U.S. patent application number 17/729722 was filed with the patent office on 2022-08-11 for nutrient dense stabilizer-free non-dairy plant based food products.
The applicant listed for this patent is The Quaker Oats Company. Invention is credited to Stephen P. Anderson, Michael D. McDonagh, Suja Senan, Valerie C. Sershon.
Application Number | 20220248725 17/729722 |
Document ID | / |
Family ID | |
Filed Date | 2022-08-11 |
United States Patent
Application |
20220248725 |
Kind Code |
A1 |
Sershon; Valerie C. ; et
al. |
August 11, 2022 |
Nutrient Dense Stabilizer-Free Non-Dairy Plant Based Food
Products
Abstract
A nutrient dense non-dairy food product includes water, a highly
dispersible whole grain ingredient, a protein, a fiber, and a fat
such that the product is free of exogenous stabilizers. The food
product may also contain a fermentation agent.
Inventors: |
Sershon; Valerie C.;
(Schaumburg, IL) ; McDonagh; Michael D.; (Little
Island, IE) ; Anderson; Stephen P.; (Barrington,
IL) ; Senan; Suja; (Palatine, IL) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
The Quaker Oats Company |
Chicago |
IL |
US |
|
|
Appl. No.: |
17/729722 |
Filed: |
April 26, 2022 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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16739648 |
Jan 10, 2020 |
11344048 |
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17729722 |
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International
Class: |
A23L 7/104 20060101
A23L007/104; A23L 33/22 20060101 A23L033/22; A23L 7/10 20060101
A23L007/10; A23L 29/30 20060101 A23L029/30; A23L 33/115 20060101
A23L033/115; A23L 33/185 20060101 A23L033/185; A23L 3/10 20060101
A23L003/10 |
Claims
1. A non-dairy food product comprising: a. a whole grain ingredient
selected from whole grain flour, a bran concentrate, or a mixture
thereof; b. a protein from a source other than the whole grain
ingredient; c. a fiber from a source other than the whole grain
ingredient; d. a fat from a source other than the whole grain
ingredient; and e. water, wherein the product is free of exogenous
stabilizers.
2. The product of claim 1 wherein the protein is a plant
protein.
3. The product of claim 2 wherein the plant protein is a
legume.
4. The product of claim 3 wherein the legume is selected from
lentils, chickpeas, kidney beans, lima beans, garbanzo beans, black
beans, pinto beans, soybeans, yellow peas, green peas and
combinations thereof.
5. The product of claim 1 wherein the protein is pea protein.
6. The product of claim 2 wherein the plant protein is present in
the product in an amount from about 2 wt % to about 20 wt %.
Description
[0001] The present application is a continuation of U.S.
application Ser. No. 16/739,648 filed Jan. 10, 2020, the entire
contents of which are incorporated herein by reference.
[0002] The present disclosure relates to nutrient dense non-dairy
food products.
BACKGROUND
[0003] Consumers are actively seeking dairy-alternative plant-based
products such as fermented yogurts and drinkables that are nutrient
dense, label transparent, possess few and simple-to-understand
ingredients while still delivering sought-after flavor and texture
attributes. Plant-based spoonables such as dairy-alternative
(non-dairy) yogurts and drinkable products currently in the market
rely heavily on the addition of stabilizers and/or gums to deliver
sought-after texture and mouthfeel.
[0004] In addition, many of these products are not rich in nutrient
density, lack one or more of the following, whole grains, complete
protein, flavor, or are high in fat and sugar. Attempts to increase
the nutrients in such products to provide nutrient dense products
present processing challenges dues to the viscosity of the starting
base, which if not addressed or solved will require the use of
nonstandard processing equipment, thus increasing the overall cost
to produce such products.
[0005] Another challenge with producing dairy alternatives is
emulating the mouth feel and taste profile of dairy beverages and
products. For example, alternatives such as soy milk, almond milk,
and cashew milk can differ from dairy milk with respect to
viscosity and settling of insoluble solids. The inventors have
discovered how to tailor these and other attributes in whole oat
grain non-dairy products with desired organoleptic properties and
desired health-related benefits. Moreover, the inventors have
developed methods of making non-dairy products that include whole
grain oats such that the "whole grain" status of the oats can be
maintained in the non-dairy products while providing desired
organoleptic properties.
[0006] With respect to potentially desirable health attributes, it
may be desirable to prepare a whole oat product that has sufficient
soluble fiber to meet the FDA threshold necessary to justify a
health claim. For example, a whole oat or barley product must have
0.75 g soluble beta-glucan fiber per serving of food to support a
health claim under the most recent effective version of 21 C.F.R.
101.81, which is incorporated herein by reference as an
example.
[0007] The term "nutrient dense" refers to products that are high
in nutrients such as vitamins, minerals, complex carbohydrates,
protein, and healthy fats but are still relatively low in
calories.
[0008] The term "complete protein", is used to denote that the
product containing proteins provides a score of 1 in the Protein
digestibility-corrected amino acid score (PDCAAS). Using the PDCAAS
method, the protein quality rankings are determined by comparing
the amino acid profile of the specific food protein against a
standard amino acid profile with the highest possible score being a
1.0. This score means, after digestion of the protein, it provides
per unit of protein 100% or more of the indispensable amino acids
required. The formula for calculating the PDCAAS percentage is: (mg
of limiting amino acid in 1 g of test protein/mg of same amino acid
in 1 g of reference protein).times.fecal true digestibility
percentage.
[0009] The term "non-dairy" refers to a product that is free of
dairy.
[0010] All percentages described below are by weight unless
explicitly noted otherwise.
SUMMARY
[0011] According to one aspect of the disclosure, a nutrient dense
non-dairy product includes whole grain ingredient, protein, a mono-
or disaccharide, fiber, fat, and water such that the product is
free of exogenous stabilizers. Exogenous stabilizers refers to
stabilizers that are added to the product as compared to compounds
that that are naturally present in those ingredients forming the
non-dairy product, which are considered to be intrinsic
stabilizers. Advantageously, it has been found that the combination
of the whole grain ingredient and the fat are the predominant
determinants of the resulting texture of the end product.
[0012] In some aspects, it has advantageously been found that
certain fiber ingredients such as inulin may provide a prebiotic
effect, i.e., may induce the growth or activity of beneficial
microorganisms such as bacteria and fungi. The most common example
is in the gastrointestinal tract, where prebiotics can alter the
composition of organisms in the gut microbiome. Certain prebiotics
are typically nondigestible fiber compounds that pass undigested
through the upper part of the gastrointestinal tract and stimulate
the growth or activity of advantageous bacteria that colonize the
large bowel by acting as a substrate for them.
[0013] In some embodiments, the composition may be a beverage; for
example, the beverage may have the thickness of a smoothie or
milkshake. It is also contemplated that the beverage may be
fermented.
[0014] In other embodiments, the composition may be a spoonable
product such as a yogurt-type product. To provide a yogurt-type
product, the nutrient dense non-dairy product includes a
fermentation agent to ferment the mono- and disaccharides present
in the product to produce organic acids such as, but not limited
to, lactic acid. The production of organic acids results in a
decrease in the pH and an increase in the viscosity due to protein
denaturation.
[0015] The whole grain ingredient may be a whole grain flour, a
bran concentrate, or mixture of both. In some instances, the whole
grain ingredient is highly dispersible and may be a highly
dispersible whole grain flour. It may be desirable to provide the
highly dispersible whole grain flour by at least partially
hydrolyzing starch in a starting whole grain to provide a partially
hydrolyzed whole grain ingredient where the starting whole grain
has a pre-hydrolysis starch-to-protein mass ratio and the
hydrolyzed whole grain has a post-hydrolysis starch-to-protein mass
ratio, such that the post-hydrolysis starch-to-protein mass ratio
is equal to the pre-hydrolysis starch-to-protein mass ratio within
a tolerance of .+-.10% of the pre-hydrolysis starch-to-protein mass
ratio.
[0016] The bran concentrate may be a soluble bran concentrate. A
soluble bran concentrate is typically produced using a combination
of mechanical processing and enzymatic treatment. For example,
whole oat groats (de-hulled) are processed through sequential
milling and separation steps to generate oat bran concentrate,
which is further processed through extrusion, optional enzymatic
addition and drying. The result is a powdered ingredient rich in
soluble beta-glucan that keeps intact the molecular structure and
therefore its functional properties, but also exhibits a reduced
viscosity, which makes it desirable for drinkable products.
[0017] In some instances, the protein is provided by a vegetable
source such as a vegetable protein isolate. In this regard,
suitable vegetables may be, but are not limited to, pea, potato,
faba bean, chickpea, lentil, and combinations thereof. The protein
isolates may be obtained from these proteins.
