BR112014007764A2 - agente antifúngico para alimentos cereais processados, alimento cereal processado e método de sua produção - Google Patents

agente antifúngico para alimentos cereais processados, alimento cereal processado e método de sua produção

Info

Publication number
BR112014007764A2
BR112014007764A2 BR112014007764A BR112014007764A BR112014007764A2 BR 112014007764 A2 BR112014007764 A2 BR 112014007764A2 BR 112014007764 A BR112014007764 A BR 112014007764A BR 112014007764 A BR112014007764 A BR 112014007764A BR 112014007764 A2 BR112014007764 A2 BR 112014007764A2
Authority
BR
Brazil
Prior art keywords
processed cereal
antifungal agent
cereal food
production
processed
Prior art date
Application number
BR112014007764A
Other languages
English (en)
Other versions
BR112014007764A8 (pt
BR112014007764B1 (pt
Inventor
Yamaguchi Hitomi
Shirasaka Naoki
Original Assignee
Nagase & Co Ltd
Nagase Chemtex Corp
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
Application filed by Nagase & Co Ltd, Nagase Chemtex Corp filed Critical Nagase & Co Ltd
Publication of BR112014007764A2 publication Critical patent/BR112014007764A2/pt
Publication of BR112014007764A8 publication Critical patent/BR112014007764A8/pt
Publication of BR112014007764B1 publication Critical patent/BR112014007764B1/pt

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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/10—Preserving against microbes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Cereal-Derived Products (AREA)
  • Confectionery (AREA)

Abstract

resumo “agente antifúngico para alimentos cereais processados, alimento cereal processado e método de sua produção”. a presente invenção prove um agente antifúngico para alimentos cereais processados, e o agente antifúngico contém quitinase. a presente invenção também provê um alimento cereal processado contendo o agente antifúngico, o qual contém o agente antifúngico. a presente invenção também provê um método para produzir um alimento cereal processado contendo agente antifúngico. com a presente invenção é provido um agente antifúngico seguro e barato para alimentos cereais processados. 1/1
BR112014007764A 2011-10-04 2012-10-02 agente antifúngico para alimentos cereais processados, alimento cereal processado e método de sua produção BR112014007764B1 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2011220549 2011-10-04
PCT/JP2012/075517 WO2013051561A1 (ja) 2011-10-04 2012-10-02 穀物加工食品用抗カビ剤

Publications (3)

Publication Number Publication Date
BR112014007764A2 true BR112014007764A2 (pt) 2017-04-04
BR112014007764A8 BR112014007764A8 (pt) 2017-12-05
BR112014007764B1 BR112014007764B1 (pt) 2019-11-26

Family

ID=48043718

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112014007764A BR112014007764B1 (pt) 2011-10-04 2012-10-02 agente antifúngico para alimentos cereais processados, alimento cereal processado e método de sua produção

Country Status (7)

Country Link
US (1) US20140227419A1 (pt)
EP (1) EP2764778B1 (pt)
JP (1) JP6004351B2 (pt)
CN (1) CN103874417A (pt)
BR (1) BR112014007764B1 (pt)
TW (1) TW201320900A (pt)
WO (1) WO2013051561A1 (pt)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107094877A (zh) * 2017-05-19 2017-08-29 芜湖扬展新材料科技服务有限公司 一种大米复合保鲜剂
CN107223693A (zh) * 2017-07-06 2017-10-03 合肥先智商贸有限责任公司 一种真空包装腊肉防霉的加工方法
CN108669446A (zh) * 2018-05-03 2018-10-19 四川东方主食产业技术研究院 一种鲜湿面保鲜加工生产方法
CA3113902C (en) * 2018-10-16 2021-12-21 Niacet Corporation Methods for fungi inhibition on live plants using carboxylic acids and their salts
CN114403181B (zh) * 2022-01-13 2023-10-27 福气面团数字科技股份有限公司 抗菌添加剂、面团生产方法及零防腐剂烘焙食品

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03290145A (ja) * 1990-04-04 1991-12-19 Morinaga & Co Ltd 保存性の優れたホットケーキの製造法
JPH1066503A (ja) * 1996-07-31 1998-03-10 Buru Mataisu Mateirude 長期保存焼き練り粉製品
GB9714564D0 (en) * 1997-07-10 1997-09-17 Zeneca Ltd Composition
JP2007325515A (ja) 2006-06-06 2007-12-20 Katayama Chem Works Co Ltd パン用品質改良剤ならびにそれを配合してなるパンおよびその製造方法
AP3182A (en) * 2008-01-28 2015-03-31 Lallemand Inc A method for extending mold-free shelf life and improving flavor characteristics or baked goods

Also Published As

Publication number Publication date
WO2013051561A1 (ja) 2013-04-11
BR112014007764A8 (pt) 2017-12-05
TW201320900A (zh) 2013-06-01
EP2764778B1 (en) 2016-11-30
EP2764778A4 (en) 2015-06-17
US20140227419A1 (en) 2014-08-14
JP6004351B2 (ja) 2016-10-05
EP2764778A1 (en) 2014-08-13
JPWO2013051561A1 (ja) 2015-03-30
CN103874417A (zh) 2014-06-18
BR112014007764B1 (pt) 2019-11-26

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Legal Events

Date Code Title Description
B25A Requested transfer of rights approved

Owner name: NAGASE CHEMTEX CORPORATION (JP)

B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B15K Others concerning applications: alteration of classification

Ipc: A23L 3/3571 (2006.01), A21D 8/04 (2006.01), A21D 1

B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 02/10/2012, OBSERVADAS AS CONDICOES LEGAIS. (CO) 20 (VINTE) ANOS CONTADOS A PARTIR DE 02/10/2012, OBSERVADAS AS CONDICOES LEGAIS

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 11A ANUIDADE.

B24J Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12)

Free format text: EM VIRTUDE DA EXTINCAO PUBLICADA NA RPI 2743 DE 01-08-2023 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDA A EXTINCAO DA PATENTE E SEUS CERTIFICADOS, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.