EP3383198A1 - Haferbasiertes produkt und verfahren zur herstellung - Google Patents

Haferbasiertes produkt und verfahren zur herstellung

Info

Publication number
EP3383198A1
EP3383198A1 EP16805817.0A EP16805817A EP3383198A1 EP 3383198 A1 EP3383198 A1 EP 3383198A1 EP 16805817 A EP16805817 A EP 16805817A EP 3383198 A1 EP3383198 A1 EP 3383198A1
Authority
EP
European Patent Office
Prior art keywords
oat
pieces
weight
beta
dry mix
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP16805817.0A
Other languages
English (en)
French (fr)
Inventor
Pierre Jean Dupart
Luca RUFFINO
Jean-Louis Savoy
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Original Assignee
Nestec SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Publication of EP3383198A1 publication Critical patent/EP3383198A1/de
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products

Definitions

  • the invention relates to extruded oat-based products, and their process of manufacture.
  • the invention also relates to compositions which comprise extruded oat-based products, for instance food or beverage compositions.
  • Oat (Avena sativa) is a cereal grain suitable for human consumption. Oat is generally considered as a health food, owing to its high content in beta-glucan. I ndeed, it is now recognised that regular consumption of beta-glucans contributes to maintenance of normal blood cholesterol concentrations. Following the opinion of the Panel on Dietetic Products, Nutrition and Allergies (N DA) the European Food Safety Authority (EFSA), pursuant to Regulation (EU) No. 1160/2011 of the Commission, foodstuffs through which 3 g/day of oat beta-glucan are consumed (1 g of oat beta-glucan per portion) are allowed to display the following health claim : "Oat beta-glucan reduces the cholesterol level in the blood.
  • EFSA European Food Safety Authority
  • oat proteins are relatively rich in tryptophan, which is an essential amino acid in the human diet. Oat is also rich in antioxidants, such as avenanthramide, tocopherols and tocotrienols.
  • Beta-glucans are located throughout the starchy endosperm. They are concentrated in the bran. Beta-glucans usually represent 2-8% (dry weight) of the whole grain oat. The content of dietary fibre and beta-glucan varies between oat products. For example, conventional oat bran products contain 15-32 % dry weight of dietary fibres of which 8-12% dry weight a re beta-glucan.
  • beta-glucan It is often difficult to reach the required content of beta-glucan in foods with reasonable serving sizes, due to the relatively low concentration of beta-gluca n in oat.
  • Purified soluble beta-glucan can be added during the production of the food product.
  • Another approach consists in an enzymatic pre-treatment of the oat component to produce highly soluble beta-glucan, for example with alpha-amylases, followed by drum or spray drying.
  • this approach introduces additional processing steps, is quite expensive and generally does not yield high rates of soluble beta-glucan.
  • beta-glucan is sensitive to mechanical processing. Under high mechanical processing, beta-glucan is broken down into smaller fragments, which leads to a partial loss of the health benefits associated with intact or long-chain beta-glucans.
  • beta-glucan for example purified beta-glucan.
  • this may lead to in-pack segregation and a non-homogeneous distribution of the added beta-glucan in the fina l composition.
  • the recommended daily beta-glucan intake cannot be ensured.
  • this is a rather expensive solution.
  • a typical example of oat consumption is porridge, prepared either in the traditional manner with rolled oat, or in a more consumer-friendly manner with pre-cooked oat flakes.
  • Traditional porridge is prepared by cooking rolled oat, or pre-cooked oat flakes, in water or milk. The viscosity of the porridge quickly increases and if cooking is too long, the resulting product becomes very thick and forms lumps which are difficult to consume.
  • oat flakes or oat porridges are commercialised under brands such as UNCLE TOBYS, or QUAKER OATS.
  • oat flakes are manufactured in a relatively simple process.
  • the outer floral envelope (the hull or husk) of the oat grain is removed from the caryopsis (the groat).
  • the groat is considered as the whole oat grain.
  • the groats are then steamed to inactivate naturally occurring lipases. Indeed, groats are naturally rich in lipase and fat that is susceptible to oxidative rancidity due to lipase enzymatic activity. Then the steamed groats may be cut into pieces.
  • the cut or whole oat groats are flaked by passing in a roller, thus providing oat flakes, also known as rolled oats.
  • Rolled oats (or oat flakes) can be used to prepare porridge, usually requiring cooking of the rolled oat.
  • GB 2209457 A discloses an example of a process for manufacturing pre-cooked oat flakes.
  • pre-treated oat flakes are steeped in water during 30 minutes up to about 3h, to reach moisture content between 16 and 23% by weight, then cooked in a cooker extruder, discharged, cut at the outlet of the extruder, and finally dried to moisture content between 2 and 12% by weight.
  • the pre- treatment comprises a steaming step to inactivate naturally occurring enzymes in the oat grains.
  • the extrudate is cut into pellets at the outlet of the extruder, and then again formed into flakes by pressure rolling.
  • This process requires steeping of the pre-treated oat, and pressure rolling of the extrudate. Both increase the complexity of the manufacturing process.
  • US 5,997,934 relates to a process for the manufacture of cooked cereals or dry pet food which comprises preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, cooking the mixture and extruding it by pressing it through an extrusion die with the aid of a gear pump.
  • the gear pump is located downstream of a mixing and cooking device and upstream of the extrusion die. All the examples use corn flour as the main cereal.
  • WO 2010/140963 A2 relates to a method for producing an oat-based food product by extrusion cooking of an oat slurry.
  • the slurry is prepared by mixing oat components with water.
  • the oat components include endosperm-starch rich oat flour, oat dietary fibres, protein, and oil derived from oat grains.
  • the oat components are obtained from oat grains that have not been previously heat-treated.
  • US 4,497,840 relates to a food product prepared from oat bran.
  • US 2010/0112167 relates to the preparation of soluble oat or barley flour using a low- shear extrusion process to dextrinize and completely gelatinize the oat or barley flour.
  • a wet mix is added into a single screw extruder.
  • the powdered product obtained completely dissolves when reconstituted in liquid.
  • US 5,372,826 relates to ready-to-eat cereal flakes having edible particulate matter embedded therein and attached thereto, as well as a process for preparing said cereal flakes. More specifically, the present invention comprises a ready-to-eat cereal flake comprising cooked cereal grain and edible particulate matter embedded therein in a substantially uniform manner; a ready-to-eat cereal flake having edible particulate matter embedded therein and additionally having edible particulate matter attached to the surface of said flake; and processes for preparing such ready-to-eat cereal flakes.
  • EP 1219177 Al relates to a process for the manufacture of cooked cereals or dry pet food which comprises preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, and pressing the mixture, with the aid of a gear pump, firstly through a heat exchanger wherein it is cooked and then through an extrusion die, an apparatus for carrying out the process and a product obtainable by the process.
  • it is desirable to provide a process to manufacture an oat-based product which can be used as an ingredient in the manufacture of various food products or beverage products.
