DK1429626T3 - Enzymbehandling af stivelsesholdige fødevareprodukter til forkortelse af opvarmningstiden - Google Patents

Enzymbehandling af stivelsesholdige fødevareprodukter til forkortelse af opvarmningstiden

Info

Publication number
DK1429626T3
DK1429626T3 DK02760163.2T DK02760163T DK1429626T3 DK 1429626 T3 DK1429626 T3 DK 1429626T3 DK 02760163 T DK02760163 T DK 02760163T DK 1429626 T3 DK1429626 T3 DK 1429626T3
Authority
DK
Denmark
Prior art keywords
shorten
food products
heating time
enzyme treatment
starch
Prior art date
Application number
DK02760163.2T
Other languages
English (en)
Inventor
Tina Spendler
Jack Bech Nielsen
Original Assignee
Novozymes As
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 Novozymes As filed Critical Novozymes As
Application granted granted Critical
Publication of DK1429626T3 publication Critical patent/DK1429626T3/da

Links

Classifications

    • 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
    • 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
    • A21D13/50—Solidified foamed products, e.g. meringues
    • 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
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • 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
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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)
    • C12Y302/01041—Pullulanase (3.2.1.41)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Confectionery (AREA)
DK02760163.2T 2001-09-18 2002-09-12 Enzymbehandling af stivelsesholdige fødevareprodukter til forkortelse af opvarmningstiden DK1429626T3 (da)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DKPA200101354 2001-09-18
DKPA200200052 2002-01-14
PCT/DK2002/000596 WO2003024242A1 (en) 2001-09-18 2002-09-12 Enzymatic treatment of starchy food products for shortening the tempering step

Publications (1)

Publication Number Publication Date
DK1429626T3 true DK1429626T3 (da) 2011-06-27

Family

ID=26069066

Family Applications (1)

Application Number Title Priority Date Filing Date
DK02760163.2T DK1429626T3 (da) 2001-09-18 2002-09-12 Enzymbehandling af stivelsesholdige fødevareprodukter til forkortelse af opvarmningstiden

Country Status (5)

Country Link
EP (1) EP1429626B1 (da)
AT (1) ATE500749T1 (da)
DE (1) DE60239411D1 (da)
DK (1) DK1429626T3 (da)
WO (1) WO2003024242A1 (da)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8367142B2 (en) 2005-04-29 2013-02-05 Kraft Foods Global Brands Llc Production of shredded or flaked whole grain-containing composite food products
US7964233B2 (en) 2005-04-29 2011-06-21 Kraft Foods Global Brands Llc. Production of whole grain shredded products
US7939122B2 (en) 2005-04-29 2011-05-10 Kraft Foods Global Brands Llc Production of whole grain shredded products
US7993693B2 (en) 2006-07-19 2011-08-09 Frito-Lay Trading Company Gmbh Process for making a healthy snack food
WO2011076123A1 (en) 2009-12-22 2011-06-30 Novozymes A/S Compositions comprising boosting polypeptide and starch degrading enzyme and uses thereof
GB2481469B (en) 2011-01-31 2013-02-13 Frito Lay Trading Co Gmbh De-oiling apparatus and method in the manufacture of low oil potato chips
CA3030492C (en) * 2016-07-15 2024-01-02 Nestec S.A. Process for preparing hydrolysed starch with reduced sugar content
WO2019116183A1 (en) 2017-12-15 2019-06-20 Nestec S.A. Process for sugar modulation
DE102019205793A1 (de) 2019-04-23 2020-10-29 Elea Vertriebs- Und Vermarktungsgesellschaft Mbh Verfahren zum Konditionieren von Pflanzensamen für die Zerkleinerung, insbesondere zur Beeinflussung der Elastizität der Pflanzensamen, und Anlage zur Zerkleinerung von Pflanzensamen

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3861293A (en) * 1970-06-05 1975-01-21 Unicef Aldo Buffa And Gebruder Apparatus for making foods and feeds
DK135983D0 (da) 1983-03-25 1983-03-25 Novo Industri As Maltogen amylaseenzymprodukt og fremgangsmade til dets fremstilling og anvendelse
US5089171A (en) * 1988-10-14 1992-02-18 National Starch And Chemical Investment Holding Corporation Partially debranched starch clouds
CA2015149A1 (en) 1989-04-27 1990-10-27 Richard L. Antrim Isoamylase-treated breakfast cereal and preparation process
CA2016950A1 (en) 1989-06-02 1990-12-02 Richard L. Antrim R-enzyme-treated breakfast cereal and preparation process
DK474589D0 (da) 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
ATE311439T1 (de) 1995-04-21 2005-12-15 Novozymes As Varianten der cyclomaltodextrin- glucanotransferase
CN1292028B (zh) 1998-02-27 2013-08-14 诺维信公司 麦芽α淀粉酶变体

Also Published As

Publication number Publication date
EP1429626B1 (en) 2011-03-09
EP1429626A1 (en) 2004-06-23
WO2003024242A1 (en) 2003-03-27
DE60239411D1 (de) 2011-04-21
ATE500749T1 (de) 2011-03-15

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