KR900000023A - 고섬유질 곡물 플레이크 - Google Patents

고섬유질 곡물 플레이크 Download PDF

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KR900000023A
KR900000023A KR1019880007971A KR880007971A KR900000023A KR 900000023 A KR900000023 A KR 900000023A KR 1019880007971 A KR1019880007971 A KR 1019880007971A KR 880007971 A KR880007971 A KR 880007971A KR 900000023 A KR900000023 A KR 900000023A
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enzyme
fiber
mixture
powder
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KR960011518B1 (ko
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디. 볼레스 알버트
이.스프래들린 죠셉
엘.카펜터 토마스
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토마스 이.매킨타이어
제너럴 후드스 코오포레이숀
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • 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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L7/104—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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
    • 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)
    • C12Y302/01041—Pullulanase (3.2.1.41)
    • 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)
    • C12Y302/01068—Isoamylase (3.2.1.68)
    • 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
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Cereal-Derived Products (AREA)

Abstract

내용 없음

Description

고섬유질 곡물 플레이크
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (29)

  1. (a)밀가루 함량 20내지 30%인 분체(粉體)와 섬유질로 되는 혼합물을 곡물 28.35g(1온스)당 최대로 8g의 섬유질을 갖는 최종 제품을 형성하기에 충분한 양으로 분체와 섬유질과의 혼합물중 전분부분을 부분 소화시키기에 충분한 효소 활성을 갖는 전분분해 효소와 접촉시키는 단계, (b)효소처리한 혼합물을 부분적인 전분 가수분해에 효과적인 시간 및 온도에서 가열시키는 단계, (c)효소처리한 혼합물을 전분 분해 효소를 불활성화시키고 전분의 젤라틴화 공정을 완결시키고 27내지 32%범위의 수분을 갖는 덩어리를 형성하기에 효과적인 시간 및 온도에서 더 가열시키는 단계, (d)덩어리를 15내지 22%범위의 수분을 갖는 그리츠를 형성시키기에 효과적인 시간 및 온도에서 건조시키는 단계, (e)그리츠를 10내지 180분 동안 템퍼링(tempering)하는 단계, (f)그리츠를 얇게 조각내는 단계, (g)그리츠를 1.5내지 6.5%범위의 수분을 갖는 곡물 제품을 포장하기 위해 상기 제품을 생산하기에 효과적인 시간 및 온도에서 토스팅하는 단계로 되는 바삭바삭한 곡물 플레이크 제품의 제조방법.
  2. 제1항에 있어서, 분체가 분쇄된 전립 밀, 옥수수, 귀리, 보리, 쌀, 호밀, 콩 및 그 혼합물중에서 선택되는 방법.
  3. 제2항에 있어서, 분체가 분쇄된 전립 밀인 방법.
  4. 제1항에 있어서, 섬유질이 밀기울, 옥수수겨, 귀리겨, 쌀겨, 콩겨, 보리겨 및 그 혼합물중에서 선택되는 방법.
  5. 제4항에 있어서, 섬유질이 밀기울인 방법.
  6. 제1항에 있어서, 분체 대 섬유질의 비가 99:1 내지 30:70인 방법.
  7. 제6항에 있어서, 분체 대 섬유질의 비가 55:45 내지 60:40인 방법.
  8. 제1항에 있어서, 전분 분해 효소가 알파-아밀라아제, 풀룰라나아제, 이소-아밀라아제 및 그 혼합물중에서 선택되는 방법.
  9. 제8항에 있어서, 전분 분해 효소가 알파-아밀라아제인 방법.
  10. 제1항의 (b)단계에 있어서, 전분 분해 효소의 양이 0.01%내지 0.03중량% 범위인 방법.
  11. 제10항에 있어서, 전분 분해 효소의 양이 약0.02중량%인 방법.
  12. 제1항에 있어서, 효소 활성이 생성물 1g당 10내지 40유니트 범위인 방법.
  13. 제12항에 있어서, 효소 활성이 생성물 1g당 약25유니트인 방법.
  14. 제1항에 있어서, 분체, 섬유질 및 효소와의 혼합물을 약46.1°내지 약54.4℃(115' 내지 130°F)범위의 온도에서 가열하는 방법.
  15. 제14항에 있어서, 분체, 섬유질 및 효소와의 혼합물을 약48.9℃(120°F)의 온도에서 가열하는 방법.
  16. 제1항에 있어서, 분체, 섬유질 및 효소와의 혼합물을 1.5내지 3.5분 범위의 시간동안 가열하는 방법.
  17. 제6항에 있어서, 분체, 섬유질 및 효소와의 혼합물을 약3분동안 가열하는 방법.
  18. 제1항에 있어서, 효소 처리한 혼합물을 약121.1°내지 약204.4℃(250' 내지 400°F)범위의 온도에서 더 조리하는 방법.
  19. 제18항에 있어서, 효소처리한 혼합물을 약148.9℃(300°F)의 온도에서 더 조리하는 방법.
  20. 제1항에 있어서, 효소 처리한 혼합물을 20내지 60분 동안 더 조리하는 방법.
  21. 제20항에 있어서, 효소 처리한 혼합물을 약30분동안 더 조리하는 방법.
  22. 제1항에 있어서, 조리된 덩어리의 수분이 약30중량%인 방법.
  23. 제1항에 있어서, 덩어리를 93.3°내지 약148.9℃(200 내지 300°F)범위의 온도에서 건조시키는 방법.
  24. 제1항에 있어서, 덩어리를 10내지 30분동안 건조시키는 방법.
  25. 제1항에 있어서, 덩어리를 약18분 동안 건조시키는 방법.
  26. 제1항에 있어서, 덩어리를 15%내지 22중량% 수분범위까지 건조시키는 방법.
  27. 제1항에 있어서, 그리츠를 30내지 60분동안 템퍼링 하는 방법.
  28. 제1항에 있어서, 플레이크를 2내지 4%범위의 수분을 갖는 최종 제품으로 토스트하는 방법.
  29. 제품 28.35g(1온스)당 최대로 8g의 섬유질을 갖는 바삭바삭한 곡물 플레이크 제품.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019880007971A 1987-07-01 1988-06-30 고섬유질 곡물 플레이크 Expired - Fee Related KR960011518B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US07/070,160 US4834989A (en) 1985-12-10 1987-07-01 Method of producing a high fiber flaked cereal
US070,160 1987-07-01

