ATE310405T1 - Herstellung von stärkehaltigen lebensmittelprodukten - Google Patents
Herstellung von stärkehaltigen lebensmittelproduktenInfo
- Publication number
- ATE310405T1 ATE310405T1 AT02700176T AT02700176T ATE310405T1 AT E310405 T1 ATE310405 T1 AT E310405T1 AT 02700176 T AT02700176 T AT 02700176T AT 02700176 T AT02700176 T AT 02700176T AT E310405 T1 ATE310405 T1 AT E310405T1
- Authority
- AT
- Austria
- Prior art keywords
- food products
- products
- production
- reduce
- fried
- Prior art date
Links
Classifications
-
- 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
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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)
- C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
-
- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- 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
- 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 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
- 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
-
- 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
- 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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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)
- C12Y301/01026—Galactolipase (3.1.1.26)
-
- 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)
- C12Y301/01032—Phospholipase A1 (3.1.1.32)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Engineering & Computer Science (AREA)
- Noodles (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Grain Derivatives (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DKPA200100285 | 2001-02-21 | ||
DKPA200101447 | 2001-10-03 | ||
PCT/DK2002/000114 WO2002065854A2 (en) | 2001-02-21 | 2002-02-21 | Production of starchy food products |
Publications (1)
Publication Number | Publication Date |
---|---|
ATE310405T1 true ATE310405T1 (de) | 2005-12-15 |
Family
ID=26068969
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AT02700176T ATE310405T1 (de) | 2001-02-21 | 2002-02-21 | Herstellung von stärkehaltigen lebensmittelprodukten |
Country Status (12)
Country | Link |
---|---|
US (2) | US20040170736A1 (de) |
EP (1) | EP1363506B1 (de) |
JP (2) | JP4409832B2 (de) |
KR (1) | KR20030078065A (de) |
CN (1) | CN1235499C (de) |
AT (1) | ATE310405T1 (de) |
AU (1) | AU2002233168B2 (de) |
CA (1) | CA2438234C (de) |
DE (1) | DE60207530T2 (de) |
DK (1) | DK1363506T3 (de) |
MX (1) | MXPA03007393A (de) |
WO (1) | WO2002065854A2 (de) |
Families Citing this family (33)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB0112226D0 (en) | 2001-05-18 | 2001-07-11 | Danisco | Method of improving dough and bread quality |
US6936289B2 (en) | 1995-06-07 | 2005-08-30 | Danisco A/S | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
BRPI9609230B1 (pt) | 1995-06-07 | 2016-03-08 | Bioteknologisk Inst | molécula de dna recombinante, célula hospedeira microbiana, preparação compreendendo um polipeptídio apresentando atividade da hexose oxidase, polipeptídio de espécie algácea marinha tendo atividade da hexose oxidase e método de fabricar um produto cosmético |
US8178090B2 (en) | 1995-06-07 | 2012-05-15 | Danisco A/S | Recombinant hexose oxidase |
US7745599B1 (en) | 1995-06-07 | 2010-06-29 | Danisco A/S | Hexose oxidase-encoding DNAs and methods of use thereof |
AU699331C (en) | 1995-06-07 | 2005-08-25 | Dupont Nutrition Biosciences Aps | A method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
EP1098988B9 (de) | 1998-07-21 | 2007-10-24 | Danisco A/S | Lebensmittel |
AU2002339115B2 (en) * | 2001-05-18 | 2007-03-15 | Dupont Nutrition Biosciences Aps | Method of preparing a dough with an enzyme |
