Method for obtaining a liquid food product and liquid food product obtained thereof

A liquid food product obtained by a process comprising:

• a) a first step comprising obtaining an oat flour by milling peeled oat grain;
• b) a second step comprising mixing the oat flour with water to obtain mixture B;
• c) a third step comprising adding at least one glycosidase to mixture B, and heating mixture B at a rate of 1 to 10° C. per minute to a maximum of 80° C., obtaining a mixture C comprising a liquid portion containing particles in suspension and a precipitating portion;
• and
• d1) a fourth step comprising lowering the temperature of mixture C to a maximum of 30° C. and adding to mixture C a combination of at least a protease, a deamidase and a transglutaminase to obtain mixture D;
• and
• f1) a sixth step comprising the separation of the liquid portion and the precipitating portion of mixture D to obtain the liquid food product;
• and optionally
• g1) a seventh step comprising submitting the liquid portion to a temperature drop of at least 1° C. per minute to reach a temperature of a maximum 2° C.;
• or
• d2) a fourth step comprising the separation of the liquid portion and the precipitating portion of mixture C;
• e2) a fifth step comprising lowering the temperature of the liquid portion of mixture C to a maximum of 2° C. and adding to the liquid portion of mixture C a combination of at least a protease, a deamidase and a transglutaminase to obtain liquid portion D;
• and
• f2) a sixth step following step e2) comprising incubating the liquid portion D to obtain the liquid food product.