Oat bran composition comprising beta glucan and method of making

Patent metadata

Field	Value
Publication number	US-11051536-B2
Application number	US-201916516033-A
Country	US
Kind code	B2
Filing date	Jul 18, 2019
Priority date	Jul 19, 2018
Publication date	Jul 6, 2021
Grant date	Jul 6, 2021

Abstract

Providing an oat bran composition that contains water, optionally an acid, and oat bran delivering at least about 0.75 g of beta glucan per serving to provide a heart-healthy and consumer-acceptable product through application of shear to reduce viscosity.

First claim

We claim:

1. A method for making an oat bran composition, comprising:
combining a starting oat bran concentrate with an acid and water to provide an oat bran slurry comprising about 1 to 5 wt. % oat bran in the oat bran slurry and a pH between 3 and 6, wherein the oat bran slurry comprises a first viscosity (measured at 70° C. and at a shear rate of 100 s −1 ) prior to applying shear; and
applying shear at a shear rate of at least about 60,000 s −1 to the oat bran slurry to produce a reduced viscosity oat bran slurry comprising a second viscosity (measured at 70° C. and at a shear rate of 100 s −1 ), wherein the second viscosity is at least about 40% lower than the first viscosity.

2. The method of claim 1 , further comprising:
cooling the reduced viscosity oat bran slurry to less than about 45° C. by adding ambient temperature water to provide a cooled oat bran slurry;
mixing the cooled oat bran slurry with additional ingredients comprising gellan gum to provide a thickened oat bran slurry; and
reducing a total solids content of the thickened oat bran slurry by adding water.

3. The method of claim 2 wherein the additional ingredients comprise at least one ingredient chosen from the group consisting of inulin, calcium carbonate, vegetable oil, and gum acacia.

4. The method of claim 1 , further comprising adding a calcium salt to the reduced viscosity oat bran slurry to provide the reduced viscosity oat bran slurry with a second pH between 6 and 8 pH.

5. The method of claim 4 , wherein the calcium salt comprises calcium carbonate, tricalcium phosphate, or combinations thereof.

6. The method of claim 2 , comprising thermal processing the thickened oat bran slurry to provide the oat bran composition.

7. The method of claim 6 , wherein the thermal processing comprises:
preheating the thickened oat bran slurry to at least about 77° C. to provide a preheated oat bran slurry;
heating the preheated oat bran slurry to at least about 139° C. for about 3 to 15 seconds to provide a heated oat bran slurry; flash-cooling the heated oat bran slurry to about 79 to 82° C. to provide a flash-cooled oat bran slurry;
homogenizing the flash-cooled oat bran slurry at about 2500 to 3500 psig to provide a homogenized oat bran slurry; and
cooling the homogenized oat bran slurry to less than about 18° C. to provide the oat bran composition; and aseptically storing the oat bran composition.

8. The method of claim 1 , further comprising homogenizing the oat bran slurry at a pressure of between about 2000 and 3500 psig.

9. The method of claim 1 wherein the method is conducted in the absence of hydrolysis of the oat bran concentrate.

Assignees

• Quaker Oats Co

Inventors

• Caruso Pietro
• Cerdena Consuelo
• Graham Christopher E
• Mcmanus Kathlene A
• Meletharayil Gopinathan
• Rozanski Alexander
• Yu Brian

Classifications

• A23B2/40

  by heating loose unpacked materials · CPC title

• A23B2/10

  by treatment with pressure variation, shock, acceleration or shear stress · CPC title

• A23B70/00

  Preservation of non-alcoholic beverages (preservation of beverages from legumes A23B75/10; preservation of beverages containing tea, tea substitutes or herbal tea A23B85/10; preservation of beverages containing coffee or coffee substitutes A23B90/10) · CPC title

• A23L2/38 Primary

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

• A23L7/115 Primary

  Cereal fibre products, e.g. bran, husk · CPC title