PE20141305A1 - Metodo para prolongar la vida util de almacenamiento de productos y harinas de granos integrales - Google Patents

Metodo para prolongar la vida util de almacenamiento de productos y harinas de granos integrales

Info

Publication number
PE20141305A1
PE20141305A1 PE2013002299A PE2013002299A PE20141305A1 PE 20141305 A1 PE20141305 A1 PE 20141305A1 PE 2013002299 A PE2013002299 A PE 2013002299A PE 2013002299 A PE2013002299 A PE 2013002299A PE 20141305 A1 PE20141305 A1 PE 20141305A1
Authority
PE
Peru
Prior art keywords
shelf life
flours
prolong
storage
whole grain
Prior art date
Application number
PE2013002299A
Other languages
English (en)
Inventor
Bin Zhao
Ning Zhou
Timothy S Hansen
Michael A Duffin
Domenico R Cassone
Diane L Gannon
Lynn Haynes
James M Manns
Jeanny E Zimeri
Peter Worfolk
Anthony Pracek
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=PE20141305(A1) "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 PE20141305A1 publication Critical patent/PE20141305A1/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 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
    • 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
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, 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
    • 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
    • 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

REFERIDO A UN METODO PARA PRODUCIR HARINA ESTABILIZADA QUE COMPRENDE TRATAR EL SALVADO Y EL GERMEN DE GRAMOS INTEGRALES CON UN INHIBIDOR DE LIPASA PARA INHIBIR LA LIPASA, Y OBTENER UNA HARINA ESTABILIZADA QUE TIENE UN CONTENIDO EN ACIDOS GRASOS LIBRES DE MENOS DE 4200 PPM CUANDO SE ALMACENA A 100�F DURANTE 30 DIAS, EN EL QUE LA CONCENTRACION DEL INHIBIDOR DE LIPASA DURANTE EL TRATAMIENTO, ES DE 0.8 MOLAR, Y LA CANTIDAD DEL INHIBIDOR DURANTE EL TRATAMIENTO ES DE 0.1 MOLES DE INHIBIDOR POR 100 LBS DE GRAMOS INTEGRALES. DICHA HARINA ESTABILIZADA SE CARACTERIZA POR QUE PRESENTA UNA VIDA UTIL DE ALMACENAMIENTO PROLONGADA Y UNA FUNCIONALIDAD DE HORNEADO DE GALLETA SUPERIOR.
PE2013002299A 2011-04-14 2012-04-13 Metodo para prolongar la vida util de almacenamiento de productos y harinas de granos integrales PE20141305A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US201161457514P 2011-04-14 2011-04-14

Publications (1)

Publication Number Publication Date
PE20141305A1 true PE20141305A1 (es) 2014-09-26

Family

ID=46062736

Family Applications (1)

Application Number Title Priority Date Filing Date
PE2013002299A PE20141305A1 (es) 2011-04-14 2012-04-13 Metodo para prolongar la vida util de almacenamiento de productos y harinas de granos integrales

Country Status (12)

Country Link
US (2) 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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WO2014149810A1 (en) 2013-03-15 2014-09-25 Intercontinental Great Brands Llc Bran and germ flavor and texture improvement
KR101672948B1 (ko) * 2014-11-06 2016-11-04 롯데제과주식회사 촉촉한 식감의 쿠키 제조용 조성물과 이를 이용한 쿠키의 제조방법
EP3240425A1 (en) 2014-12-29 2017-11-08 Intercontinental Great Brands LLC Enzymatic bran and germ flavor and texture improvement
CN104799198B (zh) * 2015-04-08 2018-04-06 山东省农业科学院农产品研究所 一种即食小麦胚芽的制备方法
AU2016280266B2 (en) 2015-06-19 2020-05-21 Arcadia Biosciences, Inc. Wheat with reduced lipoxygenase activity
CN105107564B (zh) * 2015-08-27 2018-01-26 江苏省农业科学院 一种提高优良食味水稻稻米透明度的加工方法
CN105334281B (zh) * 2015-10-13 2017-03-29 江南大学 一种面粉面条中燕麦粉添加量的检测方法
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CN105876602A (zh) * 2016-04-20 2016-08-24 安徽省天麒面业科技股份有限公司 一种全麦小麦粉的加工方法
CN105879953A (zh) * 2016-05-06 2016-08-24 安徽蓝盈食品股份公司 一种用于面粉高温处理的隔热保护方法
RU2018142860A (ru) 2016-06-17 2020-07-17 Аркадиа Байосайенсес, Инк. Растения с пониженной активностью липазы 1
CN105995467A (zh) * 2016-06-21 2016-10-12 河北科技大学 一种长货架期全麦主食专用粉的制备方法
CN109351389B (zh) * 2016-11-30 2020-10-13 宁夏鑫德粮油工贸有限公司 一种高出粉率梯次润麦工艺
EP3614841A1 (en) 2017-04-24 2020-03-04 General Mills, Inc. Method for disinfecting and tempering grain
WO2018226217A1 (en) * 2017-06-07 2018-12-13 General Mills, Inc. 3d printed foods
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
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
US20220218006A1 (en) 2021-01-08 2022-07-14 Intercontinental Great Brands Llc Method of reducing asparagine in whole grain flours
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

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Also Published As

Publication number Publication date
CN103702566A (zh) 2014-04-02
MX2019008100A (es) 2019-09-04
CA2833045C (en) 2020-01-07
ES2761849T3 (es) 2020-05-21
MX366357B (es) 2019-07-05
AU2012242674A1 (en) 2013-10-31
BR112013026332A2 (pt) 2020-09-24
CA3060899A1 (en) 2012-10-18
RU2603513C2 (ru) 2016-11-27
WO2012142399A2 (en) 2012-10-18
JP2014510544A (ja) 2014-05-01
CA2833045A1 (en) 2012-10-18
US20140099421A1 (en) 2014-04-10
JP6124867B2 (ja) 2017-05-10
US10212958B2 (en) 2019-02-26
WO2012142399A3 (en) 2013-03-14
EP2696695A2 (en) 2014-02-19
CA3060899C (en) 2022-11-15
CN103702566B (zh) 2017-06-09
MX2013011962A (es) 2014-03-05
US20190150487A1 (en) 2019-05-23
EP2696695B1 (en) 2019-10-02
RU2013149630A (ru) 2015-05-20
AU2012242674B2 (en) 2015-05-28

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