Soluble oatmeal or barley flour and its use

摘要

Use of a soluble whole oatmeal or a soluble whole barley flour in a beverage, in which soluble whole oatmeal or soluble whole barley flour is prepared: by combining a starting mixture of oatmeal or barley flour whole and a suitable enzyme and water to form an enzyme starting mixture, where the starting mixture containing oatmeal or whole barley comprises 50% to 100% by weight of oatmeal or whole barley; heating the enzyme starting mixture between 48.8 ° C (120 ° F) and 93.3 ° C (200 ° F) to start hydrolyzing the starch molecules; and extrude the resulting mixture to continue hydrolyzing the starch and also to gelatinize and cook the mixture to form soluble whole oatmeal or soluble whole barley flour; and where the soluble whole oatmeal or the soluble whole barley flour is added using a forming extruder, it is dried, typically 1.5 to 10%, of moisture content, granulated to a Max 85% through a 0.6 mm sieve (US 30) and added to the ingredients to provide the beverage and containing the beverage from 1% to 25% by weight of oatmeal or soluble whole barley and 70% by weight to 95% by weight of total water, based on the weight of the total drinkable beverage, where by equilibrium it may contain sweeteners, flavors, fruits and other materials.