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1. (CA2613179) WHOLE GRAIN NON-DAIRY MILK PRODUCTION, PRODUCTS AND USE

Office : Canada
Application Number: 2613179 Application Date: 14.07.2006
Publication Number: 2613179 Publication Date: 25.01.2007
Publication Kind : A1
Prior PCT appl.: Application Number:US2006027291 ; Publication Number: Click to see the data
IPC:
A23L 1/10
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
10
containing cereal-derived products
CPC:
A23G 9/42
A23C 11/10
A23G 1/56
A23G 2200/06
A23L 7/107
A23L 9/10
A23L 25/10
Applicants: CREATIVE RESEARCH MANAGEMENT
Inventors: MITCHELL, CHERYL
Priority Data: 11/182,145 15.07.2005 US
Title: (EN) WHOLE GRAIN NON-DAIRY MILK PRODUCTION, PRODUCTS AND USE
(FR) PRODUCTION DE PRODUITS DE SUBSTITUTION DU LAIT A GRAIN COMPLET, PRODUITS CORRESPONDANTS ET UTILISATION
Abstract:
(EN) 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.


Also published as:
MXMX/a/2008/000726VN17479EP1965664JP2009515507CN101494998WO/2007/011685