AR065148A1 - Metodo para preparar torta - Google Patents

Metodo para preparar torta

Info

Publication number
AR065148A1
AR065148A1 ARP080100441A ARP080100441A AR065148A1 AR 065148 A1 AR065148 A1 AR 065148A1 AR P080100441 A ARP080100441 A AR P080100441A AR P080100441 A ARP080100441 A AR P080100441A AR 065148 A1 AR065148 A1 AR 065148A1
Authority
AR
Argentina
Prior art keywords
crumb
cake
phospholipase
softness
preparation
Prior art date
Application number
ARP080100441A
Other languages
English (en)
Inventor
Jose Mastenbroek
Jan Dirk Hille
Original Assignee
Dsm Ip Assets Bv
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=39561901&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AR065148(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Publication of AR065148A1 publication Critical patent/AR065148A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/25—Addition or treatment with microorganisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Genetics & Genomics (AREA)
  • Inorganic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Molecular Biology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

Uso de una fosfolipasa A en la preparacion de torta para mejorar al menos una de las propiedades seleccionadas del grupo que consiste en: (i) viscosidad de la masa, (ii) densidad específica, (iii) suavidad de la miga inicial, (iv) homogeneidad de poro de la miga, (v) diámetro de poro de la miga, (vi) suavidad de la miga con almacenamiento, (vii) vida de deposito y/o (viii) volumen de la torta. Se refiere a un nuevo uso de fosfolipasa A en la preparacion de torta para permitir la reduccion de la cantidad de huevos y/o materia grasa usadas en la receta.
ARP080100441A 2007-02-01 2008-02-01 Metodo para preparar torta AR065148A1 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP07101567 2007-02-01
EP07112741 2007-07-19

Publications (1)

Publication Number Publication Date
AR065148A1 true AR065148A1 (es) 2009-05-20

Family

ID=39561901

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP080100441A AR065148A1 (es) 2007-02-01 2008-02-01 Metodo para preparar torta

Country Status (15)

Country Link
US (2) US9615587B2 (es)
EP (2) EP2476315B1 (es)
JP (1) JP2010517521A (es)
CN (1) CN101600351B (es)
AR (1) AR065148A1 (es)
AU (1) AU2008209726B2 (es)
BR (1) BRPI0806845A8 (es)
CA (1) CA2676707C (es)
CL (1) CL2008000336A1 (es)
EA (1) EA017039B1 (es)
ES (2) ES2748010T3 (es)
IL (1) IL200043A0 (es)
MX (1) MX2009008090A (es)
WO (1) WO2008092907A2 (es)
ZA (1) ZA200905147B (es)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1900282A1 (en) † 2006-08-28 2008-03-19 Puratos N.V. Method of preparing a cake using phospholipase
WO2008071744A2 (en) * 2006-12-13 2008-06-19 Dsm Ip Assets B.V. Cream substitute
MX2009008090A (es) 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.
WO2010124975A1 (en) * 2009-04-28 2010-11-04 Dsm Ip Assets B.V. Method of preparing an egg composition
AU2010257550A1 (en) * 2009-06-10 2012-01-12 Puratos N.V. Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phopholipases
EP2486799A1 (en) 2011-02-14 2012-08-15 DSM IP Assets B.V. Method to produce cake with lipolytic enzyme and alpha-amylase
EP2840900B1 (en) 2012-04-25 2019-06-12 Novozymes A/S Method of baking
TW201505557A (zh) 2013-04-29 2015-02-16 Gen Biscuit 用於製作烘烤後包含至少４０重量分穀物材料之軟蛋糕麵糊的方法
CN104782782B (zh) * 2014-01-22 2018-04-17 内蒙古蒙牛乳业（集团）股份有限公司 一种稀奶油水解物的制备方法、添加其的乳制品及乳制品的制备方法
BE1022042B1 (nl) * 2014-09-29 2016-02-08 Puratos Nv Verbeterde cakebeslagsoorten
WO2019189065A1 (ja) * 2018-03-26 2019-10-03 味の素株式会社 澱粉含有食品の製造方法
EP3908120A1 (en) * 2019-01-08 2021-11-17 Kellogg Company High protein frozen food product and method
CN111513122A (zh) * 2020-05-31 2020-08-11 重庆嘉利华食品有限公司 一种蛋糕制作原料及其生物发酵方法
CN114903071A (zh) * 2022-05-25 2022-08-16 广东奇乐趣食品科技有限公司 一种复合乳化剂、粉末复合剂及其制备方法
CN115517284B (zh) * 2022-10-08 2023-10-03 青岛丹香投资管理有限公司 一种应用磷脂酶处理的鸡蛋液体制作蛋糕的方法

