Soluble Oat Or Barley Flour And Method Of Making Utilizing Enzymes
First Claim
Patent Images
1. A method of producing a soluble oat or barley flour comprising:
- combining a whole oat or barley flour starting mixture and a suitable enzyme to form an enzyme starting mixture;
heating the enzyme starting mixture to between about 120°
F. and about 200°
F. to begin to hydrolyze the starch molecules; and
extruding the resultant mixture to continue hydrolyzing the starch and further to gelatinize and cook the mixture to form the soluble oat or barley flour.
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Accused Products
Abstract
Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.
13 Citations
17 Claims
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1. A method of producing a soluble oat or barley flour comprising:
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combining a whole oat or barley flour starting mixture and a suitable enzyme to form an enzyme starting mixture; heating the enzyme starting mixture to between about 120°
F. and about 200°
F. to begin to hydrolyze the starch molecules; andextruding the resultant mixture to continue hydrolyzing the starch and further to gelatinize and cook the mixture to form the soluble oat or barley flour. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11)
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12. A method for preparing a beverage containing a soluble oat or barley flour comprising:
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combining a whole oat or barley flour starting mixture and a suitable enzyme to form an enzyme starting mixture; heating the enzyme starting mixture to between about 120°
F. and about 200°
F. to begin to hydrolyze the starch molecules; andextruding the resultant mixture to continue hydrolyzing the starch and further to gelatinize and cook the mixture to form the soluble oat or barley flour; and adding the soluble oat or barley flour to a beverage. - View Dependent Claims (13, 14, 15)
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16. A method for preparing a food product containing a soluble oat or barley flour comprising:
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combining a whole oat or barley flour starting mixture and a suitable enzyme to form an enzyme starting mixture; heating the enzyme starting mixture to between about 120°
F. and about 200°
F. to begin to hydrolyze the starch molecules; andextruding the resultant mixture to continue hydrolyzing the starch and further to gelatinize and cook the mixture to form the soluble oat or barley flour; and adding the soluble oat or barley flour to a mixture for a food product. - View Dependent Claims (17)
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Specification