Method for preparing a liquid oat base and products prepared by the method
AssigneeGlucanova AB
InventorAna RASCON
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Abstract
In a method of preparing a liquid oat base a material comprising oat bran is suspended in an aqueous media and contacted with ct-amylase, β-amylase, β-glucanase, and xylanase to raise the concentration of soluble arabinoxylan by a factor of 5 or more Also disclosed is a liquid oat base obtainable by the method; a powderous oat base obtained by drying the liquid oat base; uses of the liquid and powderous oat bases and food products comprising them. A powderous composition for use in preparing liquid oat base comprises oat bran, ct-amylase, β-amylase, β-glucanase, and xylanase.
Claims21
A method of preparing a liquid oat base for use in the manufacture of food for human consumption, comprising:
- (a) providing a material comprising oat bran comprising from 1% by weight to 50% by weight of β-glucan;
- (b) suspending the material comprising oat bran in an aqueous media, in particular water, to form an aqueous suspension;
- (c) contacting, in no particular order, said aqueous suspension with α-amylase, β-amylase, β-glucanase, xylanase to raise the concentration of soluble arabinoxylan in the suspension by a factor of 5 or more provide a liquid oat base;
- (d) optionally homogenizing the liquid oat base of step (c) to provide homogenized liquid oat base;
- (e) optionally destroying enzymatic activity in the liquid oat base of step (c) or the homogenized liquid oat base of step (d) to provide enzymatically inactive liquid oat base;
- (f) optionally aseptically packaging the liquid oat base of step (c) or the homogenized liquid oat base of step (d) or the enzymatically inactive liquid oat base of step (e) in a container.
A food product comprising a liquid oat base and/or a powderous oat base.
Dependencies are inferred from the claim text.