and / or clean-label products.

[0198] The liquid oat base or oat drink free from phosphate and phosphate compounds, may be an oat base or oat drink free from added phosphate and phosphate compounds. The liquid oat base or oat drink may, however, have a natural presence of phosphate and / or phosphate compounds. For example, oats may have a natural presence of phosphate and still be used in accordance with aspects herein and for manufacturing of a liquid oat based or oat drink containing all or part of that phosphate naturally present in the oats. It may be beneficial with a presence of phosphate buffers, or other suitable buffers, for stability when poured in coffee, particular for such stability in strong coffee. Stability in coffee, for example related to reduced feathering, may be obtained without strong buffers, in particular for mild coffee, however, with strong coffee eg. phosphate buffers may be beneficial for stability in coffee.

[0199] With reference to figure 1 , a method 1 according to the second aspect, for production of a liquid oat base or oat drink for coffee or tea whitening comprising an oat derived material with 5-20% dry substance by weight of the liquid oat base or oat drink of the first aspect will now be discussed. The method 1 is characterized by subjecting oat protein 2 within an oat material for a protein-deamidase to reach a deamidation degree of the oat protein of at least 10%; subjecting starch 4 within the oat material to starch degrading enzymatic treatment; and terminating 6 the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material, starch comprising partially degraded starch present in an amount of 0.3-1.8%, such as, for example 0.3-1.1 %, as measured by the starch iodine test, thereby providing a liquid oat base or oat drink.

[0200] The method may further comprise a step of deactivation of the protein- deamidase. The deactivation of the protein-deamidase may take place separately, or concurrently with, the termination of the starch degrading enzymatic treatment.

[0201] The specific content of starch comprising partially degraded starch may be achieved by partly hydrolysation of starch from oats, and such an oat base or oat drink therefore may be considered to comprise partly hydrolysed or partly liquified starch. Presence of starch comprising partly hydrolysed starch within ranges according to aspects herein is believed to contribute to stability towards sedimentation and / or flocculation, and when mixed in with in coffee. At too high levels, the stability in coffee may be compromised and results in eg. feathering, and / or the stability during storing without stirring may be compromised, resulting in sedimentation and / or flocculation, while at lower levels desirable flavours as well as other beneficial sensory related properties, including improved richness, creaminess, and mouthfeel, may be compromised. It is the combination of the levels of starch comprising partially degraded starch and the degree of deamidation, according to aspects herein, that contribute to the stability and that allows the oat base or oat drink to be used without addition of eg. phosphate buffers.

[0202] The terminating the starch degrading enzymatic treatment may be conducted when the aqueous suspension has reached a predetermined viscosity, or maximum viscosity.

[0203] It shall be realised that the viscosity decreases in the aqueous suspension with starch degradation as a result of lower molecular weight starch molecules, eg. smaller polysaccharides, provide lower viscosity as compared to higher molecular weight starch molecules, eg. larger and less degraded polysaccharides.

[0204] The terminating the starch degrading enzymatic treatment may be conducted after a predetermined time, or minimum time, of enzymatic treatment, optionally within a predetermined temperature interval. The predetermined time may be decided experimentally and be based on eg. preceding viscosity measurements or analysis of content of carbohydrates in the aqueous suspension.

[0205] For example, the terminating the starch degrading enzymatic treatment may be conducted after 0.5-4 hours, for example 1-3 hours, of enzymatic treatment. The enzymatic treatment may be conducted at a temperature within the range of 40-80°C, such as 40-70°C, or 50-80°C.

[0206] The terminating 6 or partial deactivation of the starch degrading enzymatic treatment may be by heating the aqueous suspension. For example, heating to above 70°C, such as 80-140°C, preferably above 140°C. The terminating the starch degrading enzymatic treatment may alternatively be a result of decreased or terminated enzymatic activity caused by other reasons than heating, for example as the result of inactivation resulting from lack of sufficient amounts of substrate for the enzyme.

