BR112013021637A8 - farinha de grão integral estabilizada e método de fabricação - Google Patents

farinha de grão integral estabilizada e método de fabricação Download PDF

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Publication number
BR112013021637A8
BR112013021637A8 BR112013021637A BR112013021637A BR112013021637A8 BR 112013021637 A8 BR112013021637 A8 BR 112013021637A8 BR 112013021637 A BR112013021637 A BR 112013021637A BR 112013021637 A BR112013021637 A BR 112013021637A BR 112013021637 A8 BR112013021637 A8 BR 112013021637A8
Authority
BR
Brazil
Prior art keywords
bran
fraction
germ
whole grain
grain flour
Prior art date
Application number
BR112013021637A
Other languages
English (en)
Other versions
BR112013021637B1 (pt
BR112013021637A2 (pt
Inventor
Zhao Bin
G Hawley Derwin
S Derrick Desiree
R Cassone Dominic
D Howey Edward
C Haynes Lynn
Zhou Ning
Gabriel Sarwat
S Hansen Timothy
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
Application filed by Intercontinental Great Brands Llc filed Critical Intercontinental Great Brands Llc
Publication of BR112013021637A2 publication Critical patent/BR112013021637A2/pt
Publication of BR112013021637A8 publication Critical patent/BR112013021637A8/pt
Publication of BR112013021637B1 publication Critical patent/BR112013021637B1/pt

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
    • 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
    • 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
    • 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
    • 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
    • A23L7/152—Cereal germ products
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C23/00—Auxiliary methods or auxiliary devices or accessories specially adapted for crushing or disintegrating not provided for in preceding groups or not specially adapted to apparatus covered by a single preceding group
    • B02C23/08—Separating or sorting of material, associated with crushing or disintegrating
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C9/00—Other milling methods or mills specially adapted for grain
    • B02C9/04—Systems or sequences of operations; Plant

Abstract

farinha de grão integral estabilizada e método de fabricação farinhas de grão integral estabilizadas tendo um tamanho de partícula fina e que exibam boa funcionalidade de panificação são produzidas com alto rendimento usando duas frações de farelo e germe e uma fração de endosperma. uma fração de farelo e germe é uma fração grossa que é submetida à moagem de dois estágios, mas a segunda fração de farelo e germe é uma fração de farelo e germe com baixo teor de cinza, fina que é suficientemente fina de modo que a mesma não precise ser submetida à moagem reduzindo deste modo o dano ao amido e aumentando a produção com carga de equipamento de moagem reduzida. as porções de fração de farelo e germe grossa são moídas no primeiro estágio de moagem até uma finura suficiente são separadas e não submetidas à moagem adicional reduzindo ainda mais o dano ao amido e aumentando a produção. as frações de farelo e germe podem ser combinadas, submetidas à estabilização e combinadas com a fração de endosperma para se obter uma farinha de grão integral estabilizada.
BR112013021637-9A 2011-02-24 2012-02-24 Método para a produção de farinha de grão integral estabilizada, farinha de grão integral estabilizada e produto de biscoito. BR112013021637B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201161457315P 2011-02-24 2011-02-24
US61/457,315 2011-02-24
PCT/US2012/026490 WO2012148543A1 (en) 2011-02-24 2012-02-24 Stabilized whole grain flour and method of making

Publications (3)

Publication Number Publication Date
BR112013021637A2 BR112013021637A2 (pt) 2012-11-01
BR112013021637A8 true BR112013021637A8 (pt) 2018-07-03
BR112013021637B1 BR112013021637B1 (pt) 2019-03-26

Family

ID=46025870

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112013021637-9A BR112013021637B1 (pt) 2011-02-24 2012-02-24 Método para a produção de farinha de grão integral estabilizada, farinha de grão integral estabilizada e produto de biscoito.

Country Status (12)

