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    Enzymatic bran and germ flavor and texture improvement
    2.
    发明授权
    Enzymatic bran and germ flavor and texture improvement 有权

    公开(公告)号：US11766047B2

    公开(公告)日：2023-09-26

    申请号：US17369179

    申请日：2021-07-07

    申请人： Intercontinental Great Brands LLC

    发明人： Lynn C. Haynes ,  Bin Zhao ,  Daniel R. Schuenzel

    IPC分类号： A21D13/02 ,  A21D8/04 ,  A23L7/104 ,  A23L7/10 ,  A21D6/00

    CPC分类号： A21D13/02 ,  A21D6/003 ,  A21D8/042 ,  A23L7/107 ,  A23L7/115 ,  A23V2002/00 ,  A23V2300/24 ,  A23V2300/50

    摘要： The texture and flavor of bran and germ for the production of whole wheat flour and for the production of baked goods containing whole wheat flour is improved by treating bran and germ with water and an enzyme composition comprising xylanase, pentosanase, or mixtures thereof to hydrate the bran and germ and to enzymatically convert insoluble fiber of the bran and germ into soluble fiber and sugars. The enzymatic conversion is conducted so as to decrease the water holding capacity of the bran and germ and provides a bran and germ product having reduced grittiness and a reduced whole wheat flavor, while avoiding adverse effects on baking functionality. The enzymatic treatment with the xylanase and/or pentosanase may be initiated upon whole wheat berries or grains during tempering, or it may be initiated upon a separated bran and germ fraction obtained after grinding or milling of whole wheat berries or grains.

    Weight management method and associated high fiber natural food blend
    6.
    发明申请
    Weight management method and associated high fiber natural food blend 审中-公开

    公开(公告)号：US20170135381A1

    公开(公告)日：2017-05-18

    申请号：US14941631

    申请日：2015-11-15

    申请人： James William Brennan

    发明人： James William Brennan

    IPC分类号： A23K1/18

    CPC分类号： A23L7/115 ,  A23L33/22 ,  A23L33/30 ,  A23L33/40

    摘要： A weight management program compatible with a dieter's food preferences and lifestyle and a natural high fiber dietary food blend derived from grains. The food blend contains a chew inducing grain and at least 40 grams of total dietary fiber in a volume that may vary from one cup to two cups. Initially, the dieter consumes a relatively small quantity of the high fiber food blend, and gradually increases the amount consumed on successive days until the dieter consumes a full portion food blend which contains at least 40 grams of total dietary fiber or a personal full portion compatible with his or her eating habits that contains between 30 and 40 grams of total dietary fiber. The dieter continues to consume that portion of the food blend on succeeding days and gradually adopts healthy eating behaviors without modification of lifestyle. Upon reaching a desired weight, the dieter adjusts the amount of the high fiber dietary food consumed while maintaining the acquired healthy and enjoyable eating behaviors.

    POPPED SNACK
    8.
    发明申请
    POPPED SNACK 审中-公开

    公开(公告)号：US20170000170A1

    公开(公告)日：2017-01-05

    申请号：US15038946

    申请日：2014-11-25

    申请人： INTERCONTINENTAL GREAT BRANDS LLC

    发明人： Karen FREYRE ,  Stephanie M. BOYD

    IPC分类号： A23L7/161 ,  A23L7/10

    CPC分类号： A23L7/161 ,  A23L7/115 ,  A23V2002/00

    摘要： A popped snack product including a whole grain wheat component including a bran component having a particle size distribution such that at least 70 wt % of particles pass a 212 micrometer sieve. In some embodiments, the whole grain wheat component is present in an amount of at least 20 wt % finished product; 20 wt % to 25 wt % of the finished product; or about 23 wt % of the finished product.

    摘要翻译： 一种包含全谷物小麦成分的爆破小吃成分，其包括具有使至少70重量％的颗粒通过212微米筛的粒度分布的麸皮成分。 在一些实施方案中，全谷物小麦成分的存在量为至少20重量％的成品; 20wt％至25wt％的成品; 或约23重量％的成品。