NZ511439A - Method for modifying oat cereal suspensions by providing an enzyme composition comprising beta-amylase and alpha-amylase - Google Patents

Method for modifying oat cereal suspensions by providing an enzyme composition comprising beta-amylase and alpha-amylase

Info

Publication number
NZ511439A
NZ511439A NZ511439A NZ51143999A NZ511439A NZ 511439 A NZ511439 A NZ 511439A NZ 511439 A NZ511439 A NZ 511439A NZ 51143999 A NZ51143999 A NZ 51143999A NZ 511439 A NZ511439 A NZ 511439A
Authority
NZ
New Zealand
Prior art keywords
suspension
enzyme
amylase
cereal
enzymes
Prior art date
Application number
NZ511439A
Other languages
English (en)
Inventor
Angelika Oste Triantafyllou
Original Assignee
Cereal Base Ceba Ab
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 Cereal Base Ceba Ab filed Critical Cereal Base Ceba Ab
Publication of NZ511439A publication Critical patent/NZ511439A/en

Links

Classifications

    • 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; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L7/104—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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01002—Beta-amylase (3.2.1.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01033—Amylo-alpha-1,6-glucosidase (3.2.1.33)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01041—Pullulanase (3.2.1.41)
    • 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
    • A23G2200/14—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 fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Cereal-Derived Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Oscillators With Electromechanical Resonators (AREA)
  • Parts Printed On Printed Circuit Boards (AREA)
NZ511439A 1998-10-19 1999-10-08 Method for modifying oat cereal suspensions by providing an enzyme composition comprising beta-amylase and alpha-amylase NZ511439A (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US10470698P 1998-10-19 1998-10-19
US10622498P 1998-10-30 1998-10-30
US09/302,127 US6190708B1 (en) 1998-10-19 1999-04-29 Enzyme preparations for modifying cereal suspensions
PCT/IB1999/001860 WO2000022938A2 (en) 1998-10-19 1999-10-08 Enzyme-modified cereal suspensions

Publications (1)

Publication Number Publication Date
NZ511439A true NZ511439A (en) 2003-10-31

Family

ID=27379800

Family Applications (1)

Application Number Title Priority Date Filing Date
NZ511439A NZ511439A (en) 1998-10-19 1999-10-08 Method for modifying oat cereal suspensions by providing an enzyme composition comprising beta-amylase and alpha-amylase

Country Status (12)

Country Link
US (1) US6190708B1 (enExample)
EP (1) EP1123012B1 (enExample)
JP (1) JP4473451B2 (enExample)
CN (1) CN1153524C (enExample)
AT (1) ATE496540T1 (enExample)
AU (1) AU765946B2 (enExample)
CA (1) CA2347746C (enExample)
DE (1) DE69943165D1 (enExample)
DK (1) DK1123012T3 (enExample)
NZ (1) NZ511439A (enExample)
PT (1) PT1123012E (enExample)
WO (1) WO2000022938A2 (enExample)

