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WO2002035945A3 - Process for preparing pasta products with increased levels of soluble fiber - Google Patents

Process for preparing pasta products with increased levels of soluble fiber Download PDF

Info

Publication number
WO2002035945A3
WO2002035945A3 PCT/BE2001/000191 BE0100191W WO0235945A3 WO 2002035945 A3 WO2002035945 A3 WO 2002035945A3 BE 0100191 W BE0100191 W BE 0100191W WO 0235945 A3 WO0235945 A3 WO 0235945A3
Authority
WO
WIPO (PCT)
Prior art keywords
increased levels
soluble fiber
pasta products
preparing pasta
fiber
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/BE2001/000191
Other languages
French (fr)
Other versions
WO2002035945A2 (en
Inventor
Jean Delcour
Karolien Moers
Jeroen Ingelbrecht
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Katholieke Universiteit Leuven
Original Assignee
Katholieke Universiteit Leuven
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
Application filed by Katholieke Universiteit Leuven filed Critical Katholieke Universiteit Leuven
Priority to AU2002223309A priority Critical patent/AU2002223309A1/en
Publication of WO2002035945A2 publication Critical patent/WO2002035945A2/en
Publication of WO2002035945A3 publication Critical patent/WO2002035945A3/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01006—Endo-1,3(4)-beta-glucanase (3.2.1.6)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01008—Endo-1,4-beta-xylanase (3.2.1.8)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Noodles (AREA)

Abstract

The present invention is related to a process for the preparation of wholemeal or nonwholemeal pasta products with increased levels of non-leachable water soluble (dietary) fiber. This process comprises the addition of endoxylanases (E.C. 3.2.1.8) or any other fiber hydrolysing enzymes such as cellulases (such as E.C. 3.2.1.4), glucanases (such as E.C. 3.2.1.6), or combinations thereof during pasta production.
PCT/BE2001/000191 2000-11-02 2001-10-31 Process for preparing pasta products with increased levels of soluble fiber Ceased WO2002035945A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002223309A AU2002223309A1 (en) 2000-11-02 2001-10-31 Process for preparing pasta products with increased levels of soluble fiber

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0026795.5 2000-11-02
GB0026795A GB2368512A (en) 2000-11-02 2000-11-02 Increasing soluble fibre content in pasta products using enzymes

Publications (2)

Publication Number Publication Date
WO2002035945A2 WO2002035945A2 (en) 2002-05-10
WO2002035945A3 true WO2002035945A3 (en) 2002-08-01

Family

ID=9902428

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/BE2001/000191 Ceased WO2002035945A2 (en) 2000-11-02 2001-10-31 Process for preparing pasta products with increased levels of soluble fiber

Country Status (3)

Country Link
AU (1) AU2002223309A1 (en)
GB (1) GB2368512A (en)
WO (1) WO2002035945A2 (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO20054430L (en) * 2005-09-23 2007-03-26 Uni For Miljo Og Biovitenskap Process of increasing the nutritional value of consumer products such as animal feed, especially fish feed
CA2679421C (en) * 2007-02-27 2016-04-26 Csm Nederland B.V. Improved flour based dough and method of preparing such dough
EP2153735A1 (en) 2008-07-28 2010-02-17 Nestec S.A. Pasta composition for dehydrated food matrices
EP2929783A1 (en) * 2014-04-11 2015-10-14 New Life Hold S.r.L. Food flours useful in the reduction of glycemia, in the treatment of metabolic syndrome, in the reduction of cholesterol and/or in the treatment of type 2 diabetes
CN111574640B (en) * 2020-06-18 2021-04-30 华中农业大学 A kind of preparation method and product of arabinoxylan
CN112515179A (en) * 2020-11-30 2021-03-19 安徽大学 Method for preparing tartary buckwheat soluble dietary fiber by using aspergillus niger liquid fermentation
CN113545438B (en) * 2021-07-09 2023-08-04 四川省食品发酵工业研究设计院有限公司 High-fiber noodle premixed flour and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0550060A1 (en) * 1991-12-30 1993-07-07 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Cholesterol regulating material, cholesterol or body weight regulating composition, food, food material, beverage, and use of cholesterol regulating material
US5622738A (en) * 1989-05-16 1997-04-22 Nihon Shokuhin Kako Co., Ltd. Method of preparing water-soluble dietary fiber
WO1999061036A1 (en) * 1998-05-22 1999-12-02 Ulice (S.A.) Use of arabinoxylans for preparing a composition

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5470452A (en) * 1977-11-17 1979-06-06 Shimadaya Honten Kk Improved preparation of noodles mixed with rice powder
JPS5486641A (en) * 1977-12-19 1979-07-10 Shimadaya Honten Kk Noodles making method
DD261089A1 (en) * 1985-08-20 1988-10-19 Adw Ddr PROCESS FOR THE PRODUCTION OF PASTA
JPH01191654A (en) * 1988-01-22 1989-08-01 Sadao Asai Preparation of noncooking noodle
JPH0297360A (en) * 1988-10-05 1990-04-09 Ryoji Sekiguchi Noodles

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5622738A (en) * 1989-05-16 1997-04-22 Nihon Shokuhin Kako Co., Ltd. Method of preparing water-soluble dietary fiber
EP0550060A1 (en) * 1991-12-30 1993-07-07 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Cholesterol regulating material, cholesterol or body weight regulating composition, food, food material, beverage, and use of cholesterol regulating material
WO1999061036A1 (en) * 1998-05-22 1999-12-02 Ulice (S.A.) Use of arabinoxylans for preparing a composition

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
J.A.INGELBRECHT & AL: "Endoxylanases in Durum Wheat Semolina Processing: Solubilization of Arabinoxylans, Action of Endogeneous Inhibitors, and Effects on Rheological Properties", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY., vol. 48, no. 6, June 2000 (2000-06-01), AMERICAN CHEMICAL SOCIETY. WASHINGTON., US, pages 2017 - 2022, XP002201141, ISSN: 0021-8561 *

Also Published As

Publication number Publication date
AU2002223309A1 (en) 2002-05-15
GB0026795D0 (en) 2000-12-20
WO2002035945A2 (en) 2002-05-10
GB2368512A (en) 2002-05-08

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