1. A method for preparing an oat based milk product, the method comprising: receiving a pre-determined quantity of oat flakes into a washing chamber to wash the oat flakes to remove impurity; transferring the washed oat flakes into a soaking chamber to soak the oats flakes for a predetermined time period, under continuous stirring condition, at temperature in a range of 35 – 45 °C; whizzing the water soaked oat flakes with water into a grinder mixture to produce a suspension; and straining the produced suspension with a strainer to separate a oat milk and a solid particulate oat matters.

2. The method as claimed in claim 1, wherein the produced oat milk undergoes a pasteurisation before packaging.

3. The method as claimed in claim 1, further comprising step of creating an amalgamation of a first predetermined amount of the oat milk with a first predetermined amount of a cow milk and a bacterium inoculation composition into an incubation chamber, and allowing incubation at 28 to 32 °C for 4 – 8 hours to produce a oat milk yogurt.

4. The method as claimed in claim 1, wherein the amalgamation further comprising one or more ingredient selected from a vitamin, a micronutrient, pre-biotic agent, a pro-biotic agent and a flavouring agent.

5. The method as claimed in claim 1, further comprising steps of mixing, into a milk frothier unit, a second amount of oat milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream foam, wherein the foam is transferred into a mould, which is placed in freezer to freeze to produce a frozen desert.

6. The method as claimed in claim 5, further comprising step of analysing a physicochemical a sensory attribute, a stability parameter, and a nutraceutical property of the frozen desert.

7. The method as claimed in claim 1, further comprising steps of blending a third quantity of the produced oat milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a first cheese milk blend.

8. The method as claimed in claim 7, further comprising steps of mixing, at a cheese making chamber, the first cheese milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the first cheese milk blend to produce a coagulum, wherein produced coagulum undergoes step of separating the curds from the whey, and mixing the separated curd with a predetermined quantity of salt an maintaining pH in a range of 6 to 7.2, and pressing the salted curd to produce an cheese.

9. A system for preparing an oat based milk product comprising: a washing chamber is arranged to receive a pre-determined quantity of oat to wash the oat flakes to remove impurity; a soaking chamber is arranged to store the washed oat flakes with for a predetermined time period, under continuous stirring condition, at temperature in a range of 35 45 C; a grinder mixture is arranged to whiz the water soaked oat flakes with water to produce a suspension; and a filtration unit is arranged to strain the produced suspension with a strainer to separate an oat milk and a solid particulate oat matters.

10. The system of claim 9, further comprising a sensing probe to analyse a physicochemical a sensory attribute, a stability parameter, and a nutraceutical property of the oat milk. METHOD FOR PREPARING OAT BASED MILK PRODUCT Abstract In certain implementations, oat flakes are washed in a washing chamber to eliminate impurities before they are added to the processing chamber to make an oat-based milk product. The washed oat flakes may then be placed in a soaking chamber and allowed to soak for a specified amount of time at a temperature between 35 and 45 degrees Celsius while being continuously stirred. For certain embodiments, the oat flakes and water may be ground together in a blender or food processor to make a paste. A strainer may be used in certain embodiments to separate the oat milk and the solid particle oat materials from the generated suspension. s:

1. A method for preparing an oat based milk product, the method comprising: receiving a pre-determined quantity of oat flakes into a washing chamber to wash the oat flakes to remove impurity; transferring the washed oat flakes into a soaking chamber to soak the oats flakes for a predetermined time period, under continuous stirring condition, at temperature in a range of 35 – 45 °C; whizzing the water soaked oat flakes with water into a grinder mixture to produce a suspension; and straining the produced suspension with a strainer to separate a oat milk and a solid particulate oat matters.

2. The method as claimed in claim 1, wherein the produced oat milk undergoes a pasteurisation before packaging.

3. The method as claimed in claim 1, further comprising step of creating an amalgamation of a first predetermined amount of the oat milk with a first predetermined amount of a cow milk and a bacterium inoculation composition into an incubation chamber, and allowing incubation at 28 to 32 °C for 4 – 8 hours to produce a oat milk yogurt.

