METHOD FOR PREPARING HIGH ACID RTD WHOLE GRAIN BEVERAGES
RELATED APPLICATION
[0001] The related application claims benefit of U.S. Patent Application No. 61/454,726, filed
on March 21, 201 1, which application incorporated by reference herein and made part
hereof.
FIELD OF THE INVENTION
[0002] The present invention relates generally to preparation of whole grain beverages. More
particularly, the present invention relates to a method for preparing low viscosity
whole grain flour slurry via enzymatic action, and the use of the slurry in high acid
RTD beverages.
BACKGROUND
[0003] Due to high cholesterol, obesity, and heart disease concerns, many consumers are
interested in making healthier choices their diets. For this reason, a need exists to
provide consumers with whole grain, low cholesterol products. However, with fastpaced
lifestyles, it is difficult for consumers to prepare healthy meals or snacks.
Therefore, a need also exists to provide the consumer with ready-to-eat nutritious
products.
[0004] Although others have attempted to make drinkable whole grain products, the texture
and properties, such as sliminess, thick viscosity and mouthfeel, of the resultant
products are undesirable. These undesirable characteristics are, in large part,
attributable to the thick viscosity of the whole grain slurries used in preparing the
products. Therefore, a need exists for a low viscosity whole grain flour slurry and
method for preparing same.
[0005] Methods traditionally used in the field to reduce viscosity of whole grain flour slurries
include subjecting the flour slurry to a colloid mill and adding an enzyme to the whole
grain flour slurry. Both of these methods have significant drawbacks. For example,
using a colloid mill to lower the viscosity of a whole grain flour slurry is extremely
time consuming, as the slurry must be treated with the colloid mill for at least 45
minutes. Adding an enzyme to the flour-water slurry to reduce the viscosity is also
extremely disadvantageous, as these enzymes must be purchased or manufactured at a
significant cost. Moreover, the enzyme hydrolyzes the starch flour thereby modifying
the structure of the flour which in turn causes the flour to lose its standard of identity as
"whole grain". If the flour loses its standard of identity as "whole grain" one cannot
make particular FDA-approved health claims relating to the flour.
[0006] The present invention is directed toward satisfying the need that exists in the field, for
a cost-effective and time-effective method for preparing a low viscosity whole grain
flour slurry. The present invention reduces the viscosity of a whole grain flour-water
mixture at least ten-fold. Additionally, if used in a beverage, this reduced viscosity
whole grain slurry will provide consumers with a healthy and easily consumable
product with enhanced texture and drinkability.
BRIEF SUMMARY
[0007] The present invention relates to a method for preparing low viscosity whole grain flour
slurry. Whole grain flour slurry with a low viscosity is useful in many applications, in
particular, for use in beverages such as high acid RTD beverages.
[0008] In one aspect of the present invention, a flour-water mixture is prepared and
subsequently heated, cooled, enzymatically treated to reduce the viscosity, and then
acidified to lower the pH and inactivate the enzyme, to obtain a low viscosity whole
grain flour slurry.
[0009] In another aspect of the present invention, the reduced viscosity whole grain flour may
be added to a beverage.
DETAILED DESCRIPTION OF THE INVENTION
[0010] The present invention relates to whole grain flour slurries. In particular, the present
invention relates to a method for preparing low viscosity whole grain flour slurry by
heating a flour-water slurry, cooling the slurry, enzymatically treating the slurry, then
acidifying the slurry to inactivate the enzyme.
[0011] The whole grain flour may be derived from oats, barley, wheat, quinoa, corn, or
mixtures of these grains, although one of ordinary skill in the art would recognize that
flours derived from other whole grains may also be used in accordance with the present
invention. "Low viscosity" as used herein means less than 200 cP when measured at a
temperature of 158° F.
[0012] In one aspect of the present invention, oat flour may be used. Typically, oat flour
slurry has a particle size range of 0.02 to 2000 microns and about fifty percent of the
flour slurry has a particle size of less than 9 1 microns. One of ordinary skill in the art
would appreciate that various particle sizes may also be used.
[0013] In accordance with one aspect of the present invention, whole grain flour is added to
water and mixed until the flour is fully hydrated and dispersed in the water. The water
is maintained at a suitable temperature to hydrate the flour, typically 190 °F to 210 °F
(87 to 99 °C), for example 195 °F (91 °C). The water and flour is generally mixed for
at least 15 minutes, for example 20 minutes. This flour-water mixture may be stirred
while being heated. More particularly, a Scott Turbon High Shear Mixer may be used
to simultaneously stir and heat the flour-water mixture. The mixture is mixed until a
viscosity of 500 to 700 cp is obtained when measured at the temperature of 70 °C.
