BR112015022808A2 - método de preparação de farinha integral de alta dispersão com aumento no teor de avenantramida - Google Patents

método de preparação de farinha integral de alta dispersão com aumento no teor de avenantramida

Info

Publication number
BR112015022808A2
BR112015022808A2 BR112015022808A BR112015022808A BR112015022808A2 BR 112015022808 A2 BR112015022808 A2 BR 112015022808A2 BR 112015022808 A BR112015022808 A BR 112015022808A BR 112015022808 A BR112015022808 A BR 112015022808A BR 112015022808 A2 BR112015022808 A2 BR 112015022808A2
Authority
BR
Brazil
Prior art keywords
flour
increased
content
high dispersion
whole
Prior art date
Application number
BR112015022808A
Other languages
English (en)
Other versions
BR112015022808A8 (pt
Inventor
Jan-Willem Van Kliken Bernadus
D Carder Gary
A French Justin
O'shea Marianne
E Chatel Robert
Chu Yi-Fang
Chung Yongsoo
Original Assignee
Quaker Oats Co
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 Quaker Oats Co filed Critical Quaker Oats Co
Publication of BR112015022808A2 publication Critical patent/BR112015022808A2/pt
Publication of BR112015022808A8 publication Critical patent/BR112015022808A8/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
    • 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
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/006—Agglomeration of flour
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/06—Antihyperlipidemics

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Thermal Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Public Health (AREA)
  • Medicinal Chemistry (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Veterinary Medicine (AREA)
  • Hematology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Obesity (AREA)
  • Organic Chemistry (AREA)
  • Diabetes (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Botany (AREA)
  • Medical Informatics (AREA)
  • Mycology (AREA)
  • Epidemiology (AREA)
  • Cereal-Derived Products (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

abstract: a method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour. the present invention relates generally to a method for preparing a highly dispersible, otherwise referred to as "soluble" whole grain flour. more specifically, the present invention relates to methods of making highly dispersible oat flour with an increased avenanthramide content. tradução do resumo resumo "método de preparação de farinha integral de alta dispersão com aumento no teor de avenantramida". método de preparação de uma farinha de aveia integral de alta dispersão por hidrólise, moagem e a aglomeração farinha em grãos para obter a uma farinha integral com um aumento no teor aumentado de avenantramida em comparação com farinha de aveia nativa. a presente invenção refere-se, em geral, a um método para a preparação de um farinha integral de alta dispersão, ou farinha integral "solúvel". mais especificamente, a invenção refere-se a métodos de preparação de farinha de aveia de alta dispersão com um teor aumentado de avenentramida.
BR112015022808A 2013-03-15 2014-03-07 farinha de aveia de grãos integrais altamente dispersáveis e com um teor de avenantramida aumentado, e método de preparação das mesmas BR112015022808A8 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US13/833,717 US9011947B2 (en) 2009-06-14 2013-03-15 Method of preparing highly dispersible whole grain flour with an increased avenanthramide content
PCT/US2014/021913 WO2014150029A1 (en) 2013-03-15 2014-03-07 Method of preparing highly dispersible whole grain flour with an increased avenanthramide content

Publications (2)

Publication Number Publication Date
BR112015022808A2 true BR112015022808A2 (pt) 2017-07-18
BR112015022808A8 BR112015022808A8 (pt) 2019-11-26

Family

ID=51580688

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112015022808A BR112015022808A8 (pt) 2013-03-15 2014-03-07 farinha de aveia de grãos integrais altamente dispersáveis e com um teor de avenantramida aumentado, e método de preparação das mesmas

Country Status (10)

Country Link
US (1) US9011947B2 (pt)
EP (1) EP2968432A4 (pt)
CN (1) CN105228639B (pt)
AU (1) AU2014237555C1 (pt)
BR (1) BR112015022808A8 (pt)
CA (1) CA2905746C (pt)
MX (1) MX346373B (pt)
RU (1) RU2606829C1 (pt)
TW (1) TW201438593A (pt)
WO (1) WO2014150029A1 (pt)

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US9622500B2 (en) 2008-11-04 2017-04-18 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
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US8574644B2 (en) 2008-11-04 2013-11-05 The Quaker Oats Company Soluble oat flour and method of making utilizing enzymes
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US9510614B2 (en) 2008-11-04 2016-12-06 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US10689678B2 (en) 2008-11-04 2020-06-23 The Quaker Oats Company Method and composition comprising hydrolyzed starch
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US9826759B2 (en) * 2014-05-21 2017-11-28 The Quaker Oats Company Avenanthramide-enriched oat product
US10335383B2 (en) * 2014-10-07 2019-07-02 The Quaker Oats Company Oat fractions with enhanced Avenanthramide concentration and methods of making
US20180079831A1 (en) * 2015-04-22 2018-03-22 Glaxosmithkline Consumer Healthcare Holdings (Us) Llc Novel Process
US11172695B2 (en) 2016-03-22 2021-11-16 The Quaker Oats Company Method, apparatus, and product providing hydrolyzed starch and fiber
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WO2019018543A1 (en) * 2017-07-18 2019-01-24 Ghl Specialty Flours, Llc FUNCTIONAL IMPROVEMENT FLOURS AND CORRESPONDING METHODS OF MANUFACTURE AND USE
CN109043307A (zh) * 2018-06-25 2018-12-21 北京协同创新研究院 一种半固态酶法水解谷物粉及其生产方法
WO2020068673A1 (en) 2018-09-27 2020-04-02 The Quaker Oats Company A composition comprising hydrolyzed starch and stabilizers and method for producing it
US11344048B2 (en) * 2020-01-10 2022-05-31 The Quaker Oats Company Nutrient dense stabilizer-free non-dairy plant based food products

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US8574644B2 (en) * 2008-11-04 2013-11-05 The Quaker Oats Company Soluble oat flour and method of making utilizing enzymes
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CN105377054A (zh) * 2013-03-04 2016-03-02 桂格燕麦公司 加工燕麦以获得具有增加的燕麦生物碱含量的燕麦的方法

Also Published As

Publication number Publication date
BR112015022808A8 (pt) 2019-11-26
TW201438593A (zh) 2014-10-16
CN105228639B (zh) 2019-04-02
CA2905746A1 (en) 2014-09-25
AU2014237555B2 (en) 2016-06-09
US9011947B2 (en) 2015-04-21
AU2014237555A1 (en) 2015-11-05
RU2606829C1 (ru) 2017-01-10
MX346373B (es) 2017-03-16
WO2014150029A1 (en) 2014-09-25
US20130209610A1 (en) 2013-08-15
EP2968432A1 (en) 2016-01-20
AU2014237555C1 (en) 2017-06-22
CN105228639A (zh) 2016-01-06
MX2015013033A (es) 2016-05-18
EP2968432A4 (en) 2016-07-27
CA2905746C (en) 2016-11-08

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