Method for manufacture of highly dispersed whole grain flour

FIELD: food industry.

SUBSTANCE: inventions group relates to whole grain flour production. According to one version, the method for highly dispersed whole grain flour preparation involves whole grain flour hydrolysis with at least one enzyme. The said enzyme hydrolyses whole grain flour and at the same time - maintains the endosperm, germ and offal quantities identical to those to be observed in an integral caryopsis. According to the second version, the method involves hydrolysed whole grain flour milling and agglomeration The third version of the method implementation envisages blending of the whole grain flour mixture with at least one enzyme to produce the source enzymic mixture. Then the source enzymic mixture is fed into the extruder with flour gelatinised through mechanical impact and the extruder heating to produce dough of hydrolysed whole grain flour. The dough is granulated to produce hydrolysed whole grain granules that are milled to produce hydrolysed whole grain particles that are subjected to agglomeration. The fourth and the fifth versions involve milling of, correspondingly, natural whole and pre-gelatinised grains to produce fine whole grain flour with particle size equal to 50-420 micron. Then the flour is agglomerated to produce highly dispersed whole grain flour with particle size equal to 400-1000 micron.

EFFECT: produced product is well dispersed in liquid and semisolid media.

31 cl, 2 dwg, 2 tbl

 

This application has priority application U.S. Ser. No. 61/186862 June 14, 2009, fully incorporated here by reference.

The scope of the invention

The present invention generally relates to a method for preparing vysokodispersnoi whole wheat flour.

The level of technology

Due to concerns of high cholesterol, obesity and heart disease, many consumers are interested in how to make your diet more beneficial to health. For this reason, there is a need to provide consumers with wholegrain foods low in cholesterol. However, the modern pace of life it is difficult for consumers to cook healthy meals or snacks. Therefore, there is also a need to provide consumers with ready-to-eat nutritious foods. In addition, there is a need to create an edible product having a high content of whole grain material in drinking form.

It is desirable to prepare the product of whole grain that retains its structure during processing (i.e. starch-containing endosperm, germ and bran), for compliance with requirements established by the FDA regarding healthy products. More specifically, it is desirable to make gidralizovanny whole wheat flour, which is vysokodispersnyi the emnd in liquid or semi-solid media, and which preserves the structure of whole grains during retrieval.

In the food industry attempts to offer gidrolizovannogo whole grains, which retain the structure of whole grains during processing. However, the flour of the hydrolyzed whole grain has a tendency to clumping, is unacceptable sensation when chewed and/or is unattractive to consumers. The present invention overcomes the above difficulties and provides consumers the hydrolyzed flour from whole grains, which retain the structure of whole grains and the nutritional value and is vysokodispersnoi in liquid or semi-solid media, with thanks to improved sensation when chewed and improved the perception of consumers.

The invention

The objects of the present invention relate to a method for producing a hydrolyzed whole grain flour. One object of the invention, the enzyme hydrolyzes whole wheat flour, while maintaining the integrity of the whole grain.

Another object of the invention whole grains are finely milled and then aglomerados to improve the dispersibility of grain in liquid or semi-solid media. The grain used for sintering, can be raw/natural, pre-gelatinizing or hydrolysis of the bathroom.

These and other variants of the invention, together with their advantages and essential features disclosed here will be clear from the following description. In addition, it is clear that the characteristics of the various options described here are not mutually exclusive and can exist in various combinations and permutations.

Brief description of drawings

Numerous other tasks, characteristic features and advantages of the present invention will be clear from the following description of the drawings.

Figure 1 - comparison chart starch numbers before and after extrusion for corn flour and flour from whole wheat, cooked according to the invention.

Figure 2 - comparison chart starch content in the samples of flour from whole oats before and after processing by extrusion and before and after processing by extrusion and adding the enzyme.

