Method of processing oats to achieve oats with an increased avenanthramide content

• US 9,504,272 B2
• Filed: 03/04/2013
• Issued: 11/29/2016
• Est. Priority Date: 11/04/2008
• Status: Active Grant

• Current Assignee: The Quaker Oats Company (PepsiCo Incorporated)
• Original Assignee: The Quaker Oats Company (PepsiCo Incorporated)
• Inventors: Lay Ma, Ursula Vanesa, Van Klinken, Bernardus Jan-Willem, Carder, Gary, Chatel, Robert E., Chu, YiFang, Chung, Yongsoo, French, Justin A., O'Shea, Marianne
• Primary Examiner(s): Badr, Hamid R
• Application Number:
  US13/784,255
• Publication Number:
  US 20130183405A1
• Time in Patent Office: 1,366 Days
• Field of Search: 426/28, 426/18, 426/590, 426/622, 426/660, 426/618
• US Class Current: 1/1
• CPC Class Codes: A21D 13/02 Products made from whole meal; Products containing bran or rough-ground grain
• CPC Class Codes: A21D 13/04 Products made from materials other than rye or wheat flour
• CPC Class Codes: A21D 13/047 from cereals other than rye or wheat, e.g. rice
• CPC Class Codes: A21D 13/062 with modified sugar content; Sugar-free products
• CPC Class Codes: A21D 6/00 Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
• CPC Class Codes: A21D 6/003 Heat treatment
• CPC Class Codes: A23C 9/1315 Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
• CPC Class Codes: A23G 9/42 containing plants or parts thereof, e.g. fruits, seeds, extracts containing gums A23G9/34
• CPC Class Codes: A23K 30/20 Dehydration of green fodder A23K30/12
• CPC Class Codes: A23L 2/02 containing fruit or vegetable juices
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 33/21 Addition of substantially indigestible substances, e.g. dietary fibres
• CPC Class Codes: A23L 7/107 Addition or treatment with enzymes not combined with fermentation with microorganisms
• CPC Class Codes: A23L 7/198 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
• CPC Class Codes: A23P 10/10 Securing foodstuffs on a non-edible supporting member
• CPC Class Codes: A23P 30/20 Extruding
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2250/5484 Oat protein
• CPC Class Codes: C12Y 302/01001 Alpha-amylase (3.2.1.1)

Abstract

Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.

Claims

1. A composition comprising whole grain oat flour wherein the whole grain oat flour meets the standard of identity for whole grain and wherein the composition disperses in less than about 5 seconds in a liquid media at 25°

C. wherein the whole grain oat flour contains about 20-35% more avenanthramides on a weight basis compared to native whole grain oat flour.

2. The composition of claim 1 further comprising sugar.

3. The composition of claim 1 wherein the composition contains 99.5 wt % whole grain oat flour and 0.5 wt % tocopherols.

4. The composition of claim 1 wherein the composition contains 90 wt % whole grain oat flour, 5 wt % sugar, 4.5 wt % maltodextrin and 0.5 wt % mixed tocopherols.

5. The composition of claim 1 wherein the starchy endosperm, germ and bran of the whole grain oat flour are present in the same relative proportions as they exist in the intact whole grain oat.

6. The composition of claim 1 wherein the avenanthramide content of the whole grain oat flour is about 35% greater on a weight basis than the avenanthramide content of native whole grain out flour.

7. The composition of claim 1 wherein the whole grain oat flour exhibits nuclear factor-kappa B inhibition activity wherein the nuclear factor-kappa B inhibition activity is at least about 25% greater than the nuclear factor-kappa B inhibition activity of native whole grain oat flour.

24. The composition of claim 2 further comprising maltodextrin.

26. The composition of claim 1, wherein the liquid media is water.

8. A composition comprising whole grain oat flour, wherein the whole grain oat flour contains about 20-35% more avenanthramides on a weight basis compared to native whole grain oat flour.

9. The composition of claim 8 wherein the avenanthramide content of the whole grain oat flour is about 35% greater on a weight basis than the avenanthramide content of native whole grain out flour.

10. The composition of claim 8 wherein the whole grain oat flour exhibits nuclear factor-kappa B inhibition activity wherein the nuclear factor-kappa B inhibition activity is at least about 25% greater than the nuclear factor-kappa B inhibition activity of native whole grain oat flour.

11. A composition produced using the following process:

a. combining a 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 to between about 120°

F. and 200°

F.;

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 to form the composition, wherein the composition comprises whole grain oat flour;

wherein the whole grain oat flour maintains its standard of identity throughout processing and the composition disperses in less than about 5 seconds in a liquid media at 25°

C. and the whole grain oat flour contains at least 20% higher level of avenanthramides on a weight basis compared to native whole grain oat flour.

12. The composition of claim 11 wherein the avenanthramide content of the whole grain oat flour is about 35% greater on a weight basis than the avenanthramide content of native whole grain oat flour.

13. The composition of claim 11 wherein the whole grain oat flour exhibits nuclear factor-kappa B inhibition activity wherein the nuclear factor-kappa B inhibition activity is at least about 25% greater than the nuclear factor-kappa B inhibition activity of native whole grain oat flour.

14. The composition of claim 11 wherein the enzyme is a-amylase.

15. The composition of claim 11 wherein the enzyme starting mixture comprises 0.01-0.5 wt % a-amylase.

16. The composition of claim 11 wherein the enzyme starting mixture comprises about 0.15 wt % a-amylase.

17. The composition of claim 11 wherein the starting mixture further comprises sugar.

18. The composition of claim 11 wherein the starting mixture further comprises mixed tocopherols.

19. The composition of claim 11 wherein the moisture content of the enzyme starting mixture in the extruder is about 28-32 wt %.

20. The composition of claim 11 wherein, after deactivation of the enzyme, the composition exits the extruder.

21. The composition of claim 11 further comprising pelletizing the extruded mixture and granulating the pelletized mixture to form the composition.

22. The composition of claim 11 further comprising milling the extruded mixture to create ultrafine particles having a size of about 10-50 microns.

23. The composition of claim 11 further comprising milling the extruded mixture to create ultrafine particles having a size of about 10-450 microns.

25. The composition of claim 17 wherein the starting mixture further comprises maltodextrin.

27. The composition of claim 11, wherein the liquid media is water.