WO2002035945A3 - Procede pour preparer des pates presentant un taux plus eleve de fibres solubles - Google Patents

Procede pour preparer des pates presentant un taux plus eleve de fibres solubles Download PDF

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Publication number
WO2002035945A3
WO2002035945A3 PCT/BE2001/000191 BE0100191W WO0235945A3 WO 2002035945 A3 WO2002035945 A3 WO 2002035945A3 BE 0100191 W BE0100191 W BE 0100191W WO 0235945 A3 WO0235945 A3 WO 0235945A3
Authority
WO
WIPO (PCT)
Prior art keywords
increased levels
soluble fiber
pasta products
preparing pasta
fiber
Prior art date
Application number
PCT/BE2001/000191
Other languages
English (en)
Other versions
WO2002035945A2 (fr
Inventor
Jean Delcour
Karolien Moers
Jeroen Ingelbrecht
Original Assignee
Leuven K U Res & Dev
Jean Delcour
Karolien Moers
Jeroen Ingelbrecht
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 Leuven K U Res & Dev, Jean Delcour, Karolien Moers, Jeroen Ingelbrecht filed Critical Leuven K U Res & Dev
Priority to AU2002223309A priority Critical patent/AU2002223309A1/en
Publication of WO2002035945A2 publication Critical patent/WO2002035945A2/fr
Publication of WO2002035945A3 publication Critical patent/WO2002035945A3/fr

Links

Classifications

    • 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)
    • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
    • 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
    • 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
    • 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)
    • C12Y302/01006—Endo-1,3(4)-beta-glucanase (3.2.1.6)
    • 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)
    • C12Y302/01008—Endo-1,4-beta-xylanase (3.2.1.8)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • General Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Noodles (AREA)

Abstract

La présente invention concerne un procédé pour préparer des pâtes, qu'elles soient au blé complet ou pas, présentant un taux plus élevé de fibres (alimentaires) hydrosolubles non lixiviables. Ce procédé consiste à ajouter, lors de la production des pâtes, des endoxylanases (E.C. 3.2.1.8) ou toute autre enzyme d'hydrolyse de fibre, telles que des cellulases (E.C. 3.2.1.6 par ex.), ou des combinaisons de celles-ci.
PCT/BE2001/000191 2000-11-02 2001-10-31 Procede pour preparer des pates presentant un taux plus eleve de fibres solubles WO2002035945A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002223309A AU2002223309A1 (en) 2000-11-02 2001-10-31 Process for preparing pasta products with increased levels of soluble fiber

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0026795.5 2000-11-02
GB0026795A GB2368512A (en) 2000-11-02 2000-11-02 Increasing soluble fibre content in pasta products using enzymes

Publications (2)

Publication Number Publication Date
WO2002035945A2 WO2002035945A2 (fr) 2002-05-10
WO2002035945A3 true WO2002035945A3 (fr) 2002-08-01

Family

ID=9902428

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/BE2001/000191 WO2002035945A2 (fr) 2000-11-02 2001-10-31 Procede pour preparer des pates presentant un taux plus eleve de fibres solubles

Country Status (3)

Country Link
AU (1) AU2002223309A1 (fr)
GB (1) GB2368512A (fr)
WO (1) WO2002035945A2 (fr)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO20054430L (no) * 2005-09-23 2007-03-26 Uni For Miljo Og Biovitenskap Fremgangsmate ved okning av ernaeringsverdien hos konsumprodukter sa som dyrefôr, spesielt fiskefôr
EP2117322B1 (fr) * 2007-02-27 2018-10-17 CSM Bakery Solutions Europe Holding B.V. Pâte à base de farine améliorée et procédé pour préparer cette pâte
EP2153735A1 (fr) 2008-07-28 2010-02-17 Nestec S.A. Composition de pâtes pour matrices d'aliments déshydratés
EP2929783A1 (fr) * 2014-04-11 2015-10-14 New Life Hold S.r.L. Farines alimentaires utiles dans la réduction de la glycémie, le traitement du syndrome métabolique, la réduction de cholestérol et/ou le traitement du diabète de type 2
CN111574640B (zh) * 2020-06-18 2021-04-30 华中农业大学 一种阿拉伯木聚糖的制备方法及产品
CN112515179A (zh) * 2020-11-30 2021-03-19 安徽大学 一种利用黑曲霉液体发酵制备苦荞可溶性膳食纤维的方法
CN113545438B (zh) * 2021-07-09 2023-08-04 四川省食品发酵工业研究设计院有限公司 高纤面条预拌粉及其制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0550060A1 (fr) * 1991-12-30 1993-07-07 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Substance régulatrice du taux de cholestérol, composition régulatrice du taux de cholestérol ou du poids corporal, aliment, boisson et utilisation de cette substance régulatrice du taux de cholestérol
US5622738A (en) * 1989-05-16 1997-04-22 Nihon Shokuhin Kako Co., Ltd. Method of preparing water-soluble dietary fiber
WO1999061036A1 (fr) * 1998-05-22 1999-12-02 Ulice (S.A.) Utilisation d'arabinoxylanes pour la preparation d'une composition

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5470452A (en) * 1977-11-17 1979-06-06 Shimadaya Honten Kk Improved preparation of noodles mixed with rice powder
JPS5486641A (en) * 1977-12-19 1979-07-10 Shimadaya Honten Kk Noodles making method
DD261089A1 (de) * 1985-08-20 1988-10-19 Adw Ddr Verfahren zur herstellung von teigwaren
JPH01191654A (ja) * 1988-01-22 1989-08-01 Sadao Asai 無調理麺の製造方法
JPH0297360A (ja) * 1988-10-05 1990-04-09 Ryoji Sekiguchi 麺類

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5622738A (en) * 1989-05-16 1997-04-22 Nihon Shokuhin Kako Co., Ltd. Method of preparing water-soluble dietary fiber
EP0550060A1 (fr) * 1991-12-30 1993-07-07 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Substance régulatrice du taux de cholestérol, composition régulatrice du taux de cholestérol ou du poids corporal, aliment, boisson et utilisation de cette substance régulatrice du taux de cholestérol
WO1999061036A1 (fr) * 1998-05-22 1999-12-02 Ulice (S.A.) Utilisation d'arabinoxylanes pour la preparation d'une composition

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
J.A.INGELBRECHT & AL: "Endoxylanases in Durum Wheat Semolina Processing: Solubilization of Arabinoxylans, Action of Endogeneous Inhibitors, and Effects on Rheological Properties", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY., vol. 48, no. 6, June 2000 (2000-06-01), AMERICAN CHEMICAL SOCIETY. WASHINGTON., US, pages 2017 - 2022, XP002201141, ISSN: 0021-8561 *

Also Published As

Publication number Publication date
GB2368512A (en) 2002-05-08
AU2002223309A1 (en) 2002-05-15
GB0026795D0 (en) 2000-12-20
WO2002035945A2 (fr) 2002-05-10

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