Detailed description of the invention

The present invention relates to a method for vysokodispersnoi whole wheat flour. In particular, the present invention relates to hydrolyzed flour from whole grains, which retains its status as whole grains during processing and is vysokodispersnoi in liquid and semi-solid media. Whole grains may be any suitable grain cereal such as oats, wheat, corn (maize), rice, barley, rye, Loeb is Yes, sorghum, millet, triticale, or combinations thereof. As presented here, "the status of whole grains, standard identity, whole grains standard of identity as whole grain", "supporting the safety of whole grains" will mean a whole grain, consisting of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in such relative proportions that exist in the intact caryopsis.

In one embodiment of the present invention a method of hydrolysis of whole wheat flour includes hydrolysis, grinding and agglomeration of whole wheat flour. More specifically flour hydrolyzing using the enzyme. The enzyme used in accordance with the present invention, allows the flour from whole grains to keep your standard of identity as whole grains. One example of an enzyme that hydrolyzes whole wheat flour, while maintaining the integrity of the whole grain is alpha-amylase. The enzyme used in accordance with the present invention may be any enzyme that hydrolyzes the alpha 1-4 communication molecules of amylopectin, which is the starchy part of the whole grain. An ordinary specialist in the field of food industry must recognize that one or more fermentology to be used according to the invention. Testing and analysis of different whole grain flour, such as wheat flour and oat flour, using the method presented here has checked and confirmed that the molecules of starch preserved during processing. The test results are shown in figures 1 and 2. As shown in table 1, any change in the nutrient components made in accordance with this aspect of the invention, is, at best, negligible.

Table 1
Flour from whole oatsHydrolyzed
oatmeal
β-glucan, %4,194,12
TDF, %10,511,99
Fat, %7,496,77
Protein, %14,0713,81
Starch, %65,0266,16
Maltose, %00,26

Due to the conservation status of the whole se is in the processing of claims about the health benefits of whole grains can be attributed to the hydrolyzed flour from whole grains, obtained according to the invention. Moreover, the nutritional basis of whole grain stored during processing; therefore, the hydrolyzed flour from whole grains produced here presented method provides the same nutritional benefits as non-hydrolyzed flour from whole grains.

In one embodiment of the invention dry whole wheat flour pre-condition, hydrating original mix whole wheat flour with water and water vapor to the total moisture content of about 30% (from its own weight). Then added to the mixture at least one enzyme that hydrolyzes whole wheat flour, while maintaining the integrity of the whole grain. In another embodiment of the present invention dry whole-wheat flour can be mixed with sugar, maltodextrin and/or mixed Tocopherols.

After a sufficient time to hydrolyze whole wheat flour treated with the enzyme mixture is then subjected to the extrusion process, to continue the destruction and hydrolysis of whole wheat flour and to kleysterovali and seethe mixture to form a welded gidrolizovannogo dough from whole grains. The mixture remains in the extruder for a time sufficient to kleysterovali and seethe starch, usually at least 1 minute, typically from about 1 to about 1.5 minutes. Usually the mother of the l is heated from the initial input temperature to the final output temperature for in order to supply power to the gelatinization of starch. In one embodiment of the present invention a pressure test on the output from razvedochnogo of the extruder is about 6200-6900 kPa (900-1000 psi). To exit the cooking of the dough extruder heated to about 126-149°C, for example, up to about 129-140°C to completely inactivate the enzyme.

The resulting product may be granulated using a forming extruder, and dried. In one embodiment of the present invention the process of passing through the extruder and forming extruder takes about 9-10 minutes from the pre-conditioning. In addition, the granules can be finely ground to about 50-200 microns. One type of method of grinding, which can be used for fine grinding of granules includes technology high ground in a roller mill. Finally, hydrolyzed cereal flour fine grinding can be agglomerated to a size of about 400-700 microns. Fine grinding of granules improves sensation in the mouth when chewed obtained hydrolyzed oat flour and therefore improve consumer recognition of the product.

