WO1992007474A1 - Fibres cerealieres a teneur elevee en fibres et a faible teneur en cendres - Google Patents

Fibres cerealieres a teneur elevee en fibres et a faible teneur en cendres Download PDF

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Publication number
WO1992007474A1
WO1992007474A1 PCT/US1991/007942 US9107942W WO9207474A1 WO 1992007474 A1 WO1992007474 A1 WO 1992007474A1 US 9107942 W US9107942 W US 9107942W WO 9207474 A1 WO9207474 A1 WO 9207474A1
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Prior art keywords
bran
treated
brans
washed
fiber
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PCT/US1991/007942
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English (en)
Inventor
Yu-Chia Terry Chou
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E.I. Du Pont De Nemours And Company
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Publication of WO1992007474A1 publication Critical patent/WO1992007474A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • 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
    • 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk

Definitions

  • the present invention relates to a dietary fiber product.
  • a process of preparing, from cereal grain brans, a high fiber dietary product which may be used in cereals, crackers, cake mixes, breads, baked goods, dietary drinks and pharmaceutical products.
  • the current market needs a high fiber dietary product derived from cereal-based substances for consumer appeal and to meet the increased demand for food products high in dietary fiber and low in caloric content.
  • No. 3,859,451 disclose a process for extracting protein from illfeed (the fragments of wheat kernel, bran and shorts left after milling of wheat to produce flour and germ) .
  • the millfeed is first mixed with aqueous alkali and the mixture is subjected to blending action. Following treatment with alkali and an optional treatment with 0.1 . to 1.0% bisulfite, the mixture is filtered to separate the juice containing the protein product from the solid fibrous residue. After separation, the fibrous residue has the following composition: 14% protein, 1.3% fat, 13.2% fiber, 12.6% starch, 4% ash and 11% water. It is suggested that when the millfeed is treated with ammonia in the extraction process, that the fibrous residue is beneficial to ruminant animals.
  • U.S. Patent No. 4,711,789 utilizes pea flour, ground pea hulls, ground pea cotyledons, ground triticale hulls and isolated pea protein in combination with wheat flour to make high fiber breads or extruded edible products.
  • the quality of the products is controlled by the composition of the fiber fractions (pea or triticale) , the flours (pea or wheat) and pea protein.
  • the fiber fractions are prepared for use by grinding the fiber to a specified particle size.
  • a method for the preparation of flour from soybean seed coats for incorporation into bread is disclosed in Glade et al., U.S. Patent No. 3,573,061.
  • the seed coats are acid treated for from 5 minutes to 48 hours at from 70° to 212°F (26° to 100°C) and at acid concentrations of 1 to 5 normal.
  • the seed coat flour is substituted for 25 to 45% of the wheat flour to manufacture a low-calorie bread.
  • egg yolk and hydroxylated lecithin be added to the dough formulation.
  • U.S. Patent No. 4,377,602 discloses a procedure by which all proteins and starch ingredients are recovered from whole grains (and such derived products) . During the process, fats, salts, vitamins and minerals are recovered as well as a fiber rich and almost starch free bran. The process consists of a series of enzymatic treatments: an proteolytic enzyme to solubilize the protein, a starch hydrolyzing enzyme and, optionally, an iso erase to transform part of the glucose content to- fructose. Examples disclose the use of the wheat bran product in white bread and in breakfast cereal.
  • a known analytical technique for separating the digestible portion of dietary fiber from the ingestible portion in order to determine the dietary fiber content is outlined in a publication by the Association of Analytical Chemists - "Total Dietary Fiber: AOAC Collaborative Study, January 25, 1982".
  • the technique involves (1) the solvent extraction of cereal bran to defat the fiber, (2) enzymatically treating the fiber with protease to remove protein, (3) then treatment with termamyl to remove carbohydrates.
