MX360447B - Generacion enzimatica de oligosacaridos a partir de cereales o bi-corrientes de cereal. - Google Patents

Generacion enzimatica de oligosacaridos a partir de cereales o bi-corrientes de cereal.

Info

Publication number
MX360447B
MX360447B MX2011007509A MX2011007509A MX360447B MX 360447 B MX360447 B MX 360447B MX 2011007509 A MX2011007509 A MX 2011007509A MX 2011007509 A MX2011007509 A MX 2011007509A MX 360447 B MX360447 B MX 360447B
Authority
MX
Mexico
Prior art keywords
cereal
oligasaccharides
cereals
streams
enzymatic generation
Prior art date
Application number
MX2011007509A
Other languages
English (en)
Other versions
MX2011007509A (es
Inventor
Horsmans Poulsen Charlotte
Frisbaek Sørensen Jens
Mikkelsen René
Matthias Kragh Karsten
Original Assignee
Dupont Nutrition Biosci Aps
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=40547812&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX360447(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Dupont Nutrition Biosci Aps filed Critical Dupont Nutrition Biosci Aps
Publication of MX2011007509A publication Critical patent/MX2011007509A/es
Publication of MX360447B publication Critical patent/MX360447B/es

Links

Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • 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
    • A23L27/35—Starch hydrolysates
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with 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
    • 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 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • 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
    • A23L7/117—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
    • 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
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Noodles (AREA)

Abstract

La presente invención se refiere a un método para la solubilización de un salvado de cereal que comprende almidón, el método caracterizado porque comprende las etapas de: a) preparar una suspensión líquida de salvado de cereal en partículas que contiene almidón, en donde menos de 30% (p/p) de la suspensión liquida de salvado de cereal en partículas es almidón o componentes que contienen almidón, tal como harina, y en donde el salvado de cereal contiene al menos 3% de almidón normalmente presente en el cereal después de procesamiento mecánico tradicional del cereal, tal como después de m oler comercialmente el cereal; b) tratar el salvado de cereal en partículas en suspensión líquida secuencialmente en cualquier orden sin la remoción de ninguno de los componentes o simultáneamente con: una xilanasa y una celulasa; una o más enzimas modificadoras de almidón seleccionadas del grupo que consiste de una alfa-amilasa, una pululanasa, isoamilasa y una beta-amilasa; y una transglucosidasa que tiene una actividad definida como EC 2.4.1.24; y en donde el salvado de cereal solubilizado se trata adicionalmente para inactivar actividad de la enzima adicional.
MX2011007509A 2009-01-16 2010-01-15 Generacion enzimatica de oligosacaridos a partir de cereales o bi-corrientes de cereal. MX360447B (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US14536609P 2009-01-16 2009-01-16
EP09150744 2009-01-16
PCT/EP2010/050446 WO2010081870A1 (en) 2009-01-16 2010-01-15 Enzymatic generation of oligasaccharides from cereals or cereal bi-streams

Publications (2)

Publication Number Publication Date
MX2011007509A MX2011007509A (es) 2011-08-12
MX360447B true MX360447B (es) 2018-11-01

Family

ID=40547812

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2011007509A MX360447B (es) 2009-01-16 2010-01-15 Generacion enzimatica de oligosacaridos a partir de cereales o bi-corrientes de cereal.

Country Status (14)

Country Link
US (4) US20110274786A1 (es)
EP (1) EP2387327B1 (es)
JP (1) JP5643768B2 (es)
KR (1) KR20110127656A (es)
CN (1) CN102316751B (es)
AR (1) AR075136A1 (es)
AU (1) AU2010205640B2 (es)
BR (1) BRPI1007335A2 (es)
CA (1) CA2749190C (es)
DK (1) DK2387327T3 (es)
EA (1) EA201170939A1 (es)
MX (1) MX360447B (es)
WO (1) WO2010081870A1 (es)
ZA (1) ZA201105129B (es)

