Bran and bran containing products of improved flavor and methods of preparation
AssigneeGeneral Mills, Inc.
InventorsAdelmo Monsalve-Gonzalez, Aruna Prakash
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Abstract
Bran treatment methods are described, comprising acidifying bran with a acid to pH's ranging from 4-6 forming acidified bran and thereafter treating with low levels of ozone to oxidize native bitter constituent, ferulic acid, preferably to vanillin to provide better flavored bran. The treated bran is useful as an ingredient for use in products such as flour based food products such as flours, pastas, dry mixes, refrigerated uncooked doughs, pet foods, ready-to-eat cereals, breads, tortilla, and grain based snacks.
Claims47
A method for treating a grain based product bran, comprising:
- Reacting bran having a native ferulic acid concentration with 0.1 to 1 parts ozone per 100 parts bran to produce treated bran having a reduced ferulic acid finished concentration of less than 30 ppm, wherein the bran has a native concentration of vanillin and wherein the treated bran has an elevated finished concentration of vanillin.
A method for treating a grain based product bran, comprising:
- Reacting bran having a native ferulic acid concentration and a native concentration of vanillin with ozone to produce treated bran having a reduced ferulic acid finished concentration;
- Acidifying the bran with an edible acidulant in amounts sufficient to reduce the pH of the bran to about 4-6 to form acidified bran prior to treating with ozone;
- Prior to acidifying, treating the bran with a chelating agent to remove transition metals to produce treated bran;
- and
- Blanching the treated bran to inactivate catalase and peroxidase enzymatic systems to produce blanched bran having the reduced ferulic acid finished concentration and an elevated finished concentration of vanillin.
A grain product comprising cereal bran having a ferulic acid concentration of less than 30 ppm and an elevated concentration of vanillin.
Dependencies are inferred from the claim text.