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1. CN101494998 - Whole grain non-dairy milk production, products and use

Office China
Application Number 200680024530.3
Application Date 14.07.2006
Publication Number 101494998
Publication Date 29.07.2009
Publication Kind A
IPC
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
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
2
Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
38
Other non-alcoholic beverages
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
11
Milk substitutes, e.g. coffee whitener compositions
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
11
Milk substitutes, e.g. coffee whitener compositions
02
containing at least one non-milk component as source of fats or proteins
A23L 1/10
A23L 2/38
A23C 11/00
A23C 11/02
CPC
A23C 11/10
A23G 1/56
A23G 9/42
A23G 2200/06
A23L 7/107
A23L 9/10
Applicants Creative Res Man
创新研究管理公司
Inventors Mitchell Cheryl
谢里尔·米切尔
Agents ding wenwen
北京银龙知识产权代理有限公司
Priority Data 11182145 15.07.2005 US
Title
(EN) Whole grain non-dairy milk production, products and use
(ZH) 全谷物非奶制品的乳状物的制备、制品和应用
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.

(ZH)

一种制备方法,包括步骤有:选择首先清洗过的基本上未破损的全谷物米,或者选择首先被减小尺寸的全谷物玉米,然后制成含水浆液,随后进行湿磨处理,以便自由化所有通常保持在谷物结构中的蛋白质、脂肪、纤维和淀粉组分;加热生成的浆液发生反应以凝胶淀粉,随后干燥产品。此外,包含的自由组分的加热的浆液,通过液化工艺和选择性地糖化作用,用酶促水解处理,制备出具有不同碳水化合物组分的全谷物米乳状物制品。该全谷物乳状物制品的特点是具有的营养成分包含全谷物基本上所有的营养组分,其是不透明的全乳状物胶体,相比浆状物具有光滑的质地,没有通常与全谷物制品有关的任何苦味,且具有从不甜到非常甜之间的多种甜味水平。