WO2006053642A1 - Ingredients alimentaires proteiques et procede pour les modifier chimiquement - Google Patents
Ingredients alimentaires proteiques et procede pour les modifier chimiquement Download PDFInfo
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- WO2006053642A1 WO2006053642A1 PCT/EP2005/011766 EP2005011766W WO2006053642A1 WO 2006053642 A1 WO2006053642 A1 WO 2006053642A1 EP 2005011766 W EP2005011766 W EP 2005011766W WO 2006053642 A1 WO2006053642 A1 WO 2006053642A1
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- protein containing
- base material
- containing base
- vital
- aroma
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- 239000002738 chelating agent Substances 0.000 description 1
- 238000001311 chemical methods and process Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000007580 dry-mixing Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical class C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 229960002885 histidine Drugs 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003116 impacting effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000019562 intensity of smell Nutrition 0.000 description 1
- ICIWUVCWSCSTAQ-UHFFFAOYSA-M iodate Chemical compound [O-]I(=O)=O ICIWUVCWSCSTAQ-UHFFFAOYSA-M 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 229960003136 leucine Drugs 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000002482 oligosaccharides Polymers 0.000 description 1
- 238000004091 panning Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229940068965 polysorbates Drugs 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical class O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000004334 sorbic acid Chemical class 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 230000003655 tactile properties Effects 0.000 description 1
- 229960002898 threonine Drugs 0.000 description 1
- 229960004799 tryptophan Drugs 0.000 description 1
- 229960004441 tyrosine Drugs 0.000 description 1
- 229960004295 valine Drugs 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Classifications
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
La présente invention concerne un produit de base contenant une protéine 'vitale' telle que le gluten alimentaire concentré, qui peut servir d'additif alimentaire, notamment en biscuiterie, et que dont on modifie la structure chimique par un traitement thermique en présence d'un exhausteur organoleptique tel que des acides aminés, des saccharides ou des polysaccharides ou de l'hydrolysat de protéines, conférant ainsi aux produits élaborés une puissance aromatique accrue, sans altérer les qualités vitales des protéines.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP05814249A EP1696740A1 (fr) | 2004-11-16 | 2005-11-03 | Ingredients alimentaires proteiques et procede pour les modifier chimiquement |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102004055312A DE102004055312A1 (de) | 2004-11-16 | 2004-11-16 | Verfahren zur Herstellung von chemisch modifizierten proteinhaltigen Backzutaten und solche Zutaten |
| DE102004055312.2 | 2004-11-16 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2006053642A1 true WO2006053642A1 (fr) | 2006-05-26 |
Family
ID=35810234
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP2005/011766 WO2006053642A1 (fr) | 2004-11-16 | 2005-11-03 | Ingredients alimentaires proteiques et procede pour les modifier chimiquement |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP1696740A1 (fr) |
| DE (1) | DE102004055312A1 (fr) |
| WO (1) | WO2006053642A1 (fr) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006137799A1 (fr) * | 2005-06-23 | 2006-12-28 | Forskarpatent I Syd Ab | Complexe réactionnel entre une protéine et l'amidon, sa méthode de production et produit nutritionnel appétent comprenant ledit complexe |
