Liquid oat base

Abstract

A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has not been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means of protein-deamidase. Also disclosed is a corresponding liquid oat base and uses thereof.

1 - 23 . (canceled) 
     
     
         24 . A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material comprising starch and oat protein, optionally enriched with at least one member selected from the group consisting of vegetable oil, sodium chloride, dicalcium phosphate, tricalcium phosphate, calcium carbonate, and vitamin, comprising providing the oats material in an aqueous medium, and degrading starch of the oats material with at least one amylase and solubilizing oat protein by means of protein-deamidase without use of protease. 
     
     
         25 . The process of  claim 24 , wherein the protein-deamidase is glutaminase. 
     
     
         26 . The process of  claim 25 , wherein the amount of protein glutaminase used in the process is from 0.5 U/g of oat protein to 2 U/g of oat protein. 
     
     
         27 . The process of  claim 26 , wherein the process is conducted to obtain a content of soluble protein of 10 percent by weight or more of protein solubilized in absence of protease. 
     
     
         28 . The process of  claim 27 , wherein the amylase comprises j-amylase. 
     
     
         29 . The process of  claim 28 , wherein the oat protein is solubilized by protein-deamidase concurrently with starch degradation. 
     
     
         30 . The process of  claim 29 , wherein protein-deamidase is added in two or more portions during the process. 
     
     
         31 . The process of  claim 30 , wherein a first portion is added during a starch hydrolysis by amylase and a second portion is added during a second starch hydrolysis by amylase. 
     
     
         32 . The process of  claim 31 , wherein oat protein solubilization and starch degradation is carried out at a temperature of from 40° C. to 65° C. 
     
     
         33 . The process of  claim 32 , further comprising UHT treating the resulting product. 
     
     
         34 . The process of  claim 31 , wherein said additions are separated by a period extending from 30 minutes to 90 minutes. 
     
     
         35 . The process of  claim 27 , wherein the process is conducted to obtain a content of soluble protein of not more than 20 percent by weight, and wherein the oat protein solubilization and starch degradation is carried out at a temperature of from 50° C. to 60° C. 
     
     
         36 . The process of  claim 24 , wherein the amount of protein glutaminase used in the process is from 0.5 U/g of oat protein to 2 U/g of oat protein. 
     
     
         37 . The process of  claim 24 , wherein the process is conducted to obtain a content of soluble protein of 10 percent by weight or more of protein solubilized in absence of protease. 
     
     
         38 . The process of  claim 24 , wherein the amylase comprises β-amylase. 
     
     
         39 . The process of  claim 24 , wherein the oats material is at least one member selected from the group consisting of non-steamed wet milled oats, non-steamed dry milled oats, non-steamed oat bran, and non-steamed dehulled or hulless/naked dry milled oat flour. 
     
     
         40 . Liquid oat base prepared by the process of  claim 24 . 
     
     
         41 . A process preparing a liquid oat base as a food, a food additive or a starting material for the production of food, for human consumption which comprises using the liquid oat base of  claim 40  as said food, food additive, or starting material. 
     
     
         42 . A liquid oat base or drink comprising an oats material comprising starch and oat protein, optionally enriched with at least one member selected from the group consisting of vegetable oil, sodium chloride, dicalcium phosphate, tricalcium phosphate, calcium carbonate, and vitamin, and containing at least 10% of protein deamidase solubilized oat protein without use of protease. 
     
     
         43 . The liquid oat base or drink of  claim 42 , wherein the oats material is at least one member selected from the group consisting of non-steamed wet milled oats, non-steamed dry milled oats, non-steamed oat bran, and non-steamed dehulled or hulless/naked dry milled oat flour, and wherein the amount of protein deamidase solubilized oat protein is up to 20%.