Oat-Based Condiment Preparation via Segmented Enzymatic Hydrolysis
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Solution Overview
Problem
There is a need for a method to efficiently prepare oat-based condiments that avoids bacterial contamination and putrefaction, while achieving a favorable flavor profile and utilizing oat raw material with low starch content, such as the by-product from oat milk production.
Innovation Solution
The method involves using oat raw material with a starch content of 5% or less and a protein content of at least 24%, based on dry matter, and processing it through pH adjustment, heat treatment, enzymatic treatment, and at least one of high-pressure homogenization, microfluidization, or wet milling. The enzymatic treatment includes the use of endopeptidases, exopeptidases, and glutaminase to break down proteins and produce glutamate, contributing to the umami flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If conventional enzymatic hydrolysis is used to break down oat proteins, then protein degradation occurs, but the flavor profile is not sufficiently developed and microbiological quality problems arise
Solution Approach 1:
The enzymatic hydrolysis process is divided into two distinct stages: a first stage using endopeptidases to break down proteins into peptides, and a second stage using exopeptidases and glutaminase to convert peptides into free amino acids and glutamate. This segmentation allows each enzymatic step to be optimized independently, achieving complete protein degradation while developing a favorable flavor profile and maintaining microbiological quality.
Solution Approach 2:
The method applies preliminary heat treatment at 90-100°C for 10-60 minutes before enzymatic hydrolysis to partially gelatinize the oat starch and activate enzymes. This preliminary action prepares the oat material for more efficient subsequent enzymatic breakdown, enhancing both flavor development and enzymatic efficiency while preventing microbial contamination.
2Shape
If high-pressure homogenization is applied to oat suspension, then particle size is reduced and mouthfeel is improved, but energy consumption increases
Solution Approach 1:
The method applies preliminary heat treatment at 90-100°C for 10-60 minutes before high-pressure homogenization. This thermal pretreatment gelatinizes the oat starch and softens the material structure, making it more susceptible to mechanical breakdown. As a result, the high-pressure homogenization requires lower pressure and shorter duration to achieve the desired particle size reduction, thereby reducing energy consumption while still achieving smooth mouthfeel.
3Productivity
If oat by-products with low starch content are used, then production efficiency is improved, but the material becomes more prone to bacterial contamination and putrefaction
Solution Approach 1:
The method applies preliminary heat treatment at 90-100°C for 10-60 minutes before enzymatic hydrolysis. This thermal pretreatment gelatinizes the oat starch and creates an environment less favorable for bacterial growth. The heat treatment also activates enzymes that will subsequently break down proteins and starches, converting them into stable flavor compounds that resist microbial degradation. This preliminary action significantly reduces the risk of bacterial contamination and putrefaction in low-starch oat by-products.
Solution Approach 2:
The method changes the pH parameter during enzymatic hydrolysis by adding acid or base to achieve optimal pH conditions (typically pH 4-6) for the enzymes. This parameter change creates an environment that inhibits bacterial growth while optimizing enzymatic activity. The controlled pH adjustment during the process helps prevent microbial contamination and putrefaction while maintaining high production efficiency.
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 method yields oat-based savory condiments with a smooth mouthfeel, a pleasant umami-like taste, and good microbiological quality, effectively utilizing the low-starch oat by-products and preventing bacterial contamination.
Implementation Method 1
subjecting an aqueous oat suspension to at least one of high-pressure homogenization, microfluidization and wet milling
Implementation Method 2
Enzymes are typically used in the process to break down gelatinized oat starch into dextrins, which are then broken down into simpler sugars
Implementation Method 3
The enzymatic treatment employs at least one endopeptidase, at least one exopeptidase and glutaminase
Implementation Method 4
subjecting the aqueous oat suspension to heat treatment
Implementation Method 5
a step of adjusting the pH of the aqueous oat suspension to pH 4.0-6.2
Data Source
AI summary
The present invention relates to a method for preparing oat-based savoury condiments, to oat-based condiments obtained by said method, and to the use of said oat-based condiments as such or as intermediates in the production of other food products. The method for preparing the oat-based condiments includes a step of subjecting an aqueous oat suspension to least one of high-pressure homogenization, microfluidization and wet milling, and to enzymatic hydrolysis.