公开(公告)号：WO2007040923A2

公开(公告)日：2007-04-12

申请号：PCT/US2006/035502

申请日：2006-09-12

Applicant: CREATIVE RESEARCH MANAGEMENT

Inventor： MITCHELL, Cheryl ,  SCHWARTZ, Marian

IPC: A21D10/00

CPC classification number: A21D10/045 ,  A21D6/001 ,  A21D6/003 ,  A21D6/005

Abstract: Described are uncooked batters that have been effectively pasteurized and have no gelatinized starch. These batters are characterized as having low viscosity, a water activity of greater than 0.90, the absence of an active leavening agent, and a total plate count of less than 1000 per gram. There are two methods of manufacturing these pasteurized uncooked batters. One method uses irradiated flour and sterile aqueous liquid to make a pasteurized flour slurry; the other method uses a process of treating the whole grain at temperature and time conditions such that the exterior of grain is pasteurized followed by wet milling of the whole grain in a sterile aqueous liquid such that the slurry passes through a 20 mesh screen. In both methods, the farinaceous material remains uncooked and the starch has not been gelatinized. The pasteurized aqueous flour slurries, are then added to the pasteurized remaining ingredients of the batter in a sterile environment. Refrigerated Ready-to-Bake batters can be made by the addition of gas upon dispensing the batter from a container having the batter and a compressed gas such as carbon dioxide, nitrous oxide, or nitrogen.

Abstract translation: 描述了已经被有效地巴氏杀菌并且没有糊化的淀粉的未煮过的面糊。 这些面糊的特征在于具有低粘度，大于0.90的水分活度，不存在活性膨松剂，总计数小于1000克/克。 制造这些巴氏消毒的未煮过的面糊有两种方法。 一种方法是使用辐照粉和无菌水性液体制成巴氏杀菌面粉; 另一种方法使用在温度和时间条件下处理全谷物的方法，使得谷物的外部被巴氏灭菌，然后在无菌水性液体中湿磨整个颗粒，使得浆料通过20目筛网。 在这两种方法中，葡萄糖原料保持未煮熟，淀粉未凝胶化。 然后将巴氏消毒的水性面粉浆料在无菌环境中加入到面糊的巴氏消毒的剩余成分中。 通过在从具有面糊的容器和诸如二氧化碳，一氧化二氮或氮气的压缩气体分配面糊时，可以通过添加气体来制备冷藏即食面糊。

公开(公告)号：WO2007011685A2

公开(公告)日：2007-01-25

申请号：PCT/US2006/027291

申请日：2006-07-14

Applicant: CREATIVE RESEARCH MANAGEMENT

Inventor： MITCHELL, Cheryl

IPC: A23L1/10

CPC classification number: A23G9/42 ,  A23C11/10 ,  A23G1/56 ,  A23G2200/06 ,  A23L7/107 ,  A23L9/10 ,  A23L25/10

Abstract: A method comprising selection of unbroken whole grain rice that are first washed, or whole grain corn that is first reduced in size, and then making an aqueous slurry that is subsequently wet milled to release all the protein, fat, fiber, and starch components normally held in the structure of the grain. The resulting slurry can be reacted with heat to gelatinize the starch and the subsequent product dried. Also, the heated slurry containing the liberated components can be treated to enzymatic hydrolysis via the process of liquefaction and optionally saccharification, producing whole grain rice milk products having diverse carbohydrate compositions. The whole grain milk products are characterized by a nutritional composition containing substantially all the nutritional components of the whole grain, being an opaque whole milk colloid, having smooth texture versus pulpiness, lacking in all bitterness normally associated with whole grain products, and having a variety of sweetness levels from non-sweet to very sweet.

Abstract translation: 首先选择首先洗涤的未破碎的全谷物米，或首先减小的全谷物的玉米，然后制备随后湿法研磨的水性浆料以均匀释放所有蛋白质，脂肪，纤维和淀粉组分的方法 在粮食结构中举行。 所得到的浆料可以与热反应以使淀粉糊化，随后的产物干燥。 此外，含有释放组分的加热浆料可以通过液化和任选的糖化过程进行酶水解，生产具有不同碳水化合物组成的全谷物米奶产品。 全谷物产品的特征在于营养组合物，其基本上含有全谷物的所有营养成分，是不透明的全脂乳胶体，具有光滑的质地与纸浆性，缺乏通常与全谷物产品相关的所有苦味，并且具有多种 的甜味水平从非甜到非常甜。