Methods for preparing oat bran enriched in beta-glucan and oat products prepared therefrom

US7976888B2 · kind B2 · utility

Assignee

• GENERAL MILLS IP HOLDINGS II, LLC · US

Inventors

• John H Hellweg · Minnetonka, US
• John McKeehen · Lausanne, CH
• Michael Dietsch · Blaine, US

Key dates

• Filing date: Sep 21, 2007
• Grant date: Jul 12, 2011
• Expiry date: Apr 1, 2030

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L7/17
• WIPO field: Food chemistry
• WIPO sector: Chemistry

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 fractionated into a coarse and fine oat bran sub-streams. The oat bran sub-streams are each is subjected to second roller milling step and then bolted. The second bolting of oat bran is then subjected to a third round 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 impr…