[0018] The fiber may be provided from an endogenous source, an
exogenous source, or a combination thereof. An endogenous source
may include the whole grain material. In some instances, the
endogenous source of fiber includes a vegetable or fruit pomace,
particularly a fruit pomace. In some embodiments, the endogenous
fiber is a fruit pomace that has been enzymatically treated to at
least partially hydrolyze the fiber.
[0019] In some embodiments, the fiber may be provided by an
exogenous source such as inulin, either as the sole exogenous
source of fiber or in combination with an endogenous source of
fiber such as a pomace.
[0020] Advantageously, when the fiber includes a fruit pomace, the
fruit pomace can also provide an endogenous source of mono- and
disaccharides, which are useful when seeking to ferment the
product. In this regard, while in some embodiments the product is
free of exogenous sources of mono- and disaccharides, it is
contemplated that the product may contain an exogenous source of
mono- and disaccharides, particularly when the product does not
include an endogenous source of fiber that includes mono- and
disaccharides.
[0021] The product also contains a fat, which may provide desirable
organoleptic properties. In some embodiments, the fat is provided
by almond butter, avocado oil, cocao butter, coconut milk, coconut
cream, sunflower oil, or mixtures or combinations thereof.
[0022] The product may contain at least 8 grams of whole grain in
120-150 grams of the product. In some instances, 120-150 grams of
the product contains from about 1 to about 5 grams beta-glucan. The
product may also contain a sufficient amount of protein to provide
at least 5 grams of complete protein in 120-150 grams of
product.
[0023] As noted above, the product may be fermented and
accordingly, the product may be inoculated with a fermentation
agent such as a lactic acid bacteria. The lactic acid bacteria may
be selected from the group consisting of Streptococcus
thermophiles, Lactobacillus delbruckii subsp. Bulgaricus,
Lactobacillus plantarum, Lactobacillus acidophilus, etc. and
mixtures thereof. In some instances, it may be desirable to provide
live culture and/or microorganisms (e.g., live microorganisms
having probiotic properties). Such probiotic microorganisms include
strains such as Bifidobacterium BB12, Bifidobacterium (HN109),
Lactobacillus rhamnosus (LGG) and may also include probiotic spore
formers such as but not limited to Bacillus indicus HU36, Bacillus
Clausii, Bacillus Subtilis HU58, Bacillus Licheniformis, and
Bacillus Coagulans, Lactobacillus Plantarum OM, along with other
probiotic strains.
[0024] The described product is a non-dairy product. In other
words, the described products do not contain milk or by-products of
milk.
[0025] The following disclosure also describes a process for making
the nutrient dense non-dairy product. In one aspect, the process
includes the following steps. Emulsifying a fat in the presence of
protein to form a first mixture. Mixing the first mixture with
water, a whole grain ingredient, and fiber to form a final mixture,
wherein the final mixture is free of exogenous stabilizers.
Pasteurizing the final mixture and subsequently cooling the
pasteurized final mixture to a temperature of about 100.degree. F.
Inoculating the cooled pasteurized final mixture with a
fermentation agent and allowing the final mixture to ferment at a
temperature of about 100.degree. F. for a period of time sufficient
to achieve a pH of the final mixture to be less than about 4.6.
Thereafter, cooling to temperature of less than about 45.degree. F.
to terminate (or arrest) the fermentation and to provide a final
product.
BRIEF DESCRIPTION OF THE DRAWINGS
[0026] The following description accompanies the drawings, all
given by way of non-limiting examples that may be useful to
understand how the described process and system may be
embodied.
[0027] FIG. 1 depicts a proximate composition of unprocessed and
processed (i.e., hydrolyzed) oat flour.
[0028] FIG. 2 is schematic of one method of making a product
according to the following disclosure.
DESCRIPTION
[0029] The following describes nutrient dense non-dairy products
that can be tailored to be drinkable or spoonable. In one aspect,
the product contains water, a whole grain ingredient, protein,
fiber, and fat, with the product being free of any exogenous
stabilizers, i.e., stabilizers that are externally added and are
not indigenous to any ingredient. Optionally, the product may
contain an exogenous source of a monosaccharide or
disaccharide.
[0030] It is worthwhile to point out that all the described
percentages may not necessarily add to 100 wt. % for a given
composition because material included in one range may also be
included in another range. For example, the whole grain ingredient
(e.g., oat flour) may contain water. Accordingly, some of the mass
percentage of the whole grain ingredient contributes to the total
water content (i.e., water moisture content) of the product
composition. Similarly, the whole grain ingredient may include
dietary fiber.
Whole Grain Ingredient
[0031] Whole grains include grains like wheat, corn, rice, oats,
barley, quinoa, sorghum, spelt, rye. As noted above, the whole
grain ingredient may be a whole grain flour, a bran concentrate, or
a combination of a whole grain flour and bran concentrate. In one
aspect, the whole grain is oat or barley. The following description
will refer primarily to oats but it should be understood that the
reference to oats will be equally applicable to other whole grains
(but for the specific reference to beta-glucan).
[0032] The use of whole grains are desirable because they are a
source of whole grain attributes and in some instances, can provide
a desirable level of beta-glucan (at least 0.75 g soluble oat fiber
per serving (about 18 g of whole grain oats)). However, it has been
found that the use of whole grains may provide a finished product
that has an undesirable viscosity, may be ropy, and may even
contain lumps.
[0033] Accordingly, in certain aspects the product includes whole
grains with partially hydrolyzed starch. In addition, to provide
additional health benefits to the product, the whole grains are
selected from oat and barley, which can provide a sufficient amount
of beta-glucan to support a health claim (about 1 to 5 grams of
beta-glucan per serving (120-150 grams of the product)).
[0034] In some aspects, it may be beneficial to use highly
dispersible oat flour that also retains its whole grain standard.
The highly dispersible oat flour can be prepared using an extruder
or other suitable continuous cooker. An example of a process for
preparing a highly dispersible grain flour (e.g., soluble oat or
barley flour) is found in U.S. Pat. No. 8,574,644, the entire
contents of which is expressly incorporated herein by reference. In
one embodiment, a method of producing soluble oat or barley flour
includes using a pre-conditioner and an extruder or other suitable
continuous cooker, which will partially hydrolyzed starch.
[0035] The highly dispersible oat flour may be prepared by
combining a whole oat flour starting mixture and a suitable enzyme
solution in a mixer (sometimes called a pre-conditioner) and then
heating the mixture. The enzyme-treated mixture is then subjected
to an extrusion process to hydrolyze, gelatinize, and cook the oat
flour mixture.
[0036] The enzyme may be any suitable enzyme to partially hydrolyze
the starch in the oat flour and does not change or adversely affect
the beta-glucan that is present in the oat flour. The enzyme is
added to water to form an enzyme water solution. Then the
enzyme-water solution is combined with the starting mixture in the
pre-conditioner.
[0037] Suitable enzymes include .alpha.-amylase in the range of
about 0.01-0.5%, for example about 0.1-0.2%. In one aspect of the
present disclosure, the .alpha.-amylase used may be Validase 1000 L
having approximately 1,000,000 MWU/g (MWU--Modified Wohlgemuth
Unit). Whether the beta-glucan has changed by the partial
hydrolysis can be determined by any suitable method such as by
analyzing the structure of the beta-glucan. This can be done by
laser light scattering mass spectroscopy.
[0038] The starting mixture and enzyme solution is heated to
between about 120.degree. F. and about 200.degree. F., in
particular to between about 140.degree. F. and about 180.degree.
F., e.g. 165.degree. F. for about 3 to 5 minutes to initiate
gelatinization of starch. The enzyme then reacts on gelatinized
starch to break down some of the high molecular weight amylopectin
starch fractions (having an average molecular weight of
5.8-6.2.times.10.sup.6 Dalton) into low molecular weight
amylopectin starch fractions (having an average molecular weight of
1.7-2.0.times.10.sup.6 Dalton) without completely hydrolyzing the
starch into mono- or di-saccharides.
[0039] The starting mixture and enzyme solution may be mixed in any
suitable vessel such as a high speed mixer that permits liquid to
be added to free-flowing flour. The output is a free-flowing wetted
flour mixture having a moisture content of about 25 to about 40%.
The residence time is the time sufficient to obtain the desired
result and typically 1 to 5 min.
[0040] The enzyme-treated mixture is subsequently added to an
extruder (continuous cooker) to hydrolyze, gelatinize, and cook the
starch. The mixture resides in the extruder for a time sufficient
to gelatinize and cook the starch, but not long enough to
dextrinize or otherwise modify the starch to void the whole grain
aspect, generally at least 1 minute, typically, about 1 to about
1.5 minutes. Generally, the material is heated from an initial
inlet temperature to a final exit temperature in order to provide
the energy for starch gelatinization.