EP1803353A3 (de) * | 2001-05-18 | 2007-07-18 | Danisco A/S | Verfahren zur Herstellung von Teig mit einem Enzym |
US7955814B2 (en) | 2003-01-17 | 2011-06-07 | Danisco A/S | Method |
MXPA05007653A (es) | 2003-01-17 | 2005-09-30 | Danisco | Metodo. |
US20050196766A1 (en) | 2003-12-24 | 2005-09-08 | Soe Jorn B. | Proteins |
WO2008090395A1 (en) | 2007-01-25 | 2008-07-31 | Danisco A/S | Production of a lipid acyltransferase from transformed bacillus licheniformis cells |
US7718408B2 (en) | 2003-12-24 | 2010-05-18 | Danisco A/S | Method |
CA2550800A1 (en) | 2003-12-24 | 2005-07-21 | Danisco A/S | Methods to produce variant glycolipid acyltransferases and variant glycolipid acyltransferases with enhanced activity towards glycolipids. |
GB0716126D0 (en) | 2007-08-17 | 2007-09-26 | Danisco | Process |
US7906307B2 (en) | 2003-12-24 | 2011-03-15 | Danisco A/S | Variant lipid acyltransferases and methods of making |
GB0405637D0 (en) | 2004-03-12 | 2004-04-21 | Danisco | Protein |
CN101818177A (zh) | 2004-07-16 | 2010-09-01 | 丹尼斯科公司 | 脂肪分解酶及其在食品工业中的应用 |
EP1933648B1 (de) | 2005-10-04 | 2018-03-28 | JimmyAsh LLC | Gebratene lebensmittelprodukte mit reduziertem fettgehalt |
US9615601B2 (en) | 2005-10-04 | 2017-04-11 | Jimmyash Llc | Process for the controlled introduction of oil into food products |
ES2603406T3 (es) | 2005-10-04 | 2017-02-27 | Jimmyash Llc | Procedimientos de producción de productos alimenticios de aperitivo y productos así preparados |
US20080220144A1 (en) * | 2007-03-07 | 2008-09-11 | Richards Anthony W | Flavored taco shells |
MX2011012860A (es) | 2009-06-05 | 2012-01-25 | Ajinomoto Kk | Preparacion de enzimas para reformar productos de carne procesados y metodo de fabricacion para productos de carne procesada. |
WO2012051027A1 (en) * | 2010-10-13 | 2012-04-19 | Trustees Of Dartmouth College | Composite flour and protein-energy foods containing the same |
ITPI20100134A1 (it) * | 2010-11-26 | 2012-05-27 | Ilaria Pepi | Un procedimento per preparare uno snack a base di pasta fresca pronto al consumo, lo snack così ottenuto e il suo uso alimentare. |
ES2390728B1 (es) * | 2011-04-20 | 2013-10-01 | Georgina MADAN DE LOS CUETOS | Método para realizar un producto de aperitivo de pasta alimenticia frito y el producto de aperitivo de pasta alimenticia obtenido. |
CA2850631C (en) * | 2011-10-12 | 2020-10-20 | Intercontinental Great Brands Llc | Production of whole grain rice shredded product |
CN104705574A (zh) * | 2013-12-12 | 2015-06-17 | 禹州市思源实业有限公司 | 一种美容养颜面条及其制备方法 |
US10052738B2 (en) * | 2015-05-18 | 2018-08-21 | United Technologies Corporation | Internal surface finishing apparatus and method |
JP6893368B2 (ja) * | 2019-12-18 | 2021-06-23 | 長田産業株式会社 | ほぐれの改良された穀類加工食品、その製造方法およびほぐれ改良剤 |
US20220378067A1 (en) * | 2021-05-26 | 2022-12-01 | A-Sha Republic Inc. | Method for manufacturing easy-to-cook and easy-to-brew noodles |
GB2614690A (en) * | 2021-06-09 | 2023-07-19 | Believe In Science Ltd | Confectionery product |
Family Cites Families (24)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3605605A (en) * | 1969-06-24 | 1971-09-20 | Edward L Sanchez | Machine for conveying restrained folded tortillas longitudinally through hot oil bath to form tacos shells |
US4058631A (en) * | 1972-08-30 | 1977-11-15 | Gb Fermentation Industries, Inc. | Enzyme-treated fried food |
US3997676A (en) * | 1972-09-25 | 1976-12-14 | Nissin Shokuhin Kaisha, Ltd. | Instant-cooking cupped noodles and a method of producing the same |
GB2074436B (en) * | 1980-04-26 | 1983-10-05 | Howard A N | Cereal snackfoods and compositions and methods for making the same |
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 |