[0207] The terminating 6 the starch degrading enzymatic treatment may be conducted when a desirable profile of starch degradation products is present in the suspension. This may be determined using several different methodologies, such as terminating 6 after a sufficient amount of time, or when a certain viscosity of the suspension has been achieved. It is also possible, for example, to conduct suitable analysis of the suspension to investigate levels of different carbohydrates, and, based on the analysis, terminate the enzymatic treatment. Repeatability between different batches have shown that once process parameters have been determined for a desirable oat base or oat drink in terms of eg. levels of carbohydrates within a range from DP1 sugar and up to starch has been determined, the process may be repeated using same parameters, eg. concerning time and temperature.

[0208] The method according to the second aspect may be a method for production of a liquid oat base or oat drink according to the first aspect.

[0209] The starch degrading enzymatic treatment may be conducted using one or more amylases having alpha-activity, or beta-activity, or alpha- and beta-activity. The alpha- and beta-activity may be obtained by use of one type of amylase having both alpha- and beta-activity, or by two or more types of amylases, of which one has alpha-activity and another has beta-activity.

[0210] The starch degrading enzymatic treatment may be conducted using amylases having alpha-activity and selected from amylases with mainly endo activity, or from a combination of amylases with mainly endo activity and amylases with mainly exo activity.

[0211] Amylases with mainly endo activity may be considered to comprise amylases that contribute to at least a major part of oligosaccharides and starch comprising partially degraded starch, but contributes comparably little to DP1-DP2 sugar formation, when used in according with aspects and variants of aspects herein. Such amylases with mainly endo activity may be alpha amylases which may be referred to as a mainly endo-amylase, or an amylase having a mainly endo-amylase activity, acting in cleaving starch molecules primarily within the starch molecule, i.e. not at the end of a polysaccharide chain of the starch molecule.

[0212] Amylases with mainly exo activity may be considered to comprise amylases that contribute to at least a major part of formed DP1-DP2 sugars and may form DP3. Typically, if the amylases with mainly exo activity are not active for too long time, and if they are used in according with aspects and variants of aspects herein, they will also provide larger starch molecules, such as polysaccharides, which may be contacted and degraded by any present amylase with mainly endo activity, or endo-amylase. Such amylases with mainly exo activity may be alpha amylases which may be referred to as a mainly exo-amylase, or an amylase having a mainly exo-amylase activity, acting in cleaving starch molecules primarily at an end of a polysaccharide chain of the starch molecule under formation of DP1 and / or DP2 sugars. It has been found that such amylases with mainly exo activity may be used to set a desired sugar level of the liquid oat base or oat drink, while the level of starch comprising partially degraded starch is set by use of the amylases with mainly endo activity. The amylases with mainly exo activity typically will leave relatively large starch molecules after having removed sugar from the starch molecule. A combination of the two types of amylases allows a liquid oat base or oat drink at desirable level of DP1-DP sugar and desirable level of DP3- DP8 oligosaccharides and starch comprising partially degraded starch molecules, to provide a liquid oat base or oat drink of desirable flavour and mouthfeel that at the same time is stable in eg. coffee, without or with reduced feathering, even without phosphate buffers, and that allows eg. foaming of the liquid oat base or oat drink.

[0213] Amylases with mainly exo activity, or mainly exo-amylases, may be characterised by a relatively high alpha-1-4 exoamylase activity, which mainly generates DP1 , DP2 and DP3, combined with a relatively low alpha 1-4 endoamylase activity, which generates DP4 and higher oligosaccharides.

[0214] The result of the use of such amylases with mainly exo activity in a method according to the second aspect may yield a liquid oat base or oat drink, under suitable dosages, reaction times and temperatures, may be hydrolysis products dominated by DP1-DP3 and rather large amylose and amylopectin molecules, in particular significantly larger than DP9 oligosaccharides.

[0215] Amylases with mainly endo activity, or mainly endo-amylases, may be characterized by a relatively low to moderate alpha 1-4 exoamylase activity and a relatively high alpha 1-4 endoamylase activity.

