NON-DAIRY CONTAINING MILK SUBSTITUTE PRODUCTS

Efficient, selective, and economical methods for producing non-dairy ready-to-use milk substitute cereal dispersions having intact beta-glucans, proteins, and natural sugars, while retaining the aroma and flavor of natural cereal. The methods include treating a cereal substrate suspension with an enzyme preparation that comprises at least one hydrolase having the ability to hydrolyze alpha-glycosidic bonds and having no glucanase and proteinase effect. The hydrolase may be selected from the group consisting of beta-amylase, alpha-amylase, amyloglucosidase and pullulanase, with the proviso that when the enzyme preparation comprises alpha-amylase or beta-amylase, there is always a mixture of at least one other of the alpha-glycosidic hydrolases. When beta-amylase and alpha-amylase are selected, they are used as a mixture, i.e., introduced simultaneously, to provide for accelerated enzymatic hydrolysis and for reduced amounts of the enzymes than otherwise needed if the enzymes were used separately. In addition to the above-identified hydrolases, the enzyme preparations of the present invention may further comprise an isomerase, such as glucose isomerase.