Process for preparing an oat-based functional syrup

A process for forming an oat-based functional syrup, the process comprising the steps of:

• mixing a major amount of an oat material or waxy barley hybrid flour with a minor amount of a starch source to form a base formulation, wherein the starch source is oat flour, corn flour, wheat flour, rice flour, barley flour, potato flour, or combinations thereof;
• milling the base formulation;
• separating material having a granulation of more than U.S. #100 mesh from the base formulation, wherein separating reduces a bran concentration in the base formulation by more than 50 percent by weight;
• blending the base formulation with water to form a slurry;
• mixing an effective amount of an alpha-amylase enzyme into the slurry;
• mixing an effective amount of a glucoamylase enzyme into the slurry;
• and
• cooking the slurry to convert the slurry into a syrup, wherein the syrup is substantially flavorless and has a nearly white color.

A process for forming an oat-based functional syrup, the process consisting essentially of the steps of:

• milling an oat material to produce a base formulation;
• separating material having a granulation of more than U.S. #100 mesh from the base formulation;
• blending the base formulation with water to form a slurry;
• mixing an effective amount of an alpha-amylase enzyme into the slurry;
• mixing an effective amount of a glucoamylase enzyme into the slurry;
• and
• cooking the slurry to convert the slurry into a syrup, wherein the syrup is substantially flavorless.