[0041] Starch gelatinization requires water and heat. The
gelatinization temperature range for oats is 127.degree. F. to
138.degree. F. (53-59.degree. C.). If the moisture is less than
about 60% then higher temperatures are required.
[0042] Heat may be applied through the extruder barrel wall such as
with a jacket around the barrel through which a hot medium like
steam, water or oil is circulated, or electric heaters imbedded in
the barrel. Typically the extrusion occurs at barrel temperatures
between 140.degree. F. and 350.degree. F., for example between
175.degree. F. and 340.degree. F., more specifically about
180.degree. F. to 300.degree. F.
[0043] Heat is also generated within the material by friction as it
moves within the extruder by the dissipation of mechanical energy
in the extruder, which is equal to the product of the viscosity and
the shear rate squared for a Newtonian fluid. Shear is controlled
by the design of the extruder screw(s) and the screw speed.
Viscosity is a function of starch structure, temperature, moisture
content, fat content and shear. The temperature of the dough
increases in the extruder to approximately 212.degree. F. and
300.degree. F.
[0044] Low shear is applied to the mixture in the extruder. As the
enzyme has preconditioned the starch, high shear is not required
for this process. High shear can dextrinize the starch reducing its
molecular weight too much. It can also increase the dough
temperature excessively, which can overcook it resulting in too
much cooked grain flavor. It is noted that the barrel temperature
and the dough temperature may be different.
[0045] The process balances limiting the dough temperature to avoid
too much cooked grain flavor and to keep the enzyme active. The
process is balanced such that the dough temperature rises to a
sufficient temperature to deactivate the enzyme. Such temperatures
are at least 280.degree. F., generally 212.degree. F. to
300.degree. F. A low shear extrusion process is characterized
relative to high shear extrusion by high moisture and a low shear
screw design versus low moisture and a high shear screw design.
[0046] Any suitable extruder may be used including suitable single
screw or twin screw extruders. Typical, but not limiting, screw
speeds are 200-350 rpm.
[0047] The resulting product may be pelletized using a forming
extruder and dried, typically to about 1.5 to about 10%, for
example 6.5 to 8.5%, moisture content. The pellets may be
granulated to a max 5% though a US 40 screen. The particle size of
the resulting granulated product is about 10-500 microns, for
instance, about 1-450 microns, more particularly about 30-420
microns.
[0048] Jet milling may be used to mill the pellets produced in
accordance with aspects of the present disclosure. Jet milling
creates ultrafine particles. In particular, jet milling reduces the
particle size of the pelletized soluble oat flour to less than
about 90 micron, for example, less than about 50 microns, such as
about 46 microns. As one of ordinary skill in the art would
recognize, alternative milling processes can be used to reduce the
particle size or micronize the flour to, 0.5-50 microns, such as
between 10 to 50 microns.
[0049] The resulting soluble oat flour includes beta glucan soluble
fiber, such as beta-1,3-glucan, beta-1,6-glucan, or beta-1,4-glucan
or mixtures thereof In addition to beta glucan naturally present in
the oats, beta glucan may also be added as approved by the FDA. In
certain embodiments, the oat flour preferably contains at least
about 3% to 5% or about 3.7% to 4% beta glucan. In certain
embodiments, the finished product contains from about 1 to about 5
grams of beta-glucan in 120-150 grams of the finished product.
Other amounts of beta glucan are also useful.
[0050] Such a soluble oat flour may be known as "SoluOat 100 (or
SoluOat 100WT)", "SoluOat 100 flour", or "Solu-Oat 100HP", whether
used in the singular or plural form. As used in this description,
the terms refer to 99.5% whole oat flour made in accordance with
the methods described above (to produce a soluble whole oat flour
that maintains its whole grain status and is highly dispersible)
and 0.5% mixed tocopherol.
[0051] In some embodiments, the soluble whole oat flour (or other
whole grain) made in accordance with the described methods
described maintains its standard of identity as a whole grain
throughout processing (e.g., starch hydrolysis, pelletizing,
drying, and/or grinding). "Whole grain" or "standard of identity as
whole grain" shall mean that the cereal grain, for example, oat,
"consists of the intact, ground cracked or flaked caryopsis, whose
principal anatomical components--the starchy endosperm, germ and
bran--are present in approximately the same relative proportions as
they exist in the intact caryopsis." (See, AACC International's
Definition of "Whole Grains," approved in 1999, available at
http://www.aaccnet.org/initiatives/definitions/pages/wholegrain.aspx
(last accessed Feb. 11, 2016).) Further, if the principal nutrients
(i.e., starch, fat, protein, dietary fiber, beta-glucan, and sugar)
are present in approximately the same relative proportions for a
partially hydrolyzed grain and the original grain, it can be
assumed that the processed grain (e.g., the partially hydrolyzed
grain) maintains its whole grain status. However, since the average
molecular weight of starch (e.g., amylopectin) in whole grains
varies widely across the various types of whole grains (e.g., 1-400
million Dalton) and even among whole grain oat products, a shift in
starch moieties from higher molecular weight to lower molecular
weight does not alter whole grain status if the total starch
content remains the same.
[0052] As shown, for example, in FIG. 1, the processed oat flour
made in accordance with the instant disclosure maintains
substantially the same levels of starch, protein, fat, total
dietary fiber (TDF), glucan, sugar and maltose as the unprocessed
oat flour when considered in terms of relative mass ratios of the
components to starch. As used in this description, a mass ratio of
X (e.g., starch) to Y (e.g., protein) in a composition (e.g., whole
grain) is equal to the mass of X in the composition divided by the
mass of Y in the composition. For example, in one embodiment
illustrated in FIG. 1, the processed oat flour made in accordance
with the instant disclosure experiences a change in the mass ratio
of protein to starch of about -0.0038, a change in the mass ratio
of fat to starch of about -0.0002, a change in the mass ratio of
TDF to starch of about -0.0028, a change in the mass ratio of
beta-glucan to starch of about -0.009, a change in the mass ratio
of sugar to starch of about 0.0034, and no measurable change in the
mass ratio of maltose to starch. Furthermore, in one embodiment the
processed oat flour made in accordance with the instant disclosure
experiences a relative change in the mass ratio of protein to
starch of about -0.016, a relative change in the mass ratio of fat
to starch of about -0.002, a relative change in the mass ratio of
TDF to starch of about -0.016, a relative change in the mass ratio
of beta-glucan to starch of about -0.013, a relative change in the
mass ratio of sugar to starch of about 0.416, and no measurable
relative change in the mass ratio of maltose to starch. It is
evident that the absolute change in the mass ratio is the better
indicator of whether whole grain status is maintained because
components that are initially present in small amounts can have
significant relative increases (e.g., sugar or specific sugars such
as maltose). However, when considered as a mass ratio of the
component to other components at higher mass concentrations, the
change is negligible. Put another way, in some embodiments starch
is originally present, for example, at around 50 wt. % or more of a
composition while sugar is only present at around 1 wt. % or
less.
[0053] Accordingly, if a small percentage of the original mass of
starch is converted to sugar, or if there is a small measurement
error, then there can be what appears to be a significant change in
the amount of sugar as measured relative to the original amount of
sugar, but for practical purposes the absolute change in sugar is
negligible (e.g., the total change of a component in wt. % is no
more than about 3 wt. % and the change in the absolute mass ratio
of the component to starch is no more than about 0.03). This is so
because the total content of the principal nutrients can naturally
vary among crops for an unprocessed grain. As a result, a certain
degree of tolerance, as illustrated above, can be allowed in
determining that the principal nutrients are present in the same
relative proportions for a partially hydrolyzed grain and the
original grain. In some embodiments, the degree of tolerance is
equivalent to the naturally occurring variance in the mass ratios
of the principal nutrients to starch in a species or variety of
grain. Furthermore, a shift from high molecular weight starch
(e.g., amylopectin) to low molecular weight starch (e.g.,
amylopectin) does not change the total starch content and does not
impact whole grain status.
[0054] In some embodiments, upon accounting for and excluding the
mass of any additional ingredients that are added to oats, the
post-hydrolysis starch-to-protein mass ratio of the oats is equal
to the pre-hydrolysis starch-to-protein mass ratio of the oats
within a tolerance of +/-30, 25, 20, 15, 10, 5, 4, 3, 2 or 1% of
the pre-hydrolysis starch-to-protein mass ratio. As an
illustration, viewing the mass ratio X:Y as the fraction X/Y, it is
possible to convert the tolerance of +/-10% of the pre-hydrolysis
starch-to-protein mass ratio into an actual range, namely,
X/Y-0.1*X/Y to X/Y+0.1*X/Y, which is equivalent to 0.9*X/Y to
1.1*X/Y. In some embodiments, the pre-hydrolysis starch-to-protein
mass ratio can be equal to about 4.4:1 (e.g., 3.4:1 to 5.4:1). In
some embodiments, the starting whole grain oats 0102 can comprise
about 12.0 to 13.5 wt. % protein, about 54.0 to 56.75 wt. % starch,
or a combination thereof. In some embodiments, the post-hydrolysis
starch-to-protein mass ratio can be equal to about 4.1:1 (e.g.,
3.1:1 to 5.1:1). In some embodiments, the hydrolyzed whole grain
oats can comprise about 12.6 to 12.95 wt. % protein, about 52 to 54
wt. % starch, or a combination thereof.
