• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    METHOD TO PREPARE A LIQUID OAT BASE FOR USE IN THE MANUFACTURE OF FOOD FOR HUMAN CONSUMPTION, LIQUID OAT BASE, POWDER OAT BASE, USE OF LIQUID OAT BASE, USE OF POWDERED OAT BASE, DRINK OF FRUIT FLAVOR, YOGHURT DRINK WITH HIGH FIBER LEVEL, FOOD PRODUCT AND POWDER COMPOSITION FOR USE IN THE PRODUCTION OF LIQUID OAT BASE This is a method of preparing a liquid oat base, in which a material comprising oat bran is suspended in an aqueous medium and placed in contact with ct-amylase, (Beta) -amylase, (Beta) -glucanase and xylanase to increase the concentration of soluble arabinoxylan by a factor of 5 or more. Also disclosed is a liquid oat base obtainable by the method; a powdered oat base obtained by drying the liquid oat base; uses of liquid and powdered oat bases and food products that comprise them. A powder composition for use in the preparation of the liquid oat base comprises oat bran, α-amylase, (Beta) -amylase, (Beta) -glucanase and xylanase.
    公开号:BR112015027372B1
    申请号:R112015027372-6
    申请日:2014-03-03
    公开日:2020-12-08
    发明作者:Ana Rascon
    申请人:Glucanova Ab；
    IPC主号:
    专利说明:

    FIELD OF THE INVENTION
    [001] The present invention relates to a method of preparing a liquid oat base for use in the manufacture of food for human consumption, to products prepared by the method and the use thereof. BACKGROUND OF THE INVENTION
    [002] Oat bran is the cell wall layer that surrounds the oat endosperm and the germ from which it can be separated by milling techniques. In addition to cellulose, starch and pectin, oat bran is rich in cell wall polysaccharides of two types, p-glucan and arabinoxylan.
    [003] p-Glucan is a high molecular weight linear polysaccharide comprising about 70% units of pD-glycopyranosyl with O bonds in the 1-4-0- position and 30% of units of pD-glycopyranosyl with 1 bonds -3-O. native p-glucan has a molecular weight on the order of 1-2 x 106 Dalton. Most native oat glucan can be solubilized by treatment with water at 60 ° C. In aqueous solution, p-glucan can be degraded by treatment with p-D-glucanase, which hydrolyzes the glycosidic 1-3-O bonds. An important feature of aqueous p-glucan solutions is their viscosity.
    [004] Pentosan arabinoxylan is a constituent of oat bran. It is a structurally complex hemicellulose comprising (1-4) -p-D-xylopyranosyl chains (xylose chains) to which a-L-arabinofuranosyl (arabinose) and other residues are attached. Water-soluble arabinoxylan also gives viscosity to the aqueous phase. However, only a small portion of native oat bran arabinoxylan is water soluble. For this and other reasons, arabinoxylan is resistant to enzymatic hydrolysis. The internal (endo-p-1,4,4-xylopyranosyl) bonds in xylan can be hydrolyzed by xylanases (endo-p-1,4,4-xylanases).
    [005] Oat bran, whole wheat flour (wholegrain flour), rolled oats, semolina or oat endosperm flour are used as a raw material for healthy foods such as oat fiber drinks. The positive health effect is believed to be linked to the p-glucan content due to increased fluid viscosity of the intestine, delayed gastric emptying, delayed intestinal transit and glucose and sterol absorption (Johansson et al., Characterization structure of water soluble p-glucan from oat bran (Carbohydr Polym 42 (2002) 143-148). Oat fiber drinks contain particulate matter.
    [006] The size and other properties of oat bran particles in the drink are important for at least two reasons: palatability and stability of physical suspension. Depending on the physical and chemical nature, the suspensions settle more slowly or faster, that is, the aqueous and particulate components separate over time to form an upper aqueous phase and a lower particulate phase. The physical stability of a suspension can be defined as the sedimentation delay caused by stabilizing suspension agents such as soluble p-glucan. Physical stability is visualized as phase separation. It can be monitored by recording the position of the phase separation limit.
    [007] The palatability or sensation of softness ingestion improves with the decrease in particle size, but it is also influenced by the viscosity of the suspension medium, the hardness and shape of the particles and their concentration. The palatability and / or sensation of softness is improved with the increase in viscosity and deteriorates with the increase in hardness / angularity and concentration of the particles. A critical average size for suspended particles is about 25 pm (Tyle P. Effect of size, shape and hardness of suspended particles on oral texture and palatability. Acta Physiologica 84 (1993) 111-118). Foods that comprise particles of this size and larger, in particular hard and / or angular particles, will not be felt soft by the average consumer.
    [008] However, it is difficult and costly to grind oat bran in a particle size where properties other than size do not influence palatability, that is, in a size that makes the drink feel perfectly fluid when ingested. , regardless of the nature of the particles.
    [009] Another problem with known oat drinks is the tendency for them to physically disintegrate in storage, during which particles settle to the bottom of the container holding the drink and a supernatant aqueous phase devoid of particles is formed. Although the particles can be resuspended in the aqueous phase by vigorous stirring, this is impractical for some consumers, restricts the choice of suitable containers for packaging the drink and requires the provision of an empty space at the top of the container not occupied by the drink.
    [010] There is thus a need to improve oat drinks of the type mentioned above. OBJECTIVES OF THE INVENTION
    [011] An object of the invention is to provide a method of preparation from an oat raw material comprising arabinoxylan, such as oat bran, whole wheat flour, oat flakes or oat endosperm flour, a base liquid oatmeal with improved softness.
    [012] Another objective of the invention is that the improvement in relation to softness is not obtained using an oat raw material that comprises arabinoxylan, in particular, oat bran or a material rich in oat bran, ground to a particle size where properties, apart from size, no longer influence palatability.
