ES2177887T3 - Harina de cereal modificada y producto alimentario fabricado utilizando dicha harina. - Google Patents

Harina de cereal modificada y producto alimentario fabricado utilizando dicha harina.

Info

Publication number
ES2177887T3
ES2177887T3 ES97120565T ES97120565T ES2177887T3 ES 2177887 T3 ES2177887 T3 ES 2177887T3 ES 97120565 T ES97120565 T ES 97120565T ES 97120565 T ES97120565 T ES 97120565T ES 2177887 T3 ES2177887 T3 ES 2177887T3
Authority
ES
Spain
Prior art keywords
flour
cereal flour
modified
food product
manufactured 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 - Lifetime
Application number
ES97120565T
Other languages
English (en)
Other versions
ES2177887T5 (es
Inventor
Katsutoshi Yamazaki
Takahiko Soeda
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=18092976&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2177887(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Application granted granted Critical
Publication of ES2177887T3 publication Critical patent/ES2177887T3/es
Publication of ES2177887T5 publication Critical patent/ES2177887T5/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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C12Y203/02—Aminoacyltransferases (2.3.2)
    • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

LA INVENCION PROPORCIONA UNA HARINA DE CEREALES MODIFICADA, COMO HARINA DE TRIGO PROVISTA DE GRAN CALIDAD MEDIANTE MODIFICACION Y PROPORCIONA ADICIONALMENTE ALIMENTOS PROCESADOS CON HARINA DE CEREALES, DE EXCELENTES PROPIEDADES, COMO ELASTICIDAD, SUAVIDAD Y FINURA EXTRA, PRODUCIDAS A PARTIR DE LA HARINA DE CEREALES MODIFICADA COMO MATERIAL BRUTO. ESTO SE LOGRA MEDIANTE UN METODO DE MODIFICACION DE HARINA DE CEREALES MEDIANTE UN TRATAMIENTO CON TRANSGLUTAMINASA DURANTE EL PROCESO DE MOLIENDA DE LA HARINA DE CEREALES. LA INVENCION PROPORCIONA ASIMISMO ALIMENTOS PROCESADOS, A BASE DE HARINA DE CEREALES, COMO TALLARINES, PANES, PRODUCTOS DE REPOSTERIA Y SIMILARES, PRODUCIDOS A PARTIR DE LA HARINA DE CEREALES MODIFICADA COMO MATERIAL BRUTO.
ES97120565T 1996-11-28 1997-11-24 Harina de cereal modificada y producto alimentario fabricado utilizando dicha harina. Expired - Lifetime ES2177887T5 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP31786996A JP3582265B2 (ja) 1996-11-28 1996-11-28 改質穀粉及びこれを使用した穀粉加工食品
JP8-317869 1996-11-28

Publications (2)

Publication Number Publication Date
ES2177887T3 true ES2177887T3 (es) 2002-12-16
ES2177887T5 ES2177887T5 (es) 2009-01-01

Family

ID=18092976

Family Applications (1)

Application Number Title Priority Date Filing Date
ES97120565T Expired - Lifetime ES2177887T5 (es) 1996-11-28 1997-11-24 Harina de cereal modificada y producto alimentario fabricado utilizando dicha harina.

Country Status (8)

Country Link
US (1) US6106887A (es)
EP (1) EP0847701B2 (es)
JP (1) JP3582265B2 (es)
CN (1) CN1098637C (es)
AU (1) AU717301B2 (es)
CA (1) CA2223224C (es)
DE (1) DE69713994T3 (es)
ES (1) ES2177887T5 (es)

