U.S. patent application number 15/006586 was filed with the patent office on 2016-09-01 for method of preparing an oat protein and fiber product.
The applicant listed for this patent is Oat Tech Inc.. Invention is credited to Paul Whalen.
Application Number | 20160249651 15/006586 |
Document ID | / |
Family ID | 48780137 |
Filed Date | 2016-09-01 |
United States Patent
Application |
20160249651 |
Kind Code |
A1 |
Whalen; Paul |
September 1, 2016 |
Method of Preparing an Oat Protein and Fiber Product
Abstract
A method of preparing an oat protein and fiber product. A base
composition is prepared that includes an oat material. The base
composition and water are mixed to form a slurry. At least one
enzyme is mixed into the slurry. The at least one enzyme
facilitates sugar formation and thinning of the slurry. The slurry
is cooked to convert the slurry into a first intermediate product
having a dextrose equivalent (DE) of between about 20 and 90. The
first intermediate product is diluted with water to form a second
intermediate product. A decanting centrifuge solids slurry is
recovered from the second intermediate product by passing the
second intermediate product through a decanting centrifuge. The
decanting centrifuge solids slurry is heated. A clarifying
centrifuge solids slurry is recovered from the heated decanting
centrifuge solids using a clarifying centrifuge. The clarifying
centrifuge solids slurry is dried to form a dried product. The
dried product has a protein concentration of between about 30
weight percent and about 90 weight percent and a total dietary
fiber concentration of less than about 5 weight percent.
Inventors: |
Whalen; Paul; (Rapid City,
SD) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Oat Tech Inc. |
Rapid City |
SD |
US |
|
|
Family ID: |
48780137 |
Appl. No.: |
15/006586 |
Filed: |
January 26, 2016 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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13744325 |
Jan 17, 2013 |
9241505 |
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15006586 |
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61587242 |
Jan 17, 2012 |
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Current U.S.
Class: |
426/28 |
Current CPC
Class: |
A23P 10/40 20160801;
A23L 7/107 20160801; A23V 2002/00 20130101; A23L 33/185 20160801;
A23L 29/30 20160801; A23J 1/125 20130101 |
International
Class: |
A23L 1/168 20060101
A23L001/168 |
Claims
1. A method of preparing an oat protein and fiber product
comprising: preparing a base composition comprising an oat
material; mixing the base composition and water to form a slurry;
mixing at least one enzyme into the slurry, wherein the at least
one enzyme facilitates sugar formation and thinning of the slurry;
cooking the slurry to convert the slurry into a first intermediate
product having a dextrose equivalent (DE) of between about 20 and
90; diluting the first intermediate product with water to form a
second intermediate product; recovering a decanting centrifuge
solids slurry from the second intermediate product by passing the
second intermediate product through a decanting centrifuge; heating
the decanting centrifuge solids slurry; recovering a clarifying
centrifuge solids slurry from the heated decanting centrifuge
solids using a clarifying centrifuge; and drying the clarifying
centrifuge solids slurry to form a dried product, wherein the dried
product has a protein concentration of between about 30 weight
percent and about 90 weight percent and a total dietary fiber
concentration of less than about 5 weight percent.
2. The method of claim 1, wherein the oat material comprises whole
oat flour, low bran oat flour, patent oat flour, partially milled
oats, oatmeal or combinations thereof.
3. The method of claim 1, wherein the at least one enzyme comprises
alpha-amylase or glucoamylase.
4. The method of claim 1, wherein the water is mixed with the first
intermediate product at a ratio of about 1:1.
5. The method of claim 1, wherein the decanting centrifuge solids
slurry has a protein concentration of between about 15 and 30
weight percent on a dry weight basis and a total dietary fiber
concentration of between about 10 and 30 weight percent
6. The method of claim 1, wherein the decanting centrifuge solids
slurry is heated to a temperature of between about 71.degree. C.
and about 82.degree. C.
7. The method of claim 1, and further comprising washing the
clarifying centrifuge solids slurry to increase a protein
concentration thereof and produce a washed clarifying centrifuge
solids slurry.
8. The method of claim 1, wherein the drying comprises spray
drying.
9. The method of claim 1, wherein the dried product has a protein
concentration of between about 50 weight percent and about 60
weight percent.
10. The method of claim 1, wherein the dried product has a moisture
content of between about 5 percent and about 10 percent.
11. A method of preparing an oat protein and fiber product
comprising: preparing a base composition comprising an oat
material; mixing the base composition and water to form a slurry;
mixing at least one enzyme into the slurry, wherein the at least
one enzyme facilitates sugar formation and thinning of the slurry;
cooking the slurry to convert the slurry into a first intermediate
product having a dextrose equivalent (DE) of between about 20 and
90; diluting the first intermediate product with water to form a
second intermediate product; recovering a decanting centrifuge
solids slurry from the second intermediate product by passing the
second intermediate product through a decanting centrifuge; heating
the decanting centrifuge solids slurry; recovering a clarifying
centrifuge solids slurry from the heated decanting centrifuge
solids slurry using a clarifying centrifuge; adding at least one
enzyme to clarifying centrifuge solids slurry; centrifuging the
clarifying centrifuge solids slurry to recover a third solids
slurry; and drying the third solids slurry to form a dried product,
wherein the dried product has a protein concentration of between
about 30 weight percent and about 90 weight percent and a total
dietary fiber concentration of less than about 5 weight
percent.
12. The method of claim 11, wherein adding the at least one enzyme
to the decanting centrifuge solids slurry comprises: adding
alpha-amylase to the decanting centrifuge solids slurry when the
decanting centrifuge solids slurry is at a first temperature,
wherein the alpha-amylase is added at a concentration of between
about 0.07 weight percent and about 0.14 weight percent; and adding
glucoamylase to the decanting centrifuge solids slurry when the
decanting centrifuge solids slurry is at a second temperature,
wherein the glucoamylase is added at a concentration of between
about 0.07 weight percent and about 0.14 weight percent and wherein
the first temperature is higher than the second temperature.
13. The method of claim 12, wherein the mixture is maintained at
the second temperature until a concentration of glucose remains
substantially constant.
14. The method of claim 11, wherein the oat material comprises
whole oat flour, low bran oat flour, patent oat flour, partially
milled oats, oatmeal or combinations thereof.
15. The method of claim 11, wherein the at least one enzyme added
to the slurry comprises alpha-amylase or glucoamylase.
16. The method of claim 11, wherein the water is mixed with the
first intermediate product at a ratio of about 1:1.
17. The method of claim 11, wherein the decanting centrifuge solids
slurry has a protein concentration of between about 15 and 30
weight percent on a dry weight basis and a total dietary fiber
concentration of between about 10 and 30 weight percent.
18. The method of claim 11, wherein the decanting centrifuge solids
slurry is heated to a temperature of between about 71.degree. C.
and about 82.degree. C.
19. The method of claim 11, and further comprising washing the
third solids slurry to increase a protein concentration thereof and
produce a washed third solids slurry;
20. The method of claim 11, wherein the drying comprises spray
drying and wherein the dried product has a moisture content of
between about 5 percent and about 10 percent.
21. The method of claim 11, wherein the dried product has a protein
concentration of between about 50 weight percent and about 60
weight percent.
Description
FIELD OF THE INVENTION
[0001] This application claims priority to U.S. application Ser.
No. 13/744,325, filed Jan. 17, 2013, and U.S. Provisional
Application No. 61/587,242, filed Jan. 17, 2012. The contents of
which are incorporated herein by reference.
FIELD OF THE INVENTION
[0002] The invention relates generally to an oat-derived food
product. More particularly, the invention relates to a method of
preparing an oat protein and fiber product.
BACKGROUND OF THE INVENTION
[0003] Consumers are increasingly concerned about purchasing and
consuming products that the consumers view as being more healthful.
For example, products possessing higher levels of complex
carbohydrates and fiber, especially soluble fiber, are becoming
more popular with consumers.
[0004] In addition, products containing lower levels of fat and
cholesterol as well as a decreased caloric content are becoming
more popular with consumers. Many consumers also desire products
made from all-natural components that contain no stabilizers,
emulsifiers, or other exogenous additives, such as refined sugars
or artificial sweeteners.
[0005] One drawback of food products produced for the health
conscious market is that they tend to be less sweet than
conventional food products. One technique that has been used to
overcome this drawback and thereby make such food products appeal
to a greater portion of society is to add sweeteners, such as
sucrose, glucose syrup, and high fructose corn syrup.
[0006] Even though the addition of the sweeteners increases the
appeal of the food products to some segments of the health
conscious market, these products are not desired by consumers who
exclude refined or artificial sweeteners from their diet.
[0007] An article by Janet Raloff (Beyond Oat Bran, Food Technology
1991 vol. 8, page 62) describes the physiological benefits of
consuming an oat-based product, which is identified by the name
Oatrim. The oat-based product is formulated from either oat bran or
oat flour. The article indicates that the odorless and nearly
tasteless oat-based product is particularly suited as a fat
replacement in low-temperature applications, such as frozen
confections.
[0008] Oat-based food products are described in Inglett, U.S. Pat.
Nos. 4,996,063 and 5,082,673. A mixture of oats and water is
gelatinized by passage through a steam injection cooker at a
temperature of between 138.degree. C. and 143.degree. C. After the
pH of the mixture is adjusted, alpha-amylase is added to hydrolyze
the starch in the mixture.
[0009] Once hydrolyzation is complete, soluble fiber is separated
from the mixture. Finally, the soluble fiber is dehydrated to
provide the oat-based food product. Examples in the Inglett patents
indicate that the oat-based food product is mixed with additional
components, such as milk and sugar, to formulate the frozen
confection.
[0010] Mitchell et al., U.S. Pat. No. 4,744,992, discloses using a
dual enzyme method, which includes liquefying and saccharifying
rice, to produce a high glucose syrup. Examples in the Mitchell et
al. patent indicate that when the syrup is incorporated into a
frozen confection, vegetable oil in a concentration of
approximately 10 weight percent of the frozen confection as well as
stabilizers are added to provide the frozen confection with a
creamy texture. Mitchell et al. also indicates that liquefaction is
performed at a temperature of approximately 80.degree. C.
[0011] Whalen et al., U.S. Pat. Nos. 6,685,974; 6,589,589;
6,395,314; 5,989,598 and 5,723,162, each describe a process for
preparing an oat-based functional syrup and then forming an
oat-based frozen confection from the oat-based functional syrup.
The contents of the preceding patents are expressly incorporated
herein by reference.
[0012] In addition to the fact that oats have a relatively high
protein concentration of about 11 weight percent, the oat protein
has the highest nutritive value of the commonly cultivated cereal
grains such as corn (maize), wheat and rice.
[0013] For an ingredient to have commercial value for use in
supplement formulations by adding significant amounts of protein
such as between about 1 and 3 grams and optimally more per serving
at common serving sizes such as between about 30 and 55 grams for
cereal products and between about 240 and 320 grams for beverage
products, the ingredient product would have to contain a
substantial protein concentration.
[0014] Even though oats have a high protein concentration, for the
oats to meet the preceding criteria for use in supplement
formulations, the oats would need to be processed to increase the
protein concentration.
[0015] Unlike soy and milk from which protein can be readily
extracted and concentration, heretofore it has not been possible to
readily extract and concentrate protein from oats. As such, oat
protein is not a commercially available ingredient or commodity
like soy or milk protein.
SUMMARY OF THE INVENTION
[0016] An embodiment of the invention is directed to a method of
preparing an oat protein and fiber product. A base formulation is
prepared having a major amount of an oat material or waxy barley
hybrid. The base formulation is mixed water to form a slurry.
[0017] At least one enzyme is mixed into the slurry. The at least
one enzyme is capable of facilitating sugar formation and thinning
of the slurry. The slurry is cooked to convert the slurry into a
first intermediate product having a DE of between about 20 and
90.
[0018] The first intermediate product is diluted with water to form
a second intermediate product. The second intermediate product is
heated. A first solids slurry is recovered from the second
intermediate product using a clarifying centrifuge.
[0019] The first solids slurry is dried to form a dried product.
The dried product has a protein concentration of between about 30
weight percent and about 90 weight percent and a total dietary
fiber concentration of less than about 5 weight percent.
[0020] Another embodiment of the invention is directed to a method
of preparing an oat protein and fiber product. A base formulation
is prepared having a major amount of an oat material or waxy barley
hybrid. The base formulation is mixed with water to form a
slurry.
[0021] At least one enzyme is mixed into the slurry. The at least
one enzyme is capable of facilitating sugar formation and thinning
of the slurry. The slurry is cooked to convert the slurry into a
first intermediate product having a DE of between about 20 and
90.
[0022] The first intermediate product is diluted with water to form
a second intermediate product. The second intermediate product is
heated. A first solids slurry is recovered from the second
intermediate product using a clarifying centrifuge. At least one
enzyme is added to the first solids slurry. The first solids slurry
is centrifuged to recover a second solids slurry.
[0023] The second solids slurry is dried to form a dried product.
The dried product has a protein concentration of between about 30
weight percent and about 90 weight percent and a total dietary
fiber concentration of less than about 5 weight percent.
[0024] Another embodiment of the invention is directed to an oat
protein and fiber product that includes an enzymatically and heat
process oat material, wherein the oat material is whole oat flour,
low bran oat flour, patent oat flour, partially milled oats,
oatmeal and combinations thereof.
[0025] The oat protein and fiber product has a protein
concentration of between about 30 weight percent and about 90
weight percent and a total dietary fiber concentration of less than
about 5 weight percent. The oat protein and fiber product has a
moisture content of between about 5 percent and about 10
percent.
BRIEF DESCRIPTION OF THE DRAWINGS
[0026] The accompanying drawings are included to provide a further
understanding of embodiments and are incorporated in and constitute
a part of this specification. The drawings illustrate embodiments
and together with the description serve to explain principles of
embodiments. Other embodiments and many of the intended advantages
of embodiments will be readily appreciated as they become better
understood by reference to the following detailed description. The
elements of the drawings are not necessarily to scale relative to
each other. Like reference numerals designate corresponding similar
parts.
[0027] FIG. 1 is a chart of chemical analysis of several product
prepared according to Example 6.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0028] An embodiment of the invention is directed to forming a
condensed, high solids syrup with unique sweetening and flavoring
characteristics from an oat-based functional syrup. The term
functional indicates that the oat-based functional syrup has
certain characteristics that make this product useful in
fabricating food products and beverages.
[0029] As the product thereby produced using the concepts disclosed
herein is fabricated from oats, it is perceived as being more
valuable than syrups may from other materials such as soy.
[0030] The oat-based functional syrup of the invention has several
advantages over prior art syrup bases. The oat syrup of the present
invention is substantially flavorless. The oat syrup of the present
invention may have a nearly white color. Additionally, the oat
syrup may exhibit desirable sweetness, texture, and mouthfeel
characteristics when formed into food products such as non-dairy
frozen confections without exogenous sweeteners, stabilizers,
emulsifiers, or proteins, which are commonly used in prior art
non-dairy frozen confections.
[0031] As used herein, the term "mouthfeel" refers to a creamy
sensation that a person experiences in one's mouth upon consuming
conventional ice cream. As used herein, the term "exogenous" refers
to components that are added to prior art food products and
beverages to supplement or modify the characteristics of the prior
art food products and beverages.
[0032] The properties of the oat-based functional syrup are
dictated by the particular oat or grain components selected. It has
been found that using a low bran flour, which is substantially
reduced in bran while retaining soluble fiber glucans, provides the
food products and beverages with desired characteristics.
[0033] The term "bran," as used herein, refers to the dark fibrous
component found in ground oat flour. The typical compositional
analysis of low bran oat flour is similar to whole oat flour for
moisture, protein, and fat as illustrated in Table 1, which is set
forth below.
TABLE-US-00001 TABLE 1 Composition Whole Low Bran Fine (weight
percent) Oat Flour Oat Flour Oat Flour Moisture 11 11 10 Protein 18
15 10 Fat 7 7 6 Total Dietary Fiber 9 10 4-7 Beta-Glucan 4 7
2-4
[0034] While it is also possible to use oats or grains having a
significant hull, bran or husk portion to formulate the oat-based
functional syrup, syrup formed from these materials may need to be
separated from insoluble branny particles present in the oat-based
functional syrup before the food product or beverage is produced
from the syrup.
[0035] As an alternative to using the oats in the form of flour, it
is also possible to practice the present invention with other forms
of oats, such as rolled oats, partially milled oats, and oatmeal.
These various forms of oats are collectively identified as "oat
material".
[0036] One particular oat flour possessing a low level of bran or
hull material is fine oat flour. Fine oat flour is a fraction of
the whole oat flour obtained from a sieving or air classification
process.
[0037] The typical compositional analysis of fine oat flour is
similar to whole oat flour for moisture, protein, and fat, as
illustrated in Table 1. Fine oat flour also retains a substantial
percentage of the soluble fiber that is present in whole oat flour.
However, fine oat flour contains less bran or insoluble fiber and
more starch than whole oat flour.
[0038] The various fractions formed in the oat milling stream
produce food products and beverages with varied characteristics.
The fractions high in soluble fiber, including whole oat flour and
oatmeal, tend to give very smooth and somewhat "dry" texture to
soft-serve frozen dessert, while those higher in starch content
tend to provide more sweetness.
[0039] It will be apparent to those skilled in the art that a
desired set of finished product characteristics may be obtained by
selecting an appropriate oat starting material or blend of
available oat milling fractions. For example, the frozen confection
may be formed from a mixture of fine oat flour and whole oat flour.
Oat mill products possessing these characteristics can be obtained
from various sources including Conagra, Inc. (Council Bluffs, Iowa)
or Grain Millers (Minneapolis, Minn.).
[0040] It has also been found that a waxy barley hybrid flour also
provides advantageous results when used with the present invention.
The waxy barley hybrid is a hull-less barley that may be selected
from the prowashneupana variety, which can be obtained from
Conagra, Inc. (Council Bluff, Iowa). The typical compositional
analysis for the prowashneupana waxy barley hybrid is set forth in
Table 2.
TABLE-US-00002 TABLE 2 Composition Waxy Barley (weight percent)
Hybrid Flour Moisture 14 Protein 20 Fat 7 Total Dietary Fiber 29
Beta-Glucan 14
[0041] Other starch sources can be used in conjunction with the oat
flour or waxy barley hybrid flour to adjust the flavor and
sweetness of the food products and/or beverages. While other starch
sources may be used in the preparation of the food products and
beverages, the other starch sources may only represent a minor
portion of oat or grain material (up to 49 weight percent) that is
used to prepare the food products and beverages.
[0042] The oat flour and the waxy barley hybrid flour comprise a
major portion of the oat or grain material (50 weight percent or
more) that is used to prepare the oat-based functional syrup. In
certain embodiments, the oat flour and the waxy barley hybrid flour
comprise between about 50 and about 80 weight percent of the
material used to prepare the oat-based functional syrup.
[0043] Examples of starch sources that are suitable for use in the
present invention include flours, such as corn flour, wheat flour,
rice flour, and potato flour. It is believed that the addition of
other starch sources to the oat flour or waxy barley hybrid flour
does not affect the functional properties of the food products and
beverages, such as texture and mouthfeel characteristics.
[0044] As a preliminary step in the preparation of the oat-based
functional syrup, the oat flour or waxy barley hybrid flour is
milled to a fine granulation. Next, the ground material is
subjected to a separation technique to remove the larger size
particles.
[0045] The separation technique may remove substantially all of the
ground material that is larger than U.S. #100 mesh. In certain
embodiments, the separation technique removes substantially all of
the ground material that is larger than U.S. #250 mesh.
