Soluble oat flour and method of making utilizing enzymes

#The present invention relates generally to soluble oat or barley flour. More specifically, the present invention relates to methods of making soluble oat or barley flour.

#Oatmeal has for many years been a staple of the human diet due to its health benefits. For example, numerous studies have shown that eating oatmeal on a daily basis can help lower blood cholesterol, reduce risk of heart disease, promote healthy blood flows as well as maintain healthy blood pressure levels. Additionally, oatmeal has high content of complex carbohydrates and fibers, which facilitates slow digestion and stable blood-glucose levels.

#With today's hectic lifestyle, consumers are demanding convenience, such as portability and ease of preparation. Consumers desire oatmeal from a variety of food sources including beverages, and convenience foods such as bars, cookies, crackers, smoothies, and the like.

#The present invention relates to soluble oat or barley flour and a method of producing soluble oat or barley flour using a pre-conditioner and an extruder or other suitable continuous cooker. The process is easier, less expensive, and less time-consuming than prior art processes.

#Initially, enzyme-treated oat or barley flour is prepared by combining a whole oat or barley flour starting mixture and a suitable enzyme solution in a pre-conditioner and then heating the mixture. After a suitable amount of time to begin to break down and hydrolyze the oat or barley flour, the enzyme-treated mixture is then subjected to an extrusion process to continue to break down and hydrolyze the oat or barley flour and to gelatinize and cook the mixture.

#A starting mixture is prepared containing whole oat or barley flour, granulated sugar, optionally a maltodextrin, and at least one antioxidant.