  • the inventors have surprisingly found that cooking-extrusion of a dry mix containing a high content of oat component (more than 50% by weight) can be performed with relatively low water (less than 25 parts by weight of water per 100 part by weight of dry mix). Additionally, the resulting product showed not only a high content of intact beta-glucan allowing delivering the health benefits of oat, but also demonstrated excellent organoleptic properties for the consumer.
  • an embodiment of the invention proposes a process for manufacturing oat-based pieces, said process comprising the steps of:
  • Another embodiment of the present invention proposes a product consisting of cooked-extruded oat-based pieces, wherein said oat-based pieces comprise 0.1% to 2% by weight of an antioxidant, and from 50% to 99.9% by weight of oat component, wherein the product comprises from 2 to 16 % by weight of beta-glucan, wherein at least 50% of the beta- glucan has a molecular weight of at least 10 6 g/mol.
  • Still another embodiment of the present invention proposes a product consisting of extruded oat-based pieces obtainable by the process disclosed in the invention.
  • Another embodiment of the invention proposes a composition comprising the product according to the invention, and at least one ingredient selected from sugar, fruit pieces, vegetable pieces, nut pieces, meat pieces, fish pieces, milk-based powder, aroma, and mixes thereof.
  • an embodiment of the invention relates to a process for manufacturing oat-based pieces by extrusion-cooking.
  • the cooked-extruded oat-based pieces are quite versatile in their final use.
  • Said oat-based pieces can contain a very high amount of oat, including up to 99.9 wt% of oat, and still retain a pleasant texture after reconstitution in water or milk. This is quite an achievement as traditional oat porridges, for instance, can become extremely thick and form lumps which are difficult to consume.
  • the oat-based pieces of the present invention upon reconstitution in water or milk, the oat-based pieces of the present invention can retain their overall shape and do not form lumps even if an insufficient amount of liquid (water or milk) is used for reconstitution.
  • Another advantage of the present invention is that the oat-based pieces and compositions containing such oat-based pieces can be rehydrated quickly. Preparing a ready- to-eat or -drink product requires less time than preparing a traditional oat porridge. Indeed, preparation of traditional oat porridge requires cooking of the oat for at least 5 to 15 minutes, depending on whether it is prepared from oatmeal (non-steamed oat) or rolled oat flakes (steamed oat). The oat-based pieces of the present invention can be rehydrated in cold or warm liquids in less than one minute and can be consumed readily. This saves time for the consumer and makes the oat-based pieces and compositions convenient to use.
  • Another advantage of the present invention is that it provides a highly digestible product due to the full or high gelatinisation of the starches. Indeed, the degree of gelatinisation can reach 80% to 100%. In comparison, rolled oat flakes reach a degree of gelatinisation below 40%, which is known to produce digestion discomfort.
  • Another advantage of the present invention is the reduction of strong typical oaty taste found in traditional roller flakes.
  • Another advantage of the present invention is that the product when reconstituted in cold or hot liquid does not present the typical gluey texture of rolled oat flakes.
  • the oat-based pieces contain a high level of beta-glucan. Thereby, they can provide the recognized health benefits credited to oat in a single serving, together with the desired organoleptic properties, such as an expanded texture, without a gluey texture. In addition, the typical "oaty" taste, which some consumer dislike, can be reduced.
  • Figure 1 shows the impact of extrusion on the structure of oat beta-glucan.
  • instant products refers to food and beverage products that do not need to be cooked prior to consumption. I nstant products can be easily and quickly reconstituted in a warm or cold liquid by the consumer for immediate consumption by contrast to food products that require cooking or soaking for a long period of time, such as more than 5 minutes.
  • oat component refers to ingredients based on oat, such as oat groat, rolled oats, cut oats, cut groats, oat flour, or whole oat flour.
  • Pure or refined ingredients ca n be obtained from oat components, such as beta-glucans or avenanthramides.
  • such pure or refined ingredients are not considered as "oat com ponents". However, they can be added during the manufacturing process, for instance in the dry mix, to increase the content of this ingredient in the oat-based pieces.
  • oat fibres such as oat bran, other oat fibre and/or oat hulls are not considered as "oat components", but they can also be added during the manufacturing process, for instance in the dry mix, to increase the fibre content of the oat-based pieces.
  • oat-based piece or “oat piece” refer to cooked-extruded products made according to the present invention.
  • processing refers to the reduction of the particle size of a solid material, for instance by crushing, grinding, milling or other processes.
  • water activity is defined as the partial vapour pressure of water in a substance divided by the standard state partial vapour pressure of water.
  • Water activity is a conventional parameter in the food industry. It is an important parameter for food product design and food safety. Indeed, food designer use water activity to formulate shelf-stable products. If a product is kept below a certain water activity, then growth of moulds is inhibited, resulting in a longer shelf-life. Water activity is also an important parameter to limit moisture migration within a food product. Therefore, the water activity is used to predict how much moisture migration can affect the final product.
  • gelatinisation degree refers to the degree of starch gelatinisation resulting from the breakdown of the intermolecular bonds of starch molecules in the presence of water and heat. Gelatinisation generally improves the availability of starch for amylase hydrolysis, which improves digestibility.
  • the process of manufacturing the oat-based pieces comprises several steps: a) feeding a dry mix into a cooker-extruder, b) adding water into the cooker-extruder to obtain a dough, c) cooking the dough, d) extruding the dough, e) cutting the rope of dough into pieces and expanding the pieces, and f) drying the pieces.
  • the inventors therefore believed that a high amount of water, such as more than 35 parts by weight of water per 100 parts by weight of dry mix, was needed to extrude a dough with a high oat content without damaging the extruder.
  • adding more water raised another problem. Indeed, adding more water to the dough would result in a decreased pressure in the extruder. As a consequence, the expansion of the extruded product would be impaired and this would lead to pieces with a hard texture due to the lower expansion.
  • cutting the product at the die outlet would become difficult due to the too high water content, which would prevent the manufacture of pieces with a defined shape.
  • the drying step after extrusion would be extended and therefore would require more energy.
  • the inventors were able to demonstrate that it was possible to extrude a dough prepared with a dry mix which comprises a very high amount of oat component, such as above 50 wt%, with a relatively low amount of water, such as from 10 to 25 parts by weight of water per 100 parts by weight of dry mix, without affecting the expansion properties and therefore the texture of the extruded product, also without impairing an efficient cutting of the extruded product thereby allowing the manufacture of extruded pieces with defined shapes, and without impacting the integrity of beta-glucans in the extruded oat-based pieces.
  • a dry mix which comprises a very high amount of oat component, such as above 50 wt%
  • water such as from 10 to 25 parts by weight of water per 100 parts by weight of dry mix
  • the dry mix can be fed into the cooker-extruder as a blend, or as separate dry ingredients.
  • the dry mix is neither preconditioned nor pre-treated before feeding into the extruder. This means that the dry mix is not pre-heated (by steam injection for example), or wetted. This removes the risk of unwanted modifications of the dry mix such as sticking of the ingredient together or too early starch gelatinisation. This also limits the input of water during the manufacturing process.
