Oat-based peanut butter-flavored compositions and methods

Patent metadata

Field	Value
Publication number	US-12102109-B2
Application number	US-201716755429-A
Country	US
Kind code	B2
Filing date	Oct 13, 2017
Priority date	Oct 13, 2017
Publication date	Oct 1, 2024
Grant date	Oct 1, 2024

Abstract

The present disclosure relates to oat-based peanut butter-flavored compositions and methods of making such compositions. In particular, a method is disclosed of roasting substantially intact groats until CIELAB L*-value change per minute, and CIELAB b*-value change per minute achieve a negative slope to produce roasted oats having a peanut butter flavor. Compositions including roasted oats having a peanut butter flavor are also disclosed.

First claim

What is claimed is:

1. A method of producing roasted oats, the method comprising roasting a plurality of substantially intact groats at a temperature of at least 350° F. to about 600° F. for a time of at least 10 minutes to achieve a negative slope in CIELAB L*-value change per minute, and a negative slope in CIELAB b*-value change minute, where slopes for L*-value change per minute and b*-value change per minute are based on CIELAB measurements at intervals of 5 minutes.

2. The method of claim 1 , wherein the substantially intact groats are roasted for at least 15 minutes.

3. The method of claim 1 , wherein CIELAB a*-value change per minute has a positive slope based on CIELAB measurements at intervals of 5 minutes.

4. The method of claim 1 , further comprising a step of inactivating lipase activity in the plurality of substantially intact groats prior to roasting.

5. The method of claim 4 , wherein the inactivating step includes exposing the plurality of substantially intact groats to steam for sufficient time to inactivate lipase activity.

6. The method of claim 4 , wherein inactivating step includes soaking the plurality of substantially intact groats in water or an aqueous solution at a temperature and pressure sufficient to inactivate lipase activity.

7. The method of claim 4 , further comprising a step of drying the plurality of substantially intact groats to a moisture content of less than 15% after the inactivation step and prior to roasting.

8. The method of claim 7 , further comprising storing the plurality of substantially intact groats following the drying step and prior to roasting.

9. The method of claim 1 , wherein the roasted oats have a moisture content of 6% or less.

10. The method of claim 9 , wherein the roasted oats have a moisture content of 1% or less.

Assignees

• Gen Mills Inc

Inventors

• Gugger Eric T
• Galuska Pete

Classifications

• A23D7/0056

  Spread compositions · CPC title

• A23L7/196

  Products in which the original granular shape is maintained, e.g. parboiled rice · CPC title

• A23L7/126

  Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars · CPC title

• A23L7/139

  made from wholegrain or grain pieces without preparation of meal or dough · CPC title

• A23L7/1975 Primary

  Cooking or roasting · CPC title