  • Sharma et al., U.S. Patent Nos. 4,619,813 and 4,565,702 utilize the analytical technique to prepare a dietary fiber composition in which an insoluble fiber is coated with a soluble fiber. The composition is incorporated into foods such as candy bars, gelatin tablets and fruit rolls.
  • Sadaranganey et al. U.S. Patent No. 4,919,952 disclose extracting wheat millfeed with an aqueous basic solution at pH 9-11 a slurry with solvent/millfeed ratio on the range of 7:1 to 10:1 v/w; separating the alkali liquid from the millfeed residue, heating the slurry of millfeed residue to 50°-100°C and treating it with 35-70% w/v hydrogen peroxide and drying the residue to produce a light colored dietary fiber concentrate.
  • Patent No. AU 88/10,740 a method is disclosed for treating oat hulls under alkaline conditions at high temperatures and pressures to obtain a product low in silica (ash) and lignin and having a high water absorbency.
  • the oat hulls are treated with aqueous NaOH, pH 11-14, for 2 hours at 150"-175 ⁇ and saturation pressure of about 65 psig.
  • the resulting fiber is bleached using conventional bleaching technology. Satisfactory bread products were obtained when 15 to 50% of the wheat flour was substituted with the treated oat hull fiber.
  • the present invention discloses a simple and novel method for efficiently and economically removing the protein, ash and digestible carbohydrate co ⁇ ponents frcm cereal grain brans, thereby concentrating the fiber fraction to produce non-white fiber concentrate with an increased total dietary content and a decreased ash content.
  • the high fiber dietary product of this invention may be used in laxatives, in pharmaceutical products, as a partial substitution of regular flour in cereal, crackers, cake mixes, breads and baked goods and as a fiber additive in other food or drink products to raise fiber content and to lower caloric content.
  • the fiber can be further bleached by conventional bleaching agents, such as H2O 2 , O 3 , or O 2 •
  • conventional bleaching agents such as H2O 2 , O 3 , or O 2 •
  • the base solubilized proteins can be precipitated by either heat and/or by acid as a protein concentrate which can be used as or in human food or animal feed.
  • brans at about 5 ⁇ to 50"C with an ' aqueous base at pH 9 to 12 for about 5 to 120 minutes, then filtering and washing the brans.
  • the invention involves step 1 or both steps which may be carried out in any order.
  • the cereal grains from which the dietary fiber may be derived include wheat, rice, corn (maize) , rye, barley, oats, sorghum, millet and triticale.
  • This invention will allow the utilization of the cereal grain bran by-products of the flour milling processes. These by-products are low in total dietary fiber content and high in protein, ash, carbohydrate and fat content.
  • dietary fiber it is meant non-starch polysaccharides and lignin that are not digested by enzymes of the human gastrointestinal tract.
  • Polysaccharides include cellulose, hemicellulose (xylan, arabinoxylan, xyloglucan, glucamannan) , pectic substances and associated polysaccharides (arabinan, arabingalacton and galactan) , as well as fru ⁇ tan, galactomannan and B-glucan.
  • Dietary fiber can be divided into two broad categories: insoluble dietary fiber and water soluble dietary fiber.
  • “Insoluble dietary fiber” means insoluble, substantially non-swellable dietary fiber, while “soluble dietary fiber” is that which is water soluble or water swellable.
  • Total dietary fiber (TDF) includes both insoluble and soluble dietary fiber. According to the invention, there is provided a dietary fiber product based on the cereal grain brans, in which the content of total dietary fiber is increased and the ash content is decreased. The process steps of the present invention may be carried out in any order which is convenient.
  • the brans may be dried in a fluidized bed dryer or may be dried by any method which achieves the same result. If desired, the brans may be bleached at a convenient step in the process.
  • the process of the present invention may be carried out in a continuous mode.
  • the fiber content can be as high as 75 to 90 weight percent.
  • the reduction of protein and starch may be accomplished using any food-grade base such as sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide or airmonium.
