HRP20130211T1 - Postupak mikrobne biotehnologije za potpunu razgradnju glutena u brašnima - Google Patents

Postupak mikrobne biotehnologije za potpunu razgradnju glutena u brašnima Download PDF

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HRP20130211T1
HRP20130211T1 HRP20130211AT HRP20130211T HRP20130211T1 HR P20130211 T1 HRP20130211 T1 HR P20130211T1 HR P20130211A T HRP20130211A T HR P20130211AT HR P20130211 T HRP20130211 T HR P20130211T HR P20130211 T1 HRP20130211 T1 HR P20130211T1
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flour
gluten
mixture
flours
dough
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HRP20130211AT
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Giammaria Giuliani
Anna Benedusi
Raffaella Di Cagno
Carlo Giuseppe Rizzello
Maria De Angelis
Marco Gobbetti
Angela Cassone
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Giuliani S.P.A.
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    • C12N9/00Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14Hydrolases (3)
    • C12N9/48Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
    • C12N9/58Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from fungi
    • C12N9/62Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from fungi from Aspergillus
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/06Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066Gluten-free products
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
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    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/198Dry 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
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    • C12Y304/11005Prolyl aminopeptidase (3.4.11.5)
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    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/169Plantarum
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23V2400/00Lactic or propionic acid bacteria
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    • A23V2400/183Sanfranciscenis
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Claims (24)

