METHOD OF PRODUCING A CEREAL BRAN PRODUCT CONTAINING BETA-GLUCAN
A method of manufacturing a cereal bran product containing beta-glucan. The method consists of the following stages: (a) the cereal bran is pre-treated by fine grinding or extrusion, whereby the beta-glucan is brought out of the cereal bran; (b) the cereal bran is thermo-mechanically treated in an e...
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| creator | MYLLYMAKI, OLAVI LEHTOMAKI, ILKKA |
| description | A method of manufacturing a cereal bran product containing beta-glucan. The method consists of the following stages: (a) the cereal bran is pre-treated by fine grinding or extrusion, whereby the beta-glucan is brought out of the cereal bran; (b) the cereal bran is thermo-mechanically treated in an extrusion or expansion process, whereby a plastic mass is formed from the cereal bran; (c) the mass is brought into contact with an enzyme that breaks up beta-glucan and optionally with another enzyme that breaks up starch; (d) the enzymes are inactivated; and (e) the bran is dried and optionally ground. Cereal bran that can be used in the method can be the grains from oat, barley or rye. The enzyme that breaks up beta-glucan can be beta-glucanase and the enzyme that breaks up starch can be alpha-amylase. |
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The method consists of the following stages: (a) the cereal bran is pre-treated by fine grinding or extrusion, whereby the beta-glucan is brought out of the cereal bran; (b) the cereal bran is thermo-mechanically treated in an extrusion or expansion process, whereby a plastic mass is formed from the cereal bran; (c) the mass is brought into contact with an enzyme that breaks up beta-glucan and optionally with another enzyme that breaks up starch; (d) the enzymes are inactivated; and (e) the bran is dried and optionally ground. Cereal bran that can be used in the method can be the grains from oat, barley or rye. The enzyme that breaks up beta-glucan can be beta-glucanase and the enzyme that breaks up starch can be alpha-amylase.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS BASED THEREON ; COMPOSITIONS OF MACROMOLECULAR COMPOUNDS ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; HYGIENE ; MAKING THEREOF ; MEDICAL OR VETERINARY SCIENCE ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MILK OR CHEESE SUBSTITUTES ; MUTATION OR GENETIC ENGINEERING ; ORGANIC MACROMOLECULAR COMPOUNDS ; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR CHEMICAL WORKING-UP ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2011</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20110729&DB=EPODOC&CC=NZ&NR=587408A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25555,76308</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20110729&DB=EPODOC&CC=NZ&NR=587408A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MYLLYMAKI, OLAVI</creatorcontrib><creatorcontrib>LEHTOMAKI, ILKKA</creatorcontrib><title>METHOD OF PRODUCING A CEREAL BRAN PRODUCT CONTAINING BETA-GLUCAN</title><description>A method of manufacturing a cereal bran product containing beta-glucan. The method consists of the following stages: (a) the cereal bran is pre-treated by fine grinding or extrusion, whereby the beta-glucan is brought out of the cereal bran; (b) the cereal bran is thermo-mechanically treated in an extrusion or expansion process, whereby a plastic mass is formed from the cereal bran; (c) the mass is brought into contact with an enzyme that breaks up beta-glucan and optionally with another enzyme that breaks up starch; (d) the enzymes are inactivated; and (e) the bran is dried and optionally ground. Cereal bran that can be used in the method can be the grains from oat, barley or rye. 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The method consists of the following stages: (a) the cereal bran is pre-treated by fine grinding or extrusion, whereby the beta-glucan is brought out of the cereal bran; (b) the cereal bran is thermo-mechanically treated in an extrusion or expansion process, whereby a plastic mass is formed from the cereal bran; (c) the mass is brought into contact with an enzyme that breaks up beta-glucan and optionally with another enzyme that breaks up starch; (d) the enzymes are inactivated; and (e) the bran is dried and optionally ground. Cereal bran that can be used in the method can be the grains from oat, barley or rye. The enzyme that breaks up beta-glucan can be beta-glucanase and the enzyme that breaks up starch can be alpha-amylase.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MAKING THEREOF MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING ORGANIC MACROMOLECULAR COMPOUNDS PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | METHOD OF PRODUCING A CEREAL BRAN PRODUCT CONTAINING BETA-GLUCAN |
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