Stage agglomeration after grinding is advantageous because it optimizes and radically improves the dispersibility and is suitable for many applications in the preparation of edible products. In one embodiment of the present invention Melk the e particles of whole grains aglomerados, using 2% sugar binder solution. For example, agglomerated hydrolyzed cereal flour can be added and well dispersed in liquid and semi-solid media such as water, milk, juice, yogurts, puddings, and other drinkable form of snacks. In addition, agglomerated hydrolyzed cereal flour, obtained in accordance with the present invention easily allows consumers to effortlessly and effectively mix the flour into the liquid or semi-solid medium of their choice, using ordinary household utensils, due to the rapid dispersion of the hydrolyzed grain flour in these liquid or semi-solid products. In addition, agglomerated hydrolyzed cereal flour, obtained in accordance with the present invention may be dispersed in a liquid medium by a simple shake to mix the components.

In one example of the present invention agglomerated hydrolyzed oat flour, obtained in accordance with the present invention, showing the properties shown in table 2.

Table 2
No. sieveSize, microns% retained
20 mesh 8410%
40 mesh42020,4%
60 mesh25048,7%
80 mesh17821,2%
100 mesh1505,8%
Pass through a sieve of 100 mesh<1503,0%
Output99,5%
Density, g/cm30,4
Moisture, %charged 8.52

In another embodiment of the present invention the raw/natural whole grains were subjected to fine grinding to a particle size of about 50-420 microns, such as about 50-200 microns. These particles fine grinding then glomeruli to approximately 400-1000 microns, such as about 400-700 microns. Flour fine grinding of natural whole grains can be agglomerated using any methods known in the industry, including, without limitation, the use is their sugar binder solution.

In yet another embodiment, the present invention pre-gelatinizing whole wheat flour is finely milled to a particle size of about 50-420 microns, such as about 50-200 microns. Whole grains can be pre-gelatinization or pre-processed using any industrially acceptable method, including without limitation the processing of water vapor and boiling. These particles fine grinding pre gelatinizing whole grains then glomeruli to approximately 400-1000 microns, such as about 400-700 microns.

Another variant of the invention includes a thin flour milling one or more whole grains selected from the group. made from natural, pre-gelatinizing and hydrolyzed flour from whole grains. Whole wheat flour is finely milled to a particle size of about 50-420 microns, such as about 50-200 microns. These particles fine grinding pre gelatinizing whole grains then glomeruli to approximately 400-1000 microns, such as about 400-700 microns.

Currently there is no way to improve the sensation when chewed whole grains by reducing the size of its particles and subsequent sintering to improve the dispersive ability of the pigment grains liquid or semi-solid media. In addition, the ability to easily shake or re is elevate agglomerated whole grains, obtained in accordance with this invention for the consumption of large quantities of whole grains, is not only advantageous from the point of view of MERCHANTABILITY and fitness for recognition by the consumer, but unknown in the industry.

Agglomerated flour from whole grains, obtained in accordance with the variants of the invention, retains the status of whole grains during processing. Therefore, the statement about the health benefits of whole grains can be made in relation to the flour obtained in accordance with the present invention.

Vysokodispersnom flour from whole grains, obtained in accordance with the present invention may be used in order to offer the consumer drinkable grain product. For example, hydrolyzed oat flour, prepared according to the invention, can be added to water, milk, juice, yogurts, puddings, etc. to produce drinkable snack with whole grain oats, which is nutritious and convenient for consumption. In addition, since the hydrolyzed whole-wheat flour is vysokodispersnoi in liquids and semi-solid products, suitable for drinking appetizer is also quick and easy to prepare. Similarly other types of natural and pre-gelatinizing agglomerated flour can be added to in the e, milk, juice, yogurts, puddings, etc. to make whole wheat drinking snack.

This invention can be implemented in other specific forms without deviating from its essence or essential characteristics. Therefore, the above options should be considered in all aspects illustrative and not limiting the invention described here. Scope of the invention, therefore, is defined by the attached claims and not by the above description, and all changes that fall within the equivalence of the features in the claims, are covered by it.

1. The method of preparation vysokodispersnoi whole wheat flour, which includes stages:
a) hydrolysis of whole wheat flour using at least one enzyme, and the specified at least one enzyme hydrolyzes whole wheat flour, while maintaining the endosperm, germ and bran in the same quantities as in the intact caryopsis;
b) grinding the hydrolyzed whole grain flour; and
c) sintering whole wheat flour.

