초록 ▼

A process for forming a syrup product that is suitable for use as a non-dairy frozen confection. The non-dairy frozen confection exhibits selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins. The process include

A process for forming a syrup product that is suitable for use as a non-dairy frozen confection. The non-dairy frozen confection exhibits selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins. The process includes blending a base formulation and water to form a slurry, the base formulation having a major amount of an oat material or waxy barley hybrid flour. The process also includes liquefying and saccharifying the slurry to produce the syrup product.

대표청구항 ▼

1. 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: pre

1. 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 75.degree. 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.