Processing

Please wait...

Settings

Settings

Goto Application

1. WO2020109541 - A PROCESS FOR PREPARATION OF CEREAL FRACTIONS

Publication Number WO/2020/109541
Publication Date 04.06.2020
International Application No. PCT/EP2019/083068
International Filing Date 29.11.2019
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
A23L 7/10 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
A23L 29/30 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
29Foods or foodstuffs containing additives; Preparation or treatment thereof
30containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
A23L 33/21 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
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
20Reducing nutritive value; Dietetic products with reduced nutritive value
21Addition of substantially indigestible substances, e.g. dietary fibres
C08B 37/00 2006.01
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
BPOLYSACCHARIDES; DERIVATIVES THEREOF
37Preparation of polysaccharides not provided for in groups C08B1/-C08B35/110; Derivatives thereof
A23J 1/12 2006.01
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
1Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
12from cereals, wheat, bran, or molasses
CPC
A23C 11/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
11Milk substitutes, e.g. coffee whitener compositions
02containing at least one non-milk component as source of fats or proteins
10containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk
A23J 1/125
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
1Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
12from cereals, wheat, bran, or molasses
125by treatment involving enzymes or microorganisms
A23J 3/227
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
22by texturising
225Texturised simulated foods with high protein content
227Meat-like textured foods
A23L 2/52
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
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
52Adding ingredients
A23L 23/00
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
23Soups; Sauces
A23L 29/35
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
29Foods or foodstuffs containing additives
30containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
35Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
Applicants
  • CREAL FOOD AB [SE]/[SE]
Inventors
  • KVIST, Sten
Agents
  • STRÖM & GULLIKSSON AB
Priority Data
1851490-129.11.2018SE
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) A PROCESS FOR PREPARATION OF CEREAL FRACTIONS
(FR) PROCÉDÉ DE PRÉPARATION DE FRACTIONS DE CÉRÉALES
Abstract
(EN)
A process for preparation of cereal fractions. The process comprises wet milling of oat grains or barley grains in the presence of an enzyme composition derived from malt; and when oat grains or barley grains are wet milled, optionally isolating, from the wet milled grains, a beta-glucan enriched fraction. Liquid and solid food products obtainable by the process.
(FR)
L'invention concerne un procédé de préparation de fractions de céréales. Le procédé comprend le broyage humide de grains d'avoine ou de grains d'orge en présence d'une composition enzymatique dérivée du malt ; et lorsque les grains d'avoine ou les grains d'orge sont broyés par voie humide, l'isolement éventuel, à partir de grains broyés par voie humide, d'une fraction enrichie en bêta-glucane. L'invention concerne également des produits alimentaires liquides pouvant être obtenus par le procédé.
Latest bibliographic data on file with the International Bureau