ATE473632T1 - Verfahren zur herstellung eines königkuchens unter verwendung von phospholipase - Google Patents

Verfahren zur herstellung eines königkuchens unter verwendung von phospholipase

Info

Publication number
ATE473632T1
ATE473632T1 AT07802604T AT07802604T ATE473632T1 AT E473632 T1 ATE473632 T1 AT E473632T1 AT 07802604 T AT07802604 T AT 07802604T AT 07802604 T AT07802604 T AT 07802604T AT E473632 T1 ATE473632 T1 AT E473632T1
Authority
AT
Austria
Prior art keywords
cake
phospholipase
increased
batter
quality
Prior art date
Application number
AT07802604T
Other languages
English (en)
Inventor
Haesendonck Ingrid Van
Beate Andrea Kornbrust
Original Assignee
Puratos Nv
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=37603054&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE473632(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Puratos Nv filed Critical Puratos Nv
Application granted granted Critical
Publication of ATE473632T1 publication Critical patent/ATE473632T1/de

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
    • 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
    • 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
    • A21D2/261—Animal 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
    • 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
    • A21D2/264—Vegetable 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
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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)
    • 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)
    • 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)
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Meat, Egg Or Seafood Products (AREA)
AT07802604T 2006-08-28 2007-08-14 Verfahren zur herstellung eines königkuchens unter verwendung von phospholipase ATE473632T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06119649A EP1900282A1 (de) 2006-08-28 2006-08-28 Verfahren zur Herstellung eines Rührkuchens mit Zugabe von Phospholipase
PCT/EP2007/058418 WO2008025674A1 (en) 2006-08-28 2007-08-14 Method of preparing a cake using phospholipase

Publications (1)

Publication Number Publication Date
ATE473632T1 true ATE473632T1 (de) 2010-07-15

Family

ID=37603054

Family Applications (1)

Application Number Title Priority Date Filing Date
AT07802604T ATE473632T1 (de) 2006-08-28 2007-08-14 Verfahren zur herstellung eines königkuchens unter verwendung von phospholipase

Country Status (17)

Country Link
US (1) US9717255B2 (de)
EP (2) EP1900282A1 (de)
JP (1) JP4881437B2 (de)
CN (1) CN101573037B (de)
AT (1) ATE473632T1 (de)
AU (1) AU2007291378B2 (de)
BR (1) BRPI0714478B1 (de)
CA (1) CA2659318C (de)
DE (1) DE602007007785D1 (de)
DK (1) DK2059128T4 (de)
EA (1) EA016805B1 (de)
ES (1) ES2348058T5 (de)
IL (1) IL197186A (de)
MX (1) MX2009002256A (de)
MY (1) MY147441A (de)
PL (1) PL2059128T5 (de)
WO (1) WO2008025674A1 (de)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1900282A1 (de) 2006-08-28 2008-03-19 Puratos N.V. Verfahren zur Herstellung eines Rührkuchens mit Zugabe von Phospholipase
MX2009008090A (es) 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.
EP1982597A1 (de) * 2007-04-20 2008-10-22 Puratos N.V. Fettaustauscher für Bäckerei- und Konditoreianwendungen
ES2429492T3 (es) 2008-02-29 2013-11-15 Dsm Ip Assets B.V. Lipasas con alta especificidad hacia ácidos grasos de cadena corta y usos de las mismas
US20090246319A1 (en) * 2008-03-31 2009-10-01 Kraft Foods Holdings, Inc. Process And Formulation For Making An Egg Product With Increased Functionality And Flavor
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
AU2010257548A1 (en) * 2009-06-10 2012-01-12 Novozymes A/S Phospholipases and methods of using same
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
SG11201509446UA (en) * 2013-06-27 2016-01-28 Nestec Sa Compositions and nutritional products with improved emulsion stability
JP6203018B2 (ja) * 2013-11-29 2017-09-27 キユーピー株式会社 パン
BE1022042B1 (nl) * 2014-09-29 2016-02-08 Puratos Nv Verbeterde cakebeslagsoorten
BE1024105B1 (nl) * 2016-07-11 2017-11-16 Puratos Nv Verbeterde samenstelling voor bakkerijproducten
EP3700348A1 (de) * 2017-10-26 2020-09-02 Basf Se Proteinhydrolysate als emulgator für backwaren
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

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US3655403A (en) * 1969-06-27 1972-04-11 Pennwalt Corp Treatment of flour and dough
IT1119542B (it) * 1979-11-22 1986-03-10 Ferrero & C Spa P Prodotto conservabile di pasticceria da forno sostanzialmente esente da saccarosio ed addlcito con fruttosio
US4781938A (en) * 1986-12-23 1988-11-01 The Procter & Gamble Company Shelf-stable snack product
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.
JP2746334B2 (ja) * 1989-09-30 1998-05-06 株式会社中埜酢店 改良生地類
US5147665A (en) * 1991-03-28 1992-09-15 American Maize-Products Company Process for improving the shelf life of baked goods
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
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
GB0112226D0 (en) * 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
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
US6365204B1 (en) * 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
US20010055635A1 (en) 1998-04-20 2001-12-27 Novozymes A/S Preparation of dough and baked products
JP3788692B2 (ja) * 1998-09-09 2006-06-21 花王株式会社 食品用添加剤
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
EP1131416B1 (de) † 1998-11-27 2009-09-02 Novozymes A/S Varianten eines lipolytischen enzyms
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US7897186B2 (en) * 2001-11-06 2011-03-01 Novozymes North America, Inc. Modified whey protein compositions having improved foaming properties
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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
EP2059128B1 (de) 2010-07-14
DE602007007785D1 (de) 2011-02-17
EP1900282A1 (de) 2008-03-19
US20100062105A1 (en) 2010-03-11
CA2659318C (en) 2015-03-17
AU2007291378B2 (en) 2012-12-06
EP2059128A1 (de) 2009-05-20
US9717255B2 (en) 2017-08-01
EA200900256A1 (ru) 2009-08-28
EP2059128B2 (de) 2019-03-06
IL197186A0 (en) 2009-12-24
ES2348058T5 (es) 2019-10-25
ES2348058T3 (es) 2010-11-29
CN101573037B (zh) 2013-08-21
EA016805B1 (ru) 2012-07-30
BRPI0714478A2 (pt) 2013-04-24
MX2009002256A (es) 2009-03-13
PL2059128T3 (pl) 2010-12-31
JP2010501195A (ja) 2010-01-21
CN101573037A (zh) 2009-11-04
WO2008025674A1 (en) 2008-03-06
MY147441A (en) 2012-12-14
JP4881437B2 (ja) 2012-02-22
CA2659318A1 (en) 2008-03-06
PL2059128T5 (pl) 2019-09-30
AU2007291378A1 (en) 2008-03-06
IL197186A (en) 2014-04-30
BRPI0714478B1 (pt) 2017-07-04
DK2059128T3 (da) 2010-10-25
DK2059128T4 (da) 2019-05-27

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