JP2008503242A - カロリー低減味覚保持食品 - Google Patents

カロリー低減味覚保持食品 Download PDF

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Publication number
JP2008503242A
JP2008503242A JP2007518265A JP2007518265A JP2008503242A JP 2008503242 A JP2008503242 A JP 2008503242A JP 2007518265 A JP2007518265 A JP 2007518265A JP 2007518265 A JP2007518265 A JP 2007518265A JP 2008503242 A JP2008503242 A JP 2008503242A
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JP
Japan
Prior art keywords
resistant starch
food
starch
type
product
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.)
Pending
Application number
JP2007518265A
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English (en)
Japanese (ja)
Other versions
JP2008503242A5 (https=
Inventor
ホルザー，ディヴィッド
ホルザー，シャロム，アルイェウ
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.)
Individual
Original Assignee
Individual
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=35782340&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=JP2008503242(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Individual filed Critical Individual
Publication of JP2008503242A publication Critical patent/JP2008503242A/ja
Publication of JP2008503242A5 publication Critical patent/JP2008503242A5/ja
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • 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
    • A23L7/113—Parboiled or instant pasta
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • General Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Noodles (AREA)
JP2007518265A 2004-06-22 2005-06-22 カロリー低減味覚保持食品 Pending JP2008503242A (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US58204904P 2004-06-22 2004-06-22
US11/160,328 US9668488B2 (en) 2004-06-22 2005-06-20 Calorie reduction-taste retention food products
PCT/US2005/022240 WO2006002307A2 (en) 2004-06-22 2005-06-22 Calorie reduction-taste retention food products

Publications (2)

Publication Number Publication Date
JP2008503242A true JP2008503242A (ja) 2008-02-07
JP2008503242A5 JP2008503242A5 (https=) 2010-05-20

Family

ID=35782340

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2007518265A Pending JP2008503242A (ja) 2004-06-22 2005-06-22 カロリー低減味覚保持食品

Country Status (8)

Country Link
US (1) US9668488B2 (https=)
EP (1) EP1758460A4 (https=)
JP (1) JP2008503242A (https=)
AU (1) AU2005258206B2 (https=)
CA (1) CA2569231A1 (https=)
GB (1) GB2439710B (https=)
IL (1) IL180206A (https=)
WO (1) WO2006002307A2 (https=)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5421784B2 (ja) * 2008-11-12 2014-02-19 日清食品ホールディングス株式会社 高温熱風乾燥即席麺の製造方法

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2887406B1 (fr) * 2005-06-22 2009-05-29 Roquette Freres Produit de cuisson enrichi en fibrees et procede de fabrication d'un tel produit
WO2009056331A1 (en) * 2007-10-31 2009-05-07 University College Dublin, National University Of Ireland Heat-expanded food products
AR086993A1 (es) 2011-06-20 2014-02-05 Gen Biscuit Masa de galletita
GB2555458B (en) * 2016-10-28 2020-06-03 Frito Lay Trading Co Gmbh Biscuit and manufacture thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0912601A (ja) * 1995-06-07 1997-01-14 Natl Starch & Chem Investment Holding Corp アミラーゼ耐性粒状デンプンの製造法
US5849090A (en) * 1996-03-27 1998-12-15 Opta Food Ingredients, Inc. Granular resistant starch and method of making
WO2000073352A1 (en) * 1999-05-28 2000-12-07 The Penn State Research Foundation Manufacture of boiling-stable granular resistant starch by acid hydrolysis and hydrothermal treatment
JP2001231469A (ja) * 1999-10-01 2001-08-28 Natl Starch & Chem Investment Holding Corp 高耐性粒状澱粉
JP2002503959A (ja) * 1997-06-06 2002-02-05 カンザス ステイト ユニバーシティ リサーチ ファウンデーション アルファ−アミラーゼに抵抗性のある食物グレードの澱粉