Publications (2)

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KR900000023A true KR900000023A (ko) 1990-01-30
KR960011518B1 KR960011518B1 (ko) 1996-08-23

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KR1019880007971A Expired - Fee Related KR960011518B1 (ko) 1987-07-01 1988-06-30 고섬유질 곡물 플레이크

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US (1) US4834989A (ko)
KR (1) KR960011518B1 (ko)
CA (1) CA1300968C (ko)

Families Citing this family (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4996063A (en) * 1989-06-30 1991-02-26 The United States Of America, As Represented By The Secretary Of Agriculture Method for making a soluble dietary fiber composition from oats
US5061497A (en) * 1989-09-11 1991-10-29 Clovis Grain Processing, Ltd. Process for the co-production of ethanol and an improved human food product from cereal grains
US5176936A (en) * 1990-12-17 1993-01-05 General Mills, Inc. Puffed high fiber R-T-E cereal and method of preparation
US5631032A (en) * 1991-04-17 1997-05-20 Union Industrial Y Agro-Ganadera, S.A. (Uniasa) Process for the preparation of ground cereal based foods and foodstuffs obtained thereby
US5510130A (en) * 1991-08-16 1996-04-23 The Quaker Oats Company Ready-to-eat cereal flakes and process for making same
US5372826A (en) * 1991-08-16 1994-12-13 The Quaker Oats Company Ready-to-eat cereal flakes and process for making same
US5188860A (en) * 1991-11-07 1993-02-23 Ralston Purina Company Process for the production of a fiber containing cereal product
US5292537A (en) * 1992-11-12 1994-03-08 Bran Tec, Inc. Method for stabilizing rice bran and rice bran products
ES2158060T3 (es) * 1995-11-07 2001-09-01 Nestle Sa Producto amilasado, tratado por via enzimatica.
SE9604251L (sv) * 1996-11-20 1997-12-22 Svenska Lantmaennen Riksfoerbu Födoämne som vid förtäring inducerar antisekretoriska proteiner
US6242033B1 (en) * 1999-02-16 2001-06-05 Eugene H. Sander High protein cereal
US20040166201A1 (en) * 2001-09-18 2004-08-26 Novozymes A/S Enzymatic treatment of starchy food products for shortening the tempering step
US20090285946A1 (en) * 2008-05-15 2009-11-19 Kirihara Terry T High fiber shredded cereal and method of preparation
US10689678B2 (en) 2008-11-04 2020-06-23 The Quaker Oats Company Method and composition comprising hydrolyzed starch
US8574644B2 (en) 2008-11-04 2013-11-05 The Quaker Oats Company Soluble oat flour and method of making utilizing enzymes
US9622500B2 (en) 2008-11-04 2017-04-18 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US9510614B2 (en) 2008-11-04 2016-12-06 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US9504272B2 (en) 2008-11-04 2016-11-29 The Quaker Oats Company Method of processing oats to achieve oats with an increased avenanthramide content
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
BRPI1013915A2 (pt) * 2009-06-14 2015-08-25 Quaker Oats Co "método de preparo de farinha de grão integral altamente dispersível"
JP5641179B2 (ja) * 2009-07-22 2014-12-17 公立大学法人大阪府立大学 浸透物質保持穀類
MX346633B (es) 2011-03-21 2017-03-27 Pepsico Inc Metodo para preparar bebidas de grano entero rtd de alto contenido de acido.

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US2289416A (en) * 1939-12-06 1942-07-14 Gen Foods Corp Cereal process
US3664848A (en) * 1970-06-29 1972-05-23 Procter & Gamble Process of producing a soy-containing ready-to-eat breakfast cereal
DE2757036A1 (de) * 1977-12-21 1979-06-28 Escher Wyss Gmbh Verfahren zur herstellung eines nahrungsmittels aus getreide
US4350714A (en) * 1979-08-02 1982-09-21 The Quaker Oats Company Corn bran expanded cereal

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CA1300968C (en) 1992-05-19
KR960011518B1 (ko) 1996-08-23

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