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1. WO2022007133 - PREPARATION METHOD FOR QUINOA LOW GI INGREDIENT

Publication Number WO/2022/007133
Publication Date 13.01.2022
International Application No. PCT/CN2020/109944
International Filing Date 19.08.2020
IPC
A23L 7/104 2016.1
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 5/20 2016.1
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
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
20Removal of unwanted matter, e.g. deodorisation or detoxification
A23L 29/10 2016.1
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
10containing emulsifiers
A23L 33/00 2016.1
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
A61K 47/46 2006.1
AHUMAN NECESSITIES
61MEDICAL OR VETERINARY SCIENCE; HYGIENE
KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
47Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
46Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
Applicants
  • 江南大学 JIANGNAN UNIVERSITY [CN]/[CN]
Inventors
  • 田耀旗 TIAN, Yaoqi
  • 刘畅 LIU, Chang
  • 麻荣荣 MA, Rongrong
  • 詹锦玲 ZHAN, Jinling
  • 卢浩 LU, Hao
  • 邱立忠 QIU, Lizhong
Agents
  • 哈尔滨市阳光惠远知识产权代理有限公司 HARBIN SHINEIP INTELLECTUAL PROPERTY AGENCY CO., LTD.
Priority Data
202010655112.609.07.2020CN
Publication Language Chinese (zh)
Filing Language Chinese (ZH)
Designated States
Title
(EN) PREPARATION METHOD FOR QUINOA LOW GI INGREDIENT
(FR) PROCÉDÉ DE PRÉPARATION D’INGRÉDIENT À BASE DE QUINOA À FAIBLE IG
(ZH) 一种藜麦质低GI配料的制备方法
Abstract
(EN) Disclosed is a preparation method for a quinoa low-GI ingredient and an ingredient obtained from the method. In the method, quinoa is used as a raw material. A low GI ingredient with a resistant starch content of 70% and a glycemic index below 45 is obtained by means of steps comprising: preheating quinoa by baking, adding an emulsifier and cellulase thereto, mixing, conditioning and extruding the same, etc. Also disclosed is a method for reducing the GI value of extruded grains. Before extrusion processing, the grains are conditioned by means of adding an emulsifier and cellulase to reduce the GI value of the extruded grains. The grains comprise rice, wheat, oats, quinoa or corn.
(FR) La présente invention concerne un procédé de préparation d’un ingrédient à faible IG à base de quinoa et un ingrédient obtenu à partir du procédé. Dans le procédé, le quinoa est utilisé en tant que matière première. Un ingrédient à faible IG ayant une teneur en amidon résistant de 70 % et un indice glycémique inférieur à 45 est obtenu au moyen d’étapes comprenant : le préchauffage du quinoa par cuisson, l’ajout d’un émulsifiant et de cellulase à celui-ci, le mélange, le conditionnement et l’extrusion de celui-ci, etc. L’invention concerne en outre un procédé de réduction de la valeur IG de grains extrudés. Avant le traitement d’extrusion, les grains sont conditionnés au moyen de l’ajout d’un émulsifiant et de cellulase pour réduire la valeur IG des grains extrudés. Les grains comprennent du riz, du blé, de l’avoine, du quinoa ou du maïs.
(ZH) 一种藜麦质低GI配料的制备方法以及由该方法得到的配料,所述方法中以藜麦为原料,通过焙烤预熟化、添加乳化剂和纤维素酶混合调质、挤压等手段,制备得到一种抗消化淀粉含量达70%、血糖生成指数低于45藜麦质低GI配料。一种降低挤压谷物GI值的方法,在挤压加工前,通过添加乳化剂和纤维素酶对谷物进行调质,以降低挤压谷物的GI值;所述谷物包括大米、小麦、燕麦、藜麦或玉米。
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