    [013] An additional object of the invention is to provide a corresponding liquid oat base.
    [014] Yet an additional object of the invention is to provide the liquid oat base of the invention with a desired viscosity, such as one identical to the corresponding or similar unimproved liquid oat base.
    [015] Additional objectives of the invention will be evident from the following brief summary of the invention, the description of a preferred embodiment illustrated in a drawing and the attached claims. SUMMARY OF THE INVENTION
    [016] In this application, "p-glucan, p-glucanase, arabinoxylan, xylanase, a-amylase, p-amylase, protein" are not distinct from "p-glucans, p-glucanases, arabinoxylans, xylanases, a-amylases, p-amylases, proteins ". In this application" liquid "refers to an aqueous liquid that may contain particles suspended in it.
    [017] In accordance with the present invention there is provided a method of preparing a liquid oat base for use in the manufacture of food for human consumption, wherein the method comprises: (a) providing a material comprising oat bran comprising from 1% by weight to 50% by weight of p-glucan; (b) suspending the material comprising the oat bran in an aqueous medium, in particular water, to form an aqueous suspension; (c) put in contact, in no particular order, said aqueous suspension with a-amylase, p-amylase, p-glucanase, xylanase to increase the concentration of soluble arabinoxylan in the suspension by a factor of 5 or more to provide a base of liquid oats; (d) optionally homogenizing the liquid oat base from step (c) to provide the homogenized liquid oat base; (e) optionally destroying the enzymatic activity in the liquid oat base of step (c) or the homogenized liquid oat base of step (d) to provide an enzymatically inactive liquid oat base; (f) optionally aseptically packaging the liquid oat base from step (c) or the homogenized liquid oat base from step (d) or the enzymatically inactive liquid oat base from step (e) in a container.
    [018] According to a first preferred aspect of the invention, step (c) comprises contacting the aqueous suspension of step (b) first with a-amylase, p-amylase, p-glucanase to partially hydrolyze starch and p -glucan, then, with xylanase to increase the concentration of soluble arabinoxylan in the suspension by a factor of 5 or more to provide a liquid oat base.
    [019] A preferred temperature for the contact of a-amylase, p-amylase, p-glucanase is from 30 ° C to 70 ° C.
    [020] A preferred temperature for the contact of xylanase is from 40 ° C to 70 ° C, in particular from 40 ° C to 65 ° C and, most preferably, about 60 ° C.
    [021] A preferred material comprises oat bran which comprises 1 wt% to 25 wt% p-glucan.
    [022] It is preferable that the material comprises oat bran selected from the group consisting of oat bran, whole wheat flour (whole flour), oat flakes and oat endosperm.
    [023] In addition, it is preferred that the material comprising oat bran comprises or consists substantially of oat bran particles of a size of 25 pm or larger.
    [024] According to a second preferred aspect of the invention there is provided a powder composition for producing liquid oat base of the invention from a material comprising oat bran, wherein the powder composition comprises or consists of a material comprising oat bran, a-amylase, p-amylase, p-glucanase, xylanase.
    [025] The powder composition comprising or substantially consisting of a material comprising oat bran, a-amylase, p-amylase, p-glucanase, xylanase can be used in a method of preparing the liquid oat base of the invention for use in the manufacture of food for human consumption, wherein the method comprises: (a) providing said powdered composition; (b) suspending the powder composition in an aqueous medium, in particular water, to form an aqueous suspension; (c) raising the temperature of the aqueous suspension to 40 ° C to 70 ° C for a time sufficient to degrade starch, p-glucan and xylan to form the liquid oat base; (d) optionally homogenizing the liquid oat base from step (c) to provide the homogenized liquid oat base; (e) optionally destroying the enzymatic activity in the liquid oat base of step (b) or the homogenized liquid oat base of step (c) to provide an enzymatically inactive liquid oat base; (f) optionally aseptically packaging the liquid oat base from step (b) or the homogenized liquid oat base from step (c) or the enzymatically inactive liquid oat base from step (d) in a container.
    [026] The material comprising the oat bran particles, such as oat bran, whole wheat flour (whole flour), oat flakes or oat endosperm, supplied as a starting material in step (a) comprises or it consists substantially, that is, it consists of 80% by weight or more, in particular 90% or 95% by weight or more, of particles of a size of 25 µm or greater. A particle "of a size of 25 pm or larger" with an average diameter of 25 pm or larger.
    [027] In the method of the invention, 80% or more of p-glucan dissolved in the aqueous suspension is degraded by p-glucanase to p-glucan of a molecular weight from 20,000 Da to 400,000 Da.
    [028] The liquid oat base of the invention is intended for human consumption as such or as an additive or ingredient for other food products. It can be added as such to other food products or in the form of a dry powder thereof, in particular in the form of a spray dried powder, that is, a powdered oat base.
    [029] According to a first preferred aspect, the method of the invention does not affect, that is, it preserves the content of soluble p-glucan. The preservation of soluble p-glucan is independent of xylanase concentration. Nor does the method of the invention affect the composition of soluble protein as is not evidenced by SDS-PAGE gel electrophoresis.
    [030] A preferred xylanase of the invention is endo-1,4-p-xylanase. A preferred concentration of xylanase is 1250 FXU per 100 g of flour, but other concentrations, such as from 100 FXU per 100 g of flour to 5,000 FXU or more per 100 g of flour can be used.
    [031] An FXU is the amount of endo-1,4-p-xylanase that releases 7.8 mM of reducing sugars (xylose equivalents) per minute from azo-wheat arabinoxylan at pH 6.0 and 50 ° C.
