Patent ID: 9155326
Filing Date: 2015-10-13
Classification: A23L,A23V

Abstract:
1. A process for forming a syrup product that is suitable for use in a food product, wherein the process comprises: preparing a base formulation having a major amount of an oat material; milling the base formulation to a granulation of less than #100 U.S. mesh; mixing the base formulation and water to form a slurry; mixing at least one enzyme into the slurry; cooking the slurry to convert the slurry into an intermediate product; diluting the intermediate product through the addition of water to a solids concentration of about 14 percent by weight; passing the diluted intermediate product through a decanter to separate a decantant from the intermediate product; heating the decantant to a temperature of at least 82° C.; centrifuging the decantant to produce a clarified decantant; and evaporating the clarified decantant at a temperature of between about 45° C. and about 60° C. and a reduced pressure of between about 51 and 69 centimeters mercury to produce a syrup product, wherein the syrup product has a solids level of at least 65 Brix and a caramel color.