| CN104970185A (zh) * | 2015-04-09 | 2015-10-14 | 山东农业大学 | 高凝胶强度大豆分离蛋白的加工方法 |
| JP2016096825A (ja) * | 2014-11-24 | 2016-05-30 | ロッテ コンフェクショナリー カンパニー リミテッド | パンの風味が発現されるスナック組成物及びこれを利用したスナックの製造方法並びにスナック |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3236654A (en) * | 1964-07-13 | 1966-02-22 | Dca Food Ind | Comestible coating composition and method of producing same |
| JPS52125649A (en) * | 1976-04-12 | 1977-10-21 | Nitsushin Deii Shii Ee Shiyoku | Production of bread crumbs or analogue thereof |
| US5536522A (en) * | 1994-05-12 | 1996-07-16 | Country Flavor, Inc. | Peak flavor protein roux |
| JPH1028537A (ja) * | 1996-07-15 | 1998-02-03 | Sanwa Kosan Kk | バイタルグルテンの製造法 |
| WO2000018249A1 (fr) * | 1998-09-28 | 2000-04-06 | New Zealand Dairy Research Institute | Procede pour reguler la glycosylation de type maillard des proteines de lactoserum et produits ayant des proprietes fonctionnelles accrues |
| US6129937A (en) * | 1994-11-04 | 2000-10-10 | Nestec S.A. | Flavoring agent |
| EP1066759A1 (fr) * | 1999-07-07 | 2001-01-10 | Cerestar Holding B.V. | Développement des glutens alimentaires dans un milieu non-aqueux |
-
2004
- 2004-11-16 DE DE102004055312A patent/DE102004055312A1/de not_active Withdrawn
-
2005
- 2005-11-03 WO PCT/EP2005/011766 patent/WO2006053642A1/fr active Application Filing
- 2005-11-03 EP EP05814249A patent/EP1696740A1/fr not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3236654A (en) * | 1964-07-13 | 1966-02-22 | Dca Food Ind | Comestible coating composition and method of producing same |
| JPS52125649A (en) * | 1976-04-12 | 1977-10-21 | Nitsushin Deii Shii Ee Shiyoku | Production of bread crumbs or analogue thereof |
| US5536522A (en) * | 1994-05-12 | 1996-07-16 | Country Flavor, Inc. | Peak flavor protein roux |
| US6129937A (en) * | 1994-11-04 | 2000-10-10 | Nestec S.A. | Flavoring agent |
| JPH1028537A (ja) * | 1996-07-15 | 1998-02-03 | Sanwa Kosan Kk | バイタルグルテンの製造法 |
| WO2000018249A1 (fr) * | 1998-09-28 | 2000-04-06 | New Zealand Dairy Research Institute | Procede pour reguler la glycosylation de type maillard des proteines de lactoserum et produits ayant des proprietes fonctionnelles accrues |
| EP1066759A1 (fr) * | 1999-07-07 | 2001-01-10 | Cerestar Holding B.V. | Développement des glutens alimentaires dans un milieu non-aqueux |
Non-Patent Citations (6)
| Title |
|---|
| ASAHI KASEI KOGYO K.K.: "Flavour improvement", JAPANESE PATENT 15778/68, 1968 * |
| DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; XP002370314, Database accession no. 69-4-01-t0031 * |
| DATABASE WPI Section Ch Week 197748, Derwent World Patents Index; Class D11, AN 1977-85712Y, XP002370317 * |
| NACKA F ET AL: "Induction of new physicochemical and functional properties by the glycosylation of whey proteins", JOURNAL OF PROTEIN CHEMISTRY, vol. 17, no. 5, July 1998 (1998-07-01), pages 495 - 503, XP008022179, ISSN: 0277-8033 * |
| PATENT ABSTRACTS OF JAPAN vol. 1998, no. 06 30 April 1998 (1998-04-30) * |
| SYCHOWSKA BEATA ET AL: "Reaction of starch with vital gluten on heating", POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, vol. 5, no. 4, 1996, pages 53 - 60, XP009062777, ISSN: 1230-0322 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006137799A1 (fr) * | 2005-06-23 | 2006-12-28 | Forskarpatent I Syd Ab | Complexe réactionnel entre une protéine et l'amidon, sa méthode de production et produit nutritionnel appétent comprenant ledit complexe |
| JP2016096825A (ja) * | 2014-11-24 | 2016-05-30 | ロッテ コンフェクショナリー カンパニー リミテッド | パンの風味が発現されるスナック組成物及びこれを利用したスナックの製造方法並びにスナック |
| CN104970185A (zh) * | 2015-04-09 | 2015-10-14 | 山东农业大学 | 高凝胶强度大豆分离蛋白的加工方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| DE102004055312A1 (de) | 2006-05-18 |
| EP1696740A1 (fr) | 2006-09-06 |
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