    [032] A preferred temperature of contact with the aqueous suspension of a material comprising particles of oat bran with any of a-amylase, p-amylase, p-glucanase is a temperature from 30 ° C to 70 ° C , in particular from 55 ° C to 65 ° C and, most preferably, about 60 ° C.
    [033] According to an additional preferred aspect of the invention, contact with the aqueous suspension of a material comprising oat bran particles with xylanase does not affect its viscosity or only moderately, such as by increasing the viscosity in up to 5% or up to 10% or up to 20%. A preferred temperature for contact with xylanase is a temperature above room temperature, such as a temperature of 40 ° C to 70 ° C, in particular from 40 ° C to 65 ° C and, more preferably, about 60 ° C.
    [034] According to another preferred aspect, the method of the invention preserves the organoleptic properties of the aqueous suspension of a material rich in oat bran, or even moderately improves them.
    [035] According to yet another preferred aspect, the method of the invention presents a product of superior physical stability in relation to the aqueous suspension of starting material of a material comprising oat bran, such as a product that exhibits phase separation at 20 ° C (room temperature) delayed by up to 20% or up to 50% or even by 90% and up to 100% or more. Although the liquid oat base of the invention is not entirely physically stable when stored at room temperature, it disintegrates or deposits in an upper aqueous phase and a lower particulate phase substantially slower than a corresponding liquid oat base of the prior art. A "prior art corresponding liquid oat base" is a known oat base that differs from the inventive liquid oat base, at least in that it has not been incubated with xylanase. Stabilization according to the invention is not achieved by or independently from the addition of suspending stabilizing agent (s), such as hydroxy propyl methyl cellulose (HPMC) or alginate.
    [036] The physical stability of the product of the invention can be further improved through homogenization, in particular, through high pressure homogenization at a pressure of 15 MPa / 3 MPa (150/30 bar) or more.
    [037] According to an additional preferred aspect, a preferred product of the invention, although it has an average particle size of about 140 to 225 pm, in particular of about 170 pm, that is, well above the sand threshold of 25 pm, it doesn't feel like being sandy. It is believed that this is due to a “rounding” or ripple effect of the enzymatic treatment that influences the perception of sandiness and / or a reduced stiffness or resistance of the particles. The “sandyness threshold” is the particle size threshold where a particulate aqueous suspension is felt in the mouth to be sandy during ingestion.
    [038] According to the invention an improved liquid oat base is revealed, in which the improvement consists of one or more of: improved physical stability, improved organoleptic properties, decrease or absence of perceived sandiness. In addition, a dry powdered oat base prepared by spray drying the liquid oat base of the invention or any other suitable drying method is disclosed. The liquid oat base of the invention can be reconstituted by suspending the powdered oat base in water or an aqueous solvent. The powdered oat base can also be used as a food additive. Also disclosed is a food product comprising the base of liquid and / or powdered oats.
    [039] In particular, a range of food products of various types is provided which comprises the oat base of the invention. These products comprise, but are not limited to, a drink based on oat bran, a drink based on whole oats, a fruit flavored drink comprising the oat base of the invention and fruit concentrate, and a yogurt drink with a high level of fiber comprising the oat base of the invention and cow's milk fermented with a bacterial culture.
    [040] Improvement by the method of the invention of the corresponding product is obtained while substantially conserving the water-soluble p-glucan content of the starting material. In this context, "substantially" means the preservation of 75% by weight or more, such as 80% by weight or more and even 90% or 95% by weight or more.
    [041] The invention will now be described in more detail with reference to a number of preferred embodiments and a drawing comprising three figures. BRIEF DESCRIPTION OF THE FIGURES
    [042] Figure 1 is a graph illustrating the effect of high pressure homogenization on the basis of liquid oat bran of the invention that contains all the fiber present in the starting material and on a base of oat bran decanted from prior art to from which such insoluble fiber was removed by decantation;
    [043] Figure 2 is a graph illustrating the effect of high pressure homogenization on the basis of liquid oat oat base of the invention and on a base of oat bran decanted from the prior art from which such insoluble fiber was removed by decanting;
    [044] Figure 3 is a graph that illustrates the homogenized and non-homogenized oat bran base particle size distribution of the invention, as well as a prior art control. DESCRIPTION OF PREFERENTIAL MODALITIES MATERIALS AND METHODS
    [045] Oat raw material. Oat bran, whole wheat flour (wholegrain flour), oat flakes and oat endosperm flour that contain from 1% by weight to 50% by weight of p-glucan, approximately from 8% in weight at 26% by weight of total dietary fiber, from 10% by weight to 22% by weight of protein and from 5% by weight to 15% by weight of fat.
    [046] Endo (1-4) p-xylanase. Pentopan Mono BG xylanase was purchased from Novozymes A / S, Denmark. Through analysis, it was established that the enzyme has no p-glucanase activity. The enzyme (UB No 3.2.1.8; CAS 9025-57-4) is produced by heterogeneous expression of Thermocytes lanuginosus in Aspergillus oryzae. It is a xylanase of the GH-11 family with an activity reported from 2500 XU / W-g to> 60000 XU / W-g at 40 ° C.
    [047] Determination of p-glucanase activity. The test was performed using p-glucazime tablets from Megazyme International Ireland Ltd. following the procedure provided by the supplier. The tablets were added to the enzyme solution in sodium acetate buffer (25 mM, pH 4.5) at 40 ° C and the solution maintained at that temperature for 10 min. The reaction was stopped by adding 6 ml of Trizma buffer (2% w / w, pH 8.5). The samples for analysis were centrifuged for 10 min at 2,250 rpm. The absorbance of the supernatant was read at 590 nm.
