Process of forming a syrup product

Abstract

A process for forming a syrup product that is suitable for use in a food product. A base formulation is prepared having a major amount of an oat material or waxy barley hybrid. The base formulation is mixed with water to form a slurry. At least one enzyme is mixed into the slurry. The slurry is cooked to convert the slurry into an intermediate product. The intermediate product is evaporated to produce a syrup product having a solids level of at least 65 Brix.

1 . A process for forming a syrup product that is suitable for use in a food product, wherein the process comprises:
 providing an oat material having an initial bran concentration;   reducing the bran concentration of the oat material by at least about 30 percent by weight;   mixing the oat material and water to form a slurry;   mixing at least one enzyme into the slurry;   cooking the slurry to convert the slurry into an intermediate product;   passing the intermediate product through a decanter to separate a decantant from the intermediate product;   heating the decantant;   centrifuging the decantant to produce a clarified decantant; and   evaporating the clarified decantant to produce a syrup product.   
     
     
         2 . The process of  claim 1 , wherein the oat material comprises whole oat flour, low bran oat flour, patent oat flour, partially milled oats, oatmeal and combinations thereof. 
     
     
         3 . The process of  claim 1 , wherein reducing the bran concentration comprises:
 milling the oat material to a granulation of less than about #100 U.S. mesh; and   separating a portion of the milled oat material having a significant bran concentration.   
     
     
         4 . The process of  claim 1 , wherein separation is performed using at least one of sieve screening and air classification. 
     
     
         5 . The process of  claim 1 , and further comprising milling the base formulation to a fine granulation so that less than 10 percent of the base formulation is retained on a #200 U.S. mesh screen. 
     
     
         6 . The process of  claim 1 , wherein the at least one enzyme comprises alpha-amylase and glucoamylase. 
     
     
         7 . The process of  claim 1 , wherein the at least one enzyme comprises fungal alpha-amylase. 
     
     
         8 . The process of  claim 1 , and further comprising filtering the intermediate product to remove unconverted portions of the slurry. 
     
     
         9 . The process of  claim 1 , wherein the intermediate product has a solids concentration of about 25 percent by weight and a glucose concentration of between about 16 and 18 percent. 
     
     
         10 . The process of  claim 1 , and further comprising diluting the intermediate product through the addition of water to a solids concentration of about 14 percent by weight. 
     
     
         11 . The process of  claim 1 , wherein the decantant is heated to a final temperature during a time period of at least 15 minutes. 
     
     
         12 . The process of  claim 1 , wherein the final temperature is at least 82° C. 
     
     
         13 . The process of  claim 1 , wherein evaporation is done at a temperature of between about 45° C. and about 60° C. and a reduced pressure of between about 51 and 69 centimeters mercury. 
     
     
         14 . The process of  claim 1 , wherein the syrup product has a solids level of at least 65 Brix and a caramel color. 
     
     
         15 . The process of  claim 1 , wherein the syrup product exhibits a color, a flavor and a texture that are each similar to caramel. 
     
     
         16 . The process of  claim 1 , and further comprising:
 reducing the temperature to between about 52° C. and about 56° C.; and   maintaining the pressure between about 51 and 69 centimeters mercury until the syrup product exhibits a solids level of about 70 Brix.