HOMOGENEOUS AND STABLE CEREAL SUSPENSION

摘要

A homogeneous and stable cereal suspension having the taste and aroma of natural oats, as well as a method for the preparation thereof, is described. The cereal suspension contains intact beta -glucans from the starting material and is prepared by A) dry- or wet-grinding rolled oats or otherwise heat- and water-treated oats to meal, B) suspending the oatmeal in water, if the meal has been produced by dry grinding, C) optionally centrifuging or decanting the suspension in order to remove coarse fibre particles, D) treating the suspension with beta -amylase, which specifically generates maltose units and has no glucanase and proteinase effect, to a viscosity of 3-0.1 Pas in the shear rate range of 10-100 s<-1>, E) treating the suspension with alpha -amylase, which specifically generates maltose units and has no glucanase and proteinase effect, to a viscosity of < 0.5 Pas in the shear rate range of 10-100 s<-1>, F) preferably homogenising the enzyme-treated suspension, and G) subjecting the suspension to UHT treatment (UHT = Ultra High Temperature) in order to obtain a sterile product while inactivating the enzymes added.