4. The method as claimed in claim 1, wherein the amalgamation further comprising one or more ingredient selected from a vitamin, a micronutrient, pre-biotic agent, a pro-biotic agent and a flavouring agent.

5. The method as claimed in claim 1, further comprising steps of mixing, into a milk frothier unit, a second amount of oat milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream foam, wherein the foam is transferred into a mould, which is placed in freezer to freeze to produce a frozen desert.

6. The method as claimed in claim 5, further comprising step of analysing a physicochemical a sensory attribute, a stability parameter, and a nutraceutical property of the frozen desert.

7. The method as claimed in claim 1, further comprising steps of blending a third quantity of the produced oat milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a first cheese milk blend.

8. The method as claimed in claim 7, further comprising steps of mixing, at a cheese making chamber, the first cheese milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the first cheese milk blend to produce a coagulum, wherein produced coagulum undergoes step of separating the curds from the whey, and mixing the separated curd with a predetermined quantity of salt an maintaining pH in a range of 6 to 7.2, and pressing the salted curd to produce an cheese.

9. A system for preparing an oat based milk product comprising: a washing chamber is arranged to receive a pre-determined quantity of oat to wash the oat flakes to remove impurity; a soaking chamber is arranged to store the washed oat flakes with for a predetermined time period, under continuous stirring condition, at temperature in a range of 35 45 C; a grinder mixture is arranged to whiz the water soaked oat flakes with water to produce a suspension; and a filtration unit is arranged to strain the produced suspension with a strainer to separate an oat milk and a solid particulate oat matters.

10. The system of claim 9, further comprising a sensing probe to analyse a physicochemical a sensory attribute, a stability parameter, and a nutraceutical property of the oat milk.

Field of the Invention

[0001] The present disclosure is related to a system and method for producing/preparing an oat based milk product such as soya yogurt, soya cheese etc.

[0002] The background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
[0003] Consumers around the world prefer functional beverages as it leads to healthy lifestyle. Plant milks, on the other hand, have been consumed for centuries in various cultures, both as a regular drink and as a substitute for dairy milk. Known methods for producing these alternatives vary drastically in their processes with some utilizing the whole plant and others just the seed material as their starting material.
[0004] Oat milk is made from steam prepared or heat treated oat flakes or oat flour and is rich in ß-Glucans. The manufacturing process includes wet milling or dry milling of the oat flakes, followed by an enzymatic reaction step using essentially ß-amylase. Post the completion of enzymatic process, insoluble fibers can be removed by a decanting step. Oat milk is a good source of carbohydrate, protein with good amino acid balance, soluble fiber, and high amount of unsaturated fatty acids. 100 ml of standard oat milk comprise approximately 63 kcal energy, 1.3 gm fat, 0.7 gm protein, 12 gm carbohydrate, 1.1 gm dietary fiber and 0.51 gm ß-glucans. There are various patent literature documents discussed oat based food product. Few exemplary are discussed below.
[0005] RU2616802C2 (By: Oatly AB) provides process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has not been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means of protein-deamidase. Also disclosed is a corresponding liquid oat base and uses thereof.
[0006] CN112806527A (By: Shanghai Jinshan Doehler Food & Beverage Ingredients Co ltd) discloses a method for producing oat slurry with good stability and long quality guarantee period, which comprises the steps of screening cooked oat grains, crushing the oat grains to obtain oat powder, blending the oat powder and deionized water to obtain enzymolysis slurry, decomposing the oat grains into micromolecular substances which are easier to dissolve by optimizing different proportioning schemes of protease and amylase, improving the solubility of oat slurry and increasing the emulsification stability.
[0007] Known methods of production of oat milk have not been able to resolve impending issues with denaturation of the native proteins. Further, improvements in the yield are required. In light of the perspective narrated in the foregoing discussion, a procedure for producing oat milk-based paneer, cheese, yoghurt and ice cream, is henceforth proposed.
[0008] All references, including publications, patent applications, and patents, cited herein are hereby incorporated by reference to the same extent as if each reference were individually and specifically indicated to be incorporated by reference and were set forth in its entirety herein.