[0014] A flour to water ratio of 1:1 to 1:50 may be used to obtain the flour-water mixture.
For example, the flour to water ratio may be 1:8 to 1:20 or 1:12. Any suitable amounts
of flour and water are contemplated, but generally 1% to 50% whole grain flour may
be added to 50% to 99% water. More specifically, 5% to 11% whole grain flour may
be added to 89% to 95% water. In one aspect, 8% whole grain flour may be added to
92% water.
[0015] In accordance with another aspect of the present invention, a mixture of whole grain
flours may be added to the water to form the flour-water mixture. For example, a
mixture of oat, corn, quinoa, wheat and barley flours may be used. The flours may be
present in various combinations and in various amounts, in accordance with the present
invention.
[0016] Following hydration of the flour in water, the temperature is reduced to 120-160 °F
(49-71 °C), typically 120 to 140 °F (49-60 °C) or 125 to 135 °F (52-57 °C) or 130 °F
(54 °C).
[0017] An enzyme is added to the slurry to reduce the viscosity of the slurry to 40 to 60 cp.
Generally, this takes 15 minutes. Viscosity is measured at 70 °C. The enzyme may be
any suitable enzyme to hydrolyze the starch in the oat or barley flour and does not
change or adversely affect the beta-glucan that is present in the oat or barley flour.
Suitable enzymes include a-amylase.
[0018] Once the desired viscosity is obtained, an acidulant is added to the flour-water mixture
to inactivate the enzyme. The acidulant should lower the pH of the flour-water mixture
to less than 5, for example, 2 to 4.5 or 2.5 to 4, in particular 3 to 3.5.
[0019] The acidulant may be one or more of suitable food grade acidulants. These food grade
acidulants may include phosphoric acid, citric acid, lactic acid, malic acid and tartaric
acid. One of ordinary skill in the art would recognize that other food grade acidulants
may also be used in the present invention. Alternatively, or in addition to, acidifying
the flour-water mixture with food-grade acidulants, the mixture may also be acidified
using fruit juices. Examples of fruit juices that may be used in accordance with the
present invention include, but are not limited to, apple, grape, pear and citrus fruits in
general.
[0020] Acidification of the flour-water mixture may take place under agitation. A high shear
mixer may be used to agitate the mixture. Additionally the mixture may be agitated for
a suitable amount of time to inactivate the enzyme, generally at least 15 minutes, such
as 20 minutes.
[0021] Additional food-grade ingredients may also be used in accordance with the present
invention. For example, colors, flavors, preservatives, buffers, proteins, sugars,
stabilizers and sweeteners can be added to the low viscosity whole grain flour slurry.
In addition gums such as carboxylmethylcelullose (CMC), gellan gum, xanthan gum,
pectin, guar gum, locust bean gum, xanthan gum, and mixtures thereof may be
included in the beverage.
[0022] One of ordinary skill in the art would appreciate that the list of food-grade ingredients
set forth in the immediately preceding sentence is not all-inclusive and that other foodgrade
ingredients may also be used in the present invention.
[0023] In another aspect of the present invention, the reduced viscosity whole grain flour
slurry is added to beverages such as, but not limited to, ready-to-drink beverages, fruit
juices, dairy beverages and carbonated soft drinks. This list is not all-inclusive and one
of ordinary skill in the art would recognize that the slurry may be added to other
beverages in accordance with the present invention.
[0024] Benefits of the present invention include a substantial reduction in time and cost to
prepare a low viscosity whole grain flour slurry and a substantial reduction in the
viscosity of the slurry as compared to traditional methods of reducing the viscosity of
whole grain oat flour slurries. Moreover, by acidifying the flour-water mixture to
obtain a low viscosity whole grain flour slurry, in accordance with the present
invention, the flour is easier to process and the need for milling of the whole grain is
eliminated. The low viscosity whole grain flour slurry obtained by the present
invention also has desirable textural attributes such as reduced and/or eliminated
sliminess, smoothness, and overall enhanced mouthfeel and texture, making it an
effective and healthy addition to a beverage.
