Food products prepared with soluble whole grain oat flour

• US 9,622,500 B2
• Filed: 03/13/2014
• Issued: 04/18/2017
• 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: Carder, Gary D., Chung, Yongsoo, Deutsch, Ronald G., Fernandez Feito, Juan Carlos, French, Justin, Lay Ma, Ursula Vanesa, Lee, Mayte, Miller, Margaret J., Ramage, Holly, Chatel, Robert E.
• Primary Examiner(s): Badr, Hamid R
• Application Number:
  US14/209,075
• Publication Number:
  US 20140193563A1
• Time in Patent Office: 1,132 Days
• Field of Search: 426549, 426619, 426589, 426565, 426590
• CPC Class Codes: A21D 10/002 Dough mixes; Baking or bread improvers; Premixes
• CPC Class Codes: A21D 13/00 Finished or partly finished bakery products
• CPC Class Codes: A21D 13/02 Products made from whole meal; Products containing bran or rough-ground grain
• 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: A23G 9/045 of slush-ice, e.g. semi-frozen beverage
• CPC Class Codes: A23G 9/32 characterised by the composition containing organic or inorganic compounds
• 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 23/00 Soups; Sauces soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60; Preparation or treatment thereof
• 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 7/10 Cereal-derived products
• CPC Class Codes: A23L 7/143 : Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
• 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 bakery product selected from the group consisting of muffins, cookies, breads, bagels, pizza crust, cakes, crepes, and pancakes;

wherein the bakery product is prepared from ingredients comprising whole grain oat flour in an amount of 2 to 10 wt. % as a texturizer; and

wherein the whole grain oat flour is highly dispersible in water so that there are no lumps of the whole grain oat flour in a mixture of the whole grain oat flour and water at 25°

C. after stirring the mixture for 5 seconds.

2. The bakery product of claim 1 wherein the product is a cookie comprising 15-35 wt. % oat flour wherein the oat flour further comprises oat flakes, oat flour, and whole grain oat flour.

3. The bakery product of claim 2 wherein oat flakes and oat flour comprise 15-25 wt. % of the cookie and whole grain oat flour comprises 2-5 wt. % of the cookie.

4. The bakery product of claim 1 wherein the product is a muffin comprising 20-30 wt. % flour and wherein 5-10% of the oat flour is whole grain oat flour.