[0009] Various objects, features, and advantages of the disclosed subject matter can be more fully appreciated with reference to the following detailed description of the disclosed subject matter when considered in connection with the following drawings, in which like reference numerals identify like elements.
[00010] The present disclosure is related to a system and method for producing/preparing an oat based milk product such as soya yogurt, soya cheese etc.
[00011] Embodiments of the present disclosure may include a method for preparing an oat based milk product, the method includes receiving a pre-determined quantity of oat flakes into a washing chamber to wash the oat flakes to remove impurity. Embodiments may also include transferring the washed oat flakes into a soaking chamber to soak the oats flakes for a predetermined time period, under continuous stirring condition, at temperature in a range of 35 –45 °C. Embodiments may also include whizzing the water soaked oat flakes with water into a grinder mixture to produce a suspension. Embodiments may also include straining the produced suspension with a strainer to separate a oat milk and a solid particulate oat matters.
[00012] The produced oat milk undergoes a pasteurisation before packaging. The method as claimed may include step of creating an amalgamation of a first predetermined amount of the oat milk with a first predetermined amount of a cow milk and a bacterium inoculation composition into an incubation chamber, and allowing incubation at 28 to 32 °C for 4 –8 hours to produce a oat milk yogurt.
[00013] In some embodiments, the amalgamation further includes one or more ingredients selected from a vitamin, a micronutrient, pre-biotic agent, a pro-biotic agent and a flavouring agent. The method as claimed may include steps of mixing, into a milk frothier unit, a second amount of oat milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream foam. In some embodiments, the foam may be transferred into a mould, which may be placed in freezer to freeze to produce a frozen desert.
[00014] In an implementation, the method as claimed may include step of analysing a physicochemical a sensory attribute, a stability parameter, and a nutraceutical property of the frozen desert. In some embodiments, the method as claimed may include steps of blending a third quantity of the produced oat milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a first cheese milk blend.
[00015] In some embodiments, the method as claimed may include steps of mixing, at a cheese making chamber, the first cheese milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the first cheese milk blend to produce a coagulum. In some embodiments, produced coagulum undergoes step of separating the curds from the whey, and mixing the separated curd with a predetermined quantity of salt an maintaining pH in a range of 6 to 7.2, and pressing the salted curd to produce an cheese.
[00016] Embodiments of the present disclosure may also include a system for preparing an oat based milk product including a washing chamber may be arranged to receive a pre-determined quantity of oat to wash the oat flakes to remove impurity. Embodiments may also include a soaking chamber may be arranged to store the washed oat flakes with for a predetermined time period, under continuous stirring condition, at temperature in a range of 35 45 C. Embodiments may also include a grinder mixture may be arranged to whiz the water soaked oat flakes with water to produce a suspension. Embodiments may also include a filtration unit may be arranged to strain the produced suspension with a strainer to separate an oat milk and a solid particulate oat matters. In some embodiments, the system may include a sensing probe to analyse a physicochemical a sensory attribute, a stability parameter, and a nutraceutical property of the oat milk.

