Heat treated cereals and process of making

• US 6,645,545 B1
• Filed: 11/09/2000
• Issued: 11/11/2003
• Est. Priority Date: 11/12/1999
• Status: Expired due to Fees

• Current Assignee: Lipton, Inc.
• Original Assignee: Lipton, Inc.
• Inventors: Rajale, Gopinath Babasaheb, Van Der Beek, Marius, Graveland, Aris
• Primary Examiner(s): HEGGESTAD, HELEN F
• Application Number:
  US09/709,059
• Time in Patent Office: 1,097 Days
• Field of Search: 426/467, 426/549, 426/622
• US Class Current: 426/622
• CPC Class Codes: A21D 6/003 Heat treatment
• CPC Class Codes: A23L 7/117 Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor cereal granules or flakes to be cooked and eaten hot A23L7/143; cereal germ products A23L7/152
• CPC Class Codes: A23L 7/1975 Cooking or roasting
• CPC Class Codes: A23L 7/198 Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Abstract

Heat treated cereal grains can be obtained from cereal grains by a process, wherein the cereal grains are subjected to a heat treatment with a gas in an annular fluidized bed, which gas has different velocity components; the grains obtained result after milling in a flour with:

25-80% damaged starch

a water binding capacity of 1.5-6 g/g

an initial gelatinization temperature of more than 50° C.

particle size of 1-200 μm.

Claims

1. Flour from heat treated wheat or rye grains, characterized by:

an amount of damaged starch, as measured by AACC method 76.30A, of from 25 to 80 wt %, of the total amount of starch in the flour

a water binding capacity of more than 1.5 and less than 6 g water per g dry matter,

and having an initial gelatinisation temperature by amylograph of more than 50°

C.,

and having a particle size of from 1 to 200 micron.

2. The flour according to claim 1, wherein the flour has a bulk density of less than 0.57 kg/l.

3. The flour according to claim 2, wherein the flour has a bulk density of less than 0.55 kg/l.

4. The flour according to claim 3, wherein the flour has a bulk density of less than 0.52 kg/l.

5. The flour according to claim 1, wherein the flour has a dry gluten content of less than 2 wt %.

6. The flour according to claim 5, wherein the flour has a dry gluten content of less than 1 wt %.

7. The flour according to claim 6, wherein the flour has a dry gluten content of 0 to 0.5% wt.

8. Blends comprising from 50 to 95 wt % of a standard flour and from 95 to 50 wt % of a flour according to claim 1 wherein the blend has a initial gelatinisation temperature of more than 40°

C.

9. The blend of claim 8 wherein the blend has a initial gelatinisation temperature of more than 50°

C.

10. The blend of claim 9 wherein the blend has a initial gelatinisation temperature of more than 55°

C.

11. A process for the production of the flour from the heat treated wheat or rye grains of claim 1, wherein a cereal, selected from the group consisting of wheat and rye, is introduced in a reactor, wherein an annular fluidized bed from the cereal grain is maintained above a perforated plate by introducing the cereal grains above the perforated plate and simultaneously introducing fluidizing gas, providing a tangential velocity component to the fluidizing bed and fluidizing gas, providing an axial velocity component to the fluidizing bed from below the perforated plate in the reactor at a temperature of from 200 to 350°

C., in which fluidized bed the cereal grain is subjected to a heat treatment for from 15 to 90 sec, while avoiding local overheating and overburning to produce heat treated wheat or rye grains and wherein the heat treated wheat or rye grains are subsequently milled to produce the flour.

12. The process of claim 11, wherein the gas providing the tangential velocity component to the fluidizing bed is introduced as a pulsating gas.

13. The process of claim 12, wherein the pulsation of the tangentially introduced gas occurs with a frequency of 0.25 to 10 Herz.

14. A chapati flour comprising of from 1 to 25 wt % of a special flour, in addition to a standard flour, wherein the special flour is the heat treated wheat flour of claim 1.

15. The flour of claim 1 wherein the amount of damaged starch, as measured by AACC method 76.30A is from 35 to 65 wt %.

16. The flour of claim 15 wherein the amount of damaged starch, as measured by AACC method 76.30A, is from 40 to 60 wt % of the total amount of starch in the flour.

17. The flour of claim 1 wherein the water binding capacity is more than 2 and less than 5 g water per g dry matter.

18. The flour of claim 17 wherein the water binding capacity is more than 2.5 and less than 4 g water per g dry matter.

19. The flour of claim 1 having an initial gelatinisation temperature by amylograph of more than 60°

C.