TW201103441A - Method of preparing highly dispersible whole grain flour - Google Patents
Method of preparing highly dispersible whole grain flour Download PDFInfo
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- TW201103441A TW201103441A TW099119263A TW99119263A TW201103441A TW 201103441 A TW201103441 A TW 201103441A TW 099119263 A TW099119263 A TW 099119263A TW 99119263 A TW99119263 A TW 99119263A TW 201103441 A TW201103441 A TW 201103441A
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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)
- Grain Derivatives (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Dairy Products (AREA)
Description
201103441 六、發明說明: 【發明所屬之技術領域】 本毛月主張細9年H日提巾之uS臨時專利申請案 第61 /186,862叙優先權,該案之揭露内容係特定納入於此 作為參考。 發明領域 本發月身又地關於一種製備-高度可分散的全穀物粉 的方法。 【失Γ老^椅泅 發明背景 因對高膽固醇、肥胖和心臟疾病的關切,許多消費者 在他們的飲食方面熱衷於採取較為健康的選擇。因此,存 在-向消費者提供全榖物、低膽崎之產品⑽要性。缺 而,由於步調快速的生活型態,讓消費者難以準備健康的 餐點或是點^。因此’也存在―向㈣者提供即食營養產 品的需求。再者,在市場上存在_對全穀物含量高之可飲 型食品的需求。 為了達到美國食品藥物管理局(FDA)所需之能正當化 健康主張的標準,冀求在準備一全縠物產品之過程中二 維持其結構(意即:澱粉肱乳、胚以及糠)。更特定地說, 冀求製備〆經水解的全穀物粉其在液態和半固體媒質° 中係 高度可分散的並在製裎中維持該全榖物之結構。 在食品工業中,已作了許多嘗試來提供一在製程中維 持其全榖物結構之經水解的全穀物;“,該些經水解的 201103441 粉易於輯成塊’具有—對”者來說是無 ,口感,及/或是無吸引力的口感。本發明解決了上^ 趕’並向消費者提供-維持其全穀物結構及 水解的全穀粉,並且在液狀和半固狀 的,因此具-改善心感並改善了消f者的中ς度度可分散 c考务明内】 發明概要 树明的許多態樣關於一種用於製備 =粉的方法。本發明的―態财,-酵素將該全穀物= 解並同時維持該全穀物的整體性。 μ κ a在本發明另一態樣中,一全穀物係經細磨 t以改善此穀物在液狀或半固狀媒Μ的可分散性^ 於黏聚的榖物可為:未經處 °亥用 經水解的。 ,"理過的/天然的、預膠化的,或 在上述及其㈣樣,以及揭示 特徵,藉由參照後述即顯而易見。再者,^明的優勢及 於此所描述之許多實施例的特徵, ?理解的是’ 於不同的併用與排列組合。 相互排斥且可存在 圖式簡單說明 基於下列圖式的描述,本發明許多 以及優勢將會明顯。 ,、他的目標 '特徵 第1圖,圖示了依據本發明 者擠堅處理前與職理後_粉量之二,全小麥粉,兩 第2圖’圖示了全燕麥粉樣本在製…後經由擠壓處 201103441 理以及在製程前、後經由擠壓處理並添加酵素,其澱粉 含量的比較。 【實施方式】 較佳實施例之詳細說明 本發明關於一種製備一高度可分散的全榖物粉之方 法特定地,本發明關於一種經水解的全穀物粉,其在製 粒中維持其全縠物狀態且在液狀及半固狀媒質中是高度可 刀政的。该全榖物,可為下列任一合適之穀類榖物:燕麥、 小麥、玉米(corn/maize)'稻米、大麥、黑麥、美國野藜、 间木稷類、黑小麥,或是上述所列之組合。此處所列:‘‘全 权物狀態’、“全縠物同一性的標準,,、“視為全穀物同一性 的軚準或“維持該全穀物的整體性,’,均指此些由完整的、 …、的麼碎的或輾片的賴果組成之全穀物,其主要解 aJ上的構成要素(澱粉胚乳、胚及糠)存在的相對比例與存在 該完整潁果中者同。 發月的一態樣中,水解該全榖物粉的方法包括:將 衩物争刀水解、研磨以及黏聚。更特定地說,該粉係被 酵素水解。依據本發明所使用之酵素使得該全穀物粉維 I、視為全_相同性的標準。〇:澱粉酶係、為水解全縠物
