公开(公告)号：US20130183405A1

公开(公告)日：2013-07-18

申请号：US13784255

申请日：2013-03-04

Applicant: THE QUAKER OATS COMPANY

Inventor： Robert E. Chatel ,  Yi-Fang Chu ,  Yongsoo Chung ,  Justin A. French ,  Marianne O'Shea ,  Bernadus Jan-Willem van Klinken

IPC: A23L1/105

CPC classification number: A23L7/198 ,  A21D6/00 ,  A21D6/003 ,  A21D13/04 ,  A21D13/047 ,  A23C9/1315 ,  A23G9/42 ,  A23K30/20 ,  A23L2/02 ,  A23L2/52 ,  A23L7/107 ,  A23L33/21 ,  A23P10/10 ,  A23P30/20 ,  A23V2002/00 ,  C12Y302/01001 ,  A23V2250/5484

Abstract: Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.

Abstract translation: 通过使用酶在挤出前预先处理整个燕麦粉，生产可溶性燕麦粉，增加水平的麦草胺。

公开(公告)号：US20160198754A1

公开(公告)日：2016-07-14

申请号：US15077758

申请日：2016-03-22

Applicant: The Quaker Oats Company

Inventor： Gary Carder ,  Robert E. Chatel ,  Yongsoo Chung ,  Justin A. French ,  Wesley Twombly

IPC: A23L2/38 ,  C12P19/04 ,  C12P19/14

Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.

Abstract translation: 包含水解淀粉的方法和组合物。 在第一方面，该方法包括几个步骤。 第一步包括组合至少一部分脉冲和合适的酶以形成酶 - 脉冲起始混合物。 酶 - 脉冲起始混合物包括淀粉。 第二步包括将酶 - 脉冲起始混合物加热至约48.89℃至约93.33℃，开始水解淀粉，从而提供加热的脉冲混合物。 第三步骤包括挤出加热的脉冲混合物以继续水解淀粉，并进一步使加热的脉冲混合物凝胶化和蒸煮，从而提供包含糊化的水解淀粉的脉冲产物。 在第二方面，本发明提供了包含脉冲的至少一部分的组合物，脉冲的至少一部分包括糊化的水解淀粉。

公开(公告)号：US10975404B2

公开(公告)日：2021-04-13

申请号：US15930631

申请日：2020-05-13

Applicant: The Quaker Oats Company

Inventor： Gary Carder ,  Robert E. Chatel ,  Yongsoo Chung ,  Justin A. French ,  Wesley Twombly

IPC: C12P19/14 ,  C12P19/02 ,  A23L29/30 ,  C13K1/06 ,  A23L2/52

Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.

公开(公告)号：US10980244B2

公开(公告)日：2021-04-20

申请号：US14959941

申请日：2015-12-04

Applicant: The Quaker Oats Company

Inventor： Robert E. Chatel ,  Yongsoo Chung ,  Justin A. French

IPC: A21D13/04 ,  A21D13/047 ,  A21D13/40 ,  A23L2/52 ,  A23G9/42 ,  A23C9/13 ,  A23C19/09 ,  A23C9/154 ,  A23G1/56 ,  A23L2/02 ,  A21D6/00 ,  A23L2/38 ,  A21D8/04 ,  A21D10/00 ,  A23P30/20 ,  A23L7/10 ,  A23L7/104 ,  A23P10/10 ,  A23L23/00 ,  A23C19/08

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.

公开(公告)号：US10689678B2

公开(公告)日：2020-06-23

申请号：US15077758

申请日：2016-03-22

Applicant: The Quaker Oats Company

Inventor： Gary Carder ,  Robert E. Chatel ,  Yongsoo Chung ,  Justin A. French ,  Wesley Twombly

IPC: A23L2/38 ,  C12P19/04 ,  C12P19/14 ,  C12P19/02 ,  A23L29/30 ,  C13K1/06 ,  A23L2/52

Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.

公开(公告)号：US20130209610A1

公开(公告)日：2013-08-15

申请号：US13833717

申请日：2013-03-15

Applicant: THE QUAKER OATS COMPANY

Inventor： Gary Carder ,  YiFang Chu ,  Yongsoo Chung ,  Justin A. French ,  Marianne O'Shea ,  Bernadus Jan-Willem Van Klinken

IPC: A23L1/10 ,  A23L1/105

CPC classification number: A23L1/1041 ,  A21D6/00 ,  A21D6/003 ,  A21D6/006 ,  A23L7/107 ,  A23L7/198 ,  A23L9/10 ,  A23P10/22

Abstract: A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.

Abstract translation: 通过水解，研磨和结块谷物粉制备高分散性全谷物燕麦粉的方法，以获得与天然燕麦粉相比具有增加的麦草胺含量的全谷物燕麦粉。

公开(公告)号：US20200270661A1

公开(公告)日：2020-08-27

申请号：US15930631

申请日：2020-05-13

Applicant: The Quaker Oats Company

Inventor： Gary Carder ,  Robert E. Chatel ,  Yongsoo Chung ,  Justin A. French ,  Wesley Twombly

IPC: C12P19/14 ,  C12P19/02 ,  A23L29/30 ,  C13K1/06 ,  A23L2/52

Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.

公开(公告)号：US09504272B2

公开(公告)日：2016-11-29

申请号：US13784255

申请日：2013-03-04

Applicant: The Quaker Oats Company

Inventor： Gary Carder ,  Robert E. Chatel ,  YiFang Chu ,  Yongsoo Chung ,  Justin A. French ,  Ursula Vanesa Lay Ma ,  Marianne O'Shea ,  Bernardus Jan-Willem Van Klinken

IPC: A23L1/105 ,  A23L2/02 ,  A23L2/52 ,  A23G9/42 ,  A23L1/00 ,  A21D6/00 ,  A23L1/10 ,  A23C9/13 ,  A21D13/04 ,  A23L1/308

CPC classification number: A23L7/198 ,  A21D6/00 ,  A21D6/003 ,  A21D13/04 ,  A21D13/047 ,  A23C9/1315 ,  A23G9/42 ,  A23K30/20 ,  A23L2/02 ,  A23L2/52 ,  A23L7/107 ,  A23L33/21 ,  A23P10/10 ,  A23P30/20 ,  A23V2002/00 ,  C12Y302/01001 ,  A23V2250/5484

Abstract: Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.

Abstract translation: 通过使用酶在挤出前预先处理整个燕麦粉，生产可溶性燕麦粉，增加水平的麦草胺。

公开(公告)号：US09011947B2

公开(公告)日：2015-04-21

申请号：US13833717

申请日：2013-03-15

Applicant: The Quaker Oats Company

Inventor： Gary Carder ,  Robert E. Chatel ,  YiFang Chu ,  Yongsoo Chung ,  Justin A. French ,  Marianne O'Shea ,  Bernadus Jan-Willem Van Klinken

IPC: A23L1/10 ,  A23L1/105 ,  A23L1/00 ,  A21D6/00 ,  A23L1/187

CPC classification number: A23L1/1041 ,  A21D6/00 ,  A21D6/003 ,  A21D6/006 ,  A23L7/107 ,  A23L7/198 ,  A23L9/10 ,  A23P10/22

Abstract: A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.

Abstract translation: 通过水解，研磨和结块谷物粉制备高分散性全谷物燕麦粉的方法，以获得与天然燕麦粉相比具有增加的麦草胺含量的全谷物燕麦粉。