IT1035013B - Procedimento per la produzione di bevande e prodotti alimentari addolciti e stabilizzati mediante aggiunta di maltosio di elevata purezza - Google Patents

Procedimento per la produzione di bevande e prodotti alimentari addolciti e stabilizzati mediante aggiunta di maltosio di elevata purezza

Info

Publication number
IT1035013B
IT1035013B IT38526/69A IT3852669A IT1035013B IT 1035013 B IT1035013 B IT 1035013B IT 38526/69 A IT38526/69 A IT 38526/69A IT 3852669 A IT3852669 A IT 3852669A IT 1035013 B IT1035013 B IT 1035013B
Authority
IT
Italy
Prior art keywords
beverages
stabilized
production
high purity
food products
Prior art date
Application number
IT38526/69A
Other languages
English (en)
Original Assignee
Hayashibara Co
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 Hayashibara Co filed Critical Hayashibara Co
Application granted granted Critical
Publication of IT1035013B publication Critical patent/IT1035013B/it

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/22—Preparation of compounds containing saccharide radicals produced by the action of a beta-amylase, e.g. maltose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/828—Aerobacter

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Genetics & Genomics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Seasonings (AREA)
IT38526/69A 1968-07-08 1969-07-08 Procedimento per la produzione di bevande e prodotti alimentari addolciti e stabilizzati mediante aggiunta di maltosio di elevata purezza IT1035013B (it)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP43047650A JPS5235745B1 (it) 1968-07-08 1968-07-08

Publications (1)

Publication Number Publication Date
IT1035013B true IT1035013B (it) 1979-10-20

Family

ID=12781114

Family Applications (1)

Application Number Title Priority Date Filing Date
IT38526/69A IT1035013B (it) 1968-07-08 1969-07-08 Procedimento per la produzione di bevande e prodotti alimentari addolciti e stabilizzati mediante aggiunta di maltosio di elevata purezza

Country Status (7)

Country Link
US (1) US4001435A (it)
JP (1) JPS5235745B1 (it)
DE (1) DE1934651A1 (it)
FR (1) FR2012493A1 (it)
GB (1) GB1285352A (it)
IT (1) IT1035013B (it)
NL (1) NL6910488A (it)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2520173B2 (de) * 1975-05-06 1978-10-26 Sueddeutsche Zucker-Ag, 6800 Mannheim Glucopyranosido-l.e-mannit, Verfahren zu seiner Herstellung sowie seine Verwendung als Zuckeraustauschstoff
US4454161A (en) * 1981-02-07 1984-06-12 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Process for the production of branching enzyme, and a method for improving the qualities of food products therewith
US4671967A (en) * 1984-05-18 1987-06-09 Wm. Wrigley Jr. Company Carbohydrate syrups and methods of preparation
US4671961A (en) * 1984-05-18 1987-06-09 Wm. Wrigley Jr. Company Chewing gum compositions and methods of preparation
US4816445A (en) * 1984-06-21 1989-03-28 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Crystalline alpha-maltose
US5194284A (en) * 1988-10-14 1993-03-16 National Starch And Chemical Investment Holding Corporation Foods opacified with debranched starch
US5089171A (en) * 1988-10-14 1992-02-18 National Starch And Chemical Investment Holding Corporation Partially debranched starch clouds
US4937091A (en) * 1988-10-14 1990-06-26 National Starch And Chemical Investment Holding Corporation Imitation cheeses containing enzymatically debranched starches in lieu of caseinates
US4971723A (en) * 1988-10-14 1990-11-20 National Starch And Chemical Investment Holding Corporation Partially debranched starches and enzymatic process for preparing the starches
US5711986A (en) * 1988-10-14 1998-01-27 National Starch And Chemical Investment Holding Corporation Method of replacing fats with short chain amylose
US6645544B2 (en) 1998-10-16 2003-11-11 Maui Pineapple, Ltd. Process for preserving fresh pineapple
US6007863A (en) * 1998-10-16 1999-12-28 Maui Pineapple Company, Ltd. Process for preserving fresh pineapple
ATE419374T1 (de) 2000-02-28 2009-01-15 Grain Processing Corp Verfahren zur herstellung von hochreiner maltose
US7563469B1 (en) * 2000-03-15 2009-07-21 Millercoors Llc Method of aerating yeast prior to pitching
US20030021866A1 (en) * 2001-07-24 2003-01-30 Grain Processing Corporation Method for making wine
FR2844453B1 (fr) * 2002-09-13 2006-05-19 Agronomique Inst Nat Rech Utilisation de pre-biotiques pour la prevention de l'installation du diabete de type ii
US20080098900A1 (en) * 2006-11-01 2008-05-01 Babatunde Aremu Beverage manufacture using a static mixer
CN107156744A (zh) * 2017-05-19 2017-09-15 宋文 一种黄秋葵保健果冻的制备方法
CN108754035B (zh) * 2018-04-19 2022-04-12 华南师范大学 一种甘薯自水解制备麦芽糖的方法
CN115191612B (zh) * 2022-09-08 2022-12-20 北京逯博士行为医学科技研究院有限公司 一种改善肠道环境的代餐包制备方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3137639A (en) * 1962-04-30 1964-06-16 Staley Mfg Co A E Method of producing starch conversion syrups
US3565765A (en) * 1966-12-27 1971-02-23 Cpc International Inc Preparation of high maltose conversion products

Also Published As

Publication number Publication date
NL6910488A (it) 1970-01-12
DE1934651A1 (de) 1970-03-05
US4001435A (en) 1977-01-04
GB1285352A (en) 1972-08-16
JPS5235745B1 (it) 1977-09-10
FR2012493A1 (it) 1970-03-20

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