[0025] Example
[0026] An oat solution is prepared with 923 kg water and 77 kg Quaker #36 by
1) Heating water to boiling;
2) Dispersing oat flour in the boiling water under high shear agitation;
3) Maintaining a hydration temperature of 200 °F for 20 minutes;
4) Recording viscosity, pH, and total solids;
5) Cooling the solution down to 130 °F after 20 minute hydration;
6) Adding enzyme at .05% based on oat flour weight;
7) Agitating for 15 minutes;
8) Recording viscosity, pH, and total solids;
9) Adding 0.2% phosphoric acid (85% solution) based on oat solution weight;
10) Further agitating for an additional 15 minutes;
11) Recording viscosity, pH, and total solids.
[0027] A gum solution is prepared by adding 42 gallons of 145 °F water to a kettle along with
gums and then mixing the gum solution under high shear for 15 minute. The gums
may be one or more of carboxylmethylcelullose (CMC), gellan gum, xanthan gum,
pectin, guar gum, locust bean gum, and xanthan gum. In one example, 0.2% CMC,
0.025% xanthan, and 0.25% gellan gum is added to finished product.
[0028] A beverage is prepared by adding 171.67 kilograms of oat solution to the gum solution,
adding the rest of the ingredients, adjusting the pH to 3.8 if needed, then homogenizing
3000-500 at 165 F, and processing further as needed.
[0029] As described, the present invention provides a method for preparing a low viscosity
whole grain flour slurry, with beneficial attributes and various applications in the food
industry and other industries.
[0030] The invention may be embodied in other specific forms without departing from the
spirit or essential characteristics thereof. The foregoing embodiments, therefore, are to
be considered in all respects illustrative rather than limiting the invention described
herein. Scope of the invention is thus indicated by the appended claims, rather than by
the foregoing description, and all changes that come within the meaning and range of
equivalency of the claims are intended to be embraced therein.
CLAIMS
What is claimed is:
1. A method for preparing a low viscosity whole grain flour slurry comprising:
a) dispersing whole grain flour in water at a ratio of 1:1 to 1:50 at a
temperature of 87 to 99 °C to obtain a flour-water mixture;
b) reducing the temperature of the flour-water mixture to 49-71 °C;
c) adding an enzyme to reduce the viscosity of the flour-water mixture to 40
to 60 cp at about 54 °C; and
d) acidifying the flour-water mixture to reduce the pH of the flour-water
mixture to less than 5 and to obtain a low viscosity whole grain flour slurry.
2. A method for preparing a beverage containing comprising adding to the beverage
a low viscosity whole grain flour slurry prepared by:
a) dispersing whole grain flour in water at a ratio of 1:1 to 1:50 at a
temperature of 187 to 99 °C to obtain a flour-water mixture;
b) reducing the temperature of the flour-water mixture to 49-71 °C;
c) adding an enzyme to reduce the viscosity of the flour-water mixture to 40
to 60 cp at 70 °C; and
d) acidifying the flour-water mixture to reduce the pH of the flour-water
mixture to less than 5 and to obtain a low viscosity whole grain flour slurry.
3. The method of claim 1 or claim 2 wherein the pH of the flour-water mixture is
reduced to 2 to 4.5.
4. The method of claim 1 or claim 2 wherein the flour-water mixture is dispersed
using a high shear mixer.
5. The method of claim 1 or claim 2 wherein the flour-water mixture is acidified
using at least one food-grade acidulant, at least one fruit juice, or mixtures thereof.
6. The method of claim 5 wherein the flour-water mixture is acidified using at least
one food-grade acidulant selected from the group consisting of phosphoric acid, citric acid,
lactic acid, malic acid, tartaric acid, and mixtures thereof.
7. The method of claim 1 or claim 2 further comprising the step:
e) adding at least one food-grade ingredient to the low viscosity whole grain
flour slurry, the at least one food-grade ingredient selected from the group consisting of
sweeteners, stabilizers, preservatives, sugars, proteins, colors, flavors and mixtures
thereof.
8. The method of claim 1 or claim 2 wherein the whole grain flour is fully dispersed
in water at a ratio of 1:8 to 1:20.
9. The method of claim 1 or claim 2 wherein the whole grain flour is fully dispersed
in water at a ratio of 1:12.
10. The method of claim 1 or claim 2 wherein the whole grain flour is a mixture of
whole grain flours.
11. The method of claim 10 wherein the mixture of whole grain flours is selected
from the group consisting of oat, wheat, barley, corn and quinoa.
12. The method of claim 2 wherein the beverage is selected from the group
consisting of fruit juices, dairy beverages, and carbonated soft drinks.