Whole grain flour and products including same

• US 8,017,172 B2
• Filed: 11/01/2006
• Issued: 09/13/2011
• Est. Priority Date: 08/25/2005
• Status: Active Grant

• Current Assignee: Ardent Mills LLC (CHS Incorporated)
• Original Assignee: ConAgra Foods Food Ingredients Company Incorporated (Givaudan SA)
• Inventors: Korolchuk, Theodore, Arndt, Elizabeth A.
• Primary Examiner(s): Heggestad; Helen F
• Application Number:
  US11/591,289
• Publication Number:
  US 20070104855A1
• Time in Patent Office: 1,777 Days
• Field of Search: 426/622, 426/541, 426/72, 426/73, 426/549, 426/481, 426/74
• US Class Current: 426/622
• CPC Class Codes: A21D 2/38 Seed germs; Germinated cereals; Extracts thereof
• CPC Class Codes: A21D 6/00 Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
• 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: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: B02C 23/08 Separating or sorting of material, associated with crushing or disintegrating B02C23/18 takes precedence ; beater mills combined with sifting devices B02C13/13, B02C13/14; for tumbling mills B02C17/1835
• CPC Class Codes: B02C 9/04 Systems or sequences of operations; Plant

Abstract

The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain product also includes a second fraction including germ. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.

Claims

1. A whole grain wheat flour, comprising:

a coarse fraction comprising at least 97% by weight bran and germ blended with a refined flour constituent such that the whole grain wheat flour comprises substantially the same proportions of natural constituents, other than moisture, compared to a whole grain wheat kernel;

a particle size distribution such that at least about 98% of particles by weight of the whole grain wheat flour are less than 212 micrometers, wherein 2% to 30% of the particles by weight are over 150 micrometers, 30% to 90% of the particles by weight are over 75 micrometers, 65% to 95% of the particles by weight are over 38 micrometers, and 0% to 30% of the particles by weight are less than 38 micrometers, wherein the particle size distribution is determined by a jet sieve; and

a measured ash value that is at least 97% of an expected ash value for the whole grain wheat kernel.

2. A whole grain wheat flour as claimed in claim 1, wherein the whole grain wheat flour is a component of at least one of:

a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.

3. A whole grain wheat flour as claimed in claim 2, wherein the food product is at least one of a bagel, a biscuit, a bread, a bun, a croissant, a dumpling, an English muffin, a muffin, a pita bread, a quickbread, a refrigerated/frozen dough products, dough, baked beans, a burrito, chili, a taco, a tamale, a tortilla, a pot pie, a ready to eat cereal, a ready to eat meal, stuffing, a microwaveable meal, a brownie, a cake, a cheesecake, a coffee cake, a cookie, a dessert, a pastry, a sweet roll, a candy bar, a pie crust, pie filling, baby food, a baking mix, a batter, a breading, a gravy mix, a meat extender, a meat substitute, a seasoning mix, a soup mix, a gravy, a roux, a salad dressing, a soup, sour cream, a noodle, a pasta, ramen noodles, chow mein noodles, lo mein noodles, an ice cream inclusion, an ice cream bar, an ice cream cone, an ice cream sandwich, a cracker, a crouton, a doughnut, an egg roll, an extruded snack, a fruit and grain bar, a microwaveable snack product, a nutritional bar, a pancake, a par-baked bakery product, a pretzel, a snack chip, a snack food, a snack mix, a waffle, a pizza crust, animal food, and pet food.

4. A whole grain wheat flour as claimed in claim 3, wherein the food product has an organoleptic profile substantially similar to a same food product made from the refined flour constituent in the absence of the coarse fraction.

5. A whole grain wheat flour as claimed in claim 2, wherein the nutritional supplement includes a nutritive constituent.

6. A whole grain wheat flour as claimed in claim 5, wherein the nutritive constituent has a first oxygen radical absorption capacity, the coarse fraction has a second oxygen radical absorption capacity of at least 7,400 micromole TE/100 g of the coarse fraction and the nutritional supplement has a third oxygen radical absorption capacity, the third oxygen radical absorption capacity being greater than the first oxygen radical absorption capacity.

7. A whole grain wheat flour as claimed in claim 5, wherein the nutritive constituent has a first fiber content in a first proportion by weight of the nutritive constituent, the coarse fraction has a second fiber content of at least substantially 20% by weight of the coarse fraction, and the nutritional supplement has a third fiber content in a second proportion by weight of the nutritional supplement, wherein the second proportion is greater than the first proportion.

