Functionally enhanced flours and methods of making and using same
AssigneeGHL Specialty Flours, LLC
InventorsJohn M. Lipscomb, Omar I. Rodriguez, Chad C. Berge
Life of this patent
Estimating the term…
Abstract
A functionally enhanced flour provided by a manufacturing process that subjects a grain precursor to extrusion under low water, high pressure, and low heat dynamic conditions, and methods of using the resulting flour as an ingredient in food products for human and animal consumption.
Claims51
An extruded functionally enhanced flour produced by extruding a grain precursor comprised of starch having a water content of about 10% to about 15% at an extrusion pressure greater than about 2000 psi to yield an as-extruded functionally enhanced flour comprised of an expanded and cold-water soluble structure with a final water content of the as-extruded functionally enhanced flour being about 4% to about 10%, wherein:
- the extruding step is carried out without thermal input beyond heat generated from a changing pressure of extrudate;
- the final water content is attained without a post-extrusion water reducing step;
- and
- the as-extruded functionally enhanced flour has cold water solubility, is water absorbent, and is oil absorbent.
An extruded functionally enhanced flour produced by extruding a grain precursor comprised of a whole grain cereal grain or a whole grain legume comprised of starch and having a water content of about 10% to about 15% at an extrusion pressure greater than about 2000 psi to yield an as-extruded functionally enhanced flour comprised of an expanded and cold-water soluble structure having a cold water soluble binder formed from starch during extrusion with a final water content of the as-extruded functionally enhanced flour being about 4% to about 10%, wherein:
- the extruding step is carried out without thermal input beyond heat generated from a changing pressure of extrudate;
- the final water content is attained without a post-extrusion water reducing step;
- and
- the as-extruded functionally enhanced flour contains cold water soluble binder, has cold water solubility, is water absorbent, and is oil absorbent.
An extruded functionally enhanced flour produced by extruding a starch-containing admixture consisting essentially of one or more cereal grains and having a water content of about 10% to about 15% at an extrusion pressure greater than about 2000 psi to yield an as-extruded functionally enhanced flour having an expanded and cold-water soluble structure that includes a cold water soluble binder formed of starch during extrusion with a final water content of the as-extruded functionally enhanced flour being about 4% to about 10%, wherein:
- the extruding step is carried out without the thermal input beyond heat generated from a changing pressure of extrudate;
- the final water content is attained without a post-extrusion water reducing step;
- and
- the as-extruded functionally enhanced flour contains cold water soluble binder, has cold water solubility, is water absorbent, and is oil absorbent.
Dependencies are inferred from the claim text.