[0046] Since the bran portion of the oat material typically has a
particle size that is greater than this range, a significant
portion of the bran portion may be removed from the oat material
through the separation technique. In certain embodiments, the
separation technique reduces the concentration of the bran
component by at least 30 weight percent. In other embodiments, the
separation technique reduces the concentration of the bran
component by at least 50 weight percent.
[0047] The presence of the bran may cause the syrup and subsequent
products made from the syrup to be darker in color. Removal of the
insoluble fiber results in a lighter colored syrup when cooked by
the procedure delineated below. Using an oat material with these
characteristics may also enhance the texture of the syrup
product.
[0048] Additionally, using an oat material with these
characteristics may remove the need for a filtration step that was
previously required to produce a syrup product with desirable
characteristics. This is a major processing advantage since it is
far easier to remove and prevent the effects of the bran in the
syrup prior to the hydrolysis process. A final filter may be done
but it is not a required step, only a quality assurance step.
[0049] Separation may be performed with sieve screening or air
classification. While both sieve screening and air classification
result in very small size material, in certain embodiments sieve
screening may result in a higher quality product.
[0050] The starch sources are mixed with the oat material to
prepare a substantially homogeneous base formulation. A person of
ordinary skill in the art will appreciate that the oat material and
the starch sources may be mixed together before or after the
grinding and separating steps.
[0051] A slurry is formed by mixing the base formulation into water
in an amount that is effective to provide a solids level of between
about 25 percent and about 33 percent on a dry matter basis. In
certain embodiments, the water is potable tap water that is
provided at a temperature of about 10.degree. C.
[0052] Changing the solids level may allow the sweetness of the
oat-based functional syrup to be adjusted. For example, increasing
the solids level may cause an increase in the starch component,
which may increase the sweetness of the oat-based functional
syrup.
[0053] The cook process may include a one-step procedure. An
advantage of the one-step procedure is a reduction of processing
time. Surprisingly, this combined enzyme procedure also results in
a thinner syrup and a more rapid sugar formation.
[0054] An advantage to this cook process is the minimization of
browning products normally formed in cook processes containing high
reducing sugar. These products are common and form by the
well-known Maillard reaction of reducing sugars and protein. When
these off-colors are generated, it may be necessary to use reaction
processes like activated charcoal to reduce the off-color.
[0055] The oat slurry or mixture may be cooked at as low a
temperature as possible to minimize flavor defects from bran as
well as other components of the oat flour (protein, fat, etc.). In
certain embodiments, the cook temperature is between about
60.degree. C. and about 70.degree. C. In other embodiments, the
cook temperature is between about 65.degree. C. and 70.degree. C.
In still other embodiments, the cook temperature is about
68.degree. C. Using temperatures in excess of this range (i.e.,
above 70.degree. C.) may result in flavor and color defects.
[0056] The heating to the cook temperature may be done relatively
slowly over a period of greater than about 15 minutes. In certain
embodiments, the heat to the cook temperature may be done over a
period of time of between about 30 minutes and about 60 minutes.
Heating of this period of time may minimize the development of off
flavors.
[0057] Using glucoamylase in conjunction with alpha-amylase may
result in an improved thinning or liquefying action. The combined
use of glucoamylase and alpha-amylase may also produce rapid sugar
formation from the oat material. Additional glucoamylase can be
added for higher conversion of starch to sugar and a higher
sweetness level.
[0058] This procedure may result in a higher conversion rate to
glucose and a savings in processing time. By decreasing the total
thermal exposure of the oat base, the formation of off-flavors from
remaining bran and other components in the oat flour may be
reduced.
[0059] The fine oat flour may be added along with a standard amount
of low temperature active alpha-amylase (Genencor SPEZYME LT-75 or
Novo BAN) plus an increased amount of glucoamylase that is about
twice the conventionally recommended concentration. The enzymes
work in conjunction to increase the rate at which glucose is
formed.
[0060] In certain embodiments, the alpha-amylase may be
alpha-1,4-glucan, 4-glucanohydrolase, which is derived from
Bacillus subtilis. The alpha-amylase may not only produce
liquefaction in a random fashion over a broad range of temperatures
(between about 65.degree. C. and 92.degree. C.) but also retain its
activity when used at temperatures of less than 80.degree. C.
[0061] The alpha-amylase may be added to the slurry at a rate of
between about 0.50 and 1.25 grams per pound of oat material. In
certain embodiments, the alpha-amylase is added at a concentration
of about 0.75 grams per pound of oat material. The alpha-amylase
may be food grade alpha-amylase, which can be obtained from
Genencor International (Rochester, N.Y.) under the designation
SPEZYME LT-75.
[0062] The dextrin may be converted into glucose using
glucoamylase. The glucoamylase is also referred to as fungal
1,4-alpha-D-glucan glucohydrolase, which can be obtained from
Genencor International (Rochester, N.Y.) under the designation
SPEZYME GA 300.
[0063] The glucoamylase may be added to the slurry at a rate of
between about 0.50 and 5.0 grams per pound of oat material. In
certain embodiments, the glucoamylase is added to the slurry at a
rate of about 2.15 grams per pound of oat material.
[0064] By increasing the glucoamylase concentration, it may be
possible to attain higher glucose levels. Such higher glucose
levels may be required for taste in a shorter time and reduce or
eliminate off-flavors formed during the longer hold times normally
employed for the glucoamylase.
[0065] Using the one-step procedure of the present invention may
result in a significant reduction in the total processing time,
which not only reduces the processing costs but also reduces the
off-flavors generated by prolonged exposure of the oat-based
functional syrup to increased temperatures.
[0066] After the syrup product obtains a desired degree of
sweetness, the syrup product may be cooled to a temperature of less
than about 30.degree. C. to provide the oat-based functional syrup
with a desired conversion level. In certain embodiments, the syrup
product may be cooled to a temperature of approximately 10.degree.
C.
[0067] The syrup product is clean and bland with no off-flavors. If
it is desired to increase the fructose concentration in the
oat-based functional syrup, the oat-based functional syrup may be
subjected to an isomerization step using techniques that are
conventionally known in the art.
[0068] As noted above, producing an oat-based functional syrup that
has a nearly white color enhances the ability to incorporate the
oat-based functional syrup into a variety of products. It has been
found that subjecting the oat-based functional syrup to
clarification lightens the color of the oat-based functional syrup
so that the oat-based functional syrup is nearly white.
[0069] Depending on the product that is to be made with the
oat-based functional syrup, the oat-based functional syrup may be
diluted with water to have a consistency (about 14 weight percent
solids) that is similar to milk prior to performing clarification.
Alternatively, the oat-based functional syrup may be concentrated
to have a solids concentration that is greater than about 30 weight
percent.