8. A whole wheat grain flour as claimed in claim 5, wherein the nutritive constituent has a first calorie density and the nutritional supplement has a second calorie density, the second calorie density being less than the first calorie density.

9. A whole grain wheat flour as claimed in claim 5, wherein the nutritive constituent has a first protein content in a first proportion by weight of the nutritive constituent, the coarse fraction has a second protein content of at least substantially 12% by weight of the coarse fraction, and the nutritional supplement has a third protein content in a second proportion by weight of the nutritional supplement, wherein the second proportion is greater than the first proportion.

10. A whole grain wheat flour as claimed in claim 5, wherein the nutritive constituent has a first carbohydrate content and the nutritional supplement has a second carbohydrate content, the second carbohydrate content being less than the first carbohydrate content.

11. A whole grain wheat flour as claimed in claim 1, wherein the refined flour constituent has a first protein content in a first proportion by weight of the refined flour constituent, the coarse fraction has a second protein content in a second proportion by weight of the coarse fraction, and the blend of the refined flour constituent and coarse fraction has a third protein content in a third proportion by weight of the blend, the third proportion being greater than the first proportion.

12. A whole grain wheat flour as claimed in claim 1, wherein the refined flour constituent has a first oxygen radical absorption capacity, the coarse fraction has a second oxygen radical absorption capacity, and the blend of the refined flour constituent and coarse fraction has a third oxygen radical absorption capacity that is greater than the first oxygen radical absorption capacity.

13. A whole grain wheat flour as claimed in claim 1, wherein the refined flour constituent has a first fiber content in a first proportion by weight of the refined flour constituent, the coarse fraction has a second fiber content in a second proportion by weight of the coarse fraction, and the blend of the refined flour constituent and coarse fraction has a third fiber content in a third proportion by weight of the blend that is greater than the first proportion.

14. A whole grain wheat flour as claimed in claim 1, wherein the refined flour constituent has a first carbohydrate content, the coarse fraction has a second carbohydrate content, and the blend of the refined flour constituent and coarse fraction has a third carbohydrate content, the third carbohydrate content being less than the first carbohydrate content.

15. A whole grain wheat flour as claimed in claim 1, wherein the refined flour constituent has a first ash content, the coarse fraction has a second ash content, and the blend of the refined flour constituent and coarse fraction has a third ash content of approximately 1.0%-4.0% by weight of the blend of the refined flour constituent and coarse fraction.

16. A whole grain wheat flour as claimed in claim 1, wherein the refined flour constituent has a first fiber content in a first proportion by weight of the refined flour constituent, the coarse fraction has a second fiber content of at least substantially 20% by weight of the coarse fraction, and the blend of the coarse fraction and the refined flour constituent has a third fiber content in a second proportion by weight of the blend of the coarse fraction and the refined flour constituent, the second proportion being greater than the first proportion.

17. A whole grain wheat flour as claimed in claim 1, wherein the refined flour constituent has a first calorie density and the blend of the refined flour constituent and the coarse fraction has a second calorie density, the second calorie density being less than the first calorie density.

18. A whole grain wheat flour as claimed in claim 1, wherein the refined flour constituent has a first protein content in a first proportion by weight of the refined flour constituent, the coarse fraction has a second protein content of at least substantially 18% by weight of the coarse fraction, and the blend of the refined flour constituent and the coarse fraction has a third protein content in a second proportion by weight of the blend of the refined flour constituent and the coarse fraction, the second proportion being greater than the first proportion.

19. A whole grain wheat flour as claimed in claim 1, wherein the refined flour constituent has a first carbohydrate content and the blend of the refined flour constituent and the coarse fraction has a second carbohydrate content, the second carbohydrate content being less than the first carbohydrate content.

20. A whole grain wheat flour as claimed in claim 1, wherein the refined flour constituent has a first oxygen radical absorption capacity, the coarse fraction has a second oxygen radical absorption capacity of at least 7,400 micromole TE/100 g of the coarse fraction, and the blend of the coarse fraction and the refined flour constituent has a third oxygen radical absorption capacity, wherein the third oxygen radical absorption capacity is greater than the first oxygen radical absorption capacity.

21. A whole grain wheat flour as claimed in claim 1, wherein the whole grain wheat flour includes a wheat selected from at least one of durum, hard red spring, hard red winter, soft red spring, soft red winter, hard white, soft white, unclassed wheat, and mixed wheat.

