WO2010053651A1 - Soluble oat or barley flour and method of making utilizing a continuous cooker - Google Patents

Soluble oat or barley flour and method of making utilizing a continuous cooker Download PDF

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Publication number
WO2010053651A1
WO2010053651A1 PCT/US2009/059916 US2009059916W WO2010053651A1 WO 2010053651 A1 WO2010053651 A1 WO 2010053651A1 US 2009059916 W US2009059916 W US 2009059916W WO 2010053651 A1 WO2010053651 A1 WO 2010053651A1
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WO
WIPO (PCT)
Prior art keywords
oat
flour
barley flour
barley
extruder
Prior art date
Application number
PCT/US2009/059916
Other languages
French (fr)
Inventor
Robert Chatel
Yongsoo Chung
Justin French
Original Assignee
The Quaker Oats Company
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 The Quaker Oats Company filed Critical The Quaker Oats Company
Priority to EP09737291.6A priority Critical patent/EP2214509B1/en
Priority to MX2010000262A priority patent/MX2010000262A/en
Priority to BRPI0903896-5A priority patent/BRPI0903896B1/en
Priority to CA2689011A priority patent/CA2689011C/en
Priority to CN200980000588.8A priority patent/CN101842025B/en
Priority to AU2009251227A priority patent/AU2009251227B8/en
Priority to US12/666,506 priority patent/US8795754B2/en
Publication of WO2010053651A1 publication Critical patent/WO2010053651A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates generally to soluble oat or barley flour. More specifically, the present invention relates to methods of making soluble oat or barley flour.
  • Oatmeal has for many years been a staple of the human diet due to its health benefits. For example, numerous studies have shown that eating oatmeal on a daily basis can help lower blood cholesterol, reduce risk of heart disease, promote healthy blood flows as well as maintain healthy blood pressure levels. Additionally, oatmeal has high content of complex carbohydrates and fibers, which facilitates slow digestion and stable blood-glucose levels.
  • a whole oat product that has sufficient soluble fiber to meet the FDA threshold necessary to justify a health claim.
  • a whole oat product must have 0.75 g soluble beta-glucan fiber per serving of food.
  • highly soluble oat flour must be used.
  • highly soluble flour is prepared using enzymes such as ⁇ -amylase. The enzyme-treated oat flour is then drum or spray dried. This method takes place in at least two steps and is traditionally expensive and produces the soluble oat flour in low rates.
  • a slurry batch is prepared of flour (oat) and water (70-90% moisture content). Enzyme (s) are then added to the slurry and held at optimum enzyme reaction conditions followed by enzyme deactivation process. The slurry is then transferred into either a spray or drum drier. More efficient processes are desired to prepare the oatmeal product.
  • barley has become a desired staple of the human diet for health reasons and suitable means to process and prepare barley containing products is desired.
  • aspects of the present invention relate to preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to gelatinize and dextrinize the oat flour.
  • the present invention relates to soluble oat or barley flour and a method of producing soluble oat or barley flour using a continuous cooker to gelatinize and dextrinize whole oat or barley flour in one step.
  • the process is easier, less expensive, and less time-consuming than prior art processes.
  • a starting mixture is prepared containing whole oat or barley flour, granulated sugar, optionally a maltodextrin, and at least one antioxidant.
  • the whole oat or barley flour is present in an amount of about 50% to about 100% by weight of the total weight of the starting composition. In further aspects, the whole oat or barley flour is present in amounts of about 80 % to about 100% by weight or about 90% to about 95% by weight.
  • the sugar can be any suitable sugar known to those skilled in the art.
  • Non- limiting examples of sugars include sucrose, fructose, dextrose, other sugars known in the art, and combinations thereof.
  • the sugar is present in an amount of about 0 to about 15% by weight of the total weight of the starting composition. In further aspects, the sugar is present in amounts of 0 to about 7% by weight.
  • the maltodextrin may be present in an amount of about 0% to about 15% by weight of the total weight of the starting composition. In further aspects, the maltodextrin is present in amounts of about 3% to about 7% by weight.
  • the antioxidant may be any suitable antioxidant such as mixed natural tocopherols or artificial antioxidant such as BHT and BHA.
  • the antioxidant is present in an amount from 0.1 % to 2 % by weight. In further aspects, the antioxidant is present in amounts of about 0.25 % to about 0.75 % by weight.
  • the mixture may be pre-hydrated in a preconditioner prior to extrusion. It is well known in the industry that pre-conditioners can aide in reducing the required mechanical power of the extruder to cook the mixture.
  • the pre-conditioner will give an overall increase in throughput. In the pre-conditioner, water or steam is added to increase the moisture content of the mixture to about 25 to about 35%, more specifically about 28 to about 30%.
  • the mixture's overall temperature is increased to about 140 °F - 160 0 F prior to extrusion.
  • the mixture has the characteristics of a uniform free flowing wetted material prior to extrusion.
  • Starch gelatinization requires water and heat.
  • the gelatinization temperature range for oats is 127 0 F to 138 0 F (53 - 59 0 C). If the moisture is less than about 60% then higher temperatures are required. Typically the extrusion occurs at barrel temperatures between 140 0 F and 250 0 F. The dough temperatures are approximately 212
  • the mixture is fed into the extruder.
  • Any suitable extruder may be used including suitable single screw or twin screw extruders. Typical, but not limiting, screw speeds are 200-300 rpm.
  • a hydrated mixture at a temperature of about 140 0 F - 160 0 F is fed into a low-shear cooking extruder.
  • Low-shear cooking extrusion is defined by a moisture range of 20 to 35%, a shear rate range of 20 to 100 s "1 , mechanical energy input of 0.02 to 0.05 kw-hr/kg and maximum dough temperature less than or equal to 150 0 C.
  • Heat may be applied through the extruder barrel wall such as with a jacket around the barrel through which a hot medium like steam, water or oil is circulated, or electric heaters imbedded in the barrel. Heat is also generated within the material by friction as it moves within the extruder. Shear is controlled by the design of the extruder screw(s) and the screw speed. Viscosity is a function of starch structure, temperature, moisture content, fat content and shear. The shear stresses and heat applied in the extruder to the starches, especially the amylopectin, reduce their average molecular weight.
  • the extruded dough exits the cooking extruder. As it exits, water immediately evaporates cooling the dough and dropping its moisture content into the 25 to 30% range.
  • the dough is then fed into a second forming extruder where it is further cooled below the boiling point of water, forced through a die opening and cut into pellets.
  • the 25 to 30% moisture pellets are then transported to a pellet drier and de-hydrated to approx 7-10% moisture; specifically 8-9%.
  • the pellets may then be granulated. Granulation specifications can be widened. 50-250 microns. Specifically, targeting 178-250 micron; maximizing 212 microns
  • the granulated product may be used in beverages such as ready-to-drink beverages, fruit juices, dairy beverages, and carbonated soft drinks, and various food products such as bars, cereals, puddings, smoothies, powdered beverages, cookies, crackers, and the like.
  • the soluble oat flour can also be used to make soft food products such as ice cream and soft yogurt. This list is not all-inclusive and one skilled in the art would recognize that the soluble oat flour may be added to other beverages and food products in accordance with the invention.
  • a beverage for example, contains from about 1% to about 25% soluble oat or barley flour and from about 70% to about 95% total water, typically about 75% to about
  • the balance can contain sweeteners, flavors, fruits and other materials as desired.
  • the water should be suitable for use in food.
  • the total water may come in part or in whole from other parts of the drinkable food, especially if milk, juices, or other water containing components are used.
  • the milk may be dairy (e.g. whole,
  • the milk may also be produced from powdered milk and water.
  • the beverage may also include a fruit component.
  • the fruit component can include fruit juice, yogurt containing fruit, fruit puree; fresh fruit, fruit preserves, fruit sorbet, fruit sherbet, dried fruit powder, and combinations thereof.
  • the fruit component has particles sufficiently small that the component may be safely swallowed without chewing.
  • the fruit component and/or an added acidulant can be adjusted to obtain a desired pH, for example a pH of less than about 4.6.
  • Food products include cereals and ready-to-eat snack bars. A suitable amount of the granulated product is added to the food mixture.
  • ingredients may be added to the beverage and food products.
  • Such ingredients can include non grain-based ingredients.
  • flavoring agents such as strawberry, chocolate or cinnamon flavor is added to enhance the taste of product.
  • Other fruit flavoring agent may also be useful to provide different tastes to the food product, for example, strawberry, mango and banana and mixtures thereof.
  • Spices, in particular, cinnamon can be used.
  • any desired flavor or flavors can be used.
  • Suitable sweeteners - artificial or natural can be added in the food product to provide a desired sweetness.
  • brown sugar, maple sugar or fruit sugar can be used.
  • the non-grain based food component can be added in the range of about 10 to 75 wt % of the total weight of the product.
  • ingredients are not limited to, salt, hydrocolloids, polysaccharides, thickeners, caffeine, dairy, coffee solids, tea solids, herbs, nutraceutical compounds, electrolytes, vitamins, minerals, amino acids, preservatives, alcohol, colorants, emulsif ⁇ ers, and oils as known in the art.
  • the soluble oat or barley flour includes beta glucan soluble fiber, such as beta-1, 3 -glucan, beta-1, 6-glucan, or beta-1, 4-glucan or mixtures thereof.
  • beta glucan may also be added as approved by the FDA.
  • the oat flour preferably contains at least about 3% to 5% or about 3.7% to 4% beta glucan.
  • the oat flour containing liquid product contains 0.1% to about 1.5% beta glucan, or about 0.8% to 1.3% beta glucan. Other amounts of beta glucan are also useful.
  • the present invention provides a healthy drinkable food product which is easy and quick to prepare while convenient to consume on-the-go, making it especially appealing to consumers with today's hectic lifestyle.
  • a cracker formula is typically made from whole wheat flour or wheat gluten. Instead the formula would be replaced with this hydrolyzed oat flour to improve nutritional benefits (heart health) as well as provide adequate strength to the dough be sheeted and cut into crackers.
  • the formula would include:

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Abstract

Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.

Description

SOLUBLE OAT OR BARLEY FLOUR AND METHOD OF MAKING UTILIZING A CONTINUOUS COOKER
FIELD OF THE INVENTION
[0001] The present invention relates generally to soluble oat or barley flour. More specifically, the present invention relates to methods of making soluble oat or barley flour.
BACKGROUND
[0002] Oatmeal has for many years been a staple of the human diet due to its health benefits. For example, numerous studies have shown that eating oatmeal on a daily basis can help lower blood cholesterol, reduce risk of heart disease, promote healthy blood flows as well as maintain healthy blood pressure levels. Additionally, oatmeal has high content of complex carbohydrates and fibers, which facilitates slow digestion and stable blood-glucose levels.
[0003] With today's hectic lifestyle, consumers are demanding convenience, such as portability and ease of preparation. Consumers desire oatmeal from a variety of food sources including beverages, and convenience foods such as bars, cookies, crackers, smoothies, and the like.
[0004] It is desired to prepare a whole oat product that has sufficient soluble fiber to meet the FDA threshold necessary to justify a health claim. For example, a whole oat product must have 0.75 g soluble beta-glucan fiber per serving of food. To prepare an oat beverage that contains at least 0.75 g soluble oat fiber per serving (about 18 g of whole grain oats), highly soluble oat flour must be used. Traditionally, highly soluble flour is prepared using enzymes such as α-amylase. The enzyme-treated oat flour is then drum or spray dried. This method takes place in at least two steps and is traditionally expensive and produces the soluble oat flour in low rates. For example, a slurry batch is prepared of flour (oat) and water (70-90% moisture content). Enzyme (s) are then added to the slurry and held at optimum enzyme reaction conditions followed by enzyme deactivation process. The slurry is then transferred into either a spray or drum drier. More efficient processes are desired to prepare the oatmeal product. [0005] Likewise, barley has become a desired staple of the human diet for health reasons and suitable means to process and prepare barley containing products is desired.
SUMMARY
[0006] Aspects of the present invention relate to preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to gelatinize and dextrinize the oat flour.
[0007] These and other aspects, along with advantages and features of the present invention herein disclosed, will become apparent through reference to the following description. Furthermore, it is to be understood that the features of the various embodiments described herein are not mutually exclusive and can exist in various combinations and permutations.
DETAILED DESCRIPTION
[0008] The present invention relates to soluble oat or barley flour and a method of producing soluble oat or barley flour using a continuous cooker to gelatinize and dextrinize whole oat or barley flour in one step. The process is easier, less expensive, and less time-consuming than prior art processes.
[0009] A starting mixture is prepared containing whole oat or barley flour, granulated sugar, optionally a maltodextrin, and at least one antioxidant.
[0010] The whole oat or barley flour is present in an amount of about 50% to about 100% by weight of the total weight of the starting composition. In further aspects, the whole oat or barley flour is present in amounts of about 80 % to about 100% by weight or about 90% to about 95% by weight.
[0011] The sugar can be any suitable sugar known to those skilled in the art. Non- limiting examples of sugars include sucrose, fructose, dextrose, other sugars known in the art, and combinations thereof. Typically, the sugar is present in an amount of about 0 to about 15% by weight of the total weight of the starting composition. In further aspects, the sugar is present in amounts of 0 to about 7% by weight. [0012] The maltodextrin may be present in an amount of about 0% to about 15% by weight of the total weight of the starting composition. In further aspects, the maltodextrin is present in amounts of about 3% to about 7% by weight.
[0013] The antioxidant may be any suitable antioxidant such as mixed natural tocopherols or artificial antioxidant such as BHT and BHA. The antioxidant is present in an amount from 0.1 % to 2 % by weight. In further aspects, the antioxidant is present in amounts of about 0.25 % to about 0.75 % by weight.
[0014] The mixture may be pre-hydrated in a preconditioner prior to extrusion. It is well known in the industry that pre-conditioners can aide in reducing the required mechanical power of the extruder to cook the mixture. The pre-conditioner will give an overall increase in throughput. In the pre-conditioner, water or steam is added to increase the moisture content of the mixture to about 25 to about 35%, more specifically about 28 to about 30%. The mixture's overall temperature is increased to about 140 °F - 1600F prior to extrusion. The mixture has the characteristics of a uniform free flowing wetted material prior to extrusion.
[0015] Starch gelatinization requires water and heat. The gelatinization temperature range for oats is 127 0F to 138 0F (53 - 59 0C). If the moisture is less than about 60% then higher temperatures are required. Typically the extrusion occurs at barrel temperatures between 140 0F and 250 0F. The dough temperatures are approximately 212
0F and 260 0F.
[0016] The mixture is fed into the extruder. Any suitable extruder may be used including suitable single screw or twin screw extruders. Typical, but not limiting, screw speeds are 200-300 rpm.
[0017] For example, a hydrated mixture at a temperature of about 140 0F - 160 0F is fed into a low-shear cooking extruder. Low-shear cooking extrusion is defined by a moisture range of 20 to 35%, a shear rate range of 20 to 100 s"1, mechanical energy input of 0.02 to 0.05 kw-hr/kg and maximum dough temperature less than or equal to 1500C.
Extrusion of Foods by Judson M. Harper CRC Press 1980
[0018] Heat may be applied through the extruder barrel wall such as with a jacket around the barrel through which a hot medium like steam, water or oil is circulated, or electric heaters imbedded in the barrel. Heat is also generated within the material by friction as it moves within the extruder. Shear is controlled by the design of the extruder screw(s) and the screw speed. Viscosity is a function of starch structure, temperature, moisture content, fat content and shear. The shear stresses and heat applied in the extruder to the starches, especially the amylopectin, reduce their average molecular weight.
[0019] The extruded dough exits the cooking extruder. As it exits, water immediately evaporates cooling the dough and dropping its moisture content into the 25 to 30% range.
The dough is then fed into a second forming extruder where it is further cooled below the boiling point of water, forced through a die opening and cut into pellets. The 25 to 30% moisture pellets are then transported to a pellet drier and de-hydrated to approx 7-10% moisture; specifically 8-9%. The pellets may then be granulated. Granulation specifications can be widened. 50-250 microns. Specifically, targeting 178-250 micron; maximizing 212 microns
[0020] The granulated product may be used in beverages such as ready-to-drink beverages, fruit juices, dairy beverages, and carbonated soft drinks, and various food products such as bars, cereals, puddings, smoothies, powdered beverages, cookies, crackers, and the like. The soluble oat flour can also be used to make soft food products such as ice cream and soft yogurt. This list is not all-inclusive and one skilled in the art would recognize that the soluble oat flour may be added to other beverages and food products in accordance with the invention.
[0021] A beverage, for example, contains from about 1% to about 25% soluble oat or barley flour and from about 70% to about 95% total water, typically about 75% to about
90%, by weight of the total beverage. The balance can contain sweeteners, flavors, fruits and other materials as desired.
[0022] The water should be suitable for use in food. The total water may come in part or in whole from other parts of the drinkable food, especially if milk, juices, or other water containing components are used. For instance, the milk may be dairy (e.g. whole,
2%, 1%, or non-fat) or non-dairy (e.g. soy). The milk may also be produced from powdered milk and water.
[0023] The beverage may also include a fruit component. The fruit component can include fruit juice, yogurt containing fruit, fruit puree; fresh fruit, fruit preserves, fruit sorbet, fruit sherbet, dried fruit powder, and combinations thereof. Typically, the fruit component has particles sufficiently small that the component may be safely swallowed without chewing. The fruit component and/or an added acidulant can be adjusted to obtain a desired pH, for example a pH of less than about 4.6.
[0024] Food products include cereals and ready-to-eat snack bars. A suitable amount of the granulated product is added to the food mixture.
[0025] Additional ingredients may be added to the beverage and food products. Such ingredients can include non grain-based ingredients. For example, flavoring agents, coloring agents, sweeteners, salt, as well as vitamins and minerals can be included. In one embodiment of the invention, flavoring agents such as strawberry, chocolate or cinnamon flavor is added to enhance the taste of product. Other fruit flavoring agent may also be useful to provide different tastes to the food product, for example, strawberry, mango and banana and mixtures thereof. Spices, in particular, cinnamon, can be used. In addition, any desired flavor or flavors can be used. Suitable sweeteners - artificial or natural can be added in the food product to provide a desired sweetness. For example, brown sugar, maple sugar or fruit sugar can be used. The non-grain based food component can be added in the range of about 10 to 75 wt % of the total weight of the product.
[0026] Other optional ingredients, but are not limited to, salt, hydrocolloids, polysaccharides, thickeners, caffeine, dairy, coffee solids, tea solids, herbs, nutraceutical compounds, electrolytes, vitamins, minerals, amino acids, preservatives, alcohol, colorants, emulsifϊers, and oils as known in the art.
[0027] The soluble oat or barley flour includes beta glucan soluble fiber, such as beta-1, 3 -glucan, beta-1, 6-glucan, or beta-1, 4-glucan or mixtures thereof. In addition to beta glucan naturally present in the oats, beta glucan may also be added as approved by the FDA. In certain embodiments, the oat flour preferably contains at least about 3% to 5% or about 3.7% to 4% beta glucan. In certain embodiments, the oat flour containing liquid product contains 0.1% to about 1.5% beta glucan, or about 0.8% to 1.3% beta glucan. Other amounts of beta glucan are also useful. [0028] As described, the present invention provides a healthy drinkable food product which is easy and quick to prepare while convenient to consume on-the-go, making it especially appealing to consumers with today's hectic lifestyle.
[0029] Example 1
[0030] A flour mix formula for extrusion process
Figure imgf000007_0001
[0031] Example 2
[0032] A cracker formula is typically made from whole wheat flour or wheat gluten. Instead the formula would be replaced with this hydrolyzed oat flour to improve nutritional benefits (heart health) as well as provide adequate strength to the dough be sheeted and cut into crackers. The formula would include:
Figure imgf000007_0002
[0033] Example 3
[0034] A formula for oat ice cream
Figure imgf000007_0003
Figure imgf000008_0001
[0035] The invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. The foregoing embodiments, therefore, are to be considered in all respects illustrative rather than limiting the invention described herein. Scope of the invention is thus indicated by the appended claims, rather than by the foregoing description, and all changes that come within the meaning and range of equivalency of the claims are intended to be embraced therein.

Claims

What is claimed is:
1. A method of producing a soluble oat or barley flour comprising adding a whole oat or barley flour starting mixture in an extruder; gelatinizing and dextrinizing the whole oat or barley flour by mechanical action and heating of the extruder to form the soluble oat or barley flour.
2. The method of claim 1 wherein the whole oat or barley flour starting mixture comprises whole oat or barley flour, granulated sugar, and at least one antioxidant.
3. The method of claim 2 wherein the whole oat or barley flour starting mixture further comprises maltodextrin.
4. The method of claim 2 wherein the whole oat flour or barley starting mixture comprises about 50 to about 100% whole oat or barley flour, 0 to about 15% granulated sugar, 0 to about 15% maltodextrin, and an effective amount of at least one antioxidant.
5. The method of claim 4 wherein the whole oat flour or barley starting mixture comprises about 80 to about 100% whole oat or barley flour.
6. The method of claim 4 wherein the whole oat flour or barley starting mixture comprises about 90 to about 95% whole oat or barley flour.
7. The method of claim 1 further comprising granulating the soluble oat or barley flour obtained from the extruder.
8. The method of claim 1 wherein the extruder is heated to a barrel temperature of about 1400F to about 2500F.
9. The method of claim 1 wherein the extruding occurs at a dough temperature of about 212 0F to about 260 0F.
10. The method of claim 1 wherein prior to adding the starting mixture to the extruder, hydrating the starting mixture.
11. The method of claim 10 wherein the starting mixture is hydrated to about 25 to about 35% moisture content.
12. The method of claim 1 wherein prior to adding the starting mixture to the extruder, heating the mixture to about 1400F to about 25O0F.
13. A method for preparing a beverage containing a soluble oat flour comprising: adding a whole oat or barley flour starting mixture in an extruder; gelatinizing and dextrinizing the whole oat or barley flour by mechanical action and heating of the extruder to form the soluble oat or barley flour; and adding the soluble oat flour to a beverage.
14. The method of claim 13 wherein the beverage is selected from the group consisting of fruit juices, dairy beverages, and carbonated soft drinks.
15. The method of claim 13 wherein the soluble flour is added to provide a beverage having 1 to 25% soluble fiber based on total weight of the beverage.
16. A beverage prepared in accordance with the method of claim 13.
17. A method for preparing a food product containing a soluble oat flour comprising: adding a whole oat or barley flour starting mixture in an extruder; gelatinizing and dextrinizing the whole oat or barley flour by mechanical action and heating of the extruder to form the soluble oat or barley flour; and adding the soluble oat flour to a mixture for a food product.
18. The method of claim 17 wherein the food product is selected from the group consisting of bars, cereals, puddings, smoothies, ice cream, cookies, and crackers.
PCT/US2009/059916 2008-11-04 2009-10-08 Soluble oat or barley flour and method of making utilizing a continuous cooker WO2010053651A1 (en)

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BRPI0903896-5A BRPI0903896B1 (en) 2008-11-04 2009-10-08 PROCESSES FOR THE PRODUCTION OF A FLOAT OF OATS OR SOLUBLE BARLEY, DRINK AND FOOD PRODUCTS THAT UNDERSTAND THOSE FLOUR, AND DRINK
CA2689011A CA2689011C (en) 2008-11-04 2009-10-08 Soluble oat or barley flour and method of making utilizing a continuous cooker
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