Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1995-11-21
1997-11-11
Tran, Lien
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 20, 426 21, 426 31, 426 49, 426 52, A23L 110
Patent
active
056861230
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
This invention relates to a homogeneous and stable cereal suspension tasting and smelling like natural oats, as well as a method for the preparation thereof.
In many respects, oats is different from other cereals. Thus, it has higher protein and fat contents as well as a lower carbohydrate content than comparable cereals.
In recent years, there has been a growing interest for food made from oats. The main reason for this is that oat fibres have been found to have a wholesome effect by lowering the serum cholesterol level. Another reason is that oats contains protein of high food value as well as a considerable proportion of polyunsaturated fats. In addition, oats contains a lot of essential amino acids and minerals.
A great advantage of oats is that the whole grain can be used for making various products, once the hull has been removed. In oats, the most nutritious substances are distributed fairly evenly in the whole grain. In other cereals, the nutritious substances are frequently concentrated in some parts of the grain.
DESCRIPTION OF THE PRIOR ART
Oats is mostly used for making porridge oats and oatmeal to be added to gruel products and baby food. Oats in various forms is also added to bread, cakes, sweets, bread or cake mixes, health foods, and so forth. The functional properties of oats come in handy in such products as sauces, soups and minced meat.
U.S. Pat. No. 4,996,063 (G. F. Inglett) discloses the preparation of water-soluble dietary-fibre compositions by treating ground oat products with a-amylases. The .alpha.-amylase then serves to thin the oat starch, and any .alpha.-amylases may thus be used. The thus-produced pulverulent dietary-fibre compositions, which are colourless and lack natural aromatics, are used as additives in food. These prior-art products not only lack undesirable aromatics but are also deprived of the agreeable flavourings and aromatics found in natural oats. These products are used as fat substitutes.
SUMMARY OF THE PRESENT INVENTION
The object of the present invention is to provide a milky product based on oats.
Since it should be possible to drink the milky product as it is, the suspension has to remain stable and homogeneous for a long time and have an appealing taste and aroma. Furthermore, the product should not contain any foreign additives, such as stabilisers and artificial flavourings and aromatics.
DETAILED DESCRIPTION OF THE INVENTION AND PREFERRED EMBODIMENTS
According to the invention, this object is achieved by a homogeneous and stable cereal suspension which has the taste and aroma of natural oats and contains intact .beta.-glucans from the starting material and which has been prepared by oats to meal, grinding, coarse fibre particles, gene-rates maltose units and has no glucanase and proteinase effect, to a viscosity of 3-0.1 Pas in the shear rate range of 10-100 s.sup.-1, gene-rates maltose units and has no glucanase and proteinase effect, to a viscosity of <0.5 Pas in the shear rate range of 10-100 s.sup.-1, in order to obtain a sterile product while inactivating the enzymes added.
The invention further comprises a method for preparing a homogeneous and stable cereal suspension that contains intact .beta.-glucans from the starting material and has the taste and aroma of natural oats. The inventive method comprises the steps A)-G) indicated above.
The cereal suspension according to the invention can be used as an alternative to milk. Apart from the above-mentioned nutritious qualities of oats, the product should possess such properties as to be suitable for lactose-intolerant people.
The inventive product may be used as basis of or additive to ice-cream, gruel, yoghurt and milkshake, or as health drink or snack between meals.
The product is homogeneous and stable without any additives in the form of foreign stabilisers, since it contains intact .beta.-glucans from the starting material employed.
Conveniently, the cereal suspension according to the invention is prepared on the basis of commercially-produced, pregelatinised
REFERENCES:
patent: 4377602 (1983-03-01), Conrad
patent: 4996063 (1991-02-01), Inglett
Dialog Information Services, File 51, FSTA, Dialog Assession Number 00415982, FSTA Accession Number 91-09-n0001, G.E. Inglett et al., "Maltodextrin Fat Substitute Lowers Cholesterol", Food Science & Technology, 1991, 46 (6) p.104.
Ahlden Inger
Lindahl Lennart
Oste Rickard
Sjoholm Ingegerd
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