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BRPI1007335A2 - Método para solubilização de um farelo de cereal compreendendo amido, farelo de cereal solubilizado e seu uso, produto alimentício e estojo - Google Patents

Método para solubilização de um farelo de cereal compreendendo amido, farelo de cereal solubilizado e seu uso, produto alimentício e estojo

Info

Publication number
BRPI1007335A2
BRPI1007335A2 BRPI1007335-3A BRPI1007335A BRPI1007335A2 BR PI1007335 A2 BRPI1007335 A2 BR PI1007335A2 BR PI1007335 A BRPI1007335 A BR PI1007335A BR PI1007335 A2 BRPI1007335 A2 BR PI1007335A2
Authority
BR
Brazil
Prior art keywords
cereal bran
solubilizing
starch
kit
food product
Prior art date
Application number
BRPI1007335-3A
Other languages
English (en)
Inventor
Jens Fisbaek Sorensen
René Mikkelsen
Charlotte Horsmans Poulsen
Karsten Matthias Kragh
Original Assignee
Danisco
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=40547812&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BRPI1007335(A2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Danisco filed Critical Danisco
Publication of BRPI1007335A2 publication Critical patent/BRPI1007335A2/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/35—Starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Noodles (AREA)
  • Enzymes And Modification Thereof (AREA)
BRPI1007335-3A 2009-01-16 2010-01-15 Método para solubilização de um farelo de cereal compreendendo amido, farelo de cereal solubilizado e seu uso, produto alimentício e estojo BRPI1007335A2 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US14536609P 2009-01-16 2009-01-16
EP09150744 2009-01-16
PCT/EP2010/050446 WO2010081870A1 (en) 2009-01-16 2010-01-15 Enzymatic generation of oligasaccharides from cereals or cereal bi-streams

Publications (1)

Publication Number Publication Date
BRPI1007335A2 true BRPI1007335A2 (pt) 2015-08-25

Family

ID=40547812

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI1007335-3A BRPI1007335A2 (pt) 2009-01-16 2010-01-15 Método para solubilização de um farelo de cereal compreendendo amido, farelo de cereal solubilizado e seu uso, produto alimentício e estojo

Country Status (14)

Country Link
US (4) US20110274786A1 (pt)
EP (1) EP2387327B1 (pt)
JP (1) JP5643768B2 (pt)
KR (1) KR20110127656A (pt)
CN (1) CN102316751B (pt)
AR (1) AR075136A1 (pt)
AU (1) AU2010205640B2 (pt)
BR (1) BRPI1007335A2 (pt)
CA (1) CA2749190C (pt)
DK (1) DK2387327T3 (pt)
EA (1) EA201170939A1 (pt)
MX (1) MX360447B (pt)
WO (1) WO2010081870A1 (pt)
ZA (1) ZA201105129B (pt)

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AU2011237844B2 (en) * 2010-04-09 2015-01-22 International N&H Denmark Aps Bran modification
FR2959515A1 (fr) * 2010-05-03 2011-11-04 Puratos Compositions riches en oligosaccharides d'arabinoxylane
MX2011008654A (es) * 2010-08-24 2012-02-23 Corn Products Int Inc Produccion de isomaltooligosacaridos y usos para los mismos.
WO2012076641A1 (en) * 2010-12-08 2012-06-14 Nestec S.A. Frozen confectionary products comprising hydrolysed whole grain
WO2013030627A1 (es) * 2011-09-01 2013-03-07 Tovar Calderon Tirso Mesias Composicion rica en fibras para alimentacion humana
WO2014104252A1 (ja) * 2012-12-28 2014-07-03 花王株式会社 小麦ふすま加工品
EP2950099B1 (en) * 2013-01-28 2018-09-19 Sysmex Corporation Pretreatment method for sample for detecting hbs antigen, and use therefor
JP6588424B2 (ja) * 2013-04-30 2019-10-09 グルサノヴァ アクチエボラグＧｌｕｃａｎｏｖａ Ａｂ 液体オート麦ベースを調製する方法および方法によって調製される製品
CN103876152B (zh) * 2014-04-15 2015-05-13 吉林农业大学 玉米活力素及其生产方法
JP6548679B2 (ja) 2014-07-08 2019-07-24 キャラヴァン イングリーディエンツ インク． 糖を生成しかつテクスチャーを改善するベーカリー方法およびそれから形成される製品
RU2568140C1 (ru) * 2014-09-11 2015-11-10 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Профессионального Образования "Северо-Осетинский Государственный Университет Имени Коста Левановича Хетагурова" Способ производства биологически активной добавки из отрубей, очищенных от технологических и биологических примесей
CN107105679A (zh) 2014-12-29 2017-08-29 洲际大品牌有限责任公司 酶促麸和胚芽风味以及质构改进
JP6204417B2 (ja) * 2015-07-21 2017-09-27 株式会社えんばく生活 えん麦のふすま由来の組成物による、高脂肪食または高カロリー食摂取時の血圧上昇抑制または血圧降下
GB201522603D0 (en) * 2015-12-22 2016-02-03 Dupont Nutrition Biosci Aps Composition
WO2017205337A1 (en) * 2016-05-23 2017-11-30 Dupont Nutrition Biosciences Aps Baking process and a method thereof
US11541025B2 (en) 2017-04-10 2023-01-03 Societe Des Produits Nestle S.A. Method of preparing a composition comprising ferulic acid
CN108148878A (zh) * 2018-03-21 2018-06-12 徐州世家康健健康管理咨询有限公司 一种微生物发酵生产戊聚糖的方法
CN111394409A (zh) * 2020-03-13 2020-07-10 广州智特奇生物科技股份有限公司 一种酶解淀粉原料制备糖浆的方法
IT202000015268A1 (it) * 2020-06-25 2021-12-25 Heallo S R L Idrolizzato di fibra vegetale e suoi usi nell’alimentazione umana ed animale
JP2023091789A (ja) * 2021-12-21 2023-07-03 三菱ケミカル株式会社 液体穀物ベースの製造方法及びこれに用いられる酵素組成物

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Also Published As

Publication number Publication date
WO2010081870A1 (en) 2010-07-22
CA2749190C (en) 2017-10-24
US20190223456A1 (en) 2019-07-25
AR075136A1 (es) 2011-03-09
DK2387327T3 (en) 2018-06-14
CN102316751A (zh) 2012-01-11
US20200221715A1 (en) 2020-07-16
KR20110127656A (ko) 2011-11-25
CA2749190A1 (en) 2010-07-22
EP2387327B1 (en) 2018-03-21
JP2012514989A (ja) 2012-07-05
US20110274786A1 (en) 2011-11-10
MX2011007509A (es) 2011-08-12
MX360447B (es) 2018-11-01
CN102316751B (zh) 2018-06-05
AU2010205640A1 (en) 2011-07-28
JP5643768B2 (ja) 2014-12-17
EA201170939A1 (ru) 2012-02-28
EP2387327A1 (en) 2011-11-23
US20210360937A1 (en) 2021-11-25
ZA201105129B (en) 2012-03-28
AU2010205640B2 (en) 2014-01-09

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Legal Events

Date Code Title Description
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B15K Others concerning applications: alteration of classification

Ipc: A23L 29/00 (2016.01), A21D 8/04 (2006.01), A23L 7/

B09B Patent application refused [chapter 9.2 patent gazette]
B12B Appeal against refusal [chapter 12.2 patent gazette]
B25D Requested change of name of applicant approved

Owner name: DUPONT NUTRITION BIOSCIENCES APS (DK)

B11D Dismissal acc. art. 38, par 2 of ipl - failure to pay fee after grant in time