公开(公告)号：EP2911524B1

公开(公告)日：2016-07-27

申请号：EP13815025.5

申请日：2013-10-28

申请人： Roquette Frères

发明人： BARATA, Manuel ,  BUREAU, Stéphanie

IPC分类号： A23L33/17 ,  A23J3/14 ,  A21D13/06

CPC分类号： A23L33/185 ,  A21D2/266 ,  A21D13/064 ,  A23J1/14 ,  A23J3/14

公开(公告)号：EP2911524A1

公开(公告)日：2015-09-02

申请号：EP13815025.5

申请日：2013-10-28

申请人： Roquette Frères

发明人： BARATA, Manuel ,  BUREAU, Stéphanie

IPC分类号： A23J1/14 ,  A21D2/26 ,  A23J1/12

CPC分类号： A23L33/185 ,  A21D2/266 ,  A21D13/064 ,  A23J1/14 ,  A23J3/14

摘要： The invention relates to a method for functionalising a protein composition, by heating between 100°C and 160°C for between 0.1 s and 1 s, then cooling between 60°C and 90°C, with a pH adjustment to a value of between 6.2 and 9 by means of calcium hydroxide. When used in the production of bread, the protein compositions thus produced allow products to be produced without any unpleasant aftertaste; these bread products are also especially large which provides them with a very pronounced soft character. Such a balance of performances has never been achieved until now for bread-making products.

公开(公告)号：EP2911524B2

公开(公告)日：2019-08-14

申请号：EP13815025.5

申请日：2013-10-28

申请人： Roquette Frères

发明人： BARATA, Manuel ,  BUREAU, Stéphanie

IPC分类号： A23L33/17 ,  A23J3/14 ,  A21D13/06

公开(公告)号：EP2820050A1

公开(公告)日：2015-01-07

申请号：EP13712862.5

申请日：2013-02-27

申请人： Roquette Frères

发明人： BUREAU, Stéphanie ,  GUERIN-DEREMAUX, Laëtitia ,  PORA, Bernard

IPC分类号： C08B30/18 ,  A23L1/09 ,  A61K31/718 ,  C12P19/04 ,  C12P19/20

CPC分类号： C08B30/18 ,  A23L5/00 ,  A23L29/30 ,  A23L29/35 ,  A23L33/10 ,  A23L33/125 ,  A23L33/20 ,  A23V2002/00 ,  C12P19/04 ,  C12P19/20 ,  A23V2200/32 ,  A23V2200/328 ,  A23V2250/5114

摘要： The invention relates to hyper-branched maltodextrins having a dextrose equivalent (DE) between at least 8 and at most 15 and a molecular weight or Mw between at least 1,700 and at most 3,000 daltons, characterized in that same have: a 1,6 glucoside bond content between at least 30 and at most 45%; a soluble indigestible fiber content, which is determined according to the AOAC No. 2001-03 method, between at least 75 and at most 100%; and a hypoglycemic capacity expressed according to a test A, which: - in vitro, results in an 80 to 90% reduction of the α-amylase hydrolysis of standard maltodextrins, and - in situ, by a 30 to 45% reduction in the intestinal digestive activity of standard maltodextrins.

摘要翻译： 具有至少8和最多15之间的葡萄糖当量（DE）和分子量或至少1700至多3,000道尔顿之间的Mw的超支化麦芽糖糊精，其特征在于：其具有：在 至少30和最多45％; 根据AOAC No.2001-03方法测定的至少75至最多100％的可溶消化纤维含量; 和根据试验A表达的降血糖能力，其在体外使得标准麦芽糖糊精的α-淀粉酶水解降低80-90％，并且原位降低肠道的30％至45％ 标准麦芽糖糊精的消化活性。

公开(公告)号：EP1909593B1

公开(公告)日：2010-09-29

申请号：EP06794215.1

申请日：2006-07-25

申请人： Roquette Frères

发明人： PASSE, Damien ,  FOUACHE, Catherine ,  VERRIN, Jean-Marc ,  BUREAU, Stéphanie

IPC分类号： A23J1/14

CPC分类号： A23J1/14

公开(公告)号：EP1909593A1

公开(公告)日：2008-04-16

申请号：EP06794215.1

申请日：2006-07-25

申请人： Roquette Frères

发明人： PASSE, Damien ,  FOUACHE, Catherine ,  VERRIN, Jean-Marc ,  BUREAU, Stéphanie

IPC分类号： A23J1/14

CPC分类号： A23J1/14

摘要： The invention relates to a pea protein whose protein content is equal to or greater than 60 % by dry weight, preferably ranging from 60 to 95 % by weight, a molecular weight distribution profile is of 1.0-1.8 %, preferably of 1.5-3.0 % of proteins of greater than 100 000 Da, preferably of 20-55 % of proteins of greater than 15 000 and 100 000 Da, 15-30 % of proteins of greater than 5 00 and 15 00 Da and 25-50 %, preferably 25-45 % of proteins of greater than 5 000 Da and whose soluble protein content determined by a method for measuring the protein solubility in water ranging from 20 to 85 %, preferably from 25 to 65 %.