ES2654304T3 - Método para reducir las velocidades de digestión enzimática de los gránulos de almidón de un alimento y productos alimenticios elaborados a partir de él - Google Patents
Método para reducir las velocidades de digestión enzimática de los gránulos de almidón de un alimento y productos alimenticios elaborados a partir de él Download PDFInfo
- Publication number
- ES2654304T3 ES2654304T3 ES08787455.8T ES08787455T ES2654304T3 ES 2654304 T3 ES2654304 T3 ES 2654304T3 ES 08787455 T ES08787455 T ES 08787455T ES 2654304 T3 ES2654304 T3 ES 2654304T3
- Authority
- ES
- Spain
- Prior art keywords
- dough
- food
- enzymatic digestion
- starch granules
- reducing
- 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.)
- Active
Links
- 229920002472 Starch Polymers 0.000 title abstract 3
- 235000013305 food Nutrition 0.000 title abstract 3
- 235000019698 starch Nutrition 0.000 title abstract 3
- 239000008107 starch Substances 0.000 title abstract 3
- 230000006862 enzymatic digestion Effects 0.000 title abstract 2
- 239000008187 granular material Substances 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- 240000003183 Manihot esculenta Species 0.000 abstract 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 229940072056 alginate Drugs 0.000 abstract 1
- 229920000615 alginic acid Polymers 0.000 abstract 1
- 235000010443 alginic acid Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Método para preparar un producto alimenticio que tenga una menor velocidad de digestión enzimática de los gránulos de almidón, que comprende las siguientes etapas: i) mezclar al menos harina de arroz y almidón de tapioca formando una mezcla seca; ii) añadir alginato disuelto en agua a la mezcla seca para formar una masa; iii) agregar aceite a la masa; iv) amasar, laminar y cortar la masa; v) sumergir la masa amasada, laminada y cortada en una solución que contiene calcio antes de hervir la masa.
Description
Claims (1)
-
imagen1
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/EP2008/061103 WO2010022764A1 (en) | 2008-08-26 | 2008-08-26 | A method of reducing the enzymatic digestion rates of starch granules in food and food products produced therefrom |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2654304T3 true ES2654304T3 (es) | 2018-02-13 |
Family
ID=40672281
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES08787455.8T Active ES2654304T3 (es) | 2008-08-26 | 2008-08-26 | Método para reducir las velocidades de digestión enzimática de los gránulos de almidón de un alimento y productos alimenticios elaborados a partir de él |
Country Status (12)
Country | Link |
---|---|
US (1) | US20110151094A1 (es) |
EP (1) | EP2328418B1 (es) |
CN (1) | CN102131395B (es) |
AU (1) | AU2008361201B2 (es) |
BR (1) | BRPI0823008B1 (es) |
CA (1) | CA2733901A1 (es) |
ES (1) | ES2654304T3 (es) |
IL (1) | IL210286A0 (es) |
MY (1) | MY188648A (es) |
RU (1) | RU2474122C2 (es) |
UA (1) | UA106049C2 (es) |
WO (1) | WO2010022764A1 (es) |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8283338B2 (en) | 2007-11-30 | 2012-10-09 | Kao Corporation | GIP secretion inhibitor |
US8338389B2 (en) | 2009-06-17 | 2012-12-25 | Kao Corporation | Agent for preventing or ameliorating obesity |
CN103519162A (zh) * | 2011-07-19 | 2014-01-22 | 江西江中制药(集团)有限责任公司 | 一种减缓淀粉在体内分解吸收速度的技术 |
AU2013267707B2 (en) * | 2012-06-01 | 2016-08-25 | General Mills, Inc. | Food composition and method |
US10149493B2 (en) | 2015-04-29 | 2018-12-11 | Corn Products Development, Inc. | Flours that improve the crispness of battered potatoes |
WO2017081652A2 (en) * | 2015-11-13 | 2017-05-18 | Freddy Hirsch Group Ag | Method of manufacturing a sausage |
