Method of preparing an oat-containing dairy beverage

• US 10,092,016 B2
• Filed: 07/12/2012
• Issued: 10/09/2018
• Est. Priority Date: 07/12/2011
• Status: Active Grant

• Current Assignee: The Quaker Oats Company (PepsiCo Incorporated)
• Original Assignee: PepsiCo Incorporated
• Inventors: Avila, Cristina, Blasi, Laura Maria Pires, Fernandez, Juan Carlos, Hamaoui, Renee, Lee, Mayte
• Primary Examiner(s): DICUS, TAMRA
• Application Number:
  US13/547,733
• Publication Number:
  US 20130017300A1
• Time in Patent Office: 2,280 Days
• Field of Search: 426590, 426622, 426521, 426524, 426463
• CPC Class Codes: A23C 9/1544 Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres

Abstract

A process for preparing an oat and milk beverage includes processing taking place under chilled conditions. Moreover, the oat product used in accordance with aspects of this invention is hydrolyzed oat flour.

Claims

1. A method for preparing an oat containing beverage comprising the steps of:

a. hydrating hydrolyzed oat flour under chilled conditions;

b. introducing the hydrolyzed oat flour to chilled fluid milk at a temperature of about 4-7°

C. to form a raw beverage;

c. preheating the raw beverage to 80°

C. prior to homogenization, wherein the raw beverage is maintained at 4-7°

C. until the beverage is preheated;

d. homogenizing the raw beverage to form a final beverage; and

e. introducing the final beverage to sterilization at a temperature of 140-145°

C.

2. The method of claim 1 wherein the pH of the final beverage is 6.6-6.8.

3. The method of claim 1 wherein the viscosity of the final beverage is 50-110 cps at 25°

C.

4. The method of claim 1 further comprising adding at least one ingredient selected from the group consisting of sweeteners, colors, flavors, salts, and stabilizers, to the hydrolyzed oat flour prior to introducing the hydrolyzed oat flour to the chilled milk.

5. The beverage prepared in accordance with the method of claim 1 whereby the beverage has a shelf life of 6 months at 25°

C.

6. The method of claim 1, wherein steps a and b comprise:

hydrating the hydrolyzed oat flour by introducing the hydrolyzed oat flour to the chilled fluid milk at a temperature of 4-7°

C. for less than 2 hours to form the raw beverage.

7. The method of claim 1, wherein steps a and b comprise:

hydrating the hydrolyzed oat flour by introducing the hydrolyzed oat flour to the chilled fluid milk at a temperature of 4-7°

C. for no more than 1 hour to form the raw beverage.

8. The method of claim 1, wherein steps a and b comprise:

hydrating the hydrolyzed oat flour by introducing the hydrolyzed oat flour to the chilled fluid milk at a temperature of 4-7°

C. for no more than 50 minutes to form the raw beverage.

9. The method of claim 1, wherein steps a and b comprise:

hydrating the hydrolyzed oat flour by introducing the hydrolyzed oat flour to the chilled fluid milk at a temperature of 4-7°

C. for no more than 30 minutes to form the raw beverage.

10. The method of claim 1, wherein steps a and b comprise:

hydrating the hydrolyzed oat flour by introducing the hydrolyzed oat flour to the chilled fluid milk at a temperature of 4-7°

C. for 30 to 50 minutes to form the raw beverage.

11. The method of claim 1, wherein step a comprises:

fully hydrating the hydrolyzed oat flour under the chilled conditions.

12. The method of claim 1, wherein steps a and b comprise:

fully hydrating the hydrolyzed oat flour by introducing the hydrolyzed oat flour to the chilled fluid milk at a temperature of 4-7°

C. for less than 2 hours to form the raw beverage.

13. The method of claim 1, wherein steps a and b comprise:

fully hydrating the hydrolyzed oat flour by introducing the hydrolyzed oat flour to the chilled fluid milk at a temperature of 4-7°

C. for no more than 1 hour to form the raw beverage.

14. The method of claim 1, wherein steps a and b comprise:

fully hydrating the hydrolyzed oat flour by introducing the hydrolyzed oat flour to the chilled fluid milk at a temperature of 4-7°

C. for no more than 50 minutes to form the raw beverage.

15. The method of claim 1, wherein steps a and b comprise:

fully hydrating the hydrolyzed oat flour by introducing the hydrolyzed oat flour to the chilled fluid milk at a temperature of 4-7°

C. for no more than 30 minutes to form the raw beverage.

16. The method of claim 1, wherein steps a and b comprise:

fully hydrating the hydrolyzed oat flour by introducing the hydrolyzed oat flour to the chilled fluid milk at a temperature of 4-7°

C. for 30 to 50 minutes to form the raw beverage.

17. The method of claim 1, wherein the hydrolyzed oat flour is whole grain oat flour.

18. The method of claim 17, wherein the hydrolyzed oat flour comprises hydrolyzed starch.

19. The method of claim 6, wherein the hydrolyzed oat flour is whole grain oat flour.

20. The method of claim 19, wherein the hydrolyzed oat flour comprises hydrolyzed starch.

21. The method of claim 16, wherein the hydrolyzed oat flour is whole grain oat flour.

22. The method of claim 21, wherein the hydrolyzed oat flour comprises hydrolyzed starch.