[0216] The amylases with mainly endo activity may be selected from one or more of amylase [3.2.1.1], Bacillus licheniformis; and amylase [3.2.1.1], Bacillus stearothermophilus.

[0217] The amylases with mainly exo activity may be selected from one or more of a mix of alpha- and beta- amylases including amylase [3.2.1 .1], Aspergillus oryzae; and amylase [3.2.1.1], Bacillus amyloliquefaciens. The enzymatic treatment with amylases may be conducted in a single step or in two or more consecutive steps, such as two steps.

[0218] The method may comprise terminating the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material, DP3 to DP8 oligosaccharides present in an amount of 20-40%.

[0219] Further provided is the method according to the second aspect, wherein the oat protein within the liquid oat base or oat drink may be subjected to an oat protein deamidation degree of at least 11 %, such as for example, 11-90% or 11-20%; at least 12%; at least 13%; at least 14%; or at least 15%, such as 16%.

[0220] The protein-deamidase may be protein-glutaminase.

[0221] Deamidation using the protein-deamidase may be conducted concurrently with the starch degrading enzymatic treatment.

[0222] The method according to the second aspect may further comprise a step of subjecting the oat starch for partial hydrolysis by amylases.

[0223] The alpha amylases may be amylases with mainly endo activity, or a combination of amylases with mainly endo activity and amylases with mainly exo activity.

[0224] The method according to the second aspect may comprise terminating the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material, DP1 to DP2 sugars present in an amount of 5-40%.

[0225] Examples of how the oat base or oat drink may be prepared is described above and with reference to figure 1 . The oat base or oat drink may also be prepared in other ways as well, without departing from claimed subject matter.

[0226] The raw material for the oat derived material may be provided in form of heat-treated dehulled oats prepared by milling groats with water to obtain a mixture comprising 5-25% by weight of dry substance. Amylases, and protein- deamidase may be added to the mixture in an amount and during a period of time sufficient to reach desirable partial liquification, and optional protein deamidation.

[0227] Amylases may be added simultaneously with the protein-deamidase or before or thereafter, and the oat starch may be partially degraded / hydrolysed at 50-75°C during a period of time to provide mono- and / or disaccharides, such as maltose, at the desired levels, and DP3-DP8 oligosaccharides, at the desired levels, and starch comprising partially degraded starch, at desirable level.

[0228] After starch degradation, enzyme activity may be terminated by heating the product. Thereafter, the mixture may be cooled. The mixture may optionally be decanted or subjected to decantation. Decantation may be conducted before, during or after, or a combination thereof, terminating the enzyme activity. Decantation may be omitted if a whole grain product is to be produced. Decantation may be replaced by other suitable methodology, such as sedimentation, filtration, or centrifugation. Thereafter, the mixture or the supernatant after eg. decanting the mixture may be formulated into an oat drink, for example by adding one or more of vegetable oil, vitamins, salt, for example, sodium chloride, one or more buffering agents and one or more of mineral supplements, and optionally by dilution with water or aqueous liquid, to a desirable level of dry matter. The oat base may alternatively be used as an oat drink as it is without further formulation, or by dilution with water as only further treatment.

[0229] According to a third aspect, there is provided a liquid oat drink according to the first aspect. According to one example, the liquid oat drink may be described as comprising an oat derived material with 9-11 %, or about 10% by weight dry substance, based on the weight of the liquid oat base or oat drink, and further comprising rapeseed oil, optionally potassium carbonate and / or calcium carbonate, salt, and vitamins. Further according to the example, the fibre content may be 0.6-0.8%, or about 0.7%, the protein content, which may comprise or consist of oat protein, may be 0.8-1 .2%, or about 1 %, and the fat content, which may comprise or consist of oat oil and / or rapeseed oil, may be 1 .2-1 .8%, or about 1 .5%; 0.2-0.8%, or about 0.5%; 2.7-3.3%, or about 3.2%, by weight of the oat drink. The minerals may be selected from calcium carbonate and potassium iodide, and combinations thereof.

