Method for reducing fructan content in food made of rice and flour using microwave heating
US12207663B2 · kind B2 · utility
Assignees
Inventors
Key dates
| Filing date | Jul 22, 2022 |
| Grant date | Jan 28, 2025 |
| Priority date | — |
| Expiry date | Jul 28, 2043 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2250/76
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present disclosure discloses a method for reducing the fructan content in food made of rice and flour using microwave heating and belongs to the technical field of food processing. Fermented products made of rice and flour are prepared using microwave heating and fructan in the products can be effectively degraded. Compared with traditional steaming, the method can remarkably reduce the fructan content in the fermented food, effectively alleviate the bowel stress sensitivity to the fermented rice and flour food by patients with irritable bowel syndrome (IBS), meet the daily dietary requirements of special crowds, has the advantages of simple process, green processing and environmental protection, and is suitable for large-scale industrial production.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.