  • the dry mix comprises from 50 wt% to 99.9 wt% of an oat component, and from 0.1 wt% to 2 wt% of an antioxidant.
  • the dry mix may further comprise dry ingredients such as cereals other than oat, fruit, vegetable or legumes, milk-based ingredients, sweeteners, colorants, flavourings, soluble or insoluble fibres, or vitamins and minerals.
  • the dry ingredients are provided as dry powders.
  • oat grains are first dehulled, thereby providing raw oat groats.
  • Raw oat groats are then steamed to inactivate lipases.
  • the steamed oat groats are then kilned, which means they are dried using dry heat.
  • the kilned oat groats are then flaked into oat flakes.
  • Oat flour may also be prepared by milling kilned or non-kilned oat groats directly.
  • flour made from raw oat groats is subject to rancidity issues.
  • the oat component comprises raw oat, groats, milled oat groats, steamed oat groats, kilned oat groats, oat flakes, standard oat flour, whole grain oat flour, or mixes thereof.
  • the oat component in the dry mix consists essentially of standard oat flour, oat flakes, or mixes thereof.
  • the oat component consists of whole grain oat flour.
  • whole grain oat flour is made from whole grain groats, such as raw groats.
  • the oat component in the dry mix comprises raw oat groats, raw oat flour, and mixes thereof.
  • the oat component comprises raw oat groats and/or raw oat flour, together with standard oat flour and/or oat flakes.
  • the oat component in the dry mix consists essentially of raw oat groats, raw oat flour, and mixes thereof.
  • the oat component comprises the starchy endosperm, the germ and the bran of oat grains, thereby providing starches, proteins and fibres.
  • the dry mix comprises at least 50 wt%, at least 55 wt%, at least 60 wt%, at least 65 wt%, at least 70 wt%, at least 75 wt%, at least 80 wt%, or at least 85 wt% of an oat component.
  • the dry mix comprises up to 99.9 wt%, up to 99.5 wt%, up to 99 wt%, up to 98 wt%, up to 97 wt%, up to 96 wt%, up to 95 wt%, or up to 90 wt% of an oat component.
  • the dry mix comprises from 50 wt% to 99.9 wt% of an oat component, preferably from 55 wt% to 99.5 wt% of an oat component, such as from 60 wt% to 99 wt% of an oat component.
  • the oat component comprises preferably oat groats, oat flakes, oat flour, or mixes thereof.
  • the oat component may possibly comprise raw oat components.
  • the oat component consists essentially of oat groats, oat flakes, oat flour, or mixes thereof.
  • the dry mix also comprises from 0.1 wt% to 2 wt% of an antioxidant.
  • antioxidants include disodium phosphate, dipotassium phosphate, tocopherol, rosemary extract, and mixes thereof.
  • the antioxidant is an important ingredient as it improves shelf-life by reducing hydrolytic rancidity and fat oxidation.
  • the dry mix comprises from 0.1 wt% to 1.8 wt%, or from 0.1 wt% to 1.6 wt%, or from 0.1 wt% to 1.5 wt% of an antioxydant.
  • the dry mix comprises from 0.1 to 1 wt% of dipotassium phosphate, preferably from 0.2 to 0.5 wt% of dipotassium phosphate.
  • the dry mix comprises from 0.1 to 0.5 wt% of tocopherol, preferably 0.1 wt% of tocopherol.
  • the dry mix comprises a 0.1 to 2 wt% of a combination of tocopherol and dipotassium phosphate.
  • the dry mix further comprises 2.5 to 15 wt% of added beta-glucan.
  • beta-glucan i.e purified beta- glucan
  • the dry mix i.e. before extrusion, and still manage to extrude the food pieces despite the water retention properties of beta-glucan, and retain the beta-glucan structure in the extruded product.
  • the beta-glucan comes from the oat component and the optional added beta-glucan.
  • the added beta-glucan consists in a composition of purified beta-glucan together with a carrier, such as maltodextrin. Since the beta-glucan is part of the extruded pieces, issues of in-pack migration of powder ingredients in a particulate food composition, are avoided.
  • the beta-glucan content per serving can be guaranteed to the consumer.
  • the dry mix may further comprise at least one ingredient selected from cereal flour other than oat, vegetable powder, fruit powder, legume flour, milk powder, sweetener, colorant, soluble or insoluble fibres, vitamins, minerals.
  • the dry mix may comprise up to 49.9 wt% of these additional ingredients.
  • Cereals other than oat include rice, rye, wheat, corn, buckwheat, millet, barley, sorghum, quinoa, or amaranth.
  • cereals are provided as flour.
  • Adding cereals in the dry mix may be interesting in order to mitigate the taste of oat for instance.
  • the dry mix comprises from 10 to 49 wt%, preferably 25 to 49 wt%, of cereal other than oat, preferably cereal flour, such as rice, wheat or corn flour. Mixing several cereals is possible.
  • Cereals are interesting especially for the carbohydrate content. They also provide fibres.
  • Fruit, vegetable and legumes may be interesting ingredients to provide colour, or flavour to the oat-based pieces.
  • fruits, vegetables and legumes contain interesting dietary fibres, macronutrients, such as proteins, or phytonutrients, such a polyphenols.
  • fruit, vegetables and legumes are provided as dry powders or flours.
  • the dry mix comprises from 5 to 30 wt% of fruit and/or vegetable powder.
  • Examples of fruits include apple, blackberry, cherry, date, grape, orange, passion fruit, pear, peach, pineapple, plum, raspberry, and strawberry.
  • Examples of vegetables include artichoke, broccoli, carrot, cauliflower, courgette, pumpkin, spinach, or tomato.
  • Examples of legumes include beans, chick peas, kidney beans, lentils, or peas. Combinations of several fruits, vegetables and/or legumes can be considered.
  • Milk powder can be added into the dry mix.
  • Milk powder is useful to improve the protein content of the oat-based pieces.
  • milk powders include powder made from milk, semi-skim milk, skim milk, milk proteins and combinations thereof.
  • milk proteins are casein, caseinate, casein hydrolysate, whey, whey hydrolysate, whey concentrate, whey isolate, milk protein concentrate, milk protein isolate, and combinations thereof.
  • the milk protein may be, for example, sweet whey, acid whey, a- lactalbumin, ⁇ -lactoglobulin, bovine serum albumin, acid casein, caseinates, a-casein, ⁇ -casein and/or ⁇ -casein.
  • the dry mix comprises from 5 to 40 wt% of milk powder.
  • Sweeteners include natural sweeteners and sugar substitutes.
  • Examples of natura l sweeteners include agave nectar, date sugar, fruit juice concentrate, honey, maple syrup, molasses.
  • sugar substitutes include acesulfame potassium, aspartame, neotame, saccharin, sucralose, advantame, erythitol, hydrogenated starch hydrolysate, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, stevia extracts, tagatose, trehalose.