[0070] During the clarification step, the oat-based functional
syrup may be run through a simple milk clarifier, which is also
known as a cream separator. The oat-based functional syrup exiting
the milk clarifier is almost white in color.
[0071] The extent to which the color of the oat-based functional
syrup is lightened may depend upon the residence time of the
oat-based functional syrup in the milk clarifier. A longer
residence time may result in a paler, weaker colored product that
is similar to skim milk.
[0072] The length of the clarification process may also depend on
the G force used in the clarifier. For example, subjecting the
oat-based functional syrup to a G force of about 2,000 G for less
than one minute may remove a significant amount of suspended
material. Higher G forces (4,500 G) result a paler, lighter colored
product. The amount of force imparted in a conventional clarifier
may be between 7,000 and 8,500 G.
[0073] Product resulting from the clarification step may have an
improved color. For example, a white product is easier to color.
Some improvement in taste is also apparent, especially in a diluted
or milk formula (14 weight percent solids). However, it is been
found that extensive clarification of the syrup intended for frozen
desserts may remove some of the desired texture
qualities--smoothness and mouthfeel--and, therefore, may not be
recommended.
[0074] The oat-based functional syrup may be used to prepare food
products and/or beverages. The oat-based functional syrup may then
be flavored as desired using flavoring ingredients that are known
in the art such as vanilla or cocoa.
[0075] The flavor of the oat-based functional syrup may be enhanced
by the addition of a small concentration of a flavor enhancer.
Various flavor enhancers are known in the art and are selected
based upon the particular flavoring ingredients that are used in
the food products and/or beverages.
[0076] It is also possible to enhance the flavor of the food
products and/or beverages made from the oat-based functional syrup
by adding salt in a concentration of up to 1 weight percent. In
certain embodiments, the salt is provided at a concentration of
about 0.35 weight percent of the oat-based functional syrup.
[0077] Adding salt to the oat-based functional syrup after the
oat-based functional syrup is formed may minimize off-flavors
resulting from the addition of the salt while the oat-based
functional syrup is being prepared.
[0078] After the above basic conversion steps are performed and the
desired conversion level (low DE equivalent to about 20 or high DE
equivalent to about 60) or sweetness level, the slurry may be run
through a separator to remove any coarse solids while leaving other
components that are more soluble such a protein, some fiber and fat
(naturally emulsified). In certain embodiments, the separator is a
decanter.
[0079] The decantant material may be transferred by pumping to an
evaporator system. The evaporator system may have a variety of
configurations, examples of which include single effect, double
effect and triple effect.
[0080] To allow holding the decantant material in a surge vessel
prior to evaporation, the decantant material can be pasteurized. An
example of one such suitable pasteurization technique includes high
temperature short time (HTST) pasteurization.
[0081] The solids content of the oat-based functional syrup may be
increased by reducing the moisture content of the product. An
example of one suitable technique that may be used to reduce the
moisture content is evaporation. In certain embodiments, the
evaporation may be performed at a temperature of about 50.degree.
C. and a vacuum of about 70 centimeters of mercury.
[0082] In some applications it may be desirable to use a syrup with
a lower sugar level to primarily function in food formulations to
bind ingredients with the syrup such as in food bars. In such
situations, the syrup may be between about 25 and 50 percent as
sweet as a fully converted syrup. In a fully converted syrup,
substantially all the starch has been enzymatically converted to
sugars. The syrup industry also uses the reducing sugar content
divided by total solid as an expression of DE.
[0083] These lower sweetness syrups are commonly referred to in the
industry as low dextrose equivalent ("DE") syrups. The dextrose
equivalent is the percent solids measured as dextrose divided by
the total starch solids. The syrup industry also uses the reducing
sugar content divided by total solid as an expression of DE.
[0084] Syrups with a DE of 42 are most common but higher (DE 60)
and lower (DE 26) are used for specific applications as well. Low
DE syrups represent partial conversion to lower levels of sugars as
glucose or maltose.
[0085] A slurry is formed by mixing oat flour with water to provide
a relatively low solids. In certain embodiments, the slurry has an
oat flour concentration of about 15 weight percent. This lower
solids formulation is converted as is discussed in U.S. Pat. No.
6,685,974.
[0086] The converted mixture is decanted as discussed above and
then subjected to mechanical separation. In certain embodiments,
the mechanical separation is done using a centrifuge. An example of
one such centrifuge that may be used in conjunction with the
mechanical separation is a stacked disk centrifuge, which is
commercially available from a variety of companies such as Alfa
Laval. The mechanical separation process enables finer material to
be removed from the decantant. The clarified decantant thereby is
more similar to conventional corn syrup.
[0087] The lower solids concentration of about 15 weight percent
(or in certain embodiments about 12 weight percent) results in a
much less viscous slurry and conversion syrup than higher solids
formulations which significantly increases the ability of the
centrifuge to remove solids and result in a higher clarified
product. The clarified product is also less turbid.
[0088] The slurry having a solids concentration of about 15 weight
percent is converted to, for example, 4.2 weight percent glucose,
the enzyme reaction largely stopped by cooling the slurry to less
than about 27.degree. C. The cooled slurry is then centrifuged
using the decanter to remove the coarser or heavier suspended
material.
[0089] The viscosity of the decantant is further reduced and all
enzyme activity stopped by heating it to a temperature of greater
than 82.degree. C. In certain embodiments, the decantant is heated
to a temperature of between about 82.degree. C. and about
96.degree. C. Next, the decantant is transferred to a stacked disk
centrifuge and metered such as to further remove suspended or
colloidal material. This process resulted in a clarified light
syrup.
[0090] Alternatively, the final clarified light syrup is then heat
treated per HTST (high temperature short time pasteurization) or
similar treatments so as to `kill` the enzyme activity by exceeding
82.degree. C. and holding at such temperature for the kill to be
substantially effective. In certain embodiments, the hold time was
up to about 5 minutes. This process also serves to pasteurize the
product. A longer hold time or exposure to heat can be done at this
stage of the process without deleterious effects. The glucose
content changed slightly to about 5.2 weight percent.
[0091] The syrup is then condensed to 50 Brix and caramelized as
below or, alternatively, simply condensed without the
caramelization step to a solids concentration of at least about 80
weight percent for a low water activity, microbially stable
product. In certain embodiments, the final product has a DE of
about 42. Lower DE syrups are simply cooled to stop sugar formation
sooner to result in a lower sugar content.
[0092] Dilute slurry syrups can also be made using the process
described above but starting at a higher solids (such as about 28
weight percent). Next, the slurry is converted using the process
described in Whalen et al., U.S. Pat. No. 6,685,974. Thereafter,
the product may be diluted to decrease the solids concentration
(such as by the addition of water at a ratio of about 1:1) prior to
the centrifuge steps to make the clarified syrup product. It has
been found that this is a more efficient way to make the initial
conversion syrup.