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SE524075C2 (sv) * 2001-10-04 2004-06-22 Bjurenvall Ingemar Förfarande för fraktionering av oljefröpresskakor och mjöl
US20030091716A1 (en) * 2001-11-09 2003-05-15 Simpey Kuramoto Stable homogeneous drink composition including particulate cereal product
DE20318967U1 (de) * 2003-12-06 2004-03-11 Eads Astrium Gmbh Unterdrückung von Störungen bei digitaler Frequenzsynthese, insbesondere in einer Zeitfrequenz einer Navigationssignal-Sendeeinrichtung
US20110165288A1 (en) * 2004-02-23 2011-07-07 Gang Duan Method for the Preparation if a High-Purity Rice Protein Concentrate
US7794774B2 (en) * 2005-11-07 2010-09-14 The Quaker Oats Company Long shelf-life high moisture content cereal products
US20090047385A1 (en) * 2007-08-15 2009-02-19 The Quaker Oats Company Natural oat-derived sweetener
JP4964710B2 (ja) * 2007-08-29 2012-07-04 群栄化学工業株式会社 β−グルカン含有穀物糖化物の製造方法
FI20070944A0 (fi) * 2007-12-05 2007-12-05 Ravintoraisio Oy Uusi syötävä koostumus
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
FI121844B (fi) * 2008-09-01 2011-05-13 Ravintoraisio Oy Parannettu syötävä koostumus ja menetelmä sen valmistamiseksi
SE532376C2 (sv) * 2008-09-15 2009-12-29 Drikk Sverige Ab Cerealiesuspension
JP2010070500A (ja) * 2008-09-18 2010-04-02 Sanei Gen Ffi Inc ハトムギ抽出物の製造方法
US10980244B2 (en) 2008-11-04 2021-04-20 The Quaker Oats Company Whole grain composition comprising hydrolyzed starch
US9510614B2 (en) 2008-11-04 2016-12-06 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US10689678B2 (en) 2008-11-04 2020-06-23 The Quaker Oats Company Method and composition comprising hydrolyzed starch
US9622500B2 (en) 2008-11-04 2017-04-18 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US9504272B2 (en) 2008-11-04 2016-11-29 The Quaker Oats Company Method of processing oats to achieve oats with an increased avenanthramide content
US20130280378A1 (en) * 2010-12-08 2013-10-24 Pierre-Anton Aichinger Cereal milk drink comprising hydrolyzed whole grain for infants
UA111181C2 (uk) * 2010-12-08 2016-04-11 Нестек С.А. Композиція-наповнювач із вмістом гідролізованого цільного зерна
CN103260426A (zh) * 2010-12-09 2013-08-21 雀巢产品技术援助有限公司 包含水解的全谷物的冷冻干燥的小吃产品
AU2012231653B2 (en) 2011-03-21 2014-11-13 Pepsico, Inc. Method for preparing high acid RTD whole grain beverages
MX358952B (es) 2011-07-12 2018-09-10 Pepsico Inc Método para preparar una bebida láctea que contiene avena.
JP6511400B2 (ja) * 2013-02-05 2019-05-15 オートリー エービー 液状のエンバクベース
JP6612255B2 (ja) * 2014-12-02 2019-11-27 横浜油脂工業株式会社 羅漢果甘味成分含有組成物の製造方法
US20180213835A1 (en) 2015-07-30 2018-08-02 Oatly Ab Vegetable health drink
CN105380041A (zh) * 2015-11-12 2016-03-09 南阳师范学院 一种猕猴桃山茱萸枸杞保健饮料的制备工艺
US11172695B2 (en) 2016-03-22 2021-11-16 The Quaker Oats Company Method, apparatus, and product providing hydrolyzed starch and fiber
US20170275662A1 (en) 2016-03-22 2017-09-28 The Quaker Oats Company Method and Apparatus for Controlled Hydrolysis
EP3481227B1 (en) * 2016-07-15 2021-05-19 Société des Produits Nestlé S.A. Process for preparation of food product comprising hydrolyzed starch
WO2019149361A1 (en) 2018-02-01 2019-08-08 Swebol Biotech Ab Food product
FI129490B (en) 2018-07-30 2022-03-15 Fazer Ab Oy Karl Method of preparing liquid oat base
US11337444B2 (en) 2019-02-22 2022-05-24 Jasper Products, L.L.C. Rapid hydrolysis process for oat-based beverage composition
WO2020191410A1 (en) * 2019-03-21 2020-09-24 Plant Tap, LLC Food and beverage product
CN110432415B (zh) * 2019-08-27 2022-08-19 黑龙江八一农垦大学 人造高粱、包含人造高粱的悬浮型高粱饮料及其制备方法
AU2020385627B2 (en) 2019-11-22 2026-06-11 Novozymes A/S Method for obtaining an oat-based product
US12035723B1 (en) 2020-07-22 2024-07-16 Chobani Llc Oat flour based food composition and method of manufacture
EP4172347A4 (en) 2020-07-31 2023-08-23 Zymebase Inc. ENZYMATIC COMPOSITIONS FOR THE PRODUCTION OF A CEREAL-BASED PRODUCT AND RELATED METHODS
US11771121B1 (en) 2021-01-05 2023-10-03 Chobani Llc Plant-based zero sugar food product and associated method
EP4464173A3 (en) 2021-02-10 2025-02-12 Oatly AB Oat derived composition
CN117320561A (zh) 2021-05-21 2023-12-29 天野酶制品株式会社 加工燕麦饮食品或食品原材料的制造方法
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CN115067392A (zh) * 2022-06-14 2022-09-20 江南大学 一种低热量高蛋白燕麦饮料酶法制备方法
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Also Published As

Publication number Publication date
ATE496540T1 (de) 2011-02-15
AU765946B2 (en) 2003-10-02
AU1070500A (en) 2000-05-08
CN1323167A (zh) 2001-11-21
US6190708B1 (en) 2001-02-20
JP2002527089A (ja) 2002-08-27
WO2000022938A3 (en) 2000-09-14
CA2347746A1 (en) 2000-04-27
PT1123012E (pt) 2011-02-17
WO2000022938A2 (en) 2000-04-27
EP1123012B1 (en) 2011-01-26
JP4473451B2 (ja) 2010-06-02
DE69943165D1 (de) 2011-03-10
DK1123012T3 (en) 2011-03-21
CA2347746C (en) 2005-06-21
EP1123012A2 (en) 2001-08-16
CN1153524C (zh) 2004-06-16

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Legal Events

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PSEA Patent sealed
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Owner name: OATLY AB, SE

Free format text: OLD OWNER(S): CEREAL BASE CEBA AB

EXPY Patent expired