  • the dry mix comprises up to 15 wt% of sweetener.
  • the dry mix comprises from 3 to 15 wt% of sugar or other natural sweeteners, or an amount of sugar substitutes sufficient to provide an sweetness perception equivalent to 3 to 15 wt% of sugar.
  • the amount of natural sweeteners and sugar substitutes should respect the applicable regulation.
  • the dry mix may also comprise soluble or insoluble fibres instead of, or in addition to added beta-glucan.
  • fibres include inulin and fructo-oligosaccharides.
  • the dry mix comprises up to 30 wt%, preferably from 5 to 25 wt%, of fibres other than added beta-glucan.
  • the dry mix comprises up to 25 wt% of inulin, such as from 5 to 25 wt% of inulin, or from 10 to 24 wt% of inulin.
  • the dry mix may also comprise vitamins, minerals and other nutrients including vitamin A, vitamin Bl, vitamin B2, vitamin E, vitamin K, vitamin C, vitamin D, folic acid, inositol, niacin, biotin, panthotenic acid, choline, calcium, sodium, phosphorous, iodine, magnesium, copper, zinc, iron, manganese, chloride, potassium, selenium, chromium, molybdenium, taurine and L-carnitine.
  • Minerals are usually in salt form. The presence and amount of the specific minerals and other vitamins may vary depending on the intended fortification and the targeted consumer. In any case, fortification levels should respect the applicable regulation. Fortification could be added in the dry mix prior to extrusion or directly into the extruder. Usually, the vitamins, minerals and other nutrients represent less than 2 wt% of the dry mix.
  • the dry mix further comprises up to 1 wt% of calcium carbonate. Addition of calcium carbonate improves the expansion properties of the dough.
  • the dry mix comprises 0.5 wt%, or 0.6 wt%, or 0.7 wt%, or 0.8 wt% or 0.9 wt% of calcium carbonate.
  • the dry mix may have the following composition:
  • Antioxidant 0.1 to 2 wt%, preferably as a combination of tocopherol and dipotassium phosphate
  • beta-glucan up to 15 wt%, preferably 2.5 to 15 wt%
  • Non-oat cereal up to 49.9 wt%, preferably 10 to 49 wt%, as cereal flour for instance
  • Fruit or vegetable up to 49.9 wt%, preferably 5 to 30 wt%, as fruit or
  • Sweetener up to 15 wt%, preferably 3 to 15 wt% of sugar, or the
  • sweetener or sugar substitute sufficient to provide an equivalent sweetness perception
  • Soluble or insoluble fibres up to 30 wt%, preferably 5 to 25 wt%, of fibres other than beta-glucan, such as 5 to 25 wt% of inulin
  • Vitamins and minerals usually less than 2 wt% of the dry mix
  • Calcium carbonate up to 1 wt%, preferably 0.1 to 0.9 wt%
  • the cooker-extruder comprises several successive barrels equipped with a screw.
  • the dry mix is fed into the first barrel.
  • water is added by injection in the first or the second barrel, in a proportion of 10 to 25 parts by weight of water per 100 parts by weight of dry mix, to obtain a dough. This is equivalent to a content of about 9.1% to about 20% of water in the dough, not taking into account the traces of water contained is some ingredients of the dry mix.
  • water is injected in the cooker-extruder in a proportion ranging, per 100 parts by weight of dry mix, from 12 to 24 parts by weight of water, preferably, from 13 to 23 parts by weight of water, more preferably from 14 to 22 parts by weight of water, and most preferably from 18 to 21 parts by weight of water.
  • the dough comprises from about 80 wt% to about 90 wt% of dry matter (from the dry mix) and from about 10 wt% to about 20 wt% of water.
  • the dough comprises from about 82 wt% to about 88 wt% of dry matter (from the dry mix), and from about 14 wt% to 18 wt% of water.
  • the amount of injected water between 10 and 25 parts by weight of water per 100 parts by weight of dry mix allows extruding a dough having a high oat content while avoiding damage to the extruder, ensuring a pressure in the extruder that generates the desired expansion of the extruded product, and avoiding a too high moisture content of the dough which would results in sticking of the dough on the knife and therefore bad cutting of the extruded pieces.
  • the inventors have found that when the dry mix contains soluble fibres in addition to beta-glucan, such as inulin, the water content of the dough can be as low as 10 parts by weight of water per 100 parts by weight of dry mix.
  • the inventors have found that when the main fibre component is beta glucan, the amount of water injected in the cooker-extruder ranges from 12 to 25 parts by weight of water per 100 parts by weight of dry mix. This is particularly the case when the dough does not contain inulin.
  • the water is injected into the cooker-extruder at a temperature below 50°C. If the injected water is warmer than about 60°C, there is a risk that the starches in the dry mix gelatinise too early in the extrusion process. The gelatinisation of the starches at this stage of the process could cause the blockage the extruder.
  • the temperature of the injected water is below 40°C, and most preferably below 30°C. Due to friction within the extruder, the temperature of the barrels increases over usage, between the start and the end of a production batch. As a consequence, the barrel temperature upstream of the water injection may increase over time, which could also result in premature gelatinisation of the starches in the dry mix in the first barrel. Injecting water at a relatively low temperature helps cooling the extruder, and reduces the risk of premature gelatinisation.
  • Cooking of the dough takes place downstream of water injection at a barrel temperature above 120°C.
  • the extruder can be a single screw or a twin screw extruder.
  • the extruder can comprise 4 to 8 barrels, so that the L/D ratio of the screw (L: screw length; D: screw diameter) is between 14 and 30.
  • the extruder can comprise 4 to 6 barrels, so that the L/D ratio of the screw is between 14 and 25. Rotation of the screw adds mechanical energy to the system, which heats the dough up.
  • the barrel temperature may be controlled, for instance by circulating hot or cold water in a jacket around the extruder.
  • a low temperature is a temperature below the temperature needed to cook to dough.
  • a barrel is equipped with a screw having smaller screw flight than in the first barrel. This restricts the volume and increase the resistance to movement of the dough. As a result, the dough fills the barrel and the space between the screw flights and is compressed. As it moves further along the barrels, the screw kneads the dough into a semisolid, plasticized mass.
  • the temperature should be controlled over the entire length of at least one barrel.
  • the barrel temperature can have an impact on the organoleptic properties of the extruded product, such as on the texture and/or the taste. For example, a barrel temperature below 120°C would not allow a sufficient expansion of the extruded product.
  • a barrel temperature above 150°C for example, a barrel temperature at 152°C could result in the degradation of oat antioxidants and thereby impact the shelf-life of the extruded oat product.
  • the inventors have found that when a too high cooking temperature, i.e. at about 155°C and above, was used, lipid oxidation could occur as early as about 2 weeks after production.
  • the extrusion cooking is performed at a barrel temperature above 120°C.
  • the barrel temperature is comprised between 120 °C to 150°C.
  • the barrel temperature is comprised between 125 °C to 145°C, or between 130°C to 140°C. Examples of temperature profiles are disclosed in the examples below (see Table 1).
