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Non-dairy contanining milk substitute products

A substitute and dairy technology, applied in the direction of dairy products, milk substitutes, milk preparations, etc., can solve the problem that the overall viscosity and/or sugar content of the grain suspension cannot be effectively controlled or operated

Inactive Publication Date: 2004-04-21
OATLY AB
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Additionally, the overall viscosity and / or sugar content of the cereal suspension cannot be effectively controlled or manipulated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] Pregelatinized oat flakes are wet milled at about 52-63°C for the preparation of suspensions, wherein the concentration of the milled suspension in water is about 10-15% w / v. The present invention containing barley β-amylase (Genencor Intl., Rochester, NY, USA; or Rhodia Ltd, Cheshire, UK) and a debranching enzyme pullulanase such as Promozyme (Novo Nordisk, Bagsvaerd, Denmark) The enzyme preparation was added to the cereal meal suspension at a temperature of about 58-61° C. at a concentration of about 2 ml per kg of oats. The enzyme concentration in the enzyme preparation is about 500-1000 DP° and about 150-300 PU (pullulanase units) per ml, respectively. Let the enzyme preparation act for 1-2 hours, or until the viscosity of the suspension drops to about 20-40mPas, the shear rate is 700s -1 . The resulting product contains a large amount of maltose. Most of the starch (approximately 60% of oats) is converted to maltose. Then, the suspension is heated to about 85-9...

Embodiment 2

[0082] Grind pregelatinized oatmeal according to the method of Example 1. will contain barley beta-amylase (Genencor Intl., Rochester, NY, USA; or Rhodia Ltd Cheshire, UK), a debranching enzyme pullulanase such as Promozyme (Novo Nordisk, Bagsvaerd, Denmark) and amyloglucosidase Enzyme preparations of the invention such as AMG (Novo Nordisk, Bagsvaerd, Denmark) or Optidex (Genencor Intl., Rochester, NY, USA) are added to oat flour at a concentration of about 3-4 ml per kg of oats at about 58-61° C. in suspension. These enzymes are present in the enzyme preparation at concentrations of about 400-700 DP°, about 100-200 PU (pullulanase units) and about 90-110 AGU per ml, respectively. Let the enzyme preparation act for about 1-2 hours, or until the viscosity of the suspension drops to about 20-40mPas, the shear rate is 700s -1 . The resulting product contains significant amounts of glucose. Finally, the suspension is heated and treated as in Example 1.

Embodiment 3

[0084] Pregelatinized oatmeal was ground according to Example 1. will contain β-amylase (Genencor Intl., Rochester, NY, USA; or Rhodia Ltd, Cheshire, UK) and endogenous α-amylase such as Fungamyl (Novo Nordisk, Bagsvaerd, Denmark) or Mycolase (Genencor Intl., Rochester , NY, USA) of the mixture of the enzyme preparation of the present invention was added to the cereal meal suspension at a concentration of about 2 ml per kg of oats at about 54-57°C. The concentrations of these enzymes in the enzyme preparation are about 1400-1600 DP° and about 30-70 FAU (amylase units) per ml, respectively. Let the enzyme preparation act for about 1 hour, or until the viscosity of the suspension drops to about 20-40mPas, the shear rate is about 700s -1 . Most of the oat starch (60-70%) is converted to maltose and the rest is present as maltodextrin (step 1). Then (step 2), add another kind of external effect type enzyme, as amyloglucosidase AMG (Novo Nordisk, Bagsvaerd, Denmark) or Optidex (...

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PUM

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Abstract

Efficient, selective, and economical methods for producing non-dairy ready-to-use milk substitute cereal dispersions having intact beta-glucans, proteins, and natural sugars, while retaining the aroma and flavor of natural cereal. The methods include treating a cereal substrate suspension with an enzyme preparation that comprises at least one hydrolase having the ability to hydrolyze alpha-glycosidic bonds and having no glucanase and proteinase effect. The hydrolase may be selected from the group consisting of beta-amylase, alpha-amylase, amyloglucosidase and pullulanase, with the proviso that when the enzyme preparation comprises alpha-amylase or beta-amylase, there is always a mixture of at least one other of the alpha-glycosidic hydrolases. When beta-amylase and alpha-amylase are selected, they are used as a mixture, i.e., introduced simultaneously, to provide for accelerated enzymatic hydrolysis and for reduced amounts of the enzymes than otherwise needed if the enzymes were used separately. In addition to the above-identified hydrolases, the enzyme preparations of the present invention may further comprise an isomerase, such as glucose isomerase.

Description

field of invention [0001] The present invention relates generally to non-dairy cereal dispersions prepared by enzymatic hydrolysis, and more particularly to non-dairy oat dispersions prepared by co-enzymatic hydrolysis and products produced therefrom, e.g., non-dairy ready-made milk substitutes food, yogurt, ice cream, etc. Background of the invention [0002] The beneficial effects of dietary fiber on health are well known. For this reason, there is increasing interest in food products made from cereals such as oats and barley. In many ways, oats offer more health benefits than other grains. [0003] Oats have a higher protein and fat content than other grains. In addition, the protein in oats has a higher food value than that found in other grains. Oat groats also have a higher content of beta-glucans, which are thought to lower serum cholesterol levels in hypercholesterolemic individuals. Since elevated serum cholesterol levels are associated with increased risk of he...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23G9/32A23G9/42A23G9/52A23L2/38A23L7/10A23L7/104
CPCA23G2200/14A23L1/1055A23C11/10C12Y302/01033C12Y302/01001A23L1/196C12Y302/01002A23G9/52A23L2/02A23G9/34A23V2002/00C12Y302/01041A23G9/42A23D9/00A23L2/38A23L7/107A23L9/24A23V2250/5484A23V2250/5034A23L7/104
Inventor 安杰利克·奥斯特·特里安塔费卢
Owner OATLY AB
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