BR112015021025A2 - aprimoramento da textura e sabor de farelo e gérmen - Google Patents

aprimoramento da textura e sabor de farelo e gérmen

Info

Publication number
BR112015021025A2
BR112015021025A2 BR112015021025A BR112015021025A BR112015021025A2 BR 112015021025 A2 BR112015021025 A2 BR 112015021025A2 BR 112015021025 A BR112015021025 A BR 112015021025A BR 112015021025 A BR112015021025 A BR 112015021025A BR 112015021025 A2 BR112015021025 A2 BR 112015021025A2
Authority
BR
Brazil
Prior art keywords
bran
germ
flavor
component
moisture
Prior art date
Application number
BR112015021025A
Other languages
English (en)
Other versions
BR112015021025A8 (pt
Inventor
Zhao Bin
Errandonea Francois
Haynes Lynn
Gabriel Sarwat
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=BR112015021025(A2) "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 BR112015021025A2 publication Critical patent/BR112015021025A2/pt
Publication of BR112015021025A8 publication Critical patent/BR112015021025A8/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
    • 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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)

Abstract

resumo aprimoramento da textura e sabor de farelo e gérmen o sabor, aroma e textura de um componente ou fração de farelo e germe moído, são aprimorados ao se submeter o componente moído de farelo e germe a aquecimento, ao mesmo tempo em que se transporta e mistura o componente moído de farelo e germe em um dispositivo de transporte e mistura. o aquecimento pode ser conduzida para aquecer o componente ou fração de farelo e germe até uma temperatura de cerca de 141°c a cerca de 210°c (cerca de 285°f a cerca de 410°f) para volatilizar os componentes voláteis do sabor de trigo e umidade no componente moído de farelo e germe, e para desenvolver um sabor e aroma amanteigado, caramelizado, de nozes, no componente de farelo. os componentes de sabor de trigo e a umidade são removidos do dispositivo de transporte e mistura durante o tratamento térmico. o uso de redução de umidade substancial com aquecimento a alta temperatura em um baixo teor de umidade fornece desenvolvimento do sabor ao mesmo tempo em que reduz o caráter triguenho, granulosidade ou crueza, e consegue também a inibição e estabilização da lipase contra a rancidez oriunda da produção isenta de ácido graxo.
BR112015021025A 2013-03-15 2014-03-06 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 BR112015021025A8 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201361793254P 2013-03-15 2013-03-15
PCT/US2014/021007 WO2014149810A1 (en) 2013-03-15 2014-03-06 Bran and germ flavor and texture improvement

Publications (2)

Publication Number Publication Date
BR112015021025A2 true BR112015021025A2 (pt) 2017-07-18
BR112015021025A8 BR112015021025A8 (pt) 2019-11-26

Family

ID=50382681

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112015021025A BR112015021025A8 (pt) 2013-03-15 2014-03-06 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

Country Status (13)

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

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016109422A1 (en) 2014-12-29 2016-07-07 Intercontinental Great Brands Llc Enzymatic bran and germ flavor and texture improvement
EP3435784B1 (en) 2016-04-01 2023-05-24 Société des Produits Nestlé S.A. Ingredient for foodstuffs
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
WO2019170813A1 (en) 2018-03-07 2019-09-12 Societe Des Produits Nestle S.A. Flavour composition
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
EP1701619B1 (en) 2003-12-17 2019-10-16 Ardent Mills, LLC A 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
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
EP2677875B1 (en) 2011-02-24 2018-02-07 Intercontinental Great Brands LLC Stabilized whole grain flour and method of making
US20140227407A1 (en) 2011-04-01 2014-08-14 Feng Sun Method and apparatus for multi-stage stabilization of whole grain flour
JP6124867B2 (ja) 2011-04-14 2017-05-10 インターコンチネンタル グレート ブランズ エルエルシー 安定化全粒小麦粉の製造方法
WO2014197465A1 (en) 2013-06-03 2014-12-11 Kellogg Company Process for modification of bran from grains and food usages thereof

Also Published As

Publication number Publication date
EP2983504B1 (en) 2017-08-30
BR112015021025A8 (pt) 2019-11-26
JP6018324B2 (ja) 2016-11-02
US20160021899A1 (en) 2016-01-28
KR20150094764A (ko) 2015-08-19
EP2983504A1 (en) 2016-02-17
ES2647132T3 (es) 2017-12-19
AU2014237782A1 (en) 2015-07-16
KR101814262B1 (ko) 2018-01-02
AR095511A1 (es) 2015-10-21
CN105072923A (zh) 2015-11-18
CN105072923B (zh) 2018-06-29
CA2900409A1 (en) 2014-09-25
WO2014149810A1 (en) 2014-09-25
AU2014237782B2 (en) 2016-09-15
JP2016501556A (ja) 2016-01-21
MX2015011861A (es) 2016-01-25
RU2619304C2 (ru) 2017-05-15
RU2015133025A (ru) 2017-04-24
CA2900409C (en) 2017-12-19
US10136653B2 (en) 2018-11-27

Similar Documents

Publication Publication Date Title
BR112015021025A2 (pt) aprimoramento da textura e sabor de farelo e gérmen
EA201590458A8 (ru) Способ получения экстракта, извлекаемого из сахарного тростника, и экстракт
EP2783576A1 (en) Rape protein concentrate from mechanically deoiled rapeseed kernel
WO2018147718A3 (es) Composiciones de pericarpio de cacao y método para producirlas
MX2016000314A (es) Tratamiento de suspension liquida de gluten para reducir o remover aflatoxina.
CN103211000A (zh) 一种用于肉肠制品的复合抗氧化剂及其制备方法
CN104904843A (zh) 一种姜汁决明子涂膜保鲜液
BR112016002655A2 (pt) composição, uso da composição, produto alimentício e método para preservar um produto alimentício
CN102961314A (zh) 一种蜂胶唇部去角质软膏
WO2016105035A3 (ko) 감국 및 계피 혼합 추출물을 유효성분으로 함유하는 통풍 억제용 조성물
JP2015120759A5 (ja) 血中中性脂肪低減用組成物及びその製造方法、並びに血中中性脂肪低減用機能性食品
MahmodiMeymand et al. Preparation of sugarcane top silage by different additives and evaluation of its nutritional value by in vitro methods
KR20150124862A (ko) 곡물우유
CN103719657A (zh) 含生姜精华的蜂胶蜜膏及其制备方法
Jijón et al. The visual effect and the necessity of determinating the superficial whitening method of the macadamia’s nut
CN103271848A (zh) 柴胡羊毛脂乳液制备方法
UY38904A (es) Composiciones comestibles de pongamia y sus métodos de preparación y su uso
Nadaf et al. Impact of soya-based health food on climacteric symptoms of post-menopausal women
BR102017024971A8 (pt) Termogenico natural
LV14805A (lv) Sausais ārstnieciski-profilaktiskais preparāts vai uztura bagātinātājs un paņēmiens to pagatavošanai
قصواء يوسف جميل et al. The Influence of Adding some Plant Extracts And cooling storage on Biochemical properties of Youghurt.
CN106819447A (zh) 一种艾叶猪饲料
崔璐 et al. Effect of ultrasonic probe treatment on physicochemical properties and taste quality of brown rice
TH10564C3 (th) กรรมวิธีการผลิตโปรตีนผงจากแมลง
Bishnoi Designer buffalo male calf meat rolls incorporated with natural medicinal plants

Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B11B Dismissal acc. art. 36, par 1 of ipl - no reply within 90 days to fullfil the necessary requirements