Methods for preparing oat bran enriched in β-glucan and oat products prepared therefrom
US7494683B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jan 13, 2004 |
| Grant date | Feb 24, 2009 |
| Priority date | — |
| Expiry date | Nov 5, 2025 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D2/18
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated β-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high β-glucan content (>7-9%) oat bran and a low β-glucan content (3%) oat flour. The methods are low cost and commercially practical. Preferably, the high β-glucan content oat bran and oat flour fractions can have a syringic acid to ferulic acid ratio of at least 2.5:1 indicating improved flavor. Preferably, the oat bran and oat flour have a Farinograph value of 5 to 20 minutes indicated partial gelatinization. The oat bran and oat flours can be used to prepare …
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.