  • the barrel temperature can be 130°C, or 135°C, or 140°C, or 145°C, or l50°C or l55°C.
  • the process according to the present invention is a mild-shear extrusion process.
  • the term "mild-shear extrusion” means that the specific mechanical energy input is between about 40 and 140 W.h/kg of finished product.
  • the specific mechanical energy (SME) is a scale-independent measure of the mechanical energy spent to manufacture an extruded product. It correlates to the mechanical energy input per unit mass of product.
  • SME is an important extrusion parameter to control as it has an impact on the expansion of the extruded product. Indeed, extruding the dough with a SME below 40 W.h/kg would result in limited expansion of the extruded pieces, resulting in a hard product having poor rehydration properties.
  • a too high SME i.e above 135 W.h/kg
  • the starch is hydrolysed instead of being gelatinised, resulting in the complete dissolution of the pieces after reconstitution in a liquid giving. Instead of obtaining a product with identifiable shapes, a porridge-type product is obtained, and the beta-glucan would be freed, leading to an increased viscosity of the product after reconstitution.
  • the dough when the dough contains soluble fibres, such as inulin, in addition to beta- glucan, the dough is extruded with a specific mechanical energy (SME) from 40 to 135 W.h/kg, or from 45 to 135 W.h/kg, or from 50 to 135 W.h/kg.
  • SME specific mechanical energy
  • the dough is extruded with a specific mechanical energy (SME) from 60 to 135 W.h/kg, or from 70 to 135 W.h/kg, or from 80 to 135 W.h/kg.
  • SME specific mechanical energy
  • the SME is from 65 to 135 W.h/kg, or from 70 to 135 W.h/kg, or from 75 to 135 W.h/kg or from 80 to 135 W.h/kg.
  • the SME is from 80 to 135 W.h/kg, or from 82 to 135 W.h/kg, or from 84 to 135 W.h/kg or from 86 to 135 W.h/kg.
  • the SME is form 65 to 130 W.h/kg, or from 70 to 125 W.h/kg or from 75 to 120 W.h/kg. This is particularly the case when the dough does not contain inulin.
  • the flow rate of the dough is also an important extrusion parameter. Indeed, a flow rate below 2.5 kg/h/mm 2 would not allow the expansion of extruded product, due to an insufficient pressure drop at the die of the extruder, thereby impacting the texture of the extruded product. On the other hand, a flow rate above 10 kg/h/mm 2 would results in a very high pressure drop at the die of the extruder, leading to the blockage of the die and of the extruder.
  • Twin-screw extruders can be operated at a higher speed than single-screw extruders, providing higher flow rates, higher shear rates and better mixing.
  • the flow rate is from 2.5 to 10 kg/h/mm 2 of dry mix and die surface. In another embodiment, the flow rate is from 2.5 to 9.5 kg/h/mm 2 , or from 2.5 to 9.0 kg/h/mm 2 or from 2.5 to 8.5 kg/h/mm 2 , or from 3 to 8.5 kg/h/mm 2 , or from 3 to 8 kg/h/mm 2 , or from 3 to 7.5 kg/h/mm 2 or from 3 to 7.0 kg/h/mm 2 of dry mix and die surface.
  • the dough is extruded at a specific mechanical energy from 60 to
  • the dough is then extruded under atmospheric pressure through a perforated plate or die, with a design specific to the final food product.
  • the extruded dough is then cut into pieces of specific thickness with rotating blades.
  • the size of the extruded pieces can vary depending on the cutting applied. For example, extruded pieces can be obtained with an average size varying from 0.2 mm to 1.5 cm.
  • the pieces are then dried, for example in a fluid bed drier or belt band drier.
  • the expanded pieces are dried to a water content of 3% to 4% by weight.
  • the process comprises a step of coating the oat-based pieces.
  • Coating can be performed, for instance, by spraying, in a tumbler or a coating pan.
  • the coating composition may be a water-soluble coating or a fat-based coating.
  • water-soluble coating is applied on the oat-based pieces before drying.
  • examples of water-soluble coatings are the sugar based slurry applied on breakfast cereals.
  • fat-based coating is applied on the oat-based pieces after drying.
  • fat-based coatings are the fat based slurry applied on savoury handheld snacks.
  • the extruded pieces are then comminuted, or milled, to an average size ranging from 0.1 to 3 mm.
  • the extruded pieces can be comminuted to a size of 0.1 mm, or to a size of 0.15 mm, or to a size of 2 mm, or to a size of 2.5 mm or to a size of 3 mm.
  • Comminution may be performed using a standard mill, followed by sieving to the desired particle size.
  • the oat-based pieces comprise 0.1% to 1% by weight of an antioxidant, and from 50% to 99.9% by weight of oat component, wherein the oat-based pieces comprise from 2 to 16% by weight of beta-glucan, and wherein at least 50% of the beta-glucan has a molecular weight of at least 10 6 g/mol.
  • the beta-glucan content of the oat-based pieces is from 2 to 16% by weight.
  • the beta-glucan content of the oat-based pieces ranges from 7 to 16% by weight.
  • the molecular weight is a fundamental parameter characterizing polysaccharide and determining its rheological properties. For example, the intrinsic viscosity values of oat beta- glucan will increase with increased molecular weight.
  • the distribution of oat beta-glucan molecular weight varies between about 0.4xl0 6 g/mol up to about 3xl0 6 g/mol, depending on the source of oat beta-glucan and the extraction method of beta-glucan.
  • the structure of beta-glucans is preserved in the oat-based pieces according to the present invention.
  • a food or beverage composition with a high beta- glucan content, and with a very interesting texture and mouthfeel.
  • the oat component contains beta-glucan soluble fibre, such as beta-l,3-glucan, beta- 1,6-glucan, or beta-l,4-glucan, or mixture thereof.
  • Oat is an inexpensive source of beta- glucan, but extraction of beta-glucan from oat is very difficult and expensive.
  • the beta-glucan content varies between different oat products. Typically, the concentration of beta-glucan in conventional oat bran products is comprised between 8 to 12% of dry weight.
  • the oat-based pieces comprise at least 55 wt%, or at least 60 wt%, or at least 65 wt%, or at least 75 wt%, or at least 80 wt%, or at least 85 wt%, of an oat component.
  • the oat-based pieces comprise up to 99.9 wt%, or up to 99.5 wt%, or up to 99 wt%, or up to 98 wt%, or up to 97 wt%, or up to 96 wt%, or up to 95 wt%, or up to 90 wt% of an oat component.
  • the oat-based pieces comprise from 50 wt% to 99.9 wt% of an oat component, such as from 55 wt% to 99.5 wt% of oat, or 60 wt% to 99 wt% of an oat component.
  • Oat-based pieces also comprise 0.1% to 2% by weight of an antioxidant as described above.
  • the oat- based pieces may comprise other ingredients such as cereal flour other than oat, vegetable powder, fruit powder, legume flour, milk powder, sweetener, colorant, vitamins, minerals.. These ingredients were described previously.