[0230] The vitamins may be selected from D2, riboflavin, and B12, and combinations thereof.

[0231] According to an alternative aspect, there is also disclosed herein an aspect relating to a dry or dried oat base or oat drink. The dry oat base or oat drink may be described by the liquid oat base or oat drink according to the first aspect, with the difference that the dry oat base or oat drink has an essentially higher level of dry matter. The level of dry matter may be in the range of 70-100% by weight of the dry oat base or oat drink, for example 75- 95% dry matter by weight of the dry oat base or oat drink. Such dry oat base or oat drink may be used as is or may, for example, be diluted, suitably with water, to obtain a liquid oat base or oat drink as described with reference to the first aspect. The dry oat base, or oat drink may, for example, be used dry as ingredient in food products. Examples of food products include coffee whiteners, dairy substitute products, eating chocolate, and chocolate drinks, such as hot or cold chocolate drinks.

[0232] The dry oat base, or oat drink may be provided in form of a powder.

[0233] The dry oat base or oat drink may be obtained by spray drying a liquid oat base or oat drink, respectively. Other means of obtaining a dried oat base or oat drink are also possible. For example, dry oat base or oat drink may be dried, followed by micronisation into a particulate or powderous dried oat base or oat drink.

[0234] According to yet an alternative aspect, there is also disclosed herein a liquid oat base or oat drink comprising 5-25% by weight of dry substance, and having an oat protein deamidation degree of at least 10%, wherein the dry substance comprises, by dry weight of the dry substance, starch comprising partially degraded starch present in an amount of 0.3-1 .8%, such as, for example 0.3-1.1 %, as measured by the starch iodine test. The dry substance further may comprise DP3 to DP8 oligosaccharides present in an amount of 20-40%, such as 23-40%, or 23-38%, and / or DP1 to DP2 sugars present in an amount of 5-40%. The dry substance may comprise an oat derived material. The dry substance may consist of an oat derived material. The liquid oat base or oat drink may be free from phosphate. The oat derived material of this present aspect may be further described in analogy with variants of the first aspect, for example concerning optional content of protein, beta-glucan, and content of DP1-DP2 sugars, DP3-DP8 oligosaccharides, and any DP9 and larger polysaccharides. Levels of DP1-DP2 sugars etc. for this present aspect may be obtained from the first aspect, for example by converting the % by weight of oat derived material of the first aspect to % by weight of the dry matter of the oat base or oat drink of this present aspect.

[0235] The amounts of sugars (DP1-DP2), oligosaccharides (DP3-DP8) and polysaccharides (DP9 and larger) are not to exceed 100%.

[0236] Examples

[0237] Samples of liquid oat bases as described herein, prepared in lab, pilot and production scale, were analyzed for ammonia / deamidation degree, starch iodine test, DP1-DP2 sugars, DP3-DP8 oligosaccharides, DP9 and larger polysaccharides as well as for starch comprising partially degraded starch.

[0238] The oat bases were formulated and homogenized into oat drinks that were tested for pH, coffee stability analysis, foam height, and stability against sedimentation and / or flocculation. During these tests, when oat bases or oat drinks were mixed with coffee, 20 ml or 50 ml of oat base formulated into drinks was added to 150 ml mild or strong coffee, and the stability was classified as excellent, good, or not OK. “Excellent” means that no feathering was evident when the sample was poured into the coffee, “Good” means that minor feathering might occur within 4 minutes after the sample was poured into the coffee, and “Not OK” means that extensive feathering occurred when the sample was poured into the coffee.