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US2865757A (en) 1955-06-29 1958-12-23 Aurell Walter Process of making cake containing protopectin
US2952548A (en) 1956-10-05 1960-09-13 Lincoln T Work Protopectin composition and method of preparation
US3023104A (en) 1960-07-05 1962-02-27 American Viscose Corp Food compositions incorporating cellulose crystallite aggregates
US3579548A (en) 1968-05-10 1971-05-18 Procter & Gamble Triglyceride esters of alpha-branched carboxylic acids
GB1490415A (en) 1975-07-21 1977-11-02 Pfizer Ltd Non-digestible starch based food additives
US4109025A (en) 1976-12-15 1978-08-22 Stauffer Chemical Company Protein enriched baked goods
US4219580A (en) 1978-06-29 1980-08-26 Pfizer Inc. Flour substitutes
US4275088A (en) 1979-02-07 1981-06-23 General Mills, Inc. Dry mix for layer cake containing citrus juice vesicle solids
US4225628A (en) 1979-04-30 1980-09-30 Ben Hill Griffin, Inc. Citrus fiber additive product and process for making same
US4351852A (en) 1980-07-21 1982-09-28 Scm Corporation Low calorie cake batter or mix
US4431681A (en) 1982-03-08 1984-02-14 General Foods Corporation Process for preparing a high quality, reduced-calorie cake
US4526799A (en) 1982-03-08 1985-07-02 General Foods Corporation Process for preparing a high quality, reduced-calorie cake
US4451489A (en) 1982-03-08 1984-05-29 General Foods Corporation Sugar beet pulp bulking agent and process
US4526794A (en) 1982-03-08 1985-07-02 General Foods Corporation Citrus albedo bulking agent and process therefor
US4424237A (en) 1982-03-22 1984-01-03 Batter-Lite Foods, Inc. Hydrated emulsifier for use in flour based baked goods
US5466479A (en) 1985-06-10 1995-11-14 Dow Corning Corporation Fat and oil replacements as human food ingredients
US4828846A (en) 1985-11-18 1989-05-09 Washington Research Foundation Human food product produced from dried distillers' spent cereal grains and solubles
US4774099A (en) 1986-05-30 1988-09-27 The Procter & Gamble Company Process for making brownies containing cellulosic fiber
DK165217C (da) 1986-06-25 1993-03-22 Danisco Fiberholdigt produkt, fremgangsmaade til fremstilling heraf samt anvendelse heraf
US5194282A (en) 1987-04-12 1993-03-16 Bar Ilan University Food products having a reduced fat content
US4871571A (en) 1987-06-30 1989-10-03 Novo Industri A/S Dietetic foodstuff containing low calorie bulking agent
US4950140A (en) 1987-09-14 1990-08-21 The Procter & Gamble Company Cookies containing psyllium
US5336515A (en) 1989-06-15 1994-08-09 Kraft General Foods, Inc. Polysaccharide hydrocolloid-containing food products
US5051271A (en) 1989-11-22 1991-09-24 Opta Food Ingredients, Inc. Starch-derived, food-grade, insoluble bulking agent
US5073387A (en) 1990-01-24 1991-12-17 Lafayette Applied Chemistry, Inc. Method for preparing reduced calorie foods
US5082684A (en) 1990-02-05 1992-01-21 Pfizer Inc. Low-calorie fat substitute
US6004616A (en) 1990-02-07 1999-12-21 Fuji Oil Company, Ltd. Biodegradable vegetable film
CA2041391C (en) 1990-05-17 1999-01-19 Chung-Wai Chiu Bulking agents and processes for preparing them from food gums
US5106644A (en) 1990-05-25 1992-04-21 Procter & Gamble Company Food products containing reduced calorie, fiber containing fat substitute
US5108764A (en) 1990-09-07 1992-04-28 Nabisco Brands, Inc. Production of crackers with reduced or no added fat
CA2050464C (en) 1991-08-30 1997-12-16 Tsutomu Harada Food containing fructose
EP0538146A1 (en) 1991-10-17 1993-04-21 Matsutani Chemical Industries Co. Ltd. Indigestible dextrin
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GB2298560B (en) 1994-12-23 1998-07-08 Cpc International Inc Low-fat cake donuts and process therefor
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JP3673059B2 (ja) * 1997-04-07 2005-07-20 日澱化學株式会社 ケーキ類及びその製造方法
US5906852A (en) 1997-11-04 1999-05-25 Nabisco, Inc. Surface-modified cellulose as low calorie flour replacements
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US6013299A (en) * 1997-11-04 2000-01-11 Nabisco Techology Company Process for making enzyme-resistant starch for reduced-calorie flour replacer
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US6274179B1 (en) 2000-02-10 2001-08-14 Richard C. Theuer Proanthocyanidin-free barley food composition fortified with iron and methods of making and using
US6627242B1 (en) 2000-10-04 2003-09-30 Kraft Foods Holdings, Inc. Microwaveable pizza crust
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JP2007510432A (ja) 2003-11-07 2007-04-26 エムジーピー イングレディエンツ， インコーポレイテッド 高タンパク質低炭水化物食料品を製造するための組成物および方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0912601A (ja) * 1995-06-07 1997-01-14 Natl Starch & Chem Investment Holding Corp アミラーゼ耐性粒状デンプンの製造法
US5849090A (en) * 1996-03-27 1998-12-15 Opta Food Ingredients, Inc. Granular resistant starch and method of making
JP2002503959A (ja) * 1997-06-06 2002-02-05 カンザス ステイト ユニバーシティ リサーチ ファウンデーション アルファ−アミラーゼに抵抗性のある食物グレードの澱粉
WO2000073352A1 (en) * 1999-05-28 2000-12-07 The Penn State Research Foundation Manufacture of boiling-stable granular resistant starch by acid hydrolysis and hydrothermal treatment
JP2001231469A (ja) * 1999-10-01 2001-08-28 Natl Starch & Chem Investment Holding Corp 高耐性粒状澱粉

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5421784B2 (ja) * 2008-11-12 2014-02-19 日清食品ホールディングス株式会社 高温熱風乾燥即席麺の製造方法
US10051881B2 (en) 2008-11-12 2018-08-21 Nissin Foods Holdings Co., Ltd. Method for producing instant noodles dried by hot air stream at high temperature

Also Published As

Publication number Publication date
US9668488B2 (en) 2017-06-06
GB0623884D0 (en) 2007-01-10
AU2005258206A1 (en) 2006-01-05
AU2005258206B2 (en) 2011-03-24
WO2006002307A3 (en) 2006-11-30
IL180206A (en) 2012-06-28
GB2439710B (en) 2008-09-10
CA2569231A1 (en) 2006-01-05
US20060286286A1 (en) 2006-12-21
EP1758460A2 (en) 2007-03-07
WO2006002307A2 (en) 2006-01-05
IL180206A0 (en) 2007-07-04
EP1758460A4 (en) 2007-08-22
GB2439710A (en) 2008-01-09

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