22. A whole grain wheat flour as claimed in claim 1, wherein the coarse fraction is homogenously blended with the refined flour constituent.

23. The whole grain wheat flour as claimed in claim 1, wherein the proportion of bran to germ comprises about 4.6:

1 to about 8;

1.

24. The whole grain wheat flour as claimed in claim 1, comprising at least about 14% bran by weight, at least about 2% germ by weight, and at least about 80% endosperm by weight.

25. The whole grain wheat flour as claimed in claim 1, comprising about 14% to about 16% bran by weight, about 2% to about 3% germ by weight, and about 80% to about 85% endosperm by weight.

26. The whole grain wheat flour as claimed in claim 1, wherein at least about 98% of particles by weight of the whole grain wheat flour are less than 212 micrometers, and 2% to 30% of the particles be weight are 150 to 212 micrometers, 30% to 50% of the particles by weight are 75 to 150 micrometers, 45% to 60% of the particles by weight are 38 to 75 micrometers, and 0 to 35% of the particles by weight are less than 38 micrometers.

27. The whole grain wheat flour as claimed in claim 26, wherein the proportion of bran to germ comprises about 4.6:

1 to about 8;

1.

28. The whole grain wheat flour as claimed in claim 26, comprising about 14% to about 16% bran by weight, about 2% to about 3% germ by weight, and about 80% to about 85% endosperm by weight.

29. The whole grain wheat flour as claimed in claim 1, comprising a measured ash value of about 1 to about 4.

30. The whole grain wheat flour as claimed in claim 1, wherein the coarse fraction comprises an antioxidant capacity of at least 7,400 micromole TE/100 g.

31. The whole grain wheat flour as claimed in claim 1, wherein enzymes in the bran and germ are inactivated in order to stabilize the whole grain flour.

32. The whole grain wheat flour as claimed in claim 1, wherein the expected ash value is about 1.6.

33. The whole grain wheat flour as claimed in claim 1, wherein the measured ash value is about 1.6.

34. The course fraction of the whole grain wheat flour of claim 1.

37. The coarse fraction as claimed in claim 25, wherein the whole grain wheat kernels includes a wheat selected from at least one of durum, hard red spring, hard red winter, soft red spring, soft red winter, hard white, soft white, unclassed wheat, and mixed wheat.

42. The grain product as claimed in claim 33, wherein the food product is at least one of:

a bagel, a biscuit, a bread, a bun, a croissant, a dumpling, an English muffin, a muffin, a pita bread, a quickbread, a refrigerated/frozen dough products, dough, baked beans, a burrito, chili, a taco, a tamale, a tortilla, a pot pie, a ready to eat cereal, a ready to eat meal, stuffing, a microwaveable meal, a brownie, a cake, a cheesecake, a coffee cake, a cookie, a dessert, a pastry, a sweet roll, a candy bar, a pie crust, pie filling, baby food, a baking mix, a batter, a breading, a gravy mix, a meat extender, a meat substitute, a seasoning mix, a soup mix, a gravy, a roux, a salad dressings, a soup, sour cream, a noodle, a pasta, ramen noodles, chow mein noodles, lo mein noodles, a , an ice cream inclusion, an ice cream bar, an ice cream cone, an ice cream sandwich, a cracker, a crouton, a doughnut, an egg roll, an extruded snack, a fruit and grain bar, a microwaveable snack product, a nutritional bar, a pancake, a par-baked bakery product, a pretzel, a snack chip, a snack food, a snack mix, a waffle, a pizza crust, animal food, and pet food.

35. A coarse fraction milled from whole grain wheat kernels, the coarse fraction comprising:

at least 97% by weight bran and germ;

a particle size distribution such that at least about 97% of particles by weight of the coarse fraction are less than 212 micrometers; and

substantially the same proportions of natural constituents, other than moisture, as compared to the bran and germ of the whole grain wheat kernels, wherein the coarse fraction comprises a ratio of bran to germ that is about the ratio of bran to germ in the whole grain wheat kernels and a measured ash value that is at least 97% of an expected ash value for the whole grain wheat kernels.

36. The coarse fraction as claimed in claim 35, wherein enzymes found within the bran and germ are inactivated in order to stabilize the coarse fraction.

38. The coarse fraction as claimed in claim 35, wherein grain particle distribution of the coarse fraction is substantially homogeneous.