  • the oat-based pieces have a degree of starch gelatinisation greater than 66%.
  • the degree of gelatinisation is from 66% to 98%, or from 70% to 97%, or from 80% to 96%, or from 85 to 95%.
  • the gelatinisation degree is from 66% to 95%, or from 70% to 90%, or from 80% to 90%.
  • the degree of gelatinisation indicates the degree of cooking of the product. Typically, the degree of gelatinisation achieved in rolled oat flakes is below 50%. If the degree of gelatinisation is too low the starch may be less digestible and may trigger digestion discomfort.
  • the degree of gelatinisation of the oat-pieces of the present invention must be less than 100% in order to avoid complete dissolution of the pieces when reconstituted in liquid and thereby preservation of the shape of the pieces in the reconstituted final product.
  • the degree of gelatinisation is determined using enzymatic reactions and is expressed as the ratio between gelatinized starch and total carbohydrates.
  • sample of the product to be analysed is first cooked at 95°C for at least one hour in the presence of alpha-amylase from Bacillus globigii (Sigma Aldrich A3403). Thereafter, the product is filtered. Amyloglucosidasefrom Aspergillus niger (Sigma Aldrich A7095) is added to the sample and the reaction is done at 37°C for 30 minutes, allowing thereby the total carbohydrates being converted in glucose. The sample is then filtered.
  • the gelatinized starch is determined by reacting the sample with amyloglucosidase from Aspergillus niger (Sigma Aldrich A7095) at 37°C for 30 minutes. The gelatinized starch is thereby converted into glucose. The sample is then filtered. To measure the content in glucose in both cases, the sample is first reacted with hexokinase and glucose-6-phosphate dehydrogenase using the kit from Boehringer Mannheim/R-Biopharm and then finally glucose is measured at 340 nm with a DU 720 UV spectrometer (Beckman Coulter). A glucose solution of 0.5 g/l is used as a standard.
  • the oat-based pieces have a water activity Aw ranging from 0.1 to 0.5. If the water activity is loo low (e.g. below 0.1) or too high (e.g. above 0.5), the risk of oxidation and rancidity during shelf life increases.
  • the water activity of the oat- based pieces ranges from 0.1 to 0.4; more preferably, the water activity of the oat-based pieces ranges from 0.1 to 0.3, even more preferably from 0.1 to 0.25.
  • the oat-based pieces have a shelf-life of 6 to 12 months at ambient temperature (usually between 20°C and 23°C).
  • shelf life is mainly assessed by measuring rancidity of the products.
  • the oxidation reaction due to endogenous lipase can produce an undesired bitter off-taste.
  • Rancidity correlates with an increase of the pentane concentration and a decrease of the oxygen concentration, in the headspace of a packaging.
  • Penta ne is a degradation product which results from oxidation of free fatty-acids. Hence, the oxidation of the fat com ponents can be monitored by measuring the pentane concentration.
  • the presence of pentane indicates therefore a beginning of oxidation while the decrease of oxygen indicates a consumption of oxygen resulting from oxidation.
  • the shelf-life of the oat products was determined by performing accelerated shelf-life tests. To perform this test, about 50 g of the products are placed in sealed cans of about 1 L. The products are then either stored at 37°C with 70% relative humidity for several months (accelerated shelf-life conditions which can be correlated to shelf-life at ambient temperature) or at 4°C to be used as references. At regular intervals (i.e. after 1 month, 2 months, 3 months, etc.), the quantities of pentane and oxygen are measured in the headspace as indicator of development of rancidity.
  • Pentane can be measured by common analytical method such as gas chromatography with flame ionization detection (GC-FID).
  • GC-FID gas chromatography with flame ionization detection
  • An FID commonly uses a hydrogen/air flame into which the sample is passed to oxidise organic molecules and produces electrically charged particles (ions). The ions are collected and produce an electrical signal which is then measured.
  • the GC-Clarus 500TM with a FID detector from Perkin Elmer was used to measure pentane. The oxygen was measured using a Servomex oxymeter.
  • the shelf-life of traditiona l oat products is commonly 4 to 6 months, while the shelf-life of the oat-based pieces according to the present invention extends up to 9 to 12 months.
  • the oat-based pieces retain their overall shape after rehydration in a liquid, such as cold, ambient or warm water or milk. Due to water absorption, the oat-based pieces could swell. However, contrary to some extruded products, the oat-based pieces of the present invention do not disintegrate in liquid after rehydration. I n addition, the oat-based pieces remain as individual pieces. They do not form a thick lump once rehydrated.
  • the shape of the oat-based pieces depends on the extrusion die. For instance, the shape of the oat-based pieces is selected from heart, star, animal, letters and numbers, or geometric figures. For instance, heart-shaped oat-based pieces were developed having a size from 3 mm to 8 mm.
  • a third aspect of the invention is a composition
  • a composition comprising oat-based pieces, as described above, together with at least one ingredient selected from sugar, fruit pieces, vegetable pieces, nut pieces, meat pieces, fish pieces, milk-based powder, aroma, and mixes thereof.
  • Such compositions may be food compositions or beverage compositions, which may be reconstituted as food or beverage (oat pieces are milled), with liquid such as milk or water.
  • the composition comprises from 70 wt% to 95 wt% of oat-based pieces, preferably from 80 wt% to 90 wt% of oat-based pieces.
  • oat-based pieces are comminuted.
  • the oat-based pieces may be comminuted or non-comminuted.
  • Examples of food compositions include instant food, sweet porridge, savoury porridge, a soup, or a congee-like product.
  • Examples of beverage compositions include instant beverage, grainy beverage, or a smoothie.
  • the oat-based pieces can be reconstituted in warm or cold liquid to be consumed as a porridge, which can be either sweet or savoury, or a soup.
  • the oat-based pieces can be milled into smaller particles and mixed with cold or warm liquid to be consumed as a beverage.
  • the oat- based pieces can be consumed as snacks or moulded snacks that can be sintered or not.
  • the oat-based pieces can be milled, the resulting particles can be mixed with liquid to form a dough that can thereafter shaped and consumed as a vegetarian burger.
  • Another embodiment of the invention is a composition
  • a composition comprising milled oat pieces as described above, together with savoury ingredients like beans flour, spices and herbs to produce a Veggie burger type of food, reconstituted as hamburger shaped-dough to be cooked in a pan.
  • an embodiment of the invention is a composition with these milled oat pieces with nuts, milk powder and sugars to produce by sintering technology , oat snack in round shape or tablet shape (as chocolate tablet).
  • Oat-based pieces are prepared by extrusion, with the recipes from Table 1, under extrusion conditions mentioned in Table 2 and with the screw configuration mentioned in Table 3.
  • the process is the following: dry powder ingredients are dry mixed in a batch mixer.
  • the mix is fed into the hopper of a twin-screw extruder CLEXTRAL BC 45, via a K-TRON gravimetric feeder.
