IT1393393B1 - METHOD AND PLANT FOR THE TRANSFORMATION OF PRODUCTS CONTAINING AMID, IN PARTICULAR PASTA AND WHEAT FOOD BREAD, IN A HIGH-NUTRITIONAL VALUE SYRUP, CONTAINING ENZYMES, ORGANIC ACIDS, SUGARS AND PROTEINS, AMINO ACIDS AND VITAMINS - Google Patents

METHOD AND PLANT FOR THE TRANSFORMATION OF PRODUCTS CONTAINING AMID, IN PARTICULAR PASTA AND WHEAT FOOD BREAD, IN A HIGH-NUTRITIONAL VALUE SYRUP, CONTAINING ENZYMES, ORGANIC ACIDS, SUGARS AND PROTEINS, AMINO ACIDS AND VITAMINS

Info

Publication number
IT1393393B1
IT1393393B1 ITPD2009A000054A ITPD20090054A IT1393393B1 IT 1393393 B1 IT1393393 B1 IT 1393393B1 IT PD2009A000054 A ITPD2009A000054 A IT PD2009A000054A IT PD20090054 A ITPD20090054 A IT PD20090054A IT 1393393 B1 IT1393393 B1 IT 1393393B1
Authority
IT
Italy
Prior art keywords
syrup
vitamins
sugars
proteins
transformation
Prior art date
Application number
ITPD2009A000054A
Other languages
Italian (it)
Inventor
Mario Mengatto
Original Assignee
Cusinato Giovanni S R L
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 Cusinato Giovanni S R L filed Critical Cusinato Giovanni S R L
Priority to ITPD2009A000054A priority Critical patent/IT1393393B1/en
Publication of ITPD20090054A1 publication Critical patent/ITPD20090054A1/en
Application granted granted Critical
Publication of IT1393393B1 publication Critical patent/IT1393393B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
    • A23J1/125—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses by treatment involving enzymes or microorganisms
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • 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
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
    • 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
    • C12P13/00—Preparation of nitrogen-containing organic compounds
    • C12P13/04—Alpha- or beta- amino acids
    • 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
    • C12P19/02—Monosaccharides
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K1/00—Glucose; Glucose-containing syrups
    • C13K1/06—Glucose; Glucose-containing syrups obtained by saccharification of starch or raw materials containing starch
ITPD2009A000054A 2009-03-23 2009-03-23 METHOD AND PLANT FOR THE TRANSFORMATION OF PRODUCTS CONTAINING AMID, IN PARTICULAR PASTA AND WHEAT FOOD BREAD, IN A HIGH-NUTRITIONAL VALUE SYRUP, CONTAINING ENZYMES, ORGANIC ACIDS, SUGARS AND PROTEINS, AMINO ACIDS AND VITAMINS IT1393393B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ITPD2009A000054A IT1393393B1 (en) 2009-03-23 2009-03-23 METHOD AND PLANT FOR THE TRANSFORMATION OF PRODUCTS CONTAINING AMID, IN PARTICULAR PASTA AND WHEAT FOOD BREAD, IN A HIGH-NUTRITIONAL VALUE SYRUP, CONTAINING ENZYMES, ORGANIC ACIDS, SUGARS AND PROTEINS, AMINO ACIDS AND VITAMINS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITPD2009A000054A IT1393393B1 (en) 2009-03-23 2009-03-23 METHOD AND PLANT FOR THE TRANSFORMATION OF PRODUCTS CONTAINING AMID, IN PARTICULAR PASTA AND WHEAT FOOD BREAD, IN A HIGH-NUTRITIONAL VALUE SYRUP, CONTAINING ENZYMES, ORGANIC ACIDS, SUGARS AND PROTEINS, AMINO ACIDS AND VITAMINS

Publications (2)

Publication Number Publication Date
ITPD20090054A1 ITPD20090054A1 (en) 2010-09-24
IT1393393B1 true IT1393393B1 (en) 2012-04-20

Family

ID=41665548

Family Applications (1)

Application Number Title Priority Date Filing Date
ITPD2009A000054A IT1393393B1 (en) 2009-03-23 2009-03-23 METHOD AND PLANT FOR THE TRANSFORMATION OF PRODUCTS CONTAINING AMID, IN PARTICULAR PASTA AND WHEAT FOOD BREAD, IN A HIGH-NUTRITIONAL VALUE SYRUP, CONTAINING ENZYMES, ORGANIC ACIDS, SUGARS AND PROTEINS, AMINO ACIDS AND VITAMINS

Country Status (1)

Country Link
IT (1) IT1393393B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITRM20100677A1 (en) * 2010-12-20 2012-06-21 Cusinato Giovanni S R L PRODUCTION OF A FOOD INGREDIENT FOR ANIMALS WITH PREBIOTIC PROPERTIES FROM WASTE OF THE PASTA INDUSTRY

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4056637A (en) * 1976-06-08 1977-11-01 Japan Natural Food Co. Ltd. Process for preparing food products containing a lactic acid bacteria-fermented product of a cereal germ
US4243750A (en) * 1979-05-29 1981-01-06 National Distillers And Chemical Corp. Process for the hydrolysis of starch and the continuous fermentation of the sugars obtained therefrom to provide ethanol
DE3601479C1 (en) * 1986-01-20 1987-01-29 Wendeln Gmbh B Jr Process for the enzymatic degradation of residual bread and use of the degradation product obtained
ITBO20020047A1 (en) * 2002-01-30 2003-07-30 Mario Menegatto METHOD AND PLANT FOR THE PROCESSING OF GRAINS
DE60314513T3 (en) * 2002-05-14 2012-01-26 Purac Biochem B.V. PROCESS FOR PREPARING MILKY ACID OR SALT THEREOF BY SIMULTANEOUS SUGARING AND FERMENTATION OF STARCH
DE202006002374U1 (en) * 2006-02-15 2006-04-06 Wichers, Kay Zwieback syrup, useful e.g. for the production of food, baking goods and animal nutrient and as insulating material based on e.g. fat for food, comprises zwieback/zwieback breach, water and enzymes in form of amylase

Also Published As

Publication number Publication date
ITPD20090054A1 (en) 2010-09-24

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