Patent EA-001772-B1 (EA)
Title: Non-dairy frosen confection
Inventor: WHALEN PAUL J
IPC: A23L7/104
Filed: 1996-09-17
Abstract: 1. A process for forming a syrup product that is suitable for use as a non-dairy frozen confection, the non-dairy frozen confection exhibiting selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins, the process comprising the steps of: blending a base formulation having an oat material or waxy barley hybrid flour and water to form a slurry, liquefying the slurry and saccharifying the slurry to produce the syrup product which can be frozen to form said non-dairy froze confection  2. The process of claim 1 and further comprising the step of milling the oat material or waxy barley hybrid flour to a fine granulation so that less than 10% of the oat material or waxy barley hybrid flour is retained on a 200 U.S. mesh screen. 3. The process of claim 1 and further comprising the step of mixing additional starch sources into the base formulation, the starch sources comprising corn flour, wheat flour, rice flour, barley flour, potato flour, or combinations thereof. 4. The process of claim 1 wherein the slurry is liquified to produce an intermediate syrup and then the intermediate syrup is saccharified to produce the syrup product 5. The process of claim 4 wherein the slurry is liquified by mixing alpha-amylase enzymes into the slurry, heating the slurry to a target temperature of approximately 75 degree C and maintaining the slurry at the target temperature for approximately 1 hour to convert the slurry into the intermediate syrup. 6. The process of claim 4 and further comprising the step of filtering the intermediate syrup to remove unconverted portions of the slurry. 7. The process of claim 6 and further comprising the step of cooling the intermediate syrup to a saccharification temperature of between approximately 60 degree C and 65 degree C. 8. The process of claim 7 wherein the intermediate syrup is saccharified by mixing glucoamylase enzymes into the intermediate syrup and maintaining the intermediate syrup at the saccharification temperature until the intermediate syrup is converted into the syrup product. 9. The process of claim 1 wherein the oat material is whole oat flour, low bran oat flour, patent oat flour, rolled oats, partially milled oats, oatmea l, or combinations thereof. 10. The process of claim 6 and further comprising the step of freezing the syrup product to form the non-dairy frozen confection. 11. A syrup product that is suitable for use in formulating a non-dairy frozen confection, the syrup product comprising a major amount of an oat material, the syrup product being sweet, bland, and clean tasting and being devoid of sweeteners, stabilizers, emulsifiers, and proteins of claims 1 to 10. 12. The syrup product of claim 11 wherein the oat material is whole oat flour, low bran oat flour, patent oat flour, rolled oats, partially milled oats, oatmeal, or combinations thereof. 13. The syrup product of claim 11 wherein the oat material is waxy barley hybrid flour. 14. The syrup product of claim 4 wherein the syrup product further comprises corn flour, wheat flour, rice flour, barley flour, waxy barley hybrid flour, potato flour, or combinations thereof. 15. A process for forming a non-dairy frozen confection, the non-dairy frozen confection exhibiting selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins, the process comprising the steps of milling oat material or waxy barley hybrid flour to produce a finely granulated flour so that less than 10% of the finely granulated flour is retained on a 200 U.S. mesh screen; mixing a major amount of the finely granulated flour with a minor amount of a starch source to form a base formulation, the starch source being corn flour, wheat flour, rice flour, barley flour, potato flour, or combinations thereof, blending the base formulation with water to form a slurry, liquefying the slurry to produce an intermediate syrup, saccharifying the intermediate syrup to produce the syrup product and freezing the syrup product to produce the non-dairy frozen confection. 16. The process of claim 15 wherein the slurry is liquified by mixing alpha-amylase enzymes into the slurry heating the slurry to a target temperature of approximately 75 degree C and maintaining the slurry at the target temperature for approximately 1 hour to convert the slurry into the intermediate syrup. 17. The process of claim 16 and further comprising the step of filtering the intermediate syrup to remove unconverted portions of the slurry. 18. The process of claim 17 and further comprising the step of cooling the intermediate syrup to a saccharification temperature of between approximately 60 degree C and 65 degree C. 19. The process of claim 18 wherein the intermediate syrup is saccharified by 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. 20. A non-dairy frozen confection formed by the process of any one of claims 15 to 19. 21. A non-dairy frozen confection of claim 20 wherein the oat material is low bran oat flour, rolled oats, partially milled oats, oatmeal, or combinations thereof. 22. The non-dairy frozen confection of claim 20 wherein the syrup product further comprises a minor amount of corn flour, wheat flour, rice flour, potato flour, or combinations thereof.