MX366357B - Metodo para extender vida en anaqueles de harina de trigo entero y de producto. - Google Patents

Metodo para extender vida en anaqueles de harina de trigo entero y de producto.

Info

Publication number
MX366357B
MX366357B MX2013011962A MX2013011962A MX366357B MX 366357 B MX366357 B MX 366357B MX 2013011962 A MX2013011962 A MX 2013011962A MX 2013011962 A MX2013011962 A MX 2013011962A MX 366357 B MX366357 B MX 366357B
Authority
MX
Mexico
Prior art keywords
inhibitor
stabilized
grains
lipase
whole
Prior art date
Application number
MX2013011962A
Other languages
English (en)
Other versions
MX2013011962A (es
Inventor
C Haynes Lynn
Zhou Ning
Zhao Bin
S Hansen Timothy
A Duffin Michael
R Cassone Domenico
L Ganon Diane
M Manns James
E Zimeri Jeanny
Worfolk Peter
Pracek Anthony
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=46062736&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX366357(B) "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 MX2013011962A publication Critical patent/MX2013011962A/es
Publication of MX366357B publication Critical patent/MX366357B/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00—Preparing grain for milling or like processes
    • B02B1/08—Conditioning grain with respect to temperature or water content
    • 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)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

La presente invención se refiere a un método para producir harina estabilizada, el método caracterizado porque comprende: atemperar granos integrales que tienen salvado, germen y endospermo con una disolución acuosa de un inhibidor de lipasa para inhibir la lipasa en el salvado y germen para formar granos integrales tratados; y moler los granos integrales tratados para obtener una harina de grano integral estabilizada que tiene un pH de 4.4 a 5.8 y que comprende 0.1 moles a 5.0 moles de inhibidor por 45.4kg (100 lbs) de harina de grano integral estabilizada, y que tiene un contenido de ácidos grasos libres de menos de 4, 200 ppm cuando se almacena a 37.8°C (100°F) durante 30 días, en donde el inhibidor de lipasa comprende un componente ácido, el componente ácido comprende al menos un ácido seleccionado del grupo que consiste de ácidos orgánicos y ácidos inorgánicos, la concentración del inhibidor de lipasa durante el atemperado es de 0.8 molar a 7 molar, y la cantidad del inhibidor durante el atemperado es de 0.1 moles a 5.0 moles de inhibidor por 45.4 kg (100lbs) de granos integrales, y en donde el inhibidor de lipasa es absorbido por los granos integrales durante el atemperado y es retenido en la harina de grano integral estabilizada después de la molienda.
MX2013011962A 2011-04-14 2012-04-13 Metodo para extender vida en anaqueles de harina de trigo entero y de producto. MX366357B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201161457514P 2011-04-14 2011-04-14
PCT/US2012/033500 WO2012142399A2 (en) 2011-04-14 2012-04-13 Method to extend whole grain flour and product shelf life

Publications (2)

Publication Number Publication Date
MX2013011962A MX2013011962A (es) 2014-03-05
MX366357B true MX366357B (es) 2019-07-05

Family

ID=46062736

Family Applications (2)

Application Number Title Priority Date Filing Date
MX2013011962A MX366357B (es) 2011-04-14 2012-04-13 Metodo para extender vida en anaqueles de harina de trigo entero y de producto.
MX2019008100A MX2019008100A (es) 2011-04-14 2013-10-11 Metodo para extender vida en anaqueles de harina de trigo entero y de producto.

Family Applications After (1)

Application Number Title Priority Date Filing Date
MX2019008100A MX2019008100A (es) 2011-04-14 2013-10-11 Metodo para extender vida en anaqueles de harina de trigo entero y de producto.

Country Status (12)

Country Link
US (3) US10212958B2 (es)
EP (1) EP2696695B1 (es)
JP (1) JP6124867B2 (es)
CN (1) CN103702566B (es)
AU (1) AU2012242674B2 (es)
BR (1) BR112013026332A2 (es)
CA (2) CA3060899C (es)
ES (1) ES2761849T3 (es)
MX (2) MX366357B (es)
PE (1) PE20141305A1 (es)
RU (1) RU2603513C2 (es)
WO (1) WO2012142399A2 (es)

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KR101672948B1 (ko) * 2014-11-06 2016-11-04 롯데제과주식회사 촉촉한 식감의 쿠키 제조용 조성물과 이를 이용한 쿠키의 제조방법
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CN109351390B (zh) * 2016-11-30 2020-09-04 宁夏鑫德粮油工贸有限公司 一种安全高效的梯次润麦工艺
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CN109805262A (zh) * 2019-01-29 2019-05-28 吴欣洋 含麦麸膳食纤维的麦胚复合代餐粉及其制备方法
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CN115349614B (zh) * 2022-08-15 2024-04-16 宝得瑞（湖北）健康产业有限公司 一种稳定性良好的速溶营养南瓜粉及其制备方法
CN118140975A (zh) * 2024-04-10 2024-06-07 晨光生物科技集团股份有限公司 小麦胚片专用复合酶抑制剂、小麦胚片产品及其制备方法

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Also Published As

Publication number Publication date
CA2833045A1 (en) 2012-10-18
CA3060899A1 (en) 2012-10-18
US20240389622A1 (en) 2024-11-28
BR112013026332A2 (pt) 2020-09-24
PE20141305A1 (es) 2014-09-26
AU2012242674A1 (en) 2013-10-31
EP2696695A2 (en) 2014-02-19
CN103702566A (zh) 2014-04-02
US20140099421A1 (en) 2014-04-10
US12082602B2 (en) 2024-09-10
JP6124867B2 (ja) 2017-05-10
WO2012142399A2 (en) 2012-10-18
CA2833045C (en) 2020-01-07
US10212958B2 (en) 2019-02-26
MX2013011962A (es) 2014-03-05
RU2013149630A (ru) 2015-05-20
WO2012142399A3 (en) 2013-03-14
CA3060899C (en) 2022-11-15
RU2603513C2 (ru) 2016-11-27
ES2761849T3 (es) 2020-05-21
MX2019008100A (es) 2019-09-04
AU2012242674B2 (en) 2015-05-28
US20190150487A1 (en) 2019-05-23
CN103702566B (zh) 2017-06-09
JP2014510544A (ja) 2014-05-01
EP2696695B1 (en) 2019-10-02

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