Liquid Oat Composition with Deamidated Protein for Coffee Whitening
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Solution Overview
Problem
Existing oat-based milk substitutes for coffee or tea whitening lack stability, mouthfeel, and foaming capacity, especially when used with strong coffee or for barista applications.
Innovation Solution
A liquid oat composition with an oat protein deamidation degree of at least 10% and the addition of a buffer to maintain a pH of at least 5.7 when added to coffee, improving stability and mouthfeel while preventing feathering.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If oat-based milk substitutes are used for coffee or tea whitening, then they provide a milk substitute function, but they lack stability and cause feathering when used with strong coffee or for barista applications
Solution Approach 1:
The patent applies parameter changes by modifying the deamidation degree of oat protein to at least 10%, which fundamentally alters the protein's chemical properties. This parameter change improves stability and prevents feathering when the composition is used with strong coffee or for barista applications, while maintaining the milk substitute function.
Solution Approach 2:
The patent employs preliminary action by performing deamidation treatment on oat protein before the composition is used for coffee or tea whitening. This pre-treatment ensures that the protein is properly modified to prevent feathering and improve stability in advance, rather than attempting to correct these issues after the composition is already in use.
2Reliability
If deamidation degree is increased to improve stability, then stability and mouthfeel are improved, but manufacturing complexity increases
Solution Approach 1:
The patent uses parameter changes by setting a specific deamidation degree threshold (at least 10%) that balances stability improvement with manufacturing feasibility. This quantified parameter provides a clear target for production while ensuring the composition maintains stability and proper mouthfeel without requiring excessive manufacturing complexity.
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 liquid oat composition achieves enhanced stability, better mouthfeel, and maintains foaming capacity when used in hot coffee or tea, even with small amounts, making it suitable for various coffee and tea applications.
Implementation Method 1
This may be achieved by subjecting the oat protein for deamidation with protein-deamidase, preferably protein-glutaminase. Such deamidation improves solubility of the protein in aqueous solution.
Implementation Method 2
The liquid oat composition may further comprise a buffer in an amount applicable to buffer 150 ml of coffee (strong coffee) to a pH of at least 5.7 when adding 20 ml liquid oat composition.
Data Source
AI summary
The disclosure concerns a liquid oat composition for coffee or tea whitening. The liquid oat composition comprises an oat derived material with 5-20% by weight dry substance, based on the weight of the liquid oat composition. According to the disclosure, the liquid oat composition has an oat protein deamidation degree of at least 10%. A method for production thereof is also disclosed.