ATE242271T1 - Mehle und stärke mit sehr hohem amylopectingehalt,verfahren zu deren herstellung und deren verwendungen - Google Patents

Mehle und stärke mit sehr hohem amylopectingehalt,verfahren zu deren herstellung und deren verwendungen

Info

Publication number
ATE242271T1
ATE242271T1 AT00915258T AT00915258T ATE242271T1 AT E242271 T1 ATE242271 T1 AT E242271T1 AT 00915258 T AT00915258 T AT 00915258T AT 00915258 T AT00915258 T AT 00915258T AT E242271 T1 ATE242271 T1 AT E242271T1
Authority
AT
Austria
Prior art keywords
starch
flour
flours
production
waxy wheat
Prior art date
Application number
AT00915258T
Other languages
English (en)
Inventor
Arnaud Messager
Denis Despre
Original Assignee
Ulice S A
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9543931&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE242271(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Ulice S A filed Critical Ulice S A
Application granted granted Critical
Publication of ATE242271T1 publication Critical patent/ATE242271T1/de

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • 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
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/14—Cold water dispersible or pregelatinised starch

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Materials Engineering (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Thermal Sciences (AREA)
  • Biotechnology (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Physics & Mathematics (AREA)
  • Botany (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Grain Derivatives (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)
AT00915258T 1999-03-30 2000-03-30 Mehle und stärke mit sehr hohem amylopectingehalt,verfahren zu deren herstellung und deren verwendungen ATE242271T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9904120A FR2791686A1 (fr) 1999-03-30 1999-03-30 Produits issus d'un ble a tres haute teneur en amylopectine et ses applications.
PCT/FR2000/000808 WO2000058366A1 (fr) 1999-03-30 2000-03-30 Farines et amidons a tres haute teneur en amylopectine, leurs procedes de preparation et leurs applications

Publications (1)

Publication Number Publication Date
ATE242271T1 true ATE242271T1 (de) 2003-06-15

Family

ID=9543931

Family Applications (1)

Application Number Title Priority Date Filing Date
AT00915258T ATE242271T1 (de) 1999-03-30 2000-03-30 Mehle und stärke mit sehr hohem amylopectingehalt,verfahren zu deren herstellung und deren verwendungen

Country Status (9)

Country Link
US (1) US7348036B2 (de)
EP (1) EP1171472B2 (de)
AT (1) ATE242271T1 (de)
AU (1) AU771482B2 (de)
CA (1) CA2367758A1 (de)
DE (1) DE60003176T3 (de)
ES (1) ES2202084T5 (de)
FR (1) FR2791686A1 (de)
WO (1) WO2000058366A1 (de)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9921830D0 (en) * 1999-09-15 1999-11-17 Nat Starch Chem Invest Plants having reduced activity in two or more starch-modifying enzymes
US6881429B2 (en) * 2002-02-05 2005-04-19 The Pillsbury Company Method of extruding bread dough and products thereof
US20030152667A1 (en) * 2002-02-14 2003-08-14 Goedeken Douglas Lee Dough, products and methods
CA2423712A1 (en) 2003-03-26 2004-09-26 Nicolas Nourry Crosslinked amylopectin by reactive extrusion and its use as an absorbent or superabsorbent material
GB0325942D0 (en) * 2003-11-06 2003-12-10 Glycologic Ltd Compositions and uses thereof
MXPA06014592A (es) * 2004-06-15 2007-05-23 Ajinomoto Kk Pimiento seco que contiene capsinoide y metodo de secado para el mismo.
US20060251792A1 (en) * 2005-04-29 2006-11-09 Roxanna Shariff Rice flour composition with enhanced process tolerance and solution stability
CN101170899B (zh) * 2005-05-02 2011-05-25 日本制粉株式会社 含有新型淀粉的小麦及其生产方法
US20070148318A1 (en) * 2005-12-22 2007-06-28 Rubio Felipe A Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking
US20090041918A1 (en) * 2007-07-11 2009-02-12 Yong-Cheng Shi Non-cohesive waxy flours and method of preparation
US8287930B2 (en) * 2007-08-08 2012-10-16 Archer Daniels Midland Company Free-flowing egg replacement product and process of making same
JP5178404B2 (ja) * 2008-09-01 2013-04-10 松谷化学工業株式会社 パン類の製造方法
ES2375985B1 (es) * 2009-09-18 2012-11-19 Lesya Osetska Procedimiento de fabricación de urnas funerarias y urna que se obtiene con dicho procedimiento.
US8926308B2 (en) 2010-04-21 2015-01-06 Intercontinental Great Brands Llc Dough extruders and methods
DE102013004923B4 (de) * 2013-03-22 2017-04-13 Karin Dieckmann Verfahren zur Herstellung von Quellmehlen mit hydrokolloidalen Eigenschaften
WO2016099557A1 (en) 2014-12-19 2016-06-23 Investigacion Tecnica Avanzada S.A. De C.V. Water and energy saving process for making whole wheat and whole gluten-free grain flour
US9623417B2 (en) 2014-12-19 2017-04-18 Investigacion Tecnica Avanzada S.A. De C.V. Water and energy saving process for making whole grain and whole gluten-free grain flour
US9604220B2 (en) 2014-12-19 2017-03-28 Investigacion Tecnica Avanzada S.A. De C.V. Water and energy saving process for making whole grain and whole gluten-free grain flour
CN112868996B (zh) * 2021-03-12 2023-09-19 湖南农业大学 一种湿热处理改善陈粮米品质的方法
EP4059965A1 (de) 2021-03-17 2022-09-21 Südzucker AG Verwendung von wachsweizenstärke als viskositätsverbesserer
BR102022008570A2 (pt) * 2022-05-03 2023-11-14 Zini Indústria E Comércio De Produtos Alimentícios Ltda. Processo para obtenção de farinha de empanamento lipófoba e respectivo produto resultante

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1085562A (en) * 1963-05-16 1967-10-04 James Bertram Hutchinson Improving wheat and flour
US3904429A (en) * 1974-01-28 1975-09-09 Nat Starch Chem Corp Process for preparing dried, precooked starch products with microwaves
JPS55157595A (en) * 1979-05-24 1980-12-08 Ajinomoto Co Inc Weak basic nitrogen-containing compound amylostatin y
US4540592A (en) * 1983-12-27 1985-09-10 Kraft, Inc. Multiple screw pasta manufacturing process
US4804414A (en) * 1987-12-07 1989-02-14 H. B. Fuller Company Starch-based adhesive formulation
WO1996003891A1 (en) * 1994-07-29 1996-02-15 National Starch And Chemical Investment Holding Corporation Foods containing thermally-inhibited starches and flours
US5562937A (en) * 1994-12-19 1996-10-08 National Starch And Chemical Investment Holding Corporation Amylase-treated waxy starch in foods and process of making
JP3347237B2 (ja) * 1995-03-30 2002-11-20 日清フーズ株式会社 パスタソースの製造方法
US6001408A (en) * 1995-10-13 1999-12-14 Corn Products International, Inc. Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
US5643627A (en) * 1995-12-29 1997-07-01 National Starch And Chemical Investment Holding Corporation Non-gelling waxy starch hydrolyzates for use in foods
AU703050B2 (en) * 1996-01-18 1999-03-11 Incorporated Administrative Agency National Agriculture And Bio-Oriented Research Organization Flour blends for breads, cakes, or noodles, and foods prepared from the flour blends
US6143963A (en) * 1996-10-08 2000-11-07 Exseed Genetics, L.L.C. Waxy wheat starch type having waxy proteins in granule

Also Published As

Publication number Publication date
ES2202084T3 (es) 2004-04-01
FR2791686A1 (fr) 2000-10-06
AU771482B2 (en) 2004-03-25
ES2202084T5 (es) 2008-01-16
DE60003176T2 (de) 2004-04-08
DE60003176T3 (de) 2007-12-27
EP1171472B2 (de) 2007-06-06
US20020037352A1 (en) 2002-03-28
EP1171472A1 (de) 2002-01-16
CA2367758A1 (fr) 2000-10-05
DE60003176D1 (de) 2003-07-10
EP1171472B1 (de) 2003-06-04
US7348036B2 (en) 2008-03-25
AU3663400A (en) 2000-10-16
WO2000058366A1 (fr) 2000-10-05

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