1. Mješavina koja sadrži ili se sastoji od bakterija mliječne kiseline Lactobacillus sanfranciscensis DSM22063 i Lactobacillus plantarum DSM 22064.
2. Mješavina prema zahtjevu 1, dalje sadrži gljivične proteaze.
3. Mješavina prema zahtjevu 2, gdje se gljivične proteaze izabiru iz grupe koja obuhvaća Aspergillus oryzae, Aspergillus niger proteaze ili njihove mješavine.
4. Uporaba mješavine kako je definirano u svakom od prethodnih zahtjeva za potpunu razgradnju glutena u brašnima i/ili fermentaciju tih brašna.
5. Uporaba prema zahtjevu 4, gdje se brašna izabiru iz grupe koja obuhvaća i glatka i oštra pšenična, ječmena, ražena ili zobena brašna.
6. Postupak za pripremu tekućeg tijesta od brašna, gdje je gluten potpuno razgrađen, prikladan za proizvodnju dizanih proizvoda bez glutena, a koji obuhvaća ili se sastoji od sljedećih koraka: a) uzgoj kulture bakterija mliječne kiseline Lactobacillus sanfranciscensis DSM22063 i Lactobacillus plantarum DSM 22064; b) miješanje brašna u koncentracijama od 20-50%, poželjno 30%, i vode 50-80%, poželjno 70%, uz sadržaj mješavine dva soja bakterija iz koraka a) stanične gustoće od oko 108 cfu/g; c) dodavanje jedne ili više gljivičnih proteaza, svake u koncentraciji od 200-500 ppm, poželjno 400 ppm; d) fermentacija kroz 8-20 h, poželjno 12 h, na 30-.
7. Postupak prema zahtjevu 6 koji dalje obuhvaća korak e) za sušenje tekućeg brašna dobivenog u koraku d).
8. Postupak prema svakom od zahtjeva 6-7 gdje se brašno izabire iz grupe koja obuhvaća i glatka i oštra pšenična, ječmena, ražena ili zobena brašna ili njihove mješavine, poželjno glatka i oštra pšenična brašna.
9. Postupak prema svakom od zahtjeva 6-8 gdje se gljivični proteolitički enzimi izabiru iz grupe koja obuhvaća Aspergillus oryzae, Aspergillus niger proteaze ili njihove mješavine.
10. Tekuće ili sušeno tijesto od brašna gdje je gluten potpuno razgrađen uporabom postupka kako je definiran u svakom od zahtjeva 6-9, to tekuće ili sušeno tijesto od brašna sadrži bakterije mliječne kiseline Lactobacillus sanfranciscensis DSM22063 i Lactobacillus plantarum DSM 22064.
11. Mješavina koja sadrži ili se sastoji od tijesta kako je definirano u zahtjevu 10 u kombinaciji s jednim ili više brašna koja su prirodno bez glutena.
12. Mješavina prema zahtjevu 11 gdje se brašna koja su prirodno bez glutena izabiru iz grupe koja obuhvaća brašno nativnog kukuruza, bijelog kukuruza, riže, kvinoje, tefa ili amaranta, te heljdino brašno.
13. Mješavina prema svakom od zahtjeva 11-12 gdje su brašna sadržana u sljedećim postocima: nativni kukuruz 5-15%, poželjno 10%, bijeli kukuruz 5-15%, poželjno 10%, brašno riže, kvinoje, tefa ili amaranta 10-30%, poželjno 20%, i heljdino brašno 1-10%, poželjno 5%, gdje su ti postoci izraženi prema težini u odnosu na ukupnu težinu mješavine brašna.
14. Postupak za pripremu dizanih pečenih proizvoda iz brašna iz kojeg je uklonjen gluten, uporabom postupka kako je definiran u svakom od zahtjeva 6- koji obuhvaća ili se sastoji od sljedećih koraka: a) dodavanje 10-40% mješavine brašna koja su prirodno bez glutena, poželjno 30%, pekarskog kvasca 1-2%, soli 0.1-1.0% i sredstava za dobivanje strukture 0.5-1% u tekuće tijesto od brašna iz kojeg je uklonjen gluten uporabom postupka kako je definiran u svakom od zahtjeva 6-9 te miješenje; b) omogućavanje da se fermentacija odvija oko 1-3 h, poželjno 1.5 h, na ; c) pečenje 50 minuta na .
15. Postupak prema zahtjevu 14 gdje je % omjer sastojaka prema vodi, kada se tijesto od brašna iz kojeg je uklonjen gluten suši, oko 1.2:0.8.
16. Postupak prema svakom od zahtjeva 14-15, gdje se brašna koja su prirodno bez glutena izabiru iz grupe koja obuhvaća brašno nativnog kukuruza, bijelog kukuruza, riže, kvinoje, tefa, amaranta, heljde ili njihove mješavine.
17. Postupak prema svakom od zahtjeva 14-16, gdje se brašno iz kojeg je uklonjen gluten izabire iz grupe koja obuhvaća i glatka i oštra pšenična, ječmena, ražena ili zobena brašna ili njihove mješavine, poželjno glatka i oštra pšenična brašna.
18. Pečeni proizvodi koji se mogu dobiti pomoću postupka kako je definiran u svakom od zahtjeva 14-17, ti pečeni proizvodi sadrže bakterije mliječne kiseline Lactobacillus sanfranciscensis DSM22063 i Lactobacillus plantarum DSM 22064.
19. Postupak pripreme dizanih pečenih proizvoda koji obuhvaća ili se sastoji od sljedećih koraka: a) izravno dodavanje brašna nativnog kukuruza, brašna riže, jaja, šećera, putra i pekarskog kvasca u brašno iz kojeg je uklonjen gluten postupkom kako je definirano u svakom od zahtjeva 6-9 te miješenje; b) omogućavanje da se fermentacija odvija 1.5 h na i c) pečenje dizanog tijesta 50 minuta na .
20. Postupak prema zahtjevu 19, gdje su u koraku a) postoci sastojaka sljedeći: brašno nativnog kukuruza 10%, rižino brašno 10%, jaje 5%, šećer 3%, putar 1% i pekarski kvasac 1.5%.
21. Dizani pečeni proizvodi koji se mogu dobiti pomoću postupka kako je definiran u svakom od zahtjeva 19-20, ti dizani pečeni proizvodi sadrže bakterije mliječne kiseline Lactobacillus sanfranciscensis DSM22063 i Lactobacillus plantarum DSM 22064.
22. Uporaba tijesta od brašna prema zahtjevu 10, mješavine prema zahtjevima 11-13, proizvoda dizanog u pećnici prema zahtjevu 18, konfekcijskih proizvoda dizanih u pećnici prema zahtjevu 21 za pripremu hrane koja može pokriti nutritivnu neravnotežu nastalu zbog načina prehrane bez glutena.
23. Bakterija mliječne kiseline Lactobacillus sanfranciscensis DSM22063.
24. Bakterija mliječne kiseline Lactobacillus plantarum DSM 22064.
HRP20130211AT 2008-12-23 2013-03-11 Postupak mikrobne biotehnologije za potpunu razgradnju glutena u brašnima HRP20130211T1 (hr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITRM2008A000690A IT1392414B1 (it) 2008-12-23 2008-12-23 Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine.
PCT/IT2009/000569 WO2010073283A2 (en) 2008-12-23 2009-12-17 Process of microbic biotechnology for completely degrading gluten in flours

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US (2) US9386777B2 (hr)
EP (1) EP2373173B1 (hr)
JP (2) JP5712138B2 (hr)
CN (1) CN102655756B (hr)
AU (1) AU2009332504B2 (hr)
BR (1) BRPI0923646B1 (hr)
CA (1) CA2743599C (hr)
CY (1) CY1113844T1 (hr)
DK (1) DK2373173T3 (hr)
ES (1) ES2402490T3 (hr)
HR (1) HRP20130211T1 (hr)
IT (1) IT1392414B1 (hr)
MX (1) MX2011005466A (hr)
NZ (1) NZ593374A (hr)
PL (1) PL2373173T3 (hr)
PT (1) PT2373173E (hr)
RU (1) RU2523597C2 (hr)
SI (1) SI2373173T1 (hr)
SM (1) SMT201300049B (hr)
UA (1) UA103788C2 (hr)
WO (1) WO2010073283A2 (hr)
ZA (1) ZA201103457B (hr)

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