    [048] The state-of-the-art liquid oat base (oat drink). A state-of-the-art oat base drink was prepared by adding dry commercial preparations of a-amylase and p-amylase in amounts sufficient to degrade starch to maltose and maltodextrin. The drink was used as a starting material in experiments carried out for comparison reasons.
    [049] The liquid oat base of the invention. In addition to the use of a-amylase and p-amylase in the preparation of the liquid oat base of the invention, p-glucanase is used to degrade most or at least 75% by weight and even more than 80% by weight or 90 % by weight of water-soluble p-glucan of the starting material, which has a molecular weight of about 1,000,000 Da to about 2,000,000 Da, for water-soluble p-glucan which has a molecular weight of a from about 20,000 Da, in particular, from about 50,000 Da to about 400,000 Da. The suspension of the starting material contained about 10% by weight of oat bran material in water at about 60 ° Ç. After incubation for 1 h under agitation at that temperature, the base of liquid oat bran produced had a pH of 6.4 to 6.6 and a viscosity of about 25 cP to 250 cP at 22 ° C. If desired, the process can be modified to obtain a high or low viscosity product. This oat bran base of the invention was used in the following experiments.
    [050] Estimated release of soluble arabinoxylan. The soluble arabinoxylan content was determined according to the Rose and Inglett floroglucinol method, J Food Anal Meth 2; 1 (2010) 66 to 72. A 200 pm aliquot of the oat suspension supernatant was mixed with 1 ml of reagent. The reagent consists of glacial acetic acid, concentrated hydrochloric acid, 20% (w / v) of floroglucinol in ethanol, and 1.75% (w / v) of glucose in a ratio of 110: 2: 5: 1. The samples were incubated at 100 ° C for 25 min. After cooling to room temperature, the absorbance was read at 552 nm and 510 nm. The quantification of the soluble arabinoxylan content was obtained by relating the absorbance measured to that of a calibration curve constructed with the use of D (+) xylose. The results were expressed as mM of xylose equivalents (XE).
    [051] Determination of p-glucan content. The method was developed using the mixed and bound p-glucan test kit from Megazyme International Ireland Ltd. The procedure described by the supplier has been slightly modified. One gram of drink based on oat bran, 200 µl of ethanol (50% v / v) and 4 ml of phosphate buffer (20 mM, pH 6.5) were added to each test tube. The tubes were vortexed and placed in boiling water for 2 min, then transferred to a 50 ° C water bath and kept there for 5 minutes. After adding 200 pl of an aqueous solution of lichenase enzyme (10 U) to each test tube, the samples were stored in the water bath for 1 h. The sodium acetate buffer (5 ml, 200 mM, pH 4) was added to each tube. The tubes were centrifuged at 1,000 rpm for 15 min. One hundred µl of the supernatant was mixed with 100 µl of the enzyme solution p-glucosidase (0.2 U). A blank was prepared for each sample (without addition of p-glucosidase; addition of 100 µl of sodium acetate buffer (50 mM, pH 4)). The samples were incubated in a 50 ° C water bath for 15 min. A glucose pattern was also analyzed. Three ml of GODOP reagent (potassium phosphate buffer (1 mM, pH 7.4), p-hydroxybenzoic acid (0.22 M) and sodium azide (0.4% w / w)) were added to each tube. The tubes were then incubated for another 20 min at 50 ° C. The absorbance was read from 510 nm within 1 h.
    [052] SDS-PAGE gel electrophoresis. To establish whether the protein extracted after the application of the enzyme differs from the original protein, a gel electrophoresis was performed on three different xylanase concentrations. Xylanase treatment has been shown not to affect molecular weight distribution or protein composition.
    [053] Particle size measurement. The particle size measurement was performed by laser beam diffraction using a Mastersizer 2000, Hydro 2000SM instrument (Malvern Instruments, Worcestershire, UK). The particle size distribution recorded by this technique is based on volume and reported on a graph that shows the percentage by volume of particles of a given size. The determination of particle size is based on the assumption that the particles are spherical and homogeneous and that the optical properties of the medium are known. For particles of the same type, as in the present context, the method is believed to produce reliable results. EXAMPLE 1
    [054] The p-glucan content of oat bran base of the invention in relation to the amount of xylanase used to produce it. The state-of-the-art oat bran-based drink was incubated at 40 ° C for 15 min with different amounts of xylanase. The product was analyzed by concentration of p-glucan. The results are shown in Table 1. TABLE 1 B-GLUCAN CONTENT OF OAT MASS BASE SAMPLES TREATED WITH DIFFERENT QUANTITIES OF XYLANASE AT 40 OC FOR 15 MIN
    EXAMPLE 2 THE PHYSICAL STABILITY OF THE IMPROVED LIQUID BIRD BASE OF THE INVENTION
    [055] Physical stability was determined by measuring the phase separation by storing in a glass jar a sample of the improved liquid oat base for a given period of time at a selected temperature. During storage an upper transparent liquid phase appeared. It increased in height until a stable endpoint state was reached where the height of the lower particulate phase remained stable. The IPhS physical stability index in time tts is conveniently expressed as 100 x the ratio of height of upper phase in ts to height of upper phase at end point (storage for an indefinite period) in which the sedimentation equilibrium was reached.
