Method of Preparing an Oat Protein and Fiber Product

Abstract

A method of preparing an oat protein and fiber product. A base composition is prepared that includes an oat material. The base composition and water are mixed to form a slurry. At least one enzyme is mixed into the slurry. The at least one enzyme facilitates sugar formation and thinning of the slurry. The slurry is cooked to convert the slurry into a first intermediate product having a dextrose equivalent (DE) of between about 20 and 90. The first intermediate product is diluted with water to form a second intermediate product. A decanting centrifuge solids slurry is recovered from the second intermediate product by passing the second intermediate product through a decanting centrifuge. The decanting centrifuge solids slurry is heated. A clarifying centrifuge solids slurry is recovered from the heated decanting centrifuge solids using a clarifying centrifuge. The clarifying centrifuge solids slurry is dried to form a dried product. The dried product has a protein concentration of between about 30 weight percent and about 90 weight percent and a total dietary fiber concentration of less than about 5 weight percent.

1 . A method of preparing an oat protein and fiber product comprising:
 preparing a base composition comprising an oat material;   mixing the base composition and water to form a slurry;   mixing at least one enzyme into the slurry, wherein the at least one enzyme facilitates sugar formation and thinning of the slurry;   cooking the slurry to convert the slurry into a first intermediate product having a dextrose equivalent (DE) of between about 20 and 90;   diluting the first intermediate product with water to form a second intermediate product;   recovering a decanting centrifuge solids slurry from the second intermediate product by passing the second intermediate product through a decanting centrifuge;   heating the decanting centrifuge solids slurry;   recovering a clarifying centrifuge solids slurry from the heated decanting centrifuge solids using a clarifying centrifuge; and   drying the clarifying centrifuge solids slurry to form a dried product, wherein the dried product has a protein concentration of between about 30 weight percent and about 90 weight percent and a total dietary fiber concentration of less than about 5 weight percent.   
     
     
         2 . The method of  claim 1 , wherein the oat material comprises whole oat flour, low bran oat flour, patent oat flour, partially milled oats, oatmeal or combinations thereof. 
     
     
         3 . The method of  claim 1 , wherein the at least one enzyme comprises alpha-amylase or glucoamylase. 
     
     
         4 . The method of  claim 1 , wherein the water is mixed with the first intermediate product at a ratio of about 1:1. 
     
     
         5 . The method of  claim 1 , wherein the decanting centrifuge solids slurry has a protein concentration of between about 15 and 30 weight percent on a dry weight basis and a total dietary fiber concentration of between about 10 and 30 weight percent 
     
     
         6 . The method of  claim 1 , wherein the decanting centrifuge solids slurry is heated to a temperature of between about 71° C. and about 82° C. 
     
     
         7 . The method of  claim 1 , and further comprising washing the clarifying centrifuge solids slurry to increase a protein concentration thereof and produce a washed clarifying centrifuge solids slurry. 
     
     
         8 . The method of  claim 1 , wherein the drying comprises spray drying. 
     
     
         9 . The method of  claim 1 , wherein the dried product has a protein concentration of between about 50 weight percent and about 60 weight percent. 
     
     
         10 . The method of  claim 1 , wherein the dried product has a moisture content of between about 5 percent and about 10 percent. 
     
     
         11 . A method of preparing an oat protein and fiber product comprising:
 preparing a base composition comprising an oat material;   mixing the base composition and water to form a slurry;   mixing at least one enzyme into the slurry, wherein the at least one enzyme facilitates sugar formation and thinning of the slurry;   cooking the slurry to convert the slurry into a first intermediate product having a dextrose equivalent (DE) of between about 20 and 90;   diluting the first intermediate product with water to form a second intermediate product;   recovering a decanting centrifuge solids slurry from the second intermediate product by passing the second intermediate product through a decanting centrifuge;   heating the decanting centrifuge solids slurry;   recovering a clarifying centrifuge solids slurry from the heated decanting centrifuge solids slurry using a clarifying centrifuge;   adding at least one enzyme to clarifying centrifuge solids slurry;   centrifuging the clarifying centrifuge solids slurry to recover a third solids slurry; and   drying the third solids slurry to form a dried product, wherein the dried product has a protein concentration of between about 30 weight percent and about 90 weight percent and a total dietary fiber concentration of less than about 5 weight percent.   
     
     
         12 . The method of  claim 11 , wherein adding the at least one enzyme to the decanting centrifuge solids slurry comprises:
 adding alpha-amylase to the decanting centrifuge solids slurry when the decanting centrifuge solids slurry is at a first temperature, wherein the alpha-amylase is added at a concentration of between about 0.07 weight percent and about 0.14 weight percent; and   adding glucoamylase to the decanting centrifuge solids slurry when the decanting centrifuge solids slurry is at a second temperature, wherein the glucoamylase is added at a concentration of between about 0.07 weight percent and about 0.14 weight percent and wherein the first temperature is higher than the second temperature.   
     
     
         13 . The method of  claim 12 , wherein the mixture is maintained at the second temperature until a concentration of glucose remains substantially constant. 
     
     
         14 . The method of  claim 11 , wherein the oat material comprises whole oat flour, low bran oat flour, patent oat flour, partially milled oats, oatmeal or combinations thereof. 
     
     
         15 . The method of  claim 11 , wherein the at least one enzyme added to the slurry comprises alpha-amylase or glucoamylase. 
     
     
         16 . The method of  claim 11 , wherein the water is mixed with the first intermediate product at a ratio of about 1:1. 
     
     
         17 . The method of  claim 11 , wherein the decanting centrifuge solids slurry has a protein concentration of between about 15 and 30 weight percent on a dry weight basis and a total dietary fiber concentration of between about 10 and 30 weight percent. 
     
     
         18 . The method of  claim 11 , wherein the decanting centrifuge solids slurry is heated to a temperature of between about 71° C. and about 82° C. 
     
     
         19 . The method of  claim 11 , and further comprising washing the third solids slurry to increase a protein concentration thereof and produce a washed third solids slurry; 
     
     
         20 . The method of  claim 11 , wherein the drying comprises spray drying and wherein the dried product has a moisture content of between about 5 percent and about 10 percent. 
     
     
         21 . The method of  claim 11 , wherein the dried product has a protein concentration of between about 50 weight percent and about 60 weight percent.