  • hydroxide; sodium hydroxide, potassium hydroxide or a ⁇ onium hydroxide are preferred because they are suitable for the pH adjustment in the desired range and are economical.
  • the brans are contacted at about 5" to 50°C with an aqueous acid solution having a pH of about 9 to 12 for about 5 to 120 minutes, then filtered and washed.
  • the temperature, pH and length of contact time can be optimized to obtain a maximal reduction of protein.
  • the reduction of ash may be accomplished using a food-grade acid such as hydrochloric, phosphoric, sulfuric, acetic or citric acid; hydrochloric acid is preferred because it is economical and does not complicate downstream waste treatment.
  • a food-grade acid such as hydrochloric, phosphoric, sulfuric, acetic or citric acid; hydrochloric acid is preferred because it is economical and does not complicate downstream waste treatment.
  • the brans are contacted at about 5° to 50'C with an aqueous acid solution having a pH of about 1 to 3 for about 5 to 120 minutes, then filtered and washed.
  • the temperature, pH and length of contact time can be optimized to obtain a significant reduction of ash.
  • the ash content can be reduced to 0.5 to 2 weight percent.
  • the treatment of cereal grain brans with acid and base, the ash, the protein, starch, fat and phytic acid content of the brands are reduced. Additionally, the total dietary fiber content, oil absorbency, and water absorbency are increased significantly.
  • the brans may be further treated with protease. Generally, the carbohydrate content is reduced to an acceptable level during the acid and base treatment processes. If a further reduction in carbohydrate content is desired, the brans may be treated with -amylase.
  • the optional reduction of carbohydrate may be accomplished using any food-grade pH buffer solution suitable to enhance the enzymatic behavior of the ⁇ -amylase.
  • the optimum temperature of the slurry is one which enhances the enzymatic behavior of the ⁇ -amylase. The enzymatic activity is allowed to proceed until the carbohydrate has been reduced to the desired level.
  • the dietary fiber product is sterile and may be used directly in food and pharmaceutical products. Any yeast or molds present in the raw bran are effectively destroyed by the process.
  • phytic acid is extracted or is partially extracted in the acid step of the process.
  • the inhibiting effect of the dietary fiber on iron, calcium and zinc absorption is negligible if the phytic acid content of the dietary fiber product is 1.0% or less, by weight.
  • Example 1 wheat brans are treated by the base process, then by the acid process.
  • Hastings Spring red wheat bran ' s 1000 g oven-dry wt. were slurried in 9000 ml of potable water at room temperature. The pH of the slurry was adjusted from 6.1 to 11.1 by adding 60 g of 37% NaOH. The brans were stirred for 30 minutes at pH 11.1 and then were filtered and washed with 3 aliquots of 9000 ml of potable water.
  • the brans were reslurried in 9000 ml of potable water and the pH was adjusted from 9.6 to 2.0 by adding 352 g of 10.3% HCl. The pH was maintained at 2.0 for 15 minutes and then the brans were filtered and washed with 4 aliquots of 9000 ml of potable water. The pH of the fourth wash solution was 3.4.
  • the brans were reslurried in 9000 ml of potable water and the pH was adjusted from 3.5 to 5.2 by adding 9 g of 37% NaOH. The brans were filtered, washed with 2 aliquots of 9000 ml of potable water and dried in a fluidized bed dryer at 70°C. For analysis, the brans were ground through a 20-mesh screen.
  • Example 2 wheat brans are treated by the base process, then by the acid process.
  • Durum wheat brans (1092.0 g with a moisture content of 9.2%) were slurried with 9000 ml of potable water at 26°C for 15 minutes. The pH of the slurry was adjusted to 11.07 by adding 67.3 g of 36.6% NaOH. After 30 minutes of stirring at pH 11.07 the brans were filtered through a 60-mesh screen and then washed with 3 aliquots of 9000 ml of potable water.
  • the brans were reslurried with 9000 ml of potable water at 27°C.