    [056] A decrease in separation range is indicative of improved physical stability. Homogenized samples of the aqueous oat base of the invention and the aqueous oat base of the prior art not treated with xylanase were stored in test tubes at 4 ° C. The phase separation (upper aqueous phase; lower particulate phase) was measured at 2, 24, 36 and 48 hours after homogenization (Table 2). Physical stability TABLE 2 PHYSICAL STABILITY, 1 H TREATMENT

    * 100% = without phase separation; 0% = complete phase separation
    [057] About 50% of the increase in physical stability is achieved after a mere 5 min reaction time (Table 3). TABLE 3 INCREASE IN PHYSICAL STABILITY (IPHS PHYSICAL STABILITY INDEX) IN RELATION TO ENZYMATIC TREATMENT OF LENGTH AT 40 ° C, XYLANASE CONE. 1000 FXU / 100 G OBF
    EXAMPLE 3. THE EFFECT OF XYLANASE CONCENTRATION ON THE SOLUBLE ARABINOXYLAN CONTENT
    [058] The content of soluble arabinoxylan was measured after incubation at 40 ° C of samples of different concentrations of xylanase. The results are shown in Table 4 expressed as xylose equivalents. TABLE 4. XYLOSE EQUIVALENTS (XE) IN SAMPLES TREATED WITH DIFFERENT XYLANASE CONCENTRATIONS (P / V) FOR 60 MIN
    EXAMPLE 4 MEASUREMENT OF PARTICLE SIZE
    [059] To establish whether the enzyme degrades cell walls and thus reduces particle size, the size of liquid oat bran base particles of the invention produced in different concentrations of xylanase was measured. Control samples were not incubated with xylanase. A significant decrease in particle size was observed by treatment with xylanase (1 h at 40 ° C). Table 5 shows the average particle diameter determined from the particle volume weight of xylanase treated samples. TABLE 5. SAMPLE VOLUME WEIGHT DIAMETER DEBEBED FROM OAT bran after treatment of xylanase
    EXAMPLE 5 THE EFFECT OF REACTION TIME ON SOLUBLE ARABINOXYLAN CONTENT
    [060] The soluble arabinoxylan content was measured after the samples were incubated for different periods of time. This test was carried out to evaluate changes in the concentration of arabinoxylan degradation products during the reaction. Table 6 shows that there was a significant increase in arabinoxylan concentration after a reaction time of 5 min. A slight additional increase was seen in longer reaction times. TABLE 6. ARABINOXYLAN CONTENT SOLUBLE IN SAMPLES WITH COMXYLANASE (1000FXU / 100GOBF) FOR DIFFERENT REACTION TIMES


    [061] EXAMPLE 6. Effect of reaction temperature. An incubation time of 15 min was chosen, as it had been shown above that it provides good physical stability and a substantial increase in soluble arabinoxylan. The effect of temperature variation on enzymatic degradation by xylanase was analyzed to find an ideal reaction temperature. The oat bran-based drink was incubated with xylanase 1,000 FXU / 100 g OBF for 15 min at 40 ° C, 50 ° C and 60 ° C (Table 7). TABLE 7 PHYSICAL STABILITY AT 4 ° C BASED ON OAT MILL TREATED WITH XYLANASE
    EXAMPLE 7 HOMOGENEIZATION
    [062] The physical storage stability of the liquid oat base of the invention can be further improved by homogenization. When homogenizing in a two-stage homogenizer that provides a pressure of at least 15 MPa / 3 MPa (150/30 bar), the product shows improved physical stability even in the presence of insoluble fibers, that is, prior to decanting by which insoluble fibers are removed. The improved stability of the liquid oat base of the invention produced from whole oats (Figure 1) and oat bran (Figure 2) in relation to that of a commercial oat base (oat drink) is shown in the Figures.
    [063] EXAMPLE 8 THE CONTENT OF ARABINOXYLAN SOLUBLE IN BEVERAGE BASED ON OAT MALT TREATED WITH XYLANASE AT VARIOUS TEMPERATURES
    [064] The known oat bran base (oat drink) described above was incubated for 15 min with 1,000 FXU / 100 g xylanase OBF at 40 ° C, 50 ° C and 60 ° C. The soluble arabinoxylan content was found to have been increased at all temperatures by a factor of 5 or more (Table 8). TABLE 8. DRINKING SOLUBLE SOLUBLE DRINK BASED ON XYLANASE-TREATED OAT bran
    EXAMPLE 9 DISTRIBUTIONS DETAILING THE PARTICLE
    [065] Figure 3 shows the particle size distribution of homogenized and non-homogenized oat bran base of the invention. In Table 10, corresponding volume weight diameter data is given for the following samples: to evaluate the homogenization effect, five samples were prepared:
    [066] Control: The non-homogenized oat bran base not treated with xylanase;
    [067] Sample A: Not homogenized; 1,000 FXU xylanase per 100 g OBF; xylanase 15 min at 60 ° C;
    [068] Sample B: Homogenized for 2 min; 1,000 FXU xylanase per 100 g OBF; xylanase 15 min at 60 ° C;
    [069] Sample C: Not homogenized, 500 FXU xylanase per 100 g OBF; xylanase 30 min at 60 ° C;
    [070] Sample D: Homogenized for 2 min, 500FXU xylanase per 100 g OBF; xylanase 30 min at 60 oC. TABLE 9. SAMPLE DIAMETER UNTIL DECONTINUED FROM THE VOLUME WEIGHT OF THE SAME

    [071] As is evident from Table 9, the reduction in particle size is more pronounced at the highest enzyme concentration. EXAMPLE 10 PREPARATION OF OAT MALT DRINK
    [072] An oat bran drink rich in beta-glucan (15% w / w) according to the invention was prepared by suspending from 7% by weight to 15% by weight of flour / enzyme mixture. oat bran in water. The suspension was incubated at 55 ° C to 65 ° C with shaking for about 30 min to about 2 h. The incubation was stopped by heating, in particular at least 80 ° C or up to 100 ° C or more. The suspension was treated by UHT, homogenized at a pressure of 15 MPa / 3 MPa (150/30 bar) and cooled to 4 ° C. After storage for 20 days at 4 ° C, the preparation showed an insignificant phase separation (5% or more). No additives were added to the oat bran drink thus prepared of the invention to stabilize it against phase separation. Alternatively, the oat bran drink of the invention prepared in this way can be pasteurized. EXAMPLE 11. DRINK OF OAT MILL BEEF
