DK0784931T3 - Fremgangsmåde til fremstilling af et hypoallergent hvedemel - Google Patents

Fremgangsmåde til fremstilling af et hypoallergent hvedemel

Info

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
Application number
DK96309527T
Other languages
English (en)
Inventor
Michiko Watanabe
Original Assignee
Japan Science & Tech Corp
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
Priority claimed from JP34407095A external-priority patent/JPH09176193A/ja
Priority claimed from JP34406995A external-priority patent/JP3302872B2/ja
Application filed by Japan Science & Tech Corp filed Critical Japan Science & Tech Corp
Application granted granted Critical
Publication of DK0784931T3 publication Critical patent/DK0784931T3/da

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107Addition or treatment with enzymes not combined with fermentation with microorganisms
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • CCHEMISTRY; METALLURGY
    • C07ORGANIC CHEMISTRY
    • C07KPEPTIDES
    • C07K14/00Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/415Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12YENZYMES
    • C12Y304/00Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/22Cysteine endopeptidases (3.4.22)
    • C12Y304/22004Bromelain (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)
DK96309527T 1995-12-28 1996-12-27 Fremgangsmåde til fremstilling af et hypoallergent hvedemel DK0784931T3 (da)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

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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