WO2002028201B1 - Method for producing an oat product and an oat cereal and a snack product produced with said method - Google Patents

Method for producing an oat product and an oat cereal and a snack product produced with said method

Info

Publication number
WO2002028201B1
WO2002028201B1 PCT/FI2001/000865 FI0100865W WO0228201B1 WO 2002028201 B1 WO2002028201 B1 WO 2002028201B1 FI 0100865 W FI0100865 W FI 0100865W WO 0228201 B1 WO0228201 B1 WO 0228201B1
Authority
WO
WIPO (PCT)
Prior art keywords
oat
steeping
germination
cereal
product
Prior art date
Application number
PCT/FI2001/000865
Other languages
French (fr)
Other versions
WO2002028201A1 (en
Inventor
Olavi Myllymaeki
Kaisa Poutanen
Kirsi-Marja Oksman-Caldentey
Arja Laitila
Raija-Liisa Heinioe
Original Assignee
Valtion Teknillinen
Olavi Myllymaeki
Kaisa Poutanen
Kirsi-Marja Oksman-Caldentey
Arja Laitila
Raija-Liisa Heinioe
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 Valtion Teknillinen, Olavi Myllymaeki, Kaisa Poutanen, Kirsi-Marja Oksman-Caldentey, Arja Laitila, Raija-Liisa Heinioe filed Critical Valtion Teknillinen
Priority to JP2002531838A priority Critical patent/JP2004510419A/en
Priority to AU2001293901A priority patent/AU2001293901A1/en
Publication of WO2002028201A1 publication Critical patent/WO2002028201A1/en
Publication of WO2002028201B1 publication Critical patent/WO2002028201B1/en

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
    • A23L7/20—Malt products
    • 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
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals

Abstract

The invention is directed to a method for producing an oat product wherein the tastiness and the sensory texture of oats are improved, and the contents of functional components are increased. In this method, the oat grains are melted using steeping and germination in a liquid phase, followed by drying and extrusion thereof. Steeping and germination temperatures are low, and a short malting procedure gives grains having a good microbiological quality, higher sterol and phenol contents, and a higher antioxidative capacity, without a significant reduction of the β-glucan content thereof.

Claims

13AMENDED CLAIMS[received by the International Bureau on 30 April 2002 (30.04.02); original claims 1-18 replaced by amended claims 1-16 (2 pages)]
1. Method for producing an oat product, wherein the oat grains are malted, dried, grinded and processed using extrusion to a cereal type product, characterized in that oat grains are submitted to a shortened malting at a temperature below 20 °C, the steeping and germination steps of which has the following phases: wet steeping about 2 hours, dry steeping about 8 to 10 hours, wet steeping about 2 hours and dry steeping, to attain a total steeping and germination time no more than 3 days.
2. Method according to claim 1, characterized in that unhulled oats are malted.
3. Method according to claim 1, characterized in that hulless oats are malted.
4. Method according to any of the claims 1 to 3, characterized in that the steeping and germination temperature is about 15 °C.
5. Method according to any of the above claims, characterized in that the germination is allowed to proceed so as to attain a three-fold increase in the total sterol and phenol contents, and a higher antioxidative capacity.
6. Method according to any of the above claims, characterized in that the β- glucan content after malting is at least 3 %, preferably 3 to 5 %.
7. Method according to any of the above claims, characterized in that the steeping and germination time is 2 to 3 days.
8. Method according to any of the above claims, characterized in that the moisture content of the grains after germination is no more than about 35 %.
9. Method according to any of the above claims, characterized in that the drying is carried out to improve the sensory properties, preferably the roasted character and intensity of the odor and taste, the nut-like taste, and the crispness of the texture.
10. Method according to any of the above claims, characterized in that the drying is carried out at a temperature ranging from 65 to 100 °C, preferably at 93 °C.
11. Method according to any of the above claims, characterized in that the extrusion temperature is between 100 and 150 °C. 14
12. Method according to any of the above claims, characterized in that the moisture content of the oat malt in extrusion is 15 to 25 %.
13. Method according to any of the above claims, characterized in that the extruded oat cereal is coated with a tasty coating.
14. Oat cereal, characterized in that it is produced with the method according to any of the claims 1 to 13.
15. Oat cereal according to claim 14, characterized in that its β-glucan content is at least 3 , preferably 3 to 5 %.
16. Snack product, characterized in that it is produced from the oat cereal of claim 14 or 15 by coating with a yogurt, cheese, chocolate, sugar or like food coating.
PCT/FI2001/000865 2000-10-06 2001-10-05 Method for producing an oat product and an oat cereal and a snack product produced with said method WO2002028201A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2002531838A JP2004510419A (en) 2000-10-06 2001-10-05 Method for producing oat products and oat cereal and snack products produced by the method
AU2001293901A AU2001293901A1 (en) 2000-10-06 2001-10-05 Method for producing an oat product and an oat cereal and a snack product produced with said method

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20002205A FI114380B (en) 2000-10-06 2000-10-06 A process for the production of an oat product and an oatmeal and a snack product by the process
FI20002205 2000-10-06

Publications (2)

Publication Number Publication Date
WO2002028201A1 WO2002028201A1 (en) 2002-04-11
WO2002028201B1 true WO2002028201B1 (en) 2002-09-26

Family

ID=8559243

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FI2001/000865 WO2002028201A1 (en) 2000-10-06 2001-10-05 Method for producing an oat product and an oat cereal and a snack product produced with said method

Country Status (4)

Country Link
JP (1) JP2004510419A (en)
AU (1) AU2001293901A1 (en)
FI (1) FI114380B (en)
WO (1) WO2002028201A1 (en)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2345606A1 (en) 2000-09-27 2002-03-27 The Governors Of The University Of Alberta Grain fractionation
FI20021822A0 (en) * 2002-10-14 2002-10-14 Raisio Benecol Oy Food
JP2006524994A (en) * 2003-03-27 2006-11-09 ザ ガバナーズ オブ ザ ユニバーシティー オブ アルバータ Method for producing high viscosity beta-glucan concentrate
MY141979A (en) * 2005-06-14 2010-08-16 Dwc Hermetica Pty Ltd Process for improving shelf life of refrigerated foods
JP2007312643A (en) * 2006-05-24 2007-12-06 Asahi Beer Moruto Kk Snuck food and method for producing the same
DK2411527T3 (en) 2009-03-27 2019-01-07 Her Majesty The Queen In Right Of Canada As Represented By The Mini Of Agriculture And Agri Food Process for increasing the concentration of avenantramides in oats
US20100272875A1 (en) * 2009-04-24 2010-10-28 Monsanto Technology Llc Omega-3 enriched cereal, granola, and snack bars
US8697159B2 (en) 2010-01-25 2014-04-15 General Mills, Inc. Coated food product and method of preparation
CN102894052A (en) * 2012-09-28 2013-01-30 静乐县黄土地农牧开发合作社 Hulless oat health-care cake and preparation method thereof
TR201802993T4 (en) 2015-10-16 2018-03-21 Gold&Green Foods Oy A method for the production of a texturized food product and a texturized food product.
EP3855934A2 (en) * 2018-09-28 2021-08-04 Lantmännen Functional Foods AB A consumable product comprising malted dehulled oat
CN112825919B (en) * 2019-11-22 2023-08-29 内蒙古蒙牛乳业（集团）股份有限公司 Normal-temperature fermented milk beverage and preparation method thereof
EP4125984A1 (en) * 2020-03-26 2023-02-08 Lantmännen Functional Foods AB A consumable product comprising malted cereals for promoting recovery at physical activity

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3212390A1 (en) * 1981-11-27 1983-06-30 Seeger GmbH, 7012 Fellbach Process for the production and processing of a novel malt product
EP0235601B1 (en) * 1986-02-05 1991-08-07 Nexus A/S Taste adjusting composition, method for making and using it
DE3910374A1 (en) * 1989-03-31 1990-10-04 Ireks Arkady Gmbh METHOD FOR PRODUCING A FOOD FROM CEREALS AND USE THEREOF
SE505893C2 (en) * 1992-05-11 1997-10-20 Marie Larsson Prodn. of high bio-availability in whole oatmeal prod.
SE506486C2 (en) * 1996-11-20 1997-12-22 Svenska Lantmaennen Riksfoerbu Food that, when consumed, induces antisecretory proteins
US6010732A (en) * 1997-11-04 2000-01-04 General Mills, Inc. Grain based extruded product and process of making

Also Published As

Publication number Publication date
WO2002028201A1 (en) 2002-04-11
FI114380B (en) 2004-10-15
JP2004510419A (en) 2004-04-08
AU2001293901A1 (en) 2002-04-15
FI20002205A (en) 2002-04-07
FI20002205A0 (en) 2000-10-06

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