Food products prepared with soluble whole grain oat flour

• US 9,510,614 B2
• Filed: 03/13/2014
• Issued: 12/06/2016
• 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, Carder, Gary D., Chung, Yongsoo, Deutsch, Ronald G., Fernandez Feito, Juan Carlos, French, Justin, Lee, Mayte, Miller, Margaret J., Ramage, Holly, Chatel, Robert E.
• Primary Examiner(s): Badr, Hamid R
• Application Number:
  US14/209,000
• Publication Number:
  US 20140193564A1
• Time in Patent Office: 999 Days
• Field of Search: 426/565
• 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 13/06 Products with modified nutritive value, e.g. with modified starch content
• CPC Class Codes: A21D 13/40 Products characterised by the type, form or use
• CPC Class Codes: A21D 13/41 Pizzas
• CPC Class Codes: A21D 13/44 Pancakes or crêpes
• 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: A21D 8/042 with enzymes
• CPC Class Codes: A23C 19/09 Other cheese preparations; Mixtures of cheese with other foodstuffs preservation A23C19/097
• 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: A23C 9/1544 Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
• CPC Class Codes: A23G 1/56 making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb, A23G1/305 takes precedence
• CPC Class Codes: A23G 9/42 containing plants or parts thereof, e.g. fruits, seeds, extracts containing gums A23G9/34
• CPC Class Codes: A23L 19/09 Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence
• CPC Class Codes: A23L 2/02 containing fruit or vegetable juices
• CPC Class Codes: A23L 2/38 Other non-alcoholic beverages drinks from legumes A23L11/60
• CPC Class Codes: A23L 2/395 in a particular shape or form
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 23/10 : Soup concentrates, e.g. powders or cakes
• CPC Class Codes: A23L 33/20 : Reducing nutritive value; Dietetic products with reduced nutritive value
• CPC Class Codes: A23L 33/21 : Addition of substantially indigestible substances, e.g. dietary fibres
• 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

Abstract

Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.

Claims

1. A beverage comprising whole grain oat flour;

wherein the whole grain oat flour is highly dispersible in water;

wherein the beverage provides ½

to 1 serving of whole grain per 8 oz serving of the beverage;

wherein the serving of whole grain is 16 g of whole grain; and

wherein the whole grain oat flour is produced by a process comprising;

hydrolyzing starch in the whole grain oat flour in an extruder, wherein the starch hydrolysis is catalyzed by α

-amylase; and

deactivating the α

-amylase in the extruder before the starch hydrolysis results in a substantial change in a mass concentration of sugar in the whole grain oat flour.

2. The beverage of claim 1 wherein the beverage is selected from the group consisting of ready-to-drink juice-based beverages and ready-to-drink milk-based beverages.

3. The beverage of claim 1 wherein the beverage is a juice-based smoothie, a milk-based smoothie, or oat-milk.

4. A method of making the beverage of claim 1 comprising:

hydrating the whole grain oat flour comprising mixing the whole grain oat flour with a liquid at a temperature of 4 to 30°

C., wherein the amount of the whole grain oat flour in the liquid is 1 wt. % to 10 wt. % based on total weight of the liquid; and

adding the hydrated whole grain oat flour to beverage components to form the beverage.

5. A semi-solid dairy product comprising whole grain oat flour in an amount of 2 to 11 wt. % based on total weight of the semi-solid dairy product;

wherein the whole grain oat flour is highly dispersible in water; and

wherein the whole grain oat flour is produced by a process comprising;

hydrolyzing starch in the whole grain oat flour in an extruder, wherein the starch hydrolysis is catalyzed by α

-amylase; and

deactivating the α

-amylase in the extruder before the starch hydrolysis results in a substantial change in a mass concentration of sugar in the whole grain oat flour.

6. The semi-solid dairy product of claim 5 selected from the group consisting of dips, yogurt, ice-cream, and processed cheeses comprising hydrated whole grain oat flour in an amount to provide ½

to 1 serving of whole grain per 4 oz to 8 oz serving of the dairy product, wherein the serving of whole grain is 16 g of whole grain.

7. The semi-solid dairy product of claim 5 wherein the semi-solid dairy product is selected from the group consisting of yogurt, ice-cream, dips, and processed cheeses.

8. The semi-solid dairy product of claim 5 wherein the product is a reduced fat cream-based dip, wherein the dip contains 50% less fat by weight compared to a full fat dip, and whereby the full fat dip and reduced fat cream-based dip have a viscosity of about 600,000 cP.

9. A method of making the semi-solid dairy product of claim 5 comprising:

hydrating the whole grain oat flour comprising mixing the whole grain oat flour with a liquid at a temperature of 4 to 30°

C., wherein the amount of the whole grain oat flour in the liquid is 2 wt. % to 11 wt. %. based on total weight of the liquid; and

adding the hydrated whole grain oat flour to components to form the semi-solid dairy products.

10. An instant powder for preparing a cold beverage comprising 25 to 60 wt. % whole grain oat flour;

wherein the whole grain oat flour is highly dispersible in water;

wherein, when the whole grain oat flour is hydrated in liquid to form the beverage, the beverage provides ½

to 1 serving of whole grain per 8 oz serving of the beverage;

wherein the serving of whole grain is 16 g of whole grain; and

wherein the whole grain oat flour is produced by a process comprising;

hydrolyzing starch in the whole grain oat flour in an extruder, wherein the starch hydrolysis is catalyzed by α

-amylase; and

deactivating the α

-amylase in the extruder before the starch hydrolysis results in a substantial change in a mass concentration of sugar in the whole grain oat flour.

11. The instant powder of claim 10 wherein the beverage is selected from the group consisting of fruit juice, vegetable juice, milk beverage, water, shakes, and smoothies.

12. An instant powder comprising 25 to 35 wt. % whole grain oat flour wherein the whole grain oat flour is highly dispersible in water;

wherein, when hydrated in liquid to provide a product, the powder provides ½

to 1 whole serving of whole grain per 4 to 8 oz serving of the product;

wherein the serving of whole grain is 16 g of whole grain; and

wherein the whole grain oat flour is produced by a process comprising;

hydrolyzing starch in the whole grain oat flour in an extruder, wherein the starch hydrolysis is catalyzed by α

-amylase; and

deactivating the α

-amylase in the extruder before the starch hydrolysis results in a substantial change in a mass concentration of sugar in the whole grain oat flour.

13. The instant powder of claim 12, wherein the instant powder further comprises components for preparing a comestible served hot and wherein, when hydrated in liquid, the comestible provides ½

to 1 whole serving of whole grain per 6 oz serving of the comestible.

14. The instant powder of claim 13 wherein the comestible is selected from the group consisting of hot chocolate, congee, gravy, sauce, and soup.

15. The instant powder of claim 12, wherein the instant powder further comprises components for preparing a semi-solid comestible product.

16. The instant powder of claim 15 wherein the semi-solid comestible product is selected from the group consisting of puddings, mousses, custards, and gelatins.