[0055] In some embodiments, the post-hydrolysis fat-to-protein mass
ratio is equal to the pre-hydrolysis fat-to-protein mass ratio
within a tolerance of +/-30, 25, 20, 15, 10, 5, 4, 3, 2, or 1% of
the pre-hydrolysis fat-to-protein mass ratio. In some embodiments,
the pre-hydrolysis fat-to-protein mass ratio can be equal to about
0.59:1 (e.g., 0.5:1 to 0.71:1). In some embodiments, the starting
whole grain oats 0102 can comprise about 7.4 to 8.1 wt. % fat,
about 12.0 to 13.5 wt. % protein, or a combination thereof. In some
embodiments, the post-hydrolysis fat-to-protein mass ratio can be
equal to about 0.6:1 (e.g., 0.5:1 to 0.7:1). In some embodiments,
the hydrolyzed whole grain oats 0104 can comprise about 7.0 to 7.8
wt. % fat, about 12.6 to 12.95 wt. % protein, or a combination
thereof.
[0056] In some embodiments, the post-hydrolysis sugar-to-protein
mass ratio is equal to the pre-hydrolysis sugar-to-protein mass
ratio within a tolerance of +/-30, 25, 20, 15, 10, 5, 4, 3, 2 or 1%
of the pre-hydrolysis sugar-to-protein mass ratio. In some
embodiments, the pre-hydrolysis sugar-to-protein mass ratio can be
equal to 0.079:1 (e.g., 0.07:1 to 0.20:1). In some embodiments, the
starting whole grain oats 0102 can comprise about 0.9 to 2.6 wt. %
sugar, about 12.0 to 13.5 wt. % protein, or a combination thereof.
In some embodiments, the post-hydrolysis sugar-to-protein mass
ratio can be equal to about 0.075:1 (e.g., 0.07:1 to 0.091:1). In
some embodiments, the hydrolyzed whole grain oats 0104 can comprise
about 0.86 to 1.20 wt. % sugar, about 12.6 to 12.95 wt. % protein,
or a combination thereof.
[0057] In some embodiments, the post-hydrolysis
beta-glucan-to-protein mass ratio is equal to the pre-hydrolysis
beta-glucan-to-protein mass ratio within a tolerance of +/-30, 25,
20, 15, 10, 5, 4, 3, 2 or 1% of the pre-hydrolysis
beta-glucan-to-protein mass ratio. In some embodiments, the
pre-hydrolysis beta-glucan-to-protein mass ratio can be equal to
about 0.26:1 (e.g., 0.25:1 to 0.3:1). In some embodiments, the
starting whole grain oats can comprise about 3.2 to 3.8 wt. %
beta-glucan. In some embodiments, the post-hydrolysis
beta-glucan-to-protein mass ratio can be equal to about 0.27:1
(e.g., 0.26:1 to 0.4:1). In some embodiments, the hydrolyzed whole
grain oats can comprise about 3.4 to 4.13 wt. % beta-glucan.
[0058] The term "soluble flour" (e.g., "soluble pulse flour,"
"soluble grain flour," soluble whole grain flour," "soluble bran
flour," "soluble oat flour," or "soluble whole grain oat flour")
refers to flour that maintains soluble components such as
beta-glucan but also is highly dispersible in liquids such as
water. The dispersibility of the flour may be measured in water
observing formation of a lump and size of the lumps on the top and
bottom of the water after stirring for five (5) seconds. "Highly
dispersible" therefore means that there are no lumps present or
formed after stirring the mixture for about 5 seconds. As the
skilled artisan would recognize, stirring can also be interchanged
with shaking or some other specific movement to incorporate and mix
the flour into the liquid.
[0059] The term "regular oat flour," "typical oat flour," and
"unprocessed oat flour" refers to whole oat flour that is made by
conventional or traditional milling methods and not "soluble oat
flour" or oat flour made in accordance with the methods described
herein, unless otherwise clear from context. For example, a whole
oat flour with partially hydrolyzed starch (e.g., soluble oat flour
made using the methods described herein) can still qualify as a
whole oat flour. Accordingly, the term "whole oat flour" in
isolation can refer to unprocessed whole oat flour or whole oat
flour in which starch has been hydrolyzed without converting the
starch to monosaccharides and disaccharides. For example, as
discussed earlier, the soluble whole oat flour (or other whole
grain) made in accordance with the described methods can maintain
its standard of identity as whole grain throughout processing.
[0060] Also, for purposes of illustration, the description refers
to "oat" or "barley" embodiments. However, in some embodiments, an
"oat" component or "barley" component is replaced with another
component or group of components that comprise starch. Furthermore,
for purposes of illustration, some embodiments are described with
reference to soluble flour. Examples of soluble flour include flour
made from soluble grain (e.g., wheat, oat, barley, corn, white
rice, brown rice, barley, millet, sorghum, rye, triticale, teff,
spelt, buckwheat, quinoa, amaranth, kaniwa, cockscomb, green groat
and combinations thereof). When the term soluble flour is used,
flours of any of these whole grains, a portion of any of these
grains, and/or any combination can be substituted as applicable in
context.
[0061] In some embodiments, soluble whole grain oat flour can have
a Dw90 particle size equal to no more than about 300 micrometers or
297 micrometers (about U.S. #50 Sieve Size) or no more than about
250 micrometers (about U.S. #60 Sieve Size) or no more than about
210 micrometers (about U.S. #70 Sieve Size). As used in this
description, a composition having a "Dw90 particle size" equal to
no more than X micrometers means that if all the particles were
arranged by size from smallest to largest using screens to provide
a distribution of the particles, then upon selecting the smallest
particles that provide 90 wt. % of the particles, the selected 90
wt. % of the particles can all pass through a screen having a
nominal pore size equal to X micrometers or less.
[0062] Determining the Dw90 particle size of a composition can be
accomplished using the American Oil Chemists' Society (AOCS)
Official Test Method Da 28-39, Revised 2017, entitled "Screen Test
for Soap Powders," and incorporated herein by reference. Sifting of
the particles can be accomplished using Sonic Sifter Separator
Model L3P from Advantech Manufacturing, Inc., of New Berlin, Wis.,
United States of American. For purposes of providing a standard for
measuring the Dw90 particle size using a sieve sifter, the
following parameters can be used: a sample size of 3 grams, a
sifter frequency equal to 60 Hz, a sifter amplitude setting such
that the largest particles in the sample are observed to roll on
the sieve surface and no particles in the sample are observed to
arc higher than 1/2 the height of the sifter sieve frame (e.g., a
sifter amplitude setting equal to "3" on the Sonic Sifter Separator
Model L3P), a test time equal to 10 minutes, and the sieve being
subject to both sifting and a vertical pulse or shock wave every 4
seconds (e.g., the "sift pulse" setting is turned "on" for the
Sonic Sifter Separator Model L3P).
[0063] As an example for determining a Dw90 particle size, the
following measurement protocol can be used. First, a 3 g
representative well-mixed sample of the material to be measured is
placed on a screen (also known as a sieve) having a nominal
particle size of X micrometers. Then, the screen and the
representative sample are placed in a sieve shaker (e.g., Sonic
Sifter Separator Model L3P from Advantech Manufacturing, Inc., with
settings as specified above) that uses a vertical, oscillating
column of air to cause sufficiently small particles in the
representative sample to pass through the screen. The oscillation
continues for 10 minutes. After the oscillation stops, if 90 wt. %
or more of the mass of the representative sample has passed through
the screen, the representative sample of the material has a Dw90
particle size equal to no more than X micrometers. If less than 90
wt. % of the representative sample of the material has passed
through the screen, then the material does not have a Dw90 particle
size equal to no more than X micrometers.
[0064] It was discovered that the use of the soluble oat flour
prepared in accordance with the method(s) described above provides
unexpected processing improvements and properties over unprocessed
oat flour. For example, the use of the soluble oat flour prepared
in accordance with the method(s) described above can provide
sufficient viscosity while delivering a higher level of whole grain
oats to the product without providing off-notes detrimental to the
overall flavor of the end product, as compared to commercially
available whole oat flours and commercially available low viscosity
whole oat flours.