2. The method according to claim 1, in which at least one enzyme is alpha-amylase.

3. The method according to claim 1, in which whole wheat flour selected from the group consisting of grains of cereals, such as oats, wheat, corn, rice, barley, rye, quinoa, sorghum,millet, triticale or combinations thereof.

4. Method of preparation of the hydrolyzed whole grain flour comprising the hydrolysis of whole wheat flour using at least one enzyme, and the specified at least one enzyme hydrolyzes whole wheat flour, while maintaining the endosperm, germ and bran in the same quantities as in the intact caryopsis.

5. The method according to claim 4, in which at least one enzyme is alpha-amylase.

6. The method according to claim 4, in which whole wheat flour selected from the group consisting of grains of cereals, such as oats, wheat, corn, rice, barley, rye, quinoa, sorghum, millet, triticale or combinations thereof.

7. The method according to claim 1, in which whole wheat flour is milled to a particle size of about 50-420 microns.

8. The method according to claim 7, in which whole wheat flour is milled to a particle size of about 50-200 microns.

9. The method according to claim 1, wherein the particle size of agglomerated whole wheat flour is about 400-1000 microns.

10. The method according to claim 9, in which the particle size of agglomerated whole wheat flour is about 400-700 microns.

11. The method of obtaining vysokodispersnoi whole wheat flour, which includes stages:
a) combining original mix whole wheat flour and at least one enzyme with obtaining enzyme initial mixture, and indicated at m is d one enzyme hydrolyzes whole wheat flour, while maintaining the endosperm, germ and bran in the same quantities as in the intact caryopsis;
b) enter enzyme initial mixture in the extruder;
c) the gelatinization whole wheat flour by mechanical action and heat of the extruder to obtain a test from the hydrolyzed whole grain flour;
d) granulating the test of the hydrolyzed whole grain flour to obtain the hydrolyzed whole grain pellets;
e) fine grinding of the hydrolyzed whole grain granules to obtain the hydrolyzed whole grain particles; and
f) sintering the hydrolyzed whole grain particles with getting vysokodispersnoi the hydrolyzed whole grain flour.

12. The method according to claim 11, in which indicated at least one enzyme is alpha-amylase.

13. The method according to claim 11, in which whole wheat flour selected from the group consisting of grains of cereals, such as oats, wheat, corn, rice, barley, rye, quinoa, sorghum, millet, triticale or combinations thereof.

14. The method according to claim 11, further comprising adding vysokodispersnoi the hydrolyzed whole grain flour in an edible product.

15. The method according to 14, in which edible product is selected from the group consisting of water, milk, juice, yogurt and pudding.

16. The method according to claim 11, in which the hydrolyzed whole grain pellets thin is ground to particle size of about 50-420 microns.

17. The method according to clause 16, in which the hydrolyzed whole grain granules are finely milled to a particle size of about 50-200 microns.

18. The method according to claim 11, in which the particles of the hydrolyzed whole grain aglomerados to particle size of about 400-1000 microns.

19. The method according to p, in which the particles of the hydrolyzed whole grain aglomerados to particle size of about 400-700 microns.

20. The method of obtaining vysokodispersnoi whole wheat flour, which includes stages:
a) grinding a natural whole grain with getting whole wheat flour fine grinding, having a particle size of about 50-420 microns;
b) sintering whole wheat flour fine grinding with getting vysokodispersnoi whole grain flour having a particle size of about 400-1000 microns, while maintaining the endosperm, germ and bran in the same quantities as in the intact caryopsis.

21. The method according to claim 20, in which whole wheat flour selected from the group consisting of grains of cereals, such as oats, wheat, corn, rice, barley, rye, quinoa, sorghum, millet, triticale or combinations thereof.

22. The method according to claim 20, further comprising adding vysokodispersnoi the hydrolyzed whole grain flour in an edible product.

23. The method according to item 22, in which edible product is selected from the group consisting of water, milk, juice, yogurt and pudding.

