METHOD OF PROCESSING OATS TO OBTAIN OATS WITH INCREASED AVENANTHRAMIDE CONTENT Russian patent published in 2018 - IPC A23L7/10 A23L7/104 

FIELD: cereal-derived products.

SUBSTANCE: invention relates to the production of soluble whole grain oat flour with an increased content of avenanthramides. Disclosed is soluble whole grain oat flour with total avenanthramide content at a concentration by weight which is at least 20% greater than the concentration by weight of the avenanthramides in natural whole grain oat flour. Also disclosed is soluble whole grain oat flour obtained using the following method: combining a whole grain oat flour starting mixture with an aqueous enzyme solution to form an enzyme starting mixture having a moisture content of 20 to 40 wt%; heating the enzyme starting mixture to temperature between 48.9°C (120°F) and 93.3°C (200°F); adding the heated starting mixture to an extruder and extruding the mixture until the temperature of the mixture increases to 126.7°C-148.9°C (260°F-300°F), wherein the enzyme is deactivated to form soluble whole grain oat flour, wherein the soluble whole grain oat flour contains avenanthramides in total concentration by weight which is at least 20% greater than concentration by weight of avenanthramides in natural whole grain oat flour.

EFFECT: invention makes it possible to obtain soluble whole grained oat flour with high content of avenanthramides.

23 cl, 7 dwg, 16 tbl, 3 ex