[0065] In this regard, it has been found that a composition
containing 6.6 wt % the soluble oat flour prepared in accordance
with the method(s) described above in water, exhibits a viscosity
less than 1000 cP and greater than 200 cP over a temperature range
of 4.degree. C. to 65.degree. C. In contrast, compositions
containing commercially available whole oat flours or oat flours
either exhibited a significantly lower viscosity, i.e., less than
about 50 cP, which resulted in an end product that was not suitable
as a yogurt-type product (the end product was watery) or exhibited
a greater viscosity, i.e., greater than 1000 cP over the entire
temperature range (resulting in processing challenges) that led to
unsuitable end products.
[0066] The above viscosity values were obtained using Anton Paar
MR92 with parallel plates with sandblasted plates, shear at 30r-s,
gap 0.5 mm, temperature ramp from 4.degree. C. to 65.degree. C.
using a solvent trap to prevent sample evaporation.
[0067] The finished product may contain from about 1% to about 15%,
or from about 2% to about 10%, or from about 3% to about 8%, or
from about 4% to about 6% whole grain flour, particularly soluble
whole grain flour and in some instances, soluble whole oat
flour.
Bran Concentrate
[0068] Alternatively or in addition to the soluble whole grain
flour, it may be useful to include a bran concentrate such as an
oat bran concentrate and particularly a soluble bran concentrate
such as soluble oat bran concentrate. An oat bran concentrate
typically contains a greater amount of beta-glucan and fiber than
does the whole grain. For example, an oat bran concentrate may
contain at least 10 wt. % beta-glucan and at least about 29.1%
dietary fiber on a dry weight basis.
[0069] Soluble oat bran concentrates are typically produced using a
combination of mechanical processing and enzymatic treatment. For
example, whole oat groats (de-hulled) are processed through
sequential milling and separation steps to generate oat bran
concentrate, which is further processed through extrusion, optional
enzymatic addition and drying. The result is a powdered ingredient
rich in soluble beta-glucan that keeps intact the molecular
structure and therefore its functional properties, but also reduces
the viscosity of the oat bran concentrate so that it is usable for
drinkable products.
[0070] Tables 1-3 provide examples of compositions with various
characteristics (e.g., reduced viscosity) as a result of certain
listed extrusion conditions. For example, Table 1 shows a portion
of a grain, namely oat bran concentrate, before and after extrusion
under various extrusion conditions. As can be seen, extruding oat
bran concentrate without enzyme catalyzed hydrolysis resulted in
some reduction in the Rapid Visco Analyzer (RVA) peak viscosity of
the oat bran concentrate from 7,879 cP to 6,692 cP. The RVA is a
rotational viscometer that is able to continuously record the
viscosity of samples under controlled temperature and shear rate
conditions.
[0071] Extrusion with cellulase-catalyzed hydrolysis resulted in
greater reduction in the RVA peak viscosity, to about 5,235 cP.
Similarly, extrusion with .alpha.-amylase-catalyzed hydrolysis
resulted in reduction in the RVA peak viscosity, namely, to 3,028
cP and 2,806 cP, depending on the enzyme concentration.
Furthermore, extrusion with both cellulase-catalyzed hydrolysis and
.alpha.-amylase-catalyzed hydrolysis resulted in a greater
reduction in the RVA peak viscosity. It is worthwhile to point out
that the viscosity of the dough can affect the pressure and
temperature of the dough within the extruder. For example, greater
viscosity can result in greater friction-related temperature
increases. Similarly, if pressure is measured at one point, a more
viscous composition will result in greater pressure at the same
point, as a result of frictional pressure loss as the composition
is conveyed.
[0072] With reference to the Tables 1-3, it is also worthwhile to
note that the listed values pertain to a composition comprising
flour, water moisture, optionally tocopherol, and optionally
enzyme, as indicated. Accordingly, the mass concentrations in the
Tables (e.g., wt. %) are given as a fraction of the mass of the
composition. Additionally, the moisture (i.e. water moisture
including inherent and added water) in the following tables (e.g.,
Table 1) was generally determined by measuring the composition
before and after dehydration and assuming that the difference in
weight was caused by evaporation of water.
TABLE-US-00001 TABLE 1 Oat Bran Concentrate, wt. % of component,
with moisture Stream Description Component 0 1 2 3 4 5 Moisture
(water) 7.9 7.24 8.62 7.72 9.34 10.81 Starch 31.95 32.95 31.31
30.02 29.81 29.17 Fat 10.94 9.65 9.49 9.69 9.44 9.39 Protein 19.21
18.87 18.69 19.08 18.86 18.41 Total Dietary Fiber 25.2 24.9 23.9
26.2 24.6 25 ("TDF") Insoluble Dietary 21.6 15.2 14.6 19 15.6 15.1
Fiber ("IDF") .beta.-glucan 11.52 11.61 11.63 12.3 12.03 12.01
Total sugar 2.43 2.4 2.61 2.07 2.57 2.67 Maltose BQL BQL BQL BQL
0.28 BQL
TABLE-US-00002 TABLE 2 Oat Bran Concentrate, wt. % of component,
dry basis Stream Description Component 0 1 2 3 4 5 Moisture 0 0 0 0
0 0 Starch 34.7 35.5 34.3 32.5 32.9 32.7 Fat 11.9 10.4 10.4 10.5
10.4 10.5 Protein 20.9 20.3 20.5 20.7 20.8 20.6 Total Dietary 27.4
26.8 26.2 28.4 27.1 28.0 Fiber ("TDF") Insoluble 23.5 16.4 16.0
20.6 17.2 16.9 Dietary Fiber ("IDF") .beta.-glucan 12.5 12.5 12.7
13.3 13.3 13.5 Total sugar 2.6 2.6 2.9 2.2 2.8 3.0 Maltose BQL BQL
BQL BQL 0.3 BQL B-glucan MW, 1.35 1.39 0.85 1.31 1.25 0.67 Million
Dalton RVA peak 7879 6692 5235 3028 2806 1703 viscosity, cP
TABLE-US-00003 TABLE 3 Oat Bran Concentrate Extrusion Parameters
Stream Description Parameter 0 1 2 3 4 5 Type of extruder N/A
Werner & Pfleiderer Extruder ZSK-58 Feed rate of flour, lb/hr
N/A 320 (145.15) 320 (145.15) 320 (145.15) 320 (145.15) 320
(145.15) (kg/hr)** Tocopherol, wt. % N/A 0.1 0.1 0.1 0.1 0.1 Enzyme
type N/A N/A c .alpha. .alpha. c | .alpha. Enzyme amount, wt. % N/A
N/A 1.5 0.09 0.12 1.5 | 0.12 Moisture at N/A 33 33 34 34 34
preconditioner exit/ extruder inlet, wt. % Dough temperature at N/A
173 (78.33) 152 (66.67) 175 (79.44) 169 (76.11) 169 (76.11)
preconditioner exit/ extruder inlet (e.g., wet mix temperature),
.degree. F. (.degree. C.) Extruder screw speed, N/A 307 297 307 307
307 RPM Residence time, min N/A 1 1 1 1 1 Pressure at exit end of
N/A 860 980 1072 1101 1160 extruder screw, PSI Barrel temperature,
.degree. F. N/A T T T T T (.degree. C.) Extruder die wall exit N/A
325 (162.78) 318 (158.89) 314 (156.67) 312 (155.56) 309 (153.89)
temperature, .degree. F. (.degree. C.)
TABLE-US-00004 TABLE 4 Key for Tables 1-3 * not measured BQL below
quantifiable level (present, if at all, at a level that is below
detectable limits) ** The given feed rate in pounds per hour
comprises flour, moisture, enzyme and tocopherol, as applicable.
Although the mass concentration of flour (i.e., wt. % of flour) as
a fraction of the feed rate is not explicitly given as It is for
tocopherol, enzyme, and moisture (i.e., water) content, the mass
concentration of the flour can be calculated by assuming the
composition for which the feed rate is given consists of flour,
moisture, and optionally tocopherol and/or enzyme, as indicated in
the Tables. Accordingly, anything that is not moisture, tocopherol,
and enzyme is deemed to be flour. 0 flour feed, unextruded, without
tocopherol and without enzyme 1 flour extruded with tocopherol, but
without enzyme 2 flour extruded with tocopherol and with 1.5 wt. %
cellulase as percentage of total composition including cellulase 3
flour extruded with tocopherol and with 0.09 wt. % .alpha.-amylase
as percentage of total composition including .alpha.-amylase 4
flour extruded with tocopherol and with 0.12 wt. % .alpha.-amylase
as percentage of total composition including .alpha.-amylase 5
flour extruded with 0.12 wt. % .alpha.-amylase & 1.5 wt. %
cellulase as percentage of total composition including
.alpha.-amylase & cellulase N/A not applicable c cellulase
.alpha. .alpha.-amylase T Temperature (+/- 5.degree. F. or
2.8.degree. C.) in adjacent and sequentially ordered extruder
barrel zones 1, 2, 3, 4, 5: 170.degree. F. (76.67.degree. C.),
200.degree. F. (93.33.degree. C.), 225.degree. F. (107.22.degree.
