Soluble oat flour and method of making utilizing enzymes

• US 8,574,644 B2
• Filed: 11/04/2008
• Issued: 11/05/2013
• 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: Chatel, Robert, Chung, Yongsoo, French, Justin
• Primary Examiner(s): Tarazano, D. Lawrence
• Assistant Examiner(s): Badr, Hamid R
• Application Number:
  US12/264,399
• Publication Number:
  US 20100112127A1
• Time in Patent Office: 1,827 Days
• Field of Search: 426/29, 426/28, 426/590
• US Class Current: 426/29
• 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: A23G 9/42 containing plants or parts thereof, e.g. fruits, seeds, extracts containing gums A23G9/34
• 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 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 29/20 containing gelling or thickening agents marmalades, jams, jellies or other similar fruit or vegetable compositions A23L21/10
• CPC Class Codes: A23L 7/107 Addition or treatment with enzymes not combined with fermentation with microorganisms
• 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
• CPC Class Codes: C12Y 302/01001 Alpha-amylase (3.2.1.1)

Abstract

Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.

Claims

1. A method of producing a whole oat flour having soluble fiber comprising:

combining a whole oat flour starting mixture and an α

-amylase enzyme water solution to form a wetted enzyme starting mixture having a moisture content of about 25 to about 40 wt. %;

heating the wetted enzyme starting mixture to between about 120°

F. and about 200°

F.; and

adding the heated wetted mixture to an extruder and extruding for 1 to 1.5 minutes at a barrel temperature of about 140°

F. to about 250°

F. to form the whole oat flour having soluble fiber;

wherein the temperature of the mixture increases in the extruder to a temperature to deactivate the enzyme.

2. The method of claim 1 wherein the whole oat flour starting mixture comprises whole oat flour, granulated sugar, and at least one antioxidant.

3. The method of claim 2 wherein the whole oat flour starting mixture further comprises a maltodextrin.

4. The method of claim 1 wherein the whole oat flour starting mixture comprises about 50 to about 95 wt % whole oat flour, about 3 to about 15 wt. % granulated sugar, 0 to about 15 wt. % maltodextrin, and at least one antioxidant.

5. The method of claim 4 wherein the whole oat flour starting mixture comprises about 80 to about 95 wt. % whole oat flour.

6. The method of claim 4 wherein the whole oat flour starting mixture comprises about 90 to about 95 wt. % whole oat flour.

7. The method of claim 1 further comprising forming pelletized whole oat flour having soluble fiber.

8. The method of claim 7 further comprising granulating the pelletized whole oat flour having soluble fiber.

9. The method of claim 1 wherein the extruding occurs at a dough temperature of about 212°

F. to about 260°

F.

10. The method of claim 1 wherein the wetted enzyme starting mixture is heated to 140°

F. to about 180°

F.

11. A method for preparing a beverage containing a whole oat flour having soluble fiber comprising:

combining a whole oat flour starting mixture and an α

-amylase enzyme water solution to form wetted enzyme starting mixture having a moisture content of about 25 to about 40 wt. %;

heating the wetted enzyme starting mixture to between about 120°

F. and about 200°

F.; and

adding the heated wetted mixture to an extruder and extruding for 1 to 1.5 minutes at a barrel temperature of about 140°

F. to about 250°

F. to form the whole oat flour having soluble fiber;

wherein the temperature of the mixture increases in the extruder to a temperature to deactivate the enzyme; and

adding the whole oat flour having soluble fiber to a beverage.

12. The method of claim 11 wherein the beverage is selected from the group consisting of fruit juices, dairy beverages, and carbonated soft drinks.

13. The method of claim 12 wherein the whole oat flour having soluble fiber is added to provide a beverage having 1 to 25 wt. % fiber based on total weight of the beverage.

14. A beverage prepared in accordance with the method of claim 11.

15. A method for preparing a food product containing a whole oat flour having soluble fiber comprising:

combining a whole oat flour starting mixture and an α

-amylase enzyme water solution to form a wetted enzyme starting mixture having a moisture content of about 25 to about 40 wt. %;

heating the wetted enzyme starting mixture to between about 120°

F. and about 200°

; and

adding the heated wetted mixture to an extruder and extruding for 1 to 1.5 minutes at a barrel temperature of about 140°

F. to about 250°

F. to form the whole oat flour having soluble fiber;

wherein the temperature of the mixture increases in the extruder to a temperature to deactivate the enzyme; and

adding the whole oat flour having soluble fiber to a mixture for a food product.

16. The method of claim 15 wherein the food product is selected from the group consisting of bars, cereals, puddings, smoothies, ice cream, cookies, and crackers.