BR112018069305A2 - método e composição compreendendo amido hidrolisado - Google Patents

método e composição compreendendo amido hidrolisado

Info

Publication number
BR112018069305A2
BR112018069305A2 BR112018069305A BR112018069305A BR112018069305A2 BR 112018069305 A2 BR112018069305 A2 BR 112018069305A2 BR 112018069305 A BR112018069305 A BR 112018069305A BR 112018069305 A BR112018069305 A BR 112018069305A BR 112018069305 A2 BR112018069305 A2 BR 112018069305A2
Authority
BR
Brazil
Prior art keywords
legume
starch
mixture
dried
enzyme
Prior art date
Application number
BR112018069305A
Other languages
English (en)
Inventor
Carder Gary
A French Justin
E Chatel Robert
Twombly Wesley
Chung Yongsoo
Original Assignee
Quaker Oats Co
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 Quaker Oats Co filed Critical Quaker Oats Co
Publication of BR112018069305A2 publication Critical patent/BR112018069305A2/pt

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Classifications

    • 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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • C12P19/02—Monosaccharides
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K1/00—Glucose; Glucose-containing syrups
    • C13K1/06—Glucose; Glucose-containing syrups obtained by saccharification of starch or raw materials containing starch

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Genetics & Genomics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Emergency Medicine (AREA)
  • Molecular Biology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Cereal-Derived Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Grain Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

a presente invenção refere-se a um método e uma composição compreendendo amido hidrolisado. em um primeiro aspecto, o método compreende várias etapas. uma primeira etapa compreende combinar pelo menos uma porção de leguminosa seca e uma enzima adequada para formar uma mistura inicial de enzima-leguminosa seca. a mistura inicial de enzima-leguminosa seca compreende amido. uma segunda etapa compreende aquecer a mistura inicial de enzima-leguminosa seca para entre cerca de 48,89°c e cerca de 93,33°c para começar a hidrolisar o amido, desta maneira provendo uma mistura de leguminosa seca aquecida. uma terceira etapa compreende extrusar a mistura de leguminosa seca aquecida para continuar a hidrolisar o amido e ainda gelatinizar e cozinhar a mistura de leguminosa seca aquecida desta maneira provendo um produto de leguminosa seca compreendendo amido hidrolisado, gelatinizado. em um segundo aspecto, a invenção provê uma composição compreendendo pelo menos uma porção de leguminosa seca, e a pelo menos uma porção de leguminosa seca compreende amido hidrolisado, gelatinizado.
BR112018069305A 2016-03-22 2017-03-22 método e composição compreendendo amido hidrolisado BR112018069305A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US15/077,758 US10689678B2 (en) 2008-11-04 2016-03-22 Method and composition comprising hydrolyzed starch
PCT/US2017/023640 WO2017165553A1 (en) 2016-03-22 2017-03-22 A method and composition comprising hydrolyzed starch

Publications (1)

Publication Number Publication Date
BR112018069305A2 true BR112018069305A2 (pt) 2019-01-22

Family

ID=56366522

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112018069305A BR112018069305A2 (pt) 2016-03-22 2017-03-22 método e composição compreendendo amido hidrolisado

Country Status (9)

Country Link
US (2) US10689678B2 (pt)
EP (1) EP3429372A4 (pt)
CN (1) CN109414046A (pt)
AU (1) AU2017238206B2 (pt)
BR (1) BR112018069305A2 (pt)
CA (1) CA3018569C (pt)
MX (1) MX2018011630A (pt)
RU (1) RU2739605C2 (pt)
WO (1) WO2017165553A1 (pt)

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WO2020068673A1 (en) 2018-09-27 2020-04-02 The Quaker Oats Company A composition comprising hydrolyzed starch and stabilizers and method for producing it
US11344048B2 (en) 2020-01-10 2022-05-31 The Quaker Oats Company Nutrient dense stabilizer-free non-dairy plant based food products
US11771121B1 (en) 2021-01-05 2023-10-03 Chobani Llc Plant-based zero sugar food product and associated method
US11889851B2 (en) 2021-02-01 2024-02-06 Frito-Lay North America, Inc. Method and composition of chickpea flour
WO2022187745A1 (en) * 2021-03-05 2022-09-09 Archer-Daniels-Midland Company Methods of binding ingredients of meat analog products

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CN109414046A (zh) 2019-03-01
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US10689678B2 (en) 2020-06-23
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US20160198754A1 (en) 2016-07-14
RU2739605C2 (ru) 2020-12-28

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