US 12,433,305 B2
Oat-based beverage composition
Eric M. Norwood, Stotts City, MO (US); and Natalie L. Overfelt, Joplin, MO (US)
Assigned to Jasper Products, L.L.C., Joplin, MO (US)
Filed by Jasper Products, L.L.C., Joplin, MO (US)
Filed on Apr. 21, 2022, as Appl. No. 17/726,098.
Application 17/726,098 is a division of application No. 16/791,234, filed on Feb. 14, 2020, granted, now 11,337,444.
Claims priority of provisional application 62/809,171, filed on Feb. 22, 2019.
Prior Publication US 2022/0240547 A1, Aug. 4, 2022
Int. Cl. A23L 2/38 (2021.01); A23B 70/30 (2025.01); A23C 11/10 (2025.01); A23L 2/56 (2006.01); A23L 2/60 (2006.01); A23L 7/104 (2016.01); A23L 27/40 (2016.01); A23L 29/00 (2016.01); A23L 29/269 (2016.01); A23L 33/115 (2016.01); A23L 33/155 (2016.01); C12P 19/02 (2006.01); C12P 19/12 (2006.01); C12P 19/14 (2006.01)
CPC A23L 2/382 (2013.01) [A23B 70/30 (2025.01); A23C 11/103 (2013.01); A23L 2/56 (2013.01); A23L 2/60 (2013.01); A23L 7/107 (2016.08); A23L 27/40 (2016.08); A23L 29/015 (2016.08); A23L 29/272 (2016.08); A23L 33/115 (2016.08); A23L 33/155 (2016.08); C12P 19/02 (2013.01); C12P 19/12 (2013.01); C12P 19/14 (2013.01); A23V 2002/00 (2013.01)] 38 Claims
 
1. An unfiltered, whole grain oat-based beverage composition, said composition comprising hydrolyzed colloidal whole grain oat flour suspended in aqueous solution, said hydrolyzed colloidal whole grain oat flour comprising glucoamylase and alpha-amylase hydrolysis reaction products, said unfiltered, whole grain oat-based beverage composition being unfiltered and comprising beta glucan and fiber and greater than 95% of total sugars as glucose and 3-4% of total sugars as maltose, and said unfiltered, whole grain oat-based beverage composition being produced according to a rapid hydrolysis method comprising:
(a) hydrating colloidal whole grain oat flour with water in a mixer to create an oat slurry;
(b) treating said oat slurry with a glucoamylase enzyme for a first hydrolysis time to hydrolyze said colloidal whole grain oat flour and yield an initial hydrolyzed oat slurry;
(c) treating said initial hydrolyzed oat slurry produced in step (b) with an alpha-amylase enzyme for a second hydrolysis time to hydrolyze said colloidal whole grain oat flour to yield a final hydrolyzed oat slurry; and
(d) mixing one or more of the following ingredients with said final hydrolyzed oat slurry: stabilizer, emulsifier, salt, vegetable oil, vitamins, sweetener, flavoring agent and/or buffering agent, until homogenously combined to yield said unfiltered, whole grain oat-based beverage composition.