JP2019502385A5 - - Google Patents
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- Publication number
- JP2019502385A5 JP2019502385A5 JP2018535111A JP2018535111A JP2019502385A5 JP 2019502385 A5 JP2019502385 A5 JP 2019502385A5 JP 2018535111 A JP2018535111 A JP 2018535111A JP 2018535111 A JP2018535111 A JP 2018535111A JP 2019502385 A5 JP2019502385 A5 JP 2019502385A5
- Authority
- JP
- Japan
- Prior art keywords
- gluten
- percent
- weight
- free
- hydroxypropylmethylcellulose
- 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.)
- Granted
Links
- 235000013312 flour Nutrition 0.000 claims description 42
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 40
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 36
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 34
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 34
- 239000000203 mixture Substances 0.000 claims description 33
- -1 hydroxypropoxyl Chemical group 0.000 claims description 16
- GRVDJDISBSALJP-UHFFFAOYSA-N methyloxidanyl Chemical group [O]C GRVDJDISBSALJP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 15
- 239000007864 aqueous solution Substances 0.000 claims description 12
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 6
- 229920001592 potato starch Polymers 0.000 description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 4
- 235000017491 Bambusa tulda Nutrition 0.000 description 4
- 244000082204 Phyllostachys viridis Species 0.000 description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 4
- 244000134552 Plantago ovata Species 0.000 description 4
- 235000003421 Plantago ovata Nutrition 0.000 description 4
- 239000009223 Psyllium Substances 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 239000011425 bamboo Substances 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229940070687 psyllium Drugs 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 229940100486 rice starch Drugs 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 240000006162 Chenopodium quinoa Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 229940087559 grape seed Drugs 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Applications Claiming Priority (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US201662287025P | 2016-01-26 | 2016-01-26 | |
| US62/287,025 | 2016-01-26 | ||
| US201662358640P | 2016-07-06 | 2016-07-06 | |
| US62/358,640 | 2016-07-06 | ||
| US201662418327P | 2016-11-07 | 2016-11-07 | |
| US62/418,327 | 2016-11-07 | ||
| PCT/US2017/013472 WO2017131973A1 (en) | 2016-01-26 | 2017-01-13 | Composition comprising gluten-free flour and hydroxypropyl methyl cellulose |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2019502385A JP2019502385A (ja) | 2019-01-31 |
| JP2019502385A5 true JP2019502385A5 (https=) | 2021-05-06 |
| JP6933649B2 JP6933649B2 (ja) | 2021-09-08 |
Family
ID=57944530
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2018535111A Active JP6933649B2 (ja) | 2016-01-26 | 2017-01-13 | グルテンフリー粉及びヒドロキシプロピルメチルセルロースを含む組成物 |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US11819031B2 (https=) |
| EP (1) | EP3407724B1 (https=) |
| JP (1) | JP6933649B2 (https=) |
| KR (1) | KR102773155B1 (https=) |
| CN (1) | CN108471758B (https=) |
| AU (1) | AU2017210987B2 (https=) |
| BR (1) | BR112018014856B1 (https=) |
| DK (1) | DK3407724T3 (https=) |
| ES (1) | ES2808932T3 (https=) |
| WO (1) | WO2017131973A1 (https=) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11102986B2 (en) * | 2016-10-28 | 2021-08-31 | Campbell Soup Company | Gluten-free compositions and methods for producing shelf-stable breads and other bakery products |
| US11102987B2 (en) | 2016-10-28 | 2021-08-31 | Campbell Soup Company | Gluten-free compositions and methods for producing shelf-stable bakery products |
| AU2018230542B2 (en) | 2017-03-06 | 2022-04-14 | Nutrition & Biosciences Usa 1, Llc | Composition comprising gluten-free flour and hydroxypropyl methyl cellulose |