[00020] The following is a detailed description of exemplary embodiments to illustrate the principles of the invention. The embodiments are provided to illustrate aspects of the invention, but the invention is not limited to any embodiment. The scope of the invention encompasses numerous alternatives, modifications and equivalent; it is limited only by the claims.
[00021] In view of the many possible embodiments to which the principles of the present discussion may be applied, it should be recognized that the embodiments described herein with respect to the drawing figures are meant to be illustrative only and should not be taken as limiting the scope of the claims. Therefore, the techniques as described herein contemplate all such embodiments as may come within the scope of the following claims and equivalents thereof.
[00022] The detailed description is described with reference to the accompanying figures. In the figures, the left-most digit(s) of a reference number identifies the figure in which the reference number first appears. The use of the same reference numbers in different instances in the description and the figures may indicate similar or identical items.
[00023] The present disclosure is related to a system and method for producing/preparing an oat based milk product such as soya yogurt, soya cheese etc.
[00024] FIG. 1 is a flowchart that describes a method for preparing an oat based milk product, according to some embodiments of the present disclosure. In some embodiments, at 110, the method may include receiving a pre-determined quantity of oat flakes into a washing chamber to wash the oat flakes to remove impurity. At 120, the method may include transferring the washed oat flakes into a soaking chamber to soak the oats flakes for a predetermined time period, under continuous stirring condition, at temperature in a range of 35 –45 °C. At 130, the method may include whizzing the water soaked oat flakes with water into a grinder mixture to produce a suspension. At 140, the method may include straining the produced suspension with a strainer to separate a oat milk and a solid particulate oat matters.
[00025] In some embodiments, the produced oat milk may undergo a pasteurisation before packaging. In some embodiments, the method as claimed. In some embodiments, the amalgamation further comprising one or more ingredient selected from a vitamin, a micronutrient, pre-biotic agent, a pro-biotic agent and a flavouring agent. In some embodiments, the method as claimed. Steps of mixing, into a milk frothier unit, a second amount of oat milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream foam. The foam may be transferred into a mould, which may be placed in freezer to freeze to produce a frozen desert.
[00026] Steps of mixing, at a cheese making chamber, the first cheese milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the first cheese milk blend to produce a coagulum. Produced coagulum undergoes step of separating the curds from the whey, and mixing the separated curd with a predetermined quantity of salt an maintaining pH in a range of 6 to 7.2, and pressing the salted curd to produce an cheese.
[00027] FIG. 2 is a block diagram that describes a system 200, according to some embodiments of the present disclosure. In some embodiments, the system 200 may include a washing chamber 210 may be arranged to receive a pre-determined quantity of oat to wash the oat flakes to remove impurity, a grinder mixture 230 may be arranged to whiz the water soaked oat flakes with water to produce a suspension, and a filtration unit 240 may be arranged to strain the produced suspension with a strainer to separate an oat milk and a solid particulate oat matters. The system 200 may also include a soaking chamber 220 may be arranged to store the washed oat flakes with for a predetermined time period, under continuous stirring condition, at temperature in a range of 35 45 C. In some embodiments, the system 200 may also include a sensing probe to analyse a physicochemical a sensory attribute, a stability parameter, and a nutraceutical property of the oat milk.
[00028] The following extensive explanation of the disclosed subject matter, used in conjunction with the subsequent drawings in which similar reference numbers designate like components, will provide a better understanding of the many objects, characteristics, and benefits of the disclosed subject matter.
[00029] The system and technique described herein are relevant to the manufacture and preparation of oat-based milk products such soya yogurt, soya cheese, etc.
[00030] In certain implementations, oat flakes are washed in a washing chamber to eliminate impurities before they are added to the processing chamber to make an oat-based milk product. The washed oat flakes may then be placed in a soaking chamber and allowed to soak for a specified amount of time at a temperature between 35 and 45 degrees Celsius while being continuously stirred. For certain embodiments, the oat flakes and water may be ground together in a blender or food processor to make a paste. A strainer may be used in certain embodiments to separate the oat milk and the solid particle oat materials from the generated suspension.
[00031] The manufactured oat milk may be pasteurised and then packaged in certain instances. An oat milk yoghurt may be made by combining a first preset quantity of the oat milk with a second specified amount of a cow milk and a bacterial inoculation composition, placing the mixture in an incubation chamber, and incubating it at 28 to 32 °C for 4 -8 hours.
[00032] The combination may also include a vitamin, micronutrient, prebiotic, probiotic, or flavouring component in certain forms. Mixing a second quantity of oat milk, a second quantity of cow milk, a first quantity of sugar, a stabiliser, and a flavour into a milk frothier unit is one possible implementation of the claimed process. It's possible to make a frozen dessert by pouring foam into a mould and then freezing it.
[00033] Analyzing a physicochemical attribute, a sensory attribute, a stability parameter, and a nutraceutical characteristic of the frozen desert is a possible step in the process as described. One possible implementation of the claimed process involves combining one third of the generated oat milk with one third of the produced cow milk to create a first cheese milk mix, which is then homogenised and pasteurised.