[0093] Upon achieving a Brix reading of about 50, the vacuum is
removed and the oat-based functional syrup may be heated to a
temperature of about to 82.degree. C. Such a process has been found
to produce caramelization of the oat-based functional syrup.
[0094] It has been found that the oat-based functional syrup will
continue to lose virtually all `oaty` or `grainy` type flavors as
the oat-based functional syrup is condensed. Upon continued
evaporation and increasing the temperature, the oat-based
functional syrup will develop distinct maple then caramel
flavors.
[0095] In certain embodiments, the final condensed oat-based
functional syrup has a concentration of between about 65 and 72
Brix. The Brix and solids level can continue to be increased to
higher levels if desired such as to attain a solids concentration
of between about 78 and 82 weight percent.
[0096] It has been discovered that holding the syrup at higher
temperatures starting at 50 Brix, the oat-based functional syrup
will develop strong caramel flavors as well as the appearance of
caramel candy (caramel color). This is accomplished by holding the
50 Brix syrup at a product temperature of between about 82.degree.
C. and 93.degree. C. without vacuum, for between about 15 and 20
minutes in a batch or single effect evaporator.
[0097] The oat-based functional syrup will develop the desired
caramel flavor and color. The intensity of the color is affected by
how long the syrup is held at this higher temperature. After the
caramelization step, the temperature is reduced to between about
49.degree. C. and 54.degree. C. and the vacuum resumed at up to
about 69 centimeters Hg.
[0098] The oat-based functional syrup will then quickly attain a
solids level of 65 to 77 Brix (whatever is desired). In a double
effect evaporator, the solids and flavor will be developed in the
first evaporator and finished in the second evaporator to the
desire solids level.
[0099] Another embodiment of the invention is directed to preparing
an oat protein and fiber product. As an initial step in preparing
this product, an oat-based initial syrup was produced using a
process that is similar to the process set forth in Whalen et al.,
U.S. Pat. No. 6,685,974. In this syrup, the starch was
substantially converted to glucose, which provided the syrup with a
glucose concentration of about 18 weight percent.
[0100] Next, the syrup is diluted with water to form a mixture. In
certain embodiment, the ratio of water to syrup is between about
3:1 to about 1:3. In other embodiments, the ratio of water to syrup
is about 1:1.
[0101] The mixture is centrifuged. In certain embodiments, the
centrifuge is a decanting centrifuge such as a Penwalt P660. The
resulting decanter solids have a protein concentration of between
about 15 weight percent and about 30 weight percent on a dry weight
basis. In other embodiments, the decenter solids have a protein
concentration of about 20 weight percent protein on a dry weight
basis.
[0102] The decanter solids have a total dietary fiber concentration
of between about 10 weight percent and about 30 weight percent. In
other embodiments, the total dietary fiber concentration of the
decanter solids is between about 16 weight percent and about 20
weight percent.
[0103] The mixture is heated to a temperature is greater than about
65.degree. C. In other embodiments, the temperature is between
about 71.degree. C. and about 82.degree. C. The decantant liquid is
then clarified. An example of one suitable device that may be used
for clarification is a clarifying centrifuge such as a stacked disc
de-sludging centrifuge (Westfalia SB 7). The clarifying centrifuge
may have a timed hydraulic purge to clean the centrifuge bowl. The
resulting material was a high solids slurry.
[0104] The high solids slurry is then dried. An example of one
suitable drying technique is spray drying. The spray dried product
has a protein concentration of between about 40 and 50 weight
percent on a dry basis. The spray dried product has a total dietary
fiber content of less than about 3 weight percent. This total
dietary fiber concentration is much lower than the fiber content of
the decanter solids. The remainder of the spray dried product is
carbohydrate as starch or sugar.
[0105] Based upon the preceding results, it is believed that the
decanter functions to remove the fibrous material from the oat
conversion syrup. Both the decanter solids and the clarifying
centrifuge solids contained between about 16 and 20 weight percent
oat lipid (oat oil).
[0106] Sweetener syrups used for food formulations are commonly
only partially converted. The degree of conversion is expressed as
the DE. DE is equal to the amount of reducing sugars as glucose
divided by the total reducing sugar as starch and dextrins and
converted to percent.
[0107] A widely used syrup has a DE of about 42, wherein about
one-half of the syrup is primarily glucose and maltose. The lower
the DE, the lower the sugar content and sweetness level. Lower DE
syrups are valued for their binding qualities in such products as
cereal bars.
[0108] Unlike the conversion discussed above, these lower
conversion syrups contain dextrins and starch that can be separated
out with the other solids by the clarifying centrifuge. Such a
process substantially dilutes the protein content. In certain
embodiments, the protein content is reduced by about one half. This
process results in a dried product containing an oat protein
concentration of only between about 20 weight percent and about 25
weight percent.
[0109] To circumvent this problem, a second conversion is performed
on the solids slurry obtained from the clarifying centrifuge to
convert the remaining starch and dextrins to dextrose. Solids from
the clarifying centrifuge are collected at up to a level of about
25 weight percent of the total syrup being centrifuged.
[0110] Alpha-amylase is added to the slurry. In certain
embodiments, the alpha-amylase is added at a concentration of
between about 0.05 weight percent and about 0.20 weight percent. In
other embodiments, the alpha-amylase is added at a concentration of
between about 0.07 weight percent and about 0.14 weight
percent.
[0111] The mixture is heated to solubilize any residual starch. In
certain embodiments, the temperature is greater than about
65.degree. C. In other embodiments, the temperature is between
about 71.degree. C. and about 82.degree. C.
[0112] The mixture is maintained at this temperature for a
sufficiently long period of time to solubilize the residual starch.
In certain embodiments, the mixture is maintained at the
temperature for more than about 15 minutes. In other embodiments,
the mixture is maintained at the temperature for about 30 minutes.
The mixture is then cooled to a temperature of less than about
65.degree. C. In certain embodiments, the mixture is cooled to a
temperature of about 60.degree. C.
[0113] Glucoamylase is added to the mixture. In certain
embodiments, the glucoamylase is added at a concentration of
between about 0.05 weight percent and about 0.20 weight percent. In
other embodiments, the glucoamylase is added at a concentration of
between about 0.07 weight percent and about 0.14 weight
percent.
[0114] Mixing is continued until the mixture is substantially
homogeneous. The mixture is held at this temperature until the
glucose level is stable. A factor in the length of the hold time
may be the concentration of glucoamylase that is used. In certain
embodiments, the hold time is between about 30 and 120 minutes.
