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1. WO2018153614 - TREATMENT OF BRAN FROM THE SEEDS OF BLACK MUSTARD OR BROWN INDIAN MUSTARD AND USE OF THE TREATED BRAN IN FOOD PRODUCTS

Publication Number WO/2018/153614
Publication Date 30.08.2018
International Application No. PCT/EP2018/051957
International Filing Date 26.01.2018
Chapter 2 Demand Filed 03.12.2018
IPC
A23L 33/185 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
17Amino acids, peptides or proteins
185Vegetable proteins
A23L 27/18 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
10Natural spices, flavouring agents or condiments; Extracts thereof
18Mustard
A23L 27/60 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
60Salad dressings; Mayonnaise; Ketchup
CPC
A23L 25/30
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
25Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
30Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
A23L 27/18
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
10Natural spices, flavouring agents or condiments; Extracts thereof
18Mustard
A23L 27/60
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
60Salad dressings; Mayonnaise; Ketchup
A23L 33/185
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
17Amino acids, peptides or proteins
185Vegetable proteins
A23V 2002/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2002Food compositions, function of food ingredients or processes for food or foodstuffs
Applicants
  • UNILEVER N.V. [NL]/[NL] (AL, AM, AO, AT, AZ, BA, BE, BF, BG, BJ, BR, BY, CF, CG, CH, CI, CL, CM, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, ES, FI, FR, GA, GE, GN, GQ, GR, GT, GW, HN, HR, HU, ID, IR, IS, IT, JP, KG, KH, KM, KP, KR, KZ, LA, LR, LT, LU, LV, LY, MA, MC, MD, ME, MG, MK, ML, MN, MR, MX, MZ, NE, NI, NL, NO, PA, PE, PH, PL, PT, RO, RS, RU, SE, SI, SK, SM, SN, ST, SV, SY, TD, TG, TH, TJ, TM, TN, TR, UA, UZ, VN)
  • UNILEVER PLC [GB]/[GB] (AE, AG, AU, BB, BH, BN, BW, BZ, CA, CY, EG, GB, GD, GH, GM, IE, IL, IN, JO, KE, KN, KW, LC, LK, LS, MT, MW, MY, NA, NG, NZ, OM, PG, QA, RW, SA, SC, SD, SG, SL, SZ, TT, TZ, UG, VC, ZA, ZM, ZW)
  • CONOPCO, INC., D/B/A UNILEVER [US]/[US] (US)
Inventors
  • VELIKOV, Krassimir, Petkov
  • DONSI, Francesco
Agents
  • FIJNVANDRAAT, Arnoldus, Cornelis
Priority Data
17157545.923.02.2017EP
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) TREATMENT OF BRAN FROM THE SEEDS OF BLACK MUSTARD OR BROWN INDIAN MUSTARD AND USE OF THE TREATED BRAN IN FOOD PRODUCTS
(FR) TRAITEMENT DE SON ISSU DE GRAINES DE MOUTARDE NOIRE OU DE MOUTARDE BRUNE ET UTILISATION DU SON TRAITÉ DANS DES PRODUITS ALIMENTAIRES
Abstract
(EN) The present invention relates to a process for the manufacture of a suspension of mustard bran particles comprising the following steps: a) providing an aqueous dispersion of mustard bran particles originating from the seeds of black mustard (Brassica nigra) and/or the seeds of brown Indian mustard (Brassica juncea), said mustard bran particles having a volume weighted mean diameter of more than 300 µm; b) producing a milled suspension of mustard bran particles by passing the dispersion one or more times through a high shear device selected from a high pressure homogenizer and an ultra-fine friction grinder, said high pressure homogenizer being operated at a pressure drop of at least 100 bar. Treatment of these types of mustard bran in a high shear device increases overall bioaccessability of the proteins contained in the bran. This is desirable in view of the high nutritional value of these proteins. The invention also provides a food product comprising an aqueous phase, said aqueous phase comprising 0.5 to 15 wt. % of mustard bran particles originating from the seeds of black mustard and/or the seeds of brown Indian mustard, said mustard bran particles having a volume weighted mean diameter of less than 600 µm.
(FR) La présente invention concerne un procédé de fabrication d'une suspension de particules de son de moutarde comprenant les étapes suivantes : a) prévoir une dispersion aqueuse de particules de son de moutarde issu de graines de moutarde noire (Brassica nigra) et/ou de graines de moutarde brune (Brassica juncea), lesdites particules de son de moutarde présentant un diamètre moyen pondéré en volume supérieur à 300 µm ; b) produire une suspension broyée de particules de son de moutarde en faisant passer la dispersion une ou plusieurs fois à travers un dispositif à cisaillement élevé choisi parmi un homogénéisateur haute pression et un broyeur à frottement ultra-fin, ledit homogénéisateur haute pression fonctionnant à une chute de pression d'au moins 100 bars. Le traitement de ces types de son de moutarde dans un dispositif à cisaillement élevé augmente la bioaccessibilité globale des protéines présentes dans le son. Ceci est souhaitable compte tenu de la valeur nutritionnelle élevée de ces protéines. L'invention concerne également un produit alimentaire comprenant une phase aqueuse, ladite phase aqueuse comprenant de 0,5 à 15 % en poids de particules de son de moutarde issu de graines de moutarde noire et/ou de graines de moutarde brune, lesdites particules de son de moutarde présentant un diamètre moyen pondéré en volume inférieur à 600 µm.
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