METHOD FOR OBTAINING A LIQUID FOOD PRODUCT AND LIQUID FOOD PRODUCT OBTAINED THEREOF
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United States of America
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Issued Date -
Jan 9, 2025
app pub date -
Sep 23, 2024
filing date -
Sep 23, 2024
priority date (Note) -
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status (Latency Note)
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Abstract
A process for preparing a liquid food product comprising obtaining an oat flour by milling peeled oat grain; mixing the oat flour with water to obtain mixture B; adding at least one glycosidase and heating to a maximum of 80° C., obtaining mixture C comprising a liquid portion containing particles in suspension and a precipitating portion; lowering the temperature of mixture C to a maximum of 30° C. and adding a combination of at least a protease, a deamidase and a transglutaminase to obtain mixture D; incubating mixture D; and separation of the liquid portion and the precipitating portion of mixture D; or separation of the liquid portion and the precipitating portion of mixture C; lowering the temperature of the liquid portion to a maximum of 2° C. and adding at least a protease, a deamidase and a transglutaminase to obtain liquid portion D; and incubating liquid portion D.
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