[0115] The secondary converted material is then centrifuged. In
certain embodiments, the centrifuge is a clarifying centrifuge.
Since the starch and dextrins have been converted to soluble
glucose, these components may remain with the liquid instead of
separating out with the clarifying centrifuge solids.
[0116] The protein content is not diluted and achieves a level of
at least about 40 percent on a dry weight basis. The centrate
containing the glucose is returned to the process by (1) adding it
back to the initial conversion as make-up water or, (2) returned as
dilution water to the initial syrup for decanting. In this manner
none of the sugar is lost in the process.
[0117] The protein concentration of the product can be increase by
performing a wash. The wash can be done by diluting the sludge from
the clarifying centrifuge with water and re-centrifuging.
[0118] As long as the carbohydrate in the sludge is soluble sugar,
it will be removed with the liquid and not separate as a solid. The
protein content will increase as these diluting soluble components
are reduced.
[0119] The product and method of the present invention are
described in the following examples. These examples are provided as
an illustration of the invention and are not intended to limit the
invention.
EXAMPLE 1
[0120] A single effect, batch evaporator was fed a centrifuged
decantant oat-based functional syrup with a solids level of about
25 weight percent and a glucose level of between about 16 and 18
weight percent (or a DE of about 60) to a level in the evaporator
which covered the heating elements at the bottom of the evaporator.
In certain embodiments, the evaporator's working volume was
approximately 38 liters.
[0121] The low solids oat-based functional syrup was gradually fed
into the evaporator as water was evaporated at 49.degree. C. with a
pressure of between about 51 and 69 centimeters Hg vacuum until the
batch evaporator reached the working volume.
[0122] When the solids content achieved 51 Brix, the vacuum was
shut off and the product temperature was increase to between about
80.degree. C. and 88.degree. C. The product thereafter changed from
a strong cereal off-flavor to a bland flavor and continued to
produce maple and caramel flavors with a simultaneous change in
color from the original tan to a caramel color.
[0123] Stronger caramel flavor was produced by continuing the
conditions for about 20 minutes until a strong caramel flavor
devoid of burned notes was produced. The temperature was then
reduced to about 54.degree. C. and the vacuum resumed at about 69
centimeters Hg at which the solids level rapidly achieved 70
Brix.
[0124] A similar result was obtained using a double effect
evaporator operated with continuous feed wherein the base syrup was
pre-heated to about 88.degree. C., operated until the Brix level
was about 50 and then finished in the second evaporator at about
60.degree. C. and a vacuum of about 51 centimeters Hg.
EXAMPLE 2
Clarified Syrup Product
[0125] A syrup product was produced as in Example 1 except the
syrup base material was subjected to higher centrifugal force using
a stacked disk separator (Alfa Laval) to reduce suspended solids by
about 50 percent more than that in Example 1. This material was
then fed to a single effect batch evaporator to a level which
covered the heating elements at the bottom of the evaporator. The
evaporator's working volume was about 38 liters.
[0126] The product was evaporated as in Example 1. The condensed
syrup resulting from the higher centrifugal force treatment of the
base material had greater sweetness impact as evaluated by tasting
the product and more intense caramel flavor than the product made
per Example 1.
EXAMPLE 3
Lower Conversion Syrup
[0127] A syrup product was prepared using the process described in
U.S. Pat. No. 6,685,974. The oat flour comprised 25 percent of the
slurry on a weight to weight basis. The slurry was treated per the
conversion process described in U.S. Pat. No. 6,685,974 to
approximately one-half the sugar content of Example 1.
[0128] The sugar level was about 9 percent on a weight to weight
basis as glucose and had a DE of between about 25 and 30. The
reaction is stopped by chilling the slurry to a temperature of
between about 4.degree. C. and 27.degree. C. The cooled slurry was
then centrifuged using the process set forth in Example 1.
[0129] Next, the centrate or liquid portion was heat-treated at a
temperature of at least about 82.degree. C. using processes common
in the industry such as plate and frame heat exchangers. In this
manner, the sugar producing reaction was halted and lower DE
maintained.
[0130] The centrate was then condensed using a process that was
similar to the process set forth in Example 1 to produce a syrup
with much lower sweetness and sugar content but having good binding
properties for making products such as food bars.
EXAMPLE 4
High Clarified, Lower Conversion Syrup
[0131] A syrup product was prepared using the process described in
Whalen et al., U.S. Pat. No. 6,685,974. The oat flour comprised 15
percent of the slurry on a weight to weight basis. The slurry was
treated using the conversion process discussed in Whalen et al.,
U.S. Pat. No. 6,685,974, to approximately one-half the sugar
content of Example 1.
[0132] The sugar level was about 4.2 percent on a weight to weight
basis as glucose and had a DE of between about 25 and 30. The
reaction was stopped by chilling the slurry to a temperature of
between about 4.degree. C. and 27.degree. C. The cooled slurry was
then centrifuged using the process set forth in Example 1.
[0133] Next, the centrate or liquid portion was heat-treated at a
temperature of at least about 82.degree. C. using processes common
in the industry such as plate and frame heat exchangers. In this
manner, the sugar producing reaction was halted and lower DE
maintained.
[0134] The centrate was then condensed using a process that was
similar to the process set forth in Example 1 to produce a syrup
with much lower sweetness and sugar content but having good binding
properties for making products such as food bars.
EXAMPLE 5
High maltose syrup
[0135] A base syrup slurry with a solids level of 25 percent on a
weight to weight basis was produced using a process that is similar
to the process set forth in Whalen et al., U.S. Pat. No. 6,685,974,
except that fungal alpha-amylase was used instead of bacterial
alpha-amylase.
[0136] After conversion using the process set forth in Whalen et
al., U.S. Pat. No. 6,685,974, the sugar content of the slurry was
approximately 40 weight percent maltose and 60 weight percent
glucose. Next, the slurry was centrifuged and evaporated using the
method set forth in Example 1.
[0137] The syrup product maintained the ratio of maltose to glucose
and, as a result, was less sweet since maltose is about 10 percent
less sweet than glucose. This type of syrup is desirable by food
formulators who wish to lessen the sweetness impact of their
product while retaining the high conversion syrup properties.
EXAMPLE 6
High Conversion Syrup
[0138] An oat-based initial syrup was produced using a process that
is similar to the process set forth in Whalen et al., U.S. Pat. No.
6,685,974, wherein the starch is substantially converted to glucose
(approximately 18 weight percent glucose).
[0139] A slurry if formed by mixing an oat material and water. At
least one enzyme is mixed into the slurry. The at least one enzyme
is capable of facilitating sugar formation and thinning of the
slurry. The slurry is cooked to convert the slurry into a first
intermediate product having a DE of between about 20 and about
90.