24. The method according to claim 20, in cat the rum finely milled flour from whole grains have a particle size of about 50-200 microns.

25. The method according to claim 20, in which finely milled whole grain aglomerados to particle size of about 400-700 microns.

26. The method of obtaining vysokodispersnoi whole wheat flour, which includes stages:
a) grinding a pre-gelatinizing whole grains with getting whole wheat flour fine grinding, having a particle size of about 50-420 microns; and
b) sintering whole wheat flour fine grinding with getting vysokodispersnoi, pre gelatinizing whole grain flour having a particle size of about 400-1000 microns, while maintaining the endosperm, germ and bran in the same quantities as in the intact caryopsis.

27. The method according to p, in which whole wheat flour selected from the group consisting of grains of cereals, such as oats, wheat, corn, rice, barley, rye, quinoa, sorghum, millet, triticale or combinations thereof.

28. The method according to p, additionally comprising adding vysokodispersnoi pre gelatinizing whole wheat flour in the edible product.

29. The method according to p in which edible product is selected from the group consisting of water, milk, juice, yogurt and pudding.

30. The method according to p, in which whole wheat flour is finely milled to a particle size of about 50-200 microns.

31. The method according to p, in which finely milled whole grain aglomerados to the size of the particles is approximately 400-700 microns.



 

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FIELD: food industry.

SUBSTANCE: methods envisage preparation of recipe components, cutting of chicory, its drying in the microwave field at specified parameters of the process, additional drying by convective method and cryo-grinding in liquid nitrogen to produce flour, making dough from high-grade wheat flour and flour from chicory produced according to above-specified technology, yolks, salt, soda, vegetable oil, phospholipids and water, its shaping in the form of sheets and baking, extraction of clove with liquid nitrogen with separation of according miscella, cutting of scorzonera or oyster plant or dandelion roots, its drying in the microwave field at specified parameters of the process, frying, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric one with simultaneous freezing of raw material and its cryo-grinding in the medium of released nitrogen to produce flour, its mixing with culinary fat, sugar powder and waffle crumb to produce filling and shaping waffles from sheets and filling.

EFFECT: produced waffles have improved texture, coffee taste and flavour with no coffee added to the formula.

3 cl

FIELD: food industry.

SUBSTANCE: methods envisage preparation of recipe components, cutting of girasol, its drying in the microwave field at specified parameters of the process, frying and cryo-grinding in liquid nitrogen to produce flour, making dough from high-grade wheat flour and flour from girasol produced according to above-specified technology, yolks, salt, soda, vegetable oil, phospholipids and water, its shaping in the form of sheets and baking, extraction of cumquat with liquid nitrogen with separation of according miscella, cutting of scorzonera or oyster plant or dandelion roots, its drying in the microwave field at specified parameters of the process, frying, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric one with simultaneous freezing of raw material and its cryo-grinding in the medium of released nitrogen to produce flour, its mixing with culinary fat, dry milk, sugar powder and waffle crumb to produce filling and shaping waffles from sheets and filling.

EFFECT: produced waffles have improved texture, coffee taste and flavour with no coffee added to the formula.

3 cl

FIELD: food industry.

SUBSTANCE: methods envisage preparation of recipe components, cutting of girasol-sunflower, its drying in the microwave field at specified parameters of the process, frying and cryo-grinding in liquid nitrogen to produce flour, making dough from high-grade wheat flour and flour from girasol-sunflower produced according to above-specified technology, yolks, salt, soda, vegetable oil, phospholipids and water, its shaping in the form of sheets and baking, extraction of cardamom with liquid nitrogen with separation of according miscella, cutting of scorzonera or oyster plant or dandelion roots, its drying in the microwave field at specified parameters of the process, frying, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric one with simultaneous freezing of raw material and its cryo-grinding in the medium of released nitrogen to produce flour, its mixing with culinary fat, dry milk, sugar powder and waffle crumb to produce filling and shaping waffles from sheets and filling.

EFFECT: produced waffles have improved texture, coffee taste and flavour with no coffee added to the formula.

3 cl

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