  • the extruder is composed of 4 or 6 barrels, with the screw configuration showed below in Table 3.
  • the ingredients are mixed into a dough in the extruder.
  • the dough is then extruded through a die and cut into pieces directly on the die.
  • the die has 4 heart-shaped or round holes (maximum diameter: 2 mm).
  • carrot powder such as spinach, zucchini, green peas, beet, or tomato.
  • the extruder was configured to have a total length of 800 mm consisting of four barrel elements. Each barrel element has a length of 200 mm and is heated at the temperatures described in Table 2. Within the total length of the extruder, a screw profile consisting of the screw elements described in Table 3 was used.
  • the dough expands slightly.
  • the pieces are then dried to a water content of about 3% humidity on a fluid bed drier.
  • the pieces are cooled during a resting time to ambient temperature (e.g. 20°C).
  • Oat-based pieces were prepared by combining recipes 1 to 6 with extrusion conditions A and B.
  • the gelatinisation degree of cooked-extruded oat-based pieces was from 80 to 98% on average.
  • Standard pouches were filled with the oat-based pieces for shelf-life evaluation. The shelf-life was evaluated by a trained sensory panel and by measuring the pentane content in the pouches, using common analytical method as described above. Table2. Extrusion parameters
  • the oat-based pieces had a shelf-life of 6 to 12 months at 20 °C, based on an accelerated shelf-life tests (performed at 37°C with 70% relative humidity).
  • Example 2 Powdered oat beverage
  • Oat pieces are prepared using recipe 3 (Table 1) with extrusion conditions A (Table 2) from example 1. The dried oat pieces are then milled using a milling sieve of 0.4 mm.
  • a powdered beverage is prepared as follows by dry-mixing:
  • a sweet oat drink can be prepared by pouring the content of a pouch into 150mL of warm milk (e.g. about 80°C). It has been found that the warmer the milk the quicker the reconstitution is.
  • warm milk e.g. about 80°C
  • a cold beverage can also be prepared by mixing the pouch content with the 150mL of cold water or cold milk (e.g. at about 4-7°C or at ambient temperature).
  • the beverage can be reconstituted either using a blender or directly in a glass for instance.
  • the beta-glucan content of this powdered oat beverage made with oat pieces based on recipe 3 is about 0.5 g beta-glucan per serving (i.e. 17.5 g), which represents a beta-glucan content of 2.9 g/100 g.
  • Oat pieces are prepared using recipe 2 (Tablel) with extrusion conditions B (Table 2) from example 1.
  • the dried oat pieces have a size from 3 to 5 mm.
  • a dry porridge mix is prepared by dry-mixing the ingredients shown below:
  • a sweet porridge can be prepared by pouring the content of a pouch into 140mL of warm milk (e.g. about 80°C). The porridge is reconstituted within 2 to 3 minutes, showing intact soft pieces with a pleasant texture. Most of the liquid is absorbed by the oat pieces. The oat pieces retain their shape, expanding a bit due to water absorption, but they do not disaggregate. The porridge does not have a gluey texture, contrary to traditional porridge made with rolled-oat flakes. Also, the porridge retains a rather soft texture, making it easy to consume with a spoon.
  • the beta-glucan content of this sweet oat porridge made with oat pieces based on recipe 2 is about 0.9 g beta-glucan per serving (i.e. 40 g), which represents a beta-glucan content of 2.3 g/100 g.
  • Example 4 Sweet oat porridge enriched with oat beta-glucan
  • Oat pieces are prepared using recipe 6 (Table 1) with extrusion conditions B (Table 2) from example 1.
  • the dried oat pieces have a size from 3 to 5 mm.
  • a dry porridge mix is prepared by dry-mixing the ingredients shown below:
  • the extruded oat pieces contain 7.6 g beta-glucan/100 g.
  • a 40 g serving of this sweet porridge enriched with oat beta-glucan and made with oat pieces based on recipe 6 contains about 2.5 g of beta-glucan.
  • a sweet porridge can be prepared by pouring the content of a pouch into 140 mL of warm milk (e.g. about 80°C).
  • the porridge is reconstituted within 2 to 3 minutes, showing intact soft pieces with a pleasant texture.
  • Most of the liquid is absorbed by the oat pieces.
  • the oat pieces retain their shape, expanding a bit due to water absorption, but they do not disaggregate.
  • the porridge does not have a gluey texture, contrary to traditional porridge made with rolled-oat flakes. Also, the porridge retains a rather soft texture, making it easy to consume with a spoon.
  • Example 5 Savoury oat porridge
  • Oat pieces are prepared using recipe 1 (Table 1) with extrusion conditions B (Table 2) from example 1.
  • the dried oat pieces have a size from 3 to 5 mm.
  • a dry porridge mix is prepared by dry-mixing the ingredients shown below:
  • a savoury porridge can be prepared by pouring the content of a pouch into 140mL of boiling water.
  • the porridge is reconstituted within 2 to 3 minutes, showing intact soft pieces with a pleasant texture.
  • Most of the liquid is absorbed by the oat pieces.
  • the oat pieces retain their shape, expanding a bit due to water absorption, but they do not disaggregate.
  • the porridge does not have a gluey texture, contrary to traditional porridge made with rolled-oat flakes. Also, the porridge retains a rather soft texture, making it easy to consume with a spoon.
  • oat pieces prepared using recipe 5 (Table 1) with extrusion conditions B (Table 2) from example 1 can be used, instead of, or in combination with, the example described above.
  • recipe 5 Table 1
  • extrusion conditions B Table 2
  • a savoury porridge also has a pleasant colour.
  • the beta-glucan content of this savoury oat porridge made with oat pieces based on recipe 1 is about 0.6 g beta-glucan per serving (i.e. 40 g), which represents a beta-glucan content of 1.5 g/100 g.
  • Example 6 Savoury oat snack
  • Oat pieces are prepared using recipe 1, 2, 4 or 5 (Table 1) with extrusion conditions A (Table 2) from example 1.
  • the dried oat pieces have a size from 5 to 10 mm.
  • a coating mix is prepared with vegetable fat and maltodextrins (dextrose equivalent 10 to 20).
  • the coating mix is sprayed on the oat pieces with spray gun at 60°C.
  • the coated pieces are sprinkled with powdered savoury chicken flavour and dried parsley.
  • the final recipe is: Extruded oat pieces 90 wt%
  • savoury ingredients can be used instead of chicken flavour or parsley, such as: savoury beef flavour, dried onion, spices, paprika pieces, tomato powder and the like.
  • the oat snack is packaged into 100 g pouches. It can be consumed as such, as a finger food. It could also be used as crouton on salad, in a soup or on a dish.
  • beta-glucan content of this savoury oat snack with oat pieces based on recipe 1,2,4 or 5 is about 3.6 g beta-glucan per serving (i.e. 100 g).
  • Oat pieces are prepared using recipe 1, 2, 4 or 5 (Table 1) with extrusion conditions A
  • the blend of extruded oat pieces contains a mix of pieces based on recipes 1, 2 and/or 4 (non-flavoured pieces), with carrot-flavoured pieces (recipe 5).
  • the blend comprises from 10 to 100 wt% of carrot-flavoured pieces, and the remainder, if any, is non-flavoured pieces.
  • the blend comprises 100 wt% of carrot flavoured pieces, or 70 wt% of carrot flavoured pieces with 30 wt% of non-flavoured pieces (recipes 1, 2 and/or 4), or 30 wt% of carrot flavoured pieces, and 70 wt% of non-flavoured pieces.
  • other vegetables could be used in recipe 5 instead of carrot.
  • a savoury oat salad can be prepared by pouring the content of a pouch into lOOmL of boiling water.
  • the salad is reconstituted within 2 to 3 minutes, showing intact soft pieces with a pleasant texture.
  • Most of the liquid is absorbed by the oat pieces.
  • the oat pieces retain their shape, expanding a bit due to water absorption, but they do not disaggregate.
  • the salad has very pleasant mouthfeel.
  • the beta-glucan content of this salad made with oat pieces based on recipe 4 and 5 is about 1.28 g beta-glucan per serving (i.e. 40 g), which represents a beta-glucan content of 3.2 g/100 g.
  • Example 8 Grainy oat beverage
  • Oat pieces are prepared using recipe 4 (Table 1) with extrusion conditions A (Table 2) from example 1. The dried oat pieces are then milled using a milling sieve of 0.7mm.
  • a powdered beverage is prepared as follows by dry-mixing:
  • a sweet grainy oat drink can be prepared by pouring the content of a pouch into l50mL of warm milk (e.g. about 80°C). It has been found that the warmer the milk the quicker the reconstitution is.
  • a cold beverage can also be prepared by mixing the pouch content with the 150mL of cold water or cold milk.
  • the beverage can be reconstituted in a blender or a glass for instance.
  • the drink has a slightly grainy texture.
  • the beta-glucan content of the drink made with oat pieces based on recipe 4 is about 0.5 g beta-glucan per serving (i.e. 17.5 g), which represents a beta-glucan content of 2.9 g/100 g.
  • Example 9 Savoury oat soup
  • Oat pieces are prepared using recipe 1 or 4 (Table 1) with extrusion conditions B (Table 2) from example 1.
  • the dried oat pieces have a size of from 3 to 5 mm.
  • a dry soup mix is prepared by dry-mixing the ingredients shown below:
  • a hearty oat soup can be prepared by pouring the content of a pouch into 200mL of boiling water.
  • the soup is reconstituted within 2 to 3 minutes, showing intact soft pieces with a pleasant texture. Most of the liquid is absorbed by the oat pieces.
  • the oat pieces retain their shape, expanding a bit due to water absorption, but they do not disaggregate.
  • the soup has very pleasant mouth feel.
  • the beta-glucan content of this savoury oat soup made with oat pieces based on recipe 1 or 4 is about 1.4 g beta-glucan per serving (i.e. 40 g), which represents a beta-glucan content of 3.5 g/lOOg.
  • Oat pieces are prepared using recipe 4 (Table 1) with extrusion conditions A (Table 2) from example 1. The dried oat pieces are then milled to a size between 0.1 to 3 mm.
  • a dry mix is prepared by dry-mixing the ingredients shown below:
  • the dry mix is poured into a mould, for instance having the shape of a chocolate tablet.
  • the mix is then cooked at 140°C for 5 minutes to allow sintering of the ingredients.
  • the beta-glucan content in this oat tablet made with oat pieces based on recipe 4 is about 2.45 g/100 g beta-glucan.
  • Oat pieces are prepared using recipe 4 (Table 1) with extrusion conditions B (Table 2) from example 1.
  • the dried oat pieces are milled between 0.1 to 3 mm sizes.
  • a pre-dry mix is prepared by dry-mixing the ingredients shown below:
  • Example 12 Extruded oat pieces with inulin
  • a process as described in example 1 was used to manufacture extruded oat pieces containing inulin, under extrusion conditions mentioned in Table 4 and with the screw configuration mentioned in Table 5.
  • the recipe of the dry mix was the following:
  • the extruder was configured to have a total length of 1200 mm consisting of six barrel elements. Each barrel element has a length of 200 mm and is heated at the temperatures described in Table 4. Within the total length of the extruder, a screw profile consisting of the screw elements described in Table 5 was used.
  • the dough expands slightly.
  • the pieces are then dried to a water content of about 3% humidity on a fluid bed drier.
  • the pieces are cooled during a resting time to ambient temperature (e.g. 20°C).
  • the extruded oat pieces contain 25.9 g fibres per 100 g, of which 2.9 g of beta-glucan and 23 g of inulin.
  • extruded oat pieces could be used in the preparation of sweet food compositions similar to those of Examples 2 to 4.
  • Example 13 Beta-glucan size in extruded oat products
  • Oat pieces are prepared using recipe 4 (Table 1) with extrusion conditions B (Table 2) from example 1.
  • the beta-glucan content was measured in these oat pieces, as well as in the oat flour used to manufacture the oat pieces.
  • the molecular weight of the water-extractable beta-glucan (soluble fraction) was also measured. The molecular weight is correlated positively to the polymerisation degree of the beta-glucan.
  • beta-glucan was measured as followed. First, dry sample to be analysed were diluted in ethanol 50% heated at 99°C for 15 minutes to inactivate endogenous enzymes. Supernatant was discarded and the sample was digested during 4 hours at 99°C under constant shaking with an alpha-amylase (ThermamylTM from Novozymes) diluted in 0.28 mg/ml CaCI2 solution (0.25% enzyme solution) to extract beta-glucans. Supernatant was analysed by size-exclusion chromatography with specific calcofluor detection.
  • alpha-amylase ThermamylTM from Novozymes
  • the extrusion parameters and conditions have very limited impact or no impact on the integrity of water-extractable beta- glucan in the final product.
  • the molecular weight of beta-glucan in the finished (i.e. extruded) product is similar to the molecular weight of water-extractable beta-glucan in the oat flour before extrusion.

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  • Health & Medical Sciences (AREA)
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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Fodder In General (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
EP16805817.0A 2015-12-03 2016-12-02 Haferbasiertes produkt und verfahren zur herstellung Withdrawn EP3383198A1 (de)

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PCT/EP2016/079674 WO2017093538A1 (en) 2015-12-03 2016-12-02 Oat-based product and process of manufacture

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US20220264930A1 (en) * 2019-07-23 2022-08-25 H.J. Heinz Company Brands Llc Shelf-stable, extruded food products
GB2586982B (en) * 2019-09-10 2021-11-17 Mr Lees Pure Foods Co Ltd Food products
CN112273575A (zh) * 2020-11-10 2021-01-29 广州维汝堂营养健康咨询有限公司 一种山药红枣营养早餐粉的制作方法
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US5997934A (en) * 1995-04-28 1999-12-07 Nestec S.A. Manufacture of cooked cereals
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