[0239] Example 1 - Effect of starch content on the stability in coffee and foam height

[0240] Samples of oat bases formulated into oat drinks, having different contents of starch comprising partially degraded starch, where the content of starch comprising partially degraded starch depends on the selected type of alpha amylase as explained above, were analyzed. All samples had an oat protein deamidation degree of 16% and further comprised calcium carbonate for pH increasing effect, where the CaCOs was present in an amount of 0.32% by weight, based on the total weight of the composition. Table 1 :

[0241] Alpha amylase sample Starch % Starch % DP3-8 % 50 ml Foam of dry of dry of dry added to height weight weight weight 150 ml % of of the of the of the mild total oat oat oat coffee height derived derived derived material material material

[0242] (Iodine) (AOAC)

[0243] Amylase A, mainly endo (production) 1.1 <12* 30 Excellent 45

[0244] Amylase A, mainly endo (pilot 1 ) 0.9 <12* 29 Excellent 75

[0245] Amylase A, mainly endo (pilot 2) 0.9 - - Excellent 75

[0246] Amylase A, mainly endo (lab 1 ) 2.3 - 29 Excellent 50

[0247] Amylase A, mainly endo (lab 2) 2.3 - - Good 20

[0248] Amylase B, mainly endo (lab) 1.8 - - Excellent 20

[0249] Amylase C, mainly endo (lab) 2.4 - - Excellent 20

[0250] Amylase D, mainly exo (production) 9.4 20 11 Not OK 80

[0251] Amylase D, mainly exo (lab) 8.4 - 15 Not OK 80

[0252] Amylase E, mainly exo (lab) 6.4 - 21 Not OK 90

[0253] *Below limit of quantification From Table 1 it is evident that a degree of oat protein deamidation at 16% combined with a lower level of larger starch molecules, expressed as starch comprising partially degraded starch, will provide a liquid oat composition with an improved stability when added to coffee.

[0254] It shall be appreciated that it has been verified that also lower content of starch than, for example, the 0.9% by dry weight of the oat derived material (Iodine) that is disclosed in Table 1 provides stability in coffee.

[0255] As a comparison test, a sample of liquid oat base, having the same starch profile as alpha amylase samples A (mainly endo) above, but with an oat protein deamidation degree of 2%, was tested. The stability in coffee was rated as “not OK” which indicates that the combination of the protein deamidation degree and the starch profile plays a role for achieving the desired effects of present aspects, i.e. , for example, that stability in coffee may not be achieved by only having the same starch profile, but not the same oat protein deamidation degree.

[0256] Example 2 - Effect of buffer on the stability in coffee and foam height Samples of liquid oat compositions having either dipotassium phosphate, calcium carbonate or potassium carbonate added or, alternatively, no buffer, were analyzed. Both carbonates may be considered to have at most a weak pH increasing effect under the circumstances. For all samples, alpha amylase A with mainly endo activity was used for the purpose of reaching a level of 1-2 % starch comprising partially hydrolysed starch of dry weight of the oat derived material (measured in accordance with the starch iodine test) and all samples had an oat protein deamidation degree of 11 % to 16%.

[0257] Table 2:

[0258] Buffer type pH in drink 50 ml 50 ml Foam added to added to height %

[0259] 150 ml 150 ml of total strong mild height coffee coffee

[0260] K2HPO4 / CaCC>3 (production) 7.51 Excellent Excellent 63

[0261] K2HPO4 / CaCC>3 (pilot) 7.54 Excellent Excellent 64

[0262] K2HPO4 (pilot) 7.50 Excellent Excellent 56

[0263] K2CO3 / CaCO3 (lab) 8.63 Not OK Excellent 20

[0264] CaCOs (production) 7.75 Not OK Excellent 45

[0265] CaCOs (pilot) 8.04 Not OK Excellent 75

[0266] CaCO3(lab) 7.83 Not OK Good 20

[0267] No buffer (pilot) 6.73 Not OK Good 85

[0268] No buffer (lab) 6.60 Excellent Excellent 70

[0269] As can be seen from the results of table 2, an excellent stability in strong coffee is achieved with K2HPO4 while a good or excellent stability in mild coffee was achievable with, but also even without, the use of CaCOs or K2CO3. Foam height was good from all samples, especially from I^COsor without buffer. If mild coffee is used for mixing with the oat drink, stability in coffee is achieved even with weaker buffers. With stronger coffee it may be beneficial, eg. in terms of stability in coffee, with stronger buffers, for example phosphate buffers.