C.), 275.degree. F. (135.degree. C.), 300.degree. F.
(148.89.degree. C.), respectively
[0073] The finished product may contain from about 1% to about 15%,
or from about 2% to about 10%, or from about 3% to about 8%, or
from about 3.5% to about 5% bran concentrate, in addition to or in
the absence of whole grain flour.
Protein
[0074] Consumers of dairy-based yogurts expect a certain level of
protein in their product. Typical yogurts contain about 5 grams of
protein per serving (one serving is typically about 120-150 grams)
and Greek-type yogurts may contain about 11 grams of protein per
serving (one serving is typically about 120-150 grams).
Accordingly, in one aspect the composition includes a source of
protein; for instance, a plant protein source. A suitable plant
protein source may be provided by legumes. For example, the legume
may include, but is not limited to lentils, chickpeas, kidney
beans, lima beans, garbanzo beans, black beans, pinto beans,
soybeans, yellow peas, green peas and combinations thereof. In one
embodiment, the protein source is provided by pea protein,
particularly yellow pea. An example of a suitable pea protein may
be obtained from Puris (Minneapolis, Minn.).
[0075] Typically, the protein source may be provided as a protein
isolate and in some embodiments is not denatured. It is
contemplated that denatured protein isolates may be useful in the
described compositions.
[0076] The protein may be present in the composition in an amount
sufficient to provide at least 1 gram of complete plant protein in
120 to 150 grams of the finished product. In some aspects the
protein is present in the finished product in an amount from about
2 gram to about 25 gram of complete protein per serving (120-150
grams of finished product), or from about 4 gram to about 20 gram
of complete protein, or from about 5 gram to about 15 gram complete
protein per serving (i.e., per 120-150 g of finished product).
[0077] In some aspects, the finished product contains an amount of
plant protein from about 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, or about
10% and up to about 20%. In other aspects, the plant protein is
present in an amount from about 2% to about 20%, or from about 5%
to 10%.
Monosaccharide and Disaccharide
[0078] To provide a sweetness attribute in the finished product and
to provide a substrate for fermentation during processing, the
starting composition contains a source of monosaccharides and/or
disaccharides. The source of mono- and/or disacchararides may be
from an endogenous source, an exogenous source or a combination of
an endogenous and exogenous source. The term "endogenous" refers to
those mono- and di-saccharides that are a naturally occurring in,
for example, fruits. Accordingly, an endogenous source of mono- and
di-saccharides may be from fruits, fruit purees, and pomace
generated from the processing of fruits where the fruits, fruit
purees, or pomace is included into the product.
[0079] On the other hand, "exogenous" refers to a source of mono-
and di-saccharides that are provided in a manner other than by
endogenous sources, i.e., in a manner other than by providing the
fruits, fruit purees, or pomace. For example, bulk refined sucrose
or dextrose is an exogenous source and, in some instances, may be
included in the product.
[0080] The amount of exogenous mono- and disaccharides included in
the composition is sought to be limited so that the overall caloric
content of the finished product is not unduly high. In this regard,
the amount of exogenous mono- and disaccharides is less than about
5%, 4%, 3%, 2%, 1% and in some instances, the product does not
contain any exogenous mono- or disaccharides.
Fiber
[0081] The composition may also contain a source of fiber. The
fiber may be provided from any suitable source such as endogenous,
exogenous, and a combination of endogenous and exogenous source of
fiber. In certain embodiments, the fiber is provided entirely from
endogenous sources. In other embodiments, the fiber is provided
from a combination of endogenous and exogenous sources.
[0082] While the whole grain ingredient may provide an endogenous
source of fiber, it is contemplated to provide another endogenous
source of fiber. From a textural and organoleptic standpoint, it
has been found that pomace (either vegetable or fruit pomace) may
be suitable. Advantageously, in some instances, a fruit pomace may
provide a sufficient endogenous source of sugar to accomplish the
fermentation and, at the same time provide textural benefits such
as reducing ropiness of a yogurt product. While any fruit pomace
may be suitable, it has been found that apple pomace can provide a
suitable combination of organoleptic properties, fiber, and mono-
and disaccharides.
[0083] The term "pomace" refers to the by-product remaining after
fruit juice pressing processes, wine crush operations, puree and
concentrate operations, canning processes, and other food
manufacturing processes. The pomace is typically discarded in the
waste stream during processing. Pomace may include, for example,
skins, peel, pulp, seeds, cellulosic material, and edible part of
stems of the fruit such as apples. Pomace generally contains more
than a single item, for example, pomace may contain at least skin
and pulp. In some cases the pomace can derive from or contain other
parts of the fruit such as pod, stalk, flower, root, leaves and
tuber. Pomace resulting from juice extraction is typically in the
form of a part of a press cake. Pomace differs from pulp. Pulp is
the soft mass of fruit matter from which most of the water has been
extracted via pressure. For example, orange pomace includes
membrane, but orange pulp does not. Further, apple pomace can
contain skin, but apple pulp does not.
[0084] Wet pomace, which generally has a moisture content in the
range between 70-85 wt %, generally contains high dietary fiber
content, and varying amounts of essential vitamins, minerals and
phytonutrients (depending on the types of fruit and process
applied). For example, pomace may contain natural nutrients (such
as vitamin A, vitamin C, vitamin E, phytonutrients such as
polyphenols and antioxidants), flavors, colors of the original
fruit and a large amount of natural (e.g., un-processed)
fibers.
[0085] In some aspects, the pomace is enzymatically-treated which
will lower its viscosity while maintaining its fiber content, i.e.,
the enzymatic treatment does not hydrolyze the fiber to mono- or
disaccharides. The term "enzymatically-treated" means adding an
enzyme to the pomace to reduce the chain length of the fibrous
material. The enzyme may be any enzyme that reduces the chain
length of the targeted fiber to lower its molecular weight without
releasing sugars (mono- and/or disaccharides). In this manner, the
total fiber content of the enzymatically treated pomace is
substantially the same as the total fiber content of the starting
pomace. In certain implementations, the enzyme used to treat the
pomace may include pectinase, hemicellulase, cellulase, or any
combination of the aforementioned enzymes. In one embodiment, the
enzyme may be added to wet pomace in an amount of between 0.30 to 1
wt %, or between 0.15 to 1 wt %, but in some embodiments, an amount
that is at least between 0.15 to 0.75 wt % of the pomace.
[0086] The enzymatic treatment takes place under certain conditions
in order to achieve a pomace that provides a substantial amount of
fiber, yet has a reduced viscosity as compared to a
non-enzymatically treated pomace. For instance, the mixture of wet
pomace and enzyme may be heated, agitated, and/or mixed during
enzymatic treatment. In one embodiment, the enzymes are combined
with the pomace and the mixture of enzyme(s) and pomace is
preheated to at least about 25.degree. C., for example, to about
25.degree. C.-60.degree. C. The mixture is then allowed to react at
the heated temperature. The mixture may be agitated or mixed while
preheating and/or during the reaction. In general, the
enzyme/pomace mixture is allowed to react for about 10 minutes to
about one hour. The reaction time and temperature are monitored and
controlled to achieve this goal.
[0087] Following enzymatic treatment, the enzyme is deactivated.
The enzyme may be deactivated using any method sufficient to
deactivate the enzyme, including, without limitation,
sterilization, pasteurization or otherwise subjecting the mixture
to high temperature, short time (HTST) or ultra-high temperature
(UHT) for a short time. For example, the enzyme is deactivated by
heating to 75.degree. C. to 107.degree. C. for a period of time
between 6 seconds to 600 seconds.
[0088] A suitable method and resulting product for preparing
enzymatically-treated pomace is described in US Patent Application
Publication 2017/0055550, the entire contents of which are
incorporated herein by reference. In some embodiments, the
enzymatically-treated pomace prepared in accordance with the
present disclosure has substantially the same fiber content as
untreated pomace, but with shorter chain lengths. Thus, the overall
fiber content is maintained during processing, as illustrated in
Table 5, which compares the nutritional compositions of untreated
orange pomace and enzyme-treated orange pomace.
