ATE494785T1 - Nährstoff und nahrungsmittel damit hergestellt - Google Patents

Nährstoff und nahrungsmittel damit hergestellt

Info

Publication number
ATE494785T1
ATE494785T1 AT07004448T AT07004448T ATE494785T1 AT E494785 T1 ATE494785 T1 AT E494785T1 AT 07004448 T AT07004448 T AT 07004448T AT 07004448 T AT07004448 T AT 07004448T AT E494785 T1 ATE494785 T1 AT E494785T1
Authority
AT
Austria
Prior art keywords
bran
fusuma
nuka
nutrient
food produced
Prior art date
Application number
AT07004448T
Other languages
English (en)
Inventor
Kazuhiro Takamine
Masanori Hirayama
Kazuhide Kato
Takanobu Shibuta
Original Assignee
Torigoe Co Ltd
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 Torigoe Co Ltd filed Critical Torigoe Co Ltd
Application granted granted Critical
Publication of ATE494785T1 publication Critical patent/ATE494785T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/04—Anorexiants; Antiobesity agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
    • A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
AT07004448T 2006-11-10 2007-03-05 Nährstoff und nahrungsmittel damit hergestellt ATE494785T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2006305848 2006-11-10
JP2006330437A JP3977409B1 (ja) 2006-11-10 2006-12-07 パン様食品素材およびこれを用いたパン様食品

Publications (1)

Publication Number Publication Date
ATE494785T1 true ATE494785T1 (de) 2011-01-15

Family

ID=38595907

Family Applications (1)

Application Number Title Priority Date Filing Date
AT07004448T ATE494785T1 (de) 2006-11-10 2007-03-05 Nährstoff und nahrungsmittel damit hergestellt

Country Status (6)

Country Link
US (1) US7981458B2 (de)
EP (1) EP1929873B1 (de)
JP (1) JP3977409B1 (de)
AT (1) ATE494785T1 (de)
DE (1) DE602007011874D1 (de)
DK (1) DK1929873T3 (de)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4790666B2 (ja) * 2007-06-15 2011-10-12 鳥越製粉株式会社 パン様食品素材およびこれを用いたパン様食品
JP4979735B2 (ja) * 2009-05-19 2012-07-18 信越化学工業株式会社 油ちょう用ドウ組成物及び油ちょうされたドウ組成物の製造方法
EP2587938A4 (de) 2010-06-30 2017-07-26 Rich Products Corporation Zusammensetzung und verfahren zur herstellung gefrorener götterspeise
US10334870B2 (en) 2010-10-07 2019-07-02 Tropicana Products, Inc. Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products
EP2532249A1 (de) 2011-06-09 2012-12-12 Lubrizol Advanced Materials, Inc. Fleischpastenzusammensetzungen mit verbesserter Cremigkeit
EP2755492B1 (de) 2011-09-16 2015-07-22 Lubrizol Advanced Materials, Inc. Verwendung von fettersatzzusammensetzungen enthaltend inulin und cassia gum
WO2014104252A1 (ja) * 2012-12-28 2014-07-03 花王株式会社 小麦ふすま加工品
EP2956017B1 (de) 2013-02-15 2020-01-22 Pepsico, Inc. Herstellung und integration von nebenprodukten in getränke zur verbesserung der nährwert- und sensorischen eigenschaften
KR102213711B1 (ko) * 2013-10-31 2021-02-08 롯데정밀화학 주식회사 베이커리 제품용 토핑 조성물 및 베이커리 제품
JP6178221B2 (ja) * 2013-11-19 2017-08-09 日清製粉株式会社 パン類の製造方法
CN103960667A (zh) * 2014-05-23 2014-08-06 李广明 蚂蚁组方保健食品
FR3024940B1 (fr) 2014-08-25 2017-11-10 Fandy Maroc Farine Composition alimentaire apte a se substituer au moins partiellement a la farine
US20160106121A1 (en) * 2014-10-20 2016-04-21 Sweet Earth Natural Foods Seitan Bacon Product
CN104585568A (zh) * 2015-01-21 2015-05-06 上海交通大学 一种羧甲基纤维素面粉的制备方法及其用途
RU2733328C2 (ru) * 2016-06-01 2020-10-02 Шаоци СИНЬ Пищевая композиция для снижения скорости разложения или поглощения вредных/токсичных веществ
US10287366B2 (en) 2017-02-15 2019-05-14 Cp Kelco Aps Methods of producing activated pectin-containing biomass compositions
JP6813408B2 (ja) * 2017-03-29 2021-01-13 日清製粉株式会社 小麦ふすまを用いたパン類の製造方法
WO2019208506A1 (ja) * 2018-04-23 2019-10-31 三菱商事ライフサイエンス株式会社 ベーカリー製品用食感改良剤

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5915604B2 (ja) * 1976-05-25 1984-04-10 敷島製パン株式会社 食パンの製造及び品質の改良法
CH632133A5 (en) * 1977-08-02 1982-09-30 Aschinger Ag Process for the preparation of a low-carbohydrate and calorie-reduced dietary bread
DE2837294A1 (de) * 1977-08-29 1979-03-15 Sodes Sa Nahrungsmittelprodukt auf der basis von kleie
GB2022391B (en) * 1978-05-30 1982-10-20 Speywood Lab Ltd Bread containing gum and its manufacture
JPS57125642A (en) * 1981-01-27 1982-08-05 Amano Pharma Co Ltd Biscuit with high glucomannan content
JPS61181333A (ja) * 1985-02-06 1986-08-14 敷島製パン株式会社 生地改良剤
JPS6222540A (ja) 1985-07-22 1987-01-30 株式会社　ポンパドウル パンの製造法
JPH0423942A (ja) * 1990-05-18 1992-01-28 W Rudel Harry 麦粉組成、高栄養非風味劣化パン食品およびその製造方法
JP3692199B2 (ja) 1997-01-13 2005-09-07 日本製粉株式会社 パン用ミックス粉及びこれを用いたパン類の製造方法
JP2001128637A (ja) * 1999-11-08 2001-05-15 Marugen Inryo Industry Co Ltd 微細柑橘パルプの製法及び微細柑橘パルプ利用の食品
CA2469504A1 (en) * 2001-12-13 2003-06-19 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
JP2004024187A (ja) * 2002-06-28 2004-01-29 Fukumori Pan Kenkyusho:Kk 米粉を主原料とする食品およびその製造方法
JP2004041014A (ja) * 2002-07-09 2004-02-12 Fukumori Pan Kenkyusho:Kk 白糠を含む発酵パンおよびその製造方法
JP4188146B2 (ja) * 2003-06-06 2008-11-26 埼玉県 発酵風味菓子の製造方法
JP3687049B1 (ja) * 2004-03-04 2005-08-24 裕 荒木 食品素材及びそれより得られる食品
US20050276896A1 (en) * 2004-06-14 2005-12-15 Sadek Nagwa Z Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure

Also Published As

Publication number Publication date
EP1929873B1 (de) 2011-01-12
US7981458B2 (en) 2011-07-19
DE602007011874D1 (de) 2011-02-24
JP3977409B1 (ja) 2007-09-19
US20080113079A1 (en) 2008-05-15
EP1929873A1 (de) 2008-06-11
DK1929873T3 (da) 2011-04-04
JP2008136460A (ja) 2008-06-19

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