DE69103834T2 - Nahrungsmittelmaterial und Verfahren zur Herstellung desselben. - Google Patents

Nahrungsmittelmaterial und Verfahren zur Herstellung desselben.

Info

Publication number
DE69103834T2
DE69103834T2 DE69103834T DE69103834T DE69103834T2 DE 69103834 T2 DE69103834 T2 DE 69103834T2 DE 69103834 T DE69103834 T DE 69103834T DE 69103834 T DE69103834 T DE 69103834T DE 69103834 T2 DE69103834 T2 DE 69103834T2
Authority
DE
Germany
Prior art keywords
making
same
food material
food
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.)
Expired - Fee Related
Application number
DE69103834T
Other languages
English (en)
Other versions
DE69103834D1 (de
Inventor
Makoto Watanabe
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.)
Terumo Corp
Original Assignee
Terumo Corp
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
Priority claimed from JP2176640A external-priority patent/JPH0463574A/ja
Priority claimed from JP2176641A external-priority patent/JPH0463561A/ja
Priority claimed from JP2176642A external-priority patent/JPH0463562A/ja
Application filed by Terumo Corp filed Critical Terumo Corp
Publication of DE69103834D1 publication Critical patent/DE69103834D1/de
Application granted granted Critical
Publication of DE69103834T2 publication Critical patent/DE69103834T2/de
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • 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
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic
DE69103834T 1990-07-03 1991-07-03 Nahrungsmittelmaterial und Verfahren zur Herstellung desselben. Expired - Fee Related DE69103834T2 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2176640A JPH0463574A (ja) 1990-07-03 1990-07-03 食品用材料およびその製造方法
JP2176641A JPH0463561A (ja) 1990-07-03 1990-07-03 食品用材料およびその製造方法
JP2176642A JPH0463562A (ja) 1990-07-03 1990-07-03 食品用材料の製造方法

Publications (2)

Publication Number Publication Date
DE69103834D1 DE69103834D1 (de) 1994-10-13
DE69103834T2 true DE69103834T2 (de) 1995-02-02

Family

ID=27324292

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69103834T Expired - Fee Related DE69103834T2 (de) 1990-07-03 1991-07-03 Nahrungsmittelmaterial und Verfahren zur Herstellung desselben.

Country Status (3)

Country Link
US (1) US5330779A (de)
EP (1) EP0465363B1 (de)
DE (1) DE69103834T2 (de)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9407104D0 (en) * 1994-04-11 1994-06-01 Dalgety Plc Process for the preparation of food ingredients
US6013299A (en) 1997-11-04 2000-01-11 Nabisco Techology Company Process for making enzyme-resistant starch for reduced-calorie flour replacer
EP1662894A1 (de) * 2003-09-18 2006-06-07 Borregaard Industries Limited Langsam verdauliche stärke enthaltendes futter für wiederkäuer
WO2005031687A2 (en) * 2003-09-22 2005-04-07 Gene Dolgoff Omnidirectional lenticular and barrier-grid image display
US7648723B2 (en) 2005-10-26 2010-01-19 Kraft Foods Global Brands Llc Production of low calorie, extruded, expanded foods having a high fiber content
CN108522965A (zh) * 2018-03-14 2018-09-14 安徽金太阳食品有限公司 一种高血糖人群食用营养米粉
CN112544955B (zh) * 2020-11-25 2022-06-14 华南理工大学 一种富含慢消化和抗性淀粉的食品原料及其制备方法与应用

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB882238A (en) * 1959-09-16 1961-11-15 Gen Mills Inc Improvements in or relating to culinary preparations
JPS599149B2 (ja) * 1982-03-16 1984-02-29 理研ビタミン株式会社 新規な乳化剤組成物およびでん粉食品の品質改良法
US4590084A (en) * 1984-02-08 1986-05-20 National Starch And Chemical Corporation Retorted paste products containing high amylose starch
DK148784D0 (da) * 1984-02-29 1984-02-29 Nexus Aps Pulverprodukt
JPS63129956A (ja) * 1986-11-19 1988-06-02 Mitsubishi Kasei Corp コ−ングリツツを主成分とする膨化型スナツク菓子の製造方法
JP2966875B2 (ja) * 1989-03-16 1999-10-25 テルモ株式会社 食品用材料およびその製造方法

Also Published As

Publication number Publication date
DE69103834D1 (de) 1994-10-13
EP0465363B1 (de) 1994-09-07
US5330779A (en) 1994-07-19
EP0465363A1 (de) 1992-01-08

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee