ATE222464T1 - Verfahren zur herstellung eines fettersatzes, durch eine enzymatische reaktion mit alpha- amylase auf zerdahlenen getrade - Google Patents

Verfahren zur herstellung eines fettersatzes, durch eine enzymatische reaktion mit alpha- amylase auf zerdahlenen getrade

Info

Publication number
ATE222464T1
ATE222464T1 AT95914468T AT95914468T ATE222464T1 AT E222464 T1 ATE222464 T1 AT E222464T1 AT 95914468 T AT95914468 T AT 95914468T AT 95914468 T AT95914468 T AT 95914468T AT E222464 T1 ATE222464 T1 AT E222464T1
Authority
AT
Austria
Prior art keywords
pct
products
alpha
slurry
amylase
Prior art date
Application number
AT95914468T
Other languages
English (en)
Inventor
Colin Stanley Fitchett
Philip Ross Latham
Original Assignee
Golden Vale Plc
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 Golden Vale Plc filed Critical Golden Vale Plc
Application granted granted Critical
Publication of ATE222464T1 publication Critical patent/ATE222464T1/de

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
    • 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)
    • 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
    • A21D2/36—Vegetable material
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Biotechnology (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Cereal-Derived Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
AT95914468T 1994-04-11 1995-04-10 Verfahren zur herstellung eines fettersatzes, durch eine enzymatische reaktion mit alpha- amylase auf zerdahlenen getrade ATE222464T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9407104A GB9407104D0 (en) 1994-04-11 1994-04-11 Process for the preparation of food ingredients
PCT/GB1995/000816 WO1995027407A1 (en) 1994-04-11 1995-04-10 Process for preparing a fat replacer by enzymatic digestion of a ground cereal with alpha-amylase

Publications (1)

Publication Number Publication Date
ATE222464T1 true ATE222464T1 (de) 2002-09-15

Family

ID=10753324

Family Applications (1)

Application Number Title Priority Date Filing Date
AT95914468T ATE222464T1 (de) 1994-04-11 1995-04-10 Verfahren zur herstellung eines fettersatzes, durch eine enzymatische reaktion mit alpha- amylase auf zerdahlenen getrade

Country Status (8)

Country Link
US (1) US5912031A (de)
EP (1) EP0755196B1 (de)
AT (1) ATE222464T1 (de)
CA (1) CA2187636A1 (de)
DE (1) DE69527837D1 (de)
FI (1) FI964063A (de)
GB (1) GB9407104D0 (de)
WO (1) WO1995027407A1 (de)

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WO1996018304A2 (en) * 1994-12-16 1996-06-20 The Quaker Oats Company Reduced-fat, deep-fried doughnuts and their method of preparation
AU3627597A (en) * 1996-07-18 1998-02-10 Dalgety Plc Food thickener
US6190708B1 (en) 1998-10-19 2001-02-20 Cereal Base Ceba Ab Enzyme preparations for modifying cereal suspensions
US6451369B1 (en) * 1998-10-19 2002-09-17 Cereal Base Ceba Ab Non-dairy, ready-to-use milk substitute, and products made therewith
AU1736200A (en) * 1998-11-20 2000-06-13 Kellogg Company Enzymatic preparation of cereal base
WO2000038534A1 (en) * 1998-12-24 2000-07-06 Opta Food Ingredients, Inc. Gluten-derived colloidal dispersions and edible coatings therefrom
US6197353B1 (en) * 1998-12-24 2001-03-06 Opta Food Ingredients, Inc. Gluten-derived colloidal dispersions, edible coatings therefrom and method of making
US6174559B1 (en) * 1998-12-24 2001-01-16 Opta Food Ingredients, Inc. Gluten-derived colloidal dispersions and edible coatings therefrom and method of making
FR2866898B1 (fr) * 2004-02-27 2006-06-09 Gervais Danone Sa Concentrat liquide de bacteries adaptees et viables pour un usage alimentaire
US9510614B2 (en) 2008-11-04 2016-12-06 The Quaker Oats Company Food products prepared with soluble whole grain oat flour
US10980244B2 (en) 2008-11-04 2021-04-20 The Quaker Oats Company Whole grain composition comprising hydrolyzed starch
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
CN102438458B (zh) 2009-06-14 2014-03-12 桂格燕麦公司 制备高分散性全谷物粉的方法
CA2830966C (en) 2011-03-21 2016-04-19 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.
BR112014024523A2 (pt) * 2012-04-02 2017-07-25 Cargill Inc sistema de gordura de panificação
RU2616802C2 (ru) 2013-02-05 2017-04-18 Оатли Аб Жидкая овсяная основа
BR112015025714A2 (pt) * 2013-04-16 2017-07-18 Dow Global Technologies Llc artigo e processo
CN104138018B (zh) * 2013-05-10 2016-06-29 天津科技大学 一种提高植物甾醇水分散性和抗氧化的方法
US11596160B2 (en) 2013-06-10 2023-03-07 Cargill, Incorporated Structured fat system
US20170275662A1 (en) 2016-03-22 2017-09-28 The Quaker Oats Company Method and Apparatus for Controlled Hydrolysis
US11172695B2 (en) 2016-03-22 2021-11-16 The Quaker Oats Company Method, apparatus, and product providing hydrolyzed starch and fiber
ES2893111T3 (es) * 2016-07-15 2022-02-08 Nestle Sa Proceso para preparar almidón hidrolizado con un contenido de azúcar reducido
US11445741B2 (en) 2017-12-15 2022-09-20 Societe Des Produits Nestle S.A. Process for sugar modulation
CN110720587A (zh) * 2019-01-18 2020-01-24 福建师范大学福清分校 一种燕麦基脂肪替代品及其制备方法
CN112806558A (zh) * 2021-02-05 2021-05-18 瑞泰高直生物科技(武汉)有限公司 一种脂肪代替品的制备方法

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US5651828A (en) * 1994-09-30 1997-07-29 Lafayette Applied Chemistry, Inc. Fat substitute for processed foods

Also Published As

Publication number Publication date
WO1995027407A1 (en) 1995-10-19
DE69527837D1 (de) 2002-09-26
EP0755196A1 (de) 1997-01-29
EP0755196B1 (de) 2002-08-21
GB9407104D0 (en) 1994-06-01
US5912031A (en) 1999-06-15
FI964063A (fi) 1996-12-10
CA2187636A1 (en) 1995-10-19
FI964063A0 (fi) 1996-10-10

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