AR095511A1 - Un método para obtener un componente de salvado y germen - Google Patents

Un método para obtener un componente de salvado y germen

Info

Publication number
AR095511A1
AR095511A1 ARP140101117A ARP140101117A AR095511A1 AR 095511 A1 AR095511 A1 AR 095511A1 AR P140101117 A ARP140101117 A AR P140101117A AR P140101117 A ARP140101117 A AR P140101117A AR 095511 A1 AR095511 A1 AR 095511A1
Authority
AR
Argentina
Prior art keywords
component
bran
germ
moisture
heating
Prior art date
Application number
ARP140101117A
Other languages
English (en)
Original Assignee
Intercontinental Great Brands Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=50382681&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AR095511(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Intercontinental Great Brands Llc filed Critical Intercontinental Great Brands Llc
Publication of AR095511A1 publication Critical patent/AR095511A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A23L7/1975—Cooking or roasting
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

El sabor y la textura de un componente o una fracción de salvado y germen molidos se mejoran por medio del sometimiento del componente de salvado y germen molidos a calentamiento mientras que se transporta y se mezcla el componente de salvado y germen molidos en un dispositivo de transporte y mezcla. El calentamiento se puede llevar a cabo para calentar el componente o la fracción de salvado y germen a una temperatura de 140,56ºC a 210ºC para volatilizar los componentes con sabor a trigo volátiles y la humedad en el componente de salvado y germen molidos y para desarrollar un sabor mantecoso, a nuez y caramelizado en el componente de salvado. Los componentes con sabor a trigo y la humedad se eliminan del dispositivo de transporte y mezcla durante el tratamiento con calor. El uso de la reducción sustancial de humedad con calentamiento a alta temperatura con un bajo contenido de humedad proporciona el desarrollo del sabor mientras que reduce la trigosidad, la granularidad, o la crudeza, y también logra la inhibición de lipasa y la estabilización contra la rancidez de la producción libre de ácidos grasos.
ARP140101117A 2013-03-15 2014-03-14 Un método para obtener un componente de salvado y germen AR095511A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US201361793254P 2013-03-15 2013-03-15

Publications (1)

Publication Number Publication Date
AR095511A1 true AR095511A1 (es) 2015-10-21

Family

ID=50382681

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP140101117A AR095511A1 (es) 2013-03-15 2014-03-14 Un método para obtener un componente de salvado y germen

Country Status (13)

Country Link
US (1) US10136653B2 (es)
EP (1) EP2983504B1 (es)
JP (1) JP6018324B2 (es)
KR (1) KR101814262B1 (es)
CN (1) CN105072923B (es)
AR (1) AR095511A1 (es)
AU (1) AU2014237782B2 (es)
BR (1) BR112015021025A8 (es)
CA (1) CA2900409C (es)
ES (1) ES2647132T3 (es)
MX (1) MX2015011861A (es)
RU (1) RU2619304C2 (es)
WO (1) WO2014149810A1 (es)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107105679A (zh) 2014-12-29 2017-08-29 洲际大品牌有限责任公司 酶促麸和胚芽风味以及质构改进
BR112018069667B1 (pt) * 2016-04-01 2023-03-07 Société Des Produits Nestlé S.A Material particulado comestível, seu uso e seu método de obtenção, uso de partículas semelhantes a farelo, alimento de não confeitaria e seu método de preparação, e composição não alimentícia
JP6810543B2 (ja) * 2016-06-24 2021-01-06 昭和産業株式会社 小麦ふすま加工品
JP6418699B2 (ja) * 2016-06-28 2018-11-07 長谷川香料株式会社 低脂肪食品用風味改善剤
CA3080348A1 (en) 2017-11-08 2019-05-16 Campbell Soup Company Method for producing stabilized whole grain flour, stabilized whole grain flour and flour products
MX2020008281A (es) * 2018-03-07 2020-09-18 Nestle Sa Composicion saborizante.
CN109549087A (zh) * 2019-01-28 2019-04-02 武汉轻工大学 一种全麦粉的制备方法
JP2021013320A (ja) * 2019-07-11 2021-02-12 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 野菜加熱処理物含有食品及びその製造方法、並びに野菜の不快味の低減方法
CN110558543A (zh) * 2019-08-14 2019-12-13 江西省鸽鸽食品有限公司 一种真空低水分调味面制品的低温保软剂及其应用
FI130583B (en) * 2019-10-11 2023-11-23 Fazer Ab Oy Karl Dairy-free crumbs and process for their production
CN112369552B (zh) * 2020-11-13 2022-11-22 江苏大学 一种基于蒸汽调质-保温钝酶的麦麸稳定化装置与方法
US20220218006A1 (en) 2021-01-08 2022-07-14 Intercontinental Great Brands Llc Method of reducing asparagine in whole grain flours
IT202100004868A1 (it) * 2021-03-02 2022-09-02 Aroma Riserva S R L Metodo per la distillazione di un idrolato di un materiale vegetale

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4350714A (en) 1979-08-02 1982-09-21 The Quaker Oats Company Corn bran expanded cereal
US4500558A (en) 1983-01-14 1985-02-19 General Foods Corporation Modification of bran by extrusion
US4435430A (en) * 1983-01-20 1984-03-06 General Foods Corporation Enzyme-saccharified all natural, ready-to-eat cereal from whole cereal grain
JPS61268144A (ja) 1985-05-24 1986-11-27 Kikkoman Corp 糠入り餅の製造法
US4769251A (en) * 1987-02-03 1988-09-06 Wenger Manufacturing, Inc. Low shear extrusion process for manufacture of quick cooking rice
US6010732A (en) 1997-11-04 2000-01-04 General Mills, Inc. Grain based extruded product and process of making
US6383547B1 (en) 1998-05-12 2002-05-07 Cargill, Incorporated Process for preparing aspirated bran as a flour additive
US6284299B1 (en) * 1999-05-19 2001-09-04 The Quaker Oats Company Method for processing oat groats to enhance desired maillard products to promote desired toast flavor in the groats and products made by the methods
KR100436867B1 (ko) 2001-07-24 2004-06-23 민병우 밀기울을 포함하는 식품 조성물의 제조방법 및 이를이용한 기능성 식품
US7419694B2 (en) 2003-12-17 2008-09-02 Conagra Foods Food Ingredients Company, Inc. Process for producing an ultrafine-milled whole-grain wheat flour and products thereof
MXPA06006884A (es) 2003-12-17 2006-12-19 Conagra Foods Inc Un proceso para producir una harina integral de trigo molido ultrafino, y sus productos.
US7258888B2 (en) 2004-05-11 2007-08-21 General Mills Marketing, Inc. Flour and dough compositions and related methods
EP1887893A4 (en) * 2005-05-24 2015-09-09 Cargill Inc STABILIZED WHOLE COMBUSTIBLE
US20070269579A1 (en) 2006-05-17 2007-11-22 Mingus J D Recombined whole grain having visually indistinguishable particulate matter and related baked products
US8133527B2 (en) 2006-06-16 2012-03-13 Kraft Foods Global Brands Llc Production of stabilized whole grain wheat flour and products thereof
US20090155439A1 (en) * 2007-12-14 2009-06-18 Leo Gingras Mechanical extrusion process for stabilizing cereal and oil seed bran and germ components
PE20140596A1 (es) 2011-02-24 2014-05-16 Intercontinental Great Brands Llc Harina de grano integral estabilizada y metodo de fabricacion
ES2613259T3 (es) 2011-04-01 2017-05-23 Intercontinental Great Brands Llc Método y sistema para la estabilización en múltiples etapas de harina integral
PE20141305A1 (es) 2011-04-14 2014-09-26 Intercontinental Great Brands Llc Metodo para prolongar la vida util de almacenamiento de productos y harinas de granos integrales
US20140356506A1 (en) 2013-06-03 2014-12-04 Kellogg Company Process for modification of bran from grains and food usages thereof

Also Published As

Publication number Publication date
US10136653B2 (en) 2018-11-27
JP2016501556A (ja) 2016-01-21
EP2983504B1 (en) 2017-08-30
KR101814262B1 (ko) 2018-01-02
CN105072923A (zh) 2015-11-18
AU2014237782A1 (en) 2015-07-16
US20160021899A1 (en) 2016-01-28
BR112015021025A2 (pt) 2017-07-18
CA2900409C (en) 2017-12-19
EP2983504A1 (en) 2016-02-17
ES2647132T3 (es) 2017-12-19
MX2015011861A (es) 2016-01-25
RU2015133025A (ru) 2017-04-24
KR20150094764A (ko) 2015-08-19
BR112015021025A8 (pt) 2019-11-26
JP6018324B2 (ja) 2016-11-02
CN105072923B (zh) 2018-06-29
WO2014149810A1 (en) 2014-09-25
CA2900409A1 (en) 2014-09-25
AU2014237782B2 (en) 2016-09-15
RU2619304C2 (ru) 2017-05-15

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