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    • 1. 发明授权
    • Method for making cereal products naturally sweetened with fructose
    • 制作谷物制品的方法是用果糖自然增甜
    • US4857339A
    • 1989-08-15
    • US101561
    • 1987-09-28
    • John A. MaselliSaul L. NeidlemanRichard L. AntrimRichard A. Johnson
    • John A. MaselliSaul L. NeidlemanRichard L. AntrimRichard A. Johnson
    • A23B5/03A23L7/104C12P19/24C13K1/06C13K11/00
    • C12Y302/01001A23L7/107C12P19/24C12Y302/01003C12Y302/01004C12Y503/01005C13K1/06C13K11/00
    • Breakfast cereals are sweetened by treating cereal grains or at least one cereal grain fraction such as bran, with enzymes comprising glucoamylase and glucose isomerase to produce fructose while retaining cereal particle discreteness or integrity. Enzymatic treatment with alpha-amylase may be initiated prior to, during, or after cooking. The enzymatically treated, cooked cereal grains are formed into breakfast cereal shapes and the enzymes are inactivated to provide a shelf-stable cereal product. The cereal products exhibit a sweet, pleasing complex-honey-like taste and aroma. Producing fructose provides a greater level of sweetness for a given amount of starch conversion into low molecular weight reducing sugars such as mono- and di-saccharides. In achieving a given level of sweetness, more starch or high molecular weight dextrins may be retained for their matrix forming ability or for improved machineability of the enzymatically treated cereal grains into breakfast cereal shapes. The naturally sweetened cereal products of the present invention may be in shredded, flaked, ground, or extruded form.
    • 早餐谷物通过处理谷物或至少一种谷物谷物部分如麸皮,通过酶包含葡糖淀粉酶和葡萄糖异构酶来甜化以产生果糖,同时保持谷物颗粒离散性或完整性。 用α-淀粉酶进行酶法处理可以在烹饪之前,期间或之后开始。 酶处理的熟熟谷物形成早餐谷物形状,酶被灭活以提供货架稳定的谷物产品。 谷物产品呈现甜美,复杂的蜂蜜样味道和香气。 生产果糖为给定量的淀粉转化成低分子量还原糖如单糖和二糖提供了更高水平的甜度。 为了达到一定水平的甜度,可以保留更多的淀粉或高分子量糊精用于其基质形成能力,或者将酶处理过的谷物的可加工性提高为早餐谷物形状。 本发明的天然甜味谷物产品可以是切碎的,片状的,研磨的或挤出的形式。