CN109748978B (zh) * | 2017-11-03 | 2022-07-05 | 丰益(上海)生物技术研发中心有限公司 | 高温稳定型缓慢消化淀粉及其制备方法 |
CN113785939A (zh) | 2017-12-13 | 2021-12-14 | 日清食品控股株式会社 | 用于制备即食面条的方法 |
US10785999B2 (en) * | 2019-02-01 | 2020-09-29 | Ajinomoto Foods North America, Inc. | Rice dough compositions and gluten-free rice noodles made therefrom |
CN109820013B (zh) * | 2019-03-13 | 2022-05-06 | 集美大学 | 一种低血糖生成指数面粉及其制备方法和面食 |
CN114794372A (zh) * | 2022-04-07 | 2022-07-29 | 大连民族大学 | 一种降低淀粉消化速率的面条及其制备方法 |
CN114982975B (zh) * | 2022-06-21 | 2023-11-07 | 武汉设计工程学院 | 一种供高血糖、糖尿病患者食用的缓慢消化淀粉类食品的加工方法及其产品 |
CN115336707A (zh) * | 2022-07-26 | 2022-11-15 | 大连民族大学 | 一种钙离子诱导海藻酸钠交联慢消化面条的制备方法 |
CN117064067A (zh) * | 2023-08-07 | 2023-11-17 | 湖北工业大学 | 一种具有可控酵解速率的膳食纤维及其制备方法与应用 |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3366079D1 (en) * | 1982-09-23 | 1986-10-16 | Nestle Sa | Process for producing starch-based pasta products |
EP0749697A1 (en) * | 1995-06-22 | 1996-12-27 | Hercules Incorporated | Coated food |
US5795606A (en) * | 1995-10-02 | 1998-08-18 | Hercules Incorporated | Method for preparing a coated food |
ES2241026T3 (es) * | 1997-12-29 | 2005-10-16 | Societe Des Produits Nestle S.A. | Producto de tallarin saturado de huedad. |
ES2208818T3 (es) * | 1997-12-29 | 2004-06-16 | Societe Des Produits Nestle S.A. | Producto en forma de tallarines del tipo "beehoon". |
DE60238663D1 (de) * | 2002-04-05 | 2011-02-03 | Nestle Sa | Zusammensetzungen und Verfahren zur Verbesserung von Lipidassimilation in Haustieren |
EP1681937A4 (en) * | 2003-10-16 | 2012-01-04 | Techcom Group Llc | FOOD WITH REDUCED DIGESTIBLE CARBOHYDRATE CONTENT WITH REDUCED GLYCEMIC RESPONSE |
WO2008037576A1 (en) * | 2006-09-29 | 2008-04-03 | Unilever Plc | Process for production of compounds, which are starch containing particles coated, embedded or encapsulated by at least one biopolymer |
EP1905311A1 (en) * | 2006-09-29 | 2008-04-02 | Unilever PLC | Process for production of compounds, which are starch containing particles coated embedded or encapsulated by at least one biopolymers |
CN101019667A (zh) * | 2007-01-10 | 2007-08-22 | 邓根保 | 一种海藻豆类素食品 |
-
2008
- 2008-08-26 AU AU2008361201A patent/AU2008361201B2/en not_active Ceased
- 2008-08-26 UA UAA201103596A patent/UA106049C2/uk unknown
- 2008-08-26 CA CA2733901A patent/CA2733901A1/en not_active Abandoned
- 2008-08-26 ES ES08787455.8T patent/ES2654304T3/es active Active
- 2008-08-26 CN CN200880130868.6A patent/CN102131395B/zh not_active Expired - Fee Related
- 2008-08-26 MY MYPI2010006237A patent/MY188648A/en unknown
- 2008-08-26 RU RU2011111494/13A patent/RU2474122C2/ru not_active IP Right Cessation
- 2008-08-26 BR BRPI0823008A patent/BRPI0823008B1/pt not_active IP Right Cessation
- 2008-08-26 WO PCT/EP2008/061103 patent/WO2010022764A1/en active Application Filing
- 2008-08-26 EP EP08787455.8A patent/EP2328418B1/en not_active Not-in-force
- 2008-08-26 US US13/061,051 patent/US20110151094A1/en not_active Abandoned
-
2010
- 2010-12-27 IL IL210286A patent/IL210286A0/en unknown
Also Published As
Publication number | Publication date |
---|---|
BRPI0823008A2 (pt) | 2014-10-14 |
WO2010022764A1 (en) | 2010-03-04 |
AU2008361201A1 (en) | 2010-03-04 |
CA2733901A1 (en) | 2010-03-04 |
RU2011111494A (ru) | 2012-10-10 |
CN102131395B (zh) | 2014-04-16 |
BRPI0823008B1 (pt) | 2018-11-21 |
CN102131395A (zh) | 2011-07-20 |
MY188648A (en) | 2021-12-22 |
IL210286A0 (en) | 2011-03-31 |
EP2328418A1 (en) | 2011-06-08 |
AU2008361201B2 (en) | 2015-08-27 |
RU2474122C2 (ru) | 2013-02-10 |
BRPI0823008A8 (pt) | 2017-12-26 |
EP2328418B1 (en) | 2017-10-25 |
US20110151094A1 (en) | 2011-06-23 |
UA106049C2 (uk) | 2014-07-25 |
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