IP Library › Granted Patent US 12,279,638
Granted Patent B2
US 12,279,638 · App. 16/631,986 · Granted Apr 22, 2025

Functionally enhanced flours and methods of making and using same

Inventors: John M. Lipscomb (Cedarburg, WI); Omar I. Rodriguez (Cedarburg, WI); Chad C. Berge (Menomonee Falls, WI)
Assignee: GHL Specialty Flours, LLC
A23L7/198A23L19/15A23L33/105A23P30/20A23V2002/00
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Quick Facts
Patent No.
US 12,279,638
App. No.
16/631,986
Granted
Apr 22, 2025
Kind
B2
Abstract

A functionally enhanced flour provided by a manufacturing process that subjects a grain precursor to extrusion under low water, high pressure, and low heat dynamic conditions, and methods of using the resulting flour as an ingredient in food products for human and animal consumption.

Claims (60)

1. An extruded functionally enhanced flour produced by extruding a grain precursor comprised of starch having a water content of about 10% to about 15% at an extrusion pressure greater than about 2000 psi to yield an as-extruded functionally enhanced flour comprised of an expanded and cold-water soluble structure with a final water content of the as-extruded functionally enhanced flour being about 4% to about 10%, wherein:

the extruding step is carried out without thermal input beyond heat generated from a changing pressure of extrudate;

the final water content is attained without a post-extrusion water reducing step; and

the as-extruded functionally enhanced flour has cold water solubility, is water absorbent, and is oil absorbent.

2. The extruded functionally enhanced flour according to claim 1 , wherein the grain precursor comprises a whole grain.

3. The extruded functionally enhanced flour according to claim 1 , wherein the grain precursor comprises a single grain or a mixture of two or more grains.

4. The extruded functionally enhanced flour according to claim 1 , wherein the grain precursor consists of a whole grain.

5. The extruded functionally enhanced flour according to claim 1 , wherein the grain precursor consists of a single grain or a mixture of two or more grains.

6. The extruded functionally enhanced flour according to claim 1 , wherein the as-extruded functionally enhanced flour comprises an ingredient of a food product, and is configured to inhibit one of microbial activity and fungal activity in the food product.

7. The extruded functionally enhanced flour according to claim 1 , wherein the extrusion pressure is greater than about 3000 psi.

8. The extruded functionally enhanced flour according to claim 1 , further comprising an additional cereal grain, legume, fruit, vegetable, whey, proteins, vitamins, minerals, or nutrients.

9. The extruded functionally enhanced flour according to claim 1 , wherein the as-extruded functionally enhanced flour is comprised of particles reduced to a prescribed particle size distribution after extrusion.

10. The functionally enhanced flour according to claim 9 , wherein the particle size of the as-extruded functionally enhanced flour is reduced by milling the functionally enhanced flour.

11. The functionally enhanced flour according to claim 10 , wherein the particle size of the as-extruded functionally enhanced flour is reduced to have an average particle size of between 60 mesh and 100 mesh.

12. The extruded functionally enhanced flour according to claim 1 , wherein the extruding step is carried out with a single screw extruder.

13. The extruded functionally enhanced flour according to claim 1 , wherein the as-extruded functionally enhanced flour is configured to provide increased cold water solubility in a food product when the as-extruded functionally enhanced flour is used as an ingredient of the food product.

14. The extruded functionally enhanced flour according to claim 1 , wherein the as-extruded functionally enhanced flour is configured to provide increased water absorption in a food product when the as-extruded functionally enhanced flour is used as an ingredient of the food product.

15. The extruded functionally enhanced flour according to claim 1 , wherein the as-extruded functionally enhanced flour is configured to provide increased oil absorption in a food product when the as-extruded functionally enhanced flour is used as an ingredient of the food product.

16. The extruded functionally enhanced flour according to claim 1 , wherein the as-extruded functionally enhanced flour is configured to provide flavor stability in a food product when the as-extruded functionally enhanced flour is used as an ingredient of the food product.

17. The extruded functionally enhanced flour according to claim 1 , wherein the as-extruded functionally enhanced flour is configured to increase nutrient and protein availability/digestibility in a food product when the as-extruded functionally enhanced flour is used as an ingredient of the food product.

18. A food product comprising an as-extruded functionally enhanced flour according to claim 1 and at least one non-flour food ingredient.

19. The food product of claim 18 , wherein the food product is characterized by enhanced digestibility of nutrients and protein.

20. The food product of claim 18 , wherein the as-extruded functionally enhanced flour is configured to increase the digestibility of nutrients and protein in the food product.

21. The food product of claim 18 , wherein the food product is characterized by enhanced digestibility of a protein.

22. The food product of claim 18 , wherein the as-extruded functionally enhanced flour is configured to increase the digestibility of a protein in the food product.

23. The food product of claim 18 , wherein the food product is characterized by an increase in one of digestion and intestinal absorption of L-Glutamic Acid.

24. The food product of claim 18 , wherein the food product is characterized by increased blood plasma availability of L-Glutamic Acid.

25. The food product of claim 18 , wherein the as-extruded functionally enhanced flour is configured to increase one of digestion and intestinal absorption of L-Glutamic Acid.

26. The food product of claim 18 , wherein the as-extruded functionally enhanced flour is configured to increase blood plasma availability of L-Glutamic Acid.

27. The food product of claim 18 , wherein the food product is characterized by increased rapidity of absorption of L-Proline.

28. The food product of claim 27 , wherein the as-extruded functionally enhanced flour is configured to increase the rapidity of absorption of L-Proline.

29. The food product of claim 18 , wherein the food product is characterized by increased water absorption.

30. The food product of claim 18 , wherein the as-extruded functionally enhanced flour is configured to increase the water absorption of the food product.

31. The food product of claim 18 , wherein the food product is characterized by increased oil absorption.

32. The food product of claim 18 , wherein the as-extruded functionally enhanced flour is configured to increase the oil absorption of the food product.

33. The food product of claim 18 , wherein the food product is characterized by increased cold water solubility.

34. The food product of claim 18 , wherein the as-extruded functionally enhanced flour is configured to increase the cold-water solubility of the food product.

35. The food product of claim 18 , wherein the as-extruded functionally enhanced flour is comprised of a cold-water soluble binder.

36. The functionally enhanced flour according to claim 1 , wherein the as-extruded functionally enhanced flour comprises a cold-water soluble binder.

37. The food product of claim 36 , wherein the cold-water soluble binder is formed from starch during extrusion of the as-extruded functionally enhanced flour.

38. The food product of claim 36 , wherein the cold-water soluble binder is formed from starch during extrusion of the as-extruded functionally enhanced flour, and wherein the cold-water soluble binder is water soluble at temperatures below 60 degrees Celsius or 140 degrees Fahrenheit.

39. The food product of claim 36 , wherein the cold-water soluble binder is formed from a type of starch during extrusion of the as-extruded functionally enhanced flour and which is water soluble at a temperature below the gelatinization temperature of the type of starch from which the cold-water soluble binder is formed during extrusion of the as-extruded functionally enhanced flour.

40. The food product of claim 39 , wherein the cold-water soluble binder is formed from a sorghum starch during extrusion of the as-extruded functionally enhanced flour and which is water soluble at a temperature below the gelatinization temperature of the sorghum starch.

41. The food product of claim 36 , wherein the cold-water soluble binder is formed from a sorghum starch during extrusion of the as-extruded functionally enhanced flour and which is water soluble at a temperature below the gelatinization temperature of the sorghum starch.

42. The food product of claim 1 , wherein the as-extruded functionally enhanced flour has an average particle size of between 60 mesh and 100 mesh.

43. The food product of claim 42 , wherein the average particle size of the extruded functionally enhanced flour is 80 mesh.

44. The functionally enhanced flour according to claim 1 , wherein the as-extruded functionally enhanced flour is oil absorbent.

45. The functionally enhanced flour according to claim 1 , wherein the final water content of about 4% to about 10% is attained without a post-extrusion water reducing step.

46. The functionally enhanced flour according to claim 1 , wherein the grain precursor is comprised of a whole grain that has been de-hulled or de-corticated.

47. The functionally enhanced flour according to claim 1 , wherein the grain precursor is comprised of a sorghum.

48. The functionally enhanced flour according to claim 1 , wherein no water or moisture is added to the extruder during extruder operation.

49. The functionally enhanced flour according to claim 48 , wherein the grain precursor has a water content of no greater than 12%.

50. An extruded functionally enhanced flour produced by extruding a grain precursor comprised of a whole grain cereal grain or a whole grain legume comprised of starch and having a water content of about 10% to about 15% at an extrusion pressure greater than about 2000 psi to yield an as-extruded functionally enhanced flour comprised of an expanded and cold-water soluble structure having a cold water soluble binder formed from starch during extrusion with a final water content of the as-extruded functionally enhanced flour being about 4% to about 10%, wherein:

the extruding step is carried out without thermal input beyond heat generated from a changing pressure of extrudate;

the final water content is attained without a post-extrusion water reducing step; and

the as-extruded functionally enhanced flour contains cold water soluble binder, has cold water solubility, is water absorbent, and is oil absorbent.

51. An extruded functionally enhanced flour produced by extruding a starch-containing admixture consisting essentially of one or more cereal grains and having a water content of about 10% to about 15% at an extrusion pressure greater than about 2000 psi to yield an as-extruded functionally enhanced flour having an expanded and cold-water soluble structure that includes a cold water soluble binder formed of starch during extrusion with a final water content of the as-extruded functionally enhanced flour being about 4% to about 10%, wherein:

the extruding step is carried out without the thermal input beyond heat generated from a changing pressure of extrudate;

the final water content is attained without a post-extrusion water reducing step; and

the as-extruded functionally enhanced flour contains cold water soluble binder, has cold water solubility, is water absorbent, and is oil absorbent.

Assignments (1)
ASSIGNMENT OF ASSIGNOR'S INTEREST Recorded Jan 28, 2020
From: LIPSCOMB, JOHN M.; RODRIGUEZ, OMAR I.; BERGE, CHAD C.
To: GHL SPECIALTY FLOURS, LLC
Reel/Frame 051644/0661 →
Continuity (2)
Provisional Application 62533911 · Jul 18, 2017
Related Publication 20200163366A1 · May 28, 2020
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