Family Cites Families (34)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6030488B2 (ja) * 1982-11-10 1985-07-17 協和醗酵工業株式会社 生地の改良剤およびそれを含有してなる生地
JPS62111629A (ja) * 1985-11-09 1987-05-22 キユーピー株式会社 ケ−キの製造方法
WO1988005267A1 (en) 1987-01-22 1988-07-28 Kohjin Co., Ltd. Yeast extract and process for its preparation
JPS63258528A (ja) * 1987-04-15 1988-10-26 キユーピー株式会社 スポンジケ−キの製造方法
ATE97555T1 (de) * 1989-09-29 1993-12-15 Unilever Nv Getrocknetes lyso-phospholipoprotein enthaltendes nahrungsmittel.
CA2077020A1 (en) * 1991-09-03 1993-03-04 Yoshikazu Isono Process for producing lipoprotein-containing substance having reduced lipid content and food containing substance thus produced
ATE222599T1 (de) 1992-06-16 2002-09-15 Sankyo Co Phospholipase a1, verfahren zu seiner herstellung und anwendung
DK104592D0 (da) 1992-08-21 1992-08-21 Novo Nordisk As Fremgangsmaade
GB0112226D0 (en) 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
GB0211975D0 (en) 2002-05-24 2002-07-03 Danisco Method
NL1004214C2 (nl) 1996-10-07 1998-04-10 Avebe Coop Verkoop Prod Toepassing van gemodificeerd zetmeel als middel voor het vormen van een thermoreversibele gel.
JP3089551B2 (ja) 1996-11-18 2000-09-18 江崎グリコ株式会社 焼き菓子の製造法
US6103505A (en) 1996-12-09 2000-08-15 Novo Nordisk A/S Method for reducing phosphorus content of edible oils
ATE226974T1 (de) 1996-12-09 2002-11-15 Novozymes As Verringerung von phosphorhaltigen substanzen in speiseölen mit hohem anteil an nicht- hydratisierbarem phosphor unter verwendung einer phospholipase, eine phospholipase aus fädenförmigen pilz, welche eine phospholipase a und/oder b-aktivität aufweist
US6007851A (en) * 1996-12-23 1999-12-28 Gist-Brocades, B.V. Process for producing a flavor enhancer
ATE272107T1 (de) 1997-04-09 2004-08-15 Danisco Lipase und verwendung davon zur verbesserung von teigen und backwaren
US20010055635A1 (en) * 1998-04-20 2001-12-27 Novozymes A/S Preparation of dough and baked products
JP3414652B2 (ja) * 1998-10-12 2003-06-09 敷島製パン株式会社 小麦粉焼成品、その製造方法および品質改良剤
FR2784544B1 (fr) 1998-10-14 2000-12-29 Foco Composition et procede pour economiser les oeufs ou ameliorer l'aspect d'un article de patisserie
US6403144B1 (en) * 1999-04-30 2002-06-11 The Procter & Gamble Co. Food preparation compositions
WO2001047363A1 (en) 1999-12-23 2001-07-05 Dsm N.V. Bread improver comprising bile salt and phospholipase a
JP2001204372A (ja) 2000-01-31 2001-07-31 Kyowa Hakko Kogyo Co Ltd 菓子類品質改良剤
AU2002339115B2 (en) 2001-05-18 2007-03-15 Dupont Nutrition Biosciences Aps Method of preparing a dough with an enzyme
US7897186B2 (en) 2001-11-06 2011-03-01 Novozymes North America, Inc. Modified whey protein compositions having improved foaming properties
JP2003325140A (ja) 2002-05-09 2003-11-18 Taiyo Kagaku Co Ltd 菓子又はパン用品質改良剤及び菓子又はパン
AU2003243248A1 (en) 2002-05-15 2003-12-02 National Research Council Of Canada Nanolithography molecular beam machine
PL1620551T3 (pl) 2003-04-28 2014-03-31 Novozymes As Fosfolipaza i sposób jej wytwarzania
US8084068B2 (en) 2004-01-09 2011-12-27 Dsm Ip Assets B.V. Process for the production of compositions containing ribonucleotides and their use as flavouring agents
JP4657615B2 (ja) 2004-03-16 2011-03-23 ヤマハ株式会社 音波拡散装置
EP1802205A1 (en) 2004-04-16 2007-07-04 Inovatech Egg Products Liquid egg yolk product comprising lysophospholipoprotein
JP4628892B2 (ja) * 2005-07-13 2011-02-09 花王株式会社 ベーカリー製品
JP4527036B2 (ja) * 2005-09-07 2010-08-18 花王株式会社 ケーキ類
EP1900282A1 (en) 2006-08-28 2008-03-19 Puratos N.V. Method of preparing a cake using phospholipase
MX2009008090A (es) 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.

Also Published As

Publication number Publication date
IL200043A0 (en) 2010-04-15
MX2009008090A (es) 2009-08-12
ZA200905147B (en) 2010-09-29
EA200901055A1 (ru) 2009-12-30
AU2008209726A1 (en) 2008-08-07
AU2008209726B2 (en) 2013-05-09
BRPI0806845A2 (pt) 2014-04-29
US9615587B2 (en) 2017-04-11
EP2124581A2 (en) 2009-12-02
EA017039B1 (ru) 2012-09-28
ES2714581T3 (es) 2019-05-29
US20150313243A1 (en) 2015-11-05
ES2748010T3 (es) 2020-03-12
WO2008092907A2 (en) 2008-08-07
EP2476315A2 (en) 2012-07-18
EP2124581B1 (en) 2018-12-12
EP2476315B1 (en) 2019-07-24
WO2008092907A3 (en) 2008-09-18
CN101600351B (zh) 2013-07-31
BRPI0806845A8 (pt) 2016-10-11
CA2676707C (en) 2016-01-26
EP2476315A3 (en) 2014-10-08
US20100062106A1 (en) 2010-03-11
CN101600351A (zh) 2009-12-09
JP2010517521A (ja) 2010-05-27
CL2008000336A1 (es) 2008-03-14
CA2676707A1 (en) 2008-08-07

Similar Documents

Publication Publication Date Title
AR065148A1 (es) Metodo para preparar torta
Mahadik et al. Regulating dynamic signaling between hematopoietic stem cells and niche cells via a hydrogel matrix
BR112015006546B8 (pt) Entidade descontínua tridimensional, métodos para fabricar uma entidade descontõnua tridimensional, para fabricar uma matriz de cultura celular, para transportar c lulas, e para cultura tridimensional ou bidimensional de c lulas ou tecidos, matriz de cultura celular, artigo para cultura celular, uso de uma entidade descontõnua tridimensional ou de um artigo, e, kit
ECSP18037025A (es) Reemplazo de azúcar a granel
CL2012003075A1 (es) Composicion farmaceutica en solucion de pazopanib, estable y para uso oftalmico; metodo para la preparacion de dicha solucion.
IL212368A (en) Compounds that increase the spread of hematopoietic stem cells, in vitro methods to increase the number of stem and progenitor cells, a population of cells containing striated hematopoietic stem cells, preparations containing it, and the use of said cells in drug production.
EP2636597A3 (en) Passenger seating assemblies and aspects thereof
WO2015154012A8 (en) Clonogenic natural killer (nk) cell populations and methods of producing and using such populations
ES2509890T3 (es) Sustancias y composiciones para potenciar la reparación de ADN y procedimientos de uso
WO2011119492A3 (en) Methods and compositions related to the measurement of material properties
WO2008118392A3 (en) Synthetic cell platforms and methods of use thereof
CO6771426A2 (es) Composición para recubrimiento que comprende submicropartículas que comprenden carbonato de calcio, proceso para prepararlas, y uso de las submicropartículas
WO2008108794A3 (en) Controlling dendritic cell maturation state in the lymphoid tissue equivalent of an artificial immune system
WO2007092902A3 (en) Bioengineered tissue constructs and cardiac uses thereof
WO2012079088A3 (en) Mimetic peptides derived from collagen type iv and their use for treating angiogenesis- and lymphangiogenesis- dependent diseases
CL2020000734A1 (es) Expansión y uso de fracciones de células nk ampliadas.
WO2011099783A3 (ko) 지방조직 유래 줄기세포 및 단핵구로부터 세포성장인자의 생산방법 및 그 이용
AR058317A1 (es) Mejorador de panificacion
CL2011003343A1 (es) Producto de pan que contiene: 8% a 25% en peso de proteinas; mas del 6% en peso de fibra; 18%-35% en peso de inclusiones con un tamaño medio de al menos 2 mm; composicion de mezcla seca para la elaboracion de pan; composicion de mezcla seca concentrada para la elaboracion de pan; metodo para la preparacion de un producto de pan.
BR112016028552A2 (pt) método para a produção de células autólogas tolerogénicos dendríticas (toldcs) com antigénios específicos e a sua utilização na preparação de um medicamento útil para o tratamento de lúpus eritematoso sistémico (les)
WO2016161311A8 (en) In-vitro methods for assessing tissue compatibility of a material
WO2012054424A3 (en) Novel enhanced filamentous silicone products and processes
CL2015000538A1 (es) Uso de molécula de ácido nucleico interferente corta (siarn) para tratar trastorno ocular caracterizado por presión intraocular elevada; dispensador de la composición que comprende sirna; y kit que comprende dispensador e instrucciones.
ES2439419B1 (es) Envase portacebos para múridos
BR112018012223A2 (pt) membrana de camada única, métodos de fabrico de uma membrana e de preparação de um tecido biológico reconstruído, dispositivo de cultura celular, utilização in vitro da membrana, tecido biológico reconstruído e utilização de um tecido biológico reconstruído

Legal Events

Date Code Title Description
FB Suspension of granting procedure