Soluble oat or barley flour and its use

[0001] The present invention generally relates to the use of soluble oat or barley flour in beverages.

BACKGROUND [0002] Oatmeal has been an important part of the human diet for many years because of its health properties. For example, numerous studies have shown that eating oatmeal as the basis of a daily diet can help lower blood cholesterol, reduce the risk of heart disease, support normal blood flow, and maintain blood pressure at normal levels. In addition, oat flakes are characterized by a high content of complex carbohydrates and fibers, which facilitate slow digestion and stabilize blood glucose levels.

[0003] With today's busy lifestyle, consumers expect convenience such as easy portability and preparation. Consumers require oatmeal in a variety of food sources, including drinks, and convenient types of foods such as bars, candies, biscuits, cocktails and the like.

[0004] It is desirable to make whole grains that have sufficient soluble fiber to meet the FDA thresholds necessary to justify health claims. For example, a whole grain product must contain 0.75 g of soluble beta-glucan fiber per serving. To make an oat drink containing at least 0.75 g of soluble oat fiber per serving (about 18 g of whole grain flakes), high soluble oat flour must be used. Traditionally, highly soluble flour is produced using enzymes such as α-amylase. Then the oat flour after enzymatic treatment is tumble dried or spray dried. This method involves at least two stages, is traditionally expensive, and the production of soluble oat flour is slow. For example, a portion of flour (oat) and water (70-90% humidity) is prepared.

The enzyme (s) is then added to the suspension and kept under optimal conditions for the enzymatic reaction, after which the enzymatic process is stopped. The suspension is then transferred to a tumble dryer or spray dryer.

[0005] Similarly, barley has become a desirable human raw material for health reasons

Diet and suitable means for processing and obtaining barley-containing products are sought.

[0006] WO 92/10106 discloses soluble dietary fiber compositions and a method of preparation.

SUMMARY [0007] The present invention relates to the use in beverages of soluble whole grain oat flour or soluble whole grain barley flour according to claim 1. Preferred forms are defined in the dependent claims. Aspects of the present invention relate to the use of enzymes for preconditioning total oat flour prior to the extrusion process (continuous cooking). Enzyme-treated oat flour is obtained by combining the initial mixture of whole-grain oat flour and the appropriate enzyme, followed by heating the mixture. After the appropriate time necessary to start the decomposition and hydrolysis of oat or barley flour, the enzyme-treated mixture is subjected to an extrusion process continuing the decomposition and hydrolysis of oat or barley flour and then to grinding and boiling the mixture. Soluble oat or barley flour is therefore obtained cheaply and quickly compared to traditional methods.

[0008] These and other aspects, together with the advantages and features of the present invention disclosed herein, will become apparent by reference to the following description and accompanying drawings. Furthermore, it should be understood that the features of the various embodiments described herein are not mutually exclusive and may occur in various combinations and permutations.

DETAILED DESCRIPTION [0009] The present invention relates to the use in beverages of soluble whole-grain oat flour or soluble whole-grain barley flour, soluble whole-grain oat flour or soluble whole-grain barley flour is produced by means of a pre-treatment device and an extruder. The method is easier, cheaper and less time-consuming than the processes of the prior art.

[0010] Initially, enzyme-treated oat or barley flour is obtained by combining the initial mixture of whole-grain oat or barley flour and a solution of the appropriate enzyme in a pre-treatment device (preconditioner), followed by heating the mixture. After a time appropriate to start the flour decomposition and hydrolysis

The enzyme-treated mixture is subjected to an extrusion process for oat or barley, to continue the disintegration and hydrolysis of oat or barley flour and to gelatinise and boil the mixture.

[0011] A starting mixture is prepared containing whole-grain oat or barley flour, granulated sugar, optionally maltodextrin and at least one antioxidant.

[0012] Whole grain oat or barley flour is present in an amount of 50% to 95% by weight of the total weight of the starting composition. In further aspects, whole grain oat or barley flour is present in an amount of 80% to 10% by weight or 90% to 95% by weight.

