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    ENZYMATIC BRAN AND GERM FLAVOR AND TEXTURE IMPROVEMENT
    2.
    发明申请
    ENZYMATIC BRAN AND GERM FLAVOR AND TEXTURE IMPROVEMENT 审中-公开
    ENZYMATIC BRAN AND GERM FLAVOR和纹理改进

    公开(公告)号：WO2016109422A1

    公开(公告)日：2016-07-07

    申请号：PCT/US2015/067666

    申请日：2015-12-28

    申请人： INTERCONTINENTAL GREAT BRANDS LLC

    发明人： HAYNES, Lynn C. ,  ZHAO, Bin ,  SCHUENZEL, Daniel R.

    IPC分类号： A21D6/00 ,  A21D13/02

    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.

    摘要翻译： 通过用水处理麸皮和胚芽以及包含木聚糖酶，戊聚糖酶或其混合物的酶组合物来改善用于生产全麦面粉和用于生产含有全麦面粉的烘焙食品的麸皮和胚芽的质地和风味，以水合 麸皮和胚芽，并将麸和胚芽的不溶性纤维酶促转化为可溶性纤维和糖。 进行酶促转化以降低麸皮和胚芽的保水能力，并且提供具有降低的砂砾和降低的全麦风味的麸皮和胚芽产品，同时避免对烘烤功能的不利影响。 用木聚糖酶和/或戊聚糖酶进行酶处理可以在整个小麦浆果或谷物回火期间开始，或者可以在研磨或研磨全麦浆果或谷粒后获得的分离的麸皮和胚芽级分开始。

    LIQUID OAT BASE
    4.
    发明申请
    LIQUID OAT BASE 审中-公开
    液体基座

    公开(公告)号：WO2014123466A1

    公开(公告)日：2014-08-14

    申请号：PCT/SE2014/000010

    申请日：2014-01-28

    申请人： OATLY AB

    发明人： TRIANTAFYLLOU, Angeliki

    IPC分类号： A23L1/105 ,  A23L1/29

    CPC分类号： A23L7/10 ,  A23C11/10 ,  A23L2/382 ,  A23L2/68 ,  A23L7/107 ,  A23L33/185 ,  A23L33/30 ,  A23V2002/00 ,  A23V2250/5484

    摘要： A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has not been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means of protein-deamidase. Also disclosed is a corresponding liquid oat base and uses thereof.

    摘要翻译： 一种制备从燕麦材料，特别是尚未在潮湿状态下进行热处理的燕麦材料提高的可溶性燕麦蛋白质含量的液体燕麦碱或饮料的方法包括通过蛋白质 - 脱酰胺酶。 还公开了相应的液体燕麦碱及其用途。

    CEREAL BASED BEVERAGE
    6.
    发明申请
    CEREAL BASED BEVERAGE 审中-公开
    谷物饮料

    公开(公告)号：WO2013173869A1

    公开(公告)日：2013-11-28

    申请号：PCT/AU2013/000531

    申请日：2013-05-21

    申请人： CLIMAX HOLDINGS PTY LIMITED

    发明人： LINDBECK, Keith

    IPC分类号： A23L2/38 ,  A23C9/152 ,  A23C9/12 ,  A23L1/105

    CPC分类号： A23C19/09 ,  A23C15/12 ,  A23L2/38 ,  A23L7/107

    摘要： The present invention relates generally to a beverage for human consumption that can be a meal replacer, such as for breakfast. It is based on cereal grains, and preferably on a combination of wholegrain cereals. Cereal grains are ground into a flour, digested with enzymes, and cooked and mixed with a milk- like liquid, to provide a drinkable breakfast replacement, or convenience refreshment. The enzymes are selected from any two or more of an: alpha- amylase, fungal alpha-amylase, gluco-amylase, protease, or cellulase. The production process preferably operates with at least one step where the combination of these enzymes together digest the grains at a p H and temperature suitable for each member of the combination.

    摘要翻译： 本发明一般涉及用于人类消费的饮料，其可以是膳食替代品，例如早餐。 它是基于谷物，最好是全谷物的组合。 将谷物粉碎成面粉，用酶消化，并与牛奶状液体一起煮熟并混合，以提供可饮用的早餐替代品，或方便茶点。 酶选自α-淀粉酶，真菌α-淀粉酶，葡糖淀粉酶，蛋白酶或纤维素酶中的任何两种或更多种。 制备方法优选以至少一个步骤操作，其中这些酶的组合一起在p H下消化晶粒和适合于组合的每个成员的温度。