基本信息:
- 专利标题: 겨 및 배아 향미 및 질감 개선
- 专利标题(英):Bran and germ flavor and texture improvement
- 专利标题(中):BRAN AND GERM FLAVOR和纹理改进
- 申请号:KR1020157018865 申请日:2014-03-06
- 公开(公告)号:KR1020150094764A 公开(公告)日:2015-08-19
- 发明人: 자오빈 , 가브리엘사와트 , 헤인즈린 , 에란도니프랑수아
- 申请人: 인터컨티넨탈 그레이트 브랜즈 엘엘씨
- 申请人地址: *** Deforest Avenue, East Hanover, New Jersey *****, U.S.A.
- 专利权人: 인터컨티넨탈 그레이트 브랜즈 엘엘씨
- 当前专利权人: 인터컨티넨탈 그레이트 브랜즈 엘엘씨
- 当前专利权人地址: *** Deforest Avenue, East Hanover, New Jersey *****, U.S.A.
- 代理人: 양영준; 김윤기
- 优先权: US61/793,254 2013-03-15
- 国际申请: PCT/US2014/021007 2014-03-06
- 国际公布: WO2014149810 2014-09-25
- 主分类号: A23L7/10
- IPC分类号: A23L7/10 ; A23L5/20 ; A21D6/00 ; A21D13/02
By transferring and transporting the comminuted bran and germ components in a mixing device and mixing while heating the milled bran and germ components, thereby improving the flavor and texture of the comminuted bran and germ fraction or component. Heating is then expressed butter, nuts and caramel flavor in a volatile wheat flavor ingredient and a and bran components evaporate moisture in the bran performed is pulverized to heat the bran and germ component or fraction to a temperature of about 285 ℉ to about 410 ℉ and embryonic components . The wheat flavor components and water is removed from the heat treatment for the mixing and conveying device. The use of substantial moisture reduction by high temperature heating in a low moisture content, a reduced mill flavors, grains decrease, or raw felt provides a flavor expression, and glass-achieve stabilization and lipase inhibitory for rancidity from a fatty acid generated do.
公开/授权文献:
- KR101814262B1 겨 및 배아 향미 및 질감 개선 公开/授权日:2018-01-02