MX2020004681A - Metodo para producir harina integral estabilizada, harina integral estabilizada y productos de harina. - Google Patents

Metodo para producir harina integral estabilizada, harina integral estabilizada y productos de harina.

Info

Publication number
MX2020004681A
MX2020004681A MX2020004681A MX2020004681A MX2020004681A MX 2020004681 A MX2020004681 A MX 2020004681A MX 2020004681 A MX2020004681 A MX 2020004681A MX 2020004681 A MX2020004681 A MX 2020004681A MX 2020004681 A MX2020004681 A MX 2020004681A
Authority
MX
Mexico
Prior art keywords
flour
whole
whole wheat
stabilized
wheat flour
Prior art date
Application number
MX2020004681A
Other languages
English (en)
Inventor
Natalie May
Daniel Edward Mullette
Original Assignee
Campbell Soup Co
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
Application filed by Campbell Soup Co filed Critical Campbell Soup Co
Publication of MX2020004681A publication Critical patent/MX2020004681A/es

Links

Classifications

    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B40/00—Preservation of flour or dough before baking
    • A23B40/30—Preservation of flour or dough before baking by 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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
    • 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
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C23/00—Auxiliary methods or auxiliary devices or accessories specially adapted for crushing or disintegrating not provided for in preceding groups or not specially adapted to apparatus covered by a single preceding group
    • B02C23/08—Separating or sorting of material, associated with crushing or disintegrating
    • B02C23/10—Separating or sorting of material, associated with crushing or disintegrating with separator arranged in discharge path of crushing or disintegrating zone
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C9/00—Other milling methods or mills specially adapted for grain
    • B02C9/04—Systems or sequences of operations; Plant
    • 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

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

Las modalidades en el presente documento se refieren a harina integral estabilizada, a productos alimentarios que incluyen tal harina integral estabilizada, y a métodos para obtener harina integral estabilizada y productos alimentarios que la incluyen. En una modalidad, se incluye un método para obtener una harina integral estable. La harina de trigo integral obtenida usando este método ha mostrado una funcionalidad excepcional para fabricar pastas de té y galletas saladas, produciendo productos finales de alta calidad. El método puede incluir atemperar trigo integral, y calentar el trigo integral atemperado a una temperatura de alrededor de 120 grados Celsius a alrededor de 160 grados Celsius durante alrededor de 5 a 20 minutos. El método puede incluir además moler el grano entero para formar una fracción de salvado y germen y una fracción de harina de ruptura, moler finamente la fracción de salvado y germen, y recombinar la fracción de salvado y germen molida finamente con la fracción de harina de ruptura para producir una harina sin salvado ni germen. En el presente documento, también se incluyen otras modalidades.
MX2020004681A 2017-11-08 2018-11-08 Metodo para producir harina integral estabilizada, harina integral estabilizada y productos de harina. MX2020004681A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201762583158P 2017-11-08 2017-11-08
PCT/US2018/059816 WO2019094585A1 (en) 2017-11-08 2018-11-08 Method for producing stabilized whole grain flour, stabilized whole grain flour and flour products

Publications (1)

Publication Number Publication Date
MX2020004681A true MX2020004681A (es) 2020-08-13

Family

ID=64572500

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2020004681A MX2020004681A (es) 2017-11-08 2018-11-08 Metodo para producir harina integral estabilizada, harina integral estabilizada y productos de harina.

Country Status (5)

Country Link
US (1) US11206839B2 (es)
AU (1) AU2018364573A1 (es)
CA (1) CA3080348A1 (es)
MX (1) MX2020004681A (es)
WO (1) WO2019094585A1 (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019094585A1 (en) 2017-11-08 2019-05-16 Campbell Soup Company Method for producing stabilized whole grain flour, stabilized whole grain flour and flour products
FI130583B (en) * 2019-10-11 2023-11-23 Fazer Ab Oy Karl Non-dairy crumb and method for its manufacture
WO2021079378A1 (en) * 2019-10-25 2021-04-29 Supplant Foods Llp A process for preparing chickpea flour
WO2021144005A1 (de) * 2020-01-14 2021-07-22 DÖHLER GmbH Verfahren zum herstellen eines hochdruckbehandelten pflanzlichen samenbasisprodukts und pflanzliches samenbasisprodukt
JP6951820B1 (ja) * 2020-02-20 2021-10-20 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 油脂含有組成物及びその製造方法
JPWO2022202969A1 (es) * 2021-03-26 2022-09-29
SE2350734A1 (en) 2023-06-15 2024-12-16 Maryhill Ab New method

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2971265A (en) 1958-03-31 1961-02-14 Irvin L Young Rotary drum grain dryer
GB1444173A (en) * 1973-09-07 1976-07-28 Flour Milling Baking Research Treatment of grain
US3852892A (en) 1974-05-06 1974-12-10 D Sheehan Rotary drum dryer
US4737371A (en) 1984-07-24 1988-04-12 The United States Of America As Represented By The Secretary Of Agriculture Process for stabilizing whole cereal grains
JPH0777618B2 (ja) * 1988-06-16 1995-08-23 株式会社佐竹製作所 製粉方法及びその装置
US5066506A (en) * 1990-06-01 1991-11-19 General Mills, Inc. Method of preparing stabilized whole grain flour
US6616957B1 (en) 2000-11-28 2003-09-09 Kraft Foods Holdings, Inc. Method of stabilizing graham flour, and cracker produced from said flour
JP4136920B2 (ja) 2003-12-15 2008-08-20 日清製粉株式会社 小麦粉および小麦粉組成物
AU2004299117B2 (en) 2003-12-17 2010-11-11 Ardent Mills Llc A process for producing an ultrafine-milled whole-grain wheat flour and products thereof
US7419694B2 (en) 2003-12-17 2008-09-02 Conagra Foods Food Ingredients Company, Inc. Process for producing an ultrafine-milled whole-grain wheat flour and products thereof
US8017172B2 (en) 2005-08-25 2011-09-13 Conagra Foods Food Ingredients Company, Inc. Whole grain flour and products including same
WO2006127922A1 (en) * 2005-05-24 2006-11-30 Cargill, Incorporated Stabilized whole grain flour
US8133527B2 (en) 2006-06-16 2012-03-13 Kraft Foods Global Brands Llc Production of stabilized whole grain wheat flour and products thereof
BR112013021637B1 (pt) * 2011-02-24 2019-03-26 Intercontinental Great Brands Llc Método para a produção de farinha de grão integral estabilizada, farinha de grão integral estabilizada e produto de biscoito.
CA3060899C (en) 2011-04-14 2022-11-15 Intercontinental Great Brands Llc Method for producing a stabilized flour using a lipase inhibitor
BR112015021025A8 (pt) 2013-03-15 2019-11-26 Intercontinental Great Brands Llc método para aprimorar o sabor e a textura de um componente de farelo e gérmen moído, componente de farelo e gérmen, farinha de grão integral, produto assado e método para produzir uma farinha de grão integral com sabor e textura aprimorados
EP3240425A1 (en) 2014-12-29 2017-11-08 Intercontinental Great Brands LLC Enzymatic bran and germ flavor and texture improvement
WO2019094585A1 (en) 2017-11-08 2019-05-16 Campbell Soup Company Method for producing stabilized whole grain flour, stabilized whole grain flour and flour products

Also Published As

Publication number Publication date
US11206839B2 (en) 2021-12-28
AU2018364573A1 (en) 2020-05-14
US20190216103A1 (en) 2019-07-18
WO2019094585A1 (en) 2019-05-16
CA3080348A1 (en) 2019-05-16

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