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Methods for processing oat groats to have a toast flavor attributable to enhanced maillard products and products made by the methods



Methods for processing oat groats to have a toast flavor attributable to enhanced maillard products and products made by the methods



Official Gazette of the United States Patent and Trademark Office Patents 1277(4)



Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP gtoreq about 34 ppb and an (MRP/LOP)X1000 value gtoreq6slashed zero Groats are dried with a forced atmosphere having a temperature of about gtoreq200degree F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.5-3% by weight moisture loss per minute. Oat groats with improved toast flavor are made according to these processes, including oat groats having an MRP value within a range of about 100-2300 ppb and an (MRP/LOP)X100 having a corresponding range of about 11-500.

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Accession: 035301970

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