Liquid Oat Base Processing for Higher Soluble Protein
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Solution Overview
Problem
Existing oat drink production methods do not adequately increase protein content while maintaining organoleptic properties, and the use of proteases can degrade protein quality.
Innovation Solution
A process involving amylases and protein-deamidase is used to degrade oat material, specifically targeting high-molecular oat proteins, without substantial protease activity, and is stopped at a desired viscosity by heat treatment to preserve enzymatic activity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If protease is used to increase protein content in oat drinks, then soluble protein content increases, but organoleptic properties deteriorate due to formation of low-molecular peptides
Solution Approach 1:
The patent extracts and removes the harmful protease activity from the enzymatic system, retaining only the beneficial amylase activity. By using a protease-free enzyme preparation, the method increases soluble protein content through amylase-mediated starch degradation while avoiding the formation of low-molecular peptides that would compromise organoleptic properties.
Solution Approach 2:
The patent introduces an intermediary substance - a protease inhibitor or protease-free enzyme preparation - that mediates between the goal of increasing protein content and the need to preserve organoleptic properties. This intermediary allows starch degradation to proceed while blocking proteolytic activity that would create harmful low-molecular peptides.
2Reliability
If heating is applied to stop enzymatic activity, then enzymatic activity is destroyed, but protein solubility and organoleptic properties may be compromised
Solution Approach 1:
The patent applies preliminary action by conducting the enzymatic degradation of starch to protein solubilization before final heat treatment. The enzymes are allowed to work optimally at lower temperatures to increase soluble protein content, and only after this preliminary enzymatic action is complete is heat applied to inactivate the enzymes and stabilize the product.
Solution Approach 2:
The patent employs dynamic temperature control, adjusting temperature parameters during different stages of the process. Enzymatic activity is maintained at optimal temperatures for protein solubilization, then temperature is dynamically increased to inactivate enzymes and preserve the enhanced protein content while preventing degradation of organoleptic properties.
3Ease of manufacture
If conventional oat drink production methods are used, then process is simple, but protein content remains insufficient
Solution Approach 1:
The patent applies parameter changes by modifying the enzymatic parameters - specifically using a protease-free enzyme preparation with optimized amylase activity. This parameter change enables the system to achieve higher protein content through enhanced starch degradation while maintaining process simplicity, as no complex additional steps or multiple enzyme systems are required.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process increases soluble protein content by 10-20% without degrading protein quality, maintaining or improving taste and texture, and avoids lipid and β-glucan degradation.
Implementation Method 1
degrading an oats material with one or more amylases and protein-deamidase
Implementation Method 2
protein-deamidase is one capable of deamidating high-molecular oat protein
Implementation Method 3
heating to a temperature and for a time sufficient to substantially prevent the development of endogenous enzymatic activity
Data Source
AI summary
A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has got been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means protein-deamidase. Also disclosed is a corresponding liquid oat base and uses thereof.