  • the pH of the slurry was -lo ⁇ adjusted from 9.46 to 2.01 by adding 213.0 g of 10.3% HC1.
  • the pH was maintained at 2.01 for 15 minutes at 26°C and then the brans were filtered through a - ⁇ *s60-mesh screen and were washed with 4 aliquots of 9000 ml of potable water.
  • the pH of the fourth wash solution was 4.28.
  • the brans were reslurried in 9000 ml of potable water at 26°C.
  • the pH of the slurry was adjusted from 3.66 to 5.24 by adding 7.0 g of 36.6% NaOH.
  • the pH was maintained at 5.24 for 15 minutes at 27°C; then the brans were filtered through a screen, washed with 2 aliquots of 9000 ml of potable water and dried in a fluidized bed dryer at 70°C.
  • the brans were ground through a 20-mesh- screen.
  • Example 3 wheat brans are treated with e -amylase, then by base process.
  • Canadian Harvest Hi-Fi white wheat brans (106.4 g oven-dry wt.) were slurried with 893.6 ml of potable water. The slurry was brought to a boil and held at that temperature for 10 minutes. The slurry was removed from the heat and allowed to cool for 50 minutes, to a temperature of 54°C. The pH of the slurry was 6.09.
  • the slurry was reheated to 56°C and the pH was adjusted to 5.41 by the addition of 4.3 g of 10% HC1. After stirring the bran slurry for 15 minutes, 10 ml of asperzyme (pH of asperzyme liquid was 5.99) was added. The temperature of the slurry was maintained at 56"C, while stirring, for 4 hours. The pH of the slurry was 5.39.
  • brans were filtered through a screen and were washed with 500 ml of potable water. After overnight refrigeration, the brans were reslurried to 1000 g with potable water. The pH was adjusted to 9.14 with 1.7 g of 35.6% NaOH, then stirred for 20 minutes at 26 " C .
  • the brans were reslurried to 1000 g with potable water.
  • the pH was adjusted from 8.58 to 5.43 with 3.7 g of 10% HC1.
  • the brans were filtered through a ⁇ 60-raesh screen and washed with 2 aliquots of 1000 ml of potable water.
  • the brans were placed in a fluidized bed dryer at 70 ⁇ C for 20 minutes. For analysis, the brans were ground through a 20-mesh screen.
  • Treated Hastings Spring red bran fibers from Example 1 (fiber A) and treated Durum wheat bran fibers from Example 2 (fiber B) were tested as a partial replacement for flour in bread.
  • Canadian Harvest Snowite oat fibers (fiber C) which had been bleached by alkaline Tydrogen peroxide solution, were used as the standard.
  • the bread flour used was Buccaneer wheat flour.
  • the baking results are tabulated in Table 4.
  • the standard lite fiber bread with a 40% replacement of fiber C had a baking score of 82 and an internal structure similar to white pan bread.
  • the dough with 20% fiber A and 20% fiber C gave a nice loaf of bread, similar in appearance to whole wheat bread, with good grain and eye appealing color.
  • the 40% fiber A dough was slightly dry and rough which might have brought the volume down to 1850 cc.
  • the bake score was 80 due to the decrease in volume.
  • the 20% fiber B, 20% fiber C and the 40% fiber B doughs were extremely sticky and difficult to handle.
  • the loaves of bread lacked volume and had a very dense internal structure; they both scored a very poor 60.
  • Example 5 wheat brans are treated by the acid process, then by the base process.
  • Hastings Spring red wheat brans (111.8 g) were slurried with 900 ml of potable water at 24 ⁇ C, stirring for 10 minutes. The pH of the slurry was adjusted from 6.46 to 2.03 by the addition of 15.33 g of 20.38% HC1. After stirring for 15 minutes the brans were filtered through a **-•60-mesh screen and washed with 3 aliquots of 900 ml of potable water. The brans were reslurried to 1000 g with potable water and the pH was adjusted from 3.56 to 11.07, at 24°C by the addition of 4.3 of 35.02% NaOH.
