DK2842431T3 - Opløseligt havre- eller bygmel og fremgangsmåde til fremstilling under anvendelse af enzymer - Google Patents

Opløseligt havre- eller bygmel og fremgangsmåde til fremstilling under anvendelse af enzymer Download PDF

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Publication number
DK2842431T3
DK2842431T3 DK14195114.5T DK14195114T DK2842431T3 DK 2842431 T3 DK2842431 T3 DK 2842431T3 DK 14195114 T DK14195114 T DK 14195114T DK 2842431 T3 DK2842431 T3 DK 2842431T3
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Denmark
Prior art keywords
flour
oat
whole grain
mixture
enzyme
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DK14195114.5T
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English (en)
Inventor
Robert Chatel
Yongsoo Chung
Justin French
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Quaker Oats Co
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=41472008&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK2842431(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
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Publication of DK2842431T3 publication Critical patent/DK2842431T3/da

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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • 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
    • 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
    • A23L7/198—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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/10—Securing foodstuffs on a non-edible supporting member
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • 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)
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Manufacturing & Machinery (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biophysics (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Noodles (AREA)

Claims (11)

1. Fremgangsmåde til fremstilling af opløseligt fuldkornshavremel eller opløseligt fuldkornsbygmel, omfattende: at kombinere en fuldkornshavre- eller -bygmeludgangsblanding og et egnet enzym og vand til dannelse af en enzymudgangsblanding, hvor fuldkornshavre- eller -bygmeludgangsblandingen omfatter 50 til 100 vægtprocent fuldkornshavre- eller -bygmel; at opvarme enzymudgangsblandingen til mellem 48,8 °C (120 °F) og 93,3 °C (200 °F) til påbegyndelse af hydrolysering af stivelsesmolekylerne; og at ekstrudere den resulterende blanding til fortsættelse af hydrolysering af stivelsen og yderligere til gelatinering og tilberedning af blandingen til dannelse af det opløselige fuldkornshavremel eller opløselige fuldkornsbygmel, hvor lav forskydningskraft anvendes på blandingen under ekstrudering, som udføres i en ekstruder ved skruehastigheder på 200-300 omdrejninger pr. minut, og ekstruderingen udføres ved en dejtemperatur på 100 °C (212 °F) til 126,6 °C (260 °F).
2. Fremgangsmåde ifølge krav 1, hvor fuldkornshavre- eller -bygmeludgangsblandingen omfatter fuldkornshavre- eller -bygmel, granuleret sukker og mindst en antioxidant.
3. Fremgangsmåde ifølge krav 2, hvor fuldkornshavre- eller -bygmeludgangsblandingen yderligere omfatter et maltodextrin.
4. Fremgangsmåde ifølge krav 1 eller 2, hvor fuldkornshavre- eller -bygmeludgangsblandingen yderligere omfatter 0 til 15 vægtprocent granuleret sukker, 0 til 15 vægtprocent maltodextrin, f.eks. 0 til 7 vægtprocent, og en virksom mængde af mindst en antioxidant.
5. Fremgangsmåde ifølge krav 4, hvor fuldkornshavre- eller -bygmeludgangsblandingen omfatter 80 til 100 vægtprocent fuldkornshavreeller -bygmel, fortrinsvis hvor fuldkornshavre- eller -bygmeludgangsblandingen omfatter 90 til 95 vægtprocent fuldkornshavreeller -bygmel.
6. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor ekstruderingen sker ved en beholdertemperatur på 60 °C (140 °F) til 121 °C (250 °F), og/eller hvor enzymudgangsblandingen opvarmes til 60 °C (140 °F) til 82,2 °C (180 °F).
7. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor enzymet er et hvilket som helst egnet enzym til hydrolysering af stivelsen i havre- eller bygmelet og ikke ændrer eller har negativ indvirkning på det be-ta-glucan, der findes i havre- eller bygmelet, hvor enzymet fortrinsvis er en a-amylase.
8. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor væske tilsættes til udgangsblandingen og enzymet i en forkonditioner til tilvejebringelse af en fritflydende blanding af befugtet mel med et fugtindhold på 25 til 40 vægtprocent.
9. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor det opløselige havre- eller bygmel pelleteres og fortrinsvis granuleres, og/eller hvor enzymet deaktiveres i ekstruderen.
10. Fremgangsmåde ifølge krav 9, hvor det opløselige havre- eller bygmel pelleteres under anvendelse af en formgivningsekstruder og tørres, typisk til et fugtindhold på 1,5 til 10 %, f.eks. 6,5 til 8,5 %.
11. Fremgangsmåde ifølge krav 10, hvor pelletsene granuleres til et maks. på 85 % gennem en 0,6 mm (US 30) si.
DK14195114.5T 2008-11-04 2009-10-08 Opløseligt havre- eller bygmel og fremgangsmåde til fremstilling under anvendelse af enzymer DK2842431T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US12/264,399 US8574644B2 (en) 2008-11-04 2008-11-04 Soluble oat flour and method of making utilizing enzymes
EP12188138.7A EP2548449B1 (en) 2008-11-04 2009-10-08 Soluble oat or barley flour and method of making utilizing enzymes