39. A coarse fraction as claimed in claim 35, wherein the unmilled grain wheat kernels have a first aerobic plate count and the coarse faction has a second aerobic plate count the second aerobic plate count being substantially less than the first aerobic plate count.

40. A coarse fraction as claimed in claim 35, wherein the unmilled whole grain wheat kernels have a first coliform plate count and the coarse fraction has a second coliform plate count the second coliform plate count being substantially less than the first coliform plate count.

41. A grain product, comprising a coarse fraction as claimed in claim 35, wherein the grain product is at least one of:

a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.

43. The grain product as claimed in claim 41, wherein the nutritional supplement includes a nutritive constituent.

44. The grain product as claimed in claim 43, wherein the nutritive constituent has a first oxygen radical absorption capacity, the coarse fraction has a second oxygen radical absorption capacity of at least 7,400 micromole TE/100 g, and the nutritional supplement has a third oxygen radical absorption capacity, the third oxygen radical absorption capacity being greater than the first oxygen radical absorption capacity.

45. The grain product as claimed in claim 44, wherein the grain product includes at least one prebiotic compound.

46. The grain product as claimed in claim 45, wherein the prebiotic compound is at least one of:

oligosaccharides, fructo-oligosaccharides, and inulins.

47. The grain product as claimed in claim 43, wherein the nutritive constituent has a first fiber content in a first proportion by weight of the nutritive constituent, the coarse fraction has a second fiber content of at least substantially 20% by weight, and the nutritional supplement has a third fiber content in a second proportion by weight of the nutritional supplement, wherein the second proportion is greater than the first proportion.

48. The grain product as claimed in claim 43, wherein the nutritive constituent has a first calorie density and the nutritional supplement has a second calorie density, the second calorie density being less than the first calorie density.

49. The grain product as claimed in claim 43, wherein the nutritive constituent has a first protein content in a first proportion by weight of the nutritive constituent, the coarse fraction has a second protein content of at least substantially 12% by weight, and the nutritional supplement has a third protein content in a second proportion by weight of the nutritional supplement, wherein the second proportion is greater than the first proportion.

50. The grain product as claimed in claim 43, wherein the nutritive constituent has a first carbohydrate content and the nutritional supplement has a second carbohydrate content, the second carbohydrate content being less than the first carbohydrate content.

51. The grain product as claimed in claim 43, wherein the grain product includes at least one probiotic organism.

52. The grain product as claimed in claim 51, wherein the probiotic organism is at least one of:

Lactobacillus, Bifidobacteria, Escherichia, Clostridium, Lactococcus, Streptococcus, Enterococcus, and Saccharomyces.

53. The grain product as claimed in claim 41, wherein the functional food is at least one of:

a bagel, a biscuit, a pudding, a bread, a bun, a croissant, a dumpling, an English muffin, a muffin, a pita bread, a quickbread, a refrigerated/frozen dough products, dough, baked beans, a burrito, chili, a taco, a tamale, a tortilla, a pot pie, a ready to eat cereal, a ready to eat meal, stuffing, a microwaveable meal, a brownie, a cake, a cheesecake, a coffee cake, a cookie, a dessert, a pastry, a sweet roll, a candy bar, a pie crust, pie filling, baby food, a baking mix, a batter, a breading, a gravy mix, a meat extender, a meat substitute, a seasoning mix, a soup mix, a gravy, a roux, a salad dressings, a soup, sour cream, a noodle, a pasta, ramen noodles, chow mein noodles, lo mein noodles, an ice cream inclusion, an ice cream bar, an ice cream cone, an ice cream sandwich, a cracker, a crouton, a doughnut, an egg roll, an extruded snack, a fruit and grain bar, a microwaveable snack product, a nutritional bar, a pancake, a par-baked bakery product, a pretzel, a snack chip, a snack food, a snack mix, a waffle, a pizza crust.

54. The coarse fraction as claimed in claim 35, comprising an antioxidant capacity of at least 7,400 micromole TE/100 g.

55. The coarse fraction as claimed in claim 35, comprising at least about 20% fiber by weight and at least about 12% protein by weight.

56. The coarse fraction as claimed in claim 55, comprising about 12% by weight protein, about 7% by weight fat, about 60% to about 80% by weight carbohydrates, and about 38% to about 40% dietary fiber.

57. The coarse fraction as claimed in claim 35, wherein the ratio of bran to germ comprises about 4.6:

1 to about 8;

1.

58. The coarse fraction as claimed in claim 35, comprising up to about 6% by weight ash.