Food products prepared with soluble whole grain oat flour
First Claim
Patent Images
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.
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Accused Products
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.
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Citations
16 Claims
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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; anddeactivating 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. - View Dependent Claims (2, 3, 4)
- wherein the whole grain oat flour is highly dispersible in water;
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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; anddeactivating 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. - View Dependent Claims (6, 7, 8, 9)
- wherein the whole grain oat flour is highly dispersible in water; and
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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; anddeactivating 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. - View Dependent Claims (11)
- wherein the whole grain oat flour is highly dispersible in water;
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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; anddeactivating 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. - View Dependent Claims (13, 14, 15, 16)
- wherein, when hydrated in liquid to provide a product, the powder provides ½
Specification