Patent ID: 6395314
Filing Date: 2002-05-28
Classification: A23G,A23L,C12Y

Abstract:
A process for forming a syrup product that is suitable for use in a food product, the syrup product exhibiting selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins, the process consisting of the steps of:preparing a base formulation having a major amount of an oat material or waxy barley hybrid; milling the oat material or waxy barley hybrid flour to a fine granulation so that less than 10 percent of the oat material or waxy barley hybrid flour is retained on a 200 U.S mesh screen; blending the base formulation and water to form a slurry; mixing alpha-amylase enzymes into the slurry; heating the slurry to a target temperature of approximately 75Â° C.; maintaining the slurry at the target temperature for approximately 1 hour to convert the slurry into an intermediate syrup; mixing glucoamylase enzymes into the intermediate syrup; and maintaining the intermediate syrup at a saccharification temperature until the intermediate syrup is converted into the syrup product.