Food Products Prepared with Soluble Whole Grain Oat Flour

Abstract

Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.

1 .- 5 . (canceled) 
     
     
         6 . Instant oatmeal comprising oat flakes and a powder, wherein the powder comprises flavors, sweeteners, and at least one texturizer; wherein the at least one texturizer comprises 0.09 to 0.3 wt % whole grain oat flour; and wherein the whole grain oat flour is highly dispersible in water so that there are no lumps of the whole grain oat flour in a mixture of the whole grain oat flour and water at 25° C. after stirring the mixture for 5 seconds. 
     
     
         7 . The instant oatmeal of  claim 6  wherein the at least one texturizer consists of whole grain oat flour and guar gum. 
     
     
         8 . The instant oatmeal of  claim 6  wherein the at least one texturizer consists of whole grain oat flour. 
     
     
         9 . A ready-to-eat soup comprising 2 to 10 wt % of whole grain oat flour based on total weight of the soup; wherein the whole grain oat flour provides at least ½ serving of whole grains per 8 oz serving; and wherein the whole grain oat flour is highly dispersible in water so that there are no lumps of the whole grain oat flour in a mixture of the whole grain oat flour and water at 25° C. after stirring the mixture for 5 seconds. 
     
     
         10 . A frozen commodity selected from the group consisting of ice cream and slushies; wherein the frozen commodity comprises whole grain oat flour in an amount of 2 to 10 wt. % based on total weight of the frozen commodity; and wherein the whole grain oat flour is highly dispersible in water so that there are no lumps of the whole grain oat flour in a mixture of the whole grain oat flour and water at 25° C. after stirring the mixture for 5 seconds. 
     
     
         11 . The frozen commodity of  claim 10  wherein the frozen commodity is a slushie that exhibits antifoaming properties.