TABLE-US-00005 TABLE 5 no-enzyme enzyme enzyme enzyme treatment
treatment 1 treatment 2 treatment 3 Fat (%) 0.1 0.1 0.1 0.11
Protein (%) 1.16 1.25 1.3 1.35 Total Sugars (%) 9 8.7 8.9 8.9
Aarabinose (%) 0.4 0.5 0.5 0.4 Xylose (%) BQL BQL BQL BQL Rhamnose
(%) BQL BQL BQL BQL Galactose (%) BQL BQL BQL BQL Fructose (%) 2.6
2.7 2.8 2.9 Glucose (%) 2.2 2.3 2.4 2.5 Sucrose (%) 4.2 3.7 3.7 3.5
Maltose (%) BQL BQL BQL BQL Lactose (%) BQL BQL BQL BQL Total
Dietary Fiber 3.5 2.9 3.1 3 (%) Viscosity (cp) 14620 3040 2120 2170
Vitamin C 24.07 24.38 23.64 21.38 (mg/100 g) BQL: Below
Quantification Limit
[0089] In addition to the benefits of including viscosity reduction
and fiber retention, the use of enzymatically treated pomace
provides a desirable mouthfeel of the resulting product. Moreover,
products containing the enzymatically-treated pomace exhibit
reduced sliminess and ropiness that might otherwise be present as a
result of the whole grain ingredient or bran concentrate.
[0090] In some embodiments, the resulting product has a thicker,
smoothie-like or spoonable consistency typical of regular or
"Greek-style" yogurt. The use of enzymatically-treated pomace
enables the creation of a product that has a higher amount of
fiber, but without further increasing the viscosity to levels that
may be unexpected or undesirable for consumers. Some such products
may be referred to as "spoonable".
[0091] The amount of pomace present in the finished product may
range from about 1% to about 15%, from about 2% to about 13%, from
about 3% to about 11%, from about 4% to about 10%, from about 5% to
about 9%, from about 6% to about 8%.
[0092] As noted above, it may be desirable to provide an exogenous
source of fiber. A suitable source of exogenous fiber is inulin.
Inulin is a heterogeneous collection of fructose polymers. It
consists of chain-terminating glucosyl moieties and a repetitive
fructosyl moiety, which are linked by .beta.(2,1) bonds. The degree
of polymerization (DP) of standard inulin ranges from 2 to 60.
After removing the fractions with DP lower than 10 during
manufacturing process, the remaining product is high-performance
inulin.
[0093] Because of the .beta.(2,1) linkages, inulin is not digested
by enzymes in the human alimentary system, contributing to its
functional properties: reduced calorie value, dietary fiber, and
prebiotic effects.
[0094] The exogenous source of fiber may be present in the finished
product in amounts ranging from about 1% to about 10%, from about
2% to about 8%, from about 3% to about 6%, from about 4% to about
5%.
Fat
[0095] The composition may also contain an amount of fat to provide
desirable texture attributes. A suitable source of fat is almond
butter, avocado oil, cocao butter, coconut milk, coconut cream,
sunflower oil, or mixtures or combinations thereof. One suitable
source is coconut milk and/or coconut cream. Coconut milk and cream
are derived from coconuts by grating the inner white flesh of
coconuts and mixing the shredded coconut pulp with water to suspend
the fat. For coconut milk and cream products, fat content is the
important criteria for categorization. According to Codex Standards
for Aqueous coconut products (CODEX STAN 240-2003), coconut milk
should contain at least 10% fat, 2.7% non-fat solids, and
12.7-25.3% total solids. For coconut cream, it should contain at
least 20% fat, 5.4% non-fat solids and 25.4-37.3% total solids. In
one embodiment, the composition contains a coconut milk having
about 16% solids.
[0096] The amount of the fat present in the composition may be in
the range of about 2% to about 14%, or about 4% to about 12%. In
some instances a suitable amount is about 8%.
Fermentation Agent
[0097] To provide either fermented beverages or a spoonable
yogurt-type product, the composition includes a fermentation agent.
Examples of suitable fermenting agents include, but are not limited
to yeast, bacteria, or a combination of yeast and bacteria.
Examples of yeast include Saccharomyces, Candida, Kluyveromyces,
and a combination thereof. Examples of bacteria include
Lactobacillus species, for example, Lactobacillus acidophilus,
Lactobacillus delbruckii subsp. bulgaricus, Lactobacillus
paracasei, Lactobacillus plantarum, Lactobacillus sanfrancisco,
other lactic acid bacteria, for example, Streptococcus
thermophilus, Bifidobacterium, Lactococcus species, Leuconostocs,
Pediococcus, or any combination thereof. In some embodiments, the
bacteria is a bacteria that is used for lactic acid fermentation
such as, but not limited to S. thermophilus, L. bulgaricus,
Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.
lactis, L. curvatus, L. plantarum, Pediococcus, L. lactis,
Leuconostoc, L. acidophilus.
[0098] In some aspects, the fermenting agent is a combination of
Streptococcus thermophilus and Lactobacillus delbruckii subsp.
bulgaricus.
[0099] It may also be desirable to provide culture blends that
contain probiotic strains such as Bifidobacterium BB12,
Bifidobacterium (HN109), Lactobacillus rhamnosus (LGG) and may also
include probiotic spore formers such as but not limited to Bacillus
lndicus HU36, Bacillus Clausii, Bacillus Subtilis HU58, Bacillus
Licheniformis, and Bacillus Coagulans, Lactobacillus Plantarum OM,
along with other probiotic strains. The probiotic strains may be
added to the product after the fermentation step.
[0100] The fermenting step may occur under specified fermentation
conditions. For example, the fermenting can occur at a pressure of
100-500, or 100-400, or 100-300, or 100-200, or 100-150 kPa (e.g.
101.325 kPa); at a temperature of 25.degree.-45.degree.,
25.degree.-40.degree., 25.degree.-35.degree.,
25.degree.-30.degree., 30.degree.-35.degree.,
35.degree.-40.degree., 40.degree.-45.degree., or
35.degree.-45.degree. C.; under static conditions or with stirring,
mixing, or agitation; at a pH of 5.0-7.8 at the start of
fermentation; at a desired redox potential; at a desired ionic
strength; after or at the time of inoculating the fermentation
agent to provide an amount of the inoculated fermentation agent in
the range of 10.sup.5-10.sup.8 colony forming units per milliliter
(CFU/ml) of the inoculated product; for 1-36, 1-30, 1-25, 1-20,
1-15, 1-10, 1-5 hours or a combination thereof.
[0101] The fermentation is conducted at a temperature and for a
time sufficient to achieve a pH of about 5, or about 4.9, or about
4.8, or about 4.7, or about 4.6, or about 4.5 or less (i.e., about
4.0 to about 4.1). In some instances, the time sufficient to
achieve a pH of about 4.6 or less is from about 4-16 hours, from
about 5-10 hours, or from about 6-8 hours.
[0102] Additional Ingredients
[0103] It may also be desirable to provide culture blends that
contain probiotic microorganisms so that the resulting non-dairy
product can be identified as providing probiotics. Suitable
probiotic microorganisms include strains of Lactobacillus and
Bifidobacterium as well as yeasts such as Saccharomyces boulardii.
In some instances, the probiotic microorganisms include
Bifidobacterium adolescentis, Bifidobacterium bifidum,
Bifidobacterium anamalis, Bifidobacterium lactis, Bifidobacterium
infantis, Bifidobacterium longum, Lactobacillus casei,
Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus
brevis, Lactobacillus reuteri Lactobacillus rhamnosus (LGG).
Suitable Bifidobacterium strains also include Bifidobacterium BB12
and/or Bifidobacterium (HN109). The probiotic microorganisms may be
added to the product with the fermentation agent or after the
fermentation step so that 120-150 grams of the finished product
contains an amount to confer a desired health benefit, which in
some instances may be at least 1.times.10.sup.3 CFU/g, at least
1.times.10.sup.4 CFU/g, at least 1.times.10.sup.5 CFU/g, at least
1.times.10.sup.6 CFU/g, or may be at least 1.times.10.sup.7
CFU/g.
[0104] The disclosed products may optionally contain a flavoring
composition, for example, natural and synthetic fruit flavors,
botanical flavors, other flavors, and mixtures thereof. As used
here, the term "fruit flavor" refers generally to those flavors
derived from the edible reproductive part of a seed plant. Included
are both those where a sweet pulp is associated with the seed,
e.g., banana, tomato, cranberry and the like, and those having a
small, fleshy berry. The term berry also is used here to include
aggregate fruits, i.e., not "true" berries, but that are commonly
accepted as a berry. Also included within the term "fruit flavor"
are synthetically prepared flavors made to simulate fruit flavors
derived from natural sources. Examples of suitable fruit or berry
sources include whole berries or portions thereof, berry juice,
berry juice concentrates, berry purees and blends thereof, dried
berry powders, dried berry juice powders, and the like.
