Methods for preparing oat bran enriched in β-glucan and oat products prepared therefrom
View Patent ↗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 oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.
1. A high β-glucan oat based cereal food product fabricated from a cooked cereal dough made from oat flour and oat bran comprising:
a high β-glucan content oat flour, comprising a blend of:
A. a milled whole oat flour having
1) a native β-glucan content,
2) a Farinograph value of about 5 to 20 minutes,
3) a ratio of syringic acid peak to ferulic acid of greater than or equal to 2.5, and
4) a negative peroxidase activity; and,
B. a high β-glucan oat bran having
1) a β-glucan content of 7% or greater than 7%;
2) a Farinogaph value of about five to 20 minutes;
3) a ratio of syringic acid peak to ferulic acid peak of greater than or equal to 2.5; and,
4) a negative peroxidase activity.
2. A high β-glucan oat bran having
a β-glucan content of 7% or greater;
a Farinograph value of about five to 20 minutes;
a ratio of syringic acid peak to ferulic acid peak of greater than or equal to 2.5; and,
a negative peroxidase activity.
3. The high β-glucan oat bran of claim 2 having a β-glucan content of 8% or greater.
4. The high β-glucan oat bran of claim 3 having a particle size of greater than 300 μm.
5. The high β-glucan oat bran of claim 4 having a β-glucan content of about 8.5%.
6. The high β-glucan oat bran of claim 2 admixed with flavoring levels of sweeteners(s) and salt.
7. A high β-glucan content oat flour, comprising a blend of:
A. milled whole oat flour having a native β-glucan content
1) a Farinograph value of about 5 to 20 minutes,
2) a ratio of syringic acid peak to ferulic acid of greater than 2.5, and
3) a negative peroxidase activity; and,
B. high β-glucan oat bran having:
a β-glucan content of 7% or greater;
a Farinograph value of about five to 20 minutes;
a ratio of syringic acid peak to ferulic acid peak of greater than or equal to 2.5; and
a negative peroxidase activity.
8. The oat flour of claim 7 having a weight ratio of milled whole oat flour to high β-glucan oat bran ranging from about 1:1 to about 2:1.
9. A high β-glucan content oat flour, comprising a blend of:
A. milled whole oat flour having a native β-glucan content
1) a Farinograph value of about 5 to 20 minutes,
2) a ratio of syringic acid peak to ferulic acid of greater than 2.5, and
3) a negative peroxidase activity; and,
B. high β-glucan oat bran having a β-glucan content of greater than 7%, wherein the high β-glucan content oat flour has a weight ratio of milled whole oat flour to high β-glucan oat bran ranging from about 1:1 to about 2:1, a Farinogaph value of about 6 to 14 minutes, and a ratio of syringic acid peak to ferulic acid peak of >3.5.
10. The oat flour of claim 9 having a weight ratio of milled whole oat flour to high β-glucan oat bran ranging from about 4:1 to about 2:1.
11. The oat flour of claim 10 having a weight ratio of milled whole oat flour to high β-glucan oat bran of about 3:1.