ECSP13012702A - Productos alimentarios que comprenden grano integral hidrolizado - Google Patents

Productos alimentarios que comprenden grano integral hidrolizado

Info

Publication number
ECSP13012702A
ECSP13012702A EC2013012702A ECSP13012702A ECSP13012702A EC SP13012702 A ECSP13012702 A EC SP13012702A EC 2013012702 A EC2013012702 A EC 2013012702A EC SP13012702 A ECSP13012702 A EC SP13012702A EC SP13012702 A ECSP13012702 A EC SP13012702A
Authority
EC
Ecuador
Prior art keywords
food products
include hydrolyzed
integral grain
amylase
fragment
Prior art date
Application number
EC2013012702A
Other languages
English (en)
Inventor
Yves Bouvet
Olivier Yves Roger
Lequart Christelle Schaffer
Anne Sophie Wavreille
Original Assignee
Nestec Sa
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 Nestec Sa filed Critical Nestec Sa
Publication of ECSP13012702A publication Critical patent/ECSP13012702A/es

Links

Classifications

    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A21D13/33—Edible containers, e.g. cups or cones
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/45—Wafers
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • 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)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • 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)
    • C12Y304/21—Serine endopeptidases (3.4.21)
    • C12Y304/21062—Subtilisin (3.4.21.62)

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)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)

Abstract

La presente invención se refiere a productos alimentarios que comprenden un agente de fermentación, un contenido en humedad por debajo de un 10% en peso del producto alimentario, una composición de grano integral hidrolizado y una alfa-amilasa o un fragmento de esta, donde la alfa-amilasa o el fragmento de esta no muestran ninguna actividad hidrolítica frente a las fibras dietéticas cuando se encuentran en la forma activa.
EC2013012702A 2010-12-08 2013-06-13 Productos alimentarios que comprenden grano integral hidrolizado ECSP13012702A (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2010/069202 WO2012076051A1 (en) 2010-12-08 2010-12-08 Food products comprising hydrolyzed whole grain

Publications (1)

Publication Number Publication Date
ECSP13012702A true ECSP13012702A (es) 2013-08-30

Family

ID=43920968

Family Applications (1)

Application Number Title Priority Date Filing Date
EC2013012702A ECSP13012702A (es) 2010-12-08 2013-06-13 Productos alimentarios que comprenden grano integral hidrolizado

Country Status (11)

Country Link
US (1) US20130259978A1 (es)
EP (1) EP2648526B1 (es)
AR (1) AR084223A1 (es)
AU (2) AU2010365330A1 (es)
BR (1) BR112013013789A2 (es)
EC (1) ECSP13012702A (es)
ES (1) ES2721258T3 (es)
IL (1) IL226279B (es)
MX (1) MX358560B (es)
RU (1) RU2579498C2 (es)
WO (1) WO2012076051A1 (es)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AR086993A1 (es) 2011-06-20 2014-02-05 Gen Biscuit Masa de galletita
ES2719795T3 (es) 2013-03-15 2019-07-16 Intercontinental Great Brands Llc Composición alimenticia texturada blanda con carbohidratos de disposición lenta
CN104026203A (zh) * 2014-06-30 2014-09-10 宋汉平 一种葡聚糖的饼干
RU2017122388A (ru) 2014-11-27 2018-12-27 Нестек С.А. Запечатанный съедобный контейнер, наполненный легкосыпучим порошкообразным пищевым ингредиентом
US10721949B2 (en) 2016-08-09 2020-07-28 Kellogg Company Acrylamide control in cooked food products
RU2625572C1 (ru) * 2016-11-15 2017-07-17 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Сдобное печенье профилактического назначения
WO2018188987A1 (en) 2017-04-10 2018-10-18 Nestec S.A. Method of preparing a composition comprising ferulic acid
US12446603B2 (en) 2019-12-23 2025-10-21 Cargill, Incorporated Soluble rice flour compositions
CN118900637A (zh) * 2022-03-31 2024-11-05 不二制油集团控股株式会社 风味剂

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE871364A (fr) * 1977-10-18 1979-02-15 Lyckeby Staerkelsefoeraedling Procede de preparation d'un produit d'hydrolyse de grain complet et produit ainsi obtenu
IE48036B1 (en) * 1977-10-18 1984-09-05 Nordstjernan Ab Process for the preparation of a hydrolysed product from whole corn,and such a product
US4894242A (en) * 1986-04-24 1990-01-16 Mitchell Cheryl R Nutritional rice milk product
CN1034304A (zh) * 1987-09-28 1989-08-02 纳比斯克布兰德斯公司 被果糖天然甜化的谷物产品
US4857339A (en) * 1987-09-28 1989-08-15 Nabisco/Cetus Food Biotechnology Research Partnership Method for making cereal products naturally sweetened with fructose
US4830861A (en) * 1988-07-14 1989-05-16 Bristol-Myers Company Low manganese high protein rice flour
SE502941C2 (sv) 1993-09-15 1996-02-26 Lennart Lindahl Homogen och stabil cerealiesuspension och förfarande för dess framställning
US7678403B2 (en) * 2005-07-15 2010-03-16 Crm Ip Llc Whole grain non-dairy milk production, products and use
RU2010129082A (ru) * 2007-12-14 2012-01-20 Нестек С.А. (Ch) Гипоаллергенный белок злаков и его применение
US8574644B2 (en) * 2008-11-04 2013-11-05 The Quaker Oats Company Soluble oat flour and method of making utilizing enzymes
US20100303991A1 (en) * 2009-05-27 2010-12-02 Kraft Foods Global Brands Llc High fiber and high protein baked goods production

Also Published As

Publication number Publication date
AR084223A1 (es) 2013-05-02
EP2648526A1 (en) 2013-10-16
EP2648526B1 (en) 2019-02-27
ES2721258T3 (es) 2019-07-30
AU2010365330A1 (en) 2013-05-30
AU2016202271A1 (en) 2016-05-19
BR112013013789A2 (pt) 2016-07-19
US20130259978A1 (en) 2013-10-03
AU2016202271B2 (en) 2017-10-26
RU2013131095A (ru) 2015-01-20
WO2012076051A1 (en) 2012-06-14
RU2579498C2 (ru) 2016-04-10
MX2013006357A (es) 2013-08-26
MX358560B (es) 2018-08-24
IL226279B (en) 2019-03-31
IL226279A0 (en) 2013-07-31

Similar Documents

Publication Publication Date Title
ECSP13012702A (es) Productos alimentarios que comprenden grano integral hidrolizado
BR112012020857A2 (pt) substrato gerador de aerossol para artigos para fumar
EA201391500A1 (ru) Синергический противомикробный эффект
PH12012500980A1 (en) Nutritional products comprising hydrolyzed whole grain
MX2012006875A (es) Composicion de recubrimiento para productos frescos que comprenden chitosan, agente tensioactivo y polietilenglicol.
AR087159A1 (es) Galletita para desayuno con glucosa de lenta disponibilidad
BR112015023484A2 (pt) composição de carboidrato, produto e processso para preparar uma composição de carboidrato
EA201490973A1 (ru) Биокомпозит или биоматериал с кожурой/шелухой семян подсолнечника
MX2016003709A (es) Bizcocho para el desayuno con glucosa lentamente disponible.
BR112014029286A2 (pt) composição cosmética sólida, processo para sua produção, produto e método cosmético
BR112016006649A2 (pt) biscoito macio com glicose de liberação lenta
MX2014004507A (es) Nuevo sistema de recubrimiento.
MY155233A (en) Sialic acid producing bacteria
WO2011106448A3 (en) Iridoid based formulations
AR084224A1 (es) Composicion de relleno que comprende grano integral hidrolizado
EP2522226A3 (en) Composition for the preserving of caviare from fish grown in aquaculture
AR083093A1 (es) Combinacion para reemplazo de grasas para la sustitucion parcial o total de la grasa en productos alimenticios y un producto alimenticio que la contiene
WO2014066497A3 (en) Production of high quality durum wheat having increased amylose content
AR081779A1 (es) Almidones sustituidos con hidroxipropilo como fuente de fibras solubles
MY185433A (en) Infant cereal products comprising hydrolyzed whole grain
MX2013008555A (es) Complejos de natamicina-ciclodextrina para usar en alimentos, proceso para su fabricacion y uso de estos.
UA113655C2 (xx) Спосіб виробництва термічно інгібованого крохмалю або крохмалевмісного борошна
MX2013012967A (es) Composicion de miel con l-alanil-l-glutamina.
MX2015000210A (es) Productos alimenticios horneados que tienen una textura aireada, blanda, suave y humeda.
CL2013001585A1 (es) Producto alimentario que horneado o cocido que comprende: un agente de fermentacion; un contenido en humedad por debajo de un 10% en peso del producto alimentario; una composicion de grano integral hidrolizado; y una alfa-amilasa o un fragmento de esta, que no muestran ninguna actividad hidrolitica frente a las fibrasd dieteticas cuando se encuantran en la froma activa; proceso de elaboracion