Bran based ingredient for foodstuffs

Patent metadata

Field	Value
Publication number	US-11730176-B2
Application number	US-202217574900-A
Country	US
Kind code	B2
Filing date	Jan 13, 2022
Priority date	Apr 1, 2016
Publication date	Aug 22, 2023
Grant date	Aug 22, 2023

Abstract

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D 90,3 less than or equal to 350 microns, and D 50,3 less than or equal to 50 microns, and optionally D 10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S mean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein. The bran as described may added to foodstuffs for example be used as a bulk ingredient to replace sugar and/or to provide filling and/or coatings having improved hiding ability when used as layers in multilayer foodstuffs.

First claim

The invention claimed is:

1. A method of obtaining an edible particulate material claimed claim comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavor acceptable bran-like material, comprising the following parameters: (i) the bran like material has a mean particle size by volume (Vol. MPS) of from 5 to 100 microns, (ii) the bran like material has a volume particle size distribution (Vol. PSD) having D 90,3 less than or equal to 350 microns, and D 50,3 less than or equal to 50 microns, and (iii) the bran like material has a mean particle sphericity as measured by a S mean of greater than or equal to 0.75, (iv) where processable denotes the bran-like material has an oil holding capacity (OHC) of from 0.7 to 1.5, (v) where microbially released denotes that the bran-like material satisfies the criteria that Samonella is not detected in a 25 g sample of the edible material, and (vi) where flavor acceptable denotes that the bran-like material has: a lipase activity (LA) of less than or equal to 2 U/g, a peroxidase activity (PA) of less than or equal to 2 U/g and comprising the steps of:
(a) providing a precursor bran-like material which has an unacceptable microbial load thereon that does not satisfy the criteria set out in feature (v) claim;
(b) treating the precursor material from step (a) so that after treatment the resultant material is both microbially released and flavor acceptable claim;
(c) milling the material from step (a) and/or (b) to obtain microbially released, processable particles of material comprising bran-like material having all the properties (i) to (vi) claimed claim.

2. A method as claimed claim 1 where the treatment step (b) comprises the step(s) of thermally heating and/or microwaving the precursor material.

3. A method as claimed claim 2 where the treatment step (b) comprises heating the precursor material at a temperature from 95 to 160° C. for a temperature from 1 to 10 minutes and/or microwaving the precursor at a power from 100 W to 990 W for a period from 1 to 10 minutes.

4. A method as claimed claim 1 , where the treatment step (b) reduces the moisture content of the material by at least 50% by weight of the total moisture in the material before treatment step (b).

5. A non confectionery foodstuff comprising a material claimed claim comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavor acceptable bran-like material, comprising the following parameters (i) the bran like material has a mean particle size by volume (Vol. MPS) of from 5 to 100 microns, (ii) the bran like material has a volume particle size distribution (Vol. PSD) having D 90,3 less than or equal to 350 microns, and D 50,3 less than or equal to 50 microns, and (iii) the bran like material has a mean particle sphericity as measured by a S mean of greater than or equal to 0.75, (iv) where processable denotes the bran-like material has an oil holding capacity (OHC) of from 0.7 to 1.5, (v) where microbially released denotes that the bran-like material satisfies the criteria that Samonella is not detected in a 25 g sample of the edible material; and (vi) where flavor acceptable denotes that the bran-like material has a lipase activity (LA) of less than or equal to 2 U/g, and a peroxidase activity (PA) of less than or equal to 2 U/g where a non confectionery foodstuff is other than a confectionery product confectionery product.

6. A non confectionery foodstuff as claimed claim 5 , which is a baked product-baked product confectionery product claim and where the baked product baked product is or comprises components which are predominately baked.

Assignees

• Nestle Sa

Inventors

• Abu-Hardan Madian Othman
• Bonarius Gijsbert Adriaan
• Clement Patrick
• Marion Sophie
• Clark Benedict Timothy
• Jones Stuart David Hamer

Classifications

• A23G3/343 Primary

  Products for covering, coating, finishing, decorating · CPC title

• A21D13/02

  Products made from whole meal; Products containing bran or rough-ground grain · CPC title

• A23G3/34 Primary

  Sweetmeats, confectionery or marzipan; Processes for the preparation thereof · CPC title

• A23G3/48

  containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G3/42) · CPC title

• A23L7/115

  Cereal fibre products, e.g. bran, husk · CPC title