# US 2014/0193564 A1 · Food Products Prepared with Soluble Whole Grain Oat Flour

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- Number: US 2014/0193564 A1
- Document ID: US20140193564A1
- Status: Published application
- Kind: A1
- Application number: 14/209,000
- Filed: 2014-03-13
- Published: 2014-07-10
- Earliest claimed: 2008-11-04
- Assignees: The Quaker Oats Company
- Applicants: The Quaker Oats Company
- Inventors: Gary D. Carder; Yongsoo Chung; Ronald G. Deutsch; Juan Carlos Fernandez Feito; Justin French; Ursula Vanesa La Ma; Mayte Lee; Margaret J. Miller; Holly Ramage
- Web page: https://patentgrep.com/patent/US20140193564A1

## CPC

- A23L 2/52: Adding ingredients (adding preservatives A23B70/10)
- A21D 6/00: Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating (preservation of flour or dough before baking A23B40/00)
- A21D 6/003: {Heat treatment}
- A21D 8/042: {with enzymes}
- A21D 13/02: Products made from whole meal; Products containing bran or rough-ground grain
- A21D 13/04: Products made from materials other than rye or wheat flour
- A21D 13/047: from cereals other than rye or wheat, e.g. rice
- A21D 13/06: Products with modified nutritive value, e.g. with modified starch content
- A21D 13/40: Products characterised by the type, form or use
- A21D 13/41: Pizzas
- A21D 13/44: Pancakes or crêpes
- A23C 9/1315: {Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products}
- A23C 9/1544: {Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres}
- A23C 19/09: Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23G 1/56: Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk {, drinks and the products for their preparation, pastes for spreading or milk crumb (A23G1/305 takes precedence)}
- A23G 9/42: containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G9/34)
- A23L 2/02: containing fruit or vegetable juices
- A23L 2/38: Other non-alcoholic beverages (drinks from legumes A23L11/60)
- A23L 2/395: in a particular shape or form
- A23L 7/198: {Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts}
- A23L 19/09: {Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence)}
- A23L 23/10: Soup concentrates, e.g. powders or cakes
- A23L 33/20: Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L 33/21: Addition of substantially indigestible substances, e.g. dietary fibres
- A23P 10/10: Securing foodstuffs on a non-edible supporting member
- A23P 30/20: Extruding
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.

## Claims

### Claim 1

A beverage comprising soluble oat flour, wherein the beverage provides ½ to 1 serving of whole grain per 8 oz serving of the beverage.

### Claim 2 (depends on 1)

The beverage of claim 1 wherein the beverage is selected from the group consisting of ready-to-drink juice-based beverages and ready-to-drink milk-based beverages.

### Claim 3 (depends on 1)

The beverage of claim 1 wherein the beverage is a juice-based smoothie, a milk-based smoothie, or oat-milk.

### Claim 4 (depends on 1)

A method of making a beverage of claim 1 comprising
hydrating soluble oat flour comprising mixing the soluble oat flour with a liquid at a temperature of 4 to 30° C., wherein the amount of soluble oat flour in the liquid is 1 wt % to 10 wt % based on total weight of the liquid; and
adding the hydrated soluble oat flour to beverage components to form the beverage.

### Claim 5

A semi-solid dairy product comprising soluble oat flour in an amount of 2 to 11 wt % based on total weight of the semi-solid dairy product.

### Claim 6 (depends on 5)

The semi-solid dairy product of claim 5 selected from the group consisting of dips, yogurt, ice-cream, and processed cheeses comprising hydrated soluble oat flour in an amount to provide ½ to 1 serving of whole grain per 4 oz to 8 oz serving of dairy product.

### Claim 7 (depends on 5)

The semi-solid dairy product of claim 5 wherein the semi-solid dairy product is selected from the group consisting of yogurt, ice-cream, dips, and processed cheeses.

### Claim 8 (depends on 5)

The semi-solid dairy product of claim 5 wherein the product is a reduced fat cream-based dip, wherein the dip contains 50% less fat compared to a full fat dip, and whereby the full fat dip and reduced fat cream-based dip have a viscosity of about 600,000 cp.

### Claim 9 (depends on 5)

A method of making a semi-solid dairy product of claim 5 comprising
hydrating soluble oat flour comprising mixing the soluble oat flour with a liquid at a temperature of 4 to 30° C., wherein the amount of soluble oat flour in the liquid is 2 wt % to 11 wt %. based on total weight of the liquid; and
adding the hydrated soluble oat flour to components to form the semi-solid dairy products.

### Claim 10

An instant powder for preparing cold beverages comprising 25 to 60 wt % soluble oat flour wherein, when hydrated in liquid, the beverage provides ½ to 1 serving of whole grain per 8 oz serving of the beverage.

### Claim 11 (depends on 10)

The instant powder of claim 10 wherein the beverage is selected from the group consisting of fruit juice, vegetable juice, milk beverage, water, shakes, and smoothies.

### Claim 12

An instant powder comprising 25 to 35 wt % soluble oat flour wherein, when hydrated in liquid, the powder provides ½ to 1 whole serving of whole grain per 4 to 8 oz serving of product.

### Claim 13 (depends on 12)

The instant powder of claim 12, wherein the instant powder further comprises components for preparing comestibles served hot and wherein, when hydrated in liquid, the comestible provides ½ to 1 whole serving of whole grain per 6 oz serving of the comestible.

### Claim 14 (depends on 13)

The instant powder of claim 13 wherein the comestibles are selected from the group consisting of hot chocolate, congee, gravy, sauce, and soup.

### Claim 15 (depends on 12)

The instant powder of claim 12, wherein the instant powder further comprises components for preparing a semi-solid comestible product.

### Claim 16 (depends on 15)

The instant powder of claim 15 wherein the semi-solid comestible product is selected from the group consisting of puddings, mousses, custards, and gelatins.