[00034] The technique as claimed may include the steps of combining the first cheese milk blend with a predetermined amount of rennet culture in a cheese making chamber, and then incubating the mixture at a predetermined temperature and for a predetermined amount of time. In certain cases, the coagulum that is generated goes through a process of separating the curds from the whey, combining the separated curd with a set amount of salt and keeping pH in a range of 6 to 7.2, and pressing the salted curd to create a cheese.
[00035] A system for making an oat-based milk product is also within the scope of the current disclosure. This system may comprise a washing chamber set to receive a predetermined amount of oat to wash the oat flakes to remove impurity. In certain embodiments, the washed oat flakes are stored in a soaking chamber at a temperature between 35 and 45 degrees Celsius for a set amount of time while being continuously stirred. In certain embodiments, the oat flakes and water are ground together using a grinder combination to make a suspension. Oat milk and solid oat particle materials may be separated using a filtering apparatus that is configured to strain the generated suspension via a strainer, as shown in certain embodiments. The system may contain a sensing probe in certain implementations, which analyses the oat milk's physicochemical and sensory attributes as well as its stability parameter and nutraceutical quality.
[00036] In an embodiment, oat milk may be prepared by employing 100 grams of oat flakes for the preparation for 1 liter of oat milk. Oat flakes may be soaked overnight (12 hours) in water and covered with a cloth. Then ingredients can be thoroughly whizzed in a mixer grinder to prepare oat milk. Milk can be strained through a fine sieve. Oat Milk may be standardized (such as adjustment of fat solids) and standardized oat milk can be used for preparation of oat milk products.
[00037] In an embodiment, the nutritional composition of standardized oat milk may be illustrated. Standardized oat milk may comprise moisture (90.59±0.36g/100ml) mineral ash (0.39±0.03g/100ml), crude fiber(1.69±0.02g/100ml), crude fat(0.58±0.18g/100ml), protein(1.78±0.05g/100ml), carbohydrates (4.59±0.37g/100ml), iron (0.57±0.03mg/100ml), and calcium (49.01±0.42mg/100ml).
[00038] In an embodiment, antinutrients present in oat milk can be illustrated. Standardized oat milk may comprise tannins (4.78±0.25mg/100ml), phytic acid (5.65±0.57 mg/100ml), and oxalic acid (28.69±0.16mg/100ml).
[00039] In yet another embodiment, physiochemical properties of oat milk can be illustrated. The physiochemical attributes of oat milk may comprise pH (7.43±0.08), titratable acidity (0.05±0.01 %), specific gravity (1.022±0.019), solid non-fat (5.65±0.03%), total soluble solids(8.73±0.07 ° brix), and viscosity(1.13±0.05 cP).
[00040] In yet another embodiment, oat milk yoghurt may be prepared by employing homogenized and pasteurized milk. Oat milk yoghurt can be prepared by blending 60% oat milk and 40% cow’s milk. Further, the blended milk can be inoculated with yoghurt culture and incubated at 30°C temperature for standardized time.
[00041] In an embodiment, sensory attributes of oat milk yoghurt may be elucidated, at 9-point hedonic scale. The mean sensory attribute scores may comprise color- 8.53±0.63, appearance-8.67±0.78, Flavor-8.62±0.73, texture-8.52±0.51, taste-8.77±0.48, Mouth feel-8.59±0.87, chewness-7.46±0.87, overall acceptability-8.54±0.52.
[00042] In an embodiment, nutritional composition of oat milk yoghurt can be illustrated. Nutritional composition can comprise moisture (81.20±1.07g/100g), mineral ash (0.84±0.11g/100g), crude fiber (1.89±0.07g/100g), crude Fat (2.19±0.12g/100g), protein(2.04±0.13g/100g), carbohydrate (12.45±1.08g/100g), Iron (0.61±0.05mg/100g), calcium (97.40±0.40mg/100g).
[00043] In an embodiment, physiochemical properties of oat milk yoghurt can comprise pH (4.10±0.10), titratable acidity (0.43±0.21%), Total Soluble Solids (4.50±0.08 °brix), and whey separation (16.00±0.15%).
[00044] In an embodiment, homogenized and pasteurized oat milk can be used to prepare ice cream. A milk blend of 40% oat milk and 60% cow’s milk, can be prepared. Ice cream mix can be prepared by mixing milk blend, sugar, stabilizer and vanilla flavor.
[00045] In an embodiment, sensory attributes of oat milk ice cream can be illustrated. At 9 point hedonic scale, the mean sensory attributes scores of oat milk ice cream can comprise color-7.70±0.52, appearance-8.30±0.40, flavour-7.90±0.53, texture-8.40±0.60, taste- 8.40±0.64, and overall acceptability-8.30±0.44.
[00046] In yet another embodiment, nutritional composition of oat milk ice cream can comprise moisture (70.02±0.40g/100g), mineral ash (0.47±0.08g/100g), crude fiber (1.92±0.05 g/100g), crude fat (2.68±0.18g/100g), protein (7.46±0.24g/100g), carbohydrate (18.84±0.52g/100g), iron (0.58±0.27mg/100g), and calcium (92.72±1.16mg/100g).
[00047] In another embodiment, physiochemical properties of oat milk ice cream can comprise pH (7.31±0.04), titratable acidity (0.21±0.10%), viscosity (28.34±0.08 cP), total solid content (10.80±0.04%), and overrun measurement (10.20±0.04%).
[00048] Further, while operations are depicted in a particular order, this should not be understood as requiring that such operations be performed in the particular order shown or in sequential order, or that all illustrated operations be performed, to achieve desirable results. In certain circumstances, multitasking and parallel processing may be advantageous. Likewise, while several specific implementation details are contained in the above discussions, these should not be construed as limitations on the scope of the subject matter described herein, but rather as descriptions of features that may be specific to particular embodiments. Certain features that are described in this specification in the context of separate embodiments can also be implemented in combination in a single embodiment. Conversely, various features that are described in the context of a single embodiment can also be implemented in multiple embodiments separately or in any suitable sub-combination. Moreover, although features may be described above as acting in certain combinations and even initially claimed as such, one or more features from a claimed combination can in some cases be excised from the combination, and the claimed combination may be directed to a sub-combination or variation of a sub-combination.