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DK2387330T3 (en) * 2009-01-16 2018-02-05 Dupont Nutrition Biosci Aps ENZYMATIC GENERATION OF FUNCTIONAL LIPIDS OUT OF CORN CHLIDE EXTRACT
CN102946739A (zh) * 2010-04-09 2013-02-27 杜邦营养生物科学有限公司 麸皮改性
FR2959515A1 (fr) * 2010-05-03 2011-11-04 Puratos Compositions riches en oligosaccharides d'arabinoxylane
MX2011008654A (es) * 2010-08-24 2012-02-23 Corn Products Int Inc Produccion de isomaltooligosacaridos y usos para los mismos.
CA2817457A1 (en) * 2010-12-08 2012-06-14 Nestec S.A. Frozen confectionary products comprising hydrolysed whole grain
WO2013030627A1 (es) * 2011-09-01 2013-03-07 Tovar Calderon Tirso Mesias Composicion rica en fibras para alimentacion humana
WO2014104252A1 (ja) * 2012-12-28 2014-07-03 花王株式会社 小麦ふすま加工品
WO2014115878A1 (ja) * 2013-01-28 2014-07-31 シスメックス株式会社 HBs抗原を検出するための試料の前処理方法およびその利用
JP6588424B2 (ja) * 2013-04-30 2019-10-09 グルサノヴァ アクチエボラグＧｌｕｃａｎｏｖａ Ａｂ 液体オート麦ベースを調製する方法および方法によって調製される製品
CN103876152B (zh) * 2014-04-15 2015-05-13 吉林农业大学 玉米活力素及其生产方法
RU2568140C1 (ru) * 2014-09-11 2015-11-10 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Профессионального Образования "Северо-Осетинский Государственный Университет Имени Коста Левановича Хетагурова" Способ производства биологически активной добавки из отрубей, очищенных от технологических и биологических примесей
WO2016109422A1 (en) 2014-12-29 2016-07-07 Intercontinental Great Brands Llc Enzymatic bran and germ flavor and texture improvement
JP6204417B2 (ja) * 2015-07-21 2017-09-27 株式会社えんばく生活 えん麦のふすま由来の組成物による、高脂肪食または高カロリー食摂取時の血圧上昇抑制または血圧降下
GB201522603D0 (en) 2015-12-22 2016-02-03 Dupont Nutrition Biosci Aps Composition
WO2017205337A1 (en) * 2016-05-23 2017-11-30 Dupont Nutrition Biosciences Aps Baking process and a method thereof
CN110475483A (zh) 2017-04-10 2019-11-19 雀巢产品有限公司 制备包含阿魏酸的组合物的方法
CN108148878A (zh) * 2018-03-21 2018-06-12 徐州世家康健健康管理咨询有限公司 一种微生物发酵生产戊聚糖的方法
CN111394409A (zh) * 2020-03-13 2020-07-10 广州智特奇生物科技股份有限公司 一种酶解淀粉原料制备糖浆的方法

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Also Published As

Publication number Publication date
AU2010205640B2 (en) 2014-01-09
US20210360937A1 (en) 2021-11-25
US20110274786A1 (en) 2011-11-10
WO2010081870A1 (en) 2010-07-22
CA2749190C (en) 2017-10-24
KR20110127656A (ko) 2011-11-25
BRPI1007335A2 (pt) 2015-08-25
US20190223456A1 (en) 2019-07-25
EP2387327B1 (en) 2018-03-21
CN102316751B (zh) 2018-06-05
DK2387327T3 (en) 2018-06-14
ZA201105129B (en) 2012-03-28
EP2387327A1 (en) 2011-11-23
CA2749190A1 (en) 2010-07-22
JP5643768B2 (ja) 2014-12-17
US20200221715A1 (en) 2020-07-16
AU2010205640A1 (en) 2011-07-28
CN102316751A (zh) 2012-01-11
EA201170939A1 (ru) 2012-02-28
AR075136A1 (es) 2011-03-09
MX2011007509A (es) 2011-08-12
JP2012514989A (ja) 2012-07-05

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