[0140] The first intermediate is diluted with water at a ratio of
about 1:1 to form a second intermediate product. The second
intermediate product was heated to a temperature of about
70.degree. C.
[0141] The second intermediate product was then clarified using a
clarifying centrifuge such as a stacked disc de-sludging
centrifuge. A Westfalia SB 7 de-sludging/clarifying centrifuge was
used with a timed hydraulic purge to clean the centrifuge bowl. The
resulting material was a high solids slurry.
[0142] This high solids slurry was dried by spray drying. The spray
dried product had a moisture content of between about 5 percent and
about 10 percent, a protein content of between about 40 and 60
weight percent on a dry basis and a total dietary fiber
concentration of between about 2 and 4 weight percent, which is
much lower than the fiber content of the decanter solids. The
remainder of the materials in the spray dried product is
carbohydrate as starch or sugar.
EXAMPLE 7
High Conversion Syrup
[0143] An oat-based initial syrup was produced using a process that
is similar to the process set forth in Whalen et al., U.S. Pat. No.
6,685,974, wherein the starch is substantially converted to glucose
(approximately 18 weight percent glucose).
[0144] At least one enzyme is mixed into the slurry. The at least
one enzyme is capable of facilitating sugar formation and thinning
of the slurry. The slurry is cooked to convert the slurry into a
first intermediate product having a DE of between about 20 and
about 90.
[0145] The first intermediate is diluted with water at a ratio of
about 1:1 and centrifuged using a decanting centrifuge (Penwalt
P660). The resulting decanter solids have a protein concentration
of about 20 weight percent on a dry weight basis and a total
dietary fiber concentration of between about 16 weight percent and
about 20 weight percent.
[0146] The decantant liquid is then clarified using a clarifying
centrifuge such as a stacked disc de-sludging centrifuge. A
Westfalia SB 7 de-sludging/clarifying centrifuge was used with a
timed hydraulic purge to clean the centrifuge bowl. The resulting
material was a high solids slurry.
[0147] This high solids slurry was dried by spray drying. The spray
dried product had a protein content of between about 40 and 50
weight percent on a dry basis and total dietary fiber concentration
of between about 2 and 3 weight percent, which is much lower than
the fiber content of the decanter solids. The compositions of the
components in the spray dried product are set forth in Table 3
below. The remainder of the materials in the spray dried product is
carbohydrate as starch or sugar.
TABLE-US-00003 TABLE 3 Composition Decanter Clarifier (weight
percent) Solids Centrifuge Protein 38.1 46 Lipid 20 14.2 Fiber 18
1.2 Ash 4.5 0.86
[0148] Based upon the preceding results, it is believed that the
decanter functions to remove the fibrous material from the oat
conversion syrup. Both the decanter solids and the clarifying
centrifuge solids contained between about 16 and 20 weight percent
oat lipid (oat oil).
EXAMPLE 8
Lower Conversion Syrup
[0149] A second conversion was performed on the solids slurry
obtained from the clarifying centrifuge in Example 6 to convert the
remaining starch and dextrins to dextrose. Solids from the
clarifying centrifuge are collected at a level of about 25 weight
percent of the total syrup being centrifuged.
[0150] Alpha-amylase was added at a concentration of between about
0.07 and 0.14 weight percent. The mixture was heated to a
temperature of between about 71.degree. C. and 82.degree. C. for
approximately 30 minutes to solubilize any residual starch.
Thereafter, the mixture was cooled to a temperature of about
60.degree. C.
[0151] Glucoamylase was added to the mixture at a concentration of
between about 0.07 and 0.14 weight percent. After being mixed until
substantially homogeneous, the mixture was held until the glucose
level was stable. A factor in the length of the hold time may be
the concentration of glucoamylase used. In certain embodiments, the
hold time is between about 30 and 120 minutes.
[0152] The secondary converted material was then centrifuged by
passing through a clarifying centrifuge. Since the starch and
dextrins have been converted to soluble glucose, these components
may remain with the liquid instead of separating out with the
clarifying centrifuge solids.
[0153] The protein content was not diluted and achieved a level of
at least about 40 percent on a dry weight basis. The centrate
containing the glucose was returned to the process by (1) adding it
back to the initial conversion as make-up water or, (2) returned as
dilution water to the initial syrup for decanting. In this manner
none of the sugar is lost in the process. See Tables 3 and 4. The
remainder of the material is carbohydrate or sugars.
TABLE-US-00004 TABLE 4 Clarifier Clarifier Centrifuge Centrifuge
Composition Decanter without second with second (weight percent)
Solids conversion conversion Protein 38.1 24 44.2 Lipid 20 11.4
16.5 Fiber 18 1.8 2.28 Ash 4.5 0.84 1.36
EXAMPLE 9
Amino Acid Profile
[0154] Another benefit of the oat protein and fiber product
produced according to the methods described herein is that the oat
protein and fiber product includes advantageous levels of several
amino acids that are beneficial for consumption by humans.
[0155] FIG. 1 includes a chart that provides the amino acid
profiles of several oat protein and fiber products produced
according to Example 6. In addition to providing the amino acid
levels that were measured, this chart also includes the amino acid
levels converted to a 100 gram protein sample, which is similar to
the manner in which amino acid levels are conventionally reported.
FIG. 1 also includes the levels of various sugars, fat, ash,
protein, moisture and total dietary fiber (TDF) for the
samples.
[0156] While the chart indicates that several of the amino acids
have relatively high concentrations, an even more important
indication from the chart is that the oat protein and fiber product
has a balanced amino acid profile. This means that each of the
amino acids included in this chart are present at more than trivial
levels. This amino acid profile is quite different and superior to
the amino acid profile of other high protein ingredients that are
typically used in food products.
[0157] In the preceding detailed description, reference is made to
the accompanying drawings, which form a part hereof, and in which
is shown by way of illustration specific embodiments in which the
invention may be practiced. In this regard, directional
terminology, such as "top," "bottom," "front," "back," "leading,"
"trailing," etc., is used with reference to the orientation of the
Figure(s) being described. Because components of embodiments can be
positioned in a number of different orientations, the directional
terminology is used for purposes of illustration and is in no way
limiting. It is to be understood that other embodiments may be
utilized and structural or logical changes may be made without
departing from the scope of the present invention. The preceding
detailed description, therefore, is not to be taken in a limiting
sense, and the scope of the present invention is defined by the
appended claims.
[0158] It is contemplated that features disclosed in this
application, as well as those described in the above applications
incorporated by reference, can be mixed and matched to suit
particular circumstances. Various other modifications and changes
will be apparent to those of ordinary skill.
* * * * *