[0270] Example 3 - Stability, reduced sedimentation and / or flocculation

[0271] Oat base with partially degraded starch (identical to samples “Amylase A, mainly endo”, presented in Table 1 ), comprising partially degraded starch in an amount of 0.3-1.8%, by dry weight of the oat derived material, as measured by the starch iodine test, were prepared as samples presented in table 3. Comparing samples were also prepared with higher levels of partially degraded starch (same as samples “Amylase D, mainly exo”, presented in Table 1).

[0272] Protein deamidase was used to provide a deamidation degree of 11 %, with exception of three samples having a deamidation degree of 16% (marked with an asterisk). It will be appreciated that higher deamidation degree may be used without imparting negative effects on the stability.

[0273] Stability was visually determined after 24 hours. In addition, stability was also determined using Turbiscan after 12 hours.

[0274] Results are presented in Table 3, which includes samples from production scale and from pilot scale manufacturing.

[0275] Table 3: Stability test. Note that table 3 proceeds on next page.

[0276] Sample Sample Starch DP3- 50 ml 20 ml Visual Ref. to

[0277] No. (iodine) 8 % added added flocculation / figure

[0278] % of of to strong to strong sedimentation

[0279] DW of DW coffee coffee after 24h oat of (7°C) oat

[0280] Amylase A, mainly endoNF ?

[0281] (production) L 1 1.0 28 Excellent Excellent f „o°ccu .at..ion . LI9ef„t

[0282] K2HPO4 and

[0283] CaCCh

[0284] Amylase A, mainly endoN_

[0285] (pilot) 2 0.5 35 Excellent Excellent i9 /

[0286] K2HPO4 and

[0287] CaCCh

[0288] Amylase A, mainly endo _ No Fig. 3

[0289] (pilot) flocculation Middle

[0290] K2HPO4

[0291] Amylase A, . .cmainly endo 4 0.5 30 Excellent Excellent „ . .. ,a

[0292] ( .p .i.lot)* f occu ation Left

[0293] A A my 1

[0294] . lase A A , N „ o . . floccu .la ,t.ion, m , ainly © ..ndo 5r0 «.7 26 Not OK Not OK tendency of i F--

[0295] (production)* . , iga. 6

[0296] K2CO3 creaming / flotation

[0297] Amylase A, mainly endoN

[0298] (pilot)* 6 0.4 30 Not OK Not OK f occu ation

[0299] K2CO3 and

[0300] CaCO3.

[0301] Comparing,

[0302] Amylase D, mainly exo 52% Fig. 2

[0303] (prod.) flocculation Middle

[0304] K2HPO4 and CaCOs

[0305] Comparing,

[0306] Amylase D, mainly exoo44% Fig. 2

[0307] (prod.) flocculation Right

[0308] K2HPO4 and CaCOs

[0309] Comparing,

[0310] Amylase D, mainly exo _ 46% Fig. 3

[0311] (pilot) flocculation Right

[0312] K2HPO4 and CaCOs

[0313] Comparing,

[0314] Amylase D, mainly exo .n o o. .. _ ,, . .. . 53% . , .. . / 10 8.8 15 Excellent Not OK ,, . .. Fig. 4 (pilot) flocculationa

[0315] K2HPO4 and

[0316] CaCOs

[0317] Comparing,

[0318] Amylase D, mainly exo . . 60% Fig. 5

[0319] (pilot) flocculation Right

[0320] K2HPO4 and CaCOs

[0321] *16% deamidation degree.