[0013] The sugar may be any suitable sugar known to those skilled in the art. Non-limiting examples of sugars are sucrose, fructose, dextrose, other sugars known in the art, and combinations thereof. Sugar is usually present in an amount of 0 to 15% by weight of the total weight of the starting composition. In further aspects, the sugar is present in an amount of 0 to 7% by weight.

[0014] Maltodextrin may be present in an amount of 0% to 15% by weight of the total weight of the starting composition. In further aspects, maltodextrin is present in an amount of 3% to 7% by weight.

[0015] The antioxidant may be any suitable antioxidant such as mixed natural tocopherols or an artificial antioxidant such as BHT and BHA. The antioxidant is present in an amount of 0.1% to 2% by weight. In further aspects, the antioxidant is present in amounts of 0.25% to 0.75% by weight.

[0016] The enzyme may be any enzyme suitable for the hydrolysis of starch in oat or barley flour and does not alter or have no adverse effect on beta-glucan that is present in oat or barley flour. Suitable enzymes include α-amylase. Whether beta-glucan has been altered by hydrolysis can be tested by any suitable method, such as beta-glucan structure analysis. It can be done by means of mass spectroscopy with laser scattering. The enzyme is added to water to form an enzyme solution in water. The enzyme-water solution is then combined with the initial mixture in the pretreatment device.

[0017] The stock and enzyme solution are heated to a temperature between 48.8 ° C (120 ° F) and 93.3 ° C (200 ° F), in particular between 60 ° C (140 ° F) and 82.2 ° C (180 ° F) for the amount of time effective to begin the hydrolysis (decomposition) of starch molecules in oat or barley flour into polysaccharide fractions.

[0018] The starting mixture and the enzyme solution can be mixed in a pretreatment device, such as a high shear mixer, which allows liquid to be added to the free-flowing flour. A free-flowing wetted flour mixture with a moisture content of 25 to 40% is obtained. The time remaining in the device is sufficient time to obtain the desired result.

[0019] Then the enzyme treated mixture is added to the extruder (continuous cooking apparatus) to further break down and hydrolyze the starch and to glue and boil the starch. The mixture remains in the extruder for a period of time sufficient to gelatinize and boil the starch, generally at least 1 minute, usually 1 to 1.5 minutes.

Generally, the material is heated from the initial inlet temperature to the final outlet temperature to provide energy for the starch sized.

[0020] Gelatinization of starch requires water and high temperature. The gelation temperature range for oat products is 53 ° C -59 ° C (127 ° F to 138 ° F). If the humidity is lower than about 60% then a higher temperature is necessary. Extrusion takes place at a cylinder temperature between 60 ° C (140 ° F) and 121.1 ° C (250 ° F). The dough temperatures are approximately 100 ° C (212 ° F) and 126.6 ° C (260 ° F).

[0021] The high temperature can be applied through the barrel wall of the extruder, such as by means of a jacket around the cylinder in which hot medium circulates, e.g. steam, water or oil, or electric heaters attached to the cylinder. High temperature is also generated inside the material due to friction as it moves in the extruder. Shear is monitored by means of the screw design (screws) in the extruder and the screw speed. Viscosity is a function of starch structure, temperature, humidity, fat content and shear.

[0022] Low shear values ​​are used for the mixture in the extruder. During the preconditioning of starch by the enzyme, high shear values ​​are not necessary in this process. High shear values ​​can lead to the conversion of starch to dextrin, reducing its molecular weight too. They can also increase the temperature of the dough excessively, which can cause it to bake and, as a result, get the taste of toasted cereal grains.

[0023] The process maintains balance by limiting the temperature of the dough to avoid the taste of toasted grains and maintaining enzyme activity, followed by increasing the temperature to deactivate the enzyme. The extrusion process with low shear values ​​compared to the extrusion with high shear values ​​is characterized by high humidity and screw design for low shear values ​​as opposed to low humidity and screw design for high shear values.

[0024] Any suitable extruder may be used, including suitable single screw or twin screw extruders. Usually, but not limiting, the screw speed is 200-300 rpm.