Claims
I/We claims:

1. A method for preparing an oat based milk product, the method comprising: receiving a pre-determined quantity of oat flakes into a washing chamber to wash the oat flakes to remove impurity; transferring the washed oat flakes into a soaking chamber to soak the oats flakes for a predetermined time period, under continuous stirring condition, at temperature in a range of 35 – 45 °C; whizzing the water soaked oat flakes with water into a grinder mixture to produce a suspension; and straining the produced suspension with a strainer to separate a oat milk and a solid particulate oat matters.

2. The method as claimed in claim 1, wherein the produced oat milk undergoes a pasteurisation before packaging.

3. The method as claimed in claim 1, further comprising step of creating an amalgamation of a first predetermined amount of the oat milk with a first predetermined amount of a cow milk and a bacterium inoculation composition into an incubation chamber, and allowing incubation at 28 to 32 °C for 4 – 8 hours to produce a oat milk yogurt.

4. The method as claimed in claim 1, wherein the amalgamation further comprising one or more ingredient selected from a vitamin, a micronutrient, pre-biotic agent, a pro-biotic agent and a flavouring agent.

5. The method as claimed in claim 1, further comprising steps of mixing, into a milk frothier unit, a second amount of oat milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream foam, wherein the foam is transferred into a mould, which is placed in freezer to freeze to produce a frozen desert.

6. The method as claimed in claim 5, further comprising step of analysing a physicochemical a sensory attribute, a stability parameter, and a nutraceutical property of the frozen desert.

7. The method as claimed in claim 1, further comprising steps of blending a third quantity of the produced oat milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a first cheese milk blend.

