ATE500749T1 - Enzymatische behandlung von stärkehaltigen lebensmittelprodukten zur verkürzung der temperierenzeit - Google Patents

Enzymatische behandlung von stärkehaltigen lebensmittelprodukten zur verkürzung der temperierenzeit

Info

Publication number
ATE500749T1
ATE500749T1 AT02760163T AT02760163T ATE500749T1 AT E500749 T1 ATE500749 T1 AT E500749T1 AT 02760163 T AT02760163 T AT 02760163T AT 02760163 T AT02760163 T AT 02760163T AT E500749 T1 ATE500749 T1 AT E500749T1
Authority
AT
Austria
Prior art keywords
starch
reduce
food products
enzymatic treatment
tempering time
Prior art date
Application number
AT02760163T
Other languages
English (en)
Inventor
Tina Spendler
Jack Nielsen
Original Assignee
Novozymes As
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Novozymes As filed Critical Novozymes As
Application granted granted Critical
Publication of ATE500749T1 publication Critical patent/ATE500749T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/50—Solidified foamed products, e.g. meringues
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01041—Pullulanase (3.2.1.41)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Jellies, Jams, And Syrups (AREA)
AT02760163T 2001-09-18 2002-09-12 Enzymatische behandlung von stärkehaltigen lebensmittelprodukten zur verkürzung der temperierenzeit ATE500749T1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DKPA200101354 2001-09-18
DKPA200200052 2002-01-14
PCT/DK2002/000596 WO2003024242A1 (en) 2001-09-18 2002-09-12 Enzymatic treatment of starchy food products for shortening the tempering step

Publications (1)

Publication Number Publication Date
ATE500749T1 true ATE500749T1 (de) 2011-03-15

Family

ID=26069066

Family Applications (1)

Application Number Title Priority Date Filing Date
AT02760163T ATE500749T1 (de) 2001-09-18 2002-09-12 Enzymatische behandlung von stärkehaltigen lebensmittelprodukten zur verkürzung der temperierenzeit

Country Status (5)

Country Link
EP (1) EP1429626B1 (de)
AT (1) ATE500749T1 (de)
DE (1) DE60239411D1 (de)
DK (1) DK1429626T3 (de)
WO (1) WO2003024242A1 (de)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7964233B2 (en) 2005-04-29 2011-06-21 Kraft Foods Global Brands Llc. Production of whole grain shredded products
US8367142B2 (en) 2005-04-29 2013-02-05 Kraft Foods Global Brands Llc Production of shredded or flaked whole grain-containing composite food products
US7939122B2 (en) 2005-04-29 2011-05-10 Kraft Foods Global Brands Llc Production of whole grain shredded products
US7993693B2 (en) 2006-07-19 2011-08-09 Frito-Lay Trading Company Gmbh Process for making a healthy snack food
WO2011087836A2 (en) 2009-12-22 2011-07-21 Novozymes A/S Pullulanase variants and uses thereof
GB2481469B (en) 2011-01-31 2013-02-13 Frito Lay Trading Co Gmbh De-oiling apparatus and method in the manufacture of low oil potato chips
CA3030631A1 (en) * 2016-07-15 2018-01-18 Nestec S.A. Process for preparation of food product comprising hydrolyzed starch
CN111465330B (zh) 2017-12-15 2025-02-14 雀巢产品有限公司 用于糖调节的方法
DE102019205793A1 (de) 2019-04-23 2020-10-29 Elea Vertriebs- Und Vermarktungsgesellschaft Mbh Verfahren zum Konditionieren von Pflanzensamen für die Zerkleinerung, insbesondere zur Beeinflussung der Elastizität der Pflanzensamen, und Anlage zur Zerkleinerung von Pflanzensamen

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3861293A (en) * 1970-06-05 1975-01-21 Unicef Aldo Buffa And Gebruder Apparatus for making foods and feeds
DK135983D0 (da) 1983-03-25 1983-03-25 Novo Industri As Maltogen amylaseenzymprodukt og fremgangsmade til dets fremstilling og anvendelse
US5089171A (en) * 1988-10-14 1992-02-18 National Starch And Chemical Investment Holding Corporation Partially debranched starch clouds
CA2015149A1 (en) 1989-04-27 1990-10-27 Richard L. Antrim Isoamylase-treated breakfast cereal and preparation process
CA2016950A1 (en) 1989-06-02 1990-12-02 Richard L. Antrim R-enzyme-treated breakfast cereal and preparation process
DK474589D0 (da) 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
AU5396896A (en) 1995-04-21 1996-11-07 Novo Nordisk A/S Cyclomaltodextrin glucanotransferase variants
EP1058724B1 (de) 1998-02-27 2010-12-01 Novozymes A/S Maltogene alpha-amylase varianten

Also Published As

Publication number Publication date
WO2003024242A1 (en) 2003-03-27
DK1429626T3 (da) 2011-06-27
EP1429626B1 (de) 2011-03-09
EP1429626A1 (de) 2004-06-23
DE60239411D1 (de) 2011-04-21

Similar Documents

Publication Publication Date Title
DK1641353T3 (da) Fremgangsmåde til reduktion af acrylamid i fødevarer, som omfatter reduktion af niveauet af reducerende sukkere
ATE273622T1 (de) Alpha-amylase-resistente stärke zur herstellung von nahrungs- und arzneimitteln
DE602004024964D1 (de) Verfahren zur herstellung von alkohol
DK1638412T3 (da) Fremgangsmåde til reduktion af acrylamid i majsbaserede fødevarer og majsbaserede fødevarer med reducerede niveauer af acrylamid
ATE220501T1 (de) Verfahren zur herstellung von frischhalte- backwaren
WO2004030468A3 (en) Novel food production process
ATE500749T1 (de) Enzymatische behandlung von stärkehaltigen lebensmittelprodukten zur verkürzung der temperierenzeit
ATE222710T1 (de) Produkt, verfahren zu seiner herstellung sowie seine verwendung
MX2018011630A (es) Un metodo y composicion que comprende almidon hidrolizado.
WO2005025327A3 (en) Resistant starch with cooking properties similar to untreated starch
MX2009010364A (es) Productos alimenticios aereados que estan tibios o que han sido calentados y metodos para producirlos.
ATE387496T1 (de) Varianten von enzymen der alpha-amylase-familie
WO2009120931A3 (en) Producing fermentation product from lignocellulose-containing material
PH12020550820A1 (en) Composition and method for germinative compounds in probiotic food and beverage products for human consumption
JP2019024498A (ja) 米澱粉の大分子テクスチャを調整するための湿熱複合酵素処理方法
WO2009067471A3 (en) Processes of producing fermentation products
BR9510262A (pt) Processo para preparar um produto alimentício de grãos integrais e o respectivo produto
DE60022443D1 (de) Granulierung von Stärke
SE0000304D0 (sv) Värmebehandling av spannmål
MY148837A (en) Hydrolysed egg proteins
DE60221266D1 (de) Verfahren zur herstellung von esswaren
NO20044200L (no) Enzymatisk behandling av komprodukter og et havreprodukt med forhoyet glukose og beta-glukaninnhold
SE0100704D0 (sv) Method for the production of fermented food products
FR2826238B1 (fr) Procede de preparation de produits alimentaires enrobes d'un materiau a base de proteine et d'hydrocolloide
EA200800289A1 (ru) Новые ферменты для ферментативного отбеливания пищевых продуктов

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties