Patent ID: 6083547
Filing Date: 2000-07-04
Classification: A23L

Abstract:
A method for producing a barley fraction having a high beta-glucan content, a high viscosity, and an improved mouthfeel, with said method increasing an amount of beta-glucan found in said barley fraction by 25% over a starting barley flour and increasing the viscosity over the starting barley flour, wherein said method comprises:(a) selecting an amount of a barley flour having an average particle size ranging between about 5 microns and about 50 microns;(b) cooking said barley flour to form an amount of a cooked barley flour;(c) drying said cooked barley flour to produce a dried barley flour having an amount of moisture equal to less than 13% by weight of said barley flour;(d) milling said dried barley flour so that said dried barley flour has an average particle size equal to between about 10 microns and about 40 microns; and,(e) air classifying said milled barley flour so as to separate said barley flour into coarse and fine fractions, with said coarse barley flour being selected for use as said barley fraction, so that said barley fraction has an average particle size equal to between about 15 microns and about 30 microns and 25% more beta-glucan than said barley flour.