8. The method as claimed in claim 7, further comprising steps of mixing, at a cheese making chamber, the first cheese milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the first cheese milk blend to produce a coagulum, wherein produced coagulum undergoes step of separating the curds from the whey, and mixing the separated curd with a predetermined quantity of salt an maintaining pH in a range of 6 to 7.2, and pressing the salted curd to produce an cheese.

9. A system for preparing an oat based milk product comprising:
a washing chamber is arranged to receive a pre-determined quantity of oat to wash the oat flakes to remove impurity;
a soaking chamber is arranged to store the washed oat flakes with for a predetermined time period, under continuous stirring condition, at temperature in a range of 35 45 C;
a grinder mixture is arranged to whiz the water soaked oat flakes with water to produce a suspension; and
a filtration unit is arranged to strain the produced suspension with a strainer to separate an oat milk and a solid particulate oat matters.

10. The system of claim 9, further comprising a sensing probe to analyse a physicochemical a sensory attribute, a stability parameter, and a nutraceutical property of the oat milk.

METHOD FOR PREPARING OAT BASED MILK PRODUCT
Abstract
In certain implementations, oat flakes are washed in a washing chamber to eliminate impurities before they are added to the processing chamber to make an oat-based milk product. The washed oat flakes may then be placed in a soaking chamber and allowed to soak for a specified amount of time at a temperature between 35 and 45 degrees Celsius while being continuously stirred. For certain embodiments, the oat flakes and water may be ground together in a blender or food processor to make a paste. A strainer may be used in certain embodiments to separate the oat milk and the solid particle oat materials from the generated suspension.

I/We claims:

1. A method for preparing an oat based milk product, the method comprising: receiving a pre-determined quantity of oat flakes into a washing chamber to wash the oat flakes to remove impurity; transferring the washed oat flakes into a soaking chamber to soak the oats flakes for a predetermined time period, under continuous stirring condition, at temperature in a range of 35 – 45 °C; whizzing the water soaked oat flakes with water into a grinder mixture to produce a suspension; and straining the produced suspension with a strainer to separate a oat milk and a solid particulate oat matters.

2. The method as claimed in claim 1, wherein the produced oat milk undergoes a pasteurisation before packaging.

3. The method as claimed in claim 1, further comprising step of creating an amalgamation of a first predetermined amount of the oat milk with a first predetermined amount of a cow milk and a bacterium inoculation composition into an incubation chamber, and allowing incubation at 28 to 32 °C for 4 – 8 hours to produce a oat milk yogurt.

4. The method as claimed in claim 1, wherein the amalgamation further comprising one or more ingredient selected from a vitamin, a micronutrient, pre-biotic agent, a pro-biotic agent and a flavouring agent.

5. The method as claimed in claim 1, further comprising steps of mixing, into a milk frothier unit, a second amount of oat milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream foam, wherein the foam is transferred into a mould, which is placed in freezer to freeze to produce a frozen desert.

6. The method as claimed in claim 5, further comprising step of analysing a physicochemical a sensory attribute, a stability parameter, and a nutraceutical property of the frozen desert.

7. The method as claimed in claim 1, further comprising steps of blending a third quantity of the produced oat milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a first cheese milk blend.

8. The method as claimed in claim 7, further comprising steps of mixing, at a cheese making chamber, the first cheese milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the first cheese milk blend to produce a coagulum, wherein produced coagulum undergoes step of separating the curds from the whey, and mixing the separated curd with a predetermined quantity of salt an maintaining pH in a range of 6 to 7.2, and pressing the salted curd to produce an cheese.

9. A system for preparing an oat based milk product comprising:
a washing chamber is arranged to receive a pre-determined quantity of oat to wash the oat flakes to remove impurity;
a soaking chamber is arranged to store the washed oat flakes with for a predetermined time period, under continuous stirring condition, at temperature in a range of 35 45 C;
a grinder mixture is arranged to whiz the water soaked oat flakes with water to produce a suspension; and
a filtration unit is arranged to strain the produced suspension with a strainer to separate an oat milk and a solid particulate oat matters.

10. The system of claim 9, further comprising a sensing probe to analyse a physicochemical a sensory attribute, a stability parameter, and a nutraceutical property of the oat milk.