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    Bran And Germ Flavor And Texture Improvement
    2.
    发明申请
    Bran And Germ Flavor And Texture Improvement 审中-公开
    麸和细菌风味和纹理改善

    公开(公告)号：US20160021899A1

    公开(公告)日：2016-01-28

    申请号：US14777219

    申请日：2014-03-06

    申请人： INTERCONTINENTAL GREAT BRANDS LLC

    发明人： Bin Zhao ,  Sarwat Gabriel ,  Lynn Haynes ,  Francois Errandonea

    IPC分类号： A21D13/02 ,  A23L1/10 ,  A23L1/015 ,  A21D6/00

    CPC分类号： A21D13/02 ,  A21D6/003 ,  A23L5/21 ,  A23L7/115 ,  A23L7/197 ,  A23L7/1975 ,  A23L7/198 ,  A23V2002/00

    摘要： The flavor and texture of a ground bran and germ component or fraction is improved by subjecting the ground bran and germ component to heating while conveying and mixing the ground bran and germ component in a conveying and mixing device. The heating may be conducted to heat the bran and germ component or fraction to a temperature of from about 285° F. to about 410° F. to volatilize volatile wheaty flavor components and moisture in the ground bran and germ component and to develop a buttery, nutty, caramelized flavor in the bran component. The wheaty flavor components and moisture are removed from the mixing and conveying device during the heat treatment. The use of substantial moisture reduction with high temperature heating at a low moisture content provides flavor development while reducing wheatiness, graininess, or rawness, and also achieves lipase inhibition and stabilization against rancidity from free-fatty acid production.

    摘要翻译： 通过在输送和混合装置中输送和混合研磨的麸皮和胚芽组分的同时使研磨的麸皮和胚芽组分进行加热，从而改善了麸皮和胚芽成分或级分的味道和质地。 可以进行加热以将麸和胚芽组分或级分加热至约285°F至约410°F的温度，以挥发挥发性小麦风味成分和研磨的麸皮和胚芽成分中的水分，并开发黄油 ，坚果，焦糖味的麸皮成分。 在热处理期间，从混合输送装置中除去小麦风味成分和水分。 在低水分含量的高温加热下大量减水的使用提供了风味发展，同时减少了小麦，颗粒状或粗糙，并且还实现了脂肪酶的抑制和抗游离脂肪酸生产的酸败。

    Method for improving bran and germ flavor and texture
    4.
    发明授权
    Method for improving bran and germ flavor and texture 有权

    公开(公告)号：US10136653B2

    公开(公告)日：2018-11-27

    申请号：US14777219

    申请日：2014-03-06

    申请人： Intercontinental Great Brands LLC

    发明人： Bin Zhao ,  Sarwat Gabriel ,  Lynn Haynes ,  Francois Errandonea

    IPC分类号： A23L7/10 ,  A21D13/02 ,  A21D6/00 ,  A23L5/20

    摘要： The flavor and texture of a ground bran and germ component or fraction is improved by subjecting the ground bran and germ component to heating while conveying and mixing the ground bran and germ component in a conveying and mixing device. The heating may be conducted to heat the bran and germ component or fraction to a temperature of from about 285° F. to about 410° F. to volatilize volatile wheaty flavor components and moisture in the ground bran and germ component and to develop a buttery, nutty, caramelized flavor in the bran component. The wheaty flavor components and moisture are removed from the mixing and conveying device during the heat treatment. The use of substantial moisture reduction with high temperature heating at a low moisture content provides flavor development while reducing wheatiness, graininess, or rawness, and also achieves lipase inhibition and stabilization against rancidity from free-fatty acid production.