Method for obtaining a high beta-glucan barley fraction
US6083547A · kind A · utility
38Cited by
17References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jan 14, 1999 |
| Grant date | Jul 4, 2000 |
| Priority date | — |
| Expiry date | Jan 14, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/115
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a method for producing a barley fraction which has an increased amount of beta-glucan, at least 25% more than the barley flour used to form the barley fraction, an improved mouthfeel, and a viscosity higher than the barley flour used to form the barley fraction, and the barley fraction itself. The method includes the steps of cooking an amount of barley flour and separating the high beta-glucan barley fraction from the remainder of the cooked barley flour.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.