CO6460751A2 - Método para preparar harina de grano integral con alta capacidad de dispersion - Google Patents
Método para preparar harina de grano integral con alta capacidad de dispersionInfo
- Publication number
- CO6460751A2 CO6460751A2 CO11153903A CO11153903A CO6460751A2 CO 6460751 A2 CO6460751 A2 CO 6460751A2 CO 11153903 A CO11153903 A CO 11153903A CO 11153903 A CO11153903 A CO 11153903A CO 6460751 A2 CO6460751 A2 CO 6460751A2
- Authority
- CO
- Colombia
- Prior art keywords
- grain flour
- whole grain
- high dispersion
- dispersion capacity
- integral grain
- Prior art date
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
- A21D6/006—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
- 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
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Dairy Products (AREA)
Abstract
Un método para preparar una harina de grano integral con alta capacidad de dispersión al hidrolizar, moler y aglomerar la harina de grano. La harina de grano integral hidrolizada con alta capacidad de dispersión hecha de acuerdo con la presente invención incluye una enzima que hidroliza la harina de grano integral mientras se mantiene la integridad del grano integral a través del procesamiento. Las harinas de grano integral de la presente invención tienen alta capacidad de dispersión en medio semisólido y líquido.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US18686209P | 2009-06-14 | 2009-06-14 |
Publications (1)
Publication Number | Publication Date |
---|---|
CO6460751A2 true CO6460751A2 (es) | 2012-06-15 |
Family
ID=42338058
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CO11153903A CO6460751A2 (es) | 2009-06-14 | 2011-11-11 | Método para preparar harina de grano integral con alta capacidad de dispersion |
Country Status (16)
Country | Link |
---|---|
US (1) | US8586113B2 (es) |
EP (1) | EP2442661B1 (es) |
CN (1) | CN102438458B (es) |
AR (1) | AR077085A1 (es) |
AU (1) | AU2010260219B2 (es) |
BR (1) | BRPI1013915A2 (es) |
CA (1) | CA2761566C (es) |
CO (1) | CO6460751A2 (es) |
DK (1) | DK2442661T3 (es) |
ES (1) | ES2556346T3 (es) |
MX (1) | MX2011011981A (es) |
MY (1) | MY162821A (es) |
PL (1) | PL2442661T3 (es) |
RU (1) | RU2498624C2 (es) |
TW (2) | TWI516207B (es) |
WO (1) | WO2010147892A1 (es) |
Families Citing this family (25)
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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 |
US9504272B2 (en) | 2008-11-04 | 2016-11-29 | The Quaker Oats Company | Method of processing oats to achieve oats with an increased avenanthramide content |
US9510614B2 (en) | 2008-11-04 | 2016-12-06 | The Quaker Oats Company | Food products prepared with soluble whole grain oat flour |
US9622500B2 (en) * | 2008-11-04 | 2017-04-18 | The Quaker Oats Company | Food products prepared with soluble whole grain oat flour |
US9011947B2 (en) * | 2009-06-14 | 2015-04-21 | The Quaker Oats Company | Method of preparing highly dispersible whole grain flour with an increased avenanthramide content |
JP5985146B2 (ja) * | 2010-10-27 | 2016-09-06 | 国立大学法人埼玉大学 | 穀物粉体及び応用食品 |
WO2012128881A1 (en) * | 2011-03-21 | 2012-09-27 | Pepsico, Inc. | Method for preparing high acid rtd whole grain beverages |
AR087159A1 (es) | 2011-06-20 | 2014-02-26 | Gen Biscuit | Galletita para desayuno con glucosa de lenta disponibilidad |
US10092016B2 (en) * | 2011-07-12 | 2018-10-09 | Pepsico, Inc. | Method of preparing an oat-containing dairy beverage |
EP2695525A1 (en) * | 2012-08-08 | 2014-02-12 | Unilever N.V. | Cereal composition for reduced and delayed glucose release |
CN103110052A (zh) * | 2012-12-14 | 2013-05-22 | 苏州科谷米业有限公司 | 一种全谷物粉的制法 |