[0322] Phosphate buffers may be beneficial for stability when the oat base is mixed with coffee, as compared to carbonate buffers, or use of no buffer, and, for example, the use of phosphate buffer may reduce feathering. For achieving stability in the oat base during storing relating to absent or reduced flocculation and / or sedimentation, it has been found that samples are stable independent of presence of phosphate buffer, or even independent of presence of any buffers. The stability tests shows that stability in the oat drink with regard to flocculation and / or sedimentation during 24 hours was excellent for samples according to the first aspect and variants thereof.

[0323] Notably, from table 3, no flocculation, or about 0%, was observed for samples of a liquid oat base characterized in having an oat protein deamidation degree of at least 10%, or 11 % or 16%, and wherein the oat derived material comprises, by dry weight of the oat derived material, starch comprising partially degraded starch in an amount of 0.3-1 .8%, or 0.3-1 .5%, 0.3-1.1 % or 0.4-1.0%, as measured by the starch iodine test.

[0324] Further notably, from table 3, is that samples where no flocculation was observed, the DP3 to DP8 oligosaccharides were present in an amount of 20-40%, or 23-38%, or 25-36%, or 26-35%, by dry weight of the oat derived material.

[0325] At levels of starch comprising partially degraded starch around and above 5.7%, flocculation occurred during the 24 hours of stagnant storage. Further, stability in coffee was compromised at those levels of starch comprising partly degraded starch.

[0326] The levels of starch comprising partially degraded starch clearly has impact on flocculation, or absence of flocculation.

[0327] Figures 2 to 6 illustrates that comparing samples 7 to 11 visually indicate flocculation, but that samples 1 to 6 does not visually indicate flocculation, as will now be discussed with reference to figure 2, followed by references to figures 3 to 6. In figure 2, interfaces between a top phase 10a, 10b and a lower phase 12a, 12b containing flocculated material is indicated with arrows 14a, 14b. 52% and 44% flocculation was calculated for samples No.7 and No.8, respectively, by following the procedure as discussed herein under section “Stability over time analysis”. In other words, by measurements of the phase containing flocculants, the lower phase 12a, 12b, and calculating the percent by volume of those phases, respectively, of the total volume (100 ml in experiments). Sample No.1 visually indicates no flocculation, 0%. There may be a small amount of sediment (<1 %) at the bottom of the measuring cylinder for sample No.1. Such a sediment, may contain calcium salts.

[0328] Figure 3 indicates flocculation and / sedimentation for sample No.9 (46%), but not for samples No.2 and No.3.

[0329] Figure 4 indicates flocculation and / sedimentation for sample No.10

[0330] (53%). Figure 5 indicates flocculation and / sedimentation for sample No.11 (60%), but not for sample No.4.

[0331] Figure 6 indicates no flocculation and / sedimentation for sample No.5 but a tendency of cream ing / flotation.

[0332] The present samples No.1 to No.11 were prepared to comprise oat derived material with about 10%, or 9-11 % by weight dry substance, based on the weight of the liquid oat base or oat drink. The level of oat derived material was chosen to represent a typical example of an oat base or oat drink. Other levels of oat derived material within 5-20% by weight dry substance are believed to show similar results concerning stability related to flocculation and / or sedimentation.

Claims

45CLAIMS1 . A liquid oat base or oat drink for coffee or tea whitening, comprising an oat derived material with 5-20% by weight dry substance, based on the weight of the liquid oat base or oat drink, characterized in having an oat protein deamidation degree of at least 10%, wherein the oat derived material comprises, by dry weight of the oat derived material, starch comprising partially degraded starch in an amount of 0.3-1 .8%, as measured by the starch iodine test.

2. The liquid oat base or oat drink according to claim 1 , wherein the oat derived material comprises, by dry weight of the oat derived material, starch comprising partially degraded starch in an amount of 0.3-1 .1 %, as measured by the starch iodine test.

3. The liquid oat base or oat drink according to claim 1 or 2, wherein the oat derived material comprises, by dry weight of the oat derived material, DP3 to DP8 oligosaccharides present in an amount of 20-40%.