    [073] The oat bran drink from Example 11 was dried to make a white powder by spray drying using equipment to spray dry cow's milk. The powder can be used to reconstitute the drink by suspending it in water or as a food additive. EXAMPLE 12 PREPARING A WHOLE GRAIN OAT DRINK
    [074] The procedure followed was essentially that of Example 10, except for the fact that whole grain oatmeal was used as a starting material. EXAMPLE 13. DRY WHOLE OAT GRAIN DRINK
    [075] The whole grain oat drink from Example 12 was dried to make a white powder by spray drying using equipment for spray drying cow's milk. The powder can be used to reconstitute the drink by suspending it in water or as a food additive. EXAMPLE 14. PREPARING A DRINK WITH FRUIT FLAVOR THAT UNDERSTANDS OAT MALT DRINK
    [076] Several samples were prepared by mixing 25% (w / w) to 95% (w / w) oat bran drink from Example 10 or drink reconstituted according to Example 11 with flavored fruit concentrate wanted. The mixtures were cooled to 4 ° C and bottled under aseptic conditions. The drinks were proven to be stable for three weeks at that temperature without any stabilizing food additives. EXAMPLE 15. PREPARATION OF A DRINK WITH FRUIT FLAVOR THAT UNDERSTANDS OF WHOLE GRAIN OATS
    [077] Several samples were prepared by mixing 25% (w / w) to 95% (w / w) whole grain oat drink from Example 12 or drink reconstituted according to Example 13 with fruit concentrate of desired flavor. The mixtures were cooled to 4 ° C and bottled under aseptic conditions. The drinks were proven to be stable for three weeks at that temperature without any stabilizing food additives. EXAMPLE 16.PREPARATION OF GURTECABEBITABILITY WITH FIBRANUTRITIVE HIGH LEVELS BASED ON BEAUTY FERMENTED OATS AND COW'S MILK
    [078] From 50% by weight to 95% or more by weight (several prepared samples) of the oat bran drink of Example 10 or as a reconstituted drink according to Example 11 were mixed with standard cow's milk. The mixture was passed through a heat exchanger. The mixture was pasteurized and subsequently cooled to about 40 ° C to about 50 ° C followed by inoculation with the required amount of desired bacterial culture. The culture can optionally comprise probiotic strains. The blend was thoroughly mixed and fermented until it reached a pH of about 4.5. The fermented product can be flavored with spices to provide a tasty type of yogurt drink or a fruit flavored yogurt drink by adding a desired flavored fruit concentrate under aseptic conditions. The yogurt drink is then bottled under aseptic conditions and stored at +4 ° C. The yogurt drink proved to be stable for three weeks at that temperature without any stabilizing food additives.
    权利要求:
    Claims (19)
    [0001]
    1. METHOD TO PREPARE A LIQUID OAT BASE FOR USE IN THE MANUFACTURE OF FOOD FOR HUMAN CONSUMPTION, characterized by comprising: (a) providing a material comprising oat bran comprising from 1% by weight to 50% by weight of p- glucan; (b) suspending the material comprising the oat bran in an aqueous medium, in particular water, to form an aqueous suspension; (c) contacting said aqueous suspension with a-amylase, p-amylase, p-glucanase, xylanase to raise the concentration of soluble arabinoxylan in the suspension by a factor of 5 or more to provide a liquid oat base; (d) optionally homogenizing the liquid oat base from step (c) to provide a homogenized liquid oat base; (e) optionally destroying the enzymatic activity in the liquid oat base of step (c) or in the homogenized liquid oat base of step (d) to provide an enzymatically inactive liquid oat base; (f) optionally aseptically packaging the liquid oat base from step (c) or the homogenized liquid oat base from step (d) or the enzymatically inactive liquid oat base from step (e) in container.
    [0002]
    2. METHOD, according to claim 1, characterized by step (c) comprising contacting the aqueous suspension of step (b) first with a-amylase, p-amylase, p-glucanase to partially hydrolyze starch and p -glucan, then, with xylanase to increase the concentration of soluble arabinoxylan in the suspension by a factor of 5 or more to provide a liquid oat base.
    [0003]
    METHOD according to either of claims 1 or 2, characterized in that the temperature for the contact of a-amylase, p-amylase, p-glucanase is from 30 ° C to 70 ° C.
    [0004]
    METHOD according to any one of claims 1 to 3, characterized in that the temperature for contacting xylanase is from 40 ° C to 70 ° C, in particular from 40 ° C to 65 ° C and, with the greatest possible preference, of about 60 ° C.
    [0005]
    5. METHOD according to any one of claims 1 to 4, characterized in that the material comprising oat bran is selected from the group consisting of oat bran, whole oat flour (whole flour), oat flakes and oat endosperm.
    [0006]
    METHOD according to any one of claims 1 to 5, characterized in that the material comprising the oat bran comprises or consists substantially of oat bran particles of a size of 25 µm or larger.
    [0007]
    METHOD according to any one of claims 1 to 6, characterized in that xylanase is an endo-1,4-p-xylanase.
    [0008]
    METHOD according to any one of claims 1 to 7, characterized in that 80% or more of p-glucan dissolved in the aqueous suspension is degraded by p-glucanase to p-glucan of a molecular weight from 20,000 Da to 400,000 Da.
    [0009]
    9. METHOD, according to any one of claims 1 to 8, characterized by being homogenized at high pressure.
    [0010]
    10. LIQUID OAT BASE, characterized by being obtained by the method, as defined in any one of claims 1 to 9.
    [0011]
    11. LIQUID OAT BASE, according to claim 10, characterized in that it comprises oat bran particles of a particle size above 25 pm and up to 225 pm, in particular, about 170 pm.
