Production of food and beverage products from barley grain

Patent metadata

Field	Value
Publication number	US-9826764-B2
Application number	US-201313958472-A
Country	US
Kind code	B2
Filing date	Aug 2, 2013
Priority date	Feb 3, 2011
Publication date	Nov 28, 2017
Grant date	Nov 28, 2017

Abstract

The present invention provides a process for producing a food ingredient or beverage ingredient. The present invention also provides a process for producing food product or beverage product. The present invention also provides a process for providing starch, amylose, amylopectin, β-glucan, fructan, non-starch polysaccharide, dietary fiber or resistant starch to improve one or more indicators of health in a mammal.

First claim

The invention claimed is:

1. A process for producing a food ingredient or beverage ingredient, wherein the process comprises:
(i) obtaining barley grain comprising
(a) a starch content of which at least 40% (w/w) is amylose,
(b) a null mutation of a gene encoding starch synthase IIa (SSIIa), wherein the barley grain is homozygous for the null mutation,
(c) a level of activity of a starch synthase IIIa (SSIIIa) protein which is less than 25% of the level or activity relative to that of the SSIIIa protein in barley grain of variety Himalaya,
(d) a starch content of 41-65% (w/w), and

(ii) processing the barley grain to produce the food ingredient or beverage ingredient.

2. The process of claim 1 , wherein the starch content of the barley grain comprises 50% (w/w) amylose.

3. The process of claim 1 , wherein the starch content of the barley grain comprises 60% (w/w) amylose.

4. The process of claim 1 , wherein the starch content of the barley grain is at least 43% by weight of the barley grain.

5. The process of claim 1 , wherein a β-glucan-content of 5-9% (w/w) is present in the barley grain.

6. The process of claim 1 , wherein a β-glucan content of greater than 9% (w/w) is present in the barley grain.

7. The process of claim 1 , wherein a fructan content of 2-11% (w/w) is present in the barley grain.

8. The process of claim 7 , wherein the fructan content has a degree of polymerization from 3 to 12.

9. The process of claim 1 , wherein the food ingredient is wholemeal, flour, starch, bran, β-glucan, fructan, non-starch polysaccharides, a baking ingredient, a baking mix, a thickening agent, or cracked, ground, polished, milled, kibbled, rolled or pearled grain.

10. A process for producing a food product or beverage product, wherein the process comprises:
(i) producing a food ingredient or beverage ingredient by the process of claim 1 ; and
(ii) mixing the food ingredient or beverage ingredient so produced with another food ingredient or beverage ingredient,
thereby producing the food product or beverage product.

11. The process of claim 10 , wherein the food ingredient or beverage ingredient is used as a bulking agent, a dietary fibre, a texturizing agent, a preservative, a sweetener, a thickening agent, a probiotic agent or any combination of these, in the food or beverage product.

12. The process of claim 10 , comprising a step of assessing the level or type of starch or starch synthase activity, starch content, amylose, amylopectin, β-glucan, fructan, non-starch polysaccharides, dietary fibre, or resistant starch in the barley grain, the food ingredient, the beverage ingredient, the food product or the beverage product following step (i).

13. The process of claim 10 , wherein the food product is a breakfast cereal, biscuit, muffin, muesli bar, noodle, bread, cake, pancake, tortilla, bun, pastry, cracker, pizza, croissant, bagel, pretzel, pasta, soup, sauce, confectionary or other farinaceous good.

14. The process of claim 10 , wherein the food ingredient or beverage ingredient is used to increase the level of starch, amylose, amylopectin, resistant starch, dietary fibre, protein, lipid, water soluble carbohydrate, β-glucan, fructan or non-starch carbohydrate in the food product or beverage product, or to decrease the glycemic index (GI) of said food product or beverage product.

15. A process for providing starch, amylose, amylopectin, β-glucan, fructan, non-starch polysaccharide, dietary fibre or resistant starch to improve one or more indicators of health in a mammal, wherein the process comprises administering to the mammal the food product or beverage product produced by the process of claim 10 .

16. The process of claim 1 , wherein the barley grain is non-transgenic barley grain.

17. The process of claim 1 , wherein the barley grain has a germination rate of at least 90% relative to the germination rate of wild-type barley grain.

18. The process of claim 1 , wherein the gene encoding the SSIIIa protein of the barley grain is an allele of SSIIIa other than an allele whose cDNA has a nucleic acid sequence set forth as SEQ ID NO:3.

19. The process of claim 1 , wherein the barley grain is homozygous for an allele of a SSIIIa gene which comprises a null mutation.

20. The process of claim 10 , wherein the gene encoding the SSIIIa protein of the barley grain is an allele of SSIIIa other than an allele whose cDNA has a nucleic acid sequence set forth as SEQ ID NO:3.

21. The process of claim 10 , wherein the barley grain is homozygous for an allele of a SSIIIa gene which comprises a null mutation.

Assignees

• Li Zhongyi
• Morell Matthew Kennedy
• Jobling Stephen Alan
• Commw Scient Ind Res Org

Inventors

• Li Zhongyi
• Morell Matthew Kennedy
• Jobling Stephen Alan

Classifications

• A23L7/197 Primary

  Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196 (preservation A23B9/00) · CPC title

• C12N9/1051 Primary

  Hexosyltransferases (2.4.1) · CPC title

• C12Y204/01021

  Starch synthase (2.4.1.21) · CPC title

• A01H1/04

  Processes of selection {involving genotypic or phenotypic markers; Methods of using phenotypic markers for selection} · CPC title

• A23L1/1025 Primary

  Human Necessities · mapped topic