SE0801966L - cereal suspension - Google Patents

cereal suspension

Info

Publication number
SE0801966L
SE0801966L SE0801966A SE0801966A SE0801966L SE 0801966 L SE0801966 L SE 0801966L SE 0801966 A SE0801966 A SE 0801966A SE 0801966 A SE0801966 A SE 0801966A SE 0801966 L SE0801966 L SE 0801966L
Authority
SE
Sweden
Prior art keywords
suspension
glucans
beta
sweetness
consistency
Prior art date
Application number
SE0801966A
Other languages
Swedish (sv)
Other versions
SE532376C2 (en
Inventor
Inger Ahlden
Lennart Lindahl
Original Assignee
Drikk Sverige 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 Drikk Sverige Ab filed Critical Drikk Sverige Ab
Priority to SE0801966A priority Critical patent/SE532376C2/en
Priority to PCT/SE2009/000409 priority patent/WO2010030220A1/en
Priority to EP09813303A priority patent/EP2339929A4/en
Publication of SE0801966L publication Critical patent/SE0801966L/en
Publication of SE532376C2 publication Critical patent/SE532376C2/en

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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • 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; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • 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; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A23L1/09—
    • 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
    • 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 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
    • 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
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention relates to an improved cereal suspension that is manufactured by a novel method. Due to the novel method, the consistency as well as the taste and the sweetness of the.suspension - can- be controlled. The method of manufacture includes steps where amylases are used in specific combinations, resulting in the degradation of beta-glucans in the oat and in an increase in the sweetness of the suspension. After the enzymatic treatment, beta-glucans from another source are added, a measure which enables an efficient control of the consistency of the suspension. The invention also relates to a cereal suspension that contains beta-glucans.
SE0801966A 2008-09-15 2008-09-15 cereal suspension SE532376C2 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
SE0801966A SE532376C2 (en) 2008-09-15 2008-09-15 cereal suspension
PCT/SE2009/000409 WO2010030220A1 (en) 2008-09-15 2009-09-15 Cereal suspension
EP09813303A EP2339929A4 (en) 2008-09-15 2009-09-15 Cereal suspension

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE0801966A SE532376C2 (en) 2008-09-15 2008-09-15 cereal suspension

Publications (2)

Publication Number Publication Date
SE0801966L true SE0801966L (en) 2009-12-29
SE532376C2 SE532376C2 (en) 2009-12-29

Family

ID=41435137

Family Applications (1)

Application Number Title Priority Date Filing Date
SE0801966A SE532376C2 (en) 2008-09-15 2008-09-15 cereal suspension

Country Status (3)

Country Link
EP (1) EP2339929A4 (en)
SE (1) SE532376C2 (en)
WO (1) WO2010030220A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102960461B (en) * 2012-11-30 2014-04-02 江南大学 Preparation method of oat milk with good taste, color and luster and stability
CN105341950B (en) * 2015-11-05 2019-01-18 南京金陵红楼梦生物科技有限公司 A kind of hypoglycemic Herba bromi japonici dietary fiber and preparation method thereof
FR3053239B1 (en) 2016-06-30 2022-02-25 Teknimed BONE SUBSTITUTE AND AUTONOMOUS INJECTION SYSTEM
FI128699B (en) * 2017-12-22 2020-10-30 Valio Ltd Plant-based food product and process

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE502941C2 (en) * 1993-09-15 1996-02-26 Lennart Lindahl Homogeneous and stable cereal suspension and process for its preparation
US6020016A (en) * 1998-04-01 2000-02-01 The J.M. Smucker Company Glucan containing beverage and method of making the same
US6451369B1 (en) * 1998-10-19 2002-09-17 Cereal Base Ceba Ab Non-dairy, ready-to-use milk substitute, and products made therewith
US6190708B1 (en) * 1998-10-19 2001-02-20 Cereal Base Ceba Ab Enzyme preparations for modifying cereal suspensions
US6531178B2 (en) * 2000-12-08 2003-03-11 Quaker Oats/Rhone-Poulenc Partnership β-glucan process, additive and food product
US20030147993A1 (en) * 2002-02-01 2003-08-07 Heddleson Ronald A. Food products with improved bile acid binding functionality and methods for their preparation
SE0200735D0 (en) * 2002-03-13 2002-03-13 Raisio Group Plc Food and feed composition and process
JP3889647B2 (en) * 2002-03-27 2007-03-07 株式会社Ａｄｅｋａ Yogurt
FI122341B (en) * 2005-07-04 2011-12-15 Avenly Oy Process for preparing a food suspension
WO2007150063A2 (en) * 2006-06-23 2007-12-27 Cargill Incorporated Compositions for lowering blood serum cholesterol and use in foods, beverages, and health supplements

Also Published As

Publication number Publication date
EP2339929A4 (en) 2012-03-28
WO2010030220A1 (en) 2010-03-18
EP2339929A1 (en) 2011-07-06
SE532376C2 (en) 2009-12-29

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