DE602006019654D1 - Zusammensetzung enthalten wasserlösliche diätetische Faser und Verfahren für ihre Herstellung - Google Patents

Zusammensetzung enthalten wasserlösliche diätetische Faser und Verfahren für ihre Herstellung

Info

Publication number
DE602006019654D1
DE602006019654D1 DE602006019654T DE602006019654T DE602006019654D1 DE 602006019654 D1 DE602006019654 D1 DE 602006019654D1 DE 602006019654 T DE602006019654 T DE 602006019654T DE 602006019654 T DE602006019654 T DE 602006019654T DE 602006019654 D1 DE602006019654 D1 DE 602006019654D1
Authority
DE
Germany
Prior art keywords
preparation
composition contains
dietary fiber
contains water
soluble dietary
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.)
Active
Application number
DE602006019654T
Other languages
English (en)
Inventor
Isao Matsuda
Yasuo Katta
Kensaku Shimada
Takamasa Kiyoshima
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.)
Matsutani Chemical Industries Co Ltd
Original Assignee
Matsutani Chemical Industries 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 Matsutani Chemical Industries Co Ltd filed Critical Matsutani Chemical Industries Co Ltd
Publication of DE602006019654D1 publication Critical patent/DE602006019654D1/de
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • 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
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • 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
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • 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
DE602006019654T 2005-02-21 2006-02-20 Zusammensetzung enthalten wasserlösliche diätetische Faser und Verfahren für ihre Herstellung Active DE602006019654D1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2005044209 2005-02-21
JP2005370275A JP4738165B2 (ja) 2005-02-21 2005-12-22 水溶性食物繊維含有組成物及びその製造方法

Publications (1)

Publication Number Publication Date
DE602006019654D1 true DE602006019654D1 (de) 2011-03-03

Family

ID=36591332

Family Applications (1)

Application Number Title Priority Date Filing Date
DE602006019654T Active DE602006019654D1 (de) 2005-02-21 2006-02-20 Zusammensetzung enthalten wasserlösliche diätetische Faser und Verfahren für ihre Herstellung

Country Status (5)

Country Link
US (1) US7910150B2 (de)
EP (1) EP1692949B1 (de)
JP (1) JP4738165B2 (de)
KR (1) KR101275523B1 (de)
DE (1) DE602006019654D1 (de)

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FR2887406B1 (fr) * 2005-06-22 2009-05-29 Roquette Freres Produit de cuisson enrichi en fibrees et procede de fabrication d'un tel produit
US8057840B2 (en) * 2006-01-25 2011-11-15 Tate & Lyle Ingredients Americas Llc Food products comprising a slowly digestible or digestion resistant carbohydrate composition
US8993039B2 (en) 2006-01-25 2015-03-31 Tate & Lyle Ingredients Americas Llc Fiber-containing carbohydrate composition
KR100921665B1 (ko) * 2007-04-03 2009-10-15 고려대학교 산학협력단 검류 첨가에 의한 혈당지수(ｇｉ)가 조절된 밥의 제조방법
KR100881916B1 (ko) 2007-05-08 2009-02-04 박주환 해조성분과 천연소재가 포함된 면 및 이의 제조방법
JP4941666B2 (ja) 2007-10-19 2012-05-30 松谷化学工業株式会社 食物繊維強化剤及び食品
KR100955043B1 (ko) * 2008-03-26 2010-04-28 최석규 체중조절용 케이크의 분말 조성물 및 이를 이용한 케이크의제조방법
US8168244B2 (en) * 2008-05-01 2012-05-01 General Mills Marketing, Inc. High fiber pastry product
JP5246421B2 (ja) 2009-03-18 2013-07-24 松谷化学工業株式会社 製パン用食物繊維含有組成物、パン類及びその製造方法
KR101056794B1 (ko) * 2010-07-29 2011-08-12 주식회사 엠에스씨 수용성 대두 식이섬유 제조 방법, 이에 의한 다당류 및 이들을 첨가한 식품
AR087159A1 (es) 2011-06-20 2014-02-26 Gen Biscuit Galletita para desayuno con glucosa de lenta disponibilidad
JP2013226087A (ja) * 2012-04-26 2013-11-07 Andersen Institute Of Bread & Life Co Ltd 低糖質パン様食品素材
JP6128755B2 (ja) * 2012-05-29 2017-05-17 日清食品冷凍株式会社 冷凍麺
FR3013186B1 (fr) * 2013-11-19 2019-07-19 Roquette Freres Nouveaux snacks non allergenes contenant des proteines vegetales
CN103988867A (zh) * 2014-06-12 2014-08-20 英凯营养食品科技（上海）有限公司 一种含水溶性膳食纤维的面包及其制备方法
JP2016002000A (ja) * 2014-06-13 2016-01-12 奥本製粉株式会社 低糖質麺及びその調製に使用するミックス粉
JP6741399B2 (ja) * 2015-04-28 2020-08-19 株式会社カネカ 食物繊維を含有するパン用生地及びパン
US20160374369A1 (en) 2015-06-23 2016-12-29 Yuzuru HIRANO Dietary-fiber containing noodles and soup stock and manufacturing methods for same
JP6630078B2 (ja) * 2015-07-22 2020-01-15 日本製粉株式会社 糖質を低減した麺類及びその製造方法
JP6662608B2 (ja) * 2015-11-06 2020-03-11 花王株式会社 乳脂肪球皮膜成分含有造粒物の製造方法
JP6662545B2 (ja) * 2015-12-07 2020-03-11 昭和産業株式会社 麺類用生地、及び麺類の製造方法
JP6636830B2 (ja) * 2016-03-07 2020-01-29 日清食品ホールディングス株式会社 糖質が低減された電子レンジ用冷凍麺類の製造方法
KR102525722B1 (ko) * 2017-01-20 2023-04-25 뉴트리 가부시키가이샤 고분산성 덱스트린 및 그 제조 방법
JPWO2019017312A1 (ja) * 2017-07-18 2020-05-28 味の素株式会社 ベーカリー食品の製造方法およびベーカリー食品用物性改質剤
CN107712916A (zh) * 2017-09-16 2018-02-23 常州海瑞纺织品有限公司 一种调节脂质代谢膳食纤维微粉的制备方法
JP6990548B2 (ja) * 2017-09-26 2022-01-12 理研ビタミン株式会社 パン用品質改良剤
JP7152847B2 (ja) * 2017-09-26 2022-10-13 理研ビタミン株式会社 パン用品質改良剤
JP7144167B2 (ja) * 2018-03-22 2022-09-29 株式会社Adeka 製パン改良材
US11540549B2 (en) 2019-11-28 2023-01-03 Tate & Lyle Solutions Usa Llc High-fiber, low-sugar soluble dietary fibers, products including them and methods for using them
JP6923986B1 (ja) * 2021-03-17 2021-08-25 株式会社 信玄食品 容器詰麺類入り加工食品の製造方法

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Also Published As

Publication number Publication date
EP1692949A2 (de) 2006-08-23
EP1692949B1 (de) 2011-01-19
US7910150B2 (en) 2011-03-22
JP2006254901A (ja) 2006-09-28
JP4738165B2 (ja) 2011-08-03
KR101275523B1 (ko) 2013-06-20
KR20060093277A (ko) 2006-08-24
EP1692949A3 (de) 2006-09-06
US20060188633A1 (en) 2006-08-24

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