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 |
CN105142423A (zh) | 2013-03-14 | 2015-12-09 | 桂格燕麦公司 | 用可溶性全谷物燕麦粉制备的食物产品 |
WO2016099554A1 (en) * | 2014-12-19 | 2016-06-23 | Investigacion Tecnica Avanzada S.A. De C.V. | Water and energy saving process for making whole wheat and whole gluten-free grain flour |
PE20160710A1 (es) * | 2014-12-22 | 2016-08-06 | Alicorp S A A | Procedimiento para obtener un instantaneo de quinua |
CN105076977B (zh) | 2015-08-28 | 2018-12-11 | 华南理工大学 | 一种脉冲电场协同超微粉碎生产强化全谷物粉的方法 |
US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
US11172695B2 (en) | 2016-03-22 | 2021-11-16 | The Quaker Oats Company | Method, apparatus, and product providing hydrolyzed starch and fiber |
US20170275662A1 (en) | 2016-03-22 | 2017-09-28 | The Quaker Oats Company | Method and Apparatus for Controlled Hydrolysis |
US20180327792A1 (en) * | 2017-05-10 | 2018-11-15 | The Quaker Oats Company | Fermented Hydrolyzed Plant-Origin Material |
CN107279891A (zh) * | 2017-08-02 | 2017-10-24 | 集美大学 | 一种营养型大米果冻及其制备方法 |
WO2020068673A1 (en) | 2018-09-27 | 2020-04-02 | The Quaker Oats Company | A composition comprising hydrolyzed starch and stabilizers and method for producing it |
US20210298321A1 (en) * | 2020-03-25 | 2021-09-30 | Frito-Lay North America, Inc. | Aerated Food Products and Methods for Making Aerated Food Products |
RU2761559C1 (ru) * | 2021-05-20 | 2021-12-09 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет пищевых производств" | Способ получения тритикалево-ржано-льняной муки |
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-
2010
- 2010-06-14 WO PCT/US2010/038506 patent/WO2010147892A1/en active Application Filing
- 2010-06-14 MY MYPI2011005427A patent/MY162821A/en unknown
- 2010-06-14 RU RU2011145771/13A patent/RU2498624C2/ru active
- 2010-06-14 TW TW099119263A patent/TWI516207B/zh not_active IP Right Cessation
- 2010-06-14 AU AU2010260219A patent/AU2010260219B2/en not_active Ceased
- 2010-06-14 TW TW104139706A patent/TW201608992A/zh unknown
- 2010-06-14 DK DK10727309.6T patent/DK2442661T3/en active
- 2010-06-14 CA CA2761566A patent/CA2761566C/en active Active
- 2010-06-14 BR BRPI1013915-0A patent/BRPI1013915A2/pt not_active IP Right Cessation
- 2010-06-14 ES ES10727309.6T patent/ES2556346T3/es active Active
- 2010-06-14 EP EP10727309.6A patent/EP2442661B1/en not_active Revoked
- 2010-06-14 US US12/814,610 patent/US8586113B2/en active Active
- 2010-06-14 MX MX2011011981A patent/MX2011011981A/es active IP Right Grant
- 2010-06-14 CN CN201080022395.5A patent/CN102438458B/zh not_active Expired - Fee Related
- 2010-06-14 PL PL10727309T patent/PL2442661T3/pl unknown
- 2010-06-14 AR ARP100102091A patent/AR077085A1/es not_active Application Discontinuation
-
2011
- 2011-11-11 CO CO11153903A patent/CO6460751A2/es not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
EP2442661B1 (en) | 2015-10-21 |
RU2011145771A (ru) | 2013-07-27 |
TW201103441A (en) | 2011-02-01 |
MX2011011981A (es) | 2012-03-14 |
ES2556346T3 (es) | 2016-01-15 |
EP2442661A1 (en) | 2012-04-25 |
CN102438458B (zh) | 2014-03-12 |
WO2010147892A1 (en) | 2010-12-23 |
TWI516207B (zh) | 2016-01-11 |
BRPI1013915A2 (pt) | 2015-08-25 |
DK2442661T3 (en) | 2016-02-01 |
AU2010260219A1 (en) | 2011-12-01 |
AU2010260219B2 (en) | 2013-09-26 |
US8586113B2 (en) | 2013-11-19 |
US20100316765A1 (en) | 2010-12-16 |
CA2761566A1 (en) | 2010-12-23 |
CA2761566C (en) | 2014-06-10 |
RU2498624C2 (ru) | 2013-11-20 |
CN102438458A (zh) | 2012-05-02 |
AR077085A1 (es) | 2011-08-03 |
MY162821A (en) | 2017-07-31 |
PL2442661T3 (pl) | 2016-04-29 |
TW201608992A (zh) | 2016-03-16 |
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