ECSP13012702A - Productos alimentarios que comprenden grano integral hidrolizado - Google Patents
Productos alimentarios que comprenden grano integral hidrolizadoInfo
- Publication number
- ECSP13012702A ECSP13012702A EC2013012702A ECSP13012702A ECSP13012702A EC SP13012702 A ECSP13012702 A EC SP13012702A EC 2013012702 A EC2013012702 A EC 2013012702A EC SP13012702 A ECSP13012702 A EC SP13012702A EC SP13012702 A ECSP13012702 A EC SP13012702A
- Authority
- EC
- Ecuador
- Prior art keywords
- food products
- include hydrolyzed
- integral grain
- amylase
- fragment
- Prior art date
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
- A21D13/33—Edible containers, e.g. cups or cones
-
- 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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- A21D13/40—Products characterised by the type, form or use
-
- 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
- A21D13/40—Products characterised by the type, form or use
- A21D13/45—Wafers
-
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with 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
- 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
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
-
- 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)
- C12Y302/01003—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
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/21—Serine endopeptidases (3.4.21)
- C12Y304/21062—Subtilisin (3.4.21.62)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Abstract
La presente invención se refiere a productos alimentarios que comprenden un agente de fermentación, un contenido en humedad por debajo de un 10% en peso del producto alimentario, una composición de grano integral hidrolizado y una alfa-amilasa o un fragmento de esta, donde la alfa-amilasa o el fragmento de esta no muestran ninguna actividad hidrolítica frente a las fibras dietéticas cuando se encuentran en la forma activa.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/EP2010/069202 WO2012076051A1 (en) | 2010-12-08 | 2010-12-08 | Food products comprising hydrolyzed whole grain |
Publications (1)
Publication Number | Publication Date |
---|---|
ECSP13012702A true ECSP13012702A (es) | 2013-08-30 |
Family
ID=43920968
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EC2013012702A ECSP13012702A (es) | 2010-12-08 | 2013-06-13 | Productos alimentarios que comprenden grano integral hidrolizado |
Country Status (11)
Country | Link |
---|---|
US (1) | US20130259978A1 (es) |
EP (1) | EP2648526B1 (es) |
AR (1) | AR084223A1 (es) |
AU (2) | AU2010365330A1 (es) |
BR (1) | BR112013013789A2 (es) |
EC (1) | ECSP13012702A (es) |
ES (1) | ES2721258T3 (es) |
IL (1) | IL226279B (es) |
MX (1) | MX358560B (es) |
RU (1) | RU2579498C2 (es) |
WO (1) | WO2012076051A1 (es) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AR087157A1 (es) | 2011-06-20 | 2014-02-26 | Gen Biscuit | Galletita saludable |
ES2719795T3 (es) | 2013-03-15 | 2019-07-16 | Intercontinental Great Brands Llc | Composición alimenticia texturada blanda con carbohidratos de disposición lenta |
CN104026203A (zh) * | 2014-06-30 | 2014-09-10 | 宋汉平 | 一种葡聚糖的饼干 |
EP3224156A1 (en) | 2014-11-27 | 2017-10-04 | Nestec S.A. | Sealed edible container filled with free flowable powder food ingredient |
EP3496541B1 (en) | 2016-08-09 | 2021-05-26 | Kellogg Company | Cooked food product having reduced acrylamide level |
RU2625572C1 (ru) * | 2016-11-15 | 2017-07-17 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Сдобное печенье профилактического назначения |
EP3609347A1 (en) | 2017-04-10 | 2020-02-19 | Société des Produits Nestlé S.A. | Method of preparing a composition comprising ferulic acid |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE871364A (fr) * | 1977-10-18 | 1979-02-15 | Lyckeby Staerkelsefoeraedling | Procede de preparation d'un produit d'hydrolyse de grain complet et produit ainsi obtenu |
IE48036B1 (en) * | 1977-10-18 | 1984-09-05 | Nordstjernan Ab | Process for the preparation of a hydrolysed product from whole corn,and such a product |
US4894242A (en) * | 1986-04-24 | 1990-01-16 | Mitchell Cheryl R | Nutritional rice milk product |
AU2790289A (en) * | 1987-09-28 | 1989-04-18 | Nabisco/Cetus Food Biotechnology Research Partnership | Cereal products naturally sweetened with fructose |
US4857339A (en) * | 1987-09-28 | 1989-08-15 | Nabisco/Cetus Food Biotechnology Research Partnership | Method for making cereal products naturally sweetened with fructose |
US4830861A (en) * | 1988-07-14 | 1989-05-16 | Bristol-Myers Company | Low manganese high protein rice flour |
SE502941C2 (sv) | 1993-09-15 | 1996-02-26 | Lennart Lindahl | Homogen och stabil cerealiesuspension och förfarande för dess framställning |
US7678403B2 (en) * | 2005-07-15 | 2010-03-16 | Crm Ip Llc | Whole grain non-dairy milk production, products and use |
BRPI0821244A2 (pt) * | 2007-12-14 | 2014-12-23 | Nestec Sa | Proteína de cereal hipoalergênica e seus usos |
US8574644B2 (en) * | 2008-11-04 | 2013-11-05 | The Quaker Oats Company | Soluble oat flour and method of making utilizing enzymes |
US20100303991A1 (en) * | 2009-05-27 | 2010-12-02 | Kraft Foods Global Brands Llc | High fiber and high protein baked goods production |
-
2010
- 2010-12-08 RU RU2013131095/13A patent/RU2579498C2/ru not_active IP Right Cessation
- 2010-12-08 AU AU2010365330A patent/AU2010365330A1/en not_active Abandoned
- 2010-12-08 WO PCT/EP2010/069202 patent/WO2012076051A1/en active Application Filing
- 2010-12-08 MX MX2013006357A patent/MX358560B/es active IP Right Grant
- 2010-12-08 ES ES10787477T patent/ES2721258T3/es active Active
- 2010-12-08 US US13/992,390 patent/US20130259978A1/en not_active Abandoned
- 2010-12-08 EP EP10787477.8A patent/EP2648526B1/en not_active Not-in-force
- 2010-12-08 BR BR112013013789A patent/BR112013013789A2/pt not_active IP Right Cessation
-
2011
- 2011-12-12 AR ARP110104605A patent/AR084223A1/es not_active Application Discontinuation
-
2013
- 2013-05-09 IL IL226279A patent/IL226279B/en not_active IP Right Cessation
- 2013-06-13 EC EC2013012702A patent/ECSP13012702A/es unknown
-
2016
- 2016-04-12 AU AU2016202271A patent/AU2016202271B2/en not_active Ceased
Also Published As
Publication number | Publication date |
---|---|
MX2013006357A (es) | 2013-08-26 |
EP2648526A1 (en) | 2013-10-16 |
RU2579498C2 (ru) | 2016-04-10 |
AU2010365330A1 (en) | 2013-05-30 |
AU2016202271B2 (en) | 2017-10-26 |
WO2012076051A1 (en) | 2012-06-14 |
RU2013131095A (ru) | 2015-01-20 |
MX358560B (es) | 2018-08-24 |
ES2721258T3 (es) | 2019-07-30 |
AU2016202271A1 (en) | 2016-05-19 |
IL226279B (en) | 2019-03-31 |
US20130259978A1 (en) | 2013-10-03 |
EP2648526B1 (en) | 2019-02-27 |
BR112013013789A2 (pt) | 2016-07-19 |
IL226279A0 (en) | 2013-07-31 |
AR084223A1 (es) | 2013-05-02 |
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