叙並同時維持其全縠整體性的酵素一例。依據本發明使用 的酵素可為彳不_ A 水解構成該全穀物澱粉部分之支鏈狀澱 粉分子上的^, α卜4鍵結之酵素。在食品科學領域上具普 技術之人,尤 A 知悉一或更多可依據本發明使用的酵素。 對全榖物粉’、 、硌如依據前述方法之小麥粉和燕麥粉)的測 5 201103441 試與分析,已檢驗並且證實在製程中其澱粉分子能被維 持。此測試之結果係例示於第1圖與第2圖中。如以下第1表 所示,依據本發明的此態樣,於食物組成份的任何改變在 最佳是可忽略的。 第1表 全燕麥粉 經水解之燕麥粉 β-葡聚糖,% 4. 19 4. 12 總膳食纖維,% 10. 5 11. 99 脂肪,% 7.49 6. 77 蛋白質,% 14. 07 13.81 澱粉,% 65.02 66. 16 麥芽糖,% 0 0.26 藉由在製程中維持其全榖物狀態,可對依據本發明製 成之該經水解的全穀物粉做出“全穀物”健康的主張。再 者,在製程中維持了該全榖物之營養骨幹;因此,藉由此 處提及之方法製成之該經水解的全穀物粉,提供等同未經 水解的全穀物粉之營養利益。 本發明的一態樣,該乾燥的全榖物粉係以水及蒸氣進 行一全穀物粉起始混合物之水合,至一整體溼度約為 30%(dw)。接著,於該混合物中,加入至少一符合水解該全 穀物粉並能同時維持該全榖物之整體性的酵素。在本發明 的另一態樣,該乾燥的全穀物粉可與糖、麥芽糊精,及/或 生育酚混合。 201103441 該全穀物粉經-適當時間的水解後,將 之混合物進彳情壓絲使料請及顿计^粉处 化並烹煮該混合物以形成-經烹煮水解的全榖物糊團。卞 混合物置放於擠壓n中經-充足時_化並烹煮該胖了 一般至少1分鐘,典型地約1至15分鐘。並 又刀 是從一初始進溫加熱至一終止離溫, 6玄物質 /m U梃供澱粉膠化 的能量。本發明的-個態樣中,該糊團從烹煮_¥ 時之壓力約觸(M_PS1·。從烹煮擠壓器取出前° 團被加熱至約250-3001,例如約入 素活性。 該終產物可以使用成形擠壓機來小塊化並經乾燥。在 本發明的-㈣樣中,從前處理㈣開始轉壓器和成形 擠壓器之製程,需花費約9_1Q分鐘。再者,該小塊可被細 磨至約5G-2GG微米。-種可被用於細磨該小塊的研磨製 程’包括逐步降解減機製程。最後,該細叙經水解的 榖物粉’可被黏聚至約勝7_米1小塊的細磨,改盖 了所產生之經水解的燕麥粉的口感,而因此改善了消費者 對於終產品的接受度。 该研磨後的黏聚步驟之優勢在於,其最佳化並顯著改 善可分散性,而使本身多方應用於製備食品。本發明的一 個態樣中’係使用1的糖類黏結劑溶液使細小的全穀物 顆粒黏聚。舉例來說,該經黏聚水解的穀物粉可被添加並 ^度可分胁下嶋㈣崎:水、牛奶、果汁、 °、布丁,以及其它可飲的點心、型式。再者,依據本發 201103441 明製成之該經黏聚水解的榖物粉,因為該經水解的榖物粉 在此些液狀及半固狀物中的快速分散性,使消費者易於, 不費力地且有效率地使用一般家用器具即能將該粉攪入於 他們選擇之液狀或半固狀物中。再者,僅藉由簡單地搖晃 而混合其組成分,依據本發明製成之該經黏聚水解的榖物 粉即可被分散於液狀媒質中。 在本發明之一實施例中,依據本發明製成之該經黏聚 水解的燕麥粉,具有此些特性,標示於以下第2表中: 第2表 篩網# 大小,微米 %殘留 #20篩孔 841 0% #40篩孔 420 20.4% #60篩孔 250 48. 7% #80篩孔 178 21. 2% #100篩孔 150 5. 8% Passes thru #100篩孔 < 150 3. 0% 產率 99.5% 密度 0.4 克/cc 溼度 8. 52 % 在本發明的另一態樣中,未經處理/天然的全穀物係被 細磨至顆粒大小約50-420微米,如約50-200微米。此些細 磨顆粒接著被黏聚至約400-1000微米,如約400-700微米。 8 201103441 該細磨之天然全穀物粉可使用任一在該業界已知之方法被 黏聚,包括,但不限於使用一糖黏結溶液。 在本發明的又另一個態樣中,預膠化的全穀物粉,係 被細磨至顆粒大小約50-420微米,如50-200微米。