WO2011046367A3 - Composition de fructo-oligosaccharide servant de matière première de crème glacée, son procédé de préparation et crème glacée la comprenant - Google Patents

Composition de fructo-oligosaccharide servant de matière première de crème glacée, son procédé de préparation et crème glacée la comprenant Download PDF

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Publication number
WO2011046367A3
WO2011046367A3 PCT/KR2010/007007 KR2010007007W WO2011046367A3 WO 2011046367 A3 WO2011046367 A3 WO 2011046367A3 KR 2010007007 W KR2010007007 W KR 2010007007W WO 2011046367 A3 WO2011046367 A3 WO 2011046367A3
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WO
WIPO (PCT)
Prior art keywords
weight
ice cream
same
fractooligosaccharide
preparing
Prior art date
Application number
PCT/KR2010/007007
Other languages
English (en)
Other versions
WO2011046367A2 (fr
Inventor
Ho Soon Jee
Sung Kim
Min Hyun Lee
Tae Jong Kim
Chun Son Lim
Original Assignee
Cj Cheiljedang Corp.
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 Cj Cheiljedang Corp. filed Critical Cj Cheiljedang Corp.
Publication of WO2011046367A2 publication Critical patent/WO2011046367A2/fr
Publication of WO2011046367A3 publication Critical patent/WO2011046367A3/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/12—Disaccharides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • 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
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • 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
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

La présente invention porte sur un fructo-oligosaccharide servant de matière première de crème glacée, sur un procédé de préparation du fructo-oligosaccharide et sur de la crème glacée comprenant le fructo-oligosaccharide et la composition de fructo-oligosaccharide selon la présente invention comprend 10 à 12 % en poids de glucose, 7 à 8 % en poids de sucre, 2 à 3 % en poids de maltose, 12 à 14 % en poids de kestose, 9 à 10 % en poids de maltotriose, 12 à 14 % en poids de nystose, 20 à 25 % en poids de maltotétraose et 15 à 20 % en poids de maltopentaose, sur la base du poids total de la composition. La composition de fructo-oligosaccharide susdite selon la présente invention est obtenue par immobilisation d'une fructosyltransférase du genre Aureobasidium sp. sur un support, chargement de la fructosyltransférase immobilisée sur une colonne et passage d'un mélange de sirop de glucose et de sucre sur la colonne.
PCT/KR2010/007007 2009-10-15 2010-10-13 Composition de fructo-oligosaccharide servant de matière première de crème glacée, son procédé de préparation et crème glacée la comprenant WO2011046367A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2009-0098025 2009-10-15
KR1020090098025A KR101049886B1 (ko) 2009-10-15 2009-10-15 아이스크림 원료용 플락토올리고당 조성물, 이의 제조 방법 및 플락토올리고당 조성물을 함유한 아이스크림

Publications (2)

Publication Number Publication Date
WO2011046367A2 WO2011046367A2 (fr) 2011-04-21
WO2011046367A3 true WO2011046367A3 (fr) 2011-10-13

Family

ID=43876705

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2010/007007 WO2011046367A2 (fr) 2009-10-15 2010-10-13 Composition de fructo-oligosaccharide servant de matière première de crème glacée, son procédé de préparation et crème glacée la comprenant

Country Status (2)

Country Link
KR (1) KR101049886B1 (fr)
WO (1) WO2011046367A2 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101991927B1 (ko) * 2017-03-15 2019-06-21 주식회사 삼양사 분말형 유화 조성물

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5827526A (en) * 1995-07-11 1998-10-27 Abbott Laboratories Use of indigestible oligosaccharides to prevent gastrointestinal infections and reduce duration of diarrhea in humans
KR100411508B1 (ko) * 2001-02-23 2003-12-18 대한민국 녹색 갈조류 성형물이 함유된 해조음료와 그 제조방법
KR100459995B1 (ko) * 1996-12-12 2004-12-04 모리나가 뉴교 가부시키가이샤 비피더스균 증식촉진 조성물 및 그 용도

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5827526A (en) * 1995-07-11 1998-10-27 Abbott Laboratories Use of indigestible oligosaccharides to prevent gastrointestinal infections and reduce duration of diarrhea in humans
KR100459995B1 (ko) * 1996-12-12 2004-12-04 모리나가 뉴교 가부시키가이샤 비피더스균 증식촉진 조성물 및 그 용도
KR100411508B1 (ko) * 2001-02-23 2003-12-18 대한민국 녹색 갈조류 성형물이 함유된 해조음료와 그 제조방법

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DEY-CHYI ET AL.: "Immobilization of betta-Fructofuranosidases from Aspergillus on Methacrylamide-Based Polymeric Beads for Production of Fructooligosaccharides", BIOTECHNOL. PROG., vol. 13, 1997, pages 577 - 582 *
JUN YOSHIKAWA ET AL.: "Production of fructooligosaccharides by crude enzyme preparations of betta-fructofuranosidase from Aureobasidium pullulans", BIOTECHNOL LETT, vol. 30, 30 October 2007 (2007-10-30), pages 535 - 539, XP019570016 *

Also Published As

Publication number Publication date
KR20110041033A (ko) 2011-04-21
WO2011046367A2 (fr) 2011-04-21
KR101049886B1 (ko) 2011-07-19

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