Liquid oat base

A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material comprising starch and oat protein, optionally enriched with at least one member selected from the group consisting of vegetable oil, sodium chloride, dicalcium phosphate, tricalcium phosphate, calcium carbonate, and vitamin, comprising:

• providing the oats material, including the starch and the oat protein of the oats material, in an aqueous medium,
• degrading the starch of the oats material with at least one amylase,
• and solubilizing the oat protein of the oats material using protein-deamidase without use of protease, and wherein the protein-deamidase is glutaminase, wherein the amount of protein glutaminase used in the process is from 0.5 U/g of oat protein to 2 U/g of oat protein, wherein the amylase comprises β-amylase, and wherein the process is conducted to obtain a content of soluble protein from 10 per cent by weight and up to 20 per cent by weight, and wherein the oat protein solubilization and starch degradation is carried out at a temperature of from 50° C. to 60° C., and
• wherein the oats material is at least one member selected from the group consisting of non-steamed wet milled oats, non-steamed dry milled oats, non-steamed oat bran, and non-steamed dehulled or hulless/naked dry milled oat flour, and
• wherein the oat protein is solubilized by protein-deamidase concurrently with two steps of starch degradation, and wherein the beta amylase is added in an amount sufficient for the hydrolysis of at least 50% of the starch over a time period of from 0.5 hours to 4 hours.