| NL2019117B1 (en) * | 2017-06-23 | 2019-01-07 | Top B V | Method for the production of protein and fiber rich airy food product |
| RU2689715C1 (ru) * | 2018-05-05 | 2019-05-28 | федеральное государственное автономное образовательное учреждение высшего образования "Санкт-Петербургский политехнический университет Петра Великого" (ФГАОУ ВО "СПбПУ") | Способ приготовления диетического заварного полуфабриката |
| US12137695B2 (en) | 2019-03-13 | 2024-11-12 | Novozymes A/S | Production of par-baked products with improved freshness employing combination of GH8 xylanase and phospholipase |
| JP7679604B2 (ja) * | 2020-05-11 | 2025-05-20 | 株式会社サタケ | 米粉パン |
| US20220361509A1 (en) * | 2021-05-17 | 2022-11-17 | Lamb Weston, Inc. | Gluten-free flexible vegetable hash-based food product |
| KR102587559B1 (ko) * | 2022-02-15 | 2023-10-11 | 엘골인바이오(주) | 밀가루를 포함하지 않는 면 제조방법 |
| FR3142067B1 (fr) * | 2022-11-21 | 2025-09-05 | Senes Solutions | Produits nutritifs adaptés aux personnes souffrant de dysphagie |
Family Cites Families (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4778684A (en) * | 1986-07-08 | 1988-10-18 | National Starch And Chemical Corporation | Process for producing a freeze-thaw stable microwaveable pre-fried foodstuff |
| US5194271A (en) * | 1990-07-20 | 1993-03-16 | The Pillsbury Company | Microwaveable batter-coated, dough-enrobed foodstuff |
| JP4280920B2 (ja) | 2004-02-09 | 2009-06-17 | 信越化学工業株式会社 | ドウ組成物 |
| US20060088647A1 (en) | 2004-10-25 | 2006-04-27 | Kadan Ranjit S | Baked products containing rice flour |
| EP1749450B1 (en) * | 2005-08-05 | 2014-05-28 | Heinz Italia S.p.A. | Gluten-free pasta and dough, use of the dough and process for preparing same |
| US8399349B2 (en) | 2006-04-18 | 2013-03-19 | Air Products And Chemicals, Inc. | Materials and methods of forming controlled void |
| WO2008022092A2 (en) | 2006-08-11 | 2008-02-21 | Cargill, Incorporated | System for gluten replacement in food products |
| WO2010006778A1 (en) | 2008-07-17 | 2010-01-21 | Cargill, Incorporated | Composition for preparing improved gluten-free or gluten-reduced bakery products |
| JP4866398B2 (ja) | 2008-07-23 | 2012-02-01 | 信越化学工業株式会社 | グルテンを含まないパン製造用ドウ組成物 |
| WO2010053579A1 (en) | 2008-11-10 | 2010-05-14 | Rich Products Corporation | Formula and process for producing gluten-free bakery products |
| EP2432324B1 (en) | 2009-05-18 | 2014-05-14 | Dow Global Technologies LLC | Methods for reducing oil uptake of fried foods |
| WO2011049417A2 (ko) * | 2009-10-23 | 2011-04-28 | 전남대학교 산학협력단 | 글루텐 무첨가 쌀베이커리 및 이의 제조방법 |
| JP5588762B2 (ja) * | 2009-12-15 | 2014-09-10 | 信越化学工業株式会社 | 高い熱ゲル強度を有するヒドロキシプロピルメチルセルロースを含む食品 |
| DE102010017171A1 (de) * | 2010-05-31 | 2011-12-01 | Ernst Böcker Gmbh & Co. Kg | Roggenmehlimitat |
| IT1400917B1 (it) | 2010-07-02 | 2013-07-02 | Schar Gmbh Srl Dr | Procedimento per la produzione di proteine di mais ed uso di dette proteine per la produzione di prodotti da forno e pasta senza glutine |
| JP6042828B2 (ja) * | 2011-02-24 | 2016-12-14 | ダウ グローバル テクノロジーズ エルエルシー | グルテンフリー穀粉を含む組成物 |
| MX350218B (es) * | 2011-02-24 | 2017-08-30 | Dow Global Technologies Llc | Composicion comprendiendo harina de cereal libre de gluten. |
-
2017
- 2017-01-13 US US16/064,043 patent/US11819031B2/en active Active
- 2017-01-13 EP EP17702463.5A patent/EP3407724B1/en active Active
- 2017-01-13 AU AU2017210987A patent/AU2017210987B2/en active Active
- 2017-01-13 CN CN201780006532.8A patent/CN108471758B/zh active Active
- 2017-01-13 BR BR112018014856-3A patent/BR112018014856B1/pt active IP Right Grant
- 2017-01-13 ES ES17702463T patent/ES2808932T3/es active Active
- 2017-01-13 DK DK17702463.5T patent/DK3407724T3/da active
- 2017-01-13 JP JP2018535111A patent/JP6933649B2/ja active Active
- 2017-01-13 KR KR1020187022577A patent/KR102773155B1/ko active Active
- 2017-01-13 WO PCT/US2017/013472 patent/WO2017131973A1/en not_active Ceased
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