[0025] The obtained product is pelleted with a shaping extruder and dried, usually to a moisture content of 1.5 to 10%, for example 6.5 to 8.5%. Lumps are granulated to Max

85% through a US 30 screen.

[0026] The granulated product can be used in beverages such as ready drinks, fruit juices, milk drinks and carbonated soft drinks. This list is not exhaustive, and the skilled person will know that soluble oat or barley flour can be added to other food drinks according to the invention.

[0027] A drink, for example, contains from 1% to 25% soluble oat or barley flour and from 70% to 95% of the total amount of water, usually 75% to 90% of the total amount of water, based on the total weight of the drink. The balance may contain sweeteners, flavors, fruits and other desirable materials.

[0028] Water should be suitable for use in food. The total amount of water may come partly or entirely from other beverage ingredients, especially if milk, juice or other water-containing ingredients are used. For example, milk may be of animal origin (e.g. whole, 2%, 1% or skimmed) or of vegetable origin (e.g. soy). Milk can also be obtained from powdered milk and water.

[0029] The drink may also contain a fruit ingredient. The fruit ingredient may be fruit juice, yogurt containing fruit, fruit puree; Fresh fruit, preserved fruit, fruit sorbets, fruit soda, fruit powder and combinations thereof. The fruit ingredient usually has particles small enough that the ingredient can be swallowed safely without chewing. The pH of the fruit ingredient and / or the acidifying agent added can be adjusted to obtain the desired pH, e.g. below 4.6. [0030] Additional ingredients may be added to the drink and food products. Such ingredients may be non-cereal ingredients. For example, they may be flavoring agents, dyes, sweeteners, salt as well as vitamins and minerals. In one embodiment of the invention, flavors, such as strawberry, chocolate or cinnamon flavor, are added to enhance the taste of the product. Other fruit flavors that provide different flavors of a food product, e.g. strawberry, mango and banana, and mixtures thereof may also be useful. Spices, in particular cinnamon, may be used. In addition, any desired flavoring agent or agents may be used. To ensure the right sweetness, you can add the right ones to your food

Sweeteners - artificial or natural. For example, brown sugar, maple sugar or fruit sugar may be used.

[0031] Other optional ingredients include, but are not limited to, salt, hydrocolloids, polysaccharides, thickeners, caffeine, dairy products, coffee solids, tea solids, herbs, nutraceuticals, electrolytes, vitamins, minerals, amino acids, preservatives, alcohol, agents dyes, emulsifiers and fats according to current knowledge.

[0032] The soluble oat or barley flour contains soluble beta-glucan fibers such as beta-1,3-glucan, beta-1,6-glucan or beta-1,4-glucan mixtures of the above. In addition to beta-glucan naturally found in oat products, beta-glucan can also be added in accordance with FDA approval. In some embodiments, the oat flour preferably contains at least 3% to 5% or 3.7% to 4% of beta-glucan. In some embodiments, the liquid product comprising oat flour contains 0.1% to 1.5% beta-glucan or 0.8% to 1.3% beta-glucan. Other amounts of beta-glucan are also useful.

[0033] As described, the present invention provides both healthy potable and edible beverages and food products convenient to be consumed "along the way", making it attractive especially for consumers leading a busy lifestyle.

Example 1 [0034] Flour formula for the extrusion process.

<td>Component</td><td>%</td>

<td>Wholemeal oat flour</td><td>89.35</td>

<td>Sugar</td><td>5.00</td>

<td>maltodextrin</td><td>5.00</td>

<td>Mixed tocopherols</td><td>0.50</td>

<td>α-amylase</td><td>0.15</td>

<td>Whole</td><td>100.00</td>

<td colspan="2">Source of α-amylase: Valley Research - Validase® BAA 1000L</td>

[0037] Oat ice cream formula

<td>Component</td><td>%</td>

<td>2% milk</td><td>87.0</td>

<td>Oat flour, hydrolyzed</td><td>6.5</td>

<td>Sugar</td><td>5.4</td>

<td>Cocoa powder</td><td>0.8</td>

<td>Flavor</td><td>0.2</td>

<td>Modified starch</td><td>0.1</td>

<td>Whole</td><td>100.0</td>