Oat-based products with high oat protein content and functionality and production processes thereof

Patent metadata

Field	Value
Publication number	US-2023232868-A1
Application number	US-202118003703-A
Country	US
Kind code	A1
Filing date	Jul 1, 2021
Priority date	Jul 2, 2020
Publication date	Jul 27, 2023
Grant date	—

Abstract

The present disclosure provides a novel and gentle process for producing oat-based products containing oat proteins that have good functional properties, including solubility, emulsifying, foaming and gelling properties. This process includes hydrolysis to break down carbohydrates, physical separation to remove insoluble fibers, and membrane filtration to concentrate oat proteins by the removal of sugars. The method can include providing an oat mixture; hydrolyzing the oat mixture with an enzyme or a combination of enzymes; physically separating an insoluble material from the hydrolyzed oat mixture to form a soluble hydrolyzed oat mixture; applying membrane filtration to the soluble hydrolyzed oat mixture using a membrane having molecular weight cut-offs (MWCO) greater than 100 kDa.

First claim

1 . A process of producing an oat-based product, the process comprising:
providing an oat mixture; hydrolyzing the oat mixture with an enzyme or a combination of enzymes; physically separating an insoluble material from the hydrolyzed oat mixture by decantation and/or sieving to form a soluble hydrolyzed oat mixture; and applying membrane filtration, preferably at a temperature from 50° C. to 60° C., to the soluble hydrolyzed oat mixture using a membrane having molecular weight cut-offs (MWCO) greater than 100 kDa.

2 . The process of claim 1 , wherein the oat mixture comprises an oat raw material selected from the group consisting of oat flour, defatted oat flour, oat flakes, and mixtures thereof.

3 . The process of claim 1 , wherein the enzyme(s) comprise amylase.

4 . The process of claim 1 , wherein a total amount of the enzyme used for hydrolyzing the oat mixture is from 0.05 wt % to 0.3 wt % of the oat raw material.

5 . The process of claim 1 further comprising inactivating the enzyme at 90° C. to 95° C. for 10-15 minutes and cooling the hydrolyzed oat mixture to 20-60° C.

6 . The process of claim 1 , wherein the membrane comprises a ceramic membrane.

7 . An oat protein concentrate comprising:
5-10 wt % of oat proteins; 2-7 wt % of fat; 5-20 wt % of carbohydrates; 2-4 wt % of sugars, mostly maltose; and 1-2 wt % of total dietary fibers comprising (i) 1-1.5 wt % of insoluble fibers and (ii) up to 0.5 wt % of soluble fibers comprising β-glucans, and wherein the oat protein concentrate has a TS of 20-30%.

8 . The oat protein concentrate of claim 6 , wherein the oat proteins has a solubility of 20% at pH 4 and of 83-86% from pH 7 to pH 11.

9 . An oat-based ready-to drink (RTD) beverage comprising
providing an oat mixture; hydrolyzing the oat mixture with an enzyme or a combination of enzymes; physically separating an insoluble material from the hydrolyzed oat mixture by decantation and/or sieving to form a soluble hydrolyzed oat mixture; and applying membrane filtration, preferably at a temperature from 50° C. to 60° C., to the soluble hydrolyzed oat mixture using a membrane having molecular weight cut-offs (MWCO) greater than 100 kDa concentrate; and at least one of sugar.

10 . The oat RTD beverage of claim 9 comprising:
at least 3 wt %, preferably 3 to 5 wt % of oat proteins and/or 3-5 g oat proteins/100 ml of the oat RTD beverage;
3-5 g sugars/100 ml of the oat RTD beverage; and
1.5-3 g fat/100 ml of the oat RTD beverage,
wherein the oat RTD beverage has a viscosity of 15-40 mPa·s (100 s −1 ).

11 - 12 . (canceled)

Assignees

• Nestle Sa

Inventors

• Valle Costa Silva Juliana
• Rohrer Nicole Rebekka
• Widmer Christoph Thomas
• Biehl Jan
• Indermuhle Klaus

Classifications

• A23L2/66 Primary

  Proteins · CPC title

• A23L2/74

  using membranes, e.g. osmosis, ultrafiltration · CPC title

• A23L2/84

  using microorganisms or biological material, e.g. enzymes · CPC title

• A23L7/115

  Cereal fibre products, e.g. bran, husk · CPC title

• A23L29/30

  containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L21/20; artificial sweetening agents A23L27/30) · CPC title