Country Link
US (1) US20140106052A1 (pt)
EP (1) EP2677875B1 (pt)
CN (1) CN103619182A (pt)
AU (1) AU2012249144B2 (pt)
BR (1) BR112013021637B1 (pt)
CA (3) CA2827812C (pt)
ES (1) ES2666302T3 (pt)
MX (1) MX357723B (pt)
PE (1) PE20140596A1 (pt)
RU (1) RU2609143C2 (pt)
WO (1) WO2012148543A1 (pt)
ZA (1) ZA201306355B (pt)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BR112015021025A8 (pt) 2013-03-15 2019-11-26 Intercontinental Great Brands Llc método para aprimorar o sabor e a textura de um componente de farelo e gérmen moído, componente de farelo e gérmen, farinha de grão integral, produto assado e método para produzir uma farinha de grão integral com sabor e textura aprimorados
TW201526800A (zh) * 2013-11-25 2015-07-16 Intercontinental Great Brands Llc 經砰爆的點心
CN105212049A (zh) * 2014-06-30 2016-01-06 中粮营养健康研究院有限公司 全麦粉、全麦粉馒头原料配方、全麦粉馒头及其制作方法
WO2016109422A1 (en) 2014-12-29 2016-07-07 Intercontinental Great Brands Llc Enzymatic bran and germ flavor and texture improvement
EP3313172A4 (en) * 2015-06-19 2019-01-02 Arcadia Biosciences Inc. Wheat with reduced lipoxygenase activity
CN105076973A (zh) * 2015-08-26 2015-11-25 杨根喜 一种全谷物营养面粉及其生产方法
EP3435783B1 (en) 2016-04-01 2023-02-15 Société des Produits Nestlé S.A. Confectionery composition comprising bran-like material
CN105879953A (zh) * 2016-05-06 2016-08-24 安徽蓝盈食品股份公司 一种用于面粉高温处理的隔热保护方法
MX2018015927A (es) 2016-06-17 2019-05-02 Arcadia Biosciences Inc Plantas con actividad de lipasa 1 reducida.
CN109688823A (zh) 2016-08-09 2019-04-26 家乐氏公司 具有降低的丙烯酰胺水平的熟食产品
WO2019023558A2 (en) 2017-07-27 2019-01-31 Cargill, Incorporated GREASE-BASED TRIM COMPRISING MICRONIZED SOUND
JP6959829B2 (ja) * 2017-10-27 2021-11-05 昭和産業株式会社 揚げ物用ミックス及び揚げ物
WO2019094585A1 (en) * 2017-11-08 2019-05-16 Campbell Soup Company Method for producing stabilized whole grain flour, stabilized whole grain flour and flour products
CN110403975A (zh) * 2019-08-22 2019-11-05 青岛德慧海洋生物科技有限公司 决明子综合利用的加工方法
WO2022060725A1 (en) 2020-09-15 2022-03-24 Cargill, Incorporated Confectionery compositions
US20220218006A1 (en) 2021-01-08 2022-07-14 Intercontinental Great Brands Llc Method of reducing asparagine in whole grain flours
CN113245011A (zh) * 2021-04-08 2021-08-13 常州市佳华机械科技有限公司 水磨米粉磨浆工艺
US20230356236A1 (en) * 2022-05-03 2023-11-09 Mccormick & Company, Inc. Milling system for edible material

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8017172B2 (en) * 2005-08-25 2011-09-13 Conagra Foods Food Ingredients Company, Inc. Whole grain flour and products including same
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
US7258888B2 (en) * 2004-05-11 2007-08-21 General Mills Marketing, Inc. Flour and dough compositions and related methods
US20060263503A1 (en) * 2005-05-18 2006-11-23 National Starch And Chemical Investment Holding Company Flour composition with increased total dietary fiber, process of making, and uses thereof
WO2006127922A1 (en) * 2005-05-24 2006-11-30 Cargill, Incorporated Stabilized whole grain flour
US8133527B2 (en) 2006-06-16 2012-03-13 Kraft Foods Global Brands Llc Production of stabilized whole grain wheat flour and products thereof
WO2009078938A1 (en) * 2007-12-14 2009-06-25 Nutracea Mechanical extrusion process for stabilizing cereal and oil seed bran and germ components
ES2651896T3 (es) * 2008-05-26 2018-01-30 Grupo Altex S.A. De C.V. Procedimiento de producción de harina de trigo integral refinada con coloración débil

Also Published As

Publication number Publication date
AU2012249144A1 (en) 2013-09-19
BR112013021637B1 (pt) 2019-03-26
AU2012249144B2 (en) 2016-05-12
CA3116263C (en) 2023-04-18
US20140106052A1 (en) 2014-04-17
CA2827812C (en) 2019-03-12
CA3116263A1 (en) 2012-11-01
EP2677875B1 (en) 2018-02-07
BR112013021637A2 (pt) 2012-11-01
WO2012148543A1 (en) 2012-11-01
CA3029517C (en) 2021-06-15
MX2013009731A (es) 2013-11-20
RU2013143207A (ru) 2015-03-27
CA3029517A1 (en) 2012-11-01
MX357723B (es) 2018-07-19
EP2677875A1 (en) 2014-01-01
RU2609143C2 (ru) 2017-01-30
ZA201306355B (en) 2014-04-30
CN103619182A (zh) 2014-03-05
CA2827812A1 (en) 2012-11-01
ES2666302T3 (es) 2018-05-03
PE20140596A1 (es) 2014-05-16

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 24/02/2012, OBSERVADAS AS CONDICOES LEGAIS.