Title:
A manufacturing method of stabilization whole wheat flour
Document Type and Number:
Japanese Patent JP6124867
Kind Code:
B2
Abstract:
A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.
Inventors:
Jao Bin
Ningzhou
Timothy S. Hansen
Michael A. Duffin
Domenico Earl Cassone
Diane L. Gannon
Rincy Haynes
James M. Month
Jenny E. Jimery
Peter Warfolk
Anthony Prasec
Ningzhou
Timothy S. Hansen
Michael A. Duffin
Domenico Earl Cassone
Diane L. Gannon
Rincy Haynes
James M. Month
Jenny E. Jimery
Peter Warfolk
Anthony Prasec
Application Number:
JP2014505334A
Publication Date:
May 10, 2017
Filing Date:
April 13, 2012
Export Citation:
Assignee:
Intercontinental Great Brands LLC
International Classes:
A23L7/10; A21D6/00; A23L7/104
Domestic Patent References:
| JP59232058A | ||||
| JP2002500870A | ||||
| JP3219872A | ||||
| JP51110053A |
Foreign References:
| US3851085 | ||||
| US2930699 | ||||
| EP1900290A1 |
Other References:
J. Am. Oil. Chem. Soc.,1986年,Vol.63,p644-646
J Food Sci. & Technol.,1995年,vol.32,p395-399
J Food Sci. & Technol.,1995年,vol.32,p395-399
Attorney, Agent or Firm:
Patent Business Corporation Tani/Abe Patent Office