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1. WO2016138476 - METHODS FOR LOWERING GLUTEN CONTENT USING FUNGAL CULTURES

Publication Number WO/2016/138476
Publication Date 01.09.2016
International Application No. PCT/US2016/019929
International Filing Date 26.02.2016
IPC
A23L 7/104 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
7Cereal-derived products; Malt products;  Preparation or treatment thereof
10Cereal-derived products
104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
CPC
A23J 3/346
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
30by hydrolysis
32using chemical agents
34using enzymes
346of vegetable proteins
A23L 7/104
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
A23L 7/197
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
197Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
Applicants
  • MYCOTECHNOLOGY, INC. [US]/[US]
Inventors
  • LANGAN, James Patrick
  • KELLY, Brooks John
  • DAVIS, Huntington
  • HAHN, Alan D.
Agents
  • SMITH, Mary Breen
Priority Data
62/121,48326.02.2015US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) METHODS FOR LOWERING GLUTEN CONTENT USING FUNGAL CULTURES
(FR) PROCÉDÉS DE RÉDUCTION DE LA TENEUR EN GLUTEN À L'AIDE DE CULTURES FONGIQUES
Abstract
(EN)
The present invention provides a method for the preparation of a gluten-containing grain having lowered levels of gluten. The method includes providing a prepared gluten-containing grain which may be optionally sterilized or pasteurized. The prepared gluten-containing grain is then inoculated with a prepared fungal component and incubated. In one embodiment the prepared fungal component myceliates the prepared gluten-contaming grain while incubated and during this process hydrolyzes gluten in the prepared gluten-containing grain. The present invention also includes a gluten-containing grain having lowered levels of gluten which has been prepared by the methods of the invention.
(FR)
La présente invention concerne un procédé pour la préparation d'un grain contenant du gluten présentant des taux réduits de gluten. Le procédé comprend l'utilisation d'un grain contenant du gluten préparé qui peut éventuellement être stérilisé ou pasteurisé. Un composant fongique préparé est ensuite inoculé dans le grain contenant du gluten préparé et le grain est incubé. Dans un mode de réalisation, le composant fongique préparé provoque la croissance de mycélium sur le grain contenant du gluten préparé lors de l'incubation et, au cours de ce processus, hydrolyse le gluten présent dans le grain contenant du gluten préparé. La présente invention comprend également un grain contenant du gluten présentant des taux réduits de gluten qui a été préparé par les procédés de l'invention.
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