7,976,888 (July 12, 2011), J. Hellweg, et al., assigned to General Mills IP Holdings II, LLC, Minneapolis, MN
Sept. 1, 2011
Dry milling methods prepare beta-glucan-enriched oats that allow processors to create products such as ready-to-eat cereals. Heat-conditioned dehulled oats are dry milled to form coarse, whole, non-defatted oat flour, and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry-classified to separate or form a coarser fraction oat bran containing more concentrated beta-glucan. Then it is further refined to a finer oat flour.