Two-Step Enzymation Process for Liquid Oat Base Preparation
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Solution Overview
Problem
The manufacturing process for oat base or drink faces challenges in maintaining micronized oats in an aqueous suspension suitable for enzymatic treatment, controlling enzymatic activities, and preserving nutritious qualities.
Innovation Solution
A process involving two enzymation steps, where the oat derived material undergoes a first enzymation with starch degrading and protein solubilizing enzymes, followed by heating to terminate the first enzymation, and then a second enzymation with similar enzymes, allowing for improved control and quality of the oat base or drink.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If a single enzymation step is used, then the process is simple, but the quality consistency and protein solubility are insufficient
Solution Approach 1:
The single enzymation step is divided into two separate enzymation steps with different conditions. The first enzymation occurs at lower temperature (50-65°C) to degrade starch and solubilize proteins, while the second enzymation occurs after heating at higher temperature (70-90°C) to further degrade gelatinized starch. This segmentation allows each step to target specific substrates under optimized conditions, improving quality consistency and protein solubility while maintaining reasonable process complexity.
2Productivity
If heating temperature is increased to improve starch degradation, then starch availability increases, but enzyme activity is reduced
Solution Approach 1:
The first enzymation step is performed before heating to pre-degrade starch and solubilize proteins at lower temperatures where enzyme activity is maintained. This preliminary enzymatic treatment prepares the substrate for subsequent high-temperature heating, allowing the second enzymation to occur on already gelatinized starch at higher temperatures (70-90°C) where heat-tolerant enzymes can effectively degrade the pre-swollen starch without being inactivated by the heat.
3Quantity of substance
If heating is performed before enzymation, then starch gelatinization occurs, but enzyme accessibility is reduced
Solution Approach 1:
The enzymation steps are performed as preliminary actions before the final heating step. The first enzymation degrades starch and solubilizes proteins at lower temperatures, and the second enzymation further degrades the gelatinized starch after heating. This sequence ensures that enzymes act on the starch substrate before complete gelatinization occurs, maintaining enzyme accessibility and effectiveness while still achieving thorough starch degradation through the combined action of both enzymation steps.
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 process enhances the soluble oat protein content, achieves a more consistent quality of the oat base or drink, and increases the output by optimizing starch degradation and protein solubilization.
Implementation Method 1
contacting the oat derived material with starch degrading enzyme
Implementation Method 2
contacting the oat derived material with protein solubilizing enzyme
Implementation Method 3
heating the oat derived material from the first enzymation to terminate the enzymation
Data Source
AI summary
The invention relates to a process for preparing a liquid oat base or drink from an oat derived material. The process comprises a first enzymation of the oat derived material, heating the oat derived material to terminate the enzymation thereof, and a second enzymation of the oat derived material. The first and/or the second enzymation comprises contacting the oat derived material with starch degrading enzyme, and the first and/or second enzymation further comprises contacting the oat derived material with protein solubilizing enzyme.The invention also relates to a system for preparing a liquid oat base or drink from an oat derived material.