ATE521239T1 - Formulierung zur erhöhung des aromas- stoffwechsels von hefe und bakterien in vorteig, teig, bräu und sauerteig fermentationssysteme - Google Patents
Formulierung zur erhöhung des aromas- stoffwechsels von hefe und bakterien in vorteig, teig, bräu und sauerteig fermentationssystemeInfo
- Publication number
- ATE521239T1 ATE521239T1 AT09165667T AT09165667T ATE521239T1 AT E521239 T1 ATE521239 T1 AT E521239T1 AT 09165667 T AT09165667 T AT 09165667T AT 09165667 T AT09165667 T AT 09165667T AT E521239 T1 ATE521239 T1 AT E521239T1
- Authority
- AT
- Austria
- Prior art keywords
- dough
- yeast
- systems
- flavor
- amino acids
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title abstract 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 title abstract 4
- 230000004151 fermentation Effects 0.000 title abstract 3
- 238000000855 fermentation Methods 0.000 title abstract 3
- 238000009472 formulation Methods 0.000 title abstract 3
- 241000894006 Bacteria Species 0.000 title abstract 2
- 230000004060 metabolic process Effects 0.000 title abstract 2
- 235000019568 aromas Nutrition 0.000 title 1
- 235000001014 amino acid Nutrition 0.000 abstract 4
- 229940024606 amino acid Drugs 0.000 abstract 4
- 150000001413 amino acids Chemical class 0.000 abstract 4
- 239000000796 flavoring agent Substances 0.000 abstract 4
- 235000019634 flavors Nutrition 0.000 abstract 4
- 244000052616 bacterial pathogen Species 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract 1
- 239000004097 EU approved flavor enhancer Substances 0.000 abstract 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 abstract 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 abstract 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 abstract 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 abstract 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 abstract 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 abstract 1
- 229910052799 carbon Inorganic materials 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000019264 food flavour enhancer Nutrition 0.000 abstract 1
- 229960000310 isoleucine Drugs 0.000 abstract 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 abstract 1
- 235000014705 isoleucine Nutrition 0.000 abstract 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 abstract 1
- 239000003531 protein hydrolysate Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 239000004474 valine Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/245—Amino acids, nucleic acids
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/267—Microbial proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/268—Hydrolysates from proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
- A23L33/145—Extracts
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
- C12C12/006—Yeasts
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
- C12C12/008—Lactic acid bacteria
-
- 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)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Seeds, Soups, And Other Foods (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US42628902P | 2002-11-14 | 2002-11-14 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ATE521239T1 true ATE521239T1 (de) | 2011-09-15 |
Family
ID=32313130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AT09165667T ATE521239T1 (de) | 2002-11-14 | 2003-11-14 | Formulierung zur erhöhung des aromas- stoffwechsels von hefe und bakterien in vorteig, teig, bräu und sauerteig fermentationssysteme |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US20060105081A1 (de) |
| EP (2) | EP1562432B1 (de) |
| AT (1) | ATE521239T1 (de) |
| AU (1) | AU2003286007A1 (de) |
| CA (1) | CA2502853C (de) |
| DE (1) | DE60328512D1 (de) |
| ES (1) | ES2330101T3 (de) |
| WO (1) | WO2004043153A1 (de) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5695340B2 (ja) * | 2010-04-30 | 2015-04-01 | テーブルマーク株式会社 | サワー種の製造方法及びそれを用いたパン類 |
| WO2015004055A1 (en) * | 2013-07-09 | 2015-01-15 | Dupont Nutrition Biosciences Aps | Probiotic pet food composition with non-viable probiotics |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2920965A (en) * | 1957-09-23 | 1960-01-12 | Anheuser Busch | Method for producing cheese flavored baked goods |
| US3304184A (en) * | 1962-10-10 | 1967-02-14 | Research Corp | Breadstuff flavoring compositions and methods of making them |
| GB1146367A (en) * | 1966-08-03 | 1969-03-26 | Kyowa Hakko Kogyo Kk | Process for producing sake and bakers' dry yeasts |
| US3499765A (en) * | 1966-11-09 | 1970-03-10 | Andrew T Lendvay | Method of improving the flavor of baked goods and goods made by the method |
| US3547659A (en) * | 1967-12-08 | 1970-12-15 | Hoffmann La Roche | Bread flavor and aroma enhancement composition |
| US3897568A (en) * | 1973-08-02 | 1975-07-29 | Univ Kansas State | Process and compositions for manufacture of yeast-raised products without fermentation |
| US4034125A (en) * | 1975-12-31 | 1977-07-05 | Food Technology Products | Sourdough compositions |
| US4961937A (en) * | 1988-11-22 | 1990-10-09 | Rudel Harry W | A composition of flours containing vital gluten and soluble oat dietary fiber and a baked product produced therefrom |
| JP3036819B2 (ja) * | 1990-04-26 | 2000-04-24 | 協和醗酵工業株式会社 | 芳香族アミノ酸の製造法 |
| JPH0549385A (ja) * | 1991-08-14 | 1993-03-02 | Meiji Milk Prod Co Ltd | パン類の風味改善剤およびパン類の製造法 |
| CZ2695A3 (en) * | 1992-07-07 | 1995-09-13 | Unilever Nv | Fermented raised paste, process of its preparation and products made therefrom |
| JP3285707B2 (ja) * | 1994-07-01 | 2002-05-27 | カゴメ株式会社 | ウスターソース類の製造方法 |
| JP3721383B2 (ja) * | 1994-12-01 | 2005-11-30 | 静岡県 | マスカット様芳香産生酵母並びにマスカット様芳香をもつ飲食品及びその製造法 |
| JP3714790B2 (ja) * | 1997-03-31 | 2005-11-09 | 雪印乳業株式会社 | 発酵乳の風味改善組成物 |
-
2003
- 2003-11-14 AT AT09165667T patent/ATE521239T1/de not_active IP Right Cessation
- 2003-11-14 US US10/535,069 patent/US20060105081A1/en not_active Abandoned
- 2003-11-14 ES ES03776681T patent/ES2330101T3/es not_active Expired - Lifetime
- 2003-11-14 EP EP03776681A patent/EP1562432B1/de not_active Expired - Lifetime
- 2003-11-14 EP EP09165667A patent/EP2132990B1/de not_active Expired - Lifetime
- 2003-11-14 WO PCT/BE2003/000197 patent/WO2004043153A1/en not_active Ceased
- 2003-11-14 CA CA2502853A patent/CA2502853C/en not_active Expired - Fee Related
- 2003-11-14 AU AU2003286007A patent/AU2003286007A1/en not_active Abandoned
- 2003-11-14 DE DE60328512T patent/DE60328512D1/de not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| DE60328512D1 (de) | 2009-09-03 |
| CA2502853A1 (en) | 2004-05-27 |
| EP2132990B1 (de) | 2011-08-24 |
| US20060105081A1 (en) | 2006-05-18 |
| ES2330101T3 (es) | 2009-12-04 |
| WO2004043153A1 (en) | 2004-05-27 |
| AU2003286007A1 (en) | 2004-06-03 |
| EP1562432B1 (de) | 2009-07-22 |
| EP2132990A1 (de) | 2009-12-16 |
| CA2502853C (en) | 2011-05-31 |
| EP1562432A1 (de) | 2005-08-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |