CO4410288A1 - Procedimiento para la fabricacion de un producto alimenticio basado en el almidon, mediante hidrolisis enzimatica y aplicacion de temperatura y una presion hidrostatica para inactivar las enzimas utilizadas en la hidrolisis - Google Patents

Procedimiento para la fabricacion de un producto alimenticio basado en el almidon, mediante hidrolisis enzimatica y aplicacion de temperatura y una presion hidrostatica para inactivar las enzimas utilizadas en la hidrolisis

Info

Publication number
CO4410288A1
CO4410288A1 CO95022055A CO95022055A CO4410288A1 CO 4410288 A1 CO4410288 A1 CO 4410288A1 CO 95022055 A CO95022055 A CO 95022055A CO 95022055 A CO95022055 A CO 95022055A CO 4410288 A1 CO4410288 A1 CO 4410288A1
Authority
CO
Colombia
Prior art keywords
hydrolysis
starch
hydrostatic pressure
inactive
procedure
Prior art date
Application number
CO95022055A
Other languages
English (en)
Inventor
Ernest Badertscher
Simon Chelier
Alois Raemy
Eric Raetz
Original Assignee
Nestle 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 Nestle Sa filed Critical Nestle Sa
Publication of CO4410288A1 publication Critical patent/CO4410288A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/005—Processes or apparatus using pressure variation or mechanical force, e.g. shock, acceleration, shear stress, contortion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/02—Preserving by heating
    • 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
    • A23L7/104—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
    • 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)
    • C12Y302/01002—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

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Mechanical Engineering (AREA)
  • Nutrition Science (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Cereal-Derived Products (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Alcoholic Beverages (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

REIVINDICACION NUMERO UN PROCEDIMIENTO PARA FABRICAR UN PRODUCTO ALIMEN- TARIO BASADO EN EL ALMIDON, CARACTERIZADO PORQUE UNA MEZCLA COMPRENDIENDO POR LO MENOS UN MATERIAL DE ALMIDON Y AGUA SE PREPARA MEDIANTE HIDROLISIS ENZIMATICA Y SE SOMETE A UNA PRESION HIDROSTATICA DE 300-100 MPa Y A UNA TEMPERATURA DE 10 - 90 GRA- DOS CENTIGRADOS". 2. EL PROCEDIMIENTO DE ACUERDO A LA REIVINDICA- CION 1, CARACTERIZADO PORQUE SE PREPARA UNA MEZCLA COMPRENDIENDO POR LO MENOS UN MATERIAL DE ALMIDON Y AGUA, SE GELATINIZA, SE SOMETE A HIDROLISIS EN- ZIMATICA Y LUEGO A UNA PRESION HIDROSTATICA DE 300 A 1100 MPa Y A UNA TEMPERATURA DE 10 - 90 GRADOS CENTIGRADOS.
CO95022055A 1994-05-24 1995-05-23 Procedimiento para la fabricacion de un producto alimenticio basado en el almidon, mediante hidrolisis enzimatica y aplicacion de temperatura y una presion hidrostatica para inactivar las enzimas utilizadas en la hidrolisis CO4410288A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94107939 1994-05-24

Publications (1)

Publication Number Publication Date
CO4410288A1 true CO4410288A1 (es) 1997-01-09

Family

ID=8215956

Family Applications (1)

Application Number Title Priority Date Filing Date
CO95022055A CO4410288A1 (es) 1994-05-24 1995-05-23 Procedimiento para la fabricacion de un producto alimenticio basado en el almidon, mediante hidrolisis enzimatica y aplicacion de temperatura y una presion hidrostatica para inactivar las enzimas utilizadas en la hidrolisis

Country Status (10)

Country Link
EP (1) EP0686352B1 (es)
CN (1) CN1122199A (es)
AT (1) ATE182438T1 (es)
BR (1) BR9502515A (es)
CO (1) CO4410288A1 (es)
DE (1) DE69511007T2 (es)
DK (1) DK0686352T3 (es)
ES (1) ES2134403T3 (es)
FI (1) FI952473A (es)
GR (1) GR3031413T3 (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19616210C1 (de) * 1996-04-23 1997-11-27 Cpc International Inc Verwendung hochdruckbehandelter Stärke in Lebensmitteln
FR2779035B1 (fr) * 1998-05-29 2001-01-05 Pernod Ricard Procede de conservation de preparation de fruits par traitement a tres haute pression et preparation de fruits obtenue
FR2779034B1 (fr) * 1998-05-29 2001-01-05 Pernod Ricard Procede de conservation de preparation de fruits par traitement a tres haute pression et preparation de fruits obtenue
DK1155618T3 (da) * 2000-05-17 2005-02-07 Barilla Flli G & R Bagværk indeholdende höjtryksbehandlet stivelse
DE10303472A1 (de) * 2003-01-29 2004-08-12 Rolf Dr. Stute Verwendung von granulär kaltquellenden Stärken in kosmetischen Emulsionen und Verfahren zur Herstellung von für diese Verwendung geeigneten Stärken
EP2677882A1 (en) * 2011-02-22 2014-01-01 DSM IP Assets B.V. Premix for a fortified food blend

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH641645A5 (fr) * 1979-12-19 1984-03-15 Nestle Sa Procede de fabrication d'un produit alimentaire amylace pulverulent facilement miscible a l'eau.

Also Published As

Publication number Publication date
FI952473A (fi) 1995-11-25
DE69511007D1 (de) 1999-09-02
CN1122199A (zh) 1996-05-15
BR9502515A (pt) 1996-03-05
FI952473A0 (fi) 1995-05-22
ES2134403T3 (es) 1999-10-01
EP0686352A2 (fr) 1995-12-13
EP0686352A3 (fr) 1996-07-10
ATE182438T1 (de) 1999-08-15
DE69511007T2 (de) 1999-11-18
EP0686352B1 (fr) 1999-07-28
GR3031413T3 (en) 2000-01-31
DK0686352T3 (da) 2000-01-31

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