公开(公告)号：US20160205974A1

公开(公告)日：2016-07-21

申请号：US15073450

申请日：2016-03-17

申请人： Giuliani S.p.A.

发明人： Giammaria GIULIANI ,  Anna Benedusi ,  Raffaella Di Cagno ,  Carlo Giuseppe Rizzello ,  Maria De Angelis ,  Marco Gobbetti ,  Angela Cassone

IPC分类号： A23L1/105 ,  C12R1/225 ,  C12N9/62 ,  C12R1/25 ,  A23L1/307 ,  C12N1/20

CPC分类号： C12N9/62 ,  A21D8/042 ,  A21D13/066 ,  A23L7/104 ,  A23L7/198 ,  A23L29/06 ,  A23V2002/00 ,  A23Y2220/67 ,  A23Y2220/81 ,  C12N1/20 ,  C12R1/225 ,  C12R1/25 ,  C12Y304/00 ,  C12Y304/11 ,  C12Y304/11005

摘要： The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.

摘要翻译： 本发明涉及选择的乳酸菌和真菌酶用于面包和硬粒小麦，大麦，黑麦和燕麦粉的面筋完全降解的用途。 特别地，本发明涉及使用选择的乳酸菌和真菌酶用于谷蛋白完全降解（残余麸质浓度低于20ppm）的谷物粉，其可以根据用于生产的标准化生物技术方案进行解毒 各种无麸质食品。

公开(公告)号：US10240139B2

公开(公告)日：2019-03-26

申请号：US15073450

申请日：2016-03-17

申请人： GIULIANI S.p.A.

发明人： Giammaria Giuliani ,  Anna Benedusi ,  Raffaella Di Cagno ,  Carlo Giuseppe Rizzello ,  Maria De Angelis ,  Marco Gobbetti ,  Angela Cassone

IPC分类号： A21D8/04 ,  A23L7/10 ,  C12N1/20 ,  C12R1/25 ,  A23L29/00 ,  A23L7/104 ,  C12R1/225 ,  A21D13/066 ,  C12N9/62

摘要： The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.

公开(公告)号：US20150223506A1

公开(公告)日：2015-08-13

申请号：US14424392

申请日：2013-08-27

申请人： GIULIANI S.p.A.

发明人： Giammaria Giuliani ,  Anna Benedusi ,  Raffaella Di Cagno ,  Carlo Giuseppe Rizzello ,  Maria De Angelis ,  Marco Gobbetti ,  Angela Cassone

IPC分类号： A23L1/29 ,  A21D8/00 ,  A21D13/06 ,  A21D6/00

CPC分类号： A21D13/40 ,  A21D6/00 ,  A21D8/00 ,  A21D8/042 ,  A21D8/045 ,  A21D8/047 ,  A21D10/002 ,  A21D13/00 ,  A21D13/04 ,  A21D13/062 ,  A21D13/066 ,  A23L33/30 ,  A23Y2220/67 ,  A23Y2220/81 ,  C12N1/20

摘要： The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content.

摘要翻译： 本发明涉及从含有谷物面粉的谷蛋白开始制备面粉面积减少的方法。 特别地，本发明涉及乳酸菌和真菌酶在小麦粉中部分降解麸质的用途，以便获得具有20,000-80,000ppm残余麸质浓度的面粉面团。 通过本发明方法获得的面粉面团可用于制备具有降低的面筋含量的食品。