Processing

Please wait...

Settings

Settings

Goto Application

1. WO2020072841 - FUNCTIONALLY ENHANCED FLOURS, GRITS, AND FOOD PRODUCTS AND METHODS OF MAKING AND USING SAME

Publication Number WO/2020/072841
Publication Date 09.04.2020
International Application No. PCT/US2019/054596
International Filing Date 03.10.2019
IPC
A23L 7/10 2016.01
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
7Cereal-derived products; Malt products;  Preparation or treatment thereof
10Cereal-derived products
A21D 6/00 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
6Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
A23L 33/10 2016.01
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
CPC
A21D 6/00
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
6Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
A23L 33/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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
A23L 7/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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
7Cereal-derived products; Malt products
10Cereal-derived products
Applicants
  • GHL SPECIALTY FLOURS, LLC [US]/[US]
Inventors
  • LIPSCOMB, John M.
  • RODRIGUEZ, Omar I.
  • BERGE, Chad C.
Agents
  • STEIN, David D.
Priority Data
62/740,95003.10.2018US
62/741,53504.10.2018US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) FUNCTIONALLY ENHANCED FLOURS, GRITS, AND FOOD PRODUCTS AND METHODS OF MAKING AND USING SAME
(FR) FARINES FONCTIONNELLEMENT AMÉLIORÉES, GRUAU ET PRODUITS ALIMENTAIRES ET PROCÉDÉS DE FABRICATION ET D'UTILISATION ASSOCIÉS
Abstract
(EN)
A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.
(FR)
L'invention concerne une farine fabriquée au moyen d'un mélange composé d'un grain contenant de l'amidon, d'une graine ou d'un fruit d'un grain de céréale ou d'une légumineuse à faible teneur en eau extrudé(e) dans une extrudeuse à vis unique à une pression d'extrusion ultra-élevée produisant une farine extrudée fonctionnellement améliorée pouvant être utilisée comme farine rendue instantanée en ajoutant uniquement de l'eau. Lorsque de l'eau est ajoutée, la farine forme une pâte qui est formée en trois dimensions ou façonnée en produits alimentaires qui peuvent être cuits, par exemple dans un four, afin d'obtenir des produits alimentaires comestibles destinés aux humains ou aux animaux. La farine rendue instantanée fonctionnellement améliorée extrudée peut être utilisée comme ingrédient dans d'autres produits alimentaires comestibles. Une farine instantanée extrudée fonctionnellement améliorée préférée est extrudée à une pression ultra-élevée à partir d'un mélange composé sensiblement complètement d'un(e) ou de plusieurs grains de céréales et/ou légumineuses uniquement au moyen de l'humidité présente dans des grains de céréales et/ou des légumineuses.
Latest bibliographic data on file with the International Bureau