Whole grain composition comprising hydrolyzed starch

Patent metadata

Field	Value
Publication number	US-10980244-B2
Application number	US-201514959941-A
Country	US
Kind code	B2
Filing date	Dec 4, 2015
Priority date	Nov 4, 2008
Publication date	Apr 20, 2021
Grant date	Apr 20, 2021

Abstract

A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.

First claim

What is claimed is:

1. A composition comprising:
a whole grain;
wherein the starch in the whole grain is hydrolyzed gelatinized starch;
wherein the hydrolyzed gelatinized starch is enzymatically hydrolyzed; and

wherein substantially only α-amylase is used to catalyze the enzymatic hydrolysis, and wherein the parameters used to conduct the enzymatic hydrolysis, including the use of substantially only α-amylase, are effective to maintain the whole grain status of the whole grain after the enzymatic hydrolysis.

2. The composition of claim 1 , further comprising:
deactivated α-amylase enzyme.

3. The composition of claim 1 , wherein the whole grain is extruded.

4. The composition of claim 1 , wherein the whole grain is selected from the group consisting of whole oat and whole barley.

5. The composition of claim 4 , wherein the whole grain is whole oat.

6. The composition of claim 4 , wherein the whole grain is whole barley.

7. The composition of claim 1 , wherein the whole grain comprises whole grain flour.

8. The composition of claim 7 , further comprising:
deactivated α-amylase enzyme.

9. The composition of claim 7 , wherein the whole grain flour is extruded.

10. The composition of claim 1 , further comprising a liquid.

11. The composition of claim 10 , wherein the liquid comprises a water-containing component.

12. The composition of claim 11 , wherein the liquid comprises water.

13. The composition of claim 11 , wherein the liquid comprises milk.

14. The composition of claim 13 , wherein the liquid comprises a non-dairy milk.

15. The composition of claim 11 , wherein the composition comprises 70-95 wt. % water.

16. The composition of claim 1 , wherein the composition comprises 1.5 wt. % to 10 wt. % water.

17. The composition of claim 1 , wherein the composition is granulated to a Max 85% through a US 30 screen.

18. The composition of claim 1 , wherein the whole grain is formed by adding an enzyme to a starting complete whole grain material to hydrolyze the starch in the starting complete whole grain material.

19. The composition of claim 1 , wherein the whole grain is only hydrolyzed to an extent that maintains the whole grain status of the whole grain comprising the hydrolyzed gelatinized starch.

20. The composition of claim 1 , wherein the whole grain is a complete whole grain.

21. The composition of claim 1 , wherein the composition comprises:
50 to 95 wt. % whole grain;
3 to 15 wt. % sugar;
0.1 to 2 wt. % antioxidant; and
0 to 15 wt. % maltodextrin.

22. The composition of claim 1 , wherein the composition comprises:
80 to 95 wt. % whole grain;
3 to 15 wt. % sugar;
0.1 to 2 wt. % antioxidant; and
0 to 15 wt. % maltodextrin;
wherein the weight percentages of the whole grain, the sugar, the antioxidant and the maltodextrin are calculated with 100 wt. % being equivalent to the weight of the whole grain, the sugar, the antioxidant and the maltodextrin.

23. The composition of claim 22 , wherein the composition comprises:
90 to 95 wt. % whole grain; and
0 wt. % maltodextrin.

24. The composition of claim 1 , wherein the composition comprises
80 to 95 wt. % whole grain;
3 to 7 wt. % sugar;
0.25 to 0.75 wt. % antioxidant;
3 to 7 wt. % maltodextrin;
wherein the weight percentages of the whole grain, the sugar, the antioxidant and the maltodextrin are calculated with 100 wt. % being equivalent to the weight of the whole grain, the sugar, the antioxidant and the maltodextrin.

Assignees

• Quaker Oats Co

Inventors

• Chatel Robert E
• Chung Yongsoo
• French Justin A

Classifications

• A23L2/38

  Other non-alcoholic beverages (drinks from legumes A23L11/60) · CPC title

• A21D13/41 Primary

  Pizzas · CPC title

• A21D13/44

  Pancakes or crêpes · CPC title

• A21D13/40

  Products characterised by the type, form or use · CPC title

• A21D13/06

  Products with modified nutritive value, e.g. with modified starch content · CPC title