    [0012]
    12. POWDER OAT BASE, characterized in that it comprises the liquid oat base, as defined in any of claims 10 or 11, spray-dried or another suitable drying method.
    [0013]
    13. USE OF THE LIQUID OAT BASE, as defined in any of claims 10 or 11, characterized as being a food additive for human consumption.
    [0014]
    14. USE OF THE POWDERED OAT BASE, according to claim 12, characterized in that it is to reconstitute the liquid oat base, as defined in any one of claims 10 to 11.
    [0015]
    15. FRUIT FLAVOR DRINK, characterized by comprising the liquid oat base, as defined in any of claims 10 or 11 and fruit concentrate.
    [0016]
    16. HIGH FIBER LEVEL YOGURT DRINK, characterized by comprising the liquid oat base, as defined in any of claims 10 or 11 and fermented cow's milk with a bacterial culture.
    [0017]
    17. FOOD PRODUCT, characterized in that it comprises the liquid oat base, as defined in any of claims 10 or 11 and / or the powdered oat base, as defined in claim 12.
    [0018]
    18. POWDER COMPOSITION FOR USE IN THE PRODUCTION OF LIQUID OAT BASE, such as liquid oat base, as defined in any of claims 10 or 11, wherein the composition is characterized by comprising or substantially consisting of: (a) a material comprising oat bran; (b) a-amylase; (c) p-amylase; (d) p-glucanase; (e) xylanase.
    [0019]
    19. METHOD FOR PREPARING A LIQUID OAT BASE FOR USE IN THE MANUFACTURE OF FOOD FOR HUMAN CONSUMPTION, comprising: (a) providing the powdered composition, as defined in claim 18; (b) suspending the powder composition in an aqueous medium, in particular water, to form an aqueous suspension; (c) raising the temperature of the aqueous suspension from 40 ° C to 70 ° C for a time sufficient to degrade starch, p-glucan and xylan to form the liquid oat base; (d) optionally homogenizing the liquid oat base from step (c) to provide the homogenized liquid oat base; (e) optionally destroying the enzymatic activity in the liquid oat base of step (b) or the homogenized liquid oat base of step (c) to provide an enzymatically inactive liquid oat base; (f) optionally aseptically packaging in a container the liquid oat base from step (b) or the homogenized liquid oat base from step (c) or the enzymatically inactive liquid oat base from step (d).
    类似技术:
    公开号 | 公开日 | 专利标题
    BR112015027372B1|2020-12-08|method for preparing a liquid oat base for use in the manufacture of food for human consumption, liquid oat base, powdered oat base, use of liquid oat base, use of powdered oat base, fruit flavor drink, high-fiber yogurt drink, food product, and powdered composition for use in the production of liquid oat base
    CA2190996C|2006-10-10|Food grade texture agent comprising particles of high-amylose starch and process for its preparation
    ES2288781T3|2008-01-16|RAPIDLY PEPTIZABLE STABILIZING AGENTS BASED ON MICROCRYSTALLINE CELL.
    CN101925305B|2015-01-21|Shelf stable liquid whitener and process of making thereof
    BRPI0809949A2|2014-09-23|AGGLOMERATED GRAIN POWDER, DRIED BY ATOMIZATION, HYDROLYZES AND DRINKING FOOD PRODUCTS
    CN105007757A|2015-10-28|Liquid oat base
    BR112014013792B1|2020-09-15|CO-ATRITTED STABILIZING COMPOSITION UNDERSTANDING HIGH-REPLACEMENT CARBOXIMETHYL CELLULOSIS AND LOW VISCOSITY, FOOD, INDUSTRIAL COMPOSITION, AND, METHOD FOR MAKING THE STABILIZING COMPOSITION
    US20070212475A1|2007-09-13|Starch Treatment Process
    TW201018412A|2010-05-16|Soluble oat or barley flour and method of making utilizing enzymes
    ES2528206T3|2015-02-05|Semi-fluid food product comprising beta-glucan fibers
    JP4405738B2|2010-01-27|Stabilizer for acidified milk beverages
    MX2008008898A|2009-03-04|Hydrocolloid blend for innovative texture.
    BR112020009981A2|2020-11-10|process for the preparation of emulsion-forming pickering particles by derivatization of cellulose-rich dietary fibers with prepared enzymes and emulsions
    JPWO2009113627A1|2011-07-21|Food materials and their use
    JP2016020348A|2016-02-04|Compositions for dysphagia patients and methods for producing food for dysphagia patients
    CN114040682A|2022-02-11|Composition, preparation and application of euglena starch
    JP2020524709A|2020-08-20|Colloidal microcrystalline cellulose compositions, their preparation and products
    JP2020533447A|2020-11-19|Colloidal compositions of microcrystalline cellulose and alginate, their preparation, and the products obtained from them.