  • the brans were filtered through a ⁇ - ⁇ 60-mesh screen and washed with 4 aliquots of 900 ml of potable water.
  • the pH of the fourth filter solution was 8.87.
  • the brans were reslurried to 1000 g with potable water and the pH was adjusted from 9.63 to 6.52 by the addition, at 23 ⁇ > C, of 2.48 g of 10.0% HC1.
  • After stirring for 15 minutes the brans were filtered through screen and washed with 2 aliquots of 900 ml of potable water.
  • the brans were placed in a fluidized bed dryer at 70°C for 20 minutes. For analysis, the bran product was ground through a 20-mesh screen. The analysis of the product, treated bran, is compared with the starting material, raw bran, in Table 5.
  • Example 6 wheat brans are treated by the base process, then by the acid process, and finally with , -amylase.
  • Hastings Spring red wheat brans (223.6 g) were slurried with 1800 ml of potable water at 24"C, stirring for 15 minutes. The pH of the slurry was adjusted from 6.50 to 11.09 by the addition of 10.47 g of 35.02% NaOH. After stirring for 30 minutes at 25"C the brans were filtered through —s60-mesh screen and washed with 3 aliquots of 1800 ml of potable water. The brans were reslurried to 2000 g with potable water and the pH was adjusted from 9.95 to 2.02 by the addition of 23.67 g of 20.38% HC1. After stirring for 15 minutes at 24°C, the brans were filtered through ⁇ —' 60-mesh screen and washed with 4 aliquots of 1800 ml of potable water.
  • brans were reslurried to 2000 g with potable water.
  • the slurry was heated to 56°C, via a water bath, and the pH was adjusted from 3.94 to 5.46 by the addition, at 55.7°C of 1.42 g of 35.02% NaOH.
  • the slurry was maintained at a pH of 5.4 and a temperature of 56°C for 4 hours.
  • brans were filtered through a screen and washed with 2 aliquots of 1800 ml of potable water.
  • the brans were placed in a fluidized bed dryer at 70°C for 40 minutes.
  • the bran product was ground through a 20-mesh screen.
  • Hastings Spring red wheat brans (223.6 g) were slurried with 1800 ml of potable water at 24°C, and stirred for 15 minutes. The pH of the slurry was adjusted from 6.45 to 11.06 by adding 10.55 g of 35.02% NaOH. The brans were stirred for 30 minutes at 25*C and then were filtered through ⁇ '60-mesh screen and washed with 3 aliquots of 1800 ml of potable water.
  • brans were reslurried to 2000 g with potable water at 24"C and the pH was adjusted from
  • brans were filtered hot through a --- 60-mesh screen and washed with 2 aliquots of 1800 ml of potable water.
  • the brans were placed in a fluidized bed dryer at 70°C for 40 minutes.
  • the bran product was ground through a 20-mesh screen.
  • Example 8 rice brans were treated by the acid process. Raw rice brans (218.6 g) . were slurried with
  • the brans were reslurried to 1000 g with distilled water. The pH was adjusted from 6.75 to 2.02, at 24"C, by the addition of 74.13 g of 10.0% HC1. After stirring for 15 minutes the brans were filtered through a - * - 60-mesh screen and then were washed with 2 aliquots of 1000 ml of process water. The pH of the eighth wash solution was 5.51. The brans were dried in a fluidized bed dryer at 70"C for 30 minutes. For analysis, the brans were ground through a 20-mesh screen.
  • Example 9 rice brans were treated by the acid process, then with -amylase.
  • Raw rice brans (218.6 g) were slurried with 1000 ml of 2-propanol and were brought to reflux temperature, 83°C. After 30 minutes of reflux, with stirring, the hot brans were filtered through a ,-- ⁇ 60-mesh screen and then were washed with 2 aliquots of 1000 ml of process water.
