METHOD FOR FRACTIONATING OAT, PRODUCTS THUS OBTAINED, AND USE THEREOF

The invention relates to a method of preparing functionally valuable products, such as .beta.-glucan, protein, starch and lipid concentrates from oat. The invention also relates to products thus obtained and to the use thereof. The invention further relates to the use of non-heat-treated or slightly...

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Bibliographische Detailangaben
Hauptverfasser:	ARO, HEIKKI, HIETANIEMI, VELI, MYLLYMAEKI, OLAVI, KAUKOVIRTANORJA, ANU, PIHLAVA, JUHA-MATTI
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES OF NATURAL MACROMOLECULAR COMPOUNDS DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The invention relates to a method of preparing functionally valuable products, such as .beta.-glucan, protein, starch and lipid concentrates from oat. The invention also relates to products thus obtained and to the use thereof. The invention further relates to the use of non-heat-treated or slightly heat-treated oat fat-extracted with supercritical extraction for preparing said products by using dry milling, sieving and air classification. L'invention concerne un procédé de préparation de produits présentant une valeur fonctionnelle, tels que le .beta.-glucan, une protéine, l'amidon et des concentrés de lipide, à partir d'avoine. L'invention concerne également des produits ainsi obtenus et leur utilisation. L'invention concerne enfin l'utilisation de graisse d'avoine non traitée par la chaleur ou légèrement traitée par la chaleur, extraite par extraction supercritique pour préparer lesdits produits par utilisation d'un broyage à sec, d'un tamisage et d'une classification par l'air.