Processing

Please wait...

Settings

Settings

1. MXMX/a/2008/000726 - WHOLE GRAIN NON-DAIRY MILK PRODUCTION, PRODUCTS AND USE

Office Mexico
Application Number MX/a/2008/000726
Application Date 14.01.2008
Publication Number MX/a/2008/000726
Publication Date 03.10.2008
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
A23L 1/10
Applicants CRM IP LLC
Inventors Cheryl Mitchell
James Mitchell
Agents JULIAN VADILLO GONZALEZ.*
Priority Data 11182145 15.07.2005 US
Title
(EN) WHOLE GRAIN NON-DAIRY MILK PRODUCTION, PRODUCTS AND USE
(ES) PRODUCCION DE LECHE DE ARROZ NUTRITIVA
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.

(ES)
El método de la invención comprende la selección de arroz de grano entero sin romper, que se licua, preferentemente con enzimas alfa-amilasa, y luego se trata con niveles relativamente altos de enzima glucosidasa y/o enzima beta-amilasa en un paso de sacarificación. El tiempo de la reacción enzimática total en los pasos de licuación y sacarificación se limita para impedir el desarrollo de sabores desagradables indeseables para dar un producto leche de arroz no alergénico que tiene una textura y funcionalidad similares a la leche sorprendentes, el producto leche de arroz se caracteriza por la ausencia de sabor similar al arroz y porque tiene una composición preferida de la siguiente manera:Carbohidratos Complejos Solubles:del 10%al 82%de sólidos, Maltosa:del 2%al 50%de sólidos;Glucosa:del 1%al 30%de sólidos;Ceniza o Minerales:del 1,2%al 2,0%de sólidos;Proteína y Grasa:del 9%al 13%de sólidos;Fibra:del 0,2%al 1,0%de sólidos. El producto leche de arroz también se puede convertir en un producto deshidratado.