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US 12,161,144 B2Granted
Process for preparation of cereal fractions
AssigneeCreal Food AB
InventorSten Kvist
Life of this patent
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Abstract
A process for preparation of cereal fractions. The process comprises wet milling of oat grains or barley grains in the presence of an enzyme composition derived from malt; and when oat grains or barley grains are wet milled, optionally isolating, from the wet milled grains, a beta-glucan enriched fraction. Liquid and solid food products obtainable by the process.
Claims16
A process for preparation of cereal fractions, comprising the following steps:
- a) subjecting oat grains or barley grains to a dry heat treatment, wherein in the dry heat treatment the core of the grains is heated to a temperature of at least 60° C.;
- b) wet milling of the oat grains or the barley grains resulting from step a) in the presence of an enzyme composition derived from malt, wherein the enzyme composition is heat treated at a temperature in the range of 75 to 80° C. before being provided to the wet milling of step b);
- and
- isolating, from the wet milled grains, a beta-glucan enriched fraction by removing, from the wet milled grains, an insoluble fibre enriched fraction.
1 more element
A process for preparation of cereal fractions, comprising the following steps:
- a) subjecting oat grains and barley grains to a dry heat treatment, wherein in the dry heat treatment the core of the grains is heated to a temperature of at least 60° C.;
- b) wet milling of the oat grains and barley grains resulting from step a) in the presence of an enzyme composition derived from malt, wherein the enzyme composition is heat treated at a temperature in the range of 75 to 80° C. before being provided to the wet milling of step b);
- and
- isolating, from the wet milled grains, a beta-glucan enriched fraction by removing, from the wet milled grains, an insoluble fibre enriched fraction.
1 more element
Dependencies are inferred from the claim text.