Heat treated cereals and process of making
원문보기
IPC분류정보
국가/구분 |
United States(US) Patent
등록
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국제특허분류(IPC7판) |
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출원번호 |
US-0709059
(2000-11-09)
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우선권정보 |
EP-0203777 (1999-11-12) |
발명자
/ 주소 |
- Van Der Beek, Marius
- Graveland, Aris
- Rajale, Gopinath Babasaheb
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출원인 / 주소 |
- Lipton, division of Conopco, Inc.
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대리인 / 주소 |
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인용정보 |
피인용 횟수 :
0 인용 특허 :
4 |
초록
▼
Heat treated cereal grains can be obtained from cereal grains by a process, wherein the cereal grains are subjected to a heat treatment with a gas in an annular fluidized bed, which gas has different velocity components; the grains obtained result after milling in a flour with: 25-80% damaged sta
Heat treated cereal grains can be obtained from cereal grains by a process, wherein the cereal grains are subjected to a heat treatment with a gas in an annular fluidized bed, which gas has different velocity components; the grains obtained result after milling in a flour with: 25-80% damaged starch a water binding capacity of 1.5-6 g/g an initial gelatinization temperature of more than 50° C. particle size of 1-200 μm.
대표청구항
▼
1. Flour from heat treated wheat or rye grains, characterized by: an amount of damaged starch, as measured by AACC method 76.30A, of from 25 to 80 wt %, of the total amount of starch in the flour a water binding capacity of more than 1.5 and less than 6 g water per g dry matter, and having an i
1. Flour from heat treated wheat or rye grains, characterized by: an amount of damaged starch, as measured by AACC method 76.30A, of from 25 to 80 wt %, of the total amount of starch in the flour a water binding capacity of more than 1.5 and less than 6 g water per g dry matter, and having an initial gelatinisation temperature by amylograph of more than 50° C., and having a particle size of from 1 to 200 micron. 2. The flour according to claim 1, wherein the flour has a bulk density of less than 0.57 kg/l. 3. The flour according to claim 2, wherein the flour has a bulk density of less than 0.55 kg/l. 4. The flour according to claim 3, wherein the flour has a bulk density of less than 0.52 kg/l. 5. The flour according to claim 1, wherein the flour has a dry gluten content of less than 2 wt %. 6. The flour according to claim 5, wherein the flour has a dry gluten content of less than 1 wt %. 7. The flour according to claim 6, wherein the flour has a dry gluten content of 0 to 0.5% wt. 8. Blends comprising from 50 to 95 wt % of a standard flour and from 95 to 50 wt % of a flour according to claim 1 wherein the blend has a initial gelatinisation temperature of more than 40° C. 9. The blend of claim 8 wherein the blend has a initial gelatinisation temperature of more than 50° C. 10. The blend of claim 9 wherein the blend has a initial gelatinisation temperature of more than 55° C. 11. A process for the production of the flour from the heat treated wheat or rye grains of claim 1, wherein a cereal, selected from the group consisting of wheat and rye, is introduced in a reactor, wherein an annular fluidized bed from the cereal grain is maintained above a perforated plate by introducing the cereal grains above the perforated plate and simultaneously introducing fluidizing gas, providing a tangential velocity component to the fluidizing bed and fluidizing gas, providing an axial velocity component to the fluidizing bed from below the perforated plate in the reactor at a temperature of from 200 to 350° C., in which fluidized bed the cereal grain is subjected to a heat treatment for from 15 to 90 sec, while avoiding local overheating and overburning to produce heat treated wheat or rye grains and wherein the heat treated wheat or rye grains are subsequently milled to produce the flour. 12. The process of claim 11, wherein the gas providing the tangential velocity component to the fluidizing bed is introduced as a pulsating gas. 13. The process of claim 12, wherein the pulsation of the tangentially introduced gas occurs with a frequency of 0.25 to 10 Herz. 14. A chapati flour comprising of from 1 to 25 wt % of a special flour, in addition to a standard flour, wherein the special flour is the heat treated wheat flour of claim 1. 15. The flour of claim 1 wherein the amount of damaged starch, as measured by AACC method 76.30A is from 35 to 65 wt %. 16. The flour of claim 15 wherein the amount of damaged starch, as measured by AACC method 76.30A, is from 40 to 60 wt % of the total amount of starch in the flour. 17. The flour of claim 1 wherein the water binding capacity is more than 2 and less than 5 g water per g dry matter. 18. The flour of claim 17 wherein the water binding capacity is more than 2.5 and less than 4 g water per g dry matter. 19. The flour of claim 1 having an initial gelatinisation temperature by amylograph of more than 60° C.
이 특허에 인용된 특허 (4)
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Dodson Christopher E. (Reading GB2), Apparatus for processing matter in a turbulent mass of particulate material.
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Greethead Geoffrey F. (Killara AUX), Bakery products.
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Greethead Geoffrey F. (Killara AUX), Heat-treatment of cereal.
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Salem Ali ; Katta Sarath K. ; Chigurupati Sambasiva R., Method for producing an atta flour.
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