Oat flour based food composition

An oat-based food composition made by a method, the method comprising:

• conducting hydration by adding oat flour to water to form an oat-water mixture;
• adding a first enzyme to the oat-water mixture at a temperature between 20° C. and 30° C., inclusively, to form a first enzyme oat-water mixture, wherein the first enzyme includes at least one of bacterial α-amylase, bacterial β-amylase, bacterial gluco amylase, fungal α-amylase, fungal β-amylase, fungal gluco amylase, and mixtures thereof;
• increasing the temperature of the first enzyme oat-water mixture to between 80° C. and 95° C., inclusively;
• adding an additional amount of the first enzyme to the first enzyme oat-water mixture after increasing the temperature of the first enzyme oat-water mixture to between 80° C. and 85° C., inclusively, to form a second enzyme oat-water mixture;
• maintaining, in a processing step, a temperature of the second enzyme oat-water mixture between 80° C. and 85° C., inclusively, for about 1 minute to about 20 minutes;
• cooling the second enzyme oat-water mixture to a temperature between 50° C. and 60° C., inclusively;
• adding an enzyme blend to the second enzyme oat-water mixture to form a third enzyme oat-water mixture, wherein the enzyme blend includes at least one of bacterial α-amylase, fungal α-amylase, bacterial β-amylase, fungal β-amylase, bacterial glucoamylase, fungal glucoamylase, bacterial glucose oxidase, fungal glucose oxidase, bacterial catalase, fungal catalase, bacterial cellulase, fungal cellulase, and mixtures thereof;
• maintaining a temperature of the third enzyme oat-water mixture between 50° C. and 60° C., inclusively, for about 20 minutes to about 50 minutes;
• and
• removing an amount of solids from the third enzyme oat-water mixture to form an oat composition;
• wherein the oat-based food composition consists of:
• water in an amount between about 54 wt % and about 55 wt %;
• the oat-water mixture formed in the conducting hydration step, in an amount between about 21 wt % and about 23 wt %;
• food starch in an amount between about 3.2 wt % and about 3.5 wt %;
• vegetable fat in an amount between about 2.9 wt % and about 3.55 wt %;
• vegetable protein in an amount between about 4.75 wt % and about 5.4 wt %;
• natural flavor additives in an amount between about 0.05 wt % and about 0.15 wt %;
• fruit in an amount between about 10 wt % and about 12 wt %;
• hydrocolloids in an amount between about 0.35 wt % and about 0.39 wt %;
• and
• citric acid in an amount between about 0.05 wt % and about 0.71 wt %,
• wherein each of the water, the oat-water mixture, the food starch, the vegetable fat, the vegetable protein, the natural flavor additives, the fruit, the hydrocolloids, and the citric acid are separate elements defining different weight percentage portions in the composition defined above.