該些全 穀可使用任一商業上可接受之方式預膠化或是預處理;包 括,但不限於施加水蒸氣處理及煮沸。此些細磨預膠化之 全縠顆粒’接著被黏聚至約400-1000微米,如400-700微米。 在本發明的另一個態樣,包括細磨一或多種全穀物粉 係選自天然的、預膠化的以及經水解的全穀物粉組成之群 組。該些全穀物粉被細磨至顆粒大小約50_42〇微米,如 50-200微米。此些細磨預膠化的全縠物顆粒,接著被黏聚 至約400-1000微米,如400-700微米。 現今不存在藉由降解其顆粒大小,並進一步黏聚以提 升該榖物在液狀或半固狀媒質中的可分散性,而改善一全 縠口感的方法。再者,簡單地搖晃或是攪動以本發明製成 之該經黏聚的全穀物,而能大量攝取全穀物一事,不論是 攸市場性還是消費者接受度的觀點皆有優勢,但在該業界 尚不為人知。 依據本發明之態樣製備之經黏聚的全榖物粉,於製程 中維持其全縠物狀態。因此,依本發明製成之該粉,可以 提出“全榖物”健康的主張。 依據本發明製成之該高度可分散的全榖物粉,或可用 於提供消費者一可飲的縠物產品。舉例來說,依本發明製 成之經水解的燕麥粉,可添加於水、牛奶、果汁、優格, 201103441 布丁等物,以做出一可飲的全榖物燕麥點心,其係營養的 並易於攝取。再者,因為該經水解的全穀物粉在液狀或半 固狀物中係高度可分散的,所以可飲的點心也能快速並簡 易地準備。同樣地,該天然及預膠化黏聚的粉,或可添加 於水、牛奶、果汁、優格,布丁等物,形成一可飲的全穀 物點心。 不背離在此提及之精神及必要特徵,本發明或可以其 他特定型態實施。因此,前述之具體實施例,可被認為係從 多態樣例證,而非對此所提之該發明進行限制。該發明的 範圍因此係由隨附的申請專利範圍界定,而非經由先前之 描述界定;且等同於落入申請專利範圍中之變化係意欲被 包含在此。 c圖式簡單說明3 第1圖,圖示了依據本發明製備的玉米及全小麥粉,兩 者擠壓處理前與擠壓處理後的澱粉量之比較。 第2圖,圖示了全燕麥粉樣本在製程前、後經由擠壓處 理,以及在製程前、後經由擠壓處理並添加酵素,其澱粉 含量的比較。 【主要元件符號說明】 (無) 10
Claims (1)
- 201103441 七、申請專利範園: 種製備阿度可分散的全穀物粉 利用不,、 万法包含以下步驟·· ^酵素來水解-全穀物粉,該至少 縠物粉並全缝輕體性;•録解驗 b) 研磨該經水解的全雜粉,以及 c) 黏聚該穀物粉。 =請她_項娜,㈣W爾酶。 如申請專利範圍第1項之方法,其中該全穀物粉係選自下列合適 的織物爾之_:跡、#、料喝、大麥、s 麥'美國野黎、高梁、稷類、黑小麥,以及其等之組合。 4.—種製備—經水解的全榖物粉的方法,包含:_至少-酵素來 水解-全縠粉’該至少—酵素水解該全縠物粉並同時維持該全毅 物的整體性。 如申請專纖_奴妓,料㈣-咖α-殿粉酶。 如申請專利刪4項之方法,其中該全榖物粉係選自下列合適 的榖類穀物所構成之組群:跡、小麥、玉米、稻米、大麥、黑 麥、美國野藜、高梁、稷類、黑小麥,以及其等之組合。 如項之方法’其巾該全榖物麟被研磨至顆粒 大小約50-420微米。 201103441 8.如尹請專利範圍第7項之方法, 其令該全穀物粉係被研磨至顆粒 、申-亥經黏聚的全穀物粉係約為 /、申4經黏聚的全穀物粉係約為 η. 一種製備高度可分散的全穀物粉之方法包括下列步驟· 4植合一全爾之概合物㈣—物以形成—酵辛 起始混合物;駐少―酵素林齡縠⑽並_維持該全 縠物的整體性; b)將該酵素起始混合物導入—擠壓機; C)利用擠壓機的機械作収加熱來膠傾全穀物粉, 水解的全縠物粉糊團; 束化H水解的全毀物粉麵以形成經水解的全穀物 大小約50-200微米 9.如申請專利範圍第丨項之方法, 400-1000微米 10.如申請專利範圍第9項之方法, 400-700微米 以形成經 塊; e)細磨麵水解齡榖物錢則彡雜水解的^ 及 縠物顆粒;以 〇黏聚_水解之全錢難⑽—度可分散之經水解的全 穀物粉。 12 201103441 】2.如申請補觸_嫌,射㈣—物㈣粉酶。 】3·如申請專侧物榻,射好軸侧自下列合適 的穀類穀物_奴_:燕麥、慘料、鮮、大麥、黑 麥、美國野藥、高梁、稷類、黑小麥,以及其等之組人。 】4.如申請專利卿丨丨項之方法,更包含添加該高度可分散之經水 解的全穀物粉至一食用品。 15.如申請專纖雜4項之紐,射咖品係選自町所構成 之組群:水、牛奶、果汁、優格,及布丁。 π如申物咖第丨取方法,財驗轉的全細、塊係被 細磨至顆粒大小約50-420微米。 R如申請專利翻第丨6項之方法,射該經水解的全穀物小塊係被 細磨至顆粒大小約50-200微米。 8·如申明專利細第11項之方法’其中該經水解的全榖物顆粒係被 黏聚至顆粒大小約400-1〇〇〇微米。 19·如申晴專利範圍第19項之方法’其中該經水解的全穀物顆粒,係 被黏聚至顆粒大小約400-700微米。 20’ 一種製備一咼度可分散的全榖物粉之方法,包括下列步驟: a)研磨一天然的全榖物以獲得一顆粒大小約為5〇_42〇微米之細 磨全縠物粉;以及 13 201103441 b)黏聚該細磨全穀物粉以獲得—顆粒大小約為4〇〇_丨〇〇〇微米之 咼度可分散的全縠物粉。 21. 如申請專纖圍第2〇項之方法,其巾齡穀物純選自下列合適 的榖類穀物所構成之組群:燕麥、小麥、玉米、稻求、大麥、黑 麥、美國野藜、尚梁、稷類、黑小麥,以及其等之組合。 22. 如申β月專利圍第20項之方法,更包含添加該高度可分散性之經 水解的全縠物粉至一食用品。 23·如申請專利範圍第a項之方法,其中該食用品係選自以下所構成 之組群:水、牛奶、果汁、優格,及布丁。 24.如申晴專利範圍第2〇項之方法,其中該細磨的全穀物粉之顆粒大 小約為50-200微米。 25·如申睛專利範圍第2〇項之方法其中該細磨全穀物粉係被黏聚至 顆粒大小約為400-700微米。 6.種製備帛度可分散的全榖物粉之方法,包括下列步驟: a) 研磨-預膠化之全縠物以獲得一顆粒大小約為5〇_42〇微米之 細磨之預膠化的全穀物粉;以及 b) 黏聚細磨的全穀物粉以獲得一顆粒大小約為4〇〇_丨〇〇〇微米之 高度可分散的預膠化全穀物粉。 27.如申請專利範圍第26項方法,其中該全穀物粉係選自下列合適的 201103441 穀類殺物所構成之組群:燕麥、小麥、玉米、稻米、大麥、黑麥、 美國野黎、高梁、稷類、黑小麥’以及其等之組合。 28. 如申凊專利範圍第26項之方法,更包含添加該高度可分散的預膠 化之全穀物粉於一食用品。 29. 如申請專利範圍第28項之方法,其中該食用品係選自以下所構成 之組群:水、牛奶、果汁、優格,及布丁。 30. 如申請專利範圍第26項之方法,其中該全榖物粉係被細磨至顆粒 大小約50-200微米。 31. 如申請專利範圍第26項之方法,其中該細磨全穀物係被黏聚至顆 粒大小約400-700微米。 15
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MY162821A (en) | 2017-07-31 |
TW201608992A (zh) | 2016-03-16 |
CA2761566A1 (en) | 2010-12-23 |
CN102438458B (zh) | 2014-03-12 |
RU2498624C2 (ru) | 2013-11-20 |
MX2011011981A (es) | 2012-03-14 |
US20100316765A1 (en) | 2010-12-16 |
CA2761566C (en) | 2014-06-10 |
US8586113B2 (en) | 2013-11-19 |
EP2442661A1 (en) | 2012-04-25 |
AU2010260219B2 (en) | 2013-09-26 |
WO2010147892A1 (en) | 2010-12-23 |
AR077085A1 (es) | 2011-08-03 |
TWI516207B (zh) | 2016-01-11 |
BRPI1013915A2 (pt) | 2015-08-25 |
AU2010260219A1 (en) | 2011-12-01 |
CN102438458A (zh) | 2012-05-02 |
EP2442661B1 (en) | 2015-10-21 |
ES2556346T3 (es) | 2016-01-15 |
CO6460751A2 (es) | 2012-06-15 |
DK2442661T3 (en) | 2016-02-01 |
PL2442661T3 (pl) | 2016-04-29 |
RU2011145771A (ru) | 2013-07-27 |
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