Families Citing this family (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6936289B2 (en) 1995-06-07 2005-08-30 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
EP1559788A1 (en) 1997-04-09 2005-08-03 Danisco A/S Use lipase for improving doughs and baked products
JPH11243843A (ja) * 1998-02-27 1999-09-14 Ajinomoto Co Inc パン類の製造方法及びパン類製造用酵素製剤
ATE231186T1 (de) 1998-07-21 2003-02-15 Danisco Lebensmittel
DE10046605A1 (de) * 2000-09-20 2002-03-28 Roehm Enzyme Gmbh Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren
ES2284897T3 (es) 2001-05-18 2007-11-16 Danisco A/S Procedimiento para la preparacion de una masa con una enzima.
AU2002360597A1 (en) * 2001-12-13 2003-06-23 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
ES2223227B1 (es) 2002-05-31 2006-04-16 Consejo Sup. Investig. Cientificas Secuencia de nucleotidos de maiz codificante de una proteina con actividad transglutaminasa, y su uso.
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
MXPA05007653A (es) 2003-01-17 2005-09-30 Danisco Metodo.
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
WO2005060766A1 (ja) * 2003-12-22 2005-07-07 Sapporo Breweries Limited 機能性成分含有量の高い食品並びにそれらの製造方法
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
CN102533440B (zh) 2004-07-16 2017-09-19 杜邦营养生物科学有限公司 用酶使油脱胶的方法
EP1657300A1 (de) * 2004-11-10 2006-05-17 N-Zyme BioTec GmbH Prolamin-reduzierte Getränke und Verfahren zur Herstellung
JP4862759B2 (ja) * 2006-06-30 2012-01-25 味の素株式会社 澱粉含有食品の製造方法及び澱粉含有食品改質用の酵素製剤
ITMI20062080A1 (it) 2006-10-30 2008-04-30 Consiglio Nazionale Ricerche Trattamento di farine di cereali per il consumo alimentare da parte di pazienti celiaci
MX2009008021A (es) 2007-01-25 2009-08-07 Danisco Produccion de una aciltransferasa de lipido de celulas de bacillus licheniformis transformadas.
US20100316764A1 (en) * 2009-06-10 2010-12-16 Engrain, LLC Flour supplement compositions and methods for preparing wheat flour
JP5203336B2 (ja) * 2009-11-16 2013-06-05 兵庫県 小麦粉・米粉を材料とするマドレーヌケーキの品質改良剤
JP5914033B2 (ja) * 2012-02-20 2016-05-11 日清製粉プレミックス株式会社 イーストドーナツの製造方法
CN102907557B (zh) * 2012-10-24 2014-03-26 安徽安特食品股份有限公司 一种改性谷朊粉的生产工艺
CN106473155A (zh) * 2016-09-22 2017-03-08 淮南市农康生态农业有限公司 一种活血化瘀方便面及制备方法
CN107712620A (zh) * 2017-11-16 2018-02-23 湖南裕湘食品有限公司 杂粮非油炸方便面及其制备方法
CN109845779A (zh) * 2017-11-28 2019-06-07 吉林农业大学 一种杂粮玉米饼及其制备方法
IT201800007432A1 (it) * 2018-07-23 2020-01-23 Metodo di realizzazione di un kit alimentare per la preparazione di pasta fresca farcita, kit alimentare ottenuto e metodo d'uso
CN113261645B (zh) * 2021-06-11 2022-11-01 中粮面业(海宁)有限公司 一种冷冻生湿面制品专用粉及其生产方法
CN114847319A (zh) * 2022-04-02 2022-08-05 武汉新华扬生物股份有限公司 一种复配酶制剂及其在榴莲酥制作过程中的应用
PT118944B (pt) * 2023-09-28 2025-09-24 Univ De Tras Os Montes E Alto Douro Processo para preparar uma farinha de cereais modificada, uma farinha de cereais modificada e um alimento processado à base de farinha de cereais

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0665280B2 (ja) * 1987-03-04 1994-08-24 味の素株式会社 タンパクゲル化剤及びそれを用いるタンパクのゲル化方法
US4795101A (en) † 1987-05-13 1989-01-03 Genencor, Inc. Use of cellulase in a method of wet milling a starch-containing grain
US5547690A (en) † 1987-12-21 1996-08-20 Gist-Brocades, N.V. Compositions and method for improving flour dough
JP2536086B2 (ja) * 1988-09-02 1996-09-18 味の素株式会社 長期常温保存可能な豆腐の製造法
JP2686319B2 (ja) * 1989-04-28 1997-12-08 昭和産業株式会社 ケーキ用小麦粉及びケーキミックス並びにケーキ類の製造方法
DE4041533A1 (de) * 1990-12-22 1992-06-25 Roehm Gmbh Backmittel oder backmehl, sowie verfahren zur herstellung von backteigen und backwaren
US5276839A (en) * 1991-03-07 1994-01-04 United States Of America As Represented By The Secretary Of The Air Force System for programming EEPROM with data loaded in ROM by sending switch signal to isolate EEPROM from host system
JP2982390B2 (ja) * 1991-07-04 1999-11-22 味の素株式会社 穀類の風味改質方法
DE69326101T2 (de) * 1992-06-02 2000-04-20 Ajinomoto Co., Inc. Verfahren zur Herstellung eines geformten gebundenen Nahrungsmittels
JP3407401B2 (ja) * 1994-06-08 2003-05-19 味の素株式会社 クルトンの製造方法
JP3331484B2 (ja) * 1994-08-11 2002-10-07 味の素株式会社 トランスグルタミナーゼによる麺類の製造方法
US5681597A (en) * 1996-02-06 1997-10-28 Liquid Container L.P. Vacuum conveyor picker for blow bottle container

Also Published As

Publication number Publication date
JPH10155438A (ja) 1998-06-16
EP0847701A2 (en) 1998-06-17
CA2223224C (en) 2005-01-25
DE69713994T3 (de) 2009-01-22
DE69713994T2 (de) 2003-02-27
EP0847701B1 (en) 2002-07-17
CA2223224A1 (en) 1998-05-28
EP0847701A3 (en) 1998-12-09
CN1183903A (zh) 1998-06-10
CN1098637C (zh) 2003-01-15
DE69713994D1 (de) 2002-08-22
EP0847701B2 (en) 2008-07-16
US6106887A (en) 2000-08-22
AU717301B2 (en) 2000-03-23
AU4528397A (en) 1998-06-04
ES2177887T5 (es) 2009-01-01
JP3582265B2 (ja) 2004-10-27

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