JPS6078529A (ja) * | 1983-10-07 | 1985-05-04 | 協和醗酵工業株式会社 | 生地 |
JPS6147133A (ja) * | 1984-08-10 | 1986-03-07 | 協和醗酵工業株式会社 | 食品品質改良剤 |
US4857339A (en) * | 1987-09-28 | 1989-08-15 | Nabisco/Cetus Food Biotechnology Research Partnership | Method for making cereal products naturally sweetened with fructose |
US5869438A (en) * | 1990-09-13 | 1999-02-09 | Novo Nordisk A/S | Lipase variants |
US5298274A (en) * | 1992-04-10 | 1994-03-29 | Khalsa Nirbhao S | Methods for making tortilla chips and tortilla chips produced thereby |
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 |
JPH06169717A (ja) * | 1992-12-07 | 1994-06-21 | Snow Brand Food Co Ltd | 吸油性の低いパン粉及びその製造法 |
JP3182381B2 (ja) * | 1996-10-25 | 2001-07-03 | 日清製粉株式会社 | 麺類の機械製麺法 |
ATE228307T1 (de) * | 1998-04-20 | 2002-12-15 | Novozymes As | Herstellung von teig sowie backprodukten |
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 |
JP4008602B2 (ja) * | 1998-11-26 | 2007-11-14 | 日清製粉株式会社 | 油揚げ食品用穀粉組成物 |
JP4014752B2 (ja) * | 1999-03-04 | 2007-11-28 | 太陽化学株式会社 | ポテトチップスおよびポテト菓子 |
EP1057415A1 (de) * | 1999-06-04 | 2000-12-06 | Societe Des Produits Nestle S.A. | Mit Lipase behandelte Teigware und Verfahren ihrer Herstellung |
WO2000077133A1 (fr) * | 1999-06-16 | 2000-12-21 | Kao Corporation | Compositions de matieres grasses |
WO2001039602A1 (en) * | 1999-12-03 | 2001-06-07 | Danisco A/S | Method of improving dough and bread quality |
US7056544B2 (en) * | 2000-04-14 | 2006-06-06 | Novozymes, Inc. | Methods for producing potato products |
EP1301080B1 (de) * | 2000-07-06 | 2011-09-14 | Novozymes A/S | Verfahren zur herstellung von teig oder backwaren aus teig mit lipolytischen enzymen |
EP1661977A1 (de) * | 2004-11-29 | 2006-05-31 | The Procter & Gamble Company | Waschmittelzusammensetzungen |
-
2002
- 2002-02-21 CN CNB028053419A patent/CN1235499C/zh not_active Expired - Fee Related
- 2002-02-21 DK DK02700176T patent/DK1363506T3/da active
- 2002-02-21 CA CA2438234A patent/CA2438234C/en not_active Expired - Fee Related
- 2002-02-21 US US10/468,611 patent/US20040170736A1/en not_active Abandoned
- 2002-02-21 EP EP02700176A patent/EP1363506B1/de not_active Revoked
- 2002-02-21 WO PCT/DK2002/000114 patent/WO2002065854A2/en active IP Right Grant
- 2002-02-21 MX MXPA03007393A patent/MXPA03007393A/es active IP Right Grant
- 2002-02-21 AT AT02700176T patent/ATE310405T1/de not_active IP Right Cessation
- 2002-02-21 DE DE60207530T patent/DE60207530T2/de not_active Expired - Lifetime
- 2002-02-21 KR KR20037008997A patent/KR20030078065A/ko active Search and Examination
- 2002-02-21 JP JP2002565429A patent/JP4409832B2/ja not_active Expired - Fee Related
- 2002-02-21 AU AU2002233168A patent/AU2002233168B2/en not_active Ceased
-
2007
- 2007-12-20 US US11/961,831 patent/US20080095884A1/en not_active Abandoned
-
2008
- 2008-12-17 JP JP2008321445A patent/JP2009065984A/ja active Pending
Also Published As
Publication number | Publication date |
---|---|
CA2438234C (en) | 2011-03-22 |
US20040170736A1 (en) | 2004-09-02 |
AU2002233168B2 (en) | 2007-02-15 |
EP1363506B1 (de) | 2005-11-23 |
WO2002065854A2 (en) | 2002-08-29 |
MXPA03007393A (es) | 2004-03-16 |
WO2002065854A3 (en) | 2002-10-24 |
CN1235499C (zh) | 2006-01-11 |
DK1363506T3 (da) | 2006-03-20 |
DE60207530D1 (de) | 2005-12-29 |
CN1523963A (zh) | 2004-08-25 |
US20080095884A1 (en) | 2008-04-24 |
DE60207530T2 (de) | 2006-08-10 |
JP2004517644A (ja) | 2004-06-17 |
CA2438234A1 (en) | 2002-08-29 |
JP2009065984A (ja) | 2009-04-02 |
EP1363506A2 (de) | 2003-11-26 |
JP4409832B2 (ja) | 2010-02-03 |
KR20030078065A (ko) | 2003-10-04 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |