Method of preparing highly dispersible whole grain flour with an increased avenanthramide content
First Claim
Patent Images
1. A highly dispersible whole grain oat flour containing about 20-35% more avenanthramides compared to native whole oat flour and wherein the whole grain oat flour is agglomerated following hydrolysis, pelletizing and milling.
1 Assignment
0 Petitions
Accused Products
Abstract
A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.
72 Citations
13 Claims
- 1. A highly dispersible whole grain oat flour containing about 20-35% more avenanthramides compared to native whole oat flour and wherein the whole grain oat flour is agglomerated following hydrolysis, pelletizing and milling.
-
4. A highly dispersible whole grain oat flour produced using the following process:
-
a. combining a native whole grain oat flour starting mixture with an aqueous enzyme solution to form an enzyme starting mixture having a moisture content of 25 to 40 wt %; b. heating the enzyme starting mixture; c. adding the heated starting mixture to an extruder and extruding the mixture until the temperature of the mixture increases to about 260°
F. to 300°
F. wherein the enzyme is deactivated;d. pelletizing the extruded flour; e. drying the pelletized extruded flour; f. milling the pelletized extruded flour to a particle size of about 50-420 microns; g. agglomerating the milled extruded flour to a particle size of about 150-1000 microns wherein the highly dispersible whole grain oat flour contains at least 20% higher level of avenanthramides compared to native whole oat flour. - View Dependent Claims (5, 6, 7, 8, 9, 10, 11, 12, 13)
-
Specification