DK0784931T3 - Fremgangsmåde til fremstilling af et hypoallergent hvedemel - Google Patents
Fremgangsmåde til fremstilling af et hypoallergent hvedemelInfo
- Publication number
- DK0784931T3 DK0784931T3 DK96309527T DK96309527T DK0784931T3 DK 0784931 T3 DK0784931 T3 DK 0784931T3 DK 96309527 T DK96309527 T DK 96309527T DK 96309527 T DK96309527 T DK 96309527T DK 0784931 T3 DK0784931 T3 DK 0784931T3
- Authority
- DK
- Denmark
- Prior art keywords
- preparing
- wheat flour
- hypoallergenic wheat
- hypoallergenic
- flour
- Prior art date
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
- A23L7/104—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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
-
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/22—Cysteine endopeptidases (3.4.22)
- C12Y304/22004—Bromelain (3.4.22.4)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Gastroenterology & Hepatology (AREA)
- Wood Science & Technology (AREA)
- Biophysics (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
- Peptides Or Proteins (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP34407095A JPH09176193A (ja) | 1995-12-28 | 1995-12-28 | 小麦の抗原性ペプチドとその誘導体 |
| JP34406995A JP3302872B2 (ja) | 1995-12-28 | 1995-12-28 | 小麦粉低アレルゲン化方法と、低アレルゲン化小麦粉 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK0784931T3 true DK0784931T3 (da) | 2004-05-10 |
Family
ID=26577683
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK96309527T DK0784931T3 (da) | 1995-12-28 | 1996-12-27 | Fremgangsmåde til fremstilling af et hypoallergent hvedemel |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US6063427A (da) |
| EP (1) | EP0784931B1 (da) |
| AU (1) | AU7653096A (da) |
| CA (1) | CA2193915C (da) |
| DE (1) | DE69632241T2 (da) |
| DK (1) | DK0784931T3 (da) |
| NO (1) | NO317729B1 (da) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6566125B2 (en) * | 2000-06-02 | 2003-05-20 | The United States Of America As Represented By The Secretary Of Agriculture | Use of enzymes to reduce steep time and SO2 requirements in a maize wet-milling process |
| US8361460B2 (en) | 2001-09-05 | 2013-01-29 | Nippon Meat Packers, Inc. | Food allergens, method of detecting food allergens and method of detecting food allergy-inducing foods |
| JP4636847B2 (ja) * | 2004-10-13 | 2011-02-23 | 株式会社ロッテ | 全粒粉からなる小麦粉の加工方法及びその加工方法により得られた加工小麦粉並びにその加工小麦粉を使用した食品 |
| EP1817960A1 (en) * | 2005-12-23 | 2007-08-15 | Wageningen Centre for Food Sciences | Batter, food product having a coating comprising the batter and method of making a batter |
| US8124157B2 (en) * | 2006-12-14 | 2012-02-28 | Fuji Oil Company, Limited | Noodles and noodle skins comprising soybean protein composition and the method of making same |
| CA3082400A1 (en) * | 2017-11-13 | 2019-05-16 | Manildra Milling Corporation | Clean label wheat protein isolate |
| JP7420330B2 (ja) * | 2019-06-13 | 2024-01-23 | 学校法人藤田学園 | アレルギーの抗原およびそのエピトープ |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3650764A (en) * | 1970-03-30 | 1972-03-21 | H C Brill Co Inc | Enzymatic baking compositions and methods for using same |
| US4299847A (en) * | 1979-07-25 | 1981-11-10 | Morris William F | Process for treating cereal grains |
| US4670268A (en) * | 1985-01-29 | 1987-06-02 | Abbott Laboratories | Enteral nutritional hypoallergenic formula |
| JP2988489B2 (ja) * | 1990-04-16 | 1999-12-13 | 旭電化工業株式会社 | 小麦に対する食物アレルギー患者用加工食品 |
-
1996
- 1996-12-24 CA CA002193915A patent/CA2193915C/en not_active Expired - Fee Related
- 1996-12-27 DE DE69632241T patent/DE69632241T2/de not_active Expired - Fee Related
- 1996-12-27 NO NO19965596A patent/NO317729B1/no unknown
- 1996-12-27 US US08/774,354 patent/US6063427A/en not_active Expired - Fee Related
- 1996-12-27 EP EP96309527A patent/EP0784931B1/en not_active Expired - Lifetime
- 1996-12-27 DK DK96309527T patent/DK0784931T3/da active
-
1997
- 1997-07-03 AU AU76530/96A patent/AU7653096A/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| NO317729B1 (no) | 2004-12-13 |
| CA2193915A1 (en) | 1997-06-29 |
| EP0784931B1 (en) | 2004-04-21 |
| CA2193915C (en) | 2003-09-09 |
| US6063427A (en) | 2000-05-16 |
| EP0784931A2 (en) | 1997-07-23 |
| EP0784931A3 (en) | 1998-03-11 |
| DE69632241T2 (de) | 2005-04-14 |
| AU7653096A (en) | 1997-07-03 |
| NO965596D0 (no) | 1996-12-27 |
| DE69632241D1 (de) | 2004-05-27 |
| NO965596L (no) | 1997-06-30 |
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