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1. WO2006097415 - MIXTURE OF AT LEAST 6 SPECIES OF LACTIC ACID BACTERIA AND/OR BIFIDOBACTERIA IN THE MANUFACTURE OF SOURDOUGH

Publication Number WO/2006/097415
Publication Date 21.09.2006
International Application No. PCT/EP2006/060505
International Filing Date 07.03.2006
IPC
A21D 8/04 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
8Methods for preparing or baking dough
02Methods for preparing dough; Treating dough prior to baking
04treating dough with microorganisms or enzymes
C12P 39/00 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
39Processes involving microorganisms of different genera in the same process, simultaneously
A61K 35/74 2006.01
AHUMAN NECESSITIES
61MEDICAL OR VETERINARY SCIENCE; HYGIENE
KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
35Medicinal preparations containing materials or reaction products thereof with undetermined constitution
66Microorganisms or materials therefrom
74Bacteria
A21D 10/00 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
A21D 13/04 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
04Products made from materials other than rye or wheat flour
A21D 2/36 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
36Vegetable material
CPC
A21D 10/00
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
A21D 10/025
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
02Ready-for-oven doughs
025Packaged doughs
A21D 13/04
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
04Products made from materials other than rye or wheat flour
A21D 13/047
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
04Products made from materials other than rye or wheat flour
047from cereals other than rye or wheat, e.g. rice
A21D 13/066
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
06Products with modified nutritive value, e.g. with modified starch content
064with modified protein content
066Gluten-free products
A21D 13/40
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
40Products characterised by the type, form or use
Applicants
  • ACTIAL FARMACÊUTICA LDA. [PT]/[PT] (AE, AL, AM, AT, AU, AZ, BA, BE, BF, BG, BJ, BW, BY, CF, CG, CH, CI, CM, CN, CY, CZ, DE, DK, DZ, EE, EG, ES, FI, FR, GA, GB, GE, GH, GM, GN, GQ, GR, GW, HR, HU, ID, IE, IL, IN, IS, IT, JP, KE, KG, KM, KN, KP, KR, KZ, LK, LR, LS, LT, LU, LV, LY, MA, MC, MD, MG, MK, ML, MN, MR, MW, MZ, NA, NE, NG, NL, NO, NZ, OM, PG, PH, PL, PT, RO, RU, SC, SD, SE, SG, SI, SK, SL, SM, SN, SY, SZ, TD, TG, TJ, TM, TN, TR, TZ, UA, UG, US, UZ, VN, YU, ZA, ZM, ZW)
  • VSL PHARMACEUTICALS, INC. [US]/[US] (AG, BB, BR, BZ, CA, CO, CR, CU, DM, EC, GD, LC, MX, NI, TT, VC)
  • DE SIMONE, Claudio [IT]/[IT] (UsOnly)
  • PIROVANO, Franco [IT]/[IT] (UsOnly)
Inventors
  • DE SIMONE, Claudio
  • PIROVANO, Franco
Agents
  • CAVATTONI, Fabio
Priority Data
PCT/IT2005/00014416.03.2005IT
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) MIXTURE OF AT LEAST 6 SPECIES OF LACTIC ACID BACTERIA AND/OR BIFIDOBACTERIA IN THE MANUFACTURE OF SOURDOUGH
(FR) MELANGE D'AU MOINS SIX ESPECES DE BACTERIES DE L'ACIDE LACTIQUE ET/OU DE BIFIDOBACTERIES DANS LA FABRICATION DU LEVAIN
Abstract
(EN)
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infan- tis, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus. Said mixture is useful for a sourdough, a leavening composition. Baked goods and other food products obtained therefrom are disclosed. These goods have low or no gluten content and are suitable for the integration of the diet of a subject suffering from celiac disease, for decreasing the risk of allergies due to wheat flour al- bumins and globulins, for the treatment of schizophrenic symptoms, in the preparation of products for enteric diet.
(FR)
L'invention porte sur un mélange d'au moins 6 espèces de bactéries de l'acide lactique et/ou de Bifidobactéries, ce mélange étant destiné à être utilisé en boulangerie et en médecine. Le mélange préféré comprend: Streptococcus thermophilus, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus. Ce mélange est utile pour l'obtention d'un levain, d'une composition de levage. L'invention porte également sur des denrées cuites au four à et autres produits alimentaires obtenus à partir de cette composition. Ces denrées ont une faible teneur ou une teneur nulle en gluten et sont appropriées pour être intégrées au régime d'un sujet souffrant de la maladie coeliaque, pour réduire le risque d'allergie dû aux albumines et aux globulines de la farine de blé, pour traiter les symptômes schizophréniques, et à la préparation de produits de régime dans le cas de maladies entériques.
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