Publications (1)

Publication Number Publication Date
DK2842431T3 true DK2842431T3 (da) 2018-02-26

Family

ID=41472008

Family Applications (6)

Application Number Title Priority Date Filing Date
DK14195114.5T DK2842431T3 (da) 2008-11-04 2009-10-08 Opløseligt havre- eller bygmel og fremgangsmåde til fremstilling under anvendelse af enzymer
DK14195095.6T DK2842430T3 (da) 2008-11-04 2009-10-08 Opløseligt havremel og fremgangsmåde til fremstilling under anvendelse af enzymer
DK12188138.7T DK2548449T3 (da) 2008-11-04 2009-10-08 Opløseligt havre- eller bygmel og fremgangsmåde til fremstilling under anvendelse af enzymer
DK09740225.9T DK2205101T4 (da) 2008-11-04 2009-10-08 Opløseligt havre- eller bygmel og fremgangsmåde til at fremstille det under anvendelse af enzymer
DK14195129.3T DK2842432T3 (da) 2008-11-04 2009-10-08 Opløseligt havre- eller bygmel og fremgangsmåde til fremstilling under anvendelse af enzymer
DK14195125.1T DK2845495T3 (da) 2008-11-04 2009-10-08 Opløseligt havre- eller bygmel og anvendelse deraf

Family Applications After (5)

Application Number Title Priority Date Filing Date
DK14195095.6T DK2842430T3 (da) 2008-11-04 2009-10-08 Opløseligt havremel og fremgangsmåde til fremstilling under anvendelse af enzymer
DK12188138.7T DK2548449T3 (da) 2008-11-04 2009-10-08 Opløseligt havre- eller bygmel og fremgangsmåde til fremstilling under anvendelse af enzymer
DK09740225.9T DK2205101T4 (da) 2008-11-04 2009-10-08 Opløseligt havre- eller bygmel og fremgangsmåde til at fremstille det under anvendelse af enzymer
DK14195129.3T DK2842432T3 (da) 2008-11-04 2009-10-08 Opløseligt havre- eller bygmel og fremgangsmåde til fremstilling under anvendelse af enzymer
DK14195125.1T DK2845495T3 (da) 2008-11-04 2009-10-08 Opløseligt havre- eller bygmel og anvendelse deraf

Country Status (16)

Country Link
US (3) US8574644B2 (da)
EP (6) EP2205101B2 (da)
CN (2) CN101790321B (da)
AU (1) AU2009251225B2 (da)
BR (1) BRPI0903905A2 (da)
CA (1) CA2689010C (da)
CO (1) CO6361865A2 (da)
DK (6) DK2842431T3 (da)
ES (6) ES2660691T3 (da)
MX (2) MX2010000255A (da)
MY (1) MY158844A (da)
PL (6) PL2548449T3 (da)
RU (1) RU2433743C2 (da)
TR (2) TR201802588T4 (da)
TW (3) TWI513412B (da)
WO (1) WO2010053653A1 (da)

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