ATE92533T1 - Verfahren zum abbauen des ganzen mehls der kohlenhydrate fuer die produktion von lebensmitteln, diese lebensmittel und ihre anwendung. - Google Patents

Verfahren zum abbauen des ganzen mehls der kohlenhydrate fuer die produktion von lebensmitteln, diese lebensmittel und ihre anwendung.

Info

Publication number
ATE92533T1
ATE92533T1 AT86850418T AT86850418T ATE92533T1 AT E92533 T1 ATE92533 T1 AT E92533T1 AT 86850418 T AT86850418 T AT 86850418T AT 86850418 T AT86850418 T AT 86850418T AT E92533 T1 ATE92533 T1 AT E92533T1
Authority
AT
Austria
Prior art keywords
food
whole flour
carbohydrate
production
application
Prior art date
Application number
AT86850418T
Other languages
English (en)
Inventor
Rolf Ragnar Bergkvist
Karl Olov Claesson
Original Assignee
Herwood Nv
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 Herwood Nv filed Critical Herwood Nv
Application granted granted Critical
Publication of ATE92533T1 publication Critical patent/ATE92533T1/de

Links

Classifications

    • 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)
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/35—Starch hydrolysates
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/22—Preparation of compounds containing saccharide radicals produced by the action of a beta-amylase, e.g. maltose
    • 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)
    • C12Y302/01002—Beta-amylase (3.2.1.2)
    • 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
    • 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

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Cereal-Derived Products (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AT86850418T 1985-12-06 1986-12-02 Verfahren zum abbauen des ganzen mehls der kohlenhydrate fuer die produktion von lebensmitteln, diese lebensmittel und ihre anwendung. ATE92533T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE8505783A SE8505783D0 (sv) 1985-12-06 1985-12-06 Forfarande for framstellning av livsmedelsprodukter och dessas anvendning
EP86850418A EP0231729B1 (de) 1985-12-06 1986-12-02 Verfahren zum Abbauen des ganzen Mehls der Kohlenhydrate für die Produktion von Lebensmitteln, diese Lebensmittel und ihre Anwendung

Publications (1)

Publication Number Publication Date
ATE92533T1 true ATE92533T1 (de) 1993-08-15

Family

ID=20362377

Family Applications (1)

Application Number Title Priority Date Filing Date
AT86850418T ATE92533T1 (de) 1985-12-06 1986-12-02 Verfahren zum abbauen des ganzen mehls der kohlenhydrate fuer die produktion von lebensmitteln, diese lebensmittel und ihre anwendung.

Country Status (5)

Country Link
EP (1) EP0231729B1 (de)
AT (1) ATE92533T1 (de)
DE (1) DE3688836T2 (de)
ES (1) ES2059308T3 (de)
SE (1) SE8505783D0 (de)

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DE102006013624B4 (de) * 2005-11-23 2012-03-15 Pro Natura Gesellschaft für gesunde Ernährung mbH Mittel zur Anwendung bei Fructoseintoleranz
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FI121844B (fi) * 2008-09-01 2011-05-13 Ravintoraisio Oy Parannettu syötävä koostumus ja menetelmä sen valmistamiseksi
AU2015264815B2 (en) * 2008-11-04 2018-03-15 The Quaker Oats Company Soluble oat or barley flour and method of making utilizing enzymes
US10689678B2 (en) 2008-11-04 2020-06-23 The Quaker Oats Company Method and composition comprising hydrolyzed starch
US10980244B2 (en) 2008-11-04 2021-04-20 The Quaker Oats Company Whole grain composition comprising hydrolyzed starch
US9510614B2 (en) 2008-11-04 2016-12-06 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US9504272B2 (en) 2008-11-04 2016-11-29 The Quaker Oats Company Method of processing oats to achieve oats with an increased avenanthramide content
US8574644B2 (en) 2008-11-04 2013-11-05 The Quaker Oats Company Soluble oat flour and method of making utilizing enzymes
RU2402614C2 (ru) * 2008-12-31 2010-10-27 Государственное образовательное учреждение высшего профессионального образования "Орловский государственный технический университет" (ОрелГТУ) Способ получения сахаросодержащего продукта
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Also Published As

Publication number Publication date
ES2059308T3 (es) 1994-11-16
DE3688836T2 (de) 1993-11-25
EP0231729A1 (de) 1987-08-12
DE3688836D1 (de) 1993-09-09
EP0231729B1 (de) 1993-08-04
SE8505783D0 (sv) 1985-12-06

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Legal Events

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UEP Publication of translation of european patent specification
REN Ceased due to non-payment of the annual fee