4. The liquid oat base or oat drink according to any one of claims 1 to 3, having an oat protein deamidation degree of at least 11 %.

5. The liquid oat base or oat drink according to any one of claims 1 to 4, further comprising one or more of potassium phosphates, calcium carbonates, potassium carbonates, and calcium phosphates.

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

7. The liquid oat base or oat drink according to any one of claims 1 to 6, comprising one or more of dipotassium phosphate in an amount of 0-1 .0%; calcium carbonate in an amount of 0-1 .0%; and potassium carbonate, in an amount of 0-0.1 %, by weight of the liquid oat base or oat drink.

468. The liquid oat base or oat drink according to any one of claims 1 to 7, wherein the oat derived material comprises, by dry weight of the oat derived material, DP1 to DP2 sugars present in an amount of 5-40%.

9. The liquid oat base or oat drink according to claim 8, wherein10% by weight or less of the DP1 to DP2 sugar is glucose, and90% or more of the DP1 to DP2 sugar is one or both of maltose and sucrose.

10. The liquid oat base or oat drink according to any one claims 1 to 9, wherein the oat derived material has 7-25% by weight dry substance, based on the weight of the liquid oat base or oat drink.11 . The liquid oat base or oat drink according to any one of claims 1 to 10, comprising, based on a dry weight of the liquid oat base or oat drink,5-20% protein, and 3-35% fat.

12. The liquid oat base or oat drink according to any one of claims 1 to 11 , wherein the oat derived material comprises 0.5-10%, by weight, of soluble fibres in form of beta-glucans, of which a weight-average molecular weight and above corresponds to intact or native beta-glucans.

13. The liquid oat base or oat drink according to any one of claims 1 to 12, further comprising, in addition to the oat derived material, additives or ingredients selected from one or more of vegetable fat, salt, vitamin, flavour, preferably natural flavour and / or natural extract, and mineral.

14. The liquid oat base or oat drink according to any one of claims 1 to 13, wherein the liquid oat base or oat drink is stable during 12 hours or more.

15. A method for production of a liquid oat base or oat drink for coffee or tea whitening, the liquid oat base or oat drink comprising an oat derived material with 5-20% dry substance by weight of the liquid oat base or oat drink, which method is characterized by subjecting oat protein within an oat material for a protein-deamidase to reach a deamidation degree of the oat protein of at least 10%,47 subjecting starch within the oat material to starch degrading enzymatic treatment, and terminating the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material, starch comprising partially degraded starch present in an amount of 0.3-1 .8%, as measured by the starch iodine test, thereby providing a liquid oat base or oat drink.

16. The method according to claim 15, the method comprising terminating the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material, DP3 to DP8 oligosaccharides present in an amount of 20-40%.

17. The method according to any one of claims 15 or 16, wherein the oat protein within the liquid oat base or oat drink is subjected to an oat protein deamidation degree of at least 11%.

18. The method according to any one of claims 15 to 17, wherein the protein- deamidase is protein-glutaminase.

19. The method according to any one of claims 15 to 18, further comprising the step of subjecting the oat starch for partial hydrolysis by amylases.

20. The method according to claim 19, wherein the amylases are alpha amylases with mainly endo activity, or a combination of alpha amylases with mainly endo activity and alpha amylases with mainly exo activity.

21. The method according to claim 15, the method comprising terminating the starch degrading enzymatic treatment, wherein the liquid oat base or oat drink comprises oat derived material comprising, by dry weight of the oat derived material, DP1 to DP2 sugars present in an amount of 5-40%.

22. A method for preparing a coffee drink comprising coffee and a liquid oat base or oat drink as defined in any one of claims 1 to 14, the method comprising:providing a liquid oat base or oat drink as defined in any one of claims 1 to 14, wherein, optionally the liquid oat base or oat drink is provided in a vessel or a container, and contacting the liquid oat base or oat drink with coffee, thereby providing a prepared coffee drink.

23. A liquid oat drink according to any one of claims 1 to 14.

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