  • brans were reslurried to 1000 g with distilled water.
  • the pH was adjusted from 6.84 to 2.02, at 23°C, by the addition of 74.30 g of 10.0% HC1.
  • the brans were filtered through a - ⁇ 60- ⁇ es screen and then were washed with 2 aliquots of 1000 ml of process water.
  • the brans were reslurried to 1000 g with process water.
  • the slurry was heated to 55°C and the pH adjusted from 3.85 to 5.49 by the addition of 2.04 g of 34.55% NaOH. By pipette, 5 ml of asperzyme was added to the slurry?
  • the slurry was maintained at a pH of 5.4 and a temperature of 55°C for 4 hours.
  • the hot brans were filtered through a ⁇ -—'60-mesh screen, washed with 2 aliquots of 1000 ml of process water and then dried in a fluidized bed dryer at 70°C for 30 minutes. For analysis, the brans were ground through a 20-mesh screen.
  • Example 10 rice brans were treated by the acid process, then with t -amylase, and finally with protease.
  • Raw rice brans (218.6 g) were slurried with 1000 ml of 2-propanol and were brought to reflux temperature, 83°C. After 30 minutes of reflux, with stirring, the hot brans were filtered through a
  • . ⁇ -60-mesh screen and then were washed with 2 aliquots of 1000 ml of process water.
  • the brans were reslurried to 1000 g with distilled water. The pH was adjusted from 6.75 to 2.02, at 23°C, by the addition of 74.04 g of 10.0% HCl. After stirring for 15 minutes the brans were filtered through a . ⁇ --s60-mesh screen and then were washed with 2 aliquots of 1000 ml of process water. After overnight refrigeration, the brans were reslurried to 1000 g with process water. The slurry was heated to 55°C and the pH adjusted from 3.89 to 5.55 by the addition of 2.16 g of 34.55% NaOH.
  • brans were reslurried to 1000 g with process water.
  • the slurry was heated to 50"C and the pH adjusted from 6.04 to 7.06 by the addition of 0.58 g of 34.55% NaOH.
  • a 10 ml pH 7.0 buffer solution containing 0.1013 g of Enzeco ® neutral bacteria protease was added to the slurry; the slurry was maintained, stirring, at a pH of 7.0 and a temperature of 50°C for 4 hours.
  • the hot brans were filtered through a 60-mesh screen, washed with 2 aliquots of 1000 ml of process water, then dried in a fluidized bed dryer at 70°C for 30 minutes. For analysis, the brans were ground through a 20-mesh screen.

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Abstract

Nouveau procédé simplifié servant à enlever, de manière efficace, de sons les constituants protéine, cendre et hydrate de carbone, ainsi que l'acide phytique, afin de produire un concentré non blanc de fibres présentant une teneur globale accrue en celluloses végétales et éventuellement une teneur réduite en cendres et de l'acide phytique. Le procédé consiste en un traitement à l'aide d'un acide et/ou d'une base, et le produit de cellulose végétale ainsi obtenu est comestible ou peut être blanchi davantage, et peut également s'utiliser dans les produits alimentaires pour augmenter la teneur en fibres, ainsi que dans les produits pharmaceutiques.
