ES2134403T3 - Procedimiento para la fabricacion de un producto alimenticio amilaceo. - Google Patents

Procedimiento para la fabricacion de un producto alimenticio amilaceo.

Info

Publication number
ES2134403T3
ES2134403T3 ES95200631T ES95200631T ES2134403T3 ES 2134403 T3 ES2134403 T3 ES 2134403T3 ES 95200631 T ES95200631 T ES 95200631T ES 95200631 T ES95200631 T ES 95200631T ES 2134403 T3 ES2134403 T3 ES 2134403T3
Authority
ES
Spain
Prior art keywords
amilaceous
procedure
manufacture
food product
mixt
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 - Lifetime
Application number
ES95200631T
Other languages
English (en)
Inventor
Simon Crelier
Alois Raemy
Eric Raetz
Ernest Badertscher
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2134403T3 publication Critical patent/ES2134403T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/005—Processes or apparatus using pressure variation or mechanical force, e.g. shock, acceleration, shear stress, contortion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/02—Preserving by heating
    • 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
    • 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)
    • C12Y302/01002—Beta-amylase (3.2.1.2)
    • 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
    • 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

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Mechanical Engineering (AREA)
  • Nutrition Science (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Cereal-Derived Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

PROCESO DE FABRICACION DE UN PRODUCTO ALIMENTARIO AMILACEO, EN EL QUE SE PREPARA UNA MEZCLA POR HIDROLISIS ENZIMATICA QUE COMPRENDE AL MENOS UNA MATERIA AMILACEA Y AGUA, Y SE SOMETE A UNA PRESION HIDROSTATICA DE 300-1100 MPA A UNA TEMPERATURA DE 1090 (GRADOS) C.
ES95200631T 1994-05-24 1995-03-16 Procedimiento para la fabricacion de un producto alimenticio amilaceo. Expired - Lifetime ES2134403T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94107939 1994-05-24

Publications (1)

Publication Number Publication Date
ES2134403T3 true ES2134403T3 (es) 1999-10-01

Family

ID=8215956

Family Applications (1)

Application Number Title Priority Date Filing Date
ES95200631T Expired - Lifetime ES2134403T3 (es) 1994-05-24 1995-03-16 Procedimiento para la fabricacion de un producto alimenticio amilaceo.

Country Status (10)

Country Link
EP (1) EP0686352B1 (es)
CN (1) CN1122199A (es)
AT (1) ATE182438T1 (es)
BR (1) BR9502515A (es)
CO (1) CO4410288A1 (es)
DE (1) DE69511007T2 (es)
DK (1) DK0686352T3 (es)
ES (1) ES2134403T3 (es)
FI (1) FI952473A (es)
GR (1) GR3031413T3 (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19616210C1 (de) * 1996-04-23 1997-11-27 Cpc International Inc Verwendung hochdruckbehandelter Stärke in Lebensmitteln
FR2779034B1 (fr) * 1998-05-29 2001-01-05 Pernod Ricard Procede de conservation de preparation de fruits par traitement a tres haute pression et preparation de fruits obtenue
FR2779035B1 (fr) * 1998-05-29 2001-01-05 Pernod Ricard Procede de conservation de preparation de fruits par traitement a tres haute pression et preparation de fruits obtenue
SI1155618T1 (en) * 2000-05-17 2005-04-30 Barilla G. E R. Fratelli S.P.A. Bakery products containing high-pressure treated starch
DE10303472A1 (de) * 2003-01-29 2004-08-12 Rolf Dr. Stute Verwendung von granulär kaltquellenden Stärken in kosmetischen Emulsionen und Verfahren zur Herstellung von für diese Verwendung geeigneten Stärken
WO2012113771A1 (en) * 2011-02-22 2012-08-30 Dsm Ip Assets B.V. Premix for a fortified food blend

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH641645A5 (fr) * 1979-12-19 1984-03-15 Nestle Sa Procede de fabrication d'un produit alimentaire amylace pulverulent facilement miscible a l'eau.

Also Published As

Publication number Publication date
DE69511007T2 (de) 1999-11-18
FI952473A (fi) 1995-11-25
CN1122199A (zh) 1996-05-15
EP0686352A3 (fr) 1996-07-10
ATE182438T1 (de) 1999-08-15
GR3031413T3 (en) 2000-01-31
EP0686352A2 (fr) 1995-12-13
BR9502515A (pt) 1996-03-05
CO4410288A1 (es) 1997-01-09
DE69511007D1 (de) 1999-09-02
FI952473A0 (fi) 1995-05-22
EP0686352B1 (fr) 1999-07-28
DK0686352T3 (da) 2000-01-31

Similar Documents

Publication Publication Date Title
TW284813B (es)
BR9910017B1 (pt) processo para expansão de disponibilidade de conteúdo de açúcar e capacidade de digestão de um material lignocelulósico, aparelho para produzir um material lignocelulósico expandido explosivamente, sistema para expansão explosiva de um material lignocelulósico, e aparelho para a expansão contìnua de um material lignocelulósico explosivamente.
AU660282B2 (en) Water insoluble derivatives of hyaluronic acid
GR3020441T3 (en) Enzymatic cellulose derivative hydrolysate
AU5600396A (en) Meat pate having a low fat content
ES2134403T3 (es) Procedimiento para la fabricacion de un producto alimenticio amilaceo.
EP0842976A3 (en) Starch foam products with improved flexibility/compressibility and the method for preparation thereof
AU7000098A (en) Method for producing a one-way container, and mould needed for the application
ES2074541T3 (es) Proteinas modificadas por enzimas y procedimiento para su produccion.
ES2097221T3 (es) Protectores para fermentacion microbiana.
ES2054394T3 (es) Procedimiento para la obtencion de xilanasa.
FR2572017B1 (fr) Presse a chambre gonflable annulaire
ES2158060T3 (es) Producto amilasado, tratado por via enzimatica.
HUT53797A (en) Method for producing cereais, snack, instant pulp-like products
DK0734657T3 (da) Næringsmiddel og fremgangsmåde til dets fremstilling
AU8978398A (en) Process for preparing amides
ES2177529T3 (es) Proceso enzimatico para la produccion de cefonicida.
ES2086276T3 (es) Procedimiento para la preparacion de 3-mercaptopropionitrilo y acido 3-mercaptopropionico.
AU1197297A (en) Pumping of medium consistency, high temperature pulps from stand pipes
AU2278592A (en) Method for continuously producing partially hydrolyzed starch, product thereby obtained and uses thereof
BG51105A1 (en) Method for obtaining preparing gelatine from collagen-containing raw materials
IT1265925B1 (it) Procedimento per l'ottenimento di sfilacci di manzo
UA33276A (uk) Спосіб виробництва ковбаси вареної "мисливська"
RO103363A2 (en) Semi-canned mutton
HUT54476A (en) Method for producing stabilizing-agent products of emulsive effect suitable for producing meat products

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 686352

Country of ref document: ES