BR112015021025A8 - 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 - Google Patents

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 Download PDF

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Publication number
BR112015021025A8
BR112015021025A8 BR112015021025A BR112015021025A BR112015021025A8 BR 112015021025 A8 BR112015021025 A8 BR 112015021025A8 BR 112015021025 A BR112015021025 A BR 112015021025A BR 112015021025 A BR112015021025 A BR 112015021025A BR 112015021025 A8 BR112015021025 A8 BR 112015021025A8
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BR
Brazil
Prior art keywords
bran
texture
germ component
flavor
germ
Prior art date
Application number
BR112015021025A
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English (en)
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BR112015021025A2 (pt
Inventor
Zhao Bin
Errandonea Francois
Haynes Lynn
Gabriel Sarwat
Original Assignee
Intercontinental Great Brands Llc
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Publication date
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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(A8) "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

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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
    • 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
    • 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
    • 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
    • A23L7/197—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
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A23L7/1975—Cooking or roasting
    • 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
    • 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
    • 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 BR112015021025A2 (pt) 2017-07-18
BR112015021025A8 true 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
EP3240425A1 (en) 2014-12-29 2017-11-08 Intercontinental Great Brands LLC Enzymatic bran and germ flavor and texture improvement
ES2943360T3 (es) 2016-04-01 2023-06-12 Nestle Sa Composición de confitería que comprende material de tipo salvado
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
AU2018364573A1 (en) * 2017-11-08 2020-05-14 Campbell Soup Company Method for producing stabilized whole grain flour, stabilized whole grain flour and flour products
EP3761807A1 (en) * 2018-03-07 2021-01-13 Société des Produits Nestlé 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
JP7560845B2 (ja) * 2019-07-11 2024-10-03 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
US12053009B2 (en) 2021-01-08 2024-08-06 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

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US4500558A (en) 1983-01-14 1985-02-19 General Foods Corporation Modification of bran by extrusion
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JPS61268144A (ja) 1985-05-24 1986-11-27 Kikkoman Corp 糠入り餅の製造法
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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
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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
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MX2007014759A (es) * 2005-05-24 2008-02-19 Cargill Inc Harina en grano entera estabilizadora.
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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
WO2012148543A1 (en) 2011-02-24 2012-11-01 Kraft Foods Global Brands Llc Stabilized whole grain flour and method of making
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Also Published As

Publication number Publication date
CA2900409C (en) 2017-12-19
WO2014149810A1 (en) 2014-09-25
CN105072923B (zh) 2018-06-29
RU2619304C2 (ru) 2017-05-15
RU2015133025A (ru) 2017-04-24
BR112015021025A2 (pt) 2017-07-18
JP2016501556A (ja) 2016-01-21
US20160021899A1 (en) 2016-01-28
AR095511A1 (es) 2015-10-21
CA2900409A1 (en) 2014-09-25
JP6018324B2 (ja) 2016-11-02
AU2014237782A1 (en) 2015-07-16
MX2015011861A (es) 2016-01-25
AU2014237782B2 (en) 2016-09-15
KR101814262B1 (ko) 2018-01-02
EP2983504B1 (en) 2017-08-30
US10136653B2 (en) 2018-11-27
KR20150094764A (ko) 2015-08-19
CN105072923A (zh) 2015-11-18
ES2647132T3 (es) 2017-12-19
EP2983504A1 (en) 2016-02-17

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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]
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