AU2000258437A1 - Highly nutritius cereal based food - Google Patents

Highly nutritius cereal based food

Info

Publication number
AU2000258437A1
AU2000258437A1 AU2000258437A AU5843700A AU2000258437A1 AU 2000258437 A1 AU2000258437 A1 AU 2000258437A1 AU 2000258437 A AU2000258437 A AU 2000258437A AU 5843700 A AU5843700 A AU 5843700A AU 2000258437 A1 AU2000258437 A1 AU 2000258437A1
Authority
AU
Australia
Prior art keywords
based food
nutritius
highly
cereal based
vitamins
Prior art date
Legal status (The legal status 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 status listed.)
Abandoned
Application number
AU2000258437A
Inventor
Krishnarau Leelavathi
Ragu Sai Manohar
Vishweshwaraiah Prakash
Punaroor Haridas Rao
Bhagya Swamilingappa
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Council of Scientific and Industrial Research CSIR
Original Assignee
Council of Scientific and Industrial Research CSIR
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 Council of Scientific and Industrial Research CSIR filed Critical Council of Scientific and Industrial Research CSIR
Publication of AU2000258437A1 publication Critical patent/AU2000258437A1/en
Abandoned legal-status Critical Current

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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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
    • 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
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • 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)
    • C12Y304/22002—Papain (3.4.22.2)
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Grain Derivatives (AREA)

Abstract

The invention relates to high protein containing nutritive cereal based food composition comprising appropriate amount of wheat flour, defatted soya flour, sugar, fat, other conventional additives, characterized in that enzymes, vitamins and antioxidant based on per 100gm of wheat flour and defatted soya flour blend are present in order of Enzymes: Papain (mg): 0.20 to 0.30 (tyrosine unit/g powder), Alkaline protease (mg): 0.10 to 0.15 (tyrosine unit/g powder). Vitamins: Thiamine hydrochloride (mg): 4.00 to 4.20, Riboflavin (mg): 1.40 to 1.60, Nicotinic acid (mg): 18.00 to 22.00, Vitamin A (acetate or palminate) (mg): 4.00 to 6.50, Vitamin D (Calciferol) (ug): 0.25 to 0.35. Antioxidant: Butylated Hydroxy Anisole: 0.40 to 0.55 (BHA) (mg); and a process for producing the composition.
AU2000258437A 2000-03-31 2000-03-31 Highly nutritius cereal based food Abandoned AU2000258437A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IN2000/000040 WO2001074169A1 (en) 2000-03-31 2000-03-31 Highly nutritius cereal based food

Publications (1)

Publication Number Publication Date
AU2000258437A1 true AU2000258437A1 (en) 2001-10-15

Family

ID=11076240

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2000258437A Abandoned AU2000258437A1 (en) 2000-03-31 2000-03-31 Highly nutritius cereal based food

Country Status (8)

Country Link
EP (1) EP1199942B1 (en)
CN (1) CN1177539C (en)
AT (1) ATE234017T1 (en)
AU (1) AU2000258437A1 (en)
BR (1) BR0017192B1 (en)
DE (1) DE60001667T2 (en)
ES (1) ES2194750T3 (en)
WO (1) WO2001074169A1 (en)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1350432A1 (en) * 2002-04-05 2003-10-08 Puratos N.V. Method and composition for retarding staling of bakery products by adding a thermostable protease
GB0308732D0 (en) 2003-04-15 2003-05-21 Axcess Ltd Absorption enhancers
GB0308734D0 (en) 2003-04-15 2003-05-21 Axcess Ltd Uptake of macromolecules
US7666448B2 (en) 2005-03-18 2010-02-23 Sakura Properties, Llc Skin cleansing article
US7749545B2 (en) 2005-03-18 2010-07-06 Sakura Properties, Llc Fucoidan compositions and methods for dietary and nutritional supplements
US7776365B2 (en) 2005-03-18 2010-08-17 Sakura Properties, Llc Article with skin protecting and moisturizing compound
CN1931002B (en) * 2006-08-01 2010-06-02 广东海大实业有限公司 Protein material as substitute of fish meal powder and its production process
SM200600031B (en) 2006-10-06 2009-05-11 Gianluca Mech Food supplement with protein activator
DE102011012985A1 (en) 2010-03-19 2011-09-22 Human Nutrition Gmbh Durable small bakery product e.g. biscuit, for producing protein-rich food for old aged people, contains carbohydrate carrier replaced by glows and egg, where certain percent energies are contained in carbohydrates, fat and protein
ES2390145B1 (en) * 2011-04-06 2013-10-01 Marcos Antonio FERNÁNDEZ ZARCO CONCENTRATE-BASE FOR OBTAINING GACHAS AND MANUFACTURING PROCEDURES AND PREPARATION OF SUCH GACHAS.
DE102012008271A1 (en) 2012-04-23 2013-10-24 Human Nutrition Gmbh Biscuit, in which fat is substituted by bulking agents, flour is substituted by protein, and sugar is substituted by bulking agents and sweeteners, useful for reducing weight
CN109769893A (en) * 2019-03-29 2019-05-21 广州市博源堂生物科技有限公司 A kind of sport nutrition of high protein is dry and preparation method thereof for refreshment

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2120522B (en) * 1982-05-25 1985-11-27 Jeremy Arnold Eyles A process for the production of a highly nutritious food product and a food product produced by such process
US5631032A (en) * 1991-04-17 1997-05-20 Union Industrial Y Agro-Ganadera, S.A. (Uniasa) Process for the preparation of ground cereal based foods and foodstuffs obtained thereby
RU2007087C1 (en) * 1993-04-02 1994-02-15 Фирма по производству кондитерских изделий "Конфи" Mixture for manufacturing pastry for feeding children and process for manufacturing pastry for feeding children

Also Published As

Publication number Publication date
DE60001667T2 (en) 2004-01-29
BR0017192B1 (en) 2012-10-02
WO2001074169A1 (en) 2001-10-11
CN1340995A (en) 2002-03-20
CN1177539C (en) 2004-12-01
EP1199942B1 (en) 2003-03-12
BR0017192A (en) 2003-01-14
ES2194750T3 (en) 2003-12-01
DE60001667D1 (en) 2003-04-17
ATE234017T1 (en) 2003-03-15
EP1199942A1 (en) 2002-05-02

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