PCT/US1991/007942 1990-11-06 1991-11-05 Fibres cerealieres a teneur elevee en fibres et a faible teneur en cendres WO1992007474A1 (fr)

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US610,977 1990-11-06

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5248765A (en) * 1991-12-20 1993-09-28 Abbott Laboratories Separation of phytate from plant protein and dietary fiber using alumina
EP0671883A1 (fr) * 1992-11-12 1995-09-20 Bran Tec, Inc. Procede de stabilisation de son de riz et de produits a base de son de riz
WO1995028850A1 (fr) * 1994-04-22 1995-11-02 Novo Nordisk A/S Procede destine a ameliorer la solubilite de proteines vegetales
EP0928139A1 (fr) * 1996-08-14 1999-07-14 Delta Food Group, Inc. Fibres alimentaires et procede et appareil de production desdites fibres
EP0981283A1 (fr) * 1997-05-15 2000-03-01 Cargill, Incorporated Sous-produit cerealier moulu constituant un additif permettant d'accroitre la quantite totale de fibres alimentaires
US6383547B1 (en) 1998-05-12 2002-05-07 Cargill, Incorporated Process for preparing aspirated bran as a flour additive
WO2003053162A1 (fr) 2001-12-20 2003-07-03 Nippon Suisan Kaisha, Ltd. Extrait aqueux de son de riz et son utilisation dans des additifs pour des produits a base de chair de poisson de fond
US6610349B1 (en) 1998-05-15 2003-08-26 Cargill, Incorporated Milled cereal by-product which is an additive for increasing total dietary fiber

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CH205151A (de) * 1937-12-16 1939-06-15 Jermulowicz Stefan Dr Med Verfahren zur Erhöhung der Assimilierbarkeit schwerverdaulicher Produkte pflanzlicher Herkunft.
JPS4899200A (fr) * 1972-03-31 1973-12-15
US3852504A (en) * 1969-04-09 1974-12-03 Nakataki Pharm Ind Co Ltd Process for complete separation of constituents of rice-bran and the like
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US5306810A (en) * 1991-12-20 1994-04-26 Abbott Laboratories Separation of manganese from rice protein using alumina
US5248765A (en) * 1991-12-20 1993-09-28 Abbott Laboratories Separation of phytate from plant protein and dietary fiber using alumina
EP0671883A4 (fr) * 1992-11-12 1997-02-26 Bran Tech Inc Procede de stabilisation de son de riz et de produits a base de son de riz.
EP0671883A1 (fr) * 1992-11-12 1995-09-20 Bran Tec, Inc. Procede de stabilisation de son de riz et de produits a base de son de riz
US5989600A (en) * 1994-04-22 1999-11-23 Novo Nordisk A/S Method for improving the solubility of vegetable proteins
WO1995028850A1 (fr) * 1994-04-22 1995-11-02 Novo Nordisk A/S Procede destine a ameliorer la solubilite de proteines vegetales
EP0928139A1 (fr) * 1996-08-14 1999-07-14 Delta Food Group, Inc. Fibres alimentaires et procede et appareil de production desdites fibres
EP0928139A4 (fr) * 1996-08-14 2000-02-23 Delta Food Group Inc Fibres alimentaires et procede et appareil de production desdites fibres
EP0981283A1 (fr) * 1997-05-15 2000-03-01 Cargill, Incorporated Sous-produit cerealier moulu constituant un additif permettant d'accroitre la quantite totale de fibres alimentaires
EP0981283A4 (fr) * 1997-05-15 2000-09-20 Cargill Inc Sous-produit cerealier moulu constituant un additif permettant d'accroitre la quantite totale de fibres alimentaires
US6383547B1 (en) 1998-05-12 2002-05-07 Cargill, Incorporated Process for preparing aspirated bran as a flour additive
US6610349B1 (en) 1998-05-15 2003-08-26 Cargill, Incorporated Milled cereal by-product which is an additive for increasing total dietary fiber
WO2003053162A1 (fr) 2001-12-20 2003-07-03 Nippon Suisan Kaisha, Ltd. Extrait aqueux de son de riz et son utilisation dans des additifs pour des produits a base de chair de poisson de fond
EP1457119A1 (fr) * 2001-12-20 2004-09-15 Nippon Suisan Kaisha, Ltd. Extrait aqueux de son de riz et son utilisation dans des additifs pour des produits a base de chair de poisson de fond
EP1457119A4 (fr) * 2001-12-20 2010-07-21 Nippon Suisan Kaisha Ltd Extrait aqueux de son de riz et son utilisation dans des additifs pour des produits a base de chair de poisson de fond

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