[0105] Exemplary fruit flavors include the citrus flavors, e.g.,
orange, lemon, lime and grapefruit, and such flavors as apple,
pomegranate, grape, cherry, and pineapple flavors and the like, and
mixtures thereof. As used herein, the term "botanical flavor"
refers to flavors derived from parts of a plant other than the
fruit. As such, botanical flavors can include those flavors derived
from essential oils and extracts of nuts, bark, roots and leaves.
Also included within the term "botanical flavor" are synthetically
prepared flavors made to simulate botanical flavors derived from
natural sources. Examples of such flavors include cola flavors, tea
flavors, and the like, and mixtures thereof. The flavor component
can further comprise a blend of the above-mentioned flavors. The
particular amount of the flavor component useful for imparting
flavor characteristics to the beverages of the present invention
will depend upon the flavor(s) selected, the flavor impression
desired, and the form of the flavor component. Those skilled in the
art, given the benefit of this disclosure, will be readily able to
determine the amount of any particular flavor component(s) used to
achieve the desired flavor impression.
[0106] Other flavorings suitable for use in at least certain
exemplary embodiments of the disclosed products include, e.g.,
spice flavorings, such as cassia, clove, cinnamon, pepper, ginger,
vanilla spice flavorings, cardamom, coriander, root beer,
sassafras, ginseng, and others. Numerous additional and alternative
flavorings suitable for use in at least certain exemplary
embodiments will be apparent to those skilled in the art given the
benefit of this disclosure. Flavorings can be in the form of an
extract, oleoresin, juice concentrate, bottler's base, or other
forms known in the art. In at least certain exemplary embodiments,
such spice or other flavors complement that of a juice or juice
combination.
[0107] The disclosed products may also contain additional
ingredients such as those typically found in food or beverage
formulations. Examples of such additional ingredients include, but
are not limited to, salt, caffeine, caramel and other coloring
agents or dyes, antifoaming agents, tea solids, cloud components,
and mineral and non-mineral nutritional supplements.
[0108] Suitable minerals include, but are not limited to, added
calcium, chloride, chromium, potassium, magnesium, phosphorous,
sodium, sulfur, cobalt, copper, fluorine, iodine, manganese,
molybdenum, nickel, selenium, vanadium, zinc, iron, and the like,
derivatives, and mixtures thereof. The minerals may be added in any
form compatible with human nutritional requirements and may be
added to any desired level. The amounts in the food product or
formulation may be at any suitable percentage of the Reference
Daily Intake (RDI). For example, the mineral may be present at an
upper or lower limit of about: 2%, 5%, 10%, 20%, 25%, 30%, 40%,
50%, 60%, 75%, 100%, 150%, 200%, 300%, 400%, or about 500% of the
RDI. Alternatively, the amount of added mineral may be measured in
international units (IU) or weight/weight (w/w). It should be
understood that the term "added" (e.g., "added calcium") as used
herein refers to an added component obtained from external sources
and does not include a component that is inherently present in the
food product or formulation. For example, "added calcium" as used
herein means that the calcium is obtained from external sources and
does not include calcium that is inherent in the food product or
formulation. Suitable added minerals can be derived from any known
or otherwise effective nutrient source that provides the targeted
mineral separately. For example added calcium sources include, but
are not limited to, e.g., calcium citrate, calcium phosphate, or
any other calcium source suitable for use in a food product or
formulation.
[0109] Examples of non-mineral nutritional supplement ingredients
are known to those of ordinary skill in the art and include, for
example, antioxidants and vitamins, including Vitamins A, D, E
(tocopherol), C (ascorbic acid), B.sub.1 (thiamine), B.sub.2
(riboflavin), B.sub.3 (nicotinamide), B.sub.4 (adenine), B.sub.5
(pantothenic acid, calcium), B.sub.6 (pyridoxine HCl), B.sub.12
(cyanocobalamin), and K.sub.1 (phylloquinone), niacin, folic acid,
biotin, and combinations thereof. The optional non-mineral
nutritional supplements are typically present in amounts generally
accepted under good manufacturing practices. Exemplary amounts are
between about 1% and about 100% RDV, where such RDV are
established. In certain exemplary embodiments the non-mineral
nutritional supplement ingredient(s) are present in an amount of
from about 5% to about 20% RDV, where established.
[0110] The additional ingredients, when present, are provided in
amounts ranging from about 0.1% to about 2%, individually or
collectively.
[0111] In some embodiments, the viscosity of the product seeks to
approximate that of typical commercial dairy yogurt which may have
a viscosity of from about 20 Pas (stirred yogurt) to about 50 Pas
(Greek yogurt). Advantageously, it has been found that the
described product provides desirable organoleptic attributes and
viscosity in the absence of exogenous stabilizers, thickeners, and
gums. Accordingly, the described products may be considered to be
free of exogenous stabilizers, thickeners, and gums and in some
instances, the described products do not contain or are free of
exogenous stabilizers, thickeners, or gums and may be free of
exogenous stabilizers, thickeners and gums.
[0112] In other embodiments, the viscosity of the product seeks to
approximate that of typical milkshake beverages which may have a
viscosity on the order of about 10 cP to about 600 cP.
Water
[0113] Water comprises the remaining ingredient of the finished
product and is present in a sufficient amount to hydrate the whole
grain ingredient(s). Typically, the amount of water ranges from
about 70% to about 95%, or about 75% to about 90%.
Process
[0114] Turning now to FIG. 2, an exemplary process for making a
spoonable composition is shown. In a first step 10, the intended
ingredients, but for any fermentation or probiotic agents, are
batch mixed. The batch mixing 10 typically includes two sub-steps.
A first sub-step 20 mixes the protein and fat at a suitable
temperature and for a period of time to emulsify the fat to form a
first mixture. A suitable temperature is from about 125.degree. F.
to about 155.degree. F., or about 140.degree. F. for about 5-15
minutes and in some instances for about 10 minutes.
[0115] A second sub-step 30 mixes the whole grain ingredient with
the first mixture and the other ingredients, such as fiber (both
endogenous and exogenous), water, and any additional ingredients
(such as exogenous mono- and disaccharides or exogenous fiber) at a
suitable temperature and for a period of time to sufficiently
hydrate the whole grain ingredient and to thoroughly blend all the
ingredients to form a final mixture. A suitable temperature is from
about 125.degree. F. to about 155.degree. F., or about 140.degree.
F. for about 15 to 45 minutes and in some instances for about 30
minutes.
[0116] Thereafter, the final mixture may optionally be homogenized
in a homogenizer 50, with or without preheating prior to
homogenization, to ensure complete and intimate mixing of all the
ingredients. The final mixture, whether homogenized or not, may
optionally be pre-heated 40 prior to homogenization 50 and
pasteurization 60. The pre-heat 40 can be accomplished using any
suitable heat exchanger such as a tube-in tube heat exchanger to
increase the temperature of the final mixture to a range of about
100.degree. F. to about 175.degree. F. Advantageously, it has been
found that the use of a soluble whole grain ingredients allows the
final mixture to be processed in common processing equipment since
the viscosity of the final mixture is not too high.
[0117] After optional pre-heating 40 and homogenization 50, the
homogenization final mixture is pasteurized 60 by passing the final
mixture through a pasteurizer to raise the temperature of the final
mixture to range of about 175.degree. F. to about 195.degree. F.,
typically about 185.degree. F.
[0118] After pasteurization, the final mixture is cooled 70 to
about 100.degree. F. prior to directing the final mixture to a
fermentation vessel 80 where the cooled final mixture is inoculated
with fermentation agent(s) and optionally probiotic agents 90.
[0119] After the final mixture has been inoculated, the product
vessels, i.e., cups are filled and sealed 100 and then allowed to
ferment in the cup 110 at a temperature of about 100.degree. F. for
a period of time sufficient to achieve a pH about below about 4.6
depending on the desired taste profile sought. The time necessary
to achieve the desired pH is from about 4-10 hours, or from about
6-8 hours. Thereafter, the product vessels containing the fermented
final product are cooled to a temperature of less than about
45.degree. F.
[0120] Alternatively, the inoculated final mixture may be directed
to a vat where the inoculated final mixture is allowed to ferment
to a pH of less than about 4.6. Upon completion of the
fermentation, the fermented final product is chilled to a
temperature less than about 45.degree. F. and may then be dispensed
into suitable containers.
[0121] While the concepts of the present disclosure are susceptible
to various modifications and alternative forms, specific exemplary
embodiments of the disclosure have been shown by way of example in
the drawings. It should be understood, however, that there is no
intent to limit the concepts of the present disclosure to the
particular disclosed forms; the intention is to cover all
modifications, equivalents, and alternatives falling within the
spirit and scope of the invention as defined by the claims.
* * * * *
References