Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.

Example sunflower seed food and beverage compositions and related methods of preparing are described. In an embodiment, a method of preparing a sunflower seed beverage composition includes heat treating hulled sunflower seeds at a temperature of about 10 C. to about 150 C. for about 1 minute to about 45 minutes, comminuting the heat treated sunflower seeds, mixing water with the heat treated and comminuted sunflower seeds to form a composition, pasteurizing the composition, and homogenizing the composition to form the sunflower seed beverage composition.

Example sunflower seed food and beverage compositions and related methods of preparing are described. In an embodiment, a method of preparing a sunflower seed beverage composition includes heat treating hulled sunflower seeds at a temperature of about 10 C. to about 150 C. for about 1 minute to about 45 minutes, comminuting the heat treated sunflower seeds, mixing water with the heat treated and comminuted sunflower seeds to form a composition, pasteurizing the composition, and homogenizing the composition to form the sunflower seed beverage composition.

The present invention pertains to a new packaged, heat-treated beverage preparation having a pH in the range of 5.5-8.0. The invention furthermore relates to a method of producing a pack-aged, heat-treated beverage preparation and to different uses of the packaged heat-treated beverage preparation.

The present invention pertains to a new packaged, heat-treated beverage preparation having a pH in the range of 5.5-8.0. The invention furthermore relates to a method of producing a pack-aged, heat-treated beverage preparation and to different uses of the packaged heat-treated beverage preparation.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60 C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 m or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60 C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 m or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60 C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 m or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

A radiofrequency treatment system includes a first RF heating channel part upstream of a first cooling channel part, that is upstream of a second RF heating channel part. The radiofrequency treatment system provides radiofrequency waves to the flowable food product in the RF heating channel parts and cools the flowable food product in the cooling channel part, according to a temperature distribution. A temperature of the flowable food product in a cooling channel part downstream of a RF heating channel part is lower than the temperature of the flowable food product in the RF heating channel part upstream of that cooling channel part. Also, a temperature of the flowable food product in a RF heating channel part downstream of a set of a RF heating channel part and a cooling channel part is higher than of the flowable food product in the RF heating channel part of that set.

A radiofrequency treatment system includes a first RF heating channel part upstream of a first cooling channel part, that is upstream of a second RF heating channel part. The radiofrequency treatment system provides radiofrequency waves to the flowable food product in the RF heating channel parts and cools the flowable food product in the cooling channel part, according to a temperature distribution. A temperature of the flowable food product in a cooling channel part downstream of a RF heating channel part is lower than the temperature of the flowable food product in the RF heating channel part upstream of that cooling channel part. Also, a temperature of the flowable food product in a RF heating channel part downstream of a set of a RF heating channel part and a cooling channel part is higher than of the flowable food product in the RF heating channel part of that set.