    BR102012007519A2|2014-03-04|USE OF WHOLE-HYDROCOLOID GRAIN COMPLEX PRODUCED BY HEALTH-HUMIDITY TREATMENT FOR FOOD, REDUCED FOOD INgestion AND WEIGHT CONTROL
    JP6920695B2|2021-08-18|Barley β-glucan-containing beverage
    JP3066568B2|2000-07-17|Low viscosity solution
    JP2017079672A|2017-05-18|Dessert food having spinnability
    JP2009095269A|2009-05-07|Gel and/or sol produced from galactomannan reduced in molecular weight and method for utilizing the same
    WO2016066751A1|2016-05-06|Process for preparing an oil-in-water emulsified food product
    JP2008538695A|2008-11-06|Sustainable energy beverage
    同族专利:
    公开号 | 公开日
    PH12015502413A1|2016-02-22|
    JP2016516438A|2016-06-09|
    CA2910629C|2018-08-07|
    US20190191730A1|2019-06-27|
    KR20160008189A|2016-01-21|
    EP2996492A1|2016-03-23|
    WO2014177304A1|2014-11-06|
    HK1217269A1|2017-01-06|
    CN105208877B|2020-01-17|
    ES2637965T3|2017-10-18|
    PT2996492T|2017-10-09|
    NZ713750A|2018-06-29|
    DK2996492T3|2017-09-18|
    CA2910629A1|2014-11-06|
    AU2014261728A1|2015-11-12|
    AU2014261728B2|2018-09-27|
    CN105208877A|2015-12-30|
    EP2996492B1|2017-07-05|
    JP6588424B2|2019-10-09|
    US20160106125A1|2016-04-21|
    MY169382A|2019-03-26|
    PL2996492T3|2017-12-29|
    KR102012221B1|2019-08-20|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US3157513A|1961-11-15|1964-11-17|Kellog Co|Enzymatic treatment of cereal grains|
    ES2229237T3|1994-03-02|2005-04-16|Novozymes A/S|VEGETABLE MATERIAL TREATMENT WITH XYLLASE.|
    US5792499A|1996-01-23|1998-08-11|The Pillsbury Company|Method for reducing syruping in refrigerated doughs|
    AU1736200A|1998-11-20|2000-06-13|Kellogg Company|Enzymatic preparation of cereal base|
    JP4039550B2|2000-03-14|2008-01-30|ファン，ジャクワン|Cereal-derived physiologically active substance and method for preparing the same|
    JP2006521828A|2003-04-02|2006-09-28|カーギル，インコーポレイティド|Improved dietary fiber containing material comprising low molecular weight glucan|
    SE528537C2|2003-11-24|2006-12-12|Biovelop Internat Bv|Soluble dietary fiber from oat and barley grain|
    AR051574A1|2004-09-22|2007-01-24|Clextral|PROCEDURE FOR PREPARATION OF A POWDERED PRODUCT|
    CN101981619A|2008-03-31|2011-02-23|昭和电工株式会社|Double-side coating apparatus, method for coating double sides with coating solution, edge rinse apparatus and edge rise method|
    US10557153B2|2008-08-11|2020-02-11|Dsm Ip Assets B.V.|Degradation of lignocellulosic material|
    US20110274786A1|2009-01-16|2011-11-10|Danisco A/S|Enzymatic generation of oligasaccharides from cereals or cereal bi-streams|
    JP5455472B2|2009-07-06|2014-03-26|Ｈｏｙａ株式会社|Endoscope objective lens and endoscope|
    TWI441600B|2009-08-10|2014-06-21|V Products Corp Ag|Oligo-saccharide enhanced oat-based drink for treating hyperlipidaemia and hyperglycemia and improving gastrointestinal function and process for preparing the same by tri-enzyme hydrolysis and micro-particle milling|
    US9241839B2|2011-07-15|2016-01-26|Kimberly-Clark Worldwide, Inc.|Absorbent article fullness indicator|
    WO2013173869A1|2012-05-23|2013-11-28|Climax Holdings Pty Limited|Cereal based beverage|US9622500B2|2008-11-04|2017-04-18|The Quaker Oats Company|Food products prepared with soluble whole grain oat flour|
    US10689678B2|2008-11-04|2020-06-23|The Quaker Oats Company|Method and composition comprising hydrolyzed starch|
    GB201522603D0|2015-12-22|2016-02-03|Dupont Nutrition Biosci Aps|Composition|
    US11172695B2|2016-03-22|2021-11-16|The Quaker Oats Company|Method, apparatus, and product providing hydrolyzed starch and fiber|
    WO2018049236A1|2016-09-09|2018-03-15|International Agriculture Group, LLC|Natural cocoa alternative and methods of producing same|
    US11206841B2|2016-09-09|2021-12-28|International Agriculture Group, LLC|Yogurt product from high starch fruits|
    US20180092381A1|2016-10-04|2018-04-05|Pepsico, Inc.|Mouthfeel blends for low and non-caloric beverages|
    US11019837B2|2017-11-08|2021-06-01|Pepsico, Inc.|Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum|
    FI128699B|2017-12-22|2020-10-30|Valio Ltd|Plant-based food product and process|
    EP3530743A1|2018-02-21|2019-08-28|Cambridge Glycoscience Ltd|Method of production|
    FI20185662A1|2018-07-30|2020-01-31|Fazer Ab Oy Karl|Method of preparing liquid oat base|
    BR112021002910A2|2018-08-15|2021-07-20|Cambridge Glycoscience Ltd|new compositions, their use and methods for their formation|
    KR102244586B1|2018-11-30|2021-04-26|주식회사 남도농산|Method for preparing oat powder|
    CN113080351A|2021-04-19|2021-07-09|北京康得利智能科技有限公司|Preparation method of oat base material with high dietary fiber content|
    法律状态:
    2018-03-06| B07D| Technical examination (opinion) related to article 229 of industrial property law [chapter 7.4 patent gazette]|
    2019-12-03| B07G| Grant request does not fulfill article 229-c lpi (prior consent of anvisa) [chapter 7.7 patent gazette]|
    2019-12-10| B06U| Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]|
    2020-05-05| B07A| Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]|
    2020-08-18| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2020-12-08| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 03/03/2014, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    SE1300314-0|2013-04-30|
    SE1300314|2013-04-30|
    PCT/EP2014/054083|WO2014177304A1|2013-04-30|2014-03-03|Method for preparing a liquid oat base and products prepared by the method|
    [返回顶部]