Liquid Oat Base Production via Enzymatic Hydrolysis and Homogenization
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Solution Overview
Problem
The conventional production of liquid oat base from oat kernels or whole oat flour results in significant environmental waste and high disposal costs due to the large amount of solid residue generated during fiber separation.
Innovation Solution
Combining hydrolyzation with high-pressure homogenization reduces the amount of residue produced during the extraction process, thereby minimizing environmental waste and increasing the yield of the liquid oat base.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional fiber separation is used to extract liquid oat base, then liquid fraction is obtained, but huge amounts of solid residue are produced causing environmental waste
Solution Approach 1:
The patent changes the physical-chemical parameters of the extraction process by controlling particle size distribution (D90 < 150 μm) and using specific enzymatic treatments to modify the oat slurry properties. This enables complete liquid fraction extraction without forming solid residue, resolving the contradiction between obtaining liquid oat base and minimizing solid waste
Solution Approach 2:
The patent extracts not only the liquid fraction but also completely utilizes the solid fraction by converting it into fine particles that remain suspended in the liquid phase. This 'takes out' all valuable components from the oat material while eliminating the need to discard solid residue, thereby increasing yield and reducing waste simultaneously
2Productivity
If fiber separation is performed to obtain liquid fraction, then oat extract is produced, but significant environmental disposal costs are incurred
Solution Approach 1:
Instead of discarding the solid residue from fiber separation, the patent recovers all solid particles by maintaining them in suspension through fine particle size control. The solid fraction is transformed from waste into a valuable component of the final liquid oat base product, eliminating disposal costs while maintaining high production efficiency
Solution Approach 2:
The patent makes the extraction process universal by ensuring complete utilization of all oat material components. The same extraction process simultaneously produces liquid oat base with desired properties and eliminates solid waste, making the process environmentally sustainable without requiring separate waste treatment operations
3Ease of manufacture
If whole oat flour or kernels are used as raw material, then preprocessing is minimized, but large amount of residue is generated during extraction
Solution Approach 1:
The patent performs preliminary enzymatic treatment and controlled particle size reduction before extraction to prepare the oat material in an optimal state. This preliminary action modifies the starch and protein structures to prevent residue formation during subsequent extraction, enabling direct use of whole oat flour or kernels without extensive preprocessing while minimizing waste
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
This approach not only reduces environmental costs by minimizing waste but also enhances the nutritional value and smooth mouthfeel of the liquid oat base, making it more efficient and sustainable.
Implementation Method 1
Enzymes may be added to the mixture to break down gelatinized oat starch into dextrins, to be broken down into simpler sugars
Implementation Method 2
the amount of residue in production of a liquid oat base from oat kernels or whole oat flour can be reduced by combining hydrolyzation with high-pressure homogenization
Data Source
Figure 1~2B
Figure 3~4
Figure 5A~7
AI summary
A method of manufacturing a liquid oat base for human consumption is provided. By the method, a system is operated to produce the liquid oat base from oat raw material comprising at least one of oat kernels or whole oat flour. According to the method, the oat raw material is processed with water and one or more enzymes into a slurry (S22), and a hydrolyzation of the slurry is performed, by the one or more enzymes, during a hydrolyzation time period, HTP (S24). During at least part of the HTP, the slurry is processed by high-pressure homogenization (S25). At the end of the HTP, the slurry is processed for deactivation of the one or more enzymes (S26), whereupon the liquid oat base is obtained from the slurry. By performing the high-pressure homogenization during the HTP, the system produces minimum, or no, solid residue ("okara").